Restaurant Industry News June 2018

R estaurant Industry News

JUNE 2018

www.restaurantindustry.co.uk

Introducing the taste of Tel-Aviv at

Sarona Eatery The Restaurant Show 2018

Salcombe Distilling Co. scoops ‘Small Business of the Year’ Award

Julie Walsh

Interview with the Head Pâtisserie Chef of

Le Cordon Bleu

2018 Seafood Restaurant of the Year Competition

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CONTENTS

FEATURES

JUNE 2018

10

NEWS 08

Interview with Head Pâtisserie Chef, Julie Walsh

34

2018 Seafood Restaurant of the Year Competition

16

Introducing Sarona Eatery

CONTACTS

Editor Maria Lapthorn - editor@restaurantindustry.co.uk

Editorial Assistant Georgie Baxter - editorial@restaurantindustry.co.uk Production/Design Laura Whitehead - laura@restaurantindustry.co.uk

Salcombe Distilling Co. scoop business award

30

Sales Manager Alex Forbes - alex@restaurantindustry.co.uk Sales Executive Abi Ashworth - sales@restaurantindustry.co.uk Accounts Richard Lapthorn - accounts@restaurantindustry.co.uk Circulation Manager Jake York - subs@restaurantindustry.co.uk

The Restaurant Show 2018

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June 2018 | Restaurant Industry News | 03

LATEST NEWS TEAPIGS

TEA COMPANY, TEAPIGS, FIRST TEA COMPANY TO BE AWARDED PLASTIC-FREE TRUST MARK Consumers have recently learned that many of the UK’s teabags contain plastic. Since the news broke earlier this year, we have learned that major teabag companies are pledging to eliminate plastic from their teabags within the coming year.

Pioneering tea brand, teapigs’ range of whole leaf tea temples are ALREADY plastic free and they are the first tea brand to be awarded the Plastic-Free Trust Mark by A Plastic Planet.

“Our tea temples have always been biodegradable. They’re made from corn-starch and you can put them in your council food waste bins. Our temples are packaged in a clear inner bag to keep them fresh: late last year, we switched from a plastic inner bag to a material called Natureflex – it’s made from wood pulp so it’s 100% plant-based and compostable.

It’s great!” says Louise Cheadle, teapigs’ tea taster.

“We’ve always tried to do the right thing and made these greener changes to our packaging as soon

as they were available to us despite the increased cost. The recent news that most teabags contain plastic has really surprised consumers and we’ve had a big wave of concerned customers asking us for more information.” It was recently announced that 96% of the nation’s teabags contain plastic.

“We’re really pleased to have been accredited with A Plastic Planet’s Plastic-Free Trust Mark – it’ll make it easier for consumers to make the right decisions about the products they buy – there are so many logos on packaging these days and it can be confusing to know what they actually mean”.

The A Plastic Planet Trust Mark launches today. Designed to sit clearly on the front of the pack, the Trust Mark will instantly inform and empower consumers to make plastic-free choices. The confusion around different logos and abundance of plastic packaging in the supermarkets means that those with innovative packaging will be nice and easy to spot.

04 | Restaurant Industry News | June 2018

Trust Mark-accredited packaging will include materials such as carton board, wood pulp, glass, metal and certified-compostable biomaterials.

A Plastic Planet Co-Founder Sian Sutherland said: “Now we all know the damage our addiction to plastic has caused, we want to do the right thing and buy plastic-free. But it is harder than you think and a clear no-nonsense label is much needed.

Our Trust Mark cuts through the confusion of symbols and labels and tells you just one thing – this packaging is plastic-free and therefore guilt-free. Finally shoppers can be part of the solution not the problem.” teapigs are committed to being the UK’s greenest tea company.

The cardboard across their whole range is FSC certified and they print using vegetable ink. Their signature everyday brew is 100% Rainforest Alliance Certified and they are an approved member of the Sustainable Restaurant Association.

Learn more at www.teapigs.co.uk

LANCING COLLEGE PUPILS TRY HOME-GROWN SALAD FROM NEW HYDROPONIC FARM

LATEST NEWS

Lancing College has recently taken delivery of the new GrowModule365, a portable hydroponic growing system, which will allow the College Catering team to grow their own leaves, herbs, young vegetables and soft fruit at any time of the year, for use in the school’s own kitchen as well as provide “living green” differentiation when catering for events and functions.

The College has an innovative and sustainable approach to food for its pupils and staff. Alongside the College’s own Farm, the GrowModule365 enables the cultivation of large quantities of tasty produce, cost-effectively and all year round, whether it’s day, night, winter or summer. The advanced hydroculture enables the growing of plants without soil, using mineral nutrient solutions in a water solvent technology.

The advantages of hydroponic farming include enhanced nutritional value, less water usage and no harmful chemicals, minimal power consumption, and a quick turnaround as the process from seeding to harvesting usually takes no longer than 10 days - all with the added benefit of zero food miles.

The first harvest produced an exceptional bounty of micro coriander, sorrel, marjoram, chives, nasturtium, pea shoots, choy sum, rocket leaves and lamb’s lettuce.

A week later, the second harvest

HANNAH BOND, GENERAL MANAGER OF LANCING COLLEGE WITH PAUL BROWN, MANAGING DIRECTOR OF GROWMODULE365

brought a variety of baby vegetables: beetroots, turnips and leeks.

Hannah Bond, General Manager of the Catering Department, was intrigued when she heard about the possibility of growing vegetables, salads and herbs in a quick and sustainable way.

She commented: “We look forward to providing our students with the highest quality fresh produce all year round. Being sustainable is certainly one of the objectives in the long term and this, alongside the College Farm produce we already utilise in the kitchen, is another small step in the right direction.”

Paul Brown, Managing Director of GrowModule365 Ltd added: “We

are delighted to be working with the team at Lancing College. Their visionary approach to providing the very best fresh food and nutrition to diners, presents a perfect canvas for a GrowModule365 unit. The benefits of freshly grown product and resulting cost saving opportunities are unquestionable and it’s a delight to work with a team who are so passionate about this project.

The module will also open up plenty of opportunities for the students at the College to learn about the science and technology behind hydroponic farming.

Find out more about this groundbreaking new system on their website: growmodule365.co.uk

June 2018 | Restaurant Industry News | 05

LATEST NEWS

WHY YOU NEED TO MEET YOUR SUPPLIERS IN THE FLESH

Buyers need to satisfy themselves that the meat they are buying is what they think it is. By David Read, chairman of Prestige Purchasing.

Benjamin Franklin once wrote: “Nothing in this world is certain, except death and taxes.” Food scandals might be an obvious addition to this statement. Whether it’s horsemeat in the lasagne, bribes and chemicals disguising rotting Brazilian beef or untrained workers packing your chicken, there will always be someone not looking after your interests quite as well as you would like.

The UK Food Standards Agency (FSA) is charged with providing an audit system that protects consumers from poor hygiene and slack food safety procedures, as well as spotting any dubious practices.

Its recent interventions at 2 Sisters Food Group and latterly even closer to home at Russell Hume have put the risks within meat production into sharp focus for our sector.

And there have certainly been some interesting effects. A £100m-plus business like Russell Hume suddenly closing its doors had an instant impact on markets.

Many commentators focused on how competitor catering butchers

were picking up the business, but for me it was the effect on markets that supply these businesses that was more interesting. In the weeks following Russell Hume’s closure the price of UK steak meat from primary markets rose, while import prices fell. This might be because UK meat exports have been rising fast due to the weak pound, but the timing doesn’t appear to match – the pound has recently been recovering.

So, what other explanation can there be? I spoke at length in recent weeks to many senior figures in the meat industry, and some have suggested other reasons for the sudden change. The 2013 horsemeat scandal created a significant shift in sourcing strategy in supermarkets and caterers alike. The fashion for buying British became dominant, with many of the leading food retailers still buying 100% from home markets five years later.

With the growth of export sales in recent times, many are questioning whether the temptation to amend the country of origin on labelling in significant scale has just become too great. I believe that the vast majority of UK catering butchers are running excellent businesses with high standards but, with many running at just 1% to 3% net margin, the

06 | Restaurant Industry News | June 2018

incentive certainly exists.

And the recent enforcement by the FSA of what were previously just guidelines on the date labelling of cut steaks has reduced the time from cutting to consumption by a couple of days. The effect has been minimal for those butchers operating a low-stock/just-intime process. But for others it has necessitated major changes to process and stock management, driving up costs and impacting margins.

So what implications does all this have for buyers? When the Russell Hume story broke, some said it was an example of how government cuts to inspection budgets were allowing poor standards to become the norm. Others pointed out that the discovery of the problems was evidence of the exact opposite.

What it says for me is that buyers cannot rely on the FSA alone to ensure that what comes in via the back door and is then cooked for their customers is what it says on the menu. Visiting suppliers and auditing their policy, processes and governance is the kind of due diligence that is now even more essential to both shareholders and customers.

2018 Seafood Restaurant of the Year Competition Are you a restaurant, cafe or bistro with fish and shellfish on your menu? If so, make sure to enter the 2018 Seafood Restaurant of the Year Competition.

The annual competition, organised

by Seafish in partnership with The Caterer, is open to all UK restaurants (that include fish and shellfish on their menus), and will seek out restaurants and cafes and other eateries that are demonstrating both excellent examples of the cooking and serving of fish and shellfish, and evidence of fish and shellfish knowledge. The competition is open to entry from all forms of restaurants/eateries and not just specific seafood focussed restaurants.

The judges will be looking for clear evidence of responsible sourcing of sustainable raw ingredients, successful fish and shellfish promotion on menus, excellent levels of product knowledge both front and back of house, and examples of how customers are encouraged to eat fish and shellfish. Following an initial shortlisting judging process, the Top 10 restaurants will then be visited by a mystery diner judge, which will determine a final top five listing of leading restaurants, which will be revealed in autumn 2018.

GRILLED MACKEREL BRUSCHETTA

The prize list for successful restaurants includes all expense paid study trips to Brixham, Devon and Billingsgate Seafood Training School in London.

As consumers in the UK, we have a tendency to focus our seafood consumption on five main species - salmon, tuna, cod, haddock and prawns – and yet on any one day it

DAVE MOTHERSILL GROUP HEAD CHEF AND RAZ HELALAT, OWNER OF THE SALT ROOM, BRIGHTON - WINNERS OF SROTY 2017

08 | Restaurant Industry News | June 2018

is estimated that there is in excess of 100 different species of fish and shellfish available for consumers to purchase and enjoy in the UK; a veritable bounty from the seas! While many consumers are often reticent about buying seafood for preparing and cooking at home, it is however very often a main menu choice for many people when they decide to eat out of home – consumers putting trust in a chef that he or she will expertly prepare and serve an excellent seafood dining experience.

This point can therefore be acted upon by caterers by ensuring that there is a good variety of seafood choice on their menus. The Seafood Restaurant Of The Year Competition provides a fantastic opportunity to showcase the wide range of restaurants, pubs and cafes that are excelling in providing customers with top quality fish and shellfish dining experiences.

Further details about the competition and an entry form can be found at www.seafoodrestaurantoftheyear. co.uk or by e-mailing seafoodrest@ seafish.co.uk

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INTERVIEW

CHEF JULIE WALSH, HEAD PÂTISSERIE CHEF LE CORDON BLEU As the leading global network of culinary arts and hospitality managements for over 120 years, Le Cordon Bleu is internationally established with 35 schools in 20 different countries.

The institute is where many acclaimed chefs began their training, and adding to their long list of renowned chefs is Head Pâtisserie Chef, Julie Walsh who joined Le Cordon Bleu London in 1995. Echoing the school’s core value of teaching and passing on elaborate skills and methods to students and foodies alike, she has contributed to many Le Cordon Bleu cooking books such as Dessert Techniques and continues to teach at the London school today.

What made you want to pursue a career as a Patisserie Chef?

Initially I wanted to become a home economist, after being inspired by my secondary school Home Economy teacher, who was amazing at everything she did and always looked so glamourous. I had always loved to bake and decorate cakes for family and friends and didn’t believe that you could have a career and get paid doing something that you enjoyed as a hobby.

What is your earliest food memory?

My earliest food memory was of my mum cooking. We would bake and cook together often. She was a firm believer in everything cooked from scratch, and gave up work to look

after me. Her idea of a convenience food was to use a stock cube! She was an experimental cook, she never used scales but measured everything by the cup, handful or pinch. She was horrified when I started culinary school and brought home my brand new set of digital scales and announced we needed to use these from now on!! She would always have freshly baked bread and cakes for whenever my friends came to visit, which made me very popular!

10 | Restaurant Industry News | June 2018

Where did you do your training and how was the experience?

I was advised to get some culinary experience before starting at university so enrolled on a 1 year City and Guilds Culinary Arts program. Once I put on my whites for the first time and set foot in the professional kitchen, I felt like I belonged there, that was it, I was hooked.

INTERVIEW

“I WAS ADVISED TO GET SOME CULINARY EXPERIENCE BEFORE STARTING AT UNIVERSITY SO ENROLLED ON A 1 YEAR CITY AND GUILDS CULINARY ARTS PROGRAM. ONCE I PUT ON MY WHITES FOR THE FIRST TIME AND SET FOOT IN THE PROFESSIONAL KITCHEN, I FELT LIKE I BELONGED THERE, THAT WAS IT, I WAS HOOKED.“ I attended Thames Valley Collage of Higher Education for 2 years full time. I continued to study for a further 3 years part time on the Advanced Pastry Diploma, while working full time in hotels in London, at the time I was the youngest graduate ever to gain this award.

While studying for this I had several “lightbulb” moments of inspiration, mainly due to my mentor, Professor John Hubert. He was a wonderful teacher who had taught many of the world’s top Pastry chefs. He was a tough disciplinarian, who believed in excellence in every detail and would accept no less from his students. He instilled a belief in us that only the best is good enough, and to present anything less was selling ourselves short of what he believed we were capable of.

What is your favourite pastry to work with?

I love working with puff pastry. I am fascinated by its structure and the pure strength of the gluten in the dough capturing the steam between its fine layers. The scientific principles behind getting the dough to work as it should are very tricky to master, one mistake will end in disaster.

Where is your favourite place to eat in the world?

My favourite place to eat changes on the occasion. For a celebration it has to be the three Michelin-starred Waterside Inn in the picturesque village of Bray, Royal Berkshire. Chef

Patron Alain Roux, and his team continue to impress. I have had the pleasure of dining here many times over the last 25 years, and every time the meal has been exceptional in both execution and service. I have had some exceptional meals all over the world but for me, this is the place to go, at least once in your lifetime.

For a more casual dining experience or a family meal, my go to place is The Foresters, in Farnham Common.

We used to live very near to this village, so became regulars. I hate the term, but this is a true “gastro pub” and a real hidden gem. The food is innovative and reliably excellent and they have an incredible selection of gins available. They also serve one of the best traditional Sunday lunch menu’s in the South of England.

Is there an ingredient that you consider totally underappreciated? Over-appreciated?

I think beetroot is such an underappreciated ingredient in my opinion. It is mainly known for its uses in savoury dishes both hot and cold but has been totally overlooked as an ingredient in dessert recipes.

It works extremely well in cakes and muffins where it adds an earthy nuttiness, vibrant colour and moisture to the crumb. Beetroot is also versatile enough to add vibrancy to plated desserts where it can be sliced very thinly before being poached in vanilla syrup or turned into a foam or sorbet which pairs well with dark chocolate and red berries.

Over-appreciated for me would be cape gooseberries (physalis) I have never found a recipe that the flavour stands out alone in. Their flavour profile is very limited for pairing also.

The only time I have enjoyed them is when they are masked with sugar, either fondant or caramel!

Cake or pie, which do you prefer to make?

Although I am very fond of pie, and became a bit of an aficionado on the subject during my time spent

travelling in the US, I would have to say cake. I think mainly because the possibilities are endless with the myriad of flavours and textures you can create in one bite. You can also go to great lengths to decorate them as elaborately as you wish, which is one of my favourite things to do.

Do you have any funny kitchen stories that you can share with us?

Oh my, there are so many I could possibly write a book!

A story I often tell to our students in their first week of class happened a couple of years ago. I was teaching the Basic Pastry students here at Le Cordon Bleu London, and they had their 3rd class and were making crème brûlée. The students had already seen the demonstration and were busily trying to replicate what they had seen.

I noticed a couple of students were falling behind the group so went over to their station to see what the problem was. The young lady told me that she was about to remake her crème brûlée custard as she had tried to follow her instructions and it didn’t work, so she thought she should remake it.

I asked her to explain what she had written down and why she thought it hadn’t worked. She said her notes said to pour the crème brûlée mixture through a fine sieve to remove the vanilla pod, which she had done.

I looked at her mixture and it looked fine.

I asked her to explain to me what she thought was wrong with it, she said that the issue was she could still see small specks of the vanilla pod inside the custard even after she had passed it through a fine sieve several times but the vanilla remained.

I had to explain to her that she had done nothing wrong, and that the black seeds she was seeing were from inside the vanilla pod and were CONTINUED >>

June 2018 | Restaurant Industry News | 11

INTERVIEW perfectly edible and in fact desirable to show that real vanilla was being used. Needless to say her crème brûlée came out perfectly, if a little later than they should have. And she told me they tasted delicious!

What is the best advice you would give to someone new to the industry?

Go to culinary school, work hard, get your diploma then look for a job. You could look into enrolling in one of the courses at Le Cordon Bleu London, whether it’s just a short course like Cake Decorating Techniques or a full time programme like the Grand Diplôme, it’s vital to gain professional experience and qualifications. Everyone leaving culinary school starts at the bottom as a commis chef. It’s a good idea to spend time in different kitchens

before making your mind up about what kind of establishment you want to work in. To do this you could offer your time for free, as a foot in the door. Remember, not everyone is suited to work in a Michelin star kitchen.

Move deliberately and with efficiency. The more time you are away from your work station collecting equipment or products the less efficient you are being.

Make friends with the Kitchen Porter, be respectful of these guys and girls, otherwise you may end up waiting ages for them to wash your dishes.

They also know where most of the equipment in the kitchen goes to so can help you find things.

Remember, you don’t know everything. Obviously, you are keen to impress your new colleagues

12 | Restaurant Industry News | June 2018

“EVERYONE LEAVING CULINARY SCHOOL STARTS AT THE BOTTOM AS A COMMIS CHEF. IT’S A GOOD IDEA TO SPEND TIME IN DIFFERENT KITCHENS BEFORE MAKING YOUR MIND UP ABOUT WHAT KIND OF ESTABLISHMENT YOU WANT TO WORK IN.” with your knowledge and skill, but if you don’t know something – ASK. Better to ask for clarification before you start than when you’re throwing things away into the bin, and costing the company money. At culinary school, no one bats an eyelid if you make a mistake and remake something. It’s a different matter once you are at work because every mistake costs money.

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Authentic fire cooking has become an integral part of most commercial kitchens but not all chefs’ needs are the same – which is why we also offer a design consultancy service to create bespoke asado grilling stations. So, if you are looking for one or seven fires – Blistering has the engineering and fire expertise to create the ultimate asado grill for you.

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Full Length Firebox

An authentic asado is all about wood – as a source of fuel and flavour. Our grill has a full length fire box enabling chefs to produce their own wood ember charcoal efficiently and easily. Light the hard wood, wait for the burn and then distribute the charcoal across the grate, adding more or less to different areas to manage your cooking zones. Simply add new wood to top up and to maintain a constant cooking temperature. Wood is the essential ingredient for all wood, fire and smoke cooking and experimenting with different hard wood flavours adds to a chefs’ repertoire of smoky recipes.

V-Groove Grill

Another distinctive feature are the V-groove grills. They are designed to channel juices directly into the drip pans and not onto the charcoal. With juices continually falling onto the charcoal, this can cause flare ups which produces uneven cooking and ‘dirty’ charcoal.

V-grooves adds to this grill’s incredible heat control and accuracy.

Rotisserie

We couldn’t design the ultimate Argentine Grill without a heavy duty, load bearing, weather proofed rotisserie.

Simply remove the two grills and attach the height adjustable rotisserie and fire way! With a load up to 30kg, spit roasting has entered the commercial kitchen. One or both grills can be removed, so that you can also grill and use the rotisserie at the same time, for great versatility.

Adjustable Heat Control

Having the ability to raise and lower the two grills allows chefs to control the distance between the food and the wood ember charcoal. This is a fundamental feature of Argentine grilling and offers chefs a huge spectrum of temperature control allowing more cooking versatility.

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Drip Pan

A simple but incredibly useful feature.

The juices are collected in these pans from the v-groove grill and can be used for basting and seasoning the food. They are removable and easy to clean.

June 2018 | Restaurant Industry News | 13

TAKEAWAYS TARGETED IN LONDON FOOD PLAN The Mayor of London will consult on a wide-ranging new food strategy for London which includes restrictions on hot food takeaways opening near schools.

The draft London food strategy is built around six ambitions: to reduce food insecurity and hunger; to improve London’s food environment to make healthy, affordable options more widely available; to serve good food in public institutions; to improve food in early years’ settings; to encourage community growing; and to produce good food for the environment.

Among the standout proposals are restrictions on new hot food takeaways from being permitted to open within 400 metres of an existing or proposed primary or secondary school, and a ban on advertising of food and drink that is not healthy across the TfL estate, including bus stops and train stations.

Retailers and restaurants are being encouraged to promote more sustainable options to help Londoners reduce their reliance on meat and increase their intake of fruit and vegetables, by signing up to initiatives such as Sugar Smart and Peas Please.

And all food operators are urged to donate more surplus food to food redistribution charities, although the strategy notes that it is important to target a decline in the need for such services and not treat food banks as a long-term solution to food poverty.

Other proposals include:

• Reduce school holiday hunger in London by improving provision of holiday food for children from low-income families.

• Encourage London boroughs to develop good food retail plans to ensure that a wide variety of healthy food is available for Londoners in disadvantaged areas.

• Public Health England and other partners should continue to work with hot food takeaways, cashand-carry operators and convenience stores to improve access to healthier, affordable food.

• Provide funding for a programme of work to include introducing a water refill scheme so that Londoners can reuse their bottles to top up free tap water from local shops and businesses.

• Promote healthy, sustainable food in the GLA Group through the food it sells in staff restaurants, supporting initiatives such as Food for Life Served Here, Fairtrade, Peas Please, Sustainable Fish Cities and Good Farm Animal Welfare.

• Encourage local authorities to offer better waste recycling services across London, including separate food waste collections, to help meet the 65% overall municipal waste recycling target.

Mayor of London Sadiq Khan said he wanted to put good food at the heart of London’s approach to healthy living.

“Good food can improve people’s lives in many ways, from addressing the rise of dietrelated diseases to supporting start-ups and building stronger communities. It can bring high streets back to life, protect the environment, boost tourism and attract inward investment.

Emerging food technologies can also give us fresh ways to solve London’s evolving food needs.”

The strategy will now go out for consultation until 5 July.

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BBPA CALLS FOR CLARITY ON DESCRIPTORS USED FOR LOW-STRENGTH ALCOHOLIC DRINKS In response to the consultation from the Department of Health and Social Care (DHSC), the British Beer and Pub Association (BBPA) has called on the Government to revise how low and non-alcoholic drinks are described.

BBPA is also calling for changes to the Advertising Standards Agency rules (ASA) to allow wider promotion of low-strength drinks.

In its response to the DHSC Consultation on Low Alcohol Descriptors, the BBPA has called on DHSC to change the definition of ‘Alcohol Free’ from 0.05% ABV to 0.5% ABV, to bring the UK in line with the rest of Europe, the USA, Australia and New Zealand, which would improve consistency of labelling of such products across the EU, as well as other global markets.

The BBPA has called for ‘low-strength’ alcohol to be defined as between 0.5% ABV and 1.2% ABV. There is clear evidence from the latest Drinkaware research that a significant proportion of consumers seek out lower strength options as a way of moderating their alcohol consumption.

A decision by the Australian Government to introduce tax reductions for ‘lighter’ beer of 3.5% ABV or below has led to growth of such beers to occupy 25% of the market.

BBPA would like to see a similar ‘lighter’ or mid-strength definition for beers between 1.2% ABV and 3.5% ABV. Consumers are more receptive of beer at this strength and greater consumer acceptance would act as an incentive for significant investment and innovation in the category. A definition at 3.5% ABV would also be consistent with UK Government support for an increase in the current EU excise duty thresholds from 2.8% ABV to 3.5% ABV. As part of changes to the UK definition for low strength drinks, the BBPA has also called for changes to the ASA’s advertising rules to allow the promotion of low strength beer.

The BBPA supports the proposal by DHSC to control the use of low strength descriptors through guidance, rather than in legislation from December 2018. Such guidance requires flexibility and must ensure that labelling terms are positive and are used consistently.

The BBPA is aware that DHSC has been

LATEST NEWS

NEW FDF REPORT HIGHLIGHTS SUGAR, SALT AND FAT REDUCTION Food manufacturers have reduced sugar in the average shopping basket by 12% over the past five years, according to a new report from the Food and Drink Federation (FDF).

The Feeding Change report sets out how reformulation efforts by FDF members have also reduced energy in the average basket by 5.5% and salt content by a further 11.4%, building on previous salt reduction work.

Using individual company case studies, the report highlights a range of industry action aimed at improving diets; from reformulating considering low alcohol descriptors for some time and as part of its response, the BBPA has emphasised the urgent need for a decision to be made quickly to minimise costs and ensure that businesses have sufficient time to prepare for any changes as a

products to reduce salt, fat and sugar, to limiting portion sizes and innovating to bring new, healthier options to the market.

It notes that General Mills, for instance, has reduced sugar by 17% in Petits Filous through a recipe reformulation; while McCain has reduced salt in products by 22%, and saturated fat by 70% since 2001.

“At a time when one in three children are leaving primary school overweight or obese, industry’s ground-breaking work to tackle this issue is more important than ever,” said Kate Halliwell, FDF head of UK diet and health policy. consequence of the review.

BBPA Chief Executive Brigid Simmonds comments: “There is plenty of evidence that moderate drinking brings health benefits, and beer, as a generally low strength form

“Through continued collaboration with governments across the UK and other industry stakeholders, we are committed to being part of the solution and to improving the nation’s diet – and our commitment is demonstrated in this new report.”

The FDF also welcomed Public Health England’s new focus on calorie reduction, which it said aligns with a whole diet approach to tackling obesity. It argued that focusing on the role of individual nutrients or ingredients does not help consumers to build a realistic approach to their diet, lifestyle or general health.

of alcohol, is a great way to enjoy sensible drinking and support your local pub. Our proposed changes could further boost the huge amount of investment and innovation in the industry for low and no alcohol beers.”

June 2018 | Restaurant Industry News | 15

BIBENDUM PRODUCERS RECEIVE 220 ACCOLADES AT SOMMELIER WINE AWARDS UK drinks supplier, Bibendum, has been named the ‘Merchant of the Year’ at this year’s Sommelier Wine Awards for a second year running, with its producers receiving a total of 220 accolades, 25 of those gold medals. The award comes just as the business launches its 2018 portfolio, which sees a total of 258 producers and 1,381 wines in Bibendum’s new wine list.

Andrew Shaw, Group Wine Buying Director at Bibendum, comments: “Our selection of wines has never been better, representing many of the very best producers across the wine producing world. For the Sommelier Wine Awards competition

to recognise it once again is a great endorsement to our producers.

Among our winning wines were many of the iconic, long-standing suppliers of our business, as well as an array of recent additions to the portfolio from rising stars of the vinous world. Our business represents a reflection of the very best wines from every corner of the planet and we are extremely proud to showcase the depth of our portfolio and our buyers’ expertise with the new Bibendum trade list.”

Chris Losh, Competition Director for the Sommelier Wine Awards, says: “Last year Bibendum powered its way to the front of the pack and stayed there, nearly becoming the

first merchant to make it through the symbolic ’50-golds’ barrier. This year was much closer, but Bibendum managed to pick up top medals, with Champagne, the rest of France, Italy, Portugal and a stack of classic New World regions resulting in more than 90 golds and silvers.”

In addition to many long-standing producer relationships, Bibendum has added 28 new producers, with over 70 new wines, in the last year. These new additions hail from new wave Australia and South Africa, regional Italy and France, as well as lesserknown countries and regions, from Croatia and Turkey, to Savoie and Ribera del Guadiana.

The li from Riesli new S Viney Stelle Walke wines new w Nahe

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SALCOMBE DISTILLING CO.

SALCOMBE DISTILLING CO. NAMED DEVON CHAMBER OF COMMERCE’S ‘SMALL BUSI There were high spirits on the evening of Friday 18th May at the Moorland Garden Hotel as Salcombe Distilling Co. was named Devon Chamber of Commerce’s ‘Small Business of the Year’. This latest win adds to the plethora of international and regional awards achieved since trading began in July 2016.

Salcombe Distilling Co. has grown at an unprecedented rate and enjoyed phenomenal success with its super premium Salcombe Gin. In 2017, Salcombe Gin ‘Start Point’ was awarded a Double Gold at The San Francisco World Spirits Competition, Gold at The World Gin Awards and 3 stars at The

16 | Restaurant Industry News | June 2018

Great Taste Awards. This was followed by being named Best Producer at the Food Drink Devon Awards and Best Drinks Product at the Devon Life Food & Drink Awards.

Commenting on this latest achievement, co-founder of Salcombe Gin, Angus Lugsdin, says: “It’s fantastic to be recognised in such a way by the Devon Chamber of Commerce.

Winning the ‘Small Business of the Year’ award means a huge amount to myself, my fellow co-founder Howard and the rest of the Salcombe Distilling Co. team. Since launching in July 2016, it has been a bit of a rocket!”

He continues: “It’s great to be part

of the Devon business community.

We have so much to offer as a region and look forward, alongside the other exceptional businesses in the county, to seeing more growth internationally taking the Devon brand to a worldwide audience.”

Bottles of the now internationally acclaimed Salcombe Gin ‘Start Point’ have been flying off the shelves in high profile stores such as Harrods, Selfridges and Fortnum & Mason and has become the gin of choice in leading bars. Salcombe Distilling Co. has also gained huge recognition for its Gin School where you can learn about distillation and take charge

of a m distil y gin In entrep a gin d recent luxury Intern

Salcom Devon For m salcom salcom 28818 latest on Tw Faceb

AWARDS NEWS

ist welcomes winemakers Australia: Spinifex Wines and ingfreak; as well as two exciting South African producers, Strydom yards from the Helderberg in enbosch and Benguela Cove in er Bay. A new range of German s have been introduced from four winemakers across the regions of e, Rheinhessen and Baden.

m England to Champagne, ndum also added a range of sparkling wines, including two Grower Champagnes Lacourte billon and R. Pouillon et Fils, as as English sparkling producer, friars.

INESS OF THE YEAR’

mini copper still to develop and your very own 70cl bottle of addition, this innovative and preneurial business launched delivery service which was tly named one of the world’s best y yacht delivery services by Boat national.

mbe Gin is produced in South n by Salcombe Distilling Co. more information visit www. mbegin.com, email ilovegin@ mbegin.com or call 01548 80. To keep up to date with the news follow @SalcombeGin witter and ‘like’ SalcombeGin on book.

MATTHEW CLARK STRENGTHENS WINE PORTFOLIO AND SCOOPS ‘FRENCH WINE MERCHANT’ WIN Matthew Clark has announced the launch of its 2018 wine list, including more than 200 additions to offer its most diverse and exciting range of wines and Champagnes to-date.

The business continues to pioneer iconic and premium wines in both the new and old world, whilst showcasing a collection filled with new wave winemakers and established heroes.

Marques de Riscal, one of Spain’s finest wine producers, has been added to the range as well as the exceptional wines of Stonier from the Mornington Peninsula in Australia. Matthew Clark has also introduced dynamic New Zealand and Argentinian wine producers, Leefield Station and Finca de Moras, and sought to broaden its English wine portfolio with Denbies, rooted in Surrey’s English countryside.

Following these spring wine releases, Matthew Clark has been named ‘French Merchant of the Year’ at the 2018 Sommelier Wine Awards, picking up a total of 175 medals at the competition, confirming the strength of the portfolio.

This latest accolade is another string to the company’s bow, having been named ‘Fine

Wine Merchant of the Year’ a few years ago, and voted overall ‘Best Drinks Supplier’ at Restaurant Magazine’s Reader’s Choice Awards earlier this year.

Group Wine Buying Director at Matthew Clark, Andrew Shaw, said of the win: “We’re extremely proud of our award-winning French range, boasting award-winning wines from every corner of the country, and at every price point. For Matthew Clark’s range to be recognised by the very best sommelier and tasters in the UK as the best French wine portfolio is our testament to the dedicated and hard-working suppliers, both large and small”.

With an experienced buying division, and a team of fourteen wine development specialists, Matthew Clark is committed to helping customers capitalise on wine. The business offers regular training, tastings, support and advice or ranging; whilst the online ordering platform enhances the wine purchasing experience, by simplifying the navigation and comparison of thousands of wines. Customers can also uncover key information of grape varieties, wine expressions, awards, vintages, production methods and the producer’s story to help market these wines.

June 2018 | Restaurant Industry News | 17

AWARDS NEWS LEE JONES SOUTHERN SHOWDOWN 2018 WINNER

LEEDS BARTENDER WINS THE SOUTHERN SHOWDOWN 2018 Lee Jones of the Smokestack bar in Leeds has been declared winner of the Southern Comfort Southern Showdown 2018 cocktail contest, after a hard-fought final on board the Dixie Queen, a New Orleans-style riverboat cruising on the Thames.

Lee’s winning cocktail, the Whitesmith Cobbler, was crowned after the six winners of regional heats from around the UK mixed their drinks for a panel of industry judges. Lee will now compete against Southern Showdown winners from Ireland and Australia in July at the international final in New Orleans, birthplace of Southern Comfort and spiritual home of the cocktail.

He will be joined on the New Orleans trip, coinciding with the annual Tales of the Cocktail event, by secondplaced finalist Sarah Berardi, of Draffens, Dundee, whose cocktail was the Mississippi Momma, and third-placed Thomas Hay-Owens, of Seaside Boarding House, Dorset, who created the Mayflower cocktail.

With the Southern Showdown in its third year in the UK, bartenders were challenged this year to recreate the spirit of their home town in a cocktail, just as Southern Comfort captures the spirit of New Orleans. Cocktails had to include the classic 35% ABV Southern Comfort Original, the newly launched 40% ABV Southern Comfort Black, or the on-trade only 50% ABV Southern Comfort 100 Proof.

Lee said: “The contest involved a lot of hard work, both in creating the cocktail and making it for the judges at the final. I’m delighted and surprised to have won against such great competition, and looking forward to the international final in New Orleans.”

Julian De Feral, drinks director of consultancy Gorgeous Group and chair of the judges, said: “All the finalists showed a huge amount of flair, knowledge and imagination.

There was real debate amongst the judges, but we agreed that Lee gave the best all-round performance, from his product knowledge and presentation right through to serving a great cocktail.”

The judges also included Nicole Sykes, the 2017 Southern Showdown winner and bartender at Satan’s Whiskers in London; and Tom Hodgkiss national accounts manager with Southern Comfort distributor Hi-Spirits.

The final on board the Dixie Queen was also an opportunity for around 300 specially-invited guests from the bar trade to enjoy cocktails made with the newly-launched Southern Comfort Black. The 40% ABV blend has a bold, whiskey flavour inspired by Southern Comfort creator M.W. Heron’s original blend of whiskey with fruits and spices.

Lee’s winning recipe for the Whitesmith Cobbler is:

18 | Restaurant Industry News | June 2018

• 40ml Southern Comfort 100 Proof • 20ml Absentroux herbal wine • 20ml gooseberry cordial • 1 dash champagne acid Served in a Nick & Nora Coupette glass. Garnished with a dehydrated lemon The six finalists were: • North: Lee Jones, of Smokestack, Leeds with the Whitesmith Cobbler • Scotland: Sarah Berardi, of Draffens, Dundee, with the Mississippi Momma • South Coast: Thomas Hay-Owens, Seaside Boarding House, Dorset, with the Mayflower.

• Midlands: Charley Carrington, of Last Chance, Nottingham, with Aigrelette • London West: Giacomo Brunelli, of Scarfes Bar, London with Marliana’s Time • London East: Thom Solberg, of Black Rock, London, with Laksen For more information, please contact Hi-Spirits on 01932 252 100, email info@hi-spirits.com or visit www.hi-spirits.com.

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We carry an extensive range ex-stock with overnight delivery option and online ordering available via our website www.rhpackaging.com The Eazycover elasticated food storage range is a timesaving reusable product which improves efficiency for busy catering and restaurant kitchens where remote service is provided. The simple but effective elasticated food cover eliminates the tedious and time hungry process of cling wrapping gastro pans, platters and salad bowls and improves presentation of product on display.

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20 | Restaurant Industry News | June 2018

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EXHIBITION NEWS

MAJOR NEW INTERNATIONAL ORGANIC TRADE FAIR TO LAUNCH IN MADRID Leading international event organiser Diversified Communications has today announced the launch of Organic Food Iberia. This new trade show for Spain’s increasingly important organic industry, will open at the IFEMA exhibition centre in Madrid in 2019.

The latest addition to Diversified’s growing organic products portfolio, Organic Food Iberia will take place on 6-7 June 2019. The June timing gives it an exclusive dateline away from other major events in the international calendar.

Surprisingly, given that Spain has the largest organic production area in Europe, this will be the first fully professional international organic trade event to be hosted in the country.

Its launch comes as a direct response to feedback from a number of Spanish producers, calling for a dedicated international trade show that promotes this increasingly successful market.

And they’re not alone. Months of consultation with leading players and associations in Spain, including all the most important regions, has proved there is substantial demand and support for the new event. Many have commented, that it’s long overdue.

Francisco Javier Maté, sub director general - differentiated quality and organic agriculture at Spanish Ministry of Agriculture, says: “Having a professional fair in Spain specifically for organic agrifood products is one of the actions included in the National Strategy of Ecological Production 2018-2020, prepared by the Ministry of Agriculture. For this reason, we are pleased that it will launch in 2019. By holding the fair in Madrid, it will bring together producers from across the Iberian Peninsula, with all its great diversity and potential.” Álvaro Barrera, president of the Organic Value Association, CAAE (ECOVALIA), says: “It’s time for Spain to have a dedicated meeting point between production, industry and marketing that reflects the growing increase in organic consumption, which will be facilitated by Organic Food Iberia in Madrid 2019. This fair will be a safe bet for the future.”

Fernando P. Gómez Molina, MD

of ProExport Murcia FEPEX, says: “We have noted with interest the commitment that Diversified has shown to organise a fair in Madrid to promote our organic foods and attract buyers and professionals from around the world. We have detected a growing confidence in the European food distribution market towards the producers of organic fruits and vegetables in Spain, as we have always had in conventional production. We can say that Organic Food Iberia has arrived at exactly the right time.”

companies we know in Spain, we started talking to many of the regions, as well as relevant associations.

Everyone has been incredibly positive about the idea. We have a big international network, which we intend to take full advantage of, and we look forward to working with all stakeholders to create a truly worldclass event for the organic sectors in Spain,” he says.

Amândio Santos, Chairman of the Board at PortugalFoods, says: “The Organic Food Iberia event will help enhance exports and national production of certified organic products, bringing good results not only to the primary sector but also to the wider industry. Organic Food Iberia brings the two peninsula countries together and boosts the potential of this trade show’s results, appealing to international buyers. We already know and acknowledge the excellent work of Diversified in the organisation of other trade shows, so we are certain that this event will be a success.”

Diversified Communications is a leading supporter of the organic sector with over 25 years’ experience. Its highly-successful and long-running events already include Natural & Organic Products Europe in London, Nordic Organic Food Fair and Natural Products Scandinavia in Sweden, Naturally Good in Australia, and, more recently, the GO! Organic consumer Festival (new for 2018). In addition, Diversified publishes Natural Products News and NaturalProductsGlobal.com.

Carsten Holm, managing director of Diversified Communications UK, is delighted with the incredible support the concept has received: “Following suggestions from a number of

The event is trade only and marketing will start later this summer.

For further information and questions about getting involved, please contact: Spain: Susana Andrés Omella on sandres@divcom.co.uk.

UK: Fiona Allen on fallen@divcom.co.uk.

June 2018 | Restaurant Industry News | 21

CULINARY ARTS DIRECTOR CHEF OF LE CORDON BLEU LONDON, CHEF EMIL MINEV For over 120 years, Le Cordon Bleu London is one of the leading institutes in the culinary arts and hospitality management industries worldwide.

Offering unmatched programmes in 20 countries for foodies, aspiring chefs and professionals alike, some courses they provide include the Diplôme de Cuisine, Diplôme de Pâtisserie and the Grand Diplôme®. In this article we meet the Culinary Arts Director Chef of Le Cordon Bleu London, Chef Emil Minev. He was a student himself at the London school about 15 years prior studying Diplôme de Pâtisserie. He has since worked in many countries around the world, such as at 3 Michelin-starred La Tante Claire at The Berkley Hotel, The Ritz in London, 3 Michelin-starred El Bulli in Barcelona, Jumeirah Emirates Towers Hotel in Dubai and even became the Executive Chef at the 5* Shangri-La Hotel London.

Chef Emil’s love for cooking and sharing his knowledge brought him back to Le Cordon Bleu and now helps train talented new chefs.

INTERVIEW

LE CORDEN BLEU, LONDON

What made you aspire to become a chef and when did you realise?

I always wanted to be a chef, from a very early age I was imagining myself building a large festive cakes. I started my professional experience at the age of 15 and nearly 30 years later I still work in the kitchen and I have not lost even a bit of my enthusiasm.

What is your earliest food memory?

I am a city boy, and my parents use to send me to spend the summer with my Grandparents in the countryside. We had a beautiful house in a small cosy town.

My Grandmother had a very sophisticated and well maintained fruits and vegetable garden. My Grand Father was a professional fisherman and a Wine maker.

He use to take me with Him to work every now and then, we will wake up at 3 am in the morning, and normally it was a long and hard day .For lunch the fishermen will

select the best fish and make Fish soup on an open wood fire. We will than gather around the fire and enjoy a bowl of soup - the most delicious thing ever. I can still recall the taste the taste in my mind.

What was the first meal you cooked professionally?

I do not really remember my very first dish as such, but I do remember the first task in the kitchen. I was given a “mountains” of vegetable and mushrooms, that needed to be clean, washed on organised for the senior Chefs. I thought to myself I will never go through it...

Who is your kitchen inspiration?

I continue the journey I started many years ago, I keep looking for a new sources of Inspiration. We are constantly looking for new products, new ideas, new technique...

I like to consider myself as open minded, and I continue to learn from others as well.

CONTINUED >> June 2018 | Restaurant Industry News | 23

INTERVIEW One of the main sources of inspiration has always been my travels to a different part of the World, and the local cuisine I am able to explore during these trips.

What is your favourite dish?

There is no one answer to this question, in the past 15 years I worked and lived in different places.

I was very lucky to be able to sample some great dishes from various authentic cuisines. (From Asian, through Indian and Middle East, French and South American) Sweet or savoury, what do you prefer?

Sweet and Savoury

Where has been the most aweinspiring place to work?

What would you say is a key factor to becoming a successful chef?

It is hard to answer I enjoyed every place I have worked. The role of a Culinary Arts Director at Cordon Bleu is a very rewarding in terms of inspiration. I am surrounded by extremely knowadgable and talented Chefs Lecturers, and students with great enthusiasm and passion for cooking.

Passion for food Self-discipline Total dedication Open Mind Creativity

What do you cook at home that you would never cook in a restaurant?

At home we cook simple, delicious fresh food and we try to use a good quality ingredients. This kind of food is not suitable for a fine dining restaurant, but could be great for a local neighbourhood place.

24 | Restaurant Industry News | June 2018

If you could pick any three people from throughout history to invite to a dinner party, who would it be and why?

August Escoffier Albert Enstein Rahmad Gandi What advice do you have for aspiring chefs?

Put you heart and your soul in whatever you do, and keep reminding yourself- cooking is not a sprint, but a long marathon with ups and downs.

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US EGGS IN SALMONELLA RECALL – FOOD BUSINESSES URGED TO LOOK FOR THE LION Following the recall of more than 200 million eggs in the US over Salmonella fears, the British Egg Industry Council is urging caterers to safeguard their customers, and their businesses, by specifying British Lion eggs.

The recall reinforces the need for robust food safety standards, such as those delivered by the British Lion Quality Code of Practice. The 700 points contained in the British Lion Code ensure that the eggs produced meet the highest standards of food safety.

Andrew Joret, British Egg Industry Council Chairman, said: “The Food Standards Agency highlighted that, because of the suite of food safety measures contained in the Code of Practice, British Lion eggs are safe for vulnerable groups to eat runny – advice that only applies to British Lion eggs. Food businesses therefore need to ensure that they are specifying the

British Lion mark to meet their due diligence requirements, and then everyone, including pregnant women, the elderly and young children, can enjoy their eggs runny.”

Eggs and egg products stamped with the British Lion Quality mark are guaranteed to be 100% British and adhere to the highest food safety standards, including vaccination against Salmonella; complete traceability of hens, eggs and feed; regular egg testing; stringent feed controls; cool chain starting on farm; eggs stamped on farm with the farm code and production method; bestbefore date and Lion printed on the shell as well as on the egg box. All requirements of the British Lion Code of Practice are independently audited to ISO 17065 standard.

26 | Restaurant Industry News | June 2018

To find out more about British Lion eggs visit www.egginfo.co.uk or www.eggrecipes.co.uk for egg-based menu inspiration.

“The Food Standards Agency highlighted that, because of the suite of food safety measures contained in the Code of Practice, British Lion eggs are safe for vulnerable groups to eat runny – advice that only applies to British Lion eggs. Food businesses therefore need to ensure that they are specifying the British Lion mark to meet their due diligence requirements, and then everyone, including pregnant women, the elderly and young children, can enjoy their eggs runny.”

- Andrew Joret, British Egg Industry Council Chairman

Runny eggs now back on the menu

The Food Standards Agency has confirmed that it’s safe for infants, children, pregnant women and elderly people to eat their eggs runny, enjoying all the goodness they contain – as long as they have the British Lion stamp on.

British Lion eggs are approved by the Food Standards Agency to be served runny, or even raw, to pregnant women, young children and elderly people To find out more about British Lion eggs visit egginfo.co.uk

NEW OPENING

THE RUBENS AT THE PALACE COMPLETES FINISHING TOUCHES TO ITS BRAND NEW LOOK Overlooking the Royal Mews of Buckingham Palace, the newly refurbished Rubens at The Palace hotel is soon to complete the final finishing touches in a hotel-wide renovation. Sitting proudly between The Palace and the striking new NOVA development, The Rubens embraces great British tradition and heritage whilst being at the centre of London Victoria’s regeneration.

Following a multi-million-pound refurbishment, the warm and generous hospitality for which The Rubens is famed now extends to two elegant new restaurant concepts, a vibrant bar, a thoroughly English afternoon tea service, plus new sumptuous guest rooms and suites.

In homage to The Rubens’ rich royal history, the accommodation at The Rubens has received a regal makeover. Each of the 163 rooms, suites and serviced apartments has been lovingly and caringly refurbished. Over 80 new marble bathrooms have been installed, alongside 163 chandeliers, some of which are from Murano; the rooms’ striking décor showcase regal colours and rich fabrics; and guests can enjoy the latest in-room technology.

The Rubens also proudly presents a variety of stunning and exciting new food and beverage venues.

The magnificent new The English Grill restaurant offers modern twists on classic English dishes, with ingredients sourced from the highest quality English suppliers, including meats from Aubrey Allen, Royal Warrant holder to Her Majesty The Queen, and freshly, locally-sourced fish from Billingsgate Market.

Having been neighbour to Buckingham Palace since the 1700s, The Rubens is a bastion of London’s Victoria and has played host to debutantes and notable members of society since the early 1900s. This high society heritage was the source of inspiration for the hotel’s most recent and extensive refurbishment since The Rubens became part of The Red Carnation Hotel Collection in 1997. Red Carnation’s family-run

design team created the “new- look Rubens” which echoes the building’s storied heritage and prestigious locale with regal colourways and thoughtful touches, whilst aligning with the hotel’s newly revitalised surroundings.

The Rubens’ commitment to sustainability is evidenced by the 350-metre-tall Living Wall adorning the side of the hotel overlooking NOVA. Its carpet of over 10,000 herbaceous plants has been improving the air quality of surrounding Victoria since installation, as well as breathing green life into the surrounding urban neighbourhood. The hotel’s refurbishment has brought the commitment to sustainability indoors, with adaptations of the infrastructure to ensure that The Rubens is now one of the most ‘green’ hotels across the Red Carnation Collection.

Malcolm Hendry, General Manager of The Rubens at the Palace, said: “We look forward to warmly welcoming guests and visitors through our newly-polished doors to celebrate British heritage with us. Our caring and passionate team have lovingly refurbished The Rubens from top to bottom, embracing our royal connections, and celebrating great British tradition across our restaurants and bars, and our rooms and suites. Now, as we prepare for the launch of our latest venue, our beautiful new Leopard Bar, the final piece in the refurbishment of the “new-look Rubens” will be complete, and I couldn’t be prouder of this incredible hotel.”

28 | Restaurant Industry News | June 2018

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EXHIBITION NEWS

THE RESTAURANT SHOW 2018: CELEBRATING 30 YEARS AT THE HEART OF THE INDUSTRY The Restaurant Show returns on 1-3 October 2018 and promises to be an unmissable occasion for the hospitality industry. Featuring Bar & Pub and Catering Equipment Expo, this year sees The Restaurant Show celebrating its 30th anniversary.

Registering for your badge gives you access to hundreds of innovative exhibitors across the shows as well as top speaker sessions and exciting live competitions.

Inspiring speakers Plans are in place to make this 30th anniversary show the best year yet, with leading industry names and talents set to take to the live stage once again. While the full live line-up is still to be revealed, one thing is for sure, it’s guaranteed to be packed

full of inspiration and new ideas.

With a wide range of subjects up for discussion, whatever your role in the industry, The Stage will feature a session to motivate and move you.

Exciting live action Not to be missed is all the exciting action in the Competition Theatre, where passionate professionals will be putting their talents to the test across the three days. This includes the industry’s most prestigious competition, National Chef of the Year. On 2nd October ten of the UK’s most promising chefs will battle it out in a tense live final, hoping to take

home the famous title. The action takes place under the watchful eye of an impressive line-up of judges including Clare Symth, Tom Kerridge and Philip Howard. The day will also see the crowning of a new Young National Chef of the Year, with some of the industry’s brightest young stars competing. Plus, there’s even more heat in the kitchen, with the return of several other top culinary competitions including The Kikkoman Masters and Compass Chef of The Year.

Ideas and innovation With over 450 suppliers expected to be in attendance at this year’s show, there will be plenty to try, taste and discover. Whether you’re looking to find interiors inspiration, new ingredients for your menu, equipment to improve efficiency or simply to see how some of the latest trends could work for you, this is the place to be. From food & drink, to tableware, technology and all the latest equipment for the kitchen, you’ll find it all under one roof.

Ultimate diary date Over the last 30 years The Restaurant Show has established itself as a major force in the hospitality industry, it’s the ultimate diary date for anyone in the sector. The inclusion of Bar and Pub and Catering Equipment Expo broadens the event’s appeal and means there really is something for everyone. This is the place to find inspiration, learn about the latest trends, source products and suppliers or simply network with friends and colleagues. Visit this year’s event and you’re sure to leave enthused about the industry and full of ideas to take back to your own establishment.

30 | Restaurant Industry News | June 2018

THE LIGHT SOLUTION In today’s competitive environment, restaurateurs strive to differentiate themselves from their competition; and lighting is crucial to creating ambiance, which is also key to achieving the ultimate guest experience.

Hospitality is about providing a positive experience that the guests find comfortable, so lighting affects every part of the hospitality business. It impacts our mood, our perception of the venue and the vision we see before us.

Using the right lighting product is as important a factor in success as using the wrong product is detrimental to how a venue is perceived. It’s proven to have a negative impact on customer spend if you get it wrong!

In practical terms the question ‘how much does it cost to change a lightbulb’ is incredibly relevant as, if the guest has experienced poor or inadequate lighting, the true cost could be immeasurable in lost revenue terms, all down to having installed the wrong lightbulb!

The Light Solution understands the complexity of lighting, the individual areas and the importance of assisting our customers to create or maintain the right ambiance for their business. With over 20 years experience working within the lighting industry, we are ideally placed to support your business with its lighting supply and support you in your transition to new or low energy lighting products.

Remember - saving energy is not a prerequisite to compromising the ambiance of an area.

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June 2018 | Restaurant Industry News | 31

THE MARRAM GRASS, NEWBOROUGH, ANGLESEY The Marram Grass, Anglesey, was taken over by brothers Liam (30) and Ellis (27) Barrie in 2011. After years of childhood holidays spent on the caravan park owned by their parents on which the restaurant sits, Liam and Ellis decided to transform what was an all-day-breakfast café shed into a quirky restaurant with an emphasis on quality and provenance. Thanks to Liam’s charm front of house and Ellis’ self-taught know how in the kitchen, today The Marram Grass is an award-winning restaurant praised locally and throughout the country.

Since its opening the Barrie brothers have developed the now 35-cover restaurant, its offering and the surrounding site bit by bit. Ellis, who previously worked with Chris Marshall at Liverpool’s two-AArosette Radisson Blu Filini and later at Panoramic 34, has gradually developed the menus from a simple breakfast and tea into the eccentric yet sophisticated dining experience that it is today.

At the core of the restaurant’s concept are the exceptional local suppliers surrounding the Marram Grass. Ellis takes advantage of everything that the island of Anglesey has to offer and, with his instinctive know how in the kitchen, creates outstanding authentic and delicious dishes. Most famous of the local produce are the Menai Strait mussels found in the stretch of water at the foot of the caravan park and supplied by Shaun Krijnen from Menai Oysters and Mussels.

The mussels feature regularly along with a host of other favoured local suppliers’ ingredients including exceptional sea salt from Alison and David Lea-Wilson’s famous Halen Môn based down the road; asparagus, rhubarb and strawberries from the Hooton’s family farm shop on the island; and the renowned Môn Las Anglesey Blue cheese from Menai Jones’ Anglesey farm. Intent on establishing the restaurant at the heart of the local community, the brothers have recently developed a ‘crop exchange scheme’ whereby local suppliers deliver ingredients

in exchange for Marram Grass dining vouchers.

Liam, who formerly trained as a surveyor, has developed an on-site butchery, where a local butcher comes to once a week to make sausages and where the lamb and beef served in the restaurant is butchered.

Just 100 yards from the kitchen door, in an idyllic space across the road from the restaurant is a small farm owned by the brothers, from which the restaurant sources pork, eggs, potatoes and much more.

The two produce-driven menus, therefore, offer a true taste of Anglesey. Guests can choose from a daily a la carte (from £36 pp for 3 courses) or the 8-course Cegin taster menu (£85pp with an option for a £65 drinks flight per person).

Sample dishes include Treacle cured trout with compressed cucumber, pickled shallot, smoked Menai oyster emulsion and wild garlic; Mon crab risotto with roast garlic and Anglesey apple; Pan roasted lamb rump with minted lamb ragu, pied bleu mushroom, courgetti, Wirral watercress, yoghurt crunch and pickled mustard seeds and Black treacle tart with Gardd Rhosyr rhubarb and burnt orange.

The restaurant’s wine offering is simple yet diverse, with a range of European and New World bottles.

The drinks menu features a range of beers, with the most recent addition of recently launched Snowdon Craft

32 | Restaurant Industry News | June 2018

lager. Guests can also choose from a selection of ciders, spirits and soft drinks.

The Marram Grass’ Awards and Accolades: • Awarded 2 AA Rosettes (2018) • Ellis becomes Great British Menu finalist (2017) • Appearance on Michel Roux Jr’s Hidden Restaurants on Channel 4 (2017) • Liam awarded Acorn at Caterer Awards (2017) • Ellis awarded Acorn at Caterer Awards (2016) • 4/10 in Waitrose Good Food Guide (2015) • Best Bistro/Brasserie of the Year at the Anglesey Tourism Awards (2013)

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June 2018 | Restaurant Industry News | 33

SARONA EATERY NEW OPENING

Introducing Sarona Eatery: Inspired by the street food of Tel-Aviv.

From the markets of Tel Aviv to the streets of East London, Sarona is a new Middle Eastern restaurant, set to open its first site in the heart of Clerkenwell on 14th May. The eatery and bar draws on the flavours of Tel Aviv, taking staples and classics, and reimagining them with a distinctive East London twist.

The restaurant, on the corner of Clerkenwell Road and St John’s Street, will be open for breakfast, lunch, and dinner Monday to Friday and will also serve Shabbat brunch on Saturday. The thoughtfully curated menu is based on traditional Yemenite dishes, with strong Ashkenazi and Sephardi influence,

and an e can look Tel Aviv i cauliflow shoulder spiced tu chillies a hummus more. Th number twist, Rog – all bake

The foun inspired break bre

exciting modern sensibility. Guests forward to seasonally changing inspired delights, such as crispy wer with amba, Hawayej roast lamb r shakshuka, chargrilled schug una, the signature Sarona trio of and staples including home-made s, chopped grilled aubergine, and he breakfast offering includes a of delicious treats such as Halva gelach, cheese Bourekas and more ed freshly on-site each morning.

nders, Dan, Stuart and Andre, were by their love of coming together to ead and by the food Dan grew up

with in Israel, and the new concept reflects that. Everything on the menu is hand made in the Sarona kitchen, and designed with sharing in mind. Small dishes start at £5 and big plates range from £7 to £14. The full menu is available to go, catering to residents, destination diners, and the local workforce.

Alongside the bold and playful dishes, Sarona will offer a number of independently sourced drinks, including Tishbi Israeli wine, and craft beers from Jerusalem favourite Beer Bazaar, all selected to complement the exciting food menu. During the day, Sarona will serve up coffee from its partner,

Workshop Coffee, and an extensive range of Newby teas.

The interiors, like the menu, are inspired by the markets of Tel Aviv, with a modern twist; industrial, earthy, buzzing, and stylish.

Where the food takes your taste buds, the atmosphere follows.

June 2018 | Restaurant Industry News | 35