Restaurant Industry News February 2018

R estaurant Industry News

FEBRUARY 2018

Commercial Kitchen 2018 opens visitor registration

www.restaurantindustry.co.uk

DesignLSM introduce new restaurant

Indian Accent The Daisy Green collection secures ÂŁ3.4M loan

Thailand’s Greyhound Cafe is coming to London

Simon Rogan

launches Roganic in Marylebone, London

CONTENTS

FEATURES

FEBRUARY 2018

08

NEWS 06

Simon Rogan launches Roganic in Marylebone, London

18

The Daisy Green collection secures ÂŁ3.4M loan

12

DesignLSM introduce restaurant Indian Accent to London

CONTACTS

Editor Maria Lapthorn - editor@restaurantindustry.co.uk

Editorial Assistant Jamie Rolland - editorial@restaurantindustry.co.uk Product/Design Laura Whitehead - laura@restaurantindustry.co.uk

Thailand’s Greyhound Cafe is coming to London

26

Sales Manager Liam Austin - liam@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

Commercial Kitchen 2018 opens visitor registration

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February 2018 | Restaurant Industry News | 03

“We have a long history of supporting restaurant and hotel owners in the UK and overseas, which means we understand the needs of the industry and are able to provide practical solutions to the majority of legal barriers they may face”

JOE HAJJALI

A LEADING RESTAURANTEUR SHARES HIS EXPERIENCES OF WORKING WITH JOELSON As one of the world’s leading restaurant groups, the team behind global restaurant brand Oliver Maki understand what it takes to deliver high-quality services to discerning internationally-minded clients, which is why they chose to employ Joelson as their UK legal team.

Oliver Maki originally launched in the Middle East, where it now has restaurants in Kuwait and Bahrain catering to a diverse audience.

Specialising in combining contemporary Japanese cuisine with Mediterranean flavours and textures, the team behind the brand has won a number of awards and recognitions, including listings within the Michelin Guide Book, Most Loved Restaurant in Soho (TimeOut), and a shortlisting at the Chocolate Awards in 2016 for its creative and worldrenowned desserts.

Appreciating the need for legal support, Joe Hajjali CEO of Oliver Maki set about finding a law firm in the UK that would meet their requirements.

“We were initially introduced to three potential law firms, two of which were through London & Partners, the Mayor of London’s official promotion team and the other through our existing solicitors,” said Joe. “On paper, they all met the requirements, but having met each of the firms we quickly decided that Joelson were the team for us, as we felt more comfortable with their approach.”

As Oliver Maki’s appointed lawyers in London, Joelson played an influential role in their first UK site in Soho.

Based in Dean Street this intimate venue provides for around 40 covers a night and has gained a reputation for providing some of the Capital’s best and most inventive dishes.

During their work with Oliver Maki, Joelson has assisted with a wide variety of legal matters including licensing issues, planning, lease arrangement and human resources advice.

Sheldon Cordell, Chairman of

04 | Restaurant Industry News | February 2018

Joelson, said: “We have a long history of supporting restaurant and hotel owners in the UK and overseas, which means we understand the needs of the industry and are able to provide practical solutions to the majority of legal barriers they may face. Our work with Oliver Maki is a good example of the close relationships we seek to establish with clients. We love working with the team there and are delighted that we have been able to help them with their ongoing expansion.”

Speaking of his work with the team, Joe added: “The team at Joelson are very responsive and always come back to us quickly. Solicitors tend to be very matter of fact, but the whole team at Joelson is very friendly – they seem more caring.”

Joe and his colleagues said that they had hopes of working with Joelson again in future as they expand their reach in the UK and Europe.

“They are always very helpful and we have had the pleasure of recommending them to a number of other businesses,” said Joe.

LATEST NEWS

FOOD STANDARDS AGENCY INVESTIGATES MEAT FROM SUPPLIER RUSSELL HUME The Food Standards Agency has stopped meat from leaving Russell Hume sites due to “serious noncompliance with food hygiene regulations”.

The meat, game and poultry specialist’s Birmingham site was the subject of an unannounced inspection on 12 January. The FSA has since announced it will launch investigations across all the butcher’s sites in England, Scotland and Wales.

Companies supplied by the company include Jamie Oliver’s restaurants and Hilton Hotels as well as JD Wetherspoon, Greene King and Marston’s pub chains.

The FSA said: “Russell Hume were unable to demonstrate compliance with food hygiene rules at its locations, so we have stopped any product from leaving their sites until the business can provide assurances that they are complying with the relevant legislation, and that they are producing safe food. We have also instructed Russell Hume to undertake a withdrawal of all affected product in the supply chain. There is no indication that people have become ill from eating meat supplied by Russell Hume. However, we are concerned about the poor practices in place at their premises so that is why we have taken proportionate action to ensure no meat can leave their sites at present. We are continuing to assess the situation.”

A spokesperson for Jamie Oliver restaurants said: “All Russell Hume meat was removed from restaurants as soon as we were notified on Monday. This was a day before the FSA asked for meat to be removed.

We also switched suppliers.

“We have very strict higher welfare and food standards and to ensure our suppliers uphold these standards, we have an independent team that audits all our key suppliers, including meat. Following an inspection at the end of last year and the fact we have full traceability on our meat, we are

confident that none of the meat we buy would have been impacted.”

Wetherspoon spokesman Eddie Gershon said: “ We took the decision on Monday to withdraw sirloin steak, rump steak and gammon steak from our menu. We had been made aware of problems at our supplier, Russell Hume, although they were not forthcoming with very much information. However, we felt that things weren’t right and as a result immediately stopped our pubs from serving those three menu items It has since been announced that the FSA has made a full report on the company, however, we were not aware of this at the time of our decision.”

The pub chain said it is looking for an alternative supplier and hopes to be offering its complete menu within seven days.

A spokesperson for Greene King said: “We only take a handful of products from Russell Hume and have contingency plans in place which means we can continue to serve our customers as normal.”

A Marston’s spokesperson said: “As you would expect we have contingency plans in place for situations such as this and a business such as ours has multiple suppliers, however we are liaising closely with the FSA and Russell Hume.”

A spokesperson for Hilton Hotels said: “We can confirm that a small number of Hilton hotels in the UK were supplied by Russell Hume, and following advice from the FSA, the hotels acted immediately to dispose of all products supplied by the company. The safety and security of guests is our primary concern, and we uphold stringent food safety standards in all of our hotels.”

The investigation came to light after The Sun reported that JD Wetherspoon had cancelled steak

nights across its pubs. Russell Hume also supplies hospitality and catering businesses, care homes and schools.

A spokesperson for Russell Hume told the BBC the recall was a “precautionary measure because of mislabelling”.

It added: “We have no reason to believe that the product was unsafe to eat.”

The FSA said the business, which has taken its website offline, is cooperating with its investigation as well as reviewing procedures and retraining staff.

But, the Chartered Institute of Environmental Health has called for the FSA to provide clarification about the circumstances of the investigation.

Head of policy Tony Lewis said: “The public has been kept in the dark about the extent of the problem, and the statements made by the respective parties simply do not add up. It now transpires that Russell Hume has been under investigation for 12 days, and the public will want to know what the FSA has been doing in that timeframe.

Can the FSA now guarantee that no unsafe meat has already entered the food chain from this source? The FSA must put consumers first and properly explain the situation and their actions.

We need to know the full range of products affected and the extent of distribution across the UK.” The institute has called for an independent review of the FSA’s processes and procedures in light of the investigations into both Russell Hume and 2 Sisters.

Head chef and GM sacked over onestar food hygiene rating.

February 2018 | Restaurant Industry News | 05

LATEST NEWS

THE DAISY COLLECTION

THE DAISY GREEN COLLECTION SECURES £3.4M LOAN The Daisy Green Collection has secured a £3.4m loan from OakNorth to enable the business to open six sites by 2020, taking the total to 14.

It currently runs eight individually profitable sites, all located within London Zone 1, the most recent being restaurant barges Daisy and May Green in Paddington Basin.

“In what is a very competitive market, we’re very grateful to our loyal customers who really support and encourage our upbeat and friendly approach.

The all-day restaurant, bar and coffee group is inspired by Australia, the homeland of founders Prue Freeman and her husband Tom Onions.

“We’ve been delighted by the demand for our fresh, high-quality food and artisan coffee offering,” says Onions.

“The finance from OakNorth will enable us to continue expanding and bring our unique concept to more areas of London and beyond.

We are excited by the future.”

YOUNG ENTREPRENEURS AND MANAGERS SOUGHT FOR THE 2018 BRITISH TRAVEL AND HOSPITALITY HALL OF FAME Young hospitality entrepreneurs and managers that have made a mark on the industry are being sought by the British Travel and Hospitality Hall of Fame as it seeks to recognise a new set of stars.

Since their introduction, the awards have recognised some of the most legendary figures in travel and hospitality, including Richard Branson, Raymond Blanc and Jeremy King.

In addition to honouring those with a long track record of achievement, the awards also recognise young talent in travel and hospitality.

The Young Entrepreneur of the Year recognises an individual that is already making a significant mark in business, while the Young Manager of the Year Award will be awarded to an individual who has created a major impact on the performance of the business or department within a business. Entrants of both awards must be under 35 years of age.

Meanwhile, the British Travel and Hospitality Hall of Fame also recognises businesses that can demonstrate the highest levels of ethical operation through the Sustainable Business award.

This award recognises a travel or hospitality business that places sustainable business practices at the core of their company ideology.

Last year Adam Rowledge from Georgian House was crowned Young Manager of the Year, while Young Entrepreneur went to Sam Bruce & Alex Narracott, Founders of Much Better Adventures.

The awards will be presented at a gala dinner which takes place on Monday 30 April 2018 at the Dorchester, London.

06 | Restaurant Industry News | February 2018

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08 | Restaurant Industry News | February 2018

SIMON ROGAN LAUNCHES ROGANIC NEW OPENING

Roganic now occupy permanent site in Blandford Street, Marylebone, London Chef and Restaurateurs Simon and Penny Rogan have launched a permanent site of cult pop-up Roganic on Blandford Street in Marylebone, London. The restaurant previously received highacclaim and will now bring elements of L’Enclume, Simon’s two Michelin star restaurant in the Lake District, to London. Roganic is now running alongside Aulis London, his development kitchen and eight seat chef’s table which opened in Soho on 14th October.

Roganic is characterised by a forward-thinking and imaginative menu, using only the freshest and most exceptional array of produce from the best suppliers around the country, including Simon’s ‘Our Farm’ in The Lake District. A unique offering in the capital, Roganic promises to be a renaissance of the original pop-up and will deliver an informed dining experience, serving innovative dishes that draw upon Simon’s trademark visionary and pioneering cooking.

The team comprises members of the original Roganic line up, amongst other past and present Rogan employees. This includes Oliver Marlow as Head Chef, and James Foster who will be managing the restaurant as GM.

February 2018 | Restaurant Industry News | 09

“We really enjoyed being there first time around and it feels so right to be back. I have always admired the site and feel that it’s the perfect location for us.”

Simon says “We really enjoyed being there first time around and it feels so right to be back. I have always admired the site and feel that it’s the perfect location for us. In Oli I have one of the most talented guys who came up through my kitchens and likewise James is an excellent appointment.

I’m very excited for what the future holds with them and Harry Guy heading up London operations. We had so much fun last time Roganic was in London and I’m confident that the second time around will be no different.”

Simon and Penny Rogan acquired the site, previously L’Autre Pied Restaurant, on Blandford Street for Roganic, which joins Simon’s existing sites - two Michelin-starred L’Enclume, neighbourhood restaurant Rogan & Co, development kitchen Aulis at L’Enclume and the newly launched Aulis London which is serving as a development kitchen for Roganic.

10 | Restaurant Industry News | February 2018

SALT BAKED CELERIAC, ENOKI, WHEY

THE GREYHOUND

“Just like in Bangkok, we mix traditional and international, street and couture, all fused together in a beautiful, chaotic way”.

THAILAND’S SWANKY FASHION-ORIENTED GREYHOUND CAFE IS COMING TO LONDON Its popular Bangkok counterpart is famed for its hip yet laid back style, and modern take on Thai food which includes red velvet waffles, Hainanese chicken and rice, and their popular “complicated noodle”.

Veggies will be well catered for with a large vegetarian menu menu, while on the drinks front there’ll be Thai craft beers from Phuket’s Full

Moon Brew Works, spirits (and a healthy cocktail list to match) plus coffee beans imported from the city of Chiang Rai. The Greyhound, which has a whopping 17 bases not only in Thailand but also across Singapore, Hong Kong and China and beyond, originally opened as a men’s fashion store, and only later decided to start doing food. As a result, we’re being

promised immaculately dressed waiters and a polished interior always a plus.

“Although we are Thai at heart, the restaurant will be anything but a traditional Thai restaurant”, said owner Bhanu Inkawat. “ Just like in Bangkok, we mix traditional and international, street and couture, all fused together in a beautiful, chaotic way”.

THE IVY COLLECTION TO OPEN NORWICH BRASSERIE IN 2018 The Ivy Collection has revealed plans to open a brasserie in Norwich as it continues to expand.

As with its sister restaurants, the restaurant will offer breakfast, elevenses, weekend brunch, lunch, afternoon tea, light snacks, cocktails and dinner.

In a statement the Ivy Collection said: “As of January 2018, The Ivy Collection has been granted planning permission for a space on 30 London Street, Norwich, NR2 1LD, to open a brasserie in summer 2018. The restaurant will feature an all-day dining menu and will be open seven days a week.

“The Ivy Collection is a group of restaurants, brasseries and cafés, established in London and now growing regionally across the UK, offering accessible, all-day dining for locals and visitors alike. Each location

12 | Restaurant Industry News | February 2018

is carefully handpicked to value, reflect and add to the local area.”

The Ivy Collection includes The Ivy Grills and Brasseries as well as branches of The Ivy Cafe. It originated with the Ivy in West Street, London, which opened more than 100 years ago and is operated separately.

Norwich is one of a number of openings the brand has planned as the collection expands to cities including Brighton, Leeds and Birmingham.

UPCOMING OPENINGS

MARKET HALLS

MARKET HALLS TO LAUNCH IN 2018 Market Halls will launch in the UK in 2018 with three central London locations confirmed, including the largest food hall in the country.

Set to make its mark on the UK dining scene and develop the food hall concept already driven by the likes of London Union, Time Out Group and Mercato Metropolitano, Market Halls will turn empty public spaces into destinations to eat, drink and socialise.

The three sites confirmed to open in 2018 are Fulham in the spring, which will boast 10 kitchens, one bar and seating for 180 in the old entrance hall of the Edwardian Underground station in Fulham Broadway; Victoria in the summer, which will transform Terminus Place into a three-storey hall complete with 14 kitchens, three bars and seating for 300; and West End in the autumn, which will take over the former BHS building off Oxford Street with a mix of local producers, retailers, restaurants,

“FOOD IS THE NEW ROCK AND

street food vendors, four bars, event spaces and a demo kitchen.

ROLL AND WE’RE PROVIDING THE PERFECT STAGE”

Market Hall West End will be the largest food hall in the UK and its opening will coincide with the pedestrianisation of Oxford Circus.

Market Halls will be led by CEO Andy Lewis-Pratt, a former property investor and philanthropist. He is joined by Simon Anderson of Pitt Cue Co as director of restaurants and operations.

They have visited similar concepts in New York, Amsterdam, Barcelona, Madrid and Lisbon for inspiration and education for Market Halls.

“Food halls are nothing new of course, but we want to create permanent dining hubs that work for the community, something we haven’t seen yet in the UK,” says Lewis-Pratt. “The majority of

buildings we are working with were originally designed as bustling cultural or commercial hubs, but for whatever reason have been lying empty. We wanted to bring these sites back to life and make them useful spaces for the community, places that cater for locals, workers, families and visitors alike.”

“We want the traders to retain the sense of individuality and autonomy that they’ve achieved from owning their stand-alone food business, so are encouraging them to be innovative and allow their identities to shine through,” adds Anderson.

“Food is the new rock and roll and we’re providing the perfect stage.”

A further three London locations and regional launches are due to be announced throughout 2018.

February 2018 | Restaurant Industry News | 13

(L-R) BEN TISH, STUART PROCTER, GENERAL MANAGER OF THE STAFFORD, AND JOZEF ROGULSKI

BEN TISH JOINS STAFFORD LONDON AS CULINARY DIRECTOR The Stafford London has announced the appointment of Ben Tish as Culinary Director, overseeing the entire food offering, including The Game Bird restaurant, the celebrated American Bar, Wine Cellars, private dining, suites and in-room dining.

Ben joins from his previous role as Chef Director of Salt Yard Group, launching the renowned Soho sites of Dehesa, Ember Yard and Opera Tavern. In his new role at The Stafford London, Ben will evolve the menus throughout the hotel, in keeping with the modern British comfort cooking for which The Game Bird has become renowned.

In addition, the move will see Ben and The Stafford London launch new restaurant projects in the near future that will focus on Ben’s signature style and love of European cuisine.

Speaking of his new position, Ben commented, “I am delighted to be joining the team at The Stafford.

They have had such a great year in 2017 with the launch of The Game Bird, and I am excited to oversee the food offering in the restaurant and throughout the hotel moving forwards, as well as working with the team on new restaurant projects in the future.

Speaking of the appointment, General Manager of The Stafford,

Stuart Procter, states, “We are thrilled to be welcoming Ben to the hotel. He is an incredible chef, and together we look forward to evolving the offering at The Game Bird and across the hotel, along with launching exciting projects in line with Ben’s fantastic food philosophy.”

James Durrant has stepped down from his position as Executive Chef, and Head Chef Jozef Rogulski has been promoted as his replacement.

Jozef has worked as Head Chef of The Game Bird restaurant, with previous roles at Cliveden Country House Hotel, The Hand and Flowers and The Waterside Inn.

AMANDINE CHAIGNOT LEAVES ROSEWOOD LONDON Executive chef of the Rosewood London Amandine Chaignot has left her role at the hotel.

It has been confirmed the French chef left her position at the five-red-AAstar, 306-bedroom hotel after three years in the role.

A replacement has not yet been confirmed nor has Chaignot’s next position, although it is understood she is currently focusing on her work with charity World Vision International.

Chaignot oversaw the kitchens and menus throughout the hotel, with particular emphasis on the Mirror Room.

She studied a postgraduate degree in pharmaceutical studies before pursuing a career as a chef, and trained at the professional culinary school École Grégoire-Ferrandi in France before working at the Hôtel Plaza Athénée with Alain Ducasse and Jean-François Piège, Le Bristol with Éric Fréchon, Le Meurice with Yannick

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Alléno and Philippe Mille, and second to Christopher Hache at Hôtel de Crillon.

She joined Rosewood London in 2015 from her position as executive chef at the Hôtel Raphael in Paris.

CHEF NEWS

WILL YOU FOLLOW IN THE FOOTSTEPS OF TODAY’S GREATEST YOUNG CULINARY TALENT?

ADAM SIMMONDS APPOINTED EXEC CHEF OF ALPHA CLUB Adam Simmonds has been appointed executive chef of a new private members’ club opening in Milton Keynes in May. Until recently the chef was cooking at Test Kitchen, a pop-up restaurant in London’s Soho where he was experimenting with dishes and invited guests to offer feedback, ahead of opening his own restaurant, Simmonds, later this year.

He will take on a primarily managerial role, with responsibility for the operation processes and menu design. He will not be the day-to-day chef in the restaurant but will direct operations a few days per month, and confirmed he still plans to open his own restaurant this year.

The Alpha Club, which will be in the CBXII building, will be overseen by Restaurant Association president Robert Walton, who will act as director of hospitality.

Walton trained as a chef and has spent his career establishing fine dining experiences, most recently the Nth Degree private dining clubs.

Simmonds won Chef of the Year (fewer than 250 covers) at the Hotel Cateys in 2011 and a Michelin star while he was executive chef at Danesfield House hotel.

Angus Dudgeon, director of Alpha Club, said: “To get not one but two senior figures from the industry is a major coup for us, we are delighted to be working with Adam and Bob.

The Craft Guild of Chefs has revealed that they are beginning their hunt to find some of the most talented young chefs in the UK as they open entries for the Graduate Awards. Executive chef at The Royal Garden Hotel, Steve Munkley founded these culinary awards in 2002 and during this time, 63 chefs have joined the Graduate Awards Hall of Fame.

The organisers are looking for chefs who have completed their basic chef qualifications and are wanting to develop their skills further now they are in the workplace. There is a choice of two examinations for chefs aged 23 and under to enter – a Kitchen and a Pastry Award. Successful chefs will undertake a series of practical culinary challenges, whilst also completing a formal paper examination. Candidates must impress some of the most well-respected chefs in the industry to achieve the 85% pass mark, including Chair of Examiners, Russell Bateman and the new Pastry Chief Examiner, Will Torrent.

This year the Graduate Awards finalists will be invited to an impressive two days of mentoring in Somerset where they will be transported from London and given a memorable culinary experience and the opportunity to develop their skills in preparation for the final exam.

To enter the Graduate Awards, chefs simply need to complete the short online form http://bit.ly/ CGCGradAwards18 and provide reference details for their current employer before Sunday, 1st April 2018. The Craft Guild of Chefs is encouraging industry leaders to play their part by becoming mentors and recommending young talent from their kitchens put themselves forward. Strong guidance plays a key role in the success of candidates, which is why the Guild has an award for one mentor who has made a real impact.

“Our new venue will not only provide a luxury space for all professionals and entrepreneurs in the city, but with Adam’s menu we will offer the best dining experience complemented by an exquisite wine list.”

Simmonds said: “This is like coming home for me, I know the area well and believe Milton Keynes needs a venue of this calibre.”

Walton said: “What the Alpha Club is aiming to be in Milton Keynes is exactly what I’ve been doing my entire career, bringing together fine dining experiences, whilst making new friends and business connections.”

February 2018 | Restaurant Industry News | 15

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INDIAN ACCENT NEW OPENING

DesignLSM introduce world renowned restaurant Indian Accent to London

Set on Albermarle Street in the heart of Mayfair, Indian Accent arrives in London following two highly acclaimed restaurants in New Deli and New York, both having sat in the World’s 50 Best List.

Headed up by Chef Manish Mehrotra, regarded as one of the most exciting modern Indian chefs globally, and owned by leading restaurant group Old World Hospitality DesignLSM were briefed to create a luxurious, refined dini experience as a backdrop for the innovative Indian cuisine referencing the colour and materials of traditional Indian architecture.

d n

y. ing e,

Housed in a Grade II listed building, the two floor restaurant was completely stripped and re-fitted by DesignLSM. The heritage of the building was influenced the restrained exterior design. The traditional timber shopfront uses a minimal colour palette with a dark grey backdrop, projected signage and illuminated menu boxes.

THE GUEST JOURNEY On entering Indian Accent, guests are greeted in a warm and atmospheric lobby, which provides a glimpse into the main restaurant area through opulently decorated glass

doors. The space is adorned with natural stone flooring, dark grey polished plaster walls and walnut joinery framed with a thin brass edging. The dominant feature is the traditional liquor display cabinet showcasing a vast array of the world’s finest whiskeys.

In contrast, the main restaurant area conveys an elegantly restrained palette of materials and colours - featuring decorative jali screens, luxurious green velvet seating and authentic textured plaster walls; all of which perfectly harmonize to create a refined ambience.

February 2018 | Restaurant Industry News | 19

A stunning spiral staircase with brass fretwork referencing traditional Indian architecture leads guest downstairs to the lower ground floor which is designed to be an intimate and inviting space ideal for private functions and diners.

Indian Accent opened in late-December and is already

20 | Restaurant Industry News | February 2018

listed as one of London’s best new restaurants. Manish’s highly crafted skills in fusing classic Indian dishes with global influences sees unique dishes being offered alongside a selection of fine wines, whisky and cocktails for their patrons delight revealing the delicate blend of Indian spicing and global cuisine.

LATEST OPENINGS

MICHEL ROTH

SSP OPENS RESTAURANT WITH MICHEL ROTH IN GARE DE METZ STATION SSP France, a subsidiary of SSP Group PLC, a leading operator of food and beverage outlets in travel locations worldwide, has opened a new restaurant called ‘Terroirs de Lorraine’ in Gare de Metz station with renowned chef Michel Roth. The restaurant was created in partnership with SSP France and SNCF Stations & Connections.

The restaurant has over 130 covers, with additional seating on a terrace which can be used in the summer. The décor, which features warm saffron golds and sumptuous cobalt blues, combines period features of the historic building with contemporary flair. The Gare de Metz, which has

been a classified historic building since 1975, was granted the title of the most beautiful station in France in 2017.

Born in Sarreguemines in 1959, Michel Roth began cooking at the age of 15 and has worked in some of the most iconic restaurants and hotels across France. In 1991, he was named Meilleur Ouvrier de France as well as winner of the Bocuse d’Or, and to this day is the only chef in the world to have received both of these prestigious accolades. The reputation of national star Michel Roth, will contribute to the renewal and restoration proposed in this unique station.

With the opening of the Terroirs de Lorraine restaurant, I hope the Gare de Metz will be established as destination in its own right, as well as a gateway to the city.”

BONE DADDIES NOVA

KUDU

London ramen brand Bone Daddies has opened a sixth site, at London Victoria’s Nova development.

Kudu, a modern European restaurant with South African influences from couple Amy Corbin (daughter of Wolseley restaurateur Chris Corbin) and Patrick Williams (formerly Paradise Garage sous chef), has opened in London’s Peckham.

The restaurant is named after a type of antelope and the kudu bread the menu starts with. South African-born Williams has drawn inspiration from his roots to produce modern takes on traditional dishes

Michel Roth said: “Terroirs de Lorraine is born of my passion for the region, and my roots are in Lorraine where my culinary career began at my family restaurant. The Gare de Metz is, for me, a symbol of homecoming, and I look forward to welcoming customers to enjoy authentic cuisine in a place that for me is full of history and memories. With my team, we have developed a simple and refined menu that fuses regional dishes emblematic of Lorraine and French gastronomy.

New menu additions include soft shell crab maki rolls and katsu curries. The new restaurant is split into two levels, and the design highlights the group’s Japanese street-scene tone. cooked over fire, potjie (cooked in a small cast-iron pot) and braai (barbecued or roasted).

The seasonal menu utilises produce from the team’s allotment and kitchen herb garden. Key interior design features include reclaimed materials,

22 | Restaurant Industry News | February 2018

earthy colours, accents of greenery and reclaimed African mahogany parquet flooring. The Orangerie, with tall tables, raspberry-velvet stools and handmade Turkish floor tiles, is at the back of the restaurant, leading onto the kitchen garden. The kitchen counter, with six seats, is kept for walk-ins.

LATEST NEWS

GROWTH IN ‘GAGGING CLAUSES’ TO KEEP SECRETS OF THE RICH AND FAMOUS EMPLOYERS in the hospitality sector are increasingly turning to ‘gagging clauses’ to ensure staff protect the secrets of the rich and famous.

Legal experts say exclusive hotels, spas, bars and restaurants are increasingly adding additional clauses or ‘side agreements’ for staff that go above and beyond those found in any standard employment contract.

Non-disclosure agreements (NDAs) or confidentiality (‘gagging’) clauses are often found in executive-level employment contracts and commercial contracts to protect legitimate business interests.

They are now increasingly being used as standard business practice to protect, primarily, the privacy of customers and clients, to ensure they continue to use the business in question.

Andrea London, head of employment at leading law firm Fletcher Day, said: “Businesses which service the needs and wants of the rich and famous, are often required by those clients to ensure any staff with whom they have contact have signed specific confidentiality or nondisclosure agreements (NDAs).

“Employers in the hospitality sector are becoming increasingly aware of the need to protect the privacy of their wealthy or celebrity clientele; not least from staff members who could be tempted to seize financial advantage of their position and the lucrative market in selling gossip, information or covertly obtained images.

“It is almost standard practice now, for example, for employer businesses such as luxury hotels, transport or spas to insist on additional levels of protection, above and beyond the ‘usual’ confidentiality clause found in a standard employment contract, to assure their wealthy clients of a better chance of privacy.

“As a result, we are seeing more NDAs and confidentiality agreements being used, not least to highlight the extent and importance of such obligations, more and more often. There has apparently been a significant increase in demand for NDAs and predictions of yet further growth in their use.”

NDAs are in the spotlight following an investigation by the Financial Times which revealed allegations of sexual harassment by hostesses at an annual charity black-tie dinner popular with the rich and famous at the Dorchester Hotel.

A detailed account of the Presidents Club Dinner by an undercover FT reporter alleged groping, harassment and lewd behaviour by guests.

THE RESTAURANT GROUP SALES DOWN 3% The Restaurant Group saw like-for-like sales decrease 3% and total sales drop 1.8% in the 52 weeks ending 31 December 2017, according to its latest financial results.

The group expresses that it has made ‘good progress’ in the four key elements of its strategy, which include re-establishing the competitiveness of its leisure brands, serving customers better and more efficiently, growing the pubs and concessions businesses, and building a leaner, faster and more focused organisation.

New chief financial officer Kirk Davis will join the company on 5 February.

“In 2017, we made solid progress against our strategic initiatives, resulting in improved volume momentum in our leisure business, a lower cost base and a more focused growth plan,” says The Restaurant Group CEO Andy McCue. “While the market has softened, we continue to benefit from strong cash generation and a healthy balance sheet.”

Female staff working at the event were allegedly told to wear sexy shoes and black underwear, and sign a NDA before starting their shift. The Charity Commission has since opened an urgent probe.

“Non-disclosure agreements would not necessarily prevent a harassment claim being made and we would expect the courts to take a dim view of employers attempting to use these to cover up serious allegations such as these,” added Andrea London.

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ANDREA LONDON

COMMERCIAL KITCHEN 2018

COMMERCIAL KITCHEN 2018: VISITOR REGISTRATION OPENS The countdown to the muchanticipated Commercial Kitchen 2018 has officially begun, with the opening of online visitor registration.

Now in its third year at the NEC Birmingham, the show is already well-renowned for attracting top-level buyers from many of the country’s biggest foodservice operators, consultants, contract caterers, equipment distributors, and design and project houses.

Over 2,000 attendees are expected to pack the aisles again on 5-6 June, including representatives from Costa Coffee, Gala Leisure, GBK, Greene King, ISS, Marston’s, Nando’s, Pret A Manger, Punch Taverns, Sainsbury’s, Sodexo, Subway, TGI Friday’s, Whitbread, Center Parcs, Tesco, and many more.

“It’s great to have a show dedicated for the commercial kitchen, it’s the most relevant UK show in my calendar,” says Adele Hing, kitchen & equipment development manager – food operations at Nando’s.

Over 100 exhibiting companies will be there to meet them – showcasing the complete range of innovative

equipment, devices, tech and services required to run, refurbish or build a commercial kitchen. Liebherr UK, Commercial Catering Spares, Brunner-Anliker AG, Caterquip, Grease Guardian, Ansul, Kingspan, Trak Hupfer, General Catering Solutions, Grant Instruments, and Colwick are the latest big names to confirm.

has to make, and Commercial Kitchen is the most comprehensive trade show of its kind, in this country,” explains Commercial Kitchen’s event manager Katie Tyler. “This year’s visitors will enjoy opportunities to experience first-hand, ground breaking new products and services from leading industry innovators.

They join previously announced exhibitors, including: Adande Refrigeration, Aqua Cure, Cuisinequip, DC Warewashing and Icemaking Systems, Dega Floor, ETI, Fire and Ice, Meiko UK, Panasonic, Regale Microwave Ovens, Retigo, Roller Grill, Scan Box (UK & Ireland), Sterling Foodservice Design, Target Catering Equipment, True Refrigeration, Univent Systems, Unox UK, Viessmann Refrigeration Systems, and Welbilt.

“Being able to compare what’s on offer in the market from the best brands in one visit, and get advice and inspiration to ensure you make the best decisions for your business, whatever your size or need, is what makes Commercial Kitchen such an invaluable experience to its visitors.

It’s also what makes it such a unique proposition for its exhibitors,” she says.

The show is supported by CEDA, which will continue in its pivotal role of lead partner, with The Foodservice Consultants Society International (FCSI) returning as association partner.

“Commercial Kitchen is the ideal show to visit, whether it’s to sense check your kitchen equipment against other brands or to find new suppliers of equipment to suit your kitchen needs. It’s a must attend,” says Chris Knights, group executive chef at Young’s & Geronimo Pubs.

“The kitchen is one of the most important investments any operator

Commercial Kitchen returns to the NEC Birmingham on 5-6 June

26 | Restaurant Industry News | February 2018

EXHIBITION NEWS

CASUAL DINING SHOW EXPANDS ITS DRINKS MENU Pub, bar and restaurant buyers looking to refresh their drinks menus are set to enjoy a tastings extravaganza at next month’s Casual Dining show, which returns to the Business Design Centre, in London, on 21-22 February.

Thanks to a 41% increase in exhibitors offering alcoholic beverages for 2018, visitors will be able to see and sample the show’s biggest choice of beer, ciders, wines, spirits and mixers yet.

Some of the world’s best-selling beer and cider brands are now confirmed, including Heineken UK – Blade, KBE Drinks (Kingfisher Beer Europe), Duvel Moortgat UK, Budweiser Budvar UK, Carlsberg UK, World Beers, and Molson Coors (whose portfolio includes Carling, Coors Light, Staropramen, Cobra, Grolsch, Doom Bar, Worthington’s, Caffrey’s, Singha, Rekorderlig and Aspall).

Amathus Drinks, Ethnic Brand Marketing, independent spirits agency Mangrove Global, Crooked Beverages (natural alcoholic sodas), Marussia Beverages – importers and distributors of premium brandy, whisky, vodka, gin, liqueur, sherry, tequila, mezcal, wine and sake, Longflint Drinks and Wobblegate Cider Co are also set to exhibit.

“Drinks menus often dictate where many consumers choose to eat, so we’re thrilled to be able to offer such a vast and diverse range of alcohol, and, of course, non-alcoholic beverages, to this year’s visitors,” says Casual Dining’s event manager Eva Ellis. “Our exhibitors will be promoting the best choice of quality, innovation and differentiation within the market – everything casual dining restaurant and pub operators need to stay ahead of their competitors.”

Over 200 exhibitors The show’s exhibitor list features over 200 leading industry suppliers offering everything from new food and drink products, catering equipment and tech, workwear, tableware, payment solutions and business services.

2018. Show features include a free two-day seminar programme, the Innovation Challenge Awards, and CEDA Awards Gallery.

Among them are AAK Foodservice, Adande Refrigeration, Beacon Foods, Blanco Nino, Capreolus Fine Foods, Comtrex Systems, Dr. Oetker Professional (UK) and Eden Furniture.

“Casual Dining is a fantastic event for anyone in our industry. It’s great to be able to meet so many suppliers in one place,” says Max Wright, head of food & drink procurement at Casual Dining Group Casual Dining returns to the Business Design Centre in London on 21-22 February 2018.

Entry to the show’s Keynote Theatre (sponsored by Yumpingo) is free with advance visitor registration.

February 2018 | Restaurant Industry News | 27

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