Restaurant Industry News - October 2023

R estaurant I ndustry News

OCTOBER 2023

FAZENDA OPENS IN BISHOPSGATE, BRINGING A TASTE OF THE PAMPAS TO LONDON

Chef Richard Corrigan’s The Portrait Restaurant is now open

HEYTEA IS NOW OPEN IN SOHO LONDON

London Cocktail Week returns October 12-22

www.restaurantindustry.co.uk

INTERVIEW: CHEF DOM TAYLOR

Fettle re-imagine iconic restaurant, San Carlo in Liverpool

Editor

Maria Lapthorn – editor@restaurantindustry.co.uk

Editorial Assistant

Francesca Amato – editorial@restaurantindustry.co.uk

Production/Design

Laura Whitehead – design@restaurantindustry.co.uk

Sales Executive

Abi Ashworth – sales@restaurantindustry.co.uk

Accounts

Richard Lapthorn – accounts@restaurantindustry.co.uk

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

Phone: 01843 808 115

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

Every effort is made to ensure the accuracy and reliability of material published in Restaurant

however,

Project: Fettle re-imagine the iconic San Carlo in Liverpool

Interview: Chef Dom Taylor, The Good Front Room

Wunderbar returns to Pergola Paddington

BANK BRISTOL NAMED IN BRITAIN’S 100 BEST LOCAL RESTAURANTS LIST

Following its relaunch earlier this year, BANK in Bristol has been named in The Good Food Guide’s prestigious list of Britain’s 100 Best Local Restaurants 2023. Now serving a wood fired menu designed for sharing, the Totterdownbased neighbourhood restaurant made the cut following 37,000 nominations from diners across the UK.

Founder, Dan O’Regan has worked alongside head chef and co-owner, Jack Briggs-Horan to create a contemporary fire cooking menu, which is constantly changing. Making the most of the South West’s incredible produce, the BANK menu reflects the seasons, while taking inspiration

from fire cooking tradition across the globe.

Offering a seasonal menu throughout the week and wood fired roasts on Sundays, everything at BANK is made for sharing with those nearest and dearest, with laptops and little ones very welcome. BANK has been established to serve everyone in the community and beyond, whether visiting for a light lunch, a leisurely feast or one of the special events that have become an instant sell-out.

The Good Food Guide’s 100 Best Local Restaurants list was created to celebrate the places that have become the beating heart of their communities, while offering creative, memorable dishes based on high-quality seasonal produce.

Taking the suggestions of diners as its driving force, these nominations are then followed up by visits from The Good Food Guide’s inspectors to help decide which restaurants are most deserving of a spot on this year’s list.

BANK in Bristol is open from Wednesday to Saturday 12:00pm - 10:00pm, and on Sunday 12:00pm - 5:00pm. Diners can book via www.bankbristol.com.

CREAMS CAFE ANNOUNCES FIRST EVER RETAIL FRANCHISE AGREEMENT WITH TESCO CAFES

Tesco Family Dining Limited has signed its first ever nationwide franchise agreement with the UK’s favourite dessert restaurant brand, Creams Cafe, to introduce a new offering alongside its in-store Tesco Café outlets, nationwide.

Following the success of the opening of a standalone Creams Cafe in Tesco Extra Streatham in November last year, this new partnership will see Creams launching within Tesco Cafés as shop-in-shop spaces – a first for both brands. Currently, there are over 300 Tesco Cafés across the country.

Under this new agreement, the co-branded cafés will offer Creams’ full 24-flavour gelato selection, alongside its signature dessert range of waffles, milkshakes, cookie dough, crepes and sundaes. Tesco Café will continue to provide customers with its core selection of breakfasts, light meals, hot and cold beverages as well as an extensive range of baked goods.

Diners can expect to find welcoming Tesco Café interiors alongside the vibrant accents that are synonymous with Creams Cafe, including pops of fluorescent detailing, graffiti-esque street art motifs, skateboards and neon signage.

Everett Fieldgate, CEO of Creams Cafe says: “We are delighted to be chosen as Tesco Café’s first ever franchise partner – it marks a significant moment for Creams and provides a huge opportunity to expand our reach to new audiences and cement our position as the UK’s favourite dessert restaurant brand.

“We can’t wait to bring joy to customers of all ages with our vibrant, showstopping desserts.”

SUSHIDOG ANNOUNCES FURTHER EXPANSION WITH TWO NEW CENTRAL LONDON SITES AND LARGER KIOSK AT WESTFIELD, SHEPHERD’S BUSH

SushiDog, the quick service sushi roll restaurant, is delighted to announce its latest expansion with two further sites in central London, as well as brandnew, larger kiosk at Westfield shopping centre in Shepherd’s Bush, which recently opened on 8th August.

The group’s next permanent site will open its doors on Baker Street on 29th August, followed by a new site on The Strand at the end of September. The two new take-away restaurants will join the four-strong group which currently operates in Soho, Covent Garden, Bishopsgate and Westfield.

The two new sites, as well as the larger kiosk in Westfield, will replicate the existing grab-and-go concept and offer the brand-new menu which launched across the group on 9th August.

Featuring a selection of Asian-inspired salads, alongside the signature sushi rolls and bowls, customers will be able to enjoy new menu items such as the Asian Chicken Salad, Yuzu Truffle Tuna Salad, Signature Salmon Roll, and Teriyaki Chicken Roll, as well as new ‘build your own’ options such as sticky soy cauliflower and yuzu sour cream.

SushiDog Co-Founder Greg Ilsen says: “We are excited to bring our rolls, bowls and salads to two new central London locations, offering local office workers, residents and visitors in the area a healthy and vibrant meal. Over the past 5 years, we have built a loyal brand following which has gone from strength to strength. We can’t wait to start this next chapter in our journey, whilst we continue to thrive and seek out opportunities for future growth.”

SushiDog was founded in August 2017 by Greg Ilsen and Nick Goldstein and started trading from a kiosk at Westfield Shepherd’s Busy in May 2018, with its first bricks and mortar site in Covent Garden opening in 2020.

As well as the confirmed new central London sites, SushiDog is working on a pipeline of further stores, targeting an additional four locations in 2024.

THE GROVE PARTNERS WITH ROYAL BOTANIC GARDENS, KEW TO CREATE AN EXQUISITE AFTERNOON TEA THIS AUTUMN

This Autumn, luxury Hertfordshire hotel and spa, The Grove will launch a collaborative Afternoon Tea with Royal Botanic Gardens, Kew celebrating the very best of the British countryside. Available in The Grove’s Walled Garden restaurant, The Potting Shed, guests will be treated to an exquisite selection of sweet and savoury treats whilst enjoying the views across Jemima’s Kitchen Garden - the estate’s vegetable and herb garden.

Curated by Ryan Thompson, The Grove’s Head Pastry Chef, the celebratory Kew Gardens Afternoon Tea at The Grove will include sandwiches filled with herbs and vegetables from the Kitchen Garden such as; Grant rope hung smoked salmon, sea buckthorn, dill crème fraiche; Organic honey roast ham, garden piccalilli, Grove estate watercress; and Hay smoked cucumber, White Lake ewes curd, toasted cumin seeds to name a few. Before a series

of sweet treats including; Blackberry and plum millefeuille; Fig and almond bakewell; Pumpkin spiced custard with vanilla ganache; Raspberry and thyme cupcakes; and traditional scones served with clotted cream and jam. To finish the tea, The Grove will serve a rosemary and lemon all butter sable biscuits topped with beautiful edible garden blossoms that have been saved throughout the summer.

The Kew Gardens Afternoon Tea is priced at £53 per person, with 10% from each tea sold donated to their charitable fund. The fund supports the Royal Botanic Gardens, Kew’s mission to understand and protect plants and fungi, preserving the wellbeing of people and combatting biodiversity loss and climate change. The Kew Gardens Afternoon Tea will be available for both hotel guests and nonresidents from 9th September to 18th November. Booking is essential.

Website: www.thegrove.co.uk

CHEFS ANNA HAUGH, TOM SHEPHERD & NIKITA PATHAKJI CONFIRMED FOR COMMERCIAL KITCHEN SHOW LINE-UP

Commercial Kitchen, the highly anticipated event for chefs and decision makers for professional kitchens is thrilled to announce its initial line-up of speakers.

The event will feature industry-leading experts who will share their valuable insights, experiences, and expertise of running impressive kitchens. The show and it’s free to-attend seminar programme will take place at ExCeL London on 27-28 September.

Some of the esteemed speakers who have been confirmed for Commercial Kitchen 2023 include:

Anna Haugh - Head Chef & Owner of Myrtle Restaurants, MasterChef Judge & Burnt Chef Project Ambassador: Anna Haugh will bring her expertise to Commercial Kitchen, speaking with the Burnt Chef Project in an exclusive interview with CEO and Founder, Kris Hall.

Tom Shepherd - Chef Patron of Upstairs by Tom Shepherd & Burnt Chef Project Ambassador: Tom’s innovative approach and dedication to perfection helped him reach this year’s final banquet on BBC’s Great British Menu. Tom joins Commercial Kitchen (with the Burnt Chef Project) to discuss his career so far and

the challenges and opportunities for the industry.

Nikita Pathakji - Chef and Masterchef: The Professionals winner: With a passion for the culinary arts and a commitment to innovation, Nikita is set to inspire attendees with her unique perspective on gastronomy.

Paul Dickinson - Head Coach of England’s National Culinary Team: Paul’s extensive expertise as a coach and mentor for aspiring chefs is testament to his dedication to improving the industry. Paul shares his expertise and what has propelled him to executive roles across multiple organisations at Commercial Kitchen.

Steve Mangleshot - Global Executive Chef & Brand Ambassador of wagamama: As a global influencer in the culinary world, Steve will join the Multi-Site Kitchen panel sharing his vast knowledge and insights on trends that are shaping the industry.

Martyn Clover - Head of Food at Tortilla: Martyn’s passion for creating delicious, authentic cuisine has earned him a well-deserved reputation as an industry expert. Martyn Clover will be joining the Multi-Site Kitchen panel.

Dan Wilson - Head of Food at BaxterStorey: With extensive experience in leading foodservice operations, Dan brings a holistic perspective to the table, focusing on customer satisfaction and culinary excellence.

Andrew Aston - Head of Wellness, Nutrition & Chef Partnerships at BaxterStorey: Andrew will host the Contract Catering Panel to discuss challenges and developments in the industry such as recruitment and groundbreaking technology.

Ryan Holmes - Culinary Director - B&I at Compass Group: Ryan’s expertise in overseeing culinary operations for the business and industry sector makes him an invaluable speaker for anyone looking to cater to this demanding market. Join Ryan Holmes on the The Contract Catering panel, hosted by Andy Aston of Baxterstorey.

David Steel - Director of Food at Houston & Hawkes: With a focus on delivering exceptional dining experiences, David will share his expertise on Commercial Kitchen’s Contract Catering panel, drawing upon his 35 years of experience as a chef.

Juliane Cailloutte Noble - Managing Director of Sustainable Restaurant Association: A pioneer in promoting sustainability in the hospitality industry, Juliane will host the Sustainability and Energy Efficiency panel titled Beyond Carbon: Tackling Sustainability from a Holistic Perspective.

The full speaker line-up will be announced soon.

Register for a free trade ticket

Commercial Kitchen together with Casual Dining and lunch! will take place on the 27-28 September. Together they will feature over 600 exhibitors across the hospitality sector. You can access all three shows for FREE when you register in advance.

TRENDS, GLASSWARE & CHRISTMAS

As we have crossed over into the second half of the year, Alliance Online are taking the opportunity to look at trends which have hit the industry so far, talk about their new glassware promotion and how they have chosen to add eco-products to their Christmas offering.

Trends

The three main trends which we have seen in summer 2023 are:

• Bowl Food – We are no strangers to the bowl food trend, having first had it come to prominence in 2019. Since then, this movement in dining has seen no sign of slowing down and continues to be prevalent across

all cuisine types, particularly casual dining, but the biggest development is the variety, styles and shapes of bowls we have to offer.

• Casual Cuban – A melting pot of Spanish, African and Caribbean influences all shape the Cuban food and style which is emerging across the UK. Due to its diverse flavours and previously unexplored nature, we expect Cuban to be the next big thing to hit the casual dining and street food scene.

• Upmarket Buffet Service – In the hospitality world, few would argue that buffet service is a big part of business, and we believe that the difference between good service and excellent service come in a small

part from its presentation. Alliance continues to search the industry for the best products to be able to offer all our customers the opportunity to present their buffet and breakfast service to its full potential.

Glassware Promotion

For September through to the end of November we at Alliance Online have a wide range of glassware offers for our customers. We have contacted a number of our key suppliers and agreed 5% off the Reserva range from Utopia, we have 15% of all other Utopia glassware and all RCR glassware is 25% off. Furthermore, if our customers contact their local branch they can also benefit from our Artis offer where if customers buy 10 cases they get 1 case free.

For more information either visit www.allianceonline.co.uk or email us on hello@allianceonline.co.uk .

Eco Christmas

This past year we as a business have focussed highly on sustainability and how we can improve our environmental product offering. When it came to Christmas, we wanted to give our customers an eco-option so we looked to find a supplier who could provide us with a fully recyclable Christmas cracker. We succeeded in this by removing the powder which creates the snap, and by replacing it with the crack of card instead. As such our cracker offering has no single-use plastic and can be recycled preventing it from entering landfill sites.

The UK’s Best Supplier of Quality Tableware

WUNDERBAR RETURNS TO PERGOLA PADDINGTON - THE ULTIMATE OKTOBERFEST CELEBRATION

Who needs Munich when 28th September will see the muchanticipated return of Wunderbar at Pergola Paddington - a hornblaring, stein-sloshing Bavarian knees up! West London’s favourite alfresco drinking and dining destination will be transformed into a grand beer hall, reminiscent of those on the Theresienwiese in Munich, serving up delicious Bavarian food alongside real German beers and a hearty helping of ‘Gemütlichkeit’ – oh ja!

Open from Wednesday to Sunday, the resident Wunderbar DJs will

provide an invigorating soundtrack that will get all steins in the air and lederhosen-covered bodies dancing. On weekends, dash to Wunderbar’s bottomless brunch where a Oom-Pah band will be getting the party started with brassy Bavarian music alongside free-flowing drinks for 90 minutes and a choice of main from one of Pergola Paddington’s 4 food traders, all priced at just £35.

Excitingly, the ‘Day of the Daschund’ is also returning on Sunday 22nd October! All sausage dogs and their owners are invited

FRESH DIRECT TASTES SUCCESS

Fresh Direct, the UK’s leading foodservice fresh produce wholesaler, has been awarded six Great Taste awards for a range of products produced in its Fresh Kitchen facility in Bicester.

Fresh Kitchen hand prepares an array of sauces, pickles, soups marinades, relishes and desserts for chefs in the hospitality industry. The awards are testament to the craft and innovation that goes into the products, which are created using high

quality ingredients.Rum Sauce received an ‘outstanding’ two star award from the judges.

As operators have struggled to recruit skilled kitchen workers, Fresh Kitchen has grown significantly, increasing the footprint of its operation by around 20%, adding additional ovens, boiling pan and blast chillers to meet expanding demand and with further investment planned this year.

to Wunderbar, where bottomless bones will be waiting for the four-legged attendees. A ‘Best Dressed’ competition will be happening, and it’s not just applicable to the dogs..! Tickets are free.

Wunderbar will also be playing host to a ‘Franken-stein’ Halloween Party on Saturday 28th October! Get spooky in lederhosen and boogie the night away with special DJs and themed entertainment - tickets are priced at £10.

Guests can enjoy a selection of real German beers, including Spaten and Lowenbrau alongside a collection of refreshing beer cocktails and, of course, Schnapps, with delicious food available for accompaniment.

Go traditional with delectable German classics from ‘Wursthaus, such as Bratwurst Baguettes, Stollen Bites, and Apple Berliner Donuts – or choose bites from Pergola Paddington’s resident food traders - Salt Shed and Temaki Bros.

Wunderbar at Pergola Paddington will run from 28th September until 29th October – don’t miss out! Book your spot / tickets at https://www.pergolapaddington.com/ wunderbar-2023/

MARK FLANAGAN AWARDED ‘FOOD DEFENDER’ TITLE

Mark Flanagan, Founder and CEO of Manchester-based Shield Safety Group, has been recognised for his pioneering, landmark achievements in developing and implementing food safety standards to support the hospitality, leisure and retail industries, and their customers.

He has been shortlisted for the national title of ‘Food Defender of the Year’ in this year’s Apples awards which ‘honour individuals and companies who have demonstrated outstanding commitment and integrity within the food industry’.

Mark, will now join other finalists in celebrating their vast achievements at the prestigious awards evening in London on 17 October at the Food Integrity Global event.

As many leaders have testified, Mark, is “a world class environmental health leader,” who “has single-handedly driven huge change,” and “clearly stands out, both as an innovator and entrepreneur.”

A former environmental health officer (EHO), Mark went “from EHO to CEO”, founding Shield Safety Group in 2003, which is now the United Kingdom’s largest employer of environmental health practitioners (EHPs).

Mark’s passionate about all aspects of environmental health and safety has been driving force to challenge the status quo and bring about major improvements in rationalising the systems and paperwork, improving protection for their clients and reducing the massive burden faced by their clients.

FETTLE RE-IMAGINE ICONIC RESTAURANT, SAN CARLO IN THE HEART OF THE CITY OF LIVERPOOL

Fettle, the London and LA based interior architecture and design studio has unveiled the interiors for San Carlo Liverpool, which has undergone a complete transformation.

Fettle’s brief for the project was to refresh and reinvigorate the existing, well established space, an all day dining restaurant in the heart of the city centre. The restaurant offers a spectacularly opulent and contemporary take on traditional Italian dining with elegant interiors inspired by Grand Milanese villas and gardens. Fettle also drew from the architecture of Piero Portaluppi, creating a space that has an alluring ambience and timeless sophistication.

The impressive 280 sqm ground floor and 211 cover restaurant includes a feature bar and the private dining room, The Rosa Room & Wine Cellar, is situated on the lower ground floor. The aesthetic of the space is synonymous with the region of Northern Italy including a palette reminiscent of the coastline, with finishes nodding to classic Italian Mid-Century furniture.

Andy Goodwin, Co-Founder of Fettle comments, ‘Having previously worked with the San Carlo brand on two London-based restaurants, we were excited to embark on this new, large scale refurbishment project.’

‘We stripped back the existing space to a shell, completely renovating and redesigning each element of the building.’

Fettle employed a rich and dramatic palette of marble, high gloss, timber and brass detailing throughout San Carlo which has been softened by layered mohair, leather and patterned fabric upholstery. The furniture has been designed specifically for the project, including marble and timber tables, fluted oak bar stools with brass bases and green leather seats, elegant curved legged dining chairs and burnt orange leather and velvet banquette seating.

The lighting creates an overall softness to the interior including a mixture of bespoke statement chandeliers, pendant fittings, wall lights and table lamps,

giving an intimate glow to each area of the bar and restaurant.

San Carlo features a unique colourful terrazzo floor in a mix of green, orange and cream tones. The walls are clad at low level in high gloss timber panelling in a similar colourway to that seen within the water taxis of Venice or luxury Italian sports cars. The antiqued mirrored panels in the restaurant include a polished brass frame detail, adding to the overall glamour and sophisticated ambience. Fettle introduced a bold coral colour to the ceiling which was also designed to ensure a soft acoustic to the space.

An eclectic and striking mix of artwork, including three oversized bespoke and abstract murals by LA based artist Jessalyn Brooks are positioned on the rear wall of the restaurant and opposite the bar.

Marcello Distefano, Managing Director, San Carlo comments, ‘We’re excited to unveil the transformation of San Carlo Liverpool. The new design is representative of the evolution of San Carlo, a journey we began in 1992.’

San Carlo features a unique colourful terrazzo floor in a mix of green, orange and cream tones.

CHEF DOM TAYLOR

Restaurant Industry News speaks with Chef Dom Taylor all about the launch of his new Restaurant ‘The Good Front Room’ within luxury London hotel: The Langham

Firstly, congratulations on winning ‘Five Star Kitchen: Britain’s Next Great Chef’ How did you find the competition?

Thank you very much. The competition process brought out every emotion in me. It really touched me on a soul level. Reignited a dormant passion in me. I discovered a new Dom. A better Dom. A new and improved version of me.

Talk us through your journey into the industry, was becoming a Chef something you always wanted to do?

Cooking somewhat chose me. I was super keen and interested as a kid to know how food was created. I was always at my elders side, watching as food was being prepared. I come from a family of great cooks. My Mum, her Mum, great aunts and so on.

Leaving school and heading to chef school was the obvious path.

What is your signature cooking style?

I have a very relaxed and almost rebellious side to me. I have to see that in my plate of food to know I’m in there.

I’m not to into precise lines or rochers. I love a rocher, don’t get me wrong. But, I need my plate to feel like it just happened accidentally and uniquely. Is that a style?!

How does it feel winning your very own restaurant?

Life is really funny - you dream so long about something and then you arrive at the ‘destination’, but unbeknownst to you, you have been making space for this dream all along the journey. I am here now doing this incredible thing, with all these tools, wisdom and resources around me that I’ve been collecting for the last 30 years. It feels so divine to me. Perfect one could say!

Talk us through ‘The Good Front Room’, what is the inspiration behind it?

The Good Front Room was this magical place to me as a kid, in my great aunt Myrtle’s house. Adorned with trinkets and keepsakes. Reserved for an extra special guest.

I wanted to recreate a nostalgic moment that I knew other people would be able to relate to. Palm Court is like the best good front room ever ever!

What is the cuisine focus?

Caribbean ultimately, however, very focused on Jamaican cuisine. That said, you see influences from elsewhere in the Caribbean such as daal and roti. I love to travel, so draw influences from around the world. The Pineapple and Heirloom tomato chow is a mash up of a Trinidadian chow and a Mexican pico de gallo.

What are some of the dishes on the current menu?

Jerk Chicken| Jerk Marinated Boneless Chicken Thigh | Plantain Jam | Plantain crisp | Blackened Sweetcorn Dressing

This dish is very close to my heart. Really speaks to who I am as a chef. I’ve taken a much loved classic and elevated it in a way that is respectful of its history but still feels new.

Ackee and Salt Fish Cake | Salt Cod | Confit Garlic and Scotch Bonnet Aioli | Pineapple and Heirloom Tomato Chow | Escallion Oil

Ackee and Salt fish is our national dish. However, I’ve reimagined it. Given it a makeover if you will. Repackaged it in a way that I feel makes sense to my target audience

Bun and Cheese |Toasted spiced bun | Sweet Blue Cheese | Sour Cherries | Plantain Chutney

This one is quite special to me. That said, I don’t play favourites with my dishes. But this one felt particularly clever. I’ve been getting a great response to my version of this highly treasured Caribbean snack.

What are your favourite ingredients to work with and why?

Plantain is something of a delicacy in the Caribbean and Africa. I really love coming up with new ways in which It can be served, its so versatile. Can be eaten green in its unripe state which is starchy or blackish yellow in its most ripe state which is sweeter.

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

Absolutely! Gone are the day when people just wanted to eat food. They want a whole presentation. A chef to meet, a considered venue, great art and music. They want to be swept up and transported into my little bubble I’ve created. I love and I’m grateful that that is the case. It makes my life’s work feel worth it.

Why should people book a table for ‘The Good Front Room’ ASAP…What can diners expect?

This is a limited time experience, a first of its kind. By coming you are being a part of history being made. You also get a special pass into a room recreated from my childhood where entry was forbidden. Expect to be transported into a magical place where every detail has been considered for your maximum pleasure.

Escape the ordinary

“ THE FONDEST MEMORIES ARE MADE WHEN GATHERED AROUND THE TABLE ”

Culinary Concepts has been established as the trusted choice for over two decades by restaurants, hotels, elite members’ clubs and bars.

Our innovative and contemporary collections will ensure your customer’s experience is unforgettable.

Your vision, our expertise…Together, we can create unforgettable moments at the table. For further advice or enquiries, please contact our experienced customer service team.

Creativity is key to keeping our designs fresh, with great importance placed upon quality, elegance and functionality at all times. We know the right product makes the difference when creating the best customer experiences, and delight in providing the perfect dining, barware and decorative collections.

01252 852305 sales@culinaryconcepts.co.uk www.culinaryconcepts.co.uk

LISA GIBBONS APPOINTED MANAGING DIRECTOR OF LAS IGUANAS

The Big Table Group, operator of Las Iguanas, Bella Italia, Café Rouge, Banana Tree, and Amalfi, has appointed Lisa Gibbons to the position of Managing Director of Las Iguanas, following a review of internal and external candidates.

A 20+ year veteran of the hospitality sector, Lisa started her career in operational roles at Mitchells and Butlers before joining the Café Rouge brand in The Big Table Group in 2011 as an Operations Manager. In 2016, Lisa moved across to Bella Italia as

ASM GLOBAL MAKES TWO MAJOR HIRES AS IT GROWS ITS UK AND EUROPE F&B TEAM

ASM Global is on an exciting journey to reimagine the guest experience, transforming the live entertainment experience. The passion to make memories at every venue and event staged by ASM Global is a key driver in its ambition to be the best provider of live entertainment in the world.

World class food in every space is a key ingredient of that experience, and to support and enhance the culinary experience for all guests, ASM Global is delighted to announce the appointment of Chef James Tagg in a newly created role as Culinary Director.

Chef Tagg’s globetrotting career has seen time immersed in the food cultures of South Africa and Australia building on the solid foundation of classical training in his home country of Scotland.

A passion for high quality food at volume led him to stadiums including Murrayfield and Hampden before the call came 12 years ago for the coveted role of Executive Chef at Manchester United. Always delivering to the highest standards a complex culinary operation for United across Old Trafford, training grounds and player nutrition to name a few, Chef Tagg established himself as the aspirational culinary leader in the industry, culminating in the recent award of a Catey following outstanding work during the pandemic.

Operations Director and was then appointed to Brand Director in 2019.

In September last year, Big Table Group restructured its business to ensure greater focus on brand performance, and Lisa took on the role of Managing Director (Portfolio Brands), responsible for Cafe Rouge, Amalfi and the Group’s Concessions and Franchise restaurants, including its Center Parcs partnerships. Since the restructure, Alan Morgan, CEO of Big Table Group, has also held the role of Managing Director Las Iguanas. Alan will now return to focus solely on his responsibilities as CEO.

Lisa will take up her new role from 31st July. As a result, Greg Gibbons will lead the Café Rouge team, John Baker will lead the Group’s Amalfi and franchised sites in addition to his role as Bella Italia Managing Director, and Anne Chow will continue to lead Banana Tree.

To support Chef Tagg and the wider food and beverage teams Mark Chan has been appointed as Head of Procurement. Mark joins from the tech company Rocketeer where he has overseen and led on commercial growth across the globe.

Chef Tagg started his role this August, with Mark Chan commencing work at ASM Global from next week.

HOT WATER - THE KEY INGREDIENT FOR SUSTAINABLE RESTAURANTS

Provision of hot water is a businesscritical service for the restaurant industry, but one that is also energy intensive and typically delivered through gas-fired systems. This means you carbon emissions will be higher than desired, so sourcing new approaches to reducing or

removing gas, whilst saving money requires serious consideration. But it is a process that can be started today providing immediate results.

Adveco, brings more than fifty years of specialist knowledge designing and suppling bespoke hot water systems for restaurant new build and refurbishment projects. To support the transition from gas to cleaner electric water heating Adveco provides a low-cost, accurate metering service to establish actual demands and working peaks. This enables us to provide a theoretical design to fit your specific business needs and show you how you

can save on capital investment costs and plan for future operational costs as part of a wider sustainability strategy.

Adveco also offers its new FUSION range of electric water heaters with the option of incorporating a heat pump for up to 70% carbon reductions. The compact, simple to install systems meet the water heating demands of any restaurant with added resilience, especially against limescale, to ensure year-round daily service.

www.adveco.co

For

One o f thes e MUFFINS u se s California Walnuts

California Walnuts are grown and nurtured in the California sun, which gives them a consistently unique creamy texture and flavour.

They are so incredibly versatile and enhance texture and flavour. Not just perfect in bakery, California Walnuts will enhance a vast range of products. Let’s not forget, they’re also great on their own, right out of the pack, and with a range of nutritional benefits such as Omega-3 fatty acids, California Walnuts have so much more to offer.

oday and add some California sunshine to your products.

VISIT OUR WEBSITE FOR TRADE INFORMATION, RECIPES AND LOTS MORE NUTRITIONAL INFORMATION ON CALIFORNIA WALNUTS.

FOR MORE INFORMATION: walnuts@comeintothegarden.co.uk 01628 535 755 www.californiawalnuts.uk/trade

OUTCROP NOW OPEN AT 180 THE STRAND

A three month celebration of the natural world through food, drink, art and culture.

A verdant courtyard at the heart of 180 The Strand, Outcrop - a restaurant, bar and arts space - is now open. Designed to connect guests with nature, the pop-up will serve as an inner-city oasis within London’s West End for three months.

Food

Outcrop’s restaurant is run by AngloThai’s John Chantarasak, and showcases his signature Thai cooking using ingredients from the bountiful British summer larder. Inspired by Outcrop’s mission, John has created a menu that focuses on seasonal British vegetables, native breed animals and line-caught fish, cooked over charcoal in keeping with the traditional cooking practices of rural Thailand.

Outcrop sources UK-grown ingredients such as ginger, chillies, Thai basil and lemongrass, alongside

London honey and native British grains. Whole ingredient cooking and preservation techniques ensure the kitchen upholds a sustainable and low waste ethos.

Dishes include: Carlingford Oyster, Sea Buckthorn, Fermented Chilli; Violet Artichoke Tempura, Yellow Soybean and Sugarcane Vinegar; Wildfarmed Flatbread, Shrimp Paste Butter and Cornish Shellfish; Skate Wing Jungle Curry; Thai Tea Burnt Cream and Newlands Farm Strawberries.

In addition to this, Naima Karlsson is planning to perform a set titled The Sacred Life of Plants, a mix inspired by Stevie Wonder’s Journey Through The Secret Life Of Plants album. NTS Favourite Marshmello will be creating a sound collage titled ‘A Summer In London’. And co-founder Daniel John Willis will create a series entitled “Rivers and Tides”, a sonic exploration of the journey and importance of water.

Outcrop is now open, with bookings available Wed to Fri, 17:00 - 23:30 | Saturday, 12:00 to 15:00; 18:0022:00.

*The entire bar menu comes from the UK, however UK-based spirit producers that Outcrop works with occasionally import juniper, citrus, molasses etc. from overseas.

PIZZA

PILGRIMS UNITES WITH ZERO CARBON FORUM

Pizza Pilgrims has joined Zero Carbon Forum to accelerate its progress to net zero, and share its sustainability insight and learnings across the sector.

One of the biggest challenges that pizza companies face is how to address the environmental impact of dairy production, which can contribute significant greenhouse gas emissions. The forum is bringing pizza restaurants together from across the UK to tackle the issue, including Pizza Hut, Pizza Express and Azzurri Group, working with Dairy UK as part of the forum’s Dairy Action Group, to understand the UK footprint and levers to reduce it.

Pizza Pilgrims, which operates in 14 different locations across London, Oxford, Brighton, Nottingham, and Cambridge, is journeying towards B-Corp certification and net zero. Recently the company launched Plant Pilgrims, an initiative dedicated to developing new greener innovations including making its packaging as sustainable as possible.

Images: © Ben Broomfield Photography

THE PARAKEET REVEALS ITS SUNDAY ROAST

The Parakeet, the critically acclaimed new pub and 60-cover dining room in Kentish Town, has revealed its debut seasonal Sunday Roast menu. With Head Chef Ben Allen and Sous Chef Ed Jennings (both ex-BRAT) at the helm making full use of the kitchen’s custom flame grill and locally sourced ingredients, diners can expect a fresh take on the roast based around fire cooking.

Roast dishes include a flame grilled Leg of Lamb for four and Roast Chicken, which is pre-brined and roasted in hay to give it a rich smoky flavour. Also on the menu is salt aged Roast Topside Beef and Lamb Rump - both cooked over charcoal and wood on their

MENU

custom-made grill, and Celeriac Wellington. All dishes are served with a generous portion of spring greens, roast potatoes with herbs and garlic, seasonal root veg, Yorkshire pudding, and carrot & swede puree.

To enjoy alongside the Sunday Roast, the team have curated a considered wine list centered around biodynamic and low intervention wines. Visitors can expect selections from producers including Seasmoke, J. Rochioli, and red and whites from Jayne Ayre (former Australian hairdresser now making top quality pinot and Chardonnay in Burgundy).

www.theparakeetpub.com

Images:

© Justin De Souza

OPENINGS

CHEF RICHARD CORRIGAN’S THE PORTRAIT RESTAURANT IS NOW OPEN

Irish chef and restaurateur Richard Corrigan is thrilled to announce The Portrait Restaurant at the National Portrait Gallery in partnership with hospitality group Searcys is now open. Situated on the corner of Trafalgar Square, The Portrait Restaurant pays homage to the dishes of Richard’s culinary career, while welcoming new classics to his repertoire in celebration of the Gallery’s much-anticipated relaunch following its multi million pound transformation.

The Portrait Restaurant is open for lunch and dinner for visitors to the Gallery (Sunday to Tuesday 12.0017.30, Wednesday to Saturday 12.00-22.30), as well as those visiting exclusively to dine. Alongside the 70-cover restaurant, a six-seater kitchen counter gives guests a

front-row seat to all the action of the open kitchen. The new destination restaurant and bar opens across the top floor of the Gallery, in an intimate space with unrivalled views of Trafalgar Square and the Houses of Parliament.

In true Corrigan style, The Portrait Restaurant’s menu celebrates the very best ingredients from the British and Irish Isles developed by Richard and Head Chef Simon Merrick who previously held the role of Head Chef at Daffodil Mulligan, Corrigan’s restaurant in Old Street. Dishes (£430) include; Duck Heart Vol Au Vent, Whipped Chicken Livers, Spinach Royal; Whole Artichoke, Crab Mayo, Kombu; Cornish Plaice, Coastal Herbs, Buttered Vegetables; and Huntsham’s Farm Pork, Barigoule Of Fennel, Apricot Mostarda.

It wouldn’t be a Richard Corrigan restaurant without his beloved oysters; at The Portrait Restaurant Dressed Carlingford Oysters come with Ginger, Lime, Coriander.

Reservations can be made via: theportraitrestaurant.com

HEYTEA IS NOW OPEN IN SOHO LONDON

The Originator of New-Style Tea Sets Sail for the UK

Next stop, the UK! HEYTEA, the originator of new-style tea, as well as the originator of cheese tea, has now opened its first store in the United Kingdom. Located in the heart of London’s SOHO district, the store can be found at Unit 2 Ground Floor of

Wingate House, 93-107 Shaftesbury Avenue W1D 5DA.

This marks the beginning of an exciting journey for UK consumers, who will now have the opportunity to savour HEYTEA’s exquisite tea beverages made with high-quality ingredients such as “real milk, real fruit, real tea, and real cane sugar,” igniting a sense of joy

within. In the process the new site will create over 30 full and part time job roles.

Since its humble beginnings in a small alley in Jiangmen, Guangdong, in 2012, HEYTEA has been known for its original cheese tea creations, made without any artificial colourings, flavours, or powdered creamers. The London SOHO

COTE KOREAN STEAKHOUSE SET TO OPEN FIRST INTERNATIONAL OUTPOST IN SINGAPORE

Gracious Hospitality Management announces plans to open COTE Singapore, the brand’s first international venture, bringing the flavors and allure of the Michelinstarred restaurant overseas. In the heart of Orchard Road, COTE Singapore will be located within COMO Orchard, opening in Q4 2023.

Drawing inspiration from its renowned counterparts in New York & Miami, COTE Singapore will remain true to COTE’s philosophy, marrying the conviviality of Korean BBQ and the prime cuts of an American steakhouse while introducing seasonal ingredients. The menu will feature the iconic Butcher’s Feast, offering diners a chance to experience four cuts of quality meat and a variety of Koreaninspired side dishes.

Designed by Modellus Novus, the New York City-based architecture firm behind COTE Korean Steakhouse’s two existing locations, the concept will premiere a variety of immersive spaces offering a new level of enveloping atmosphere and experience, including a cocktail bar, music room and more.

“I feel an extreme sense of gratitude and excitement as our team is getting ready to make our international debut in one of the most diverse cities in the world. I have always been inspired

store will continue to offer a wide range of series, including “Refreshing Fruit Teas,” “Comforting Milk Teas,” and “Refreshing Finest Teas.”

Classic favourites like the Very Grape Series, Roasted Brown Bobo Milk, and Aqua Green Jasmine Cheese Tea will also make their debut at this store.

Leveraging its expertise in product development and supply chain capabilities and efficiencies, as well as its strict food safety management system, HEYTEA has consistently used high-quality ingredients to introduce popular beverages, gradually building an extensive product line-up and earning a stellar reputation among tea enthusiasts.

by the vibrant culture and growing culinary scene of Singapore and having the opportunity to work with Christina Ong and one of the most prominent family-owned hotel groups, being a part of their pivotal homecoming moment, is a dream come true,” said Simon Kim, Proprietor of Gracious Hospitality Management. “COTE Singapore marks a momentous phase for the brand and I can’t wait to share our version of a Korean Steakhouse with the gastronomes of this lively city.”

This opening will mark the first phase of Gracious Hospitality Management’s growth plans, which includes not only the international expansion into Singapore, but also the forthcoming COQODAQ, a new fried chicken concept opening later this year in New York City, and a three-floor project at 550 Madison Avenue on the horizon.

COTE Singapore will be housed within COMO Orchard, an integrated and immersive experience spread over 19 floors in the heart of Orchard Road in Singapore. Bringing together COMO Group’s signature house brands –Club21 (fashion), COMO Metropolitan Singapore (hospitality), COMO Cuisine (dining), COMO Shambhala (wellness), new partnerships, and exclusive services into one inspiring lifestyle space, the opening of COMO Orchard is poised to be a transformative moment for both brands and the city.

YANNICK ALLÉNO’S LONDON DEBUT, PAVYLLON LONDON, IS NOW OPEN

Celebrated Chef Yannick Alléno is delighted to announce that Pavyllon London, his debut London restaurant, as well as its dedicated bar, Bar Antoine, is now open.

Set within Four Seasons Hotel London at Park Lane, Pavyllon brings Chef Yannick’s refined neighbourhood dining style to London, offering a British expression of his signature modern French dishes, within one of Mayfair’s most prestigious addresses. Similarly, Bar Antoine also celebrates gastronomy, yet in a more light-hearted way; in tribute to Chef Yannick’s late son Antoine, who was himself an up-and-coming Chef.

Pavyllon London….

Pavyllon, which is the multi-Michelinstarred Chefs first venture in London, features restaurant and counter seating, as well as a private dining room and 30-person al fresco terrace; both of which will open in due course. The focal point of the restaurant is the open kitchen, framed by an expansive woodframed counter, seating 30 and allowing guests to have a ‘Chef’s Table’ experience within the main restaurant itself. Pavyllon London is the epitome of Chef Yannick’s commitment to blending knowledge and excellence with experimentation and seasonal ingredients, thus modernising the foundations of French cuisine.

Chef Yannick is acclaimed for his revolutionary culinary method, which

extends to ‘Extraction’ - a technique he pioneered, largely in relation to sauces. This sees an ingredient cooked in a vacuum to a highly specific time and temperature to harvest the purest flavour from it, before it is cryoconcentrated to capture its very essence. Whilst enhancing flavour, this also results in the final product being lower in sugar, salt and fat, reflecting Chef Yannick’s belief that chefs have a responsibility to care for the health of their guests.

Pavyllon London and Bar Antoine are now open. Bookings can be made here: www.pavyllonlondon.com/reservations

OVER HALF OF BRITS (52%) PREFER TO DINE

To help diners find a new favourite outdoor terrace or beer garden, OpenTable launches its 100 Most Popular Restaurants for Outdoor Dining in the UK

Summer is here and newly commissioned research from OpenTable reveals that more than half (52%) of Brits prefer to dine outdoors during the summer. To help diners find the perfect al fresco spot, OpenTable releases its annual list of the UK’s 100 Most Popular Outdoor Dining Restaurants, featuring a wide variety of spots all the way from St Ives to Glasgow.

“With over half of UK diners preferring to dine al fresco this summer, it gives restaurants with outdoor seating a brilliant opportunity to elevate and make the most of their outdoor spaces,” says Robin Chiang, VP of Global Sales and Services, OpenTable. “For those who need inspiration on where to dine al fresco next, our diners’ favourite list has a variety of incredible spots for all budgets and tastes. Diners can also use OpenTable’s Seating Options filter to discover more, too.”

Research shows that pub gardens reign supreme when dining outdoors: nearly two thirds (65%) of UK diners most often look for pub gardens when dining outdoors, followed by venues with waterfront views (42%). This year’s 100 Most Popular Outdoor Dining list, curated by analysing over 1.3 million OpenTable diner reviews,

features plenty of these outdoor settings, including:

Pub gardens:

• The Duke William Ickham in Canterbury features a fresh and local menu out in the garden, complete with panoramic views across the Ribble Valley.

• The Black Bull in Blackburn, serving inventive pub classics in a dogfriendly pub garden, with views of rolling fields.

• The White Hart at Fyfield in Oxfordshire, set in a picturesque spot with a beautiful patio terrace.

Waterfront spots:

• The Melusine in London, for sustainably sourced seafood from the British Isles enjoyed against the backdrop of St Katharine Docks.

• The Star Inn The City in York, for enjoying Contemporary British cuisine and scenic views of the River Ouse close to the historic Lendal Bridge.

• The Belgian Arms in Maidenhead, with stunning waterfront views in a pub garden setting, serving tasty British food and a great wine selection.

Top Reasons Brits Dine Al Fresco

Survey data also unveils the top reasons Brits prefer to dine outdoors: to make the most of the nice weather (80%), to take advantage of the view (71%), for the ambiance (54%) and because it improves their mental wellbeing (48%). For those whose top priority is a great view, this year’s Outdoor Dining list includes picturesque al fresco spots including:

• Porthminster Beach Café in St Ives, for beachside dining, delicious seafood and uninterrupted views of St Ives Bay to Godrevy Lighthouse.

• Bolney Wine Estate Ltd in Bolney, with unique vineyard views, offering a selection of light bites and mezze plates.

• Little Rock in Folkestone, serving fresh, local and seasonal seafood in a beachside setting.

SURVEY

For Some, Summer Outdoor Dining Means Splurging

• Majority of those aged 18 to 24 say they’re more likely to spend more money on food and drink in the summer when dining outdoors (58%) compared to the UK average of 31%.

• Almost one in three (29%) 18 to 24 year olds say they tip more during the summer – compared to the UK average of one in 10 (11%) – due to being in a better mood (56%) and understanding that it’s more strenuous for staff in the sun (46%).

Pizza is Most Popular When Dining Al Fresco

• Pizza was cited as the most popular meal (39%) to eat when dining outdoors, and UK diners can get their fix with list selections including: Palomino’s Restaurant at Ingliston Country Clubin Bishopston; The Rustic Crust Pizzeria in Nottingham and Fino Pizzeria & Cicchetti in Wakefield.

• Other popular dishes include: meat (38%), salad (36%) and seafood/fish (35%).

OUTDOORS IN SUMMER, WITH 48% OF THOSE DOING SO AS IT IMPROVES THEIR MENTAL WELLBEING, ACCORDING TO OPENTABLE COMMISSIONED

The complete list of the UK’s 100 Most Popular Outdoor Dining Restaurants can be viewed here

Bar Douro

The Folly

NORMA CELEBRATES FOURTH BIRTHDAY

Four Guest Chef Dinners Across Four Consecutive Evenings in September Norma opened in Fitzrovia in September 2019, and has since become the go-to destination for contemporary, vibrant Sicilian-inspired cuisine in London. To celebrate their fourth birthday, the restaurant will host four guest chef dinners across four consecutive evenings from 26 to 29 September.

Giovann Attard, Executive Head Chef of Norma, has collaborated with Lisa Goodwin-Allen and Jozef Rogulski, Giuseppe Federici, Danilo Cortellini and Olivia Cavalli to create four different menus that showcase the individual cooking styles of the guest chefs whilst also taking inspiration from Norma’s Sicilian menu and style. Each guest chef dinner will offer a different five-course set menu, priced at £65pp, and running as follows:

Lisa Goodwin-Allen and Jozef Rogulski –Sicilian-Inspired Fine Dining - Tuesday 26 September

Giuseppe Federici – Vegan Italian Comfort Food - Wednesday 27 September

Danilo Cortellini – Classic Italian Flavours - Thursday 28 September

Olivia Cavalli – Seasonal Recipes from Olivia’s Cookbook Stagioni - Friday 29 September

Bookings for Norma’s fourth birthday guest chef dinners are now live at https://normalondon.com/normasbirthday-guest-chef-series/

LEICESTERSHIRE PUB NAMED BEST GASTRO PUB IN THE MIDLANDS

Swithland’s The Griffin Inn has been crowned Best Gastro Pub at the Midlands Food, Drink and Hospitality Awards 2023.

The awards celebrate the heroes of hospitality across the Midlands. The awards ceremony was held on 10th July 2023 at Eastside Rooms, Woodcock Street, Birmingham. Nestled in the heart of Leicestershire countryside, the premium gastro

LONDON COCKTAIL WEEK RETURNS

12-22, WITH A FOCUS ON EXCELLENCE ACROSS THE CITY’S WORLDLEADING BAR SCENE FOR 2023

London Cocktail Week, the world’s biggest cocktail festival, will return from October 12-22, with a renewed focus for 2023 on the city’s revered reputation as a global capital of cocktail culture. The 14th annual festival will this year welcome a new Connoisseur’s Collection of unique events for the most dedicated cocktail enthusiasts, as well as the return of its celebrated Curated Cocktail Tours, offering drinks for £8 across London’s top bars.

A popular mainstay of London Cocktail Week since its inception, the Curated Cocktail Tours will see hundreds of bars across the city offer £8 Signature Cocktails, that have been specially created for the duration of the festival. Cocktail lovers will be able to explore and experience the

OCTOBER

pub forms part of The Cat & Wickets Pub Company, owned by England cricketers Harry Gurney and Stuart Broad. Since leasing the pub from Everards in November 2022, £80,000 has so far been spent on renovating the interior of The Griffin Inn.

Harry Gurney, Managing Director at The Cat & Wickets Pub Company, commented: “We are absolutely delighted to have won this award. Stuart and I are proud to be part of a team that works incredibly hard to make our customers’ experience better and better with each visit. This award is testament to that. However,

we will not allow ourselves to become complacent.

Stuart Broad agreed: “We first opened our doors eight months ago, and so it is a huge privilege to have received this award within our first year. We’re also hugely grateful to our customers for supporting us – thank you!”

The pub was also named Leicestershire Pub of the Year at the National Pub and Bar Awards in April 2023.

For more information about The Griffin Inn, or to book a table, please visit the website: www.griffininnswithland.com

very best of London’s vibrant bar scene by making their way through the curated selection of participating bars, with the Signature Cocktails available to anyone who shows their festival wristband. Each £15 wristband is valid for the duration of the 11-day festival, and will be available to purchase in advance online and at the bars themselves during the festival, with each bar retaining the full ticket fee – a new initiative for this year aiming to give further support to London’s bar industry. Acclaimed venues already confirmed to be taking part include award-winning cocktail bars Satan’s Whiskers, Swift, Nightjar and Hacha, with many more yet to be announced.

Brand new for this year is the Connoisseur’s Collection, a programme of exclusive, reservation-only events held at a handful of London’s most prestigious bar venues. Each intimate experience will represent the very pinnacle of cocktail service, with one-off tastings, unique cocktail flights and masterclasses led by world-leading, award-winning bartenders.

In 2023, London Cocktail Week is looking to not only

showcase the city’s incredible bar industry, but support the people behind it more than ever before.

Another new element will be the Bartender Knowledge Exchange, aimed at giving bartenders visiting the city from around the world the chance to learn from some of the very best in the business. Focusing on experiential learning on-site at some of the London’s most celebrated bars, opportunities will include back-of-house tours, exclusive tastings and talks, and a ‘Seat at the Bar’, a bar seat at top tier venues that is bookable exclusively for bartenders, to allow them to watch their peers at work.

2023 attendees will also be pleased to see the return of the printed London Cocktail Week Guidebook, which each festival-goer will receive alongside their wristband to allow them to plan and record their journey through the city’s best bars.

London Cocktail Week 2023 will take place from 12th22nd October. For further information or imagery please contact londoncocktailweek@ toniccomms.co.uk

Images: London Cocktail Week

C&C CATERING EQUIPMENT LTD COMPLETES WORK AT AN INVESTMENT EQUITY COMPANY IN LONDON

C&C Catering Equipment are pleased to share details of a design and installation project for an investment equity company in central London.

The Soho-based site covered three floors and the project incorporated cold room suites on two

floors, both front and back of house kitchen areas, providing both bulk and theatre cooking facilities, and a café area with island counter.

This kitchen equipment was fitted with state-of-the-art energy optimisation and monitoring system, Sicotronic, which significantly helps to reduce a kitchen’s overall carbon footprint. This project was one of the first in the country to utilise this new technology.

The equipment brands incorporated in the scheme included Baron, BevTek, Foster Refrigeration, Halton, IMC, Mod Bar, Proline, Rational, Rieber, Select Fabrication and Winterhalter.

Due to the project being a “shared” site, continual liaison was required with the building’s logistics department and the main contractor to coordinate all deliveries.

Nathan Canvin, C&C Catering Equipment’s Project Manager on the scheme said, “Whilst the project provided many varied and difficult challenges, being over three floors, the key to the successful delivery of the project was the continuous liaison and communication with the ISG site team, and third party subcontractors, who both provided invaluable support to C&C Catering Equipment for the duration of their installation.”

LEADING LIVERPOOL BAR AND PUB GROUP OPENS NEW SITE

After opening its doors in Harrington Street in July 2022, Scruffy Murphy’s Irish/American themed bar has proved to be a huge hit with both locals and visitors from outside of the city. A year on, the team behind the venue, Harrison’s Bar Group, are preparing to open Scruffy Murphy’s Mathew Street this Friday 14th July in the heart of the world famous Mathew Street, in Liverpool City Centre.

This new site will reflect all of the elements of the original Scruffy Murphy’s which have made it such a success. With a warm and enveloping welcome, guests can enjoy great value food and an extensive drinks menu. Entertainment comes in the form of Scruffy Murphy’s love of live music, which certainly fits in with the Mathew Street vibe.

LAVO OPENS AT THE BOTREE IN SEPTEMBER

The London incarnation of LAVO, an Italian restaurant from Tao Group Hospitality, will open in September at The BoTree. Serving lunch and dinner, LAVO joins Tao Group Hospitality’s renowned London portfolio, which boasts the prestigious Michelin-starred Hakkasan at Hanway Place and Mayfair, as well as Yauatcha, the acclaimed Cantonese dim-sum tea house with sites in Soho and the City.

The menu, created by the group’s Chief Culinary Officer Ralph Scamardella, will be executed by Culinary Director Stefano Lorenzini.

The musical theme is carried through to the venue’s exciting Karaoke and Open Mic nights, which always draw in the crowds.

Sports fans will be able to watch major events on the new venue’s big 18 live screens, and can take a break playing pool.

Events are rostered during each week to attract a wide demographic, working in major current experiences, from football, to boxing to rugby.

Harrison’s Bar Group have ensured that Scruffy Murphy’s Mathew Street has attracted the same investment as well as the original bar, and alongside its other venues Abbey Road and Dwntwn, meaning that guests can enjoy premium quality sound and visual systems, stylish and comfortable decor, and highly-trained staff who will be well trained to deliver the Scruffy Murphy’s welcome.

The team have installed a Bose sound system in the new venue which means the very best quality audio experience, which is especially important for live music events.

Hailing from San Severino Marche in Italy, Chef Stefano has over 24 years of experience in the culinary world, working at venues such as Santini, Cecconi’s Mayfair, Shoreditch House, and ME London Hotel before moving to New York and becoming Executive Chef for Tao Group.

Signature dishes include fresh homemade pasta such as Tagliatelle al Limone infused with marjoram, sweet butter and Kaluga caviar, whole grain, single-source flour pizzas, a showstopper Wagyu meatball topped with whipped ricotta, a delicate Salt-baked mediterranean seabass and an indulgent 20-Layer Chocolate Cake. The cocktail program features dramatic iterations of classics and bold signature drinks, such as the LAVO

Negroni, which allows guests to put their own twist on an iconic tipple alongside a curated wine offering, completing the dining experience.

The BoTree Bar, also launching in September, provides a vibrant space illuminated by a colour-changing light feature that expands across the ceiling. Guests can indulge in The BoTree Bar’s extensive drinks offering and sit at the teal-marble bar, which curves across the space and admire the golden walls laden with bottles. The bar menu, also curated by Lorenzini, features luxurious dishes such as the Oyster on the half shell with limoncello mignonette, the Caviar sandwich with egg salad, caviar, and homemade chips, and theTruffle grilled cheese with hot honey.

FAZENDA HAS OPENED IN

BISHOPSGATE, PROMISING

TO BRING A TASTE OF THE PAMPAS TO LONDON

Premium South-American restaurant group Fazenda has opened its doors to its first London restaurant. Spanning across two floors in the 100 Bishopsgate Tower in the heart of the square mile, the 170 cover restaurant features three luxurious private dining rooms, an elegant mezzanine lounge, and an expansive standalone bar and lounge with al-fresco tables for summer drinking. Reservations are available now.

The debut London menu promises to take the essence of traditional South American grill and the Rodizio concept the brand is famed for to another level, and features a new à la carte menu alongside the Rodizio. Inspired by recent trips to Brazil and Argentina by Executive Chef Francisco Martinez, starters include Gamba Patagonica (giant king prawn, spicy chimichurri), Caviar e Churros (Cornish Baeri caviar, churros, creme fraiche), & Wagyu Crudo (A4 grade wagyu beef tartare, charcuterie).

Main dishes include standout plates Pasta de Beterraba (beetroot tortellini, orange, feta cheese), Moqueca de Mar (cod, Carabinero prawn, mussels, tomato, coconut), and Truta (Scottish trout, piquillo peppers, onion, creme fraiche).

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

The Rodizio menu features a mouthwatering selection of twelve premium grilled meats, including Picanha (beef rump), Chuletas de Cordero (lamb cutlets), Barriga de Porco (pork belly), and Sobrecoxa de Frango (chicken thighs).

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

MENTAL HEALTH AT WORK AND THE INSTITUTE OF HOSPITALITY ANNOUNCE TOOLKIT TO SUPPORT THE HOSPITALITY INDUSTRY

The Institute of Hospitality (IoH) has joined forces with Mental Health at Work, a programme curated by Mind, to produce a toolkit for its members and wider hospitality industry to support their mental health.

The new toolkit provides a range of resources to help individuals across the industry tackle mental health issues in the workplace, including information on financial wellbeing, how to deal with stress, and more.

IoH CEO Robert Richardson said: “We are delighted to work with Mental Health at Work. Mental health issues continue to be a major part of everyday life in the industry. And while the conditions and working practices across the industry have improved in recent years, there is still a great deal of change required.

This latest initiative in conjunction with Mind is all part of the change needed.

“However small it may seem; this mental health toolkit moves us in the right direction and is available to everyone in the hospitality industry to access.”

The new toolkit is being launched following a survey by Burnt Chef, which found 8 out of 10 (84%) people had experienced mental health issues within their career, and 46% saying they felt uncomfortable discussing their health concerns with their colleagues.

Sarah Merrington, Head of the Mental Health at Work Programme at Mind, said: “The hospitality industry has had a particularly tough few years - just as the sector begins to recover from the Covid-19 pandemic, it’s hit with a cost-ofliving crisis, which is affecting employers and their people in so many ways.

“Good mental health is vitality important in the workplace. A recent survey from RSPH (Royal Society of Public Health) confirmed more than 4 out of 5 of people reported feeling stressed directly because of their job. Something desperately needs to change. That’s why we’re delighted to partner with the Institute of Hospitality, to help provide support to the hospitality sector at a time when it’s so needed

“Hospitality is a people driven industry, built around customer experience - and

the best customer experiences begin and end with happy, healthy staff. Looking after your people at work is so important.”

Dorothea Jones MIH, the IoH’s lead on Equity Diversity and Inclusion (EDI) added: “As the global professional body for the hospitality industry we take our role to help support those professionals within the industry extremely seriously.

“As the IoH’s lead on EDI, it is crucial we collaborate with other significant organisations to access their expertise and combine it alongside our own.

“Everyone needs to understand the impact that mental health has on daily life. If this Mental Health at Work toolkit helps just one person in the industry, we will have collectively made a difference.”

You can access the toolkit here. To read the full story on our website access it here

To find out more about the IoH, to join us, or donate to us as a UK registered charity (number: 326180), please visit our website.

RIO BRAZILIAN STEAKHOUSE COMES TO YORK

RIO Brazilian Steakhouse opened its newest venue in York at the former Piccolino site at 18 Bridge Street on Saturday 16th September, after an exclusive VIP launch on Friday 15th September.

Founded in Jesmond in November 2019, RIO adds a seventh site in York to its current locations in Jesmond, Newcastle’s Quayside, Middlesbrough, Durham City Centre, Warrington and Chester.

NEIGHBOURHOOD RESTAURANT “65A” OPENS IN SPITALFIELDS THIS SEPTEMBER

Bringing laid-back, French-inspired dining to the heart of East London

65a - a brasserie-style restaurant on Spitalfields’ Brushfield Street,

opened on 12th September. Sitting on the edge of the iconic Spitalfields Market, 65a will offer an elegant yet uncomplicated menu of classic dishes, peppered with French inflections, in a nod to the area’s rich and diverse history.

65a will pay particular attention to creating a welcoming environment, with a focus on genuine hospitality and a desire to create a memorable experience for guests, from both near and far. The restaurant will advocate for the hospitality industry and the surrounding community in all aspects of the business, from hiring and training local staff to working predominantly with nearby traders, where possible.

Executive Chef Maura Baxter has created a menu of classic French fare, with each dish celebrating the quality of the raw ingredients through simple yet skillful cookery. Diners will be encouraged to take their time over meals at 65a and, with convivial feasting in mind, there will be a number sharing dishes at the centre of the menu. Whole grilled native lobster and Free-range rotisserie chicken, will be prepared with uncompromising care and attention, allowing the quality of the ingredients to shine.

To finish, there will also be a succinct list of traditional desserts, including a Flourless gateau au chocolat, Crème brûlée and Poached pear - all to be enjoyed alongside digestifs from the restaurant’s carefully curated drinks menu, ranging from Calvados to Muscat de Baumes. A daily-changing cheese selection will also be on offer for those with more savoury inclinations.

RIO is an award-winning steakhouse with a set price concept of non-stop meats and an unlimited gourmet salad bar with over 35 items to choose from. The dining experience also boasts authentic Brazilian sides like Feijoada and traditional Brazilian cocktails.

After reaching number one on TripAdvisor in Chester just three weeks after opening and announcing the group’s plans to open another restaurant in York, RIO was inundated with applications for jobs at the new site.

RIO BRAZILIAN STEAKHOUSE is part of the Tomahawk Steakhouse Group, owned by co- founders Rodrigo Grassi and Howard Eggleston. RIO has traded strongly in 21/22 and continues to see growth even in tough times.

To book a table visit www.rio-steakhouse.co.uk/york

STICKY MANGO OPENS FLAGSHIP RESTAURANT AT TOWER BRIDGE

Chef Peter Lloyd has announced the opening of his second Sticky Mango restaurant. Taking over the former D&D Cantina del Ponte site overlooking London’s Tower Bridge, the new restaurant will become the flagship site for Sticky Mango, Lloyd’s South-East Asian concept.

Since opening the first Sticky Mango in 2016 on London’s South Bank near Waterloo, Lloyd’s vision has been to develop a restaurant collection with menus that showcase his modern interpretations of food inspired by extensive travels across South-East Asia.

Lloyd’s ambition for Sticky Mango Tower Bridge is to deliver cuisine similar to that of his debut awardwinning Waterloo site, whilst bringing even more theatre to diners. There are plans for impressive displays of opulent signature dishes whilst maintaining an open

and ever-changing influence from across Thailand, Malaysia, Singapore, Vietnam, Indonesia and other South-East Asian countries.

Som Tam will be just one of the dishes from the menu that will be prepared at the tableside. This Thai green papaya salad will be served in a traditional Thai pestle and mortar.

Other dishes that will be cooked at the table include Vietnamese Cha Ca La Vong – a fish dish found only in Hanoi, the capital of Vietnam – and fragrant Wagyu & Short Rib Vietnamese Pho.

Vietnamese Coffee Chocolate infused with Vietnamese Rum promises to be a new dessert showstopper – served as a sampan boat, the traditional trade ship of Malaysia.

The flagship Sticky Mango Tower Bridge is located at the site formerly occupied by D&D’s Cantina del Ponte, at 36c Shad Thames, London SE1 2YE.

Peter Lloyd’s new restaurant is now open and welcoming bookings via www. stickymango.co.uk.

Peter Lloyd plans to open a third site - Sticky Mango Islington late September 2023.

RACHEL MCLANE’S STUNNING INTERIOR DESIGNS FOR THE HERTSMERE’S NEW-LOOK RESTAURANT AND BAR

Rachel McLane Ltd has given a stunning new contemporary look and environmental focus to the interior design of the restaurant at The Hertsmere, Elstree, called Script: Restaurant and Bar.

The full-scale refurbishment forms part of The Hertsmere’s ambitious plans to progressively become the home of family golf in Hertfordshire and NorthWest London.

A challenging, picturesque 18hole golf course in the middle of the Hertfordshire countryside, The Hertsmere (www.thehertsmere.co.uk) has recently installed a new hightech, state-of-the-art 26-bay golf driving range, and opened a golf academy which is ground-breaking in its approach focused on customer outcomes.

Built about ten years ago, the clubhouse provides facilities to serve food and drink in a restaurant setting which can also be used by golfers and for public gatherings.

Award-winning interior design consultancy Rachel McLane Ltd started work on the interior design concepts behind the new-look restaurant about 18 months ago.

“One of the main things that stood out to us about The Hertsmere was the setting of the course and clubhouse, which are amazing and exceptionally beautiful; the course and the driving range have real character and are of a high quality, which we wanted to capture and reflect in our designs. The clubhouse is quite literally that, a place for everyone to meet and socialise and talk over their game with friends, families and children.

“We wanted to add a bit of a ‘wow’ factor to help match the very high standards of the rest of The Hertsmere.”

Stuart Ritchie, the business’s director, said: “The Hertsmere is a leisure business which owns a golf course, an award winning driving range and now an amazing restaurant which has been separately branded Script: Restaurant and Bar (www.scriptrestaurant.co.uk). We wanted to create our own narrative with our ‘fresh approach to golf’ and to give everyone the opportunity to get involved with golf and enjoy our facilities, hence our standalone restaurant in the centre of the facility.

“Our restaurant is key to this and we wanted it to be welcoming, accessible and appealing as well as reflecting our high standards and the importance we attach to our surroundings.

“Rachel McLane Ltd has created a stunning space where I hope people will enjoy spending time, be that for a bite to eat after a game of golf, or as a get together of family and friends for a meal.

“We felt that ‘Script: Restaurant and Bar’ was the perfect name for the restaurant as it combines the idea of us setting our daily changing menu of locally sourced ingredients – which, just like a fantastic script, provides the foundations for an outstanding experience.

“We are looking forward to welcoming customers to enjoy the new stylish design, stunning views and great menu.”

North Yorkshire-based Rachel and her team of interior designers have created a concept that draws on the importance of landscape, countryside and environmental sustainability, without detracting from the view of the course.

“The Hertsmere has a vision to help make golf more sustainable, minimising waste, the use of water, chemicals and fertilisers, and to develop an environment that has a positive impact on local wildlife and supports the wellbeing of its community.

“The course has a network of public footpaths and trails across its 160 acres. We felt there needed to be a real sense of how rural and parklike The Hertsmere is and to reference environmental and sustainability aspects in the designs - not just in the design look, but also in the materials we used.

“Whilst the new look of the interior is one that has been very carefully considered with contemporary lighting and seating, we didn’t want it to overpower the positive details of the building, including the views out over the golf course.”

A dominating sloped timber ceiling has now been painted over and a flattened bulkhead area created on the ceiling helps to break up the room into zones.

A custom bespoke tree-like structure forms a new centrepiece to the room and is constructed from solid oak, and littered with random lights to break up the mass of ceiling.

An innovative, subtle tiered effect seating system has created booths on a raised deck at the rear where people can look across the curved dining booths by the central tree-form which in turn looks over the lower sofa-type seating at the front window. This was all done to ensure uninterrupted views of the course.

A mix of timber seating and upholstered booths separated by fret-cut screens break up the room further to create the sense of different areas within one larger space. The fret-cut detailing is also applied to the glazing using The Hertsmere logo, which must be one of the best now in use in the world of golf.

The colour palette is one of subtle tones with punches of colour based on The Hertsmere’s branding.

Rachel McLane Ltd has created a stunning space where I hope people will enjoy spending time, be that for a bite to eat after a game of golf, or as a get together of family and friends for a meal.

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

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

MEET SHIFT.

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

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

Make SHIFT. Your Own

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

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

SHIFT. to Sustainability

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

Here’s why…

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

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

Go Green With SHIFT.

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

• Our fabrics are organic, recycled or vegetable based

• We comply with Global Organic Textile Standards

• We work exclusively with manufacturers with high ethical standards

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

Meet Claudia Keller, Founder of SHIFT.

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

SHIFT.

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

STAY

HOW TO GET MORE FROM YOUR TEAMS WITH HOSPITALITY TECH

There’s lots of industry tech out there designed to support operators and their staff in running businesses as efficiently and effectively as possible. But there’s nothing extraordinary in just talking about tech kits in relation to streamlining operations, saving time, or saving money. With the prices in every area of businesses up and up, trying to get costs down to how they were last year, or pre-covid, or whenever it may be, is not enough on its own.

Operators are adding productivity tools to their tech stack to engage every employee in their role, every shift. Supporting frontline teams to be their best will work alongside cost-saving tools to grow sales and task efficiency, whilst improving job satisfaction. If the end result is higher productivity, operators are getting more bang for their buck.

Give staff visibility of the information they need

Getting a team fully engaged with the business at the start of every shift works wonders for productivity levels. Using tech to do this may at first be met with apprehension and seen as a distraction from the ‘here and now’ demand of the shift. However, introducing tech that can improve communication between teams can only serve as a tool for growing productivity.

As an example, for multisite businesses in the sector, shift objectives and incentives vary from day to day, and from site to site, and so do allocations and briefs with details on specials, targeted upsells and events, across different areas of service. Trying to communicate all of this information simply via word of mouth or a to-dolist on the fridge, can leave managers feeling overwhelmed and staff uninformed, confused and unproductive. If service quietens down for 15 minutes, staff should know beforehand what tasks need to be done and be prepared for when service is busy again.

For these types of business, tech that can serve as one point of truth for managers and staff to receive and send communications, is key.

To be productive, staff need to receive information in a timely manner so that they know what they need to get done each shift, and what they should be doing during the quieter points of the day. Better planning means more effective delivery.

Hearing and measuring shift satisfaction - employee voice

When done well, and with the right intentions, using tech to collect employee feedback can be great for making staff feel engaged and valued, and useful in driving and measuring productivity.

For bigger venues, built of larger teams and different business areas, it’s easier to lose sight of how effectively these areas are performing, let alone be able to measure this against how staff are feeling when working there.

Implementing a platform that can look at staff satisfaction against stress periods, sales data, and various shift leaders, gives operators the information they need to focus on training and more effective deployment, or any other productivity barrier they may encounter.

This kind of resource simply isn’t possible without tech. Driving a team to be their best starts with understanding what motivates them, and what hinders them.

Holiday management - flexibility

We aren’t as productive when we are burnt out, and it’s no secret that hospitality can be a demanding job. Finding the right work-life balance for staff will help team performance, driving better business.

Using an app designed to ensure shift coverage whilst giving teams flexibility over their hours is becoming an integral part of most hospitality businesses. In the same vein as employee surveys, shift flexibility is about listening to employees, working out their availability and preferred hours, and it’s something that can be streamlined using technology, without taking up time on shift.

Holiday management is a big admin burden for managers, and something that can have an influence on the productivity of staff when not handled in the right way.

There are labour management tools, usually apps, that can give staff visibility of their accrued holiday and what they have available to book, as well as giving them the platform to request time off. Vacant shifts can be made available for whoever wants to grab it. It’s a win-win-win situation in terms of team engagement, productivity and retention.

Staff get the flexibility and respite they need to be more productive, and every shift is filled at the right staffing levels to drive this productivity even more.

Getting a team fully engaged with the business at the start of every shift works wonders for productivity levels.