Restaurant Industry News November 2018

R estaurant Industry News

NOVEMBER 2018

www.restaurantindustry.co.uk

Restaurant Design CHEF SIMON WHITESIDE’S Roe to open at Pop Brixton this November

THYME LAUNCHES DESTINATION DINING OFFERING, THE OX BARN

REDEMPTION BAR

World’s healthiest bar & restaurant brand to open in Seven Dials this December

Zzetta Pizzeria

INTERVIEW SAM STOKOE , DIRECTOR AT NEWHAM GAUGE

JASON ATHERTON launches three restaurants at The Shanghai Edition

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CONTENTS

FEATURES

NOVEMBER 2018

06

NEWS 12

Interview - Sam Stokoe, Director at Newham Gauge

30

Roe to open at Pop Brixton this November

14 Zzetta Pizzeria restaurant design, London

CONTACTS Editor Maria Lapthorn - editor@restaurantindustry.co.uk Editorial Assistant Georgie Baxter - editorial@restaurantindustry.co.uk Production/Design Laura Whitehead - design@restaurantindustry.co.uk

Redemption Bar to open in Seven Dials this December

48

Sales Manager Chris Lewry - chris@restaurantindustry.co.uk Sales Executive Abi Ashworth - sales@restaurantindustry.co.uk Accounts Richard Lapthorn - accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips - subs@restaurantindustry.co.uk

Phone: 01843 808 115 Website: www.restaurantindustry.co.uk Twitter: @ri_social Lapthorn Media Ltd - 5-7 Ozengell Place, Eurokent Business Park, Ramsgate, Kent, CT12 6PB

Barries Bros raising money to fund cookery school 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.

November 2018 | Restaurant Industry News | 03

LATEST NEWS

CHEFS’ FAVOURITE CHARITY BECOMES NEWEST MEMBER OF THE UK’S DISASTERS EMERGENCY COMMITTEE Action Against Hunger, the restaurant industry’s charity of choice, is joining the UK’s leading aid charities as the newest member of the Disasters Emergency Committee (DEC).

The DEC will announce that Action Against Hunger has met all of its criteria to become a member of its trusted network of UK humanitarian aid organisations that join forces to fundraise and respond to vulnerable people’s needs during major crises overseas.

This milestone in the charity’s vital work to end child malnutrition around the world was achieved thanks to its expertise in nutrition, the quality if its programme delivery, its global reach across nearly 50 countries, and support from the UK’s food and hospitality industry.

Among the charity’s supporters in the food world are chefs Rick Stein, Raymond Blanc, Angela Hartnett, Ken Hom and Michel Roux, restaurants Carluccio’s, Hawksmoor, Pho and Ed’s Easy Diner, and the innocent foundation. They all backed the charity’s application to join the DEC and committed their support to future DEC appeals.

Top chef Ken Hom said: “This is an exciting opportunity for the food and hospitality industry to get behind Action Against Hunger and the DEC, and play a major part in the UK’s response to help vulnerable people who face hunger as a result of major disaster. By reaching out to the foodloving British public during future DEC appeals, we can help make an even bigger difference to people’s lives around the world.”

Jean Michel Grand, Executive Director of Action Against Hunger, said: “We’re extremely proud to become a new member of this well-respected fundraising body that the British public trusts to respond collectively to catastrophic disasters overseas. As a humanitarian organisation with almost 40 years of expertise in fighting hunger and malnutrition crises, our ambition is to help to increase the DEC response in emergencies and save the lives of many more

“THIS IS AN EXCITING OPPORTUNITY FOR THE FOOD AND HOSPITALITY INDUSTRY TO GET BEHIND ACTION AGAINST HUNGER AND THE DEC, AND PLAY A MAJOR PART IN THE UK’S RESPONSE TO HELP VULNERABLE PEOPLE WHO FACE HUNGER AS A RESULT OF MAJOR DISASTER.” malnourished children caught up in natural disasters or brutal conflicts.”

“Becoming a member of the DEC is testament to the tremendous efforts made by our staff and chef and restaurant supporters who have played a significant role over the years in putting Action Against Hunger at the forefront of the fight for a world free from hunger. Thanks to their support, we have been able to grow in size, influence and expertise and, as a result, we have been able to meet the DEC criteria for membership.”

“BECOMING A MEMBER OF THE DEC IS TESTAMENT TO THE TREMENDOUS EFFORTS MADE BY OUR STAFF AND CHEF AND RESTAURANT SUPPORTERS WHO HAVE PLAYED A SIGNIFICANT ROLE OVER THE YEARS IN PUTTING ACTION AGAINST HUNGER AT THE FOREFRONT OF THE FIGHT FOR A WORLD FREE FROM HUNGER.”

ORDERSWIFT PARTNERSHIP INCREASES PREZZO’S CLICK-AND-COLLECT SALES BY 70% Prezzo, the nationwide Italian restaurant chain, has grown sales from click-and-collect orders by 70% within just one month of a new partnership with online ordering platform, Orderswift.

The overall growth in revenue was attributed to a 46% increase in weekly orders combined with a 16% rise in the average spend per order. Orderswift’s platform features a simple, two-step, interface that enables customers to place orders on any browser or device in under 60 seconds. The London-based tech firm replaced Prezzo’s previous supplier in August, rolling their platform out across the group’s 201-site estate in a single day.

Darrell Wade, Chief Commercial Officer, at Prezzo commented: “Our partnership with Orderswift has had an instant, positive impact on our online orders. Not only are many more of our customers ordering through Orderswift’s platform, but they are also ordering more each time. Replacing technology can be challenging for any business of our scale, but Orderswift helped us make this transition rapidly – without disruption – and we are now in a great position to drive our click-andcollect business forward.”

Matt Gilbert, co-founder of Orderswift, commented: “There is huge value to be had from offering customers simple, quick ordering experiences and

04 | Restaurant Industry News | November 2018

we’re very proud that our platform has delivered this level of overnight growth to our new restaurant partner, Prezzo. We look forward to sharing our knowledge of the click-and-collect space and expertise to help the business unlock the full potential of this channel.”

LATEST NEWS SAM & ROMAIN

programme and we are excited to work with them more closely during their apprenticeships.”

Romain and Sam will be starting their part-time apprenticeships in the New Year, which will include a harvest internship at leading Bibendum producers: Journey’s End in South Africa and Argento in Argentina.

BIBENDUM ANNOUNCES FIRST TWO WINE MINDS APPRENTICES FOR 2019 Leading UK drinks supplier, Bibendum Wine, has today announced the two successful candidates to be chosen for its first ever Wine Minds Apprenticeship, an initiative that gives hospitality stars of the future the chance to advance their careers with a part-time, six-month education scheme.

Romain de Courcy, sommelier at Gazelle in Mayfair, and Sam Ameye, bartender at Bar Swift in Soho, have been selected as the first two Wine Minds apprentices.

Both candidates will be provided with WSET L2 or L3 training, a bespoke internship with a leading producer, as well as a full calendar of masterclasses and trips to a host of wineries throughout the world.

Romain de Courcy comments; “I am absolutely thrilled to have been selected to be part of Bibendum’s brand-new apprenticeship programme. This is a fantastic opportunity to learn from accomplished wine professionals firsthand and a great step forward at still

an early stage in my career in the drinks industry. I cannot wait to see where it will take me!”

Sam Ameye says; “I’m very excited to be part of the apprenticeship with Bibendum. This kind of access to knowledge in the wine industry is unheard of in the bartending world, so I can’t wait. The programme endeavours to bring the vast amounts of knowledge that top sommeliers, vintners and other wine people possess to other sectors of the alcohol industry. I’ve already learned a tremendous amount through the programme – it’s amazing how much can be learned from knowledgeable speakers in just a few in-depth masterclasses.”

Bibendum’s Head of Brand Communications, Elona Hesseling, explains: “The response to our Wine Minds Programme has been incredibly positive and it’s great to see so much emerging industry talent. Romain and Sam have been avid Wine Minds members since the start of the

Nestled among the south-facing slopes of the Stellenbosch winelands, Journey’s End produces a range of hand-crafted, award-winning wine, with a particular focus on Bordeaux varietals. Owned by the Gabb family since 1995, Rollo took the helm in 2007, investing further in this estate through vineyard purchases and infrastructure.

Deeply rooted in the soils of Mendoza at the foothills of the Andes Mountains, Bodega Argento produces vibrant, elegant and fruit-driven wines that embody the essence of modern Argentina. With head winemaker Silvia Corti, the team produces a range of wines, from Chardonnay and Pinot Grigio to Malbec and Cabernet Franc – with a particular focus on organic production.

The Wine Minds Programme: Launched early in 2018, Bibendum’s Wine Minds Programme empowers emerging industry talent by creating a network of like-minded individuals, giving them an opportunity to develop their skills and get ahead in their careers. It gives participants an in-depth and unique knowledge on specific topics with a combination of industry events, tastings and masterclasses hosted by experts from around the globe.

This ongoing programme is open to all hospitality workers in the UK who are still busy climbing the career ladder and have a good basic knowledge of wine.

BBPA RESPONDS TO LAUNCH OF CONSULTATION ON PLASTIC STRAWS The BBPA has today responded to the opening of a consultation by DEFRA, titled ‘Single use plastic: banning the distribution and/or sale of plastic straws, stirrers and plastic-stemmed cotton buds in England’ Commenting on the consultation, Brigid Simmonds, Chief Executive of British Beer & Pub Association, said:

“As a sector that has shown leadership in tackling the issue of plastics, we welcome this consultation on plastic straws.

“The BBPA has given guidance to members on alternatives to plastic straws and supported an industrywide campaign to cut the amount of single-use plastic being used in

pubs, in partnership with the BII, UKHospitality and The Morning Advertiser.

“Voluntary action to remove plastic straws and offer environmentallyfriendly alternatives is preferable to legislation or new taxes, which we will make clear in our response to the consultation.”

November 2018 | Restaurant Industry News | 05

Sam Stokoe INTERVIEW

Biography: Sam Stokoe has worked with household names including Hilton, Warner’s Heritage Estate and Center Parcs on multimillion-pound projects. She offers creative thinking, has a technical understanding to all projects she is involved with and as well as experience in a wide range of sectors including workspace, leisure, hospitality, retail and healthcare.

Sam’s experience covers providing commercial Interior design and passion for the psychology behind successful environments will ensure her involvement offers the Client a knowledgeable foresight into how the end users will use the finished environment, her involvement during the early phase will ensure that all profitable opportunities are maximised.

Sam is a concept designer and her creative flair really wows the customers.

She can tailor her services to suit Client requirements and can effectively demonstrate her commercial knowledge and communication skills, along with her experience in projects with varying costs, durations and procurement routes.

Tell us a bit about yourself, how did you get into the design industry?

I knew I wanted to be a designer from around 12 years old however the college courses that were available in the Fenlands on the East Coast where I lived only offered a limited choice of options, Display Design being one of them, so I started off training to be a Window Dresser – fortunately the course title changed whilst I was studying to Spatial Design and I was able to specialise in Interior Design.

And how did your career at Newman Gauge begin?

Many, Many years ago …I worked there for several years as a Junior Designer after graduating however I left to experience different sectors and also head up an Interior Design team for a

06 | Restaurant Industry News | November 2018

large Architectural company. I always stayed in touch with the Directors at Newman Gauge and repeatedly gate crashed the Christmas Parties so after just over a decade they approached me to join them as a Director, they were keen to implement a progression plan so they could work towards their retirement and Scott Parker and I would work towards taking over the business.

Can you tell us a little about the design process at Newman Gauge?

We are a small to medium sized company and have a close team who I feel take responsibility for their own work but also look out or each other and understand the fluctuating pressures in

our studio. Communication is key to continually delivering successful projects so we always start the week discussing each projects and individual workloads.

Continued >>

November 2018 | Restaurant Industry News | 07

We review what has happened over the last week and take this opportunity to inform everyone about new projects that we have won and also any issues that our Clients have with their business. The Directors oversee all projects however we have Project Leaders who take ownership and responsibility for their projects. We are fortunate to offer both Interior Design and Project Management so every package is reviewed for its strength in design but also with a pragmatic eye for buildability from the conceptual ideas through to the detailed drawing packages.

We are keen to remain at the forefront of our industry so we regularly invite suppliers and specialist consultants to deliver lunch time seminars, we also attend trade exhibitions and of course enjoy ‘executive research’ as a team visiting all the newest Bars, Restaurants and Hotels!

Do you have any golden rules when designing a space?

Make sure you fully understand who will be using the space, why and when. This understanding is critical to encourage customers and guests to follow a preconceived journey through the space to meet their needs and ultimately deliver the offer effectively.

How important is it to be aware of current trends?

Very important! I think there is a lot of repetition in our industry at the moment Google Images and Pintrest always depict a limited selection of references for fashionable search items. I encourage our team to look for innovation and inspiration away from the

computer and love days when people show photos of random experiences that trigger a lead for new concepts.

What have been some of your favourite projects?

I love working in the Hospitality Sector whether in Holiday Villages or Hotels these are live environments where people are enjoying themselves, it is really rewarding working as part of a team to make the experience even better. I genuinely could not pick a favourite as the job I am on is always the best one ever. Today it is a 200+ Hotel in Kensington and also a stunning conversion of a Castle in Warwickshire.

How do you balance the vision of the client with your own vision in each project?

The Client / Designer relationship should be symbiotic and sharing ideas and developing a space together is crucial.

We always present our big ideas to excite the Client but they have to love

and own the concept in order for them to operate and maintain the spirit of the concept long after we have left site.

How does the process of designing a restaurant differ from other locations?

A Restaurant, Shop or Holiday Village all require the same basic process – As experts in our field we would tailor the questions for the Client brief to help both of us fully understand the operation and building constraints from meeting the guest at the entrance to planning the waste management journey. Once the brief is established we would use our knowledge to develop the technical considerations such as ensuring the light temperature is correct for the environment and the slip rating on the floor is appropriate for food serveries and dining areas.

What do you believe makes Newman Gauge different from other design companies?

From my experience I do review our services with our Clients regularly and they tell me that they like working with Newman Gauge because we listen and also because we are exceptionally creative yet have a very strong technical knowledge which gives them the confidence that their projects are in experienced hands. Since I have rejoined Newman Gauge 12 years ago I am proud to say that the Clients we had then we still have now, I feel this speaks volumes about the service we deliver.

08 | Restaurant Industry News | November 2018

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THE FOCUS IS ON CALIFORNA WALNUTS As global demand grows for California Walnuts, the recently announced 2018 crop estimate is 10% ahead of 2017.

At the end of August the National Agricultural Statistics Service (NASS) in California released the annual crop estimate for California Walnuts, predicting the 2018 annual yield to reach 690,000 tons. This forecast is based on the 2018 Walnut Objective Measurement Survey, conducted from 1st to 21st August.

The 2018 estimate is 10 percent higher than the 2017 crop and less than one percent higher than the 2016 crop of 689,000 tons.

Meanwhile as part of the California Walnut Commission’s active export marketing programmes, a number of initiatives continue to inspire and encourage the UK and European food industry to get more focused with California Walnuts.

A productive few months for California Walnuts.

The campaign for California Walnuts in the UK continues into its second year, offering the market a consistently high quality, versatile, great tasting ‘super nut’. Recent highlights include retail promotions with Tesco, and a bakery industry

10 | Restaurant Industry News | November 2018

event in Devon with Bako Western, one of the baking and food-to-go industry’s largest ingredient suppliers.

At the end of October there was the first Scientific and Health Research Meeting in London and in November California Walnuts will return to the Food Matters Live show at London ExCeL, a very successful event for the organisation in 2018.

A key part of the UK communications activity involves supporting health research and publicising the health benefits of California Walnuts is a big part of the California Walnut Commission’s role in Europe.

CALIFORNIA WALNUTS

“We’re excited to once again exhibit at Food Matters Live to highlight the enticing mix that California Walnuts can offer in terms of taste, quality, versatility and their undisputed health benefits. The California sun gives our walnuts a consistently unique creamy texture and flavour, they’re so incredibly flexible that they can enhance the taste and texture of a wide range of food.

We want the trade to understand why they should specify California as their origin of choice”

UK consumers through marketing activities that highlight the California origin, quality, taste, versatility and health.

Heading back to the summer, in late August the CWC took four of the UK’s top foodservice professional chefs to the US to attend The Culinary Institute of America at CIA Greystone in Napa, California. The purpose of the trip was to create new cutting-edge recipes, featuring California Walnuts, aimed at building awareness and volume of CA Walnuts across the UK foodservice industry. The ultimate goal of the activity was to create opportunities that lead to more California Walnuts being used in more retail products, mainstream meals and foodservice menus nationally in the UK, and possibly even internationally.

Exhibiting in London in November…

In late October (30th) the California Walnut Commission (CWC) hosted the first-ever Scientific and Health Research Meeting in London to discuss the role of walnuts in disease prevention and maintenance. The interactive programme involved renowned researchers and medical professionals who participated in sessions on general nutrition and dietary recommendations, cardiovascular health, Mediterranean diet and cognitive health. The sessions provided updates on existing health and nutrition projects together with some specific insights about the CWC health research programme, research and initiatives.

The CWC has been actively promoting the benefits of California Walnuts to

Moving to November, California Walnuts will be back for the 2018 Food Matters Live show, taking place at London ExCeL from November 2022. See the team on Stand 222.

The key message for the show is California Walnuts offer an excellent balance of attributes - great taste, ideal for flavouring and texture profiles, always high quality and allyear availability. A versatile nut that also uniquely offers cognitive, heart and health benefits.

versatility and their undisputed health benefits. The California sun gives our walnuts a consistently unique creamy texture and flavour, they’re so incredibly flexible that they can enhance the taste and texture of a wide range of food. We want the trade to understand why they should specify California as their origin of choice”.

Why California Walnuts?

The central valley in California provide ideal conditions to sustainably grow superior walnuts. Walnuts from California are generally lighter in colour and have a sweet-mild taste with a soft creamy texture, which makes them a versatile ingredient for flavour profiles in recipes as well as processed products. California Walnuts go through stringent handling processes which set them apart from other walnuts in the market.

To receive details on future California Walnut stories and trade initiatives, sign up for the UK newsletter via the ‘Trade Contact’ page on www.californiawalnuts.uk/trade.

Pamela Graviet, Senior Marketing Director, International at California Walnut Board & Commission, says: “We’re excited to once again exhibit at Food Matters Live to highlight the enticing mix that California Walnuts can offer in terms of taste, quality, November 2018 | Restaurant Industry News | 11

SIMON WHITESIDE

ROE TO OPEN AT POP BRIXTON THIS NOVEMBER Simon Whiteside, the chef and co-founder of renowned seafood restaurant, Hook in Camden is to open his first solo restaurant, Roe at Pop Brixton on 7th November. Located in a shipping container, the restaurant will seat 32 guests including an outside terrace area. Roe will focus on sustainable seafood from the British and Irish coast using small, independent suppliers only.

The ever-changing menu designed by chef owner, Whiteside will offer both small (£4-£9) and larger plates (£14£16) drawing on Simon’s Irish heritage.

Smaller dish highlights will include; Ink

and Guinness soda bread with seaweed butter and accompanied with either mackerel pate, whipped smoked cod’s roe or house smoked salmon with horseradish; Grey mullet Poitin ceviche with cucumber and lime; Cuttlefish and ink arancini with pecorino foam and monkfish carpaccio with a roasted cauliflower puree and pickled shitake.

Bigger options will feature the likes of; Ray wing with Jerusalem artichoke and wild mushrooms; Confit sea trout accompanied with sea greens and an oyster and sorrel emulsion; Spiced ling with fermented lentils, roast onion squash and chard plus a daily whole fish special. To finish, there will be sweet delights such as sea salt and brown butter blondies served with pistachio clotted cream. British and Irish cheese will also be available.

Sustainability is of great importance to Simon which is why when creating a drinks list, he made the decision

to source all the spirits from the Sustainable Spirit Co. Using the environmentally friendly liquor, Roe will be muddling up a small flight of cocktails including the Honey and pear margarita, combining honey, pear, triple sec, tequila & rosemary; the Plum and thyme prosecco smash, a base of plum, thyme and vodka topped with prosecco; and the G & Tea, earl grey tea mixed with gin, cardamom and cinchona bark.

There will also be a small selection of wines and beers, and soft drinks from Karma Cola.

The stripped back interiors will feature two communal tables made from reclaimed wood each seating eight guests, vintage style bulkhead lights along the wall and an open kitchen.

Roe will open on Wednesday 7th November 2018. Inside seating will be bookable with terrace tables being left for walk-ins only.

KOFFMANN AND MR WHITE’S OPENS IN BATH A new restaurant created by two of the UK’s most influential chefs has now opened. Called Koffmann & Mr White’s, the joint venture is a brasserie style eaterie by Pierre Koffmann and Marco Pierre White.

Located in the Abbey Hotel in Bath it will serve a mix of English and French classics that made the two charismatic chefs the most famous and talked about on the London restaurant scene back in the 80s, 90s and 00s.

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LATEST OPENINGS

JASON ATHERTON

JASON ATHERTON LAUNCHES THREE RESTAURANTS AT THE SHANGHAI EDITION Jason Atherton is delighted to announce that he is now overseeing three F&B outlets at The Shanghai EDITION. This is Atherton’s third venture with globally renowned hotelier and designer, Ian Schrager.

Located at the northeast corner on the Nanjing Road East and Henan Road in Puxi, West of Huangpu River, the hotel is a unique combination of two separate towers and sees the refurbishment of one of the city’s finest buildings – the former headquarters of Shanghai Power Company built in 1929. This Art Deco monument houses the public area of the hotel, comprising one of Atherton’s new restaurants, Shanghai Tavern. The development’s heritageprotected historical building flows into a modern, state-of-the-art skyscraper, creating a unique synergy between old and new Shanghai. The new tower features 145 rooms and suites, accompanied by Atherton’s

Operating under licence from Marco’s Black & White Hospitality business, plans are to roll out the brand to further locations during the next two years, following a year’s exclusivity for The Abbey Hotel.

The seventh restaurant brand to open under the Black & White stable, the fast expanding hospitality business, which was co-founded by Marco Pierre White and Nick Taplin, is now approaching its fiftieth venue.

Boasting a variety of the classic French and English dishes which have

two other restaurants, HIYA, a new Japanese restaurant by Jason Atherton on the 27th floor and Canton Disco, a Cantonese style restaurant.

The ground floor restaurant, Shanghai Tavern is very similar to its London sibling on Berners Street. The brandnew restaurant offers a brasseriestyle menu available all day with an open kitchen and a stunning bar.

Drawing on Elliot Hazzard’s period architecture and coffered ceiling, the design plays on the history behind the Shanghai Power Company Building, creating a communal space that has been designed for pocketed intimacy. Canton Disco is Atherton’s first restaurant partnership with Hong Kong based restaurant group, Black Sheep. Located on the third floor, Canton Disco serves traditional Cantonese inspired dishes with contemporary twists. The menu has been curated by celebrated chef, Jowett Yu from Black Sheep’s Ho Lee

made the two chefs so famous over the years dishes from the continent include French Onion Soup, Snail à la Bourguignonne and Lamb à la Provençale, whilst the best of English cuisine will be represented by traditional plates of Mr Lamb’s Shepherd’s Pie and Trifle.

The understated interior decor, created

by Rebecca Wakeford, reflects the unpretentious vision for the new restaurant and the classic nature of the food on offer and will transport diners to the bistros of Paris.

Fook in Hong Kong and presents a picture of modern Shanghai throughout the main dining room and five exclusive private dining rooms.

The third outlet, located on the 27th floor, is called HIYA meaning ‘clouds in the sky’ in Japanese. Inspired by The Social Company’s flagship Japanese Izakaya-style restaurant, Sosharu in London, the venue features a rooftop bar with astonishing views of the Huangpu River. Designed by award winning Neri & Hu, HIYA sees a slick, sophisticated and glamourous interior, very much in keeping with the rest of the development. Executive chef of The Social Company group, Alex Craciun, is relocating from the UK to oversee the launch of HIYA. All three outlets are overseen by Chef-de-Cuisine Scott Melvin who has worked with Atherton for the past 14 years. Scott was previously Executive Chef at Jason Atherton’s The Commune Social also in Shanghai.

Pierre said: “It’s been fantastic working with Marco again, 36 years after we first met. We’re really looking forward to sharing our passion for delicious classical food and ingredients with our diners at Koffmann & Mr. White’s.”

Koffmann & Mr White’s is Black & White Hospitality’s seventh brand alongside Steakhouse Bar & Grill, New York Italian, Wheeler’s of St James, Mr White’s English Chophouse, Bardolino Pizzeria, Bellini & Espresso Bar and Marconi Coffee and Juice bar.

November 2018 | Restaurant Industry News | 13

LATEST OPENINGS

WORLD’S HEALTHIEST BAR & RESTAURANT BRAND TO OPEN IN SEVEN DIALS THIS DECEMBER Redemption Bar co-founders, Catherine Salway and Andrea Waters will be launching their third London site this December. The double-sided bar and restaurant will be located in Neal’s Yard and Shorts Gardens at Seven Dials, in the heart of Covent Garden. The new site comes as a result of their successful crowdfunding campaign earlier this year, raising over £300,000.

The menu, like that of the other sites in Notting Hill and Shoreditch, will offer wholefood, vegan and glutenfree dishes that are low in natural unrefined sugars created by co-founder and executive chef, Andrea Waters.

The 45-cover restaurant will be open for lunch and dinner with a different offering for both. Additionally, the new flagship site will showcase an elegant take-away section, offering a stunning array of nutritious dishes where guests can build their own Buddha Bowl from a range of seasonal vegetables, fruit, pulse-based salads, nuts, seeds and homemade dips. Innovative and new functional foods such as charcoal powder, pine pollen and medicinal mushrooms will also feature on the menu.

As well as Redemption Bar’s delightful food offering, London’s first alcohol-

free cocktail bar will offer a wide range of booze-less cocktails including: the pious pina colada; lychee and yuzu martini; frozen pineapple margarita and the Redemption Royale. There will also be kombucha on tap and a selection of alcohol-free beers, wines and spirits.

The interior design is being led by Catherine and Andrea with assistance from architect, Atelier Khan. It will combine traditional and contemporary

influences to deliver a beautiful space based on Redemption’s colour scheme of teal velvet, marble, brass and the odd splash of coral neon pink. Light will enter through a sky lantern located above the bar and via the bi-folding doors leading out onto London’s quirky courtyard, Neal’s Yard, with an outside seating area.

Catherine Salway, CEO and co-founder commented; “When we first started out people thought we were mad, but we’ve worked hard to earn our stripes and with this beautiful flagship in the centre of London, it feels like Redemption is now realising its potential and we can bring the entire ‘spoil yourself without spoiling yourself’ vision to life.”

Andrea Waters, Creative Director, Executive Chef and co-founder commented, “The world really is our oyster when it comes to creative, plantbased foods and with this space we will be able to offer such an amazing choice to Londoners and visitors in an exciting and delicious way.”

Redemption Bar merchandise will be available to buy instore including detoxifying candles, detox teas and the duo’s cocktail and canape book, Redemption Bar.

14 | Restaurant Industry News | November 2018

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THOMAS RIDLEY FOODSERVICE TAKE OUT TOP AWARD Thomas Ridley has collected the prestigious accolade of ‘Supplier of the Year 2018’ at the annual Center Parcs Supplier Awards, which recognises and celebrates the best of more than 1,800 suppliers.

As a Center Parcs supplier for 30 years, Steve Lyons, Thomas Ridley Sales Director was absolutely delighted to receive not only ‘Supplier of the Year 2018’, but also ‘Delivering Excellent Service – Food & Beverage and Retail’,

SOCIAL ENTREPRENEUR AND CHEF SIMON BOYLE SCOOPS TOP AWARD AT FOODSERVICE CATEYS 2018 Chef Simon Boyle, founder of Beyond Food Community Interest Company and Brigade restaurant on London’s Tooley Street, has been presented with a Foodservice Catey following his outstanding commitment to social enterprise.

Boyle, who was presented with the Extra Mile Award at the annual awards ceremony, run by hospitality magazine The Caterer, at the Park Plaza Westminster Bridge on Friday night, was praised for his extraordinary effort in helping adults break the cycle of poverty by giving them the training, skills and the support they need to move into employment.

The entrepreneur set up the two businesses eight years ago after being inspired to use food as a stimulus for social change.

Backed by PwC and managed by hospitality specialist BaxterStorey, Beyond Food and Brigade deliver professional and inspirational training programmes for people who have experienced, or are at risk of, homelessness. At Brigade, a unique, social enterprise restaurant, they receive practical skills training.

After being turned down for funding on BBC Two’s Dragon’s Den in 2008, Boyle nevertheless went on to launch his concept in 2010, with Brigade opening on the site of Tooley Street’s fire station the following year.

Beyond Food receives around 100 referrals every six months from London’s homeless organisations and it has helped more than 1,000 people through its training programmes, some of whom were sleeping rough when they committed to training.

Most were living in hostels and a large number were ex-offenders or had substance abuse issues.

Meanwhile, at Brigade, a recent initiative to raise funds and awareness has seen the introduction of the Social Diner, a supper club featuring a series of high-profile chefs. Recent interactive suppers have included Michel Roux Jr and Nigel Haworth.

Boyle graduated from the Royal Academy of Culinary Arts’ Specialised Chefs Scholarship at Bournemouth and Poole College before going on to have a glittering career at some of the country’s finest hospitality establishments including London’s Savoy and Chewton Glen in New Milton, Hampshire.

He went on to become a chef on board luxury cruise ships and while buying food from local markets for guests developed a passion for local, sustainable produce.

On returning home, he took on a managerial role at Mosimann’s before becoming Unilever’s first culinary ambassador in 2002. After volunteering in Sri Lanka during the

18 | Restaurant Industry News | November 2018

aftermath of the devastating 2004 tsunami, he started working on his own project to create a charity that would use food positively to turn around people’s lives.

Simon Boyle said of his win: “I was greatly surprised and humbled by the Foodservice Cateys’ acknowledgement of my work. The Extra Mile Award is incredible recognition for my commitment to using amazing food positively to change the lives of people with complex needs. I love the hospitality industry and the many opportunities it can provide vulnerable people to help move their lives forward successfully.

I am very proud to say that the Beyond Food Foundation has helped more than 1,200 people that have either been homeless or at risk of homelessness and I am currently reconceptualising Brigade with BaxterStorey to help even more people in the future.“ Commenting on his award, Sara Jayne Stanes, chief executive of the Royal Academy of Culinary Arts, commented: “Simon was always a born leader and apart from excelling at his craft, he had a very generous spirit, so we were not surprised that he committed himself to charitable work which at the same time is benefiting the industry that he so evidently loves.”

“To receive these two awards from Center Parcs is fantastic and reflects the amazing work and dedication of the entire Thomas Ridley Foodservice Team. Our aim is always to surpass our customers’ expectations and deliver an outstanding service in every possible way, and these awards reinforce the great partnership between our two businesses.”

Adding to this, Martyn Smith, Head of Procurement at Center Parcs said; “Thomas Ridley is an outstanding longterm partner of Center Parcs.

“They deliver a professional service that far exceeds any I have experienced elsewhere in the industry. I know if I have a problem they will find a solution

AWARDS NEWS to meet our needs and they always step up to the mark.

“Thomas Ridley fully appreciates the needs of our business and our guests’ requirements, and know their work helps our guests have a fantastic short break experience.”

BRASSERIE BLANC

BRASSERIE BLANC, FULHAM REACH WINS AT RESTAURANT & BAR DESIGN AWARDS Brasserie Blanc in Fulham Reach came out top at this year’s Restaurant & Bar Design Awards, picking up the UK Winner award for the ‘Multiple Restaurant’ category.

The Fulham restaurant opened its doors last summer and sits on Hammersmith embankment, overlooking the river. Former home to the Haig distillery, in-house designer Inge Watrobski and interior and brand designers 3stories, worked together to incorporate this history into the brasserie’s design. The collaboration with Jordan Little of 3stories saw the creation of a stunning glass-fronted haven, perfectly balancing a chic

relaxed brasserie atmosphere with modern design features complete with plush furnishings and hand-painted finishes.

Beautiful hanging lights mimic the curve of the building and Lee Broom Decanter lights are a nod to the history of the area.

The Restaurant & Bar Design awards now in its tenth year, is a globally recognised competition, dedicated to the design of food and beverage spaces. Judged by a panel of some of the most influential personalities in design, hospitality and lifestyle globally, the awards received over

900 entries from the UK and 70 other countries. One of the esteemed judges, Jean-Michel Offe, noted that the venue has an ‘integrity of comfort and luxury which has created a very chic destination bar and relaxed seating alongside more formal dining spaces.’

Raymond Blanc comments: “We are thrilled that the Fulham Reach brasserie has been singled out by some of the most influential personalities in design and hospitality.

Inge and the team worked incredibly hard to create a beautifully chic yet relaxed space and this recognition is testament to all their efforts.”

November 2018 | Restaurant Industry News | 19

AWARDS NEWS

CHRIS CLEGHORN

CHRIS CLEGHORN AT THE OLIVE TREE RESTAURANT IS AWARDED BATH’S ONLY MICHELIN STAR Many years of hard work, creativity, dedication and faith have come to fruition with The Olive Tree restaurant, set within Bath’s Queensberry Hotel, being awarded its first Michelin star.

Michelin is a globally-recognised brand, its awards long considered the Oscars of the restaurant scene. The UK and Ireland are home to just 180 Michelin star restaurants, 155 hold one star, 20 have two and five hold three. The Olive Tree is now the only restaurant in Bath, and one of only 97 outside London, to hold a Michelin star, and one of only 15 new names to be added to this sought-after and truly stellar list.

Chris Cleghorn is 33 and has been The Olive Tree’s head chef for five and a half years, having joined after working with some of the UK’s best chefs, including James Sommerin and Michael Caines. The award of the star is testament not just to his skills and creativity, but to the hard work, tenacity and leadership he’s shown in the kitchen for all this time.

Chris said: “It is almost impossible to put into words what it means to me as a chef to be recognised by Michelin with a star for The Olive Tree, and for us to be the only one in the city

of Bath. This has been an incredible journey, but this reward reflects the years of dedication and hard work that we have all collectively put in to create our own individuality on the UK restaurant scene.“ Chris continued, “Looking to the future, the team and I want to enjoy what we have achieved, but at the same time we will continue to evolve every single day creating outstanding menus and memorable experiences that our guests can enjoy, working with our exceptional local suppliers and their excellent produce.”

The star tells the story of Chris’s talents and tirelessness, but it’s also evidence of the backing and faith of Laurence and Helen Beere, the couple who own The Queensberry Hotel, of which The Olive Tree forms such a crucial part. Since their recruitment of

Chris over five years ago, they have consistently backed his vision and travelled every occasionally-arduous mile with him.

Laurence said: “We are immensely proud of Chris and the whole of our team within The Olive Tree. The last five years since Chris joined has been a tremendous and challenging journey. For Helen and I this is an incredibly important milestone for our business and we are truly grateful to Chris for his dedication and relentless commitment to the upmost quality and the finest experience for our guests to enjoy.”

Laurence continued, “As the only Michelin star restaurant in Bath we are also very proud to be part of the fantastic vibrant food scene of this great city and we are looking forward to the exciting developments that we have for The Queensberry Hotel and Olive Tree Restaurant.”

Laurence and Helen bought the Queensberry Hotel and Olive Tree in 1998 following a career with The Savoy and Cliveden. Since then they have been carefully curating the hotel and restaurant in their own eclectic style, championing independence, local suppliers and high quality, and bringing relaxed informality to this boutique hotel and fine dining restaurant to make it accessible to all. The award of the Michelin star is clearly a crowning glory and a landmark achievement for all concerned, however, this is most definitely an establishment to watch, with much more to come in the near future.

20 | Restaurant Industry News | November 2018

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November 2018 | Restaurant Industry News | 23

LATEST OPENINGS

BENIHANA KINGS ROAD PREVIEWS NEW COCKTAILS AND SMALL DISHES MENU IN REVAMPED ‘ROCKY’S LOUNGE’ A new look and feel for Benihana Kings Road impressed the palettes of guests at a preview night this week.

The event showcased the fresh ‘Rocky’s Lounge’ interior, as well as small dishes and cocktails now available at both the Benihana Chelsea and Piccadilly restaurants. The new menus revealed a new, more mature flavour profile, ensuring the food and beverage offering complements the entertaining, pioneering teppanyaki Japanese steakhouse experience Benihana is beloved for around the world.

dishes is the new cocktail menu, curated especially for Benihana by global beverage innovators, The Cocktail Professor. The new beverage identity completes the playful and energetic style and experience the brand already embraces, by creating a unique drinking experience that tickles the five senses.

Using expressive Japanese flavour combinations and small theatrical rituals surrounding the drinks, the new menu takes inspiration from Japanese culture and cuisine, presenting it with an extravagant modern ‘Rocky Aioki’ twist.

The new dishes range from ‘Marinated Hamachi; served with pink peppercorn ponzu and daikon,’ a selection of maki rolls, as well as mouth-watering sashimi and nigiri, salads and hot plates, ‘Pirikara Prawns,’ ‘Tori Kare Age’ and chicken and mushroom gyozas.

The concoction of cocktails is part of a new and ongoing partnership between Benihana and The Cocktail Professor, with new launches planned twice a year.

commemorate the passing of legendary founder ‘Rocky Aoki,’ 10 years ago.

Richard Mackay, Managing Director for Benihana welcomed guests, showcased the new menus and revamped ‘Rocky’s Lounge’ at the Kings Road restaurant, whilst kicking off a toast to

Mackay confirmed this is an exciting period for Benihana as the prised restaurant looks to evolve, both through new bricks and mortar, as well as culinary experience.

Accompanying the new selection of specially designed low-carb small

THYME LAUNCHES DESTINATION DINING OFFERING, THE OX BARN Thyme, a restored historic Cotswold manor and farm launches its destination dining offering, the Ox Barn, this November. Rooted in a passion for the local land, food and entertaining, the Ox Barn will

serve Modern British Countryside fare under the direction of Head Chef, Charlie Hibbert. The Ox Barn is the final ingredient at Thyme, completing a fifteen year restoration to reveal a family story and vision realised by Founder and Creative Director, Caryn Hibbert.

The 56-seater restaurant will take inspiration from its heritage as a former oxen house, as well as its surrounding land of home-grown fruits, vegetables and herbs, to create a farm-based and plant-inspired menu. Signature dishes include: Leeks with Fried Wiltshire Truffled Egg, Roast Southrop Lamb with Braised Beans and Salsa Verde and Hazelnut Cake with Poached Pears and Cream – all sourced within just metres of the kitchens. As well as a traditional à la carte menu, the evenings will also play host to a set menu with optional wine-pairing.

Charlie Hibbert, Head Chef at Thyme commented: “From a young age, the kitchen was always my favourite place to be – usually muddied up to my waist after uncovering my latest garden treasures. I grew up amongst a family

24 | Restaurant Industry News | November 2018

of hosts, entertainers and cooks and it is incredible to see how food can shape an atmosphere and mood. I am so excited by the opportunity to return to my home and to cook traditional and delicious recipes from our gardens and farm. As a family we have a genuine love of the land and I hope that our guests will experience a real connection to the Thyme estate and the seasons through our carefully curated menus.”

“AS A FAMILY WE HAVE A GENUINE LOVE OF THE LAND AND I HOPE THAT OUR GUESTS WILL EXPERIENCE A REAL CONNECTION TO THE THYME ESTATE AND THE SEASONS THROUGH OUR CAREFULLY CURATED MENUS” The impressive, newly-restored 19th century barn is the final building block at Thyme, complimented by the arrival of the Meadow Spa in the summer of 2018 and gorgeous new rooms in the Georgian rectory and the Ox Barn parre terre each of which have their own secret garden. This enclosed collection of restored Cotswold barns completes Thyme as a ‘village within a village’.

LATEST OPENINGS drinks suppliers will take centre stage.

The drinks menu in the 100 cover bar will feature a carefully curated list of cocktails and spirits using British brands such as Copper Rivet Gin from Kent and impressive English Sparkling Wines such as Nyetimber. Brewery fresh lager will also be pumped from the newly installed Meantime tanks.

A SANCTUARY OF GOOD FOOD, WORLD-CLASS DRINKS AND EVEN BETTER COMPANY: THE CORN STORES, READING, OPENING DECEMBER 2018 The Corn Stores (10 Forbury Road, Reading) will open this December.

The third and soon to be flagship site from Rarebreed Dining, they currently own and operate The Plough Inn (Cobham) and The Shurlock Inn (Reading). The Victorian listed building has been sympathetically restored by the group and will boast a large groundfloor bar, a steak restaurant on the second floor and a members’ lounge on the top floor - a first for Reading.

The 100 cover, all-day-dining restaurant will be overseen by Group Chef Director John Sparks. Rarebreed

BAXTERSTOREY LAUNCHES VEGAN CAFÉ AT ROYAL COLLEGE OF ARTS

Dining showcase British meats in all of their sites and The Corn Stores will be no exception. Dry ager fridges will display stunning cuts of beef from the best suppliers in Northern England and Scotland. All steaks will be marinated with their secret rub and chargrilled on the Robata Grill. Signature dishes include the Rarebreed Wagyu Burger (made entirely from wagyu-angus beef from Highland Wagyu in Scotland) and their Surf and Turf (a board of Lobster meat, T-bone steak, pork tomahawk, handcut chips, and salad).

Not limited to the food menu, British BaxterStorey has launched its first entirely vegan café at The Royal College of Art in their flagship Kensington Campus.

With three catered campuses across Kensington, Battersea and White City, the newly refurbished outlet is within their iconic building in the heart of ‘Albertopolis’ district of London.

BaxterStorey opened the café in response to requests from the Student Union for an outlet to cater for the increasing number of vegans and vegetarians in the student population.

With over 2300 students enrolled at the university, a number set to increase in coming years, the café was designed in collaboration with the

Rare, the group’s inaugural membership scheme, will give card holders exclusive access to the 60 cover lounge at the top of The Corn Stores. The relaxing and elegant space will be ideal for working or socialising alongside exceptional food and cocktails, anytime of the day. Rare members will also enjoy perks across Rarebreed Dining venues such as a service which allows you to bring and store your own wine, attend exclusive member events and host events themselves, and to be part of their extended family with an extra personal service.

As well as championing suppliers, the team will showcase the heritage of the warehouse through the interiors and design. The building has been thoughtfully restored to leave original elements of the building such as the wonderful lift mechanism, original brickwork, and exposed beams.

Influenced by the Victorian trade routes of its era, design features will include bold florals, foliage aplenty and exotic punctualities from British designers including Matthew Williamson and Emma J Shipley.

Student Union’s president and with support from Bentley Consulting.

With most students based on campus and working from design studios throughout the day, the new vegan hot spot offers a nutritious all-day grazing menu with energy boosting artisan coffee using plant-based milk alternatives. The café boasts delicious fresh snacks such as; sprouting broccoli and tofu toasties, coconut and apricot protein balls and homemade hot falafels with beetroot hummus.

As the first vegan-only café in the BaxterStorey portfolio, there are ambitions to expand the theme to the Battersea campus when it opens in 2020.

November 2018 | Restaurant Industry News | 25

Making a bar in record time The NEW, London, Tracks & Records bar & restaurant on Middlesex Street near Liverpool Street Railway station is the 4th establishment for the Usain Bolt brand, but the very first location in the UK and Europe.

The company opening the new Usain Bolt Bar in London had originally planned to build all of the bar’s interior on site with their own team, but time was running away from them, when they were contacted by Aspen Concepts Ltd offering their joinery manufacturing & fit-out services. They quickly realised that having the main bar counters built off-site and delivered, mostly preassembled for a fast installation, was the way to go. This would also free up their own team to work on other interior features and finishes.

And so the race was on!

Two bar counters, two back of bar displays and the kitchen pass counter top were required.

Aspen concepts had just 5 weeks, to finalise designs, source materials, fabricate the elements and create the finishes, whilst also manufacturing the main bodies of the bar counters, before having to deliver them all into central London and install them, on time, for the grand opening.

Sticking fairly closely to the original ideas & sketches for the interior Aspen created their own 3D renders to confirm sizes and accurate positioning of materials, this also allowed the client to see the bar from all sides and approve dimensions, fittings and colours.

The plan was to make the downstairs bar look as similar to a bar at the original Tracks & Records in Jamaica as possible, with a mix of different materials and while you would think it should be easy to

find pre-rusted corrugated steel, finding a source with enough suitable material available proved difficult. A decision was therefore made by the Aspen team to buy new corrugated metal sheets and to distress them in the factory. This also enabled the level of distress to be determined and the safety of the material to be assured, i.e. without rusting holes in it.

Meanwhile the main bar next to the restaurant would also have a mix of bespoke materials including rusted mild steel, brass, blackened brass, stained oak, solid surface and antique mirrors all in the client’s desired finishes. This bar was also made to be as close to the original concept as possible, but with a slightly different metallic effect to the front of the bar and to include a solid surface counter top, a little over seven metres long, in dark brown.

Both bar counters and back of bar displays, with all the various materials, plus the kitchen pass counter top were designed, sourced, manufactured,

delivered and installed by Aspen Concepts, all in time for the bar to open on time.

“Aspen were a fantastic partner who very quickly grasped what we were looking for and delivered an outstanding project whilst managing our expectations closely on their ability to deliver.”

Said, Jamie Gordon, Project Director CONTACT:

Aspen Concepts Ltd enquiries@aspenconcepts.co.uk © Lee Holman of Homanneville

26 | Restaurant Industry News | November 2018

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INTERIORS

ZZETTA PIZZERIA RESTAURANT DESIGN, LONDON BlockStudio, a London based design firm, has completed a pizzeria which takes inspiration from its fast disappearing historic market context in East London. The 116SqM ground floor space is set within a building that has been recently erected in the heart of what is now a remnant history of the famous Rathbone Market.

Taking cues from the makeshift nature of Rathbone market stalls, as well as the textures, materiality, sound and colours, the design team created a space that not only evokes the bustling nature of the historic market but also pays tribute to its significance to the local community.

Clusters of laser cut plywood speech bubbles contain quirky historic quotes about the market suspend from the ceiling allow diners to build a mental picture of the peculiarity, the chaos, the colour and the feel of the market. The quotes provide a visual background noise as well as nostalgic snapshots of the market in its heyday.

Under the clusters of quotes, three large communal tables in the center of the dining space carve up the circulation routes like the meandering paths created by protruding crates and furniture in a market.

The tables have been designed to resemble the various ways in which wooden crates would have been used in markets stalls. European oak was used to construct crates that stack up to form

dining as well as display surfaces for ingredients. Whilst two to three groups of diners share a communal tabletop, the taller stacks of crates break up the horizontal surface to provide a subtle sense of privacy.

Wooden “crates� also form the back of a banquette seat that stretches along the full length of the dining space whilst loose outdoor style furniture line the other two perimeter walls.

The low pizza making counter clad with European Oak slats provides a fuller view of the kitchen which allows the chefs and the pizza making process to seem more accessible and casual.

To achieve a sense of outdoor space, silhouettes of market stalls line up the perimeter concrete walls forming a backdrop to the restaurant. The textures and the hues of the interior materials, such as the concrete walls, the tiled floor and the timber furniture allows the restaurant to fit into what remains of the market square today.

30 | Restaurant Industry News | November 2018

INTERIORS NEWS

FROM CARACTÈRE TO MANA – THE SMART REVOLUTION TAKING THE HOSPITALITY SECTOR BY STORM Building automation specialist, Intecho, is lighting up the most exclusive venues at each end of the country.

Award-winning provider of intelligent technologies and home automation solutions, Intecho, has become the chosen partner for two of the most hotly anticipated venues in the UK as they launch within weeks of each other.

Emily Roux’s Caractère, in Notting Hill and rising star Simon Martin’s Mana Restaurant, both turned to Intecho to provide intelligent lighting solutions as part of the interior design for their October launch.

From North; Returning to his Northern roots after several years at two Michelin-starred Noma in Copenhagen, voted the best restaurant in the world for 4 years, Martin’s Mana

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restaurant is one of Manchester’s most eagerly awaited venues. Appointed on account of their industry leading reputation and unparalleled hospitality portfolio, Intecho has designed in-house automated systems to control atmospheric DALI lighting by individual table, all controlled by the front of house team via a simple to use app, as well as the design and installation of smart technology throughout.

To South; With an almost identical lighting brief and vision as Mana, Caractère, launched by Emily Roux and her husband Diego Ferrari, has become the third generation eatery of the exquisitely talented Roux family. The famous Anglo-French family have been behind Mayfair restaurant Le Gavroche since 1981 Synonymous with revolutionary building technologies, within the hospitality sector, Intecho has completed high profile projects with some of London’s most exclusive venues. Projects include bringing to life the vision of the internationally acclaimed Martin Brudnizki Design Studio, providing smart lighting systems at Annabel’s and Sexy Fish Restaurant, and installing lighting that can be dimmed for individual tables at the world renowned The Ivy Restaurant.

“Some of the UK’s most iconic brands are constantly striving for ways to deliver a supreme dining experience, lighting has become integral in creating the desired ambiance. Using our market-leading technologies and smart systems, we are empowering hospitality staff to control their environment to suit the needs, preference and mood of their diners.”

Co-founder and director of Intecho, Paul Murphy commented: “Intecho’s experience in the hospitality sector, coupled with our residential know-how, has enabled us to build a reputation that has really penetrated the market. This has resulted in us increasingly becoming the go-to company for the high-end commercial market,” “Some of the UK’s most iconic brands are constantly striving for ways to deliver a supreme dining experience, lighting has become integral in creating the desired ambiance. Using our market-leading technologies and smart systems, we are empowering hospitality staff to control their environment to suit the needs, preference and mood of their diners.”

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32 | Restaurant Industry News | November 2018

Intecho’s growing portfolio of enviable client also includes a number of large-scale residential projects each year.

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Our passion for creating attractive, functional and economical food packaging sets us apart.

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PEOPLE ON THE MOVE

VAPIANO UK APPOINTS ROBERTO MORETTI AS CEO Italian restaurant group Vapiano has appointed Roberto Moretti as CEO of Vapiano UK. Moretti joins Vapiano with extensive experience in the hospitality sector, starting in his home city of Cape Town, South Africa, followed by 10 years at Zizzi in the UK, where he left as Operations Director to join restaurant group Bill’s as MD. Moretti was most recently Contract MD at Coco Di Mama.

He begins his new role at Vapiano from October 23rd 2018, taking the reins from outgoing MD Phil Sermon, who has been in the role since January 2012. Vapiano thanks Sermon for his outstanding work developing the brand in the UK over the last six years and wishes him well in his new business venture.

The announcement comes as Vapi ano opens its new One Tower Bridge restaurant on 26th October, followed by further confirmed London sites at Tottenham Court Road (Centre Point) in late 2018 and Canary Wharf in early 2019.

Of his new appointment, Moretti comments, “I am excited to join the team at Vapiano UK next week. The group is renowned for serving truly fresh food, all made daily on site; from a varied selection of handmade pasta shapes, through to fresh pizza dough, dressings, sauces and dolci. The

BATTERSEA ARTS CENTRE WELCOMES NIGEL JAMES AS EXECUTIVE HEAD CHEF Battersea Arts Centre has appointed Nigel James as the new Executive Head Chef, having taken its event catering in-house following the multi-million pound restoration of its Grand Hall.

Nigel joins with an impressive resume from some of London’s leading caterers and restaurants, including The

Admirable Crichton, Detox Kitchen and The Packed Saddle. He also has a degree in nutrition and is passionate about creating healthy and delicious menus.

Heading a team of four, Nigel is responsible for menu creation and leading the food operation across the upcoming Phoenix Season of shows,

restaurants are in located in prominent spots around the UK and offer a relaxed dining environment where food is made to order right in front of you, by your own personal chef. Vapiano’s first restaurant on Great Portland Street celebrates its 10th anniversary this year and is still serving upwards of 10,000 guests a week, which is an incredible achievement in what is a really competitive and challenging environment. It’s an exciting time for Vapiano right now and I am really looking forward to building on the group’s achievements to date and to further develop and enhance the brand.” during which Battersea Arts Centre will welcome 40,000 audience members.

Nigel will lead the team each evening during the busy pre-show food service, which runs in the two hour period before each show across 80 covers. He will also lead the in-house events catering business and run the kitchen for the busy Scratch Bar, which is open to the public throughout the week.

On his appointment, Nigel says: “I am pleased to be here at Battersea Arts Centre and I am excited to be a part of such a historic chapter within the organisation. I am looking forward to developing the culinary offering and creating a range fresh, seasonal and standout menus.”

Battersea Arts Centre is a public space where people come together to be creative, see a show, explore the local heritage, play or relax. The organisation’s mission is to inspire people to take creative risks to shape the future. Shows and projects developed at Battersea Arts Centre also travel across the UK and the world.

36 | Restaurant Industry News | November 2018

PEOPLE ON THE MOVE what James and Paul have been doing with Proof Drinks, and I see a lot of similarities between Proof and Hi-Spirits in the early days. It’s my mission to help the guys position Proof as the UK’s leading independent drinks agency.”

PROOF DRINKS APPOINTS JEREMY HILL AS MANAGING DIRECTOR Drinks brand owner and distributor Proof Drinks is gearing up for the next phase of its growth as the company confirms the appointment of industry professional Jeremy Hill as managing director.

Hill is the founder and former chairman

of Hi-Spirits, which was acquired by Sazerac in 2015. He is taking an equity stake in Proof Drinks, joining founders James McDermott and Paul Ferguson on the senior management team.

Founded in 2010, Proof Drinks owns and distributes Cazcabel Tequila and CUT Rum, as well as distributing brands including Swedish craft beer pioneer Pistonhead and coca leaf liqueur Agwa De Bolivia.

Hill said: “I’d always planned to return to the drinks sector once my non-compete agreement expired. I’d been following

McDermott said: “We’re very proud of what Proof Drinks has achieved so far. We’ve seen double digit sales growth each year, have always made a profit, and now employ 20 people.

The opportunity to bring Jeremy’s knowledge and experience into play alongside our own will be invaluable as we continue to grow.”

Ferguson added: “We’ve seen Cazcabel become a 40,000 case a year brand in just four years, while with Pistonhead we were ahead of the curve on the craft beer market’s shift into cans. The drinks sector in hugely competitive, but there are always opportunities. We expect both our portfolio and our team to expand further, and we’re delighted to have Jeremy’s proven entrepreneurial flair focused on the continued success of Proof Drinks.”

November 2018 | Restaurant Industry News | 37

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Assisted Ordering imports sales data to create an accurate bill of materials across your entire menu. APICBASE sorts this data into supplier orders which can be checked, verified and despatched from the system. These orders, are then delivered and “checked in” automatically increasing your inventory. You can even detail production tasks and move inventory between outlets automatically depleting and increasing stock in each area.

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38 | Restaurant Industry News | November 2018

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November 2018 | Restaurant Industry News | 41

COMPANY NEWS

THE YORK ROAST CO. UNDERGOES EXTENSIVE REFURBISHMENT PROGRAMME Famed family-run business, The York Roast Co. – celebrated for their worldwide marvel, the YorkyPud™ Wrap – has announced an extensive refurbishment programme for four of its five shops located in York, Shrewsbury, Salisbury and Chester.

Following the success of the re-fit of its York Stonegate location in early 2018, which has since seen a remarkable sales increase of 100%, The York Roast Co. is giving each shop a fresh new look with updated, modern branding and room to dine on-site.

Working with Yorkshire-based design agency, Mann Creative, each location will be overhauled with a black exterior featuring a hand gilded and painted display. Keeping in line with the homely feel of the brand, rustic interiors will include bespoke, contemporary wallcovering and panelling, with an oak and ochre colour scheme.

The Shrewsbury location reopened at the end of August after just one week of closure and Chester is set to close at the end of September, reopening

in early October. The York Roast Co.’s flagship shop located on Low Petergate in York will close in January 2019 and see the biggest renovation within the group. Salisbury will be the last to take place, in February 2019.

Wayne Chadwick, Managing Director of The York Roast Co. commented: “It’s been a whirlwind year for us at The York Roast Co. since we hit the headlines in September 2017 and the face of our business has changed in that time – we are no longer just a sandwich shop. Following the success of our York Stonegate re-fit, we are rolling out the refurbishment across all sites in a bid to give the brand the refresh it deserves. We’re also working on our growth strategy and in addition to our budding events company, are looking for new locations for 2019 and beyond. With this in mind, we always want to remain the same humble, family business we are renowned for being – we certainly do not aspire to become a national chain. Watch this space for more news on that one, though!”

D&D FINANCIAL RESULTS 2018 Leading UK restaurant group, D&D London announced today its financial results for the year ended 31 March 2018 and a trading update for 2018 to date.

Des Gunewardena, Chairman and CEO of D&D London commented: “In spite of current challenges to the hospitality industry with Brexit looming, I am pleased with where the business is at the moment and can confirm that we remain confident in

SOUS VIDE TOOLS OPENS THE DOORS TO LONDON SHOWROOM Sous Vide Tools’ has opened its very first High Street showroom and development kitchen named “Toolshed @ W2” – near Marble Arch in Central London.

“Opening a High Street store in London is a huge step for the business,” says Managing Director, Alex Shannon. “The original “Toolshed”, at our head office in Lancaster, has been hugely successful and we felt that something similar was required in London in order to offer the same immersive experience to our growing customer base in the capital. We believe that the facility is unique because it is a showroom AND demonstration kitchen, not a retail shop.

“Visitors are free to come in and browse the latest products from our wide range of sous vide equipment and accessories, as well as products from our sister company, Hendi UK, and a number of other non-competing manufacturers. However, the primary function of the facility is to provide a fully working kitchen environment where, with the assistance of our Chef Director Chris Holland and his team, those visitors, be they chefs, home foodies or catering equipment distributors, can use the equipment and gain an in-depth understanding of how it works and how it can help to create new and innovative menu ideas.”

the long term success of D&D.We have had great success with 20 Stories in Manchester which is already one of D&D’s highest grossing restaurants and our recently opened Bluebird in New York has been very well received and is trading strongly. It is also reassuring to see City restaurants such as Coq d’Argent and Madison shrugging off Brexit worries and trading significantly ahead of last year.

Turning to the future we have recently committed to opening a 10,000sf rooftop restaurant at 120 Fenchurch Street in London next Spring, and we will be opening a second New York restaurant in the Hudson Yards

42 | Restaurant Industry News | November 2018

development on the west side of Manhattan in March. While earnings for the year to 31 March 2018 fell, mainly as a result of costs (business rates, salaries, food and wine due to sterling’s depreciation) outpacing underlying revenue growth, but also due to initial losses of ventures launched during the financial year, the current financial year has been a different story. Like for like sales (+4% to date) are running ahead of inflation, and those new openings are now contributing strongly to increased revenues (+17% to date overall) and growth in earnings (running c.+20% ahead of last year).”

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COMPANY NEWS

PAUL AINSWORTH TO RUN VIRGIN MONEY LONDON MARATHON IN AID OF PANCREATIC CANCER UK Michelin-starred chef, Paul Ainsworth will be running the Virgin Money London Marathon in aid of Pancreatic Cancer UK on 28th April 2019. Paul hopes to honour his father’s memory who lost his life to the disease in 2015. He is aiming to raise up to £30,000 for the charity between now and next April.

For Pancreatic Cancer Awareness Month in November, Paul will also be supporting the charity’s campaign which is dedicated to increasing the understanding of the symptoms and support affected by the devastating disease. Pancreatic cancer has the lowest survival of all the 20 common cancers and tragically, less than seven per cent of people with the disease will survive beyond five years. The money raised for Pancreatic Cancer UK will help provide much needed funding for innovative research with the aim to find crucial breakthroughs that will change how we understand, diagnose and treat pancreatic cancer.

Paul comments: “Having seen my father suffer from pancreatic cancer,

PAUL AINSWORTH

I know the devastation it can cause to both the patient and family. He passed on a work ethic that made me determined to make something of my life and in the early days that meant a lot of sacrifice. I wanted to make this year a positive one and mirror his strength; I can’t think of an event more suited. With it being one of the hardest cancers to identify, often it is too late to cure sufferers which is a heart-breaking reality for many. I’m so proud to be supporting Pancreatic Cancer UK and all the invaluable work they do to not only help patients but fund the vital research into improving the diagnoses and survival statistics.”

Too many families like Paul’s have lost loved ones to pancreatic cancer.

Around 10,000 people are diagnosed in the UK every year, but tragically less than seven per cent will survive beyond five years. Incredible progress has been in treatment for other cancers, but there hasn’t been a major breakthrough in pancreatic cancer for over 40 years. That is simply unacceptable. We urgently need to fund more research into new treatments before the deadliest common cancer takes even more lives.

Having Paul support the charity will hopefully inspire more people to take on this dreadful cancer.”

Diana Jupp, CEO of Pancreatic Cancer UK, said: “We’re delighted that Paul is taking on the 2019 Virgin Money London Marathon for Pancreatic Cancer UK and turning the spotlight on to a devastating disease which has been overlooked for decades.

Paul has set up a Virgin Money sponsorship page and will be documenting his London Marathon training journey across his social media platforms from now until April 2019 – https://uk.virginmoneygiving. com/PaulAinsworth4

MONTEZUMA’S FEATURES IN NEW CHANNEL 4 DOCUMENTARY

The three-part Channel 4 prime time series, called When I Grow Up, follows young children from a range of backgrounds as they explore their own career aspirations in a variety of businesses.

The series, which takes the form of a social experiment, offered children from a wide variety of backgrounds and UK locations the chance to get involved in ‘running’ a real business over several days. The aim was to provide the chance for the children to broaden their horizons at an age when the social self is first being formed.

spent time with us developing their own recipes and seeing how we produce and sell our delicious chocolate. It was great to show them how we weave our beliefs and values into the way we run our business - from minimising our impact on the planet to how we treat our suppliers, customers and staff. It’s also important to us to ensure that we do our best to develop the next generation of entrepreneurs so that British business - and chocolate making - continues to go from strength to strength!”

A group of children, all aged between 6 and 8 years old, were welcomed to Montezuma’s Head Office where a custom fitted kitchen was provided to enable them to design, make and taste new chocolate bars and buttons.

The children also had the opportunity

Helen Pattinson, Montezuma’s cofounder comments, “The opportunity to work with the documentary film makers on this project was really exciting particularly as many of us are parents ourselves. We had a fantastic week with the children - and their families - as they

The series was produced by Optomen Television and filming took place in May 2018 at Montezuma’s Head Office in West Sussex and in the company’s Chichester shop. The episode featuring Montezuma’s will be shown later this Autumn.

Montezuma’s, Britain’s greatest little chocolate company, has provided the backdrop for an episode of a new Channel 4 documentary in which a group of children become chocolatiers for a week.

to work in one of Montezuma’s shops serving customers and selling the chocolate they had created.

44 | Restaurant Industry News | November 2018

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COMPANY NEWS

SHMOO SWITCH TO PAPER STRAWS! In a bid to help reduce waste created by singleuse plastics, Shmoo are delighted to announce that they will be parting ways with plastic straws from the end of this year! Having recently placed their first paper straw order with a local company, Shmoo are thrilled to be initiating the Shmoo switch with the help of a new local business.

Karen Green, Marketing Manager at Aimia Foods is thrilled to announce this news: “To be able to do our bit in terms of helping the environment, whilst supporting a local business, is something that the Shmoo team are tremendously proud of!

At Shmoo, we see the straw as an indispensable tool for milkshake drinkers due to the

thick nature of the drink. Because of this, finding the most suitable solution to replace the conventional plastic straw was key: We want our customers to continue enjoying the same drinking experience, yet in a much more environmentally friendly way!”

By offering paper straws, leading UK thickshake concept, Shmoo, now lead with a greener grab-and-go milkshake option, thus expanding upon their pre-existing efforts to minimise environmental impact with 50% of the plastic used in the manufacturing process of Shmoo cups and lids coming from recycled plastic (RPET). As well as this, Shmoo cups and lids are 100% recyclable and can be recycled by all local authorities through plastic waste stream bins.

SHILPA DANDEKAR

SHILPA DANDEKAR LEADS THE WAY FOR FEMALE INDIAN CHEFS THIS AUTUMN As one of London’s leading female Indian chefs, Shilpa Dandekar’s menus have made her restaurant, Fulham’s Pure Indian Cooking, one of the city’s most intriguing venues for sumptuous food and creative culinary design.

From a childhood in Maharashtra and many years in Mumbai, Shilpa has redefined Indian fine dining in London.

Since its launch in 2015, the restaurant has garnered a singular reputation for its original dishes and Hidden Gem atmosphere, with Dandekar at the helm via a string of prominent posts including working as sous chef at the Michelin---starred Quilon, and being Head Chef at London’s first Brasserie Blanc, under Raymond Blanc.

Her visionary take on Indian cuisine is largely inspired by

46 | Restaurant Industry News | November 2018

European dishes, executed with a vibrant Indian styling that has made her ideas some of London’s most inventive and exquisite.

Highlights from Pure Indian Cooking’s new menu, designed to welcome the Autumn, include Pounded coriander & goat’s cheese samosa, Tandoori duck breast with spiced apricot chutney and tamarind sauce, Devon crab claw meat with ginger, green chilli & kokum and Asparagus & pinenut with coconut, tempered with curry leaves and mustard.

Shilpa says ‘My menus are about experience and style; I want to offer something that patrons will enjoy, remember and want more of. I love to experiment and create something that is fresh, distinct and ultimately delicious – our Autumn menu is a reflection of that.’

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ELLIS AND LIAM BARRIE

BARRIE BROS BEHIND THE MARRAM GRASS RAISING £30,000 THROUGH A KICKSTARTER CROWDFUNDING CAMPAIGN Ellis and Liam Barrie, the brothers behind Anglesey’s award-winning restaurant, the Marram Grass, have launched a crowdfunding campaign via Kickstarter. The brothers’ goal is to raise £30,000 which will go towards funding a cookery school at their White Lodge campsite, on which the Marram Grass is based.

At the cookery school, which is being designed by Peninsula Home Improvements, aspiring chefs of all ages will have the opportunity to learn from Ellis, who this year has made it to the final for a second year running of acclaimed BBC programme, Great British Menu.

The Marram Grass was set up in 2011

by Liam (31) and Ellis Barrie (29), when they converted what was previously a chicken-shed-cum-all-daybreakfast-café on their parents’ White Lodge campsite in Newborough, Anglesey. The restaurant has since won numerous awards, as have its

founders, including: The Sunday Times 100 Best Restaurants List (2018), 2 AA rosettes (2017), inclusion in BBC Good Food Guide (2015) and the Caterer’s Acorn awards for both Ellis (2016) and Liam (2017).

Through the Cookery School, Ellis, who earned his first experience of cooking outside the home at a local college Saturday cooking school in Liverpool, hopes to share his passion and knowledge with the next generation of chefs, including local school children. The space will act as a hub, from where Ellis can develop the Marram Grass’s own chefs, teach the basic skills to budding chefs and also offer experiences to Marram Grass guests who want to learn more about cooking and get more hands on with food and drink.

The new building will be rigged up with recording equipment and designed with the optimum social media space in mind. Ellis and Liam

48 | Restaurant Industry News | November 2018

hope to build their YouTube channel and offer cooking tutorials online.

By doing so, they hope to spread the word about Welsh produce on a global scale through the internet.

Commenting on the Kickstarter campaign, Liam said: “Since starting our business 3 years ago, our company, Barrie Bros., which encompasses, the Marram Grass, the White Lodge cottage (coming soon) and our bacon and pork business, The Fat Pic Co., we’ve built a following and fanbase that we’re proud of. We want to use the cookery school to be more interactive and engage with those that have supported us over the years, and who want to learn more about what we do. That’s exactly what crowdfunding is about which is why we’ve turned to Kickstarter. We’re giving those that care about us the chance to get involved in a number of ways, and to continue to watch us grow.”

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