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NEWS FROM THE ALMR
ALMR welcomes Night Czar appointment
Enhanced Night Tube will bring further boost to night-time economy
The ALMR has welcomed the appointment of the new Night Czar and has reiterated its eagerness to work closely with City Hall to promote the capital’s late-night hospitality businesses.
The introduction of additional Night Tube services at the weekend has been welcomed by the ALMR. Night Tube services has come into effect on the Charing Cross branch of the Northern Line this month. ALMR Chief Executive Kate Nicholls said:
“The introduction of Night Tube services across the capital has cemented London’s reputation as a truly 24-hour city and the roll-out of additional services this weekend will deliver a welcome extra boost. The new service will connect areas of North and South London to the West End and other entertainment hubs in Camden, Clapham and beyond. “The ALMR has always been a strong champion of the scheme as it will provide our customers with
LIVERPOOL SHOULD FOLLOW ITS LICENSING COMMITTEE’S ADVICE, SAYS ALMR The ALMR has criticised Liverpool City Council’s decision to introduce a late-night levy against the recommendation of its Licensing Committee. Liverpool City Council’s Licensing Committee met in March following an extensive consultation attracting responses from scores of affected businesses and determined that “net levy income would be unlikely to produce any significant improvements in policing the late night economy” and that “a levy could only be fairly introduced if the supply period starts later than midnight.” Five months later, the Council has now decided to introduce a levy from midnight. ALMR Chief Executive Kate Nicholls said:
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Kate Nicholls ALMR Chief Executive
even greater access to late-night hospitality and gives our staff members easier access to work. A recent CACI study indicated that the scheme could be worth up to £71 million to the late-night weekend economy by giving customers the flexibility to enjoy one more drink in the capital. This is a significant economic boost and increased capacity and new services will provide the city’s late-night businesses with scope to improve on that.” “This is an extremely disappointing decision for the city’s late-night businesses, who were strongly opposed to the levy in the 2015 consultation. We are particularly concerned that the council has ignored its own licensing committee’s calls for more detailed police evidence and spending proposals and that it has explicitly overridden the call not to start the levy at the earliest possible hour. “Late night levies do not raise as much as predicted by overoptimistic councils and have a deleterious effect on trade and custom in the late-night economy. We will be exploring all possible options to oppose this levy but in the meantime urge the council to follow the example of nearby Cheshire East which recently opted against a levy.”
Mayor of London Sadiq Khan has appointed Amy Lamé, former Mayor of Camden, as the inaugural Night Czar for the capital. ALMR Chief Executive Kate Nicholls said: “The
Mayor has spoken very positively about his vision for a 24-hour city and we are pleased to see him acknowledging the importance of the capital’s night-time economy. London is renowned as a world destination and it is important that its nighttime economy is at the cutting edge, not just in terms of infrastructure, but also through a hospitality offering that promises the best for customers and a legislative environment that lets businesses thrive. Amy has previous experience working as the Mayor of Camden, an area of London renowned for its thriving hospitality sector and the success of its partnership schemes including the Camden BID. We are looking forward to working closely with the Mayor and our new Night Czar to promote London’s first class late-night hospitality offering and to push for a fair and flexible deal for the businesses that make it such an important part of the capital’s economy.”
Contents Hello
and welcome to the November/December issue of Venue Insight Magazine, THE must have publication for the UK hospitality industry. It feels like yesterday when our friends at Europa International dared to mention the ‘C’ word. Well now we can dare to dream as Christmas is almost upon us. This issue is jam packed with things to get those festive juices flowing. Whether it be seasonal events, drinks, food or gift ideas - we’ve got it covered. Courtesy of South Bank Venues, we have listed some wonderful events taking place in our capital city over the Christmas and New Year season. Why not plan your next visit?... Get your tickets now for the Great Hospitality Show at the NEC. It’s an absolute must for anyone in the industry, read all about it a few pages in. Are you looking to stock up on something for the designated driver or the ‘Dry January’ punters? Look no further than The Temperence Spirit Company and their amazing alcohol free G‘n’T.
Editor David Sullivan editor@venue-insight.com 01634 568927 Publication Manager Dan Scudder dan@venue-insight.com 01634 568928 Account Manager Jon McIntosh jon@venue-insight.com 01634 568928
Hope you enjoy
Design Karl Speller design@venue-insight.com 01634 568927
David Sullivan - Editor
publisher Robert Robinson Crystal Design & Media Ltd 01634 568925
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Features
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7. Great Hospitality Show 10. Showsec’s ‘Parade Story’ 12. Hospitality Rocks 20. Christmas Stocking Fillers
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23. Peppermill Antiques 26. Christmas in South Bank 30. BWCA 32. GW Drinks Ltd - Eliots
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34. 12 Days of Brockmans 38. The Temperance Spirit Co.
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40. Chantelle Lighting 42. Frima 44. Visit Guildford Crystal Design & Media Ltd and the publication Venue Insight Magazine assumes no responsibility for unsolicited material or the accuracy of information received. All material will be treated as unconditionally assigned for publication under copyright and within the editors rights to edit and offer comment. All editorial contributions are to be sent to: editor@venue-insight.com
Friends of Venue Insight:
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Business Focused Show Returns to put the Great in
Hospitality
The Great Hospitality Show returns to England’s second city in 2017 with a brand new name, stunning new features, and some old favourites combining to celebrate everything Great in British hospitality (Birmingham NEC, 23rd – 25th January). Registration for the Great Hospitality Show, the UK’s largest exhibition for foodservice and hospitality in 2017, is now live at: www.hospitalityshow.co.uk/register-interest
This time around, the show is strengthened by a team of dedicated Ambassadors, hand-selected to represent the many facets of the show and industry-at-large. Confirmed so far are; highly respected Chef and champion of kitchen skills, Cyrus Todiwala OBE; Michelin restaurateur and godfather of modern midlands cooking, Andreas Antona and Mike Coldicott, Director of kitchen design pioneers, Tricon. Each will be involved in passionate debates, discussions and events in and around the show floor throughout the three days Elsewhere, with the UK facing one of
the biggest economic shifts in modern memory, the highly successful Mentor Programme returns to the fold to help visitors overcome business challenges of all types. Now in its fourth rotation, the programme will see some of the most respected names in the industry offering visitors completely FREE, bookable face-to-face business surgeries. This time around sessions will be split by specific topics, including, amongst others: ‘Menu Development’, ‘Marketing’, ‘Skills’ and ‘HR’, with expert mentors in each field on-hand to offer help. Exciting new elements will join old favourites in creating a serious buzz on the show floor when one of the world’s premier culinary competitions, Salon Culinare, returns bigger and better. The Salon Display category, sponsored by Compass Group, returns with a range of challenging platters, restaurant plates and pastry classes as well as the ever popular sugarcraft which, for the very first time, will invite talented teams to work in collaboration on stunning displays. When it comes to the Live Theatre, entrants can expect some exciting new competitions including the Vegan Challenge, Cheese Starter and Breakfast Power Bowls in addition to team
challenges alongside returning favourites such as the Street Food Challenge. Another exciting new element, The PS100 Culinary Showcase, will showcase the impressive culinary skills within the public sector. Chefs and cooks will have one hour to produce a main course and a dessert using the same key ingredients, but will be constrained by both the budgets and nutritional guidelines faced daily in their own particular areas of work, be it care, education, hospitals or otherwise. Finally, Junior La Parade des Chefs is set to return, with mentored brigades consisting of competitors aged 23 or under tasked with preparing a three-course lunch menu for 100 covers with £2 from each dinner going to the charities Just A Drop and Hospitality Action. 2017 also sees the return of the much loved Staff Canteen Live; a chance for visitors to get up-close-and-personal with some of the UK’s best known chefs as they create recipes from their respective repertoires. Birmingham’s very own Glynn Purnell leads a stellar line-up, with more names – including some regional heroes to be revealed in the coming days. Key attractions such as the Business Briefing Stage – the beating heart of the
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The Great Hospitality Show
Above: Michelin restaurateur and godfather of modern midlands cooking Andreas Antona. Below: Highly respected chef and champion of kitchen skills - Cyrus Todiwala, OBE.
Great Hospitality Show floor – will yet again welcome insight, debate and discussion on the most relevant topics and trends making the headlines. All of this is underpinned by a breadth of class-leading exhibitors from the core fields of food & drink, technology, catering equipment, interiors, tableware and careers who will be on hand throughout the three days to showcase the brightest new innovations and services. Toby Wand, Managing Director, Fresh Montgomery, says: “In 2017 we have compiled a programme of speakers, mentors, ambassadors and suppliers that have the experience, expertise, and innovative products to guide visitors
www.hospitalityshow.co.uk
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through into the new business year. Under no other roof will you find such a compelling proposition for taking your business forward, whatever surprises the economy may dole out. I hope show visitors will take time out of their business for the chance to be with us for a few inspirational hours – put simply a visit to the show will give them the tantalising take-outs with the potential to make a good business great.” Great Hospitality Show Ambassador, Cyrus Todiwala, adds:
“The Great Hospitality Show is a unique opportunity for everyone involved to get inspired, learn from one another and take something genuinely new back to their places of work. I am pleased to be an Ambassador for the show, as the UK is facing a huge challenge in terms of kitchen skills. Shows like this give us the opportunity to work with upcoming chefs, to showcase innovative thinking, and to celebrate those who work in this fabulous industry. We’re taking things head on and I can’t wait.”
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November/december 2016
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Showsec
showsec’s ‘parade story’
IT WAS a case Gold, Silver and Bronze for Showsec as they played a prominent part in the celebrations to hail the record-breaking achievements of Team GB. First past the post was a parade through the city centre of Leeds, followed by the biggest of two national celebrations in Manchester, before the third one in London.
teams in delivering events of this scale in city centres and we also worked closely once again in partnership with a number of key stakeholders involved on such occasions.”
The crowd management and event security specialists mounted big operations in each instance to ensure that Team GB’s Olympic and Paralympic heroes were given recognition befitting their remarkable achievements at the 2016 Games out in Rio de Janeiro.
A prime example of that occurred in London where Showsec were engaged by innovision, the production company with whom they worked previously on major events such as the 2012 Olympic and Paralympic Parade and the 2014 Tour de France Grand Depart.
Showsec deployed almost 1,000 staff across the three events and they were directed by strong management teams to ensure these operations helped make it a memorable experience for the athletes themselves and members of the public who turned out in force.
Gordon Reid, Project Manager at innovision, said:
“It was a tremendous privilege for us to be involved in all three high-profile events, as indeed we were for the Olympic and Paralympic Parade which followed the spectacular success of the London Games in 2012.”
There were lots of positive comments from all agencies about Showsec and those stewards I came into contact with were very well informed and reactive to change.”
Simon Battersby, Director of Showsec. “In each instance, we were able to draw on the considerable experience of our
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“It was a great event and thanks go to Showsec for all their hard work and efforts over the past few weeks.
before the spotlight switched to Manchester and then London. Despite some typically Mancunian weather, that couldn’t dampen the spirits of more than 100,000 people who lined the streets and also crowded into Albert Square to witness a Heroes’ Parade which featured more than 350 members of Team GB. When it was London’s turn to host a Heroes’ Return the following day, there was another big turnout in Trafalgar Square as the Olympians and Paralympian took to a big stage where the party continued with a 90-minute ceremony. Given the circumstances, each of the operations required Showsec to maintain a high level of security, but with a strong customer focus that enabled everyone to enjoy an unforgettable experience in honour of such a fantastic success story.
Triathletes Alistair and Johnny Brownlee were the main focus of attention when thousands of people lined the streets of Leeds to start of the celebrations for Yorkshire’s Olympians and Paralympians For more information, please contact Nick Lucy on: 07889 591847 www.showsec.co.uk
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News
The Inaugural ‘Hospitality Rocks’ Gives Back to the Industry Battersea Evolution to host post-Christmas party for the Hospitality and Events Industry
On Thursday 12th January 2017, Battersea Evolution in the heart of Battersea Park will host ‘Hospitality Rocks’, a postChristmas party like no other. Created exclusively for those working within the hospitality and events industry over the busy festive period, Hospitality Rocks will give these hard working people the opportunity to celebrate their own Christmas party in style. Raising funds for two worthy charities, The Springboard Charity and Hospitality Action, Hospitality Rocks will have an exotic ‘Carnivale’ theme, featuring a heady mix of culinary and sensory influences from South America; from Day of the Dead to Mardi Gras, from Capoeira to Samba. Walking through the vibrant streets of Carnivale, guests will experience an immersive South American favela street setting, while entertainers will tower from above with dazzling jewelled feathers and a dark twist of Dia de los Muertos. The aromas of street food will tempt guests to the street food stalls, before a giant glittering Carnivale mask lures them into the street parade. An explosion of glitter and streamers will fall from the sky as guests arrive into the venues
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Greg Lawson, CEO of Smart Group, said:
impressive dining space for a lavish feast. Following a canapé reception, guests will be seated for an exquisite three-course dinner, prepared on-site by the awardwinning caterers Smart Hospitality whilst being entertained by cirque acts, dancers, drummers and acrobats. As the dinner draws to a close, the real party lies in wait. Guests will be treated to an array of afterdinner entertainment which will include the opportunity to sing with karaoke phenomenon ‘Rockaoke’ on the main stage and become a star for the night. Adding to the revelry, the Hospitality Rocks will feature Day of the Dead dancers, pumping DJ sets, casino tables and fairground dodgems. The production, lighting and effects will leave guests feeling like they’ve just experienced a West End show.
“After running Christmas parties for over 20 years, I can’t remember the last Christmas party that I attended. We in the industry just don’t get the chance to celebrate and party ourselves. Following the stresses and heady times of Christmas, the New Year seemed the perfect opportunity for us to bring the industry together to celebrate and using the Christmas theme from December we can offer an extraordinary product to our mates in the industry and at mates rates! With everyone’s support we hope the event will become an annual occasion and be the tonic that everyone needs to start the year on the right note.” Sponsored by Syft, a temporary staffing solution for the hospitality industry in London, Hospitality Rocks is set to become an annual fixture on the hospitality industry’s social calendar. Individual tickets for Hospitality Rocks cost £60 including VAT. For more information or to purchase tickets, contact Smart Group on: +44 (0) 20 7836 1033 or visit: www.hospitalityrocks.co.uk
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November/december 2016
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Public House News
Tickets available for
beer writers’ dinner and awards
Natural History Museum Welcomes New Head of Venue Hire Natural History Museum has bolstered its event team with the appointment of Robert Wetherell as Head of Venue Hire. Wetherell brings over 17 years of experience having previously worked at other unique venues in London. Overseeing the Museum’s sales and operations team, Wetherell will be responsible for the development of spaces for evening event opportunities, daytime conferences and whole venue takeovers for filming and events.
Tickets are now on sale for the British Guild of Beer Writers’ Annual Dinner and Awards, taking place on 1 December at the Park Lane Hotel on London’s Piccadilly. The event, where the Guild reveals the winners of its nine Awards for communication about beer and pubs, has become a popular fixture on the brewing and pubs industry’s calendar and is expected to attract at least the 200 guests who attended last year. Each of the dinner courses, prepared by the Park Lane Hotel’s talented executive chef Andrew Bennett, will be matched with a beer specially chosen to complement the flavours of the food, and to showcase the diversity and versatility of our national drink. The meal and presentation of awards take place in the hotel’s elegant, Art Deco-era Ballroom. Pre- and post-dinner beers are provided by the Awards’ brewer sponsors. The Guild’s 2016 Awards will be presented by Breandán Kearney, winner of last year’s Beer Writer of the Year title, who has chaired the judging of this year’s competition. In a break with previous tradition, the Guild will this year announce up to five finalists in each of the nine categories, ahead of the presentation evening. On the night, the winner and runner up in
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each category will be announced, to receive an engraved British Guild of Beer Writers tankard and - with the exception of the Corporate Communications category - £1,000 and £500 respectively in prize money. The winner of one category will also be named Beer Writer of the Year 2016 and receive the Michael Jackson Gold Tankard. Guild chairman Tim Hampson said, “Our Awards dinner has changed beyond recognition over the last decade, reflecting the huge growth in the UK brewing industry and, alongside it, a welcome increase in communication about beer and pubs. “We are looking forward to welcoming our shortlisted writers, Guild members, sponsors, judges and other industry friends to the Park Lane Hotel for what we’re sure will be a memorable evening for all our guests.” The Guild’s Awards and dinner are made possible thanks to a number of sponsors: Molson Coors, Adnams, Fuller Smith & Turner, Caledonian Brewery, Shepherd Neame, Badger Ales, There’s A Beer For That and St Austell Brewery. To buy a ticket for the dinner, please email:
angie@cask-marque.co.uk
Above: guests at the British Guild of Beer Writers annual awards and dinner 2015.
The Museum has long been heralded for the large audience capacity of the Hintze Hall and with this closing for redevelopment from January – August 2017, is focusing on its smaller spaces for award gatherings, standing receptions and intriguing dining experiences. These can be combined with private gallery viewings and exclusive talks about the Museums’ collections to really uncover the secrets. In addition to Wetherell’s appointment, the venue hire team also welcomes Events Executive Vicky Moran, who with previous experience at another listed building in London, will assist with the growth and development of client accounts, new events enquiries and maintaining relationships with the esteemed roster of clients. Below: Robert Wetherell, Head of Venue & Events and Vicky Moran, Events Executive.
october/November 2016
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Drink News
SHS DRINKS REVEALS WKD’S NKD AMBITION WKD - Britain’s biggest selling RTD brand1 - is going NKD with the launch of two new, lower-calorie contemporary flavour combinations created to broaden the appeal of the RTD category and the WKD brand amongst today’s sophisticated and discerning 18 to 24-year old consumers. Making their debut in November, the two new lines - Lemon & Lime and Blueberry & Elderflower - bear the name NKD and have been developed as a brand extension to complement the four flavours in the WKD range which has undergone a radical transformation this autumn as SHS Drinks embarks on a mission to add £65 million to the on-trade and take home RTD category over the next three years by attracting one million new consumers. NKD has the same 4% ABV as WKD, but at less than 100 kCal per 275ml bottle NKD has less than half the calorie content and has a lighter taste profile which makes them a great accompaniment with food. The Lemon & Lime flavour is clean, fresh and light on the palate with a good crisp finish; while Blueberry & Elderflower delivers a fruity mix led by blueberry with hints of crisp elderflower at the end. The more natural appearance of the NKD liquid also contrasts with WKD’s vibrantly coloured flavours as both variants are clear liquids with just a hint of colour. Packaged in single 275ml bottles with the same stylish shape as the newly-launched WKD range, NKD will have the same RRP* as WKD, with the ‘less than 100 calories’ declaration featured on the bottle tops. NKD is being more targeted in terms of distribution and the focus will be on gaining listings in style bars, casual dining restaurants and other types of entertainment venues which are popular with 18 to 24-year-old consumers. In the take home sector it will only be sold through multiple grocers. NKD will benefit from the halo effect of the extensive ‘WKD for Now’ social and digital media communications programme and will also have the support of bespoke activity
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within the WKD campaign. The focus will be on creating premium visibility on social and new digital media channels which are central to this generation’s lifestyle, and SHS Drinks expects the campaign to reach 75% of 18 to 24-year-olds every month during the first six months of the launch. Jo Sykes, Marketing Director - Alcohol & Soft Drinks at SHS Drinks, who is spearheading the WKD transformation project team, says: “The launch of NKD will play an integral role in our ambition to reinvent RTDs as a destination category for 18 to 24-year-old consumers with whom we have collaborated to co-create NKD. “NKD will reinforce WKD’s brand-leading position through attracting new consumers and broadening usage occasions. The lighter flavour of NKD makes it a great accompaniment to food which takes WKD into an entirely new and untapped
consumption occasion for the brand. And NKD’s added air of sophistication will have strong appeal to today’s image conscious 18 to 24-year-old consumers, who always looking to stay sharp, by offering two lower calorie on-trend flavour options 44% of consumers in this age group say they aim to ‘be healthier’ when socialising.2” Sykes says: “Our aim is to recruit new consumers and shape their perceptions by positioning WKD as a catalyst for having fun with friends, providing an energy lift and offering a great tasting product with the right amount of alcohol. We’ll do this through engaging with and exciting consumers, and being seen in the right places at the right time - from festivals and gigs to bowling alleys and cafés.” 1 CGA GB on-trade RTD category less AGB volume (L) and value (£) sales & share P07 MAT to 09.07.16
2 SurveyMonkey
* Recommended Retail Price
HEINEKEN in the On-Trade: 2016 update 2016 has been a summer of success for HEINEKEN, as our range of top performing beers and ciders have hit the spot with pub-goers nationwide, supporting our customers in the on-trade to boost their revenues. From the Euros and the cricket, to our outstanding Olympians, it’s been a summer to remember. Cider Success Strongbow, the UK’s number one Cider and Official Partner of Team GB, continues to dominate the Cider category. Recent research shows that when there is only one apple cider on the bar, Strongbow has 45% higher throughput than any of its rivals. Strongbow Dark Fruit is going from strength to strength, growing by 179kHL in the last 12 months, more than tripling its market share this year to 13.3% (vs 4.1% last year) and becoming the UK’s third most popular draught cider. As well as adding more absolute volume growth to the Draught Cider category than any other cider, 70% of Strongbow Dark Fruit sales are incremental and help grow the total Beer & Cider category in the On-Trade.
Winning with World World Beer and World Cider continue to be strong contributors to the on-trade and in World Cider, HEINEKEN is growing at +112.4%, significantly outperforming the category which is growing at +8.4%. Old Mout is leading the field, contributing 40% of the growth in this segment and delivering positive results for HEINEKEN customers. Hall and Woodhouse, for example, added Old Mout as the
World Cider brand in the back bar fridges over the summer and in July had a 30% increase in cases sold, compared to last year, when stocking a different brand. World Lager continues to grow, driven largely by draught format, at 12.8% volume and 15.3% value. Birra Moretti, in particular, is leading the trend with 104.1% volume growth and 108.9% value growth reported; evidence that the brand’s high profile consumer marketing campaign is resonating with drinkers in the on trade. The campaign was kicked off by the Moretti Gran Tour, a dedicated Italian Street Food festival, returning to London this summer highlighting the brand’s connection to authentic Italian street food. Desperados Dominates on Draught Tequila flavoured beer, Desperados, launched on draught earlier this year with a striking font design for maximum impact in outlet and is performing well for late night operators. There’s evidence that dual stocking Desperados in both packaged and draught formats delivers a growth of 8% , meaning more cash margin for operators. Andrew Turner, On Trade Category & Trade Marketing Director at HEINEKEN, said
“While the Euros were a disappointment from an English perspective, there’s no doubt it’s been a great summer with some fantastic sporting events and good weather helping to drive consumers through the doors of pubs across the country. We’ve closely worked with our customers to help them make the most of the summer trading period and with the football and rugby season now under way, we’re looking forward to supporting our customers grow their businesses throughout the autumn and into 2017.”
Contemporary new serve for Hooper’s star flavour ‘Dandelion and Burdock’ Brilliantly British drinks brand Hooper’s is set to enter the growing RTS (Ready to Serve) can market with their leading flavour, Dandelion and Burdock. The new format gives the traditional British favourite a modern twist in a more convenient, non-glass serve. RTS cans are currently the fastest growing format in the RTD (Ready to Drink) category, having grown by +£9.4m in the last year alone and is now worth £115m*. This trend is driven by a more mature consumer looking for a new, convenient way to enjoy alcohol. With three quarters of Hooper’s main consumer base aged 23 years and above, the brand has capitalised on this insight, launching a stylish sleek can format. The newly created 250ml can has a beautiful glossy finish and has been designed especially to stand out on shelf. It also highlights the provenance of its ingredients, including hand-picked English dandelions and burdock thistle roots. Justin Horsman, Marketing Controller at Hooper’s says “We’re really pleased with the development of our new can serve for Dandelion and Burdock, which is a national favourite. It means our consumers can now enjoy it at a variety of social events including typical British outdoor drinking occasions such as picnics, BBQs and festivals, all of which represent the brand perfectly”. Hooper’s is a range of sparkling alcoholic fruit brews, which were first launched by William Hooper, one of the original British drinks pioneers, in 1817. Today’s range is gluten free, uses traditional British recipes and all natural flavours to create a more modern and refined RTD with true British heritage. * Source: Nielsen 52 we. 13.08.16.
Data: CGA 6th August 2016, unless otherwise stated.
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Drink News
Festive ales from Hogs Back Brewery Finding a festively-themed beer on the bar is one of the first signs for pub customers that Christmas is well and truly on the way, says Surrey craft brewer Hogs Back Brewery. This year, Hogs Back is offering two seasonal cask ales on draught: Advent Ale and Mistletoe & Swine, both available from late November. Hogs Back Managing Director Rupert Thompson says:
“Offering a festive ale or two is a simple way for licensees to engage customers in the pub’s seasonal celebrations. A humorous pump clip and a pint with characteristically Christmassy flavours will appeal to both regular and occasional beer drinkers.” Both Hogs Back’s seasonal ales fit the festive bill. At 4.4%, Advent Ale is a deep chestnut coloured ale with a refreshing fruity nose, a sweet liquorice and roasted malt flavour and rich dark chocolate aftertaste. Mistletoe & Swine, at 5.2%, is a full-bodied, deep amber ale with subtle hints of sultana, peppery ginger, warm cinnamon and orange zest. Made with a mulling recipe for a real Christmas taste and feel, it goes well with mince pie or a classic cheese board. Behind the bar rather than on it, Hogs Back’s bottled ale A over T – Aromas over Tongham, named after the brewery’s location – is a 9% ABV barley wine with rich, complex flavours of sultanas, orange peel and plums, and is the perfect complement to a platter of mature cheeses. A over T was awarded a Gold medal in the 2016 International Beer Challenge. When choosing their ales for the festive season, licensees would do well to select brewers that will be familiar to their customers, Thompson advises, “Drinkers going to the pub over the festive period differ from the year-round trade: many are occasional pubgoers, visiting for
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Above: Hogs Back Xmas 2016 Advent and Mistletoe.
the office Christmas party or similar. “These drinkers are unlikely to be too adventurous in their beer choice, so by stocking a festive ale from a brewer with a well-known name locally, such as Hogs Back, licensees can offer them reassurance, as well as appealing to the regulars who enjoy our flagship TEA year round and want to try something different at Christmas.” He adds, “It’s definitely worth making space on the bar for at least one local ale, as the festive season brings in a number of customers visiting friends or family. For them, trying a beer from a local brewer is an enjoyable part of their trip.” Seasonal beer and food matching Growing numbers of drinkers enjoy matching their meals with beer rather than wine, and at Christmas, licensees have a great opportunity to showcase beer’s food pairing potential. Thompson says, “Offering a glass or bottle of a different beer with each course of a Christmas meal allows customers to enjoy a more diverse range of tastes, more affordably, than they would with wine. In addition, beer is a more traditional accompaniment to British food and has a particular affinity with many festive favourites.”
Thompson’s recommendations for matching Hogs Back beers to seasonal foods include: • TEA: the malty flavour of this traditional ale makes it the perfect partner to a turkey dinner with all the trimmings; • Hogstar English Craft Lager: brewed with five different hops and a blend of botanicals and matured for a month, Hogstar has a depth of flavour and natural carbonation that work well with smoked salmon or other seasonal seafood dishes; • Hazy Hog Cider – the bittersweet apples make a chilled Hazy Hog a great drink to serve with sausage rolls, creamy vol- au vents, pork pies and other buffet food; • A over T: this award-winning barley wine has flavours of dried fruits, plums and orange peel that are shared by mince pies, Christmas cakes and puddings. It is also perfect with mature Stilton and Cheddars. • Montezuma’s Chocolate Lager – the hint of chocolate in this refreshing, well balanced lager makes it a wonderful match with a yule log or other rich dessert.
The eye logo, NV and ENVY are registered trade marks of La Fée LLP and/or NV Spirits Ltd. in the EU and are registered trade marks or trade marks elsewhere.
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Distributed by Cellar Trends and available through all major wholesalers. For EXTENDED ENVY® range contact: Wholesale: hello@NV-Spirits.com or 01992 511445 On-Trade: www.thedrinkshop.com/trade call: 01843 570571 ENVY London Dry Gin ENVY Caribbean Rhum ENVY Triple Distilled Vodka ENVY Blended Scotch Whisky nv-spirits.com
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Drink Feature
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Peppermill interiors
It’s been a busy year all-round for Peppermill Interiors and things don’t look set to cool down for the family-run company in 2017. Originally established as Peppermill Antiques over two decades ago, the company has changed its focus in recent years – moving away from antiques – and has recently undergone a rebrand. Now, the more aptly-named Peppermill Interiors is a go-to place for contemporary furniture and unique vintage pieces, supplying a huge range of products to both domestic and commercial clients all over the world. Peppermill supplies furniture to a number of high-profile customers, including well-known coffee shop chains, restaurants and famous individuals, as well as independent bars and pubs, and countless domestic clients, who return to Peppermill time and time again. In early 2016 the firm relocated to new
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premises in Staffordshire, which has provided the company with more space to showcase its ever-expanding range of products. As well as the showroom, a large on-site warehouse allows most reproduction items to be kept in stock in large quantities, this means a quick turnaround and shorter lead times for customers. In the past year alone, Peppermill has launched a complete line of industrial inspired lighting and has expanded many existing ranges, including the popular UK-manufactured ‘Sheffield’ dining collection and the ‘Chelmsford’ leather seating range. In addition to reproduction items and quirky one- off vintage pieces, Peppermill Interiors also has a bespoke furniture making service on some of its items – recently adding a line of copper based tables, benches and stools to the mix. The company had an impressive 50sqm stand at The Bar & Pub Show in October at Olympia and is already planning to exhibit again at
The Restaurant Show in October 2017. And that’s not all Peppermill has planned for the new year, several new product lines are on the horizon, as well as a new-look website, which will be launched in early 2017. Scott Humphreys, Director, said:
“We have lots of exciting new product lines that our customers can look forward to seeing in the new year. We’re currently building room sets in our showroom, which will hopefully help our clients to envisage how our furniture can fit into their interior, and our new website should reflect our new image and make the whole shopping experience more user-friendly.” You can see the full collection of new, vintage and bespoke furniture across two floors at Peppermill Interiors’ large showroom in Burntwood, Staffordshire. The showroom is open to the public 6 days a week: Monday-Friday 9am5.30pm and Saturday 10am-5pm. You can also visit:
www.peppermillinteriors.com to browse the full range of products.
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Venue Feature
LONDON’S LATEST POP UP EIS HAUS ICE & APRES BAR @ THE TOWER OF LONDON ICE RINK
EIS HAUS - POP UP ICE BAR: A bar with a difference, it’s made of ice. London’s latest pop up bar has opened in the heart of the city, so why not come and say hello? The Eis Haus, the ultimate popup real ice & Après Bar is housed at the Tower of London Ice Rink throughout the festive season until 3rd January 2017. Join us for the very first time in the heart of this world-class landmark and step into the glistening bar, as we serve you a complimentary shot in an ice glass, or a Pops, a non-alcoholic Ice Pop. Created using over ten tonnes of crystal clear ice, our world-class artists have created a stunning interior with hand carved sculptures; literally everything you see and touch is ice. Visit the Ice Cave, which is protected by two lion statues and if you want to capture the moment take your picture on our hand carved Ice Throne Photo Booth. APRES BAR: Once you’ve visited the Ice Bar, check out the Après Bar, an intimate, atmospheric bar with Chesterfield couches so you can really get comfy. Lined with Christmas trees and right next to the 1,000 year old Moat, it’s time to get festive in style. It’s the perfect spot for a date night, Christmas treat, a drink after work, get together with your friends or a Christmas party. If you are looking for a different night out it’s all here waiting for you. AFTER DARK AT THE EIS HAUS & APRES BAR: Celebrate the festive season at the Eis Haus & Après Bar and take in
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retro tunes with sounds of the 70’s & 80’s, go skating at the Rink and soak up that unique Après Ski vibe. Our bar will be serving Champagne, Prosecco, Blood Mary, London’s Meantime IPA, Czech favourite Kozel or a non-alcoholic cocktail. Plus winter favourites mulled wine, Gluhwein, hot chocolate with pick & mix dressings, plus loads more.
London lights up over the coming months, so get involved in the festive fun both on & off the rink. The rink gets an extra helping of stunning in the evenings when snowflake lights fall against the castle wall and create a magical & atmospheric view. Skating tickets are priced at £13.50 for adults and £9.50 for children, for more info and to book head to:
There will be a selection of DJ’s on the decks playing the following dates:
www.toweroflondonicerink.co.uk See you soon…
DJ’S AT THE EIS HAUS ICE & APRES BAR: 6.00pm - 10.00pm
Eis Haus Ticket Prices: Admission 25-minute session includes a complimentary drink/Pop. • Entry Per Person - £15.00 • Student / OAP - £13.50 • Children 16 & Under – until 18.30hrs & must be accompanied by an Adult - £12.00
Thursday 1st December Friday 2nd December Thursday 8th December Friday 9th December Thursday 15th December Friday 16th December Wednesday 21st December Thursday 22nd December CHRISTMAS EVE & NEW YEAR’S EVE: We’re open on Christmas Eve & New Year’s Eve until 7pm, so why not join us for some festive fun before you head out to enjoy New Year’s Eve in one of the most exciting cities in the world. TOWER OF LONDON ICE RINK: Before you visit the Eis Haus why not check out the spectacular Tower of London Ice Rink? Skate at the most dramatic location in the city and take in jaw dropping views across the Tower. Join us and marvel at the history of this unique skating location in the heart of the capital. There’s no better place to be as
Eis Haus Opening Hours: • Sunday – Thursday: 11.00am – 9:30pm (Last Entry) – Close 10pm • Friday & Saturday: 11.00am – 10:30pm (Last Entry) – Close 11pm Tower of London Ice Rink Opening Hours: First skate 11.00am – last skate 9pm ICE SKATING PRICES: Adult: £13,50 Children Under 12: £9.50 Student/Concession/Under 16: £11.50 Family Ticket (for 4): £38.00 Group Bookings: Book 10 tickets or more and get 10% off. Box Office Opening Hours Open daily from 10.30am – 9.00pm
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South Bank Feature
christmas & NEW YEAR IN southbank FESTIVALS
Southbank Centre’s Winter Festival with Natwest 11 November – 25 January 2017 Southbank Centre Wrap up warm and soak up the Christmas atmosphere at Southbank Centre’s Winter Festival. China Changing 16 December Southbank Centre Be inspired by contemporary China at this international festival of dance, performance, talks and more.
FILM Curzon Ongoing, Friday – Sunday Mondrian London at Sea Containers The best in contemporary film at a bespoke 56-seat cinema, which will satisfy both the film buff and the design lover. Black Star From Oct through Dec BFI Southbank The UK’s biggest season of film, TV and special events celebrating black screen talent. From Blaxploitation to comedy and Poitier to Prince. Autumn Season of Film Events November – December IWM London | Southbank Centre Join film industry experts for a series of special talks, see the iconic film, ‘The Battle of the Somme’, or experience Real to Reel Movie Nights. Fantastic Beasts and Where to Find Them From 18 November BFI IMAX The adventures of writer Newt Scamander in New York’s secret community of witches and wizards seventy years before Harry Potter reads his first book in school.
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Christmas in the Movies Throughout December BFI Southbank Don’t miss the BFI Southbank’s festive themed screenings of Its A Wonderful Life and Meet Me in St Louis.
Thamesjet Daily from Westminster Pier City Cruises A thrilling combination of a sightseeing experience and a rib ride full of speed, fast turns and sudden stops.
Sully From 2 December BFI IMAX The story of Chesley Sullenberger, the American pilot who became a hero after landing his damaged plane on the Hudson River in order to save everyone on board.
Explore the river by night Daily MBNA Thames Clippers See London’s sparkling lights twinkle from the warm, comfortable indoor cabins of high speed catamarans.
House of Vans does Christmas 2 – 18 December House of Vans London Get in the Christmas mood at House of Vans. We’ll celebrate holiday season with a mix of the best Christmas classics. Rogue One: A Star Wars Story From 15 December BFI IMAX The Rebellion makes a risky move to steal the plans to the Death Star, setting up the epic saga to follow.
EXPERIENCES The London Showboat Daily departures from Westminster Pier City Cruises Join City Cruises on the London Showboat with a glass of sparkling wine on arrival, a four course dinner and live entertainment. Champagne Experience Daily Coca-Cola London Eye Perfect for party season, enjoy a glass of Pommery Brut Royal Champagne with the view of London’s skyline.
Mandara Moments 1 November - 31 December Mandara Spa, Park Plaza Westminster Bridge London The perfect 90 minute pamper package a bespoke facial, Balinese massage and a file and polish on hands or feet. D-Day Duck 6 November, 4 December London Duck Tours Join London Duck Tours for a Second World War tour. See the sights of the Blitz, experience a splashdown and discover the story of D-Day. Lord Mayor’s Fireworks Cruise 12 November City Cruises The Lord Mayor’s Show has been a London institution for over 800 years, and you can see the magnificent fireworks display across the river from the comfort of a river boat. James Bond Tour 20 November, 18 December, 15 January London Duck Tours You’ll have a licence to ‘quill’ with Duck Tours’ James Bond Tour. Simply Bond, spying and splashdown – nobody does it better!
‘Tis the season to be dinning, shopping, celebrating & merry.
There’s no better place for this than South Bank - London’s top premier destination for popular treasures like the London Eye, National Theatre to the Southbank Centre. This Christmas & New Year, why not plan your next visit... Late Night Shopping at Oxo Tower Wharf 1 December Design units, Oxo Tower Wharf Discover 27 independent design boutiques where you can find a special present for your loved ones or commission something unique. Disney x Vans: Toy Story 1 – 17 December House of Vans House of Vans hosts the launch for the release of the latest Disney x Vans collaboration: Toy Story. Bluebeard Pantomime 13, 14, 15 December Florence Nightingale Museum Join us if you dare for the raucous and ribald tale of Bluebeard…a pantomime with music for those over 16. The Finest Beards in the Ladybird Archive 26 January Florence Nightingale Museum Meet the authors of the Ladybird Books For Grown-Ups and delve into the publisher’s vaults in search of fabulous facial hair.
THEATRE & PERFORMANCE A Pacifist’s Guide to the War on Cancer 14 October – 29 November National Theatre This brand new musical confronts the highs and lows of the scariest word we know. Song, sequins and cancer. Amadeus From 19 Oct National Theatre Wolfgang Amadeus Mozart, a rowdy young prodigy, arrives in Vienna determined to make a splash.
Bianco 29 October – 22 January 2017 Southbank Centre Marvel at a dramatic live contemporary circus performance from NoFit State. Peter Pan From 16 November National Theatre This winter JM Barrie’s much-loved tale takes flight. ‘Excellent. Witty. Wonderful’ Daily Telegraph.
IWM Contemporary: Mahwish Chishty Until 19 March 2017 IWM London The first UK exhibition by Pakistan-born, US-based artist Mahwish Chishty, whose work combines silhouettes of military drones with decorative Pakistani folk art patterns.
Hedda Gabler From 5 Dec National Theatre Ivo Van Hove makes his National Theatre debut with a modern production of Ibsen’s masterpiece.
Edmund Clark: War of Terror Until 28 August 2017 IWM London Exploring hidden experiences of state control, touching on issues of security, legality and ethics during the ‘Global War on Terror’.
LOVE 6 December – 10 January National Theatre In this new play the audience are invited to bear witness to an intimate story of family love for our times.
Mise-en-abyme November 2016- February 2017 Courtyard, Oxo Tower Wharf Design duo de Allegri & Fogale bring their acclaimed installation, ‘Mise-en-abyme’ back to life at Oxo Tower Wharf. Dazzle
Million Dollar Quartet 17 December –2 January 2017 Southbank Centre Shake, rattle and roll at Southbank Centre’s musical inspired by Elvis Presley, Johnny Cash, Jerry Lee Lewis and Carl Perkins.
EXHIBITIONS Real to Reel: A Century of War Movies Until 8 January 2017 IWM London See over 200 objects and go behind the scenes of iconic war films including Casablanca, Saving Private Ryan, War Horse and many more.
13 November 2016 – 9 January 2017 gallery@oxo Contemporary jewellery exhibition showcasing over 4,000 unique, handmade pieces. Offers the perfect place for some relaxed and inspiring Christmas shopping. Spa Social 15 November, 13 December agua Bathhouse & Spa at Mondrian London Grab a friend or date and head to agua Spa for Spa Social, a brand new concept for guilt-free
South Bank Feature The Age of the Beard: Putting on a brave face, facial hair in Victorian Britain 18 November – 30 April Florence Nightingale Museum A photographic exhibition with a season of special events dedicated to the Great British beard. Mike O’Meally Until 20 Nov House of Vans Skate legend Mike O’Meally’s photography exhibition debuts at House of Vans for a 3-week gallery show complemented by photography classes and skate sessions. The London Illustration Fair (LIF 2016) 1 - 4 December 2016 Bargehouse, Oxo Tower Wharf The LIF showcases the work of over 60 illustrators, graphic designers, designers and print pioneers from the UK and overseas. Exhibit Here’s 2016 Art Maze 14 - 18 December Bargehouse, Oxo Tower Wharf Collective exhibition which transforms the building into a haunting maze of contemporary art just one magical week before Christmas.
FAMILY FUN Sightseeing on the river Thames Daily/ every 40 minutes from London Eye Pier & Westminster Pier City Cruises Sailing from London Eye Pier and Westminster Pier, going past Big Ben, Tower Bridge and more.
Family Fun at BFI Southbank Ongoing BFI Southbank Enjoy family-friendly film screenings, activities and workshops. Highlights include Bad Santa and THE NIGHTMARE BEFORE CHRISTMAS (3D). London’s Amazing Amphibious Adventure Daily London Duck Tours See some of London’s most loved sights followed by a thrilling splashdown onto the river Thames! River adventures with the family Daily MBNA Thames Clippers Keep warm as you see London’s famous sights from the river! Travel from London Eye pier with services every 20 minutes. Shrek’s Adventure! London Open Daily Embark on a mad-cap adventure to Far Far Away on Donkey’s flying bus. Save the day and meet all your favourite DreamWorks characters, including Shrek! Penguin Month 1 – 31 December SEA LIFE London Aquarium Join in at SEA LIFE this December as they dedicate the month to their Gentoo penguins, featuring live talks and feeds daily. Sail with Santa December 3, 4, 10, 11, 17-24 City Cruises Meet Santa on-board City Cruises’ special Thames Grotto boat! Every child gets a gift from Santa. Mulled wine and mince pies for adults. Gabriel’s Wharf Magical Christmas 3 December Gabriel’s Wharf A family-friendly daytime craft session. Enjoy festive treats, make Christmas decorations and explore designer-maker shops, restaurants, cafés and bars.
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Adventures in Moominland 16 December – 23 April 2017 Southbank Centre Climb into and get lost inside the eccentric world of Moomins. Father Christmas’ Beard 20 December Florence Nightingale Museum Join in this Christmas to make your own Father Christmas’ Beard to take home. A Colourful Christmas with DreamWorks pals 21 December – 2 January Shrek’s Adventure! London Celebrate the festive season with all your favourite DreamWorks pals, including Poppy and Branch from Trolls and of course Shrek!
FESTIVE TREATS Wyld Tea Ongoing Dandelyan at Mondrian London Experience Wyld Tea at Dandelyan, Mondrian’s award-winning cocktail bar. Expect a 1970s-inspired food menu and specially paired botanical cocktails from Ryan ‘Mr. Lyan’ Chetiyawardana. South Bank Centre Winter Market 11 November – 8 January 2017 Southbank Centre Sip on mulled wine, nibble festive treats and browse handmade crafts while taking in the sights and sounds of London at winter time.
Winter Afternoon Tea From 15 November Park Plaza County Hall London Get in the festive spirit with a delicious afternoon tea with a glass of champagne. Christmas private dining at Marriott County Hall 21 November –13 January (excluding 25 & 26 December) London Marriott Hotel County Hall Celebrate the festive season in one of Marriot’s Grade II listed private dining rooms creating the perfect Christmas atmosphere. Thanksgiving 24 November Sea Containers restaurant at Mondrian London Celebrate the beloved all-American holiday with a special set menu complete with all the trimmings at Sea Containers restaurant. Thames Christmas Parties December 1-21 City Cruises Enjoy elegant dining, entertainment and spectacular sights, and make your Christmas party on the river truly memorable. Tasting Menu with Paired Wines Until 24 December 2016 Skylon Restaurant Try the delicious 6 courses tasting menu created by Head Chef Tom Cook for £59, add paired wines for £49 Christmas at Sea Containers Throughout December Mondrian London at Sea Containers Christmas is on the banks of the Thames at Sea Containers restaurant. Enjoy special Festive menus with dishes such as roasted Norfolk turkey with all the trimmings.
Winter Menu OXO Tower Restaurant, Bar and Brasserie December - January All of the flavours of this cosy season will be showcased on OXO’s delightful winter menu. ADVENT-tures in London Coca-Cola London Eye/The London Dungeon/SEA LIFE London Aquarium/ Shrek’s Adventure! London 1 – 24 December Amazing adventures on the South Bank this Christmas with 25 advent gifts up for grabs from Merlin attractions. Chino Latino 1- 31 December Park Plaza Riverbank London Dine at Chino Latino throughout December and indulge in one of the festive Gold, Frankincense and Myrrh menus. A Quackmas Carol 3/4, 10/11, 17/18, 19,20,21,22,23 December London Duck Tours Part treasure hunt, part sight-seeing tour and an original way to get into that allimportant festive spirit. Christmas Dinner at Marriott County Hall 25 December London Marriott Hotel County Hall Indulge in a sumptuous Christmas Day menu with family and friends whilst enjoying spectacular views of London’s South Bank. Brasserie Jöel Christmas Lunch 25 December Park Plaza Westminster Bridge London Enjoy a sumptuous three-course lunch menu, with live music, a glass of bubbly and a visit from Santa for the children.
NEW YEAR EVE New Year’s Fireworks City Cruises Enjoy the New Year’s Eve fireworks from a prime location on one of City Cruises’ New Year’s Eve cruises. New Year’s Eve OXO Tower Restaurant, Bar and Brasserie Book now and experience an incredible New Year’s Eve overlooking the Thames and St Paul’s Cathedral. New Year’s Eve Celebrations Skylon Restaurant & Grill Join us for NYE celebrations, enjoy beautiful views, five courses set menu and champagne for £310, kids £155 New Year’s Eve Gala Dinner London Marriott Hotel County Hall Celebrate the New Year in style with a Champagne and canape reception, 5-course tasting menu, live music and fireworks. Twelfth Floor Champagne Buffet Park Plaza Riverbank London Enjoy stunning views from the 12th floor Executive Lounge. Enjoy Champagne and canapes followed by a Chino Latino buffet and live music. Brasserie Jöel Park Plaza Westminster Bridge London Chef Walter Ishizuka has created an indulgent three and four course menu to ensure an explosive end to 2016. Primo Bar Park Plaza Westminster Bridge London A live band will be playing from 8pm until midnight followed by a DJ until 3am. A Vintage New Year’s Eve party South Bank Centre Boogie your way into the New Year at Southbank Centre’s annual vintage nightclub spectacular. New Year’s Eve at Mondrian London Mondrian London at Sea Containers Ring in 2017 by gathering with friends of family at Sea Containers, sipping on award-winning cocktails at Dandelyan or partying the night away in Rumpus Room.
www.southbanklondon.com
Soft Drink News
Cooler bar none down on additional packaging waste too. The BWCA has just launched a new sustainability programme for its Members to celebrate the fact that the water cooler industry is already one of the most environmentally sound sectors around and to encourage Members and customers to be even more ecologically sound. To find an accredited water cooler supplier, visit: www.bwca.org.uk/find-a-member
Bars have two clear requirements – by law. You must provide water to customers on request and it’s a legal requirement to ensure staff have adequate means of hydration. But more than that: it just makes good sense to keep your kitchen and bar staff happy and healthily hydrated, especially when the bar is busy and the kitchen is hot. For most convenience and least cost, choose a water cooler. It’s also the sustainable way to hydrate people. The British Water Cooler Association (BWCA) is the trade body that represents the top water cooler providers. Phillipa Atkinson Clow, General Manager of BWCA, says: “A drop of even 2% of body mass due to dehydration can impair performance. Mood swings and loss of concentration that might cause minor problems in, say, an office environment, can lead to serious mistakes and on-site accidents in a busy, professional kitchen or behind a bar.” Not all cooler companies are BWCA accredited. Ensure you choose a BWCA
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Member to give you the peace of mind that your supplier is following best practice guidelines. Phillipa says: “All BWCA Members are rigorously audited every year, to a high standard”. Water coolers at work ensure that water is always delivered so it’s cool and appealing. Depending on the nature of the situation, and whether potable mains water is available, employers can choose either a bottled water cooler or a mains-fed cooler, as the situation demands. For example, catering out of doors at a pop-up bar, where plumbing is limited, means that bottled water is often the best choice. In a smaller kitchen where storage space is at a premium and storing bottles of water may be difficult, then a mains-fed cooler is the ideal choice. Both options cut
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Drink Feature
GW DRINKS LTD ACQUIRES
THE ELIOT’S BRAND
Eliot’s famous on-trade hot-served alcoholic drinks (Mulled Wine, Spicy Cider and Winter Warmer) are now available through GW Drinks Ltd, following their acquisition of the brand in April this year.
(70% of Eliot’s drinkers are female), and are also one of the very few drinks where the landlord and bar staff can be proactive in offering their customers a particular drink rather than waiting for the customer to decide – after all, someone coming into a nice warm pub from the cold/rain is ideal to suggest they have a “great warming Eliot’s!”
Eliot’s brand is sold in over 10,000 pubs and bars throughout the UK plus is widely available at major winter events such as Christmas markets in most towns and cities in Great Britain.
Eliot’s also pairs well with many simple snack foods (Mulled wine and mince pies, winter warmer and cheese, spicy cider and apple pie) which can hugely increase the bar sales margins.
Recognised as the leader in this market sector, Eliot’s drinks provide great margins and are asked for by name by consumers due to the consistent great quality and premium taste, unlike many “home made” mulled wines and ciders!
The brand is stocked by over 60 licensed drinks wholesalers, including some national distributors
Always popular at Christmas and often sought out by female drinkers as a desirable change from their usual “glass of white.” Eliot’s are predominantly purchased for consumption by females
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New accounts are always welcomed and if any pubs and bars are having difficulty sourcing the products they simply need to contact us and we’ll put them in touch with their nearest supplier. GW Drinks Ltd is owned and operated by Martin Fowke (winemaker for Three
Choirs and Managing Director of the Global Winery Ltd) and Fraser Henderson (formerly Managing Director of Haywood Products Ltd, the previous owners of the Eliot’s brand), both of whom a strong future for the brand and look forward to further developing Eliot’s – which they have already commenced with the introduction of a “Hot Toddy” and a “Christmas Cider” both targeted at being ideal for the winter events markets. sales@gwdrinks.co.uk
www.eliots.com
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12
of Brockmans
12 delightful cocktails brought to you by Brockmans Gin.
Sour Bee Fizz
Brockmans Gimlet
Bold-Fashioned
When Ginger Met Ruby
Recipe:
Recipe:
Recipe:
Recipe:
Add 15ml lime and 15ml lemon juice, 25ml honey syrup, 1 egg white and 50ml Brockmans Gin. Shake vigerously over ice and strain into a margarita-style glass. Add twisted lemon peel to garnish.
Into a shaker add 60ml Brockmans Gin, 15ml freshly squeezed lime and 7-15ml of sugar syrup. Add a handful of ice and stir. Strain into a stemmed chilled glass and serve with a lime twist.
Pour 45ml Brockmans Gin, 10ml zucca rhubarb Amaro, 3 dashes of rhubarb bitters and 2 dashes of Angostura bitters to a mixing glass. Serve over ice in a Collins glass. Garnish with orange zest studded with cloves.
Add 40ml Brockmans Gin and 20ml of ruby port into a short glass filled with ice cubes. Top with ginger ale and garnish with grapefruit zest or a grating of nutmeg.
Brockmans Bramble
Brockmans Gin & Tonic
Clove Actually
Brockmans Maratini
Recipe:
Recipe:
Recipe:
Recipe:
Add 50ml Brockmans Gin, 50ml pink grapefruit juice, 25ml maraschino liqueur, 10ml lemion juice and 10ml sugar syrup to a shaker with ice. Shake and double strain into a martini glass.
Add 40ml Brockmans Gin, 20ml lemon juice (freshly squeezed) and 15ml sugar syrup to a glass of ice. Shake and strain into a chilled cocktail glass. Pour over 15ml Crème de Mure and garnish with berries.
Pour 50ml of Brockmans Gin into a chilled glass filled with ice cubes. Add good quality tonic water. Add a twist of pink grapefruit peel. Finish with a garnish of fresh blueberries.
Pour 50ml Brockmans Gin over ice cubes in a long glass. Top with good quality tonic water. Garnish with blueberries or a grapefruit slice studded with cloves.
Summer Punch
Brockmans Garden
Brockfast Martini
Recipe:
Recipe:
Recipe:
Add 4 raspberries, 6 blackberries, 25ml lemon juice, 25ml sugar syrup into shaker and muddle together. Add 50ml Brockmans Gin and shake and strain into glass of crushed ice. Add mint and berries to garnish.
To a highball add 25ml lemon juice, 25ml jasmine syrup and 50ml Brockmans Gin. Add ice and stir. Allow a drop of Crème de Cassis to sink to bottom of the glass and add soda water. Garnish with blueberries.
Add a heaped spoon of orange marmalade to 40ml of Brockmans Gin. Crush with a spoon and then add 20ml of lemon juice, 20ml of blackberry syrup and 20ml of Triple Sec. Double strain and serve.
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Hot Apple Punch
Recipe:
Stir 50ml of Brockmans Gin and 25ml of lemon juice. Add warmed apple juice and garnish with a cinnamon stick.
www.brockmansgin.com
brockmans gin -
a hot choice for cold nights
The super-premium gin craze has been one of the spirits highlights of 2016 and it looks set to continue. With sales of gin nearly doubling since 2010, Brockmans Gin, the UK’s fastest-growing super-premium brand, shows how discerning drinkers and bar-tenders appreciate a ‘gin like no other’. Given the popularity of gin, it is no surprise that enjoying it isn’t confined to the summer months; nor is it confined to a G&T, delicious though that classic serve is. Bar-tenders are becoming more adventurous, serving gin as a winter warmer not just in a chilled cocktail. Brockmans, whose rich berry and bitter-sweet orange notes are perfectly
complemented by the taste of ginger and winter spices, is delicious served hot. Try the Brockmans Hot Ginger Toddy which is unusual and can be mixed in batches for groups.
Recipe: Stir the ingredients together and garnish with orange zest, studded with cloves, star anise and a stick of cinnamon. Serve in a heat-proof glass mug.
Garnished with oranges, cloves, star anise and a cinnamon stick, the scent is reminiscent of a classic Christmas kitchen, adding warm smell memories to a sensuously comforting cocktail. The Orange Angostura Bitters and ginger ale in this toddy enhance the blueberry, blackberry and other botainical present in Brockmans. Brockmans Hot Ginger Toddy
• 50ml Brockmans • 6 dashes of orange Angostura bitters • Premium ginger beer - warmed
www.brockmansgin.com
November/december 2016
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Drink News
A Very Caffeine Christmas With Christmas fast approaching, caterers looking for a cost effective way to expand their seasonal coffee menu should consider the flavour point system from Schaerer, available in the UK through Caffeine Limited. Schaerer’s Coffee Art bean-to-cup machines allow operators to produce barista quality coffee at the touch of a screen. The Flavour Point unit is an optional bolt-on that attaches seamlessly to the range, and is capable of holding four different bottles ofsyrup or alcohol to flavour drinks. This allows operators to create special drinks by programming specific mixtures of syrup, milk and coffee. Up to 40 beverages can be programmed into the Schaerer machines, including chocolate and cold drinks, so operators can quickly change their coffee menu to feature seasonal specials. Given the wide range of syrups available on the market, from fruit and herbs to flavours like salted caramel, donut and maple
spice, operators looking for inspiration for Christmas-themed drinks are spoilt for choice. There are also ready-made ‘specials’ like gingerbread or speculoos, which is a traditional Dutch Christmas biscuit. In order to demonstrate the flexibility offered by Schaerer’s flavour point system, Caffeine Ltd has come up with some simple ideas for festive coffee drinks. For example, combine gingerbread syrup and chocolate cookie syrup to create chocolate gingerbread cookie latte. For a Christmas hot chocolate, just add gingerbread syrup and mint to make a seasonal treat customers are sure to love. Caffeine Limited is one of the UK’s leading coffee machines specialists, distributing brands including Schaerer and Gaggia. The company also offers a comprehensive choice of coffee service accessories. For more information visit:
www.caffeineonline.co.uk
Above: The Schaerer Flavour Point system from Caffeine Limited.
Premium drinks brand snaps up yet another award Franklin & Sons continues
to dazzle the drinks industry with Quality Food Awards win for ‘Apple and Rhubarb’ Fast becoming a stand out performer in the soft drinks industry, Franklin & Sons Cloudy Apple and Yorkshire Rhubarb with cinnamon premium soft drink was announced as winner of best Cold Beverage-Carbonates at the Quality Food and Drink Awards. The Quality Food and Drink Awards (QFA’s) are judged by renowned industry experts and cast a spotlight on products with fine ingredients, beautiful packaging and value for money. All products are first blind tested, then picked up and analysed by hand, as consumers would, meaning they hold real value in the grocery sector. The QFA’s are a real testament to a products quality, inside and out. The Franklin & Sons Apple and Rhubarb Soft drink uses expertly sourced unique ingredients all from British soil to intensify the ranges taste and quality. During the height of the natural harvest in the famous Yorkshire triangle,
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Franklin & Sons rhubarb is handpicked to ensure the best quality.
Justin Horsman, Franklin & Sons Brand Controller.
“We are delighted to have been awarded best in category for Cold Beverage-Carbonates with Our Cloudy Apple and Yorkshire Rhubarb with a hint of Cinnamon.
“I am thrilled for the Franklin & Sons team, winning such a respected award. They have produced World Class products true to the heritage of the brand and these awards are a great accolade to all of them.”
We always use specially procured ingredients to provide a fantastic taste experience for our consumers. For our products to be acknowledged and awarded for their great quality is a real honour. The Franklin & Sons range is presented in bespoke embossed 275ml bottles which reflect the rich heritage and history of the brand first established by the Franklin brothers in London in 1886.”
Steve Perez, Chairman of Global Brands UK - Distributor of Franklin & Sons.
Get £420 VAT FREE
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01323 489 489 www.interclub.co.uk
November/december 2016
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Soft Drink Feature
Are you ready for
DRY JANUARY?
How will you keep the tills ringing over this period? You may offer discounted food promotions, happy hour styled promotions but at the end of the day the effects of Dry January as well as the typical shortage of cash after Christmas, will impact your sales.
A study earlier this year looked at 857 UK adults taking part in the Dry January challenge. Around two-thirds of the sample successfully gave up drinking for one month. It also found that Dry January leads to healthier drinking habits long term. Teetotal G’n’T would be a perfect drink for you to stock and give your customers they will try and really enjoy. Set to delight gin lovers who want to abstain as it offers all the taste with none of the alcohol. Teetotal G ‘n’ T is an adult styled soft drink solution to the perennial problem of what to drink if you want to avoid alcohol. It is also in its own right a very refreshing and thirst quenching soft drink with only 52 calories per bottle and 12 g of natural sugar. G’n’T was the creation of Skipton friends and entrepreneurs – restaurateur Ian Ackroyd, chemist Ian Jowett and inventor Brendan Duckworth. The trio together formed The Temperance Spirit Company and spent months developing the product. Ian Jowett, who spent 15 years working as a research chemist, performed magic in the lab,
Go Teetotal - Order NOW
painstakingly tweaking the recipe until he was satisfied they had developed an authentic beverage. “It tastes and looks exactly like a gin and tonic which makes the drinker feel like they are having a gin and tonic and gives the experience of enjoying a tipple without the hangover as it is made from natural, high quality ingredients and botanicals found in a good Gin and Tonic’ said Ian. Don’t forget Teetotal G’n’T is also the perfect choice for the Christmas period.
It is the ‘Perfect Drivers choice’
As we are new to market and your wholesaler may not yet be stocking, we have a great offer: 2 case (48 x 200ml bottles) delivered to your door. To get you started with tips on how to create the ‘perfect serve’ go to: www.ttscompany.co.uk Interested then call us on: 01756 649578 or enquire at: ttscompany.co.uk Twitter: @CoTemperance FaceBook: @ttscompany
Be responsible and offer G’n’T for The Driver’ For pricing and distribution enquiries, contact us. Samples available.
JÄGERMEISTER GIVES THE GIFT OF SALES SUCCESS THIS CHRISTMAS Herbal liqueur leader returns to TV Mast-Jaegermeister UK has unveiled a high investment strategy to drive awareness of the UK’s number one speciality spirit[1] over the crucial Christmas period by announcing the launch of Jägermeister’s new prime time TV campaign. The popular ‘Craft the Moment’ creative, which originally ran over the 2015 festive season, goes live on November 28th and will be seen by 66.4% of all 18-34 year old men (4.3 million) at least 4.4 times. Marketing Director, Nicole Goodwin commented: “We’re proud to announce that the successful ‘Craft the Moment’ advert will be back on air, showcasing the attention that goes into making our herbal elixir and the friendship it celebrates. In the advert we highlight the 2cl miniatures which have outperformed expectations in both the on and off-trade since the previous TV campaign aired and we feature our new bottle in the end frame. Another 400,000
target consumers will be able to watch the advert on YouTube as we trial new digital platforms to communicate our brand messages.
they head out to enjoy Christmas festivities and a cinema campaign will continue ensuring a further 500,000 people are reached.
The ‘Craft the Moment’ creative will also be available to see at 228 sites across the London Underground, grabbing consumer’s attention as
The TV advert will appear during prime-time TV slots including The Walking Dead on Fox and Sky Sports’ Manchester United VS West Ham football match.
PERfORMANCE UNDER PRESSURE
Richard Hill MBE WORLD CUP WINNING TEAM 2003 BRITISH AND IRISH LIONS 1997 - 2005 ENGLAND RUGBY TEAM MANAGER 2016 MAIDAID BRAND AMBASSADOR 2016
SUPPliER
AWARD FOR
TEChniCAl
SUPPORT
CEDA 2016
and Richard Hill Committed to performance excellence
www.maidaid.co.uk November/december 2016 39
Lighting Feature
Innovative lighting stuns the hospitality industry
ping is sha g in t s e Ligh in term Chantell ality industry uring pit anufact m the hos d n ting a cts. of crea g produ in t h g li g stunnin The company was born some two and a half decades ago, as Anthony Holly, managing director, focused on a vision to offer a personal service from inception, through to implementation and completion. Chantelle Lighting is approached regularly with requests for the relatively straightforward, to the weird and wonderful and every project undertaken is done so with commitment, creativity and a desire to produce the very best product for every customer. Manufacturing products from its home in Lancashire is at the forefront of the business; the factory floor boasts knowledgeable and skilful craftsmen and women who understand exactly how to create both high end, innovative products, and also more simple products which can easily be produced on a large scale to accommodate different needs. An experienced quotations team ensure all requirements are fully understood, including lighting preferences and budget. An in-house technical draughtsman provides technical drawings throughout the life of every contract to assist designers and on-site electricians and project co-ordinators are on hand to manage the project from quotations stage through to completion.
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Clients are able to visit throughout the manufacturing process, enabling them to watch as their designs are transformed and brought to life. And all deliveries are made in a specially adapted van, to ensure that the light fittings reach clients in perfect condition. Over the past two decades Chantelle has completed work for some of the largest brands in the UK, including The Befry Hotel, The Village Group Hotel, Macdonald Hotels, the Midland Hotel, plus bars across the country including The Botanist, Bar & Beyond, Radisson Blu and Charlie Club in Mayfair. Taking a brief and transforming these ideas into reality is a skill which Chantelle takes seriously; a project at Charlie Club in Mayfair saw Chantelle create and manufacture two huge LED ring pendants with colour changing panels which connect to the venue’s music system to create a unique atmosphere for visitors to the club. Anthony Holly, managing director said: “With over 27 years’ experience in the lighting industry, our team of experts understand exactly what is required to bring a design brief to life.
“Our wide variety of products work wonderfully within the hospitality industry, adding ambience and creating a certain mood within a room. And our bespoke light fittings are great for designers who have an idea in mind and want to create this from scratch. “Whatever the project, we are fully committed to offering high end products, but also a high end service to ensure the customer’s needs are met and the lighting transforms a room, as it should.”
Food News
frima’s heavenly help at the Angel Inn Wiltshire pub installs new compact tabletop VarioCooking Center
The Angel Inn at Upton Scudamore is a hotel and restaurant based in the beautiful countryside of Wiltshire. It was recently refurbished in a blend of contemporary and traditional styles, with the same ideals informing the food served there. Head Chef Adam Clayton uses local and seasonal produce to create a menu that combines modern cuisine and classic pub fare. As much as possible is made in house, including bread and mayonnaise, so the kitchen equipment needs to be reliable. The kitchen was also redesigned and fitted with a suite of modern equipment including Frima’s compact VarioCooking Center 112T. The first tabletop model of its type, the 112T combines the functionality of a wide range of conventional appliances while its size allows it to be used in smaller kitchens than larger multifunctional models. “I will admit, at first I was a bit sceptical that it could do everything it was supposed to,” says
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Adam, “But now we’ve had it for a while we’re really happy with it”. Despite measuring just 962mm wide by 800mm deep and 400mm high, the 112T has two 14 litre pans, giving it the same capacity as its larger sibling, the VCC 112. It can replace kettles, tilting pans, bratt pans, fryers and griddles, and its clever technology it contains means it’s up to four times faster and saves up to 40% in energy consumption compared to conventional appliances. “It’s very versatile,” explains Adam. “I can use one pan to make stocks and sauces, while the other side cooks meat.” The cooking processes are automatic and fully monitored by the built-in VarioCooking Control system with notifications for when user input is required, allowing even delicate ingredients to be cooked easily. “The temperature control is great,” says Adam. “If you want your meat and fish to be seared and browned to a certain colour, it comes out the same every time.” Adam and his staff are also enjoying the incidental benefits of their new equipment. “We now have an all-electric kitchen, no gas at all,” he says. “The 112T heats up so quickly,
so there’s no need to have the burners on all the time. The kitchen is much cooler now, plus it saves energy and money.” It’s also simple to clean and maintain. “It’s got the built-in water hose, so you can clean it as soon as it’s finished,” says Adam, “Plus it’s mounted on wheels, so we can easily move it to clean around it.” With an average of 60-70 covers a day during the week and as many as 120 at the weekends, the 112T has become an invaluable addition. “It saves us a lot of time – it now takes just an hour to prepare a batch of soup, for example, and there’s no need to keep an eye on it. Just start it off, and once the program is complete the food is ready to go.”
For information and brochures, or to come to a free Cooking Live demonstration, call Frima UK on: 0845 680 3981 email: info.uk@frima-online.com or visit: www.frima-online.com Above image: Head chef Adam Clayton.
ELIOT’S UNDER NEW OWNERSHIP
ELIOT’S is now owned and produced by GW Drinks Ltd, Ledbury. Available in 3 premium flavours: Eliot’s Winter Warmer, Spicy Cider & Mulled Wine
ELIOT’S drinks now in stock with good drinks wholesalers - check: www.eliots.com to find your nearest wholesaler.
Premium Spiced Mulled Wine is THE licensed trades #1 Christmas drink of choice. Mulled Wine & Spicy Cider also in 20 litre boxes.
E: sales@gwdrinks.co.uk T: 01531
825367
www.eliots.com
Venue Insight
What’s New for
Guildford Venues in 2017
The start of 2017 sees venues from Guildford and the surrounding county of Surrey working together with a new website to help event bookers find the perfect space for their next exhibition, conference, meeting or celebration. The new website – www.visitguildford.com – highlights which venues across the area are specialists in types of events, directing conference and event bookers straight to the best places meet their objectives and criteria. The Entertainment and Event Section included large capacity indoor venues such as Surrey Sports Park and HG Wells Conference Centre, as well as venues like Denbies Wine Estate and Loseley Park who have large outdoor spaces that can be created into a perfect venue using temporary structures. With excellent road and rail links, and close proximity to Heathrow and Gatwick Airports and London, Guildford and the surrounding area is an excellent place to stage an exhibition, and the website will point enquirers to venues who are able to cater for shell schemes, or more ideal for table top exhibition events.
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Being surrounded by such beautiful countryside and with such a diverse offer of venues, it is hardly surprising that there are plenty of tailor made team building options available – Barnett Hill has specialist Teamscapes activities, while Chessington World of Adventures Resort offers Giraffe feeding and meeting other park residents – or go zorbing at Denbies Wine Estate. The website also lists those venues with accommodation for events lasting more than one day – and in the STAY section there are more hotels and accommodation providers to ensure all delegates get a
good night sleep and wake refreshed and ready for work the next day. New venues have joined with Visit Guildford for 2017 and these include the WWF Living Planet Centre in Woking, which has a 150-seater auditorium with state-of-the-art AV, stunning networking areas, and an easy to reach location. Other new members include Dorking
Halls, Foxhills Resort, H G Wells Conference Centre, Thatcher’s Hotel and recently refurbished Hogs Back Hotel. Popular partners still available are the RHS flagship garden at Wisley, Guildford Castle, and the Yvonne Arnaud Theatre. For more information on Christmas Parties in Guildford and Surrey go to:
www.visitguildford.com or follow us on Facebook and Twitter.
November/december 2016
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Food News
A food transporting solution The catering equipment Knowledge @ Hospitality 2017 that ticks all the boxes FEM’s latest Cambro front-loading EPP Cam GoBoxes – Affordable, functional and efficient FEM now supplies Cambro’s front-loading EPP Cam GoBoxes, an insulated food transporting solution that is affordable, practical and efficient.
How do you work out what size fridge you need? What’s the capacity of an undercounter warewasher? What sort of cookware do you need with induction? Just what are, or is, MEPS? If you’ve got a catering equipment question, head for the CESA stand at The Great Hospitality Show, where the Association will be sharing its knowledge database. With over 180 member companies, CESA is the leading foodservice equipment trade association and has a wealth of expertise to draw on. It’s offering this expertise as a practical resource for foodservice operators – for example, the new CESA website includes sections populated with guides and ‘how to’ articles.
FEM’s Cam GoBoxes are ultralightweight due to their eco-friendly, high-performance EPP (Expanded Polypropylene) foam construction. Despite this, the Cam GoBoxes are strong and durable enabling them to withstand heavy commercial use and substantial impact without damage. They offer great structural strength which means they are capable of handling heavy loads, whilst maintaining their shape and form. The Cam GoBoxes offer superior temperature retention, holding hot or cold food at the optimum, safe temperature for many hours during transit. Designed to hold 1/1 GN pans, the front-loading Cam GoBoxes can be used along with Camwarmers, Camchillers and thermobarriers if extended holding times are required. The front-loading Cam GoBoxes feature double hinges and latches which allow the lid to remain fully and securely open so that the operator can have 270˚access. A bevelled door edge ensures the box can be easily and smoothly closed and securely latched shut. The front-loading Cam GoBoxes have built-in handles along the top which allows them to be easily carried from all four sides. A built-in condensation barrier helps the front-loaders to remain dripresistant. The boxes feature a built-in label area to aid staff in identifying the contents or the required destination. The Cam GoBoxes are dishwasher safe, CFC-free and are 100% recyclable at the end of their service life. As the GoBoxes are chemically inert, they are unaffected by oil, grease and most chemicals. The front-loading Cam GoBoxes are
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CESA offers expertise and an extensive knowledge database – as well as free copies of its latest equipment guides PLUS: Innovation Zone spotlights latest technologies CESA is on stand 140, The Great Hospitality Show, NEC Birmingham, 23-25 January 2017
Above: FEM’s Cambro EPP front-loading Cam GoBoxes. available with a 60 litre capacity or 86 litre capacity. The 60 litre EPP300 model measures 645mm (w) x 440mm (d) and 475mm (h) and is capable of holding four 65mm 1/1 GN Pans. The EPP300 frontloading Cam GoBoxes are available from FEM distributors for a list price of £210 + VAT. FEM also supplies the top-loading Cam GoBoxes, as well as Camwarmers, Camchillers, thermobarriers, plastic ID labels and Camdollys. For more information and details of local stockists call FEM on: +44 (0) 1355 244111 Email: sales@fem.co.uk or visit: www.fem.co.uk
On stand will be the Association’s latest Equipment Guides – handy documents that give overviews of various equipment categories along with articles on pertinent topics such as legislation, maintenance tips and the latest technology trends. These are free to Hospitality visitors. CESA’s stand is at the heart of the CESA Innovation Zone, where leading equipment companies will be showing their very latest designs and concepts. “The Zone is where professional foodservice operators find out what’s new in catering technology in 2017,” says Glenn Roberts, Chair of CESA. “With many new product launches on show, it promises to give a fascinating insight into the future for anyone involved in purchasing or using catering equipment.” CESA will also be promoting its CFSP (Certified Food Service Professional) programme.With well in excess of 400 CFSP-accredited alumna in the industry, it is gaining recognition as a key training and professional development tool. The scheme gives students – both suppliers and operators – a holistic understanding of the way commercial kitchens operate. At Hospitality CESA will be talking about new training modules being developed during the coming year.
Food News
“The chef’s best friend”: Falcon raises the induction range bar
Moffat mobile counters create upmarket static servery for ARM
F900 induction range combines sustainability, robust performance, looks and manufacturing excellence.
EFD’s clever design uses standard Versicartes to create bespoke effect. The great thing about static, bespoke servery counters is that they can be built to look stunning. The great thing about mobile servery counters is that you can move them. So what if you want a counter that looks stunning, but that you can move at a later date?
Falcon’s new induction range combines sustainability and great looks with the company’s reputation for robust performance and manufacturing excellence. The latest addition to the acclaimed F900 series, it is available in two versions, offering a choice of four 3.5kW zones (model number I91104) or four 5kW zones (model number I91105), mounted over a 2/1 gastronorm oven. “This is an induction range for the most demanding of kitchens,” says Shaune Hall, product development chef at Falcon. “It delivers all the benefits of induction – energy saving, safety, speed and precise temperature control – along with the build quality, performance, reliability and longevity the market expects from Falcon. “The hob offers an extended cooking area surface to control spillages and is complemented by the electric oven, which has accurate temperature control and good loading capacity. In the Falcon kitchen I’m lucky enough to get to use all our latest models – the F900 induction range is definitely one of my favourite pieces of equipment. It’s the chef’s best friend in the kitchen.” The induction range is compatible with the Falcon’s Dynamic Link System (DLS) (patent pending*), which allows different F900 appliances to be linked almost seamlessly together. This gives the hygiene benefits and looks of an island suite or one-piece top, while keeping both the flexibility and lower pricing of a modular cookline. The DLS, combined with the characteristically stylish F900 design, makes the induction range perfect for theatre-style kitchens and frontof-house cooking. Typical of the robust build quality is the hob, which is constructed of 6mm toughened ceramic glass and 2mm 304 grade stainless steel, while the exterior panels have a Scotch Brite finish. Manufacturing uses advanced laser cutting technology to deliver the accurate right-angled edges required by the DLS to ensure a smooth join, enabling units to
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Above: Falcon’s F900 induction range model I91105.
be linked closely together, removing potential dirt traps and improving hygiene conditions. The F900 induction range even has IPX5 water resistance certification for deep-cleaning. The range’s powerful 6.2kW oven can accommodate up to five 2/1 GN shelves. Barry Hill, marketing manager of Falcon, says, “The F900 has been a big success in the UK. The F900 induction range’s sustainability – both in terms of energy saving and longevity – is going to underline that success.” The new induction ranges measure 900mm deep by 1000mm wide and 900mm high. They have list prices of £12,445 for the I91104 and £13,685 for the I91105 and are available from Falcon distributors. (*patent pending application no. GB 1511389.7) Falcon is the market-leading UK manufacturer of professional cooking equipment. With a company history going back nearly 200 years, Falcon now supplies operators throughout the catering industry, exporting around the globe. Its comprehensive product portfolio is built on manufacturing excellence and is backed by award-winning customer support. Visit: www.falconfoodservice.com for more information.
That was the issue for Elite Foodservice Design (EFD) of Lowestoft, who were appointed to design and install a kitchen, servery and restaurant in a central Cambridge office block. The new install was for a staff canteen for ARM, the global company that makes mobile phone components. However, ARM was planning to move into a new office block in two years – so everything needed to be able to move with it. For the servery area, EFD went to Moffat and used mobile units from the company’s Versicarte range. The end result has the upmarket looks of a bespoke, static counter. “They look great and are essentially the standard units, with a bit of clever design added in, and we can easily move them when the company relocates,” says Richard Todd, Director of EFD. What EFD did was to butt the Versicartes together, using Moffat’s standard connectors, then add stainless steel plinths to cover the castors. The complete angled servery counter features a variety of different models, including a hot serve counter, salad counter and curved screen deli counter. There are also an ambient condiments counter and a cash till station. The counter is complemented by a bright, vibrant servery area. Versicarte counters can be used singly or butted together to form a straight or angled service counter. The units are constructed mainly from stainless steel with a wide choice of attractive fascia panels – EFD selected classic white. Built for durability and ease of cleaning and maintenance, the Versicarte units have a bright polished stainless steel interior, heavy-duty rodded shelves and removable stainless steel sliding doors. The heated units have Moffat’s Sahara fan heating system, which maintains food quality and safety while ensuring energy efficiency.
Food News
Cooking doesn’t get any more multifunctional than this… Frima cooks live at The Great Hospitality Show 2017. NEC Birmingham, January 23-25 Stand 320. Expert chefs will be test driving the latest hi-tech multifunctional cooking technology at Hospitality 2017. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. It takes the concept of multifunctionality to a new level, says the company – as visitors to the Show will be able to see for themselves. There will be three models on the Frima stand. The two-pan, tabletop VarioCooking Center 112T is the most compact unit in the range and brings the benefits of space saving multifunctional cooking to even the smallest kitchen. The 211 is one of the largest VarioCooking Centers, its 100 litre pan
can sear 12kg of meat in four minutes and pressure cook up to 40kg of meat per hour. The 112L is the newest VarioCooking Center. Another tabletop model, it has two 25 litre pans and bridges the gap between the smaller Frima models and the largest ones – the 50 litre capacity provides sufficient frying surface and boiling capacity even at peak times.
Below: Frima’s multifunctional VarioCooking Center is cooking live at Hospitality 2017.
Visitors will be able to watch as chefs fry, sear and boil a variety of different meals – and then they will be able to try the results for themselves. The chefs will also show how fast the Frima can be cleaned, in just a couple of minutes, so it’s ready for the next cooking process. Frima is exhibiting alongside sister company Rational. Visitors will be able to see how a kitchen with a Frima and a combi steamer can cook everything that a modern foodservice operation requires – from a minimal footprint, using less energy than conventional appliances.
For information and brochures, or to come to a free Cooking Live demonstration, call Frima UK on: 0845 680 3981 email: info.uk@frima-online.com or visit: www.frima-online.com
Authorised and regulated by the Financial Conduct Authority [Telephone calls may be recorded and monitored]
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VENUES GUIDE 2017 www.visitguildford.com
CONFERENCE AND MEETINGS
TEAM BUILDING
CORPORATE EVENTS
ENTERTAINMENT
FOR MORE INFORMATION TELEPHONE: 01483 444333