CAFÉ SOLO Launches Espresso Martini RTD Cans for Coffee Lovers
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Sabert’s fully recyclable multifunctional Tray2Go makes sushi look great [click here]
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AUGUST 2024
Five Traditions from Around the World for Your Next BBQ
From smoky American classics to spicy South American specialties,
there’s a wealth of culinary inspiration waiting to elevate your next garden get-together in the warmer weather.
For those looking to get more adventurous when next loading dense braai wood onto your BBQ, the team at Logs Direct have taken a journey across continents to discover five unique barbecue traditions and recipes that will add flair and flavour to your outdoor cooking.
The slow smoking of American BBQ
When it comes to barbecue, the United States is renowned for its diverse regional styles, each with its distinct flavours and techniques. There are so many distinctions between them that seven different regions of the US make up what’s become known as the “BBQ Belt”.
Whether it’s the tangy vinegar-based sauces of North Carolina or the sweet and sticky ribs of Kansas City, American BBQ offers something for every palate. For your next BBQ, consider smoking beef low and slow over hickory wood for that classic Texas flavour, or whip up a batch of Memphis-style dry-rubbed pork spare ribs for a taste of Tennessee.
Argentinian asado grilling
In Argentina, the barbecue tradition known as the asado is a time-honoured ritual that brings friends and family together around the grill. The centrepiece of an asado is often a whole side of beef or lamb, slowly grilled over an open flame until it reaches juicy perfection.
To recreate this experience at home, marinate your meat in a chimichurri made from fresh chopped parsley and dried oregano, garlic, olive oil, and red wine vinegar (with a sprinkle of red pepper flakes for some added kick), then grill it to smoky perfection alongside an assortment of vegetables for a true taste of Argentina.
The sweet and spicy side of Korean BBQ Korean BBQ, or gogigui, is all about sizzling meats and bold flavours. Thinly sliced beef or pork is marinated in a mixture of soy sauce, sesame oil, garlic, and sugar, then grilled tableside on a portable gas or charcoal grill. Don’t worry if you don’t have a portable one; it’ll work just as well on your outdoor grill.
Your
Serve the grilled meat with an array of side dishes known as banchan, such as kimchi, other pickled vegetables, and steamed rice, for a complete Korean BBQ experience that’s sure to impress your guests. For an added presentation tip, sprinkle sesame seeds of mixed colours onto the meet for some colour contrast.
Jamaican jerk for a taste of the Caribbean
Originating in Jamaica, jerk seasoning is a fiery blend of spices such as allspice, scotch bonnet peppers, and thyme, traditionally used to flavour meats like chicken, pork, or fish. To prepare Jamaican jerk at home, marinate your protein of choice in a mixture of jerk seasoning, lime juice, and soy sauce, then grill it over a hot flame until charred and caramelised. Serve the jerk meat with traditional sides like rice and peas or fried plantains for an authentic taste of the Caribbean.
South African braai
In South Africa, braai is more than just barbecue; it is closer to its culture and way of life. Friends and family gather around the fire to grill meats such as boerewors (sausage), sosaties (kebabs), and steaks while sharing stories and enjoying each other’s company. To host your own South African braai, fire up the grill and cook a variety of meats seasoned with a blend of spices like coriander, cumin, and paprika. Don’t forget to serve plenty of sides like mieliepap (maize porridge) and chakalaka (spicy relish) to complete the experience.
There’s nothing wrong with throwing some burgers and sausages on a BBQ in the traditional British way, but outdoor cooking can offer so many more techniques and flavours. Lighting your grill doesn’t have to just be meat in buns, and it gives you the opportunity to explore flavours you’ve never experienced before. So why not try something new and find your new favourite cuisine to cook at home and wow at warm-weather get-togethers?
The power of a warm welcome: creating memorable hospitality experiences
What we should all remember in the hospitality industry is that we need to put people first. Our primary aim is taking care of customers and fulfilling their needs and expectations. What makes the services we provide memorable is when we are able to personalise them and make customers feel they are being treated exclusively.
Hospitality organisations have the power to make emotional connections with their customers and this is an industry that depends on experiences and feelings, so it is super important to create long-lasting memories. And great first impressions that influence the customer experience.
While providing value, tailoring services and making things easier for customers helps deliver a positive experience, what elevates things to the level of truly memorable is often the little details.
For example, one Halloween I noticed a customer who was with their grandchild admiring our display, so I started chatting and asked the child what was their greatest wish. She replied: a purple unicorn. While they were out, I managed to find a toy purple unicorn, which I left in their room. This little gesture didn’t cost much, but it created an impression that has likely lasted ever since.
What these emotional connections create is long-term engagement and loyal customers. This can lead to customers becoming advocates and ambassadors for your establishment, which can go a long way towards improving your bottom line.
Why is delivering the best customer experience important today?
Since we have established lasting memories are associated with customer loyalty and ultimately the bottom line, delivering exceptional experiences is clearly critical for hospitality. While that has been true for as long as the industry has existed, it has never been more important than it is today. And that is for a number of reasons.
Principal among these is the huge amount of competition in the industry. Customers around the world have more choice than ever before and also many more ways of interacting with hospitality businesses and purchasing services from them thanks to the proliferation of online travel agents (OTAs).
For example, according to Statista Research Department estimates, more than 2,700 new hotels will open in 2024. That means hotels need to go even further to stand out from what is already a crowd. Not only that, with the power of social media and online reviews to cause serious damage to a brand’s reputation, delivering great customer experience can
mean the difference between thriving or barely surviving.
That is why unforgettable experiences are now more important than ever and, for me, that means harnessing the power of a warm welcome. Remember, we only have one shot to make a great first impression. And that first impression can affect so much.
If you create a great first impression, you are setting the right tone and giving the customer the belief they made the right choice as soon as they arrive, which is a powerful emotional connection. From that moment on, the customer believes you are there to fulfil their needs and desires. Obviously, if you deliver a poor customer experience, the opposite happens and you have created a situation where they are more likely to complain. And crucially, post details of their negative experience on the internet where other potential customers can see them.
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Antonio Gómez is Rooms Division Pathway Coordinator at Les Roches and a former hotelier.
NEW FOR SUMMER 24! TERRACE FURNITURE
EDEN FURNITURE offer a wide range of outdoor patio, terrace and poolside furniture.
For Summer 2024 we have launched a number of new ranges which are made from gas injected resin which is glass fiber reinforced for extra strength and durability.
Chairs, Armchairs, Stools and Lounge Sets in a range of colours.
In Stock for Immediate Delivery!
Wobbly tables can be a thing of the past thanks to the patented StableTable technology.
STABLETABLE is a unique patented fully automated solution which is hidden with the pillar of the table base allowing the legs to adjust to uneven surfaces.
Available for both indoor and outdoor use in a range of heights, shapes and sizes. Can be supplied as base only or complete with a stylish OnTop 12mm Compact Laminate top.
Chestnut Chair
Cedar
Chestnut Armchair
Alder Lounge Set
CAFÉ SOLO Launches
Cans for Coffee Lovers
Cold Brew Coffee Liqueur Brand, CAFÉ SOLO today announces the launch of its new Espresso Martini cans, crafted for coffee lovers. The CAFÉ SOLO Espresso Martini Cans are the second product to launch in the CAFÉ SOLO range after the brand launched its debut CAFÉ SOLO Original Cold Brew Coffee Liqueur to shake up the coffee liqueur market in the UK in April 2024. CAFÉ SOLO Espresso Martini Cans are available from Amazon and CAFÉ SOLO’s website at an RRP of £3.99 for a 125ml can.
Developed by former baristas, SOLO Coffee has gained international acclaim, supplying renowned bars and restaurant groups across the UK. SOLO Coffee uses ethically sourced beans from Brazil and Colombia, which are blended and expertly cold brewed to perfection.
Small but mighty! At 15% ABV, the CAFÉ SOLO Espresso Martini cans are bar strength quality and produce an impressive foam when shaken in the can straight out of the fridge or for the bartender touch, the cans can also be shaken in a cocktail shaker with ice. CAFÉ SOLO is best enjoyed:
• On the go - Chill in the fridge until ice cold, shake and enjoy straight from the can.
• With a glass - Chill in the fridge until ice cold, shake well and pour into an upright martini glass (squeeze the delicious foam out at the end).
• Impress at home - Pour from the can into a cocktail shaker with ice, shake well and strain into a martini glass (just look at that foam), garnish with a trio of coffee beans to seriously impress!
CAFÉ SOLO Brand Manager, Holly Harwood comments: “We are really excited to launch our CAFÉ SOLO Espresso Martini Cans in time for summer. We have worked with award-winning SOLO Cold Brew Coffee to focus on the quality of the coffee used in the Espresso Martini Cans which ensures we deliver the ultimate ready-to-drink Espresso Martini - perfect for coffee and bar-quality cocktail lovers.”
www.cafesolo.co.uk
Espresso Martini RTD
NEW SURVEY RESULTS FLAVOUR REMAINS NUMBER ONE!
New survey results from the Brewers Association, the trade association for small and independent American craft brewers, reveal that flavour is a top priority for consumers when buying beer. Trends in American craft beer often influence the market across the Atlantic, making them important for the UK hospitality industry to consider. (...cont)
Key trends include:
Everyone is Drinking Everything!
American craft beer drinkers account for 48% of total beverage alcohol drinkers (those drinking several times a year or more often) and 8% who drink on a weekly basis but craft beer consumers are also drinking across a range of other beverage alcohol categories with 50% of survey respondents imbibing in three or more categories weekly. Wine, spirits, imported beer, flavoured malt beverages, canned cocktails, hard seltzers, cider etc are all competing within the same space as craft beer and weekly consumption of these beverages has been steadily increasing since 2019. In fact, the rate of consumption has increased for all beverage alcohol types except craft beer itself and craft beer drinkers are more likely to drink spirits on a weekly basis than they are to drink craft beer!
For the first time since 2015 the number of people drinking more or less the same amount of craft beer as last year has shifted to slightly more people drinking less, albeit only by one percentage point.
Flavour
Flavour remains the most important factor for craft beer with 92% of the general population listing flavour as the primary driver in their purchasing decision, followed by ingredients and alcohol content. Despite flavour being the number one attribute, 50% of noncraft beer drinking 21-34 year olds cite; ‘I don’t like the flavour’ as a reason for not drinking craft beer, 13% more than 35+ consumers. What’s more, 15% said they don’t know enough about craft options, 5% less than 35+ consumers. When considering style in the purchase decision it’s interesting to see growth in both high and low alcohol content as the extremes of ABV continue to be a factor resonating most with 21-34 year olds. These drinkers are 8% more likely to prefer higher and 7% more likely to prefer lower alcohol content beverages than 35+ drinkers.
Diving into this age group in more detail, 28% of 21-34 year old males who drink alcohol several times a year or more but not craft beer that often, said they prefer lower alcohol content
beverages as well as just under 20% of men saying they are opting for a healthier lifestyle.
“Crisp” is the universally liked flavour among 48% of respondents. Notably, among women aged 21-34, while 54% express a preference for crisp flavours, 56% are more interested in juicy/hazy flavours, often associated with the juicy/hazy IPA, known for its subdued bitterness, velvety mouthfeel, and approachable experience. In general, women show more interest in crisp, fruity, hoppy, and juicy/hazy flavours compared to overall respondents. Both men and women demonstrate less interest in malty, spicy, and tart flavours.
Summary
American consumers are drinking less craft beer and there is more competition but notably, the latest cohort of legal drinking age consumers is increasingly concerned about alcohol intake and their health. Flavour is the main attribute of craft beer’s success but it faces competition from other beverage alcohols vying for market share and extremes of both high and low ABV are proving popular.
Discover American Craft Beer
The Brewers Association will be showcasing a range of style diverse, high quality, innovative American craft beers at London Craft Beer Festival, Tobacco Dock, 9-10 August. Some 19 American craft breweries will be pouring approximately 60 different beers ranging from alcohol-free to big and experimental beers, many of which are unavailable in the UK. Trade tickets are available free of charge on Friday 9th August.
In the UK, American craft beer is available from selected wholesalers and on-line retailers such as Athletic Brewing, Sierra Nevada shop and Cave Direct
Free downloadable resources to help you enjoy and understand American craft beer are available at www.brewersassociation.org or www.craftbeer.com
*Harris Poll Survey 2024 Craft Insights Panel among nearly 2,100 legal drinking age Americans, May 2024
www.brewersassociation.org
American Brewers Association at Humo Restaurant London 2023 - © Nic Crilly-Hargrave
Sabert’s multifunctional makes
Tray2Go, from Sabert, makes food look great.
Sabert’s fully recyclable multifunctional Tray2Go makes sushi look great
“With Tray2Go, Sabert has achieved its goals of delivering a fully recyclable multifunctional packaging solution – made using sustainable materials – which is practical and easy to use, while making the food look great.”
Tray2Go delivers secure stacking, while retaining excellent product visibility.
Sabert Corporation Europe has launched a full off-the-shelf range of Tray2Go – a fully recyclable packaging solution for sushi, other chilled food-togo, confectionery and bakery products.
The popularity of sushi has been increasing for several years and continued to surge during the pandemic, driven by delivery services such as Just Eat, Deliveroo, and Uber Eats. In August 2023, Tesco announced that sushi had overtaken the traditional sandwich as the UK’s fastest growing premium lunchtime main meal.
“Sushi is vibrant, colourful, attractive and appetising” said Sabert’s UK&I Managing Director and European Commercial Director, Alex Noake. “It’s more than a food, it’s a form of art, and eating it is an experience balanced between taste, texture and presentation.
“As a developer and manufacturer of practical and easy to use foodservice packaging, Sabert’s mission has always been to make food look great – and that is part of the rationale behind the development of our new Tray2Go range – but the other driving force is sustainability.
“Tray2Go is made using sustainable materials and is fully recyclable. The board bases, manufactured in the UK, are made with Forestry Stewardship Council FSC® certified material, while the lids are made from rPET, at our facility in Belgium, and comprise a minimum of 50% recycled material.”
Multifunctional, versatile and sustainable Practical to use, the new multifunctional and versatile Tray2Go range features a robust and durable double-wall tray design, coupled with an innovative secure fitting click-lock lid.
With Tray2Go, Sabert has achieved its goals of delivering a fully recyclable multifunctional packaging solution – made using sustainable materials – which is practical and easy to use, while making the food look great.
Ideal for chilled food-to-go, notably sushi, and for confectionery and bakery products, Tray2Go is immediately available in four standard sizes, with the remaining three sizes following in August. Custom sizing is also an option.
Tray2Go range features a robust and durable doublewall tray designed for efficient nesting and secure stacking, coupled with an innovative click-lock lid, which delivers excellent product visibility.
The secure fitting high-clarity click-lock lid locks securely in place, offering great product protection for food-on-the-go and delivery, and enables onehand closure for more efficient preparation in the manufacturing process.
Available in kraft, black, or white – which is ideal for bespoke printing and customisation – the tray has an
inner PE varnish and a GR coating on one side for additional oil and grease resistance. The recessed (footed) base also offers added protection from wet food preparation conveyor belts and manufacturing processes whilst still providing excellent ‘nestability’. Further to enhance functionality, the feet also offer a premium design, and this new innovative concept is fully patented by Sabert.
“Tray2Go represents a practical and sustainable solution for the presentation of sushi, other chilled food-to-go, confectionery and bakery products, and the design enables easy use in food preparation,” says Alex Noake. “True to our slogan: ‘Sabert makes food look great’, Tray2Go delivers stand-out shelf presence and premium product presentation.
Tray2Go’s innovative secure fitting click-lock lid securely locks in place, offering great product protection for food-on-the-go and delivery and enables one-hand closure.
“Tray2Go joins Deli2Go and the award-winning Snap2Go – expanding Sabert’s range of innovative and sustainable foodservice packaging solutions. Later this summer we will also see the official launch of the brand new Hot2Go dualovenable, natural fibre, lamination-free solution. It’s exciting times at Sabert.
“We have over 40 years’ experience in providing innovative, value-added products to the highest quality standards, supported by outstanding customer service. Our mission is to offer our clients the best guarantees in terms of quality, safety and service, so you could say Sabert is the ‘go to’ for all a foodservice operator’s sustainable 2Go foodservice packaging solutions.” www.sabert.eu
Designing omnichannel hospitality spaces
While there are many factors at play in the success or failure of a hospitality venue in 2024, the visual appeal and vibe of a space are arguably the most important.
With social media now the cultural barometer of what’s in and what’s out, hospitality brands can no longer afford to make their Instagram presence an afterthought. They must consider both the online and offline experience in every decision made – from the way food is plated for demand right through to the role lighting design plays in ambience of the space.
Images: Industville and Inge Watrobski for Heartwood
Interior designer Inge Watrobski has recently collaborated with Industville on the lighting design across several new hospitality sites for Heartwood Collection – an award-winning group of pubs, brasseries and inns. Off the back of the collaboration, Inge and founder of Industville Mara Miller and share their insight into the trends shaping hospitality design and lighting.
What are the biggest factors at play in the design of hospitality spaces in 2024?
Inge: Social media has become the modern-day billboard for hospitality venues and we’re finding that customers will choose where to go almost exclusively based on what they see online. This means we have one shot to form an emotional connection with customers and then ensure the in-person experience matches up so they will want to return time and time again.
Mara: Consumers today are more discerning and expect their dining experience to offer not just sustenance but also a slice of escapism. Getting the lighting right is really critical as if done wrong it can negatively impact the ambience which can be an expensive mistake. The feedback we get from
hospitality brands is that most other elements like upholstery and paint are relatively easy to change as needed to account for wear and to help keep things fresh, but the lighting is one thing they want to get 100% right first time as anything electrical can be costly to update.
How do you balance atmosphere and functionality?
Inge: From a design perspective it’s also essential to be clear on the brand story you’re trying to tell. A lot of the Heartwood Collection pubs are based in the community so need to have a homely feel which we create through soft layered lighting. If the light in a venue is too bright customers won’t feel relaxed and if it’s too dark people will feel uncomfortable so it’s important to find the balance.
Mara: It’s important to get the bones right with classic pieces that provide sense of warmth and comfort and then add pops of the brand’s style. We’re seeing a trend towards more handcrafted lighting that feel curated and instantly add personality rather than a cookie-cutter approach.
PocketSquare launches London inspired cocktail summer terrace art installation
launches
new cocktail menu & installation
PocketSquare – the east London rooftop bar with skyline terrace –has launched a summer cocktail menu inspired by innovation, botany and sustainability in London. The new menu is complemented by a collection of art installations across the alfresco terrace and bar.
Situated in Whitechapel at the heart of east London, PocketSquare has taken inspiration for its summer cocktail menu from London stories and initiatives that chime with the bar’s focus on innovation, botanicals, organics and sustainability. A diverse mix of influences sees cocktails inspired by everything from gardens and farms to inventors and artists.
Underlying the cocktail menu is the PocketSquare team’s drive for a more sustainable approach to cocktail making. In creating the menu head mixologist Lucrezia Frosutto and her expert team have experimented with processes and ingredients that reduce the waste and environmental impact from cocktail making. The sustainability and innovation ethos behind the menu is reflected in a series of art installations across the bar and terrace.
Cocktails feature seasonal summer fruits and vegetables including strawberries, loganberries and bell peppers; with the team seeking to use the whole of fruits wherever possible. The leftovers from creating juices are used to make fruit leather garnishes, and whole fruits are used to create oleo saccharums. Herbs such as thyme, rosemary and coriander, grown on the PocketSquare terrace, are used to make syrups and bitters.
Drinks on the menu include:
Capsicum which pays homage to the nearby Hackney City Farm where the local community can get up close with vegetables and other plants. The cocktail features rum, yellow Chartreuse, yellow bell pepper juice and a thyme and coriander syrup.
Hive is inspired by London’s bee lovers including The London Beekeeper’s Assocation and their promotion of the city’s bee colonies. This sweet gin cocktail with a kick features a strawberry and chilli shrub in a nod to the importance of bees in pollinating the plants of the British summer berry.
Bloom is inspired by the London Wildlife Trust and their use of wildflowers in bringing nature back to London. A blend of Loganberry syrup, Prosecco and vodka, the striking pink drink features a coral blue edible garnish and is served with wildflower paper; which guests can take home to plant in their gardens or balconies.
Other cocktails on the list include Duality a creamy fruit cocktail inspired by the spirit of reusing waste; and Revol a smoky drink inspired by an early innovator in the steam engine in London.
To go with your cocktails PocketSquare offers a bar snacks and tapas menu which includes dishes such as Puccia with Burrata, Rocket & Mortadella;Truffle Pecorino Chips and Cod Fritters with Sriracha aioli.
Summer terrace art installation
Across the bar and terrace guests will find an installation of art and soft furnishings from students at Norwich University Of The Arts. Inspired by the relationship between PocketSquare and the surrounding skyline the pieces mix the urban with the natural, exploring the architectural elements of the environment and softening them with natural, experimental form.
The works make use of recycled and repurposed fabrics, keying into notions of sustainable living.
Works include:
• Textile artist Annie Gough’s “Glamouflage” throws sourced from deadstock fabrics
• “Ethereal Pleat” a lit ceiling installation by textile artist Freya Monks, made from exclusively found fabrics
• “Soulsearching” a collection of paintings and cushion covers by fashion maker and fine art painter Olly O’Neill
• A collection of cushions made from recycled materials by print maker Joanna Cockrell
Art and supporting up-and-coming artists have been at the heart of PocketSquare since the bar’s launch in 2021.The team at PocketSquare have worked with a range of artists and creators on specially commissioned works for the venue including street artist Jay Kaes and fabric designer Ellen Russell. The bar has also hosted a series of Curated at Hyatt Place exhibitions with photographers Ben Broomfield and David Stetson; street artist Sam Kerridge and renowned cartoonist Bill Tidy.
The summer terrace is now open at PocketSquare, along with the new summer cocktail menu. For bookings and more information visit pocketsquare.london | @pocketsquarelondon
Further information on the artists at PocketSquare is available on request.
