Restaurant Industry News - 2019 Media Pack

R estaurant

Industry News 2019 Media Pack

R estaurant Industry News

OCTOBER 2018

www.restaurantindustry.co.uk OPEN FOR BUSINESS

New Bao on the Block

Baby Bao

BREWHOUSE & KITCHEN BRINGS CRAFT BEER TO HORSHAM

SELL-OUT SUPPER CLUB LITTLE KOLKATA NOW OPEN IN COVENT GARDEN

Paddy Irish Whiskey signs on with London Irish

NEWMAN GAUGE reveals trio of projects

Restaurant Industry News is a bi-monthly trade publication bringing professionals the latest news, openings, trends, upcoming projects, interviews, product launches, product innovations, exhibition news and much more.

Advertising with us ensures you are being seen by key decision makers within the restaurant industry.

I-AM COOKS UP A TREAT WITH TASTY BRANDING OF ‘GRAB-AND-GO’ PALI KITCHEN

As well as having exposure to our regular readers you can also be assured that we are committed to targeting new business within the industry as time moves on. www.restaurantindustry.co.uk

DISPLAY ADVERTISING Double Page Spread - £2150

CIRCULATION & RATES

Full Page - £1350 Half Page - £950 Quarter Page - £650

ADVERTORIAL Double Page Spread - £1495 Full Page - £995 Half Page - £695 Editorial (Up to 120 words & one image) - £395

We send 68,300 digital copies of Restaurant Industry News to professionals within the Restaurant Industry, including multi-site and independents. Our readership covers owners, directors, marketing departments, chefs, interior designers, purchasing and food development. Our readership is named and always targets the key decision makers.

NEWSLETTER ADVERTISING Leader Board - £750 News Story - £350 Small Banner - £450 Dedicated Email from £2450

SERIES DISCOUNT 2 issues - 15% 3 issues - 20% 4 issues or more - 25%

SPECIAL POSITIONS Right Hand Page + 10% Agency Discount - 10%

LATEST OPENINGS

NEW BAO ON THE BLOCK – BABY BAO Following Baby Bao’s resounding success in Brighton, the Taiwanese bun concept is landing in London as a popup in Haymarket, in a newly acquired site by Taste Wine Group.

Based in the heart of St James’, the team are bringing their much-loved street food to bao-hungry Londoners. Baby Bao, a permanent residency since 2015 at established The Pond pub in Brighton, have developed the concept with Taste Wine Group into a pop-up to appear in their new Haymarket site. The oriental menu, spearheaded by Chef Adrian Geddes, will be centred on the loaded pillowy buns, with signatures including Roast Pork Belly Bao (with hoisin, peanuts, cucumber, and scallion) and Cod Tempura Bao (with pickled fennel, tartare sauce and nori).

Their Brighton side dishes will also feature, such as their Duck Chips (with kimchi, smoked garlic mayo, pineapple, peanuts and sriracha) and Gochujang Mac & Cheese, both firm favourites amongst Brightonians. Baby Bao have built up a loyal veggie following and their meat-free buns are coming with them to London, including their tasty Mushroom Bao with sweet n’ sour, miso mayo, crispy shallots, scallion and pickled carrot. The menu also features a glutenfree section which involves crispy lettuce versions of their signatures buns.

A strong cocktail offering has been developed with drinks such as the ginbased Dixie Dragon (made with chilli & lemongrass infused gin, lime, sugar and raspberry syrup) and Japanese whisky cocktail The Lowdown (made with barrelled Nikka, stirred with green tea syrup and bitters). Happy Hour is hosted every day between 4-7pm, sure to create a buzzing atmosphere. Still paying homage to The Pond in Brighton, Baby Bao will offer a vast craft beer selection from pilsners and pale ales to stouts and saisons, along with limited edition specials too.

The casual two floor site features a cocktail bar and seating for 50 upstairs along with a roomy basement floor, perfect for hosting parties and events.

If successful, the Baby Bao pop-up site may become a permanent concept in the Haymarket site.

28 | Restaurant Industry News | October 2018

www.restaurantindustry.co.uk

CONTENTS

NEWS

OCTOBER 2018

08

FEATURES 04

UKHospitality and The BII caution over calorie labelling

28

I-AM cooks up a treat with tasty branding of Pali Kitchen

18 PEPPADEW® Sweet Piquanté Peppers are used by discerning chefs worldwide in Burgers, Pizzas, Sandwiches...

New Bao on the Block - Baby Bao

No added Preservatives Sweet & Spicy Vibrant Red Colour Fresh Distinctive Crunch Premium Quality Versatile

CONTACTS Editor Maria Lapthorn - editor@restaurantindustry.co.uk

Brewhouse & Kitchen brings craft beer to Horsham

42

Editorial Assistant Georgie Baxter - editorial@restaurantindustry.co.uk Production/Design Laura Whitehead - design@restaurantindustry.co.uk Sales Manager Chris Lewry - chris@restaurantindustry.co.uk Sales Executive Abi Ashworth - sales@restaurantindustry.co.uk Accounts Richard Lapthorn - accounts@restaurantindustry.co.uk Circulation Manager Jake York - subs@restaurantindustry.co.uk

Newman Gauge reveals trio of projects

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

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 2018 | Restaurant Industry News | 03

LATEST NEWS Official UK Stockist/ Supplier of FRISE RACK Systems

UKHOSPITALITY CAUTIONS AGAINST MANDATORY CALORIE LABELLING UKHospitality has warned that the

introduction of inflexible mandatory calorie labelling could present a serious burden for hospitality businesses.

The warning follows reports that the Government is preparing the launch of a consultation on a requirement for businesses to provide calorie labelling on menus.

UKHospitality Chief Executive Kate Nicholls said: “Mandatory calorie labelling could have a significant impact on the hospitality sector, particularly smaller businesses that would struggle to cope with the huge burden of a one-size-fits-all approach. The knock-on effect would almost certainly mean prices go up and investment in businesses goes down. There is also a serious potential that mandatory calorie labelling would undermine businesses’ efforts to tackle food waste which is a growing concern for consumers and an area of innovation for businesses.

“A blanket introduction of inflexible

calorie labelling would represent a serious additional cost for businesses already facing tightening margins and economic instability. It would also represent a considerable burden for those venues that change their menus regularly, some on a daily basis, to incorporate locally sourced produce, seasonal ingredients and specials. Small and medium-sized businesses might also find their ability to innovate, particularly when tackling food waste, severely restricted. We are supportive of efforts to promote healthier eating habits and sector is already taking decisive, proactive action to reformulate menus to reduce calories and increase transparency and choice for customers. Many larger venues already include calorie content on their menus voluntarily, with many high street brands providing customers with unprecedented level of information.

But even larger businesses, operating numerous distinct brands, rely on the flexibility provided by voluntary labelling.”

UK Fries Rack Stockist with a comprehensive range of Glasswasher Racks, Plate Racks and Cutlery Baskets to fit any size dishwasher.

Streamline your commercial kitchen with the industry specialists.

w: caterbox.co.uk e: sales@caterbox.co.uk t: 01962 711007 RI1018019 - Caterbox - Half Page.indd 1

www.facebook.com/CaterboxUKLtd www. twitter.com/CaterboxUKLtd

www.pinterest.co.uk/caterboxukltd/overview

www.instagram.com/caterboxuk

www.youtube.com/user/CaterboxUKLtd

www.plus.google.com/+CaterboxCoUk

www.linkedin.com/company/caterbox-uk-ltd

28/09/2018 10:40:48

BII CEO, MIKE CLIST COMMENTS ON GOVERNMENT CONSULTATION ON CALORIE LABELLING OUTSIDE THE HOME Following the Government launch of the public consultation on calorie labelling yesterday, CEO BII, Mike Clist commented: “The BII are concerned that Government is considering yet more red tape, thus increasing the costs of running pubs that are already under severe pressure from the impact of business rates, sugar tax, auto enrolment pensions, beer duty and many other areas of legislation that add costs to our members’ businesses.

Dealing with allergens, making the most of seasonal produce and keeping menus varied and interesting in a competitive marketplace, makes offering food in pubs challenging enough without the pressure of

calorie counting. A visit to a pub or restaurant is normally a celebration or treat and surveys have told us that even in venues that do give advice on the number of calories contained in a meal, it is often ignored.

We believe that the beneficial effects of pubs in counteracting loneliness and making pubs the centre of their

08 | Restaurant Industry News | October 2018

local communities are far more important issues to consider, which is why we have joined in and are supporting the #longlivethelocal campaign. We will be encouraging Government to look at reducing the overall tax burden on our pubs and to announce the reform of business rates as well as reducing rates and duty at the next budget. ”

October 2018 | Restaurant Industry News | 09

JANUARY & FEBRUARY • • • • • • •

Cleaning & Maintenance Food & Drink Kitchen & Catering Equipment Lighting Local, Craft & Artisan Produce Seasonal Feature – Valentine’s Day Training & Education

MARCH & APRIL • • • • • • •

Alcoholic Drinks Furniture & Soft Furnishings Interiors & Interior Design Safety & Security Technology & Software Washrooms Workwear & Uniform

MAY & JUNE • • • • • • •

Fine Dining Floors and Flooring Food & Drink Kitchen Equipment Seasonal Feature – Summer Tableware Wallcovering’s

FEATURES LIST 2019 CIRCULATION & RATES LATEST OPENINGS

SCARLETT GREEN LAUNCHES IN SOHO

The Daisy Green Collection is thrilled to announce that Scarlett Green is now open at 4 Noel Street in Soho.

Set to chic and spacious surroundings over two floors, the 4,000 sq ft site serves delicious, Antipodean-inspired, imaginative food and beautiful cocktails under the guidance of ex Coya General Manager, Francesco Sica.

We send 68,300 digital copies of Restaurant Industry News to professionals within the Restaurant Industry, including multi-site and independents. Our readership covers owners, directors, marketing departments, chefs, interior designers, purchasing and food development. Our readership is named and always targets the key decision makers.

Small plates such as spicy tuna tostadas, Bondi hot prawns and Vegemite, truffle & cheese doughnuts reflect the team’s distinctive and fresh Aussie style cooking, with house sharing favourites like the Giant Chicken Parmigiana and their Award-winning Banana Bread Sandwich positioned firmly on the menu.

Alongside their much-loved vegetarian and vegan options, sashimi and ceviche fans are well catered for with seafood delivered daily care of the Looe market day boats. Meat lovers can continue to

enjoy the Collection’s famous grass-fed rare-breed dry-aged steaks from Nathan Mills of The Butchery Ltd, all cut to order and chargrilled at over 500 degrees on their custom-made Josper Grill. The kitchen is led by Dominik Moldenhauer (Dinner by Heston, Perth’s Greenhouse and The Shed).

Behind the bar sits the capital’s largest Australian wine list, boasting over 24 Aussie wines by the glass (from £6), perfect for pairing with the menu. Their skilled bartenders are knocking out a host of superb innovative cocktails and the tap list features top craft beers from London including their bespoke Aussie-style Freeman Frothie brewed in partnership with Fourpure, Bermondsey.

Throughout the day, Scarlett offers the Daisy Green collection’s renowned bottomless brunch, with signatures such as their Fancy Bacon Roll and Smashed Avo on Charcoal Sourdough hand-inhand with their ever-popular artisan coffee made with their house Beany blend.

The restaurant is inspired by Melbourne and Sydney café culture, creating an elegant and laid-back vibe, with live acoustic music upstairs from 4pm daily and DJ sets Thursday to Saturday adding to the late-night buzz. The welcoming relaxed atmosphere is set against some huge bespoke artworks aimed at bringing back some of the glamour of the Soho of old, courtesy of a 20ft mural by Paul Robinson and original pieces by Louise Dear and Shuby. Bondi meets Soho.

Founder Prue Freeman, said: “Daisy Green is focused on creating exciting one off local destinations which bring together laid back Australian food culture, art and design. Soho is incredibly exciting for us – it’s a beautiful space in one of the most buzzing and historic parts of London.

We are looking forward to showcasing our authentic modern Australian cuisine with some childhood favourites and Aussie classics. We are fortunate to be working with some of the top UK art talent whose bespoke pieces should bring a smile to the face and create an uplifting and creative environment.

We hope that we will be serving early morning flat whites, delicious healthy brunches and memorable dinners for years to come.”

Photography © Leyla Kazim

10 | Restaurant Industry News | July 2018

JULY & AUGUST • • • • • • •

Cleaning & Maintenance Furniture & Soft Furnishings Linen Outdoor Areas Seafood Technology & Software Workwear & Uniform

SEPTEMBER & OCTOBER • • • • • • •

Cleaning & Maintenance Drinks Free From, Vegan & Vegetarian Interiors & Interior Design Lighting Tableware Training & Education

NOVEMBER & DECEMBER • • • • • • •

Food & Drink Kitchen & Catering Equipment Seasonal Feature – Christmas Tableware Technology & Software Tools & Knives Workwear & Uniform

LATEST OPENINGS 2018 Seafood Restaurant

of theBAO Year ON THE NEW Competition BLOCK – BABY BAO Are youBaby a restaurant, cafe or Following Bao’s resounding success in Brighton, Taiwanese bun bistro with fishthe and shellfish concept is landing in London as a popon your menu? If so, make up in Haymarket, in a newly acquired sure enter 2018 site by to Taste Winethe Group.

Seafood Restaurant of the Based in the heart of St James’, the team Year Competition. are bringing their much-loved street food to bao-hungry Londoners. Baby

The competition, organised Bao, annual a permanent residency since 2015 byestablished Seafish in partnership with The at The Pond pub in Brighton, Caterer, is openthe to all UK restaurants have developed concept with Taste (that include fishaand shellfish on their Wine Group into pop-up to appear in menus), will seek outThe restaurants their newand Haymarket site. oriental and cafes and otherbyeateries that menu, spearheaded Chef Adrian Geddes, will be centred onexcellent the loaded are demonstrating both pillowy buns, withcooking signatures including examples of the and serving Roast Bao (with hoisin, of fishPork and Belly shellfish, and evidence peanuts, cucumber, scallion) and of fish and shellfishand knowledge.

The Cod TempuraisBao (with fennel, competition open to pickled entry from tartare sauce and nori). all forms of restaurants/eateries and not just specific seafood focussed Their Brighton side dishes will also restaurants. feature, such as their Duck Chips (with kimchi, smoked garlic mayo, pineapple, The judges be looking for clear peanuts and will sriracha) and Gochujang evidence of responsible sourcing Mac & Cheese, both firm favourites of sustainable raw ingredients, amongst Brightonians.

Baby Bao have successful fish veggie and shellfish built up a loyal following and promotion on menus, levels their meat-free buns areexcellent coming with of product knowledge both front and them to London, including their tasty Mushroom Bao and with examples sweet n’ sour, miso back of house, of how mayo, crispyare shallots, scallion to andeat pickled customers encouraged carrot.

The menu also featuresan a glutenfish and shellfish.

Following initial free section which involves crispy shortlisting judging process, thelettuce Top versions of theirwill signatures 10 restaurants then bebuns. visited

by a mystery diner judge, which will

A strong cocktail beenof determine a finaloffering top fivehas listing developed with drinks such as the ginleading restaurants, which will be based Dixie Dragon (made with chilli revealed in autumn 2018. & lemongrass infused gin, lime, sugar and raspberry syrup) and Japanese whisky cocktail The Lowdown (made with barrelled Nikka, stirred with green tea syrup and bitters). Happy Hour is hosted every day between 4-7pm, sure to create a buzzing atmosphere. Still paying homage to The Pond in Brighton, Baby Bao will offer a vast craft beer selection from pilsners and pale ales to stouts and saisons, along with limited edition specials too.

GRILLED MACKEREL BRUSCHETTA

The prize list for successful restaurants includes all expense paid study trips to Brixham, Devon and Billingsgate Seafood Training School in London.

As consumers in the UK, we have a tendency to focus our seafood consumption on five main species - salmon, tuna, cod, haddock and prawns – and yet on any one day it

The casual two floor site features a cocktail bar and seating for 50 upstairs along with a roomy basement floor, perfect for hosting parties and events.

If successful, the Baby Bao pop-up site DAVE MOTHERSILL GROUP HEAD may become a permanent concept in CHEF AND RAZ HELALAT, OWNER OF THE SALT the Haymarket site. ROOM, BRIGHTON WINNERS OF SROTY 2017

is estimated that there is in excess of 100 different species of fish and shellfish available for consumers to purchase and enjoy in the UK; a veritable bounty from the seas! While many consumers are often reticent about buying seafood for preparing and cooking at home, it is however very often a main menu choice for many people when they decide to eat out of home – consumers putting trust in a chef that he or she will expertly prepare and serve an excellent seafood dining experience.

This point can therefore be acted upon by caterers by ensuring that there is a good variety of seafood choice on their menus. The Seafood Restaurant Of The Year Competition provides a fantastic opportunity to showcase the wide range of restaurants, pubs and cafes that are excelling in providing customers with top quality fish and shellfish dining experiences.

Further details about the competition and an entry form can be found at www.seafoodrestaurantoftheyear. co.uk or by e-mailing seafoodrest@ seafish.co.uk

28 | Restaurant Industry News | June October 2018 08 2018

www.restaurantindustry.co.uk

LATEST OPENING

LATEST OPENING

I-AM COOKS UP A TREAT WITH TASTY BRANDING OF ‘GRAB-AND-GO’ PALI KITCHEN A new Indian ‘grab-and-go’ concept has made its way to the City of London with the recent launch of Pali Kitchen – complete with inspired branding by top international customer experience agency I-AM (www.i-amonline.com).

Located in Bow Lane, the new brand serves customers with staples such as curry and lassi while the inspiration behind the restaurant is to capture the authentic spirit of India by focusing on the expressions and gestures of its people. Pali Kitchen sounded out London-based I-AM with a brief to create ‘a leading fast-casual Indian brand in the UK’.

The key objective was to change the perception of the Indian dining experience by moving away from being a traditional, seated and multi-course dining experience to a fast- casual food proposition. The entire offer is based on delivering a promise of great customisable dishes to everyone who wants a genuine ‘taste of India’.

I-AM 3D Creative Director Paul Tynan said: “Pali Kitchen was an important passion project for I-AM, linking back to our studio in Mumbai and our work there over the years. We wanted to reflect the vibrancy of the culture, which we believe is rooted in the everyday people you meet in this wonderful country – each with their own stories to tell. The concept of real India is inherent in the fabric of the people and the warmth of a billion smiles, pitched against a kaleidoscopic backdrop of colour, noise and texture - that is what we wanted to bring to life, in a fun and engaging way, delivering a true people inspired experience.”

The main design inspiration focuses on the people that form the spirit of India,

with an emphasis on the expressions and gestures used to communicate.

This led to the development of iconic characters illustrated on the interior walls and printed across the packaging – from the ‘Dabbawalla’ representing the lunch delivery boy cycling through the bustling streets, ‘Chaiwalla’ the street tea maker and seller to the ‘Flower Girl’ symbolic of all the playful children.

All these characters are accompanied by a note describing their day and sayings in Hindu that form short storylines – bringing the spirit of these characters to life within the brand experience. Another iconic graphic feature in the space is the purple neon Mudra hand sign, gesturing back and forth symbolising food and eating.

The environment’s colour palette is led by a simple series of natural textured tones, topped with splashes of bright colours such as fuchsia, orange and lime inspired by India’s Holi Festival.

The interior has been styled with a contemporary neutral-toned Indian aesthetic supported by cultural cues and bursts of vivid colours to create an open and welcoming environment. The design adopts a flexible concept for a potential local roll-out to future sites.

Anu Kathuria, Founder of Pali Kitchen says: “I-AM CREATED SUCH A UNIQUE AND INTRIGUING BRANDING THAT CAUGHT CUSTOMER’S ATTENTION FROM DAY ONE. AT EVERY STAGE OF THE PROJECT I-AM KEPT RAISING THE BAR WITH THEIR CREATIVITY AND COMMERCIAL FOCUS. THEY HAVE AN AMAZING TEAM!” I-AM, headquartered in Shoreditch, and with overseas offices in Istanbul, Dubai and Mumbai, has a portfolio of clients in many sectors including retail, banking, fashion, estate, telecom and tech, showrooms, education, transport and destinations – as well as food and drink.

October 2018 | Restaurant Industry News | 05

04 | Restaurant Industry News | October 2018

PROJECT NEWS HOLY MOLY

THE CHURCH

The Church has been attracting a loyal party set since it opened in 2012. Owner Carl Finn returned to Newman Gauge for its recent refurbishment, which takes in the addition of a new pizza oven and artisanal sourdough pizza menu, and a new-look roof terrace which seats 45 people. Newman Gauge utilised a mix of reclaimed and hand-crafted furnishings to reflect the pub’s position in the heart of the Jewellery Quarter.

Sam Stokoe, Director at Newman Gauge, said

NEWMAN GAUGE REVEALS TRIO OF PROJECTS

“WE’VE BEEN DESIGNING INSPIRING COMMERCIAL INTERIORS IN THE HOTEL, LEISURE, RESTAURANT AND HOSPITALITY SECTORS FOR THE LAST TWO DECADES. WE’RE REALLY PROUD TO ADD THESE PROJECTS TO OUR PORTFOLIO, PARTICULARLY AS THEY SAW US WELCOMING CARL FINN FROM THE CHURCH AND THE LITTLE BRITAIN PUB COMPANY BACK TO NEWMAN GAUGE, WHILST STARTING A NEW RELATIONSHIP WITH HOLY MOLY AS THE CONCEPT LAUNCHES. IT’S A REALLY EXCITING TIME FOR ALL THREE BUSINESSES, AND WE WISH THEM THE BEST OF LUCK.”

Award-winning interior design company, Newman Gauge, has revealed its latest trio of projects. The Langton Arms, part of the Little Britain Pub Company, has launched a new gastro-pub to add to its portfolio.

The Church, headed up by Carl Finn, has undergone a hotly anticipated refurbishment whilst an exciting new brand has joined the dining circuit, Holy Moly.

Inspired by verdant Victorian Gardens, The Langton Arms’ daylight-filled scheme brings the outside in, presenting a botanical atmosphere with a strong sense of character. Serving gastro-pub style food, the 110-cover pub is home to an additional function room and is the 5th pub for the Little Britain Pub Company.

Holy Moly is the first ‘mac and cheese’ eatery in the second city. Inspired by New York’s Harlem - in homage to the place the founders re-discovered their love for mac and cheese whilst exploring the city in 2012 – the interior is a clash of raw materials, juxtaposing American diner elements with brash neon, gold chains and tenement steps. The 60-cover restaurant in train station and retail hub, Grand Central opened in July.

42 | Restaurant Industry News | October 2018

October 2018 | Restaurant Industry News | 43

CONTACTS LEVI ROOTS

LEVI’S SMOKEHOUSE PLATTER

INTERVIEW

Restaurant Industry News’ Q&A with entrepreneur, Levi Roots.

Everyone knows that Jamaica is known for its fantastic food! How did your childhood, growing up in Jamaica, influence your relationship with food?

What was the inspiration behind your Reggae Reggae sauce?

Where did your “Levi Roots” identity come from? Has having this alter-ego helped you to achieve more of your dreams?

This is easy, my beloved grandmother, Miriam Small. She was the one who taught me about music and food. My parents had gone to the U.K. to make a new life for us all and my siblings had been sent for one by one, I was left on my own with the love of this woman who invested her time and shared her recipient with me. The sauce that sits on all the major supermarket shelves today is a direct descendant from her original recipe.

As a teenager I started to follow the Rastafari way of life. It was a new chapter for me and with it I took a new name, Levi.

Let’s talk about one of your most recent ventures, the Caribbean Smokehouse. How long did you dream of owning your own restaurant?

Music was my whole passion back then and Levi Roots sounded like ‘a somebody’. Has it helped me to achieve my dreams? Who knows? it’s who I am now.

This is not my first restaurant venture.

I opened my takeaway chicken shop ‘Papine’ in 2007. It was a real hub of the community that ended up supply lunches to all the nearby schools.

Hugely, how could it not, the fresh produce, the flavours, I was brought up on a farm, we used to grow everything we ate and if we didn’t, we got it from our neighbours.

We had grown the brand so much that it felt like a natural progression to go up against the big boys and open ‘The Levi Roots Caribbean Smokehouse’ that was a really proud moment for me.

my favourites and a real classic dish, the curry goat but we’ve mixed this up with a few new twists. The mackerel rundown is flying out of the kitchen and the Guyanese fish curry is really delicious.

We’ve seen some snippets from your new summer menu, can you talk us through some of your favourite dishes?

If you could pick any 4 people from throughout history to cook for, who would it be and why?

The new summer menu is proving to be a real winner. We’ve kept on one of

If I were to have my guests of choice it would have to be Nelson Mandela,

September 2018 | Restaurant Industry News | xx

xx | Restaurant Industry News | September 2018

a truly humble man that has taught the world so many invaluable lessons.

Bob Marley, fellow footballer that has inspired me through music all of my life.

My beloved grandmother, she believed in me right at the start and Peter Jones who gave me the money!

What are your favourite ingredients to cook with?

Favourite ingredients are forever changing. It’s depends on the season. I try to cook seasonally and fresh. That’s the way to get the best from your ingredients.

STAR BWOY

How would you say that your experience on Dragons’ Den has affected you and the direction your career as a businessman has gone?

Going on Dragons’ Den gave me an opportunity. How you run with that can determine the outcome. I was ready. I knew I had it in me to be a businessman.

“The new summer menu is proving to be a real winner. We’ve kept on one of my favourites and a real classic dish, the curry goat but we’ve mixed this up with a few new twists.”

I have been fortunate to receive advice from some of the best. With a great team behind me, I have grown the Levi Roots brand to a level that I could only have dreamed of.

What’s up next in the world of Levi Roots?

We are constantly developing new ideas to see where we can go next. There are a couple of things in the pipeline at present.

I also have the acting bug, I was lucky enough to be asked to play a cameo role on the ever popular BBC1 drama ‘Death in Paradise’ earlier this year. I would love to explore this further.

COCONUT & PINEAPPLE SUNDAE

Do you have any words of wisdom for anyone out there wanting to chase their dreams?

Be yourself. Be ready. Be prepared!

SUNSHINE SALAD

September 2018 | Restaurant Industry News | xx

xx | Restaurant Industry News | September 2018

Editor: Maria Lapthorn – editor@restaurantindustry.co.uk Editorial Assistant: Francesca Amato – editorial@restaurantindustry.co.uk Editorial Assistant: Angel Manderson – angel@restaurantindustry.co.uk Production/Design: Laura Whitehead – design@restaurantindustry.co.uk Sales Manager: Chris Lewry – chris@restaurantindustry.co.uk Sales Executive: Abi Ashworth – sales@restaurantindustry.co.uk Accounts: Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager : Leo Phillips – subs@restaurantindustry.co.uk

www.restaurantindustry.co.uk