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Hotel, Restaurant & Catering (HRC) returns to ExCeL London from 20-22 March 2023
Supporting the industry in navigating the future of hospitality and foodservice.
Guidance on topics such as being sustainable on a budget, sta recruitment & retention, cutting energy costs, customer satisfaction, increasing margins and more!
Register now here:
Test, taste and discover the latest products in the industry with 1,500+ innovative suppliers
To
Gain expert insight on the latest trends from 100+ talks, tastings & demonstrations, all led by leading industry pioneers
and The Pub
Our speaker line-up includes: HRC 2023 will be co-located with:
Network with your peers & make e ective new connections
Kate Nicholls OBE, CEO, UKHospitality
Paul Ainsworth, Chef Patron, Paul Ainsworth at No. 6
The ideal escape for families looking for bargain breaks this Easter, room2 Southampton - the pioneering hometel brand with sustainability at its heartinvites guests to join them for a fun-filled getaway with tempting treats, ecofriendly arts & crafts sessions and more, all in the sunny city of Southampton. Available on bookings during the first two weeks of April only in the expansive family size Loft rooms, room2 is the place to be this Easter.
Book a stay at room2 Southampton from the 1st - 16th April and guests will receive a £50 food credit voucher to spend on site on a whole range of brand-new egg-traordinary Easter specials, savoury snacks and more. Whether cosying up with a choc-tastic mini egg hot chocolate, tucking into delicious mini carrot cakes or keeping it traditional with hot
cross buns, families can spend quality time together in room2’s communal Living Room and enjoy treats to suit even the fussiest of palates. Open from 6am - 11pm daily, there will also be savoury light bites, pizza, coffee and an array of alcoholic beverages available to buy in the Living Room and Bar, including wine, craft beers, refreshing gins and tasty cocktails - perfect for parents looking for a late-night tipple once the kids are in bed.
Get Arty this April
Sustainability is at the heart of room2’s ethos, and this year, little ones can join fun Easterthemed arts and crafts sessions using sustainable and recyclable materials, perfect for inspiring the next generation of eco-conscious travellers. Children will be invited to paint and design their own wooden Easter decorations which can be treasured for years to come, learning the value of playing and creating with reusable materials from an early age.
Blending the comfort and flexibility of a home with the stellar service and convenience of a hotel, room2 Southampton is the perfect base for families looking for adventure this Easter. Just over an hour away from London by train, Southampton is a bustling waterside location and home to many exciting family attractions, including Go Ape Treetop Adventures and the famed Peppa Pig World, which is just under a half hour drive away from the hometel. room2 also offers complimentary electric scooters for guests looking to explore the surrounding area, and following a day of Southampton sightseeing, families can retreat to the spacious Lounge Loft rooms at room2, boasting spectacular views of Queens Park and the picturesque harbour as well as convenient kitchenettes.
www.room2.com/southampton
The Abergwaun Hotel in Fishguard, Pembrokeshire, has just been awarded a 4-star rating by Visit Wales for its restaurant with rooms, the first ever rating for the boutique hotel.
Located in the coastal village of Fishguard - an area of outstanding natural beauty with towering cliffs, hill and valleys - this charming contemporary hotel was refurbished in 2020 after 10 years of standing derelict, by a young local couple Daniel Jones and Lois Thomas. Executive chef Daniel is from north Wales and has worked in kitchens including Pollen Street Social and The Hardwick, Abergavenny. He also competed in Masterchef: The Professionals in 2014 and he reached the semi-finals of the National Chef of the Year awards in 2018. General Manager Lois has a background in hospitality at top restaurants including the Townhouse in Oswestry with Michael Caines, Chapter One in Locksbottom, and Michelin starred restaurant with rooms The White Brook in Monmouth.
Co-owner and Executive Chef Daniel Jones said: “We are immensely proud of the team
who have been recognised by Visit Wales for exceptional standards in housekeeping, hospitality and friendliness and dining. This is our first hotel inspection so we are thrilled with the results and we will continue to offer an exceptional experience for our guests.”
The couple took over The Abergwaun in 2020 and have won praise amongst locals and visitors to Pembrokeshire, with almost 99% 5* reviews on TripAdvisor. The hotel features five luxury ensuite rooms, including a dog-friendly room and a twobedroom apartment, plus an outstanding restaurant with inventive menus and cocktails enjoyed in a welcoming, relaxed environment.
The modern European restaurant JT At the Abergwaun Hotel is steeped in Welsh heritage, supporting local suppliers and offering ingredients like Welsh ribeye steak and Welsh lamb, plus a selection of fine Welsh cheeses. The a la carte menu includes inventive takes on comforting classics, with starters like Crispy lamb taco, whisky treacle
BBQ sauce, avocado, cocoa sunflower seed, pepper slaw and mains including Roasted venison haunch, roast carrot and onion, figs dauphinois potatoes, bordelaise sauce. Delicious desserts include the Dark chocolate delice, salt caramel, passion fruit & orange, pembs promise ice cream.
Picturesque Fishguard is known as the gateway to the Pembrokeshire Coast National Park, and here you’ll find the Preseli Hills, rising up to 536m and perfect for walks and viewpoints, plus ancient standing stones and idyllic valleys like Cwm Gwaun where there’s an abundance of wildlife and several bird species. In the heart of the village, there’s an array of independent businesses and galleries, gift and antique shops, a weekly market, plus many cosy cafés, pubs and restaurants. For arts and music lovers, Fishguard is also home to Fishguard International Music Festival that has brought world-class music to the area for 50 years.
www.jtabergwaunhotel.co.uk
Hyatt Regency and Hyatt House London Stratford has announced two appointments to its senior management team, with the addition of Tommy So as the director of food and beverage and James Smith, as hotel manager.
In a career spanning 20-plus years in the hospitality industry including senior roles at Nobu, The RAC Club, The Stratford Hotel, Sea Containers London, plus five years at Claridge’s, Tommy So brings with him extensive experience and a desire to further elevate all the F&B&E offerings at the hotels.
Tommy will work closely with the hotel’s senior team, and executive chef Alessandro Femino, overseeing the hotels’ restaurant, social spaces and events spaces, these include the Elondi Restaurant and Bar, two open-air terraces and two impressive, separate floors of meetings and events spaces. Tommy is also responsible for mentoring and developing the F&B team.
“Training and development is a passion of mine, I fell in love with hospitality at a young age because of a great manager, and so now, I’m thrilled to be in a position to inspire a new generation of recruits into the hospitality industry. I am extremely excited to be a part of the F&B team at these two beautiful hotels, to be able to share my knowledge and experience and build upon the hotels’ current successes.”
In his new role as hotel manager, James Smith is responsible for overseeing and coordinating the day-to-day running of all hotel operations at Hyatt Regency and Hyatt House London Stratford hotels. Liaising closely with the heads of departments and the hotel’s general manager Glenn Findlay, James will also oversee team building, colleague development and maintenance of high standards of customer service.
“The Success of any hotel is the people”, says James. “This is a workplace where coworkers become friends, and together we care for our guests, every day. Hospitality is an outstanding career choice, it’s an industry where personality, work ethic and character matter most. I feel privileged to be part of the management team at these two stunning Hyatt hotels in Stratford.”
Beginning his hospitality career aged 16 as a pot washer at the Moat House in Sheffield, James pursued a hotel and catering management degree at The Manchester Metropolitan University and went on to build an extensive career in operations and management, including roles with Hilton and Raddison Edwardian, and senior management positions including time with IHG, Dorsett Hotel Shepherds Bush and Hyatt Place London Heathrow Airport.
“I’m excited to welcome Tommy and James to my senior team. With the addition of the
BBC, Sadlers Wells and V&A East to the neighbourhood, Stratford is fast becoming a premier cultural region in the UK. Not only do Tommy and James bring extensive experience and knowledge to our two thriving hotels, in a location that is as much about business as it is about culture and tourism, they’re also enthusiastic and personable, colleaguefocused leaders,” says Glenn Findlay, Cluster General Manager of Hyatt Place London Heathrow Airport, Hyatt Regency and Hyatt House London Stratford.
Get ready for NOW That’s What I Call Bank Holiday Brunch – London’s wildest singalong brunch series from the legendary dancing, dining and drinking destination, 100 Wardour Street. Arriving in London to celebrate the four Bank Holiday weekends this spring, the new DJ-led brunch series is set to hit all the right notes as we remember the nostalgic ‘NOW That’s What I Call Music’ albums and celebrate the very best hits from the past two decades alongside delicious food, bottomless bubbles and limited-edition Ciroc cocktails.
Running from 12 – 5pm on Sunday 9th, 30th April and Sunday 7th, 28th May, the highspirited, Bank Holiday bottomless parties are perfect for those looking to celebrate the long weekend in style. Enjoy soundtracks from your youth, as you immerse yourself in nostalgic classics at the Icons Edition, or reminisce with chart-toppers from the collectible albums at the R&B Edition – there is something for everyone!
With two courses priced at £30pp, and three courses for £35pp, revellers can expect a wide selection of dishes from the healthy to the hearty, including Moroccan shakshuka with harissa and flat bread; “London cured” smoked salmon with scrambled eggs; and blackened Cajun spice salmon burrito; with desserts of buttermilk pancakes; and coconut panna cotta topped with passion fruit. Bottomless bubbles can also be added for an additional £25pp, or guests can opt for cocktails such as Gold Dust Queen and Kiwi Kick from the Ciroc menu - cheers to that!
GIRL POWER EDITION
Sunday 9th April 2023
Throw your hands in the air like you just don’t care as the ‘NOW Bank Holiday Brunch’ series kicks off with a Girl Power edition, in celebration of the best of global female popstars. From nostalgic beats to ultramodern hits, sing your heart out to Miley
Cyrus, Celine, Dua Lipa, Kylie and queen herself, Beyoncé. Let’s go girls! Tickets can be purchased via the link HERE.
90s R&B EDITION
Sunday 30th April 2023
Brush up on the steps to ‘Candy’, throw on those apple bottom jeans and get your gang together for the ultimate 90s R&B Brunch. With a wild afternoon jam-packed with the hottest R&B throwback anthems, expect iconic hits on repeat from the likes of TLC, Missy Elliot and Usher, in an ode to 100 Wardour’s iconic Rhythm and Brunch. Buckle up because this is how we do it! Tickets can be purchased via the link HERE.
BRITPOP EDITION
Sunday 7th May 2023
The momentous crowning of King Charles deserves some pretty epic celebrations to match, and 100 Wardour Street are pulling out all the stops with a Britpop brunch. Toast to our new King and commemorate the very best of British music, with past and present tunes from icons including the Spice Girls, Elton John, Harry Styles and Robbie Williams. God save the Kings and Queens of Pop! Tickets can be purchased via the link HERE.
ICONS EDITION
Sunday 28th May 2023
End the brunch series on a high with Whitney as you enjoy a fun-fuelled afternoon with 100 Wardour Street’s Icons brunch. With roof-raising vocals and riotous renditions, expect the likes of Prince, Lady Gaga, Cher and more, with a DJ spinning the greatest hits of all time – it’s going to be iconic. Tickets can be purchased via the link HERE.
The biggest Bank Holiday brunch series has arrived at 100 Wardour Street. Book your ticket now!
100 Wardour Street
100 Wardour Street, London, W1F 0TN
www.100wardourst.com
Instagram: @100wardourst
email: info@100wardourst.com
Whether you’re running a boutique B&B or a large luxury hotel, it’s important your guests enjoy a great night’s sleep –and exceptional standards. The time and labour required for busy maintenance teams to install beds and mattresses can take their toll. Sleepeezee understands this.
Its personalised service is a hassle-free solution for the delivery and installation of mattresses and beds, designed with hotels in mind. It offers the flexibility you need alongside a trustworthy and reliable supply chain. And Sleepeezee’s dedicated hospitality services team are committed to providing expertise when it’s needed most.
All Sleepeezee mattresses are made in the UK by a team of expert craftspeople and come with a five-year guarantee. Its exceptional craftsmanship and innovative approach mean your guests sleep well every time they visit.
Each of its hotel models provides a sumptuous sleep experience for your guests. The Hotel Supreme mattress, for example, combines 1400 individual pocketed springs with quality fillings including wool blended with sumptuous cotton. These fillings help to regulate body temperature providing the most outstanding support and comfort alongside its deep tufted damask cover with nickel vents.
Together with premium products, Sleepeezee provides exceptional services and tailored support to hotel teams. Doorto-door delivery ensures your order makes it safely from the factory floor to your hotel rooms. But Sleepeezee doesn’t stop at delivery. It offers a professional installation service, no matter the size of your spend, and guarantees beds are installed correctly and on time to the highest standards.
Sleepeezee also knows how important fire compliance is throughout the industry and
understands that the safety and welfare of your guests is the top priority. That’s why all Sleepeezee mattresses comply with British fire safety regulations, including BS 7177. You can rest easy knowing your guests are safe and your business is up to date with current legislation.
As a carbon-neutral, zero-landfill company, Sleepeezee is committed to helping businesses incorporate sustainable practices. A great example is its efficient removal and recycling service, which picks up packaging along with your old mattresses and divan bases. No waste, no fuss. As a business, Sleepeezee has also planted 978 trees since 2017 as part of its carbon offsetting programs and has produced 322 MWh of electricity from their recently installed solar panels on its Rochester factory.
To find out more about Sleepeezee’s hospitality products and services, visit www.sleepeezee.com/hospitality.
A city centre hotel in Bristol has invested around £50,000 to ensure its gym facilities are fit for purpose.
DoubleTree by Hilton Bristol City Centre has re-vamped its fitness provision with new cardio and weight-training equipment as well as two new Pelotonbranded bikes.
Some of the new equipment has also been provided with the specific needs of disabled guests in mind.
With the site – managed by Focus Hotels – accommodating a growing number of toplevel sports teams in recent years, it wanted to ensure all its guests – including those professional athletes – had access to some top-quality gym facilities during their stay.
The current equipment is not yet ten years old but hotel bosses felt the time was right to invest in something new.
Imran Ali, General Manager of the hotel, said: “Post-pandemic, it became clear that lifestyle habits and choices for many people had changed quite drastically.
“When the lockdown restrictions were lifted, we realised that people were looking for better experiences when they stayed in hotels.
“We are a city centre hotel which means that, of course, we cannot compete with specialist leisure hotels, and their spa facilities.
“But we are keen to provide the best-possible facilities that we can, for our guests to use and enjoy within a great setting.
“Over the past two years we have worked hard to strengthen our partnerships with national and international sporting teams, and we have been very proud to welcome them here.
“Among our guests have been the England Women’s Cricket team, Indian Women’s Cricket team, England Women’s Rugby team, Italian Women’s Football team, New Zealand Women’s Cricket team, Manchester City Women’s Football team and many more.
“They all want to have access to good exercise facilities, and this is something we have been happy to invest in, to meet their needs.
“Our partnership with Precor and Peloton shows our commitment to delivering the best possible service for our guests.
“The gym facilities here are for hotel residents only, and all guests are issued with complimentary passes which enable them to use the Peloton equipment during their stay with us.”
Stephen Cresswell, Operations Director for Focus Hotels, said: “It’s heartening to see some significant investment being made, particularly considering the current financial climate, to improve even further the customer experience at the DoubleTree by Hilton Bristol City Centre.
“It’s a welcome vote of confidence in the business that the owners have chosen to invest at this time and will help the hotel continue its recovery from the impact of Brexit and the pandemic in recent years.
“The DoubleTree by Hilton Bristol City Centre seems to be an increasingly popular accommodation of choice for many top-level sports teams and hopefully this investment will encourage even more to come and enjoy the outstanding hospitality that Imran and his team offers.”
Hotel, Restaurant & Catering (HRC) will return to ExCeL London on 20-22 March alongside IFE, International Food & Drink Event, IFE Manufacturing and historic chef competition International Salon Culinaire.
For more than 87 years HRC has stood at the forefront of hospitality innovation, welcoming thousands of visitors every year to test, taste and discover the latest products from the finest suppliers in the market.
This year’s event is packed with new features, innovative products and networking opportunities for hospitality owners and operators to grow their business and get to grips with the latest industry trends.
Daniel Butcher, GM of La Nonna Pasta Fresca, says of the show: “I find these events to be a day of exploration, discovery, motivation and a developmental opportunity
for any business owner or manager. I have visited HRC in the past and find it the best in the business. I am very much looking forward to networking across our industry with suppliers and other restaurateurs this year.”
Inspiring industry insights
HRC’s Vision Stage, designed by Harp Design, is packed with fascinating sessions from hospitality leaders and industry experts, with practical, actionable takeaways for visitors to implement in their own businesses.
Blake Gladman, Strategy & Insight Director at KAM, who will be leading a discussion on making low & no alcohol products profitable for hospitality businesses, comments: “Our session will be focussed on the £800m tap water opportunity in pubs, bars and restaurants.
Recent research by KAM found that 22% of customers who don’t intend to drink alcohol
while in a venue will default to tap water. This equates to a £800m opportunity to upsell them to something more inspiring (and profitable!) We’ll talk about the importance of a great alcohol-free range, how to communicate effectively in venues, and ultimately discuss how we can better serve those who don’t want alcohol.”
On the Tech X stage, Robert Richardson, CEO of the Institute of Hospitality, will lead a discussion on building a sustainable future for hospitality, with panellists Andrew Coney of The Hari Hotel Belgravia, Erin Ling, Lecturer in Artificial Intelligence and the Future of Work at the University of Surrey, Daniel Pedreschi of PPHE Hotel Group and Tej Wallia, Foxhills Club & Resort.
Richardson says: “HRC is an invaluable opportunity to network with the amazing hospitality community and hear from inspiring leaders and innovators in our industry. I’m looking forward to chairing the discussion on building a sustainable future for hospitality and delighted that the Institute of Hospitality is once again partnering with the event.”
Tech X will also host a discussion on how accessibility can be transformed through technology, with Ross Calladine of VisitEngland, Paul Bayliss MBE of Hotel Brooklyn, Ed Warner of Motionspot, Fiona Jarvis of Blue Badge Style, and Peter Hayes of TranslateLive.
Bayliss comments: “It’s great to be asked to speak on a subject of technology and accessibility because without it we’d struggle to communicate with and deliver the kind of experience a guest with challenges requires from a luxury hotel.
“I’m really looking forward to talking about how it helps our Hotel Brooklyn properties thrive in delivering a great experience for all and just how much we continue to learn on the subject.”
A new feature for this year’s event is Chef HQ, curated by Chef Publishing, a stage, demo kitchen and networking area for chefs and hospitality business operators. Leading chefs from the UK and Europe will be taking to the stage to discuss the trends and products that they’re passionate about, while whipping up some delicious dishes for the audience.
Among the sessions taking place in Chef HQ are a demo from National Chef of the Year Ben Murphy, a presentation from Nathan Davies of SY23, fresh from wowing the judges on Great British Menu and securing his first Michelin star, and an interview with the chefs of The Future Plate, a collection of leading black chefs of African and Carribean heritage sharing their culture through tasting menus.
Chef HQ will also feature A. Wong Chef Patron Andrew Wong discussing the art of dim sum, a behind the scenes look at the Bocuse d’Or with team UK coach Tom Philips and Chair of the competition Andreas Antona, and a ‘getting to know you’ chat with Kim Rathoroen, who will discuss her journey from a stage at Restaurant Gordon Ramsay to taking up the role of Head Chef at the chain’s London Chelsea premise.
Five packed show sections
HRC connects visitors directly with quality suppliers to grow their business across design & décor, professional kitchen equipment, foodservice and hospitality tech.
This year’s event welcomes back The Pub Show @ HRC, with a wide range of suppliers to the pub & bar sector and the return of the ever-popular Taproom feature, the go-to place to discover exciting new craft beer and cider suppliers.
For visitors looking to meet with quality design & décor suppliers, RAK Porcelain will be on hand with a range of stylish tableware and cutlery, combining design and functionality and loved by top chefs around the world.
Bolsius Professional Candles will be at the show with its complete range of candles and holders for hospitality professionals, including tea lights, decorative glass-filled, pillar, tapered and table candles as well as a selection of outdoor candles and holders.
Hospitality professionals can also meet with Ethereal Blooms, London’s leading luxury florist specialising in real, bio preserved flower arrangements and bouquets, providing beautiful, sustainable traditional flower alternatives.
To find out more about everything happening at HRC 2023, and to register for your complimentary trade ticket, visit www.hrc.co.uk.
OiLChef is the industry disruptor that helps restaurants, hotels, caterers, pubs, chippy’s and take-aways, to focus on food quality – rather than oil quality!
The foodservice and hospitality industry has suffered since the shutdowns started in 2019, and the cost of food and energy has risen greatly. One food group — cooking oil — has more than doubled in price and is set to rise even further. Supply chains have been hit with rising costs of fuel, labour, production and distribution.
How can the foodservice and hospitality industry protect against these risings costs?
The award-winning OiLChef accessory makes cooking oil last longer. In fact, OiLChef — a catalyst for deep fryers — is doing just that.
It keeps the cooking oil in a fresher condition, by slowing down oxidation, stopping polymerization of the oil
molecules, and by retarding the buildup of free fatty acids, peroxides, total polar materials, and, most importantly of all, the carcinogenic acrylamides in frying oil.
The OiLChef device is not a filter — it adds nothing to the oil and takes nothing out of the oil — it is an inorganic device that keeps your oil alive for longer. The trade secret formulation of silver – combined with other rare and precious metals works as a catalyst on the oil at a molecular level.
The technology increases the thermal conductivity in the oil, enabling a faster heat recovery and allowing you to cook food quicker and at a lower temperature.
Virtually maintenance-free, the OiLChef device is fully guaranteed for 3 years and has a life expectancy of 3 years and 3 months.
A simple 2 second installation, the OiLChef is unbreakable in a kitchen and is virtually
maintenance free. There are no maintenance contracts, no software apps and wires or chemicals or costly monthly consumables to be purchased. Each device costs less than a tenner per week and the oil and energy savings make the ROI very quick indeed!
OiLChef comes with a money back guarantee and this is very re-assuring for new clients who are facing rising costs every month and are searching for innovative ways to reduce running costs without negatively affecting food quality.
OiLChef “Winner of Best New Kitchen Innovation Award”
For more information visit: www.oilchef.com
Come and see us at the HRC Show on stand number H3376!
Specialists in commercial cooling and freezing, German manufacturer Liebherr, will unveil its next generation food service counters, uprights and wine fridges at this year’s Hotel, Restaurant & Catering Show (20-22 March 2023) at London’s ExCel, stand H2818.
Adding to its existing portfolio of innovative, sustainable and energy-efficient professional appliances, Liebherr introduces counter fridges and high-performance freestanding units. Developed to meet the challenges of the food service industry, its new products hold true to the company’s motto: by professionals for professionals.
Setting new industry standards, Liebherr’s new stainless steel counter fridges offer maximum flexibility and exceptional performance that can adapt to any
professional kitchen. With the introduction of this product range, Liebherr can now fulfil orders for a 360 professional kitchen.
Thanks to innovative optimal air distribution technology, even when fully loaded, Liebherr counter fridges ensure extralong freshness and prolonged shelf life. Its uniform temperature distribution and unique Frame Heating technology, ensure appliances are reliably cool and consistently free from condensation – right down to the last corner – preventing the build-up of mould or ice. Not only will this create more hygienic storage conditions, but it will reduce cleaning and overall maintenance requirements. Adaptability according to needs and requirements characterises the range of these cooling solutions from Liebherr. These appliances offer a comfortable working height and can be flexibly configured with drawers and doors, with or without work tops, legs or castors to
suit needs. All counters are available ready to plug in or with remote cooling.
Liebherr divides its new upright refrigerators and freezers into the Performance and Perfection series. Both classes offer generous storage capacity in which foodstuffs can be reliably and consistently cooled even at ambient temperatures of up to 40oC. Specially developed for intensive loads and extreme requirements, the new freestanding range is robust, easy to clean and comply with all applicable directives, standards and norms. Thanks to the natural refrigerant R290, efficient compressor performance and electronics the appliances have low power requirements and are designed for environmentally friendly operation.
Liebherr is expanding its portfolio for
professional use to include also introduces its new generation of GrandCru wine fridges, with in-built innovation that surpasses the requirements of wine connoisseurs in terms of storing and tempering. To prevent factors such as temperature, humidity and light influencing the wine’s quality, Liebherr’s wine fridges offer perfect, protective storage conditions. This includes 3-fold UV glass protection, in-built shelf compressors to counter any vibrations, humidity regulators, Power Chill functionality and even eDoorLock protection that prevents unauthorised operation.
Tim Hutchinson, Divisional Manager at Liebherr, comments: “At Liebherr we understand appliances that are specified for foodservice and hospitality need to provide exceptional performance, whilst also offering a generous amount of spaceefficient storage. With the introduction of our new cooling counters, we are proud to say
we can now offer our first full kitchen offering to the catering industry. Liebherr really is your one stop shop for all your catering specification needs.
At Liebherr, we take pride in our extensive research, innovation and development, in performance, convenience and safety. Our aim is to be “best in class” in every aspect and to make a considerable contribution towards economic and ecological sustainability. That is why we’re extremely excited to be showcasing our latest innovations at HRC and look forward to welcoming visitors to our stand.”
What all Liebherr appliances have in common is that, thanks to high-quality materials and workmanship, they can withstand the rough and tumble of everyday life without restriction. They are also designed for energy-saving operation.
of everyday work and allow quick access, easy handling and cleaning for maximum hygiene in accordance with the HACCP concept.
Liebherr’s appliances thus ensure an economical use of energy, time and ultimately costs.
The eco-friendly performance extends over a long lifespan of at least 15 yearswithout the need for maintenance. Energy efficiency does not hinder the appliance´s performance - on the contrary: safe storage of food that is cooled down quickly is the top priority.
At the same time, the design and function of the appliances are tailored to the ergonomic requirements
To view the full Liebherr product range and find out more about the business, visit www.home.liebherr.com.
KAYTEA is a cold brew tea in a hurry!
Already listed in every Sushi Gourmet site within Sainsbury’s, Partridges and Abel & Cole, 2023 saw everyone’s favourite sunglasses wearing koala take up residence within Marks & Spencer’s Mai Sushi estate in February.
Until recently its been KAYTEA’s Jasmine Grapefruit and Lemon Zest that have been leading the line online, within the indies and Kaytea’s1st tentative steps into the mults. HOWEVER the brand’s increasingly robust ties with sushi and Kevin’s enduring appreciation of cult brands like Yo! Sushi, means that a more exotic flavour alliance championing the illustrious Japanese Yuzu is perfectly primed to win hearts & minds.
The UK iced tea market is already worth £114m and is projected to hit £285m by 2024
Yuzu for anyone who isn’t an expert of the exotic fruit bowl is a small rotund, bumpy orange, the unlikely lovechild of a mandarin orange meets papeda which packs a seriously citrusy punch which pairs seamlessly with sweet floral peach Iced tea in the UK is only just starting to find its feet in the UK having trailed North America, Mediterranean Europe and The Middle East when it comes to cold brew tea appreciation. Although Liptons has been a significant brand in the UK for decades, there’s a growing clamour for iced teas made with real tea leaves and not mass-produced commercial powders produced on an industrial scale.
According to KAYTEA founder, Kevin Tang, ‘There’s a growing clamour for clean deck soft drinks that provides refreshment that doesn’t come at the expense of health (i.e not rammed full of artificial sweeteners). Perhaps more importantly there’s a cry for undiluted transparency which is why we proudly talk about our drink making no spurious health claims. Of course, we could have sprinkled a handful of manmade vitamins within our drinks to claim some arbitrary functional prowess, but in truth we’d rather be known for nailing refreshment!
From an export perspective KAYTEA already sells to Dean & Deluca (Kuwait) and was recently at Gulfood working alongside The Department for Business and Trade to champion clean-deck British soft drinks
Food services supplier adds single wall, cold drink cones to its eco-friendly range
Popular food packaging and disposable cups supplier, Herald has introduced single wall, white, aqueous cold cones to its fully compostable range. The 4 oz cones come in packs of 200 and are expected to be an additional purchase option for facilities managers and hotel and leisure operators.
An eco-friendly alternative to the small plastic cups often found alongside water coolers, the cones meet Herald’s corporate brief to supply more sustainable products and sit alongside a selection of aqueous hot cups, which also include a ripple wall option.
The quality supplier is leading in the disposables industry as it continues to demonstrate its commitment to a cleaner planet. Herald offers the widest choice of
greener products to meet demand from the hospitality, leisure and catering sectors, having identified that most of its customers want more variety when it comes to ecofriendly goods.
Herald’s national sales manager, David Martin comments on the latest product to be introduced: “We already stock a wide choice of aqueous hot cups as part of our environmentally-friendly selection, with both double and ripple wall options and in a complete range of sizes, so it made sense to source cold cones to complete the offering.
“We have many customers who are keen to switch to 100 per cent aqueous products across all their cup purchases and we want those customers to treat us as a one-stop shop. The appetite for phasing out unnecessary one-use plastic has been enormous and recent changes to the laws across the UK reflect that. The aqueous cold
cone makes the perfect alternative to the plastic cups often found by the side of water coolers and provides our customers with an easy ethical solution.”
Supported by a 35-year history of identifying where the value lies for its customers and delivering without sacrificing quality, Herald is in constant talks with suppliers to review and expand its product offering. The company’s popular eco range includes a choice of compostable cups and bagasse items comprising of square, round and rectangle plates, in varying sizes, along with bowls and hot boxes, chip trays, burger boxes, noodle boxes and other lunch boxes. It also has a complete selection of wooden and cornstarch cutlery, including individually wrapped items and meal packs.
For further information on Herald and its products, log on to www.heraldplastic.com or call 0208 507 7900.
In the current climate, we all want to make kinder, better choices. Herald has extended its range of fully compostable cups to give your customers a more complete, environmentally-friendly alternative. Our single, double and triple wall cups are 100 per cent compostable and come in both brown and white, in a selection of sizes. With diameters to fit all lids, currently available in our eco-friendly selection, our competitively priced hot cups are perfect for today’s greener market.
See how Herald’s packaging can complement any gourmet produce.
0208 507 7900
sales@heraldplastic.com www.heraldplastic.com
Food & Drink Expo returns to the NEC, Birmingham this April (24th – 26th), as part of the UK Food & Drink Shows. Visitors to the UK’s premier trade event for the food, drink and hospitality sector, will leave with heightened awareness of the sector’s multiple capabilities as well the latest innovations. Register for a free pass here: www.food-drink-expo-2023. reg.buzz/
A jam-packed show floor will be showcasing the latest products and services in the market. Expect big-name exhibitors such as Belvoir Fruit Farms (Stand K278), Jersey Dairy (Stand K260) and Meadow Vale Foods (Stand J231), as well as products from newer businesses in the hospitality realm – such as Blendsmiths Drinkmakers (Stand P261) –who will all be showcasing their wares.
For the full list of exhibitors and products on show, visit: www.foodanddrinkexpo. co.uk/exhibitors-2023#/exhibitors/
In a first for Food & Drink Expo, the show will also include two exclusive sections in 2023: Healthy & Natural and Plant-Based. Each will
be dedicated to exhibitors showing the latest innovations and NPD in these flourishing markets.
Meanwhile, on The Grocer Live stage, expert panels will be discussing some of the biggest issues facing the sector. Industry heavyweights such as Kate Nicholls OBE, Chief Executive at UKHospitality, Will Shu, CEO & Founder of Deliveroo and Tom Athron, CEO at Fortnum & Mason are just some of the names that have been lined up to tackle hot-topic issues.
The programme is set to cover a variety of essential themes across the three days, such as people, sustainability, trends, health and technology, with individual sessions promising to drill down further on various aspects of each. Key highlights of the programme’s schedule include:
- The Omnichannel Opportunity 10.20am, Monday 24th April
- The cost-of-living crisis: How has UK food and drink adapted and what is the outlook? 1:20pm, Monday 24th April
- Charity partner: Tackling food waste with FareShare 1.45pm, Wednesday 26th April
See the full line-up of sessions and speakers here: www.foodanddrinkexpo.co.uk/ sessions-2023#/seminars/
Andrew Reed, Managing Director – Wine & Exhibitions, William Reed says “Food & Drink Expo is a must-visit event for anyone looking to invest, improve or advance their hospitality business in 2023 and beyond. With over 150 exhibitors expected and a fantastic programme of speakers lined up to address the industry’s biggest questions, it’s sure to be one of the most worthwhile days out in your diary. Register for your pass today for free: www.food-drink-expo-2023.reg.buzz/
Encompassing the entire industry, the UK Food & Drink Shows are unrivalled in their ability to bring people together, build and foster better relationships, discover business building insight and celebrate innovation, all with the support of the multi-award-winning William Reed brand. Find out what’s on at the other shows, here: www.foodanddrinkexpo.co.uk/uk-fooddrink-shows
Food & Drink Expo will return to the NEC, Birmingham from the 24 – 26 April 2023, as part of the UK Food & Drink Shows.
The must-attend event unites Food & Drink Expo, National Convenience Show, Farm Shop & Deli Show and Foodex Manufacturing Solutions (including Ingredients) under one roof, giving food and drink professionals 2023’s most comprehensive snapshot of the latest products, key insights and developments across multiple industries. This is a trade event. No under 18s will be admitted.
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Take your summer party to the roof as award-winning meeting and events venue, 30 Euston Square, unveils its new summer party packages. Located in the heart of London, discover the hidden gem of 30 Euston Square’s rooftop terrace and celebrate with a fabulous barbecue and innovative cocktails.
A stone’s throw from Euston station and short walk from St Pancras International, the all-in-one Grade II listed venue is summerready for private events and parties, with space for up to 230 guests. Whether a private celebration, work party or corporate event, the venue’s penthouse State Rooms and adjoining rooftop are perfect for any party, with flexible spaces to tailor to event needs, plus partial coverage on the rooftop in the event of summer showers.
With a spotlight on seasonal British produce, the smoking hot BBQ menus have been curated by MasterChef Professionals semi-
finalist, Michelle Trusselle. Choose from the classic British Summer BBQ menu with dishes such as Herefordshire Beef Burger with West Country smoked Applewood cheese and Cracked Black Pepper Grilled Chicken. Or, opt for the Big Easy BBQ featuring Cola glazed baby back port ribs and Brown sugar and paprika pulled chicken. There are plenty of vegan-friendly options with a Beyond MeatTM burger, Sticky bourbon glazed tempeh ‘ribs’ and salads such as Grilled courgette with sundried tomato, asparagus, rocket and chickpeas and Charred Broccoli with mixed grains, green bean, vegan pesto, peas and radishes.
Top off celebrations with a selection of creative cocktails and alcohol-free alternatives. Inspired by the fruits of summer, tipples include the venue’s signature Elder Cherry Sour with gin, elderflower liquor, cherry puree, rosemary syrup and kirsch and the Orchard Punch featuring vodka,
Cointreau, peach and lemon juice, mint and a dash of lime, with a free-flowing option available.
Situated on the upper floor of the venue, the rooftop terrace is fully equipped to accommodate all party needs, from comfortable seating, built-in AV and Bose speaker system, to a selection of giant outdoor games including Jenga and Connect 4 with available add-ons including live music, magicians and DJs.
There’s also the option to extend your party after-hours for a late night soirée and enjoy the venue’s boutique-style bedrooms.
Available to book now for May to September at 30 Euston Square, the summer party packages start from £99 per person, with addons starting from £8 per person and on-site accommodation from £189. To book now, please visit www.30eustonsquare.co.uk or call 020 8453 4600.
2023 Easter Offering includes Pasquathemed Dining, Cocktails, Wellness and Family Activities
Hilton Molino Stucky Venice, the five-star hotel and former flour mill on Giudecca island has announced a series of Easter offerings to help families experience the Pasqua perfetta this April. From festive feasts featuring authentic seasonal dishes to spa treatments and even an Easter-themed cocktail, the hunt for Easter ends at this canal-side retreat.
A Gourmet Spring Awakening
Hilton Molino Stucky Venice’s new Executive Chef Ivan Fargnoli and his talented brigade will serve the most tempting of Easter treats across the hotel’s spoiling dining destinations, Bacaromi, Aromi, Rialto Bar & Restaurant and Skyline Rooftop Bar.
A series of Easter specials will grace the menu at Bacaromi restaurant, a locals’ favourite and laid-back family-style eatery,
offering guests a cosy and genuine atmosphere and the opportunity to dine like a Venetian. The tantalising Easter menu includes:
- Maccheroncini Pasta with Asparagus Cream and Bottarga, a local delicacy of salted, cured fish roe.
- Lamb Shank with Puréed Potatoes and Sautéed Raddichio Salad
- Traditional Colomba di Pasqua (a doveshaped sweet Italian bread with candied peel, almonds and pearl sugar, enjoyed at Eastertime) prepared by Pastry Chef Giovanni Petrillo
Over at Skyline, the hotel’s rooftop bar – the highest in all of Venice – guests can unwind with a seasonal cocktail selection while watching the sunset over the city of canals. For an extra spoiling treat, they can even opt for a themed tipple! Inspired by the famous explorer Roggeveen’s discovery of the Rapa Nui island on Easter Sunday, the Rapa Nui
cocktail will be exclusively available over the Easter weekend. A delicious combination of N.3 gin from the Netherlands (in honour of the Dutch explorer), Rosolio di Bergamotto Italicus – a fresh and fragrant aperitivo evocative of springtime – and homemade kiwi syrup and grapefruit juice for a seasonal and exotic finish.
Enjoying its own private entrance within the grounds of Hilton Molino Stucky Venice, eforea Spa has set the bar for wellness in the city and is a firm favourite of guests and locals alike. A relaxing hideaway overlooking the hotel’s garden, the spa includes a relaxation room, two fitness spaces with gym equipment, a sauna, a Turkish bath and a jacuzzi, with spa access available.
Ideal for those who prefer their Easter indulgence in wellness form, eforea Spa will offer a series of special treatments for guests staying over the festive weekend. Spa-lovers can choose from an invigorating salt scrub with bergamot essential oil or an illuminating facial treatment.
Families can enjoy a very special Easter breakfast complete with Easter decorations, and a surprise or two, while fine-dining establishment Aromi will serve Chef Fargnoli’s signature dishes for those looking for a spot of indulgence.
Hilton Molino Stucky Venice’s much-loved Kids Club will open throughout the Easter weekend from 3-7 pm, giving parents the chance to enjoy special time together while their little ones experience a variety of educational activities and games in a special environment, perfect for creating a connection with the city of Venice amongst children, for truly sweet memories that will last a lifetime.
Formerly a flour mill factory on the peaceful island of Giudecca, Hilton Molino Stucky Venice is a modern Venetian masterpiece steeped in history. The historically listed building has been exquisitely restored with a series of recent refurbishments including sophisticated deluxe rooms and spacious elegant suites – some offering guests enviable views of picture-perfect Venice. After arriving by water taxi, guests will be spoiled for choice with 379 rooms and suites, one of the largest spas in Venice, and a collection of bars and restaurants. Hilton Molino Stucky Venice is home to two eforea Spas in Italy; the other eforea Spa location is available at sister property Hilton Lake Como.
Le Grand Mazarin is the latest addition to the Maisons Pariente portfolio of historical, boutique hotels built for the modern traveler. Combining three historical buildings dating back to the 14th century, interior architect Martin Brudnizki restored the landmark property to its original grandeur. Le Grand Mazarin features 50 rooms and 11 suites, a festive restaurant, two bars, an indoor pool with a fitness center, and a hammam right in the heart of Le Marais. The joie de vivre of Paris has found its new epicentre. At the corner of rue des Archives and rue de la Verrerie, Le Grand Mazarin celebrates the heritage of eternal Paris, the love of the arts, the taste for sharing, the vision of a relaxed and chic luxury. A new emblematic place in this endearing district, Le Grand Mazarin reinterprets its unchanging personality.
With the eclectic vision of Martin Brudnizki, an internationally renowned interior designer, who has designed the singular and
flamboyant décor of a completely unique hotel in the Marais. A tribute to French classicism, boldly offset by the talent of the designer and enhanced by the best of the arts and crafts.
To be discovered in the 61 rooms and suites, from the bar to the restaurant, from the terrace to the swimming pool... Refined spaces, with furniture and vintage objects, celebrate the authentic art of living of Maisons Pariente, as imagined by Leslie Kouhana, President and Kimberley Cohen, Artistic Director.
“This is a very emotional moment for us, the culmination of a wonderful project that has been close to our hearts for several years. The first 5-star urban hotel of Maisons Pariente in Paris, our home town for as long as we can remember... The Grand Mazarin embodies the quintessential spirit of our hotels, that subtle blend of elegance and warm simplicity that is common to all our addresses. But this new place is much more than a hotel, we have thought of it as a destination in
its own right, where you can meet up, share special moments, where there is always something going on. A unique place in Paris.”
In Boubalé, “my little darling” in Yiddish, the affectionate code name used by Eastern European grandmothers to talk about those they love. A whole state of mind for the restaurant, the bar, the winter garden and the terrace, not forgetting the mysterious cabaret. The beautiful team of JLM Group (Balagan, Shabour*, Tékès, Shosh...), partner of the Pariente family, has taken up the challenge of offering a new experience, which promises to make Paris vibrate with an energy as whimsical as it is generous. In Boubalé, the creativity of starred Israeli chef Assaf Granit dares to revisit the Ashkenazi culinary tradition of his childhood for the first time. Adorned with irresistible colours and flavours, mixed with an eclectic modernity, the dishes are delicate and delicious. A gastronomic journey to an unknown land, on the borders of Central Europe and the Mediterranean…
London based wellness brand and holistic health destination, Bodyism, is thrilled to announce three exciting residencies in partnership with luxury hotel brands Soho House, Oku Hotels and D Maris Bay in 2023.
Running from March through to September, Bodyism loyalists and non-members alike will be able to experience the benefits of bespoke personal training, forward thinking fitness classes and clean eating menus under the blue skies of St Vincent and the Grenadines, Ibiza and Turkey. Bodyism members can expect benefits such as exclusive room upgrades and complimentary spa treatments. More locations to be announced this year.
Soho Beach House Canouan
Where: Canouan, St Vincent and The Grenadines
When: 27th March to the 17th April
How: To book, visit www.sohohouse.com
The Bodyism retreat at Soho Beach House Canouan will be run by one of the brand’s most sought after trainers, Deanna Brash. Across three weeks Deanna will offer one to one personal training and small group classes including her popular Bodyism Sculpt. Soho Beach House Canouan sits
on a small island in St Vincent and the Grenadines, offering an idyllic wellness escape and adventurous experiences, including swimming with the sea-turtles of the Tobago Cays and kayaking. Guests can expect the usual holistic health offering from Bodyism, including the brand’s signature training, swapping the pastel colours of Notting Hill for vibrant green palm trees and powder white sand of the Grenadines. Lapped by aquamarine waters and in a prime spot to catch sunset, this beach retreat is the perfect spot for finding peace and feeling at optimum physical and mental health.
OKU Ibiza
Where: Sant Antoni de Portmany, Illes Balears, Spain
When: June & July 2023
How: To book, visit www.okuhotels.com
For the first time since its inception in 2006, Bodyism will be heading to Europe’s favourite wellness destination: Ibiza, to work with one of the island’s most stylish hotels OKU Ibiza. Running for the entirety of June and July, OKU Ibiza will host two Bodyism trainers (to be announced) who will deliver daily personal training sessions and a curated schedule of the brand’s renowned classes along with exclusive Ibiza-only specials. The most coveted new opening on the White
Isle, OKU Ibiza is the island’s ultimate destination to reconnect and embrace barefoot living. With wellness at the heart of the OKU brand it’s the perfect destination to discover the benefits of getting in shape. Offering a blissful blend of health and hedonism, guests can also expect Bodyism approved dishes by the pool with signature shakes imbued with natural supplements and live music from the hotel’s resident DJ.
D Maris Bay
Where: Datça Peninsula of Turkey
When: May – September 2023
How: To book, visit www.dmarisbay.com
For the eight year running, Bodyism are back at D Maris Bay, with a 5-month residency offering guests an ultra-luxury wellness experience set against jaw dropping views of the Datça Peninsula Sea and mountains. Guests can expect sunrise beach workouts, healthy buffet breakfasts and immersion in nature. D Maris Bay is a hidden beach resort paradise located on the Datça Peninsula of Turkey. Wine, dine and unwind among golden beaches and azure waters. The exclusive hotel is only reachable via a threemile-long wooded lane of fragrant pines and almond trees and the grounds are perfectly designed for fitness lovers with tracks for running, cycling and hiking.
As per usual we will be running our monthly editorial features on hotel openings, industry news, advice articles and travel locations.
If you would like to send us editorial content to be considered for submission then please send information to carol@warmwelcomemagazine.com.
The closing deadline for the April issue is 23rd March.
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