Restaurant Industry News - September 2019

R estaurant Industry News

SEPTEMBER 2019

James Walters to open new Arabica site in King’s Cross

www.restaurantindustry.co.uk

Putting sustainability training at the top of the menu

STICKY MANGO launches new “Taste of Indonesia” menu

APEROL POP-UP GARDENS GET THE MYSTERY TREATMENT

DV8 Designs transform the Jolly Sailor in Stockport

INTERVIEW: CHEF PATRON

COLIN CLAGUE DISCUSSES THE VEGETARIAN MENU AT RÜYA

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CONTENTS

FEATURES

SEPTEMBER 2019

34

NEWS 04

DV8 Designs transform the Jolly Sailor in Stockport

56

SUPERFUTUREDESIGN*: Todd English in Dubai

62 Chef Colin Clague discusses the Vegetarian menu at Rüya

CONTACTS

Editor Maria Lapthorn – editor@restaurantindustry.co.uk

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

Marcus Rohlen named Head Chef of Frenchie Covent Garden

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Production/Design Laura Whitehead – design@restaurantindustry.co.uk Sales Manager Chris Lewry – chris@restaurantindustry.co.uk Sales Executive Abi Ashworth – sales@restaurantindustry.co.uk Accounts Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk Phone: 01843 808 115 Website: www.restaurantindustry.co.uk Twitter: @ri_social Lapthorn Media Ltd - 5-7 Ozengell Place, Eurokent Business Park, Ramsgate, Kent, CT12 6PB

Sticky Mango launches new “Taste of Indonesia” menu Every effort is made to ensure the accuracy and reliability of material published in Restaurant Industry News however, the publishers accept no responsibility for the claims or opinions made by advertisers, manufactures or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

September 2019 | Restaurant Industry News | 03

PROJECT NEWS

SUPERFUTUREDESIGN*: TODD ENGLISH: THE FOOD HALL IN THE DUBAI MALL Todd English needs no introduction in the world of gourmet food. This European-inspired speciality food hall is a famous name in The Plaza NYC and is continuously exploring new cuisines in tune with the evolving preferences of the global citizen. Just as people are now open to new culinary experiences, this outlet thrives on the design elements that establish a sensorial connection between customers and the food they order.

Keeping their contemporary and modern vibe at the centre of the designing strategy, SUPERFUTUREDESIGN* created a new branch for Todd English in the Expansion of the Dubai Mall Fashion Avenue and added distinct design elements that sync exceptionally well with the unique cuisine formula of their client.

As a result, they managed to capture the essence of Todd English and provide the perfect physical platform where their business scale new heights.

For this particular outlet, SUPERFUTUREDESIGN* conceptualised and executed a strategy that went in-line with Todd English’s passion for distinct cuisines. After the wide black-and-green façade, you enter a generous lobby shaped in multiple curved lines, that host the cafeteria and sweet treats section, with several bar stations and a confined seating area. The section is closed by a Deli Market, where some niches display deli food take away, before entering the very premises of the Food Hall. Seven distinct cooking stations are created, each for one food category: Ocean Grill, Pasta and Pizza, Sushi, Noodle and Dumpling, Arabic, Indian, and Grill. To establish an easy engagement of the customers, the bar formula has been implemented for each of these food stations. Each of these seven styles has its design element, clearly reflecting the gastronomic mood and

Photography courtesy of SUPERFUTUREDESIGN*

highlighting the characteristic flavour.

Also, multiple see-through displays have been specifically designed to expand the Deli Market to the whole restaurant, so that people have at any time the feeling that they can take away part of Todd English inspiration.

04 | Restaurant Industry News | September 2019

The mighty food hall covers an area of 12,000 sq. Feet and promises to appeal to the sensibilities of the modern generation with a taste for global cuisine. The USP of this outlet is the homely and warm décor that strikes a familiar chord with the crowd: simple yet effective designs of marble flooring made quirky and modern

PROJECT NEWS

DISHOOM EXPANSION SPICES UP ST MARTIN’S COURTYARD OFFERING Longmartin Properties Ltd, a joint venture between Shaftesbury and The Mercers’ Company, has announced the expansion of renowned Bombay café, Dishoom Covent Garden.

The announcement of Dishoom’s expansion marks the start of a wider £8 million refurbishment of St Martin’s Courtyard.

with a mosaic pattern. Classic and elegant wood panelling accentuate the corners and joints while distinct tainted glass windows and judicious use of wall mirrors take this outlet several notches higher than its contemporaries. Besides, keeping in mind the urban food culture here represented, the décor is specially conceived to be appealing to the young crowd. The neatly arranged wall décor and kitchen supplies bring back the memories of your childhood as you go through the broad and diverse menu. The rustic sitting arrangement has been designed to accommodate a large number of people without crowding the establishment though.

The thoughtful material selections add a touch of elegance and cheer to this outlet where people get to feel connected with their food. Of course, having it cooked in front of them is a great feature, supplemented with the open layout and efficient ventilation system that the spices and aromatic smell do not overpower the customers.

Capturing the essence of the client and implementing it to make this concept come alive in physical form. The result is the perfect blend of unique and harmonious design elements in the food sector to enhance the perception and value of gastronomic delights.

Located at 11/12 Upper St Martin’s Lane, anchor tenant Dishoom will undergo a major redesign to mark the restaurant’s 10th anniversary, including an expansion into the neighbouring unit (formerly Jamie’s Italian).

By combining the units, the Dishoom team will look to create the best restaurant yet. Dishoom Covent Garden will be redesigned by creative partners, Macaulay Sinclair, the architecture and design studio behind Dishoom King’s Cross, Carnaby, Kensington, Edinburgh and Manchester.

The first Dishoom opened in Covent Garden in 2010, and Dishoom now has five cafés in London, one in Edinburgh, and one in Manchester.

The new Dishoom Covent Garden will be launched in 2020, following the completion of the £8 million refurbishment of St Martin’s Courtyard this December.

St Martin’s Courtyard will

be transformed into an urban oasis in the heart of London’s West End, providing a vibrant space for visitors to relax, shop and dine. Dishoom will be in good company alongside retail brands Lululemon, & Other Stories, COS and The White Company and the new concept Bill’s. Londonbased architects, Brimelow McSweeney, were tasked for this project to introduce a new ‘terrace colonnade’ style dining area and additional restaurant opportunities all to be focal points within the courtyard. The sculptured two-floor seating will also feature an undercover space so dining can be enjoyed from day-to-night, all year round.

This news follows the recent launch by Longmartin properties of The Arbour building on 143 Long Acre.

Designed by Iain Ritchie Associates features 4,000 sq ft of retail space and 7,600 sq ft of offices. These two significant projects total over £18 million of investment in St Martin’s Courtyard this year.

Colliers, Hanover Green Retail and DCL are the leasing agents for St Martin’s Courtyard. CBRE is the asset manager on behalf of Longmartin Properties.

Graeme Wait acted for Dishoom.

September 2019 | Restaurant Industry News | 05

COMPANY NEWS

ALYN WILLIAMS AT THE WESTBURY MICHELIN-STARRED DINING THROUGH THE SEASONS FROM ALYN WILLIAMS Located within the luxurious setting of the five-star Mayfair hotel, The Westbury, restaurant Alyn Williams offers Michelin-starred fine dining with an emphasis on seasonality.

Since joining The Westbury in 2011, Alyn and his team have worked tirelessly to earn the reputation of being one of Mayfair’s leading dining destinations.

Thanks to a childhood spent nurturing allotments with his father, Alyn’s cooking is perfectly in tune with the seasons and only the ripest ingredients feature on his menus. Presented in a modern yet elegant fashion, the food perfectly reflects the classic setting of the restaurant. Alongside the exceedingly high standards in both food and service, Alyn Williams at the Westbury offers a relaxed and welcoming dining experience.

It was such attention to detail that led to the restaurant being awarded its Michelin star in 2012, the same year Alyn was awarded the coveted ‘National Chef of the Year’ title, followed by four AA Rosettes.

Supporting Alyn in the kitchen is a young and enthusiastic team of chefs, led by Head Chef Charlie Tayler whose has previously worked at double Michelin-starred The Ledbury and single-starred Kinobo in Kyoto, Japan.

Due to the seasonal nature of Alyn’s cooking, dishes are constantly changing and evolving across the menus,

in the dining room. This allows guests to choose from a large selection of goat’s, soft, hard and blue cheeses with house made breads, crackers and seasonal chutneys, as well as a wide selection of port.

including the seven-course tasting menu, the three-course lunch, the vegetarian tasting and the à la carte.

From the menus, starters may include King crab leg with turnip, onion broth and shisho alongside Beetroot, smoked eel, fresh ricotta and pecan nuts. Main courses focus on the highest quality meat such as Roasted pork jowl and fillet, caramelised pineapple and fennel pollen or Blackface lamb, kohlrabi, watercress and pommes soufflés. The team’s playful creativity is exemplified in the desserts, including their takes on the classic Walnut Whip and Snickers Bar. For those who prefer a savoury end to their meal, Alyn Williams at The Westbury is one of the few restaurants in London to still have a cheese trolley

06 | Restaurant Industry News | September 2019

Drinks pairings are just as important as the food at Alyn Williams. As well as ordering wines by the glass or bottle, carefully-selected wine pairings are available for every menu, recommended by the Head Sommelier. For diners who are particularly interested in wine, there is the option to hire out the private dining room and base the entire night on the drinks pairings. First the wines are selected by the guest in collaboration with the sommelier, then Alyn, Charlie and the team create a menu to perfectly match their choices. As well as wine, the restaurant offers a flight of beers to pair with their tasting menu, offering guests a fun and modern alternative to the more traditional wine pairings.

Alyn Williams at the Westbury is the epitome of understated elegance, allowing the best ingredients to really shine. A combination of classic skills, elevated with modern flares ensures that each dish delights and surprises in equal measure.

NEW OPENING

JAMES WALTERS TO OPEN NEW ARABICA SITE IN KING’S CROSS THIS SEPTEMBER James Walters, founder of Borough Market favourite Arabica, has announced that he will open a new site in King’s Cross later this year. The new site will offer an almost entirely new menu, complemented by a handful of the best loved, original dishes from Borough.

Quality of produce and Levantine influence will remain at the forefront of both restaurants.

The new dishes will draw inspiration from multiple trips through the fertile valleys and mountain villages of Lebanon, to the vibrant cities of Istanbul and Tel Aviv.

The menu will cater generously to meat-eaters, pescatarians, vegetarians and vegans alike. Dishes launching at King’s Cross will include the Istanbulstyle mussels with walnut tarator, Cornish mussels in tempura served with walnut sauce, spiked with Turkish red pepper paste (£6.50) and Beef cheek borekas, puff pastry parcels with slow-braised ox cheek in red wine, infused with dried Persian limes, eastern spices, roasted root vegetables and caramelised onions (£8).

Guests can also enjoy Beef & bone marrow Arayees, pitas stuffed with a blend of dryaged short rib and chuck steak, enriched with bone marrow, charred over hot coals and served with whipped tahini, chopped tomatoes and preserved lemon (£8.50); and the succulent Kebab el Arabica, lamb

koftes seared over hot coals, then baked in the clay oven with charred tomatoes, blackened onions, Turkish peppers and cinnamon, sealed with bread dough (£14).

New vegetarian and plant-based dishes will include the new amped-up Hummus KX with diced sweet peppers, red chilli, crushed garlic, fresh parsley and crunchy roasted spiced chickpeas (£5.50); and Fava dip, a hummus-like purée of split peas, extra virgin Kalamata olive oil topped with finely diced red onion, fried capers, marjoram leaves and lemon zest (£5.50). The new menu will also feature vibrant salads, including the House salad, an ever-changing selection of seasonal raw vegetables with orange blossom

08 | Restaurant Industry News | September 2019

vinaigrette, crumbled Cretan barley rusks, barrel-aged feta and roasted pistachios (£8); and the fully loaded iceberg Wedge salad, smothered in soft, creamy Galotyri cheese and buttermilk dressing adorned with crunchy seeds, cherry tomatoes, fresh dill and mint leaves (£7).

Alongside the à la carte menu of small plates, a specials board will feature larger prime cuts of British Heritage beef sourced from small farms in Yorkshire, as well as British day-boat fish, cooked over Mediterranean Holmoak charcoal and served for the table.

The wine list - of which eight will be available on tap along the beautifully

NEW OPENING

natural Turkish Delight (from £4.50) and gift boxes of Baklava (£15.00). designed bar - has been selected by Bitten and Written’s Zeren Wilson. It champions emerging winemakers and indigenous varietals from regions such as Macedonia, South Africa and Australia while also giving a platform to long-time Arabica favourites like Lebanon’s Domaine de Tourelles vineyard.

A selection of Arabica products produced in-house or sourced directly from small co-operatives across the Levant will feature throughout the menu and will be available to purchase, including their Jordanian Za’atar blend and Wild Sumac (£3.95), velvety Tahini (£3.95), Pomegranate or Cherry Molasses (both £8.95), and Preserved Lemons (£5.95) as well as all

Housed in a ground floor corner of the recently opened Aga Khan Centre building, designed by world renowned, Pritzker Prize-winning architect Fumihiko Maki, the new restaurant designed by Gundry & Ducker will have a capacity of just over 100 covers. The 66-cover interior will feature an open plan kitchen and bar with counter dining seats, a large communal table for up to 20 guests, in addition to cosy leather banquettes. A further 40 covers on the exterior terrace face onto the grassy meadow of Lewis Cubitt Walk and the hotly anticipated Persian-inspired Jellicoe Gardens by multi award-winning landscape architect Tom Stuart-Smith.

Speaking ahead of the opening, Arabica founder James Walters said: “We’ve been searching for the right neighbourhood to open in for a while and King’s Cross offers a curious mix of shiny new buildings and repurposed industrial heritage which excites us. The place feels youthful and focussed on tomorrow – almost akin to a university campus. We hope the restaurant will be a common room of sorts for this diverse community, where locals, students and visitors alike can drop by for a morning coffee or an evening bite.

“We’ve always been intentional about being part of a community, from our roots in Borough market, so we’re glad we took the time and found a place that we feel connected to and energised about being part of.”

Arabica KX, 7 Lewis Cubitt Walk, King’s Cross, London, N1C 4DT www.arabicalondon.com I: @arabicalondon, Fb: @arabicaldn

Septemebr 2019 | Restaurant Industry News | 09

Why payment strategy is so important in the hospitality industry.

Keeping up with payment technology.

Broadening payment options.

Payment technology has developed so quickly that it has become imperative to implement a strategy which minimises hassle and optimises customer experience. This is especially the case in the hospitality industry: whether you are serving a local restaurant guest or a foreign business traveller, the same focus and attention needs to be given to both sets of customers.

It is also vital to consider the payment options which are available to your customers, as the hospitality industry thrives on the custom of business travellers. For example, given the increased presence of travellers from many countries, it could be important to think about preferred payment methods to cater for these individuals. As preferred payment methods are quickly transcending from card to mobile, it has never been more necessary to offer the option to provide a mobile commerce option. In China, it is estimated that around 47% of phone users, opt for mobile payment. The two biggest companies in the world for mobile commerce are Alipay and WeChat Pay with an estimated one billion users between them. Worldwide transaction value via mobile payment was $2,211 billion and is set to rise to $8,961 billion by 2020.

Maximising convenience.

The more convenient your payment process is, the more likely it is that your customers will be satisfied, and therefore consider using your business again.

It is vital to provide seamless card acceptance, from either a stationary or mobile payment terminal. For example, in the case of a bustling restaurant, by implementing an infrastructure which utilises features such as currency conversion, or automatically managing tips, you can make your payment strategy far more efficient. Furthermore, adding the possibility of being able to split bills across different cards provides a more sociable way for customers to pay.

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Incorporating other sectors.

The use of mobile phones is so prevalent in society now that the hospitality industry can gain a lot from them. They are the perfect vehicle for people to enhance their experiences when visiting locations around the world. It can be beneficial for a business to incorporate payment options for other services in the local area, and this is particularly relevant for the hotel industry. For example, selling tickets for tours, and other attractions, and even developing partnerships with restaurants over possible deals can all help. Developing an app for booking a room, checking in and out, leaving reviews and advertising offers in the local area means that your approach can be centralised.

Acknowledging and considering your payment strategy more holistically can really help to increase the efficiency of your business and improve your customer satisfaction.

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MYSTERY © Tom Leishman

APEROL POP-UP GARDENS GET THE MYSTERY TREATMENT This year’s design for Aperol’s pop-up Aperol Spritz gardens and terraces have been designed by soho-based creative studio, Mystery London, specialist designers of hospitality concepts and interiors.

While Aperol (Campari UK), had been running its pop up gardens for a few years, the brand wanted something extra special this year, in which it celebrated its 100th anniversary.

As always, it’s a joint effort between client and agency and Mystery worked closely with the Aperol team to make sure all objectives were met; creating the perfect setting that conveys the inner light-hearted spirit of the Aperol Spritz, enabling people to spontaneously come together for a truly memorable and enjoyable time.

The gardens, created in the unmistakable, vibrant orange of Aperol, are filled with fun, sociable, instagrammable moments with a touch of Italian style. This year’s main feature is a classic Italian balcony with shutters and an abundance of greenery, which created the perfect backdrop for a photo opportunity.

All features of the concept are designed to be tailored to fit the individual space of every Aperol customer’s venue, which can vary hugely from location to location - in size, space and style.

The popularity and success of this year’s Aperol Spritz pop-up gardens and terraces have helped to further capitalise on the brand’s heritage and ongoing story, providing the perfect environment for everyone to enjoy an Aperol Spritz with friends and family.

© APEROL, CAMPARI UK

12 | Restaurant Industry News | September 2019

“Mystery’s designs were innovative and strategic, designed to gain maximum impact and with the flexibility to make each site unique,” said Aperol Spokesperson for Campari UK. “It was an absolute pleasure working with the team and we look forward to a successful ongoing collaboration for next year’s Aperol terraces and gardens with more sites planned.”

MYSTERY © APEROL, CAMPARI UK

© Tom Leishman

“Mystery’s designs were innovative and strategic, designed to gain maximum impact and with the flexibility to make each site unique” Adele Harrington, creative director at Mystery said: “We’re really happy with the amazing feedback received for our Aperol Giardino 2019 designs and so glad the Aperol team loved them as much as we did. It was a really fun project to work on, despite a very tight timeline, but the team really stepped up to the challenge and produced a fabulous concept that has been enthusiastically adopted by 12 venues across the country with more planned.”

Mystery is now looking forward to many more good times with Aperol.

Salute! www.mystery.co.uk

© APEROL, CAMPARI UK

© Tom Leishman

September 2019 | Restaurant Industry News | 13

AWARDS NEWS

GRAND TRUNK ROAD NAMED LONDON’S BEST AT PRESTIGIOUS AWARDS Countless Indian eateries have been pipped to the post by the Grand Trunk Road restaurant in an annual ranking of the best curry houses, by the London Curry Awards.

The Grand Trunk Road restaurant in London’s South Woodford has been awarded the title of “Best of London, 2019” at the prestigious London Curry Awards.

The restaurant has been recognised for their outstanding ‘devotion, service and delicious food’ by the awards for two consecutive years.

The Grand Trunk Road restaurant is inspired by its namesake - Asia’s longest and oldest trade route. The restaurant offers diners a glimpse of the sights, sounds, smells and flavours of the famous route, as well as the vibrant atmosphere and community spirit that would have been felt by all who travelled it. Run by Rajesh Suri, formerly of the first Indian restaurant in the world to be awarded a Michelin star and Chef Dayashankar Sharma, they are both passionate about excellent food and the flavours of India and have travelled the length of Grand Trunk Road together, collecting and devising recipes with the Grand Trunk Road restaurant in mind.

Rajesh Suri, owner of Grand Trunk Road, said: “Being named ‘Best of London’ is testament to the vision we have for our restaurant and is recognition of all the hard work we put in to ensure our diners have the best experience possible. When we opened the Grand Trunk Road restaurant we thought very carefully about how we wanted to realise our vision, we knew we wanted to be known for our outstanding food, inspired by the Grand Trunk Road trade route, and that we wanted every diner to come through the doors to leave well-fed and happy. “ The glittering and the good of Indian cuisine gathered to see the winners across 24 categories announced this week, at the London Curry Awards 2019. The awards are an opportunity for the best of the best to come together and celebrate local businesses, with a focus on establishments which reflect excellent quality and customer service. The glamorous, black-tie occasion is the culmination of members of the general public voting on who they deem to be the most deserving of the prestigious titles in each category.

14 | Restaurant Industry News | September 2019

Chef Sharma of Grand Trunk Road said: “It is an honour just to be included in this list of London’s very best Indian eateries, let alone to be named the best of London - so we are absolutely delighted. I became a chef because I love creating dishes that see our diners leave the Grand Trunk Road satisfied and happy, having this affirmation from the public and the London Curry Awards is like the icing on the cake - or should I say the truffle on the naan!”

The Grand Trunk Road restaurant has just unveiled a new menu, featuring seasonal produce and recipes which will transport diners to the regions that Chef Sharma and owner Rajesh Suri have travelled extensively, in order to capture the tantalising flavours and feel of the trade route.

To further the dining experience, the restaurant is decorated with traditional artefacts that would have been traded along the route, adding to the restaurant’s historic charm and appeal. The restaurant seats 60 and is available for private hire and events.

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ACCESS HOSPITALITY

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Access Hospitality (part of The Access Group) is one of the UK’s leading providers of software to the hospitality market. Built by combining some of the market’s award winning, best-of-breed solutions, its unique position is in being able to support multi-site pubs & bars, restaurants, hotels, leisure and food-to-go establishments in all day-to-day operations, helping them reduce costs, improve staff engagement and deliver great guest experiences.

Access Hospitality supports operators with all aspects of day-to-day operations from reservations, ticketing, EPoS, procurement, property maintenance and finance through to your most important asset, your people. Its innovative Access Workspace technology transforms the way business software is used, giving every employee the freedom to do more.

Established in 1991, The Access Group, with an enterprise valuation of £1billion, helps more than 16,000 customers and employs more than 1,500 staff.

Find out more at www.theaccessgroup.com/hospitality

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04/09/2019 10:10:10

One of the UK’s leading suppliers of wine and spirits to the trade. www.lanchesterwines.co.uk +44(0)1207 52 1234 Stanley, County Durham

September 2019 | Restaurant Industry News | 15

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

Their mission is to produce the best, most refreshing soft drinks possible using the highest quality ingredients, sourced in the UK wherever possible, including handpicked elderflowers, whole lemons and pressed English fruits and flowers. All their drinks are free from gmos, artificial flavourings, preservatives, allergens, synthetic sweeteners and colourings. They use bottles that are made from at least 50% recycled glass, their labels are made using paper and they avoid any single-use plastics. They have won many national awards, including 23 Great taste awards, they are Vegan approved by the Vegetarian Society and have recently obtained organic certification.

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

Their range include favourite Elderflower PressÊ made with wild elderflower petals, their full bodied and fiery Ginger Beer and their fruity Raspberry Lemonade made with English raspberries and Sicilian lemon juice. They’ve recently added some exciting new drinks to their range, including an Indian Tonic water with a splash of lime juice and a low sugar Cucumber & Mint fizz made with pressed organic cucumbers. The Elderflower & Rose, Indian Tonic Water and Dandelion & Burdock all won Great Taste Awards this year, the Elderflower & Rose winning a coveted 2 star award.

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

Instagram: lovely.drinks

Facebook: lovelydrinks

PROJECT NEWS

MACAULAY SINCLAIR DESIGNS ARCADE FOOD THEATRE FOR CENTRE POINT’S MID-CENTURY MODERNIST MASTERPIECE INTERIOR ARCHITECTURE and design studio Macaulay Sinclair has designed the interior for London’s Arcade, a unique allday food theatre, which opened in July.

The studio, which is well-known for designing interiors of high-profile brands including Hawksmoor, Dishoom and Caravan, has worked collaboratively with Arcade to create a contemporary yet contextual design for Centre Point’s midcentury modernist space.

The 12,500 square foot Grade II listed space sits within the undercroft of the iconic Centre Point building in New Oxford Street, designed by R. Seifert & Partners and constructed in 1966. The building comprises a 33-storey exclusive residential tower recently refurbished by Conran & Partners, a nine-storey block to the east and a new glazed linking block between the two, which is now home to Arcade.

St. Giles, a new public square, completes Rick Mather Architects’ masterplan, providing the landmark a new lease of life and celebrating its iconic identity.

the impression the form has organically grown from the floor. The feature bar is intentionally the only organic form within the space and has a black marble counter with mid-century inspired light fixtures.

mix of leather, suede and cord. Original mid-century classic pieces including chairs, dining tables and sideboards have also been sourced to compliment Arcade’s eclectic furniture palette.

MID-CENTURY MATERIALS AND ORIGINAL FEATURES

LIGHTING

Complementing Centre Point’s listed architecture and heritage, there is a curated selection of terrazzo, marble, formica, marmoleum and polished concrete finishes used throughout Arcade’s design. New finishes harmoniously juxtapose with the building’s original features including concrete ceiling soffit, tiled pilotis, glazed central staircase and monochromatic mosaic floor tiles.

BESPOKE AND RECLAIMED FURNITURE Mid-century inspired contract and bespoke furniture have an upholstery

A bespoke lighting gantry suspended from the listed concrete ceiling soffit illuminates each food theatre kitchen and dining spaces. Linear LED lighting is discretely concealed within the design to provide warm lighting to pilotis, open-kitchen timber rafts and mezzanine dining space.

For more information about Macaulay Sinclair’s design portfolio, visit macaulaysinclair.com Instagram - @macaulaysinclair Twitter - @macsinc_design LinkedIn – Macaulay Sinclair

Co-director at Macaulay Sinclair and lead interior designer for the project, Mike Sinclair said: “We are extremely proud to have helped create Arcade Food Theatre. It was a real design challenge working with this iconic building, which has been a prominent feature of the London skyline since the 1960s. We have designed a striking and energetic space with open kitchens that have a unique Arcade material palette for London’s most talked about restaurant and bakery brands.”

ORGANIC CONCRETE BAR An ovular shaped central island bar has been cast using concrete panels, similar in appearance to the concrete floor, giving

September 2019 | Restaurant Industry News | 17

FEATURE

PUTTING SUSTAINABILITY TRAINING AT THE TOP OF THE MENU

by Rosalind Rathouse, Cookery School at Little Portland Street, London Sustainability continues to permeate discussions in the UK restaurant industry, with new initiatives regarding food waste, sourcing, plastic use and seasonality popping up every week.

However, with limited buy-in from staff, implementing and succeeding with these initiatives is much easier said than done.

While many chefs, front of house and managers are passionate about minimising their impact on the environment, there can be a disconnect between recognising its importance and actioning changes that make a difference. What’s more, as hospitality is quite a transient industry, a constant array of new faces means it can be a challenge to ensure a consistent understanding across the kitchen, floor and management.

This is where sustainability training makes a huge difference.

Sustainability procedures should be treated like health and safety measures – compulsory and understood by every member of a restaurant, whether they are brand new or leading the charge. One way to do this is to offer standardised training that introduces the key concepts of sustainability and demonstrates how these are applied within a professional kitchen environment.

Why bother with sustainability training?

Beyond the obvious environmental impact, investing in sustainability training can go a long way in ensuring business success. A general shift towards sustainable purchasing and consumption means that individuals are now prioritising the environmental impact of what and where they are eating. Those that fail to embrace this shift risk being left behind.

Employing a number of sustainable measures, such as sourcing locally, reducing food waste, reducing packaging and buying seasonally will also assist in limiting operating costs, while also encouraging stronger relationships with suppliers.

With the right training, staff become advocates for your initiatives, spreading your ethos to your customer base, who then become advocates for your restaurant as a whole.

What sustainability training involves

As with any action in a commercial kitchen, consistency is key.

Ensuring your staff are educated about sustainability and have the same base understanding makes it easier for procedures to be followed and a standard to be set. It also encourages buy-in from staff and joins the dots between their actions and their impact.

Regardless of their role, staff should understand why sustainability matters so much, starting with an explanation of the problem, key terms and the identification of key players in reducing environmental impact. From there, it’s onto the importance of sourcing food sustainably and ethically and how to minimise the use of unnecessary packaging, as well as minimising the depletion of natural resources and food waste. Breaking down these concepts and providing practical solutions means that staff at every stage of the process can make a change – the chef with menu planning, the waiter with serving sizes and so on.

However, where sustainability training has the most impact is in the practical application – actually sending staff to supermarkets to source ingredients or asking them to plan menus with what they’ve learnt in mind. When groups of people are forced to choose between plastic-free, organic, air miles, seasonality, ethics, cooking methods and carbon footprint, it really puts the theory into perspective!

As restaurants look to improve their environmental practices, the appropriate staff training is set to be more important than ever. An informed workforce will result in higher buy-in, easier integration and the best chance at sustainability success.

18 | Restaurant Industry News | September 2019

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BROWN RICE SPROUT SET TO BECOME THE NEXT SUPERFOOD Originating from Padua, where the Italian Association for Organic Farming was founded in the 70s, MozzaRisella, the plant-based vegan cheese alternative brand carries out the mission of finding what’s best for people and the nature. The company has been revolutionising the theme of food and agriculture for over six years now through innovative ways of using the sprouts of brown rice grown by organic farming. The unique farming process is followed by detailed monitoring of the sprouting, so it can maximise its nutritional power when it opens at its nutritional maximum of bioavailability. No extraction takes place, compared to the usual approach of extracting the starch from rice, which leads to the loss of 70 percent of its nutritional value.

Since its inception, rice has been one of the most popular foods consumed worldwide. However, rice is usually consumed white, losing considerable amount of its intrinsic nutritional value.

So, once the company micronized the rice sprout, practically producing a drink out of it, they were in for a surprise.

They have found twenty amino acids,

such as gamma-oryzanol or gammaaminobutyric, as well as minerals, vitamins and proteins.

Gamma-aminobutyric (GABA) is a neurotransmitter and this amino acid has a very specific function - it is practically a cell activator, giving the starter to the cells to reproduce themselves. What does that mean? The sprout is alive, and it multiplies the amino acids tenfold when it germinates (value 1 in white rice, value 10 in a rice sprout). It’s practically giving the green light to the cells to reproduce, because it needs the cells that continue to reproduce themselves to structure its root and stem. When the seed germinates, the fibres triple, other elements quadruple and the gammaaminobutyric multiplies tenfold.

MozzaRisella has turned this

revolutionary source into a variety of products such as cheese, yoghurt and ice creams alternatives, keeping these amino acids in their products entirely.

The rice cheese alternative, known for its melting qualities can be used on pizzas, instead of mozzarella, giving the opportunity for families who might have a lactose intolerant child. Today, hundreds of restaurants are using MozzaRisella, including chains Pizza Express, Zizzi’s or Ask Italian, as well as many canteens and schools.

By turning the sprout into everyday products, the company is making this superfood easily accessible and available to all. The company works with the mechanisms of the vitality of the sprout, following the same path that farmers have followed with milk, transforming it into cheese and yoghurts.

The brand is increasingly popular in Italy, Northern Europe, UK and US. There are many reasons why the products are rapidly gaining popularity - the fact that there are no animal products used, there is extreme respect for the environment and the agriculture, no use of lactose or gluten, just to name a few.

Cheese substitutes currently available on the market are made with modified starch, preservatives or colourings, but MozzaRisella are able to offer healthy products from organic farming, with all ingredients allowed by the regulation for organic farming and allergen free.

20 | Restaurant Industry News | September 2019

FREE FROM FEATURE

DRAGON TREE KOMBUCHA LAUNCHES IN THE UK As a response to increasing consumer demand for health conscious, low / no alcohol beverages, Lanchester Wines has re-launched its Dragon Tree Kombucha – 16 years after its first incarnation.

Served in a recyclable 250ml can, Dragon Tree Kombucha is a gently sparkling fruity tea with natural flavours of Hibiscus and Rosehip, which also give the drink a light pink colour. With a light and fruity taste similar to strawberries and cream, Dragon Tree has been developed for today’s health conscious consumer seeking an alternative soft drink, whether in or out of home.

In addition to being Gluten Free and suitable for Vegans, each 250ml can contains 50% Daily NRV* of Vitamins C, B6, B12, Thiamin, Folic Acid, Niacin and Biotin. Each can contains only 93 calories which is less than an average apple.

Furthermore, Dragon Tree is made with Rosehip extract which has been shown to help increase joint mobility while maintaining healthy and

flexible joints. Rosehip is also rich in the antioxidants vitamin C and polyphenols.

Tony Cleary, managing director of Lanchester Wines: “Dragon Tree was one of the first Kombucha drinks to launch in the UK and enjoyed huge success. We’re now relaunching at a time when Kombucha sales are soaring and consumers are becoming healthier and more conscious. While Dragon Tree boast numerous health benefits, this isn’t to the detriment of taste – Dragon Tree is gently sparkling with a light and fruity taste. When served chilled, we believe Dragon Tree is the perfect non-alcoholic, functional soft drink which not only tastes great but provides added health benefits too.”

Meets PHE 2020 Sugar Reduction Guidelines

Dragon Tree is available to the on and off trade in case packs of 24 x250ml cans.

For more details on how to list Dragon Tree Kombucha, please contact Lanchester Wines sales@lanchesterwines.co.uk 01207 52 1234 www.lanchesterwines.co.uk

September 2019 | Restaurant Industry News | 21

Pumpkin cheesecake HPV2-July 2019-paths.indd 1

10/07/2019 11:57

WHY OFFERING VEGAN PRODUCTS IS A GOOD BUSINESS MOVE Eating out as a vegan is no longer a time-consuming, difficult challenge it once was – food options have got so much better, particularly over the last couple of years. Vegan alternatives to meat, dairy and eggs are widely available and attitudes are indeed changing: 56% of UK adults adopt vegan buying behaviours and a half of us know someone who is vegan.

The number of vegans in Britain has quadrupled over the last four years alone. Offering vegan menu options makes clear commercial sense – it opens the potential market up not just to vegans but also vegetarians, flexitarians, the lactose intolerant, followers of certain religions, environmentalists, the healthconscious and those who simply enjoy vegan food.

A plant-based meal constitutes a safe dietary option for nearly everyone’s dietary requirements and it promotes sustainability, as Oxford University scientists found that avoiding meat and dairy is the single most effective action an individual can take to help the planet.

Vegans champion and celebrate veganfriendly restaurants and what better advert for your business than word of mouth? Plenty of chain restaurants as well as independent establishments offer vegan options now simply because it pays. If a group of people who are going out for a meal includes a vegan, they will go somewhere which offers exciting plant-based food.

Vegan menu launches attract huge amounts of positive attention, too.

Marston’s achieved a ton of positive press coverage after it became the first pub in the UK to sell the vegan B12 Burger and you’d struggle to find anyone in Britain who has not heard of the famously delicious Greggs vegan

22 | Restaurant Industry News | September 2019

sausage roll. Offering vegan products is a great way of making national newspaper headlines – so make sure to let everyone know when you launch yours!

Existing menu items can be ‘veganised’, for example by replacing cheese in a vegetarian sandwich, pizza or burger with a vegan version, or using avocado or hummus instead of mayo in wrap fillings.

Sometimes all it takes is removing a pesky small amount of dairy or egg.

It doesn’t have to be pricey – a lot of vegan items cost the same as their animal counterparts or even cheaper.

Beans, seeds, lentils, pulses, pasta, rice and vegetables are among the cheapest foods in the world.

Dairy-free spread such as Flora or Pure and soya milk can be used to make potatoes creamy, and they work well in baking. A lot of ready-made rollout pastry is accidentally vegan, while vegetable soup can be served with a swirl of soya cream or coconut milk.

Meat alternatives go down well with the young vegan population, as do vegan versions of popular sandwiches such as BLT, ploughman’s or pulled jackfruit instead of pork. Classics such as bean chilli or shepherd’s pie are always popular – just replace the meat with soya mince or use cheap and healthy lentils.

Some pubs even offer vegan fish and chips as well as roasts.

VEGAN FEATURE Making sure that basic foods such as bread, spreads or pizza crust are free from animal products could make it much easier for restaurants to offer options that are suitable for everyone.

Serving starters and side dishes that are vegan as default would avoid you having to offer two options.

Don’t forget that beer, wine and some other alcoholic beverages might not be vegan because of the filtering process that sometimes includes animal ingredients. Make sure staff are aware which drinks are suitable for vegans; barnivore.com is a brilliant resource. As for dessert, cake or a crumble are great choices – sorbet just doesn’t quite cut it.

Marketing your vegan menu options at the general population is the way to go – it’s crucial to highlight that customers don’t have to be vegan to make healthy, delicious plant-based food choices.

Everyone can eat vegan food, so it’s not necessary to make your vegan customers feel like their dietary choices are somehow special! Incorporate vegan dishes into your existing menu or place vegan products on the same shelves as their non-vegan counterparts instead of creating an exclusive menu.

The Vegan Society can help restaurant owners improve their vegan food offering – please contact campaigns@vegansociety.com for free and confidential advice and view our handy Vegan Catering Made Easy booklet for more information.

By Dominika Piasecka, The Vegan Society

September 2019 | Restaurant Industry News | 23

THE MEATLESS FARM CO

‘MEAT’ THE BRITISH COMPANY THAT WILL HELP DRIVE YOUR PLANT-BASED OFFERING There’s a plant-based revolution and British company, The Meatless Farm Co, is at the forefront. The Leeds-based supplier to the foodservice market creates plant-based mince, burgers and sausages with a focus on high quality ingredients that truly deliver on taste and texture. The range is made from a signature mix of pea, rice and soya protein.

Extensive consumer research from The Meatless Farm Co, has revealed that over 41% of Brits are likely to consider choosing a plant-based dish when eating out a pub or restaurant this year. ‘’There’s a global shift in the way people are eating and in the UK we know there’s a growing demand for meat-free, plant-based menu options. It’s not about being defined as vegan or veggie anymore. It’s about flexitarian, pescatarian and the growing market for meat reducers too. We know more consumers are opting for plant-based food based on environmental, health and animal welfare concerns‘’ says Morten Toft Bech, Founder of The Meatless Farm Co. Restaurants and pubs are facing a major challenge. How do they create meatfree offers that become attractive to get meat reducers and not just vegans and vegetarians?

Creating moments and occasions for diners to make the switch to plant-based, for example hosting a Meatless Monday, can be an effective strategy to drive footfall. Toft Bech argues that promoting health provides a ‘huge untapped potential’ for maximising sales as 42% of consumers say they would be likely to choose a healthy option whilst eating out at a pub or restaurant.

He adds: “Combine this with the fact that 47% of consumers believe that a meat-free dish is healthier than a meat dish and 24% of consumers have reduced the amount of times they eat out due to the lack of healthier options available, that’s a big opportunity for operators.”

“We made sure our products are gluten, GMO and wheat free whilst also being vegan friendly, meaning operators can have the opportunity to appeal to a wider audience and an easy ability to cater for all requirements. Our products are high in protein, a source of fibre and contain less than half the saturated fat than their meat equivalents. Operators can be sure that they’re using healthy meat alternatives that not only have strong nutritional profiles but really create a positive consumer experience.’’ ‘’Our products are also extremely versatile, meaning chefs can have the freedom to create anything from innovative dishes to everyday family favourites. We deliberately don’t have strong, overpowering flavours added to our products, as we want to give chefs the opportunity to really put their own stamp on their dishes.”

Toft Bech adds: “Our range is also competitively priced against its meat counterparts, offering operators a credible plant-based offer which delivers on taste, texture and margin.”

The company’s range is available nationwide via Brakes and Woods.

24 | Restaurant Industry News | September 2019

delicious plant-based burgers, sausages and mince 100% VEGAN • HIGH IN PROTEIN • GLUTEN FREE

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VEGETARIAN SOCIETY

The vegetarian, vegan and meat-free sector is booming. The Vegetarian Society can help you with training to maximise your offer to your customers.

Do your staff know their stuff?

The first people your customers meet are your serving staff. If they don’t get it right, you could be turning off customers before they’ve even tried your dishes – which will damage your business.

‘Food Server Training: Veggie and Vegan Essentials’ is the online, quick and efficient way to skill up your staff.

Tapping into the expertise of the Vegetarian Society, this simple-touse training works on any device or computer, and uses a combination of slides, video and interactive quizzes.

‘Food Server Training: Veggie and Vegan Essentials’ will help your team learn how to avoid common mistakes, reduce complaints and make your service better.

Suitable for any size team, and at only £2.50 per person (less for multiple users), this is a simple and affordable way to increase standards and quality.

Give your staff the knowledge they need to care for your veggie and vegan customers – and boost your sales.

Visit www.vegsoc.org/foodserver to find out more.

Professional Chefs Diploma (including vegan patisserie day)

Next dates:

The Vegetarian Society Cookery School, based in Greater Manchester, has trained hundreds of professional chefs and caterers. Graduates go on to improve and develop their vegetarian and vegan menu offering in their businesses, ensuring they keep a competitive edge.

2020: 13 to 17 Jan, 16 to 20 Mar, 13 to 17 Jul, 14 to 18 Sep, 12 to 16 Oct

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

The Professional Chefs’ Diploma, now has a full-day on how to craft incredible vegan desserts suitable for the most impressive of menus, giving you lots of dairy-free and egg-free options.

For more details, or to discuss training options, call 0161 925 2000, or email hello@vegsoc.org

Sam Platt, Head of the Vegetarian Society Cookery School, said: “The vegan patisserie day includes plated desserts, afternoon tea and buffets, to really tempt in those vegan and veggie customers.

Learn skills to give you a unique selling point with amazing free-from desserts.”

26 | Restaurant Industry News | September 2019

2019: 21 to 25 Oct 2019

The five-day diploma costs £1,850 Visit www.vegsoc.org/professional

Bespoke catering training on-site Don’t have a week to spare? No problem – they’ll come to you. The Vegetarian Society Cookery School’s ‘Veggie Training for Catering Staff’ is delivered to your team in your workplace. The bespoke course focuses on your menus, procedures and equipment to develop vegetarian and vegan dishes best suited to your business – giving you fresh ideas and your customers more choice.

Sam Platt said: “With the growing demand for meat-free meals, caterers can attract new customers with amazing veggie and vegan menus. Our Veggie Training for Catering Staff will give you the headstart you need. As well as nutrition and practical sessions, we’ll look at your menus and how they can be adapted to give more choice to all your customers.”

Prices start from £500 per group for a bespoke half-day course Visit www.vegsoc.org/cateringstaff

Food Server Training:

Veggie and Vegan Essentials This easy-to-use online training course will help your serving staff know how to care for your veggie and vegan customers.

Works on any device Suitable for any size team Improve your service and reduce complaints

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rson

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Professional Chefs’ Diploma in Vegetarian and Vegan Cookery Get the knowledge and skills to create amazing vegetarian and vegan dishes – giving you a competitive edge.

Clear learning outcomes Expert tutors The latest trends and ingredients Michelin and Rosette-standard vegan patisserie and desserts

ay d e Fiv rse: cou

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The Vegetarian Society Cookery School, Dunham Road, Altrincham WA14 4QG

HOW TO CATER GLUTEN FREE

When it comes to eating out, people with coeliac disease are looking for safe gluten free options they can trust and so the choice over where to eat is usually made by the person with the condition.

The market for gluten free foods is on the increase and an estimated 1.3 million Britons are now on a gluten free diet, whether that is as the medical treatment for coeliac disease or to control symptoms of irritable bowel syndrome (IBS) or non-coeliac gluten sensitivity.

Demand for gluten free menu options has never been greater and restaurants, pubs and other eating out establishments are seeing the business benefits of catering for this market.

For people with coeliac disease, once diagnosed the only treatment for those with the condition is a strict gluten free diet which means they must avoid foods containing gluten that is found in bread, pasta cereals and other flour based foods made from the grains wheat, rye and barley. Some people with coeliac disease can also react to oats, as there is a similar protein to gluten found in oats.

We know that for people with coeliac disease eating out is a top concern. If you can consistently provide good gluten free options, you will secure a loyal customer base who are likely to eat with you regularly. 86% of

Coeliac UK Head of Food Policy Emily Hampton

people on a gluten free diet say that the experience of eating out has improved or much improved over recent years. But there is still room for improvement with 54% of people on a gluten free diet reporting that the overall experience of eating out while on a gluten free diet is difficult or very difficult, and 66% report the whole experience as somewhat or very frustrating*. *Coeliac UK Eating Out Survey – May 2016 (n= 9,186 people on a GF diet and 972 parents of children on a GF diet) Even the smallest amount of gluten can be damaging to people with coeliac disease so when offering gluten free dishes on your menu it is important to be able to cater safely for those who need gluten free food. When it comes to eating out, people with coeliac disease are looking for safe gluten free options they can trust and so the choice over where to eat is usually made by the person with the condition. It is worth making the extra effort to secure their loyal custom, as you will not just be catering for the person with the condition but also their friends and family.

Labelling food as gluten free is a food safety issue covered by law and its use applies to foods served in catering establishments as well as pre-packaged food.

Foods labelled gluten free must contain no more than 20 part per million (ppm) of gluten, so controls need to be in place to avoid cross contamination and ensure that food being produced and sold as gluten free meets the gluten free standard.

There are key areas to consider when looking at providing gluten free options. It is important to

28 | Restaurant Industry News | September 2019

GLUTEN FREE FEATURE understand your ingredients and safely manage cross contamination with gluten at all stages of food preparation, identifying any potential risks during the process.

Some key areas to be mindful of when preparing gluten free foods include: • Managing suppliers carefully to make sure you can trust them to provide foods and ingredients that are gluten free. Look out for the Crossed Grain Trademark on packaging, this product certification represents a sign of safety and integrity as foods that carry the trademark must meet our criteria to ensure they are gluten free so you can be confident they are safe to use. To find our more visit www.coeliac.org.uk/crossed-grain-licensing • Identifying foods and ingredients that can be used to make gluten free dishes and having a system in place to ensure ingredients used to prepare gluten free dishes are checked before use.

• Storage of gluten free ingredients in clearly marked containers or dedicated shelves above gluten containing ingredients.

• Assurance of effective cleaning in all areas where gluten free ingredients/dishes are prepared and stored.

• Use of dedicated utensils, clearly labelled or clean utensils must be used for gluten free preparation.

• The preparation area for gluten free foods should be separated from areas for preparation of foods containing gluten, particularly if highrisk ingredients, for example wheat flour are being used to minimise cross contamination.

• Use of clean oil or water for cooking gluten free foods. Use of a dedicated breadboard, toaster and grill for preparation of gluten free foods.

• Ensuring staff wash hands prior to gluten free preparation • Training for all staff on communication, preparation and serving of gluten free foods.

Staff should be trained to check and not guess if unsure of food ingredients or the gluten free processes.

Coeliac UK have a GF accreditation scheme which 12/01/2017 12:28:32 requires caterers to comply with the gluten free standard, developed for the catering industry to cover a range of important areas, including knowledge of the law on gluten free, legislation around food labelling, storage and segregation, processes to control cross contamination during preparation, communication and training for staff. The scheme is monitored to make sure that accredited caterers are complying with the standard and they are subject to an audit programme by an independent auditing company. The audit looks at every aspect of the GF Standard to check that the venue is following correct processes that staff have good knowledge of how to prepare gluten free meals and that training is being provided.

GF accreditation_orange.indd 1

For further information on the GF accreditation scheme and training, please see our website: www.coeliac.org.uk/catering

Reader Offer Feel like you need more training in the world of gluten free? Learn from the experts and take Coeliac UK’s online gluten free training course with a 20% discount, exclusively for Restaurant Industry News readers!

Use code “GFgenius2019” at checkout before 31st October to get this great offer. Register for the training at www.glutenfreetraining.org

September 2019 | Restaurant Industry News | 29

PAN’ARTISAN Pan’Artisan, specialist producers of award-winning dough-based products, is a UK-wide supplier to foodservice across all sectors. Our product portfolio encompasses a broad selection of frozen, full and part baked goods including pizza bases, dough balls and pucks, and speciality breads; all of our products are suitable for vegetarians and the vast majority are great for vegans too!

Founded originally in 1991 by Pietro Vitolo and based on his passion for the creation of traditional, authentic, Neapolitan family recipes, Pan’Artisan remains true to those values today, proud to promote ourselves as the dough experts. Our development team works tirelessly with suppliers and partners across the UK and Europe to source ingredients for new products and, by harnessing the traditional with ontrend influences from around the globe, we produce innovative products that are relevant for our customers’ operations.

Our range is produced to address key criteria, namely; ease of use, versatility and exceptional quality, offering the very best in convenience for operators as the skilled and time-consuming work has already been taken care of, leaving the option for an operator to customise.

As well as the traditional, and to address the growing trend in ‘free-from’ eating, Pan’Artisan has a selection of gluten-free products, providing easy solutions for menu inclusion. The range comprises a vegan, gluten-free naan dough puck; a real bonus for operators as the distinctive flavour of naan is usually derived from the inclusion of yoghurt. It is made from a specially formulated gluten free flour and yeast raising agent. It can be rolled and shaped into the classic ‘teardrop’ shaped naan, brushed with oil and sprinkled with chopped coriander as the perfect accompaniment to curry, or filled and used as a carrier for a delicious hand-held snack. The gluten-free vegan naan dough puck is available in 150g and is ready to prove. Simply thaw overnight and prove at room temperature for two hours, then roll to the desired shape and size, add any preferred toppings before baking in a pan, remembering to use rice flour for rolling and a designated gluten-free and, if necessary, vegan pan.

In addition, there are two gluten-free pizza bases that offer a lighter, fluffier texture and a softer crumb to deliver real glutenfree alternatives without compromising on taste or quality. These bases are ideal for topped pizza but can also be used as a garlic bread base, topped flatbread starter and even dessert pizza! The bases are made from a variety of grains, including tapioca flour, rice flour and maize starch, giving a superb finish that looks and tastes great, they are available in popular 9” and 11” sizes.

And creative chefs will love Pan’Artisan’s gluten-free dough pucks; the pucks are supplied frozen and once thawed, can be shaped or rolled to any desired size and shape, to create menu favourites such as pizza, calzone, bruschetta, topped flatbreads, garlic bread, flavoured bread sticks and even canapés and street food carriers. Pan’Artisan’s gluten-free dough pucks are the perfect way for operators to satisfy gluten intolerant diners and are available in 240g and 150g weights.

30 | Restaurant Industry News | September 2019

For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com

We know dough!

Experts in dough and a unique supplier of superior, distinctive and innovative products for the food service industry. Our range of Gluten Free dough pucks, pizza bases and vegan gluten free naan puck provide the perfect solution and flexibility to cater for the 1 in 10 people now avoiding gluten in their diets.

Contact us today to find out more about our Gluten Free range.

01730 811 490 enquiries@panartisan.com www.panartisan.com

FOOD MATTERS LIVE 2019

SERVING UP FRESH IDEAS AT FOOD MATTERS LIVE 2019 Join the food disrupters, entrepreneurs and innovative suppliers at Food Matters Live 2019, at ExCeL London on 19 and 20 November, for two-days packed with live attractions, cooking and product demonstrations, the largest curated exhibition of healthy, natural and clean-label ingredients in the UK and a programme of seminars looking at some of the significant issues facing the foodservice industry today and in the future.

Alongside the main exhibition and new for 2019, the Future of Retail trends is a must-visit for anyone working in the foodservice industry. Highlights from the live theatre experience include insights from Rupi Zani, quality and safety director at Pizza Express, who will be examining how the restaurant industry is responding to the demands of the free-from consumer.

And Hannah McKay, head of food and beverage for Caffe Nero and Victoria Robertson, senior innovation leader at KFC, will be looking at how high street food outlets, foodservice providers and manufacturers are innovating as the demands of the vegan consumer grow.

Looking to the future

These consumer challenges are changing the entire foodservice industry, so make time to join the Food Matters Live 2019 seminar programme, which brings together global innovators and industry experts to debate the issues facing the restaurant, foodservice and café businesses.

With six separate streams there is something for everybody interested in the big questions around food, but restauranteurs will not want to miss the ‘Marketing Matters’ panel discussion with Chris Fung, ex-CEO of Crussh Fit Food & Juice Bars. He will be looking at the rise of the alcohol-free movement and examining how restaurants and food-outlets can capitalise on this growing market.

Celebrate healthier menus

Meanwhile, Food Matters Live 2019 is celebrating the foodservice innovators who are helping to create healthier, calorie-controlled meals in cafes, restaurants and workplaces.

If your business is ahead of the curve when it comes to serving up healthier meals enter the Food Matters Live Best Healthy Eating Initiative award.

Entries are open now at www.foodmatterslive.com/ awards-2019 Food Matters Live 2019 takes place at ExCeL London on 19 and 20 November 2019. Register at www.foodmatterslive.com/2019

32 | Restaurant Industry News | September 2019

19-20 November ExCeL, London foodmatterslive.com

One event.

Two days.

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INTERIOR DESIGN

DV8 DESIGNS TRANSFORM THE JOLLY SAILOR IN STOCKPORT The talented team at DV8 Designs have unveiled the stunning transformation of the ‘Jolly Sailor’ public house and restaurant in Davenport, Stockport.

Built in 1895, this popular landmark pub has undergone a full interior refurbishment and external improvements including an innovative Orangery extension with new feature roof lights and an improved external seating area.

This is the fourth major project that Almond Family Pubs have appointed DV8 Designs to complete and it is the biggest yet. The £650,000 build involved a full redesign and refurbishment of the existing site as a pub, with the addition of a large restaurant dining area & carvery.

34 | Restaurant Industry News | September 2019

INTERIOR DESIGN

The aim has been to restore this muchloved public house to its former glory, to sympathetically restore this iconic building in a protected conservation area and to reignite its naval history and local narrative. Almond Family Pubs have also introduced delicious new additions to their trademark food menu & service, creating an inviting welcome for both new and existing customers.

James Almond, Almond Family Pubs, said: “This has been a real passion project for us and we wanted to place this exciting redesign into the trusted hands of the DV8 Designs team. We are committed to giving local people their much-loved pub back, but better than ever. The Jolly Sailor is the heart of the community in this area and we wanted to restore it to former glory and then some. Lee and the team have worked incredibly to design a sympathetic renovation that has retained the historical and welcoming surroundings of this muchloved pub but now with eye-catching features and sumptuous seating. We can’t wait to open the doors and let the people of Davenport and further afield, enjoy their lovingly restored local.”

The new scheme focuses around the pub’s nautical name and link to the supposed ‘Jolly Sailor’ – a well-respected admiral of the French Revolutionary and Napoleonic Wars, Sir Salusbury Pryce Humphreys. In 1838 the Admiral found himself in the

midst of a family dispute after he married into the Estate and took on the Davenport name, challenging the succession and the rightful heir to the Davenport Estate at Bramall Hall.

The completed design reveals eclectic light fittings with a nautical twist, panelled walls and feature fireplaces in rich colours and an array of aged leathers on antique studded armchairs, suitable for any trusted Sea Captain. The walls are adorned with aged photographs, eclectic historical artefacts and the secret finds of ancient mariners.

The new Orangery extension adds a softer touch to the masculine scheme with roof lights that allow natural light to flood in over mustard and jade green velvet fabrics, intricate patterns and dark, floral wallpapers.

“We were incredibly excited to work with Almond Family Pubs once again. They have a reputation for taking neglected, run down venues and transforming them into award-winning community restaurants and pubs. Our vision was to restore the site’s colourful naval history and to retain its grand, traditional feel and Victorian touches but also to innovate and step things up design-wise. This was a major project for us with internal & external alterations, planning considerations, external works and landscaping along with full interior decoration. We are so proud of the final result and we’re as excited as the locals to see this popular local pub reopened and looking better than ever. “ The Jolly Sailor is now officially open to the public.

For more information visit www.dv8-designs.co.uk

September 2019 | Restaurant Industry News | 35

100% DESIGN

100% DESIGN 2019 marks the 25th anniversary of 100% Design, the UK’s leading design trade event. Celebrating a quarter century of introducing some of the industry’s most influential designers, makers and producers, the 2019 show will present a stellar line-up of more than 400 exhibitors showcasing the latest products across furniture, lighting, textiles, glazing, surfaces, accessories and more. To coincide with the show’s 25th edition, the highly coveted Talks with 100% Design presents an unrivalled line-up of the industry’s biggest names including American Architect and Designer David Rockwell.

Highlights: Design London: Features a carefully curated selection of the world’s leading interior brands such as Arper, Benchmark, Dare Studio, Boss Design, Liqui Contracts and Antonio Lupi. Other exciting brands include Swedish furniture makers, Gärsnäs, Bsweden and the contemporary Italian furniture company, da a.

A Sense of Finland: Curated by Finnish/ English designer Hanna Laikola, founder of HEMLO in collaboration with renowned Nordic brand Tapio Anttila Collection and Polar Life Haus, the long established eco log house company. Voted the happiest country in the world for the second year running, the Finland pavilion will allow visitors to experience the sounds, sights, touch, smell and taste of Finland in the middle of London. The specially built eco log house will be filled with calm sounds of the forest and timber floors sourced from the best quality Finnish wood. The house will present the very best of Finnish furniture, products and lighting which

are focused around sustainability, wellbeing and healthy living environments, highlighting the Finnish philosophy that simple things make us happy.

Talks with 100% Design: Featuring 50 in-depth conversations and debates with designers, architects and a specialist look at trends and current issues. Expect issues-based content exploring topics such as climate change, wastage, materials, the circular economy, sustainability and how design can and is making a difference. Leading product and interior designer Marcel Wanders will return for a second year running to speak at 100% Design and the programme will open with American Architect and Designer David Rockwell.

Detail London: New for 2019 Detail London will showcase the latest highend contemporary soft furnishings and wall coverings from international design companies, like Amsterdam based Studio Desimone Wayland, Glamora and Barbara

Osorio Fabrics. The exhibition will benefit from its own dedicated entrance on Olympia Way as well as direct access to 100% Design and provides a brand new destination for the interior design community during LDF. Instagram Influence Kiosks: Instagram has fundamentally changed the way most designers work. This social media platform is used to inspire, with many designers gaining huge followings for their work. Equally, designers are being increasingly briefed to design Instagrammable interiors. With this in mind, 100% Design has chosen seven designers working in interiors to create ‘inspiration kiosks’,selecting images from their personal Instagram that reflect their inspiration. The installation will highlight interior designers using Instagram to create spaces that connect and inspire people. Notable designers participating include Charlotte Rey and Duncan Campbell, Lee Broom and Suzy Hoodless Design Fresh: This year will see the return of Design Fresh, a celebration of emerging talent selected by 100% Design and Barbara Chandler, design editor of Homes & Property at the London Evening Standard. Each designer has been chosen for their explorative ideas and original products. Following the success of the 2018 show, the feature is going one step further by welcoming back previous Design Fresh creatives to nominate the next wave of talent. The showcase will demonstrate a breadth of rising designers and exciting new perspectives.

Material Studio: 100% Design is excited to collaborate with Material Driven to create Material Studio, a showcase of 22 innovative materials with a number of them being shown in the UK for the first time. The area will address some of the key issues of our time such as sustainability, performance, energy efficiency, waste, health and wellbeing.

36 | Restaurant Industry News | September 2019

18—21 September 2019 Olympia London

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NANU SODA

NANU SODA DESIGN “NOWT FANCY’ FOR CELEBRITY CHEF MATT HEALY When award-winning chef Matt Healy chose The Beehive in Thorner as his third planned eatery in Leeds, he called upon interior designers Nanu Soda to help make his vision a reality.

The brief was to create a distinctive gastropub look and feel within this beautiful old village inn, promoting a warm, welcoming yet contemporary environment to compliment his unique dining experience, serving pub classics with a signature modern twist.

Opening the Beehive follows hot on the heels of Matt’s two other successful ventures, The Foundry in Leeds South Bank area and Grön Kafe in Oakwood.

The team from Nanu Soda took up the challenge to create an interior reflecting Matt’s ambitions, focused around cool and contemporary industrial materials and concepts.

Stripped back brick walls and neon elements have completely revolutionised the interior whilst retaining character and individuality to enhance the gastropub concept. With the focus on the quality of his food, Matt’s new Beehive features a knock through the bar to form a hot pass into the finishing kitchen, giving diners an insight into how the food is created.

Always wanting to make an entrance, a chevron timber floor acts as a travellator pulling you in down a decorated corridor adorned by famed local artist Nicolas Dixon, towards more muted floor and wall finishes encourage a calm and relaxed atmosphere when dining, still with carefully poised injections of colour providing focus and interest, including

Matt’s own established teal brand colour.

Careful consideration has been given to materials and textures, with selected hand finishes in the bar area promoting individuality and effect.

The design brief included outside space at The Beehive, with Nanu Soda refashioning and reviving the outdoor dining space and courtyard at the rear of the building, using sails for shading and atmospheric festoon lighting.

“The team from Nanu Soda were absolutely on my wavelength at The Beehive. Together we have brought about a total transformation, forming a perfect backdrop for the food and the entire dining experience.”

38 | Restaurant Industry News | September 2019

Matt, who originally hails from Horsforth in Leeds, first came to the attention of the nation when he was runner-up in the BBC’s ‘MasterChef: The Professionals’, creating dishes which won high praise from Michelin-starred chefs. For more information on the project or if you have a project to discuss please contact:

Kim Crowther Nanu Soda

PURITY PEARLS STUNNING GOOD LOOKS; PRACTICAL STRENGTH Increasingly, statement plates are adding a focal point to the tabletop. Leading supplier, Artis®, exclusively distributes ‘Purity Pearls’, from Bauscher. Available in four stunning colours: Light, Dark, Copper and Gold providing colour and texture but, at the same time, offer a durability not usually found in such fine porcelain. The range is designed to contrast and complement the Purity collection of white porcelain.

Both ranges are made from an innovative new material, ‘Noble China’, which is high fired at 1400˚C, giving the collection a remarkable delicacy that belies its strength.

Each colour collection of Purity Pearls comprises plates and bowls with an all over pattern or with a rimmed edge decoration, as well as large and small rectangular plates and a coupe saucer.

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September 2019 | Restaurant Industry News | 39

COLE & MASON Cole & Mason is celebrating 100 years of great taste in 2019. Founded in London in 1919, the brand became synonymous with high quality, high performing salt and pepper mills soon after.

Innovation and style have been at the heart of Cole & Mason since its beginnings; launching the 1st acrylic mill, the award winning Precision Grind mechanism (which sees an upgrade this year) and more recently launching a full range of seasoning products.

Today we are the experts in seasoning and it’s our mission to help you release the flavour of every meal, every day.

With a product for almost every need across herbs, spices, oils, vinegars, fresh ingredients and, of course, salt and pepper, Cole & Mason are excited about the next 100!

2019 sees the launch of the brand new Precision+ pepper grinding mechanism. Designed and developed over a 2 year period, the new mechanism cements our position as the primary innovators in the category. Rigorously tested in conjunction with Nottingham University’s Aroma Laboratory, Cole & Mason Precision+ mills represent a new level of performance: able to deliver more pepper per turn than ever before and scientifically tested to release more flavour. The designs were created by Cole & Mason and are IP protected to ensure no imitations.

All our Precision+ mills come equipped with a sharp, corrode resistant ceramic mechanism in the salt mills and our brand new Precision+ mechanism in the pepper mills.

The Precision+ range contains a mill size, shape and design for every setting; from acrylic to wood and from classic to contemporary. With a variety of stains, metals and finishes, there is a mill suitable for every restaurant table.

40 | Restaurant Industry News | September 2019

R E F R E S H YO U R TA B L E S W I T H C O L E & M A S O N S A LT A N D P E P P E R M I L L S

Established in England 1919, Cole & Mason is passionate about the art of seasoning. Our 100 years of design and production experience have culminated in a broad range of high quality seasoning tools to enable your customers to enhance the flavours of the food you create.

With all our Food Service Mills benefiting from our award winning mechanisms, quality is assured year after year.

With designs to suit every setting in a wide variety of sizes, Cole & Mason continues to firmly place seasoning at the heart of foodservice.

Catering Sales and Enquiries E: cateringenquiries@dkbrands.co.uk • T: 01252 828 092 www.coleandmason.co.uk/catering

CHRIS ZACHWIEJA INTERVIEW

Restaurant Industry News spoke with the Head Chef of The Soak, Chris Zachwieja.

1. Have you always wanted to become a Chef?

Surprisingly, no. I had always thought I go on to be a politician and studied Political and International Relations at university in Poland. After three years, I decided it was not for me and realised I would have more fun working in the kitchen.

2. You have worked in some of London’s top hotels and alongside Michelin starred chefs, has this helped you expand your knowledge and cooking techniques?

After I moved to the UK from Poland, I progressed from cooking in gastro pubs to Michelin starred restaurants, including a stint under Tom Aikens. I was then appointed as a development chef for one of the most famous hotels in London, The Ritz and for the last three years I have worked at Boisdale of Belgravia, a stone’s throw away from The Soak. The opportunity to become the Head Chef at The Soak and develop the soaking concept was one I could not pass up. I am excited to embark on this chapter see the vision come to life.

3. Talk us through what ‘soaking’ is

Soaking is one of the food techniques I grew up with and a staple of Polish life. Soaking techniques allow flavour to absorb deep into food and enhance its tenderness.

4. Does soaking enhance flavour?

CHEF CHRIS ZACHWIEJA

42 | Restaurant Industry News | September 2019

Steeping and preserving are the best ways to develop deep, bold and strong flavours, in meat or vegetables, or even when preparing fruit for use in desserts.

It’s all about creating taste through longer periods of time, using methods that soak and steep food and drink with long-lasting flavour. Not only are we enriching a food’s taste, but we are also using techniques that provide many health benefits. For example kefir, a fermented milk, can aid digestion.

5. Describe the menu and what the stand out dishes are Nothing tastes more like Polish homecooking than soaked, pickled, or fermented food. Brining and fermenting are the techniques that I was brought up with, and I’ve used this style of cooking ever since I began working.

The Rum Baba is our signature dish, and one of my favourite menu items. It is a traditional dessert soaked in fermented rum, topped with juicy, roasted pineapple.

It is a dish that guests can enjoy as an afternoon treat or as a dessert.

We have developed breakfast and Sunday brunch menus, along with dinner and a late-night snack offering. The food and drink menus have specialist dishes tailored to different times of the day, so guests can experienced ‘soaked food’ at any time.

6. What are some unique features/ elements to the dishes?

Soaking, brining, fermenting and pickling food, allows many of the dishes on the menu to stand out, as they deliver bold, strong and long-lasting flavours.

One unique dish I am excited about is the cured venison tartare. We use the haunch muscle, which is a beautiful cut of meat and perfectly prepared through soaking techniques. The result is similar to bresaola, but stands out with unique, beautiful, delicate spices.

Slow cooked Beef Cheek Bourguignon is also extra special and requires an extended brining process to capture all of its flavours, topped off with gorgeous shallots and mushrooms.

7. Is it important, in your opinion to create an experience with food?

All of our products are carefully selected from our suppliers. As a team we put and endless amount of work in to make sure we satisfy our guests. Nothing is worse than having guests come in, spend their time and money on food and drink, and leave without experiencing something new. Personally, food at restaurants are the dishes you can’t cook at home – because of the equipment required and due to the techniques and time needed to get the dish on the plate The Soak is very unique restaurant as we prioritise adding extra flavours and richness to the food. We created something the average restaurant guest would not expect. To achieve this, we work to develop the relationship between ourselves at The Soak, and the food.

At each restaurant I have worked at, I have always developed concepts that deliver unique customer experiences. Sometimes

it’s been about paring food with the right wine, and hosting special dinners with wine from around the world. Another time, it was the pairing between food and music.

However, the food experience at any restaurant will be altered by the overall service. It’s imperative that the front and back of house work together. The food is the first ‘contact’ guests have with the chef, so the wait staff need to be our eyes and ears to ensure we can create the full experience.

8. What were all- day convivial Parisian bistros and is it important to remember and revive historic cooking techniques and experiences?

All-day convivial Parisian bistros are local restaurants that have a friendly and lively atmosphere. They are a staple in the city, always full of locals seeking incredible food. At The Soak, we have few staples on our menu that are well connected to French traditional cooking. However, as we aim to use local, British produce, we add our own twist to it. Trying to create all day experience is very difficult as people’s eating habits are different. We need to be able to accommodate all needs at all time.

We’ve worked hard to develop menus that can be enjoyed at all times of the day.

The concept of The Soak is a homage to my background. Fermentation continues to be a cooking technique in Poland as many people eat seasonally. Foraging is a popular practice, and that’s why preserving and fermenting is necessary. Continuing these traditions is a big part of my work and it I love it when it all comes together with the right complementary paring.

As this way of cooking is rooted in seasonality and sustainability, it lends itself to modern day techniques and how people are looking to create food experiences that don’t harm the planet. A growing number of restaurants are looking to create menus seasonally and using foraged ingredients.

9. Will different aspects of the menu change and new flavours added at all?

The menu will be seasonal, so the dishes will be rotated regularly to reflect the changing seasons. We are also committed to sourcing our food and drink from local suppliers in order to reduce our carbon footprint.

10. In a few words, why should people come to The Soak and what can be expected?

The Soak is the latest restaurant to land in Victoria’s vibrant food scent. With the menu designed around fermenting, steeping, and brining techniques, The Soak will immerse each and every guest in an unforgettable experience.

September 2019 | Restaurant Industry News | 43

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HERITAGE – LONDON’S FIRST MODERN SWISS-INSPIRED RESTAURANT OPENS IN SOHO From rich fondue with truffle, molten raclette and crispy rösti through to chateaubriand charbonnade on tabletop charcoal grills, the newly opened Heritage on Soho’s Rupert Street takes Swiss food to a new level. Add to this, creative cocktails and fine wines, including interesting Alpine varietals and Heritage brings something fresh and exciting to the capital.

Swiss cuisine is re-imagined in dishes that seamlessly blend the traditions of Swiss cooking with refined techniques by Head Chef Aarik Persaud, whose culinary history includes Chewton Glen in the UK and The Butchers Club in Hong Kong.

The Food The menu, designed for sharing, showcases the finest British produce and is peppered with luxurious and indulgent ingredients such as wagyu beef, lobster and black truffle. Let the signature fondue take centre stage – a refined blend of Gruyère and raclette cheese – served with Dedham Vale 30-day aged beef fillet and Cobble Lane charcuterie, or seasonal vegetables.

Further fromage heaven comes in the form of Heritage’s raclette dishes – silky melted cheese draped over charcuterie and sausage or Jersey Royals and pickles. The Swiss national dish of rösti is done just as it should be – crisp on the

outside with soft buttery potato within and finished with Comte cheese, fried onions and green apple; maple-glazed Dingley Dell lardons; or smoked salmon with goat’s curd, Keta roe and dill.

For smaller plates look to the dry-aged steak tartare with beetroot and yoghurt dressing; and lobster tart with roasted fennel, whilst larger plates come in the form of whole red mullet with red prawn, caviar and samphire fricassee.

Add some theatre to your meal and take cooking into your own hands with Heritage’s table top charbonnade grills, and barbecue chateaubriand of Dedham Vale beef, whole lobster, jumbo prawns and scallops to perfection. Or, indulge in the impressive Trenchmore wagyu burger, topped with bacon and truffle jam, foie gras, sweet onion, pickles and finished off table-side with raclette for that all-important Instagram moment.

Heritage takes its wine as seriously as it does its food. Carefully curated by Head Sommelier Elena Serban, the 200-strong list, divided by grape varietals, perfectly complements the dynamic flavours served from the theatre kitchen.

Showcasing unique wines from the Alpine region, the finest vintages from Champagne, Burgundy and Bordeaux, as well as a number of New World wines, each bottle is stored in the restaurant’s statement glass wine cellar, which spans the length of the lower ground corridor.

The Bar

The bar at Heritage can be enjoyed as part of the dining experience or as a stylish drinking destination in its own right. Discerning drinkers can perch in comfort on the leather-luxe highstools and explore the inventive cocktail menu, divided into the ‘Bright Side’ and ‘Dark Side’, created by drinks expert and mixologist, Zoran Peric exclusively for Heritage. Behind the bar discover his team of talented bartenders mixing signature serves using all-natural ingredients and flavour fusions, or busy carving unique ice creations. ‘Brights’ include a Heritage Gtini with Heritage gin, Genepi, Absinthe and La Copa Blanco and a Yuzu Collins – Roku gin, elderflower liqueur, yuzu juice, fresh ginger and tonic. For those who prefer to walk on the dark side, a must-try is the Maya’s Touch – Patrón Anejo, house sweet vermouth, Italicus Rosolio di Bergamotto and orange bitters.

The restaurant is elegant, stylish and urban with exposed brickwork and industrial ceiling fixtures creating a stripped back feel, whilst inviting leather banquettes, striking wall art, dark wood panelling and low-level lighting ensure an intimate dining experience.

A step beyond the familiar and a first for London – welcome to Heritage.

46 | Restaurant Industry News | September 2019

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CAFFÈ CULTURE SHOW

BRINGING THE INDUSTRY TOGETHER AT THE UK’S LEADING TRADE EVENT FOR THE CAFÉ AND COFFEE BAR MARKET Build new business relationships, source the latest innovative new products and gain valuable business insight at the UK’s leading trade event for the café and coffee bar industry.

There’s now only three months to go to this year’s Caffè Culture Show. Taking place at London’s iconic Business Design Centre on 28 – 29 October, the show not only offers an abundance of informative and stimulating business content, it also showcases 150 of the UK’s leading brands all under one roof.

Register today for your FREE trade visitor badge at www.caffecultureshow.com

New for 2019!

We are delighted to announce details of the launch of two major new features. Loring Smart Roast and Victoria Arduino have partnered with Caffè Culture to create two original and unique visitor attractions.

THE ROASTER’S FORUM ‘The Roasters Forum’ - proudly sponsored by Loring Coffee Roasters UK and green bean partner Volcafe Select, has been tailored to cover topics suggested by our community of roasters of all sizes throughout the UK.

THE VICTORIA ARDUINO EXPERIENCE

The concept of the Forum is to offer a varied program of educational and interactive sessions for those involved in the coffee roasting industry who want to learn more about this sector. It will include a series of talks and live demonstrations by leading roasters and green bean specialists as well as a Loring roast master – all of whom will bring valuable insight to the many complexities surrounding a modern roastery in today’s market.

Presenting an impressive selection of the UK’s best specialty coffee roasters, The Victoria Arduino Experience promises to deliver delicious coffee and heighten your senses by challenging your understanding of how it travels from bean to cup.

Showcasing patented technology from Victoria Arduino to highlight some of the many variables in brewing espresso, all that stands between you and some fantastic prizes is your taste buds and nerves of steel.

Visitors will be set a number of challenges, including ‘Can you tell the difference between espresso brewed at 89deg and 94deg? Does soft water vs hard water really affect the final flavour? At what speed should I grind my coffee beans for maximum flavour?

These and many more questions will be asked, but only you can provide the answers.

The Victoria Arduino Experience roasters include: Square Mile, Taylor Street Baristas, Rave Coffee, Plot Roasting, Assembly Coffee, Aviator Coffee, Climpson & Sons, Moon Roast, Root & Branch, Kokoa Collection & Exmouth Coffee.

50 | Restaurant Industry News | September 2019

As a new and exclusive feature at Caffè Culture, the aim is to create an annual Forum that offers the opportunity to share knowledge, network with likeminded roasters and learn from an esteemed selection of industry professionals.

THE CAFFE CULTURE TALKS PROGRAMME

This year’s Caffè Culture will stage a highly engaging and informative talks programme delivered by a host of leading industry experts, to cater for the specific business needs of all types of operations. The three-streamed programme will provide the necessary tools and knowhow to not only launch successful businesses but also flourish in an ever-increasing competitive market.

Coffee Studies (2019)

Coffee Studies 2019 looks to continue from the success of its inaugural year in 2018. This year we continue with the fresh and engaging TED style format covering four primary themes from supply and value chain organisation, business innovation, consumer insights, and the virtues of the broader ‘speciality coffee’ community.

Each talk delivered conveys relevance and expertise through the lens of real business and personal stories followed by a discussion with panelists selected for their experience in the same field and possible conflicting points of view.

This year we are excited to host a line-up of local and international speakers and panelists which will be officially announced over the coming weeks.

COMPETITIONS GALORE! We are delighted to be hosting a full programme of tea and coffee competitions. Come and see the London heats of the SCA’s UKBC and Cup Taster’s Championships along with the inaugural Tea Brewers Championships, which is being run by the UK Tea Academy. Soak up the drama as each competitor is judged and put through their paces in front of a live audience across two full days of competitions.

Caffe Start Up

If you are in the process of launching or have recently opened your first coffee shop, the Caffe Start Up Programme will provide fledgling business owners with the opportunity to learn first-hand from a host of successful operators. Hear personal and engaging accounts from those who have both failed and ultimately succeeded and what they learned along the way.

Caffe Business

The Caffe Business Programme is aimed at owners and senior management from the multiples, chains and nonspecialist sectors. Delivered by a host of leading UK’s experts, the programme will cover topics such as how to scale-up your business, raising investment, building customer loyalty through to training and retaining the best people for your business.

A TASTE OF OUR EXHIBITORS

We are proud to have the support of some of the biggest brands in the business, with 100’s of new and innovative products being showcased, our 2019 line-up is the best yet. Here is a flavour of who you can expect to see at this year’s show; for a full list of exhibitors visit caffecultureshow.com • Aviator Coffee • Batavian Dutch Coffee • Birchall • Bird & Blend • Brew It Group • Caffe Di Artisan • CakeSmiths • Chapter Coffee • Climpson & Sons • Coffees From Peru • Conti Espresso • eteaket • European Watercare • Exmouth Coffee • Galeta • Glebe Farm Foods • HB Ingredients • iZettle • Kamba Coffee • Kokoa Collection • Lavazza • La Spaziale • Metropolitan Tea • Milkit • Mulmar • PekoeTea • Root & Branch Coffee • Toschi • Victoria Arduino • Volcafe Select Thank you to our sponsors • • • • • •

GUT Instinct – Non-Dairy Partner European Watercare – Official Water Partner Volcafe Select - Roaster’s Forum Green Bean Sponsor Just Peel Official Show Cup Supplier Pensworth – Official Dairy Partner Loring Smart Roast – Roaster’s Forum Feature Sponsor

Register today for your free trade badge at caffecultureshow.com 28-29 October 2019 Business Design Centre, London

September 2019 | Restaurant Industry News | 51

OPENING

INTRODUCING CHARLIE’S THE NEW CONTEMPORARY BRITISH RESTAURANT AT BROWN’S HOTEL LED BY CHEF ADAM BYATT Brown’s Hotel, a Rocco Forte Hotel, is set to unveil its new restaurant, Charlie’s on 9th September. The new restaurant, named after Lord Charles Forte, will be directed by acclaimed Michelin-starred Chef, Adam Byatt who is joining Brown’s as Chef Director.

At Charlie’s, the hotel will play to its strengths by celebrating its heritage whilst also playing a pivotal role in the evolution of great British cuisine.

Adam’s team will serve dishes with authentic ingredients of the highest quality sourced from suppliers across the globe, while embracing a bygone era of service with a sense of theatre.

Every plate of food is designed to delight, and will be served with welcoming charm, seamless service and a stylish sophistication. Daily specials such as whole poached salmon and glazed Essex gammon will be served on a traditional Silver Trolley. Alongside this, the à la carte menu features fresh, seasonal options such as fried courgette flowers with truffle honey or whole 12oz Dover Sole simply grilled or baked in late summer butter, and roasted Yorkshire grouse, blackberries and bread sauce.

At the helm of Charlie’s kitchen is Head Chef Matt Starling, who harks from Fera at Claridge’s, accompanied by Owain Atkinson, previously from Kitchin, La Petite Maison and Chez Bruce, who will oversee the wider food offering for the hotel as Executive Chef. The team all hold a passion for creating seasonal

ADAM, MATT AND OWAIN AT BROWN’S HOTEL IMAGES BY CHARLIE MCKAY dishes using outstanding ingredients and classic cooking techniques.

On the new opening and his role, Adam comments: “Taking this step and joining the team at Brown’s Hotel is a very exciting moment for me, and it feels like a natural progression both professionally and personally. Five-star hotels are part of my heritage; I started my career in Claridge’s when I was 16, and Brown’s is special as my grandfather was a bell boy here during the 1960’s.”

Stuart Johnson, Managing Director at Brown’s, is equally thrilled with the partnership: “Adam Byatt and Brown’s possess a natural synergy and we are looking forward to what we see as an incredibly exciting culinary journey ahead with Charlie’s”.

In 2006, Adam launched Trinity. Since opening, Trinity has received a Michelin Star, been awarded ‘London restaurant of the Year’ by AA as well as holding three rosettes for 10 years. Following the success of Trinity, Adam then opened a sister restaurant to Trinity in Clapham called Bistro Union and oversaw an extensive refurbishment of Trinity, introducing a new dining room on the first floor of the restaurant called Upstairs which holds a coveted Bib Gourmand.

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Brown’s, established in 1837, is quintessentially English with an unrivalled history as London’s first hotel, as well as being home to one of the capital’s first public dining rooms. It has since served royalty, presidents and literary greats alike. Rocco Forte’s only London hotel is located in the heart of Mayfair and Charlie’s will revel in the hotel’s illustrious history, bringing back the excitement of great British cooking.

Designed by Olga Polizzi, Director of Design for the Rocco Forte group, the interiors of the restaurant and bar will feature artwork from acclaimed artist Kristjana S Williams. Icelandic born Williams has a unique style that incorporates intricate layers of watercolour, photographs, hand-cut paper, Victorian stencils and collage.

Her pieces have been showcased in some of London’s most iconic venues, and she currently has a masterful floor-to-ceiling permanent installation in Trinity. Guests at Charlie’s will be surrounded by botanical utopia, original wood paneling, with exclusivelycommissioned bespoke wallpaper by Adam Ellis.

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CHRISTMAS TREE WORLD

HOTELS AND RESTAURANTS Christmas Tree World has enjoyed a staggering 80% uplift in sales of large and giant artificial Christmas trees to the hospitality sector. Buyers are saying that there are just no large real Christmas Trees available this year and the few that are, are very expensive. A recent change in legislation has meant that imported real Christmas Trees over 3m now need a plant passport, which means they have to be inspected for insects which can hitch a ride on them from continental Europe and potentially destroy our indigenous woodland.

As you can imagine a plant passport is very expensive on a single tree making the cost to the user prohibitive.

Market research has indicated that when an establishment spends more

Social Media is driving a lot of interest in the places people visit over Christmas time, as once images have been shared, lots of people then want to go and see it for themselves. The popularity of a venue can very much be influenced by how many images are posted, shared or tweeted so making sure your venue is looking its best in the run up to Christmas is vitally important.

Why Trenchers chose an artificial:• It is far cleaner to use than a real tree • Real trees can be cumbersome to erect and damage doors etc when installing them money on their Christmas decorations, their customers are inclined to not only spend more time, but also more money, (Source https://stiritupmagazine.co.uk/ get-christmas-wrapped/)

• Real trees drop needles everywhere and damage carpets with moisture

In addition, customers are more likely to visit an establishment that is full of festive cheer, than one that has not bothered to make too much effort.

• You can choose the shape of tree to fit the space, full, compact, slim or for very tight spaces pencil.

Decorating your hotel, restaurant or bar can be fun for the staff to do & bring them some festive cheer before the onslaught of the Christmas party season gets underway.

A large Christmas Tree can have a stunning impact & attract the public from far & wide, just to see the tree.

We saw this ourselves, when visiting Trenchers restaurant at Spanish City, Whitley Bay. We went along armed with camera & tripod, to get some images of the stunning installation, carried out by one of our partners, only to find that getting a clear shot was really difficult due to the number of people taking selfies, stood next to the tree. The switch on, of the lights on this tree also attracted a lot of local press coverage for this stunning restoration project.

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• Real trees bring insects and fungal spores into the building which can cause sever long term damage

• When real trees dry out they become a fire hazard (https:// interestingengineering.com/video/ this-video-shows-how-your-drychristmas-tree-can-cause-a-deadlyhouse-fire) • All Christmas Tree World trees are fire retardant.

• Christmas Tree World trees are guaranteed for 10 years but will last at least of 15 years, the cost spread over 15 years makes them far cheaper than buying 15 real trees Stephen Evans, M/D of Christmas Tree world, said” it looks like there is going to be a shortage of big trees this year, we are getting 2 enquires a day for the giant outdoor trees, up to 40ft, and stocks are limited, when they are gone, they are gone”

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COLIN CLAGUE INTERVIEW

Restaurant Industry News spoke with Chef Patron Colin Clague about the Vegetarian menu at Rüya.

1) Talk us through the main ingredients within the vegetarian menu

Turkey is definitely not just about kebabs. On the menu at Rüya. we have a huge choice of vegetarian dishes, we have a choice of 5 dishes to ponder whilst you look at the menu, 4 of which are vegetarian, we have many types of salads, and a vegetarian soup. From the main courses you can take a Güveç a selection of seasonal vegetables cooked in a spiced tomato and red pepper sauce, we have Keskek, which is a type of barley risotto, and then there is eggplant, the Turks love eggplant, we also use many types of grains, breads etc, so there is something for everybody

CHEF COLIN CLAGUE

2) In your opinion, do you think there has been a rise in people becoming vegetarian?

Undoubtedly yes, I think there has been a lot more interest in healthy eating in particular, and there is a huge increase in dietary requirements compared to when I started. I just assume lots of people are taking their health a bit more seriously, and Turkish cuisine for the most part is very healthy indeed - it’s probably why they live so long!

3) What flavours are there within the dishes?

There are a lot of flavours going on, they use a lot of spices, chilli, etc, but in a lot more subtle way to say they do in other parts of Asia. Turkey is very seasonal, and they let the main ingredient stand out. The quality of the ingredients they have are amazing - the flavours blow you away. Tomatoes taste like they did when you were a child, for example. They’re not your supermarket quality you see a lot today.

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“You can get just as much flavour and texture in vegetarian dishes as in non vegetarian ones, and at Rüya there is a large array of different grains, vegetables, spices etc to choose from” 4) Some people may say that vegetarian dishes compromise or don’t include much flavour, what would you say to this?

Not at all. You can get just as much flavour and texture in vegetarian dishes as in non vegetarian ones, and at Rüya there is a large array of different grains, vegetables, spices etc to choose from. We even make a special manti (small ravioli) and several types of Pide (Stuffed breads) just for vegetarians.

6) What is one of your favourite dishes on the menu and why?

My favourite vegetarian dish on the menu would be the mushroom Keskek with truffle butter. Traditionally Keskek comes from the Black Sea and is a type of porridge made from barley and lamb. It’s actually the Turkish dish that is recognised by the United Nations as being culturally significant.

We serve a traditional one but we also do a wild mushroom version, flavoured with a little truffle butter and sage.

7) How important is to continually experiment with new flavours and dishes and offer something new and different?

It’s vital, in this day and age. You have to really try your hardest to get guests to come back as there is so much choice. I personally visit Turkey at least 2-3 times a year, purely to explore the food scene in various areas, and both the kitchen in both London and Dubai are continuously striving to come up with new dishes. We have been open in Dubai over 3 years now so we have a back catalogue of recipes that London hasn’t even seen yet, and its growing all the time.

5) What is the Anatolian cuisine?

Anatolian cuisine is food from the peninsula of land that today constitutes the Asian portion of Turkey. Because of its location, at the point where the continents of Asia and Europe meet, Anatolia was, from the beginnings of civilization, a crossroads for numerous peoples migrating or conquering from either continent. People from the Hittite empire, Greeks, Roman, Byzantine all passed through Turkey and left their influence on the food, culminating in the Palace kitchens of the Ottoman Empire.

It’s important to remember that Turkey is so vast (bigger than Germany and France combined) that there is a myriad of cultures and regions, each with their own dishes and traditions - it’s an amazing place!

September 2019 | Restaurant Industry News | 57

SEAFISH consumer in the UK. It is a pan-industry campaign that is supported by retailers, friers, mongers, restaurateurs, processors and foodservice outlets – and the week is the UK’s biggest seafood promotion – with one of its aims being to encourage more consumers to purchase more fish and shellfish, more often.

GET ON BOARD FOR SEAFOOD WEEK 2019 Seafish, the public body that supports the £10bn UK seafood industry, has announced the dates for this year’s Seafood Week – Friday 4 to Friday 11 October 2019 – and is asking UK seafood businesses to sign-up now to get involved in this year’s campaign.

Seafood Week is one of the major ways that Seafish supports the foodservice sector – an annual week in the promotional calendar when the UK wide seafood industry, in all its many guises, can champion and celebrate and promote seafood to the nation’s consumers and media.

Seafood Week celebrates the amazing fish and shellfish on offer in the UK, creating the perfect platform for businesses to encourage more people, to eat more fish, more often – and ideally increase their sales.

What Is It All About?

Seafood Week aims to celebrate the wonderful seafood available in the UK to the consumer, which will hopefully have an impact on the amount of fish and shellfish sold. The event is all about celebration and adventure, and during which Seafish will undertake to:

• Promote seafood as one of the healthiest, most convenient and delicious foods available.

• Promote the fact that there is a huge variety of different fish and shellfish to be enjoyed by consumers in the UK – in excess of 100 different varieties available in the UK – possessing different flavours, different textures, etc.

• Promote the fact that seafood is incredibly versatile – there are literally thousands of different seafood recipes and ways to cook seafood.

• Make consumers aware of seafood’s great value for money.

Celebrations for the week will begin on Friday 4 October 2019 and will be followed by eight days of intense consumer-focused activity organised by all sectors of the seafood industry. Seafish will once again be promoting Seafood Week via various media channels, so that consumers will be more aware of what Seafood Week is all about.

Seafood Week is all about the seafood industry working together to celebrate and promote the great variety of fish and shellfish to be enjoyed in the UK – whether enjoying a fish supper at a fish and chip shop, eating fish at home, eating out at restaurants and cafes, or a lunchtime sandwich.

What Could Seafood Week Do For Your Restaurant Business?

The annual promotional campaign comprises eight days of consumer-focused, cross-sector industry activity – with Seafood Week aiming to unite the seafood industry and celebrate the wide variety of seafood available to the

It should increase your sales and profits because your regular customers will hopefully visit your restaurant more regularly, particularly if you keep positively promoting your business.

Participating in, and undertaking some promotional activity in support of Seafood Week 2019 could make you and your restaurant very popular with your customers.

Customers from other restaurants, where there is no promotional activity taking place, will hopefully visit your business if they have heard/seen news of your promotional activity plans.

It will provide you with a platform to create some ‘theatre’ around Seafood Week. It will provide you with an opportunity to contact your local press/media in advance and tell them about the activity that you have planned for Seafood Week and what is happening in your restaurant, and will hopefully get some media coverage for your business. You should endeavour to contact your local press at least a couple of weeks in advance of Seafood Week in order to provide your local newspaper adequate time to draft a relevant article and/or gather any additional information.

For existing customers, why not consider creating a Seafood Week loyalty card scheme that encourages them to visit you more often, with incentives such as a 10% discount off their next purchase.

Here are some ideas of other promotional activities that you could consider undertaking for Seafood Week 2019: • ‘Buy one get one free’, promotional offer • ‘Free’ prize draw on proof of purchase • 50th customer each day gets a free product

• Staff serving incentive – person who sells the most portions of fish or shellfish on a certain day wins a prize

• Seafood art competitions – encourage younger customers to design a poster or a fish/shellfish cartoon character • For new customers, consider an advert in the local press offering a prize draw for a free product

• Try product tastings with some lesser known fish species, such as coley or pollack • Run a seafood themed quiz for customers giving them the chance to win a prize • ‘Free’ prize draw for all customers who purchase fish or shellfish dishes. During Seafood Week, prize winners could be presented with their prizes at the restaurant and the local press invited to attend the event. Consider inviting a local celebrity to present prizes.

• Contact your local newspaper or radio station, with details of any promotional activities. Consider getting your local newspaper to cover the presentation of any prizes to customers if you run a prize draw competition, perhaps with a local celebrity presenting the prizes. Remember – if you get a good photograph, the story is more likely to get coverage in the newspapers.

Seafish is always keen for interested restaurants to let them know of any particular activities they may be undertaking for Seafood Week so that Seafish can help them publicise and promote. Businesses who would like to participate in the 2019 campaign should email Seafish on seafoodweek@seafish.co.uk.

To find out more about Seafood Week visit www.seafish.org/article/seafood-week

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4-11 Octo ber

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PRECISION REFRIGERATION

NEW KITCHEN EQUIPMENT HITS THE MARK AT HISTORIC LEONARDSLEE Situated in the beautiful county of West Sussex, are the historic and impressive lakes and gardens of Leonardslee, widely known as the “Finest Spring Gardens in England” which dates back to 1801.

Jean Delport is the Executive Chef that heads up the kitchen team at this 24-acre Leonardslee estate at Lower Beeding, near Horsham. This historic estate features various cafes and outlets on site. Restaurant Interlude offers both sandwich lunches and hot meals to the general public, and dinner consisting of 14 to 21 courses. All meals aim to bring the estate to life on the table.

Refrigeration equipment Delport and his team have high expectations for what they need from their refrigeration equipment, and chose to work with Hallmark Kitchens and Precision Refrigeration.

“When it comes to refrigeration, we have very specific needs,” says Jean Delport.

“Leonardslee is a Grade 2 listed house, so the equipment needs to be compact, as well as performing really well. They also need to be stylish, sleek and energy efficient. When it came to planning our fine dining kitchen needs, Hallmark Kitchens chose Precision equipment because they had every single product available that I needed, and filled any gap I had, to make the kitchen area look great and efficient.”

HSS 300 HSS 300-H with 2 full width drawers is perfect for space optimisation in commercial kitchens. It offers high performance storage solutions in even the smallest of kitchens.

The HSS 300 comes with stainless steel interior and exterior, and R290 hydrocarbon refrigerant as standard. www.precision-refrigeration. co.uk/products/space-savers/ hss-300/

EXECUTIVE CHEF JEAN DELPORT

Delport chose to work with Hallmark Kitchens from colleague recommendations, and were chosen to help design and manage this project for Leonardslee.

“The most useful piece of Precision Refrigeration equipment in this kitchen, is the space savers long drawer option” comments Delport. “We chose this product purely for the amount of ingredients it holds, as well as easy access to produce. Precision’s space saving refrigeration equipment is well designed, and deceivingly big.”

Meat Ageing needs Leonardslee has a deer park which is home to 4 species of deer. Storing meat as part of their food offering was important to the team.

“We included a Precision meat ageing cabinet in our refrigeration needs” says Delport. “The meat ager allows me to

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store meat effectively, and the Himalayan salt blocks in the unit adds lots of flavour into the meat. The Precision meat ager performs really well, and allows me to age our meat for 250 days. It’s a great addition to the refrigeration equipment on site.”

Beverage refrigeration A small bar area was needed at Leonardslee to meet their customer needs. Delport and his team asked Hallmark Kitchens to come up with a solution for this. Hallmark Kitchens chose Precision back bar refrigeration equipment, as it had the exact models and sizes needed. The glass doors and internal lighting of the bottle coolers, showcase the drinks inside beautifully.

The environment Being in an area of such natural beauty, Leonardslee takes its environmental responsibilities very seriously, and is conscious about its carbon footprint and

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MA 600 The MA 600 Meat Ageing Refrigerator has the perfect temperature and humidity environment for all your meat ageing needs. The temperature can be accurately set from 1oC and 4oC with humidity between 70-90% - without the need for a water supply. Himalayan Rock Salt is supplied as standard to enhance flavour and to optimise humidity regulation. The stainless steel interior and exterior construction provides not just a hygienic solution, but a professional look that can be used back or front of house as the perfect meat ageing and sales tool.

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environmental impact. Both Hallmark Kitchens and Precision took these points into consideration when specifying the refrigeration equipment. With the continuous improvements to energy ratings, and electricity consumption across the Precision range, these requirements were met.

“Working with Hallmark Kitchens and Precision Refrigeration was a breeze” says Delport. “Everything ran very smoothly, and I’m really pleased with the end result.

With this in mind, I would happily put Precision Refrigeration in a kitchen again in the future.”

For more information on Precision website, visit www.precision-refrigeration.co.uk or call +44(0)1842 753994.

LSS300-DD

MA600-1950-GD

The following Precision Refrigeration products were specified in this kitchen design: 5 x HSS300-H (2 full width drawers), space savers, 1 x LSS300-DD, MA600-1950-GD, 2 x BBS1350-900-GD

September 2019 | Restaurant Industry News | 61

PEOPLE ON THE MOVE

MARCUS ROHLEN APPOINTED HEAD CHEF OF FRENCHIE COVENT GARDEN Marcus Rohlen has joined Frenchie Covent Garden as the restaurant’s new Head Chef overseeing the kitchens at the London post of Gregory Marchand’s Frenchie empire. Originally from Sweden, Marcus has had over a decade of experience in the hospitality industry, working in a variety of Michelinstarred restaurants.

Marcus began his culinary career in 2006, when he started work as a Demi Chef de Partie at Lindgrens Krog, a renowned steak restaurant in Alingsas, Sweden. He then moved onto Lindelov, a renowned restaurant also in Alingsas, where he was promoted to Chef de Partie.

In 2007, Marcus moved to London to work for distinguished Irish chef Richard Corrigan’s Michelinstarred restaurant Lindsay House as Demi Chef de Partie. Here, he worked across both pastry and garnish sections until the

restaurant’s closure in 2009, when Marcus accompanied Richard to Bentley’s Oyster Bar & Grill in Mayfair as Demi Chef de Partie.

In 2009, Marcus then made the move to Corrigan’s Mayfair, where he later became Sous Chef of the restaurant. After nearly 3 years, Marcus joined another celebrated chef, Jason Atherton, at Michelinstarred Pollen Street Social, where he worked his way up from Junior Sous Chef to Senior Chef.

In 2016, Marcus was promoted within the group to Head Chef of another Atherton site, Social Wine and Tapas. During his time here, Marcus oversaw a brigade of around 10 chefs, while running the kitchen and contributing to menu creation. In November 2018, Marcus helped to launch Jason Atherton’s King’s Social House in St Moritz, Switzerland, where he worked for 6 months until April 2019.

HEAD CHEF MARCUS ROHLEN

HEAD CHEF AARON POTTER

PETERSHAM NURSERIES APPOINTS AARON POTTER AS HEAD CHEF OF LA GOCCIA Petersham Nurseries has announced that Aaron Potter has been appointed as Head Chef of La Goccia, the Italian-inspired restaurant at Petersham Nurseries Covent Garden. Here, Aaron leads a team of ten chefs to produce exceptional quality, ingredient-led small plates.

At only 27 years old, Aaron has had a huge wealth of experience in fine dining, with a strong philosophy of using sustainability farmed produce that matches up perfectly with the Petersham ethos. Aaron trained on the Specialised Chefs Scholarship at Bournemouth and Poole College under his then work placement mentor, Adam Byatt.

After a stint in New York, followed by a few months at Claridges, Aaron joined the acclaimed restaurant Trinity in Clapham where he worked his way up to Senior Sous

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Chef under Head Chef Adam Byatt. A kitchen based around modern European fine dining, the menus at Trinity showcase classical French cookery with flair. At the time Trinity was awarded a Michelin star in October 2016, Aaron was running the kitchen from a day-to-day basis, a huge achievement for such a young chef.

Aaron is particularly passionate about Italian food, and excited about the prospect of developing a refreshed menu for La Goccia that is truly nose-to-tail. Moving from fine dining to a more casual setting, Aaron is relishing the opportunity to use the best seasonal produce from Haye Farm, and works closely with Harry Boglione, to choose the best ingredients each week.

Aaron hopes to create a new direction for La Goccia, excited about the challenge of a new cuisine and looking forward to using the woodfired oven.

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LATEST NEWS

BBPA AND INDUSTRY COALITION CALL ON CONSERVATIVE LEADERSHIP CONTENDERS TO BACK BEER AND PUBS As part of an industry coalition, the British Beer & Pub Association has called on the two Conservative leadership contenders to back beer and pubs.

In letters written to both Boris Johnson and Jeremy Hunt, which have been signed by the BBPA alongside Campaign For Real Ale (CAMRA), UK Hospitality, The British Institute of Innkeeping (BII), the Society of Independent Brewers (SIBA) and Pub is the Hub, the economic value and social importance of brewing, pubs and hospitality have been highlighted.

At a time of uncertainty, division and change – adding to the pressure pubs already face – the letter has called for the future Conservative leader and Prime Minister to support the sector with a range of measures, which are: • At least a freeze on beer duty for the rest of the Parliament

• An urgent review of the business rates system with the aim of reducing the burden on high street businesses • Short-term business rates support at the 2019 Budget for pub and hospitality businesses of all sizes to alleviate the immediate threats and promote investment • Review the VAT and excise duty systems post-Brexit to promote out of home consumption • Ensure tariff free trade on food and drink with the EU to promote beer exports and keep the cost of food down for UK consumers • Establish a post-Brexit immigration system that ensures pubs and brewers can access the staff they need to succeed and grow, delivering a great experience for consumers • Support the recently announced

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Tourism Sector Deal, which aims to supercharge the sector and greatly improve the number and quality of apprenticeships and wider training across the economy British Beer & Pub Association Chief Executive Brigid Simmonds comments: “Pubs are the original social network, at their heart of their communities and important to international and domestic tourists. The number of pubs in the UK is falling and they need support now more than ever. This is why we and other industry bodies are calling for the Conservative leadership hopefuls to back beer and pubs.

“We have set out a range of measures which both Boris Johnson and Jeremy Hunt could follow to help our sector and our door remains open for their engagement now and after the election result is announced.”

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RESDIARY

IS IT TIME TO BREAK UP WITH YOUR BOOKING SYSTEM? Relationships with booking systems can be similar to human ones; it starts out well, but soon, niggles appear. It costs too much, doesn’t link with other software, and your brand’s profile is being eroded. Is it time to break up with your booking system?

In a recent ResDiary survey, 47% of their competitors’ customers said their current provider wasn’t their preferred one. Nodding in agreement? Here are some reasons to make the break:

Fall for your bills Paying for covers through third parties and your own site, with no way to maintain control, makes bills add up. It’s not unheard of to pay thousands per month, like James from Maray: “Our previous provider would take out ads so when someone Googled our restaurant they’d be directed to the provider’s site and we’d pay £2 per cover. Since swapping, we’ve made huge financial gains in the region of £1000pm per site.”

As the industry endures a tough period, why pay for bookings from your regular customers? Manage your bottom line with fixed bills and greater peace of mind.

Hook up with other great companies Linking your reservation system with your other tech gives you a wealth of information and helps improve your service, as Jack Edge from Mission Mars does with Feebi, ResDiary’s partner chatbot: “Feebi helped decrease our average Facebook response time from seven hours to five minutes. It automatically books guests in without sales team interaction. As staff are freed up to answer calls, we’ve seen a 14% improvement in missed sales calls.”

Add in EPOS and PMS links, and better diner experiences are provided through guest information and customer journey tracking, ensuring they’ll return frequently.

In turn, integrations improve staffing costs, with unified systems creating efficient teams, while data-gathering capabilities assist with marketing and improving operations.

Take control of your bookings After a breakup, gaining back control is important. While you want to reach as many diners as possible, reservations systems often don’t let you decide where

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and when you take bookings. You need to be able to list on third party sites while maintaining supervision. Like London’s Mommi: “It’s imperative for us to improve business outside peak times. We list with ResDiary-integrated companies like Hot Dinners, First Table, and Square Meal, who have the marketing muscle to bring visibility.” No one wants a 7.30pm rush every Saturday evening, so you should pick a system that manages your bookings while saving money and helping your brand.

Rebuild your brand profile Has your profile been eroded by a bad partnership? You need a system that pushes your business, like Trisha, the owner of Edinburgh’s Sonder Restaurant: “Before opening, we spent weeks creating a website and a logo, reflecting us. We spent a lot of time looking at booking systems to find one that focused on showcasing us.” And if your system has a shared database where they market nearby venues to your loyal customers, it’s definitely time to escape.

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LATEST NEWS

COD IN CRISIS - CALL FOR EMERGENCY MEASURES AS NORTH SEA NUMBERS PLUMMET Dangerously low levels of iconic species put future of cod fishery in doubt Leading conservation organisations WWF, ClientEarth and the Marine Conservation Society (MCS) are calling on UK governments to introduce emergency measures to secure the future of North Sea cod, following today’s announcement by marine scientists that species numbers have fallen to a critically low level.

WWF, ClientEarth and MCS have written a joint letter to Environment Secretary Michael Gove and the Scottish Government to demand urgent steps are taken to ensure the recovery of this important cod population.

The scientific assessment of the North Sea cod stock levels was released today by the International Council for the Exploration of the Sea (ICES). It indicates that cod stock has fallen to a dangerously low level, throwing the future of the North Sea fishery into doubt. ICES is recommending that the quota for cod fishing be reduced by 70% in a drastic effort to protect and restore the population of this iconic North Sea fish.

The dramatic decline of cod is symptomatic of the overall nature crisis in the UK, which is now one of the most nature-depleted countries in the world.

Helen McLachlan, Fisheries Programme Manager, at WWF, said: “Cod play a crucial role in maintaining healthy oceans. This is a real crisis for our seas and fixing it will require an emergency response from governments. Ministers must listen to scientific advice and take immediate steps to address the dangers of overfishing and poor management of the discard ban on dwindling cod stocks.

“We can’t be credible global leaders in the fight to restore nature if we don’t protect our natural resources here at home. If we are to prevent the collapse of this vital fishery, governments must take action. Failure to act will undermine the health of our precious marine environment and the future of those communities who depend on it for a living.”

The territory is all too familiar for the North Sea cod fishery, which originally collapsed in the 1980s and had been recovering ever since - albeit slowly.

North Sea cod has a crucial role to play in a healthy ocean and such dramatic declines in this top predator species can have serious consequences for the whole marine ecosystem.

Samuel Stone, Head of Fisheries and Aquaculture, at MCS, said: “This is a fishery that was on the road to recovery, but failures to reduce fishing pressure have led to serious overfishing and a reversal in fortunes for cod. It’s a very harsh lesson, but this is why we need to implement legally binding commitments to fish at sustainable levels, to effectively monitor our fisheries and to take an ecosystem based approach to fisheries management. We have to properly protect our fish stocks for the benefit of our seas, coastal communities and consumers who expect sustainable seafood.”

ClientEarth, MCS and WWF are calling on UK governments to take emergency action, working with those jointly responsible for fisheries management, to deliver the key measures needed to bring about the recovery of this important fish stock with an emergency plan which identifies a concrete pathway to recovery including: • A mid year review of the 2019 quota including an immediate downward revision in order to ease pressure on the stock as soon as possible.

• Introducing the use of on-board cameras and sensors to monitor catch and bycatch properly.

• Mandatory use of highly selective fishing gear to target specific fish species and reduce the catch of juveniles.

• Identifying and policing Highly Protected Marine Areas for cod, to safeguard spawning areas and young fish.

68 | Restaurant Industry News | September 2019

Of all the North Sea border countries, the UK receives the largest share of cod - UK fisheries receive roughly 40% of the available quota annually, alongside others including Denmark, Norway, the Netherlands and Germany, which receive less.

However, North Sea cod has been fished at levels above the Maximum Sustainable Yield (MSY) each year since the introduction of MSY advice in 2013, meaning the stock has never truly had a chance to adequately recover.

Tom West, UK Environment Lawyer, at ClientEarth, said: “The scientists have spoken: North Sea cod is in serious trouble and could collapse without urgent intervention from government.

Following scientific advice will be vital in reversing this crisis for the North Sea ecosystem and the communities that rely on it – because no more cod in the sea means no more cod on dinner plates.

The UK government made a big deal of how Brexit was about taking back control of our waters – now is the time for our leaders to show us they mean business and protect this iconic fish much loved by the British public.”

The current cod emergency underlines the longer term need for strong new Fisheries Bills to be introduced as we exit the EU and for a strong and independent Office of Environmental Protection (OEP), as part of the Environment Bill, to hold the UK government to account.

WWF, ClientEarth and MCS are campaigning for the Fisheries Bills to include clear commitments to set catch limits at or below scientifically recommended levels. They’re also calling for accountability with robust monitoring and enforcement of sustainable fishing quotas using onboard cameras and sensors. At present it is estimated that less than 1% of fishing activity at sea is monitored and this needs to change.

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COMPANY NEWS

SIX BY NICO ANNOUNCES NEXT MENU MANCHESTER DINERS WILL JOURNEY TO THE HEART OF MEXICO Six by Nico announces its next menu for its Manchester restaurant will be ‘Mexico’, as Nico Simeone brings the vibrant spirit of modern Mexico with a contemporary and refined on its traditional food and drink.

Inspired by the country’s extensive and sophisticated culinary culture ‘Mexico’ aims to transport diners from the hazy cactus deserts of Tijuana to the vibrant, bustling streets of Mexico City with each course. This six-course tasting menu, rich in colour and flavour combines elements of both contemporary Mexican street food and ancient culinary classics to provide guests with a taste of the country’s flavourful history.

The new restaurant concept that creates a new menu every six weeks has seen great success with its first ‘Chippie’ themed menu since opening the restaurant on Manchester’s Spring Gardens in July, with the new menu set to begin on August 20th until the end of September.

Chef Nico Simeone and his team invite guests to join the fiesta this Summer with a seductive trip to the heart of Mexico. Mexico may be on the other side of the world but this new dining experience will draw guests even closer to Latin America at both Six by Nico Manchester later this month.

The new six course tasting menu includes AMUSE BOUCHE - Lettuce, Lime Leaf & Avocado Gazpacho, Pico De Gallo Salsa; BLOW TORCHED MACKEREL - Watermelon, Green Cilantro Taco, Whipped Creme Fraiche; FRESH BURRATA - Green Chilli Salsa Verde, Cucumber Ketchup, Garden Herbs, Green Tomato Tostada; SEA BASS -

CHEF NICO SIMEONE

White Bean Hash, Chorizo, P umpkin, Squid Ink & Lemon Emulsion and PORK BELLY - Barbecued Elote, Crispy Fried Cornichon, Roasted Quince.

Fiesta goers will love the sixth dish on the menu that offers a latin twist on dessert with a CHOCOLATE CRÉMEUX - Banana Ice Cream, Vanilla & Agave Gel, Candied Hazelnuts, Chocolate Taco, Banana Crisp.

There will also be the option for diners to add additional snacks, with choices including a Hard Shell Chicken Leg or Jackfruit Taco with Guacamole, Pico De Gallo Salsa, Spiced Emulsion and Gordal Olives at £5 per person.

Chef Nico Simeone said “I think our Mexico themed tasting menu gives guests

the opportunity to try different colours, textures and flavours that they may not have discovered before. Mexican food is fantastic with a lot of flair, colours and we aim to offer a diverse and delicious range of dishes that bring the culture and history of the country all together in one bite.”

Diners can book a table now for ‘Mexico’ from August 20th. Open from midday, Tuesday through to Sunday, each sixcourse menu will be available from noon to night. The menu will be priced from £29 per person in Manchester with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £26. As ever, there is a vegetarian alternative available for every course, as well as snack sides.

Nico added “We want to bring to life our interpretations of contemporary Mexican cooking. People these days are much more familiar with Mexican dishes.

Al pastor, quesadillas, mole, carnitas, barbacoa, chipotle and taco are all part of our culinary vocabulary now and Six

by Nico are excited to introduce our guests to some thrilling Mexican inspired dishes”.

To make a reservation and to book now, visit sixbynico.co.uk/manchester Mexico will run from Tuesday 20th August until Sunday 29th September.

70 | Restaurant Industry News | September 2019

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STICKY MANGO LAUNCHES NEW “TASTE OF INDONESIA” MENU South East Asian restaurant, Sticky Mango will launch an 11-course TASTE OF INDONESIA tasting menu on Friday 6th September.

The special menu, available until 31st October, will celebrate chef Peter Lloyd’s love of Indonesian cuisine. It arrives in time for London’s celebration of Indonesian culture - Indonesia Weekend which takes place 7-8 September.

The menu celebrates the flavours and styles of the islands from Barbecued Sea Bass Wrapped in Banana Leaf inspired

by West Javan ‘Pepesan; to Balinese ‘Babi Guling’ - Spit Roast Suckling Pig. The menu is wrapped up with Peter’s signature dish Mango, Black Sticky Rice.

Sticky Mango, just off the South Bank, is owned by chef Peter Lloyd, formerly Executive Chef at Spice Market. The TASTE OF INDONESIA tasting menu features Peter’s interpretations of Indonesian regional cuisine, following his visit to Bali in July this year.

As a guest of Wonderful Indonesia (the national tourism organisation), he was immersed in the local food culture from working in paddy fields to making fresh palm sugar, harvesting sea salt and catching tuna at dawn. He had the opportunity to learn from three of the country’s leading chefs to discover ancient traditions and modern fine dining interpretations. He also learned an array of cooking techniques from

CHICKEN SATAY

producers creating Babi Guling (Suckling Pig) and Bebek Betuta (12 hours baked and smoked Duck).

Through his travels and reading Peter has been inspired by the rich traditions,

STICKY MANGO

stories and culture of Indonesia, with its influences from India, China and the Middle East. As a nation of over 17,000 islands, the food is as diverse as the people, the languages and the cultures.

Peter says: “I feel honoured that Wonderful Indonesia selected me to join them on such a magical discovery of this beautiful island. They placed their trust in me to share what I learned in a new menu at Sticky Mango. I have been to Bali a number of times and each time I go there I come away with a restored faith in humanity, such humble and kind people with a beautiful spirit and outlook on life.”

INDONESIAN SEA BASS

72 | Restaurant Industry News | September 2019

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SERVING UP SUCCESS IN THE FEEDBACK ECONOMY

05/09/2019 10:41:14

We’re currently living in a golden age of consumer feedback. In the ‘Feedback Economy’, brands cannot just rely on their marketing and advertising anymore — you need to be thinking bigger.

Managing your brand in the Feedback Economy can become time-consuming if not done right. Let’s take a restaurant chain with 5 locations as an example: Online, their presence is multiplied because each location should ideally have a presence on Google, Facebook, Instagram, Twitter, Tripadvisor and so on.

Manually managing this at a local level is difficult enough, but at a head office level, you need a top-down overview of what’s actually being said about your brand, and the responses and sentiment being generated as a result.

Start by considering where are the places a diner can engage with your restaurants and reach out to give feedback, to offer insight into what you’re doing right, what your doing wrong, what you could improve on etc. Google is king, so start with your Google My Business page. Remember that Google wants to provide the person who is searching with a valuable, relevant and helpful result. So it rewards brands who engage with their customers online.

Google’s search algorithm ranks pages which are generating reviews and content higher above those who aren’t.

Don’t ignore the feedback your customers are leaving you. There is a proven, direct correlation between the financial performance of brands who do manage their online reputation, and those who don’t. Taking control of your online reputation doesn’t have to be a lone effort either, so don’t be afraid to seek help.

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September 2019 | Restaurant Industry News | 73

EVENT NEWS

GREAT BRITISH MENU FINALIST KRAY TREADWELL RETURNS TO BIRMINGHAM WITH A MONTHLY POP-UP AT CRAFT DINING ROOMS This September Kray Treadwell, finalist on this year’s Great British Menu, will mark his return to his native Birmingham with a monthly restaurant take over at Craft Dining Rooms at The ICC. After wowing judges with his tongue-in-cheek take on fine dining, Kray will be joining the Craft team full time and once a month, from 12th September, will take over the kitchen for a twelve-course tasting menu supported by Craft Culinary Director Tom Wells.

Each month, Kray and the team will serve signature dishes featured on the show alongside a host of new creations using the very best in British and local ingredients from Craft’s suppliers.

Diners will be welcomed with a cocktail and bite-sized snacks of pork scratchings with lemon and olive and baked beans and sausage croquettes served at the bar. The 12-course tasting menu will see Kray and the team dish up a rift on the infamous, Ozzy Osbourne-inspired dish Shharonnn!; Charcoal beef with biscuits, gravy and blue cheese alongside Kray’s

highly rated peach dessert, A New Romance, which earned him the highest grade on Great British Menu of 10/10.

In addition, diners can expect Pork Cheek with Miso Caramel and fermented gem lettuce, Salmon Tartare and a Toffee Apple and Beef Fat lollipop to finish. Guests can also opt in for the drinks pairing of English wines, specialty cocktails and brews from British brewers.

“I’m thrilled to be back in my hometown and even more excited to be back in the kitchen. With the menu, we want to take the stuffiness out of fine dining and show that first and foremost, cooking is about having fun and being creative. Tom and I, along with the Craft team, have been playing around with some fantastic local ingredients to create some great new dishes and I’m looking forward to diners trying a few dishes from the show too,” said Kray.

“I’m looking forward, as are the whole Craft brigade, to be working with Kray.

He’s one of the most exciting young chefs in the country and it gives the team the chance to experiment and use the wealth

74 | Restaurant Industry News | September 2019

of produce that the UK has to offer. It has been fantastic working alongside him and we can’t wait to show Birmingham what we’ve put together,” added Tom. For each of the takeovers, Craft Dining Rooms will be partnering with The Prince’s Trust, the youth charity that helps young people to develop the confidence and skills they need to live, learn and earn. Over the coming months, Craft will be offering placements in the kitchen to young people currently working with the charity, giving them the chance to experience life in a professional, working kitchen with proceeds from the evening going to the charity.

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