NOVEMBER 2024
Chapman’s of Rye enhances quality with Alto-Shaam
An innovative smoker oven from Alto-Shaam, the global foodservice equipment manufacturer, is helping to increase food range and quality at Rye Fish Market and Seafood Bar in East Sussex.
Part of the Chapman’s Fish Group, Rye Fish Market specialises in sustainably caught local fish and seafood. In June 2023, Chapmans opened its fully licensed Seafood Bar next door to the Fish Market, with the focus firmly remaining on locally sourced produce. Its core menu includes fresh oysters, lobster rolls and crab sandwiches, accompanied by bread prepared by local artisan bakers and a bar fully stocked with local wines, beers and ciders.
In a move to expand its menu with the addition of a number of new smoked fish dishes, and bring smoking in-house, having previously bought all smoked fish from a third-party supplier, Louise Chapman, who owns the Seafood Bar alongside husband Keith, began looking into purchasing a smoker oven.
“We’d been looking to make our own smoked fish for a couple of years, not only to reduce costs but also to experiment with different combinations to expand our offering,” Louise says. “We initially looked at a couple of large smoking ovens but weren’t convinced as not only did they require a large investment, they also required a large footprint, meaning we would need to reconfigure the layout of the kitchen. This is when we came across the AltoShaam smoker oven, which on paper looked like a great fit.”
Chapman’s contacted Alto-Shaam direct who in turn contacted Foodservice Equipment Marketing (FEM), Alto-Shaam’s master distribution partner in the UK and Ireland, to enquire about availability and to arrange a product demonstration. FEM and Alto-Shaam quickly arranged a virtual demo via Zoom in which Gerard Strong, Alto-Shaam Corporate Chef, delivered an indepth product showcase of the smoker oven from Alto-Shaam’s headquarters in Wisconsin, demonstrating the ovens versatility in smoking a variety of menu items, from salmon to vegetables and even cheese, as well as it’s intuitive and simple controls. This led to Chapman’s investing in the AltoShaam Cook & Hold Smoker oven.
Upon delivery of the oven, Billy Eatenton, Alto-Shaam’s UK Regional Sales Manager and a trained chef with more than 30 years’ industry experience, travelled to Rye alongside Kelly Gothard, FEM’s Midlands Sales Manager and David Walker, Business Development Manager at Fatboys Catering to ensure correct installation and provide an in-person demonstration of the oven for the Chapman’s team, utilising the oven to smoke fresh trout, eel and sardines that had been caught by local fisherman that day.
enhances food range and Alto-Shaam smoker oven
Since installing the oven, Louise and the Chapman’s team have been experimenting with smoking a variety of items, from salmon and haddock to local gurnard, dabs and whiting, as well as garlic. “Although we’ve only had the Alto-Shaam smoker for a matter of months, the early feedback has been extremely positive, and we’ve had an increased demand from customers at both the Fish Market and Seafood Bar for more smoked fish items,” Louise continues. “The service we’ve received from Alto-Shaam, FEM and Fatboys has been exceptional from start to finish, from the live demo to the install process, it’s the ideal solution for us.”
“Chapman’s of Rye is renowned for sustainably sourcing and serving the very best local fish and seafood from the region,” Billy says. “We’re proud to be working in close partnership with them alongside our partners at FEM, and Fatboys, to deliver the highest quality equipment solutions that meet their needs.”
LATEST AMERICAN TRENDS FROM THE GREAT AMERICAN BEER FESTIVAL
Lotte Peplow, Brewers Association’s American Craft Beer Ambassador for Europe, dives into the latest American craft beer trends from the new-look Great American Beer Festival
As trends go, what starts in America tends to ripple across the world and craft beer is a good example with the best place to find them being the new-look Great American Beer Festival (GABF), the largest public tasting event in America.
Organised by the Brewers Association, the not-for-profit trade association for small and independent American craft brewers, the 42nd GABF took place recently in Denver, Colorado and drew approximately 40,000 people to sample 2,500 beverages from 600+ breweries, cideries, distillers and other beverage producers.
This year’s Festival brought a fresh and exciting new vibe with themed experiential sections designed to offer immersive experiences, specialised beverages, and engaging entertainment.
BEER
THE RE-IMAGINED
Yet beer remained the star of the show. The GABF competition took place in the lead-up to the Festival and providing a good barometer of American craft beer trends. In total, 8,836 beers and 233 cider entries were judged across 102 beer categories and five new cider categories, all evaluated by 285 beer experts. The competition was made possible thanks to more than 250 volunteers who facilitated the multi-step judging process over seven days in three phases. In total, 326 medals were awarded to 273 breweries.
The top five most-entered style category winners included:
• Juicy/Hazy IPA (349 entries)
• West Coast IPA (292 entries)
• American-style IPA (217 entries)
• Dortmunder or German-style Oktoberfest (210 entries)
• German Style Marzen (195 entries)
Trends - IPA Dominates
There are two trends within craft beer styles that are growing the fastest right now:
• IPA in its many iterations continues to lead the American craft brewing landscape, now accounting for 46% of the $29 billion craft beer industry, up from 30% in 2017. Hop forward beers like American IPA, juicy/hazy IPA, and Imperial IPA saw the strongest market share gains in 2023.
• Lighter styles, like American lager, wheat ale, and pilsner are also gaining traction, showing growth at both ends of the ABV spectrum.
Overall, growth is coming from both high and low ABV styles while mid-range ABV beers face more challenges.
There was a myriad of IPAs at the Festival but a good rule of thumb was to focus on award-winning breweries that produce world-class examples of the style such as Breakside Brewery, Reuben’s Brews or Sierra Nevada Brewing Co. While most certainly not an IPA, Allagash White, the classic Belgian Witbier, won gold again and is available in many export markets.
How High Can You Go...
Topping the bill for extreme offerings was Sam Adams Utopias, boasting an impressive 28% ABV. This rare, biannual, boundary blending, barrel aged masterpiece drew the longest lines at the Festival. Other popular examples included Revolution Brewing’s DBVSOD (Double Barrel Very Special Old Deth) at 17%, a double barrel aged imperial oatmeal stout; Fremont Brewing Company’s Rusty Nail, a Bourbon barrel aged imperial stout infused with liquorice and cinnamon bark, coming in at 14.5%; and Firestone Walker’s Bendy Foldies, a 14% double oaked ale with red foxy vanilla beans and toasted pistachios.
...Or How Low?
Lager and lighter styles are having their moment in the spotlight and there were plenty of excellent examples at the Festival. Deschutes Brewery’s Fresh Hop King Crispy is a German-style pilsner which medalled in the latest competition, while Uinta Brewing Co’s Was Angeles, a 5% cream ale proudly took home a gold medal!
‘Beyond Beer’
After indulging in a plethora of hop-forward IPAs and/or highstrength barrel-aged beers, it was refreshing to cleanse the palate and explore something new with an easy-drinking nonbeer beverage such as a hard tea from Upslope Brewing Co or a hard lemonade from Denver Beer Co. Both beverages made their debut at the Festival this year, demonstrating the innovation and creativity that American craft breweries are embracing to remain competitive in an everevolving market.
Low and No-Alcohol
Another strategy for navigating GABF was to seek out unique alcohol-free options. Athletic Brewing Co., a high-profile brand available in many international markets, picked up two medals at the GABF competition, making it an excellent choice, and Fremont Brewing won gold in the amber to dark non-alcohol category. The low and no-alcohol beer segment is still small but is rapidly expanding within the American craft brewing market.
The Weird, Wacky and Wonderful
For the adventurist, the Festival presented a cornucopia of experimental concoctions, notably, 903 Brewers’ Zesty Ranch Taco, a 6% cream ale, that delivered the savoury umami experience of eating a taco in liquid form! A festival favourite overseas, Destihl Brewery’s Dill Pickle Sour offered a distinctive flavour experience, while Denver Beer Co.’s intriguing Fennel Rye ale took home a gold medal at the competition.
American craft beer is available from select national wholesalers for the trade and on-line retailers such as Athletic Brewing, Sierra Nevada shop, Beer Merchants. com, Beers of America or watch out for pre-orders of American craft beer on Cave Direct
The Brewers Association publishes a wealth of resources to understand and enjoy craft beer, downloadable free of charge from www.brewersassociation.org
Help Pump Up the Profits Electronic Dispenser
The signature taste of Nutella®, the nation’s favourite spreadi, can now be served in perfect portions on demand thanks to the all-new foodservice tool, available to foodservice operators through Sephra UK.
The innovative dispenser has been developed to give operators a new, versatile way to serve up a portion of Nutella®. With a one-touch operating system to dispense a perfectly portioned 15g of the spread, it’s a great addition to self-serve breakfast buffets, as well as cafes and bakeries.
When paired with the Nutella® 1kg Cartridge, the dispenser guarantees less than 4% product wasteii, plus, thanks to its temperature control, the dispenser can regulate the fluidity of the spread, ensuring the right consistency – and perfect creaminess - every time.
The Nutella® 1kg Cartridge, another new SKU for Ferrero Foodservice, can also be used as a standalone product, with three complimentary nozzles available to help chefs and bakers pipe, fill and top their creations with ease.
Benefit from the big brand power of the Nutella® name today!
Nutella® Orange Cake (Serves 6)
Ingredients:
For the cake: For the decoration:
200g caster sugar The juice of an orange Zest of an orange 15ml of water
3 eggs 30g caster sugar
65g melted butter 90g Nutella®
100ml full fat cream
190g T45 flour
1 pinch of salt
3.5g baking powder
Preparation:
1. Preheat the oven to 160°C.
2. Butter a cake tin and cover it with sugar. Store it in the fridge to keep it cool while you prepare the cake.
3. Beat the eggs and sugar in a mixer with the orange zest for two minutes in an electric mixer. Add the cream, a pinch of salt and beat again.
4. Then, sift in the yeast and flour. Whisk until combined, add the melted butter and combine again.
5. Take the buttered tin out of the fridge, pour the batter in and bake for an hour. To check it is baked, you can insert the tip of a knife. It should come out dry.
6. While the cake is baking, prepare the syrup: heat the orange juice, sugar and water over low heat until boiling. Let it boil for one minute before setting aside.
7. When the cake is cooked, let it cool for a few minutes then turn out on a wire rack. Coat it with the still-hot syrup. Leave to cool fully on the rack.
8. Using the electronic dispenser and a spatula, spread the Nutella® all over the cake and place a few orange peels on top.
Porta 6 Launches New Lisboa Red Wine 1.5 Litre Bag in Box in Waitrose
Guy Anderson Wines, exclusive importers of Porta 6 wines in the UK, today announces the launch of a new Porta 6 Lisboa Red Wine 1.5 Litre Bag in Box in 208 Waitrose stores across the UK. Porta 6 is the must-have Portuguese wine for Christmas parties, dinners with friends and everyday occasions. This convenient new format holds the equivalent of 2 x 75cl bottles and will be available at an introductory offer price of £13.49 until 3rd November, with an RRP of £16.49 after that.
Porta 6 Lisboa Red is made from a blend of 50% Tinta Roriz, 40% Castelão and 10% Touriga Nacional grapes and the winery is in Leiria, near Lisbon, Portugal. It offers intense aromas of red and black fruits and has soft ripe raspberry and blueberry flavours, with a full rich mid palate, completed by a balance of acidity to give a freshness to the finish. Winemaker, Mauro Azóia, recommends matching it with foods such as lamb, or other red meats, pasta and sardines or other oily fish.
Commenting on the launch, Luis Bio, Managing Director of Vidigal Wines in Portugal, producers of Porta 6, says: “Porta 6 has been such a success that we’re delighted to introduce a new 1.5 Litre edition in Waitrose stores across the UK. The Porta 6 Bag in Box is great for all occasions, and we’re excited for Waitrose customers to enjoy our much-loved red wine in the new Bag in Box size.”
Porta 6 launched in the UK in 2014, and the range includes great tasting white and rosé wines, as well as the red. Porta 6 wines are well-priced and widely available with various listings in all six of the major UK supermarkets, as well as Majestic and Booths.
Porta 6 Lisboa Red Wine 1.5 Litre Bag in Box RRP: £16.49. ABV: 13.5%
Available from: Waitrose
The Bag in Box, like the wine bottle, has a unique label which features a painting showing a slice of Lisbon life; a relaxed scene with one of the city’s famous yellow trams. Street artist Hauke Vagt, originally from Germany, settled in Lisbon in the early ‘90s, when he fell in love with the city and its relaxed lifestyle. He sold his paintings to tourists outside the Castle of St. George, probably never imagining this particular image would find itself on wine shelves in almost every corner of the world.
For more information visit: www.guyandersonwines.co.uk
Porta 6 Label
Forecasting a shift in retailer priorities
Retail sales are typically used as an indicator of economic growth. An increase in retail sales signifies an expanding economy with an increased appetite for consumer spending, where the inverse signals the opposite.
In the modern-day consumer market, however, it’s not that simple anymore. According to statistics released by the Insolvency Service in the 12 months leading to June 2024, just shy of 4,000 businesses within the wholesale and retail trade sector became insolvent, second in volume only to the construction sector.
Considering the UK is home to over 300,000 retailers1, the percentage may not seem particularly high. The problem is more the brands that are disappearing from the High Street like Ted Baker and the Body Shop that recently entered administration, and the pressure on businesses like Boots, Costa and Clinton Cards who have been forced to close significant numbers of their stores to balance the books. While it is the larger, more highprofile retailers that capture the headlines, real pain is also being felt among the hundreds of smaller, lesser-known retailers who fail and who often have less financial headroom to turn their businesses around.
Adapting to a ‘new’ normal
Perhaps the number of businesses that fail does not signal the demise of retail in its entirety, as is often reported, but rather a realignment as consumers turn to a more technologically advanced world where shopping is at the convenience of their fingertips. This is evidenced by an increasing volume of retailers turning to host their stores online or via social media platforms. Even the supermarkets have created online versions of themselves, and embraced the digital revolution, with Tesco’s whoosh, Ocado Zoom and even food delivery giants Deliveroo and Just Eat providing fast and exclusive grocery delivery services.
The acceleration of online services is almost all a result of the COVID-19 pandemic, following the closure of all non-essential physical sites as a result of Government-ordered lockdowns. Many retailers were obliged to reinvent their digital presence. In fact, in 2019 online sales comprised around 20% of all retail sales in the UK, before rising to a record high of 37% in February 20212. Whilst this figure has generally fallen since then, internet retailing remains above pre-pandemic levels.
The relative ease and low costs associated with hosting e-commerce platforms and marketing them with free social media platforms like Facebook, Instagram and TikTok has played a part in its rise. According to the ECDB, the UK is the third largest market for e-commerce globally3, with 2023 seeing a record 67,186 new businesses being registered, a jump of 57% on the previous year4.
For most retailers, transitioning from a physical site to an online platform, or combining the two, can help save money on overhead and rent in high demand, high footfall areas of towns and cities. Failing to adapt can be fatal, as evidenced by the troubles experienced by Sir Philip Green’s Arcadia Group, whose online-only competitor, ASOS, was quick to purchase Topshop and Topman from the ashes of Green’s empire and further capitalise on the market for lower-end or fast fashion products.
Author: Stephen Goderski, Partner at PKF Littlejohn Advisory
However, this is not to say that all online retailers succeed. In fact, of the 35,589 e-commerce businesses created in 2020, only 36% remain5. Of those created as recently as 2022, only 56% remain active just two years later6.
With great popularity comes greater competition, and businesses must be agile in their approach to servicing paying customers. Financial incentives or discounts may increase sales volumes, but at a reduced margin. In the context of a cost-ofliving crisis, however, offering incentives may result in returning and happy customers. Doing so may be a more achievable ask for larger retailers however, who will likely have larger cash reserves to play with than independent or SME retailers.
This is particularly true because of the pandemic, wherein most businesses depleted their cash reserves and loaded their ledgers with increasingly unaffordable debts. Although interest rates are falling, they are falling more slowly than expected and more retailers are becoming insolvent or being taken to the edge The solution to remedy these financial pressures may well be found through entering into a formal restructuring process.
Structuring a new future
The retail market is undergoing a period of significant change. This change is being felt at all levels of the sector too, with retailers both big and small struggling to adapt to a new normal.
Entering into a restructuring process can address barriers to growth, reduce costs, and free up funds to adapt a business to a dynamic and evolving retail market. For larger organisations, the process can also facilitate mergers and acquisitions, resolve shareholder disputes, or address shifts in business priorities.
Anticipating challenging times ahead and seeking advice from a restructuring professional early on can provide a broader range of options. This proactive approach helps bring businesses back on track, preparing them for future trading and ambitious growth in the retail sector. By structuring the retail market for the future, businesses can remain competitive and ready to seize new opportunities.
Technological advancements and changing consumer behaviours require businesses to remain agile. Embracing innovations such as e-commerce, omnichannel strategies, and sustainable practices will be crucial for future success. By proactively adapting to these shifts, businesses can not only survive but thrive in the future retail landscape.
École Ducasse named World’s Best
Culinary Training Institution and Europe’s Best Culinary Training Institution for 2024
École Ducasse has been awarded both the World’s Best Culinary Training Institution 2024 and Europe’s Best Culinary Training Institution 2024 by the prestigious World Culinary Awards.
It is the second year in a row that the institution has scooped these accolades, affirming its position as a global leader in culinary education, and further cementing its reputation for delivering unmatched excellence in the edible arts.
to not only train chefs, but to nurture chef-entrepreneurs who can make a positive impact on the world through their creativity and leadership in the global culinary landscape.”
The World Culinary Awards, now in their fifth year, are globally recognised as a prestigious platform celebrating excellence in the industry. The awards, voted for by culinary professionals, media and consumers worldwide, highlight École Ducasse’s commitment to shaping the next generation of culinary experts.
A key factor that sets École Ducasse apart, leading to this repeated recognition, is its faculty which includes World Champions, Meilleurs Ouvriers de France (Best Craftsmen), and other renowned industry professionals. This team of exceptional educators, coupled with their commitment to staying at the forefront of technological innovations like Artificial Intelligence (AI), brings unparalleled expertise and experience, ensuring that students are trained to the highest standards of gastronomic excellence.
This recognition underscores the institution’s ability to combine a cutting-edge approach to cooking education with a pioneering spirit, fostering creativity, innovation and skill at the highest level.
Karine Hyon-Vintrou, Managing Director of École Ducasse, expressed her pride in the institution’s achievements: “Receiving these two awards for the second consecutive year is a testimony of the passion and commitment of our entire team,” she said. “At École Ducasse, we are driven by a mission
École Ducasse’s award-winning programs are delivered across its prestigious campuses, including the iconic Paris Campus, which has become synonymous with culinary excellence. The institution’s influence continues to expand internationally, with its network of schools spanning across France, Thailand, India, the Philippines and most recently, the United Arab Emirates. École Ducasse has opened last year the École Ducasse Abu Dhabi Studio, its first foray into the Middle East offering aspiring chefs and passionate amateurs in the region a unique opportunity to experience École Ducasse’s renowned programs, bringing world-class culinary training to the vibrant cultural hub of Abu Dhabi.
The international reach of École Ducasse is further strengthened by strategic partnerships with renowned institutions such as Gato Dumas in Latin America and USIL in Peru. These collaborations ensure that the institution’s philosophy of culinary excellence continues to inspire students worldwide, helping to shape the global future of gastronomy.
École Ducasse is part of Sommet Education, worldwide leader in hospitality education.
www.ecoleducasse.com
EYE CATCHING LOUNGE FURNITURE
In Stock and ready to ship!
Kempsey Chair shown
Eden Furniture hold a number of ranges fully finished and available for immediate delivery.
In addition the chair frames such as the Worcester, Clifton, Broadheath, Bransford and Kempsey are held in the raw so can be stained and polished to our customers' requirements and delivered within 7 - 10 days.
Seat pads in a standard brown faux leather but can also be upholstered in customers own material.
Amanda Chair
Daisy Chair
Della Armchair
Mela Armchair
Clifton Chair
Kempsey Chair
WWorcester Chair
BBernice Chair
BBroadheath Chair
BBransford Chair
Kliro Capital Partners and ICB launch create, nurture and scale spirits brands
Kliro Capital Partners, who acquired ICB in June 2023, today announce the launch of Fortitude Spirits Group, with the ambition to become one of the leading independent UK spirits companies. Fortitude Spirits Group, led by industry experts and with significant production investment, will co-operate with industry partners to create value across production, brand building and distribution.
Fortitude Spirits Group will comprise of 3 divisions:
• Fortitude Spirits: will create, nurture and scale distinctive brands, which will disrupt in culture and in outlet and appeal to consumers globally.
• Fortitude Drinks UK: will distribute Fortitude Spirits and third-party brands across every UK channel. Leveraging the 35-year history and utilising their sales and marketing expertise and outstanding customer relationships, they will both nurture and scale quality brands across all price points and occasions.
• ICB Distillers: with a strong reputation earnt over 35 years, will expand its production capacity to distil, blend and bottle the groups’ brands, as well as private label and third-party products.
launch Fortitude Spirits Group to brands
Fortitude Spirits Group will be led by:
• Warren Scott – Chairman of Kliro Capital Partners and Fortitude Spirits Group. Warren was the Founder and CEO of Quintessential Brands Group, one of the UK’s and Ireland’s leading independent spirits companies. He previously worked as an investment banker with JP Morgan, KPMG and Jefferies in a career spanning 25 years
• Nick England – Managing Director of Fortitude Drinks UK. Nick has held several senior sales positions at Carlsberg UK, as well as Mars. His wine and spirit experience was forged at Treasury Wine Estate and William Grant & Sons
• Paul Cornell – Brands Director of Fortitude Spirits. Paul has led key internationally recognised premium brands at Molson Coors, Asahi and Diageo, driving outstanding growth and winning many industry awards
• Kliro Capital Partners will shortly announce a new Fortitude Spirits Group CEO
Fortitude Spirits Group Chairman, Warren Scott says:
“Fortitude Spirits Group will offer a unique service to customers, brand owners and consumers. Fortitude Spirits Group will strive to discover new sources of category growth across every price point, break new boundaries in spirit creation and be a pioneering partner to guide customers and brand owners towards the shared spirit of success.”
Fortitude Drinks UK Managing Director, Nick England says:
“Rarely do you get the opportunity to build a new distribution and brand-building company with such strong foundations. Over the past 35 years, ICB has built a fantastic reputation in delivering high quality value brands and private label to UK customers. Fortitude Drinks UK will continue to enhance these unique relationships as we significantly expand our portfolio of group and third-party brands, as well as our channel coverage and expertise.”
Fortitude Spirits Brands Director, Paul Cornell says:
“Premium brands which can generate real scale, need to have distinctive high-quality liquids, evocative brand stories and a disruptive, desirable appearance rooted in culture. Our new launches have these ingredients: Rozel the first Rosé Vodka; Café Solo, the coffee lovers’ coffee liqueur; Hawksbill Rum, an award-winning spiced rum. Initial sales and trade reaction have been brilliant. We will continue to create and collaborate with partners to bring exciting new premium brands to market in categories we believe we can disrupt and build scale.”
Key Facts
• BRC-accredited production facility in Middlesborough
• Capacity to deliver 6 million cases per year
• Currently producing over 400 SKUs each year across every shape and size
• Deliver to all UK Supermarkets, Wholesale, Cash & Carry and Managed Pub groups
• Key brands in the Fortitude Spirits Group include: Rozel Rosé Vodka, Café Solo, Hawksbill Rum, Cactus Jacks Schnapps, Veroni Amaretto, Angels Peach Schnapps, Cococariba, Bella Apetini and Carthy’s Country Cream
Fortitude Drinks UK LinkedIn
ICB Distillers LinkedIn
For UK distribution contact Charlie Pountney: cpountney@fortitudedrinks.co.uk
For premium brands contact Amy McLeod: amcleod@fortitudespirits.com
For contract distilling and manufacturing contact: cdmenquires@icbrands.co.uk
Lussmanns named Foodservice Champion of the Year at the MSC & ASC UK Awards for pioneering sustainable, affordable seafood.
Sustainable restaurant group Lussmanns has been named MSC UK Foodservice Champion of the Year at the prestigious Marine Stewardship Council (MSC) and Aquaculture Stewardship Council’s (ASC) UK annual awards.
The judges highlighted Lussmanns’ constant commitment to go above and beyond what’s expected of a small group to champion seafood sustainability, especially during such challenging times for hospitality. They also praised Lussmanns’ ongoing dedication to offer customers a diverse and delicious range of seafood dishes that showcase the riches of UK waters while safeguarding stocks for generations to come.
Changing their menus at their six restaurants, five in Hertfordshire and one in Highgate, north London, eight times a year, Lussmanns works closely with MSC certified supplier, Stickleback Fish Company, to devise dishes to match what’s in season and plentiful. Cornish sardines on toast, hake with peperonata and Manx kipper croquettes are just some examples of the wide array of sustainable options for customers to enjoy.
Loren Hiller, Commercial Manager at MSC UK & Ireland, said: “With six established restaurants and plans to expand the business further, Lussmanns continues to be a leader in championing sustainable seafood in the foodservice sector. As its footprint grows, it has demonstrated that it’s possible to be both ethical and profitable whilst continuing to adapt and evolve in an ever-changing hospitality industry.”
Speaking about the win, Andrei Lussmann, Founder and Managing Director at Lussmanns Sustainable Kitchen, said: “Ten years after achieving MSC certification, it’s immensely gratifying to win this award. As a restaurateur who’s always strived to offer customers a tempting variety of sustainable seafood options, the expansion of the range of MSC-certified items over the past decade has made that goal ever easier to achieve, especially with the brilliant support we have from our longstanding supplier, Stickleback. Ling, kippers, hake, clams and cods’ cheeks are just some of the fabulous, certified fish we’ve served in recent years. Our most popular dish remains our MSC Haddock fishcake, and our customers love knowing that whatever they choose will have been caught with future stocks as the top priority.”
Foodservice supplier, Brakes and M&J, a Sysco Company, was also awarded the MSC UK Foodservice Supplier of the Year award, marking a well-deserved win. The companies have been working to ensure their seafood products (amongst others) are made with a mindful and conscious approach to caring for the planet. Online, Brakes has 118 MSC lines available to customers, with every product showcasing the easily recognisable blue MSC ecolabel.
Winners of the MSC & ASC’s annual awards were announced at last night’s ceremony in Plymouth’s major award-winning museum, art gallery and archive, The Box and hosted by London-based Scottish comedian and environmental economist, Dr Matt Winning.
This year’s MSC award was handmade by eco homeware company Rawr, using crushed cockle shells from the MSC certified Thames Cockle fishery and mussel and scallop shells from Shetland’s MSC certified fisheries.
The MSC is an international non-profit organisation which sets globally recognised, science-based standards for sustainable fishing and assurance in the seafood supply chain. The eleventh MSC & ASC UK awards were held as a celebration of the commitment to sustainable seafood across the whole supply chain from ocean to plate. MSC & ASC UK awards 2024 are sponsored by Seafood Scotland, Plymouth City Council and Plymouth Gin.
Other notable winners on the night included:
• Sainsbury’s – awarded Gold in the Supermarket of the Year category for offering the greatest range of MSC certified seafood
• Birds Eye and Iceland rewarded for their perfect fish finger sandwich formula marketing campaign
• Tesco Finest Cornish Sardines in Tomato Sauce, which combine Cornish sardines in a rich tomato, black olive, caper and chilli sauce, being awarded MSC UK Product of the Year. The Product of the Year award was voted for by the public for the first time this year, in a move to drive consumer engagement and increase knowledge of the awards and winners.
Andrei Lussmann - Managing Director, Lussmans
SCAPA UNVEILS NEW SIGNATURE RANGE AND A FRESH NEW LOOK
Introducing Scapa’s first-ever collection of aged Orkney Island single malts
Scapa, the Orcadian single malt, has unveiled its new signature range: its first-ever collection of aged single malts, whilst showcasing its fresh new look and style. Distilled and matured on the remote Scottish archipelago, the trio offers a unique take on the flavour profile typical of other island malts.
Crafted by Scapa Head Distiller, Mick Swanney, on the most northern Scottish island known for whisky production, the signature range debuts new 10, 16 and 21 year old single malts into the permanent Scapa range for the very first time; while the design is inspired by the calm pace of life within the sanctuary of the Scapa Flow, where the remote distillery is nestled.
Scapa’s distinctive flavour profile comes from the use of a longer fermentation period and unpeated malted barley, setting it apart from other single malts. Matured in first-fill American oak casks, each of the single malts brings its own unique flavour experience, centred around the tropical and fruity notes that remain true to Scapa’s hallmark style:
• Scapa 10 Year Old is a sophisticated Scotch that brings bursts of fresh pineapple before a subtly spiced finish.
• Scapa 16 Year Old, sitting at the heart of the collection, offers ripe mangoes on the nose and a symphony of sweet, spiced and fruity notes on the palate.
• Scapa 21 Year Old, a cask strength single malt, brings an impressive depth of tropical fruit flavours, with hints of aromatic oak and spices, and a sweet, syrupy finish.
Each expression in the collection is housed in a stunning new bottle with a distinctive shape and a beautiful gift box that is reminiscent of the natural beauty of the Scapa Distillery’s coastal surroundings. Paying homage to the old Nordic dialect word for ‘boat’, Scapa’s namesake sits proudly on each bottle, while the delicate colour palette is reflective of the hues of the area’s wild waters and unique landscape, darkening in shade as the range increases in age.
Mick Swanney, Scapa Head Distiller, said: “Scapa has been telling its own tale of life on Orkney for 139 years, since its inception in 1885, and the launch of our first collection of aged single malts marks a significant new chapter in our history. The new collection is a celebration of provenance, backed by more than a century of whisky making, which together capture the irresistibly tranquil essence of Scapa.”
Scapa 10 Year Old, 16 Year Old and 21 Year Old whiskies are now available in global markets including Norway and France. The collection will become available globally from mid-November 2024 via The Whisky Exchange with an RRP of €60, €120 and €300 respectively. The trio will also be available for tasting at the Scapa Noust, the distillery’s statement tasting room with undisturbed views across the tapestried Scapa Flow. In addition to discovering the flavours of the new collection, guests are also offered a guided distillery tour.
For more information, visit scapawhisky.com.
Rampur Distillery Launches Rampur Barrel Blush Single Malt Whisky
Rampur Distillery today launches its latest Indian Single Malt Whisky expression, Rampur Barrel Blush in the UK which will then be rolling out across Europe and the US later this month. Rampur Barrel Blush is matured in American Bourbon barrels before being finished in Australian Shiraz Wine Casks carefully selected by Master Distiller Anup Barik. Rampur Distillery is operated by Radico Khaitan Limited (RADICO.NS), which was established in 1943 and is one of India’s leading alcohol beverage companies
This premium single malt features a complex flavour profile, with the initial maturation in American Bourbon barrels imparting notes of vanilla, oak, and soft spices. The Australian Shiraz wine casks add a layer of ripe berries, dark fruit, and a subtle tannic touch, creating a balanced yet bold expression.
Mr. Sanjeev Banga, President of International Business at Radico Khaitan says, “As the whisky consumer market continues to evolve, the release of Rampur Barrel Blush not only highlights our commitment to innovation and excellence but also offers us the opportunity to present our craftsmanship to whisky enthusiasts worldwide.”
Mr. Kunal Madan, Vice President of International Business at Radico Khaitan adds, “We have poured our passion into this blend, meticulously experimenting with unique maturation techniques to create a whisky that authentically reflects our heritage. We have continued to push boundaries with the launch of Rampur Barrel Blush. The use of Australian Shiraz casks continues Rampur’s legacy of experimenting with different cask combinations and compliments Rampur’s characteristic of fruity and floral whisky.”
The launch event for Rampur Barrel Blush will be held at the recently opened Ambassadors Clubhouse in Mayfair owned by JKS Restaurants with a tasting of the range of Radico spirits including Jaisalmer Indian Craft Gins and the Rampur Indian Single Malt Whisky range.
Tasting notes:
Nose: Balanced aromas of tropical fruits and delicate floral notes intertwine with smooth malty tones and rich oaky undertones from double oak barrels. Subtle vanilla notes from American white oak harmonise with indulgent caramel, velvety toffee, and dried dark fruits, coupled with a spicy warmth from Australian wine barrels.
Palate: Elegantly sweet, this whisky showcases a delightful blend of fruity and spicy flavours. The subtle influence of Shiraz wine adds a robust body, creating a harmonious depth. Overall, the experience is tantalising, perfectly balancing richness and complexity.
Finish: Prolonged and indulgent, this whisky offers a generous finish that lingers beautifully on the palate, leaving a memorable and lasting impression.
RRP: £65 for 70cl. ABV: 45%
Launches Blush Indian
Vine Hotels Announces New General Manager for Flagship Altrincham Property
Vine Hotels has appointed Rob Nicholson as the new general manager for Best Western Cresta Court Hotel, Altrincham. Tasked with expanding the properties’ business and leisure bookings, taking advantage of its unique location on the outskirts of Cheshire and Greater Manchester, Nicholson brings over twenty years of senior hospitality leadership experience to the company.
Nicholson joins Vine Hotels from the role of general manager at Best Western Plus Pinewood Manchester Airport-Wilmslow Hotel where he was responsible for a significant increase in top-line revenue, driven through a clear growth strategy and nurturing young talent within the business.
The appointment marks a new era for the Cresta Court Hotel, as a reinvestment programme is rolled out at the property, aiming to underline its long-standing reputation for excellent quality, and affordable hospitality in the region. Nicholson said of his appointment and immediate plans for the role: “The Cresta Court is in an excellent position to become a go-to affordable hotel for guests travelling to the area for business and leisure. We have a wealth of visitor attractions on our doorstep, not to mention some of the UK’s most picturesque countryside. We’re also just a short tram ride away from Manchester’s busy city centre and provide a comfortable, stylish and welcoming base from which to explore the area, whatever your reason for travel.
“What makes this property special is the team, who are full of passion and commitment. I’m a firm believer that a clear strategy, enhanced communication, and a strong team that feels empowered and equipped with the tools to succeed are the cornerstones of successful hotel management. My initial focus will be to collaborate with the existing team to help them reach their full potential as we implement several planned refurbishments and outreach with the local community, who have always held the Cresta Court in such high regard. We have much to offer our guests, and I can’t wait to help our team demonstrate that in the coming months.”
A consummate professional, Rob has over two decades of experience in hotel general management roles. After initially joining the hospitality industry as a chef in the nineties, Nicholson quickly swapped his chef whites for corporate apparel and worked his way up through the ranks to catering manager and then his first general manager role at Swallow Hotels in 2006. He has since taken up various GM positions at some of the UK’s bestknown hotel chains and properties including The Victoria Hotel Manchester and Park Inn by Radisson Hotels.
Best Western Cresta Court is owned and managed by Vine Hotels, a UK-based hotel and venue management and development company. Talking of the appointment, Garin Davies, CEO of Vine Hotels said: “We’re delighted to welcome Rob to the team, he brings with him a wealth of industry knowledge built over a highly successful hospitality career. Cresta Court is an important property within the Vine Hotels portfolio. It’s one of our longest-standing hotels, which has always been a magnet for visitors to the local area. We’re certain that with Rob at the helm, guests can expect the highest standards and a warm welcome from the Hotel team.”
Positioned at the heart of Altrincham, south Manchester, Cresta Court showcases a blend of contemporary design and relaxed comfort. It provides 148 bedrooms including executive and family guestrooms, extensive meeting, and event spaces, 181 parking spaces, and free high-speed WI FI, plus the Townfields restaurant, a lounge bar, and a beauty salon, which are also open to non-residents.
For bookings and information, visit www.cresta-court.co.uk
LONG CHIM LAUNCHES IN THE UK DAVID THOMPSON BRINGS
AUTHENTIC TASTE OF MODERN BANGKOK
THE CAPITAL
LAUNCHES BRINGS TASTE BANGKOK TO
Launching this October, Long Chim, will open its first-ever residency in Soho, London. Located on Rupert Street, Long Chim will take-over the ground floor of Hovarda, pitching its distinct sound of clashing woks against the beating rhythm of the pestle as it hits the mortar. Long Chim, which means to ‘come and try’, will present accessible menus replete with authentic dishes inspired by the food stalls and markets of modern Bangkok.
David Thompson is the world-renowned chef and culinary lead at Long Chim. His decision to leave London for his adopted home in Bangkok more than ten years ago left a gap in London’s dining scene. His return to the capital has been eagerly anticipated. The concept and menu of Long Chim is anchored around Thompson’s vast knowledge, understanding and interpretation of the brilliant dishes that are enjoyed day and night in Bangkok, honed from decades spent exploring the complex network of alleys and laneways that weave across the city.
Chef Patipan ‘Pae’ Jipromma, currently head chef at Thompson’s Michelin-starred Aksorn restaurant in Bangkok, will lead the kitchen team throughout the residency which will run into early 2025. Pae has worked alongside David for more than five years and is unquestionably one of the most exciting chefs of his generation cooking Thai food anywhere in the world.
David Thompson comments: “Long Chim is intended to be fun, ‘sanuk’ as they would say in Thailand, with food and drinks that everyone loves. Our menu has all the dishes that Thai’s miss the most when away from home. Pae and I are looking forward to opening our residency in London with our Hovarda partners.”
Cut from a different cloth
We’re passionate about making luxury mattresses and beds in the most responsible way. And for us, that means caring where everything comes from so you can provide your guests with the best in luxury sleep. It’s why we grow our comfort fillings on our Yorkshire farm, weave naturally FR Chemical Treatment Free fabrics in-house and make our own award-winning springs.
Our unique approach to luxury bed making makes us different. It’s why each and every one we lovingly handcraft is proudly cut from a different cloth.
You can find us launching our new collections at DECOREX ON STAND A54 and INDEPENDENT HOTEL SHOW ON STAND 1630 this October!