Inbrief Magazine - Food & Hospitality

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FREE | 1ST ISSUE

SPRING 2016

FOOD & HOSPITALITY

Brief

In

Discover the latest innovative products & industry trends

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We take a look at Hall & Woodhouse’s flagship bar and restaurant.

Get into the Olympic spirit with Brazilian inspired dishes.

Our top pick of new innovative food and beverage products.

HALL & WOODHOUSE

RIO FOODS

TOP 10 PRODUCTS


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CONTRIBUTORS 1. Fedrigoni UK fedrigoni.co.uk 2. Darren Mooney Creative Director 3. Natasha Wharton Copywriter 4. Dan Gordon Designer 5. Tedworth & Oscar Food styling and photography tedworthandoscar.co.uk 6. Beales Gourmet Catering bealesgourmet.com 7. Olivia Bhakar Designer 8. Tip Top Copy Proofing Paper Stock: Fedrigoni Arcoprint in Milk 85g/m2 Designed and published by: The Global Group, Email: hello@discoverglobal.co.uk

discoverglobal.co.uk


CONTENTS 4.

WELCOME TO INBRIEF

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THE RISE OF BRITISH STREET FOOD

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HALL & WOODHOUSE, BATH

Why publish a magazine about the food and hospitality industry? Until recently, street food has been associated with greasy burgers and various other dodgy offerings, but times are changing as the ‘modern street food’ trend becomes increasingly popular We take a look at Hall & Woodhouse’s flagship bar and restaurant

12. JUMP THE QUEUE WITH SMART TECHNOLOGY Get ahead of the game this year and start thinking of innovative ways

you can use technology to boost your food and hospitality business

18. ON THE (POP) UP Pop-up dining is on the increase, with more and more appearing each year 20. HOT TRENDS FOR 2016 We take a look at this year’s design trends 22. WHY RESTAURANTS SHOULD BE ON INSTAGRAM

From hashtags to lighting, we look at the ways you can maximise Instagram’s potential

24. LOVE FOOD, HATE WASTE We shine a light on some surprising statistics and what some

companies are doing about the war on food waste

26. PLATE LINERS Is your business practicing good food hygiene with plate liners? 27. BEALES GOURMET RECIPE Tony Beales, managing director of award-winning caterers,

Beales Gourmet at The Italian Villa, shares his ideal spring dessert

28. OUR TOP 10 PRODUCTS

From fantastic design to cool tech, here is our pick of the best products we think are downright cool and innovative right now

30. THE RISE OF STYLISH LOW COST HOTELS

As the demand for low budget travel increases, a new hotel concept is emerging

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14. RIO FOODS Get into the Olympic spirit with Brazilian inspired dishes


Brief

In

Introduction

WELCOME TO THE FIRST EDITION OF INBRIEF

The question is, why publish a magazine about the food and hospitality industry? Over the years we have gained extensive knowledge from client projects in the food and hospitality sector. So now we want to put that knowledge to good use by sharing it with current and potential new clients. We pride ourselves on being ahead of the curve, so we know what will be happening over the next six to eight months with regards to new technology, food and general style and trends. This edition will focus on the up and coming Rio Olympics, with a take on the culture, the food and, of course, drink. We’re not lucky enough to be heading to Brazil ourselves; instead we stayed a little closer to home, with a visit to Hall & Woodhouse Bath. It’s an awesome place to spend the Olympic period eating, drinking and getting all those sporting updates on your phone, whilst (hopefully) basking in the sunshine on the amazing roof terrace.

This is the first issue of our exciting new magazine and we welcome any feedback and contributions. If you want to be part of the next edition and have something exciting to say or tell us about, get in touch with us at hello@discoverglobal.co.uk. We hope you enjoy the features in this issue and the magazine in general. We are a creative bunch with a mission to show everyone how important design is, in all its forms, to the world of food and hospitality. Enjoy and always be creative.

Darren Mooney Creative Director, The Global Group and now InBrief Magazine


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We pride ourselves on being ahead of the curve



Left: The annual Christchurch Food & Wine Festival in Dorset

Trends

THE RISE OF BRITISH STREET FOOD

This growing trend for gourmet street food started on the West Coast of America in 2004, when catering trucks from LA movie sets went out onto the streets. Around the same time, the recession resulted in unaffordable restaurant rents, forcing chefs out onto the road in adapted trucks, serving high-quality simple dishes to continue earning... and so the trend began. However, it wasn’t until the trend landed in New York that it was picked up by the UK. Fast forward to 2016, and the British street food revolution is in full swing. It started out in trendy neighbourhoods in East London and has fast spread to other parts of the UK. Often, street food traders have a great deal of passion and skill for their produce but little capital, making street food an ideal platform for launching their business. The modern street food revolution is about using fresh local ingredients combined with great expertise and skill to produce artisan produce that’s both accessible and affordable. It is also about embracing the UK’s multi-cultural society and bringing a wide variety of world foods to people. No longer do you have to venture to far-flung locations to experience authentic cuisine. One report from Santa Maria, one of the market-leading suppliers of spices and international food concepts, found that 50% of consumers are buying street food at least once a week and more than 20% are buying street food three times a week. The top five most popular street food cuisines are Mexican, Chinese, Thai, Indian and British.

Favourite street food dishes are sandwiches/wraps, noodles/ rice pots, burgers, vegetarian and hot dogs. In addition, the street food experience encourages people to spend more, with 64% of consumers happy to spend more than £5. The street food concept is also coming to restaurants, such as Wahaca and Pho, a Vietnamese soup concept. Conversely, other businesses that started life as a street food trader have set up a permanent restaurant, such as MEATliquor. The trend has also received the backing of celebrity chefs such as Nigella Lawson and Jamie Oliver, with a venture aiming to open 16 food markets across London in the next five years. London Union, set up by Jonathan Downey, entrepreneur behind Soho cocktail bar Milk & Honey, and Henry Dimbleby, co-founder of the Leon restaurant chain, have raised £1m from 21 founder investors and 33 street food vendors. The idea behind the company is to bring the street food trend to more boroughs with new pop-up markets and permanent sites. Not only is this good news for street food traders but it will also be turning derelict sites into bustling vibrant areas, bringing communities together, creating employment and providing opportunities for new food entrepreneurs. Although street food traders set up temporarily, there are signs that the street food trend is here to stay, with 47% of consumers saying they are planning to eat more street food in the next 12 months than they do currently.

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Until recently, street food has been associated with greasy burgers and various other dodgy offerings, but times are changing as the ‘modern street food’ trend becomes increasingly popular.


Hall & Woodhouse Bath Hall & Woodhouse in Bath reflects the locations, characters and enthusiasms that have shaped this very English family.

Hall & Woodhouse is one of the few remaining regional family brewers. For over 235 years the Woodhouse family has brewed award-winning Badger ales in the heart of Dorset and offered hospitality and a warm welcome in public houses across the South of England.

Both Anthony Woodhouse (current MD) and his father, Edward, were Cambridge graduates and so the Common Room references this with an informal and cosy feel, featuring a log fire, where groups can relax and socialise over a drink.

Their flagship house in Bath reflects the locations, characters and enthusiasms that have shaped this very English family. It conveys their dedication to the craft of brewing, the kindness of genuine hospitality and an ambition to push the boundaries of both. There is also a pinch of British eccentricity.

The displays of photographs by Tim Walker – an eccentric English photographer at the cutting edge of fashionphotography feature throughout. His images juxtapose stunning traditional sets, the everyday and the absurd. This approach influenced Hall & Woodhouse in their interior design.

The building was originally constructed as an auction house, owned and operated by Bonham’s in the 1960s, and consisted of two large (windowless) auction rooms (one on the ground floor and one on the second floor).

The first floor dining room references the Hall & Woodhouse family’s long past and contains a host of formal and informal family pictures (at work and play). The open kitchen – extending into the guest areas – further adds to the sense of informality the house wants to evoke. It is not an elaborate restaurant and the cuisine is straightforward and familiar, rather than experimental.

As the existing space was far too dark, Hall & Woodhouse created a vast atrium and spiralling staircase that leads from the Pantry to the dining room to the Roof Terrace. They also cut French windows along the side of the ground floor and windows along the dining room to create a unique sense of space and scale, similar to that of their brewhouse in Blandford Forum. This vast building has a number of different areas, ranging over four floors, drawing on a variety of settings to create a blend of tradition and modernity. The Pantry evokes a casual drop-in, pot luck ethos dating back to the kitchen at the Brewery in Blandford at the start of the 19th Century.

At the other end of the dining room there are stuffed animal heads that reflect Hall & Woodhouse’s countryside roots, which are also dressed up with hats and scarves to show that they don’t take themselves too seriously. The Pavilion features references to the family’s sporting history. The large-scale picture on the doors is of Edward Woodhouse captaining (and batting for) Somerset. Inside the Pavilion are rugby and cricket team pictures of the Woodhouses, a large picture of Mark Woodhouse pointto-pointing and pictures of Meanus Dandy (Mark’s second racehorse), winning the Badger Ales Trophy at Wincanton.


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Feature


Page 11 During the summer months, head to the Roof Terrace Bar to soak up the sun. The terrace was inspired by David Woodhouse’s holidays in the Mediterranean and one of his favourite bars in Mallorca. Hall & Woodhouse have drawn on the beer making process to inspire their interiors. The use of copper in the bar echoes the traditional copper vats at the Brewery in Blandford Forum.

You can visit Hall & Woodhouse Bath at: 1 Old King Street, Bath, BA1 2JW. Opening times are: 9am - 11pm Monday - Thursday 9am - 11.30pm on Friday and Saturday 9am - 10.30pm on Sunday Visit: hall-woodhousebath.co.uk for more information.

Hall & Woodhouse Bath features a well thought out interior that reveals a lot about the family behind the long-running brewery. From the light and airy space to the decorative features, guests can expect to learn a great deal about the family whilst enjoying classic, well cooked dishes.


Technology

JUMP THE QUEUE WITH SMART TECHNOLOGY Get ahead of the game this year and start thinking of innovative ways you can use technology to boost your food and hospitality business. Placing takeaway food orders via mobile devices isn’t new, but as people look for speed and convenience in every aspect of their lives, technology can be crucial in improving customer experience and the efficiency of your business. Research from the National Restaurant Association shows that more than one-third of consumers are more likely to use technology-related options in restaurants now than two years ago, so now is the time to launch that app or webbased booking system. Starbucks is one of those brands, gradually rolling out a pre-order and pay app based service first in America, and more recently making it available in selected London branches. Customers can place their order ahead of arriving

and collect it straightaway from the mobile express lane, bypassing that 15 minute queue; customer demand for convenience and customisation is met in one very neat solution. The success Starbucks has experienced with the rollout indicates the important role technology can play in food and hospitality businesses. Technology can be executed in a number of ways, from pre-order and pay apps to enabling customers to order and pay via tablets at the table, to more creative uses such as customising the dining experience via adjusting lighting or watching their dishes being prepared in the kitchen. Whilst the idea of introducing and adopting new technology into a business can seem like a daunting prospect, trends are indicating that they are being readily accepted by customers, who are increasingly expecting customisation and convenience to be a key part of their day-to-day lives.


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Now is the time to launch that app or web-based booking system.

If customers can personally select their restaurant table, have detailed information about the dishes on the menu – such as allergens and ingredients – readily to hand via a digital menu, order ahead and then quickly and easily split the bill with the rest of their party, this will improve the restaurant experience for both customers and the business. The number of different digital solutions available to food and hospitality businesses covering all aspects from table management to food ordering and payment is steadily increasing, so now is the ideal opportunity to explore how technology can fit into your business. A quick search online will reveal a wide range of solutions for restaurants looking to incorporate smart technology into their business, however, it can be confusing. If you would like to discuss how smart technology could benefit your food or hospitality business, get in touch.


Discover why we’re looking to the vibrant culture of Rio & the Olympics for inspiration this year


The three words that describe the host city of this year’s Olympic and Paralympic games are colourful, exuberant and vibrant, and this is also true of the visual identity of the Rio 2016 Olympic Games. There are several parts to the identity of the Olympics. The icon for the main Olympic games, which on first glance looks like three people holding hands, contains so much more, drawing inspiration from the culture, landscape and society of Brazil. The three people are in an embrace, representing the passion that unifies all Brazilians. It is also possible to see the each letter of the word ‘Rio’ within the logo. Organisers have said the logo was based on the four pillars through the fluid lines and bright colours – contagious energy, Olympic spirit, exuberant nature and harmonious diversity. The Paralympic logo also represents these pillars.

Left: Slow cooked Feijoada

In addition to the logos are the vibrant emblems that have been inspired by the rich landscapes of Rio and includes illustrations depicting the city’s best-loved icons, including Sugarloaf Mountain and Corcovado. Looking to inspire, the emblems bring people and cultures together at the Games. The goal is to create a celebratory atmosphere and a unique experience for all visitors. Brazil has a vibrant culture and its most popular native dishes reflect this. If you can’t make it over to watch the Rio Olympics, get in the spirit by serving up some of the country’s popular dishes accompanied, of course, with ice cold beers and caipirinhas.

Right: Pão de queijo

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Sorry we’re not allowed to reproduce the Rio 2016 Olympic logo for legal reasons... crazy eh?


Drawing inspiration from the culture, landscape and society of Brazil


Here are some of the most popular Brazilian dishes and beverages you should be serving up this year... Feijoada

Brigadeiros

This is one of the main dishes you will find throughout Brazil. A hearty stew made with black bean, sausages and cuts of pork, which traditionally includes the trotters and ears. The dish is slow-cooked over 24 hours and served with rice, kale and orange slices on the side. As it’s such a time-consuming dish to make, most Brazilians head to restaurants and bars to eat it.

This super sweet treat is essentially a chocolate truffle made with condensed milk, cocoa powder and butter before being rolled in chocolate sprinkles. If you are looking for a sugar kick, then brigadeiros will certainly provide it.

Acarajé

A must-try, this is Brazil’s national liquor. It is a distilled drink made from sugarcane and has a very high alcohol content. Avoid the cheap versions and buy a good brand. Serve it with honey and squeezed lime.

Pão de queijo When a dish combines cheese and bread, you know it’s going to be good. The dish translates simply as ‘cheese bread’ and is frequently enjoyed at breakfast, although it’s good at any time of the day. The gluten-free bread is made from tapioca flour, eggs and grated queijo Minas (cheese from the state of Minas Gerais). Although it’s usually rolled into small balls, you can get larger versions the size of a cake, stuffed with more cheese or meats.

Barbecued meats Brazil claims to be South America’s barbecue champion, so you know that they take barbecuing very seriously. Best enjoyed at a leisurely pace, popular cuts such as picanha (rump cap) are simply seasoned and grilled over charcoal or wood. Other popular barbecue foods include queijo coalho (a squeaky cheese) and sausages.

Caipirinha A refreshing cocktail made with cachaça, sugar, lime and ice mixed in a glass. You can also make other fruity variations, substituting the lime for berries, lychee or any other fruit.

Coconut water Best enjoyed on a beach, this cooling drink is nothing but the liquid inside the coconut, and is delicately sweet and rich in minerals.

If the London Olympics in 2012 was anything to go by, the excitement surrounding the Rio Olympics will be huge this summer. Make the most of this opportunity and host some special events whilst the games are on. Get into the spirit by decorating your venue in bright carnival colours and serving some native Brazilian dishes. You can read more about the Rio Olympics 2016 at: rio2016.com

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Pronounced a-ka-ra-zjeh, this calorie laden street snack is a patty made with crushed black-eyed beans, palm oil and puréed onions, which is then deep-fried before being sliced open and served with dried shrimp and a purée of prawns, bread and cashews called vatapá. Best served hot, this dish has roots in African cooking.

Cachaça


Trends

ON THE (POP) UP Pop-up dining is on the increase, with more and more appearing each year. Eventbrite has reported that in 2014, the number of food and drink events on their platform increased by 47% compared to the previous year. They analysed 40,000 of these events and found that the fastest growing trend was the pop-up dining experience (82% growth).

The typical audience for the pop-up restaurant tends to be foodies – those who probably dine out regularly and enjoy trying new experiences. Most pop-up events are low-key affairs, only discovered by invite only or word-of-mouth, adding a sense of exclusivity to the event.

If you have a look at Google Trends, it reveals that the term ‘pop up restaurant’ barely existed before 2009. This trend then climbs massively until 2014, when it skyrocketed, indicating how the dining concept’s popularity has grown in a short time.

If you would like to experience the pop-up dining trend for yourself, why not head to one of these pop-up events?

From unexpected locations, a personal interaction with the chef, or a unique menu or theme, these events cater to the ‘experiential diner’ looking for something different when it comes to the dining experience. The beauty of pop-up restaurants is they allow for a new kind of creativity and freedom that bricks and mortar restaurants don’t always allow. This is as much about building a brand as it is running a business – perfect for an already established restaurant looking to try out a new concept or for an entrepreneur just starting out.

The Art of Dining – This collaboration between Moro trained Chef, Ellen Parr and Artist Set Designer, Alice Hodge has resulted in a series of events blending unique venues with carefully crafted set design and Middle Eastern and Spanish influenced dishes. Jimmy’s Pop-Up – With a focus on using the finest seasonal ingredients, this creative company specialise in creating unique dining experiences in a myriad of venues, from warehouses to wine shop basements. You can also hire them for events for that one-of-a kind dinner party. For more information on The Art of Dining or Jimmy’s Pop-Up visit discoverglobal.co.uk/blog


The pop-up dining trend can take many different forms – here are some of them:

Street Food Take Over The Pop-up Series The Supper Club Right: Jimmy’s Pop Up specialise in creating unique dining experiences in a myriad of venues jimmyspopup.com Left: The Art of Dining, a collaboration between Moro trained Chef, Ellen Parr and Artist Set Designer, Alice Hodge theartofdining.co.uk

A great one for pulling in business on quieter nights, top chefs take over the kitchens for a night or team up with the resident chef.

Top street food traders take over a kitchen in their local pub for a limited number of nights. Expect short, cheap menus.

A series of pop-up dinners held at a venue over a number of weeks offering an immersive experience along a theme.

Essentially this is cooking dinner for a group of strangers in your own home, either regularly or one-off events. Menus can be pretty much anything from gluten-free to world cuisine. These events can also be on a bigger scale, usually described as an intimate dining experience.

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The Collab


Trends

HOT TRENDS FOR 2016 Design is going to be all about original thinking and a design-centric approach in 2016. Get ahead of the crowd this year and incorporate some of the following design trends in food and hospitality into your interiors, menus, website or brochures.

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Modern Retro Style Graphic design is getting nostalgic with late 70s through to 90s inspired style. Designs give an appreciative nod to tech from the past such as early PCs, video games and vinyl records drawn out in a modern flat illustrative style. Prints and patterns also combine the past with a contemporary influence. Retro is definitely cool.

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Visual Storytelling Going onto 2016, images will continue to take a much greater focus over text, providing an immersive experience for consumers in a variety of formats from short videos to real-time photographs. From Instagram to Vine, the social platforms with a focus on visual are continuing to grow and your brand should be there.

Bright Colours Invigorate your designs with a splash of bold colour this year. Energy and calm combine in the Pantone Colour Report Spring 2016. The palette features bold tones like Buttercup alongside more toned down shades such as Rose Quartz, which Pantone describe as “a transporting and transformative canvas”.

PANTONE 15-0146 h GreenFlas

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PANTONE 17-1564 Fiesta

PANTON E 12-0752 BUButte rcup

Geometric Shapes Strong, striking and bold, geometric shapes work well as flat elements to add visual interest in designs. The sharpness adds depth to create memorable and creative branding that will put your business ahead of your competitors, marking you out as an innovative company that is firmly in 2016.


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Creative Menu Design

With Google putting increasing value on video content when it comes to search rankings, make sure your business explores how video can work for you this year. Whether it’s a thought piece related to your industry, interviews with key company figures or simply a promotional piece that represents who you are, it’s time to think about video.

If you run a restaurant, menus will be a key part of your business and thinking outside the box will get you noticed. Menus don’t just have to be printed on card; think about using other materials such as wood or look to tablets to offer customers an interactive experience. This year, get creative and think about how your menus fit with the rest of the branding to create a customer talking point.

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Typography With an ever-increasing range of fonts, typography takes on greater importance in branding. Don’t just stick with the standard fonts, especially when it comes to logo design; a customised, hand-drawn font can be the perfect way to represent the brand. Scope for creativity also extends to websites with an increasing range of web safe fonts available to use.

Abstract Style From organic shapes to stark simple layouts and white space, this trend is about taking something recognisable and deconstructing or distorting it. This minimalist style offers a contrast from the more chaotic designs styles of late. It can be a great way to make your company stand out with a unique and quirky interpretation of your brand style.

Mobile First Approach With 33% of internet users using their smartphone to browse the internet compared to 14% using a desktop (Ofcom) in 2015, it’s clear that businesses need to make sure that in 2016 they gear their websites towards mobile internet users. In addition, search engines favour websites that are mobile-friendly compared to those that aren’t. If you haven’t got a mobilefriendly website, you could be missing out on new customers.

Death of the stock photo Stock imagery is beginning to look contrived and unoriginal. Stock images are not specific to your business. If you care about your brand, then make sure that in 2016 you use custom photographs or hand-drawn illustrations. Nothing demonstrates care and passion for what you do than taking the time to ensure your images truly represent who you are. If you are using the same generic image that thousands of others have used, what does that say about your brand?

We hope that the above tips have helped but if you feel that your business could do with some more advice on how to make the most of design and social media marketing, give The Global Group a call on 01202 727070 or visit discoverglobal.co.uk

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Video


Why Restaurants Should be on Instagram From hashtags to lighting, we look at the ways you can maximise Instagram’s potential when it comes to marketing your restaurant on the photo-sharing platform.


Instagram is a photo-sharing app with over 400 million users. People share everything from selfies to holiday snaps. You also can’t scroll through the stream of images without at least one person sharing what they’ve eaten that day. Whilst a number of these meals are their own creation, there are also plenty of people using the platform to brag about delicious meals they’ve enjoyed in restaurants, often tagging that restaurant in the photo. Restaurants should also be capitalising on this trend for sharing food photos by incorporating Instagram into their marketing. Great photos of delicious food can help drive customers to visit. Although plenty of people share images taken on phones, you can also share more professional images to really showcase your dishes.

write captivating captions and specially selected hashtags to increase exposure. It helps to do some research to see what other local restaurants are using and which hashtags are popular within the local area. If there isn’t anyone within the business who has the skills to do this, consider getting in touch with an agency instead. You should approach social media in the same way you approach more traditional forms of marketing and advertising. In time, with a consistent approach, you can boost your business and brand. Don’t be afraid to encourage your customers to share their meals and engage with them by holding photo challenges or asking their opinions of new potential dishes. By building a relationship with your customers, you will increase their loyalty.

The promotional effect of Instagram on a business can be huge and it doesn’t take a great deal of effort or time to do. Combine this with cross-posting on other platforms such as Facebook or Twitter for even greater effect.

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You should also be thinking about the timing – posting your specials during the early evening could entice customers to visit specifically for that dish. Whilst posting frequently can help build up followers, posting too often can put people off as it clogs their feed. Try to avoid posting more than twice a day. Although photos are part of it, it helps to have someone running the account who knows and understands how Instagram works. As well as the photos, you also need to

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1. LIGHTING Think about the lighting – food photographs best in natural light, so avoid using flash or harsh overhead lighting. 4. USE A PROPER CAMERA Whilst mobile phones are great for producing those spur-of-the-moment images, try to use a stand-alone camera, such as a DSLR, to ensure your photographs look as good as possible. Don’t forget about post-production either, but avoid making photos look over-processed.

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2. FILTERS Get creative with the range of filters available to enhance the quality of your images. You can also use collage apps to stitch together several different photos. 5. POST A VARIETY OF IMAGES Make sure you don’t just post photos of your food; take photos of the interior or staff working, to capture the ambience of the restaurant.

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3. STAGING Don’t just consider what is being directly photographed but also what is in the background. A wooden table or white table cloth helps to make the subject of your photograph stand out whilst additional props add further interest and context. Try to keep it looking natural. If you photograph from above, try not to include extra shadows.


LOVE FOOD, HATE WASTE It is clear that food waste is a major issue with 7 million tonnes of food and drink being thrown away from our homes every year. Not only is this wasteful financially, costing us £12.5 billion each year, it also has a substantial effect on the environment. With all the processes involved in producing, distributing, storing and cooking food, if we stopped throwing away so much food, we would save the equivalent of 17 million tonnes of carbon dioxide, which would have the same benefit as taking 1 in 4 cars off our roads. In a quest to reduce food waste, some people are coming up with some creative ways to use it up. One of these is Toast Ale, a Hackney based company. They brew ale made to a special Belgian recipe that uses surplus bread from nearby delis and bakeries that would be wasted otherwise. In addition, their profits are going to the charity Feedback, who campaign to reduce and end food waste.

Another innovative business is Silo who are the UK’s only zero waste restaurant. From the furniture to the food, the focus is on respect for the environment. Plates are made from plastic bags, jam jars are used for glasses and any food that isn’t consumed is fed into an aerobic digester, which generates up to 60kg of compost in 24 hours. They also offer its services to residential and commercial neighbours to encourage them to waste less. This focus on running a food business that is sustainable both ethically and financially is something that similar businesses should also look to achieve. Each year, UK pubs, restaurants, take-aways and hotels generate 600,000 tonnes of food waste, the majority of which is perfectly good food. Research by WRAP (2012) revealed that 27% of people leave food at the end of a meal, which equates to a third of the waste produced.


Left: Toast Ale uses surplus bread from nearby delis and bakeries

7 million tonnes of food and drink is thrown away every year WRAP found that in their research, the typical foods left were plate fillers, such as chips (32%), vegetables (18%) and salad (11%). In addition, the research showed that 41% of people left food because the portions were too big. Some of the other reasons for leaving food were due to wanting to have room for other courses or not wanting to appear greedy. Efforts are already being made to reduce food waste in the sector, with a number of organisations signing up to WRAP’s voluntary agreement to reduce waste. This helps businesses work towards waste prevention and management targets.

One of the main ways in which businesses can start working to reduce food waste is to look at their menu. Give customers some flexibility by offering the option to add or remove side dishes such as chips and vegetables. With a growing trend of customisation, customers can ensure they are making their own choices according to their lifestyle choices and therefore reducing waste. Considering the portion sizes of dishes is another way that you can help reduce waste – offer smaller size versions of main courses or light starters. If this is also reflected with a reduced price, this is likely to appeal to customers. If food is left, then the doggy bag could be a great solution. Indeed, research reflects this; 74% of respondents in WRAP’s research agreed that if restaurants proactively offered a doggy bag then they would be in favour of this option. This solution has also been championed by the Too Good To Waste campaign, who have devised their own doggy box for restaurants to use. Restaurants also need to consider how to reduce the amount of prep wastage they have by coming up with innovative ways to use leftovers and create other dishes, such as turning orange peel into marmalade and broccoli stalks into soup. With just a few small changes, restaurants and diners can work together to reduce food waste and produce food sustainably.

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The Too Good to Waste campaign seeks to encourage both diners and restaurants to help reduce this amount of waste, with both groups playing a part in the efforts. This campaign is backed by a number of chefs and restaurateurs such as Hugh Fearnley-Whittingstall and Henry Dimbleby from LEON.


A CREATIVE SOLUTION TO FOOD HYGIENE If you use wooden boards, slate or other items to serve food, then you should be using food safe greaseproof paper plate liners as part of your business’s good food hygiene practice. PLATE LINERS The general food hygiene requirements for all Food Business Operators (FBOs) laid down in EU Regulation (EC) No 852/2004 specify that materials coming into contact with food are “cleanable” and “non-toxic”. Our food safe plate liners are made from food standard greaseproof paper in a sterile environment. They help to keep food and serving plates separate, therefore reducing the risk of contamination, as advised by the Food Standards Agency, “At all stages of production, processing and distribution, you must protect food against any contamination” (Food Hygiene – A Guide for Business). In addition, the Food Standards Agency also advise that, “You must carry out wrapping and packaging in a way that

“At all stages of production, processing and distribution, you must protect food against any contamination” avoids contamination of products. You must make sure, where appropriate, that the container is clean and not damaged, particularly if you use cans and/or glass jars”. Our bespoke plate liners are a creative solution that will allow you to stay true to your restaurant’s branding, give you the freedom to present and serve food in the way you choose whilst ensuring that you adhere to industry food safety standards. In addition, plate liners will increase the visual appeal of food and help your restaurant to stand out.

TO FIND OUT MORE VISIT

discoverglobal.co.uk


Seasonal Recipe: Strawberry Pavlova Tony Beales, managing director of award-winning caterers, Beales Gourmet at The Italian Villa, shares his ideal spring dessert.

For the meringue: 4 egg whites 110g caster sugar 110g icing sugar 20g cornflour

To decorate… 1 punnet of Hampshire strawberries, hulled & halved 50g pistachio praline 50g dehydrated strawberry pieces 150ml strawberry coulis 4 strawberry coulis bombs

For the Chantilly cream… 300ml double cream 2 tbs icing sugar 1/4 teaspoon vanilla seeds

METHOD Preheat oven to 110° C. Prepare an oven tray with baking parchment. Ensure you have a grease-free clean mixing bowl. Whisk the whites with a pinch of salt until soft peaks are formed, gradually add caster sugar, 1 tablespoon at a time until thick & glossy. Spoon whites onto the baking tray to form round craters with the sides slightly higher than the middle (which makes your pavlova base). Bake for 1 hr, turn off the heat and allow to cool in oven. Half whip the double cream with the icing sugar & vanilla seeds.

TO SERVE:

TOP TIPS The meringue needs to be crispy on the outside and soft in the middle. You can make the meringue up to 5 days before you need it and keep in an airtight container. The cream can be whipped up in advance, although don’t whip it too stiff, the term we use is ‘semi whipped’. Don’t cut your strawberries up too far in advance, do it at the last minute. Build the meringues just before you need them… they don’t take long to build!

Spoon the cream onto the pavlova bases and arrange the prepared strawberries equally.

Beales Gourmet Ltd, Compton Acres, 164 Canford Cliffs Road, Poole, Dorset BH13 7ES

With a spoon, drag the coulis across your plates. Place your pavlova onto the plate & finish with a sprinkling of pistachio praline, dehydrated strawberries & a strawberry bomb in the middle.

bealesgourmet.com T: 01202 700 992

Page 27

INGREDIENTS


Our Top 10 Products IN THE FOOD & HOSPITALITY INDUSTRY

From fantastic design to cool tech, here is our pick of the best products we think are downright cool and innovative right now.

1

Ember Coffee Mug There will be no more cold coffee with this smart mug from Ember. Drinks stay warm for 2 hours or all day when used with the charging coaster. The mug launches in April 2016 for $144 including delivery. For more information and to order, head to: www.embertech.com

2

3

4

Brown Paper Lunch Bag

Norlan Whisky Glass

Samsung Smart Fridge

All the joy of the classic brown paper lunch bag updated to make it strong, reusable and insulated to keep that lunch chilled. The double magnet keeps the bag shut tight further ensuring your lunch stays fresh.

Norlan have designed an aesthetically beautiful whisky glass that helps to enhance the spirit’s aroma using biomimicry. The double walled structure exposes more whisky to air, evaporating the ethanol and releasing an enhanced scent, which creates an impression of a stronger flavour.

The Samsung Smart Fridge features a large touchscreen TV, inbuilt speakers and interior camera, accessed remotely via smartphone. View recipes using the contents in the fridge and receive alerts when products are nearing use-by dates and order replacements from nearby stores.

You can buy the lunch bag for ÂŁ12.95 from Luckies of London. Visit: www.luckies.co.uk

To find out more and to pre-order visit: www.norlanglass.com

To find out more visit: www.samsung.com/us/explore/ family-hub-refrigerator/


6

7

Food Minder

CharityWait App

Seedlip

This handy kitchen gadget helps users reduce food waste with a handy lighting system, glowing red when approaching expiry date. A 3 pack set can be purchased for £9.99.

Skip the queue in exchange for a charity donation with this new smartphone app called CharityWait. Whilst only available in the US, it is an interesting idea that encourages consumers to consider social responsibility.

Created by UK-based designer Ben Branson, Seedlip is a distilled nonalcoholic spirit. The packaging has a natural feel, drawing on the drink’s ingredients. The product also taps into a trend for reduced alcohol consumption amongst younger consumers.

For more information visit: www.food-minder.com

For more information go to: www.charitywait.org

8

Cinematic Light Box Get your messages noticed with this striking battery-operated light box. Whether you use them for table reservations, special events or promotions, they are sure to stand out in any restaurant. Each box comes with a set of letters to create your custom messages. The cinematic lightbox is available from BHMA for £30. Visit: www.bhma.co.uk

9

Wise Up on Waste This app helps professional kitchens identify where and when waste is being generated and track the team’s weekly progress and how much money is being saved. The app is available on iOS and Google Play, as well as on desktops. Available on iOS and Google Play, as well as on desktops. Visit: www.unileverfoodsolutions.co.uk/ menu-support/food-wastereduction.html

DISCOVER MORE TOP PRODUCTS: discoverglobal.co.uk/blog

For more information visit: www.seedlipdrinks.com

10

Somabar Robotic Bartender Love cocktails, but hate vying for the bartender’s attention? With Wi-Fi connected bartending appliance Somabar, all you need is a smartphone app for a mixed cocktail in less than five seconds. The Somabar is priced at $429 and is available for pre-order from: www.somabarkickstarter.com

Page 29

5


THE RISE OF STYLISH, LOW COST HOTELS As the demand for low budget travel increases, a new hotel concept is emerging. Once upon a time, the idea of staying in a hostel may have conjured up the idea of bohemian travel in far-flung places. However, new hostels and low-budget hotels are popping up to cater for the more urban, style-conscious guest.

These stylish and low-cost hotels are contemporary and spacious with all the necessary features that their discerning guests need. From late night bars to free Wi-Fi, this new breed of hotel cater for people who want to stay somewhere comfortable, in a central location without paying a premium. Amongst the luxury hotels that the capital offers are plenty of these new concept hotels and hostels to choose from.

Qbic Qbic explains that they are ripping up the rule book when it comes to city hotels and we agree. With a focus on reducing their environmental impact and building their local connections, this innovative hotel offers a range of different rooms to suit all budgets, from the fun room (a large double) to the smart room (no window), all including a comfortable bed and fast and free Wi-Fi. Offering more than just rooms, they have a busy calendar of events known as #QbicSessions, with guest appearances from spoken word artists, musical talent and inspiring talks from those in the fashion industry. Qbic is not your usual hotel. Rates start from £58 per room per night. Find out more: qbichotels.com

Hub by Premier Inn Described as an urban hotel concept, hub hotels are affordable boutique hotels with technology at their core. From the self-service check-in desks to the stylish rooms with guest-controlled lighting and temperature via an app paired to the room, these hotels are both smart and innovative. The rooms may be no-frills but they haven’t skimped on standards, and although it does away with the traditional mini-bar, there is always the Deli + Bar on hand serving dishes containing artisan ingredients. Rooms are from £69 per night. Find out more: hubhotels.co.uk

Above: Qbic

Below: Hub by Premier Inn


Left: Moxy

Generator Hostels Drawing on contemporary and industrial design, Generator London features exposed brickwork, bold wall graphics and no frills rooms. Although it’s a hostel, it’s possibly the coolest and most stylish hostel we’ve come across. Generator offers everything you need – grab a meal in the cosy restaurant or party the night away in the bar. Generator is ideal for groups looking for a great looking, centrally located place to stay. Beds are from as little as £17.50 per night. Find out more: generatorhostels.com

Moxy Hotels If you fancy a trip further afield, Moxy offer premium comfort, a vibrant social scene and convenient services at their hotels in Milan and the USA. There are further hotels opening in the UK this year, so this is a brand to watch. When you think about budget hotels, this is not what you would expect. Moxy have thought about what people want and don’t want from a room – so expect quiet and comfortable rooms and all the amenities of a boutique hotel without the price tag. Rooms are from £40 per night. Find out more: moxy-hotels.marriott.com

Below: Generator

These cool rooms have everything you need for a comfortable and relaxing stay. From large beds to free Wi-Fi and movies, CitizenM hotels have a home away from home feel. Forget sterile lobbies with no personality, here you’ll be forgiven for thinking you’ve ended up in somebody’s living room. Bookcases line the walls and feature a range of books in fields of photography and design, whilst iMacs are available to get work done. If you get hungry, then head to the bar and café, which is a coffee bar by day and lively cocktail bar by night. Rooms are from £88 per night. Find out more: citizenm.com

Staying in a hotel on a low budget doesn’t have to mean staying somewhere terrible, as this range of hotels shows. This is an exciting concept of design-led hotels and hostels, appealing to the modern traveller, with a focus on technology and providing essentials to a high standard. Weekend breaks have never been so cool. Below: CitizenM

Page 31

CitizenM


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