Restaurant Industry News - January 2019

R estaurant Industry News

JANUARY 2019

www.restaurantindustry.co.uk

KING’S SOCIAL HOUSE

By Jason Atherton

Street Feast partners with Pastaio in Canary Wharf’s Giant Robot

FOODSERVICE MANAGERS ARE LOOKING ON THE BRIGHT SIDE OF

BREXIT

Enjoy a Taste of Tomorrow at IFE 2019: Home of Food & Drink Inspiration

LONDON’S NEWEST STREET FOOD MARKET

‘THE UPPER PLACE’

TO OPEN IN HOLLOWAY

THE NORTH ATL ANTIC CHAMPION

GREENLAND HALIBUT

Royal Greenland

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Scan code for some delicious recipe inspirations about our fantastic Greenland Halibut www.royalgreenland.co.uk/foodservice/

CONTENTS

FEATURES

JANUARY 2019

12

NEWS 06

Introducing King’s Social House by Jason Atherton

48

Street Feast partners with Pastaio at Giant Robot

36 Liam O’Donnell - Get ahead of the trend in 2019

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

Packing a punch at Nanu Soda

45

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

Packing a punch at Nanu Soda 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.

January 2019 | Restaurant Industry News | 03

LATEST OPENINGS

CHESTERFIELD PUB LAUNCHED

BY LOCAL DUO SET FOR EXPANSION A POPULAR Chesterfield pub has launched a significant expansion to its offering with the opening of six highend bed and breakfast rooms, thanks to funding from Enterprise Loans East Midlands.

Long-time friends Andrew Watterson and Neil Turner, both born and raised in Chesterfield, developed the idea for The Crafty Dog after more than two decades of experience in the licence trade and identifying a gap in the market for a craft beer-led venue in the North Derbyshire area.

Boasting one of the largest collections of craft beer outside of London with more than 30 brews available, the pub in Chatsworth Road compliments its wet-led offering with classic bar snacks, including burgers and sharing platters, and newly-refurbished B&B rooms.

ELEM provided £50,000 in funding

HARD ROCK INTERNATIONAL ANNOUNCES FLAGSHIP LONDON CAFE IN THE ICONIC PICCADILLY CIRCUS Hard Rock International today announced plans to open a new flagship cafe in London’s Piccadilly Circus. The brand’s newest cafe marks the first Hard Rock location to showcase Hard Rock’s modern vision, which will include a new design style, the world’s largest Rock Shop, contemporary memorabilia, and a new menu. The iconic location was strategically selected for its position in the heart of Piccadilly Circus, the capital’s entertainment hub.

The more than 1,800-square-metre, multi-level state-of-the-art cafe will feature Hard Rock’s one-of-a-kind blend of music, entertainment, iconic merchandise and authentic American food and drink. The London building

will showcase an open kitchen concept and Hard Rock’s new design style, which draws on inspiration from the city, including Victorian glazed tiling and the fabrics and colours of the London Underground. A stage for live music performances will be in the main dining room. While the new cafe will feature memorabilia from classic UK artists such as Freddie Mercury, David Bowie and George Michael, the Piccadilly Circus location will focus on memorabilia from contemporary artists such as Charli XCX, Ellie Goulding, Ed Sheeran and Amy Winehouse.

Hard Rock Cafe Piccadilly Circus will complement the classic Hyde Park location, the first Hard Rock Cafe in the

04 | Restaurant Industry News | January 2019

from its Start Up Loans fund, which enabled Neil and Andy to renovate and refurbish the former Red Lion pub, including the six B&B rooms upstairs – designed to be adaptable for both double, twin and family use – as well as a further two bedrooms earmarked for completion in early 2019.

world. This location has been a pivotal part of London’s music and food history since 1971, when two Americans, Isaac Tigrett and Peter Morton, established the casual burger restaurant for them and their music-loving friends. Many of these friends went on to become icons the music industry and have since donated their pieces to Hard Rock’s more than 81,000-piece collection.

The cafe includes classic memorabilia from iconic artists such as Eric Clapton’s Red Fender Lead II Guitar, Hard Rock’s very first piece of rock memorabilia, and Jimi Hendrix’s Flying V guitar. Hard Rock Cafe London’s most famous musical performances included Deep Purple and Aerosmith. The first-of-its-kind restaurant, steeped in music history, will remain on Old Park Lane and keep its historic décor elements in homage to Hard Rock’s roots.

LATEST OPENINGS

SIR JOHN BALCOMBE REOPENS IN MARYLEBONE Following a substantial refurbishment, the much-loved Marylebone pub Sir John Balcombe has been revamped to open up the space in the pub and create a cosy downstairs bar, the change really has to be seen to be believed. It is now open and ready to welcome guests once again and with new refreshing drinks, tasty food and a lively atmosphere, it returns better than ever before!

Open seven days a week, from breakfast to last orders, with a quirky exposed brick finish and relaxed vibe, the pub has character and flair, the perfect escape for the good folk of Marylebone and beyond to enjoy lunches, dinners, meetings, parties or weekend boozy brunches.

RAISE A GLASS The pub’s drinks list is stocked with refreshing beers such as Moretti, Lagunitas IPA, Meantimes’ Helles Lager and Anytime IPA. Beer lovers can also choose from Doom Bar and Truman’s Swift, with rotations of special craft lagers and ales. Coupled with a list of wines from across the globe and a range of spirits, alongside winter drinks

including mulled wine, Kraken Perfect Storm and Sipsmith Hot Gin and Tonic, you’ll be stuck for choice!

FOOD FOR THOUGHT The revamped kitchen offers a modern pub menu to satisfy all cravings at great value. Kicking things off, the pub will now be serving brunch Monday to Friday from 10am until 12pm and weekends Saturday 11am-4pm and Sunday 12-4pm, with a full English, brioche butties, eggs benedict and smashed avocado on sourdough toast.

Come lunch or dinner, guests can enjoy a selection of tempting bar bites such as sticky chicken wings or glazed pig cheeks and crispy whitebait followed by larger lunch plates such as smoked pork sausage and mash, Wiltshire cured ham & eggs or choose from the selection of delicious sandwiches.

For dinner, hungry revellers can tuck in to mains such as half a beer-brined chicken with sweet potato fries, a classic 6oz beef burger in brioche or beer battered, sustainably caught, cod and chips. If that doesn’t hit the spot then choose from BBQ cross-hatch fries sharers, hot dogs, crisp salads and hard sundaes to finish.

LONDON’S NEWEST STREET FOOD MARKET ‘THE UPPER PLACE’ TO OPEN IN HOLLOWAY The Upper Place, a brand-new street food market, is set to open early 2019 on the first floor of Nags Head Market in Holloway. The Upper Place will offer guests a tour around the globe through a selection of London’s most prolific street food brands with a focus on authentic and innovative concepts. The Upper Place will ensure all vendors are offering dishes to suit all dietary requirements including a variety of vegan and vegetarian options.

Street food in London has become increasingly popular year on year with some of the capital’s top restaurants beginning their journey as a street food stall or pop up. Street food is known to be at the forefront of innovation and creativity with their ability to adapt quicker and more effectively. The Upper Place will react

to this by providing only top-quality food with freshness and originality at the heart of all vendors. Holloway is fast becoming one of the most exciting areas for food and drink in London with the arrival of numerous critically acclaimed restaurants alongside established restaurant groups. With big brands opening in the vicinity, Holloway is becoming a destination for dining, showcasing the demand for more food halls and eateries in the area, and The Upper Place will capitalise on this. The Upper Place will target multiple audiences including tourists, students, Londoners as well as local businesses and residents.

The Upper Place will pioneer the growth of the Holloway Road food scene, offering an informal and sociable environment with sharing tables to encourage group dining. It

INTERIORS A perfect blend of traditional and modern, Sir John Balcombe has introduced a rustic brick interior, surrounded by vintage art work, hanging pendant lights, banquet seating and comfy chairs.

The ground floor is home to a central wood-panelled bar offering pub goers a more casual drinks and dining area, whilst downstairs has a smaller speakeasy bar vibe, with leather clad seating and a sprawling tree decorated with lights that can be booked for private functions, meetings or impending Christmas frivolities.

OFFERS AT THE READY Get the week off to a good start on Mondays with £2.95 ales from a seasonal changing cask until it runs dry and two hot dogs for £12, Tuesday is quiz night with a burger and beer for £10, Wings Wednesday features 24 wings for £15. Finish the week off on a Friday with a bottle of Prosecco for just £14.95 from 4pm-7pm and on every weeknight guests can sip on two winter long drinks for just £10 from 4-7pm.

will serve delicious food in an exciting space, becoming a perfect place to pop in for a bite to eat or spend all night with friends. There are numerous further developments in mind for the future of The Upper Place to include a roof terrace garden and vintage games room.

The Upper Place Co-Founder and Managing Director Simone Moroni, also manages successful pub group The Italian Job based in Chiswick, Notting Hill and within Mercato Metropolitano. The Italian Job will open two sites within The Upper Place, one on each floor of the market.

The founders of The Upper Place are partnering with the owners of the Nags Head Market, which will be their first joint venture with big plans to expand the brand throughout London and the UK. The market will be approximately 7,000 square foot and have a total of 17 units within the space across the first floor and an additional 5 units on the ground floor court; vendors can choose between a half or full-size unit.

January 2019 | Restaurant Industry News | 05

LATEST OPENINGS

STREET FEAST LAUNCH NEW CULINARY PARTNERSHIP WITH PASTAIO IN CANARY WHARF’S GIANT ROBOT Street Feast is excited to announce a new partnership with Stevie Parle’s popular pasta restaurant, Pastaio.

A new outpost of Pastaio has launched at Giant Robot, Street Feast’s eating and drinking rooftopia in Canary Wharf, delivering the same much-loved menu of fresh homemade pasta as the original Soho site, as well as a few new and exclusive antipasti dishes. Expect plates of Cacio e Pepe, slow cooked Sausage Rigatoni, a rich Tomato Rigatoni and Pastaio’s best-seller – Mushroom Tagliatelle with meaty wild mushrooms, garlic, Parmesan and olive oil. They will be offering a number of supersize platters for large groups and aim to take table reservations in the not too distant future.

Also crossing over to Giant Robot will be Pastaio’s legendary alcoholic slushies, including their original lemon Prosecco slushy, plus a seasonal special – launching in Soho and Canary Wharf this month – the Mulled Wine & Brandy slushy, garnished with orange. The debut of their Amaretto slushy is also coming soon.

Pastaio joins street food traders Yum Bun, Pocho and Thunderbird Fried Chicken at Canary Wharf’s foremost dining destination and alternative event

venue, bringing together an unbeatable selection of food and drink, great music and brilliant vibes to the area, securing Giant Robot as the best place to host events in Canary Wharf.

Emma Howe, sales and events director at Street Feast comments: “We’re delighted to collaborate with Stevie and Pastaio to bring the first fresh pasta restaurant to Canary Wharf. Constantly evolving and expanding our food offering is a big part of what we do at Street Feast and we’re excited to add Pastaio to the food lineup for our events and bookings at Giant Robot. We hope that guests will love it as much as we do.”

boasts a striking industrial meets retro décor, large feasting tables, plus a huge outdoor wraparound terrace.

Giant Robot is located at Garden Level, Crossrail Place, Canary Wharf, E14 5AR – open Monday to Saturday, 11am until late – Closed Sundays – No reservations.

Giant Robot is a 700-capacity venue with a sensational line-up of street food traders, three brilliant bars and floor-toceiling windows with panoramic views.

Available for full or part hire, the venue

D&D LONDON TO OPEN QUEENSYARD AT HUDSON YARDS, NEW YORK In March 2019, D&D London will open its second restaurant in New York, as part of the emerging Hudson Yards neighbourhood.

The new restaurant, queensyard, will open in a 11,142 sq. ft. space on the fourth floor of The Shops & Restaurants at Hudson Yards, and will feature a Restaurant, Bar, Kitchen, Café and Private Dining Room. The space capitalises on its spectacular views over Thomas Heatherwick’s Vessel staircase structure, The Shed arts centre, and the Hudson River.

Side, will offer an array of luxury retail, work and residential spaces. D&D’s latest restaurant is part of the Hudson Yards dining collection, a high-profile group of approximately two dozen restaurant and food concepts from some of the world’s most exciting chefs, restaurateurs and culinary brands. The hand-selected group features a variety of cuisines and experiences, ranging from fast casual to high end dining; and opening from early morning to late into the evening, catering to the varying needs of the neighbourhood.

Hudson Yards, a new neighbourhood in development on Manhattan’s West

Leading the charge at queensyard is D&D’s USA Operations Director

06 | Restaurant Industry News | January 2019

Laura Dove (who also oversees the operations at Bluebird London), alongside General Manager Anthony Battaglia (previously at Le Coq Rico).

D&D is in the process of bringing on board a New York based chef to lead the kitchen with an announcement to be made shortly. The menu at queensyard will blend modern New York cuisine with classic and contemporary British dishes.

The interior design is overseen by innovative and award-winning designers CetraRuddy, the team behind D&D’s 20 Stories in Manchester and Bluebird London in Manhattan.

Compass International Trading

Established in 1996, Compass International Trading is the UK’s leading supplier of innovative premium food packaging. Our success lies within our unrivalled focus on providing our customers with unique packaging solutions. Our extensive range of ‘off the shelf’ designs offer a wide variety, from individual portion pots, to foil trays, wooden boards, slate platters and Kilner style canisters. All our products are SGS and FDA food safe certified.

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

As well as having an extensive range of chic and stylish designs, Compass International Trading also endeavours to be eco-friendly; our plastics are fully recyclable and reusable, and our newest sugarcane bagasse range is fully compostable and biodegradable.

www.compassinternational-uk.com 01792 773316

With many years of experience in the rapidly-evolving packaging and homeware industries, we have been able to utilise our unique eye to create fashionable, fresh and contemporary designs. We continually develop new products and change with our customer’s desires. Our aim is to enhance value for money, quality and luxury in every one of our design concepts, ensuring an increase in our customer’s sales and profitability to the highest potential.

Compass International Trading, 6D Lion Way, Swansea Enterprise Park, Swansea, SA7 9FB, United Kingdom info.compass@btconnect.com

AS 2019 APPROACHES CALIFORNIA WALNUTS REVIEW THE AUTUMN HIGHLIGHTS It’s been a busy few months all round for the California Walnut Commission (CWC) and the outlook continues to be positive moving towards 2019.

California Walnuts’ shipments to the UK, which are measured from 1st September to 31st August, concluded the year with a strong final month at 808,655 lbs, up 58% on 2017.

A key part of the California Walnut communications activity involves supporting health research regarding

walnuts’ contribution to disease prevention and maintenance. 2018 saw California Walnuts enter a high profile and mutually beneficial partnership with HEART UK – The Cholesterol Charity. In October California Walnuts hosted Britain’s first-ever scientific and health research meeting specifically focusing on the health and nutritional benefits of walnuts.

The campaign for California Walnuts in the UK is approaching the end of

its second year. Recent highlights over the past few months include retail promotions with Tesco, and a bakery industry event in Devon with Bako Western. The end of November saw California Walnuts return to the popular Food Matters Live show at London ExCeL.

California Walnuts return to Food Matters Live Following California Walnuts’ successful presence at Food Matters Live last year, the organisation returned to the show at ExCeL in London from November 20-22.

Food Matters Live hosted the largest gathering of ingredients companies in the UK with over 800 organisations exhibiting with some 400 expert speakers from across the food and drink industry. The key objective for exhibiting was to highlight to the trade how California Walnuts can offer an excellent balance of attributes – great taste, smooth and creamy, ideal for flavouring and texture profiles, always high quality and all-year availability.

Through exhibiting and live sampling California Walnuts are able show versatility, highlight their superior taste & texture to encourage walnut trade buyers to specify California. Over the 3 days 120 new contacts were established, one third of these were either directors or business owners.

Nick Richardson from The Garden Marketing & PR, the trade representative for California Walnuts in the UK, says:

“The exhibition was regarded as a success on a number of levels. With the California Walnut Commission (CWC) collaborating with new trade contacts involved with Bakery, Foodservice and Snacking. Notably, from the buyers who visited, the walnut enquiries were estimated at 950 MT per year. The CWC continues to use key UK exhibitions to help keep California Walnuts in the mind of the trade buyers and in the eyes of consumers”.

For more details on the recent Food Matters Live event, read the full news story on californiawalnuts.uk/trade.

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California Walnuts feature in Tesco California Walnuts ran a nationwide promotion with Tesco in September, promoting 200g Tesco-branded bags of California Walnuts in 400 Tesco superstores and online. Further promotional activity is taking place from the second week of December into the New Year. Tesco.com will carry promotional banners for California Walnuts and a promotional shelf talker will be live in store, featuring California Walnuts Christmas themed recipes.

Further trade activity with other retailers is planned for 2019.

California Walnuts at Bako Western Mid October (14th) saw the California Walnut Commission (CWC) attend the popular Bako Western trade day at BAKO’s Cullompton depot in Devon to promote California Walnuts to the bakery trade. The annual BAKO Western trade event brings together around 400 suppliers and key buyers.

Visitors to the CWC booth were able to sample a selection of Christmas products containing California Walnuts and baked by distinguished bakery company Burts Biscuits and Cakes Ltd. The objective for attending the event was to encourage both existing and new buyers of BAKO products to specify California Walnuts by origin.

California Walnut Commission (CWC) Chairman Bill Carriere put the forecast into context: “This year presents a unique set of challenges as a result of increased tariffs in three of our key markets, however we continue to see strong demand for California Walnuts both domestically and internationally. With California Walnuts’ exceptional quality and taste, our industry is confident that we will meet the growing global demand.”

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.

For further information please contact the California Walnut Commission.

Crop for 2018-19 At the end of August the National Agricultural Statistics Service (NASS) in California released the annual crop estimate for California Walnuts. It is projected to be a record setting crop, which aligns with how California Walnuts intend to increase the crop to meet consumer demand.

January 2019 | Restaurant Industry News | 09

FEATURE

HOW TO OPEN A RESTAURANT: A RECIPE FOR SUCCESS FOR THOSE LOOKING TO TAKE THE PLUNGE We’ve all seen the TV shows that make owning a restaurant look glamorous, however, when starting to investigate how much work is required, prospective operators may start to see how difficult it can be.

Building a restaurant from scratch isn’t easy, it takes hard work and dedication to get a concept off the ground to ensure long-term success. If hopeful operators are still interested in following this route, Emily Wimpsett, Content and Social Media Specialist, QSR Automations has drawn up a list of fool-proof tips for those looking to take the plunge.

Have a solid business plan When opening a restaurant a solid business plan needs to be in place.

This plan should include an executive summary with the mission statement, execution plan, an overview of costs, and anticipated ROI. The plan will also need to include a detailed restaurant concept and should discuss the service on offer. What’s key is to ensure thorough market research is carried out and the plan should clearly detail who a restaurant’s competitors are, both locally and nationally. The plan will need to demonstrate how a restaurant will stand out from the crowd.

Other areas of consideration include: details of the food supplier, target audience, pricing and a sample menu.

If a hopeful restauranteur decides to work with investors, they will want to see a clear and concise business plan

before committing to working with a new concept. Even if a concept doesn’t require outside investment, a business plan will be useful as a roadmap for keeping a project on track.

Location, location, location The location of a new restaurant concept should align with the needs and wants of the intended audience. Budding restauranteurs need to have a clear idea of who their audience are, and should consider customers’ age, occupation(s), hobbies, interests and lifestyle when planning their restaurant.

Not every operation will require a retail location (e.g., food trucks or other pop up venues) but, if a restaurant does, those in charge will want to consider the following and how they could impact on the business: • Accessibility for customers and target demographic • Level of visibility from street level • Cost of rent/purchase price • Customer parking • Proximity to potential competitors • Future development and growth of surrounding area Marketing and social strategy Branding is key when building a restaurant’s identity and differentiation from the competition. Any branding should be consistent throughout the menu, interior, logo, signage, uniform, website and social media – in fact any item that represents the company should have branding that’s consistent.

Social media should also play a key part in how a business is run. Social media business pages are free to set up and easy to manage, so they should be leveraged to share specials, communicate with guests and show off the offer. Potential diners will visit these accounts, so they should be kept up-todate. This is also where most customers will check and leave reviews, so these platforms should be kept up to date and all comments responded to, both good and bad. It’s worth setting up a Google Alert too, so management are notified whenever the business is mentioned online.

Getting positive press coverage can help potential customers learn about a restaurant so owners should start building relationships with local media outlets. Press should be sent relevant, exciting news about the restaurant at regular intervals, without being bombarded.

People power Staff are key to the success of a business. Before setting up a restaurant, prospective operators should be clear about the type of people they want to hire, and the positions being filled.

Having a positive culture in place within a restaurant is key to the success of a brand, after all, happy staff make for happy customers.

A brand should also consider what they want to do to hire great staff and retain them. Before starting the hiring process, company values should be pre-determined, and each interviewee should align with these values. Like most restaurants, core values will probably include providing great customer service, supportive employees and great teamwork.

Time to Get Started Now hopeful operators have more of an idea about what’s required to open a restaurant – they should consider if the concept is ready to be actioned, or if a little more time is needed to refine a plan. The key thing to remember is that it’ll take time, attention to detail and a lot of patience to open a restaurant, but budding restaurateurs have the opportunity to create an extraordinary experience and share their passion with potential customers. This is something which shouldn’t be taken lightly.

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INTRODUCING KING’S SOCIAL HOUSE BY JASON ATHERTON Famed as the oldest nightclub in Switzerland, King’s Club at Badrutt’s Palace Hotel has enjoyed a distinguished reputation as a legendary night spot for generations of St. Moritz jetsetters. This winter sees it re-born as King’s Social House in collaboration with celebrated British chef and restaurateur, Jason Atherton.

A keen skier, Atherton has long cited St. Moritz as his favourite ski destination

and is excited to contribute to its growing gastronomic landscape.

A true passion project, Atherton comments, “I love to ski with my family in St. Moritz and have been going for as long as I remember. I enjoy the energy and excitement of skiing and want to echo this in a dining experience for customers that is somewhere they can socialise and integrate. The service, atmosphere and sharing plates on the

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menu encourage a sociable dining experience; a place where people can visit not only for the food quality but as a truly special place where they can be comfortable and cherish time with loved ones.”

The new restaurant, bar and nightclub follows a complete redesign by Rosendale Design, creating an illustrious setting and atmospheric hub as the perfect foil to Badrutt’s Palace Hotel’s nine distinctive dining facilities. A chic yet informal approach, synonymous with St. Moritz’s signature style, will transform the new space into an animated dining and dancing venue that evolves as the evening progresses into a high-energy nightclub with low lighting and bespoke design features.

A mural painting by Swiss street artist duo, Bane + Pest, will create a showstopping centerpiece that reflects the creativity and versatility of the food.

Traditional materials from the local area will be used in a contemporary manner featuring grey pine panels upcycled from old field barns, slate columns reminiscent of chalet rooflines and timber table tops inspired by the traditional farmhouse doors found all over the Engadine countryside.

LATEST OPENING MANAGING DIRECTOR RICHARD LEUENBERGER COMMENTS: ““MUCH LIKE THE SURROUNDING HOTEL, THE AIM WAS TO CREATE A SPIRITED AND INTERACTIVE ATMOSPHERE THAT PROVIDES A SENSE OF OCCASION AND YET LACKS PRETENTION. WE ARE THRILLED TO BE WORKING WITH SUCH A SKILLED CHEF AND RESTAURANTEUR AND LOOK FORWARD TO AN EVENTFUL WINTER SEASON.”

Opening on the first week of December, guests to King’s Social House can expect a selection of Atherton’s famed sharing plates with wood-fired meat and fish dishes designed to create a social environment and an entertaining, interactive dining experience.

British influences such as Atherton’s flavoursome Pork Pie Trolley will combine with locally sourced, seasonal produce.

Manning Atherton’s first Swiss venue will be Head Chef Marcus Rohlen.

Swedish-born Rohlen joined Pollen Street Social in 2011 as Junior Sous Chef (after stints at Lindsay House, Bentleys and Corrigan’s Mayfair) before rising to Head Chef of Social Wine & Tapas in London’s Marylebone. At the company’s first alpine outpost, Rohlen will oversee a menu that includes dishes such as roasted wild mushroom ‘served in a bag’ cep toast, truffle morels ‘fondue’ and roasted lobster served with triple cooked duck fat chips. A slick drinks offering served at the beautifully designed central bar will include champagne, punches, mulled and classic cocktails, making it an excellent venue for celebrations. A programme of roaming international DJs, curated by legendary DJ Mr. Mike, include names such as Joe T. Vannelli, Mousse T, Danny Rampling, Tom Novy and Kenny Carpenter who played at the infamous Studio 54.

As St. Moritz is increasingly recognised as a culinary wonderland showcasing international gastronomic talent, King’s Social House joins this creative collection and endeavours to provide an experience that complements Badrutt’s Palace Hotel’s sophisticated but playful history and Atherton’s inimitable social dining experiences.

Rich in heritage and spilling with stories, Badrutt’s Palace’s esteemed guests from Rita Hayworth to Alfred Hitchcock have long enjoyed its spirited approach to hospitality. Managing Director Richard Leuenberger comments, “Much like the surrounding hotel, the aim was to create

a spirited and interactive atmosphere that provides a sense of occasion and yet lacks pretention. We are thrilled to be working with such a skilled chef and restauranteur and look forward to an eventful winter season.”

January 2019 | Restaurant Industry News | 13

AWARDS NEWS

TEXTURE RESTAURANT ACHIEVES HIGHEST SCORING RESTAURANT FOR FOOD IN HARDEN’S RESTAURANT GUIDE 2019 SURVEY Harden’s Restaurant Guide announces Michelin-starred Texture as the ‘top scoring restaurant for food’ in its 2019 restaurant survey, bar none.

Located on Portman Square in Marylebone, Michelin-starred Texture Restaurant and Champagne Bar is owned by Icelandic Chef Patron Aggi Sverrisson. His Modern-European menu is focussed on the finest native produce from Iceland’s unique culinary landscape, such as black lava salt, Icelandic cod and Skyr yoghurt.

both the flavours and textures entice the senses.

Beautiful ingredients are delicately handled, elevated and transformed into refined, distinctly light dishes, where

Texture sits alongside other strong winners including Michelin-starred Brat who won the survey’s highest

The Harden’s survey of regular restaurant-goers is now in its 28th year and is the only established detailed annual survey of ‘ordinary’ diners across the UK. Ratings and reviews in the guide are based on one of the UK’s most detailed annual polls of restaurant customers, with some 8,000 people contributing 50,000 reports for the 2019 edition. rated newcomer and Michelin-starred Harwood Arms taking No.1 gastropub from The Anchor & Hope.

TRISARA’S RESTAURANT “PRU” WINS PHUCKET’S FIRST AND ONLY MICHELIN STAR Montara Hospitality’s Farm-ToTable Restaurant, “PRU” at Trisara Phuket, was awarded One Michelin Star at the ‘Michelin Guide Thailand Star Revelation 2019’ Gala Awards Presentation at Park Hyatt Bangkok.

PRU is the very first and only Restaurant in Phuket to receive the prestigious accolade. “Seafood at Trisara” restaurant also received the exciting Michelin Plate designation.

The restaurant’s critically acclaimed Chef de Cuisine Jim Ophorst is touted as an “inspiring voice of change” for elevating the farm-to-table movement in Thailand. Chef Jim, 29, is originally from the Netherlands and renowned for his imaginative cooking style and innovative techniques.

In 2016, Chef Jim joined Montara’s Trisara where his raw talent and conviction inspired the conception of PRU. He is a two-time semi-finalist for S. Pellegrino’s annual Young Chefs Award in 2016 and 2017.

PRU’s culinary concept “Plant, Raise, Understand” stems from Chef Jim and his team’s close relationship with local suppliers and farmers as well as the opportunities to forage and discover new ingredients from the restaurant’s own farm “Pru Jampa”. The farm neighbors beautiful lakes whose banks are home to various local plants, herbs, organic vegetable gardens, free-range chickens and ducks.

Located at the ultra-luxe Trisara resort, PRU is now officially part of the exclusive collective of dining establishments that can refer to themselves as Michelin-starred. For Montara Hospitality, the recognition signals greater aspirations for growth

14 | Restaurant Industry News | January 2019

within in the culinary scene. “The Michelin Star Award for PRU puts Phuket on the foodies’ world map and establishes Montara as a leader of innovative culinary destinations.” said Quentin Fougeroux, Montara’s Group Director of Food and Beverage.

In addition to PRU, Seafood at Trisara, which serves authentic southern Thai dishes based on treasured family heirloom recipes, was awarded the Michelin Plate. The hotel’s Executive Chef Kla Prakobkit presents a menu featuring local favorites made from scratch and showcasing produces sustainably sourced. Chef Kla, a former apprentice to Michelin wizards, has been with the resort since its opening in 2004.

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AWARDS NEWS

JOCKEY CLUB CATERING SCOOPED EIGHT ACCOLADES AT THE NATIONAL RACECOURSE CATERING AWARDS Jockey Club Catering, last week, scooped eight accolades at the National Racecourse Catering Awards, hosted at Doncaster Racecourse, winning ‘Best New Catering Product’ for Mug For Life at Carlisle Racecourse; ‘Best Fast Food Mobile Experience’ for Oh So British at Haydock Park; and ‘Best Drinks Supplier’ for Tanqueray Gin @ Final Furlong Bar at Newmarket Racecourse.

In addition to winning three categories, Jockey Club Catering were awarded merit’s for ‘Best Fine Dining experience’ at Cheltenham Racecourse, ‘Best Casual Dining Experience’ at both Epsom Racecourse and Newmarket Racecourse, ‘The People’s Educations Award’ at Kempton Park Racecourse, and ‘Best Local Supplier’ for Hall & Woodhouse at Wincanton Racecourse.

The National Racecourse Catering Awards is an annual event which see’s racecourses across the UK join together to celebrate catering achievements throughout the year and reinforces the importance of food and drink in the sporting industry.

CATERING DESIGN GROUP IS SHORTLISTED FOR NATIONAL AWARD Daventry-based commercial kitchen and restaurant design company, Catering Design Group (CDG), has been named a finalist in the fourth annual Catering Insight Awards, in association with Atosa.

Shortlisted under the ‘Distributor of the Year – Project Management’ category, CDG has been chosen for

its outstanding work undertaken over the last twelve months, earning praise for its recent design projects with leading independent schools.

The company will now go forward to the finals which take place on 29th November at the Bloomsbury Ballroom in London.

CARPIGIANI SCOOP LEADING SALES MANAGER FROM COMPETITION IN LATEST APPOINTMENT Carpigiani UK has announced the appointment of Paul Richards as the new Business Development Manager for the North of England and Wales in dual role that will also incorporate national and key accounts.

Richards, who joined Carpigiani UK at the end of October, has been recruited to fill the vacancy left by the sudden and unexpected passing of long-term colleague, friend, and industry figure, Tommy Carrigan, earlier in the year.

Beginning his career in Foodservice back in 2004, Richards has amassed a combined total of nine years at Taylor UK. In his previous role as Area Sales

Manager for the midlands, he proudly claimed the accolade as the ‘Number one sales person’ for the past four consecutive years.

With his existing experience in the artisan gelato and soft serve ice cream equipment sector, Paul Richards will continue to strengthen Carpigiani’s position as the world leaders in the market. Working with customers, dealers and distributors across the north of England and Wales, the role will also see Paul support the work of David Ashton, National Account Manager at Carpigiani UK, to develop key accounts for the business.

FATHER RIITMAAS IS KP OF THE YEAR Aleks Riitmaa, known affectionately as Father Riitmaas, has beaten off strong opposition to claim the KP of the Year crown for 2018. The award is the brainchild of warewashing specialist Winterhalter and is judged by a panel of top names from the foodservice industry. Aleks has been a kitchen porter at the Crathorne Hall Hotel in North Yorkshire for over eleven years and was nominated by Alan Robinson, the hotel’s executive head chef.

Along with his trophy, Aleks wins £1,000 in cash, plus a celebratory dinner for family and friends. For the Crathorne Hotel his win means they receive a brand new Winterhalter warewasher.

“The judging was so tough that we couldn’t pick just two runners ups – so for 2018 we had to have three,” says Stephen Kinkead. They are Suheil Ahmed, of Social Pantry, London; Martyn Dickers, of the Cardiff Marriott Hotel; and David Gadsby who is a relief kitchen porter for BaxterStorey. Each receives a trophy and £250.

The 2018 judging panel included James Horler, chief executive of Ego Restaurants and director of Patisserie Valerie, Ping Pong and Cartwheel Recruitment; Richard Davies, executive chef at Calcot Manor; Anne Pierce, chief executive of Springboard UK; Sara Jayne Stanes, chief executive of the Royal Academy of Culinary Arts; Hayden Groves, executive chef,

16 | Restaurant Industry News | January 2019

BaxterStorey; Brian Hannon, co-founder and director of Super 8 Restaurants – owners of Kiln in Soho, Smoking Goat and Brat in Shoreditch; Mark Surguy, hotel manager, The Stafford, London and Stephen Kinkead, managing director, Winterhalter UK.

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COMPLIMENTS TO THE CHEF AS HANOVER’S CHEF OF THE YEAR IS CROWNED A chef from Patching Lodge - Hanover Housing Association’s flagship Extra Care development in Brighton - has been named ‘Hanover Chef of the Year’ following a battle in the kitchen against fellow culinary experts from across the country.

In a tense final, Rob Kemp impressed the judges with his unique take on Shepherd’s Pie, along with a mouthwatering raspberry and lemon cheesecake. His victory means that his creations will be used nationally as the organisation’s signature dishes for the next year.

Taking place at one of the world’s leading consumer goods companies, Unilever, this year’s competition saw the brightest talents from Hanover’s 60 Extra Care estates go head to head in

a two courses cook off. The event was overseen by Hanover’s major catering partner Caterplus.

Winning chef Rob Kemp said: ‘I am absolutely delighted! I’ve never won anything like this before, so it has given me a real sense of achievement and recognition for years of dedication to food. Today was particularly special, as the winning dish is something my mum used to cook for me when I was a boy.’

CUMBRIAN FOOD PRODUCER COLLECTS LIFE-TIME CONTRIBUTION AWARD The evening of Thursday 15th November proved to be a very momentous evening for the founders of one of Cumbria’s leading artisan food businesses…

Hawkshead Relish’s owners Maria and Mark Whitehead, attended the In-Cumbria Business Awards at The Halston, Carlisle, discovered much to their surprise that they had been recognised with a Lifetime Contribution to Cumbria award.

The couple were in attendance as Maria had judged the entries submitted to Best Exporter award category, when they were presented with the surprise accolade by BBC presenter and broadcaster Jeremy Vine, in recognition of their significant and positive impact on the Cumbrian business community over the years.

Hawkshead Relish was originally established in the wake of the foot and mouth outbreak in 2001, it was a significant diversification of their original café business, which the couple founded in 1999, in Hawkshead. The Lake District’s tourism market crashed, and in response the couple hit on the brilliant idea of scaling up their production of preserves and condiments, which they had only previously made for their café.

The couple’s response to this unique set of circumstances has flourished, they now retail to over 500 outlets in the UK, export to over 20 countries around the globe, have won countless awards including over 60 Great Taste Awards and from a staff of 2 now employ 28 local staff, they have become one of the UK’s leading artisan food businesses and are as ever firm advocates for the Lake District, Cumbria.

18 | Restaurant Industry News | January 2019

Rob’s winning dishes were: Main Indian style shepherds pie with a warm onion salad and homemade garlic and coriander naan.

Dessert Raspberry and lemon cheesecake with raspberry coulis.

FINALISTS ANNOUNCED FOR INAUGURAL “PIDY ‘REVAMP THE VOL-AU-VENT’ STUDENT CHALLENGE” GRAND FINAL COOK-OFF! Pidy is delighted to reveal the eight finalists for the Pidy ‘Revamp the Vol-au-vent’ Student Challenge which has returned for a second year.

The eight finalists will compete against one another for the winning title and have their dishes judged by an expert panel, The list of finalists for 2018 includes: • Catherine Worley, North Hertfordshire College • Nicole Watt, North Hertfordshire College • William Sowden, Selby College • Kieran Rudolph, Loughborough College • Rachel Able, London Geller College of Hospitality & Tourism, University of West London • Jihyeon Noh, London Geller College of Hospitality & Tourism, University of West London • Jaymie Phow, London Geller College of Hospitality & Tourism, University of West London • Chloe Hammond, Milton Keynes College

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RENEWABLE ENERGY SHOULD BE THE MAIN COURSE ON YOUR SUSTAINABILITY MENU It’s been 10 years since the UK Government introduced the groundbreaking Climate Change Act to help reduce the effects of global warming.

The good news is that as a nation we’re making progress. In 2017, greenhouse gas emissions were 43% below 1990 levels.

Every sector of the economy will be impacted by the urgency to reduce emissions. The restaurant industry, for its part, is adapting to ensure sustainability is at the heart of doing business.

Andrew Stephen, Chief Executive of the Sustainable Restaurant Association, has seen a massive step change in how the sector has evolved over the last decade: “Ever more businesses realise that what and how we grow, rear, farm, cook and eat has a massive impact on the planet. In an industry with higher carbon emissions than Costa Rica, this is not a moment too soon. We need to be moving much further and faster on these issues if we’re to meet the essential targets set by the IPCC. “We see the pace of change accelerating as businesses innovate to compete. Issues

like food waste and single-use plastic have become mainstream, and leaders are showing that a close to zero waste restaurant is possible and profitable.”

Concerns about sustainability affect restaurants of all sizes, from the larger chains to smaller family-run outfits.

Many of these businesses recognise that switching to renewable energy is the logical next step on their journey to reducing their carbon footprint obtaining their power from sources such as wind, sun and water.

Just as restaurants care deeply about local sources of produce, it’s only natural that this should apply to energy as well, reassuring customers that their entire dining experience is as responsibly sourced as possible. And now there are ways restaurants can do that.

Good Energy has longstanding experience in renewable energy, supplying thousands of businesses with clean electricity which it matches through its own solar and wind projects, and by buying power from over 1,400 independent renewable generators. Its customers include well-known brands including innocent drinks, Pukka Herbs, and Neal’s Yard.

Watergate Bay Hotel is another such customer. Since 2013, the luxury resort, which has three restaurants, has been working with Good Energy as a way of reducing its carbon emissions and saving energy.

The hotel has already invested in renewable technologies, which have helped reduce the hotel’s electricity demand by 45%. The hotel also makes sure wherever possible that any of its additional power needs from the grid are matched to local generation sources which it can self-select using Good Energy’s innovative digital platform.

Commercial Director, Chris Hugo, commented: “Working with Good Energy is great for us, because it’s a business that reflects our values back up through our supply chain.”

Harnessing clean power provides clear benefits not only in reducing your carbon emissions but also in helping you appeal to customers who want to support businesses that are doing the right thing.

Switch to Good Energy today: www.goodenergy.co.uk/business/ sme-businesses

20 | Restaurant Industry News | January 2019

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BSc (Hons) Nutrition and Food Management (internship option available) Our knowledge and understanding of food and nutrition is constantly evolving, which is why it is one of the most diverse and interesting areas to work in today. The course aims to equip students with knowledge, skills and attributes needed for a successful career in the food and nutrition sector.

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This course will build on the strengths of the College in the areas of food business analysis, culinary arts and hospitality management.

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During the course students will have exposure to a knowledge base that has been developed with the Institute of Food Science and Technology (IFST) and successful graduates will have the opportunity to become ‘Registered Nutritionists’ with the Association for Nutrition (AfN).

This course will allow students to develop the relevant technical, operational and managerial skills required to succeed in the food and nutrition sector.

COURSE OVERVIEW

The MA Food Business Management course creates links between academic theory and practice and leading food and hospitality businesses. The course will enable you to approach business challenges from a global perspective, integrating academic and technical knowledge and assess situations from financial, commercial, societal and cultural standpoints. You will need to be able to create innovative solutions to champion food business and develop action plans based on rigorous theoretical frameworks that you can use in your professional careers to effectively manage change.

The internship route seeks to provide 30 week period of paid work experience incorporated into the period of study. This makes it ideal for students seeking to add a practical dimension to their studies and understand the demands of workplace supervision and management. Internship opportunities exist throughout the food service industries both within the UK and overseas. The internship process is coordinated the University’s own dedicated internship team and draws upon contacts within the industry.

22 | Restaurant Industry News | January 2019

BSc (Hons) Hospitality Entrepreneurship This course is designed specifically for students aspiring to manage their own business in the world of hospitality. It will create hospitality entrepreneurs who will develop innovative business models. It will also develop Intrapreneurship or Corporate Entrepreneurship skills which will help graduates to thrive in the modern corporate world.

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This course enables graduates to enter

the industry as competent, confident and well-informed entrepreneurs having acquired the knowledge to run a small business.

The course is designed to develop the unique skills needed to run a business and will cover the personal and business aspects that are required, from the financial facets to the marketing and human resources acumen. You will develop a real-world business plan that

will allow you to progress your own idea and put it into practice.

The course content includes modules specific to hospitality operations as well as contextualised entrepreneur business management modules. In addition, it encourages the development of intellectual and management skills in the areas of business and personal development.

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January 2019 | Restaurant Industry News | 23

CHILANGO EXCEEDS ‘BURRITO BOND’ TARGET BY NEARLY £1.5 MILLION, RAISING OVER £2.3M, AND EXTENDS DEADLINE INTO 2019 Mexican quick-service chain, Chilango, has today announced it will extend its Burrito Bond 2TM bond offering into the new year.

Launched in October, Chilango set out to raise £1million by 2 December. The initial target was surpassed in just over 24 hours. As of today, Chilango has raised over £2.3million from nearly, 400 investors. This figure exceeds the £2.1million Chilango raised in 2014 with the inaugural Burrito Bond.

Due to continued strong demand in the round, together with new site opportunities on the horizon, Chilango has today confirmed that it will keep the investment opportunity open into 2019.

The investment will be used to fund Chilango’s expansion. The company is set to open its first site in Birmingham early next year and has plans for more London restaurants in the capital. With each new Chilango restaurant costing approximately £500,000 to kit out, additional funds will accelerate the company’s growth.

Burrito Bond 2TM will deliver gross interest of 8% per annum over four years and bondholders will have the option to have their principal redeemed in full at maturity.

Commenting on the extension, Co-CEO Eric Partaker said: “The response to the Burrito Bond has been overwhelming. The continued demand we are receiving is testament to the enthusiasm the public has about our mission to inject flavour and vibrancy into the largely bland highstreet dining landscape. Extending the Burrito Bond will give us the opportunity to welcome more people into the Chilango family and spread our message further afield.”

Over 700 investors, including highprofile executives from several of the world’s top food brands, backed the last unlisted corporate bond, the first in the world to be launched in this way. This time around several highprofile executives have invested once again, including the former CEO of Domino’s Pizza UK, the former MD of

itsu, and the former VP of Marketing for McDonald’s UK. Bond benefits Bondholders will enjoy a range of benefits, starting at the minimum investment level of £500: • Every investor will receive a voucher for two free burritos and a £10 promotional code for a free burrito, delivered via Uber Eats; • Those investing £1,500 will receive a Chilango Gift Card loaded with five delicious meals, and those investing £2,500 a Gift Card loaded with 10 meals; • For all investments of £5,000 or higher Uber Eats will offer free delivery (i.e. the delivery fee will be waived) of unlimited Chilango orders for the lifetime of the Bond; • Those investing between £5,000 and £10,000 will also qualify for the ‘Chilango Green Card’, entitling them to free guacamole on one meal per transaction during the lifetime of the Bond; • Those investing £10,000 or more will also qualify for the ‘Chilango Black Card’, entitling them to a free burrito every week for the lifetime of the Bond. Over 100 Black Cards will be going out as part of funds raised in Burrito Bond 2 thus far; • Burrito BondTM 2 will also debut a completely new referral programme, designed to inject some vibrancy into people’s lives and which includes numerous rewards – a private flavour event with the former Senior Development Chef of The Fat Duck, an all-expenses paid trip to Day of the Dead in Mexico, Spanish language instruction from some of the world’s most accomplished instructors and an array of thrillseeking activities such as skydiving, motor-racing, speed-boating, abseiling, bungee jumping, and ice climbing.

Founded in 2007 by two former Skype colleagues, Eric Partaker and Dan Houghton, Chilango’s estate currently includes 11 restaurants based out of London and most recently, Manchester.

24 | Restaurant Industry News | January 2019

CO-CEO ERIC PARTAKER SAID: “WHILE MANY CASUAL DINING CHAINS HAVE EXPERIENCED DIFFICULT TIMES OF LATE, OUR QUICK-SERVICE CONCEPT HAS HELPED US POST THE BEST RESULTS EVER IN OUR 11YEAR CORPORATE HISTORY, WITH POSITIVE LIKE FOR LIKE SALES OF 5.3% AND ALL OUR RESTAURANTS PROFITABLE.“ On a mission to make the world a more vibrant place, Chilango adds flavour to people’s lives, serving fresh, bold and creative Mexican meals to more than 25,000 hungry guests and fans every day.

Attractive business outlook Commenting on the launch of Burrito Bond 2TM, Partaker said: “While many casual dining chains have experienced difficult times of late, our quick-service concept has helped us post the best results ever in our 11-year corporate history, with positive like for like sales of 5.3% and all our restaurants profitable. The UK is riding a Mexican wave and Chilango looks forward to welcoming another round of investors and brand evangelists into the family.”

Chilango recorded sales of £10.3 million in sales and £1.7m in restaurant EBITDA last year – with forecast restaurant EBITDA of £2.1m and nearly £11m in sales in the current financial year. It will open the doors on its Birmingham restaurant within the next few months, with plans to add further restaurants to its already strong and profitable base (at an approximate cash outlay of £500,000 for each restaurant).

Vibrant, fresh thinking Chilango is well-established in London and Partaker believes the time is right to further expand in both the Capital and the regions. The chain has been funded by its guests and fans from day one and Partaker – the archetypal brand evangelist – is keen that they should participate in its next phase of growth.

LATEST NEWS

UKHOSPITALITY COMMENTS ON FOOD ADVERTISING IN LONDON UKHospitality today responded to the Mayor of London’s announcement regarding food and drink advertising in the capital. Kate Nicholls, CEO, said: “Hospitality operators share the public’s support for calorie, salt and sugar reduction and promoting healthy attitudes to food and drink - which is why the sector is working

collaboratively with Government, the Mayor’s Office and public health stakeholders to that end.

“The Mayor has heeded our calls for the commercial right of hospitality businesses to advertise, to promote the healthy options that they are increasingly offering. We welcome the opportunity to

engage further with his team, to provide clarity on the detail of these proposals.

“Hospitality is an economically, socially and culturally valuable and prominent part of London life, and creates great experiences for residents and visitors alike. We want to continue to play a part in delivering more healthy lifestyle choices for our customers.”

FOODSERVICE MANAGERS ARE LOOKING ON THE BRIGHT SIDE OF BREXIT With just four months to go until the UK-EU divorce, there was every chance that the latest UKHospitality report would be a grim read. But that’s not the case, says David Burrows. It’s hard to find good news these days. As one Guardian commentator noted recently: we now live in dark, depressing, Godawful times … and every day we are witness to a parade of awfulness.

War, famine, the rise of the far right, the Donald, austerity, climate change and biodiversity loss – to name just a handful.

Here in the UK, much of the negative energy is focused on our divorce from the European Union – a dark cloud that has hovered almost relentlessly above these isles since June 2016. Though the negotiating process has become laughable, there has been little to cheer. Which is why I downloaded the 2018 edition of UKHospitality’s “Food Service Management Report” ready to pen 500 words of yet more pessimism.

The first lines did not augur well.

“Analysis of the data has shown the main concerns [of foodservice leaders] are over the ability to hire workers … and food price inflation”, both of which are “exacerbated by Brexit”.

involved in the report displayed nutritional information to customers (73% have calorie labels and 73% are promoting lower-calorie options).

Some 91% are including more fruit and veg in their menus and 64% have reduced the meat options available.

Healthy eating was rated the most important of all sustainability initiatives (an average of 6.8 out of 9). Perhaps unsurprisingly, waste reduction isn’t far behind (6.5). All businesses are introducing “sustainable alternatives” to single-use plastic items, while 91% are reducing use of single-use items.

Removing unnecessary plastic items is good news, but firms need to be careful when selecting any substitute materials. That 91% are implementing a comprehensive food waste action plan is perhaps the standout statistic. Given that stream’s carbon footprint and the money that could be saved, it could be argued that food waste reduction should take priority over plastic.

Looking beyond waste, 91% of businesses are sourcing local food.

Dig a little deeper into the data and they show: in 72% of the businesses surveyed, at least 50% of the food (by value) is British, and of those, half said at least 75% is from the UK. And they are looking on the bright side of Brexit, which could result in an “improved and enlarged British food supply chain”.

Of course, unpick the feelings towards Brexit and the key concerns are clear: access to labour (73%) and food price inflation and product availability (73%). Confidence in the government has crept up since last year but remains low: only 27% are confident that the government supports the hospitality industry, with most (82%) wanting more support to improve the attractiveness of catering as a longterm career choice.

And finally, 36% of leaders wanted the government to accelerate the timetable for Brexit negotiations. That it will all just end is an increasingly Panglossian view after the mayhem of the past two weeks, but let’s try to keep our glasses half full.

But read on and chinks of light begin to appear. “There is a strong focus on nutrition and health eating and sustainable food sourcing.” More than 90% of foodservice management (FSM) clients see health and nutrition as “important” or “critically important”.

Among the FSM leaders surveyed, 73% named healthier eating as a key trend – second only to street food – while meat-free eating was mentioned by 55% of respondents, up from just 10% last year. And businesses are responding – every one of those

January 2019 | Restaurant Industry News | 25

LATEST NEWS

BBPA RESPONDS TO AIRPORT LICENSING LAWS CONSULTATION Responding to the airport licensing laws consultation, Brigid Simmonds, Chief Executive of British Beer & Pub Association, said: “Millions of us enjoy a drink at airports as a relaxing way to start a hard-earned break. Any new measures to tackle the minority of disruptive passengers must therefore be proportionate and

not penalise the responsible majority.

This consultation issued by the Home Office today is comprehensive and raises a number of issues that need to be addressed. Although imposing the full Licensing Act on airports may be unnecessary and overly restrictive, there is much more airports and airlines can do to help tackle disruptive passengers.

Best practice training for outlets selling

alcohol at airports is an option. I know several airports are already doing this and are seeing a positive impact as a result. As demonstrated elsewhere in the sector, partnerships are the best way forward. Schemes such as Best Bar None, which promotes responsible management and operation of alcohol licensed premises, could easily be adapted to an airport setting.”

FALLING MIGRANT-WORKER NUMBERS WILL UNDERMINE HOSPITALITY SECTOR UKHospitality has warned that restricting the number of migrant workers into the UK will severely impact the hospitality sector.

The warning follows the publication of figures by HR body CIPD that show the number of non-UK-born workers in the UK decreased by 58,000 between April to June last year and the same period this year UKHospitality Chief Executive Kate Nicholls said: “The figures

released by CIPD make alarming reading for hospitality businesses.

With unemployment relatively low, businesses need to recruit from outside the UK to augment their home-grown teams and continue to grow. We have already voiced our concerns about the ability of employers to recruit post-Brexit, but the worrying reality is that numbers of non-UK workers are dwindling, and we haven’t even left the EU yet. If the talent pool continues to

26 | Restaurant Industry News | January 2019

shrink, then businesses will be unable to invest and grow their businesses.

Even more concerning for hospitality businesses is the Government’s intention to implement an immigration policy that favours higher-skilled technical jobs at the expense of others.

Restricting potential applicants into the hospitality sector further, when the number of non-UK born workers is already shrinking, will be a disaster for the sector.”

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PEOPLE ON THE MOVE

MATTHEW CLARK ADDS NEW TALENT TO WINE BUYING TEAM Matthew Clark has recruited two new buyers and restructured its wine buying team as it seeks to add even more choice and value for on-trade customers.

roles at Majestic, and most recently, Wine Rack. Holly will focus on growing the Matthew Clark wine portfolio with countries from South America and China, to Greece, Turkey and Italy.

Simon Jerrome takes up the role of Wine Buying Director, having previously led the buying teams for both Matthew Clark and Bibendum, and continues to be supported by Judith Nicholson in the role of Buying & Technical Co-Ordinator.

Richard Masterson moves from the Matthew Clark beer buying team, having previously worked as Sommelier at Glasgow’s Ubiquitous Chip, competing in many prestigious wine industry awards. Richard will be focusing on Champagne, England and Spain as well as Australia, New Zealand and the USA.

Holly Ninnes joins the team having a wealth of wine experience in buying

Simon Jerrome commented: “I’m thrilled that both Holly and Richard are joining the team and taking a fresh look at our award-winning wine selection. We’re already improving our existing range, whilst discovering new wines and producers for our customers.

“We’re building on the strong relationships we have with existing brand owners and producers and look forward to presenting the wines in the Uncovered events taking place around the country early next year.”

SOUTH KENSINGTON CLUB ANNOUNCES NEW HEAD CHEF South Kensington Club is delighted to announce the arrival of new Head Chef, Michael Lecouter.

Lecouter joins the private members

club following his successful roles at acclaimed AA Rosette restaurants in Mayfair and the City including Mews of Mayfair and Smiths of Smithfield.

Having grown up in the Gloucestershire countryside, Leocouter’s passion for locally-sourced ingredients and environmentallyfriendly produce will be at the heart of the club’s new menus.

He will be launching the club’s Breakfast, Brunch and All-Day menus with an emphasis on fresh, seasonal flavours, including the new 25 DryAged Todenham Manor Farm Sirloin, Chimichurri.

FAMILIAR FOODSERVICE FACE FOR FALCON David Nickless, a highly experienced foodservice industry professional, has joined Falcon’s sales team as area sales manager for South West England.

Although David only came to the UK from his native South Africa in 2015, he’ll be a familiar face to many foodservice operators and distributors, having worked with Pyramid Catering Equipment, Atosa Manufacturing and Catering Supplies, and Whitco Catering and Bakery Equipment. Before coming to the UK he was in food industry sales in South Africa, working for bakery specialist Cake Flora.

28 | Restaurant Industry News | January 2019

Lecouter’s dishes use both modern and traditional cooking techniques, whilst also incorporating his experimental flare and passion for both classic and innovative flavour combinations.

Head Chef, Michael Lecouter comments: “Having worked at London restaurants for the last eight years, I am now excited to revitalise SKC’s menus and ensure members thoroughly enjoy their dining experience at the Club. I am passionate about combining authentic flavours working with what is available each season and unique, international ingredients that I hope will delight and surprise”.

Using the Mediterranean diet as inspiration for these well-balanced menus, the Chef’s dishes have been created using both modern and traditional cooking techniques, while also incorporating his experimental flare and passion for both classic and innovative flavour combinations. Gluten-free, dairyfree, vegetarian and vegan options will also be available at the Club Restaurant.

He’s also well qualified for catering equipment sales, with a Diploma in Professional Catering, a Certificate of Marketing and a CFSP (Certified Food Service Professional) award.

“Because David’s wealth of experience and knowledge covers both the UK and overseas, he’s got a different, highly informed perspective – and that’s a real benefit to any sales team,” says

PEOPLE ON THE MOVE SIMON JERROME COMMENTED: “I’M THRILLED THAT BOTH HOLLY AND RICHARD ARE JOINING THE TEAM AND TAKING A FRESH LOOK AT OUR AWARD-WINNING WINE SELECTION. WE’RE ALREADY IMPROVING OUR EXISTING RANGE, WHILST DISCOVERING NEW WINES AND PRODUCERS FOR OUR CUSTOMERS.“

KARL O’DELL APPOINTED AS HEAD CHEF, TEXTURE RESTAURANT intense heats involving 41 chefs and 20 judges.

Michelin-starred restaurant and champagne bar Texture, located on Portman Square, Marylebone has appointed Karl O’Dell as Head Chef.

With 15 years of culinary experience, Karl joins from Gordon Ramsay’s Pétrus and will work with Owner and Chef Patron Aggi Sverrisson to lead a team of 14 to maintain Michelin-starred standards and continue to develop innovative new dishes that celebrate both taste and texture.

Previously Senior Sous Chef of Gordon Ramsay’s Michelin-starred Pétrus, Karl worked under Head Chef Larry Jayasekara for two years assisting with running the pass, training staff and menu development. Karl has also held positions at The Artichoke in Amersham and Colettes at The Grove in Hertfordshire. More recently, Karl was one of 10 finalists for National Chef of the Year 2018, following

Neil Greer, national sales manager for Falcon. “He’s a great guy, he’s passionate about sales and has a track record of working with distributors to increase business – we’re delighted to welcome him to the Falcon family.”

David joins at a time when Falcon has expanded and revamped its sales team in order to focus on

Karl O’Dell, Head Chef at Texture Restaurant, says, “I am excited to be joining The Texture Restaurant team and embarking on this new journey.

I am looking forward to working alongside Aggi whose career and unique culinary style has long inspired and influenced my own.”

Aggi Sverrisson, Owner and Chef Patron at Texture Restaurant, comments, “We are delighted to have Karl join us here at Texture. Karl has worked in some fantastic kitchens, and I am confident he will use his experience and skills to the benefit of the entire team.”

Since opening in 2007, Texture has received multiple accolades, including a Michelin star in 2010 which it has retained for the past eight years. Set

in a restored Georgian building in London’s Marylebone, the menu is focused around Modern-European cuisine with Scandinavian influences and the finest authentic Icelandic produce.

delivering ‘the best customer support on the market.’ His primary task will be to work closely with Falcon distributors to ensure they have the business tools and knowledge they need to provide the ideal Falcon solution to end users. He replaces Paul Bayer, who has taken up the new role of sales manager for Lainox combi ovens, which Falcon distributes in the UK.

January 2019 | Restaurant Industry News | 29

Bringing a touch of elegance to the city The unique purity of Hildon Natural Mineral Water, along with our distinctly designed bottle has made us stand out from the crowd of competitors since 1989.

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ENJOY A TASTE OF TOMORROW AT IFE 2019: HOME OF FOOD & DRINK INSPIRATION The International Food & Drink Event (IFE) – the UK’s leading and largest food & drink event – is returning to ExCeL London 17 – 20 March 2019.

Celebrating its 21st year, IFE 2019 promises to inspire restaurant operators through experiential activations and thought-provoking talks.

The Talking Trends theatre will play host to industry influencers and prominent expert voices such as Derek Sarno, Director of Plant-Based Food Innovation at Tesco, and James Hacon, Managing Director of Think Hospitality, as they discuss, debate and share ideas on how to tackle some of the key challenges facing the food & drink sector.

Taking place in London – the home of food & drink innovation – IFE 2019 will also provide a Taste of Tomorrow with the launch of captivating new event attractions, including:

Tasting Trends – Exploring everything from sustainability to the hottest flavour trends, this street-food style experience will allow visitors the opportunity to see, smell and taste some of the most pioneering and on-trend food & drink products. During the multisensory sessions, visitors will interact with a host of chefs as they enjoy live cooking demonstrations, learn about the key ways to respond to the trends and sample the latest creations for themselves.

Furthermore, IFE 2019 is co-located with Pro2Pac the complete processing & packaging event for the food & drink industry – providing the perfect opportunity to discover the best packaging solutions for delivery and onthe-go dining.

To register to attend IFE 2019 or book a stand, please visit www.ife.co.uk

The biennial event will provide chefs and restaurateurs with the opportunity to meet and connect with British and international suppliers. With 1,350 innovative, global and cutting-edge food & drink manufacturers attending from 111 countries, IFE 2019 is one of the only places to experience the best of what the food & drink industry has to offer across the globe.

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34 | Restaurant Industry News | January 2019

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The Vegetarian Society Cookery School The Vegetarian Society Cookery School has trained hundreds of professional chefs and caterers. Their graduates go on to improve and develop their vegetarian and vegan menu offering in their businesses, ensuring they keep a competitive edge. Based in Greater Manchester, the school attracts people from all over the world.

The five-day intensive Professional Chefs’ Diploma includes workshops, information about nutrition, discovering new flavours, menu planning and practical cooking sessions. The course introduces vegetarian and vegan ingredients you’ll be able to use every day. You’ll learn how to maximise flavours and adapt your menus to keep them on trend.

They’ve refreshed and improved the Professional Chefs’ Diploma, adding in a full day on vegan patisserie! The intensive five-day training now includes incredible vegan desserts suitable for the most impressive of menus, giving you lots of dairy-free and egg-free options.

Sam Platt, Cookery School Manager, said: “The vegan patisserie day will include plated desserts, afternoon tea and buffets, to really tempt in those vegan and veggie customers. Learn skills to give you a unique selling point and amazing free-from desserts.”

Don’t have a week to spare? They’ll come to you! The Vegetarian Society Cookery School’s new Veggie Training for Catering Staff is delivered to your team in your workplace.

The bespoke course focuses on your menus, procedures and equipment to develop vegetarian and vegan options, giving you fresh ideas and your customers more choice.

Sam Platt, Cookery School Manager said, “With the growing demand for meat-free meals caterers need to keep a competitive edge to attract new customers. Our Veggie Training for Catering Staff will give you the head-start you need. As well as nutrition and practical sessions we’ll also look at your menus and how they can be adapted to give more choice to all your customers.”

Prices start from £500 per group for a bespoke half-day course. For more details or to discuss training options call the Vegetarian Society Cookery School on 0161 925 2000, or email cookery@vegsoc.org.

Looking for other ways to improve your vegetarian and vegan offering? The Vegetarian Society Cookery School runs its vegan patisserie day as one-day course. It also has courses on using exciting new ingredients like seitan and vegan cheese. See all Vegetarian Society Cookery School professional courses here (from £75).

36 | Restaurant Industry News | January 2019

2019 dates: 28 January-1 February; 18-22 March, 22-26 July, 9-13 September, 21-25 October 2019 (£1670) www.vegsoccookeryschool.org/diploma

Our Professional Chefs’ Diploma can help you grow your business When choosing a place to eat, your potential customers will pick somewhere that caters for everyone in their party.

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MHK TO SHOWCASE AT LIVING KITCHEN AT IMM COLOGNE 2019 MHK showcases it services and unveils an industry first from its Kitchen Planning Software, CARAT, at Living Kitchen at IMM Cologne 2019 MHK, which launched in the UK this year, is delighted to announce that it will return to Living Kitchen during IMM Cologne 14-20th January 2019.

MHK has been a key supporter of Europe’s leading kitchen trade show since its inception in 2011. New for 2019, the recently launched UK arm of the business – MHK UK – will be present at IMM to showcase its world class services for retailers as part of Europe’s biggest buying group.

MHK will also be unveiling a groundbreaking development from its kitchen planning software company CARAT.

developed over nearly 40 years.

These include marketing, digital support (e.g. help with SEO, retailer website development), business management and kitchen specialist planning software from CARAT. These services ensure that owner-managed specialist dealers have a competitive edge in the market and can operate successfully at a sustainable, above-average level. All services companies will have a presence at the show.

•

Visitors are invited to experience the impressive 432m2 MHK Group stand at booth 10 and11. In addition, a stand exclusively for MHK Group’s software company, CARAT, can be found at booth 12. All MHK stands are located between Kitchen Halls 4 and 5 in the Koelnmesse centre.

What to expect from MHK at Living Kitchen 2019: •

•

Live cooking demonstrations: MHK welcomes partner chef Christian Mittermeier to the stand for daily cookery demos and visitors are invited to sample his delicious specialty dishes.

Presence from MHK service companies: the MHK Group supports its members with an extensive range of services

Software planning demonstrations and hands on training: MHK’s software company CARAT will have its own stand where retailers and suppliers can try Europe’s leading name in kitchen design software for themselves. CARAT will use the show to unveil an exciting, technologically advanced feature that is unique in the industry: the CARAT Virtual Reality VR, a real-time VR technology for kitchen planning, offering kitchen consultants the ability to virtually immerse customers in the planning process. Thanks to this new technology the kitchen retailer can show its customers a VR scene of the kitchen in real time! No more waiting for the kitchen design to be transformed into VR format by a third party, as CARAT’s new system takes over this function for you. As soon as the kitchen design is completed, at the touch of a button CARAT’s software will transform the design

into VR, which can then be viewed by the customer through the Virtual Reality Headset.

This technology is a first in the industry: Having this service at your fingertips means that no momentum will get lost during the buying decision process.

Your customer will enjoy an instant experience of being able to walk through their newly designed kitchen and the kitchen retailer will enjoy the benefits of being able to simplify and speed up the buying process.

MHK is delighted to welcome retailers and suppliers, both current members and prospective, to their stand to learn more about the benefits of joining.

Living Kitchen will take place 14-20 January 2019 at the Koelnmesse centre during the wider IMM International Furniture Fair in Cologne.

M VICTORIA LAUNCHES NEW GUT FRIENDLY TASTE OF KOREA POP-UP Following on from the success of their one-night pop up in October, M Victoria have turned their Raw space into a Taste of Korea: Korean & Kombucha Bar throughout November, December and January in association with Wild Fizz Kombucha.

For £39.50pp, guests will receive a kombucha cocktail and five course Korean inspired menu, as well as a bottle of Wild Fizz Kombucha to take

home. Begin the night with a cocktail on arrival, combining delicious flavoured kombuchas with different spirits and flavourings. There’s the Bucha Collins – Earl Grey lavender tea infused Tanqueray gin with lemon juice & Lavender Fields Kombucha or Negrucha; Tanqueray 10 gin, dry white vermouth, Campari, Lavender Fields Kombucha and a slice of grapefruit. Finally there is the Kombucha Gimlet, a combination of Jasmin pear tea infused Ketel 1 vodka,

38 | Restaurant Industry News | January 2019

Jasmine Dreams Kombucha and jasmine pearls. To eat, chef Mike Reid’s menu begins with crispy Kimchi Pancakes, followed by Yook Hwei – a Korean steak tartare, egg yolk, soy and Korean pear.

Next up is Mandu, Korean dumplings with fermented chilli and spring onions and Barbecued Beef Bulgogi. Ending off on a sweet note is White Chocolate Ice Cream with black sesame, yuzu and matcha.

EVENTS NEWS anticipated opening day Keynote interview (12.45pm, 27 February).

CASUAL DINING SHOW ANNOUNCES MORE KEYNOTES – INCLUDING PIZZA HUT UK’S CEO JENS HOFMA & MOWGLI FOUNDER NISHA KATONA Big speaker announcements are coming in fast for next February’s Casual Dining show, as it adds industry leaders and influencers from Mowgli Street Food, Pizza Hut Restaurants UK, The Alchemist Bars & Restaurants, Bill’s Restaurant, and the Soil Association to its high-profile Keynote line-up.

Recently confirmed additions include Jens Hofma, CEO of Pizza Hut Restaurants UK, who makes a welcome return to the show for its first edition at London ExCeL (taking place over 27-28 February 2019). Having previously headlined Casual Dining’s launch event in 2014, Mr Hofma, who has headedup Pizza Hut’s UK-based business since 2009, will be back to share his thoughts on the vibrant casual dining scene.

Founded decades before the term ‘casual dining’ had been coined, Pizza Hut has been a favourite on the UK’s high street for over 40 years. Under Hofma’s leadership, it’s embraced new opportunities, re-imaged its brand and menus, undergone a significant estate refurbishment programme, and (earlier this year) completed a management buyout (MBO). It currently employs

over 10,000 staff in over 260 restaurants across the country and serves 3 million guests a month. Hofma will be discussing all that and more in an exclusive Keynote interview, hosted by Peter Martin, director at CM&Co and VP of CGA, at 2.45pm on 28 February.

With around 50 speakers set to appear at the show across two Keynote Theatres (sponsored by Yumpingo), there will be plenty of new names among them. The latest to be announced are Nisha Katona, founder and CEO of Mowgli Street Food, and Simon Potts, managing director of The Alchemist Bars & Restaurants.

Barrister-turned-restaurateur, executive chef and TV presenter, Ms Katona’s inspirational (and fast-growing) business is known for championing authentic and healthy Indian recipes in a homefrom-home setting. Founded just four years ago, the brand now operates six sites in Liverpool, Manchester, Oxford, Nottingham and Birmingham – with new openings also planned for Cardiff, Leicester and Leeds. A self-proclaimed ‘curry evangelist’, she’ll be sharing insights into her career so far – and future plans for Mowgli – in a highly-

Another brand enjoying further expansion is The Alchemist Bars & Restaurants, with restaurant sales now accounting for 50% of turnover across the estate (up from 35% prior to the MBO in 2015). Just this month it opened its second London site, in Covent Garden, taking its total to 14 outlets. In his opening day Keynote ‘From cocktails to covers’, MD Simon Potts will be discussing how they’ve evolved from a late-night bar to all day dining serving around 25,000 covers a week.

Other show firsts include a Soil Association-hosted panel session taking an in-depth look at ‘The growth of organic in casual dining’. Plus, Mark McCulloch, founder & CEO of WE ARE Spectacular, will host a live recording of his hugely-popular Spectacular Marketing Podcast featuring a quartet of leading casual dining marketers. Among them will be Lesley Mcllroy, who recently joined Bill’s Restaurants as senior marketing manager (having previously worked at Comptoir Group, Peach Pub Company, and Greene King).

Five further panel sessions are soon to be unveiled, covering everything from launching overseas to coping with a crisis, plus tips for success from leading pub and restaurant executive chefs.

Previously confirmed speakers for Casual Dining 2019 include Jon Knight, head of Jamie Oliver Restaurant Group, Brewdog’s David MacDowell (CEO of Retail), and Kate Nicholls, chief executive of UKHospitality. Plus, there will also be headline Keynote interviews featuring Mark Jones, CEO of Carluccio’s, and Steve Richards, CEO of Casual Dining Group (both talking to CGA’s Peter Martin).

January 2019 | Restaurant Industry News | 39

STERLING PRO Sterling Pro has been a proud supplier of commercial refrigeration to the independent Catering equipment industry for 11 years. Since our inception we have carefully created a range of high quality and relevant products that meet the demands of modern caterers.

A well respected favourite of refrigeration engineers our European manufactured range consists of full range of gastronorm uprights and counters as well as display chillers, serve-over and patisserie counters.

We’re especially proud of our new Green line which delivers both functionality and style to your kitchen.

Refrigeration appliances are unlike most others in that they are running 24/7, 365 days a year. This makes their energy consumption incredibly important to both the business and the environment.

Our Greenline shows a 65% reduction in energy consumption against our standard range while still achieving the very best performance.

The lower operating temperature of the Hydrocarbon refrigerants creates lower heat and noise emissions, improving the comfort of the work place and extending the life of the compressor. Thought goes into every component with our new low energy compressors, large area evaporators and high efficiency fans all working together to keep running costs to a minimum.

Sterling Pro always puts functionality at the forefront and so it is no surprise that the Green range also improves usability.

Our new moulded shelf guides in the upright cabinets allow effortless sliding of the nylon-coated shelves and make cleaning a simple process saving time and effort. Easy-fit magnetic gaskets on all cabinets & counters allow for effortless replacement, increasing hygiene and efficiency. A stamped bottom plate

40 | Restaurant Industry News | January 2019

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We love to hear what people think of our range. If you need assistance finding a distributor or have any questions our team can be contacted at info@sterlingpro.co.uk.

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BIG DIPPER Thermaco’s Big Dipper Automatic Grease Trap has been a market leader for 38 years. Over that time Big Dipper has evolved and improved. The original 2,000 Series has evolved into the current 51,000 Series. The Big Dipper 51,000 is the first fully sealed automatic grease trap in the world, trapping any odours from the grease mat inside the unit.

The Big Dipper traps grease from kitchen waste water and at timed intervals skims it off and transfers it to an attached sealed collection vessel. The Big Dipper 51,000 series has an easy to use interface which requires no input from kitchen staff, as at the time of installation the skim program is set and there is rarely a need to alter it.

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Ireland: +353 1 820 2188 UK: +44 203868 9193 Email: sales@proviro.net www.proviro.net January 2019 | Restaurant Industry News | 43

COMPANY NEWS

RUN FOR THE HILLS DESIGNS FIRST EVER BURGER & BEYOND BRICKS & MORTAR RESTAURANT London-based consultancy Run For The Hills is excited to showcase its design for the interior of the first ever Burger & Beyond permanent site restaurant, due to open on Shoreditch High Street later this year. Run For The Hills devised a cool and stripped back interior concept for the two-storey space, looking after everything from spatial design to CAD detailing, CGI visualisation and sourcing a full suite of furniture, lighting, accessories, props and custom designed fixed seating, banquettes, booths and decorative lights for the new venue.

Diners enter into an atmospheric interior, with low-level amber-hued lighting, through a simple metalclad shopfront. For the ground floor, Run For The Hills designed a large concrete bar for cocktails and countertop dining, sitting next to comfy leather and canvas-cushioned banquettes with concrete bases. Down in the stylish, cosy basement, snug, cushioned and cave-like booths are set to become a late-night-hit.

Burger & Beyond, owned by Craig Povoas and Tom Stock, started as a street food vendor and currently has residencies at KERB, Street Feast and Camden Assembly. The brand’s burgers and sides, honed after three and a half years in the business, will take centre stage at the new restaurant.

‘Drinking Snacks’ and ‘Small Plates’ that showcase the team’s creativity will be served alongside crafted cocktails and drinks.

Run For The Hills’ design concept sprang off from the owners’ love of clean lines and sharp linear lighting.

Which the design team softened and juxtaposed with a sense of openness to create an interior that is cool and urban, but also laid back and welcoming.

Anna Burles, Creative Director of Run For The Hills says: “We were approached by Burger & Beyond to help

them design their first ever permanent restaurant and were delighted to help.

We’ve kept a close eye on their success on the street food scene and it was only a matter of time before they set up a permanent home. They’ve been great clients and we’re excited to unveil the finished piece. The team have done a fantastic job and we can’t wait to enjoy some wonderfully dirty burgers when it opens!“ MATERIALS & FINISHES The Run For The Hills interior scheme uses a base palette of concrete, metal, wood, canvas and leather. Modern black and raw steel metals have been layered with a variety of textured meshes and architectural bolts.

These industrial details have been offset against more natural materials including stone, vintage bricks and lime wash paint to create a warmer, cosier space than many current East-London restaurants. The original plastered walls have been exposed and lime washed to add extra distress and character. Various vintage elements, such as antique Victorian fireplaces and exposed wooden beams, are juxtaposed with the modern metals, corrugated plastics and geometric patterns.

LAYOUT The space was planned meticulously by the design team to allow for a variety of dining styles including counter dining and private dining with a mix of banquette and single table seating for

44 | Restaurant Industry News | January 2019

couples. Chainmail style curtains allow for private parties but keep the overall feel airy and open - perfect for people watching and feeling in-the thick- of-it.

GROUND On the ground floor, the cocktail bar will be a natural draw for at-counter bar bites. And there are lots of different styles of table to suit couples and small groups. The glowing neon-lit high table on the ground floor is perfect for groups.

SUBTERRANEA In the basement, a monochromatic geometric tiled floor and soft limewashed walls give a subterranean, cosy feel. The cushioned, cave-like snugbooths, perfect for private dining and after dusk drinks, emit a glow from within through the use of red neon lighting.

LIGHTING & ACCESSORIES Lighting is a big part of the design, set at multiple heights to create pools of light playing with shadow. Run For The Hills have hidden low-level strip lighting behind botanicals to create a backlit glow and cast dramatic shadows that contrast with soft, textured pendant lights made from organic materials. The design team worked closely with the contractor to fabricate bespoke lighting while also sourcing cool fixtures. The Run For The Hills graphics team are now working on new menu designs ahead of the launch.

RESTAURATEUR LAUNCHES WINE BUSINESS

COMPANY NEWS

The chef and restaurateur behind some of Merseyside’s most renowned restaurants, Sean Millar, has launched his new venture, Pruno Wines. The independent wine merchant works with winemakers from around the world to bring speciality wines to the region’s restaurants, bars and hotels. Pruno Wines also offers a personally curated collection of wines online.

Millar is best known as head chef and co-founder of the former Hope Street restaurant, the Side Door, which he ran with business partner, Sheila Benson, for more than six years. Stalwarts of Liverpool’s thriving food and drink scene, the duo were also behind The Other Place in Mossley Hill, and more recently, Pruno Bistro in Childwall.

As a seasoned wine connoisseur, Millar, who has now moved away from running restaurants, is looking forward to turning his passion for wines into a successful business. He said: “I’m hugely excited

about my new venture. I’ve been running restaurants for as long as I can remember and I’ve always been passionate about wines so it makes perfect sense to combine the two through Pruno Wines.

“We’re absolutely thrilled to have already established a strong network of

PACKING A PUNCH AT NANU SODA When leading independent pub company Punch was looking to revitalise key meeting and training areas at the organisation’s head office in Burton on Trent, they commissioned interior design specialists Nanu Soda to create a new vision for these collaborative spaces.

Nanu Soda has a reputation for delivering innovative and bespoke interior design schemes for leisure and hospitality spaces. The team has worked with Punch for some years and manages 50-75 refurbishment projects at Punch premises across the UK annually.

This project involved two specific areas at Punch’s head office. The cafeteria, which originally featured a few vending machines and plastic seating, has been completely reconfigured to create an

authentic ‘contemporary pub’ feel.

Designing in high end finishes and industrial style lighting has added to the ambience, which includes an attractive indoor alfresco area to create a more open impression of the great outdoors. Punch now has a totally new and interactive space for staff to enjoy their breaks, which is also suitable for internal meetings and meetings with customers.

Punch was also investing in an industry leading training facility featuring The Academy Kitchen for food development and The Academy Bar, a fully kitted bar and training cellar.

The Academy also incorporates a 300-seater conference room.

Nanu Soda again focused on a design based around the public house concept, this time including some

independent vineyard owners and I’m really looking forward to introducing some of their fantastic wines to the region’s restaurants, bars and hotels. Our hand-picked wines are also available to buy online so there will be plenty of choice for wine lovers on the look out for interesting new wines to try.” elements of the more traditional pub within the scheme. State of the art bar serveries form the central features, with the entire space reflecting a variety of quality materials including bespoke lighting which has really brought the area to life. Alongside these two key spaces, Nanu Soda also specified finishes for the development kitchen, and has now begun work on a flagship project to redesign Punch’s reception facility.

Commenting on the completed project, Stephen Allen, Property Director for Punch, is delighted with the end result. “These new areas are fantastic and provide a really welcoming and innovative environment for both our employees and publicans to use on a daily basis. The team from Nanu Soda has successfully combined creativity and innovation with practicality and vision providing a facility to further develop training capabilities and increase customer engagement.”

January 2019 | Restaurant Industry News | 45

COMPANY NEWS

NEIGHBOURHOOD LIVERPOOL CELEBRATES TWO YEARS IN THE CITY Revenues at Neighbourhood in Liverpool have increased to £5m as the bar and restaurant brand celebrates two years in the city.

Based on the former site of the Trials Hotel on Castle Street, Neighbourhood has become one of the most popular hotspots in Liverpool, welcoming around 2,000 guests each week.

Higher footfall has been driven by its focus on the customer, offering all-day drinking, dining and dancing experiences. During the week, it has become a corporate social hub, offering breakfast, brunch, business lunches and romantic dinners, specialising in sushi, seafood and steak. It also offers an exclusive private dining area for up to 40 people for corporate events, birthdays, hen parties and baby showers.

Then, Thursday through till Sunday it transforms into Liverpool’s best party destination with DJs, live music and singers. This has led to the sale of over 6,000 bottles of champagne and almost 65,000 cocktails since opening its doors in November 2016.

Not only is the brand famous for its unique selection of cocktails, it boasts a stylish interior, that has positioned it as one of the most ‘instagrammable’ places in the UK, according to Glamour Magazine earlier this year. It has also been recognised by the 2017 Restaurant and Bar Design Awards.

Neighbourhood was founded in Manchester in 2012 by entrepreneur James Hitchen. In 2016, it secured private equity backing from NorthEdge Capital to support its nationwide roll out across the UK, which led to the formation of the East Coast Concepts Group.

Along with Neighbourhood sites in Manchester, Liverpool and Leeds, East Coast Concepts operates a sister brand Victors, which offers a Hamptons-inspired dining experience. Victors has venues in Hale and Oxford and has just launched a new site in Alderley Edge, which opened earlier this month.

The Group now employs 335 staff across six sites.

46 | Restaurant Industry News | January 2019

James Hitchen, Founder and CEO of East Coast Concepts, said: “The venue continues to attract visitors from within the city, as well as those who come to Liverpool for a weekend away, thanks to our offering of dine, drink and dance.

“Our mission was to be a game changer in Liverpool and revamp the city’s party scene. That’s why we’ve done things that we hadn’t done elsewhere, like the focus on DJs and live music, which has been rolled out across our other venues to transform Neighbourhood into a true party destination. With the festive period just around the corner, we’re anticipating a strong end to 2018 and Christmas bookings are already up 5 per cent on last year. Beyond that, we’re focusing on identifying additional sites in vibrant cities, so we can bring the Neighbourhood experience to more people across the UK.”

SAUSAGE SEASONINGS. GO JOLLY CRAZY In welcoming 2018 - the centenary yearthe of expertise Unbar Rothon, one South America isinthe latest market to tap into of a world of the UK’s leading seasonings leading company based in the quietsuppliers, Essex townits ofinnovative Billericay. Anew leading product development has had launching a range ofof Argentinian manufacturerteam was looking forfun a safe, fool proof method adding smoke to selected for foodmeat products and after an extensive exciting newflavours curry seasonings products. search concluded the necessary expertise did not exist in South America.

The team has created half a dozen special flavour profiles and,

Whilst World Wide Web chance, word-of-mouth encounter using scouring Cockneythe rhyming slang, hasa given them memorable led to theincluding company Curry contacting a safe method adding names, BangUnbar Thai Rothon Penangfor seasoning, JollyofCrazy smoky flavours to food.

Hot Jalfrezi and Winter Warmer Mild Korma, plus an if-you-dare Hard Ass Hot Madras.

The Billericay company, which next year celebrates its centenary, has decades of experience of handling concentrates like liquid smoke for “It’s new, its different, it’s exciting and its going down a storm atomisation.

with our London customers who think Cockney slang is a capital

idea,”our said Unbarthey Rothon director, Richard Rothon. ”With product were able to remove the risk of fire on site and they achieved consistently reliable results,” said Unbar Rothon director, Richard Rothon.

Customers elsewhere in the UK have demonstrated they didn’t need the Cockney connection in order to share the fun with

The atomised smoke Unbar Rothon provided contains trace their customers because the rhyming titles madescarcely it easyafor of the carcinogenic or genotoxic substances which can be found in people to remember their favourites. traditionally produced smoked products.

Mr. Rothon added that the fun element in the seasonings titles had also attracted interest from ready meals and pizza manufacturers.

With established business throughout Europe, ”We have proved you can have smoke without fire,” added Mr. Rothon.

the Middle East, Africa, Australasia and the “GollyAmerican gosh, wecontinent, could soon seeRothon a Rogan North Unbar is now John meat pieright or pizza,” chuckled. looking for the agencyhe to further develop its sales in South America.

Luxury Hospitality Magazine

www.unbarrothon.co.uk

January 2019 | Restaurant Industry News | 47

FEATURE

GET AHEAD OF THE TREND IN 2019

AN ARTICLE BY LIAM O’DONNELL, DIRECTOR OF VALDIVIAN FURNITURE Nowadays the heart of any restaurant’s marketing strategy is its social media presence, and interior design is the most powerful tool you have for creating and sustaining a compelling online image. To maximise the value of your design, it’s not enough to create a beautiful and functional restaurant space: you also need to show an awareness of the most up-to-date design trends. Guests are more likely to snap and share something they haven’t seen before, or something which they recognise as bang on trend.

That means interior design has a shorter shelf life. Even if you’ve recently redesigned, or your design is still working well, it’s wise to implement some smaller changes sooner rather than later. Guests who have already shared pictures of your interior aren’t likely to do so again until your interior changes. Fortunately, many of the design trends set to make a big splash in 2019 can be implemented in a partial way, without redesigning from scratch. At the same time, if you’re due for a rethink, there are plenty of new directions to consider for next year.

Below is a run-down of the trends that look likely to define design in 2019.

There are some old trends that are still rumbling on and some brand new ideas, and we’ve got some tips on making these trends work in your restaurant.

Colour Maybe it’s all the political chaos, but in 2019 the colours on every designer’s palette are reassuring, peaceful and natural. Earth tones from burnt orange through to warm beige are becomin especially popular, together with plant greens (which work beautifully with another of the year’s big trends, for indoor greenery) and nude tones. It’s a great palette for restaurants, where natural colours will foreground your food.

Crittall Styling Crittall-style steel windowframes have been blowing up for a while now, so perhaps it’s to be expected that the trend is spreading from windows to doors and even internal fittings. We’re seeing Crittall-styling on bars, space dividers and seating. This is another great trend for restaurants, because Crittall-styling is ideal for creating zoning in your floor space.

Velvet 2019 looks likely to be another strong year for velvet, which was a big catwalk trend and already an up-andcoming design trend in 2018. We love the luxuriousness of velvet, and any restaurant space can become superdeluxe with velvet upholstery—which is neither as expensive nor highmaintenance as you might imagine.

Concrete The industrial aesthetic has brought concrete to the forefront of designers’ minds, and it’s set to conquer new styles this year. Concrete is increasingly being used alongside other textures to create mixed-media features: bar- and tabletops are a great place for this, but we’re seeing it on wall-mounted features and room dividers too.

Indoor Greenery The ‘living wall’ of indoor greenery has been a strong trend in interior design for several years now, and biophilic design isn’t going anywhere. This year the trend is for more subtle touches of indoor greenery, and especially individual potted plants. We’re big fans of these plants by The Little Botanical. Potted plants are a great way to breathe new life into your existing design: by mixing and matching different plants you can create a unique feature that suits your space.

One way to achieve more interesting effects is to combine trendy succulents with big plants, like a monstera (known

48 | Restaurant Industry News | January 2019

as the “Swiss Cheese Plant” because of the attractive cut-out shapes in its leaves) or a scindapsus. The key to making your plants work in your space is choosing the right pots: not so striking that they distract from the plants and colourcoordinated with your existing design.

Feature Spaces Feature spaces are less a trend than the new reality in restaurant design. An eye-catching “it” space is an essential marketing tool, attracting new customers and encouraging your guests to promote your restaurant on social media. So the trend in feature spaces for 2019 is: bigger and better than 2018. Fortunately, the basics don’t change. Instagrammable furniture is your centrepiece: whether it’s a vintage chaise-longue or eyecatching upholstery. We love these gorgeous wallcoverings by Robin Sprong, which can turn your wall from a boring backdrop to the centrepiece of your feature space.

Mid-century Modern After a long period of total dominance in furniture, the mid-century look went a bit quiet last year. Perhaps designers got bored with it—but if so they’ve rediscovered it for 2019. Lines inspired by Eames and Aalto are once again the key trend in furniture. It’s beginning to look like the mid-century aesthetic will never go out of style.

Mixed Metals Metals have become a bigger presence in furniture and statement pieces. In 2019 the trend is for mixed metals. Think copper paired with stainless steel in a light fixture, or brass complementing bronze in a polished bartop. If you’d like to implement this trend in your restaurant, metal is especially practical for barware and furniture, and can turn your bar into a statement feature or even a feature space.

Source new products, discover fresh trends, and meet 100s of suppliers at the UK’s biggest furniture show.

Make yourself at home at the industry event of the year.

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