Restaurant Industry News - October 2021

R estaurant Industry News

OCTOBER 2021

www.restaurantindustry.co.uk

INTERVIEW: FRED SIRIEIX Rooftop sushi and omakase restaurant Bisushima to launch Shima Hour Welcome to Park Row, a unique gastronomic experience in the heart of London inspired by the DC Universe

FIRST LOOK: Japanese Curry Shop, KATSU Opens on West Nile Street

RESTAURANT DESIGN PROJECT: THE CHEESE BARGE, PADDINGTON CENTRAL, LONDON

INTERVIEW: CHEF CHET SHARMA

SCAN FOR YOUR

FREE SAMPLE

***

Excellent *IRi Market Place, Volume Share, Nicotine Pouch Category, Total UK, YTD Mar 2021. For more information or to verify comparison contact Nordic Spirit on Facebook or Instagram: @nordicspirit_uk or using our details at nordicspirit.co.uk/ contact. **Winner Nicotine Pouch Category, Survey of 9,865 people by Kantar. ***Trustpilot rating correct as of June 2021.

**

CONTENTS

FEATURES

OCTOBER 2021

08

NEWS 12

Interview: Chef Chet Sharma

38

The Engine Rooms restaurant roars into Highgate

20 Restaurant Design Project: The Cheese Barge, London

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

Bisushima to launch Shima Hour

40

Production/Design Laura Whitehead – design@restaurantindustry.co.uk Sales Executive Abi Ashworth – sales@restaurantindustry.co.uk Accounts Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk Phone: 01843 808 115

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

Lapthorn Media Ltd: 5-7 Ozengell Place,

Eurokent Business Park, Ramsgate, Kent, CT12 6PB

Design agency Tonik Associates wins restaurant design award 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.

October 2021 | Restaurant Industry News | 03

OPENINGS sauce, and the Ahi Poke with Yellowfin tuna, edamame seeds, red chili, home pickled cucumber and sesame soy sauce.

Vegan options include the Korean BBQ pulled “pork,” with jackfruit, pineapple, steamed broccoli and BBQ sauce, and the option to customise your own bowl offering infinite varieties.

To enjoy alongside, guests can choose from Daily Dose 100% organic cold press juices, a company whose wellness-centred ethos mirrors Honi Poke’s, offering refreshing choices such as the C-Bomb with orange, lemon, and organic freeze dried cherry and Black Lemonade, with lemon, lime, agave, water, and activated coconut charcoal. Moreover, all packaging is compostable, using pulp from fibres of plant origin, and as nothing is pre prepared, each site has close to 0% waste.

OPEN NOW: HONI POKE BRINGS ITS BESPOKE POKE BOWLS TO FULHAM Honi Poke is delighted to announce that it has now opened in Fulham with sites in Bishopsgate, Victoria and St Paul’s due to open in the coming months. Inspired

by Hawaiian flavours and with wellbeing at its core, Honi Poke is renowned for its use of incredibly fresh ingredients and responsibly caught seafood, with each poke bowl made to order fresh on site, differentiating it from alternative poke brands.

The Fulham site, situated in Jerdan Place, is a hub for gym-goers and locals alike, providing the perfect spot for a postworkout grab-and-go lunch or a space for

casual dining with friends. The new site joins Fulham’s bustling local community with Fulham Farmers Market around the corner, alongside multiple bars and restaurants. The refined interior spans two floors and has been imagined by resident designer Beatrice Camporelli to capture the calm coastal vibes of Hawaii, achieved through the use of cool blue tones and complimenting textures.

Highlights from Fulham’s dine in and delivery menus include the signature Honi Poke with Scottish Salmon, mango, home pickled cucumber, edamame, crispy onions, sesame seeds and chili garlic

SIX BY NICO’S FLAGSHIP RESTAURANT IN CANARY WHARF NOW OPEN! Six by Nico, brainchild of renowned Scottish-Italian chef Nico Simeone, officially opens its doors in Canary Wharf, August 9th. The new restaurant is the largest site to date and foodies will be treated to a completely new six course menu every six weeks with the first concept themed around the British chip shop.

04 | Restaurant Industry News | October 2021

Championing the restorative power of nutritious and fresh food across each location, inspiration from Hawaii can be found in every aspect of the brand; from the ingredients used in each poke bowl and the interior design, to even the name of the brand with the eponymous ‘honi’, meaning ‘kiss’, reflecting the traditional Hawaiian greeting in which two people press noses.

Founded in 2017 by Vladimir Martynov and Kosta Varesko, with the help of Richard de la Cruz, development chef for COYA London and head chef at Arros QD, the new locations join Honi Poke’s existing London sites in Soho, Selfridges, Angel, Battersea, Fenchurch, Marylebone, Holborn and Westfield Stratford as well as their first nationwide site which opened in Manchester in July.

The former Canary Wharf office block on Chancellor Passage has been transformed into a new flagship Six by Nico restaurant and bar. Timeless neutrals such as ivory, taupe, black, sea green, and shades of grey and white are among the colours included into the interior design matched with dark furnishings and fixtures to create a cool, brighter and airy dining space. The restaurant interior boasts a minimal design, contrasted by grand marble fixtures and fittings with atmospheric mood lighting.

The 100 cover restaurant and 40 cover cocktail bar area features include an open kitchen and stylish, contemporary artwork inspired by historical maps of London with layers of patterns, injection of greenery and natures bold colour palette.

‘The Chippie’ will kick-start the series of evolving concepts, with flavours of the

OPENINGS

MONDRIAN SHOREDITCH LONDON TO HOUSE WORLD-RENOWNED CHEF DANI GARCÍA’S FIRST CULINARY CONCEPT IN THE UK, BIBO BIBO will be a lively, urban space, perfect for casual lunches and spirited dinners, bringing García’s world-class dining to the city for the first time. The restaurant will host an open-kitchen tapas bar and an all-day dining room, creating a carefree space that will become the heart of the Shoreditch eating and drinking scene, famed both locally and internationally for its distinctive and unforgettable flavours and playful spirit.

Dine on BIBO Dani García favourites such as the Oxtail Brioche, a pulled oxtail brioche with thin mushroom slices, DG sauce and rocket; the Russian Salad with Quail Eggs, comprising potato, extra virgin olive oil mayo, tuna

belly, fried quail eggs and garlic chips, and Jamón Croquetas, creamy and crunchy ham croquettes with tomato powder; signature dishes that have already become references of BIBO’s cosmopolitan concept.

Inside the restaurant, Goddard Littlefair’s specialist food and beverage division ‘Epicurean’ have curated a design scheme infused with light that uses a natural colour palette, achieved with light oak floors, soft clay rendered walls and reflective surfaces. At the central island bar, a statement mirrored raft and globe light are housed within a copper rod structure, a nod to the hot air balloon which features in other BIBO restaurants globally. The casual high

tables have been designed for tapas service, situated in close proximity to the open kitchen where you can watch the chefs create culinary delights such as tortillas, patatas fritas con jamón and mussels escabeche. Outside, the Courtyard offers a Spanish haven in the heart of London, with bold red walls, hanging plants and wooden fans beneath a retracting glass roof.

The drinks menu uses typical Andalusian drinks as a reference whilst always giving them that special BIBO touch. Among them are the BIBO signature double sangria (a shaved ice granita topped with red or white sangria), a “Rebujito” and “El agua de Sevilla” / The Water of Seville. There will also be different vermouth references, a drink that traditionally accompanies the aperitif and which socially marks the beginning of the weekend.

Website: www.sbe.com/restaurants/ bibo/shoreditch Instagram: @bibodanigarcia_uk

traditional fish and chip shop taking centre stage on the menu. Highlights include the first course of chips and cheese with parmesan espuma, curry oil and emulsion and crisp potato terrine along with Nico’s unique take on the traditional scampi which sees Scrabster Monkfish Cheek, dill emulsion, gribiche, peas and beurre blanc swiftly followed by a Speyside beef shin steak pie accompanied by burnt onion ketchup, mushroom duxelles and a meaty salsa. To conclude, diners will enjoy a deep fried mars bar accompanied by an Irn Bru sorbet and chocolate soil.

Six by Nico offers a fresh and accessible dining experience with a six course tasting menu that changes every six weeks.

Each new menu is inspired by anything from memories, concepts, places and locations - all designed by Scottish-Italian Nico, who draws on his heritage to create innovative new dishes.

October 2021 | Restaurant Industry News | 05

OPENINGS A Katsu Sando - named after the Japanese slang for sandwich - is also on the menu.

The Katsu Sando has been a phenomenon in Japan for decades and has become the coolest thing since sliced bread in the UK. Set to become an insta-phenomenon, the rolling selection of Sando’s include Chicken, Tofu, Salmon and Crispy Duck all served on Japanese milk bread with a side of yummy curry sauce.

KATSU Glasgow General Manager Ming Huang said; “KATSU Glasgow offers a small range of innovative, broadly Japaneseinspired dishes to Glasgow’s City Centre. If you’re looking for some delicious food on the go, our menu is packed with musthave items and we all know how much Glaswegians have fallen in love with the famous japanese curry”.

FIRST LOOK: JAPANESE CURRY SHOP, KATSU OPENS ON WEST NILE STREET Funky Japanese hotspot KATSU has opened in Glasgow.

The super-cool restaurant and curry shop brings the flavours of Far East Asia to Glasgow City Centre and offers an upbeat atmosphere with a Japanese ‘Izikaya’ style of service.

The laid-back concept combines highquality Japanese street food with a beer and a chat with friends over some delightfully salted fried food for lunch and dinner. The curry store, which had been delayed due to covid, is now open and offering takeout and collection. Customers will soon be able to order while sitting in too, with no need to make a reservation.

From Chicken or Vegetable Gyoza and Chicken Wing Karaage to King Prawn Tempura or Crispy Duck Salad well as the signature ‘Katsu Curry’ menu with options of Chicken, Beef, Wagyu, Pork, Duck, Salmon, Squid and Tuna - all served with Katsu curry sauce, Miso soup and a choice of rice or udon noodles.

06 | Restaurant Industry News | October 2021

The 18-seater restaurant venue offers a mix of high and low seating to watch all the action of the venue from the sides.

Inside the space, you’ll find bright interiors and graffiti murals, inspired by Japanese urban chic streets.

KATSU Glasgow is open weekly Monday - Sundays from 12pm - 10pm. Initially for takeaway and collection only, the venue will soon be open for inside dining. KATSU Glasgow is also available on Deliveroo and UberEats.

Visit www.katsuglasgow.co.uk to learn more and view lunch, dinner and takeaway menus. KATSU is located at 53 West Nile Street, Glasgow.

For further updates, follow and visit www.instagram.com/katsuglasgow

INTERVIEW

CHEF CHET SHARMA Restaurant Industry News speaks with Chef Chet Sharma about the launch of contemporary Indian Restaurant BiBi in Mayfair, London Have you always wanted to become a Chef?

I think subconsciously I’ve always wanted to be involved in hospitality – my family have had hotels in India and one here in the UK on the south coast so I’ve always been around the industry. I realised the kitchen was where my passion lay when I was in my early teens when I would religiously watch TV chefs like Rick Stein, Jamie Oliver and Antonio Carluccio.

Tell us about your journey into the industry.

My path into the kitchen was a slightly unconventional one, given the time I spent in academia. I started off as a

stagiaire, more out of curiosity than anything else, but after my first shift I was enamoured with the industry. I was fortunate enough to work for one of my culinary icons, Giorgio Locatelli, fairly early on in my career. He really believed in me and gave me the courage to back myself as a chef. When I finished my studies in 2012, I hopped straight onto a plane to go to Mugaritz in San Sebastián and I never looked back.

What are your plans for the menu?

The menu is split into a few sections – the main two being ‘chaat’ and ‘sigree’.

Chaat is a family of dishes which deliver real impact. They are spicy, sweet, fresh and vibrant. Sigree is the hindi word for

08 | Restaurant Industry News | October 2021

‘grill’ and will make up about 70% of our menu. We’ve had this huge custom grill designed with all sorts of wheels and pulleys to give us absolute control while cooking over charcoal. It means we can cook a whole duck crown at the same time as a single langoustine over the same heat source.

As a whole, the restaurant will champion the best of British and Indian produce. We work directly with farmers here in the UK and in India to make sure we represent our food in the best way.

What flavours will be present in the dishes and where is the inspiration drawn from?

We really want to create a relaxed and playful menu influenced by flavours from all over India. The opening menu is really personal with dishes inspired by my grandfather’s stories from pre-partition Lahore, home-cooking experienced across the subcontinent during my travels, as well as a dessert drawing on my favourite

childhood biscuit from India! We’re not really being tied to authenticity as that word always has different interpretations, but the central tenet of BiBi is that an Indian grandmother should be able to eat in the restaurant and recognise the flavours as innately Indian.

guests would like to return to time and time again. One should feel able to pop in for a quick lunch on a Monday, but then come back for a truffle and caviar-fuelled dinner later on in the week.

Talk us through one of the favourite dishes on the menu

This is something that evolves all the time.

A few years ago I would probably feel the need to add 15 ingredients to a plate and really show off all the technical bits I’ve picked up over the years, now I just want the ingredient to shine. I really do believe my job as a chef is just to enhance the headline act.

I could wax lyrical about any of the dishes on the menu, but one which I’ve served before at pop-ups and events is the Scallop Nimbu Pani. We take great scallops from Scotland and dress them with the Indian equivalent of lemonade which is Nimbu Pani. It’s something that anybody who’s been to India will have experienced it at some point. We take that flavour profile, add some smoked fish and seaweed to round off the acidity, and dress the raw scallops, kind of like a ceviche. We top it with a light jelly and dried scallop roe chaat masala. It’s complex with layers of flavour, but looks unassumingly simple on the plate.

Tell us how Covid-19 has impacted the new restaurant, have any changes had to be made?

The Covid-19 induced lockdowns have really helped clarify in my mind what I believe people love about eating out.

There will always be occasion restaurants and real temples of gastronomy, but I wanted to create a comforting space that

What is your cooking style?

What are some unique features/elements to the dishes?

There are quite a few elements which will be really unique to BiBi. It starts with the design of the plates themselves where we’ve been lucky to work with some really great potters here in the UK as well as sourcing lots of vintage brass pieces from India. I’m really proud of our unique spice blends and finishing masalas such as the scallop roe chaat masala, an ashlaced lentil milagi podi, and of course my Grandmother’s garam masala recipe for the house dal. We’re looking forward to introducing London to a lot of heritage Indian produce like millets, sorghums and certain rice varieties, as well as really carefully sourced spices which are only available when imported direct from India.

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

I am a big believer that all dining is experience-led. Even when you stand at the counter of your local chippy, with the sound of chips being rustled in a paper cone, the smell of malt vinegar in the air, and the fluorescent lighting – this is all an experience. It’s why we chose to have an entirely open kitchen at BiBi, where guests can sit on the counter staring at this larger-than-life sigree grill, with myself and team scuttling around to deliver countless plates of impactful food. We want to build that sense of anticipation from the moment people step through the door.

In a few words, why should people come to BiBi and what can be expected?

Great food, great drinks and warm service.

Fine-dining with its top button undone.

“As a whole, the restaurant will champion the best of British and Indian produce. We work directly with farmers here in the UK and in India to make sure we represent our food in the best way.”

October 2021 | Restaurant Industry News | 09

SHOW PREVIEW

CASUAL DINING REVEALS FULL KEYNOTE SPEAKER PROGRAMME High-profile additions include CEOs and Founders from Wahaca, Revolution Bars Group and Las Iguanas & Turtle Bay Restaurants Casual Dining (two time winner of the prestigious ‘Best Trade Show under 2000sqm’ at the AEO Excellence Awards) will return to ExCeL London on 23-24 September 2021, bigger, better and with even more leading suppliers and casual dining operators than ever before.

The eating out sector has changed dramatically in recent years, and continues to evolve all the time with new developments, trends and innovations constantly emerging. No where else can you discover all aspects of this thriving industry more effectively than at its only dedicated trade show, Casual Dining.

Casual Dining gives you the opportunity to meet over 200 food, drink, equipment, table top, furniture, interior design, technology and services suppliers, source innovative new products, discover the latest trends in the sector and be inspired with a free keynote programme of industry leaders.

The organisers have revealed their full Keynote Speaker programme, which includes a host of exciting new additions.

The show has also introduced a third Keynote Theatre (all theatres sponsored

by Yumpingo), a dedicated Pub & Bar Keynotes, providing a stage for more speakers than ever before.

Among the high-profile names added to the programme is Mark Selby, CoFounder & CEO, Wahaca, who will, in an exclusive interview, share his journey from co-founding Wahaca with Masterchef winner Thomasina Miers in 2007, to developing the business into one of

the UK’s most loved and sustainable restaurant groups.

Rob Pitcher, CEO, Revolution Bars Group, also joins the line-up as a panellist on the Raising the Bar – The Bar Leaders Panel. Rob and his fellow sector-leading panellists, Simon Potts, CEO, The Alchemist; and Steve Locke, Managing Director, L O C K E S, will reveal the key challenges and opportunities for their brands and the industry as a whole.

Visitors can expect lively debate on the importance of food versus drink, innovation, design and staffing.

Ajith Jayawickrema, Founder, Las Iguanas & Turtle Bay Restaurants, will appear on the Restaurant Leaders Panel, which also features Simon Wilkinson, CEO, Famously Proper; and Brian Trollip, Managing Director, Dishoom, sharing their professional experiences dealing with the biggest challenges the industry has seen to date.

This session is one of many chaired

by Peter Martin, Founder & Executive Director, Peach 20/20, who will be giving

10 | Restaurant Industry News | October 2021

an exclusive presentation at the muchanticipated opening of the show: A Time for Change Makers, discussing the people and ideas that will shape the industry’s future. Peter also chairs a remarkable panel of leading operators in Going Global – The Practicalities of International Growth Panel, which features Matt Grech-Smith, Co-Founder and Co-CEO, Competitive Socialising (Swingers); and Jon Knight, Managing Director, Leisure and Concessions, The Restaurant Group.

Peter will also be interviewing Laura Harper-Hinton, Co-Founder of Caravan.

The show has announced a host of other industry experts chairing panels and interviewing big name speakers.

Jay Morjaria, CEO & Executive Chef of Dynasty Restaurants, will be chairing two big-name panels on Menu Innovation, one for pubs and bars and another for multi-site restaurants. Mark Stretton, Managing Director of Fleet Street Communications will be interviewing, among others, Dino Sura, Managing Director, Burger & Lobster Restaurant Group; and Gavin Adair, CEO, Rosa’s Thai Café.

Simon Stenning, Founder, FutureFoodservice, will be interviewing Steve Holmes, CEO, Azzurri Group; and chairing the Pub Leaders Panel, which will now feature Joycelyn Neve, Managing Director, Oakman Group alongside Simon Bunn, Managing Director, Brewhouse & Kitchen; and Anthony Pender, Co-Founder, The Yummy Pub Co. Finally, Ann Elliott, CEO of Ann Elliott Hospitality Consultancy, will be interviewing, among others, Peter BorgNeal, Executive Chairman, Oakman Group; and Baton Berisha, CEO for Birley Clubs, The Ivy Collection, Caprice Holdings and Bill’s Restaurant & Bar. Full details of the Keynote Speaker programme, can be found here. www.casualdiningshow.co.uk

SECTION

RESTAURANT INDUSTRY NEWS HEARS FROM FOODHUB ON HOW THE NATION’S TAKEAWAYS ARE STRUGGLING FOLLOWING BREXIT Restaurant Industry News has been hearing insight from Foodhub on how UK takeaways have been struggling with unforeseen implications following the UK’s departure from the EU on 31st January 2021.

Ardian Mula, CEO of Foodhub, said: “It’s incredibly important to us that we support the British high street – we’ve built our whole business model around this. But it still stands to be seen just how our industry will navigate the changes that are sure to keep coming as we continue to get used to life outside of the EU.”

The struggles takeaways are facing are primarily due to two factors – the rising cost of ingredients and delays in ports.

In this current climate, it is more important than ever that takeaways have full control over the management of their business, which can be difficult when relying on many of the popular aggregator sites such as Just Eat and Deliveroo. These charge commission rates of up to 35%, meaning takeaways are already facing a hefty charge before they have even considered the difficulties coming from leaving the EU. This is where Foodhub’s leading EPOS system comes in. Ardian Mula, said: “At Foodhub we operate a 0% commission model for customers who use our EPOS system, in contrast to our competitors who are still charging restaurants between 10-15%. We also charge 0% on customer orders, instead charging a flat monthly rate which allows our partners to operate flexibly and remain in control of their business saving on average £2,250 a month vs using our competitor sites.”

The Foodhub EPOS system gives restaurants access to numerous features such as digital billboards, pay at table and pay via QR and an advanced ordering system, all via an app that is designed to make their business run as smoothly as possible.

Mr Mula added: “Feedback from our partners has been that they have been caught in the perfect storm during the last few months. The national lockdown has unequivocally saved the livelihoods of many takeaway owners, and while we are proud to have been supporting the public during this time, the industry cannot rely on this for much longer.”

Foodhub is encouraging independent business to take advantage of the current appetite for e-commerce and delivery orders and sign up to the site.

For more information visit https://foodhub.co.uk/become-a-partner

GREAT WINE BY THE GLASS?

Award-winning wines from independent winemakers in single serving cans Taste our single-varietal red, white, rosé and sparkling wines at Stand VY 4, The Casual Dining Show

kissofwine.com

kiss.of.wine

xx | Restaurant Industry News | October 2021 October 2021 | Restaurant Industry News | 11

THE ENGINE ROOMS RESTAURANT ROARS INTO HIGHGATE This summer, Paul Michaels, owner of Hexagon, one of the finest Classic Car dealers in Europe, opens The Engine Rooms. Combining beautiful classic cars, a more than impressive modern art collection overseen by Michael’s late wife, and a Mediterranean inspired all-day dining restaurant complete with events space - the site on Great North Road, creates a truly unique lifestyle experience like no other in London.

Opening softly in July with outside space only and officially in August, the quirky exterior story of The Engine Rooms underpins an exciting and thoughtfully curated space.

FOOD Michaels’ vision for the restaurant was to create a simple, regularly changing menu that encapsulates the joy of

Mediterranean dining whilst using the best of seasonal British ingredients.

80% of the menu will be made up of UK ingredients but the team are committed to sourcing and serving the best quality European produce. Head Chef James Harrison, formally of Taka Marylebone, will be running the state of the art openplan kitchen, launching a menu with a specific focus on fish and vegetables.

Meat, supplied by Aubrey Allen, will be limited year-round, preferring to focus on the best of seasonal fish such as grey mullet, which is abundant in the British Isles, all sourced from Capital Seafood, a small family-run business which supplies just a handful of London restaurants. One of Harrison’s star dishes is a grey mullet ceviche with confit tomato dressing, cured egg yolk, samphire, and pistachio, with tomatoes sourced from The Tomato Stall on the Isle of Wight producing some of the best tomatoes in the country.

The all-day menu will be split into starters, seasonal salads, and stone-baked pizzas alongside main courses of fish, vegetables, and meat. Diners can opt for a relaxed lunch in the courtyard of Rainbow chard pizza or a Kent Mixed Baby Beets salad. Those looking for more of an occasion meal can choose from Steamed Cornish hake, fennel & carrot escabeche, smoked cod roe mouse, salty fingers, shellfish oil or Salt marsh Cornish lamb

12 | Restaurant Industry News | October 2021

OPENINGS

Head Chef James Harrison, formally of Taka Marylebone, will be running the state of the art open-plan kitchen, launching a menu with a specific focus on fish and vegetables. Meat, supplied by Aubrey Allen, will be limited year-round, preferring to focus on the best of seasonal fish such as grey mullet, which is abundant in the British Isles, all sourced from Capital Seafood, a small family-run business which supplies just a handful of London restaurants. rack, toasted fregola, peas, broad beans, green sauce, rosemary cooking jus. A vegan offering will feature Mandilli pasta with wild garlic dressing, West combe salted ricotta, white and green asparagus, broad beans, snow peas and toasted pine nuts.

Those with a sweet tooth will be thoroughly indulged, Head of Pastry Darren Cafferty, who honed his skills at London restaurant institutions including Brown’s Hotel, Trinity in Clapham, and Roux at Parliament square, has created a seasonal dessert menu. His signature Apricot Frangipane Pudding with orange blossom Breton, apricot jam, pistachio and jersey clotted cream is a must-try.

Other highlights include: Pistachio Cream Mille-Feuille with pistachio and walnut baklava bites, candied walnuts, sherbet orange peel and crispy cinnamon pastry.

Or, for those who prefer to end their meal on a savoury note, try the cheeseboard which features all-British cheeses from La Fromagerie.

ART Combining luxury furnishings with exposed industrial materials, art is front and centre of the building, adding to the overall charm and atmosphere of the space. Meticulously sourced by Michaels’ late wife who also oversaw the interior design, and curated by Natasha Michaels and Ben Mclaughlin, the art on the walls further tells the story of the family’s motor history. The entrance of the building exhibits an extraordinarily rare ex-motor show Jaguar engine.

Originals pieces from the Ferrari Museum sit alongside racing car memorabilia as a nod to Michaels’ time, first racing D-Type Jaguars in Formula 5000 before Hexagon entering Formula One in the 70s with driver John Watson who in a Brabham BT44 and took home six points

in the championship – making them the most successful privateer team to enter the championship. Modern works of art complete the overall look.

SPACE The establishment comprises of extensive indoor and outdoor space with an intimate mezzanine dining level and a heated courtyard area with electric canopy roof allowing for all year dining.

During the daytime there will be a relaxed coffee bar which transitions into a wine bar with sophisticated bar snacks in the evening. Diners can perch on a bar stall and enjoy a glass of wine overlooking the array of beautiful classic cars.

Website: www.theenginerooms.co.uk Instagram: @engineroomsathexagon

WINE With expertise at the core of The Engine Rooms, Michaels has brought in wine specialist and author Bert Blaize to curate the exceptional wine list and bar menu for the restaurant. Making his name as sommelier at Le Manoir aux Quat’Saisons and The Clove Club in Shoreditch, Blaize’s integrity shines through in the thoughtful selection of suppliers with wines sourced from small, sustainable vineyards. Guests will try out new labels by emerging wine makers on his recommendation and be surprised by his food pairings. Also on site, is an already established luxury bottle shop, Bottles ‘N’ Jars– curated by Bert, it is home to hundreds of wines, freshly baked breads and artisanal deli goods.

October 2021 | Restaurant Industry News | 13

OPENINGS

IDRIS ELBA AND DAVID FARBER TO LAUNCH PORTE NOIRE BAR AND SHOP IN KING’S CROSS ON 18TH OCTOBER Porte Noire will be home to around 800 wine bins, and one of the largest fine wine tasting rooms in London

World renowned actor, producer and DJ, Idris Elba, and founder of Connaught Wine Cellars, David Farber, are delighted to announce the launch of their first bar and shop from the wine and Champagne brand Porte Noire on Monday, 18th October.

Located at the foot of the stunning Gasholders, opposite Regent’s Canal Towpath at Coal Drops Yard, the vibrant shopping and restaurant district in London’s King’s Cross, the new bar and shop will be a celebration of the brand itself as well as an extensive selection of exceptional international wines, accompanied by artisanal cheese and charcuterie, and an earthy brasserie-style menu.

Designed by leading design agency Kanvass, Porte Noire will feature an outdoor space, a beautiful dining room and a bar which can seat up to 70 guests.

The new bar and shop will also be home to around 800 wine bins as well as one of the largest fine wine tasting rooms in London.

Curated by co-founder David Farber, the wines will range from some of the best and rarest bottles to a more accessible selection of wines on tap to suit all tastes.

Most bottles will be available to purchase in the shop that sits by the entrance of the bar.

14 | Restaurant Industry News | October 2021

The food menu at Porte Noire will be a succinct selection of classic French brasserie-style dishes split into tasters, bar snacks, starters, mains and desserts.

Sample dishes include the Oeuf Meurette a classic Burgundian dish of poached eggs in a rich and flavourful red wine sauce and Slow cooked beef cheek, pommes purée, leek persillade. For those looking for something lighter, there will be an extensive selection of high-end European cheeses and charcuterie available to order as a platter. A selection of cocktails will also be available, made solely with premium spirits.

David Farber commented: ‘’We’re really excited to be bringing a slice of continental hospitality to London this autumn. Since launching our brand Porte Noire we have seen some incredible reviews of the product and we’re looking forward to creating a space to match’’.

Idris Elba added: ‘’David has been working in the wine space for a long time, I know he is going to take the Porte Noire name and create something special’’.

The Porte Noire Bar and Shop is set to open on Monday 18thOctober and bring continental conviviality to Northwest London. www.portenoire.co.uk

NIM’S FRUIT CRISPS

NIM’S CELEBRATES QUEENS AWARD SUCCESS WITH LAUNCH OF ITS NEW INGREDIENTS RANGE The launch of a new range of air-dried ingredients is helping a healthy crisp manufacturer emerge from the pandemic stronger than before.

Nim’s Fruit Crisps, which employs 18 people at its factory in Sittingbourne, responded to the drop in ‘Food on the Move’ demand by accelerating the introduction of its latest Let’s Cook and Let’s Bake products designed for bars, restaurants and retailers.

Two high-profile restaurant chains are already trialling the 100% natural bespoke ingredients in their dishes as they look to benefit from a more cost-effective option that delivers great taste, improved aesthetics and a longer, 24-month shelf life.

The ingredients are very versatile and can be used to garnish salad, flavour a porridge, or as a main ingredient (in a soup for instance) and products range from the ubiquitous onion and dried ginger to the more exotic sea buckthorn.

The company has invested over £75,000 into machinery and a new production line to help increase capacity and give it the ability to produce smaller pieces and in packaging options ranging from small, sealed packs to 5kg bulk bags.

map for its healthy crisps, infusions and ingredients.

“Covid-19 and the work from home edict has pretty much eliminated office life in city centres and this has had a massive impact on ‘Food on the Move’,” explained Nimisha Raja, Founder of Nim’s Fruit Crisps.

“We could either bemoan our luck or try and do something different, taking our expertise in air-dried manufacturing to launch a new range of ingredients for use in the food and drink sector and, hopefully, with independent and high-street retailers.”

She went on to add: “The initial response has been great, and we currently have two main ranges – Let’s Cook for chillies, courgettes, ginger, mushrooms, peppers and red onion, and Let’s Bake to encompass apples, pears, pineapple and strawberries.

This latest product was made public a few days after Nim’s Fruit Crisps was presented with its Queen’s Award for Innovation by Lady Colgrain, the Lord-Lieutenant of Kent.

“These are really tapping into the major rise in home cooking and baking and, one of the most pleasing things here, is that nothing is off the table, as the air-drying process means we can work with all fruit and vegetables.

She spoke glowingly about the firm’s workforce, who has kept going throughout the pandemic and the way the company is putting ‘The Garden of England’ on the

“Officially receiving our Queen’s Award has been a long time coming, but it was definitely worth the wait. We wanted to make sure our staff were front and centre

of celebrations as they’ve been pivotal to our growth…and what better time to accept the crystal trophy than a few days after we bring our latest ‘innovation’ to market.”

The launch of ingredients comes on the back of the successful roll-out of its infusions, which are ideal for garnishing drinks and infusing water bottles, teas and alcoholic beverages.

It has already sealed ongoing deals with a number of subscription-bases businesses, the event sector and festivals keen to manage costs and reduce waste, whilst passengers on the Eurostar will have enjoyed air-dried slices of fruit with their drinks.

Retailers have started to stock the resealable pouches, with pink grapefruit and kumquat varieties joining lemon, lime, orange, cucumber and grapefruit.

Nimisha added: “The infusions come in packs of 12 to 20 slices, taste great and are a sustainable way of having orange, lemon, lime and other fruit at the ready. There is no waste that you would usually get when using fresh fruit, our slices rehydrate to their original state once added to the drink and are ideal for people who have got their own home bar or are attempting to make new creations.

“Whilst Brexit has caused us a lot of issues, the upside is that many businesses are now looking closer to home when they are sourcing ingredients and their infusions.

This is good news for our business and one we want to capitalise on going forward.”

For further information, please visit www.nimsfruitcrisps.com or follow @nimsfruitcrisps on twitter

October 2021 | Restaurant Industry News | 15

ROUGHSTUFF OAK

ROUGHSTUFF OAK. MAKERS OF PROBABLY THE BEST CHOPPING BOARDS IN THE WORLD! For over 10 years RoughStuff have been producing oak chopping boards and food displays from sustainable English oak and supporting local mills where possible.

They’ve worked with some of the largest restaurant chains and hotels often creating bespoke concepts and products to fit their individual needs. From food service boards to merchandising to chopping boards for food preparation.

In the early days as RoughStuff grew they were struggling to fulfill orders and needed a different solution. After trying several joinery companies, friends and family, they stumbled across the idea of using a prison.

After initial meetings with The Mount and numerous cups of tea, the industrial wood working unit was developed further and RoughStuff Oak was reborn with all products being made within HMP The Mount in Bovingdon, Hertfordshire.

This gives pride and work ethic to on average 20 prisoners a day as well the production of truly beautiful handmade oak products.

Following on with this ethos they have expanded RoughStuff to include working with ex-offenders and now have interests in Serenity Woodmill

16 | Restaurant Industry News | October 2021

where they buy oak in the round and carry out milling, planking and drying.

RoughStuff works with and supports Hertfordshire based HACRO, a charity that helps ex-offenders giving them a second chance. The director of RoughStuff has become a trustee of HACRO helping with the social enterprise aspects of the charity.

Over the last 10 years of the RoughStuff journey we have made and supplied chopping boards and point of sale items for the likes of The Grove, The Hilton group, Marks and Spencer Cafe, Kew Gardens,The Tower of London and Hampton Court Palace and have just started concentrating on the country fairs and are now selling to the great British public as well, and by all accounts they seem to love the rustic, raw prison made Oak Boards.

But RoughStuff still holds true to its beginnings and about producing quality handmade English products with a no quibble returns policy as life is too short and they like to sleep at night and whittle in the morning. www.roughstuffoak.co.uk

email: boards@roughstuffoak.co.uk Telephone: 01923 267077

RoughStuff Oak Probably the best chopping boards in the world.

Rustic Oak Boards and food displays, designed by RoughStuff and made by prisoners for over 10 years.

Supplying some of the largest hotel, restaurant and gastro pub chains in the UK with minimum orders of 1 all the way up to orders of over 5,000 boards.

www.roughstuffoak.co.uk

boards@roughstuffoak.co.uk

01923 267077

CHEF PROFILE

CHEF PROFILE FEATURE: MATTHEW WHITFIELD: HEAD CHEF AT THE MONTAGU ARMS With extensive experience working in a number of Michelin-starred restaurants, including Eleven Madison Park in New York, Matthew Whitfield returns as Head Chef at the award-winning three AA Rosette Terrace Restaurant at The Montagu Arms in Brockenhurst.

Passionate about creating a theatrical and memorable experience for every guest, Whitfield is responsible for the menus at the restaurant, as well as running the kitchen on a day-to-day basis. He also oversees a team of 12, ensuring each dish is served to his impeccable standards.

Whitfield’s menu focuses on experimenting with local and seasonal ingredients, whilst also drawing inspiration from people or experiences, from the places he’s worked at across the globe, to his childhood and cooking in the kitchen with his grandmother.

“The food at the Terrace at the Montagu Arms is completely produce and flavour driven. We feel very strongly about highlighting local and seasonal produce, where possible, throughout all our menus.

We like to showcase a variety of different cooking and serving techniques, presenting our food simply and elegantly with a big flavour impact.

‘Light lunches can be enjoyed al fresco in our beautiful garden with a glass or 2 of

18 | Restaurant Industry News | October 2021

wine, whilst our new evening tasting menu takes you on a culinary tour of the south of England.”

‘When I source ingredients, I like to be able to visit the farm and see how the animals are reared or in what environment crops are grown – this ensures quality and that our ethical standards are aligned. Local produce also inevitably has had less transit time than those sourced from further away. This ultimately means the food is going to be fresher, and taste better, as you are serving it at its very best.”

Previously Sous Chef at three-Michelin starred Eleven Madison Park in New York, voted ‘Best Restaurant in the World’ in 2017, Whitfield is not short of experience in creating world-class cuisine. From 2014 to 2017, he was Head Chef at the one-Michelin starred restaurant at The Driftwood Hotel in Cornwall, and before that Sous Chef at two-Michelin starred Seagrill Restaurant in Brussels.

A 2017 Roux Scholarship finalist, Whitfield’s extensive career includes training at two-Michelin starred The Vineyard in Stockcross; and he held the position of Junior Sous Chef at Marco Pierre White’s Yew Tree Inn in Berkshire. He also previously worked at The Montagu Arms between 2006 and 2007 as Demi Chef de Partie, and from 2009 to 2013, rising up to Junior Sous Chef.

SHOW PREVIEW

THE LEISURE FOOD & BEVERAGE EXPO IS BACK AND PROMISES TO DELIVER INCREDIBLE FEATURES AND EXCLUSIVE OPPORTUNITIES TO HELP DIVERSIFY AND BOOST YOUR REVENUE The Leisure Food & Beverage Expo is finally opening its doors, in person, at the NEC Birmingham on the 10th & 11th November this year. This is the UK’s most innovative event for both the small and regional, and those who trade throughout the UK and internationally within the food and beverage industry. So if you want to make your business stand out from the rest, we highly recommend that you attend!

What can you expect to see at the show?

With over 500 exhibitors, 250 speakers and an incredible schedule of seminars and panel discussions, the show will tackle everything from boosting your offering to marketing and new business strategies. These invaluable insights will be delivered by some of the biggest names and associations within the industry, including the likes of Levy UK, Crealy Theme Park & Resort and Nix & Kix. Our speakers will be discussing the latest trends within the industry, sharing their experiences and tips and tricks, and answering your burning questions now that we can finally meet face-to-face, creating unparalleled networking opportunities.

You can discover the latest technology from the sector, receive exclusive offers on products from leading suppliers such as Vimto and Wall’s, and demo the next generation solutions which are paving the way for the future of the industry. You do not want to miss this event!

Getting ready for the growth of the industry after COVID-19 After the tough year and a half that the industry has faced, our Business Growth Hub has been designed to provide specific products and services to help you prepare for the resurgence of the industry after COVID-19. Many rural businesses have utilised this time to upgrade and perfect their customer offering, which is why we are bringing you masterclasses, videos, news articles, podcasts and much more to support you along this journey. If you are interested in getting involved in the Business Growth Hub, contact chloe. jackson@prysmgroup.co.uk for more information!

Sustainability Matters With sustainability becoming increasingly important to members of the general public, rural entrepreneurs are looking for new ways in which they can be sustainable. This is why we are introducing Green Route this year, recognising the sector’s most sustainable suppliers who will be showcasing their amazing products and services, providing you with everything you need to go green ready for 2022. If you would like to be involved in our Green Route and showcase your sustainable product or service, then get in touch with william.mansfield@prysmgroup.co.uk for more information!

We are so excited to finally be meeting in person again and to bring you a show bigger and better than ever before. Make sure you don’t miss out and register for your free tickets now!

October 2021 | Restaurant Industry News | 19

OPENINGS

ROOFTOP SUSHI AND OMAKASE RESTAURANT BISUSHIMA TO LAUNCH SHIMA HOUR EXPERIENCE THE NEW DRINKS AND SNACKS MENU OVERLOOKING TRAFALGAR SQUARE

perfect spot to watch the light change and the sun go down whilst enjoying the brand new Shima Hour menu.

Japanese restaurant Bisushima have launched the ‘Shima hour’, an innovative take on the classic Italian aperitivo. The concise menu offers guests a signature cocktail from Bisushima’s carefully curated list, alongside a delicious small plate - all priced at £20. The hidden sushi restaurant in the centre of Covent Garden sits on the rooftop of Phase8 Hotel and boasts a wrap-around terrace with 360° views of the city. As we move into autumn, it is the

Cocktails on offer are the Hanafubuki (Hendrick’s Gin, Sakura, Raspberry, Rose, Egg White and LEC Soda), the Shibumi (Zacapa 23 Rum, Sherry Manzanilla, Coconut and Matcha), Shinrin Yoku (Roku Gin, Dill, Pine, Lemon and Egg White) and Natsukashi (Pampero Blanco Rum, Passion Fruit, Pineapple and Tonka). Dishes to choose from include Squid or Chicken kara-age, Crispy tofu, Wagyu gyoza and Pork tonkatsu. The Shima Aperitivo hour

will run from 6pm until 7.30pm, Tuesday Saturday, from Tuesday 14th September.

Booking is recommended but walk-ins are also welcome.

A new a la carte menu is also available from Thursday 16th September featuring starters such as Fresh oysters with yuzu dressing, ponzu jelly and cucumber dressing, alongside luxury offerings of Botan ebi and caviar - chopped dry aged marbled tuna and Exmoor Oscietra caviar.

There is a dedicated carpaccio menu celebrating the quality and freshness of their fish, this includes mackerel, scallop, yellowtail and toro carpaccios served with fresh garnishes. Next to the cold starters are a variety of hot dishes that in part make up the Shima snack offering.

For the mains, Grilled Iberico pluma pork loin, fennel, cherry and hacho miso sauce, Unagi Kabayaki - Grilled dry aged eel, onsen tamago rice with truffle or Tofu Ankake - Fried tofu, seasonal vegetables & ankake sauce take center stage. Order with sides of Mushroom with egg yolk, Japanese pickles and Gomae spinach in sesame sauce.

Lastly, fresh sushi is prepared on site to order, futomaki, sashimi, hotomaki and donburi are individually priced with a variety of fresh fish and vegetable options available.

Find out more here: www.bisushima.com

20 | Restaurant Industry News | October 2021

OPENINGS

A BREATH OF FRESH (CALI) AIR: EUROPE’S MOST POPULAR POKE BOWL CHAIN, POKE HOUSE, ARRIVES IN THE UK AFTER ITALY, FRANCE, PORTUGAL AND SPAIN, FAMOUS POKE CHAIN LAUNCHES IN UK, BRINGING A SLICE OF CALI LIFE TO THE CAPITAL Europe’s most popular poke bowl chain, Poke House, has opened its first UK restaurant, in London’s Notting Hill, after much anticipation.

The internationally renowned Poke House chain, which has amassed fans across Europe including Italy, France, Spain and Portugal, has finally landed in London’s Notting Hill, allowing Brits to experience its notorious Californian soul and Hawaiian taste.

Purposely placed on the vibrant Portobello Road, this newest edition is

the latest in a fast growing total of 55 stores across Europe, where guests are transported to California for an endless Summer courtesy of a multisensory experience - filled with Cali-House music, exotic pastel décor, San Diego art, cacti, LA street art neon lights and importantly fresh, healthy, vibrant food.

It’s not just the look and feel that make Poke House stand out from the crowd; it’s the taste, which has captured hearts and taste buds across Europe. Dressings are created in-house from a closely guarded secret recipe and every bowl is made with the freshest ingredients, sourcing all fruit and veg from local suppliers.

The ever-evolving menu includes a core range of House Specials selected by public demand. These are comprised of Sunny Salmon and Spicy Tuna, not to mention the specials that are created especially for each local market with every bowl made to order. Poke House adapts its menu to each city’s needs and tastes, with a new limited-edition recipe blended into the menu each season.

Poke House offers an all-day menu for the early risers wanting to kick start the day with good vibes.

It’s not just poke bowls on offer, the menu covers the whole day, from a light pre-work out snack to a healthy lunch break and a tasty dinner with friends.

The perfect spot for all those people who want to pursue a balanced, healthy lifestyle without giving up on taste.

Website: poke-house.com

October 2021 | Restaurant Industry News | 21

OPENINGS

WELCOME TO PARK ROW, A UNIQUE GASTRONOMIC EXPERIENCE IN THE HEART OF LONDON INSPIRED BY THE DC UNIVERSE Park Row, the first fully immersive DC-inspired restaurant experience found anywhere in the world, is now open. Featuring five premium restaurant and bar spaces, Park Row combines multi-sensory storytelling with world-class food and drink that draws from some of Gotham City’s most famous (and infamous) residents, creating a gastronomic theme park for comic book fans and foodies.

Situated within a stunning Grade II listed Art Deco venue within the heart of London’s theatre-land, guests will step off the streets of Soho and descend into the DC universe via a secret door in Wayne Manor, home to the famous billionaire.

Immersive Whilst the main spaces within the venue are inspired by DC - with a subtle nod to the characters and hidden easter eggs for those in-the-know - the halo concept, The Monarch Theatre, is a fully immersive restaurant experience, with state-of-the-art floor to ceiling projection mapping and an incredible tasting menu.

PARK ROW With a focus on first-class dining and storytelling, each of the five spaces takes the guest on a journey from the streets of London to the depths of Gotham City’s underworld. Drawing inspiration from some of Gotham City’s most famous (and infamous) residents, including The Penguin, Harley Quinn, The Joker, Catwoman and

more, each space has its own signature style providing a whole host of options for guests, from signature cocktails and spirit collections, to dining and live music.

Food The menu at Park Row is designed

by Exec Chef Kim Woodward, formerly of The Savoy Grill and 100 Wardour. Dishes lean towards the luxurious – including a whole truffled chicken for two, and a stunning steak tartare – but there are plenty of accessible options and fan favourites, including DC’s iconic Big Belly Burger and Bruce Wayne’s beloved Mulligatawny soup. There’s also a seafood focus, with a caviar selection from Gotham City Harbor, along with a seafood platter served in a silver octopus and garnished with whole lobster.

Desserts are by former BakeOff: The Professionals Leyre Pedrazuela and incorporate stunning theatrical flourishes, while subtly linking to key scenes and characters. These include the Cask of Balvenie, a smoked whisky baba with coffee cremeaux, smoked caramel and whisky ice cream as a nod to Bruce Wayne’s ancestral home, as well as the Kiss From A Rose, an ode to Martha Wayne, with a tart garnished at table with nitro frozen petals. For those wanting to share there’s also a flambéed ‘frozen iceberg’ for two, lit at your table, bringing the spectacle direct to the diner’s plate.

Find out more here: www.parkrowlondon.co.uk

22 | Restaurant Industry News | October 2021

Pernod Ricard London

Pernod Ricard have a unique portfolio of international premium brands encompassing every major category of wines and spirits.

The new London headquarters have opened in 2020, including a new feature training and display bar plus development laboratory.

CONCEPT produced a sweeping curved stainless steel bar counter with bespoke cocktail serving stations, plus refrigeration and ware washing.

Website: www.concept-bars.com Phone: +44 (0)1484 852 666 Email: info@conceptbars.com

EVENTS & AWARDS NEWS

WORLD CHEESE AWARDS OPEN FOR ENTRY DATES ANNOUNCED The World Cheese Awards will open for entry from Monday 23 August, with organisers, the Guild of Fine Food, inviting cheesemakers across the globe to submit their products to be judged by an international panel of 230 experts from 30 different countries.

Dedicated only to cheese, with no other dairy products judged, the 33rd World Cheese Awards will take place in Oviedo on Wednesday 3 November as part of the Asturias Paraíso Natural International Cheese Festival 2021, run by the Instituto del Queso, in partnership with the Principality of Asturias and the City Council of Oviedo.

Following a turbulent time for cheesemakers over the past 18 months, the organisers are anticipating a greater number of entries than ever before, so are encouraging producers to submit their cheeses early before the entry cap is reached. With up to 4,000 cheeses from six continents expected to line up in Oviedo, this is set to be the largest

TURMERIC GOLD TASTES VICTORY AT COVENTRY & WARWICKSHIRE FOODIE AWARDS Turmeric Gold, one of Coventry and Warwickshire’s finest eateries, tasted award success by winning ‘Restaurant of the Year’ at the first ever Foodie Awards, proving once again why it is regarded as the region’s premium Indian restaurant.

Celebrating all that the region has to offer in food, drink and hospitality, the Coventry and Warwickshire Foodie Awards shone a spotlight on those who strive to offer the best products, services and experiences to their much-valued customers in what has been a tough year for the industry.

Up against a number of worthy finalists for the award on the night, Jay came away

cheese-only competition the world has ever seen.

Providing a global platform for cheesemaking excellence, from multi award-winners to tiny artisans, the World Cheese Awards will give Bronze, Silver, Gold and Super Gold awards, as its judging panel directs buyers everywhere to the world’s finest cheeses.

The International Super Jury will then debate the best of the best live on WCA TV, before crowning this year’s World Champion Cheese.

An opportunity for the global cheese community to come together after a year of extraordinary challenges, the World

victorious in the category that celebrated those who strived to deliver quality food, creative offerings and outstanding customer experience.

The Foodie Awards, which was hosted by its founder Jonathan Smith, was the first live local awards event since the very first lockdown and brought together more than 40 businesses who were all vying for award success.

It was an apt win for Turmeric Gold, which is headed by proprietor and Chef Jay Alam, who is this year coincidently celebrating its 20th year in business.

During this time, the restaurant has grown from strength to strength, having established a reputation throughout Coventry and Warwickshire and beyond as the embodiment of a fine dining restaurant.

Turmeric Gold’s consistent success can be credited solely to the innovative and forward-thinking ideas of Jay, who has implemented an ethos at Turmeric Gold of continuously keeping his dishes and

24 | Restaurant Industry News | October 2021

Cheese Awards will be at the heart of the International Cheese Festival; a four day festival dedicated only to cheese.

From 3-6 November 2021, Oviedo’s awe-inspiring Palacio de Exposiciones y Congresos will provide the setting for the industry to reunite, do business, expand networks and look to the future.

Building upon the Asturias region’s rich cheesemaking heritage, the festival will present a packed programme of events for both trade and consumer visitors, including an exhibition, the 2nd Scientific Forum for Dairy Innovation, tours of the World Cheese Awards judging arena, experimental tasting sessions, an Asturex Agrifood Forum, an Origin Zone

experiences both contemporary and fresh for his customers.

Whether that be through regularly introducing new and innovate menus or through fine-tuning his customer service expertise, Jay is constantly striving to evolve his offering to cement Turmeric Gold as one of the true destination restaurants in the area.

In the past few months Jay has introduced a brand-new Vegan and Vegetarian menu and launched innovative experiences such as his Dine in the Dark evenings and chef creative evenings – all with one goal in mind: to create a range of experiences tailored to the diner and add a whole new dimension to the restaurant’s offering.

Situated in medieval Spon Street at the heart of Coventry’s medieval centre, Turmeric Gold, and Jay’s, glowing reputation has seen the restaurant attract visitors 20,000 diners per year prior to the pandemic, including a host of revered celebrities.

From the celebrated actor Sir Ian

EVENTS & AWARDS NEWS (exploring European Quality Schemes such as PGIs and PDOs), a Cheese Market and even a Gastro Cheese Comedy line-up.

John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, commented: “The World Cheese Awards’ return to Spain will be a huge moment for the international cheese community, not only giving us the opportunity to reunite, but also to celebrate the resilience of an industry that’s had to dig deep to weather the global pandemic.

Innovation has flourished in adversity, so we’re expecting an exciting array of new cheeses to be entered this year, but it will also give us great pleasure to witness the return of more established cheeses from around the world, having survived trials and tribulations of COVID-19. With entries from around 40 different countries, this will be a truly international contest, but we’re expecting a strong showing from the hosts too – with 300 cheeses produced in Asturias, I’m confident a fair few accolades will be heading their way.”

The World Cheese Awards will be open for entry from Monday 23 August until Thursday 23 September, unless the entry cap is reached before this date – early entry is recommended. Producers can enter online at www.gff.co.uk/wca.

HALIFAX’S TRUE NORTH NAMED IN THE TOP 10% OF RESTAURANTS WORLDWIDE AS IT WINS A 2021 TRIPADVISOR TRAVELLERS’ CHOICE AWARD Neighbourhood style restaurant True North of Dean Clough Mills has been recognised as a 2021 Travellers’ Choice Award Winner; ranking in the top 10% of listings on Tripadvisor - the world’s largest travel platform.

This achievement celebrates businesses that consistently deliver fantastic experiences to diners around the globe, having earned great reviews on Tripadvisor

over the last 12 months. As challenging as the past year was, True North stood out by continuously delighting customers.

Executive Director Sarah Horsley said, “We are absolutely chuffed to receive this award.

It’s a reflection of the consistent 5* reviews we receive and really is testament to all the hard work that goes into the quality of both the food and the service that our customers love. After a very challenging 18 months, this news couldn’t have made us smile more. Throughout the recent tough times, we’ve received such fantastic support from our customers and we really want to thank them. It’s their contribution and feedback too that have helped put us on the path to this great achievement.”

McKellen to broadcasting stalwarts such as Gary Newbon and everything in between, many have enjoyed the authentic Indian experience that Turmeric Gold has had to offer.

Being no stranger to award wins, Jay has accumulated over 20 accolades from around the country since establishing Turmeric Gold in 2001.

Jay was also a finalist in the Chef/Cook of the Year category on the night.

Owner Jay Alam said: “We are absolutely thrilled. It’s a tremendous accolade which is all the more meaningful as we are this year celebrating our 20th year in business.

“Over the years, Turmeric Gold has become one of the most outstanding Indian Restaurants in Coventry and Warwickshire and we are now aiming to build on those foundations to take Turmeric Gold to the next level.

“We are immensely proud of the reputation that we have built for our fine dining, excellent service as well as on

our emphasis on healthy eating and are hoping that this may long continue.

“We have always taken pride in not only delivering the highest quality of service,

but having the ability to evolve to ensure we meet the ever-changing needs of our customers, but never losing sight of our commitment to providing the ultimate dining experience.”

October 2021 | Restaurant Industry News | 25

SHOW PREVIEW

THE RESTAURANT SHOW UNVEILS STELLAR LIVE EVENTS LINE-UP The Restaurant Show, featuring Catering Equipment Expo, has revealed its full programme of free-to-attend live events, set to take place on the BigHospitality Live Stage when the show returns to Olympia London this September (27th – 29th).

With a line-up of speakers that reads like a who’s who of industry heavyweights, visitors will be treated to expert advice on everything from sustainability and restaurant design to trends and technology, all backed by the latest insight from Lumina Intelligence.

Top chefs and industry leaders will be taking to the stage alongside experts in design, technology and food & drink to share insight and opinions and debate the biggest issues facing hospitality now and in the future.

“Hospitality is a tough business, but a hugely rewarding one – made all the more so by the people who work in it. It’s always a privilege to see industry experts come together on stage at The Restaurant Show and share their knowledge and insight with others – improving our industry’s prospects as a result.”

Speakers include Executive Chairman of Oakman Inns & Restaurants, Peter BorgNeal; Hawksmoor Co-Founder & CEO, Will Beckett; CEO of UKHospitality, Kate Nicholls; Michelin-starred Swedish chef Niklas Ekstedt; Paul Dickinson, Director of Food, Fullers; pioneer of high-end barbeque cooking Neil Rankin; Chris Gamm, CEO of The Springboard Charity; Claire Smith, Director of ABDA Design; and star of Netflix’s Chef’s Table, Asma Khan, amongst many others.

Andrew Reed, Managing Director – Wine & Exhibitions, William Reed says: “The fantastic line-up of speakers appearing at The Restaurant Show this year is testament to our industry’s unrivalled sense of community. Hospitality is a tough business, but a hugely rewarding one – made all the more so by the people who work in it. It’s always a privilege to see industry experts come together on stage at The Restaurant Show and share their knowledge and insight with others – improving our industry’s prospects as a result.”

The full programme of live events is available below: Monday 27th September • 10:30am – Appetite for change: opportunities and challenges ahead for UK eating out • 11:15am – Hospitality: A vision for the future • 12:10pm – The covers story: getting diners back through the door

• 1:05pm – Feeding the fire: Fireside Chat with Stefan Chomka and Niklas Ekstedt • 2:00pm – The Great Reset: How restaurants can build back with sustainability at heart • 3:00pm – Trend to long-term: how plant-based is changing menus • 4:00pm - Key takeaways: what’s next for food delivery?

Tuesday 28th September • 10:30am – Raising the bar: navigating pub market recover • 11:15am - Data: The hospitality game changer?

• 12:10pm – Championing and empowering women in hospitality with Asma Khan and Sally Abé • 1:05pm – Table talk: build relationships, boost loyalty • 2:00pm – Word on the street: the future of (street) food • 3:00pm – Low2No need-to-knows: ontrade insights • 4:00pm – Feed your imagination: immersive dining Wednesday 29th September • 10:30am – Restaurants reimagine: a future outlook for UK restaurants • 11:15am – Staffing 2021: lost generation of lasting opportunity?

• 12:10pm – Better by design: planning your restaurant space • 1:05pm – Working lunch with Big Hospitality’s Stefan Chomka • 2:00pm – Team tech: leveraging technology to optimise staffing For more details on the all the speakers and seminar, click here.

The Restaurant Show, featuring Catering Equipment Expo is supported

by BigHospitality, Morning Advertiser and Lumina Intelligence, allowing the award-winning team at William Reed to harness the best industry knowledge and expertise to continue The Restaurant Show’s legacy as the destination for insight, innovation and inspiration.

Register free here: https://trs-2021-visitor.reg.buzz/

26 | Restaurant Industry News | October 2021

LOVE SEAFOOD Love Seafood is on a mission to inspire the nation to live better.

From ‘Keeping it Simple in the Kitchen’ at home to ‘Delicious Discoveries’ when dining out, Seafish’s Love Seafood initiative showcases how versatile, easy and delicious seafood is.

bio-bean is the first company in the world to industrialise the process of recycling waste coffee grounds, converting them into sustainable biofuels and biochemicals, saving businesses money, reducing greenhouse gas emissions, and displacing conventional fossil fuels.

The UK drinks 95 million cups of coffee every day, creating hundreds of thousands of tonnes of waste coffee grounds every year. Typically, coffee grounds go to landfill where they emit methane, a greenhouse gas 28 times more potent than carbon dioxide. We work within the existing waste infrastructure to collect these grounds from UK coffee shops, businesses and coffee factories, recycling them into sustainable, high-performance products, and saving 80% on CO2e emissions than if the grounds were sent to landfill. www.bio-bean.com

MJB Avanti, delivering a full menu of services to their hospitality clients

Launched in October 2020 Love Seafood is an ambitious long-term consumer brand to reframe the nation’s view of seafood by bringing together a range of seafood champions to inform and inspire the nation to enjoy a better, more balanced lifestyle.

The initiative will seek to help consumers across the UK reconnect with seafood, by promoting the choice, convenience, taste, and its importance to balanced living.

Encompassing both in-home consumption (via retail) and out-of-home consumption (via restaurants/fish and chip sector) the initiative will also provide seafood businesses with the tools to effectively communicate with consumers, enabling everyone to Love Seafood!

Find out more at https://www.seafish.org/promotingseafood/love-seafood-consumer-brand

RI921025 Seafish Quarter Page.indd 1

15/09/2021 13:55:15

How can MJB Avanti help you?

We will act as your external CFO. We can monitor your cashflow with a 13 week rolling forecast, and assist with setting forecasts and budgetary analysis, including KPIs. This will be in addition to the statutory submissions required by HMRC and Companies House.

We are offering all new clients a free financial review of their business to include a consideration of forecasting and cash flow management.

We monitor, advise and assist with your finances so you can achieve your goals.

Contact MJB Avanti now on: 08000 388 799 or email: enquiries@mjb.co.uk

October 2021 | Restaurant Industry News | 27

CHEF BURGER TIPS

CHEF LUKASZ ZEBRYK, HEAD CHEF OF BURLINGTON’S RESTAURANT SHARES HIS TOP TIPS ON CREATING THE PERFECT BURGER! BURLINGTON’S STEAK AND STILTON BURGER: RECIPE INGREDIENTS • Steak Burger 8oz patty • Long Clawson Stilton Cheese a few slices • All-Butter Brioche Bun x 1 • Tomato x 1 • Lettuce a few leaves • Gherkin x 1 • Burger sauce • Cracked Black Pepper & Sea Salt to season

When creating the perfect burger, the most important thing is the quality of the meat. From experience 80% lean steak and 20% fat makes the best, juiciest and most flavourful patty. At Burlington’s we source high quality meat from our local supplier.

METHOD Heat a non-stick frying pan on a high heat.

As a good tip - season burgers just before cooking and only with cracked black pepper and sea salt so you do not overpower the taste of the meat.

For Burlington’s Steak and Stilton Burger the choice of stilton is key.

We use Long Clawson Stilton for its amazing nutty and salty taste. When using stilton to make a cheeseburger be careful not to overload it, or else the strong flavour of the cheese just might overtake the whole burger!

When choosing your burger bun, the best choice is an all-butter Brioche, lightly toasted on the griddle for an extra texture.

Season patties with cracked black pepper and sea salt.

The best accompaniments? Homemade Real Ale battered onion rings and triple cooked chips can turn a simple burger into a dish fit a King.

Slice brioche bun and lightly toast on the griddle - the grill will also work in a pinch.

Finally, we serve our burger with our Burlington’s Secret Burger Sauce as well. As the name suggests the recipe is a secret I’ll take to the grave!

Fry the patties for 9-10 minutes on each side until cooked through.

Slice tomatoes and chop lettuce. Thinly slice gherkin.

Prepare your sides. At Burlington’s we serve our burger with Triple Cooked Chips and Homemade Real Ale Battered Onion Rings.

Once the patty is finished cooking allow to rest for a few minutes before serving.

Assemble your burger. We take one half of the toasted brioche bun and layer on the steak patty, stilton cheese, our Burlington’s Secret Burger Sauce, lettuce and tomato. We then top our burger with the other half of the brioche bun and garnish with thinly sliced gherkins skewered on top.

Enjoy – Chef Lukasz

Enjoy – Chef Lukasz

ABOUT CHEF LUKASZ Lukasz Zebryk, Head Chef of Burlington’s Restaurant, was born and bred in Poland where home grown, and locally sourced ingredients were cherished and well prepared in the home environment.

Driven by passion of modern cookery he went on to study for 3 years in Poland and was able to sample a wide variety of Mediterranean Cuisine, which you will find still influence his cooking to this day.

After leaving Poland to work in the UK he worked in various Award-Winning restaurants in North Yorkshire, Cumbria and surrounding areas.

His quest for fine cuisine and locally sourced ingredients then lead him to the Lake District.

By working with local suppliers, he now fulfils his ambition to provide the best culinary experience using local flavours.

28 | Restaurant Industry News | October 2021

Reco Air

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

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

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

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

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

Reco-Air is

UL Listed

Patented

DW 172 DW172 Approved

CE Compliant

Reco-Air removes

Grease

Steam

Smoke

Odour

Reco-Air can be YOUR commercial advantage!

No planning

Cost saving

Emissions control

Unlock new locations

How Reco-Air works >>>>>>>>>>>>>>>>>>>>>>

>>>>>>>>>>>>>>>>>>>>

>>>>>>>>>>>>>>>

Reduce fire risk

Catering equipment

Reco-Air unit

Reduced duct route

No planning

Convert retail to F&B

No route to atmosphere Reduce costs

Reduce fire risk

Expand existing menus Cleaned air

Retro fit

Cut emissions

Get in touch with us: www.reco-air.com

mail@reco-air.com

+44 (0) 333 305 2978

COMPANY NEWS

RÜYA CELEBRATES CHELSEA IN BLOOM WITH A SPECIAL EDITION ARRAY OF FLORAL COCKTAILS AND DESSERTS Rüya, located in the heart of London’s Mayfair, is celebrating the return of the Chelsea Flower Show, with a new limited edition offering of floral inspired desserts and cocktails in its inimitable Anatolian fashion from the 21st to the 26th September.

With London set to be bursting with floral tributes once again, the Rüya offering includes signature Turkish sweet treats such as Kunefe served with rose ice cream, a Firin Sutlac (traditional Turkish style rice pudding) with rose water and ice cream and the restaurant’s popular Lokum, in rose, lemon and elderflower flavours.

raspberry puree, rose syrup, lime juice and Champagne foam) and the Piquant Flower (vanilla vodka, elderflower cordial and lime juice).

Whilst Londoners and visitors alike marvel and enjoy Chelsea in Bloom, Rüya offers a beautiful sanctuary to celebrate the festival in style.

For those looking to celebrate with a tipple or two, Rüya’s bespoke floral cocktail menu includes the Violet Breeze (Elderflower liqueur, lemon juice, prosecco and blue pea tea soda water), the Rose Lokum (Cardamom infused vodka,

INDEPENDENT COFFEE BRAND LEADS THREE NEW SIGNINGS AT LIVERPOOL ONE Grosvenor Britain & Ireland (GBI) has announced the arrival of three independent brands at Liverpool ONE, including North West coffee operator, Bean. The new brands are reflective of GBI’s commitment to supporting entrepreneurs and community-based businesses.

Bean, which has its headquarters and roastery in Liverpool, has signed for a 3,000sq ft space on South John Street.

The operator’s new space will be home to a bean coffee shop and a new retail space for customers to trial and buy coffee making equipment from filters to espresso machines, incorporating coffee tastings and individual barista masterclasses.

The coffee shop will serve their specialty coffees from carefully sourced beans, which they roast themselves just a few miles away, alongside a complementary food menu which includes artisan cakes.

Sustainability is central to Bean’s ethos; the operator works with local suppliers and makers and uses eco-friendly options where possible such as reusable cups, recycled and compostable packaging.

Joining Bean are leading Irish athleisure brand, Gym+Coffee, and local jewellery brand, Say it with Diamonds. The three operators total 6,300 sq ft of space.

Jon Whyte, managing director of Bean, commented: “We are so pleased to have signed for our latest coffee shop at Liverpool ONE, which marks a debut for our new ‘coffee retail’ concept. Having started in Liverpool, we knew we wanted to launch this concept in the heart of the city, and look forward to opening our doors here alongside so many other superb hospitality names.”

Alison Clegg, Managing Director, Asset Management, Grosvenor Britain & Ireland, added: “The signings of these three operators furthers our strategy of delivering a vibrant mix of independent and international brands to create a unique offer for visitors. They also continue our history of working with local companies and entrepreneurs to help grow their businesses.”

The signings follow the recommitment of New Look, Skechers and Kenji to Liverpool ONE. In addition, awardwinning British luxury jewellery retailer, David M Robinson, has signed for a new

30 | Restaurant Industry News | October 2021

OMEGA boutique, set to open on South John Street later this year.

Metis and CBRE acted for Liverpool ONE. Bean dealt direct.

QR DISCS & TABLE NUMBERS NO NEED FOR DISPOSABLE MENUS

Send customers directly to an app or menu

• 10% Discount • Use Code QRDISC • Scan code to place your order Brunel Engraving Company

SCAN HERE

www.brunelengraving.co.uk info@brunelengraving.co.uk

Alternatively please contact the sales team on

01275 871 720 for more information

TOP ENGRAVER SUPPORTS HOSPITALITY SECTOR WITH FAST TURN AROUND FOR ETCHED TABLE NUMBERS AND QR DISCS One of the UK’s leading commercial and industrial engraving specialists, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industry.

The company has made a substantial investment in additional state of the art engraving equipment and related software in order to produce a wide range of individually engraved table numbers and discs.

The numbers and disks enable customers to link to Apps or menus, reducing staff contact and eliminating the requirement for hard copies of menus.

Although no longer a legal requirement to order remotely, this is something which the government is still

A DESIGNER DINING EXPERIENCE Introducing The Amarone Restaurant Project by Havwoods Set in the bustling city of Aberdeen is the stylish Amarone restaurant. Widely recognised for its crowd-pleasing menu, this popular Italian eatery sources authentic ingredients from a range of specialist suppliers.

A high-quality menu is deserving of an exquisite interior to match, therefore when the restaurant underwent refurbishment, Havwoods was chosen to provide a stunning wood floor solution that would impress guests and complement the new contemporary design scheme.

For this project Melfort Versailles from the Venture Plank collection was selected, this

beautiful character grade block consists of an intricate pattern which adds instant wow-factor to the venue. Used throughout the main dining area, the wooden floor benefits from the large open ceiling and statement lighting which help to showcase the unique design.

Melfort planks were also used throughout, these stunning boards help to create a seamless flow as guests transition from the entrance to the more cosy, intimate seating area at the back. The combination of both Melfort styles allows for a truly unique setting, adding interest alongside providing depth and texture.

Specified for its hard-wearing properties, the engineered boards – consisting of European Oak – offer an ideal solution

actively encouraging and can improve table service through the reduction of queues.

Brunel was one of the first companies to help kick start the British hospitality industry, providing numbers, discs, PPE visors and distancing floor stencils for use in public areas when businesses first opened their doors to the public again.

Email: info@brunelengraving.co.uk Website: www.brunelengraving.co.uk

for a busy restaurant; delivering a visually appealing floor covering that can withstand heavy footfall.

Paired alongside the plush leather banquet seating, marble accents and emerald green tiling around the bar, the result is a truly impactful interior - with the warm wooden hues of Melfort helping to create a welcoming and inviting ambience for all to enjoy.

With the help of Havwoods, the Amarone Italian restaurant has created an eyecatching interior which delivers on both functionality and aesthetics alongside complementing the authentic menu on offer.

Flooring: Havwoods www.havwoods.com info@havwoods.com +44(0)1524 737000

October 2021 | Restaurant Industry News | 31

INTERVIEW

RESTAURANT INDUSTRY NEWS SPEAKS WITH FRED SIRIEIX, MAÎTRE D’HÔTEL ABOUT THE CHALLENGE FACING THE HOSPITALITY SECTOR AND TIPS AND ADVICE FOR RESTAURATEURS Firstly Fred, how has the pandemic impacted you?

a restaurant, above cost (58%) and customer service (45%).

Everything stopped for a while. Like everyone I had to adapt and change to get through it

Ultimately, it’s about establishing trust with your guests. If you are failing at a simple set piece like cleanliness that they can see - customers won’t want to imagine what else could be going wrong behind the scenes...

Talk us through your journey into the hospitality industry Catering college from 16-20 and then I worked my way up to where I am now How can restaurants prepare for customers’ return?

As customers return - there’s a need to re-establish trust between hospitality venues and guests.

It’s clear that trust is more important than ever before to ensure diners are happy to return - a study by P&G Professional shows one in three Brits would be more likely to visit a restaurant if staff used cleaning brands they know themselves.

How vital is it to communicate them clearly to customers?

Good hygiene standards and cleanliness is the first thing the customer will experience when they come into any venue. It is your absolute first line of defence.

Clear communication means both what the customer sees happening on the ground - but also ways of signposting your commitment to hygiene standards for when it’s not immediately obvious.

Hygiene standards are also about offering a high quality experience, which has to be a priority - which includes everything you see, touch and feel. If a customer touches a table that hasn’t been cleaned, or if they see a mop that hasn’t been put away, this erodes their overall experience.

For example, diners won’t always see the toilets being cleaned - but they’ll be reassured to know that it happens very regularly. Cleaning a bathroom once a day will look very different to one cleaned every hour.

How important will it be to ensure that cleanliness and hygiene standards are the top priority?

The biggest risk to ANY restaurant business is poor hygiene. You simply cannot afford to get it wrong. Research from P&G Professional found 64% of Brits say that a good hygiene rating is now most important when choosing

What is the CleanPLUS experience?

Using products that customers recognise will help to build trust in your hygiene standards.

If your venue uses cleaning brands that customers recognise, such as Flash Professional, Fairy Professional or Professional Microban 24, you can display a CleanPLUS Experience sticker in your window.

We know this makes a difference as these brands are already known by diners as they use them at home. In a recent survey - 43% of respondents stated they are more likely to order food from a restaurant featuring a CleanPLUS Experience sticker.

Talk us through how vital high front-of house standards are If diners see visible cleaning and good standards being enforced, it shows that it’s a priority for the establishment. If you want people to come back - customers

32 | Restaurant Industry News | October 2021

need to know all hygiene standards are taken care of.

Hygiene standards are also about offering a high quality experience - which includes everything you see, touch and feel. If a customer touches a table that hasn’t been cleaned, or if they see a mop that hasn’t been put away, this erodes their overall experience.

How can the restaurant dining experience still be prominent with the measures put in place?

It’s our job to make diners feel secure, but also offer a great dining experience.

I believe you can’t provide one without the other. You can’t offer an amazing experience while the front of house space doesn’t meet basic hygiene standards.

What are your three top tips and advice for restaurateurs to ensure a well-run restaurant with the new guidelines put in place?

1. Hygiene practices that you can see.

This is about action on the ground. When you walk into your venue, are you proud of what you see? Has the pavement outside been swept? Are all the lightbulbs working? When you sit down, can you see greasy finger marks on the table? When you go to the bathroom - have the bins been emptied? Are there watermarks on the taps? These are important questions to ask yourself. Be sure to pay attention to the smallest details.

2. Communicate what you can’t see.

Diners won’t always see the toilets being cleaned - but they’ll be reassured to know that it happens very regularly. A form with signatures and time stamps after every clean, stuck to the back of the bathroom door will help communicate your standards and keep all your staff accountable. If your venue uses cleaning brands that customers recognise, such as Flash Professional, Fairy Professional or Professional Microban 24, you can display a CleanPLUS Experience sticker in your window.

Be consistent. Ensure you have wellestablished processes that happen without anyone needing to be reminded, and that are never ever missed. Show all staff what standards are expected and make sure they are followed every single time. As soon as a guest leaves, the front of house staff should be completely clear on exactly who will wipe down the table and when, to what standard and knowing which products to use. The team should understand whether the chairs need to be cleaned, when table cloths should be replaced - and crucially - when cleaning products need to be topped up.

. . .

O T E M I T IT'S

Love Seafood by Seafish is on a mission to inspire the nation to live better.

From ‘Keeping it Simple in the Kitchen’ at home to ‘Delicious Discoveries’ when dining out, Love Seafood celebrates how versatile, easy and delicious seafood is.

Find out more: www.seafish.org/love-seafood

PEOPLE ON THE MOVE

CHEF WILL ALEXANDER TO OPEN HIS SECOND ARTISAN BAKERY, OTIS & BELLE, IN THE COTSWOLDS London Chef Will Alexander is delighted to announce the launch of his second bakery, Otis & Belle. The artisan bakery, shop and café will open in the famous old market town of Stow-on-the-Wold on 11th August, following the hugely successful launch of his first venture in Moreton-in-Marsh in October last year.

CHRIS O’CALLAGHAN IS APPOINTED HEAD CHEF AT THE DEVONSHIRE ARMS The Devonshire Hotels and Restaurants Group is pleased to announce the appointment of Head Chef, Chris O’Callaghan, at The Devonshire Arms Hotel and Spa, Bolton Abbey.

Chris starts the role this September, heading up their Burlington Restaurant and The Brasserie, alongside their various pop-up ventures, such as this season’s Laurent-Perrier Champagne and Seafood Terrace.

Originally from Cheshire, Chris’s culinary skills were rooted in some of the South’s most prestigious restaurants, most notably Gravetye Manor, L’Ortolan and Paris House. Since his return North, Chris has enjoyed Head Chef roles at Linthwaite House Hotel, The Castle Dairy in Kendal and Goldsborough Hall which have nurtured his culinary prowess.

As well as his passion for top quality produce, Chris is an advocate for nurturing the Chef talent of tomorrow and enjoys giving time to youngsters who are also embarking upon a hospitality career. This is one of the many attractions of his latest role, and he explains further: “I am made up to be joining the team at The Devonshire Arms, overseeing the creation and delivery of menus across a varied collection of outlets. Here I hope to grow a team that will develop with me over the coming years, working with our suppliers and kitchen gardener to improve the brigades’ understanding of the produce around us in Yorkshire

and further afield, if needs be, as we constantly seek to improve. I want to create a safe and happy working environment where there the team and guest experience is equally important.

For me, I want the team, front of house and back of house, to be proud of what we do here as a collective.

“I have been watching the Devonshire Group with interest for some time now and have noted their ongoing commitment to improving the typical work/life balance of the kitchen teams, their charity raising team events with Hospitality Aid, and their ethos to nurture those just starting out in their hospitality careers. This is an area that really lights me up, I feel passionate about supporting and developing that upcoming talent the creativity of many of the youngsters coming through the local catering colleges just blows me away and I feel it’s key to keep this raw talent within our industry, rather than it being allowed to divert elsewhere.

“With my approach to cooking and co-creating; simple and uncluttered dishes, with a focus on big flavours and appealing presentation, it’s rewarding for me to work hand in hand with the local community – i.e. our own dedicated kitchen gardener, the local farmer and estate workers, butchers and craft producers to ensure that we are collectively showcasing the best that the region has to offer - here in this pocket of Yorkshire, that is an exciting prospect indeed.”

34 | Restaurant Industry News | October 2021

Founder Will Alexander’s new Otis & Belle is situated in the market square of Talbot Court in the centre of Stow-onthe-Wold leading onto a courtyard full with independent shops ranging from jewellery to flowers, to restaurants and design shops. Just like the original site in Moreton-in-Marsh, Stow’s bakery will offer a flexible service and a place where customers can relax with coffee and a snack, browse fine foods to take home, or grab an early-morning croissant before their commute.

Otis & Belle will continue to be a strong advocate for the health benefits of sourdough bread. This will be baked on the premises, alongside Viennoiserie, patisserie and British classics. The varied menu will range from sausage rolls, Cornish pasties and sandwiches, cinnamon buns, cruffins, seasonal tarts, gâteau Opera and the signature ParisBrest. In addition, Otis & Belle will sell products from local and renowned suppliers, such as Valrhona chocolate, organic flour from Shipton Mill, and local charcuterie. Carefully selected barista-style coffee will also be on offer.

Commenting on the opening on his second bakery, Will Alexander said: “I’m so excited to announce the opening of Otis & Belle in Stow-on-the-Wold. Talbot Court is a beautiful place, and I just can’t wait to join the incredible community of independent businesses and welcome our new customers.”

PEOPLE ON THE MOVE

26-YEAR-OLD IVAN VUKADINOVIC APPOINTED AS THE NEW HEAD CHEF OF FRENCHIE, COVENT GARDEN Having joined Frenchie as a Demi Chef de Partie aged just 22, Ivan Vukadinovic has progressed through the ranks, now assuming the Head Chef position at its flagship London restaurant.

Frenchie is thrilled to announce the appointment of Ivan Vukadinovic as the new Head Chef at its Covent Garden flagship from August 2021. Having joined Frenchie as a demi Chef de Partie in 2017 – a year after the restaurant opened - Ivan has grown with the company, working closely alongside the restaurant group’s Chef Patron, Gregory Marchand. His appointment follows time spent at Frenchie London and its sister-restaurant on the Rue du Nil, Paris, where he developed a passion for modern French cooking.

Ivan’s impressive career started at the Belmond Hotel Cirpiani in Venice aged 18, where he was the historic hotel’s youngest ever Demi Chef de Partie. He then moved to London, finding home at Frenchie Covent Garden as Chef de Partie. His talent was quickly recognised and he was offered the chance to move to Frenchie’s flagship restaurant on the Rue du Nil, Paris as Junior Sous Chef.

Here he cemented his relationship with the Frenchie group, learning and training alongside Greg Marchand and team.

During his tenure the restaurant gained its first Michelin star, firmly pinning Frenchie on the culinary map. Following this Ivan developed his newfound skillset, spending time in the kitchens of some of the UK’s finest Michelin-

starred restaurants including The Clove Club, HIDE and Simon Rogan’s Roganic.

Following his return to Frenchie Covent Garden in 2020, Ivan quickly settled back in and was promoted to Head Chef in August 2021.

On the appointment of Ivan Vukadinovic, Greg Marchand Chef Patron says: “We couldn’t be more thrilled to have been able to promote within our Frenchie family and Ivan could not be more deserving.

His training and expertise in both classic and modern French cookery, as well as Italian cuisine makes a perfect match for Frenchie’s contemporary menus inspired by the Paris, London and New York restaurant scenes.

“Seeing talent grow from strength to strength is something we value here, and Ivan’s skills both in and out of the kitchen are exemplary – I know the restaurant will be in the very best of hands under his guidance. His talent, skills in the kitchen and commitment have proved he was the perfect choice of us and we can’t wait to welcome guests in to see for themselves.”

Aged just 26, Ivan leads a refreshingly youthful team at Frenchie Covent Garden, which inspires the next generation of hospitality stars both front and back of house. In 2020, the entire Frenchie team was aged 30 or under, which was recognised by CODE Hospitality’s prestigious ‘30 Under 30’ award listing.

On his appointment, Ivan says: “I joined Frenchie as a junior chef and am so thankful to have been given the chance to develop my career with the teams both in London and Paris. I knew early on that Frenchie was going to be the place for me, and I’m so pleased Greg and team have supported me and my ideas over the past four years. I’m thrilled to now be Head Chef here in Covent Garden and look forward to getting stuck in with my team, whom I hope I can support in the same way. I am so excited to be taking up this new challenge and can’t wait to show you our new dishes in the coming weeks”.

October 2021 | Restaurant Industry News | 35

PEOPLE ON THE MOVE

REG CLARKE TO TAKE THE HELM AT THE PASS AT SOUTH LODGE FOR A SIX-MONTH RESIDENCY Chef Greg Clarke is set to join Exclusive Collection’s South Lodge for a sixmonth residency at The Pass from 9 September 2021. Greg’s residency follows Masterchef: The Professionals 2013 winner, Steven Edwards Summer takeover at The Pass.

Before embarking on his residency in The Pass, Wiltshire born Greg Clarke has worked in some of the best Michelin starred restaurants in the UK and Scandinavia. Notably as development chef for Daniel Clifford’s two Michelin starred Midsummer House, together with time spent at The Ledbury in Notting Hill, Restaurant Tom Aikens and more recently at Norway’s Maaemo. His background paired with his passion for sourcing and foraging the best of the British larder, gives him the creative direction needed to take over The Pass, a restaurant housed in one of the UK’s finest country house spa hotels.

Utilising the expansive kitchen garden at the hotel paired with sourcing the finest local produce from responsible and sustainable sources, the menus at The Pass will change regularly and be created around a single set menu format.

Sample dishes will include Autumn mushroom tart, Baron Bigod & blackberry leaf; Cornish poached crab, courgette & salted gooseberry; Roast mallard, heart ragu, crapaudine beetroot & preserved elderberries; and Charentais melon, lavender sheep’s yoghurt & ‘caramac’.

A five-course menu will be available at lunch (£50pp) and eight courses will be on offer at dinner (£95pp). A vegetarian and pescatarian menu will be available on request, as is a bespoke wine pairing.

Greg Clarke commented, “I’m incredibly excited to have been presented with such a unique opportunity, together with my senior sous chef Joe Gray and a fantastic team behind us, along with the hotel’s unparalleled support, we believe we are going to bring something truly unique to the area and I’m delighted to help write this next chapter in such a renowned restaurant.”

In response to the appointment, David Connell, General Manager at South Lodge hotel said, “We are very excited by having Greg join us for this latest in our guest residency series. Greg has an impressive background working at some of the country’s finest restaurants, and it is wonderful to be able to bring his incredible food to our guests, and to continue our heritage of being one of the best food destinations around.”

Greg Clarke at The Pass joins South Lodge’s acclaimed Camellia Restaurant in the property’s main house and casual Mediterranean inspired restaurant, Botanica located in The Spa. The Pass is a truly unique and immersive dining experience, offering 28 guests only front row seats to the chefs in action in the kitchen.

Greg Clarke at The Pass will launch on 9 September 2021 and run until 27 February 2022.

Bookings are now live. www.thepassrestaurant.co.uk

36 | Restaurant Industry News | October 2021

RESTAURANT DESIGN PROJECT

THE CHEESE BARGE, PADDINGTON CENTRAL, LONDON Adam Richards Architects has designed a custom-built barge which will provide a unique setting to a new London restaurant, The Cheese Barge.

The floating restaurant creates a new distinctive focal point and destination for Paddington Central and the wider area. Commissioned by British Land to be permanently moored at Paddington Central, just south of Little Venice, The Cheese Barge will add to the vibrancy of the campus, which comprises office, residential and retail, while also attracting local visitors and tourists.

The design draws on local heritage and complements the surrounding boats, while standing out with its original and distinctive appearance. The boat’s curving, sloping roof is clad externally in verdigriscoloured patinated metal.

On the underside of this roof, a copper colour is visible from inside the boat, creating a warm and convivial interior as it gathers the light reflected off the surface of the water. The fit-out is enhanced by a natural material palette of oak and recycled elements. Raven Collective’s interior integrates nautical references in the form of reclaimed ship passageway wall lights, boat cleats and buoy-like table lamps, reflecting the ethos of traditional and thoughtful British craftsmanship as seen in restaurateur Mathew Carver’s flagship restaurant, The Cheese Bar. Adam Richards Architects’ design was the winning entry in a design competition organised by British Land in spring 2018.

The design takes inspiration from James Stirling’s Electa bookshop pavilion in the gardens of the Venice Biennales (Giardini della Biennale), which is itself inspired by nautical design. In researching the Paddington area, the practice found further inspiration in a story from local history. Hertha Marks Ayrton, a pioneer female electrical engineer, lived in Paddington from 1903-23. She was the first woman to speak at the Royal Society, the first female recipient of the Royal Society’s prestigious Hughes Medal, and the author of The Electric Arc. Copper is commonly used in electrical experiments due to its high levels of conductivity, and the barge’s signature roof and interiors are inspired by Ayrton’s story.

Designed for flexibility of use and futureproofed for a range of different operators,

38 | Restaurant Industry News | October 2021

RESTAURANT DESIGN PROJECT

the restaurant is located in the main 20 metre (65 foot)-long barge, and the kitchen is treated as an ancillary space accommodated in a separate, smaller boat; the two spaces are linked by an external bridge which will provide a theatrical stage for the arrival of food to diners. The main barge draws on the forms of traditional British canal boats, its roof structure suggesting both the tarpaulin covers used on working canal barges, and the traditional inclined sides of canal boats.

The smaller boat is inspired by traditional nautical buoys, used to warn ships of hazards using colour, flags or lights.

By placing the kitchen in the buoy, the amount of usable floor area in the main boat for restaurant seating is maximised.

The Cheese Barge entrance is at the level of the towpath, with a dining platform and accessible toilet at this level, making the restaurant inclusive for all guests. Further seating is at the lower level, increasing the number of covers to 40. A band of glazing sweeps around the sides and front of the boat, giving diners generous views of the canal and towpath and granting passersby a glimpse inside. The terrace on the upper deck is encircled by a demountable balustrade, allowing the boat to pass through the locks and tunnels of the canal system when in transit. The boat is formed from a skeleton of steel framing elements clad in steel plates, which have been assembled and welded by hand by a marine fabricator in Somerset.

Adam Richards, Director, Adam Richards Architects, said: “It is wonderful to be

asked to design a space for the pleasurable activity of eating and drinking on the canal. The barge creates a festive and sophisticated environment, whilst drawing on the heritage of narrow-boat design and local social history.

“It has also been an opportunity to pay homage to James Stirling’s Electa bookshop in Venice: one of my favourite buildings.

That building was inspired by the designs of boats — so it was fun to design a boat based on a building based on a boat!”

Amanda Raven, Head of Asset Management, Paddington Central, said: “We’re really excited to welcome The Cheese Barge to Paddington Central.

“We’ve invested significantly to improve

the retail and leisure offering and this new floating restaurant perfectly complements the increasingly diverse selection of restaurants and bars, both on the campus and along the canal.”

Mathew Carver, restaurateur, The Cheese Barge, said: “Hailing from Jersey, I spent my childhood years messing around in boats.

So, when the opportunity of opening The Cheese Barge came along, we couldn’t say no! The fact that it was British-made by real craftsmen and designed by some of the best British architects appealed to our continued efforts to support British industry.

Win, win! We’ve always set out to create fun restaurant experiences, and what could be more fun than eating the best of British cheese on the Grand Union Canal.”

Location: Sheldon Square, Paddington, W2 6HY Site area: 101m² Internal floor area: 71m² Construction dates: Aug 2019 – late summer 2020 Client: British Land Architect: Adam Richards Architects Project architects: Adam Richards, Michael Vale Project manager: CPC Project Services LLP Internal fit-out: Raven Collective Naval architect: CP Heath Marine Fabricator: Darren Gervis, Marine Fabrications M&E engineer: CP Heath Marine Photography: © Brotherton Loc

October 2021 | Restaurant Industry News | 39

EVENTS & AWARDS NEWS

TOQUE D’OR® 2021 COMPETITION WINNERS ANNOUNCED Nestlé Professional is delighted to announce this year’s Toque d’Or® Competition winners.

First launched in 1989, this year the competition’s judges included former Toque d’Or winner turned food writer and influencer, Julie Jones, and MasterChef: The Professionals winner, Louisa Ellis. As a result, almost 1,000 BOH and FOH superstars registered to compete, representing 40 colleges and 40 businesses from across the UK. With safety at the forefront, this year’s competition retained its trademark prestige and excitement through adopting a hybrid format. And during the gripping Grand Finals, 12 finalists went head-to-head in a week of challenges – performed both virtually

and in a Covid-safe environment at the Nestlé Professional Gatwick HQ. Each day offered a new challenge, encouraging finalists to develop new and hone existing skills, before putting them to use to impress the judges. All challenges focused on creating a high quality Toque d’Or® 2021 recipe book, Taste the Future. Finalists received world-class tuition from judges on all aspects including, recipe writing and creation, engaging personal biographies, food photography and social media.

Competitors were asked to post about the experience using #Toquedor2021.

Katya Simmons, Managing Director of Nestlé Professional UK&I, says: “A huge, heartfelt congratulations to the winners! We are so proud of all the

contestants who took part: the standard has never been so high. It’s more important than ever to support young talent within the hospitality industry, equipping them with the experience and skills to succeed in their careers. We are delighted to be able to do exactly that with Toque d’Or. “And we are ever grateful to our fantastic panel of judges. As well as giving our finalists solid skills based on realworld experience, they’ve served as an inspiration to competitors throughout.”

Alongside Julie Jones and Louisa Ellis, this year’s competition judges included educator and drinks expert Alison Taffs, Robert Smith from Shuttersmith, and training specialists Aaron Dunn and Ryan Burke from Nestlé Azera.

DESIGN AGENCY TONIK ASSOCIATES WINS RESTAURANT DESIGN AWARD FOR SYCAMORE VINO CUCINA RESTAURANT AT MIDDLE EIGHT HOTEL Tonik Associates, a leading London-based design agency, are thrilled to announce that they have won the Restaurant – Europe award for the design of the Sycamore Vino Cucina Restaurant, within the Middle Eight Hotel, at the International Hotel & Property Awards.

The International Hotel & Property Awards have been running for 10 years and celebrate world-class hospitality design, interior design and property design. The awards are hosted by leading

interior design, architecture and property development magazine design et al.

“We are thrilled to have won the restaurant in Europe award, within such a highly competitive category. To have been nominated for our designs on these two fantastic hotels was an incredible achievement and we’re so delighted to have won within this category.

“Our designs are the fruit of years and years of working closely with the Shiva Group.

We took our time understanding their goals and really embedding ourselves into their brands, and both hotels have turned out fantastically.” Gary Marshall, Co-Founder of Tonik Associates

19-YEAR-OLD HEAD CHEF TIMUR JAY ÜNAL WINS INSPIRATIONAL YOUNG PERSON AWARD Head Chef at Brodick Bar and Brasserie on the Isle of Arran, Timur Jay Ünal, has won NFU Mutual’s Inspirational Young Person Award.

The award, which is in its third year, was launched by the commercial insurer in partnership with industry body Scotland Food and Drink, seeking to uncover inspirational examples of talented 16 to 26-year-olds who own, work or study in the food and drink sector. The award aims to highlight not only the enormous contribution that young people make to Scotland’s food and drink businesses, but also the importance of the sector to the wider economy.

Having originally intended to select a top three, the judges found the quality of this year’s applications too hard

40 | Restaurant Industry News | October 2021

to separate, and ultimately decided to recognise 1st, 2nd and four highly commended winners.

Timur will receive a trophy and £500 cash prize in recognition of his firstplace award.

Timur Jay Ünal, this year’s first place winner said: “It was a lovely award to win. Hospitality during Coronavirus has been almost impossible, but we have always strived to keep our high standards and aiming for rosettes and winning this award was fantastic not only for me but my family and the business.”

SOMMELIER PROFILE

PROFILE FEATURE: CHANEL OWEN HEAD SOMMELIER, PIED À TERRE

Chanel joined the team at Pied à Terre in June 2021 as Head Sommelier. Enthralled by the prospect of working at one of London’s oldest Michelin-starred dining establishments, she was excited to put her own stamp on the restaurant’s uniquely comprehensive wine list.

Joining from the 5-strong group of London wine bars, Humble Grape, Chanel was particularly interested in the blend in Pied à Terre’s wine list of exceptional vintages of old French classics with new world wines.

She has a passion for small, independent family producers with a focus on low

intervention and a consideration for the “Terroir” - protecting the land for generations to come. In her role she strives to respect Pied à Terre’s history in offering traditional French wines, but add to its variety with wines from Australia, South Africa, Hungary and, of course, Greece given Head Chef Asimakis Chaniotis’ Greek heritage.

Her vibrant character is reflected in the bright flowing jumpsuits she dons daily. Chanel’s wit and charm knows no bounds and she brings both humour and professionalism to her role at Pied à Terre.

Previously working in GM roles, she has a rounded perspective on hospitality and

the function of the front of house and her knowledge and experience help to glue the entire restaurant team together.

Her focus is on delivering the best experience for guests and her team alike and her exceptional and expansive wine knowledge is an asset to the restaurant.

Chanel has worked in hospitality from a young age, finding a way into the industry at different stages of her life, even while completing a degree in History at the University of Essex. While working at Singapore restaurant 99.999 between 2013-2016 she decided to pursue her interest in wine further by completing her WSET levels 2 and 3.

October 2021 | Restaurant Industry News | 41

LATEST NEWS

PREPARE NOW FOR AUTUMN INFLATION SPIKE, WARNS LYNX PURCHASING

Commodities such as rice, grain and coffee are traded globally, and prices inevitably go up when fuel and transport costs are high.”

Catering and hospitality operators need to take steps now to prepare for an inevitable spike in inflation across the rest of the year, as well as potential shortages of menu items, warns buying specialist Lynx Purchasing.

On the positive side, produce such as UKgrown salads and berries are currently good quality and excellent value, and there are high hopes for domestic crops of potatoes, salads and onions. “There’s never been a better time to use menu descriptions such as “served with fresh, seasonal vegetables’ to make the most of availability.”

The warning comes as Lynx publishes a Summer Market Update looking at supply issues in the months ahead.

“The ‘perfect storm’ is about to break,” says Lynx Purchasing managing director Rachel Dobson. “The Bank of England is forecasting that inflation will hit 3% this autumn, other economists suggest 4%, and for some key food and drink sectors it’s like to be higher still.

“The labour shortage, the impact of Brexit on imports, higher distribution and fuel costs, and the continuing impact of the Covid pandemic globally are all factors. The effect of inflation not only on costs, but also potentially on consumer confidence, coming as operators are working to rebuild after

lockdown, is as serious as any challenge the sector has faced in recent years.”

“As always, our advice to operators is to buy UK produce in season wherever possible, when it’s at its best in terms of quality, availability and value,” says Dobson, “but that only works so far in this market. From pepper to pinot noir, every menu relies to an extent on global products.

“Even for anyone who’s worked in purchasing for some time, this is as significant and widespread a challenge as we’ve seen. The same labour shortages hospitality is seeing on the front line stretch back through the supply chain via warehousing and distribution to picking and packing.

“Globally, recovery from Covid is really only as fast as the slowest vaccine rollout. In regions such as the far east, where a great deal of poultry and seafood is processed, they are still facing real challenges.”

The Summer Market Update highlights areas such as meat, poultry and seafood as presenting real challenges. “Operators will have to factor in higher prices and potential shortages not just now, but as they plan menus for the key Christmas period.

“For example, there’s a global shortage of cooking oil, which is not only a store cupboard staple in its own right, but an essential ingredient in many other products.

Dobson sums up: “It’s going to take a concerted effort to move forward. At government level, the problems of postBrexit bureaucracy and the challenges of employing overseas labour have to be addressed. Internationally, the roll-out of COVID vaccines is key.

“Suppliers hate to be unable to fulfil customer orders and are doing all they can to meet demand, but operators will also have to do their bit. Those who can keep their menus flexible will be best placed to make the most of changing availability, but there will also be opportunities for those who can improve their buying discipline.

“Daily deliveries and just-in-time top-up orders have led to a degree of complacency.

Operators may have to get used to better menu planning, more notice for suppliers, and fewer and bigger deliveries in future.”

SHELLEY SANDZER SECURES LONDON DEBUT SITE FOR NAAN OTHER THAN INDIAN STREET FOOD SPECIALISTS, MOWGLI Mowgli Street Food, the Indian homecooking and street-food inspired eatery, have signed for their debut London site, secured by specialist leisure property agency Shelley Sandzer, at 5 Charlotte Street, Fitzrovia.

Mowgli’s new 5,800 sq ft Charlotte Street restaurant will join 13 regional sites

across the country, including presences in Liverpool, Manchester, Oxford, and Birmingham. Founded by chef, food writer, and television presenter Nisha Katone, Mowgli is founded on the food eaten in Katona’s Indian ancestral home and on her Varanasi streets, moving away from stereotypes of the cuisine.

The menu is all about the smash and grab zing of an Indian home kitchen: tiffin boxes, and light fresh curries with extensive gluten-free and vegan menus.

Katona designs every space, inspired by the broken-down temples around her ancestral Varanasi home in North India, and the brand’s new Charlotte St restaurant will feature the iconic rope swing chairs that have become synonymous with the brand.

42 | Restaurant Industry News | October 2021

Nisha founded Mowgli in 2014 after 20 years as a barrister, and since then has received numerous awards alongside an MBE for her services to the food industry. As a writer she has featured in The Guardian, The Daily Telegraph, The Times and The Independent, and regularly appears on television and radio, alongside her YouTube channel which attracts an international following.

This news follows Shelley Sandzer’s leasing of a debut London site for Takumi, the authentic Japanese restaurant brand based in Birmingham.

Shelley Sandzer leased the site at 4-6 Old Compton Street on behalf of the landlord.

Shelley Sandzer acted for Mowgli.

DO YOU NEED MORE USABLE SPACE OUTSIDE?

IRIS OUTDOOR ROOM You could trade all year with this outdoor room.

Great for social distancing rules.

For more information or a formal site survey please contact: 01223 915822 | www.Lanai-commercial.co.uk