Restaurant Industry News - March 2019 by Lapthorn Media

R estaurant Industry News

MARCH 2019

www.restaurantindustry.co.uk

Indulge in ‘Japanese – Lebanese Fusion’ at Mezemiso International Restaurateur Jason Atherton to headline Bruntwood NRB Debate

CHEF TOMMY HEANEY TO OPEN COFFEE AND WINE BAR IN CARDIFF

FRENCHIE RUE DU NIL AWARDED MICHELIN STAR

H2R Design raise the heat with the opening of BAGEL YARD in Dubai

DONNELLY’S RESTAURANT arrives in Bermondsey

CONTENTS

FEATURES

MARCH 2019

NEWS 09

Indulge in ‘Japanese – Lebanese Fusion’ at Mezemiso

McLeish Unveils Major Refurb Plans at Chapter One

10 H2R Design raise the heat with the opening of Bagel Yard

CONTACTS

Editor Maria Lapthorn – editor@restaurantindustry.co.uk

Editorial Assistant Francesca Amato – editorial@restaurantindustry.co.uk Editorial Assistant Angel Manderson – angel@restaurantindustry.co.uk

Frenchie Rue du Nil awarded Michelin Star

Production/Design Laura Whitehead – design@restaurantindustry.co.uk Sales Manager Chris Lewry – chris@restaurantindustry.co.uk Sales Executive Abi Ashworth – sales@restaurantindustry.co.uk Accounts Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk 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

Jason Atherton to headline Bruntwood NRB Debate 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.

March 2019 | Restaurant Industry News | 03

LATEST OPENING

INDULGE IN ‘JAPANESE – LEBANESE FUSION’ AT MEZEMISO: NEWLY-LAUNCHED LUXURY ROOFTOP RESTAURANT IN LONDON

London has a new luxury, destination restaurant to add to its collection. Perched on the 15th floor of the Crowne Plaza London – Albert Embankment and blessed with panoramic views over the River Thames and the Houses of Parliament, Mezemiso unites two distinct global flavours to bring guests a world class fusion of Japanese & Lebanese cuisine. Under the leadership of Executive Chef Madlene El Saikali, regarded as one of Lebanon’s leading chefs, the menu will showcase classic Lebanese dishes such as ‘Hummus with Lamb Shawarma’ and ‘Rice Filled Vine Leaves with Lamb

04 | Restaurant Industry News | March 2019

LATEST OPENING

Cutlet’ as well as carefully crafted creations like ‘Octopus Mezemiso’ and ‘Shish Barak.’ Mezemiso will also introduce Londoners to a new dish, currently not served in any other restaurant in the city: the ‘Salted Fish’, which sees guests marvel at an elegant salt shell as it is brought to the table and broken to reveal a perfectly cooked portion of seabass beneath. To complete the culinary fusion, Head Sushi Chef, Victor Klomu, formally of King of Tempura 2004, has created an eclectic Japanese Fine Dining Menu to rival the very best restaurants in the city. His signature dish of ‘Rib Eye & Scallop Uramaki’ is not to be missed, whilst the delicate art of Sashimi, Nigri and Maki is showcased through Klomu’s creative flavours, beautiful design and unwavering attention to detail. In both Japan and Lebanon, the dining table is the focal point of the home. These values are engrained in Mezemiso which will serve many of the dishes in the centre of the table to foster the warm community that both cultures embody.

spots in the restaurant. With an extensive cigar and shisha menu to match the unparalleled Westminster view, the 20 seat heated outdoor terrace is already in high demand. Guests can purchase cigars from Mezemiso’s own cigar shop which is home to the highest quality cigars including Montecristo, Partagas and Bolivar, or indulge in a variety of shisha flavours from ‘Grape’ and ‘Mint’ to ‘Blue Mist’ and the authentic ‘Mezemiso Special.’ For those looking to experience the ultimate in style and sophistication, guests can opt to pair the unique smoking experience with either Beluga Vodka or Glenmorangie Quinta Ruban Whisky.

Mezemiso’s Cigar and Shisha Terrace occupies one of the most desirable

Mezemiso is also home to an outstanding array of signature cocktails

inspired by historical stories and intriguing folklore. Designed to transport guests to another time, a visit to the restaurant and bar wouldn’t be complete without indulging in a beautifully crafted drink like the ‘Gibran Reviver N.2’, which pays tribute to Lebanon’s most notorious prophet, Kahlil Gibran, with enriching flavours of Sumac infused gin, Lillet blanc, fig liqueur, Arrack and Mymoune orange marmalade. Characterised by an unprecedented passion for detail which underpins the restaurant’s menu, design and service, the highly-anticipated Mezemiso is expected to become a shining jewel in London’s culinary crown.

March 2019 | Restaurant Industry News | 05

LATEST OPENINGS

DONNELLY’S RESTAURANT ARRIVES IN BERMONDSEY James Donnelly brings his modern British cooking south of the river with a new residency at Bermondsey Bar & Kitchen that opened on Tuesday 5th February. James’s career to date has seen him cook in some of London’s leading kitchens and with the UK’s best chefs, including The River Café and Tom Aiken. Having then taken the Head Chef role at The Palmerston, James left in 2018 to embark on a solo career. After a sell-out pop up at Louie Louie in Elephant & Castle followed by a further one at The Sun and 13 Cantons in Soho, which food critic Marina O’Loughlin praised, his residency at Bermondsey Kitchen is an opportunity to once again enjoy James’s best of British menu. Passionate about our green and pleasant land, James’s dishes are entirely committed to championing independent British producers, delivering a menu that is entirely seasonal and best enjoyed to

share. Pork belly from Gloucestershire is brined and slow-roasted and served with sour cabbage and apple compote; fish is sourced through Henderson Seafood, a family that personally select sustainable, seasonal fish from day boats in Devon.

At weekends the Sunday roast will be a star attraction and include 35-day aged Galloway beef and roast herbfed chicken with all the trimmings. Vegetarians can enjoy a roast vegetable and wild mushroom puff pastry with parsnip purée.

Fish dishes include Cod with English green lentils, herb salsa and grilled lemon and roasted Plaice with pickled mushrooms and red wine butter sauce. British vegetables have equal time to shine thanks to roast beetroot and pumpkin with Beauvale blue cheese and hazelnut vinegar.

Whilst James only oversees the kitchen at the premises, there is also a significant bar area with inside and heated outside seating. If it is just a drink you’re after then you may well be tempted by James’s bar snacks to match, from black pudding scotch eggs to Cobble Lane charcuterie there’s plenty to enjoy, all of which provide

06 | Restaurant Industry News | March 2019

LATEST OPENINGS

BAXTERSTOREY LAUNCHES ITS FIRST VEGAN OUTLET IN SCOTLAND BaxterStorey has launched its first vegan outlet in Scotland at University of Stirling to meet the rapidly growing demand for plant-based alternatives. With over 14,000 students enrolled at the university, a number set to increase in coming years, the outlet was designed solely by BaxterStorey.

the perfect antidote to a hard day’s work, or likewise the kick start you need to a great night out... An open kitchen running along one side of the room allows for diners to be a part of the cooking action and ensures a convivial and lively atmosphere. Simple wooden tables and brick walls create an informal and urban space making Donnelley’s the ideal destination for a quick

bite or indulgent feast - the flexible menu welcomes all appetites. James Donnelly is definitely a chef to watch, his natural and easy approach to cooking reflects a restaurant that is laid back, welcoming and delicious. In his own words, “I’m thrilled to bring my food to Bermondsey, it’s a great location and the open plan venue really suits my relaxed style”.

The new vegan hot spot features an entirely plantbased menu and a multitude of café staples, including vegan carrot cake and vegan sausage rolls. The deli bar showcases authentic sandwiches: The Reuben with maple glazed tofu and veggirella and the popular BLT with vegan bacon. The outlet boasts soup alternatives, such as cauliflower minestrone and curried yellow pea, and contemporary snacks including Perkier snack bars and lentil and hummus crisps are available. Minor Figures cold brew and banana split Rebel Kitchen dairy free mylk coffee are also on offer. With students becoming increasingly aware of the impact left on the planet with many moving towards sustainable diets, the outlet promotes Grounds to Ground, an initiative encouraging customers to feed their garden with recycled coffee grounds, which acts as fertiliser. With the outlet recording an increase of 237.5% in like for like sales compared to the same period last year, there are ambitions to expand the dedicated vegan outlet to other universities in the area. BaxterStorey Managing Director, Jeremy Wood commented: “We’re delighted to be working with the University of Stirling to provide an exciting new vegan outlet for its students. BaxterStorey prides itself on being a sustainable business and with the growing trend for more plant-based options, we’re proud to be able to introduce a range of beverages and snacks, which benefits both the environment, as well as the health and wellbeing of our customers”. General Manager, Alan Ratcliffe said: “With around 7% of the UK population now moving towards plant-based foods, we wanted to support this lifestyle choice at the University of Stirling. V-Go! has quickly caught the attention of students and staff alike and is proving to be an excellent addition to our campus offer. It’s been great to have the support of such a forward-thinking team and client to deliver this exciting new concept”. Paula Jimenez, a 21-year-old sports science student at University of Stirling said: “The vegan café is fantastic, we’ve been waiting for a long time for an entirely vegan food place. The wide variety of lunch options means I can eat on campus and not have to go to the high street. I basically just used to eat sandwiches all day so I’m so happy. The vegan carrot cake is a definite favourite!”

March 2019 | Restaurant Industry News | 07

Thinking of a refurbishment? Opening a new place? We can design, manufacture and install your restaurant or bar interior. We pre-manufacture as much as possible to reduce time on site. Contact us for a quote or to discuss your project.

Tel: 01384 637 825

www.gtjs.co.uk

GT Restaurant INdustry news 2019 half A4 190x130mm.indd 1

STO PROVES TO BE THE PERFECT INGREDIENT FOR MAJOR RESTAURANT PROJECT

An acoustic attenuation solution provided by Sto has helped create a new acoustic environment at a leading London restaurant. The StoSilent Distance system has been installed at Lyle’s – a restaurant that is quickly becoming recognized as one of most prestigious establishments of its kind in the capital.

The Sto Silent Distance 115 system was chosen to achieve this balance and Sto worked closely with Billy Hookway of Trishna Group to provide the optimum design. The Sto Silent Distance 115 system allows the creation of seamless, sound-absorbent walls and ceilings up to 200 m², allowing inclined planes, sharp and consistent joints, bulkheads and floating return bulkheads. In line with the aspiration of the client wishing to have a modern, clean, uncluttered aesthetic, it was natural for Lyles to choose the Sto Silent Distance system. The interior soffit consisted of existing pre-constructed square concrete coffers, and the client wished to retain these, so Sto designed the individual canopies to be tight to the soffit and give the impression of height and depth, and to accentuate and express the natural concrete coffers. The use of the Sto SW150 minimal void solution, in conjunction with the 25mm 115 board, provided the perfect balance in achieving the all-important acoustic design and the aesthetic requirements. www.sto.co.uk

08 | Restaurant Industry News | March 2019

Fentimans, producers of botanically-brewed premium adult soft drinks, is planning to expand its footprint in the GCC countries, with the launch of five flavours including Rose Lemonade, Sparkling Raspberry, Cherry Cola, Curiosity Cola and the quintessentially British Apple & Blackberry. Fentimans is capitalizing on the growing trend of premium beverages, with their range of carefully crafted soft drinks complete with a unique British twist. In a region where alcohol is restricted, but where consumers are keen to adopt western brands; superior quality and great flavour is becoming ever more important to a new breed of consumer.

Located in the historic refurbished Tea Building in Shoreditch, Lyle’s frontage consists of original individual glazed windows, which lead into a clean modern, large open plan area. Within this area there are exposed HVAC services below the soffit, a bar space and an open kitchen experience.

RI319031 Sto Quarter Page.indd 1

06/02/2019 11:17:39

FENTIMANS TARGETS GROWTH IN THE MIDDLE EAST

22/02/2019 11:10:17

Export Director, Piero Alberici, comments “We currently export to over 80 countries worldwide and our ambition is hit 100 countries by 2020. Our expertise and knowledge in this industry has allowed us to be flexible in our approach with different markets, exemplified with launching specific premium drinks to the Middle East.” Along with their distribution partners Chef Middle East, the new flavours are being launched at ‘Gulfood’, the world’s largest annual food and beverages trade show that takes place from 17-21 February 2019 at Dubai World Trade Centre.

PROJECT NEWS

MCLEISH UNVEILS MAJOR REFURB PLANS FOR A MODERN APPROACH AT CHAPTER ONE Award-winning restaurant Chapter One in Orpington, Kent, closed its doors on January 2nd 2019 for a major six-figure refurbishment which will see chef-patron Andrew McLeish and business partner Marcel Faulstich unveil a more modern approach with greater variety and quality when they reopen in February. The new opening will also see a number of recruitment opportunities for both kitchen and Front of House staff. Building on the site’s history as a popular place to dine and entertain since the 1930s, the new playful and confident interior created by Sherliker Design, whose clients include the French Laundry, RAC Club and the Corinthia Hotel, is inspired by the sophisticated elegance and convivial atmosphere of a bygone era. Stylish Art Deco influences and luxury furnishings include a bespoke reclaimed wood reception desk, monochrome sunburst design flooring and an eyecatching bar made from Portuguese

pink marble. A relaxed all-weather terrace with comfy banquette seating will feature a retractable roof and outdoor heating for year-round dining. In the kitchen, McLeish and his team led by head chef Dean Ferguson will continue to offer exceptional quality with regularly changing, seasonallyinspired modern European cooking. Classic dishes like Gin Cured Trout, Josper Grilled Australian Grain Fed Rib Eye Steak and Tarte Tatin will be served in the restaurant where a refined dining experience offers the ideal setting for special occasions and corporate entertaining with a choice of à la carte, menu du jour and a 5-course tasting menus. To complement the atmosphere of the new buzzy brasserie, there will be an informal menu of ‘favourites’ like burgers, battered cod and chips and bespoke house cocktails by mixologist Robert Cuvala.

Marcel Faulstich took ownership of the restaurant in August 2017. Having been a part of Chapter One’s story for nearly 20 years, Andrew is excited about breathing new life into the restaurant, he says: “The relaunch is an opportunity to showcase the versatility of Chapter One’s offering. Whether it’s entertaining clients, celebrations in the private dining room, a quick lunch in the brasserie or cocktails on the Terrace, our aim is to create an enjoyable and memorable experience with plenty of choice, fantastic service and quality that guests can depend on. Every element of the customer experience has been considered and we’re confident that the new Chapter One will bring something fresh and vibrant to the scene.”

Chapter One’s relaunch is the first major development since Andrew and

March 2019 | Restaurant Industry News | 09

AWARDS NEWS

FRENCHIE RUE DU NIL AWARDED MICHELIN STAR Gregory Marchand, Chef Patron of Frenchie Rue du Nil, is delighted to announce that the restaurant has been awarded a Michelin Star by the Michelin Guide France 2019, arguably the most revered restaurant guide amongst chefs, restaurant critics and guests alike. The highly coveted accolade coincides with Frenchie Rue du Nil’s 10th anniversary this year, which the team will be celebrating with a series of events at both the restaurant in Paris and in London. In the 10 years since opening, Gregory and his wife Marie, who co-founded the restaurant, have also opened the Frenchie Bar à Vins, Frenchie Caviste and FTG (the group’s casual, to-go concept in Paris), as well as their first restaurant outside of Paris, Frenchie Covent Garden, which launched in 2016 to critical acclaim. Gregory Marchand, known to many as ‘Frenchie’, began his culinary journey in western France at the age of 15. He learned to cook in Nantes, France, in the kitchen of the orphanage where he grew up and embarked on a culinary journey that took him into some of the world’s finest kitchens in London, Hong Kong, Spain and New York. Using the world as his larder, Gregory’s instinctive approach to cooking delivers simple yet sophisticated dishes rooted in French cuisine and transformed through inspiration from his international repertoire.

Working with all ingredients, from the simplest to the noblest, Gregory and the team strive for authentic, original culinary creations graced with impeccable seasoning and his nowfamous touch of acidity. Gregory’s cuisine is described in turns as generous, inspired or daring, but it is always a source of surprise and delight.

Greg comments on the award; “We couldn’t be more thrilled to receive a Michelin Star in this year’s guide. “This has been the result of 10 years of hard work from a fantastic team and I am incredibly proud of everyone who has contributed to the success of the restaurant.”

CUMBRIAN FOOD PRODUCER WINS A HAUL OF TOP ACCOLADES Anne Jones, from Cumbrian food producer Hawkshead Relish, travelled to Manchester to attend The North West Federation of Small Businesses’ (FSB) Celebrating Small Business Awards 2019, on Thursday 31st January. During lunch at The Hilton, Manchester Deansgate, Anne discovered that Hawkshead Relish had successfully

beaten off stiff competition from Kendal Nutricare Ltd and Sheetpiling UK, to win through in the Business and Product Innovation Award category. Hundreds of businesses from across the North West entered the 11 award categories; including Employer of the Year, Family Business of the Year, Young Entrepreneur of the Year and Start-Up Business of the Year.

10 | Restaurant Industry News | March 2019

Now in their second year, the annual awards are the leading celebration of small businesses and help to shine a light on some of the most innovative and determined small businesses from across the UK. As category winners, Hawkshead Relish, will now go on to represent the North West in the national finals, which will be held in London later this year.

AWARDS NEWS finally we have a platform that meets the needs and wants of all those connected – raising the standard and challenging the status quo; installing a sense of multicultural pride for both restaurateurs and customers alike.” The multimedia, interactive event delivered on their promise for equality; introducing a world title belt in a #crownyourqueen segment to celebrate the backbone of the industry; women, “the true unsung champions!” and VIP guest 14-year old Joshua Martin delivered an inspiring speech for industry youth; awarded the first ARON Prodigy Junior Chef jacket by his “hero” Anwar Miah. Guests were blown away with exclusive content “never seen before” at such an event. The first of its kind, industry music video has lit up social media. ‘ARON The Way Up’, a rap parody showcases a muchneeded, new look for the sector that’s shattering stereotypes.

ARON AWARDS 2019: PUTTING PRIDE BACK INTO THE INDUSTRY This week, distinguished winners of the ARON Awards 2019 were celebrated at Bristol Harbour Hotel & Spa. Hosted by the industry’s “gamechanging” Asian Restaurant Owners Network (ARON), the night was a renowned success as #GenuineMerit took centre stage. Winners were assessed through a stringent, objective judging process; demonstrating excellence in their specialised field. As well as the initial nominations, finalists were assessed through

comprehensive interviews, judge’s on-site assessment, online digital footprints, nominee’s supporting evidence, customer and industry feedback, as well as a ‘business health check’. With Rehan Uddin, Managing Director of ARON and Jack Dart, the voice of youth politics, presenting the exclusive event; guests were both entertained and inspired throughout the evening through a mixture of observational humour rarely touched on in the industry, whilst instilling the importance of progression and pride, “Asian hospitality has been crying out for a voice for change,

The much-anticipated premiere of ARON’s reality TV cooking competition ‘Chilli Chilli Bang Bang’ exceeded guest’s expectations in a hilarious, unscripted fly on the wall show, with the winning team - Razna Ali and Nurun Alam revealed live on stage. Utilising social media throughout the evening to engage with their audience - business consultant Dawn Crossingham of D52 Ltd tweeted “Wow. @PlanetARON Rehan you are truly an inspiration. An incredible night … You deserve the accolade for #Genuinemerit for challenging and changing the Asian Hospitality sector. Congratulations.”

But that’s not all on the same day the team also discovered that they had been presented with two highly commended awards in the annual Food Management Today Magazine Awards, held at the Royal Garden Hotel, Kensington. The Cumbrian food producer achieved highly commended status in the Best New Product Development award category for Hawkshead Relish Black Garlic Pickle and highly commended status in the Best Free From Product award category for Hawkshead Relish Black Garlic Pickle.

March 2019 | Restaurant Industry News | 11

PEOPLE ON THE MOVE

THE SAMLING HOTEL ANNOUNCES ITS APPOINTMENT OF NEW EXECUTIVE HEAD CHEF, AND FOOD & BEVERAGE MANAGER The Samling Hotel is delighted to announce the appointment of its new Executive Head Chef, Robby Jenks. Jenks will be joining the team from his role as Executive Head Chef at AA-listed 5 star hotel, The Vineyard in Berkshire. Rebecca Galland will also be joining from The Vineyard as The Samling’s Food & Beverage Manager. Having been at The Vineyard since 2016, Jenks will be making the move to the luxury hotel in the Lake District, as it continues to develop its guest offering. During his time in the Berkshire-based hotel, Jenks won the Acorn Award in recognition as a rising star in the industry whilst also developing its dining offering. Prior to this, he worked as head chef alongside the current Samling GM, Oliver Smith, at Amberley Castle, West Sussex for three years. Robby will be joining The Samling alongside his partner Rebecca Galland. Rebecca, who was Restaurant Manager at The Vineyard, will be appointed as Food & Beverage Manager at The

Samling. She brings with her a wealth of knowledge having spent six years at The Vineyard, during which she was named as the Hotel Restaurant Manager of the Year at the Hotel Cateys in 2016. Both Jenks and Galland bring extensive experience across a range of luxury hospitality locations including AA 4 Red Star, Relais & Chateaux, and Pride of Britain listed properties. Commenting on the announcement, Oliver Smith, GM at The Samling said “I am really looking forward to having both Robby and Rebecca join the team, bringing with them extensive experience in premium hospitality. Having had a successful working relationship with Robby at Amberley Castle, I know that his high standards are very much in line with our ethos here at The Samling.

CARLUCCIO’S FURTHER STRENGTHENS ITS SENIOR TEAM WITH TWO NEW APPOINTMENTS Carluccio’s announces two new appointments as it continues to strengthen its senior management team to support the brand’s ‘Fresca’ transformation programme.

His appreciation of diner enjoyment combined with our already-excellent wine list fits perfectly into the ambitious plans we have for 2019 and onwards. Similarly, I know that Rebecca will bring enthusiasm and huge amounts of knowledge into this new role.” The announcement follows the resignation of current Head Chef Peter Howarth. Both Robby and Rebecca will be joining The Samling in the spring this year. The Samling is a particularly special Lake District hotel, beautifully located overlooking Windermere. Discreetly luxurious, it offers exceptional fine dining, enhanced by one of the world’s best wine lists and delivered with attentive but unobtrusive service.

Bruce Craig has started in the newly created role of IT Director, responsible for leveraging technology to enhance the customer experience and improve processes. Craig has a wealth of experience, joining from The Restaurant Group where he was Head of IT Operations. In addition, Carluccio’s have recruited Marco Barletta as Operations Manager from Fulham Shore’s Franco Manco. Prior to that, he held operational positions at Jackson & Rye and Strada. Barletta will lead the delivery of the operational elements of the Fresca restaurant investment programme. Mark Jones, CEO, Carluccio’s comments: “2019 is set to be a transformational year for Carluccio’s as we redevelop the business and enhance the offering through our £10m Fresca rollout. Our senior team is integral to its success and I am incredibly excited to be working with some real talent to drive the brand forward”. Carluccio’s recently brought in Graham Ford (from Bill’s) as its Commercial Director with Hilary Ansell joining next month (from Gordon Ramsay Group) as Marketing Director.

12 | Restaurant Industry News | March 2019

March 2019 | Restaurant Industry News | 13

TEMPLAR VODKA - SUPER PREMIUM VODKA We have created a range of four different vodkas: The white bottle turns blue in the ice with a thermochromic coating. This alcoholic drink is strong yet sweet and pleasant at the same time. It is still appreciated by those who do not particularly like strong alcohol. The peach vodka is packaged in a white thermochromic bottle that turns pink in the ice. The taste is sweet with a subtle aroma of peach, making this drink very refreshing. The most balanced of the four, is the red bottle. On the palate, it provides a prominent flavour that is both powerful and balanced. The black bottle is the most powerful and has the strongest character. All four drinks are made with 100% wheat and pure spring water extracted from a basement more than 700 ft. deep. It is also distilled six times, which is why our vodka’s are of undeniable quality. Vodka Templar is 1 litre of pure wonder! The Vodka Templar was born 14 months ago and has already obtained: • The 2017 Gold Medal in London • 2017 CWSA Hong Kong Gold Medal • The 2018 CWSA Hong Kong Double Gold Medal • The London CWSA Women 2018 Gold Medal

www.vodkatemplar.com

14 | Restaurant Industry News | March 2019

BAGEL YARD LATEST OPENING

H2R Design raise the heat with the opening of Bagel Yard in Dubai

H2R Design, the award-winning design studio creating renowned commercial and hospitality spaces, was contracted to design Dubaiâ&#x20AC;&#x2122;s first Bagel Yard, Montrealâ&#x20AC;&#x2122;s renowned bagel concept. Playing on the brandâ&#x20AC;&#x2122;s fresh and natural philosophy, the design welcomes guests to a modern and authentic bagel experience in the heart of Dubai. H2R Design was inspired by the integral natural and fresh essence of the brand, offering customers a variety of handrolled and oven-baked bagels. With that in mind, H2R Design created a contemporary and naturally lit space adorned with a variety of vibrant greenery for contrast and texture. Upon entering the shop, guests can stimulate their senses with the delicious aroma of freshly-baked bagels hanging gracefully on the featured pegboard

16 | Restaurant Industry News | March 2019

wall. While the wall presents Instagramworthy content for visitors to capture, H2R Design strategically included the feature to offer a space for the ovenbaked bagels to cool off on the brass hooks behind the counter. Commenting on the project, the lead designers Husain Roomi, Hasan Roomi and Jacqui Shaddock expressed their vision for the project. â&#x20AC;&#x153;We were briefed with the task of creating a cozy and home-like destination for customers to fall in love with. Given the intricate detail that is put into the bagel-making process, we wanted to represent this delicacy within the design of the space. By creating a fresh, clean and aesthetically appealing interior layout, we have proudly created the new home for Montrealâ&#x20AC;&#x2122;s famous homemade bagels in the city of Dubaiâ&#x20AC;?, they commented.

March 2019 | Restaurant Industry News | 17

For those who want to get up close and personal, the bagel bar offers guests the perfect seat to marvel at the baristas captivating tricks by the coffee station or the bakers gifted talents at the exposed, modern-day oven â&#x20AC;&#x201C; the heart of this concept. Across the space, warm-colored wooden textures have been cleverly placed within the floor and furniture paneling to symbolically represent the significance of the wood in making these distinct bagels. Interweaving the industrial metallic and copper materials within the counter tabletops, the utensil holders and table numbers, the design offers a traditional setting with the modern appeal to cater to all generations alike. With the LED light framing along the counters, the pop of brand-colored blue placed harmoniously within the furniture and the distinctive brick wall, the Bagel Yard offers guests a home away from home to soak in some delicious coffee and indulge in a variety of bagel flavors to satisfy their every craving.

Bagel Yard is located at Al Wasl Rd and Al Thanya St Intersection in Dubai.

18 | Restaurant Industry News | March 2019

IS O

9001

S C 22000

PEOPLE ON THE MOVE

GAUCHO APPOINTED MAX CASTALDO AS NEW EXECUTIVE CHEF Gaucho has announced that the appointment of Max Castaldo as the group’s new Executive chef. Born in Argentina, Max has worked at some of the world’s most renowned South American and Asian restaurants, giving him a wealth of experience producing top quality food and leading multiple teams of chefs. Max’s role at Gaucho will see him researching and developing the restaurant’s menus on an ongoing basis, with his experience in consultation vital to his role in coaching and training chefs. His comprehensive understanding of the inner workings of a kitchen will be beneficial to the group, as well as his strong commitment to quality, sustainability and innovation. Max’s most recent position was at The Lanesborough Hotel, where he worked as Head Chef (and interim Executive Chef) from July 2017. This role saw him overseeing the hotel’s F&B outlets and events, including Céleste, the 1 Michelinstarred restaurant. Here, he managed a brigade of over 50 chefs, working with the Executive Head of Food and Beverage to develop new menus for all outlets of the hotel, with a focus on seasonality and local produce. Beginning his career in 2010 at Nobu Berkeley Street, Max gained fantastic experience with Japanese cuisine working at their sushi bar. Following this he moved to 3 Michelin starred restaurant Lasarte in Barcelona as junior sous chef, working across various sections of the kitchen, Max gained invaluable knowledge producing food of the highest standard. Using cooking styles and techniques synonymous with Michelin-quality food, he moved to Sushisamba as sous chef, responsible for delivering a high volume of impeccable fusion food.

In 2013 Max moved to the Rosewood Hotel taking on the role of senior sous chef, overseeing kitchen operations and maintaining the highest-quality standard of food. Max began working as head chef of W London Hotel in 2016 where he oversaw the hotel’s culinary department, he fully restructured and developed the F&B concept, creating innovative dishes and bespoke menus for each outlet separately.

PRECISION’S GROWTH CALLS FOR NEW MARKETING STRATEGY Precision has appointed Christine Hartshorne as marketing manager to lead its marketing strategy and communications in the future. Precision has seen tremendous growth in both the UK and international markets over the past few years and is looking to capitalise on that.

Christine brings 15 years of marketing experience to the post and has previously worked within the foodservice industry. She is a Chartered Marketer and Accredited PR Practitioner. “We are lucky to have Christine on board,” says Nick Williams, managing director at Precision. “Her experience within the industry and her marketing skills are exactly what we need as we prepare for further growth.” Precision has seen business expand by 30% in 2018, with exports accounting for 40% of production, and sales to the Middle East up 50% compared to the previous year. “This is a great time for me to join Precision,” says Christine. “Having just celebrated their tenth anniversary and with business going from strength to strength, I look forward to putting a new marketing strategy in place to expand on their existing success.”

xx 20 | Restaurant Industry News | March 2019

COMPANY NEWS

KARA COMPLETES £1M INVESTMENT TO IMPROVE MANCHESTER PRODUCTION PLANT Kara, the foodservice specialists of the Finsbury Food Group, has invested in excess of £1m back into its Manchester site. The major investment will bring about an improvement to production efficiency and will help the bakery increase its capabilities. The first wave of improvements has gone towards bolstering the efficiency of Kara’s Lanham line, where the baker’s famous floured baps and seeded deli rolls are made. A significant part of the funds has been invested in the Lanham Proofer, this has included the replacement of the proofer enclosure, air conditioning system and hydraulic drive pack. All of these modifications will result in a more effective & integrated

functioning system to improve quality and consistency as well as to reduce lost time and meet efficient production standards. Further investment will see Kara improve its main bakery ventilation systems and the replacement of one of the three spiral freezers, which will further increase capacity for the future.

SEAFISH RELEASES BESPOKE BREXIT GUIDE FOR SEAFOOD INDUSTRY “UK Seafood Industry Guide – Preparing your Business for EU Exit” published on Seafish website Seafish, the public body that supports the £10bn UK seafood industry, has released a guide to support seafood businesses in preparing for Brexit. UK Seafood Industry Guide – Preparing your Business for EU Exit has been produced by Seafish’s regulation team to provide practical guidance to seafood businesses on day-to-day scenarios likely to be encountered from 29 March.

Designed to be accessible and userfriendly, the guide brings together technical notices, government communications and other relevant information to help seafood businesses to prepare for Brexit, whatever form it might take. Topics covered by the guide include: • Food safety • Traceability • Product labelling • Protected Geographical Indicators (PGIs) • Importing and exporting to EU and non-EU countries

22 | Restaurant Industry News | March 2019

• It also signposts businesses to information and resources less specific to seafood sector. Launching the guide, Seafish Head of Regulation Fiona Wright commented: “While no one can provide all of the answers to the questions raised by leaving the EU and the form it will take, our guide to preparing your business for EU exit provides practical advice that seafood businesses can take now to prepare for all contingencies. “We will continue to update this guide on our website as further information becomes available, as part of our continuing work of interpreting and understanding the changing landscape and identifying risks and promoting opportunities for the entire seafood sector.”

HydreauBar™ is designed & manufactured in the U.K. by

INNOVATIVE SOLUTIONS FOR THE HOSPITALIT Y SECTOR

HYDRE AUBAR

—Purer than bottled water, guaranteed with our patented purification technology. .......................................................................

ESTABLISHED IN 1991

Introducing the world’s first and only integrated bottling station. Developed by The PureH20 Company, manufacturers of the world’s safest water purification systems.

.......................................................................

“It sterilises the bottles and then fills them with purified water — outstanding”

.......................................................................

SPECIAL FEATURES • Chilled and sparkling pure water • Single or twin bottle configuration • Delivers up to 360 bottles per hour • Sterilises internal surfaces of glass bottles with patented technology • Single manual fill or twin auto fill, calibrated to fill bottles 750ml-1ltr • Individual bottle recognition

Eliminate bottle waste now join the PureH2O revolution #NOEXCUSEFORSINGLEUSE

BENEFITS • 95% carbon footprint reduction • No need for a dishwasher • Saves time, reduces costs, cuts waste LEASING • Fixed monthly fee • Bottles included • Annual serving and parts included • Personalised branding options

CALL FOR A QUOTE ON 01483 617000 www.pureh2o.co.uk

COMPANY NEWS

HARVESTER EXTENDS VEGAN MENU AS PLANT POWER GOES MAINSTREAM Eating out can be tough when following a plant-based diet, so Harvester has stepped up to the plate this January with the launch of an extended vegan and vegetarian menu, as recent data reveals there are now more than 3.5 million vegans in the UK. The launch marks the first time a major national restaurant brand of Harvester’s kind (casual dining) and size (nearly 200 restaurants nationwide) has launched such an extensive vegan and vegetarian offering for all the family, with options ranging from breakfast through to dinner, and including burgers, tagines, curries and desserts to name a few. In fact, vegan diners, people avoiding eggs or dairy, or even those looking to simply include more plant-based dishes in their diet can now enjoy a three-course vegan dining experience at Harvester restaurants across the UK. Famous for its rotisserie chicken and slow cooked ribs, the new Harvester vegan and vegetarian menu has been created with the same big and bold flavour ethos, with a nod to world flavours, in mind. It contains 13 mains (five vegan) and four vegan desserts, accompanied by a range of extra

options available on the main menu (and of course that famous unlimited Salad Bar!). For vegan burger fans, the all-new Purist Burger features an innovative Moving Mountains® burger, made up of plant-proteins and mushrooms to provide a succulent texture, herbs, spices and Vitamin B12 for extra nutrients, alongside beetroot juice which allows the burger to ‘bleed’, just like the real thing. Also new to the menu is the Beyond Bean Burger; a vegan-version of the famous Harvester spiced chipotle bean burger, which, like the Purist Burger, is served with a melting mature Violife slice, baby gem lettuce, tomato, burger sauce and a pickled chilli packed into a toasted seeded bun with triple-cooked chunky chips. And no longer should vegan diners need to forgo a sweet treat, as Harvester now offers four vegan dessert options to whet appetites, including one of its famous Sundaes. Options include:

• A tangy Blackcurrant Mousse on a light biscuit base, served alongside

24 | Restaurant Industry News | March 2019

a scoop of non-dairy vanilla ice.

• A Chocolate Orange Slice, consisting of a fudgy brownie base and rich chocolate and orange mousse.

• A creamy Coconut and Black Cherry Rice Pudding, slowly cooked in coconut milk and served with rich and fruity black cherry compote.

• An iconic Harvester Sundae, the Sundae Best, made with scoops of non-dairy vanilla ice cream topped with either vegan Belgian chocolate, raspberry or strawberry sauce. Anneli Fereday, Marketing Manager at Harvester commented on the launch: “Veganism is the word on everyone’s lips at the moment, making January the perfect time to extend our vegan and vegetarian menu. With nearly 200 Harvester restaurants across the UK, we are making vegan and vegetarian dishes more accessible to everyone, so we’re really excited to hear what everyone thinks about our new dishes.” Prices start at £6.99 for vegan mains and £3.99 for desserts, all available to try now at Harvester restaurants across the UK.

C The Quatreau® Collection of multifunction taps are designed & manufactured in the U.K. by

ESTABLISHED IN 1991

CHILLED, BOILING, SPARKLING OR AMBIENT WATER FROM A QUATREAU MULTIFUNCTION TAP Quatreau® combines function, design and quality for the ultimate multifunction and smart taps. Manufactured in Great Britain from solid 316 stainless steel for durability and minimal environmental impact, Quatreau® is the most energy-efficient collection of multifunction taps available.

One tap, five functions the only touchscreen tap of its kind.

To learn more about Quatreau Collection visit pureh2o.co.uk Alternatively, call The Pure H2O Company on 01483 617000 to discuss your requirements.

pureh2o.co.uk

Stand-alone drinks station ideal for drink or food prep areas.

Collection

LATEST NEWS

SCOTTISH BEER & PUB ASSOCIATION RAISES CONCERNS OVER ‘TOURIST TAX’ Commenting on the announcement in the Scottish Budget that the Scottish Government are to bring forward legislation for Transient Visitor Levies, Brigid Simmonds, CEO of the Scottish Beer & Pub Association, said: “This move by the Scottish Government for a ‘Tourist Tax’ is of real concern to the beer and pub sector. In Scotland, our industry supports over 66,000 jobs and contributes £1.66bn to the economy annually – it is also a crucial part of the nation’s tourism offer, with a visit to a traditional pub ranking third on the list of things tourists do when they visit. Any impact on visitors will trickle down directly to our sector. “Pubs have faced a number of

TAKEAWAY BOSS GETS SECOND DISQUALIFICATION AFTER BREACHING FIRST BAN Boss of Asian-style takeaway in Cardiff has picked up second disqualification after being caught running the business when he had already been banned. Since 2008, Matthew Akinola Babatunji Lasebikan (43), from Port Talbot, ran an Asian-style takeaway under the guise of several different companies. More commonly known as Noodlebox, the takeaway was located on Salisbury Road in Cardiff. However, on 19 February 2016 Matthew Lasebikan provided a disqualification undertaking to the Secretary of State, which saw him being banned from running companies for three-and-a-half years. Matthew Lasebikan was disqualified after he caused the company that controlled the Cardiff takeaway, Tokyo Noodles Limited, to run up significant tax debts between 2014 and 2016 and

challenges over the last decade and still face increasing and considerable tax pressures from a range of sources; particularly high beer duty, unfair business rates and VAT. Any introduction of a ‘Tourism Tax’ in Scotland would discourage visitors, see tourists having less money to spend during their visit and only add to the current challenges and uncertainty. Any introduction must therefore be accompanied by a reduction in tax elsewhere. The UK ranks almost bottom on any list on price competitiveness for tourists and unlike most countries in the EU does not offer reduced VAT on either accommodation or food. “Scotland’s fantastic brewing industry has huge potential with some of the world’s great beers being produced

during part of this period he acted as the director despite not formally being appointed. The ban should have restricted Matthew Lasebikan from being appointed a director or managing a company. However, at the same time he gave the disqualification undertaking, Matthew Lasebikan was the appointed director of Noodles Catering Ltd – the latest company set up to run the takeaway. Matthew Lasebikan resigned a month later on 10 March, with Tomasz Posieczek appointed in his place. Tomasz Posieczek had been employed as a chef in another business owned by Matthew Lasebikan but he was merely a patsy as Matthew Lasebikan continued to run Noodles Catering Ltd, even though he had been banned from doing so. Noodles Catering eventually went into liquidation on 21 December 2016 with liabilities of just over £86,000 and the liquidator’s report to the Secretary of State brought a spotlight onto Matthew Lasebikan’s activities. On 19 December 2018, the Secretary of State accepted a disqualification undertaking from Matthew Lasebikan

28 | Restaurant Industry News | March 2019

right here. When tourists come to our pubs and sample our beer, they also go back home wanting to drink our beers which has helped grow our exports to record levels. Surely then we should be encouraging, rather than discouraging, tourists who visit and sometimes stay in one of Scotland’s many great pubs? “On average, every pub contributes £100,000 to their local economy each year, and with tourism being such an important backbone to Scotland’s economy, a ‘Tourism Tax’ on one of the country’s most successful businesses would be bad news. The tax contribution of the hospitality industry in Scotland is extremely high. Introducing a tourist tax will be very detrimental and a disincentive for visitors.”

after he admitted acting as a director whilst subject to a disqualification undertaking and without getting leave of the Court to do so. Effective from 9 January 2019, Matthew Lasebikan is banned for 11 years from directly or indirectly becoming involved, without the permission of the court, in the promotion, formation or management of a company. And Tomasz Posieczek previously had his disqualification undertaking accepted in November 2017 after he admitted that he allowed Matthew Lasebikan to act as a director of Noodles Catering. His ban was effective from 19 December 2017 and lasts for two-and-a-half years. David Elliott, Chief Investigator for the Insolvency Service said: “Matthew Lasebikan thought he had got round his disqualification by having one of his employee’s names on the records, while he still ran the show behind the scenes. Both Matthew Lasebikan and Tomasz Posieczek were at fault and their bans should serve as an important warning that people who accept disqualifications or appointments as directors should be fully aware of their duties.”

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

WINNER

EVENTS NEWS

INTERNATIONAL RESTAURATEUR JASON ATHERTON TO HEADLINE BRUNTWOOD NRB DEBATE

Sheffield born Jason Atherton is one of the UK’s most successful global restaurateurs and will headline this year’s Bruntwood NRB Debate at Northern Restaurant & Bar on Tuesday 19 March 2019. Jason, who was head chef at Manchester’s legendary Mash & Air in the ‘90s, has built a global restaurant empire that now includes sixteen restaurants, four of which have Michelin stars, across three continents, seven countries and eight cities. Northern Restaurant & Bar’s annual Bruntwood NRB Debate, taking place on Tuesday 19 March, will be headlined by Jason Atherton, the Sheffield born founder of The Social Company and one of the UK’s most successful global restauranteurs. Jason Atherton started out working alongside great chefs including Pierre

Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adria at el Bulli, before joining the Gordon Ramsay Group in 2001. After launching ‘Maze’ Jason left to launch his own flagship restaurant ‘Pollen Street Social’, which was awarded a coveted Michelin star within just six months of opening. His restaurant group, The Social Company, now includes four Michelinstarred restaurants and a total of sixteen across three continents, seven countries and eight cities.

twenty years old but still sound incredibly current.” He continues “I have followed Jason’s career through Maze and Pollen Street Social and watched his incredible evolution from chef to a restaurateur delivering success across the globe. I’m fascinated to discuss what makes him tick and keeps him pushing on, and whether he misses the North of course!”

Host Thom Hetherington will explore what fired this Northern chef to global success and about his role as principal patron for Hospitality Action.

The Bruntwood NRB Debate also features an expert marketing panel, chaired by Lucy Noone-Blake, which will discuss how restaurant brands and businesses build loyalty and ensure their share of the marketplace in a digital world.

“Mash & Air was one of my first serious eating experiences’ Hetherington reminisces, “The dishes he did there are

Topics will include how to bridge the gap between an online presence and driving actual footfall, and whether

30 | Restaurant Industry News | March 2019

EVENTS NEWS sampling the product for themselves. Droitwich Spa, housed on the former Brine Baths site, which was first established in the 1880’s is now producing Droitwich Salt, which is available for sale. September 2019 will also see Salt Fest take place at Droitwich Spa.

MAYFLOWER 400 COMMEMORATIONS INSPIRE BRITISH FOOD & BEVERAGE INDUSTRY TO JUMP ONBOARD WITH MAJOR ANNIVERSARY Food and beverage outlets from across the UK have announced the launch of ‘Mayflower’ themed menus and experiences, inspired by the upcoming Mayflower 400 anniversary in 2020, marking four centuries since the historic voyage of the Mayflower ship and the Pilgrims from the UK to the ‘New World’ of America. The School of Artisan Food in Nottinghamshire has launched a 1-2 day cooking course ; Succour & Sustenance, that will teach guests what the Mayflower Pilgrim social media really is more valuable than human contact in what is still very much a ‘people business’. Speakers include Libby Andrews of Pho, Russell Danks of Punch Taverns, Oisin Rogers from The Guinea Grill and Andy Windsor of Mission Mars. This year’s debate is sponsored for the second year by leading property developer Bruntwood and owner of over 100 properties across Manchester, Liverpool & Leeds. “Northern Restaurant & Bar has become a hugely important ‘coming together’ for the sector, an opportunity for the most innovative and talented to descend on one place, collaborate, share and network; and it’s wonderful that it all happens in Manchester,” said Andrea George, Head of Retail Leasing, Bruntwood.

families ate and drank and why. Course highlights will include tasting and making regional cheeses using traditional recipes from the surrounding villages of the Pilgrims and learn all about the wild meat featured in their first Thanksgiving meal in the New World. Attendees will also find out the history of the Raised Pie used by the Pilgrims to preserve their meat as well as learning how to make their own. They will also be able to see the process behind how Small Beer - the table water of the time - is made as well as “The Bruntwood NRB Debate is an unmissable centrepiece of the action, an event that really gets under the skin of some of the industry’s most challenging and relevant issues. We’re pleased to be sponsoring the NRB Debate as restaurants, cafes and bars are absolutely central to our ambition of creating brilliant places to live and work. “A huge part of our ethos at Bruntwood is nurturing small and independent food and drink business with a mutual benefit of creating great destinations, and so supporting Northern Restaurant & Bar with its diverse range of attendees is a perfect fit for us.” The Bruntwood NRB Debate starts at 12:00 and includes a buffet lunch. Tickets are priced £55+VAT (£66). Book tickets now and save 20% online at nrbdebate.co.uk using CODE20

At Droitwich Spa and Heritage Centre, the salt industry can be traced, using displays and many old photographs, through Roman, Saxon and Medieval periods including the 16th Century when Pilgrim Edward Winslow’s father owned a salt pit. The Pier at Harwich have also launched a three course Mayflower themed dinner for £20.20, symbolic of the 2020 anniversary next year. The menu, rolled out from January 2019 will change every two weeks and the first menu has an American theme including New England clam chowder, Bourbon glazed chicken and steak and kidney pudding. Reflecting the ties the coastal town has with Mayflower master of the ship Captain Jones who was twice wed in the town. Many towns, village and cities across England are connected to the Mayflower story. The anniversary provides an opportunity to explore the heritage of England’s food and drink and reflect on the influence that the migration of the Pilgrims in 1620 had on food heritage. Northern Restaurant & Bar is the North’s hospitality exhibition. Returning to Manchester Central on 19-20 March 2019, NRB19 hosts 275 exhibitors providing every product and service a hospitality business needs, delivers 65 exciting live food & drink demos, and brings the entire Northern hospitality industry together for two days of networking, discovery and inspiration. Free trade only tickets are available now at northernrestaurantandbar.co.uk For further information about the exhibition visit northernrestaurantandbar.co.uk Follow us on twitter, facebook & Instagram and watch last year’s videos.

March 2019 | Restaurant Industry News | 31

AMBITIOUS NEW QSR JON SMITH SUBS AIMS FOR SLICE OF UK’S LUCRATIVE QSR MARKET.

Established by Jon Smith back in 1988, who still owns eight of his eponymous Quick Service Restaurants (QSR) across Florida, Jon Smith Subs has a total of 24 sites in the US. The 16 additional sites in the US and most pertinently the global franchise opportunities are all managed by one of the world’s largest Franchise companies. Officially opened with a wave of positive reviews in January, the first UK Jon Smith Subs franchise is located on one of the busiest streets in Hammersmith, London. With ambitious plans to roll-out across the country, it was essential that the UK Franchise Manager and team engaged with a reputable company that could deliver every aspect of the planned refurbishment. That reputable company was The Airedale Group. Airedale is the largest company in the UK that specialises in the design, manufacture, install and service of commercial catering facilities and can count on numerous well-known national restaurant and pub chains as key clients: As the UK Franchise Manager comments: “We wanted to work with a company that had a proven record in delivering these projects. We were impressed with

32 | Restaurant Industry News | March 2019

AIREDALE GROUP

Airedale from the start, in particular with their in-house Building Services division, which meant that they could carry out the extensive remodelling themselves without further sub-letting it.” Airedale’s Building Services division played an integral role in the project in particular as the site in Hammersmith was a somewhat neglected former shop. This meant that the initial phases of the project required a complete strip out of the site before an extensive remodelling phase could begin. This included installing new walls, floors and ceiling as well as painting and decorating the office and changing room spaces downstairs. The Airedale Group, which was founded in 1986 and has a turnover in excess of £40m, has a total of ten complementary divisions including three for manufacturing. Caterform and the specialist Airedale Ventilation Services division manufactured and installed all of the restaurant’s fabrication, canopy and ventilation systems. In total half of Airedale’s divisions were involved, working in close collaboration with themselves and the Jon Smith Subs team. As the UK Franchise Manager continues:

Specification of any commercial kitchen provides an essential foundation for the success of the operation. Airedale Group’s principle projects division Airedale Catering Equipment and the Jon Smith Subs team spent many hours testing different models, in particular on the meat slicer. The heavy duty automatic Palladio 300 by leading Italian manufacturers Sirman was chosen by the whole team and is the workhorse of the entire production kitchen. Its ability to do this allows for the 5-strong team to focus on preparing the additional products and customer service. The next location for Jon Smith Subs is likely to be down on the South Coast in Bournemouth. You can follow Jon Smith Subs on social media in particular Facebook and Instagram (@jonsmithsubsuk) As for Airedale, the UK Franchise Manager concludes: “The whole process went smoothly and professionally with no corners cut. Airedale’s Account Manager and

Construction Director in particular were always on hand to assist us.” If you have plans to open up your own QSR, please contact The Airedale Group. You can find more information about them online www.airedale-group.co.uk and on Twitter @AiredaleGroup.

“Airedale became an integral part of the whole team and project managed the entire strip out and refit. Rather than having to liaise with several different contractors, we only had to engage with Airedale and in particular their Account Manager and Construction Director. This helped greatly to ensure that the strict 6 week timescale was kept and was delivered within budget.” An essential aspect of the Jon Smith Subs’ proposition is to produce fresh off-the-grill subs within 4 minutes. All of the meats used are marinated overnight with supply agreements already in place with local, renowned, premium quality suppliers.

March 2019 | Restaurant Industry News | 33

Simple, powerful employee scheduling software

Planday has decreased our payroll costs by about 4%. Matt Haworth

Operations Manager at Cattle Grid Steakhouse

Comprehensive business overview

More insight into staff activity

Transparent timetracking

Efficient scheduling

Fully integrated app

Targeted communication

Come join us together with our partners Lightspeed and iZettle on Stand: C17 to find out how we can save you time and money. Learn more: planday.com/uk/lp/nrb2019

CURRENT AUCTION: Extensive Selection of Pre-Owned, Surplus and Used Commercial Catering Equipment

Benefits of buying used catering equipment In general, we believe that purchasing used restaurant equipment presents better value in both the short and long-term. Most items available through auction are in excellent, working condition and are a fraction of the price of a new model. When you purchase used commercial kitchen equipment, depreciation is FAR less dramatic. This equipment already loses its initial value when the original purchaser/seller purchased or sold the equipment … as a result, you’re scoring a better overall value.

Massive Commercial Catering Equipment Sale including New Cooking Ranges, Preparation Tables, Spit Roast Ovens, Meat Grinders, Chefs Knives: Used Cooking Ranges, Sinks, Fryers, Freezers, Dishwasher, Potato Peeler, Grills etc LOTS TO BE ADDED DAILY.

We see a very high turnover for equipment in our used restaurant equipment auctions that is still in great working condition and classified as B grade. Although there is no condition report nor warranties or guarantees, most non-working equipment can be repaired by the buyer and still save money over the cost of new. On top of this, purchasing second hand catering equipment in any of our auctions is a form of recycling. By saving money, you’re also helping the environment!

Commercial kitchen equipment – why buy second hand? In all of our kitchen equipment auctions we have a vast array of household names and trusted brands. With BPI Auctions buyers can bid and buy with confidence that the equipment being sold is value for money and presented properly. A great deal of our catering equipment customers are repeat buyers. As well as highlighting trust in our service, it also highlights a great deal of confidence in the items customers buy through us. To find out more information: Phone: 01924 245040 Email: auction@bpiauctions.com Website: www.bpiauctions.com Ripley House, Ripley Drive, Normanton Industrial Estate,Wakefield, WF6 1QT

VIEW SALES: WWW.BPIAUCTIONS.COM

SAVE

Call us on:

01539 234 350

up to

Order online 24 hours a day

www.ecatering.co.uk

on list prices

Lowest Price Commercial Catering Equipment in the UK *FREE Delivery Within Mainland UK On Orders Over £75

from

£149

MIC002

only

from

£1199

£159

Automatic Blade Hand Dryer 1850 watt With Hepa Filter and UV Sterilizing

Italinox MK1000 Hood Dishwasher Single Phase. Lowest Price In The UK. Special Offer Order ref: DMH005 - £1199

Italinox Prisma Twin Deck Electric Pizza Oven

1000W - Order ref: MIC002 - £149 1800W - Order ref: MIC001 - £449

only

£999

£229

only

£849

Commercial Microwaves

only

Order ref: EHZ003 - £229

Order ref: OVP003 - £849

Gastroline 1200 ltr Double Door Stainless Steel Refrigerator On Castors Order ref: RUS015 - £999

from

£599 Spiral Dough Mixers

RRG013

IBM20 - 22 ltr - Order ref: MXD005 - £599 IBM50 - 48 ltr - Order ref: MXD031 - £899

from

£289

Gastroline Bottle Coolers Quattro Ice Machines

IMF003

ZB20 20Kg Per Day + 5Kg Storage Order ref: IMF003 - £299 ZB26 26Kg Per Day + 7Kg Storage Order ref: IMF004 - £399 ZB50 50Kg Per Day + 13Kg Storage Order ref: IMF005 - £499

from

£79

2 Door Hinged Order Ref: RRG013 - £289 2 Door Sliding - Order Ref: RRG014 - £299 3 Door Hinged - Order Ref: RRG015 - £389 3 Door Sliding - Order Ref: RRG015 - £389

from

£299

from

£279

Stainless Steel Tables and Benches

from

www.ecatering.co.uk

Order ref: FSN001 - £599 Wide range of electric and gas countertop and floor standing fryers available online from £39

375 ltr - Order ref: RUG009 - £329

from

600 ltr - Order ref: RUG008 - £599

£329 Undercounter Basket Glasswashers Elviomex 350mm - Order ref: DMG003 - £599 Italinox Arisco 400mm - Order ref: DMG005 - £699 Teikos 400mm - Order ref: DMG004 - £899

Quattro Gas Fryer Twin Basket 22 ltr - 80,000 btu. Lowest Price In The UK

£599

Gastrotek 42ltr - Order ref: OVC003 - £279 Quattro 57ltr - Order ref: OVC004 - £299 Hendi H90 57ltr - Order ref: OVC007 - £349 Quattro Titanium 108ltr - Order ref: OVC005 - £449

Gastroline Single & Double Glass Door Chillers With Canopy

550 ltr - Order ref: FZC003 - £399 650 ltr - Order ref: FZC004 - £499

only

Top Quality Convection Ovens

Wide range available online at

Gastroline Classic Chest Freezers with Stainless Steel Lid

£399

OVC005

RRG015

DMG003

from

£599

Single and Twin Bowl Stainless Steel Sinks with Left and Right Drainers from

£279

Top Quality Range Starting from only £279 Wide range available online at

www.ecatering.co.uk

Up to 75% OFF List Prices - Huge Savings, Wide Range, FREE Delivery Within Mainland UK*

All prices shown exclude VAT. Full terms and conditions online at www.ecatering.co.uk. All items while stocks last. *Restrictions apply see website for details.

www.ecatering.co.uk

OVATION OUTDOOR

OVATION OUTDOOR DELIVERS FURNITURE THAT’S NOT ONLY GOOD FOR THE ENVIRONMENT, BUT IN THE ENVIRONMENT TOO! Since launching into the UK in 2016, Ovation has taken the industry by storm, with its range of environmentally friendly, zero maintenance, stylish and contemporary outdoor furniture from Seaside Casual. The collection features a range of styles, each with individual pieces and a choice of colours, allowing them to sit pride of place in your restaurant’s outdoor space. Made from a durable plastic, which is created from used milk cartoons and ice cream containers, that have been diverted from landfill, and secured using 316 stainless steel marine grade fixings, the Seaside Casual Collection is incredibly strong and designed to withstand frequent use. Developed in the unforgiving climate of Rhode Island on the east coast of the USA, the furniture is made to withstand the harshest of conditions, making it ideally suited to the UK. The recycled plastic is melted, treated and coloured, before being slowly moulded into high grade Envirowood®, an all-weather, marine grade HDPE Polymer that is not only incredible strong and resilient, but also 99% UV stable, guaranteeing it looks like new, long after the furniture

has been purchased. In fact, Ovation Outdoor is so confident with the quality of the Seaside Casual furniture range, it comes as standard with a market leading 20-year commercial warranty on the material! With the summer months just around the corner, it’s the perfect time to transform your outdoor space and plan ahead to deliver an alfresco dining experience that your customers won’t forget. Transform your patio into a comfortable, stylish and accessible part of your business with furniture that you know won’t let you down. The use of the latest Envirowood® material means the units are resistant to moisture, insects, splitting and warping, and thanks to the colour being pressed through the plastic, they will never fade. These factors, together with the hardwearing fixings mean the Seaside Casual furniture requires zero maintenance and can be left outside year-round, no matter what the weather.

38 | Restaurant Industry News | March 2019

Don’t just take the manufacturer’s word for it though, Paul Downing, Group Managing Director at the Dart Marina Hotel & Spa adds: “We are thrilled with the set of Bar Side Chairs which make a real statement on the terrace in their smart stripe. The quality of these chairs is excellent and after a busy season outside they look like new, with no chips or splits. They are very comfortable to sit on too. The green credentials of this range is a huge added bonus and it is very good to know that it is made from plastics that would otherwise be in landfill, in time I would like to replace all our outdoor furniture with products from Ovation.” For more on the Seaside Casual Range or to find out about the complementary products available from Ovation Outdoor, please visit www.ovationoutdoor.co.uk, call 0330 113 0983 or email simon@ovationoutdoor.co.uk.

LUXURY OUTDOOR FURNITURE Modern Materials, Classic Design, Zero Maintenance

Zero Maintenance Weather Proof Enviromentally Friendly Heavy Duty Construction Stays put in high winds Recycled and Recyclable Colour 100% solid throughout

Never needs painting UV stabilised â&#x20AC;&#x201C; Resists fading Can withstand corrosive chemicals Impervious to salt air and direct sun Impermeable to mould and fungus Easy to clean and maintain Does not rot, splinter or crack

UK Distributor Ovation Outdoor Furniture | Tel: 0330 113 0983 | Email simon@ovationoutdoor.co.uk | www.ovationoutdoor.co.uk

OUTDOOR AREAS

LITERALLY RAISING THE ROOF: AT HILTON’S BRAND NEW TOWER OF LONDON BAR What do you do when you want to create the latest destination rooftop bar in London, but don’t want your vision to be hampered by the elements? You turn your outdoor bar into an indoor bar – or an indoor, outdoor bar, if you’re the DoubleTree by Hilton Hotel London – Tower of London. Jason Eastwood, Managing Director of Canopies UK, reveals how the sky really was the limit when it came to making sure guests can enjoy the iconic views of London from Hilton’s Savage Garden bar, whether it’s day or night, raining or sunny. Canopies UK were contacted by the hotel’s owner to help transform the former Sky Lounge site on the 12th floor into a 8,870 sq ft, 400 capacity lounge bar, including a feature bar, cocktail lounge, dining areas, private spaces, as well as two large outdoor north and south-facing terraces. Essentially, the project involved making a real statement, which Canopies UK enabled the Hilton to do by helping the hotel make the most of every single square inch of space that was available to them – both inside and out. “The north Wildside terrace is a dedicated events space that can be

hired for private events and functions, such as weddings, and looks out over many of London’s landmarks, including Tower Bridge, The Gherkin and St Paul’s Cathedral,” explains Jason. “Being up on the roof, meant that the new bar, particularly the Wildside terrace, was at the mercy of the weather, so we were called upon to install one our Cantabria canopies, which features not one, but six retractable roofs that can

be opened and closed independently of each other at the touch of a button. From a design perspective, it’s a real headturning feature, and from a practical perspective, it enables the terrace to be quickly and easily transformed from an al fresco summer hotspot into a winter events space for private hire and seasonal pop-ups.” In addition to the highly stylish and unique retractable waterproof roofs, the canopy also features integrated guttering, LED lighting, heating and a combination of fixed and vertical sliding glass screens that can be retracted in the finer weather and partially or fully closed in cooler, wetter and more changeable weather. Meanwhile, the overall structure has been painted grey so that it seamlessly blends in with the surroundings and the inside is white, which helps make the space feel bright and spacious. A tall order Working at such a height – 12 storeys up - meant that Canopies UK had to overcome several logistical and practical challenges in order to install the canopy, which spans 37 metres in length and stands at almost six metres tall.

40 | Restaurant Industry News | March 2019

OUTDOOR AREAS

calculations were used to fix the actual structure to the existing roof. The sky’s the limit A total of 18 crane lifts were used to move the 20,000kg of materials that were needed to build the canopy, from the ground to the top floor within extremely tight parameters. Due to the site’s central London location, there was limited space for the materials on both the ground level and up on the roof. “Thanks to our careful planning and logistics and working closely with the hotel and other contractors, we were able to work around these space restrictions,” adds Jason.

“Our extensive experience and tried-andtested processes, particularly our sitespecific calculations, all really came into play for this installation,” adds Jason. “For instance, by scanning the concrete, we were able to create a bespoke fixing method that would cause minimal disruption to the structure. It’s innovative ways of working like this, that also meant the hotel was able to stay fully open and all nearby guest and conference rooms and bar areas could still be used as the Cantabria canopy took shape. This project really does prove that the sky’s

the limit when it comes to installing one of our canopy systems. We’re extremely proud of this installation, which is testimony to the fact it’s possible to transform your outdoor space into indoor space, no matter how tight space gets or how high up you may be!” The hotel’s General Manager, Bernadette Gilligan, said: “The canopy on Wildside has been flawlessly designed to accommodate events throughout the year. Come rain or shine, guests can enjoy everything from drinks to private events in the space as the retractable canopy - designed and built as bespoke for Savage Garden – means that the terrace can be cosy and covered during winter, and the perfect suntrap come summer.”

Testing times Canopies UK also had to overcome several other challenges that really put their skills to the test during the four-month project, which included increasing the overall height of the 36 metre-long canopy so that it incorporated the terrace steps. This was achieved through a combination of clever design and joining systems and by creating a Perspex-filled arc feature. And because the building wasn’t totally square with the canopy, Canopies UK made a bespoke GRP system that linked the building and the system neatly together. While state-of-the-art Hilti scanning tools and bespoke structural

March 2019 | Restaurant Industry News | 41

UPCOMING OPENINGS

CHEF TOMMY HEANEY TO OPEN COFFEE AND WINE BAR IN CARDIFF Having launched his first solo venture, the eponymous Heaneys in Cardiff last autumn, chef Tommy Heaney is delighted to announce a further opening. Located right next door to Heaneys, this second site will ensure Tommy can literally be in two places at once, meaning his full care and attention can be across both venues. Open for breakfast and lunch in the day and wine and charcuterie at night, this new coffee/wine bar will offer welcoming dishes ensuring freshness, seasonality and quality is central to its offering. The first meal of the day will be centred on a cracking cooked breakfast, with stars of the show including Tommy’s homemade sausages, the very best black pudding from Ireland and of course Heaney’s famous sourdough. Healthier options will feature luscious yoghurts, seasonal fruit, homemade granola and honeycomb. For lunch, expect to see home cooked stews, house salads as well as sandwiches and soups available in daily changing combos as an ideal eat in or take out option. Available all day will be Tommy’s freshly cooked crumpets and bagels complete with a variety of house fillings; cooked meats will be cured, cooked and smoked in house. From mid-afternoon you can indulge in light bites, charcuterie, cheese and world wines.

Drinks wise, Tommy has teamed up with a local coffee producer to create a home blend which will be roasted on site and fresh juices will be juiced to order. A high quality but not highly priced wine list will contain some wonderful old world wines produced from forgotten

grapes. And in even better news, this regularly changing wine list will all be offered by the glass with Tommy on hand to encourage you to talk about the wines with the team to ensure you make the best choice possible. In keeping with the ongoing Gin trend a well curated selection of gin serves will be available alongside house cocktails which will be expertly shaken and stirred. From the tap will be Tommy’s house craft beer and all beers will be available in a decidedly manageable ¾ pint, meaning you can keep pace with your wine drinking pal. To add to the experience, plans for monthly wine tastings, either with guest winemakers or specialists to talk about a region are afoot and live music from local artists are also scheduled. Interior wise, the restaurant will be simple yet chic. Mixed level seating in

42 | Restaurant Industry News | March 2019

UPCOMING OPENINGS

the form of high and low bar stools will surround refectory style tables and create an informal and convivial atmosphere. Window lined seating will benefit solo diners just wanting to watch

the world go by whilst bar seating will allow for a more energetic experience and a true taste of the action. An opportunity to allow Tommy

to expand his business without compromise and contribute to the ever growing Cardiff dining scene, this is the next step in Tommy’s ever blossoming ventures.

MAKE MONEY FROM YOUR OUTSIDE SPACE

ALL YEAR, EVERY YEAR

NO MATTER WHERE IT IS…

EVEN IF IT’S 12-STOREYS HIGH ...LIKE SAVAGE GARDEN AT THE DOUBLETREE BY HILTON HOTEL – TOWER OF LONDON Install a Cantabria today and start boosting your weekly revenue by £7,000+*

www.canopiesuk.co.uk

Arrange a FREE site su rvey and see ho w you could use your o utdoor spac e

01254 777

002

enquiries@ canopiesuk .co.uk

* Based on £40 per cover = £7,360.

March 2019 | Restaurant Industry News | 43

NORTHERN RESTAURANT & BAR 2019 – SHOW PREVIEW Northern Restaurant & Bar 2019 is the place for leading operators, suppliers and industry figures to meet, speak and do business. From Liverpool to Leeds, the North East to North West and the Lake District to the Peak District, NRB19 brings the cream of the hospitality industry to Manchester Central on 19 & 20 March. NRB19 is sponsored by Korubu on stand E41. Connecting people with smarter hospitality technology to enhance, grow and improve business operations. Create more possibilities with hospitality driven IT infrastructure, Smart Energy and Guest WiFi software. The Chef Live theatre at NRB19 will see renowned names and rising kitchen talent from across the country demonstrate their signature dishes and ground-breaking cooking. Confirmed so far are: Mark Birchall, Moor Hall, Lancashire Alisdair Brooks-Taylor, The Moorcock, Lancashire Josh Overington, Le Cochon Aveugle, York Anton Piotrowski, Röski, Liverpool Adam Reid, Adam Reid at The French, Manchester Simon Wood, WOOD Manchester Cyril Gabriel, Carden Park Hotel, Cheshire. Essential Cuisine North West Young Chef of the Year 2018 For skills-based demonstrations such as butchery, fishmongery and patisserie head over the the Market Kitchen Theatre, where experts will guide you through their specialist techniques.

Surrounding the Market Kitchen are small scale artisan makers of ice creams, breads, charcuterie and more. Northern Restaurant & Bar 2019 is the North’s hospitality exhibition. From food & drink to furniture & lighting and tableware & uniforms to tills & ordering systems, 275 companies will be exhibiting at NRB19, supplying everything a hospitality business needs to attract more customers, improve visitor experience, increase revenue and drive profit. Exhibitors include: Artis, Biffa plc, Bleep UK plc, Brown Forman, Crown Cellars, Fever-Tree, Halewood Wines & Spirits, Hopwells, illy, James Robertshaw, Lightspeed Restaurant ePOS, LWC Drinks, Matthew Algie, Rational UK, Stephensons, Tevalis, Unox UK, Westons Cider and hundreds more. For the full list visit northernrestaurantandbar. co.uk/exhibitors

Over on the drinks side of the show Drinks Live features spirits masterclasses with leading experts from international brands and indie producers. Drinks Live also hosts the annual NRB cocktail competition. Sponsored by Ms Better’s Bitters, one talented bartender will win a trip to Canada with guest shifts in Vancouver and Montreal. Surrounding Drinks Live is the Spirit Room, a curated selection of over 20 brands allowing you to sample their gins, rums liqueurs and more. Grape & Grain hosts wine, beer and cider tastings led by industry experts and exciting operators. Topics include 10 minute tastings and in-depth explorations in upcoming areas such as natural wine and low ABV beer. The Craft Beer Quarter offers tastings of a wide selectin of ales, IPAs, bitters and stouts from twelve craft brewers. Northern Restaurant & Bar 2019 takes place 10:00-17:00 Tuesday 19 & Wednesday 20 March 2019 at Manchester Central. For Free Tickets Visit northernrestaurantandbar.co.uk NRB19 is a strictly trade-only event and is for industry professionals only.

44 | Restaurant Industry News | March 2019

19-20 MARCH 2019 MANCHESTER CENTRAL

THE NORTH’S HOSPITALITY EXHIBITION 19–20 MARCH AT MANCHESTER CENTRAL GET FREE EXHIBITION TICKETS AT NORTHERNRESTAURANTANDBAR.CO.UK

NRB19 is sponsored by