Restaurant Industry News - February 2019

R estaurant Industry News

FEBRUARY 2019

NOCTURNAL ANIMALS Brand-new concept by The Wilderness

www.restaurantindustry.co.uk NOTTINGHAM’S RESTAURANT SAT BAINS IS FOURTH BEST RESTAURANT IN THE WORLD

The Goring seeks new

Executive Chef for its Michelin-starred restaurant,

The Dining Room

MEATLESS FARM LAUNCHES CASUAL DINING CONCEPT AT HATCH

EMILIA’S CRAFTED PASTA set to launch second site in Aldgate

Chef & restaurateur Mike Robinson to open THE WOODSMAN in Stratford-upon-Avon

s ad al S TAKING CENTRE STAGE COME VISIT US AT EXCEL, LONDON 27-28 FEB, STAND D31

PLUS LOOK OUT FOR OUR COMPETITION Nutribullet to be won on the stand

Showcasing our

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CONTENTS

FEATURES

FEBRUARY 2019

04

NEWS 16

Brand-new concept by The Wilderness, Nocturnal Animals

44

Commercial Kitchen 2019 previews biggest show yet

28 Chef Mike Robinson to open The Woodsman

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

Restaurant Sat Bains is fourth best restaurant in the world

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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

Meatless Farm launches casual dining concept at Hatch 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.

February 2019 | Restaurant Industry News | 03

PROJECT NEWS

THE WILDERNESS BRING BOLD NEW CONCEPT TO BIRMINGHAM CITY CENTRE At the end of 2018 The Wilderness launched their brand-new concept, Nocturnal Animals by The Wilderness.

The venue opened its doors on 1th November 2018 and is located at 20 Bennetts Hill, Birmingham City Centre.

The new establishment is the second venue conceived by Alex Claridge to create a fun and inventive experience.

The site, inspired by 80’s pop culture, provides a culinary journey with ingenious drinks, bold flavours and afternoon tea unlike ever seen before.

Downstairs is home to a 42-cover fine dining restaurant, where the food draws heavily on the kitchen’s Konro charcoal grills, as well as eclectic influences from

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PROJECT NEWS Photography by Tom Bird

both modern Japanese and Chinese cooking. The restaurant offers an ambitious and accessible taster menu for both lunch and dinner – as well as an à la carte bar menu across all floors.

Upstairs, the décor is bold and adventurous, offering ample room for up to 60 people whilst two-time world class finalist James Bowker has developed a revolutionary cocktail menu inspired by colour and flavour.

A theatrical and thoroughly modern Afternoon Tea overseen by MasterChef: The professional’s finalist Brett Connor will be served with a selection of sweet and savoury dishes in a tasting menu format, with additional options for champagne and cocktails.

ALEX CLARIDGE, CHEF-PATRON SAID “NOCTURNAL ANIMALS TAKES FOOD AND DRINK DEAD SERIOUS, BUT THAT’S ABOUT IT. THIS IS FUN DINING ABOVE ALL ELSE. WE ARE BRINGING SOMETHING VERY DIFFERENT AND VERY NEW TO THE HEART OF THE CITY.”

February 2019 | Restaurant Industry News | 05

COMPANY NEWS

ETM REPORTS RECORD CHRISTMAS TRADING The 14-strong bar and restaurant group, ETM, reports its best ever Christmas with overall revenue up 16% and like-for-like sales rising to 13.1% for the five weeks up to 31 December. One of the biggest growth areas was in prebooked event sales which saw an uplift of 13.3%.

Ed Martin, CEO and joint founder of ETM comments: “We are delighted with the group’s performance over the festive and New Year period – delivering double-digit growth and record sales of over £1.2m for the week ending 16 December. Through innovative trading formats,

investment in a new sales division and robust forward planning, we have been able to optimise sales across all our venues. I am immensely proud of our teams whose hard work has delivered this great result. We are optimistic for 2019 and hope to see a very positive first quarter with forthcoming major sporting events like the NFL Super Bowl and Six Nations.”

ETM continues its site-roll out with the group’s fourth sportsled venue, Redwood at London Bridge, set to open this summer, building on ETM’s success with Greenwood, Long Arm Pub and Broadleaf.

M RESTAURANTS IN TOP 100 FASTEST GROWING BUSINESSES M is the creation of former Gaucho MD Martin Williams and ‘Great British Menu Chef’ Michael Reid (who left ‘Worlds 50 Best’ restaurant Vue de Monde to join Martin).

The M family is made up of three award- winning, multi-faceted London venues. The first two venues M Threadneedle St and M Victoria St both house elements including M GRILL & M RAW restaurants, destination cocktail bars, wine store, bar and tasting rooms, secret private members lounges, alongside flexible private dining and event spaces.

M Bar & Grill is the latest addition to the M family following a collaboration with rugby star Simon Shaw MBE. Just

moments from Twickenham rugby stadium, the unique space houses a 120-cover modern British grill restaurant, and an interactive bar.

Commenting on the announcement CEO Martin Williams stated: “I am delighted that M has been included in the Top 100 list of the Britain’s Fastest Growing Businesses!

The hospitality Industry remains a challenging one, but thanks to the amazing talent at M; headed up by Andre Mannini, Chef Michael Reid and I; it is fantastic to see that our emphasis on offering our guests the highest quality products at accessible prices and offering ‘heightened hospitality’ have succeeded in bringing M

Restaurants recognition and continued growth. Thanks to Syndicate Room for identifying M as ‘one of the most promising scale-up’s and High-Growth Companies of 2018- We are delighted by the recognition.”

Earlier this year it was announced that M will be launching a new flagship restaurant at Newfoundland which is due to open in late 2020.

The new site totalling almost 10,000 square feet will comprise a restaurant, grill, wine store and tasting room, cocktail bar and garden, private members lounge and Private Dining Room and command some of the best views of the capital.

PAYNE & GUNTER CELEBRATE ANOTHER YEAR OF DELIVERING EXCITING AND QUIRKY HOSPITALITY CATERING TO EVENTS London’s original event caterers, Payne & Gunter, has had another year to celebrate after delivering a plethora of exciting and quirky hospitality catering to events across the capital and beyond.

Highlights from 2018 included travelling 225 miles for a VIP wedding in the lush Welsh countryside; being selected to

cater for the RAF 100th year anniversary celebration in partnership with The British Legion on Horse Guards Parade; showcasing spectacular menus for the Mercury Music Awards at the Eventim Apollo, Hammersmith; hosting a VIP lounge for London Pride; and wowing guests at The London Design Festival’s gala dinner at The Southbank Centre.

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The team brought their characterful dining to many iconic venues throughout the year including Somerset House, 22 Cork Street, Mayfair, Queen Elizabeth Hall Southbank and The Troxy.

This success led to an expanding team, and Zoe Cook was welcomed as the new Client Relationship Manager, who will help make 2019 be just as successful.

COMPANY NEWS

AWARD WINNING RESTAURANT ‘THE DUCK AND RICE’ ENTERS GROWTH PHASE • London Soho-based restaurant seeking partners to expand globally • Opened by restauranteur Alan Yau in 2015, new management have taken the popular Soho venue into new era of success • Growth opportunities sought in London, Nordics, Europe and Middle East Conceived by Alan Yau in 2015, Soho’s The Duck and Rice has consolidated its position as a London landmark, and is now in talks for its first overseas licensing deal.

FOODBUY EXTENDS CHARITY PARTNERSHIP WITH DUCHENNE UK

Director Ted Kennedy says: “The Duck and Rice is a thing of beauty! It appeals to all age groups and especially to millennials who love its great food, popular local pub atmosphere and sense of fun.

Foodbuy, a leading group procurement organisation, has announced the extension of its charity partnership with Duchenne UK for a further two years. The last 12 months has seen Foodbuy raise an incredible £135,000 for Duchenne UK, the leading charity working towards accelerating treatments and finding a cure for Duchenne muscular dystrophy.

Ian Murphy, Managing Director of Foodbuy said: “We are thrilled to officially extend our charity partnership with Duchenne UK. We have a special connection with Duchenne UK, a charity that is very close to our hearts. We hope to raise a lot of money to help find a cure for Duchenne muscular dystrophy, the most common genetic killer of children.”

The significant fundraising success to date has been a result of Foodbuy colleagues carrying out a number of personally challenging, fun and inspirational events, including hosting a gala dinner, completing the three peaks challenge, running half marathons, holding culinary masterclasses, organising bake sales and through participating in Duchenne UK’s flagship event, the Duchenne Dash.

Oliver Cock, former Managing Director of Foodbuy, has been the driving force behind Foodbuy’s support of Duchenne UK and has completed the Duchenne Dash three times. He said: “The work that Duchenne UK does in funding research and supporting parents is fantastic, and the Dash itself is such a brilliantly organised event that it’s a privilege to participate.”

The Duchenne Dash is a gruelling 24hour bike ride from London to Paris, and in 2018 Foodbuy had a team of 11 amateur riders take part alongside 160 others from across the UK. The cyclists covered more than 200 miles, passing through some of the most rural areas of France before finishing up the Champs-Élysées and the Eiffel Tower.

Emily Crossley, Co-Founder and CEO at Duchenne UK, said: “Foodbuy are an incredible team and we’re very excited to be working with them for a further two years. Every penny raised helps accelerate research into the disease and brings forward the day we find a cure.”

We have a great management team and they have focused on creating the magic and making guests happy.

“Going forward we expect good sales growth, great margins and robust costs and so we are now ready to push the button on the licensing opportunities available to us.

We see opportunities to grow a licensing platform in London, the Nordics, mainland Europe and the Middle East and are now actively assessing potential licensing partners with local geographic knowledge to develop and grow our brand with us.

The great thing is that, as well as appealing to tourists, The Duck and Rice also appeals to local drinkers and diners making it ideal for hotels and mixed use developers who are keen to see the value of a strong London brand within their schemes and we see real value for all stakeholders with our unique licensing partnerships.”

February 2019 | Restaurant Industry News | 07

Modern, sophisticated workwear combining quality, style and comfort

GRAHAME GARDNER UNIFORMS Leading UK uniform supplier Grahame Gardner is raising the bar for workwear throughout the hospitality industry.

Combining more than a century of industry experience with the latest innovations in fabric, design and manufacturing, Grahame Gardner is at the forefront of helping restaurant, chefs and catering professionals across the UK meet their workwear needs.

www.grahamegardner.co.uk sales@grahamegardner.co.uk

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Restaurant Industry News-180mm x 132mm.indd 1

Providing modern, sophisticated uniforms that combine that practicality and comfort with quality, and style, Grahame Gardner also prides itself on its ability to capture an organisation’s personality and ensure that any team looks professional.

Whether your caterers are creating dishes in your kitchens, or representing you front-ofhouse, they need comfortable lightweight, hard-wearing clothing that can withstand multiple washes. Stocking everything from trousers, chefs’

09/01/2019 09:55

jackets and caps, to serving staff tabards, bar and bib aprons, Grahame Gardner has you covered from head to toe.

Our uniforms and workwear solutions seek to create a professional identity for businesses and bring their brand to life through bold graphics and colour to inspire and engage their staff and customers. Grahame Gardner can also customise your uniforms through state-of-the-art printing techniques, embroidery and monogramming, and provide a free design service for this.

Other benefits include free UK mainland postage and packaging on all orders over ÂŁ99, next day delivery, and a live chat web facility to keep you updated at every stage of your order.

For more information, visit our website or contact Grahame Gardner on 0116 255 6326 or via email at sales@grahamegardner.co.uk.

COMPANY NEWS

HEIDI COTTON CELEBRATES 30 YEAR C&C MILESTONE Chester-based C&C Catering Equipment Ltd is delighted to share and celebrate the 30th work anniversary of its Company Secretary Heidi Cotton, who recently achieved the incredible milestone with the family business.

As one of the company’s first employees, Heidi began her career with C&C at their Bumpers Lane premises and quickly became an integral part of the team. Since then, Heidi has celebrated many milestones with the business, and is one of the longest serving members of staff.

Managing Director Peter Kitchin commented, “We are incredibly fortunate to have had Heidi as part of the C&C family for 30 years, and are very grateful for all of her hard work.

“Since joining us in December 1988, Heidi has proved to be a loyal and valuable individual, and everyone at C&C is delighted to celebrate this impressive achievement with her.

Congratulations Heidi, and thank you for

your fantastic 30 years of service. Here’s to the next milestone!”

working with the team over the last 30 years.

C&C’s Heidi added, “It’s been great working at C&C and I have enjoyed

“It’s a huge anniversary to celebrate and I look forward to many more to come!”

FALCON IS TOP FOR TRAINING

highlighting the significant difference made as a result of evolving and implementing a staff development programme.

demonstrated by the number of senior managers in the company who had worked their way up from the shop floor.

Falcon Foodservice Equipment has won the inaugural CESA Training and Development Award, which was announced during the CESA 2018 Conference. This new award recognises a business that actively promotes and supports training,

The judges were looking for commitment, contribution and success. They were particularly impressed by Falcon’s analytical approach, noting that it has led to greater employee retention – as

Falcon’s managing director Peter McAllister, who was on hand to receive the award from CESA chair John Whitehouse, said, “We are extremely proud and excited to have won the CESA award for training and development. This is a tremendous accolade and reward for all the hard work and endeavour shown by the entire team at Falcon.”

McAllister particularly highlighted the work of Falcon’s finance director, Karen Wallace, and her office staff in encouraging an ethos “Where training and personal development are seen as the norm. It extends through the whole company, from office staff working towards qualifications in management accounting or customer service, to the continuous training programme in our manufacturing facility and our modern apprenticeships, which have proved very successful over the last few years.”

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LATEST NEWS

MANDATORY CALORIE LABELLING WILL BE DAMAGING FOR PUBS, SAYS BBPA The British Beer & Pub Association has responded to the Department for Health and Social Care consultation on mandatory calorie labelling for the out-of-home sector, including pubs.

The BBPA does not support mandatory labelling of calories on menus for pubs, arguing that such measures will be extremely costly, result in reduced menu choices for customers and will disproportionately affect smaller pubs that will struggle to implement the proposed changes.

Pubs have already taken a variety of voluntary measures to help consumers to make healthy choices. This includes identifying lower calorie options on menus and providing full nutritional information on websites.

The BBPA has argued that forcing pubs to display calorie content, rather than doing so on a voluntary basis, will do very little to change consumer behaviour – citing recent studies in the United States and United Kingdom, where mandatory calorie labelling was shown to make no clear difference to calories consumed.

In addition to highlighting the limited benefits mandatory calorie labelling would have, the BBPA has also described in its response how smaller pubs would be disproportionately affected by such measures, reducing competition in the sector and potentially undermining local economies.

Feedback from BBPA members suggests the cost to determine calorie values for menu items would be far too high for pubs, the vast majority of which operate as small businesses.

Licensees and pub operators already face considerable cost pressures elsewhere from beer duty, business rates, VAT and staffing costs, which has seen smaller pubs disproportionately

close. Mandatory calorie labelling would only add to this burden and force smaller pubs to reduce their menu choice, further decreasing competitiveness and diversity in the market.

The innovative and diverse menus pubs offer make them ideal food venues throughout the year, whether as an indulgent treat, celebration or a social gathering with family or friends.

Restricting this offer will be of real detriment to the Great British pub and the communities they serve. However, interventions which result in reduced menu choices will be also be likely to reduce the number of healthy menu options available to consumers.

Brigid Simmonds, Chief Executive of the British Beer and Pub Association, said: “Mandatory calorie labelling will be hugely detrimental for pubs and we would urge DHSC to look at more collaborative ways to work with the sector instead.

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“Many pubs already voluntarily choose to provide information about the food they serve to help customers seeking to make healthy choices. The overwhelming evidence suggests that forcing pubs to display calorie content would have no tangible impact on behaviour.

“Calorie labelling will be prohibitively expensive for the sector, in particular for the vast majority of those pubs which are small businesses.

“Considering the cost burden pubs already face from beer duty, business rates, VAT and staffing costs, mandatory calorie labelling could be another nail in the coffin for many pubs.

“Our great British pubs are iconic and at the heart of communities across the UK. We should be helping, not hindering, pubs. DHSC should consider collaborative ways of working with the sector to help consumers who wish to make healthier food choices. However, should mandatory measures be imposed we would urge exemptions for smaller businesses such as pubs.”

TRAPZILLA TrapZilla is a truly revolutionary grease trap. TrapZilla is our answer to the passive and hydromechanical grease traps on the market. TrapZilla is a hydromechanical grease trap and its design makes it 70% more efficient than a comparable size passive or hydromechanical grease trap. Because TrapZilla can store more grease in a smaller volume it can be installed in places where conventional metal or concrete traps won’t fit. It has a much smaller footprint than an equivalent concrete or metal grease trap. Because it is made of corrosion free polyethylene it is lighter and easier to install.It can be fitted underground, in a basement or even between floors of a building.

Conventional grease traps have to be pumped out when grease constitutes 25% of their volume. This proves very costly as 75% of what is pumped out is contaminated water and pumpers charge by volume. Trapzilla’s innovative design enables it retain 85% of its volume in grease before needing to be pumped out resulting in huge savings on pumping costs.

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February 2019 | Restaurant Industry News | 13

PROJECT NEWS

LISTED MASONIC LODGE BUILDING RESTORED TO FORMER GLORY FOR DISHOOM MANCHESTER MACAULAY SINCLAIR has transformed part of a Grade II listed lodge building into Indian café brand Dishoom’s seventh restaurant and bar in Bridge Street in Manchester.

After three and a half years of planning, Dishoom Manchester opened on 6 December 2018 within Beaux-Artsstyle building Manchester Hall, thanks to interior architecture and design studio Macaulay Sinclair, which specialises in creating exceptional spaces for the hospitality sector and has a longstanding relationship with Dishoom’s co-founders.

John Macaulay, co-director of Nottingham-based Macaulay Sinclair said: “Helping to bring Dishoom to Manchester was really exciting for us, particularly as this is the first Dishoom outside of a UK capital city.

“Each Dishoom restaurant pays homage to the Irani cafés of Bombay, and each is inspired by a historical time period and narrative that we bring to life through our design. Dishoom Manchester is influenced by the freemasonry of

Bombay, so we specifically visited and researched Bombay’s freemasons’ hall from 1899 and the Theosophical Society of Bombay. The symbolism and paraphernalia of freemasonry have been woven into the details, as well as using a colour palette inspired by the iconic Irani café Britannia & Co in the Ballard Estate area.”

Shamil Thakrar, co-founder of Dishoom said: “Macaulay Sinclair has been instrumental in helping us to really understand how Dishoom should express itself in a physical environment. They design spaces in completely different design languages and time periods which could only be Dishoom restaurants.

They’ve been completely key in our evolution as a business.”

The 230-cover restaurant and bar has a familiar aesthetic in part to other Dishoom restaurants, with frequent references to the Irani cafés of Bombay, as well as antique furniture sourced from India such as a unique and original teak in/out board from a Bombay hospital.

John added: “We retained the original fabric of the building to restore the grand, civic aesthetic, which has hints of academic classicism. Luckily we were able to retain many of the beautiful existing finishes, including the majority of parquet and marble floor.”

The Bro. Cursetjee Dining Hall, a ballroom and banqueting suite formerly known as The Derby Room, is a grand, symmetrical space with a striking, parabolic dome. The design team added a free-standing hardwood and glass pavilion-like structure to break down the imposing volume of the room to create a more intimate, controllable space.

Nine portraits of former Grand Masters of the Bombay freemasons’ hall were commissioned to hang on plinths in the dining room, which is complete with grand proportions and high ceilings.

The creative team at Dishoom author a story for each new location and Macaulay Sinclair develops an aesthetic narrative around it. Dishoom Manchester explores the unexpected links between Manchester, Bombay and freemasonry.

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PROJECT NEWS EAIS, with ISG as Main Contractor and Tricon as Consultant.

Alongside the reconfiguration of legacy equipment in the basement, new facia panels were applied to the Food Service Counters to create a more suitable environment.

C&C BACK FOR MORE AS LONDON BUILDING CHANGES OCCUPIERS C&C Catering Equipment Ltd is pleased to have recently worked at the London offices of an international specialist banking and asset management group. Having worked at the London premises for Dresdner Kleinwort some 12 years ago, C&C were pleased to return to the building to create further catering facilities earlier this year.

Following an evaluation to assess existing equipment, C&C completed works across several floors to include the basement, lower ground level, level six, and some facilities which ran throughout the building. Brands on the project included Ambach, Rational, Winterhalter, Trak, Proline Fabrication, Essex Fabrication, the Clay Oven Company, Fosters, Mechline, and

Existing equipment was also refurbished on the lower ground floor and level six to increase reliability and longevity of the facilities, with works also completed on existing canopies.

Additionally, a new BBQ area was created on level six. A cold water drink system was also fitted across all the floors, as well as coffee points for the many staff at the international organisation.

C&C Catering Equipment Ltd’s Project Director Mark Roxburgh commented, “This has been a great project to work on, and it’s fantastic to be back here having worked in the building many years ago. The scheme turned into a fast track project, and we were able to work together to complete on time and to budget for a great client.”

CLEARCRAFT LTD Valentines night is just around the corner and everybody is looking for romantic ambience.

But nobody is looking for the waxy mess you get with wax candles. Whenever you move them, wax spills everywhere.

Customers play with them, you get lots of wastage, they can look ugly and don’t last a full service.

Time to switch to oil candles.

Mess free, wax free and with a real flame, our glass oil candles are perfect. We have over fifty designs, so if you need something for small tables, busy bars, cosy corners, the mantelpiece, lanterns or candles for a candelabra, we have it covered.

Give us a call to take advantage of our Free sample Service or simply go on line at www.clearcraft-catering.co.uk Contact: Mike Winterbotham Clearcraft Ltd Unit 11, Kingston Farm, Downhall Road, Matching, Essex, CM17 0RB sales@clearcraftltd.co.uk www.clearcraft-catering.co.uk

February 2019 | Restaurant Industry News | 15

EVENTS NEWS

COMMERCIAL KITCHEN 2019 PREVIEWS ITS EXHIBITOR LINE-UP FOR BIGGEST SHOW YET With exhibition space filling up fast for Commercial Kitchen 2019, organiser Diversified Communications UK has released its first preview of some of the big names already on board for next year’s show at the NEC Birmingham (4-5 June).

Among those recently confirmed – and new to the show for 2019 – are catering display and counter experts Victor Manufacturing (UK distributor for Duke Manufacturing’s portfolio of hot holding platforms), Florigo Frying Solutions, Klipspringer, Plasma Clean, Ramco UK, Fosse Liquitrol, Medem UK, and Greener Kitchen Standards (Soil Association).

The ever-growing exhibitor list covers everything required to run, refurbish or build a commercial kitchen, including cooking equipment, refrigeration, kitchen gadgets, storage, warewashing, waste management, ventilation, fit out and design.

Returning exhibitors include: Aco Building Drainage, Aqua Cure, CCE Group, Commercial Catering Spares, Clifton Food Range, DC Warewashing & Icemaking Systems, Gamble Foodservice Solutions, ETI, MCS Technical Products, Meiko UK, Oxford Hardware, Purified Air, Regale Microwave Ovens, Retigo, Robot Coupe, Roller Grill, Space Group, Target Catering Equipment, Univent Systems, Unox UK, Valentine Equipment, Viessmann Refrigeration Systems, Wexiodisk, and more.

Many other returning suppliers have also opted to increase their stand space. Trak/Hupfer, True Refrigeration UK, S&S Northern, Jestic Foodservice

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EVENTS NEWS Equipment, and Kingspan are among the companies to have almost doubled their stand presence. Altro and Synergy Grill have also gone ‘bigger’ to build on their success at the last show, which welcomed over 1,700 attendees.

Katie Tyler, Commercial Kitchen’s event manager, explains: “In just three years, Commercial Kitchen has established itself as the two days a year where the industry meets, launches innovations and does business. What makes it truly unique is that it brings together senior equipment buyers and key decision makers from every vertical sector, from all types of kitchens – from top-end Michelin starred restaurants to pubs, bars, branded restaurant chains, cafés, schools and hospitals. That’s also what makes it such an exciting proposition for our exhibitors.

“The 2019 show is already off to a flying start and is on track to sell-out well in advance. We’ve received tremendous support from across the industry and it’s clear that Commercial Kitchen is seen as the key event for 2019. We’ve had lots of interest from new suppliers looking to reach this important market and look forward to announcing further details soon.”

February 2019 | Restaurant Industry News | 17

EVENTS NEWS

CRAFT GUILD OF CHEFS ANNOUNCES 8TH UNIVERSAL COOKERY AND FOOD FESTIVAL The Craft Guild of Chefs is delighted to announce the details of the 8th Universal Cookery and Food Festival (UCFF). The popular annual event will take place on Tuesday 25th June 2019 at Farrington Oils in Northamptonshire.

Following the huge success of this year’s festival, the 2019 8th UCFF will be themed “From the Land” and will focus on sustainability, alongside complimentary issues such as Brexit, crowd funding, local heroes and ‘Mums in the kitchen’. The new dateline of June reflects pre-harvest, in line with the chosen venue.

Established in 2012, UCFF was the brainchild of Lee Maycock, Ian Nottage and John Feeney during their time as Craft Guild of Chefs committee members.

Designed by chefs, for chefs, each year the festival moves around the UK, taking the event directly to chefs in different locations. It is an excellent opportunity for foodservice professionals to gather and listen to thoughts and experiences from influential people.

Ian Nottage, UCFF director says: “We are very excited to be heading to Northampton with UCFF 2019. We always try to tackle industry topics and historically, explored subjects such as obesity, mental health issues, disability and equality in professional kitchens.

Next year, sustainability will be high on the agenda, with industry experts taking to the stage to share their experience and knowledge. Particularly in light of the current issues around the use of single use plastics in the hospitality industry.”

Nottage continues, “Indeed the choice of Bottom Farm (home of Farrington oils) demonstrates the UCFF’s commitment to sustainability as this is at the very heart of how they produce their rapeseed oil. Duncan Farrington is a passionate farmer who understands the importance of working with nature for a sustainable future, whether it be a ‘no plough’ ethos on the farm to improve soil fertility and reduce CO2

emissions, to the use of solar panels, or adopting bee friendly methods of growing crops.”

The event will include an eclectic mix of demonstrations, workshops, foraging, farm tours and live debates. The farm tour will include a demonstration of rapeseed oil combined with a factory visit. New to 2019, is a game stage, featuring deer and rabbit skinning, as well as falconry and the opportunity for clay pigeon shooting.

Farrington Oils is home to Mellow Yellow, the UK’s first ’seed-to-bottle’ producer of cold pressed rapeseed oil.

A family run business, it produces a range of fine ingredients for chefs and home cooks, using their sustainably grown rapeseed oil, pressed on the family farm in Northamptonshire.

Duncan Farrington, managing director at Farrington Oils adds: “Hosting the 2019 UCFF is a fantastic honour for Farrington Oils. We can’t wait to welcome industry leading chefs and producers to Bottom Farm for a superb culinary experience. We’ll be offering visitors a unique insight into how we produce our award-winning Mellow Yellow Cold Pressed Rapeseed Oil during what is sure to be a brilliant day!”

The Guild’s Universal Cookery and Food Festival 2018 took place at Westlands Nurseries in Evesham, with more than 350 attendees and almost 60 exhibitors in one day. This included Craft Guild of Chefs members, partners, trade suppliers and local businesses.

With sustainability high on the agenda, it received outstanding support from its members and local services to tackle food waste.

Spearheaded by Roger Kellow, government account manager at Hobart, along with UCFF, an arrangement was made for surplus food from the event to be donated to local charity Caring Hands, based at the Evesham Christian Centre in Bewdley.

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The donation received was used in their drop-in diner, food bank and community pantry. Caring Hands said, “Huge thanks to Roger Kellow and all at #UCFF for your generosity and support.”

In addition to developing sustainability, the event’s total recycling rate was an impressive 54%, consisting of 27% card, 20% glass, 7% mixed plastics and cans.

UCFF has ambitions to increase this percentage at the 2019 festival and upcoming plans to include food waste from exhibitors is also in the pipeline.

Ticket price is £120 +VAT. This includes food and drink throughout the day (breakfast, lunch and refreshments), along with a BBQ and evening entertainment.

Early bird ticket price: £99 +VAT. Offer ends 31st March 2019.

W W W. C U LT F U R N I T U R E . C O M

NEW VINTAGE COLLECTION Exclusive Trade Services Personal Trade Manager & Bespoke Orders Enter RIN10 for 10% off

Showroom 811-813 Wandsworth Road, London, SW8 3JH trade@cultfurniture.com | +44(0)2039186550

CASUAL DINING SHOW

The Culinary Food Group is very proud to be part of The Queally Group, which has been farming and manufacturing foods for generations. Part of Irelands largest privately owned agri-food business, the group has pioneered food manufacturing in Ireland and around the world for over 50 years.

As a leading food manufacturer, traditional and classic culinary values are at our core, with innovation also at the heart of our business. For over three decades, the Culinary Food Group have become experts at developing perfect batches of stock, pasta, sauces, and culinary ingredients.

KoppertCress is a producer of innovative and food-safe living micro-vegetables, specialities and cresses. Our seedlings come from unique plants, each having their own specific effects on the senses either for Flavour, fragrance, feel or just presentation! This Collection is presented as Architecture Aromatique’. Servicing the International and global gastronomy, KoppertCress enables the best Chefs to be the best!

Stop by our stand A51 at The Casual Dining Show, meet our team and find out more!

Plant Power using Nature to Nurture!

www.theculinaryfoodgroup.com

www.koppertcress.com

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Stand H91

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As a subsidiary of two leading French dairy cooperatives, Eurilait is delighted to bring the best of cheese making heritage to the Casual Dining Show. Eurilait is able to offer an extensive range of dairy goods to provide menu options for a variety of foodservice sectors within the industry, which can be tailored to business requirements.

Unrivalled in their quality and heritage, a network of twenty certified creameries throughout western France produce Eurilait’s market leading, award-winning dairy items such as goat and cow milk cheeses, butter, cream and yogurts.

To sample our range of delicious cheesy treats, make sure you pop by our stand G107. www.eurilait.co.uk

20 | Restaurant Industry News | February 2019

03/01/2019 16:30:37

OCEAN PEARL SALT & PEPPER SQUID Introducing a new, improved Salt & Pepper Squid.

Tender pre-fried pieces of Squid (Pineapple Cut) in a crispy, light Salt & Pepper coating.

60% Squid and 40% Coating. GMO Free. Pack size 1KG (Case configuration 10 x 1KG).

Ideal for ‘Light Bites’, Starters, Sharers or Mains. www.seaproductsint.com

OPENS THIS MONTH AT ExCeL LONDON

Book your FREE trade ticket at www.casualdiningshow.co.uk using priority code CD71

“It’s more important than ever that our amazing industry is completely united. I’m delighted to be speaking at our industry trade show, Casual Dining. See you at ExCeL.” NISHA KATONA, CEO & FOUNDER, MOWGLI

@CasDiningShow #CasDining19

CASUAL DINING SHOW Casual Dining – the definitive trade show for the UK’s restaurant sector is back, opening this month on 27-28 February, at its new home ExCeL London. Here’s a preview of what’s in store for the thousands of operators preparing to attend.

Casual Dining is already known as a magnet for top buyers from across the casual dining sector and it’s aiming to raise the bar yet again. Its new, larger venue ExCeL London will accommodate over 220 exhibitors, two Keynote theatres (both sponsored by Yumpingo), more specialist show feature areas and enable easier navigation for visitors around the busy show floor.

With countless new, innovative products on offer, a visit to Casual Dining gives visitors the unique opportunity to refresh their food and drink offering and entice both new and returning customers over the coming year.

Over 220 Leading Suppliers Around 220 exhibitors are confirmed for 2019, offering everything from new food and drink products, catering equipment and tech, workwear, tableware, payment solutions and business services. Exhibitors include Hellman’s, Deloitte, Lamb Weston Meijer, Nestlé Professional, Kraft Heinz Foodservice, McCain Foodservice, Futura

Foods UK, Epson UK, Quorn Foods, Panasonic, and Rude Health, as well as many other new and returning names.

Event manager Eva Ellis says: “We’ve expanded multiple product categories this year – so look out for more plant-based alternatives, meat, fish, ingredients, desserts, coffee, alcohol, soft drinks, foodservice software and apps. Everything that casual dining operators need to run their businesses successfully will be on show at Casual Dining.”

Big name Keynotes Thanks to the addition of a second Keynote Theatre for 2019, visitors will be able to enjoy even more free content from some of the industry’s most inspiring business leaders, as well as essential insights and market updates.

Casual Dining’s high-profile seminar line-up

includes CEOs, MDs and senior directors from some of the UK’s biggest and most well-known restaurant chains – including Jamie Oliver Restaurant Group, Pizza Hut Restaurants, Mowgli, Dishoom, Casual Dining Group, Carluccio’s, wagamama, Las Iguanas, ASK Italian, PizzaExpress, Hawksmoor, Flat Iron, Bill’s, Pizza Pilgrims and YO! Sushi.

For more information and to register for a free trade ticket to Casual Dining 2019, please visit www.casualdiningshow.co.uk and use priority code CD76.

Essential info: Opening times – 10am to 5pm both days (last entry 4pm) Dates – Wednesday 27th and Thursday 28th February Venue – ExCeL, London Website – www.casualdiningshow.co.uk

The Culinary Food Group is a family of food lovers, chefs, innovators and visionaries who have a unique approach creating high quality food. Over three decades we have Visit us become experts in manufacturing natural stocks, sauces, at stan d pasta and culinary finished ingredients. We believe food A51 production is worthy of excellence and for us, that means excellence in quality, service, food safety and our secret ingredients that helps us achieve excellence in culinary delivery.

Email us: info@tcfg.ie Visit us: www.theculinaryfoodgroup.com Call us: +353 45 894 666 Address: The Maudlins, Naas, County Kildare, Ireland, W91 TY29

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22 | Restaurant Industry News | February 2019

08/01/2019 12:11:45

27,000 Attendees

111 Countries

e t s a T A w o r r o of Tom Register to attend at ife.co.uk

1,350 Suppliers

Co-locate d

with:

Free To Attend

THE INTERNATIONAL FOOD & DRINK EVENT

35% OF FOOD & DRINK BUSINESSES IMPACTED BY PLANT-BASED TREND ACCORDING TO NEW RESEARCH FROM IFE Plant-based food and veganism, the free-from movement and booze-free beverages have been identified as the top three trends which impacted food & drink businesses in 2018 , according to new research by The International Food & Drink Event (IFE).

The research, which surveyed members of the UK’s leading and largest food & drink event network, also revealed that plantbased eating, sustainable packaging, gutfriendly foods and sugar-free are the most prominent trends businesses are looking to leverage in 2019 – demonstrating the influence consumers’ growing interest in health & wellbeing is having on the sector.

Restaurant professionals with an appetite for the latest food & drink trends, will be able to access the most up-to-date innovations and insights at IFE 2019 – taking place at ExCeL London 17-20 March. The most influential trends will be showcased through three experiential event features: • Talking Trends: Prominent experts from the food & drink industry, including

leading plant-based influencers, will take to the Talking Trends stage throughout the event to share their experiences, opinions and predictions. The impressive line-up includes Derek Sarno, Director of Plant-Based Food Innovation at Tesco; and James Hacon, Managing Director of Think Hospitality.

• Tasting Trends: New to IFE 2019, Tasting Trends is a multi-sensory experience that will take visitors on a culinary journey as they see, smell and taste the food & drink that will be shaping the future of the industry.

• Trend Trails: Designed to help visitors navigate their way around the event one key insight at a time, the Trend Trails will visit some of the most progressive brands in the plant-based, food to go, private label, circular brands and global innovations movements.

Speaking about this year’s trends line up, Soraya Gadelrab, Event Director for IFE, said: “We have brought together a truly fantastic line-up of experts for this year’s

event, to offer buyers & chefs the most upto-date intel on the changing food & drink landscape and provide inspiration, ideas and tools to help businesses tap into upcoming trends. It’s a must-visit for anyone looking to grow their business in 2019 and beyond.”

For more information on IFE 2019 and to register for free, please visit: www.ife.co.uk

PERFECT CHIPS EVERY TIME WITH ULTIMATE Whether on the side or loaded with today’s special The Ultimate Chip from Farm Frites is the ideal side dish for premium casual dining operators. A perfect accompaniment to steak or fish, and an excellent addition to any menu, the Ultimate Chip goes beyond triplecooked and is based on a ten-step process for exceptional taste and texture.

Developed for busy chefs who want to serve chips that look and taste as good as homemade, the Ultimate Chip has a fluffy inside and a crispy outer for the perfect crunch! It looks perfectly imperfect, offering an authentic product in each serving.

“Premium chips allow operators the chance to trade-up on side dishes,” explains Nic Townsend, trade marketer for Farm Frites UK & Ireland. “A chunky chip has a higher perceived value and customers are willing to pay a little more for a posh accompaniment to their meal, therefore giving a boost to profits.

“But far from just a side dish, premium chips can take centre stage in a dish of their own! Using produce more effectively by combining chips with ingredients that are already in the kitchen leads to varied and creative menus. Loading chips with proteins and vegetables not only allows personalised options to give customers a truly customised meal, but it allows a kitchen to operate in a more seasonal and sustainable way, with less waste.”

Farm Frites is committed to responsible and sustainable food processing from farm to fork. Every product is manufactured with potatoes fresh from the land ensuring product

quality is high and every serving offers excitement on the plate. Its potato products are manufactured with as little environmental impact as possible, reducing water consumption, waste and greenhouse gases.

For further information email supportuk@farmfrites.com, call 01452 415845 or visit www.farmfrites.com

February 2019 | Restaurant Industry News | 25

AWARDS NEWS

PORTUGUESE CHEF TO JUDGE UK YOUNG RESTAURANT TEAM OF THE YEAR 2019 Henrique Sá Pessoa, 2 Michelin Starred Chef from Lisbon will be the guest judge for UK Young Restaurant Team of the Year 2019.

David McKown, Director of the competition commented: “We are delighted that Henrique will be judging the Grand Final to be held in Sheffield, our theme this year is Portuguese Gastronomy and our overall winners will embark on a an exciting study tour to Lisbon”.

Henrique started his career in the United States after completing his associate´s degree in specialised Technology from the Pennsylvania Institute of Culinary Arts as one of the best students in the school. After 3 years in London and a further 3 in Australia working for Starwood Luxury properties, Henrique returned back home in 2002 to work in some of the most prestigious hotels in Lisbon. Alma was his first own project

and the restaurant opened in 2009, and it won Best Restaurant of the Year by the prestigious Wine Magazine ”Revista de Vinhos” and it made a mark on the Gastronomic scene. Henrique also opened in partnership with the Multifood group, Cais da Pedra in 2014 and a bar with his signature cuisine in Mercado da ribeira by Timeout market.

In 2016, Alma was awarded its first Michelin Star and it became one of the top restaurants in Portugal. In 2017 Henrique opened Principle Real, Tapisco a tapas and “petiscos” bar serving Spanish and Portuguese influenced dishes.

Henrique has been on TV for the last 10 years with various shows and published seven cookbooks making him one of the most recognised and awarded chefs in Portugal.

Last year ended in the best possible

way for Henriqiue when in Lisbon and cooking for the Michelin Gala Portugal and Spain , Alma was awarded its 2nd Michelin Star.

David McKown added: “Only three Portuguese chefs have ever achieved the accolade of 2 Stars and Henrique will add significant credibility to this competition”.

The closing date for entries is strictly 8 March.

SPLENDID WINS TOP ACCOLADE AT KFC FRANCHISE AWARDS Splendid Restaurants Colonel (KFC), part of the Splendid Hospitality family, has been awarded World Class Operations title at the KFC Franchise Awards 2018.

The award is the ultimate accolade of the annual event, recognising Splendid Restaurants Colonel as the leading franchise across UK &

Ireland. The group, which became a franchise partner of KFC UK & Ireland in 2017, was measured on a number of components in order to claim the commendable title including; future proof leadership structure, leadership and talent acquisition, robust vision and strategy canvas, continued investment in current assets and aggressive appetite for new restaurant

openings, investing in people and achieving highest OCA (Operations Capability Assessment) of which they scored a creditable 89%.

Prabu Narayana, managing director of Splendid Restaurant Colonel Ltd, said: ‘‘From winning the Newcomer of the Year in 2017 to taking home the title of World Class Operations a year later is a testimony to the diligence and commitment of the Splendid Restaurants Colonel team. Customer service and our people are at the heart of our brand and I am devoted to support and lead a passionate team who share the same robust vision for success. To be recognised for such an aspirational award is an absolute honour.’’

Stuart Bailey, CEO of Splendid Hospitality Group, said: ‘‘The award is evidence of the proficient strategic business planning by the dedicated team, who have been paramount to the brand’s success since becoming a KFC franchise partner 19 months ago.

The team are undoubtedly committed to the KFC culture and continue to deliver world class business acumen, so we are delighted to be awarded with such a momentous title at this year’s Franchise Awards.’’

26 | Restaurant Industry News | February 2019

AWARDS NEWS

BAXTERSTOREY’S SAM ROSS MAKES BBC 100 WOMEN 2018 MOST INFLUENTIAL LIST A catering assistant with Down’s syndrome who works for BaxterStorey at its contract at City of Glasgow College has been included in the BBC 100 Women 2018 list of the most inspiring and influential women around the world this year.

Thirty-year-old Sam Ross, who has worked for BaxterStorey at the city site since 2016, has been included on the list of leaders, trailblazers and everyday heroes, ranging from 15-94 in age.

Other women to appear on the list alongside Ross include Frances Arnold, American chemical engineer and Nobel Laureate, Chelsea Clinton, vice-chair of the Clinton Foundation in the US, and Chinese musician and songwriter G.E.M., who uses her influence to support charities and organisations dedicated to music, education and poverty.

Ross is an ambassador for Down’s Syndrome Scotland and has appeared in advertisements promoting her home city of Glasgow.

Earlier this year, Ross spoke at the World Down’s Syndrome conference in Glasgow, where she gave an insight into her independent life.

She travelled to Chennai in India in 2015 to inspire young adults with the condition, and, since then, has given awareness talks at the City of Chambers, the Gallery or Modern Art,

King Tuts venue and Tube stations.

Ross commented: “When my Dad told me I’d been selected in the top 100 inspirational women, I couldn’t believe it. It’s been amazing. So many people are coming up me and I’ve even been contacted by someone from Australia who got in touch to congratulate me.

I’m so excited I’m famous!”

Allison Miller, operations man ager added: “We are so proud of Sam and what she has achieved. Sam had been working at the college for ten years when joined us through via tupe, and is a big character known by many across the college. She is a muchloved member of the team; a real conscientious worker and we couldn’t be prouder of her making the BBC 100 Women 2018 list.”

Tom Lowe, head of people operations said: “At BaxterStorey we believe in treating all people equally and we truly embrace diversity. We offer a wide range of employment opportunities for any individual and we have some fantastic people with learning disabilities working for us and on placements with us. We work in partnership with the college and sit on the Board of the College inclusion team, which was recently recognised with the Glasgow Diversity and Inclusion Award”.

According to the Down’s Syndrome Association, there are approximately 40,000 people in the UK with the

condition. The association’s website explains: “People with the syndrome will have a learning disability. The learning disability affects a person’s ability to learn, it does not mean they cannot learn.”

BaxterStorey have held the contract at City of Glasgow College since 2016 and cater for approximately 15,000 students and 3,000 lecturers from the main campus, on a daily basis.

Paul Little, Principal and Chief Executive at City of Glasgow College, said: “Sam is a valuable, well liked and popular member of Team City and her college family is very proud of her. She has rightly been included in the BBC 100 Women because of her contribution to the lives of other people with learning disabilities which has been recognised by the Scottish Parliament in a motion congratulating her on the word she has carried out in raising awareness of Down’s Syndrome.”

AIMIA FOODS WIN GOLD AT THE 2018 FEDERATION OF WHOLESALE DISTRIBUTORS AWARDS Aimia Foods, specialists in food and drinks solutions, is delighted to announce that they have won the Gold Medal Award for ‘Service to Caterers’ at the prestigious 2018 Federation of Wholesale Distributors (FWD) Awards.

Hosted at Old Billingsgate market in the City of London, the annual celebration of all things wholesale had an added twist this year as the Federation of Wholesale Distributors commemorated 100 years of the FWD, welcoming industry experts and leading wholesale brands to the awards.

Compromising of ten supplier awards, Aimia Foods proudly received FWD’s

‘Service to Caterer’s’ Gold Medal Award: an award that recognises the supplier with the best overall service.

David Robertson, Wholesale Controller at Aimia Foods, comments on the importance of winning such a prestigious award, explaining the recognition that the award brings: “We are absolutely thrilled to have won the ‘Service to Caterers’ Gold Medal Award at the FWD Awards. This award truly acknowledges the significant impact that Aimia Foods has within the foodservice industry, and to have

been recognised at such a significant event against strong competition is a real achievement for Aimia Foods. It is especially important that it is an award that recognises so many people within the company, from those dealing with the customer face to face, right through to the warehouse staff and customer care.”

February 2019 | Restaurant Industry News | 27

AWARDS NEWS

NOTTINGHAM’S RESTAURANT SAT BAINS IS FOURTH BEST RESTAURANT IN THE WORLD Sat and Amanda Bains are delighted to announce that their Nottingham restaurant has been named fourth in world and the UK’s number one in the 2018 Travellers’ Choice Restaurants Awards from TripAdvisor. It’s the first time Restaurant Sat Bains has topped the UK rankings in the Travellers’ Choice Awards for restaurants, having placed sixth in 2014 and second in 2015.

Sat and Amanda Bains commented: “We have always believed in our team and our location, and we feel both the kitchen brigade and front of house team we have currently are the strongest we have ever had. It’s very flattering to receive such high praise from our guests, and we are immensely proud to fly the flag, not just for our home city of Nottingham and the Midlands, but the UK too. To be among restaurants of such high calibre in the world ranking is extremely humbling.

It’s an honour to be recognised and it will inspire us to keep pushing to deliver the ultimate in gastronomy. There will certainly be extra celebrations at our Christmas party this month!”

The restaurant, which offers a seven or ten-course tasting menu, was awarded a Michelin star in 2003, becoming the first restaurant in Nottingham to do so, and was promoted to two stars nine years later, in 2012.

The restaurant also holds five AA rosettes and a score of nine out of 10 in the Waitrose Good Food Guide. Dishes on the menu include baked potato smoked over embers with caviar, chicken royale with pain d’epices and popcorn and braised oxtail with truffle and beetroot.

Travellers’ Choice Favourite Fine Dining Restaurants UK: 1. Restaurant Sat Bains, Nottingham, Nottinghamshire 2. Adam’s, Birmingham, Midlands 3. Belmond Le Manoir aux Quat’Saisons, Great Milton, Oxfordshire 4. L’Enclume, Cartmel, Cumbria 5. The Black Swan at Oldstead, Oldstead, North Yorkshire 6. Waterside Inn, Bray on Thames, Berkshire

7. Restaurant Nathan Outlaw, Port Isaac, Cornwall 8. Aizle, Edinburgh 9. Number One at The Balmoral, Edinburgh 10. Restaurant Martin Wishart, Edinburgh

9. Ristorante Lido ‘84, Gardone Riviera, Italy 10. Epicure, Paris, France

Travellers’ Choice Favourite Fine Dining Restaurants Europe:

1.

2.

3.

4.

1.

2.

3.

4.

5.

6.

7.

8.

Au Crocodile, Strasbourg, France Martin Berasategui, Lasarte, Spain El Celler de Can Roca, Girona, Spain Restaurant Sat Bains, Nottingham, United Kingdom Ristorante Villa Crespi, Orta San Giulio, Italy Adam’s, Birmingham, United Kingdom Restaurant Christopher Coutanceau, La Rochelle, France Belmond Le Manoir aux Quat’Saisons, New Milton, United Kingdom

28 | Restaurant Industry News | February 2019

Travellers’ Choice Favourite Fine Dining Restaurants Worldwide: Au Crocodile, Strasbourg, France Martin Berasategui, Lasarte, Spain El Celler de Can Roca, Girona, Spain Restaurant Sat Bains, Nottingham, United Kingdom 5. Restaurante Benazuza, Cancun, Mexico 6. La Colombe, Constantia, South Africa 7. TRB Hutong, Beijing, China 8. Ristorante Villa Crespi, Orta San Giulio, Italy 9. The Grove, Auckland Central, New Zealand 10. David’s Kitchen, Chiang Mai, Thailand

REAL CIDER TAKES TIME. 200 YEARS. We are one of the oldest independent cider making families in the world with a proud history that goes back more than 200 years.

Under the watchful eye of David Sheppy, our sixth generation Master of Cider, we continue to champion the same traditional methods, using our rare crafting skills to produce the Sheppy’s range of award winning and world class premium craft ciders.

We wouldn’t put our name on anything less.

DAVID SHEPPY MASTER OF CIDER Come & meet the team on stand F62

www.sheppys-trade.com sales@sheppyscider.com 01823 461 233

Supplying the UK Foodservice Sector for 45 years!

Visit us at this year’s CASUAL DINING SHOW on Stand K37 Ask us which of our seafood is

MSC-C-54440

We have a passion for fish & seafood and our focus is on supplying the finest quality products whilst recognising the importance of the sustainable management of fisheries and of marine and land environments.

Ask us about

AS C - C -01802

Sustainably Sourced

Premium Red Snapper Breaded

North Atlantic Prawns

Premium Atlantic Cod

Warm-Water (King) Prawns

Butterfly Portions King Prawns

Cooked & Peeled

Fillets (Skin-On / Skinless / Boneless)

Premium Line-Caught

Premium Premium Breaded Breaded

North Atlantic Scallops

Natural Wholeshell Mussels

Tuna Steaks

Butterfly Butterfly King King Prawns Prawns

Roeless (Roe-On also available)

(Also available in sauces)

Sea Products International Limited, 62 Ravenhurst Street, Birmingham, B12 0EL Tel: +44 (0) 121 622 5111 Fax: +44 (0) 121 622 6123 Email: info@seaproductsint.com February 2019 | Restaurant Industry News | 29

UPCOMING OPENINGS

PASTA PURVEYORS; EMILIA’S CRAFTED PASTA, SET TO LAUNCH SECOND SITE IN ALDGATE 27-year-old restauranteur Andrew Macleod, founder of critically acclaimed craft pasta restaurant, Emilia’s in St Katharine Docks is now adding to his pasta portfolio with a second location opening in Aldgate in February 2019.

Spearheading the pasta trend in the capital, Emilia’s was one of the first on the scene and has quickly earned a reputation as one of the best pasta restaurants in London. Born and bred in West London, Andrew’s interest in bringing great Italian crafted pasta is keenly demonstrated via his pasta pilgrimage across Italy prior to opening Emilia’s. Following extensive visits to some of Italy’s most famed regions, Andrew spent 18 months learning from local Italian chefs who extolled an extraordinary passion for cooking recipes passed down through the generations. Emilia’s carbonara is an example of this; made the Northern Italian way using whole eggs to make it a little lighter and pecorino preferred to Parmesan along with plenty of pancetta and black pepper. Emilia’s twist on the carbonara is to use bucatini pasta (think spaghetti with a hole going through the middle) which ensures the creamy sauce is distributed perfectly and captured in every mouthful.

Emilia’s Aldgate offers a succinct selection of seven pasta dishes which Andrew (a self-confessed perfectionist)

has fine-tuned to pay worthy homage to the original dishes from various regions in Italy, along with careful pairing of pasta shapes with sauces - the weight, texture and size of the pasta should complement the sauce. Signature dishes include their famed four hour slow-cooked Bolognese, made heartier and creamier with fresh béchamel, and casarecce pasta paired with a velvety walnut and chestnut mushroom sauce.

Emilia’s homemade basil pesto with casarecce is a nod to family tradition in Genoa – a heart-warming dish of pasta layered with pesto and filled to the brim with parmesan, considered by many as arguably the best in London.

Emilia’s Aldgate will be able to extend its current offering since a bigger kitchen will allow for a revolving specials board that will showcase new dishes never seen before but without sacrificing the core favorites which will of course be available so yes, those delicious fried parmesan balls will be back!

The carefully curated menu is made using only the purest ingredients, with some soured exclusively from a handful of local and sustainable suppliers in Italy and the UK; Laudemio Extra Virgin Olive Oil from Fattoria Di Maiano and ‘Pasture for Life’ certified 100% grass fed organic beef from Bristol. Niche suppliers also play a part including artisanal lemonade, Lurisia Gazzosa, normally only found

30 | Restaurant Industry News | February 2019

in Italy. A short wine list is made up of predominantly Italian vintages such as Conviviale Primitivo Del Salento from Apuglia and Il Cascione Camillona from Piedmont. A handful of classic Italian cocktails evokes a quintessential piazza experience thanks to an ultimate Aperol Spritz and a must-have Negroni. A unique Italian craft beer selection is also available, and to finish your meal a coffee sourced from ‘The Roasting’, a small independent Italian roaster with a coffee shop in Victoria.

Taking inspiration from the beautiful Emilia Romagna region of Italy, Emilia’s Aldgate boasts 55 covers in an inviting, vibrant and whimsical setting. As you step into Emilia’s you will feel like you are in a countryside workshop in Italy, where talented craftsmen that are making fresh pasta. Cotti D’italia terracotta tiles offset the earthy crafted rustic terracotta plastered walls, balanced with industrial black metal details and white carrara marble surround a tiled terracotta feature bar that generates a warm and carefree space to meet, drink and dine. An open kitchen allows diners to watch the chefs at work, providing an engaging and fun food experience where the guest is part of the journey from start to finish. A manned pasta counter presents itself at the window of the restaurant giving 360 views of the handcrafted pasta being made and is a site to enjoy both from the street, and as a diner in the restaurant alike. Guests will also be able to dine alfresco with 24 outdoor seats as well as a communal counter to enjoy an aperitif with friends.

UPCOMING OPENINGS a large bar with copper detailing and an open kitchen, complemented by reclaimed wood, high quality fabrics, comfy seating and warm lighting.

Decorative finishing touches include the brand’s signature neon cow and wall calligraphy detailing the brand story, alongside a number of contemporary artwork pieces.

JWHITBREAD TO LAUNCH BAR + BLOCK STEAKHOUSE IN WIMBLEDON Whitbread is set to launch its eighth Bar + Block Steakhouse following the successful roll-out in Nottingham, Aldgate and Leamington Spa in 2018.

On 8th February, the new steakfocussed all-day casual dining restaurant will open on The Broadway in Wimbledon, London.

Bar + Block Wimbledon will be a 302-square metre, 156 cover informal steakhouse serving breakfast, lunch and dinner, with an emphasis on delivering high quality steaks at

affordable prices. Signature dishes include rotating steak specials from the Butcher’s Block, as well as the Tiro De Ancho – a chargrilled 14oz spiral cut ribeye, marinated in garlic, parsley and chilli and served with beef dripping chunky chips and chimichurri.

Bar + Block will also offer an extensive drinks range, with a focus on craft beers, innovative cocktails and a specially curated wine list.

Nathalie Pomroy, Chief Marketing Officer for Whitbread Restaurants, comments: “We’re very excited to continue growing the Bar + Block brand with our newest opening in Wimbledon. Following the ongoing success of our Kings Cross site and the opening of our Aldgate venue towards the end of last year, we’re confident that our third London restaurant will be a welcome addition to the capital’s ever-growing food and drink scene.”

The modern design inspired by the theatre of food and drink, will feature

THE GORING TO EXPAND CULINARY OFFERING WITH THE LAUNCH OF SECOND RESTAURANT FOCUSING ON SEAFOOD The Goring in London’s Belgravia is building a seafood restaurant, set to launch in late spring 2019.

The more casual space will sit alongside the hotel’s flagship restaurant, The Dining Room, which has been placed firmly on the map in recent years by Executive Chef, Shay Cooper. The holder of a Michelin star and three AA Rosettes, the elegant Dining Room is a place where exquisite British food triumphs.

The new restaurant will have a heavy tilt towards Cornish produce. “Some of the best seafood in the world comes from the pristine waters around Cornwall” says CEO Jeremy Goring.

“We’re looking forward to bringing this

West Country treasure to London, with the help of Nathan Outlaw”, who has been a friend of the Goring family’s extensive Cornish branch for many years. In Nathan Outlaw, The Goring has found the perfect chef to create simple seafood dishes of understated brilliance, that showcase the best of Cornish seafood and produce.

Commanding views over The Goring’s majestic secluded garden, the restaurant will be housed in an ornate orangery, ensuring that the indoor and outdoor spaces are linked throughout the seasons.

The architecture and design are being overseen by the inimitable Russell Sage. Says Jeremy: “We’re building an

eccentric, uplifting space with the help of some very special craftsmen and designers, and the restaurant will be all about simplicity on the plate, freshness, and our usual heartfelt British service.”

Nathan Outlaw commented: “Creating a new restaurant with such an iconic British hotel is a huge highlight in my career. I can’t wait to get cooking!”

Alongside the restaurant, the hotel’s bar is set to become a destination in its own right. Transformed into a bright, lively space serving classic cocktails and British spirits, the bar will again reflect The Goring’s dedication to offering an impeccably English experience.

February 2019 | Restaurant Industry News | 31

PEOPLE ON THE MOVE

C&C’S CERYS CELEBRATES 30 YEAR ACHIEVEMENT C&C Catering Engineers Ltd is delighted to congratulate Cerys Hughes, as she reaches an impressive 30 years of service with The C&C Group.

Having started her career at C&C Catering Equipment’s Bumpers Lane premises at the end of 1988, alongside Heidi Cotton who also started in 1988 and has just celebrated her 30th work anniversary, Cerys quickly became a great asset to the team and later moved to work with C&C Catering Engineers Ltd, founded in 1998.

C&C Catering Engineers Ltd’s Managing Director Ian Berrow was proud to celebrate Cerys’ service and commitment to the company at the business’ recent Christmas party, as she becomes one of the longest serving members of the team at The C&C Group.

Ian commented, “We’re so pleased to congratulate Cerys on this huge milestone. Since joining in 1988, she has been a fantastic member of the C&C family and we are delighted to be celebrating Cerys’ 30 years with The C&C Group. Well done, Cerys!”

MICHAEL SINCLAIR CELEBRATES 25 YEARS WITH CATERING DESIGN GROUP Michael Sinclair, design director with Daventry-based Catering Design Group (CDG), is celebrating 25 years with the commercial kitchen and restaurant design firm.

There were just four people in the business in 1993 when he joined founder, Phil Howard, and his small team. Michael came from a background in industrial design, starting his career in 1986 with Redfearn National where he designed glass and packaging materials for the food and beverage market.

In 1987 he joined contract caterers, Sutcliffe Catering, as a designer, before moving into commercial kitchen design with Prima Group International In 1991. He went on to join Tricon Foodservice Consultants as a design consultant, before joining CDG. The Daventry-based design firm offers a full design service to clients throughout the hospitality, retail, leisure and education sectors.

D&D LONDON APPOINTS NEW CFO D&D London announced today the appointment of Alan Clark as Chief Financial Officer.

Alan is an experienced accountant and Director who, after qualifying at the University of South Africa, obtained his CIMA qualification and has held a number of board level financial positions for several luxury hotel groups. Alan has experience of the financial management of hotel groups with substantial restaurant/food and beverage operations. He was Finance Director for both Malmaison & Hotel du vin and Rocco Forte Hotels in the UK. In his most recent roles, Alan was CFO for Hongkong & Shanghai Hotels and latterly Group Chief Financial Officer for Sandals Resorts International.

Des Gunewardena, Chairman and CEO of D&D London commented: “We are very pleased to have appointed Alan as CFO of D&D London. He brings a wealth of financial experience to the group and joins us at a very exciting time. Our business continues to expand. We have opened a number of restaurants both in the UK and in New York in the last year and we have a substantial pipeline of UK and overseas projects. So, Alan’s knowledge and international experience will be a big asset to us going forward.”

Alan Clark, newly appointed CFO of D&D London commented: “I have greatly admired D&D London as a leading global hospitality company and have been impressed

32 | Restaurant Industry News | February 2019

with what Des, David and the rest of the team have achieved – especially recently with a series of successful new restaurant openings. I’m incredibly excited to be joining the group and look forward to contributing to expanding the business further”.

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PEOPLE ON THE MOVE

THE GORING SEEKS NEW EXECUTIVE CHEF FOR ITS MICHELIN-STARRED RESTAURANT, THE DINING ROOM The Goring in London’s Belgravia is kicking off 2019 by scouring the country to find the next executive chef to lead their Dining Room kitchen brigade.

The restaurant, which first received its Michelin-star in 2016, has been under the leadership of talented Executive Chef, Shay Cooper for five years. During his tenure with the historic hotel he has established the dining room as one of the UK’s most prestigious restaurants.

With Shay moving on to pastures new later in 2019, CEO Jeremy Goring and his team are keen to find the right person to build on the great work that has already been achieved and cement the Dining Room’s excellent reputation.

Now the only five-star luxury hotel in London which is still owned and run by the founding family, The Goring is determined to find a dynamic chef with an abundance of imagination, creativity and initiative to push the restaurant even further.

The new search comes after the announcement of a second restaurant opening within the hotel in late spring 2019.

Speaking of the upcoming year, Jeremy Goring commented: “It’s been an utter privilege to work with Shay, in my opinion he’s one of the very best chefs in the country. With his help over the last five years we’ve taken The Dining Room to a new level. Now we intend to continue building on that and take another big step upwards in our flagship restaurant. Looking forward, there is a lot of excitement within The Goring as to what 2019 will bring. With the announcement of our new restaurant and bar opening later in the year, it’s the perfect time for a brilliant new chef to take command of the Dining Room and raise it to the next level.”

NEW APPOINTMENT IS THE RIGHT BLEND FOR RINGTONS The business-to-business division of coffee and tea specialists Ringtons is roasting up business in Yorkshire thanks to the appointment of Robyn Walsh as its new Business Development Manager.

Ringtons Beverages for Business is the wholesale division of the renowned Newcastle-based business which is famous for its UK-wide traditional doorstep delivery service. The out-of-home division has been supplying leading businesses across the hospitality, leisure, public sector, industry and retail for over 30 years with coffee, tea, equipment and barista training.

34 | Restaurant Industry News | February 2019

PEOPLE ON THE MOVE

ALAN EVANS TAKES UP PERMANENT ROLE WITH FEM One of the UK foodservice industry’s most experienced and recognised demonstration chefs has joined FEM as Corporate Development Chef. Alan Evans, who has worked with leading manufacturers such as Rational, Electrolux and BGL Reiber, as well as major dealers including Vision and Airedale, had been doing freelance work for FEM but has now joined the company on a permanent basis.

“Alan brings a different dynamic to the team,” says Mark Hogan, commercial director of FEM. “He has incredible knowledge and expertise, and he understands the kitchen from the operator’s point of view. Plus, he’s a top chef in his own right, and a brilliant communicator. We’re delighted that he’s agreed to come on board.”

Before working for the supply side of the industry, Alan worked as a chef in hotels, restaurants and hospitals. Twenty years ago he started doing some demonstrations for a

manufacturer, “Next thing I knew I was in Singapore,” he says, “and I haven’t looked back!”

At FEM Alan’s role will be supporting dealers, customers and the in-house sales team, developing the market for brands such as Alto Shaam, Hamilton Beach Commercial, Sirman and Pujadas. “It’s a really attractive portfolio of different equipment,” he says. “It’s especially exciting to be working with the Vector multi cook oven – it’s not often you get the chance to be involved with something that’s totally different. It’s also exciting to be helping a wide range of customers, including dealers, independent operators and the major national chains. The team at FEM are a great bunch of people, from the shop floor right to the top, they really care about what they do. I’ve been freelancing for them for a year or so, and they’ve made it easy to slot in, so when they suggested a more permanent role I was delighted to accept.”

Based in Leeds, Robyn joins the 110-year-old family business from an independent coffee company and has a wealth of experience in the hospitality and coffee industry. Robyn holds an Intermediate Barista qualification from the Speciality Coffee Association (SCA) and in her new role will support existing Ringtons clients and attract new customers to the company’s fullservice hot drinks offering.

Speaking of her appointment Robyn Walsh said: “Ringtons is an ambitious business with exciting plans in the pipeline, so it’s the perfect time to join the business. The team have been hugely welcoming and there’s plenty of opportunity and flexibility for me to grow my skills and build up my own client-base in a geographical area and

industry I know well. Having joined Ringtons from a small business, it’s been phenomenal to see how advanced the Ringtons factory is and just how much precision and care goes into producing our coffee and tea. For a Business Development Manager like me, it’s a dream to represent a business which has first-rate products, a great reputation and outstanding customers service.”

Ringtons Beverages for Business division was established to supply businesses looking for the same quality products and service Ringtons’ traditional doorstep delivery service is renowned for, in an out-of-home environment. Today the division supplies thousands of businesses throughout the UK with coffee, tea, machinery and barista training and

produces coffee from its own state-ofthe art roasting facilities in the UK. John Broad Ringtons National Sales Manager said: “Our businessto-business division has grown substantially in the last few years, so we need a team who are passionate, committed and knowledgeable to represent Ringtons in the best light.

Robyn not only has the background, Speciality Coffee Association (SCA) qualifications and experience to be able to offer our clients the great service and products we are renowned for, but she also understands the demands of the hospitality industry and has the enthusiasm to help our existing customers thrive and welcome new businesses to the fold.”

February 2019 | Restaurant Industry News | 35

GLASSHOUSE TO PLATE’ – THE FRESHEST APPROACH TO LUXURY DINING

British, luxury greenhouse and glasshouse manufacturer Hartley Botanic is reporting a new and growing demand for its custom-made glasshouses amongst high-end restaurateurs. Both Oxfordshire’s Belmond Le Manoir Aux Quat’Saisons and the Forest Side Hotel & Restaurant in the Lake District have recently added a Hartley Botanic glasshouse to their properties as another way to attract luxury dining customers who are interested in unique experiences.

A unique, luxury experience A greenhouse or glasshouse supplies the restaurant kitchen with the freshest of ingredients and, as today’s luxury diner not only expects the best chefs, but also wants the freshest, most seasonal and most thoughtfully sourced produce – embodies ‘farm-to-fork’ in its purest form.

Belmond Le Manoir’s impressive Hartley Botanic Grand Manor glasshouse has allowed food visionary Raymond Blanc to fulfil his ambition for a gardening school which brings together Le Manoir’s famous organic gardens and foodie credentials.

Within the Victorian glasshouse, guests can learn how to grow the kind of edible produce sighed over every in day in the hotel’s two-Michelin-starred restaurant.

Head Gardener Anne Marie Owens said: “Raymond is passionate about sharing knowledge. And we realised guests and diners are really interested in how things are grown. They love seeing the vegetable garden and understanding what the chefs do with the produce.”

The very best dining Belmond Le Manoir and Forest Side Hotel’s working glasshouses mean guests can enjoy delicious dishes cooked with the freshest and most delicious ingredients, available throughout the year and intimately tied to the individual properties.

Restaurant-grown produce guarantees ingredients’ taste, quality and can ensure they are certifiably organic. Ingredients’ provenance is completely transparent, providing an authenticity highly valued by modern consumers when it comes to how their food is made. Chefs are involved in picking their own ingredients, which not only means ‘just out of the ground’ freshness, it also adds to the creative culinary process, allowing talented chefs to create signature dishes from seasonal harvests or particularly splendid individual crops.

In addition to the taste and quality benefits, restaurant-grown food is perfect for the modern, ‘conscious consumer’. A farm-to-fork approach not only minimises food waste, as chefs just take what they need, it also dramatically cuts food miles involved in sourcing ingredients externally.

Why a Hartley glasshouse?

Celebrating its 80th Anniversary last year, Hartley Botanic is one of the UK’s oldest and most trusted greenhouse and glasshouse manufacturers. The company was the first to develop and make a solely glass and aluminium structure and is the

36 | Restaurant Industry News | February 2019

Royal Horticultural Society’s recommended aluminium greenhouse and glasshouse supplier. All Hartley Botanic’s glasshouses and greenhouses are handmade to match customers’ specific growing needs and requirements using the finest materials and representing the highest level of engineering design. From the stainlesssteel capping screws and durable polyester coated finish, to extruded aluminium alloy sections, each element of a Hartley Botanic greenhouse speaks of fine workmanship and a commitment to enduring strength, longevity and performance. Some of Hartley Botanic’s original structures are still standing and in full use, such as the greenhouse at Belgrave Hall, installed in 1950 and Glasgow Botanical Garden’s glasshouse installed in 1988. The company offers a 30 year ‘lifetime’ guarantee which covers both the structure and installation of its greenhouses.

For more information please visit: www.hartley-botanic.co.uk or call 01457 819 155.

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10,000 JOBS LOST AT RESTAURANTS IN 2018 WITH MORE PAIN TO COME The casual dining crunch saw 30 people a day lose their jobs during 2018 through administrations, CVAs and rationalisation a study by the Centre for Retail Research has revealed.

Gourmet Burger Kitchen, Carluccios, Prezzo, Chimichanga, Byron and Jamie’s Italian were amongst a host of big name restaurant chains that all closed outlets this year shedding jobs as the sector grappled with overcapacity and rising operational costs.

End of year figures by the Centre for Retail Research show that there were a total of 10,413 job losses across the entire casual dining sector in the UK during 2018 with Professor Joshua Bamfield saying each one of the job

losses was a “personal tragedy” for the people involved.

Real estate adviser Altus Group say property taxes through business rates in England Wales for restaurants were £564.70 million during 2018/19 up by 23.3% representing a 2 year cumulative increase of £106.64 million since the controversial revaluation came into effect in April 2017.

Alex Probyn, President of UK Expert Services at Altus Group, said that “there had been huge growth in the casual dining market with restaurant numbers up 16% overall since 2010.

The race for space pushed up rents impacting on rateable values which came into effect in 2017. Extra tax for business rates coupled with rising food prices and staff costs through increases

in both the national and minimum wages created a lethal cocktail as margins were squeezed.”

Small restaurants in England, those with a rateable value of less than £51,000, will see their business rates bills cut by a third in April through measures taken by the Chancellor at the Autumn Budget to address the squeeze although the help is likely to be severely limited for those restaurants operated by chains given the €200,000 3 year EU state aid cap.

Despite the Budget measures, the Centre for Retail Research forecast that a further 10,950 jobs will be lost across the casual dining sector in the UK in 2019 up 5% with independent restaurants being hit hard with Professor Bamfield adding “many of the large chains have already made cuts and, in 2019, we expect the smaller and independent restaurants to bear the weight of the losses.”

SEVEN OUT OF 12 UK TRAIN COMPANIES NOW OFFER VEGAN OPTIONS Seven major train companies offer vegan options on-board their trains now, compared to just two earlier this year, thanks to a campaign by a leading vegan charity.

At the beginning of 2018 The Vegan Society launched the next phase of their popular Vegan on the Go campaign, which sought to get more plant-based options onto UK trains.

Virgin Trains, East Midlands Trains, Greater Anglia, Grand Central, Crosscountry, Great Western Railway and Hull Trains all provide vegan options since the launch of the campaign.

The charity is targeting five more train companies and hoping to work with them on improving the vegan menus in the New Year.

Elena Orde, Communications and Campaigns Officer at The Vegan Society, said: “We are very pleased to see so many train companies make positive changes to their vegan food and drink offering. Virgin Trains advertising campaign earlier this year saw this poster on various billboards across the country. These businesses are showing

the way the market is going – vegans need to be catered for, and those who fail to recognise this risk missing out on a growing segment of the market. Vegan food options are inclusive of most dietary requirements and often promote sustainability. We’re looking forward to working with more businesses on this.”

Many companies have upped their vegan game over the course of the year, adding vegan sandwiches, hot meals, cakes and plant milk for use in tea and coffee.

Julie Harper from Virgin Trains says that the firm is invested in changing people’s perceptions of vegan food.

She added: “Although these options are vegan, they are for everyone. They look delicious and taste delicious in their own right.”

Virgin Trains have this year run a large advertising campaign for their vegan breakfast option, showing a commitment to providing exciting plant-based options.

Debbie Pye, Customer Experience

38 | Restaurant Industry News | February 2019

Product Manager for East Midlands Trains, said: “Our vegan wrap is now one of our bestsellers. We really are finding that across the board, everyone enjoys vegan products even if they are not vegan themselves. They are selling exceptionally well.”

Lucy Wright, Media Officer for Greater Anglia, said: “Vegan options are great because not only do they cater for the vegan community, but they are loved by everyone – from those looking to try something new and different, to those who care about the environment.”

In 2019 The Vegan Society will turn its attention to vegan food on-board planes, and looks forward to seeing similar successes in this field.

LATEST NEWS

NEW REPORT SHOWS HUGE ECONOMIC CONTRIBUTION OF BEER AND PUB SECTOR IN SCOTLAND A brand-new report commissioned by the Scottish Beer & Pub Association has revealed the huge economic contribution of the beer and pub industry to local communities across Scotland.

employed under 25 years of age.

The report, published ahead of the Scottish Government budget on Wednesday with MSPs at Kilderkin pub on Edinburgh’s Royal Mile, shows that overall beer and pub activity in Scotland sustains 66,830 jobs and makes a £1.66bn contribution to the Scottish economy. Also shown is the increased level of investment by the industry in Scotland, with £176 million provided in capital investment.

Brigid Simmonds, Chief Executive of the Scottish Beer and Pub Association, said: “This report shows the huge economic contribution of beer and pubs to local communities across Scotland.

As an industry, we now support over 66,000 jobs with £176 million provided in capital investment annually. This is fantastic news and we are delighted to have launched the findings with MSPs in a traditional Scottish pub.

The largest economic benefits are in Glasgow and the Lothians, with over 24,000 people employed in the sector across Scotland’s two biggest cities.

“To continue to grow the sector however, we desperately need further support from Government, particularly for Scotland’s pubs in the form of business rate relief.

The report findings also underlined the importance of the sector to young people, with over 40% of those directly

“As this report shows, the beer and pub industry in Scotland pays close to £1billion in tax every single year, but

Meanwhile, the report highlights the close to £1billion tax contribution of the beer and pub sector to the Scottish economy.

recent cost increases have significantly reduced the profitability of many pubs. This was recognised by the UK Government for pubs in England with Philip Hammond providing a relief for all pubs rated under £51,000 in his budget in October.

“A similar relief for pubs in Scotland would allow the sector to continue to invest and provide new jobs. This is especially crucial for young people, with over 40 percent of the industry workforce now made up of under-25s.”

Adrian Cooper, CEO of Oxford Economics, who undertook the study, said: “The Scottish beer and pub sector continues to be an important source of employment and output at a national and local level.

“Its activity generates a significant amount of tax contributions, investment and opportunities for young people to enter the labour market.”

MOTHER AND SON RESTAURATEURS BANNED FOR UNDER-DECLARING TAX Mother and son who ran a restaurant in Blackburn have been disqualified after they under-declared the company’s full cash takings to the tax authorities.

Ching Yau Yu and Vincent Wai Kit Yu were directors of Kai Hing Limited.

The company was incorporated in January 2011 and traded under Yu and You Restaurant and Bar, a Chinese eatery in the Copster Green area of Blackburn.

The restaurant featured in the TV programme, Ramsay’s Best Restaurant, in 2013.

However, Kai Hing Limited entered into difficult trading conditions and because the company couldn’t pay its debts, Vincent and Ching Yu liquidated the company in January 2017, owing their creditors close to £385,000.

Independent insolvency practitioners were appointed to wind-up the

business and reported to the Insolvency Service that the company had a substantial amount of tax discrepancies. This triggered an investigation by the Insolvency Service, which discovered that Vincent and Ching caused the company to under-declare its full cash takings as soon as Kai Hing Limited started trading in September 2011.

Further enquiries found that Vincent and Ching Yu had already been warned that they had failed to declare more than £600,000 worth of additional sales between October 2011 and January 2016, which would have led to additional tax liabilities of just under £120,000.

And despite making no payments towards the balance of the increased liability, Kai Hing Limited continued to trade until January 2017, while submitting quarterly returns and paying them in full.

Both directors agreed to provide an

undertaking to the Secretary of State for Business, Energy and industrial Strategy, which prevents them from becoming directly or indirectly involved in the promotion, formation or management of a company.

Vincent Yu has been banned for 7 years, effective from 24 December 2018, while his mother is disqualified for 4 years and Ching Yu started her ban on 14 December 2018.

Rob Clarke, Chief Investigator for the Insolvency Service, said: “This wasn’t a one-off incident where Vincent and Ching Yu failed to declare their full income as the misdemeanour sustained itself throughout the history of the company. Directors are expected to carry out their full responsibilities regardless of their role, including paying the right amount of tax. The Yus bans should serve as a warning to others that we will investigate misconduct and pursue disqualification where serious breaches of this nature occur.”

February 2019 | Restaurant Industry News | 39

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LAURA ASHLEY THE TEA ROOM LAUNCH VEGAN AFTERNOON TEA MENU 2019 has been labelled ‘The Year of the Vegan’ and research shows that 2,662,900 people in Britain* are aiming to take part in Veganuary this month.

To cater for the growing desire for vegan-friendly dining options, Laura Ashley the Tea Room has launched a brand-new vegan afternoon tea menu at its tea rooms in Burnham Beeches, Coventry, and Solihull.

Priced from £20 per person, diners can expect vegan sandwiches including Hummus and roasted vegetable, Tomato and shallot chutney, and Avocado and lime crostini. The afternoon tea will be served with vegan scones with jam plus sweet treats such as double chocolate cake, banana cake and fruit skewers.

Nigel Cooke, Head Chef at Laura Ashley The Tea Room Solihull, said: “With the rise of veganism in the UK we’ve seen an increase in vegan diners visiting the tea rooms. We created our new vegan menu so that we can offer everyone an opportunity to enjoy the perfect afternoon tea experience, along with our vegetarian

and gluten free menus. Afternoon tea isn’t usually a vegan-friendly meal, so we are delighted to be able to launch a full afternoon tea completely free from animal products.”

The first Laura Ashley The Tea Room opened in Solihull in 2017 followed by the first in the South of England at Burnham Beeches Hotel in summer 2018, and the newest addition in Coventry in November 2018.

Laura Ashley The Tea Room is decorated in signature Laura Ashley style featuring products from Laura Ashley’s accessories creating an elegant and comfortable space - perfect for indulging in the most British of pastimes.

Guests can expect all the British afternoon tea classics including a selection of freshly made finger sandwiches and fancy cakes and patisserie selections which change regularly and include modern interpretations of British classics created using seasonal produce.

40 | Restaurant Industry News | February 2019

Vegetarian and gluten-free menus are also available on request at each tea room.

So email supportuk@farmfrites.com today for your FREE taste test and to contact your local Farm Frites representative for further information. www.farmfrites.com

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LATEST OPENINGS

MEATLESS FARM LAUNCHES CASUAL DINING CONCEPT AT HATCH British start-up and plant based company, The Meatless Farm Co, has launched its first plant based pop up at Hatch, the award-winning retail and foodie destination on Oxford Road, Manchester.

The pop up follows a successful retail launch with Sainsbury’s in October 2018 and shows the increasing demand for meat free alternatives when eating out.

Recent research indicates that 41% of consumers are likely to consider choosing a plant based or meat free alternative when eating out in the next 12 months.

The pop up’s menu includes plant based street food such as Meatless Chilli and Cheese, Meatless Meatball Marinara and their signature burgers that come with a selection of toppings, from Monterey Jack to vegan bacon and cheese.

The Meatless Farm Co is aiming to provide a tasty meal solution for vegans, vegetarians or consumers that just want to cut down on their meat consumption.

Morten Toft Bech, Founder of The Meatless Farm Co, says: ‘Our plant based pop up is an important move forward for us. We believe that meat free doesn’t have to mean taste free and it’s given us the chance to carefully create a menu, using our mince and burgers, that absolutely delivers on texture and taste. Foodservice is a focus for us in 2019 and we’ll be looking to help our operator partners really drive their meat free offering.’

One of the ways in which The Meatless Farm Co will be doing this is through offering a branded premium plant based burger with a marketing pack, helping operators to drive sales with a better cash and profit percentage.

The pack features premium marketing materials including tent cards, colouring sheets and burger flags, like that seen at the pop up.

Toft Bech continues: ‘Our research shows that 43% of consumers would describe their experience of meat free dishes whilst eating out as just ‘adequate’.

“Whilst it’s no secret the demand for meat free is growing, operators need to keep evolving with this trend – meat free can be so much more than ‘adequate’, which I really think we’re demonstrating at our pop-up.’

Establishing the pop up in Manchester is an important indication of meat free being a truly national trend. Recent research by The Meatless Farm Co shows that the North West is one of the key UK areas eating the most amount of meat free meals a week, alongside the North East, London, Wales and Scotland.

42 | Restaurant Industry News | February 2019

LATEST OPENINGS bespoke approach, THE ENTOURAGE GROUP continues to raise the bar on high- end hospitality. The groundbreaking new private dining concept is an exclusive location to create a unique and personal MOMO experience.

MOMO RESTAURANT, BAR & LOUNGE LAUNCHES PRIVATE DINING CONCEPT As a pioneer of high-end Asian cuisine in Amsterdam, founder and owner of THE ENTOURAGE GROUP, Yossi Eliyahoo announced the new exclusive private

dining concept of MOMO Restaurant, Bar & Lounge, after a decade of impeccable design and service. With the launch of the all – inclusive and

The newly designed space, located just above the MOMO restaurant, is created

by BARANOWITZ + KRONENBERG. An impressive brushed metal floating staircase leads guests to the private dining area. The interior ties in with the unique look and feel of MOMO; featuring a long wooden table, soft green leather chairs and ambient lighting. The new space provides room for large parties up to 28 seated or 60 canapé dinners.

Whether it’s an elaborate rehearsal dinner, an epic birthday party or just a special occasion; a designated event manager will make sure every experience is entirely custom-made and unique. From canapés to cocktails and decorations to desserts – MOMO attends to every detail.

NEW CAFÉ COMPLETE FOR COUNTRY BUMPKIN YURTS A NORTHAMPTONSHIRE-BASED luxury glamping venture has completed its next phase of expansion as it opens the doors to a new onsite café.

After launching Country Bumpkin in Great Oxendon in June 2017, childhood friends and owners Jenny Lyon and Lara Collis opened the new café last month to complement the site’s award-

winning farm shop and three luxury rustic yurts, which sleep between two and six people.

The glamping site on Waterloo Cottage Farm is eco-friendly and has features like solar panels - which power electricity in the yurts - a log burner, a wood fired hot tub, and composting toilets.

Jenny Lyon, co-owner of Country Bumpkin Yurts, said: “The café was always a part of the dream for Lara and I, as we both love great food and the social side of café culture. It really goes hand in hand with glamping, as spending quality time with family and friends is at the heart of both concepts.

Opening the café was the next logical step for us and opens up a world of new possibilities and exciting ideas for the site.”

Enterprise Loans East Midlands (ELEM) provided a total of £45,000 funding through its ELEM and Start-Up Loans funding streams to help the team establish Country Bumpkin Yurts in 2017 and have continued to support with advice and guidance during its first 12 months in business.

Sukhveer Chirrimar, loan fund advisor at Enterprise Loans, said: “We’re delighted to see the success Lara and Jenny have made of Country Bumpkin Yurts. They are both incredibly passionate about the business and it’s no surprise to see the realisation of its expansion after just over 12 months in business.”

February 2019 | Restaurant Industry News | 43

CHEF AND RESTAURATEUR MIKE ROBINSON TO OPEN THE WOODSMAN IN STRATFORD-UPON-AVON Mike Robinson, restaurateur and co-owner of the Michelin-starred Harwood Arms in Fulham, is set to open The Woodsman in Stratfordupon-Avon in Spring 2019. Showcasing Robinson’s passion for British produce and sustainable wild food, the restaurant and bar will be in boutique Hotel Indigo Stratford-upon-Avon, a fully restored building dating back as far as 1500.

As Executive Chef, Robinson will be working with Head Chef Jon Coates to bring his core ‘field to fork’ philosophy to The Woodsman, delivering an exceptional dining experience with a focus on sustainability, seasonality and locally-sourced produce. A large wood-fired oven and charcoal grill will form the focal point of the restaurant, where guests can watch chefs as they prepare the finest British deer, wild boar,

beef and Hebridean lamb; all raised on farms with the highest standards of husbandry. Fish will be sourced from the leading Cornish fisheries, while the very best Evesham vegetables and wild herbs from the kitchen garden will complement all dishes.

Signature dishes will include Cotswold fallow deer pavé and ‘suet pudding’ peppercorn sauce, as well as Slowcooked and glazed shoulder of roe deer, Vicars smoked bacon, caramelised turnips and black pudding with smoked bone marrow. All deer will be directly sourced from Robinson’s venison business, Robinson Wild Foods, which has handled deer carcasses right from the field all the way to restaurant kitchens for over fifteen years. The Woodsman will also house an on-site butchery, meaning every part of the farm to fork process is managed by Robinson and his team. For those who wish to dine in true British tradition, a theatrical and tapestried Feasting Room will be available for hire, complete with a long central table and butchers’ blocks for whole carcasses to be served in front of guests.

Meanwhile, Sunday lunch at The Woodsman will epitomise the ethos of the restaurant: comfort, conviviality and premium produce. Friends and

44 | Restaurant Industry News | February 2019

LATEST OPENING HEAD CHEF JON COATES COMMENTS: “I WANTED TO DESIGN A MENU AND SERVICE STYLE THAT CREATES AN ATMOSPHERE I WOULD WANT TO EXPERIENCE MYSELF. I’M EXCITED TO RETURN TO A TRADITIONAL, RUSTIC STYLE OF COOKING THAT CREATES HEARTY DISHES THAT BRING PEOPLE TOGETHER.”

family can feast on ribs of beef on the bone or chunks of sirloin barded with smoked bone marrow, both ordered by the 100g. Sharing dishes will also be on offer to promote a sense of togetherness, with options including Yorkshire puddings filled with braised meat and onions, as well as the signature Dirty mash: an outrageous mixture of super rich mash, braised oxtail, lardons, crisp onions and English truffle.

Beyond The Woodsman, Robinson and Coates will also oversee The Falcon, the hotel’s original tearoom complete with Shakespearean wood panelling. Set to open in April 2019, here guests will be able to enjoy a selection of sweet and savoury treats paired with a range of champagnes. In the evening, The Falcon bar will offer a seasonally rotating cocktail list which pays homage to the perennial Tudor garden and woodland motifs of Shakespeare.

The interiors of The Woodsman and The Falcon Tearoom and Cocktail bar have been overseen by Robinson and designer Louise Walker and aim to unite the contemporary with the building’s original Shakespearean glory.

Period features, such as oak beams dating back to 1621 and traditional brick fireplaces, will be paired with modern furnishings and natural colours to create a rural and convivial feel reflective of the food and drink offering.

February 2019 | Restaurant Industry News | 45

LATEST OPENING

SUSHI DAILY LAUNCHES FIRST PERMANENT SITE IN LONDON Following their globally successful kiosks, artisan Sushi retailer Sushi Daily has opened its first permanent site on New Oxford Street, London. Their first expansion into a permanent site is a continuation of their philosophy to bring high quality ingredients and expert Sushi preparation to the capital.

Founded by Kelly Choi of KellyDeli, Sushi Daily has brought the finest quality Sushi to over 750 convenient locations across Europe including multiple branches of Carrefour, Waitrose, Albert Hejin, Real, Edeka, Rewe Group, Casino, Intermarché and Finiper. Now, collaborating with Sushi expert Silla Bjerrum formerly of Feng Sushi, the permanent site will be both a location for Londoners to enjoy fresh Sushi, handmade on site by Sushi artisans, bespoke hot dishes and breakfast items, whilst also being a hub where guests can see and taste newly developed dishes served alongside more familiar old favourites across the wider kiosks in both the UK and Europe.

Seasonality, sustainability, quality and flavour is central to the concept with fish delivered whole to the site, ready to be cut and prepared daily for absolutely freshness. Sushi Daily also adopts a nose to tail ethos allowing waste to be minimised. The Salmon miso uses their homemade broth made from fish bones and the Salmon Skin Roll uses their own crispy salmon skin.

Londoners can also choose hot food options, providing a nutritious and authentic Japanese meal, with a choice of a white or brown rice base and various garnishes.

Co-founder Kelly Choi said, “I’ve always enjoyed new challenges, and it feels like it’s the right time to open a high street

location after the success of the kiosks. I’m delighted to be working with Silla as she is a passionate artist when it comes to her technique, and we are completely aligned in our business approach.”

Situated on one of London’s most thriving business hubs, Sushi Daily has a striking design incorporating indigo blue and white hues, to create a bright, inviting space with communal seating.

Fellow co-founder Silla Bjerrum said of the opening, “I am extremely excited to partner with Kelly Choi and bring a new, quality concept to our loyal customers across Europe. I admire how Kelly has always been focused on the highest quality, while growing the business so rapidly.”

Eight years ago, when Sushi Daily originally launched, Kelly promised their Sushi Master Yamamoto-San that they would provide the best sushi in Europe. This mantra continues at the new site, where she and Silla will deliver an innovative, seasonally changing menu in a unique casual dining environment.

46 | Restaurant Industry News | February 2019

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