September 23 New

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High

AGREENER CHOICE...

At Herald, we have committed to focusing on the expansion of our greener, quality disposables lines to give you optimum choice. As more and more plastic products get taken out of the market, it’s important that you have a selection of strong, alternatives to pick from. We know your customers are discerning and we’re here to help you meet their expectations.

Our popular eco range currently includes fully compostable, hot and cold cups, single, double and triple wall cups; bagasse items, comprising of square, round and rectangle plates, in varying sizes, along with bowls and hot boxes, chip trays, burger boxes and other lunch boxes. We also have a complete selection of wooden and cornstarch cutlery, including individually wrapped items and meal packs. Protecting our reputation as a supplier of quality, eco-friendly disposables, we’re in constant talks with suppliers to review and expand our sustainable product ofering to make sure it is as varied and afordable as possible. There’s no room for compromise when it comes to quality. Stronger, more substantial disposables and packaging

support the overall end-user experience and, ultimately, help to protect your business.

We ofer quick and easy accessibility to our stock and have invested in extra storage to hold goods for customers who have limited space to store auxiliary disposables. By selling smaller amounts of a greater range of products, we can provide our customers with a onestop shop - and we sell hard on this. After all, quick accessibility to quality stock from a single supplier with an exhaustive range of products beats any other trend hands down.

For further information on our products, visit www.heraldplastic.com or call 0208 507 7900 to order a copy of the catalogue.

KNIGHTSBRIDGE ICON, SUMOSAN TWIGA, TO REOPEN IN SEPTEMBER 2023 FOLLOWING COMPLETE INTERIOR RENOVATION

OPEN FROM 6.30PM - 1AM ON MONDAY-THURSDAY OPEN FROM 7PM - 2AM ON FRIDAY-SUNDAY 165 SLOANE STREET, SW1X 9QB, LONDON

One of London’s most loved dining spots, Sumosan Twiga, has announced a dramatic interior renovation and refresh to all entertainment, ushering in a new era for the Knightsbridge venue from September 2023.

After being established by entrepreneur and F1 legend, Flavio Briatore in 1998, the Twiga brand landed in Knightsbridge in 2016 as an iconic partnership between two renowned restaurants, Sumosan and Twiga, bringing exceptional Japanese and Italian cuisine together under one roof. The famed restaurant has something for everyone, as the space transforms from an intimate dinner spot into a buzzing venue as the evening goes on, from after-work aperitivo, to dinner dates, to late-night dancing with friends.

The three-storey venue has been renovated from top to bottom, including the second-floor bar, the firstfloor restaurant and the downstairs club. The new interiors reflect Briatore’s love of Africa, which originally inspired the Twiga concept as he sought to translate his fascination with the coastal landscape of Malindi, Kenya, into a welcoming yet glamorous gathering spot. Sumosan’s style is also present, with Japanese artwork hanging on the walls, a new cocktails list with signature Japanese flavours, and a new open kitchen counter in the restaurant, where guests can watch the chefs as they create exquisite sushi selections and other Japanese dishes.

Throughout the venue, a savannah-inspired colour palette and motifs takes prominence, including plush velvet and leather furnishings in clay, gold and amber tones and a bold zebra-stripe carpet along the threestorey staircase. For elegant dining, the first-floor restaurant has been completely revamped including a striking, geometric black and white tiled floor made from Italian marble . The monochromatic theme continues with checked dogtooth curtains, an impressive black marble fireplace and black picture frames highlighting the curated African and Asian objets d’art. The restaurant is ideal for sophisticated dinners, with à la carte Italian and Japanese menus, and a weekly programme of entertainment including live bands and DJs.

Satisfy peoples thirst for life

without compromising the planet

Discover the Bluewater world of convenient, sustainable, and high-quality water dispensing solutions.

Our sleek refill stations enable you to enjoy pure, clean water on -demand, from fitness centres to offices, cafes, restaurants, venues and more. Your customers can enjoy the perfect tipple – ambient, chilled, sparkling or remineralized - all free of PFAS, microplastics, chemicals, viruses and other contaminants. Our revolutionary digital signage option also enables greater monetization. Plus we offer customisation of products, services and pricing models for your business.

For more information, call 07785 302694 or email david.noble@bluewatergroup.com

bluewatergrou p.com

Good for you, good for the planet

Sheffield made cutlery at the amazing Dante-Beverly Hills

At Chimo Holdings, we are proud to have partnered with Dante Beverly Hills, an exclusive dining destination in the Maybourne Hotel that promises to redefine culinary excellence, to provide the finest creamhandled cutlery and serving trays, elevating the overall dining experience to new heights.

We believe that every detail counts when it comes to creating a memorable dining experience. Our creamhandled cutlery and serving trays were carefully selected to complement Dante Beverly Hills’ exquisite cuisine and sophisticated aesthetic. Handcrafted with precision and elegance, our cutlery projects timeless charm, while our serving trays seamlessly blend functionality with style.

The creamhandled cutlery, meticulously designed and manufactured at our Sheffield factory, adds a touch of sophistication to the dining table. With their smooth contours and exquisite craftsmanship, these pieces embody both luxury and practicality, ensuring a seamless dining experience for guests at Dante Beverly Hills.

Our serving trays, showcase the perfect fusion of form and function. Designed to showcase the culinary creations with grace and elegance, these trays truly “reflect” our commitment to delivering the highest standards of quality and aesthetics. Crafted from premium materials, they provide an elegant platform for presenting Dante’s famous range of drinks to guests.

The collaboration between Chimo Holdings and Dante Beverly Hills represents a coming together of two companies dedicated to offering excellence in their respective fields. Dante Beverly Hills’ vision for creating an unparalleled dining experience aligns perfectly with our commitment to delivering exceptional products and services.

Since opening its doors last month our creamhandled cutlery and silverplated trays have featured in a myriad of photos & positive comments on social media proving that our products have elevated the dining experience and left a lasting impression on guests.

Having already received further orders from other companies in USA based on the Dante experience we now invite you to discuss with us how our cutlery & tableware will add value to your restaurant and compliment the quality of your food and service.

Sheffield manufacturer with 140+ years’ experience focusses on “sharp knives”.

Separate fully forged martensitic* stainless steel blade *Martensitic has more carbon to keep a superior cutting edge.

The biggest single issue or complaint about cutlery is ‘the knives don’t cut!’ The reason is quite simple

the blades aren’t made from martensitic stainless steel!

Most knives today produced in the Far East have ‘monobloc’ or solid handles with rolled out 13/0 or at very best 18/10 stainless steel blades. You can try & sharpen such a blade until “the cows come home” it will never hold a decent cutting edge. Now martensitic stainless is different & specially made with extra carbon so it keeps a cutting edge. ‘Tricketts of Sheffield’ have been using martensitic blades in their dining ranges for over 140 years. So there’s no reason to buy expensive French knives – buy British from a Sheffield company with over 140 years’ experience of making ‘sharp knives’.

Sheffield manufacturer adds new cutlery lines for bars, bistros & coffee shops.

Tired of having to buy inferior quality imported cutlery from the Far East?

Whether you are a bar, bistro, coffee shop or canteen, cutlery is still part of the dining experience, and should do its job especially the knives.

‘Tricketts of Sheffield’ are introducing new ranges of costeffective cutlery made with European 18/10 stainless steel and finished by their team of craftsmen in their Sheffield factory.

So support British manufacturing, proudly use Sheffield cutlery – and be surprise at how cost-effective these new ranges are.

High quality hollow 2 piece handle.

Background music and branded atmosphere providers, Startle, have published a first-of-itskind behavioural science book specific to retail and hospitality based on years of research. A limited number of free copies are available to order now.

Visit:

Atmospheres That Sell: Using behavioural science to create branded atmospheres

https://www.startlemusic .com/atmospheres-that-s ell

is, there are opportunities to influence customers from the moment they step into a restaurant.

When we go out for a meal, we all like to think we’re in control of what we order, how long we stay, and how much of a tip we leave. But the truth

People are messy, illogical decision-makers. As we’ve evolved with efficiency at our core, we regularly filter out stimuli to lighten the cognitive load. In a regular retail or hospitality environment, most consumers will engage with the contextual stimuli in much the same way –they (mostly) filter it out. So, you might be focusing on things that don’t matter, or not giving enough focus to the things that do.

Startle’s first-of-its-kind book written exclusively for retail and hospitality businesses includes a collection of behavioural science insights, from biases to rules of thumb, each rigorously tested

Testimonial:

The authors showcase in an easy-to-understand way the key principles and theories of behavioural science that teams can act on. After all, it’s a blueprint to better understand - and more critically anticipatehuman behaviour and decision making. Getting an atmosphere right can boost spend, positive reviews and repeat visits.

“Any business that wants to succeed needs to influence the behaviour of its customers. Specifically – it needs to persuade them to buy. In this insightful and entertaining book, the team at Startle lay out the behavioural science of influencing consumers in retail and hospitality environments.

“Getting inside your consumers’ heads is difficult – changing the atmosphere is much easier. This book highlights how many businesses are missing out by ignoring these highly influential tools within their grasp, and gives practical advice on how best to use them.”

Lake District head chef features

in new BBC Two show as Tom Kerridge lifts the lid on hospitality

BBC Two is set to screen a brand-new series on Thursday 27 th July, at 8.00pm, The Hidden World of Hospitality, as Tom Kerridge lifts the lid on what goes on behind the scenes in hospitality, an industry he knows and loves, revealing along the way how it operates, the skilled and passionate professionals driving it forward and the risks they take to keep their customers coming back.

In the eight-part series, Tom visits 16 family-run cafés, pubs, bars, restaurants, and wedding caterers up and down the country, all of who go above and beyond for their customers without them realising.

In the first episode Tom joins Ryan Blackburn, chef patron of two family owned and run restaurants in Ambleside, in the heart of the Lake District, the Old Stamp House and Kysty, as he sets out to explore a part of the industry close to his heart; the highly skilled and competitive world of fine dining. Tom looks to uncover the secrets to Ryan’s success, and learn how he has survived and thrived despite the turbulence that has hit the hospitality sector in recent years.

Ryan, who has held a Michelin Star since 2019, offers a tasting menu celebrating the very best of Cumbrian produce, but praise and accolades are a mixed blessing for him. Tom offers Ryan advice, borne out of his own past experiences of letting the pressure of being a celebrated chef in high-end kitchens affect his health.

With the Michelin awards fast approaching, Ryan and Tom are both tirelessly developing new dishes for their respective menus, their dishes need to meet the high expectations of guests and the Michelin inspectors, but Tom and Ryan will have to convince themselves first…