CLH Digital - Issue #163

Welcome to the latest issue of CLH Digital

It will come as a surprise to absolutely nobody that the sector is going through the most challenging times in living memor y A perfect storm created, in my opinion, by the disastrous decision to implement a lockdown and shut down the UK’s entire economy

We have many industr y heavyweights writing for us, often highlighting that the hospitality industr y has long been a cornerstone of the UK's economy, offering the best in hospitality experiences to locals and tourists alike

Operators throughout the countr y restaurants hotels and pubs are struggling to recruit and retain skilled chefs, and the shor tage has reached unprecedented levels, leaving many establishments understaffed and compromising the quality of their offerings

There are , of course , contributing factors, including long working hours, intense pressure , and a lack of qualified applicants However, the sector is severely hampered by not being able to recruit from overseas

As our lead stor y point out, it is imperative for the government to recognize the severity of the chef shor tage and take proactive measures The government can no longer fiddle while the hospitality sector burns!

Adding hospitality workers, especially chefs, to the shor tage occupation list would facilitate the recruitment of skilled professionals from overseas, adding to the rich and diverse culture the sector has always enjoyed, and, the industr y would gain access to a larger talent pool, ensuring that operators can maintain their standards and meet consumer demands

The shor tage of chefs has, in my opinion, tangible consequences for the hospitality sector as a whole

Currently, while there has been a slight fall in vacancies, there are still, as UKH chief executive Kate Nicholls point out numerous vacant positions within the sector These vacancies lead to compromised ser vice quality, longer wait times, and, in some cases, the inability to open at full capacity Ultimately, this affects the industr y ' s reputation and hinders its potential for growth

That said, and while addressing the immediate shor tage is crucial, it is equally impor tant to invest in long-term solutions One such solution is training young people and encouraging them to pursue careers in the culinar y ar ts By working closely with educational insti-

tutions, industr y professionals, and apprenticeship programs, the hospitality sector can inspire and nur ture talent from an early stage It is vital to ensure that the sector is seen for what it is a wonderful oppor tunity for career progression, travel, improve social skills and meet new people , and not seen as a stopgap while looking for other oppor tunities in other sectors

Since the government is keen for the sector to develop home-grown talent a collaboration between the government, educational institutions, and industr y leaders is vital in shaping comprehensive training programs that align with industr y needs Hopefully then these par tnerships and allocating resources to training initiatives, will cultivate a sustainable pipeline of skilled chefs and other staff in the sector who are passionate about their craft

Fur thermore , and more impor tantly for the government, the shor tage of chefs not only affects the hospitality sector but also has broader economic implications A thriving hospitality industr y contributes significantly to job creation, tourism, and overall economic growth I know first hand that the chef shor tage is resulting in diminished revenue for operators who are having to close the kitchens several days a week, and the overall economy brings missed oppor tunities for economic stimulation

I ver y much hope the government has reconsidered its position and decision of March 20 as we now approach the sector’s busiest season fur ther staff shor tages are nothing shor t of disastrous!

One more thing! Once again I would ask the favour - we want more Twitter followers! So please do follow us on Twitter and encourage as many people you know in the trade to subscribe to our digital issue Fur ther details can be seen at www.catererlicensee .com

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Add Chefs to Shortage Occupation List, Sector Leaders Urge

(CONTINUED FROM FRONT COVER)

Sector leaders have also requested that hospitality super visors, which includes housekeepers and receptionists and sommeliers are reclassified in order for them to be eligible for the skilled visa route 20% of members have vacancies for hospitality super visors and there are estimated to be up to 600 vacancies for sommeliers

PRAGMATIC APPROACH TO IMMIGRATION

UKHospitality Chief Executive Kate Nicholls said: “As we have continued to highlight, we need to have a pragmatic and sensible approach to immigration and that simply isn’t the case now

“While the sector continues to invest significantly in growing its own talent, there needs to be changes to our immigration system to enable businesses to fill essential skills gaps

“The Shor tage Occupation List is a critical par t of that and adding chefs to the list is a simple move that can have enormous benefits In our evidence submitted to the MAC , we highlighted how a quar ter of members told us they would restrict their trading hours if this level of chef vacancies continued This is likely to be on top of cutbacks many businesses have already been forced to make

“It’s not just chefs Critical roles like super visors, executive housekeepers and multi-lingual receptionists are all in high demand from the sector but they are just unable to be filled

A reclassification of these impor tant roles to make them eligible for the skilled visa route would provide a massive boost

“I’d urge the MAC to recognise the value hospitality can bring to the economy, when it s operating at full strength, and grant our requests to help alleviate the devastating shor tages that continue to plague our sector ”

“TAKING AWAY VITAL REVENUE STREAMS”

The British Beer and Pub Association (BBPA) and the British Institute of Innkeeping have also made a joint submission to the MAC calling for

chefs to be added to the shor tage occupation list

"Vacancies tend to be highest in kitchen-based roles limiting pubs' ability to offer cer tain menu items, or in some cases ser ve any food at all, taking away vital income streams at an acutely difficult time for hospitality more generally, said Emma McClarkin, chief executive of the BBPA DOMESTIC

RECRUITMENT

This latest call to add chefs to the shor tage occupation list follows a decision in March by The Migration Advisor y Committee (MAC) which ruled out the addition of any hospitality roles to the shor tage occupation list

The independent advisor y body said on March 20 that it did not recommend the addition of roles including hotel and accommodation managers and proprietors restaurant and catering managers and proprietors chefs, catering or bar managers to the list in an interim repor t

In a repor t the MAC said it had not received "substantial evidence which proves that shor tage cannot be filled with domestic recruitment"

"For the few hospitality occupations at skill level RQF 3-5 in-scope , we do not feel that we have sufficiently clear evidence that these specific occupations are in shor tage , or, that a lower salar y threshold would be sensible , " the repor t said

The MAC was asked by the Home Secretar y last month to deliver an expedited review of occupations in the construction and hospitality sectors within four weeks to coincide with the Budget The MAC offers independent advice to the Home Office on immigration policy and produces repor ts on whether cer tain occupations should or shouldn't be given some special dispensations to make it easier for employers to access migrant labour to fill vacancies

Although the repor t said there was "clearer evidence" of a shor tage of chefs, it said there appeared to be "little progress in improving terms and conditions" and pay growth "continues to be driven to a large extent by the statutor y minimum wage " Adding "It is unclear how the sector foresees sustainable domestic recruitment and retention for this skilled occupation when wages remain so low Overall, the MAC is not persuaded that our decision in 2020 to recommend the removal of chefs from the SOL should be reversed "

VACANCIES FALL

last month, vacancy figures from the Office for National Statistic reveal that vacancies in hospitality fell by 22% over the last year and by 9% in the last quar ter however vacancies remain 48% higher than pre-Covid levels

UKHospitality Chief Executive Kate Nicholls said: “The drop in hospitality vacancies we have seen over the past year is testament to the huge effor t the sector is putting in to develop our own talent and help people back into the labour market, such as investing in skills and creating more flexible working patterns

“While a 22% drop over the past year is significant, it remains the case that vacancies remain stubbornly high and way in excess of pre-Covid levels

Retention In Hospitality: Building An Attractive and Engaging Work Environment

by many hospitality businesses and give the oppor tunity to develop and build a career whilst working These coupled with internal development programmes can see quick progression from entr y level roles to management positions

The oppor tunity for a rewarding and fruitful career is plenty, with entr y level roles star ting at £22k and rising to £60-80k plus for a general manager, so it’s crucial to make the oppor tunities for progression and earning potential clear to candidates

Working in hospitality doesn’t just mean working in the traditional roles of in restaurants or kitchens whilst these roles are critical to the operation there are also oppor tunities in central functions like marketing, sales, finance , or HR

THE CARE GENE

they re 50% more likely to stay on in their job

To encourage retention within the crucial first three months, it s also impor tant to show an honest picture of the job at recruitment stage This could be showing the inter viewee a room a guest has left or getting them to obser ve a busy breakfast shift As with any job, it comes with its challenges, so employers should avoid selling the dream at inter view stage

UPPING RETENTION RATES

The hospitality industr y is coming out of a difficult period, with Brexit and a global pandemic having led to staff shor tages and a loss of key skills across the industr y This has forced businesses to dig deep to recover Having the right recruitment and retention strateg y in place is crucial Employers in hospitality can reap the benefits of a people first approach, with improved productivity and overall job satisfaction leading to increased retention and an attractive work environment

EMBRACE THE POSITIVES

Whilst hospitality can get a bad rep, it’s impor tant to shout about the positives of the industr y when it comes to attracting candidates The flexible hours, for example , mean a great work-life balance – gone are the days of working 100-hour weeks This can work around family commitments or studying and even allow for shor ter weeks

Educational pathways such as apprenticeships and T levels are offered

Having a jampacked CV filled with experience and qualifications shouldn’t be the priority for jobs in hospitality, instead it’s impor tant to look for people who fit the culture of your business Seek candidates that show the right attitude A key thing to look for is ‘the care gene ’ Will they smile and say “good morning” to a guest? Will they catch the eye of a customer at a busy bar and let them know they’re next?

These small traits are things that you can t train but looking for them at inter view stage will ensure a successful working relationship later down the line

THE FIRST 90 DAYS

It’s estimated that around 30% of hospitality workers leave in the first 90 days because the job isn’t what they expected or they didn’t have the right training for the role The best way to combat this is through clear communication and employee engagement It can be as simple as ensuring that a staff member has the right uniform and knows where the canteen is on their first day If you can keep an employee for 90 days,

Improving retention is a process that must be constantly assessed If someone leaves in their probationar y period, hold an exit inter view with them find out where the gaps are and take action to make it better When new team members star t, take it back to basics – make them feel welcomed by finding out how they take their tea, or their favourite chocolate bar – these things will make them feel valued Ensure that they have an open forum on their first week to air any issues, assign them a buddy to shadow on shift and get to know them on a human level This will help them engage with the business in those first crucial 90 days, creating a culture of belonging which makes for a low churn rate in retention

Prioritising people is the best way to increase those all-impor tant retention rates in hospitality Assess what the first 90 days look like for a new star ter, make sure they have oppor tunities for one-to-one time with a manager to discuss concerns, ensure they understand what the job entails upfront and take stock of this on a regular basis If someone does want to leave their role , hold an exit inter view, and look at areas to improve next time

With such a huge par t of the UK’s workforce being employed in hospitality, there is a responsibility for employers to work with their employees to make it a rewarding career path that consistently attracts the best talent

Chester Publican Receives Prestigious Award For Community Contribution

One of Chester’s longest-ser ving licensees has received a prestigious award to mark his 21st anniversar y running the city’s oldest pub, The Victoria* on Watergate Street, overlooking Chester Cross

The award from the building’s owners – Star Pubs & Bars –recognises the contribution that Ellesmere Por t born-andbred Mark Farragher has made to the Grade I listed pub and the city over the last two decades Not only has Mark revitalised The Victoria – which dates back to 1269 – but he has also revived two other historic venues in Chester with his business par tners, Jason and John Davitt In 2006 the trio took over and turned round the eighteenth-centur y Oddfellows Arms on Frodsham Street, and in 2018 they revamped and reopened The Commercial Hotel on Nor thgate Street after it was forced to close Mark, a trained chef, star ted out his career in hospitality, aged 16 washing and dr ying glasses at Aphrodite’s Palace on Lower Bridge Street in Chester before leaving to work in night clubs, bowling alleys and bars across the Nor th West Recalls Mark: “It was always my dream to have a pub in Chester one day – it s a stunning city and ver y friendly When The Victoria became available , I jumped at the chance to take it It’s a privilege to be the licensee of such a beautiful pub with so much histor y, and the customers make it even more special All ages mix here , and the staff are fantastic: it’s like one big happy family I can’t ever imagine leaving The Victoria has been par t of the city for nearly eight hundred years, and I

want to preser ve it for future generations to enjoy ”

Determined that The Victoria should sur vive the pandemic , Mark invested in refitting the kitchen, adding screens to show ever ything from the tennis to the Jubilee and revamping the outside area, installing a stage The improved outdoor space hosts regular festivals and par ties for events ranging from Chester Races to national celebrations like the Coronation

In addition, it provides a venue for Chester Gay Pride Mark is now seeking licenses to enable the garden to hold regular events, such as film screenings, as well as weddings

Whilst Mark has changed many things at The Victoria, its historic interior has been lovingly conser ved The old main beam (which is nearly 1,000 years old), wattle and daub walls and iron fretwork booths still have pride of place

Adds Mark: “The last three years have been incredibly challenging for ever yone People are looking for positivity Good pubs where people can come together and enjoy themselves are more impor tant than ever for lifting morale ”

Comments Paul Alldis, Star Pubs & Bars’ area manager for The Victoria: “It’s an honour to present this award Other trends have come and gone in Chester over the last 20 years, but The Victoria has stood the test of time It’s better than ever and really adds to all Chester has to offer It’s a tremendous tribute to the passion and commitment of Mark, Jason and John ”

Robert’s Dorset – The Perfect Snack

Whether you are a hotelier landlord or shop owner, Rober t’s Dorset have the perfect snacks for you

Hoteliers. A customer or client arrives

A snack and a beverage is offered

What a lovely welcome!

Landlords Our products cater for ever y taste

A drink with a snack is a cherished tradition

Shop owners Not only are Rober t’s products delicious, they’re also attractively designed and stackable Our range will look splendid in your store

Our products:

We offer keto vegetarian vegan sugar-free gluten-free and allergen-free crackling, nuts and fudge

Proper Pork Crackling. Keto-fr iendly and allergenfree with no MSG , no ar tificial flavour s and no enhancer s

Yummy Peanuts and Delicious Cashews Our AA-grade nuts are ethically and sustainably sourced vegan and g uten-free Fabulous Fudge . Gluten-free with vegan options ava lable

Panko Keto Crumb Keto-fr iendly and allergen-free , with no MSG , no ar tificial flavour s and no enhancer s

WHITE LABELLING SERVICE

All our products can be supplied in a range of sizes, fully packaged with

your branding Set up fees and minimum orders applies

With us business is friendly and personal This means our trade customers can enjoy:

• Easy order ing options e ther onl ne or by phone

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All our packaging is fully recyclable or reusable and we have a 99 9% waste free production process

We are proud to be 100% cer tified by RSPO (Roundtable on Sustainable Palm Oil*) and buy only from a segregated supply chain

If you are looking to rebrand and sell, stock, or gift our amazing, delicious snacks we’d love to hear from you

Contact Rober t to discuss your needs and ideas, or request our online catalogue: rober t@rober tsdorset.com

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(www.valorhospitality.com) explores how hospitality provider s can attract the best candidates , and retain them.

Just 1 In 3 Hospitality Operators Optimistic with Energy Costs Up 80% on Last Year

New industr y-wide data shows just 29% of hospitality businesses feel optimistic about the next 12 months, with energ y their biggest concern, prompting an alliance of trade bodies to once again make a plea for Government to direct energ y suppliers to offer fair rates

The sur vey asked people running pubs, bars, restaurants and other hospitality businesses about their operations and prospects and highlighted how critical the energ y crisis has become for the industr y over the past year ; with 86% of respondents concerned or ver y concerned about energ y costs and the average bill now up by 81% since last year and three times more than in 2021

Data collected by CGA Insight on behalf of the British Institute of Innkeeping, UKHospitality, the British Beer and Pub Association and Hospitality Ulster showed businesses that were forced into long-term fixed rate contracts between July and September 2022 as energ y prices continued to rise , felt the least optimistic about their prospects over the next 12 months

Of those businesses that locked into a contract at the peak of the energ y crisis between July and September almost half (46%) felt their business was at risk of failure in the next 12 months, with 92% citing energ y prices as a significant contributor to that risk These businesses were also less likely to have cash reser ves and almost half (46%) of all respondents had less than three months’ wor th

Responding to the data BII BBPA UKHospitality and Hospitality Ulster

are once again calling on Government to insist energ y suppliers offer renegotiations to businesses locked into sky high contracts, or at least offer financial suppor t to those at acute risk

In a joint statement the trade bodies said:

“The energ y crisis has been pushing pubs, bars and restaurants to breaking point for a year now The Energ y Bill Relief Scheme provided a shor t respite but with that falling away last month businesses are back to paying high costs with no end in sight for the thousands locked into

contracts who will be obligated to pay extor tionate rates well into next year

“Put simply, this data is extremely worr ying for thousands of otherwise viable hospitality businesses No profits means nothing to invest back into businesses, no cash reser ves means nothing to fall back on, and businesses being forced to close means impor tant, irreplaceable assets being lost from local communities and economies across the countr y forever The Government must recognise this crisis isn’t just crippling businesses now Left unresolved it will have a lasting wider impact long into the future , impacting local employment, supply chains and removing essential community hubs from villages, towns and cities across the whole of the UK

“Suppliers must be instructed to offer renegotiation to businesses locked into long-term high-cost contracts whilst businesses on the brink should be offered direct targeted suppor t The people running pubs, bars and restaurants in neighbourhoods across the UK want to remain there and provide the absolute best for their communities but feel they are fighting a losing battle , they need suppor t now ”

In addition to call for immediate action on energ y costs, respondents to the sur vey also cited relief to VAT and wholesale reform to business rates as longer-term measures to suppor t the industr y and enable businesses to invest and grow

SLTA Comments on Deposit Return Scheme (DRS)

The SLTA (Scottish Licensed Trade Association) has said that current speculation that the UK Government is on the verge of issuing a conditional agreement that could permit Scotland to pilot a UK-wide deposit return scheme (DRS) without glass is what we asked for five years ago ”

Colin Wilkinson, SLTA managing director, said: “Five years ago, the Scottish hospitality and retail sectors pushed for a UK-wide scheme with glass out of scope – we always said that any DRS should be UK-wide and without glass and include a standardised deposit charge , bar codes and labelling across the UK

“This is another twist in the ongoing DRS farce where producers, suppliers, and the retail and hospitality sectors are the collateral damage left in limbo as to what a scheme will finally look like or if it even goes ahead at all

“What we need now is a clear path forward and it is imperative that we get clarity on what is happening as soon as possible

“We have always said that we will suppor t a DRS that is workable and practicable for both businesses and consumers – that hasn’t changed but the whole debacle needs to be sor ted out as a matter of urgency ”

What’s In Store For The Hospitality Industry

Former Institute of Hospitality CEO Peter Ducker has spent a lifetime in the hospitality industr y and is a member of P&G Professional's Exper t Advisor y Council

Looking ahead to what the rest of year holds, we hear conflicting messages about the state and direction of the UK economy - none of which fill us with confidence It seems that now Government Ministers have revolving doors to their offices, with appointments and reshuffles keep coming thick and fast

I assume that current Government thinking is that a moving target is harder to hit In a nutshell, the latest Government forecast which is a comparison of independent forecasts from many respected organisations suggests that our GDP will shrink by 0 6% this year then grow by 1 1% in 2024 and gain speed thereafter

We’ve all seen our household bills rocket up in the last year led by energ y and food inflation for ever yone and interest rate increases for many of us The net effect is that neither individuals nor businesses are comfor table or confident, so to hunker down seems to be the safest policy for many

The hospitality industr y is facing its old enemy - economic uncer tainty - and can only react in one way We plan for the worst and hope for the best There can be no doubt that the current climate will be massively

challenging - both in attracting business and in managing the impact of galloping inflation on food and energ y costs

One good thing to come from the pandemic (I’m clutching at straws here) is that it seems that perhaps the government is more aware of hospitality as an industr y than before The fact that Jeremy Hunt deferred lifting the freeze on alcohol duty for six months expressly to help us can be interpreted this way Perhaps more significantly think about the frequency that the impact on hospitality is the first bell-weather quoted in media coverage on the consumer economy We are for tunate to have such an ar ticulate and balanced spokesperson for our industr y in the UK as Kate Nicholls

All the macro economics tell us that we are heading into a recession and that consumers, whether individual or corporate , are battening down and cutting back Contrarily, across the hotel spectrum businesses are repor ting strong growth both in occupancy and, critically, in REVpar (revenue per available room)

HOTstats, repor ting UK national data, said that in the year to November 2022 the UK’s average room rate in hotels was £139 38, and in the same period REVpar increased by 127%, although of course the earlier months were blighted by Covid Luxur y Iconic Hotels, operating a por tfolio of de-luxe proper ties saw their achieved rates grow by 40% from 2019 (pre Covid) to 2022, and that whilst the year is star ting slowly business appears to be holding up well

Energ y costs will continue to be a concern, and businesses will be seeking to reduce usage both for economic and CSR reasons P&G Professional’s products - notably Fair y Professional and Flash Professional - are products developed for our industr y that operate one wash, shor t cycles at low water temperatures, improving efficiency and cost efficiency in both laundr y and dishwashing

Take Strides to Promote Wellbeing In Aid of Hospitality Action This Autumn

UK charity Hospitality Action invites the nation to put on their walking shoes this autumn and take par t in Walk for Wellbeing a nationwide movement to help promote health and wellbeing within the hospitality industr y

Now in its 4th year powered by UK hospitality talent par tner mum in par tnership with Caterer com and Peoplebank, the charity s annual walk is a fun, flexible event all about coming together to take simple steps towards raising vital funds to suppor t individuals and their families in the hospitality sector who are facing challenging times

Five hosted 20km walks will take place in key cities across the UK on Sunday 8 October in London, Bath/Bristol, Birmingham, Manchester, Glasgow Those who can’t make that date can ‘Walk It Your Way' at a location of their choice any time between Saturday 30 September and Sunday 15 October encompassing World Mental Health Day on Tuesday 10 October Created with flexibility in mind, these challenges allow par ticipants to spend quality time on a long or shor t walk of their choosing with family, friends, colleagues and pets whilst helping raise awareness and critical funds for Hospitality Action

With mental health issues, the cost-of-living crisis and fear of homelessness at an all-time high, since the star t of 2020 Hospitality Action has helped more people than ever, answering 26,809 helpline calls and deliv-

ering 6,753 face-to-face and over-the-phone counselling sessions More than half of those contacting the charity for suppor t directly reference mental health issues such as extreme stress anxiety and feelings of hopelessness, with the overwhelming majority also struggling with household debts, with many facing the threat of cour t action or eviction

A key priority in 2023/24 is to provide essential suppor t, relief and security to those experiencing times of crisis The money raised will help:

• Suppor t the 1 in 2 people with mental health issues that contact Hospitality Action for suppor t

• Deliver in-per son and phone counsel ing sessions

• Prov de emergenc y grants to put food on the table

• Ease the pressure of r ising food and fuel costs for those households forced to c hoose between heating and eating

• Clear arrear s for househo ds at immediate r sk of homelessness , providing essential relief, secur ity and ultimately improved wellbeing Register today and let’s walk the walk and make a difference together

For more information and to register, please visit www walkforwellbeing org

Rutland Hotel Secures Three Finalist Spots in Midlands Food, Drink & Hospitality Awards

A hotel on the idyllic shores of Rutland Water has been named as a finalist in three categories of the Midlands Food, Drink & Hospitality Awards 2023

Rutland Hall Hotel & Spa has scooped a trio of shor tlistings at the prestigious industr y awards, being named finalists in the ‘Hotel of the Year’ and ‘Hotel Bar’ categories, while its talented Executive Head Chef Sumit Chakrabar ty is in the running for ‘Chef of the Year’

In its sixth year the awards celebrate heroes of hospitality within the Midlands, with a mission to profile the ver y best in the business, ultimately enhancing the region’s reputation as a food, drink and hospitality destination of choice , both nationally and internationally The awards also look to suppor t local businesses navigating the current economic climate

Vying for ‘Hotel of the Year’, Rutland Hall Hotel & Spa offers a destination for all occasions, from special events through shor t breaks, holidays, and weekends away On the shores of Rutland Water, its modern suites and lodges offer

stunning views, while there are plenty of activities to enjoy including scenic routes for walking, running, and cycling, crazy golf, pitch and putt, and events spaces for corporate use

Managing Director of Rutland Hall Hotel & Spa, Jo White , said of the shor tlistings: “Ever yone is so proud of what we have achieved over the last year with the refurbishments, so these finalist nominations are a testament to all the team’s hard work and dedication It would be such a great honour to bring the win back to Rutland, as the smallest county in the countr y, and shine the light on our hidden gem of a hotel

Commenting on his shor tlisting in the awards, Sumit said: “As Executive Head Chef, last year was ver y tough to deal with, due to the volatile market for ever-increasing food costs and scarcity of chefs However, together with my great team, we have created a menu and gastronomic experience that is proving to be ever so popular I am already so proud of our success With our one year anniversar y

winning this award would be the cherr y on top of a ver y successful cake!”

Pub and Bar Transactions Up 27.3% as Brits Make the Most of the Warm Weather

Data from Barclays has revealed that during Saturday and Sunday (2728 May) transaction volumes increased across Hospitality and Leisure businesses

Restaurants, pubs and bars, camping and caravan sites and spor t centres benefitted from a significant increase in the total number of sales – compared to the equivalent dates in May* last year

THE CATEGORIES WHICH SAW AN UPLIFT IN TRANSACTION VOLUMES INCLUDE:

o Pubs and Bars – Up 27 3 per cent

o Camping & Caravan sites – Up 18 1 per cent

o Spor ts centres (including football and golf) – Up 16 7 per cent

o Restaurantss – Up 11 5 per cent

Marc Pettican Head of Barclaycard Payments said:

Consumer spending surged over the weekend, especially in the Hospitality and Leisure sectors, as the arrival of the warmer weather kicked-off more spor ts and socialising

“Outdoor activities – such as camping, football and golf – saw a spike in transactions, while pubs, bars and restaurants received a significant boost from Brits getting together with friends and family

“This uplift in trade will be some welcome news for the Hospitality sector, amidst the ongoing strain of rising energ y bills and the impact of the cost of living Businesses will no doubt remain hopeful that customers continue to offer their suppor t and keep venues busy as we head into the summer season ”

SLTA ‘Deeply Concerned About Negative Impact’ of Glasgow ’s LEZ Zone

The SLTA (Scottish Licensed Trade Association) has said it is “deeply concerned about the negative impact” Glasgow’s Low Emission Zone (LEZ) will have on the hospitality sector

Paul Waterson, media spokesperson for the SLTA, said:

“The introduction of the LEZ today is concerning for a number of industr y sectors, and from a licensed hospitality perspective we are deeply concerned about the negative impact this exclusion initiative will have on the hospitality and night-time economy sectors and those that supply our industr y

“As an organisation, together with our members we care greatly about creating cleaner less-polluted city centres However this must be achieved in the right way, at the right time , with a fully integrated approach

“Recent air quality repor ts show that Glasgow’s air quality is good and meeting required standards – so why is it necessar y to introduce phase two of this scheme?”

Mr Waterson pointed out that Scotland’s largest city already suffers from a “chronic lack of late-night transpor t provision to ensure safe and reliable transpor tation home for customers socialising and staff

working in the city centre – something the licensed hospitality sector takes ver y seriously”

He noted: “There is already a dear th of taxis ser ving the city centre and if hundreds more taxis are taken off the road, then how do customers and workers get home? Or do they just forget going into the city centre for work or to socialise in the first place which will be another hammer blow to Glasgow’s pubs and bars

“And let’s not forget that these LEZs will be rolled out to most of Scotland’s other major cities next year ”

Calling for a “much-improved, fully integrated and affordable public transpor t system in Glasgow” to make the scheme work Mr Waterson added: “Taxi drivers need increased assistance with finance to help them invest in new, compliant vehicles or to help them upgrade their current cabs

“Industr y, local councils and the Scottish Government all need to work hand in hand to make this work We want it to succeed and make our city centres cleaner, less-polluted environments – but it needs to be done in the right way so ever yone benefits

Steps Hospitality Businesses Can Take To Stem National Venue Closures

ISSUES

Since the pandemic , times have been tough for the hospitality sector Businesses spent a year without being able to even let customers inside their venues Then, almost as soon as the lockdowns ended, Brexit and other factors outside of their control brought about one of the most severe UK labour and skills shor tages which the industr y is still tr ying to navigate When you couple this with the cost-of-living crisis, which has tightened many consumers ’ purses, it s easy to see why so many restaurants, bars and pubs are struggling

Recent analysis from Altus Group found that an average of 32 pubs closed ever y month throughout 2022, while restaurant closures increased by 64% between May 2021 and May 2022, totaling around 120 closures ever y month across the 12-month period These findings highlight what many in the industr y already know; that hospitality businesses are in direct need of help, and a change in approach is long overdue

TECHNOLOGY TO HELP TACKLE CURRENT

When it comes to the labour and skills shor tage , many of the original avenues for securing staff are becoming less and less useful Instead we ’ re seeing lots of hospitality businesses turn to technolog y to help plug the gaps For example restaurants that have traditionally been driven by at-table-ser vice are now introducing solutions such as QR code self-ordering or kiosk systems While some fast-food chains, which have already been using kiosks for a longer period, are leaning into fully automated front of house ser vice , which use solely selfordering systems These changes in approach help to reduce the number of human staff needed to run a successful ser vice and can actually help to improve efficiency overall, rather than just fill in the gaps and adapting to customer needs

The move towards technolog y is something we ’ re likely to see growing at pace among hospitality businesses

With the rise in ar tificial intelligence and other groundbreaking technologies, it won’t be long until we see venues adopt ever-more advanced systems It’s entirely possible that AI-sommeliers could become a reality in high end restaurants, while bars, pubs and restaurants begin to use AI ordering systems, which can interact with customers in a similar way to a person

But knowing which technolog y is right for any business can be difficult, and far too often venues are left guessing as to which direction to turn Do my customers want faster ser vice with more automation? Or do

they value the human element over ever ything else?

HOW TO DECIDE ON WHAT IS RIGHT FOR YOUR BUSINESS

Selecting the right technologies for your business is extremely impor tant, especially for those struggling who might view a change in process as their last chance at success So, it’s crucial that there is something guiding these decisions, and so the top priority for ever y hospitality business should be mature data analysis

Mature data analysis is when businesses are using asser tive har vesting processes to collect a large quantity of clean, secure and segmented customer information This data is analysed and used to shape brand communications and direction to align with each customer’s specific needs

Through mature data analysis restaurants, bars and pubs can begin to understand ever ything that makes their customers tick What time do they usually visit? What are their favourite menu items?

Do they usually bring a par tner a group or visit alone? These questions can all be answered using data analysis, allowing venues to shape their entire approach with genuine insights behind their decisions

HOW DOES THIS INFORMATION HELP HOSPITALITY BUSINESSES?

For ever y hospitality business, whether they’re a national chain or an independent sole trader, the most impor tant thing is attracting and retaining customers This is something that technolog y can make easier, however it’s only possible for venues to make informed decisions about what technolog y they need through data analysis By taking on board customer data pre , during and post visit, venues are able to gain a comprehensive single-view of their customer and can use this to mould ever ything a brand does to reach, attract and retain those individuals

Whether it s choosing which channels to focus marketing effor ts on, which menu items to keep and add, or which deals to introduce or lean more heavily into, data can help brands understand what their customers want and need And once they know this, they can then choose the appropriate technolog y to align with these findings From online booking systems to self-ordering and vir tual queueing solutions, ever ything is on the table for brands as we head off into 2023

Although the hospitality industr y is currently navigating one of the most difficult periods in recent times, there are still plenty of oppor tunities to not only sur vive but grow and improve

Technolog y may well hold the key for many businesses; however, it is the brand’s data which holds the true value and allows them to make tough decisions black and white

Pubtrack Reveals The Winners In Britain’s Pub Sector

CGA by NIQ has launched its exclusive new PubTrack sur vey, revealing the performance of top pub groups across Britain against a wide range of key metrics

The PubTrack ser vice is a pioneering new tool that combines CGA’s Outlet Index with insights from around 10,000 demographically representative consumers to provide definitive measures of the levels of recommendation, revisit, satisfaction and much more It is available to help all pub operators analyse their consumers and benchmark themselves against competitors

PubTrack’s launch reveals that Brunning & Price is currently the top pub operator based on a combination of revisit recommend and satisfaction scores It is followed by McMullen & Sons Brakspear Daniel Thwaites and Everards in the top five

Brunning & Price also tops the rankings in specific metrics including NPS scores, where it is joined in the top three by Everards and McMullen & Sons On the likelihood to revisit metric , it is followed by McMullen & Sons and JD Wetherspoon while Daniel Thwaites and Everards rank behind it in second and third on the likelihood to recommend to friends and family On the satisfaction metric , Brunning & Price is second to St Austell, with Brakspear in third Other top performance indicators recorded by PubTrack include value for money a par ticularly impor tant

metric in the cost of living crisis Here , JD Wetherspoon comfor tably leads the rankings by percentage of consumers who strongly agree that their recent experiences represent good value for money, followed by Amber Taverns and Cameron’s Three different pub groups score highest on PubTrack’s good ser vice metric: Wells & Co, Wellington and Cameron’s

PubTrack provides detailed breakdowns in these and other metrics to allow pubs to measure their performance by region, market segment and much more Among other deep insights it reveals the drivers of guests’ choices and expectations plus trends in areas like trade-ups, drinks categories and venue types The ser vice gives pub operators all the intelligence they need to develop targeted and successful marketing strategies and ultimately improve visit numbers, satisfaction and profitability

CGA client business par tner Danielle Rowlands said: “We’re thrilled to be rolling out our PubTrack ser vice and providing Britain’s pub operators with the most comprehensive and accurate suite of metrics ever seen in Britain They reveal what consumers really think about the pubs they use , and unlock the doors to better reputation, greater loyalty and higher sales With the pub market so competitive , and spending under such pressure , it’s never been more impor tant to know precisely what guests want and PubTrack is here to help ever y pub business get even better ”

Rail Strikes Continue To Cause Half Term Havoc

Passengers braced for the first of three rail strikes this week as ser vices in England come to a standstill amid a long-running dispute over pay and conditions

Members of the drivers’ union Aslefl embarked on a 24-hour strike earlier this week The union also plans to strike on Saturday

The rail strikes are set to cost hospitality £132 million in sales bringing the cumulative impact of the strikes to £3 25 billion

UKHospitality Chief Executive Kate Nicholls said:

“The May half term normally represents a bumper week for hospitality, with typically sunny weather encouraging families to head out on activities, visits and staycations

“Unfor tunately, we ’ ve seen time and time again that rail strikes put a significant dampener on any sales as visitors are deterred from booking visits or eating and drinking out This time around that means families staying at home and football fans travelling to the capital for the FA Cup final disrupted

“That disruption throughout the week will cost £132 million to the sector, bringing the total impact of the year-long strikes to an eye-watering £3 25 billion

“It’s critical for the public , workers and businesses that there is a resolution in this dispute as soon as possible I would urge all involved to get back round the negotiating table for constructive discussions to reach an agreement ”

Kitchen Porters Day 2023 Aiming To Celebrate Staff & Raise Money For Hospitality Action

The tenth KP Day, which is organised by Winterhalter and taking place on Thursday 22nd June , aims to celebrate the impor tance of kitchen por ters to foodser vice whilst raising money of charity Hospitality Action

For ever y picture of a kitchen por ter posted on Instagram or Twitter Winterhalter will make a donation to Hospitality Action

Stephen Kinkead managing director of Winterhalter UK said:

“KP day is a way of raising the profile of the amazing work KPs do, day in day out, in a fun way We’ve had some amazing pictures down the years, and ever y contribution raises money for a great cause ” Hospitality Action provides vital suppor t for people who work, or have

worked, in the UK’s hospitality industr y and who find themselves in crisis

Mark Lewis, chief executive of Hospitality Action, added:

“Winterhalter has been a staunch suppor ter for many years We’re grateful to them for having been picked as the nominated charity for KP Day once again, thanks to them we ’ re able to transform the lives of hospitality employees who have fallen on hard times ”

To take par t, simply share a picture to @winterhalteruk of your kitchen por ters on Instagram or Twitter with the hashtag #kpday For ever y photograph, Winterhalter will donate £2 50 to Hospitality Action, up to a maximum of £500

Take A Look Inside New Preston Pub Following £300,000 Makeover

The Gamull on Longridge Road, Preston, re-opened on Friday 26th May following a major investment of £300,000!

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a complete transformation with a new look and feel including a refreshed bar new furniture a separate pool and dar ts area and a complete redecoration Whilst outside , new signage and lighting has been installed, with improvements to its existing beer garden

To celebrate the opening, customers enjoyed a weekend packed of enter tainment, with live music ever y evening, as well as a special visit from the local Mayor, Yakub Patel who officially opened the pub Operator of the Gamull, David Evans, said:

“Opening night was fantastic , it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

“The feedback we received from our community was amazing, and we can’t wait to see them again soon!”

The Mayor of Preston, Councillor Yakub Patel said:

I am pleased to suppor t the refurbishment of The Gamull, securing its future as a family-friendly establishment with plenty of initiatives for the community to get involved with

“Pubs are a key source of unity within the community, not just a place to drink, but a safe place for people to visit and feel par t of the neighbourhood Being a Muslim I don’t drink alcohol, but I used to visit many great pubs in our proud city of Preston during early 80s and late 90s, when we use to play pool tournament and league matches whilst I was working for Preston Bus Corporation I made a lot of friends during this time and many of them, I am still in contact with I wish David and his team all the best for the future ”

Matthew Gurney, Operations Director for Proper Pubs, said:

“The refurbishment at the Gamull looks fantastic – the team have worked really hard to ensure it is a success for the local community

“On behalf of the Proper Pubs team we would like to wish our community hero David ever y success for the future in making the Gamull a fantastic hub of the community”

FSB Launches ‘Sunshine List’ of Ideas to Empower Hospitality Firms as Tourism Season Kicks Off

Policymakers have a golden oppor tunity to help small firms make the most of tourism season this summer as the holiday season kicks off, according to the Federation of Small Businesses (FSB )

The UK’s unparalleled attractions, coupled with favourable exchange rates, will likely attract a wave of international visitors over the next few months – while budget-conscious Brits will be looking to make their money go fur ther with local staycations

Recent data from the latest Small Business Index (SBI) shows there has been a big rebound in confidence in accommodation and food ser vices, up 53 7 points to -17 8 points

The fact that it remains in the negative zone highlights the challenges faced by the sector in the aftermath of Covid-19 – with 77% of small tourism and hospitality firms saying they carr y some sor t of debt, compared to 59% pre-pandemic

This means the Government and other policymakers must consider urgent ways to alleviate the burden on our tourism industr y

TO HELP, FSB HAS CREATED A SUNSHINE LIST TO HELP LIFT TOURISM FIRMS THIS SUMMER:

• Transpor t needs to run smoothly – and the Government must ensure its Pothole Fund is fairly allocated

Parking must be accessible on high streets, with tourist hotspots increasing park and ride

• Raising the VAT threshold from £85,000 to £100,000 could spark growth in the hospitality industr y, as currently, many tourism firms halt trading near the end of the tax year to avoid hitting the current limit and

incurring additional costs

• The Small Business Rates Relief threshold should be increased to £25 000 to remove 200 000 small firms out of the rates system

• Cheaper energ y costs – energ y firms should adopt FSB’s proposal to allow small firms who negotiated their contract at the height of the energ y crisis last year to be able to ‘blend and extend’* their contracts to take advantage of lower, wholesale prices

• Local Visitor Economy Par tnerships should come up with plans that are fully reflective of small business interests

FSB National Chair Mar tin McTague said: “This summer presents a kaleidoscope of oppor tunities for small firms in the hospitality and tourism sectors across the UK There’s a wealth of things to do here – from historical sites to traditional fish and chips by the sea – so it’s no wonder people flock here ever y summer

“Long term weather forecasts are notoriously unreliable , but we hope the Met Office’s predictions of a warm summer come true , giving a fillip to small firms that rely on tourists

“Small firms have already endured the profound impact of the pandemic and overcome numerous obstacles, and now they must navigate high inflation The improvement in hospitality confidence indicates the first green shoots of recover y, but they need continuous care and suppor t

“Stimulating our tourism and hospitality sectors with our Sunshine List this summer could make the world of difference , allowing hospitality firms to be the best they can possibly be In turn, this will mean tourists can properly suppor t our small business ecosystem, helping confidence leap into positive territor y ”

UK Hospitality Scotland Welcomes Calorie Labelling Delay

The Scottish Government has today announced that it will be delaying the planned implementation of mandator y calorie labelling

Responding to this announcement, UKHospitality Scotland Executive Director Leon Thompson said:

I m pleased the Scottish Government has listened to the concerns of UKHospitality Scotland and delayed the introduction of mandator y calorie labelling

“The planned introduction was additional red-tape that hospitality businesses scarcely need and would have come with enormous cost The implementation of calorie

labelling in England is costing affected businesses on average £20 000 per year and it was crucial that was avoided in Scotland

“With customer preference on this issue incredibly variable and a lack of evidence that calorie labelling makes a meaningful difference , it’s no surprise that the vast majority are opposed to its introduction

“I would urge the Scottish Government to permanently drop this policy and focus on reducing red-tape for businesses, not increasing it ”

Bristol Hoteliers Serve Up Treat For College Catering Students

Hoteliers in Bristol have ser ved up a treat for college catering students in the form of a top-of-therange Thermomix and fine dining plates

The catering depar tment at City of Bristol College was presented with the equipment, wor th a total of around £2,500, to enhance the experience of its students at the kitchen of its College Green Centre

The donation was made by the Bristol Hoteliers Association (BHA) as par t of its aim to strengthen ties with the college which is training and encouraging the next generation of hotel, restaurant and café chefs

The Thermomix is a cooker, blender, food processor, mixer for baking and so much more , all in one It can chop, blend, steam, cook, stir, whisk, mill, weigh, mince and saute

BHA Chair Raphael Herzog and treasurer Greg Csikos recently visited the college to hand over the equipment and to also answer questions from students about what it is like to work in the hospitality sector

Mr Herzog said: “We wanted to suppor t the college

because it is promoting our exciting industr y to the next generation and is helping to create the future leaders for the hospitality sector ”

Ryan Fernandes Catering Lecturer, said the Thermomix had been on their wish list for a long time and, together with the plates, will elevate the dining experience in the City Restaurant

He said: “It really will do justice for my dinners now We are extremely grateful to the Bristol Hoteliers Association for their generous donation and we are excited to see what indulgent dishes and culinar y creations our students can come up with using the top of the range Thermomix ”

Mr Herzog gave some valuable advice to students during his visit, including: Tr y to see as much as you can and don t get stuck in one way; that s the beauty of working in hotels, because you see so many different things, from a wedding to a large banquet to fine dining

“Exposure to such a wide variety of experiences allows you to build your experience and learn about the finest aspect of food, which allows you to find your own way ”

The Tips Bill Gains Royal Assent and Becomes Law

The Employment (Allocation of Tips) Bill has become an Act of parliament (law) by gaining Royal Assent The Bill imposes unlawfulness for employers to withhold tips from staff and is expected to come into force in 2024, meaning that thousands of workers could be set to receive a higher take home wage especially within the hospitality sector

It has been repor ted that more than two million workers across the hospitality leisure and ser vices sectors will have their tips protected and be able to view an employer’s tipping record In addition helping to also ease cost of living pressures, an estimated £200 million a year will go back into the pockets of diligent staff by retaining tips that would have otherwise been deducted

The act creates new legal obligations for employers who will be required to fairly allocate tips over which they exercise control or significant influence and pay them to workers in full, within a month of the payment being made by the customer

Where tips are paid on more than an occasional and exceptional basis, the employer will also be required to have a written policy, available to all workers, that sets out how qualifying tips are dealt with This bill will therefore make it unlawful for ser vice charges to be held back from staff, however it is paid by the customer, ensuring that staff receive the tips that they have earned

The act goes fur ther than just the allocation of tips, and now means that employers must maintain a record

of qualifying tips and their allocation, which must be kept for 3 years As staff will have the right to request this information, it may result in challenges about their employers’ practices increasing, which could result in a higher uptake of employment tribunal claims

Business and Trade Minister, Kevin Hollinrake said:

‘‘As people face rising living costs, it is not right for employers to withhold tips from their hard-working employees

Whether you are pulling pints or delivering a pizza, this new law will ensure that staff receive a fair day’s pay for a fair day’s work – and it means customers can be confident their money is going to those who deser ve it

I want to thank Dean Russell MP, Virginia Crosbie MP and all the campaigners who have helped make the Tipping Bill a reality and improved the lives of workers across the UK ’’

Through the Act, a new statutor y Code of Practice will be developed to provide businesses and staff with advice on how tips should be distributed Workers will receive a new right to request more information relating to an employer’s tipping record, enabling them to bring forward a credible claim to an employment tribunal However, businesses should act now to ensure that they are compliant when the new conditions come into force An audit of current practices may be essential, to ensure that 100% of tips and ser vice charges are allocated to relevant workers within the time period required

Take A Look Inside New Harlow Pub Following A £213,000 Makeover

The Purple Emperor on Momples Road in Harlow, reopened on Friday 26th May following a major investment of £213,000

The pub is par t of the Proper Pubs division at Admiral Taverns and has undergone a significant transformation with refreshed flooring a new back bar and a complete redecoration of the function room to add a modern twist to this traditional pub The outside features brandnew signage and lighting, creating an inviting entrance for the community

For opening night, customers enjoyed an array of enter tainment, including live music from local performer, the Highwayman, on Saturday, as well as Karaoke and live spor ts

Operators of the Purple Emperor, Richard and Karen (Kaz) Holloway said: “Opening night was fantastic; it was amazing to see all our customers, old and new, coming to see what the pub has to offer!

“The feedback we received from our community was amazing, and we can’t wait to see them again soon!”

Rober t Halfon, MP for Harlow who officially reopened the pub, commented: “It was a pleasure to meet Richard and Kaz and to see first-hand the great work they both do in order to ensure the Purple Emperor sits at the hear t of Harlow, bringing the community together I would encourage ever yone to head down and enjoy a drink in this fantastic pub The refurbishment looks great and I can’t wait to visit again in the near future ”

Matthew Gurney, Operations Director for Proper Pubs, said: “The refurbishment at the Purple Emperor looks fantastic –the team have worked really hard to ensure it is a success for the local community

“On behalf of the Proper Pubs team, we would like to wish our community heroes, Richard and Kaz, ever y success for the future in making the Purple Emperor a fantastic hub of the community”

You Have WHAT With Your Fish and Chips?!

People across the countr y will be celebrating their love of fish and chips as they come together on National Fish and Chip Day, which takes place today (June 2) From fish and chip shops pub chains restaurants retailers, to the fishermen and farmers who provide the sustainable and natural ingredients used to create it the nation will be enjoying this iconic family favourite!

THE GREAT BRITISH FISH AND CHIP SURVEY 2023

To coincide with this year ’ s National Fish and Chip Day we wanted to find out how the nation liked theirs! The National Fish and Chip day team conducted a nationwide , online sur vey called The Great British Fish and Chip Sur ver y 2023 It ran from April 13 2023 until May 22 2023 The findings of the sur vey are below, showing exactly how many people opt for salt and vinegar on their fish and chips and order mushy peas to accompany it

FAVOURITE THING TO HAVE ON YOUR FISH AND CHIPS?

The majority of people said that salt and vinegar was their most favourite things to have on their fish and chips A staggering 64% of respondents said salt and vinegar was the clear favourite thing to have on their fish and chips This was followed by just salt chosen by 16%, beating ketchup with 5%

FAVOURITE THING TO HAVE WITH YOUR FISH AND CHIPS?

Mushy peas was a clear winner when it came to what people wanted to eat alongside their fish and chips, with 40% opting for the accompaniment The second favourite nationally was a tie between having nothing and just enjoying fish and chips on their own and adding Tar tare Sauce both of which 13% opted for

FAVOURITE FISH TO HAVE WITH YOUR CHIPS?

Over half of people sur veyed (55%) admitted that cod was their most favourite fish This was followed by Haddock with 38% Scotland bucks this trend with 72% of Scots choosing haddock ahead of cod Yorkshire and Humber also placed haddock ahead of cod as their fish of choice

HOW IMPORTANT IS THE MSC BLUE TICK STANDARD FOR SUSTAINABLE FISHING TO YOU?

There was fairly even split on whether the MSC Blue Tick was important with 37% saying they would only buy fish and chips from shops with the Blue Tick and 39% saying it doesn’t influence their choice of shop

WHAT DO YOU CALL THE CRISPY BITS OF BATTER? WHAT A CAN OF WORMS THIS QUESTION WAS! BY FAR THE MOST POPULAR WAS SCRAPS! But these are some of the other popular names! What do you call yours?!

Scr ibbles

Batter bits

Bits

Broken Batter

Crunc hy bits

Crunc hies

Scranshions

Scratc hings

REGIONAL VARIATIONS

Cr ispies

Fish Bits

Chitlings

Scrumps

Gr ibbles

Crac kling

Baits

Scr ibbins

The people of the East of England were more par tial to Just Salt with their fish and chips than the rest of the UK with 20% choosing that

A bread roll to go with fish and chips was most popular in the Nor th West with 24% of people in the area choosing that

More people chose curr y sauce in the South East than anywhere else in the UK

In Scotland more people (44%) chose Tar tare Sauce as their favourite accompaniment above mushy peas

Plaice was more popular in London than any other region

Simon Rogan Wins Top Accolade At Craft Guild Of Chefs Awards

Leading hospitality names such as chefs Simon Rogan Adam Handling and Tom Shepherd were among those who received a prestigious accolade at the 2023 Craft Guild of Chefs Awards

Held on Thursday 1st June at the Park Plaza, Westminster in London, the event was attended by 700 of hospitality s leading lights including Clare Smyth – three Michelin Stars Core , Matt Abe and team –

Restaurant Gordon Ramsey, Vice Admiral Tony Johnstone-Bur t, Atul Kochhar, Vivek Singh, Cyrus Todiwala and many more

Chef Clare Smyth:

“It’s great to here tonight and see lots of familiar faces celebrating the industr y with some well deser ving recipients The Craft Guild of Chefs is an amazing organisation, it’s fundamental to the hospitality industr y All the work they do with the younger generations, inspiring the chefs coming through It keeps us all together ”

The annual Craft Guild of Chefs Awards aim to celebrate culinar y excellence across the UK and beyond

Chef Cyrus Todiwala added:

“Coming to a Craft Guild of Chefs event is fantastic , its all about the industr y coming together from entr y level to Michelin star ”

Chef Simon Rogan was awarded the highest accolade of the night, that of the Special Award which is presented in recognition of going above and beyond during their career Previous winners of this award include Angela Har tnett MBE, James Mar tin, Cyrus Todiwala, Heston Blumenthal OBE, Michel Roux OBE & Alber t Roux OBE, Marco Pierre White and Raymond Blanc to name a few

David Mulcahy, vice president of the Craft Guild of Chefs, commented: “Simon’s sustainable gastronomy ethos and focus on flavour has been an inspiration to many for more than 20 years In 2022 his restaurant L’Enclume received a much deser ved third Michelin Star and were delighted to recognise his life work by awarding him this year ’ s Special Award ”

Other notable awards went to Adam Handling chef owner of Adam Handling Restaurant Group who was awarded the Restaurant Chef Award, and New Restaurant of the Year Award went to Upstairs by Tom Shepherd The 36-cover restaurant is Staffordshire s first and only one Michelin-starred restaurant, and offers a 7-course tasting menu or 4-course lunch menu

The Craft Guild of Chefs Awards is seen as the chefs Oscars recognising the exceptional talent across the whole of the hospitality industr y – from apprentice and young chefs just star ting out to chefs who are established in their careers in hospitality, pubs and restaurants

THE FULL LIST OF WINNERS:

• Accredited College Restaurant of the Year Award, sponsored by Lumina: Westminster Kingsway College

• Apprentice Chef Award, sponsored by Compass Group: Eimear McCar thy, Student, South Eastern Regional College

• Armed Ser vices Chef Award, sponsored by Bidfood: SSgt Grahame Wickham, Unit Catering Manager, British Army

• Banqueting and Events Chef Award, sponsored by Daregal Gourmet: Ian Page , Executive Chef, Payne & Gunter

• Chef Lecturer Award, sponsored by Lakeland Dairies: Len Unwin, Curriculum Team Leader, Sheffield College

• Chef s Favourite Branded Chain Restaurant, sponsored by Unox: Prezzo

• Competition Chef Award, sponsored by HRC 2024: Adam Thomason, Culinar y Director, Absolute Taste

• Contract Catering Chef Award, sponsored by PizzaSi: Wayne Corbett, Executive Chef, National Grid

• Culinar y Hero Award, sponsored by Williams Refrigeration: Darren Passmore , Compass Group & Co

Owner Rustic Rhubarb

• Development Chef Award, sponsored by Essential Cuisine: Terr y O’Riordan, Owner and Development

Chef, Keto Chefs

• New Restaurant of the Year Award, sponsored by Marsh Commercial: Upstairs by Tom Shepherd

• Pastr y Chef Award, sponsored by Carpigiani: Mark Perkins, Executive Pastr y Chef, Rosewood London

• Pub Restaurant Chef Award sponsored by Bonemasters: Phil Mason Chef Patron The Rat Inn

• Public Sector Catering Chef Award sponsored Middleton Foods: Scott Freeman Culinar y Director ESS

Defence

• Restaurant Chef Award sponsored by Wrapmaster : Adam Handling Chef Owner Adam Handling Restaurant Group

• Sustainability Excellence Award sponsored by Rational UK: Adnams PLC

• Young Chef Award, sponsored by McCormick UK: Nathan Johnson, Senior Chef de Par tie , Royal Crescent Hotel and Spa

• Special Award winner, sponsored by Sodexo: Simon Rogan

Legionella Record Keeping Using Software

and

WATER HYGIENE GUIDANCE

When managing Legionella and other waterborne pathogens we must keep concise , accurate records of all our activities HSG274 Par t 2 sections 24 – 26 and HTM04-01 Par t B Para 6 74 – 6 79 refers to record keeping and data management

Businesses with five or more employees are required to keep records of any significant findings from a risk assessment including any identified Legionella risks and the steps taken to prevent or control them Records must be retained for the period they remain current and for at least two years afterward, except for records kept for monitoring and inspection, which should be kept for at least five years

PAPER V ELECTRONIC LOGBOOKS

Historically records have been held as hard copies in the form of Legionella Logbooks As technolog y evolves and improves, so do the alternatives to paper Logbooks You only have to search online for

“Electronic

you will be directed to a multitude of systems that are currently readily available

Logbook”,

When you consider the volume of data that you may have to manage , for example , in a healthcare environment or a hospital site with large and complex systems, the amount of data can be overwhelming Storing all this data on paper, and more impor tantly, being able to access a particular piece of information quickly can prove problematic

SO, WHAT LEGIONELLA RECORDS DO I NEED TO KEEP?

Written or electronic records should contain accurate information about who completed the work and when it was carried out All records should be signed, verified, or authenticated by a signature or other appropriate means Records should include details of the:

• Indiv duals responsible for conducting the Leg onella r isk assessment, managing, and implementing the wr itten sc heme; Legionella r isk assessment findings;

• “Wr itten” control sc heme and details of its implementat on;

• Operational details of the system, for example - in use/not in use;

• Monitor ing inspection results inc luding dates and any corrective actions required as defined in the wr itten sc heme of precautions suc h as:

o Results from c hemical/microbial analysis;

o Usage of any Water treatment c hemical;

o Confirmed correct operation of water treatment equipment through inspections and c hec ks;

o Confirmed correct and safe operation of water systems components through inspections and c hec ks;

• Any maintenance to the water systems , equipment, and water treatment system;

• Cleaning/disinfection procedures inc luding cer tificates and repor ts;

• Method Statements for any work carr ied out

OTHER CONSIDERATIONS

Most if not all the electronic systems currently available , also have the capacity and functionality to;

• Manage your assets;

• Sc hedule planned preventative maintenance;

Automatica ly issue the work to the workforce via handheld devices;

• Capture all results from the maintenance work in real-time;

• Notify you of non-conformances in real-time

There is also the benefit of all records being in one place on a cloud/por tal whereby they can be easily accessed or interrogated remotely by, for example , managers and members of the Water Safety Group

Another great advantage is that repor ts can be generated, normally with a few clicks of a mouse to satisfy contractual obligations such as monthly KPI repor ts and assurance repor ts for the client or Water Safety Group in a format that is easily communicated by email Electronic record-keeping systems also make auditing a much-simplified process when compared to hard copy logbooks

CONCLUSION

Technolog y plays a critical role in driving efficiency, maximising the use of available resources, improving efficiency, streamlining operations, and through real-time repor ting, helping to achieve and maintain compliance

It is undoubtedly the way ahead

Shepherd Neame Reveals 2023 Pub Award Winners

The New Flying Horse at Wye has been named Pub of the Year in the Shepherd Neame Pub Awards, which were held at Canterbur y Rugby Club on Wednesday (May 24)

Licensee Joe Mullane (pictured, right, with wife Jane and Shepherd Neame Chief Executive , Jonathan Neame) took on the countr y inn two years ago, reinvigorating its nine rooms and creating an innovative menu using fresh, local ingredients, including from the pub’s own vegetable patch The New Flying Horse is also renowned for its extensive selection of 58 wines, winning the Shepherd Neame Wine Pub of the Year award in 2022 Joe , who runs the pub with his wife Jane , was also celebrating his 60th bir thday on the night He said:

“We are a hospitality business – it is about bringing people together There is one thing we have done right – and that is build an incredible team, they are amazing They love the pub as much as we do We are so thrilled to receive this award, which is a fantastic recognition of ever yone ’ s hard work ”

Seventeen of the independent family brewer’s pubs and hotels across Kent, London and the South East were honoured at the ceremony, which celebrates exceptional standards across its 300-strong estate There were also five individual awards including for the first time Apprentice of the Year

Shepherd Neame Chief Executive Jonathan Neame said: “These awards are about celebrating excellence in our people recognising their extraordinar y hard work dedication and creativity from those who are just joining the industr y, to those who have been working hard for their customers for, in some cases, decades

“We know that the hospitality industr y is facing unprecedented pressures at the moment and so it is more impor tant than ever that we come together to congratulate and celebrate our pub teams for the

amazing work they do, day in, day out, for our customers ”

FULL LIST OF WINNERS:

Apprentice of the Year: Winner – Sally Carter Highly Commended –Lewis Weygang

Chef of the Year: Winner – Peter Baldwin, Fish on the Green Highly Commended – Will Shenow-Brady, The Dove

Best Beer Offer: Winner – The Mermaid Inn, Bishopsbourne Highly Commended – The Duke of Wellington, London

Best Wine Offer: Winner – Three Mariners, Oare Highly Commended – The Bell Hotel, Sandwich

Best Food Offer: Winners – Bucks Head, Sevenoaks Highly Commended – The Stag Inn, Hastings

Best Accommodation Offer: Winner – Marine Hotel, Tankerton Highly Commended – The Bull, Newick Heart of the Community: Winner – Flying Horse, Smarden Highly Commended – Horse and Groom, Belgravia

Outstanding Contribution: Karen Barrett, Walnut Tree, Aldington

Customer Service Pub of the Year: The Parrot, Canterbury Highly Commended – The Barn, Tunbridge Wells

Tenanted Pub of the Year: Winner – Hampton Inn, Herne Bay Highly Commended – The Bear, Faversham

Managed Pub of the Year: Winner – Oak on the Green, Bearsted Highly Commended – The Vine, Tenterden

Shepherd Neame Pub of the Year: New Flying Horse, Wye

New Award Winning Technology Can Save You

If you own a restaurant or a kitchen with a deep fr yer, then you might be surprised at how much you spend ever y year on cooking oil Have you ever calculated this direct cost? If you haven’t, then you should, because Canadian Company, Eco Friendly Chef Corp is helping thousands of professional kitchen operators to dramatically cut their oil costs in half

A new innovative product called OiLChef is revolutionizing the food industr y The award-winning OiLChef device is one of the most sophisticated technologies available in the world for deep fr yers today It is not a filter or a chemical but rather a device which is simply installed in your deep fr yer in less than 10 seconds!

Putting the OiLChef in your fr yer will give you a competitive edge and attract more consumer dollars Your fried food items will absorb less oil and therefore will contain fewer calories Good for the consumer, good for the bottom line

Reduce carbon footprint: It will minimize your environmental impact through a reduction in energy and oil consumption

in Deep Fryers

Claudia Winkleman Set to Unveil AA Hospitality Awards Winners

Recognising the excellence of hotels restaurants and their teams across the UK, the AA Hospitality Awards is one of the industr y ’ s most prestigious and highly anticipated events This year s awards will take place at the JW Marriott Grosvenor House in London on Monday 25th September Adding to the glitz and glamour will be the celebrated TV presenter and broadcaster : Claudia Winkleman, who is set to host over 1,000 guests from hotels and restaurants across the UK

The awards span 15 categories, each curated and judged by AA inspectors to select the best hotels and restaurants across the UK as well as shining a light on those individuals going above and beyond with awards such as the Lifetime Achievement Award (won last year by John Williams MBE, Executive Head Chef at The Ritz)

The winner of the Chefs’ Chef Award 2022, Mark Birchall, Chef Patron of Moor Hall, Aughton, Lancashire , will be creating the menu for the Awards, catering for the 1,000 attendees, including key industr y figures from world famous chefs and prominent hoteliers to restauranteurs and hospitality exper ts

Commenting on this oppor tunity, Mark Birchall said: “I’m

honoured to carr y on the tradition to cater the AA Hospitality Awards as last year ’ s Chefs’ Chef winner Though I have to say, it’s a little ner ve-wracking creating a menu for some of the best chefs in the industr y I ve also got some big shoes to fill as Jason Ather ton’s menu last year was outstanding but I’m confident that I can create spectacular and delicious dishes to match the occasion”

While entries for 13 of the categories are independently selected, there are three categories currently accepting nominations; AA Accessible Award sponsored by Blue Badge Access Awards, the AA Sustainable Award and the AA Housekeeper of the Year Award sponsored by Sealy More details on the award criteria and how to submit can be found here

Speaking of the upcoming awards Simon Numphud Managing Director at AA Media added: “The AA Hospitality Awards are always a great event of joy and celebration It is a real privilege and honour to recognise so many wonderful businesses and respective teams for delivering such high standards and great experiences It is a perfect oppor tunity for the hospitality industr y to come together and honour so many proper ties and individuals, that are raising the bar and setting a new standard”

Telford and Wrekin Greene King Venues Achieve Safety Accreditation

Following the launch of the Licensing Security and Vulnerability Initiative (Licensing SAVI) across Telford and Wrekin in December, a number of Greene King venues in the area have demonstrated their commitment to improving safety and security in their premises

Greene King, the pub retailer and brewer, has a number of venues located within the Shropshire area which have achieved 5-star accreditations with Licensing SAVI These include The Wrekin Giant, Bridge Builder, Cuckoo Oak and Priorslee The venues received funding as par t of a night-time economy project from Telford and Wrekin Council’s Safer and Stronger Communities initiative , suppor ted by West Mercia Police

Sue English, Security Manager at Greene King said: “It’s really important that our customers and team members feel safe within all of our pubs and safety and security is something we take ver y seriously We’re extremely proud that these venues have achieved a 5 star rating which is a testament to the hard work and commitment the pub team go to in making and maintaining their pubs as a safe and welcoming place within their communities ”

Charlotte Jones, General Manager at the Cuckoo Oak, said: “We’re really pleased to be involved in this accreditation and are extremely proud to be named as one of the safest places to visit in Telford It’s really impor tant to us that our customers feel safe at the Cuckoo Oak, and this award recognises the teams ongoing hard work to make sure our customers feel welcome and comfor table when they visit us ”

Licensing SAVI was developed in collaboration with the Home Office by Police Crime Prevention Initiatives (Police CPI), a police-owned organisation which works alongside the Police Ser vice around the UK to deter and reduce crime

Suppor ting the hospitality industr y, Licensing SAVI is backed by the National Police Chiefs’ Council (NPCC) and Project Ser vator, a policeled vigilance scheme to deter terrorist attacks at crowded places Its aim is to provide safer and more secure venues for managers, staff, customers and local communities and to reduce the demand on hardpressed police forces and NHS Ambulance Ser vices and Accident and Emergency Depar tments

Carl Phillips, Commercial Manager, Public Protection, Telford and Wrekin Council, commented: “We are extremely pleased to see the Borough’s Greene King venues working in par tnership with ourselves and Licensing SAVI

"Following this local authority launching Licensing SAVI back in December, we now have over 58 premises who have registered with the Scheme We have worked closely with Greene King and our NightTime Economy Team have been on hand to assist their venues with the

application process

"The feedback we have received from Greene King’s licensees is ver y positive , and it’s terrific to see a leading pub retailer investing in the Scheme This goes a long way to show that Greene King is doing its utmost to ensure that their venues are as safe as possible , not only for the customer, but also for the pub s employees

"We hope that visitors to Telford s night-time economy will look out for the safety ratings and be reassured that venues who display their accreditations are committed to ensuring their customers are in a safer environment, where they can have a great night out ”

Available to licensees as an on-line self-assessment, Licensing SAVI covers critical issues like responsible drinking drugs misuse violent behaviour and safeguarding vulnerable customers through to preventing oppor tunist theft and improving physical security, such as lighting and CCTV systems

Ian Shuttlewor th, Licensing SAVI, added: “We are grateful to see a number of Greene King venues across the countr y registering and becoming accredited with our safety, security and vulnerability award, and in par ticular, these 4 venues across the Telford and Wrekin area, suppor ting the great work we have seen from Telford and Wrekin Council

“Through our assessment process, it is abundantly clear for us to see exactly how Greene King already place such serious emphasis on the safety and security of their staff and customers in each of their premises, and this is reflected in them all achieving our highest 5-star award

We are looking forward to more Greene King venues across the UK becoming accredited, and I wish to congratulate the teams at the Cuckoo Oak, Bridge Builder, Wrekin Giant and Priorslee on their awards ”

Contact: Licensing SAVI

Email: enquiries@licensingsavi com

Web: https://licensingsavi com/

About Police Crime Prevention Initiative (Police CPI):

Police Crime Prevention Initiatives (Police CPI) is a police-owned, not-for-profit organisation which delivers a wide range of innovative and ground-breaking crime prevention and demand reduction initiatives to suppor t the UK Police Ser vice Government and the public Senior police officers from England, Scotland and Wales control and direct the work Police CPI carries out on behalf of the Police Ser vice

Visit: https://www policecpi com

Police CPI and the Women s Night Safety Char ter

As par t of its commitment to providing safer and more secure bars, pubs clubs restaurants and hotels through Licensing SAVI Police CPI has signed up to the Women’s Night Safety Char ter, which seeks to make London a place where women feel ‘confident and welcome’ at night It means Police CPI will actively suppor t the Char ter’s seven pledges and encourage other businesses and organisations in the capital to join in to tackle violence against women

Visit: https://www policecpi com/news/227-police-cpi-sign-up-towomen-s-night-safety-char ter

A Touch Of Class: Stannah Helps Modernise Historic Entertainment Venue

It can be said that ever y enter tainment venue has a sole purpose: to transpor t their patrons into another world where their cares can be forgotten, if only temporarily For those venues that wish to transpor t their guests to a bygone era of glitz and glamour, it can be challenging to strike the right balance between modern conveniences and historical preser vation

Lifts are a regular focus of this challenge in heritage buildings, and Blackpool Winter Gardens is no ordinar y building First opened in 1878, this Grade II Listed 3,000-seater enter tainment complex has enter tained countless millions throughout the histor y of the popular Lancashire seaside resor t town Like any other building with more than one level, the requirement to safely and reliably transpor t people from one floor to another, especially those with limited mobility, is an essential one

THE CHALLENGE

One of the lifts at the Blackpool Winter Gardens, located right next to the historic Opera House theatre , had been in desperate need of repair for a long time Used to transpor t patrons up to the upper Circle and Balcony seating areas, it is an essential piece of infrastructure to allow step-free access to these sections The existing OTIS passenger lift dated back to somewhere around the 1950s was only safely able to carr y 4 persons or a maximum load of 380 kg, and looked ver y dated with its plain oak panelling

was selected to under take a complete replacement

“Stannah was the ideal choice for the replacement of our Opera House passenger lift, which had been out of ser vice for over 12 months Working with Stannah has been so easy, and constant communication was kept from star t to finish ” Philip Jackson, Head of Maintenance , Winter Gardens Blackpool

THE CLIENT

Winter Gardens became a popular trend in the late 1800s in numerous seaside resor ts and spas, and were so called because they offered the possibility of extending the fun and enter tainment of the summer season into the cold and darkness of winter The Winter Gardens enter tainment complex in Blackpool includes a theatre ballroom and conference facilities and has been rebuilt and added to many times over the decades

with its retro push buttons

The existing lift dated bac k to the 1950s and in ooks d d not quite matc h up to the r ic hness of ts surround ngs

Since the lift could not be repaired due to some of its components becoming obsolete , the lift had been long out of ser vice until Stannah

The beaut fu Ar t Deco inter ior of the Blac kpool Winter Gardens Opera House reconstructed in 1939, oozes sophisticat on and c haracter

The Opera House is one of the UK’s largest theatres and continues to attract some of the world’s biggest touring shows and events to Blackpool The iconic theatre has seen a host of famous stars on its stage since it first opened in 1939 including Frank Sinatra Judy Garland and Shirley Bassey

THE RESULT

The project manager from Stannah, Lee Mahoney, worked in close collaboration with the Winter Gardens’ head of maintenance Phil Jackson to design a lift that would complement the iconic architecture and decor of the first and third floors Stannah also designed the brass plates on the landings to give a glamorous look to the control panel

Stannah l ft features reflective surfaces to add the perception of depth to the f oor space of the l ft, as well as touc hes that ref ect the gl tz and g amour of the Ar ts and

Crafts Movement suc h as brass panels and hand es Stannah provided a new Mac Puersa full ECO passenger lift, which is much more energ y efficient than its predecessor It offers a capacity of 8 persons or a maximum load of 630 kg

Although there were some challenges involved in the installation process, such as large heating pipes which had to be removed in the shaft and having to avoid noisy works during opera and cinema shows on cer tain days, these issues were worked around with good communication on both sides, and the installation was completed in 8 weeks

“Stannah has been great to work with from star t to finish They have impressed us so much that I am once again working with them on our replacement program for another two lifts ”

Philip Jac kson, Head of Maintenance , Winter Gardens Blac kpool

With its 150-year histor y Stannah truly understands the impor tance of heritage , and with their Stannah Promise , also live up to their company values on a daily basis to offer Blackpool Winter Gardens the perfect mix of quality, safety, sustainability, reliability and cost-effectiveness

Visit www stannahlifts co uk for fur ther information

Spirits and Cocktails

Mixologist's Garden: The Rising Sensation Among UK Bartenders

Mixologist's Garden, a revolutionar y concept in the world of garnishes for professionals, is rapidly gaining popularity among bar tenders across the United Kingdom With its innovative freeze-dried technolog y, Mixologist's Garden has emerged as the go-to resource for bar tenders seeking to create unique and extraordinar y drink experiences

The Mixologist's Garden garnishes come in various Berries and Citrus to complement a wide range of cocktails and drinks The brand's products are all-natural vegan-friendly gluten-free and without any preser vatives ensuring that ever yone enjoys them, while freeze-dr ying technolog y offers months of ambient shelf-life for bars

The response from bar tenders has been overwhelmingly positive with many praising Mixologist s Garden for its commitment to quality and sustainability

"Our mission is to empower bar tenders to create the Perfect Ser ve and

delight their customers," said Stuar t Findlater, business director of Mixologist's Garden "We are thrilled to see the enthusiasm and passion that UK bar tenders have embraced our concept with It's incredible witnessing how our carefully curated selection transforms cocktail menus nationwide "

Mixologist's Garden par tnered with the most modern freeze-dr ying producers to achieve the highest quality "We focus on quality at ever y stage of the process to deliver freeze-dried fruit suitable for delivering Perfect Ser ves "

Consumer research conducted in 2021 showed that over 80% of consumers prefer bars that pay special attention to making the Perfect Ser ve , whereas, in reality, only 42% of bars have any berries

For more information about Mixologist's Garden, please visit www.mixologistsgarden.com or contact the brand directly at hi@perfectyourser ve info

Flavour Blaster - Add Theatre to Every Serve With Aromatic Bubble Garnish

A DEVICE adding the wow factor to cocktails has taken the international market by storm, after being inspired by the childhood experience of blowing bubbles

Flavour Blaster Pro, which creates aroma filled bubbles on the top of drinks, is now used by professionals in Michelin Star Restaurants and Five Star Hotels around the world As well as leading mixologist and Flavour Blaster ambassador Simone Caporale , owner of Sips 3rd best cocktail bar in world

The professional aroma gun is sold to more than 40,000 customers in 150 countries, thanks to its use of innovative technolog y

Its success is the result of a collaboration between hospitality entrepreneur Colin Myers and manufacturing guru, Rober t Flunder who came up with the initial concept to add some theatricality to the drinks experience And the resulting creation was

Mermaid Spiced Rum

Introducing Mermaid Spiced Rum the latest spirit from the Isle of Wight Distiller y Tropical island blends crafted for sipping on island time Carried on trade winds across the Atlantic from the sunny Caribbean and discovered basking in golden light on Isle of Wight shores, then married together with local fruits and spices

Mermaid Spiced Rum is crafted from a carefully selected blend of sugar cane and molasses rum from Trinidad and the Dominican Republic , distilled in column stills and aged between 25 years in oak bourbon whiskey barrels Inspired by a long histor y of shipwrecks bringing Caribbean rum to our island shores, the unique spirit was created to honour heritage and

down to Colins fascination with the concept of edible bubbles which would use authentic aromas rather than synthetic flavours

Australian-born Colin, who previously worked in the bar and leisure industr y in the UK, spent four years helping to develop the product which he describes as “ an inner child gadget ”

The company uses a leading company in New York to prepare its aromas, which are distilled from actual fruits, herbs and spices rather than being ar tificially produced

“The ultimate in theatrical mixolog y ”

For fur ther information visit www flavourblaster com

folklore

Infused on the Isle of Wight with fragrant rock samphire fresh white cherr y and apricot honey from our beehives and black salt from our floodtides Gently spiced with local holy grass cassia and vanilla Smooth yet complex with a hint of sea air delicate caramel notes and vibrant fruity spice

This smooth and sophisticated rum gives soft vanilla, gentle spice and a hint of sea air on the nose , with honeyed caramel notes, vibrant cherr y and a sea salt finish to taste

Ser ving Suggestion: Fill a glass with ice and a measure of Mermaid Spiced Rum Top with premium Ginger Ale and garnish with a sprig of fresh mint and a maraschino cherr y for a refreshing and sophisticated ser ve

Purchase from the Isle of Wight Distiller y on 01983 613653, at office@isleofwightdistiller y com or via www isleofwightdistiller y com

CIDER- A BRITISH “LOVE AFFAIR” THAT JUST KEEPS GROWING!

Cider has been a beloved drink in the UK for centuries, with a rich histor y and a strong cultural association with summer and outdoor drinking In this ar ticle , we explore the British love affair with cider, including its popularity in pubs, bars, and beer gardens, the histor y of the drink, the demographic age groups that consume it and cider sales data for the past ten years We will also provide tips and advice on how pub bar owners can increase sales

Cider has a long and storied histor y in the UK with the first recorded mention of the drink dating back to the 13th centur y It was traditionally produced on small farms and orchards, and each region had its own unique cider-making methods and varieties of apple

In recent years cider has experienced a resurgence in popularity, with a growing number of craft cider producers and a renewed interest in traditional cidermaking methods

DEMOGRAPHIC AGE GROUPS

Cider has long been associated with young people and summer drinking, with the drink being popular among students and festival-goers However, recent data suggests that cider is increasingly popular among older age groups as well

According to a study by Kantar Worldpanel the number of people over the age of 45 who drink cider has increased by 50% in the past decade This suggests that cider is no longer just a drink for young people , but is now enjoyed by a wide range of age groups

Cider is a popular drink in pubs, bars, and beer gardens across the UK, par ticularly during the summer months Many pubs and bars now offer a range of ciders, from traditional farmhouse varieties to craft ciders and flavoured ciders

According to data from CGA, cider sales in the ontrade sector (pubs bars and restaurants) have increased by 1 6% in the past year This suggests that cider remains a popular choice for drinkers, despite competition from other drinks such as craft beer and gin

WHAT ARE THE LATEST TREND DEVELOPMENTS WITHIN THE CIDER CATEGORY?

Charlie Fr yday Categor y Director UK On-Trade for HEINEKEN UK says: “Over 870,000 pints of cider are bought in the UK ever y day (CGA Strateg y, MAT 16/07/2022) Draught ser ves dominate here , with mainstream apple brands such as Strongbow Original and Inch’s Apple Cider, remain best-sellers across most outlet types as mainstream apple cider remains the fastest selling cider categor y (CGA Strateg y: GB MAT Value Share 2YA vs TY (03 12 22)

However, premium cider is on an upward trajector y, providing a lucrative oppor tunity for pubs Value sales of premium draught apple and flavoured ciders have grown by 7% and 195% respectively in the last five years (CGA Strateg y MAT TY vs 4YA 16/07/22) To maximise cider sales, operators should look to suppor t mainstream draught offerings with a selection of premium apple as well as exotic flavoured ciders on draught This does not mean bottled cider should be overlooked, as packaged brings in over £5,800 to the average outlet ever y year (CGA November 2022) ”

years with data from the National Association of Cider Makers (NACM) showing that cider production increased by 5 5% in 2019

UK is now the world's largest producer and onsumer of cider, with sales of the drink reaching £3 5 billion in 2019 This represents a significant increase from ten years ago, when cider sales were just over £2 billion Craft cider has been a major driver of the crease in cider sales, with many consumers king out ar tisanal and traditional varieties of the drink According to data from Nielsen, sales of craft cider increased by 10 4% in the past year, however, mainstream ciders continue to grow with an uplift of 2 1% for mainstream cider brands

YOUR CIDER RANGE THIS SUMMER

When considering your cider selection, star t with the apple – ensure you have a well-loved premium brand on the bar such as Thatchers Gold

The key to success is quality – offering consumers a brand synonymous with con sistent quality and ensuring a perfect ser v ever y pint will maximise rate of sale and keep your cider drinkers coming back for more Thatchers Gold has the highest rate of sale of any draught apple cider

The right range with the right profile will help maximise revenue from ever y visit too as you ’ re able to set a higher price point for premium and premium plus ciders across both apple and flavoured styles

Apple cider remains king, accounting for 3 out of ever y 4 draught cider ser ves, with premium brands showing the strongest growth so you see how vital it is to make the best choice with one or two taps on the bar

If you have strong consumer demand for apple cider in your outlet, consider a second apple tap in a different style – Thatchers Haze complements Thatchers Gold with a sweeter flavour profile

James Palmer, Head of OnTrade , Thatchers Cider said Cider is an impor tant categor y in any pub, at all times of year – if you only have one tap of cider make sure it’s a brand people want to see

We ll be suppor ting our brands with high profile marketing campaigns this spring and summer

We work with our customers to get their range right for their drinkers Depending on if they’re a high tempo outlet or countr y pub it’s impor tant to offer a choice of cider styles, one or two taps, Gold and Haze , with our alcohol-free Zero in the fridge And Fusion

for fruit cider customers

We do see drinkers come into cider from other categories over the summer months especially as they explore fruitier options!

With that in mind, we ’ re expecting Thatchers Blood Orange to boom this summer as it is the leading trending flavour across the UK

WESTON'S CIDER REPORT

According to Westons’ eighth annual Cider Repor t:

• On-trade cider sales were wor th £1 863 4M (+61 5%) in 2022, as the premium and crafted sub-categor ies continue to outpace mainstream cider s

• Draught cider sales hold steady, at 76 2% of the market Apple continues to make up the major ity of the draught categor y (75 4%) and anecdotally it is recogthat draught cider s are seen to offer better value or money dur ing times of auster ity so we can expect this performance to be maintained, if not exceeded, in 2023

• Bag in Box continues to reinvigorate draught ranges , as the cask ale categor y remains in dec line and allows outlets to showcase an interesting and fully stoc ked bar

CIDER DRINKING TRENDS FOR 2023

Trends that will continue growth throughout 2023 and into next year include:

• Premiumisation picks up pace – this long termtrend is continuing and accelerating, as consumers are increasingly interested in the authenticity, craft and connoisseurship of cider This sub-categor y is showing the most growth and value potential growing from 12% of the categor y in the on-trade in 2021, to 14 4% of total volume sales at the end of 2022

• Quality cues – During periods of economic uncer tainty, consumers in the ontrade will be looking for a quality drink that matches the occasion and so cider ranges must deliver this message – especially when compared with other categories

Lead with apple – Apple cider remains the most popular cider type , driving the categor y in value and volume Flavoured ciders have stabilised at around a third of the categor y, with dark berr y taking a significant share of this

• Low & No – this sub-categor y is steadily growing and, in the on-trade , is wor th £26 9M, having doubled over the past three years While no and low alcohol cider is behind the total overall

categor y, more consumers are becoming interested in alternative offerings

POPULARITY IN PUBS, BARS, AND BEER GARDENS

Cider is best drunk in pubs, bars, and beer gardens, par ticularly during the summer months when customers are looking for refreshing fruity drinks to enjoy outside

According to industr y data cider accounts for around 20% of total alcohol sales in pubs making it the second most popular drink after beer In 2020, pub and bar sales of cider totaled £1 5 billion, up from £1 2 billion in 2011

MAKING THE MOST OF THE SUMMER MONTHS

As the summer months approach, pubs in the UK will be looking for ways to increase their sales of cider, a popular drink among customers during the warmer weather Here are some tips for pub operators to increase their cider sales:

MARKETING: Promoting the pub s cider selection through social media and adver tising is an effective way to draw customers in Posting pictures of chilled glasses of cider and adver tising promotions such as happy hours and discounts can create a buzz and increase interest in the pub's cider selection

FESTIVALS: Hosting cider festivals can also be a great way to generate interest in the pub's cider offerings These events can be adver tised through social media and posters in the pub Hosting tastings and having knowledgeable staff on hand to answer questions about the different types of cider available can help customers learn more about the product

and find new favourites

PROMOTIONS: Offering promotions such as 2for-1 deals or discounted pitchers of cider can encourage customers to tr y different types of cider and increase sales Running themed nights such as Cider and Cheese Night or Cider and BBQ Night can also be a fun way to showcase the pub's cider selection and encourage customers to tr y new flavours

FOOD PAIRING: Pairing cider with food can also be a way to increase sales Offering a food menu that pairs well with different types of cider can create a unique experience for customers and encourage them to tr y different types of cider For example , a sweet cider may pair well with spicy wings, while a dr y cider may be best paired with a cheese board In addition to these tips, it's impor tant for pub operators to ensure that their cider selection is varied and includes popular brands as well as local and craft options Providing tasting notes and descriptions can also help customers choose the cider that is right for them

Overall, with the right marketing, events, promotions, and food pairing, pub operators can increase their sales of cider during the summer months and beyond

Glebe Farm: The Purest British Oats

Pure , locally grown, gluten-free: Nobody does oats better

Oats are a natural superfood They are packed full of the vitamins, minerals and soluble fibre that helps suppor t a healthy gut and they are also naturally gluten free

Unfor tunately, many of the oatbased products on supermarket shelves today are milled and manufactured at facilities that also process grains like wheat, barley or r ye This leads to contamination of the oats meaning they lose their purity and become unsuitable for the 1 in 100 of those who are coeliac or the estimated 10% of UK consumers now following a gluten-free diet

It was this gap in the market that saw sister and brother team Rebecca and Philip Rayner dedicate themselves to producing truly gluten free oats An independent Cambridge farm and dedicated glutenfree site since 2010, Glebe Farm is the only farm in the UK growing and milling gluten free oats

Glebe Farm’s wonderfully pure British oats are ready to be used by manufacturers and bakers, and are also used in their gluten free oat drink, PureOaty The

Chef's Buyer's Guide

PureOaty range has been designed as the perfect pairing for barista quality coffee , but is also great with cereal or in a smoothie The range includes: PureOaty Barista

PureOaty Creamy & Enriched, and PureOaty Organic Barista

Packed with all the delicious flavour, creamy texture , and delightful frothiness that characterises the best oat drinks, unlike many others on the market, PureOaty never uses concentrate or syrup The only ingredients you’ll ever see on the car tons are oats, water, sunflower oil, and salt

And it’s not just oat drinks, the same oats can be found in Glebe Farm’s own brand of gluten free porridge oats and granolas

100% sown, grown, milled and packed in the UK, the second-generation farmers at Glebe Farm know where ever y single oat that goes into their products comes from That means ever y oat leaving the site is guaranteed to be of the best quality and 100% gluten-free Even better, being British grown and produced means they have the lowest food miles on the market, making them the top choice for sustainable oat products For more information, please visit www glebefarmfoods co uk

PEPPADEW® - the UK’s No 1 pepper brandi - launches new PEPPADEW® Bites exclusively for foodser vice

With 9/10 consumers looking to indulge when eating outii and 87% of consumers saying they’d order the new bitesiii, PEPPADEW® s latest innovation is set to take menus by storm Made in the UK these delicious new bites balance the sweet, tang y flavour of their signature whole Piquanté Pepper, with a smooth soft cheese filling, coated in a crisp, pankostyle crumb 100% vegetarian they meet the demand for tasty flexitarian options, as consumers continue to move away from meativ Extremely versatile , they’re perfect for star ters, sides, tapas,

There is a better way to feed our future Founded in 2009, Beyond Meat pioneered plant-based meat that is crafted to look cook and taste like its animal counterpar t while being better for people and the planet Today, we ' re growing the plant-based movement globally

WE'RE ON A MISSION

Through small, ever yday choices -like shifting to plant-based meat- ever yone has the ability to make a meaningful impact on some of the most pressing issues our world faces today: human health climate change , constraints on our natural resources and animal welfare With products in retail and foodser vice

outlets, we re making plant-based meat more accessible to the ever yday consumer BETTER FOR YOU

OUR PROCESS: Through a simple process of heating, cooling, pressure and mixing, we ' re recreating the meaty taste and texture you love about animal meat

OUR INGREDIENTS: Our quality, plant-based ingredients -like peas and brown r ice- contain no GMOs , antibiotics , hormones or c holesterol They're also pac ked with nutr ients , providing you with a great source of protein and other impor tant benefits you get from animal meat

Beyond Meat products enable you to Eat What You Love™ no sacrifice required

For example compared to 80/20 ground beef , our iconic Beyond Burger contains 35% less total and saturated fat fewer calories and a comparable micronutrient profile BETTER FOR OUR PLANET

Plant-based meat is far more sustainable to produce than animal-based meat Compared to a 1⁄4lb U S beef burger, producing an original Beyond Burger uses*:

99% LESS WATER

93% LESS LAND

46% LESS ENERGY

TASTING IS BELIEVING

Visit www.beyondmeat.com for fur ther information

*As of June 2021

Chef's Buyer's Guide

Bacchus Wines PLDC Announce UK-Exclusive Deal with Champagne House Paul Lebrun

Bacchus Wines PLDC Ltd an independent wine merchant offers wines to restaurants caterers, bars, pubs and wine enthusiasts The UK-based wine wholesaler sells top-quality, award-winning wines at prices that hospitality businesses can appreciate They have excellent relationships with family-run winemakers in France and the team personally select their wines to ensure top quality at great prices In addition, they handle the impor t of wine into the UK, solving all freight and trade agreement issues

Bacchus Wines are pleased to announce its UK-exclusive par tnership with champagne house Paul Lebrun Founded in 1902, the Maison draws its inspiration from multi-generational winemaking know-how Their Champagnes are top in their class and have beaten the biggest brands on the market in taste tests

Bacchus Wines Co-Founder Trond Rornes told us, "We are ver y excited to bring the fantastic Champagnes by Paul Lebrun to the UK market The Champagne house has been exper tly making Champagne for generations, and we love the unique character and the rich taste of Chardonnay their Champagnes offer We know our customers will love this Champagne as much as we do "

Over the decades, the Vignier-Lebrun family have adopted a progressive outlook to understand bet-

Ariela’s Gelato

Gelato is more than just icecream – it’s a pure taste of Italy

A truly ar tisan treat, Ariela’s Gelato is the perfect way to indulge in an authentic desser t that is as delicious as it is decadent

Made with only the finest ingredients, our Gelato is never loaded with ar tificial additives and preser vatives Instead, we make sure that you are receiving the healthiest, most natural Gelato in keeping with Italian tradition And unlike mass-produced ice-cream, ar tisan Gelato is carefully crafted from the hear t

When you forget tradition you lose taste; and without the ar tisan, you lose the ar t But with Ariela’s Gelato, you experience – and can taste

a true labour of love

Ariela’s Gelato was born out of a desire to recreate a world that was taken for granted back in Italy For founder and owner Ariela Cesana, after moving to London, it was impossible to get a true taste of home: “I was so frustrated when I couldn’t find a Gelato in London

like the one I grew up with – so I decided to just make it myself! And since 2006, Ariela has been on a journey to bring the luxurious taste of Italy to the UK

Made in small batches using only the purest, highest-quality ingredients our Gelato uses the same traditional processes that can only be found in an authentic Italian Gelateria for a truly ar tisan, lovingly crafted, authentic Italian Gelato

What really sets Ariela s Gelato apar t is the ar tistr y and exper tise that can only come from true experience and passion The base of our Gelato is pasteurised, poured into batch freezers, churned, then extracted and decorated by hand one by one , flavour by flavour

Care goes into ever ything we do to make sure you and our customers receive the truest Gelato experience , and when it comes to creating our range , we ’ ve been passionate about pursuing perfection Each flavour is a carefully crafted blend of natural ingredients that have been painstakingly tried and tested to ensure you get flavour, not flavourings

For fur ther information see the adver t on this page

ter and look after the unique terroir to grow exceptional Chardonnay grapes for their cuvees The grape variety is grown on their chalky soils south of Épernay and on the soils rich in rolled pebbles in Sézanne , which are rare in the Champagne vineyards These exceptional terroirs must be protected and respected to produce their outstanding Champagne , which is necessar y to achieve their Grand cru classification

Private Chef Tim Whittam told us, "I ser ved the Extra Brut champagne at my supper club The Champagne solicited much praise from the diners!"

Small yet perfectly curated, the Bacchus Wines PLDC collection is handpicked and personally selected by the founders They choose quality wines with provenance and integrity, with the utmost impor tance on the ar t of winemaking rather than mass production In addition, they offer prices and ser vice hospitality businesses can appreciate For more information, please visit https://bacchuspldc com/

The Next Generation of Fries Have Arrived… and They Are REALLY Crunchy!

Lamb Weston has launched its latest potato innovation; REALLY Crunchy Fries!

Created to satisfy growing demand for unique sensor y dining experiences and sustainably-minded quality ingredients, and designed for the next era of dining out, these ground-breaking coated fries promise an unbeatable long-lasting crunch sensation that no other fr y can rival, appealing to diners that want the ver y best food experiences

When choosing to eat out, 1 in 2 diners in the UK want food experiences they can’t get anywhere else^ and right now 75% of diners crave indulgent foods that offer sensor y pleasure as a means to boost their mental wellbeing and make them feel happier and UK operators want addedvalue products that offer a ‘ wow factor’ moment for their guests whether in-restaurant takeaway or home deliver y

Lamb Weston’s UK Marketing Manager, Pete Evans, says; “Expectations on foodser vice operators have never been higher Guests want to be wowed like never before and ever y element of a dish needs to deliver a great quality sensor y experience that goes beyond just taste! Our industr yleading innovations in frozen fries over the past 25 years have created a legacy for world-famous potato solutions in

quality, taste and heat-holding capabilities, but now the time is right to elevate the fr y experience to a new standard in indulgent, sensor y potato enjoyment!”

Sensor y research by acclaimed audiologist Natan Bauman, MD, revealed that the sensation of crunchy food stimulates feelings of enjoyment and excitement in our brains † This makes crunchier foods more pleasurable to eat, so REALLY Crunchy Fries means really satisfied diners!

Pete Evans adds; “We set out with clear vision to create the crunchiest fr y we ’ ve ever made and with REALLY Crunchy Fries we have cracked it! This is a really new and really exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fr y experience for diners and an unbeatable product solution for forward-thinking foodser vice operators

Ready to experience REALLY Crunchy Fries for yourself?

Visit https://pages lambweston eu/en/really-crunchy-fries to request a sample now

Discover the Power of Chefs’ Most Trusted Bouillon* Chef's Buyer's Guide

Chef Tom Kerridge has joined forces with Knorr Professional Bouillons to launch a new online training hub for chefs ‘The Base’ contains exclusive recipes video tutorials and training tools that will help other professional chefs to improve their skills in the kitchen

As the new Creative Director for Knorr Professional Bouillons, two Michelinstarred Chef Tom has also developed a range of classic recipes with modern seasonal twists, each using products from the range in a different way The dishes showcase the versatility of Knorr Professional Bouillons, from delivering depth of flavour at the base through to a seasoning boost, meat rub or salt replacement

Plant-Based Egg Alternatives from OGGS®

With plant-based diets a growing trend, it’s more impor tant than ever to ensure that menus are as inclusive as possible This Veganuar y, over 600,000 people signed up to go vegan for a month Eggs were the second most missed product over this time (14% of par ticipants), with options when eating out being the major barrier to sticking to the pledge (26% of par ticipants)

Enter OGGS®, creators of OGGS® Aquafaba and Scrambled OGGS® Scrambled OGGS® is an egg alternative for breakfast and brunch menus made from chickpea protein Simply shake , pour and cook in minutes for a breakfast scramble to take centre stage on vegetarian or vegan brunch You can also create omelettes, quiches and so much more with Scrambled OGGS® Producing 60% less CO2e than eggs, it s not just kinder to animals, but the environment too

OGGS® Aquafaba is an egg white alternative made from chickpeas, an innovative solution to removing egg whites

from cocktails With six months shelf life and a neutral flavour profile OGGS® Aquafaba functions exactly the same as egg whites in cocktails, while removing an allergen from your menu With 72% less CO2e than eggs, you can create the same delicious drinks without the egg using OGGS® Aquafaba for a more inclusive and environmentally friendly cocktail menu Will at 31k in Nottingham said: “Ever y other drink we sell is a cocktail, and 1 in 4 for those calls for a foam That s 100 cocktails a night which would call for 100 eggs Thanks to OGGS® , we ’ ve saved 100 discarded yolks and 100 broken eggs shells each shift - and the hassle of rinsing spilled egg whites! OGGS® is hassle-free in use , taste-free in cocktails, and guilt-free as it helps us lower our environmental footprint

For more information contact trade@loveoggs com

Tom said: "Using bouillons in kitchens isn’t about cutting corners It’s about bringing the best out of the ingredients in a dish, adding an extra dimension to your food and making this food accessible and achievable for chefs of all levels ”

Knorr Professional’s Bouillons are available in Powder Paste and Jelly formats offering chefs versatility and flexibility in usage and application, plus consistent depth of flavour ever y time

GET TOM’S RECIPES AT UFS COM/BITB

See the adver t on the facing page for details

*Aggregated UK wholesaler value sales 52 w/e 27th Januar y 2023

Riso Gallo - Sensationally Sustainable!

Riso Gallo is the first international rice brand to have produced its rice from sustainable agriculture , making their premium best-selling risotto completely sustainable from field to fork!

Established in 1856, Riso Gallo is the oldest Risotto rice producer in Italy and has been delivering its premium rice to consumers around the world for over six generations

Known to many as Italy’s first choice , Riso Gallo is one of the longest sur viving rice companies in Italy and is still growing A family run business, it is now in it’s 6th generation

The company has uniquely created its own Circular Economy within it’s rice production, collaborating with innovative star tups to give new life to the byproducts of the rice mill which produces the delicious range of rices of the Riso Gallo Brand Rice House is an Italian initiative in which the secondar y materials in rice cultivation are used to build

ethical houses

Rice by-products are even used by Mogu in a range of designer furniture production

The Albini Group to develop a process of ‘Off the Grain’ dye for fabric When the Nero (black) rice is processed for the food industr y the by product of the deep grape coloured water is used as a natural dye

All Riso Gallo plastic vacuum packaging is now suitable for recycling, following the launch of a new eco-sustainable , low environmental impact plastic Riso Gallo are the first company to adopt this sustainable packaging

The Gallo Risotto Traditional Arborio Carnaroli and the Carnaroli Rustico are now in packs using FSC cer tified cardboard outer to protect the grains Riso Gallo is committed to reducing and monitoring greenhouse emissions and uses energ y from renewable cer tified resources www.risogallo.co.uk

Cleaning and Hygiene

Choosing Washroom Equipment & Minimising Costs

wear and corrosion it s also hygienic and easy to clean

Behind-the-mirror systems are an especially durable option With all the working elements set behind a mirror, dispensers aren’t subject to accidental knocks and scratches and they stay well-protected against tampering and vandalism

Providing customers with attractive and properly equipped washrooms is essential for an organisation’s image and, of course , for legal compliance Often however, the costs of maintaining those facilities can far exceed the costs of installing them

Typically, the biggest expenses are associated with consumables: the ongoing costs of the soaps, paper towels and toilet tissue used in washroom dispensers and equally, the time and labour costs associated with checking and replenishing them

Consequently it is often helpful to choose larger-capacity dispensers They will reduce the need for regular inter vention and impor tantly help to ensure that guests don’t find them empty when they need them

In high-use environments, damage and breakdowns can be costly too, so it makes sense to choose well-constructed dispensers made of robust materials Stainless steel is an excellent choice; it resists accidental damage ,

Such systems may cost more initially, but they should greatly outlast less sturdy alternatives and by requiring less maintenance and fewer repairs and replacements they should incur substantially lower costs overall Good washroom equipment can also make an important contribution to the customer experience Guests will be quick to notice poorly equipped or badly maintained facilities; the condition of the washroom can say a lot about a business Specifying more reliable washroom equipment will make an impor tant difference , but stainless-steel products offer another attractive feature: they can be produced in a variety of styles and finishes –brushed, painted and lacquered – to match existing corporate branding

Finally, many businesses are keen to promote sustainability and here , stainless steel dispensers afford another benefit Made from 60% recycled content they can be fully recycled at the end of their long working lives Moreover, Dudley Industries’ products are made in a factor y using 100% renewable energ y, so their carbon impacts are fur ther reduced For added peace of mind they are also suppor ted by up to 10 years ’ warranty For fur ther information see the adver t on this page

edencleen from Cleenol

edencleen from Cleenol reaffirms our commitment to our credentials for environmental guardianship, and represents an evolution of what has been an integral par t of our DNA

The range covers the essential needs to cover 80% of daily cleaning and include: a washroom cleaner and toilet gel cleaner and urinal deodoriser an all-purpose surface sanitiser, a degreaser and a washing up liquid, a no rinse floor degreaser a window cleaner and a laundr y detergent and fabric softener

Combining carefully formulated products with appropriate packaging, using recycled material or recy-

clable componentr y the range s mostly colourless liquid and low fragrance usage are designed to convey a transparency and straightforwardness of our approach which will be a hallmark of all edencleen products and associated ser vices

Careful use of enzymatic formulations and more traditional chemistr y brings a por tfolio of products that s finely attuned to delivering effective cleaning which when used as instructed helps maintain a neutral environmental impact

See the adver t on this page for fur ther information

Cleaning and Hygiene

Legionella Risk Assessments

Legionnaires disease can cause serious illness and even death, it was named after the 1st major recorded outbreak at a conference/gathering in the United States

The bacteria are present in all water and become an issue when the right conditions for them to proliferate exist These are; an ideal temperature and some stagnation the perfect temperature is mid to high 30 degrees

C

Approved Code of Practice (ACOP) L8 recommends that an initial Legionella risk assessment is carried out and then a suitable water management scheme is put in place and followed This will include monitoring of outlets and water tanks and may include regular water sampling and disinfections The Legionella risk assessment needs to be carried out to BS8580 by a competent i e trained person

The bacteria is ingested by human beings in the form of an aerosol and then infects the lungs, the symptoms are similar to flu and also Covid 19 The mild illness is called Pontiac fever and will generally be flu-like and may dissi-

pate without treatment The more serious illness can involve hospitalisation including ICU and even death

Public Health England confirms there were 503 cases of Legionnaires' Disease in 2019 for England and Wales – an average of almost 10 cases a week (Latest available data)

The most common sources are from showers or other equipment, such as cooling towers, that produce an aerosol Stagnation is also a major factor in increasing the risk, to mitigate this any low use/seldom used outlets should be run off weekly Temperature monitoring is also advisable , both of these actions MUST be recorded

In summation: A current Legionella risk assessment and appropriate water hygiene management and monitoring scheme will prevent the bacteria proliferation within the systems and therefore significantly reduce the risk to Staff and public health Steve Dillon (Advanced WMSoC Legionella Risk Assessor) Managing Director Stokefield Water Treatment Ltd

See the adver t on this page for details

Tork Offers Both Hygienic and Sustainable Skincare Solutions

Tork, a leader in professional hygiene solutions have launched two new innovative soaps to cater to specific demands and improve sustainable performance in the hospitality market The two new high-quality refills come in foam and liquid formats, are dermatologically proven and cer tified with the EU Ecolabel

Alongside the increasing demand for effective hygiene solutions, the demand from customers for truly sustainable products is on the rise1 Besides helping to secure the new hygiene standard through outstanding handwashing solutions, Tork is developing products that support a circular society and our soaps are generally designed to reduce environmental impacts such as water consumption or waste

The new Tork Clarity Hand Washing Foam Soap helps promote a healthy and hygienic workplace: 99% of the ingredients are from natural origin2 and designed with sustainability in mind 7 of 9 ingredients are sourced from vegetable origin, the full formula is readily biodegradable3 and therefore an environmentally con-

scious choice

The hands of chefs and kitchen staff are subject to heavy wear and tear, especially in the dining and catering industr y The new Tork OdourControl Hand Washing Liquid Soap is special designed for professional chefs so they can focus on preparing and ser ving safe food The soap helps prevent the transfer of food residues via the hands while also helping to remove food odours such as fish and garlic It

Both come in factor y-sealed one litre bottles with single use pumps that provide a hygienic clean hand wash and help reduce risk of cross-contamination The bottles collapse as the contents are used, helping to reduce the waste volumes by 70%4

The demand for skin-friendly and sustainable hand hygiene products is increasing and Tork offers the perfect product combination to ensure the new standard of hygiene

Please visit: www tork co uk

10% DISCOUNT if you place an order quoting Caterer Licensee & Hotelier

All other water hygiene management carried out including:

• Disinfections, domestic and process water sampling

• Softener installation and maintenance

• ACOP L8 monitoring

Hospitality Technology

Replace Your Allergy Matrix, Reduce Risk and Make Your Customers Happier, All In a Simple App

Our simple but affective app provides the chef the ability to keep a live updated menu with allerg y information held within it Customers simply login to the app and view the menu filtered to only show those dishes that are safe for them to eat

This app significantly reduces the risk of incorrect communication between customers & staff, especially when mistakes can be so easily made and these mistakes can cost lives

Up to “20% of the population experience some reactions to foods” (The British Dietetic Association) so it’s no longer a minority issue eating out should always be enjoyable ii should also always be safe

HOW IT WORKS FOR THE CUSTOMER

You can either find the restaurant s menu by their unique allerg y menu code on their menu or website , or you can find restaurants in your location on a map

logo can also be uploaded to ensure the menu follows the restaurants brand

KEY BENEFITS TO RESTAURANTS

• Meet regulations for allergy information in one simple step

• Ensure your menu allergens are always accurate and up to date

Improve your customer exper ience for allergy sufferer s , vegans and veggies

• No need to re-pr int menus f you c hange ingredients

• Handy ema l reminder s to c hec k your menu

• Stop front of house staff making mistakes

• Keep your customer s safe from harm

How it will make a difference

Many of us now limit the types of food we eat, for some it’s simply because it will kill them for others it’s for health or moral reasons

However it’s become a complex task to eat out these days ensuring the food you have ordered is what you can eat Some restaurants provide different menus, but simply don t cater for the complexity, such as they may provide a gluten free menu, but not a gluten free & dair y free menu combined Some restaurants provide complex matrixes, but nothing which is user friendly or easy to understand and the majority provide nothing at all, and rely on front of house staff communicating correctly the information, which is ver y prone to mistakes

It’s then ver y simply to filter the menu by the list of standard allergens, or click the vegan or vegetarian option The menu then displays showing only the items that you can eat, making a simple and easy to understand menu

HOW IT WORKS FOR THE RESTAURANT

There is an easy account area, where the menu and dish information can be maintained via computer or mobile phone The allergies are assigned to each dish and it can be updated whenever it’s needed An email is also sent out once a month to ensure the allerg y information is checked and the menu confirmed that it is still up to date The company

Castra Solutions - Wired and Wireless Solutions

At Castra Solutions, we understand the impor tance of reliable and high-speed WiFi for businesses of all sizes

Our WiFi solutions are designed to provide seamless connectivity and exceptional performance , ensuring that your employees and customers can stay connected at all times

In the hospitality industr y, having a reliable and highspeed WiFi network is essential to meet the needs of guests who expect seamless connectivity during their stay With the rise of mobile devices and the growing importance of online reviews, hoteliers cannot afford to overlook the impor tance of providing a top-notch WiFi experience

One of the biggest challenges in hotel WiFi is providing coverage throughout the entire proper ty, from

It s so hard to ensure accurate communication between customer and the person preparing the food and Allerg y Menu helps to reduce this risk When failures happen in the communication, it cause have serious side effects for the customer and can even kill them Taking steps to reduce this risk is essential to all food establishments

For fur ther information visit www allerg ymenu uk

guest rooms to public areas This requires careful planning and optimization of the network, including access point placement, signal strength, and interference management By working with Castra Solutions, hotels can ensure that their WiFi network is designed to meet the unique needs of their proper ty and guests

In addition to providing reliable WiFi, hotels can also use their network to enhance the guest experience and generate revenue For example , hotels can offer premium WiFi ser vices for guests who require faster speeds or more bandwidth or provide access to streaming ser vices and other enter tainment options

In conclusion, providing a reliable and high-speed WiFi network is essential for hotels looking to meet the needs of their guests and stay competitive in today's digital world By working with a Castra Solutions and taking steps to optimize and secure their network, hotels can provide a seamless and enjoyable WiFi experience that enhances the guest experience

Call us today on 0300 124 5005 or visit www castrasolutions co uk

Using Payment Systems to Increase Recession Resilience

Having star ted its post-pandemic recover y, the hospitality industr y is now bearing the brunt of record inflation, impacting both its own costs and consumer spending

Last year more than 32 pubs in England and Wales closed for good each month due to factors such as rising energ y costs adding pressure and, according to the International Monetar y Fund (IMF), the UK economy is set to perform the worst out of all advanced economies in the year to come In real terms, this means that prices for customers and businesses aren’t set to stabilise any time soon

This is worr ying for hospitality managers Wages are climbing higher than any other industr y in the UK, and energ y bills are set to soar by up to 82% by spring this year All this paints a bleak picture so how can the industr y respond?

GETTING THE BASICS RIGHT

During the pandemic , digital payment systems were praised for helping the sector to bridge the gap between customers who were eager to return to ‘normality’ while adhering to guidelines and feeling safe

Whether this was through pivoting towards a takeaway model with PayFac technolog y or adding QR codes to menus to make it easy to order and pay via mobile devices the use of this type of technolog y has now become commonplace

As we reach another crisis point in the industr y it’s impor tant to approach it with the same sense of innovation – but not before getting the basics right first

STABILITY AND SECURITY

With digital payments now widely accepted, the priority for business owners must now be to move towards stability and security Of course , flexibility is

still a key factor – customers may ask to split the bill more often as their budgets become tighter Doing so with their card (or digital wallet) gives them a much better oversight of their spending but that does come with some risks too

Customers who are spending at your venue , or making a payment online , want to know that their payments will be quick easy and safe High profile data breaches are often making headlines, which cause the victims’ reputation to take a hit and are costly to fix

While these are on a large scale turning your attention towards investing in a secure payment system can help to reduce the risk of data being lost, while also providing reassurances to your customers that their sensitive financial information is protected

A 360-DEGREE APPROACH

Beyond point of sale , the way that payments are managed internally can also be transformed by digital systems, and doing so could put your business on a stronger financial footing

Cash flow has always been king but as wholesalers contractors and other suppliers also cope with the challenges faced by the sector, intelligent automated systems could help to highlight any missed payments before the problem becomes too big to solve

The leisure and hospitality industr y can bring a lot of joy to people’s lives, whether it’s suppor ting catchups with friends, hosting special moments or giving people a base to explore new cities

Yet when times are tough financially, it s a luxur y that many people choose to – or sometimes have no choice but to – go without Last Christmas 61% of people who were cutting back on spending chose to do so on gatherings, such as meals out

As decisions over where and how to spend disposable income become more challenging with the rising cost of living, the hospitality sector can ill-afford giving potential customers any more reasons to save their money With a few simple switches to your payment systems, it s possible to ensure you remain a first-choice when customers want a treat both during and beyond the current economic crisis

No More Trips To The Bank - And Your Cash Taken Care of with Loomis

ment cash flow information - a true end to end solution

Par ticularly popular is the Loomis SafePoint Compact, recently launched and exceptionally well received at the National Convenience Show in May Measuring just 610 x 200 x 460mm (HxWxD) Safepoint Compact fits easily into most busy environments and offers low-cost weekly terms which include ser vice and maintenance

which can diver t valuable personnel time and attention away from delivering the best possible standard of ser vice and product to customers

So, if someone told you no more cash counting and reconciling, reduced shrinkage and no more trips to the bank, how would that sound? Pretty good we hope!

Loomis has a comprehensive range of cash management solutions which are perfect for busy and dynamic environments - there is a menu of options to choose from but right now the most popular choice of businesses in the retail sector is a Loomis smar t safe package - including an ‘intelligent safe’ which will validate notes, count and reconcile cash, trigger automatic secure collections and provide valuable manage-

With cer tain packages and banking par tners Loomis is also able to offer Same Day Value , with takings credited to the bank account on the same day

There are also other Loomis options available to help cash management run more smoothly, including cash collection and coin and note deliver y Yet again mo more trips to the bank!

With Loomis taking care of your cash, you can focus your attention exactly where you want it to be - on retaining customers attracting new ones - and developing a successful business Contact us today on 0845 309 6419 for more information and get your business s cash flowing more freely

Hospitality Technology

MCR Systems

Epos Now

3R (EPOS) Solutions

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated counter top and wireless payment solutions, as well as Mobile Top-Up ser vices With competitive rates and durable , secure hardware , 3R’s signature EPOS software , CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial repor ting

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventor y effectively This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately

In addition to these features CES Touch offers intensive operator management and in-depth financial repor ting

which is vital for businesses seeking to manage their staff and financial performance effectively With full cloud business analytics CES Touch also provides businesses with real-time insights into their sales inventor y and customer behaviour enabling them to make data-driven decisions to optimize their operations

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one , and NISA, allowing businesses to take advantage of automated promotions and price changes This feature is par ticularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability

At the hear t of 3R’s offering is their commitment to excellent customer ser vice , providing 24/7 suppor t, 365 days a year Whether you ’ re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed

See the adver t below for details

Products and Services

In the UK we are lucky that the water boards ensure that the water supply into our businesses is healthy to drink To do that they often have to add chlorine to kill bacterial growth in the pipes Whilst it does protect us, it can also impact both the taste of our water, and the taste of the food we cook in the water

The taste impact is so huge that many businesses are now purchasing hot taps and dispensers to remove the chlorine taste That’s a great step forward, but caterers and restaurants can go fur ther

There are other water dispensers on the market, such as the LUQEL water dispenser Rather than just using an active carbon filter, this system uses a reverse osmosis filter as well, which removes impurities at a more micro level The filtration system removes the chlorine through its sediment and carbon filter but then it also removes smaller bacteria viruses heavy metals medical residues hormones and micro and nano-plastics through its RO filter As we are seeing on many B2B platforms plastics in water is a trending issue that is not going away It s not just about the issues of the plastic on our environment, but also about the issue of the micro par ticles in our bodies

Unlike other RO filtration systems the LUQEL system then micro-doses natural mineral salts back into the water creating 30 mineralised waters The water temperature range can be changed from 4 to 95 o C and the carbonation can also be amended between still, low, medium and high carbonation Offering a business high quality, great tasting water that they can be sure is cleaned to the highest quality A mineralised water system that can deliver 30 different tastes without the need for purchasing storing and recycling of bottles or cans

A healthy mineralised water for both our bodies and our businesses www.luqel-water.com sales.uk@luqel-water.com

Celebrate Summer in Style with LittlePod

Summer is almost upon us and here at LittlePod we ’ re looking forward to celebrating picnic season in style!

Proud winners of the 2023 King’s Award for Enterprise (Sustainable Development), we ’ re on a mission to spread the word about REAL vanilla and its impor tance to the planet, whilst livening up hampers across the land

Be it a picnic in the park lunch on the lawn or a back garden barbecue LittlePod products will make your al fresco creations – both sweet and savour y – shine like the summer sun

LittlePod s responsibly-sourced products are great for the kitchen and the planet

alike and in choosing to keep it REAL, you ’ re making a difference to the farming communities in the Equatorial regions and, much fur ther afield, to the wider world

Did you know that the precious vanilla orchid replenishes the soil in which it grows? In choosing to purchase REAL vanilla, you can help to preser ve biodiversity in the rainforest regions protecting the fragile ecosystems that are so impor tant to us all

LittlePod makes it simple to make a difference so please join our Campaign for Real Vanilla and create something special this summer! Look us up online at www.littlepod.co.uk and follow @little pod on Instagram

DL Mechanical is a Nottingham-based business specialising in plumbing and pipe fitting engineering ser vices The company works with a broad por tfolio of clients in the commercial and educational sectors designing, engineering and installing new pipework for water, steam & condense , oil and gas, soil and vent, rainwater among a range of other ser vices

An FE college in Nottinghamshire called on DL Mechanical’s exper tise to advise on a change of use project that would improve the facilities for mechanics apprentices Changing a classroom to a workshop required the installation of a wash down area A site sur vey confirmed that no drains were in the immediate vicinity of the required area, so an alternative solution was found

With advice from local plumbers’ merchant, Willbond, a Saniflo Sanispeed+ grey water lifting station was specified to discharge the water from the new washdown area With its robust 400-watt motor and low activation level of 95mm, the unit was connected to a Zip water heater and the washdown areas to discharge hot and cold waste water

through small bore pipework up 3m to an adjoining pipe This ran by gravity to a soil and vent pipe some 60m away

Terr y Fisher, Mechanical Contracts Manager at DL Mechanical, oversaw the project; The Sanispeed+ pretty much enabled the project to go ahead Bar drilling a bore hole – which would have been prohibitively expensive – a pumped solution was the only way forward The Saniflo unit is a simple plug and play solution, so proved easy to install and it has been working efficiently and effectively from day one ”

The Sanispeed+ is ideal for pumping waste water from appliances and sinks in light commercial applications and with four inlets it connects to a range of appliances It has a working temperature of 35°C but can handle temperatures up to 75°C for shor t periods It has a quiet motor and can be installed below counters or in cupboards out of sight if required

Reader Enquiries - Tel: 020 8842 0033 / www saniflo co uk

Is It Time For Some Fresh Promotions?

The star t of the year is always a good time to reflect on what you did last year and what worked best for you in terms of both bringing in the footfall and ultimately profits Planning your promotions throughout the year is always good practice with any business and for our market sector we have to focus on events around the year and of course seasonal activity such as Valentine’s Day and Mother’s Day HFE Signs have a range of pre-designed Pub Banners which are great to give some ideas There is no better way to adver tise your promotions than Printed Banners from HFE Signs – with great deals such as Three 8x3ft Printed Banners for just £108 delivered, you can’t go wrong! Fur thermore , if you order printed banners by 11am they are delivered next working day and if that isn t good enough, the design is free too For more information on Printed Banners, check out www hfe-signs co uk today or see the adver t on page 5!

Girbau UK Launches Under Counter Washers and Dryers

Known for its robust commercial and industrial laundr y equipment, Girbau UK has launched its first professional grade Under Counter washers and dr yers that fit underneath standard 900mm height counters Both machines combine energ y efficiency, ease of use and compact size with high quality, durable construction making them ideal for hospitality applications

The new Under Counter washer’s stainless steel Active Drum™ has hourglass lifters that guide loads to gentler central areas for better load balance and reduced wear on delicate items It is available with

a choice of 6kg or 8kg capacity with either a pump or gravity drain All models have a 180-degree opening door for easy loading and unloading

Quiet long-life operation is assured by the washer’s sturdy Quattro™ construction with durable shock absorbers that allow virtually vibration-free high-speed spinning The washer features cast iron stabilisers for higher spin speeds, better water extraction and increased spin efficiency It has an easyto-use LCD user interface and 28 flexible programs including disinfection, mop, microfibre , allerg y settings and three customisable programs It also comes with in-

built ser vice diagnostics and a delayed star t function

The Under Counter dr yer can also be stacked on top of the washer to save space The 6kg capacity model is available in both condenser and vented versions and the 8kg model is vented The Sensi Dr y system automatically determines the right dr ying time , saving energ y and assuring fabric care Its auto programs save energ y as the running time is automatically adjusted according to load size and the required dr yness

Butterfly dr ying ™ tumbling in a figure of eight movement, non-stop in one direction stops clothes from bundling and ensures long life durability of the motor and belt The lint filter has an automatic indicator to remind users to clean it for energ y efficiency and safety

The dr yer ’ s memor y function remembers the last program used including any chosen settings, so if nothing needs to change , you can simply press star t for the next load

The new under counter washer and dr yer are available to order from Girbau UK

Visit www girbau com

Products and Services

The Hielo® Wine Cooler -

“Style as Well as Substance”

this really is a fantastic and far superior cooler

It takes just 5 ice cubes in the bottom to keep the temperature of your wine cooler for longer, or, until you have finished the bottle!

The real advantage is that it is really aesthetically pleasing modern with that wonderful hint of elegance and panache and clean and hygienic without any drips no water marks on your table from condensation running down the side Highly recommended indeed!

And for anyone interested, the menu for the night was:

Panfr ied scal op w th Chor izo and a lemon butter

Paella - Home-made of cour se!

Orange Caramel Creams: Flan de Naranja

For fur ther details on the The Hielo® Wine Cooler visit www icecooldesign com or see the adver t on the back cover of this issue

Blue Star Foods

Blue Star Foods have been catching, processing and selling crab meat for almost thir ty years, offering a quality product and long shelf-life throughout this length of time!

Sustainability - All the crabs we catch is wild caught and fully sustainable , only adult male crabs are kept for processing

Packaging- Our patented recycled pouch packaging

Old Jamaica, The UK’s Number One Ginger Beer Brand

Old Jamaica, the UK’s number one ginger beer brand, has the perfect range of soft drinks to appeal to all those who like to mix it up All of our drinks pair perfectly with gin vodka rum and whisky; in fact almost any spirit you can think of there s an Old Jamaica product that can pair perfectly with it!

From Old Jamaica Ginger Beer – with Regular, Light and Extra Fier y to choose from – through to our recent launch of our Ginger Ale , as well as a Rhubarb & Ginger Ale , we are the OG’s of ginger beer and the only brand that uses authentic Jamaican root ginger across our range

In addition to ginger beers, Old Jamaica has a range of Sodas too Our Tropical Soda joined the family in 2021, with Grape Soda, Cream Soda and Pineapple Soda continuing to delight consumer tastebuds across the country! All of the products in the Old Jamaica por tfolio deliv-

er a bold and unique flavour, meeting the increasing needs of UK consumers, as one in four consumers already mix Old Jamaica with alcohol

Terri Cooper, senior commercial manager at Old Jamaica, said: “We’re excited to see Old Jamaica continue to be the UK’s no 1 ginger beer brand and consistently tap into consumers growing demand for quality, versatile , flavoursome mixers that pair perfectly with a variety of spirits and are suitable for all occasions ”

A wide-ranging communications strateg y will suppor t the brand throughout 2022 and aims to broaden Old Jamaica’s brand appeal, increase awareness, and position the brand as the authentic alternative to the ‘ norm ’ within the soft drinks categor y Visit www.oldjamaicagingerbeer.com or www.refresco.com or see the adver t on page 12

Exclusive Elegance and Quality by Design

Benefiting from Fracino's extensive research and development programme , world class engineering skills and state of the ar t production technolog y, the new Romano-R is a genuine fusion of style and luxurious quality

enable us to give our customers a long shelf-life of 18 months from production

Quality- We guarantee our crab meat will taste and look as it would the day it was caught due to our unique pasteurisation system and rigorous quality control practices

Strike the Gold Foods Ltd were appointed the UK distributor twelve years ago who both the food ser vice & retail sectors with the range of crab meats

See advert page 13 or visit www bluestarfoods com or www strikethegoldfoods co uk for further information or telephone 0800 987 5431

Available in 2 or 3 group versions, it boasts all the power, technical qualities and reliability synonymous with Fracino products, in a stunning design to create the ultimate coffee bar furniture The Romano elegantly combines classic cur ves and retro styling with contemporar y materials and close attention to detail, ensuring a truly outstanding finish Featuring latest technolog y integration, the full width touch pad features ‘digital trace’ icons for the drink selection and a wide range of control features within the programme - including controlled on/off times for maximum energ y efficiency, coffee extraction displayed in volume and time for each espresso shot for precise drink quality, multi-lingual display selection and digital programme set-up for easy user adjustment capability

Our powerful combination of stylish design and creative technolog y enables discerning clients to choose a bespoke finish for their Fracino espresso machine Our exper tise caters for individuality –whether it be to enhance a theme or interior design, promote a brand - or simply to challenge convention

We offer the option to select a bespoke mirror finish in a range of lustrous colours, which draw out the beauty of the highly polished stainless steel, whilst an extensive range of dramatic solid colours – in a satin or matt finish – are available to complement and enhance the interior designer’s creativity and provide the finishing touch befitting the individuality of the exclusive luxur y restaurant and coffee bar

Transforming the purely functional into an enviable work of ar t; that’s Romano! sales@fracino.com www.fracino.com

See the adver t on page 7

We’ve supplied our wonderful hampers and baskets to discerning customers to fill with their own speciality food and wine for many years Whether you use traditional wicker hampers with lids or packing trays made from bamboo, all are woven from natural materials which are sustainable , reusable , biodegradable and recyclable The versatility of quality baskets has kept them in use for centuries so aside from being incredibly eco-friendly they are excellent value for money

And now to compliment your hamper, why not add one of our new, beautiful hand-tied, eco-friendly satin bows?

These clever bows are made by recycling used plastic bottles into yarn, which is then woven into a soft sheen satin ribbon It looks fabulous and feels just as satin ribbon should The ribbon is made in England and the bow is hand-tied here too!

The design is a 2-loop 2-tail bow, which means it's never upside down! The bow is created using a 70mm wide ribbon and is securely attached to the 50mm wide long strap On the back of each bow is a tab of double-sided tape to secure to your basket The ribbon strap is 135cm so it will fit ever y hamper and basket we supply and once secured in place , just cut off the excess

The recycled yarns we use are cer tified by GRS The GRS is the Global Recycled Standard Oeko Tex, the global industr y standard for textiles, has also cer tified the product In a nutshell, the manufacture and use of recycled yarns promote sustainability and reduce environmental impact through the reduction in waste

Contact us on 01502 501681 or email salesdesk@candigifts co uk

Alternatively, visit our website www candigifts co uk or see the adver t on page 2

Hygiene is critical when providing food and drinks in reusable glass bottles, plastic cups, pints, flutes, bowls, plates, cutler y and containers

WASHING PLASTICS, STORING

PLASTICS

The critical difference between plastic and traditional crocker y is hygiene Crocker y is dense and retains heat plastic does not so it is much harder to dr y Stored plastic cups pints and food containers must be dr y to prevent hygiene issues Any residual moisture will eventually lead to mould growth

The key is achieving 0% residual moisture when cups, bowls, food containers etc , leave the dishwasher WASHING SMALL TO MEDIUM VOLUMES:

Existing dishwashers can be conver ted to wash plastic cups and containers for immediate reuse

A weighted grid for light cups converts Meiko s single basket M-iClean H and double basket MiClean HXL hood-type dishwashers

Adveco Gas To Electric Decarbonisation Jamu Wild Water

Hotels and restaurants intending to replace existing gas-fired domestic hot water (DHW) systems with more sustainable electric technologies as par t of a decarbonisation strateg y should invest in data gathering first recommends hot water specialist

Adveco

Live Metering is a simple to install, non-invasive onsite ser vice provided by Adveco that generates consistent six minute data 24 hours per day from existing hot water systems to accurately understand actual usage , including critical peak demands and their profile shape Adveco’s specialist engineers will visit to fit the meter and assess the proper ty The data will then be processed, and a repor t generated with design recommendations for a replacement system that

the exact needs of the building New designs by Adveco will show carbon reduction and outline new operational costs Accurate to the actual demands of the proper ty, Live Metered designs avoid excess capital costs associated with oversizing and ensures operation within the limits of the existing electrical supply of the building Businesses which opt to purchase the recommended replacement system from Adveco will receive a 50% refund on the cost of implementing the initial Live Metering ser vice

Talk to Adveco about booking Live Metering at your proper ty

https://adveco co/products/live-metering/ or see the adver t on page 5

Jamu Wild Water is on a mission to rewild hydration from the inside-out The Devon based natural soft drink brand takes inspiration from natures larder and aims to reinvigorate menus and grocer y shelves with healthy sparkling drink options

Their sparkling water range features three delicious flavours –Lemon, Blood Orange , and Raspberr y Each flavour comes bursting with British-grown botanicals and prebiotic fibre to actively suppor t gut-health

Tahi Grant-Sturgis Co-ounder of Jamu Wild Water says: where Jamu differs from other gut-loving beverages such as kombucha and kefir, is that it isn’t fermented, as a result we find a wider following among young

people and consumers that find fermented drinks more challenging”

The subtle sweetness and flavour profile that the new range offers, suggests it will work just as conveniently as a low calorie mixer, offering a refreshing and clean alternative to complement botanical and crafted spirits

Jamu Wild Water prides itself in its zero policy that is - zero sugar ar tificial additives preser vatives and plastics The company is committed to making healthy and sustainable products that give back to nature through their 10% of profits pledge , which suppor ts rewilding projects and ser ves to enrich the lives of young people through nature-led experiences Balancing flavour, wellness benefits, and it’s strong nature-led mission, Jamu is set to bring a premium offering to the ever-increasing healthy and eco-conscious consumer

Battling Staff Shortages? Here’s How A Service Lift May Help

Staff shor tages have been a challenge for British hospitality businesses with data from the Office for National Statistics (ONS) showing a 56% increase in staff shor tages in the accommodation and food ser vice sector compared to pre-pandemic levels

To tackle this issue businesses have had to turn to technolog y to ensure they can operate efficiently with fewer staff members One option that can be easily implemented is the addition of ser vice lifts to business premises These lifts can move items like

compact, structure-suppor ted and quick and easy to install These reliable and hardwearing products are designed for operation 24/7 365 days a year suppor ted by regular ser vice visits from our exper t local engineers

So even when staff shor tages bite , great ser vice can still be provided to your customers - without the heavy lifting With a durable and reliable Stannah lift sharing the load, your staff will be well-protected ever y day and able to do more than ever before

As manual handling is such a risky business, Stannah has compiled a comprehensive Manual Handling Guide detailing how business owners can reduce the risks of staff injur y and prevent fur ther shor tages due to injur y

For more information visit: resources stannahlifts co uk/manual-handling

Beer Piper Putting Quality First To Deliver Cost Savings For Customers

Alliance Online Reviews the Latest Buffet Trends and Products

As temperatures star t to rise and winter becomes a distant memor y, the UK hospitality and tourism sectors begin to look to the beginning of the late spring and summer seasons With one of the largest up and coming trends of 2023 being buffet style dining Alliance Online talk through the newest products to help you take advantage of this theme

DAPPER

DISPLAYS

Buffets areas are a staple of most hotels, especially ones which offer breakfast and lunch options With refined options for crocker y cutler y and glassware it seems only right to match them with an equally premium food display area

So, if you ’ re looking to add a touch of sophistication to your display offering we firstly recommend items from Craster’s new range of Fare Display Trolleys The system is fully modular meaning it can be tailored to your par ticular taste and layout along with various shelves, pots and rails allowing you to build exactly what you

need

If you are already happy with your buffet area but want some new ways of displaying the food itself, then Craster have you covered on that front too by way of their Tilt Buffet range The selection comprises of multi-level stainless-steel riser frames and matching presentation plinths and bowls The plinths can be made of either walnut, white marble or grey marble whilst the bowls come in brass, grey ceramic and white ceramic giving your displays a stylish and contemporar y aesthetic

VINTAGE IS VOGUE

The next buffet trend hitting the industr y is vintage ser veware and pieces which evoke feelings of retro and rustic vibes One great range which perfectly encapsulated this antique aesthetic is GenWare’s Vintage Steel collection

The selection of products include classic black with golden handle mini

ser ving fr ying pans, saucepans, and oval dishes along with copper ser ving cups and ramekins and finished with accenting industrial steel pieces too MELAMINE

IS GOING MAINSTREAM

Finally, we come to our last trend which is the inclusion and rise in popularity in melamine buffet solutions The durability and versality makes it perfect for catering ser veware but the finish ensures that the material doesn’t look plastic A prime example of a sleek and modern use of melamine is the Hoxton range from Dalebrook with its matte finish and wide variety of dishes and platters making it perfect for any hotel or restaurant buffet area

For more information on any of the ranges included or other options available for buffet solutions contact Alliance Online on 01270 252333 or email us on hello@allianceonline co uk

Williams Helps You Look Good and Save Energy

sky s the limit (speaking of which, it can look like the sky, too)

Williams Multidecks

as

to create their

designed to maximise available display area and performance while delivering cost savings through energ y efficient operation

The Gem range can be customised to suit a huge range of applications Customisation options include LED strip lights inset within the ticket holders, which enhance the display while using little energ y and generating minimal heat There are also night blinds, security shutters front doors either sliding or hinged rear loading doors for easy restocking of goods, impulse snack selection baskets for added merchandising potential, food tray slides, glass shelves and mirrored panels, all of which mean they can be specified exactly to the customers requirements Fur thermore , there’s also the option of remote refrigeration and the ability to multiplex units Along with these quality of life options Williams provides a range of aesthetic customisation that allows Multidecks to match existing décor A wide selection of colour combinations is possible and the Gem

with Williams’ Chameleon vinyl wrapping system – which means the

Improving energ y efficiency has become one of the most impor tant factors in choosing new refrigeration equipment recently, with rising energ y costs and the need to increase environmental sustainability bringing this issue into sharp focus for many businesses The new models are TUV cer tified, fully EcoDesign- and MEPS-compliant, and use a combination of re-engineered airflow features, heat exchangers and green refrigerant to produce Williams’ most energ y efficient Multidecks to date

The latest open fronted Gem Multidecks include features designed to maintain the interior thermal envelope thanks to a cur tain of cold air drawing down over the front of the unit This includes a newly developed honeycomb profile for the top air discharge system that helps to keep the cold air directed within the display, and redesigned bottom air inlets which improve the temperature stability of the lower shelves

While these latest open fronted models minimise energ y use thanks to their design, if real energ y efficiency is a priority then units with doors can deliver fur ther substantial improvements In tests, hinged doors help to decrease the energ y requirements of Williams Multidecks by up to 60% compared to the open-front equivalent with clear double-walled glass providing excellent product visibility

Natural hydrocarbon refrigerant reduces energ y consumption thanks to its excellent thermodynamic properties, with low GWP (Global Warming Potential) and zero ODP (Ozone Depletion Potential) The Multideck’s operating temperature range is from -1 C to +7 C , making it suited to a wide choice of chilled food display Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist baker y equipment, coldrooms, multidecks and blast chillers

To learn more about Williams extensive product range visit www williams-refrigeration co uk

Outdoor Spaces

Feeding the Growing Appetite for the Al-Fresco Dining Experience

Ever yone wants to spend more time in nature – exper t advice from Unalome’s Ako Ardalan (www unalomeinterior com) will help you transform any space , small or large , for your guests this summer

Warm evenings and sunny days mean al fresco dining is on the menu

Thanks to new laws that allow restaurants and bars to extend their seating areas onto pavements, the oppor tunity for outdoor dining and socialising has reached new heights just in time for the summer months

So whether you ’ re designing for breakfast on the rooftop terrace or envisioning a captivating space for your esteemed hotel guests, look no fur ther, as I present to you a collection of tips that will ser ve as your ultimate guide to creating the perfect outdoor living experience this summer Prepare to immerse yourself in the beauty of nature-inspired designs and witness the seamless blending of indoor and outdoor spaces, promising an effor tless space to relax in the sun

IMMERSE YOURSELF IN NATURE

The first and perhaps simplest trick to elevating your outdoor space is to integrate the natural surroundings By incorporating plants, flowers, hanging baskets, or even more immersive elements like ver tical gardens, you can effor tlessly breathe new life into your outdoor area When strategically positioned, vibrant flowers illuminate your overall décor, taking it from bland to beautiful These organic components not only invigorate your outdoor space but also evoke a profound sense of tranquillity and serenity, creating an environment where your guests can unwind and fully immerse themselves in the unparalleled beauty of nature

DON’T FORGET TO ACCOUNT FOR THE WEATHER

Despite forecasted warmth and sun, the weather is often unpredictable Consider this when designing For large patios, retractable awnings can protect from the sun ' s rays during the day, whereas canopies offer shelter from freak tropical downpours! When choosing suitable weather protection, make sure they not only ser ve their purpose , but also blend harmoniously with the colour scheme of your hotel, restaurant, or bar Let your chosen shelters become an extension of your impeccable taste and style The Unalome Cabana furniture range , for example , blends luxur y with function The cream sofa offers the perfect place to relax under the canopy

Unpredictability calls for adaptability Consider the possibility of cooler evenings and be prepared to wow your guests with style and comfor t Patio heaters, fire pits or perhaps offering snug blankets not only add undeniable aesthetic appeal to your al fresco setting but allow you to extend outside living into the autumn months

CREATE A COOKING HAVEN

If your space allows, take your guests’ dining experience to the next level, incorporating a cooking or bar area From specialist pizza ovens to BBQs, outdoor cooking is sure to captivate your guests, making for a memorable experience A well-designed cooking space encourages not only excitement but also interaction with guests If your space is limited opt for a socialising hotspot such as a small bar where guests can enjoy their conversations with a drink in hand The Unalome Arunika Mini Bar is crafted from galaxy black granite , sustainable teak wood and outdoor rope This compact yet stylish bar provides the ideal focal point for socialisation whilst adding a touch of elegance to your outdoor setting

INVEST IN SUSTAINABILITY

Sustainability is key when deciding on outdoor furniture You want your pieces to be as durable as possible to ensure longevity and minimise waste Sustainably sourced teak or aluminium withstand the elements from weather or beverages, whilst being environmentally friendly

Sustainability is a trend that is here to stay By prioritising eco-friendly options you not only align with the eco-movement but also ver y likely the preferences of your guests Knowing that your furniture has been responsibly produced and obtained through ethical means can create a positive impression and even spark conversations with your guests

BLURRING INDOOR AND OUTDOOR

Finally, take the indoors outdoors! It's the little touches that will spark joy in your guests’ outdoor dining experience By adopting homely touches customers are sure to feel more comfor table Think about adding an outdoor rug that can act as a great focal point for zoning larger spaces Much like in your home , lighting can make a huge difference to your space and really sets the mood Fair y lights strung across trees or canopies can add a romantically rustic feel Alternatively, larger lanterns placed strategically around the dining area provide a soft glow and create a cosy ambience that will encourage your guests to stay longer

By incorporating these exciting ideas, your outdoor space can transform into a lively and vibrant hub of socialisation Don't forget to crank up the tunes and offer mouth-watering food It's time to create unforgettable moments and enjoy the sunny days to the fullest!

At SBI Ltd, we ’ re a wellestablished, family-run business, based in Kent

Since 1998 we have been ser ving trade & private customers homes, schools, hospitals, hotels & pubs, delivering a great ser vice for over two decades

Our friendly and professional teams are located across the UK and ready to supply & install any of the following:

• Made-to-measure awnings , victor ian & contemporar y verandas , glass verandas , glass rooms & canopies

• Carpor ts , ver tical screens , manual, electr ic or solar-powered secur ity shutter s & roller garage door s

• Conser vator y sail blinds louvred roof pergolas aluminium fencing and more

Our professional advisors and installers at SBI will be more than happy to help you create the

Outdoor Spaces

Utilising Outside Spaces to Benefit the Bottom Line

The mainstream media presents a gloomy picture of consumers spending power, drawing conclusions about the ‘inevitable’ impact on hospitality industr y

But while some bars and restaurants have already suffered as a result of the cost of living crisis, those that are strong, innovative and resourceful can sur vive And as the weather warms and the evenings lengthen there’s ever y reason to shake off the winter gloom

One of the ways in which this can be achieved is using existing outside spaces to create the facilities that ever yone looks forward to as the summer approaches Inviting alfresco hospitality, whether in the traditional café culture style or something more alternative presents numerous oppor tunities for diversification

And even when the summer disappoints, shelters, heaters and cosy blankets can still make the experience safe and enjoyable

It goes without saying that maximising your outdoor space means maximising your profits But it can also help attract passing trade , and options such as awnings can provide cost-effective adver tising for your events and suppliers

So its wor th considering what can and can t be achieved within planning law In the most simple terms, there are three categories of consent: no planning permission required; temporar y uses and structures that fall under the categor y of ‘permitted development and those which require full planning consent through the standard planning application process

Without planning consent hospitality owners and managers may introduce a variety of temporar y and moveable structures to help diversify and extend their offer - such as moveable play equipment, tables and chairs, large parasols and patio heaters

Since Covid, permission has existed for ‘temporar y ’ structures (essential-

ly anything which can be moved if required) for a limited period of 28 days per year This may sound restrictive , but 28 days is ever y Saturday for half a year or ever y Saturday and Sunday in June July and August This use would cover the use of a marquee , pagoda or jumbrella

Then there’s Class BB, which allows for 120 days’ use of temporar y structures following prior approval by the local planning authority This allows for any of those features listed above to be used outside on a daily basis over the summer

The prior approvals process is not complicated or time-consuming In ver y simple terms, the legislation requires that the structures do not exceed 3 metres in height or occupy more than 50% of the footprint of the building or 50 square metres

Change of use planning consent which falls under Permitted Development Rights frequently covers other changes that might be necessar y to host al fresco dining For example , louvred roof systems offer a new and unique way to expand and improve outdoor areas: with motorised blades that can rotate up to 135° they can open up to allow a directed yet natural airflow, while also providing shade by responding to the sun ’ s position They can also be shut if needed providing a water tight seal to prevent the tables and chairs becoming wet

Permanent awnings outdoor rooms and pods fall under this

"Can We Sit Outside Please?"

Over 79% of UK diners have attested that they would spend more time and money in a restaurant if they incorporated outdoor dining

Integrating outdoor dining into your establishment is a no brainer decision especially when you consider the al fresco movement across the UK and return on investment oppor tunities For example , when discussing predictions for the rise in al fresco dining in 2022, Janice H Dobson, Business Development Director at Archatrak, said: “Restaurant owners can look at it mathematically they know the value of ever y seat they offer and I encourage my clients to ask themselves, ‘what could 8 extra seats, 12 extra seats, 20 extra seats, mean for your business?’ Often, they’ll find that, in a relatively shor t period of time , these outdoor areas can pay for themselves and continue generating revenue years afterward

The maths is simple; seating 16 people under a 4m x 4m parasol, at an average spend of £12 50 per head

categor y Similarly, these provide a great oppor tunity for diversification and all year-round protection from sun, wind and rain You might also want to consider louvered bioclimactic pods Similar to louvred roof systems these are retractable fabric roofs with aluminium blades which twist when operated to be opened, and let light and air in and out or closed to form a ceiling In some cases extensions, conser vatories and the creation of rooftop terraces can be achieved through permitted development rights, but it is impor tant to seek advice on this as whether permitted development rights or full planning permission is required will impact on timing

To ser ve the extra footfall, additional parking might be provided on adjoining land Under the principles of ‘temporar y ’ use this is allowed for up to 28 days without planning consent; for more than 28 days, change of use consent it required

For bars which don’t provide food but may want to extend their offer or even host a food festival, there’s the oppor tunity for street food vans This doesn’t require planning consent specifically, though licensing for food safety may be required

The industr y calculates that even a ver y simple outdoor space can increase revenue by up to 30% - in most circumstances, as ver y little cost

Make First Impressions Count with Major Plants

’ re looking at £2400 or £9,600 a month! Multiply that by 12 and your revenue would increase by £115k per annum Assuming 50% gross margin, the investment of 1 parasol could provide a profit contribution of £57 6k per annum which is a welcome statistic in these economically tr ying times

What’s more , our zero deposit leasing options allow for payments to be spread over 2-5 years

So taking a 4mt X 4mt parasol with a moveable base , impor t, deliver y and fitting, the monthly payment over 36 months would be

Keeping Food Hot? We Have All The Answers

First of all, you will want one of our world beating Kanga boxes and a Carbon Heater You can then keep food hot indefinitely and fully comply with HACCP regulations

Sounds too good to be true? Well we only supply premium German manufactured products from stock at incredibly low prices The insulated box manufactured from top quality expanded polypropylene is a dense closed cell insulation material but incredibly light to handle when empty for example the GN insulted box with a 117 mm internal depth only weighs just over a kilo and yet holds a massive 21 lts capacity Now combine the Kanga box with a Carbon Heater and the magic begins, hot food all the time!

Our range of Carbon heaters offers two voltage

Cinders ‘Classic’ Barbecue

The Cinders ‘Classic’ barbecue has exceeded customers’ expectations for decades, due to its unique , patented design It easily cooks 1000 burgers in one session but being a true workhorse is not its only selling point Robust, reliable and low-maintenance are just three adjectives to describe a barbecue whose repair costs are typically non-existent over long periods, generating a healthy ROI for many years

The Cinders Classic comes as a six-foot long double grill (TG160), or a half-sized

options 12 volts for car operation using the cigarette lighter socket or 230 volt mains voltage for internal or external mains use

The big advantage of the Carbon Heaters they are absolutely fool proof just inser t them in the bottom of the box turn on and forget, there are no consumer controls the temperature is pre-set at the factor y at 75 deg C The Carbon Heater is ver y light at only 700 grammes and does not take up much room only being 10mm thick Dishes can be place on the Carbon Heater straight out of the oven up to 120deg C Finally quick and easy to clean just wipe over with a damp cloth

Contact Catering Equipment Limited on Tel: 0121 773 2228 or visit www clickonstore net or www kangaboxuk com

Outdoor Spaces

Café Culture - Pavement Profit

We

completely waterproof but is formed from UK factor y waste plastics and materials that would otherwise have gone into landfill They will last you countless years and are a genuine recyled investment

From our workshops in Kent we deliver UK wide and are happy to visit and sur vey your site to to discuss your needs and prepare a drawing and quotation outlining what could be done all within your available budgets

We firmly believe the better you look on the outside , the more customers will come to the inside so contact us on 01733 559437 or sales@cafeculture .biz

Maximise Your Outdoor Space with Patio Heaters

At Space-Ray, we can help you maximise the potential of your outdoor space and extend its use beyond sunset and the inevitable drop in temperature

Specialising in heating solutions for external areas, Space-Ray’s range of gas fired and electric heaters offer you the option to choose the product best suited to your applications:-

The Coldblocker gas fired radiant heater, is ideal for covered outdoor spaces and is rain proof to IP44 Fitted with a tinted glass front, which not only offers flame protection, it also gives the heater a stylish sleek appearance when not in operation

The Linea electric radiant heater offer IP55 level of protection along with remote control and glass front, it is ideal for the smaller space where gas is not avail-

able , or a viable option

Our SURA Plus and AQUA ranges of electric heaters use high quality Dr Fischer shor twave radiant lamps also offer an IP55 rating making them durable and weather resistant The Sura plus range is remote controllable

The Eclipse range of zero glow electric radiant heaters are perfect for those intimate areas where no additional light is required Ceramic heating elements are utilised which provide a gentle level of heat from the sleek and stylish fully black heater Suitable for covered outside areas and offer protection levels of IPX4

Check out our outdoor heating website for fur ther informationwww.outdoorheating.spaceray.co.uk

Outdoor Spaces

Outdoor Spaces

We’ve waited a long time for summer 2023 to star t Make the most of pent-up demand for pub gardens and outdoor hospitality Create a profitable outdoor space!

OUTDOOR DRINKING

Is your venue all set for long summer afternoons and evenings with customers enjoying a drink or two? Do you have different areas for drinking versus dining? Outdoor bar height tables and stools can add capacity easily without taking up much more space Optimise walls with bar height shelves and stools seated to them if space is tight If your venue is more traditional add some old barrels

Country Benches - High Quality Benches

CONCEPT bars

CONCEPT bars have enjoyed a surge in businessrecently supplying bespoke stainless steel bar counters to their valued customer Parkdean Resor ts Their expansion and commitment to improving their hospitality offer ; not only to satisfy the rising expectations of domestic customers and popularity of staycations; has ensured they remain the UK’s largest holiday park operator - with 66 parks in stunning coastal and countr yside locations up and down the countr y

CONCEPT bars have over 30 years ’ experience in bespoke stainless-steel bar design, manufacture and installation and have remained at the forefront of the UK hospitality industr y venues throughout this time They were delighted to work on the exciting new venues across the Parkdean estates Each has its own par ticular style , and it was CONCEPT’s mission to provide the ideal bar setup to maximise speed of ser vice , customer satisfaction and efficiency - and ultimately enhanced sales for the operator

The refurbished bars offer exciting new cocktail menus (allowing staff to show-off their skills!), a range of national and regional draught beers and lagers, draught soft drinks, fruit slushies, plus a full coffee offer The stainless

Design & Refit

steel counters allow for speed of ser vice , optimised design easy cleaning and the upmost hygiene

Regarding this successful collaboration, CONCEPT bars managing director Neil Coombes said: “At CONCEPT bars, we pride ourselves not only on the quality of our product and our ser vice , but also on our ability to listen to our clients We realise their vision - always offering the best advice and our in-house , experienced manufacture and installation teams always ensure a quality offer”

“We have worked on many previous specialist bar projects and this brief was to provide a first-class operational stainless-steel working bar within fantastic new and imaginative schemes, moving customer expectations to new levels”

Neil added It was a privilege to work with such a skilled team again to deliver projects to such fine detail and assist in providing more fabulous venues for Parkdean Resor ts

To discuss your bar - whether it be a new design or upgrading your existing equipment please contact CONCEPT bars on 01484 852666 or email us at info@conceptbars com

Additional Ranges as ILF Continue to Expand www.ilfchairs.com email terr y.kirk@ilfchairs.com

With the ever-growing success of the ILF Chairs website , 2023 has seen an increase in their stock chairs to 8 ranges available in different Faux and Velvet upholster y and selection of frame colours plus an 8 colour stock range of Egger laminated 25mm table tops in a selection of sizes A full range of table bases in metal and stainless steel are also kept in stock In addition a new range called Boutique , elegant seating with frames in Ash, Walnut and Beech and offering a full selection of stain finishes and fabrics

Their new online website offers both indoor and outdoor seating and table solutions

Divided into Contemporar y seating, Boutique , Barstools, Lounge Seating, Period Seating, Outdoor seating and tables plus Indoor Dining & Coffee height tables, offering a great selection of products to view at

your leisure Also included now is an extensive range of stock seating, barstools, table bases and table tops Most made to order indoor seating and indoor wooden table bases and tops can be finished to any customer specification Outdoor items offer a variety of colours within the same product style

Also included is a link to priced chairs and table bases plus a selection of priced made to order seating in a selection of Faux Leather upholster y colours and wood frame colours These products can also be supplied to customer specification, just ask for details

Enquiries can be sent to them directly from the website and they will reply within 24 hours They hope you will enjoy the experience of viewing their easy to navigate website and they look forward to helping clients get the best products for their hospitality site

48 CLH Digital Issue 163

Design & Refit including tables, chairs, stools and lounge furniture suitable for pubs, restaurants, cafes etc Customers are encouraged to visit our large showroom to view an extensive range of furniture ideally suited for the leisure market Here you can relax and let Capricorn help and advise you with your requirements Please call office to arrange appointment For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 01395 233 320 or visit www.ccf-ltd.uk

Trevillion were delighted to work once again with Exclusive Collection delivering a “fresh new look” for their Michelin starred restaurant at The Manor House Bybrook at The Manor has held a Michelin star since 2017 and the hotel were keen to achieve a crisp contemporar y environment to compliment the culinar y style of Executive Chef Rober t Potter Taking inspiration from the exceptional surroundings produce grown in the hotels kitchen garden and the river from which the restaurant takes its name , Trevillion have delivered a scheme that evokes a true sense of calm within a building full of heritage

A new wine room star ts the journey having a rich décor intentionally contrasting the light environment of the restaurant Eurocave wine fridges sitting on a

light oak floor, surrounded by “bottle green ” textured wallcovering presents the perfect sense of “Theatre”

The bespoke designed carpet influenced by the flowing Bybrook that runs through the hotels grounds, provides a soft aesthetic for the main restaurant and continues to “flow” across the room and into the adjacent Brook Room Natural oak tables with dark timber & aged bronze pedestals are surrounded by chairs with a simple silhouette

All are upholstered in a textured faux hide , combined with a tactile boucle velvet & perfectly finished with a tiny light oak “foot”

Bespoke planters offer a subtle screening between diners & large scale glass wall lanterns, mirrors and two overlarge chandeliers provide elements of “sparkle” & layers of ambient light

An existing collection of three fret cut leaves together with two new commissioned pieces of Ar t dress the now papered walls adorned with a pattern chosen for its “nod” to the formality of a traditional “knot garden” and the surrounding landscape

The adjacent Brook Room has been furnished with subtle differences to emphasise its own character yet remains an integral par t of the main dining room Plain textured cur tains are trimmed with the embroidered pattern that furnishes the bay in the restaurant and wall lights featuring an indulgent rocklike cr ystal have been chosen to balance the aesthetic of the featured stonework all providing the perfect place to dine ! For fur ther information visit www.trevillion.co.uk

Closing Down Sale - 25% Discount on All Stock Items Established in 1972, Trevillion interiors has worked within the design industr y to become a leading international design practice within their field Supplying architectual interior design solutions for both new build and refurbishment projects B M Trevillion Interiors Ltd, The Old Library, Old Cross, Hertford, SG14 1RB For enquiries, please contact 020 8367 9494, email admin@trevillion.co.uk or visit www.trevillion.co.uk

Top Engraver Supports Hospitality Sector with Etched & Printed Table Numbers & QR Discs

One of the UK’s most professional and technically advanced engraving and etching supplier, Brunel Engraving, is providing a rapid response to the growing demand for etched table numbers and QR code discs in the pub and catering industr y

The company has made a substantial investment in additional state of the ar t equipment and related software in order to produce a wide range of individually engraved and printed table numbers and discs

The numbers and discs enable customers to link to apps or menus eliminating the requirement for hard copies of menus and making it quicker and more convenient for customers to order “Our investment in additional equipment and software

If you want to build trust and relationships with your customers, CardsSafe can help The system wirelessly and securely holds customers' bank cards while they run a tab As a result staff can spend more time with customers upsell and build valuable relationships

Customers will also feel more relaxed knowing that their cards are safe

The CardsSafe system is specifically designed to securely retain customer credit, debit and ID cards while the cardholder runs a tab As a result, the technolog y not only protects against credit card fraud but also eliminates walk-outs and allows for checking the validity of bank cards

The CardsSafe system has now revolutionised how hospitality businesses manage their customers' payment obligations Their wireless technolog y

has ensured that our customers in the hospitality sector can benefit from high quality products with excellent swift ser vice at a fair price Our ISO9001 accreditation means that ever y job, no matter how large or small goes through the workshops with this expectation level, and the continuous amount of 5 stars we receive on Trust pilot, highlights this commitment” said Tom Pycock Sales Director of Brunel Engraving

In addition to rotar y engraving, Brunel offers laser engraving, chemical etching, anodic print, dye sublimation print, flatbed UV print and wide format UV print

T: 01275 871 720

E: info@brunelengraving.co.uk

W: www brunelengraving co uk

Design & Refit

Make the Most of Your Space with Bar Stools

Long synonymous with the Great British Pub, bar stools are a great way to maximise your space and provide flexibility with your seating in any hospitality setting

Tall bar stools such as Trent Furniture s Tall Brass Rail Stool encapsulate timeless pub style in a choice of walnut or traditional dark oak, with the option to add upholstered seats in a wide choice of fabrics With at-bar eating and drinking an increasingly popular trend in restaurants and bars, the Tall Shaker Stool, available in hard or button top is the perfect contemporar y alternative

Healey and Lord

Healey and Lord Limited specialise in the supply of high quality sanitar yware to commercial and hospitality projects around the world

Our commercial product ranges are available to suit both modern and classically styled schemes We have a full range of toilets, wash basins, urinals, taps and accessories in a variety of finishes All products are available from stock and are made in the UK or western Europe

We have an extensive range of no-touch washroom products including toilets, taps, accessories and urinal controls that are available in a range of finishes to complement any scheme

Standard-sized bar stools such as Trent’s Small Wooden Stool are a perennially popular choice for pubs Available with hard, piped or button tops, these versatile and durable stools will be the hardest working furniture in your venue

Easy to move around, bar stools also add visual interest to your space when paired with chairs and sofas

With 20% off many of Trent Furniture’s bar stools, now is a great time to boost your seating capacity with new bar stools To find out more about our extensive range , please call us on 0116 2989 927 or fill in our contact form

We regularly work with design and hospitality professionals to specify good value , durable washroom schemes for high profile venues

We also offer a range of high-quality design focused disabled toilet and washroom equipment to suit all projects

We have an extensive range of less able products designed to complement modern and traditional schemes perfectly

Recent projects we have supplied include The Shard, The Tower of London, Windsor Castle Lords Cricket Ground, The Queens Club, Battersea Power Station, The Globe , The Connaught Hotel, Whites in London, The Garrick Club and the Hurlingham Club

Please contact us on +44

(0)1603 488709 or at sales@healeyandlord co uk or visit our website at www healeyandlord co uk for more details

Classic & contemporary designer sanitaryware & accessories

Made in the UK and Western Europe

Commercial Kitchen Fit-Out

Why LP Group Mixers Are A Top Choice for Artisan Bakers

LP Group mixers are trusted across the globe to deliver highquality, assured dough production

The Italian machiner y supplier has harnessed decades of engineering and manufacturing experience to create industr y-leading models that produce excellent dough results for bakers Its latest lines of fixed bowl solutions are ideal for ar tisan use , such as at small restaurants and bakeries, with an array of different sizes suited to dough handling production from 40kg to 250kg

“LP Group produces fantastic mixers for consistent, high-quality ar tisan baking using specialist doughs,” says Steve Merritt, managing director of EPP exclusive distributor of LP Group mixers in the UK and Ireland “We’re pleased to offer its comprehensive range of high quality, robust mixers, which are perfect for small bakers and Italian pizzerias The ability to produce at a smaller scale (whilst maintaining consistency) affords additional flexibility Bakers can even make batches of just half a dozen loaves or a handful of pizza bases –ideal for smaller requirements, or to use as

experience in the refrigeration industr y and have each spent many of those years installing gaskets and hardware for a range of styles, brands and sizes of fridges

Fridge Seals Direct proud to be UK's no1 supplier of replacement fridge and freezer seals We fabricate for a wide variety of commercial fridge & freezers The management team at Fridge Seals Direct have over 30 years of

From restaurant kitchens to food warehouseswe have experience in dealing with fridge & freezers of all sizes and scales To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals Otherwise , find your specific guides in how to identify, meas-

experimenting and testing, all with less wastage

All LP Group fixed bowl spiral mixers feature a tough steel construction and reinforced motors, built for many years of use Its intuitive models have been designed for low maintenance and easy dough extraction and they can be extensively customised to suit individual requirements The mixers are capable of handling many types of dough, but are especially suited to ar tisan dough mixtures with hydration greater than 55% with European flour

Its Star Mixer line – designed for 40kg or 60kg dough capacity – features an easy-to-use control panel with double scale electro-mechanical timer (which can be upgraded to an optional electronic control panel with bypass selector) and models can even be colour customised – ideal for reinforcing company branding, from kitchen to table Meanwhile , the VIS line is designed for dough capacities from 60kg to 250kg

LP Group mixers are available in the UK and Ireland from baker y equipment specialist EPP For more information, visit www eppltd co uk

ure , install or maintain your fridge or freezer door seal

Our reputation in the industr y along with our commitment to providing a high-quality gasket without having to buy from the factor y allows us to have competitive pricing and fast turnaround time Tr y us out, order your door gaskets from us and discover a better way to do business We are here to help you www.fridgesealsdirect.co.uk

Cooking Suites

• Be ready for your inspections

• Damaged fridge seals are unhygienic

and flavour to food items

With most manufacturers investing their R&D into high efficiency technolog y & solutions, to replace gas equipment long term there is no doubt that electric powered appliances are the future

Caterquip Ventilation – For All Your Commercial Catering Ventilation Needs

Caterquip Ventilation Ltd is proud to be celebrating their 23rd Anniversar y this year

This Warwick based company offers nationwide coverage for all your commercial catering needs: free site sur veys, quotations and designs (C AD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air odour reduction (carbon filtration and ESP) and sound

• Make your fridge more energy efficient with a good seal on your fridge

• We provide custom seals for cold rooms, discontinued models, and units with no identification information

• Next-day delivery service

• Discounted prices on large orders

phone, and email support 07936807320 sales@fridgesealsdirect.co.uk fridgesealsdirect.co.uk

Commercial Kitchen Fit-Out

The New DrainMinor C (Combi Oven Pump)

There are significant advantages offered by the New DrainMajor C (Combi Oven Pump) manufactured by Pump

Technolog y Ltd

The pump features a tank with its clear side window was the large , triangular, low-level float attached to the pump by a rigid arm, external to the pump casing Because of the design of this float system the unit can cope with an exceptional quantity of grease fat and food par ticles before the reliable star t/stop operation of the pump is affected

The build quality of the submersible wastewater pump was also a discussion point, with the mechanical shaft seal arrangement between pump impeller and motor winding generally agreed as an advantage over a common lip seal/diaphragm arrangement especially considering the hot wastewater temperatures and potential grease which these units have to handle

It can be connected to multiple ovens or oven and sink combinations Also, multiple inlet connections can be cut onsite directly into the rigid Polyethylene tank without the need to manifold inlets outside of the tank and then feed into it via a single inlet This means that the installation footprint is just the size of the compact tank and potential leaks from knocked manifold piping and joints are eliminated

It looks like the New DrainMinor C is a real winner!

Kitchen Extract Hygiene – A Burning Issue

One of the biggest challenges in keeping a commercial kitchen spotlessly clean is the regular cleaning of the canopy, fan and extract ductwork This must be tackled, not only for the sake of hygiene , but also for fire prevention and compliance

Airborne fat, oil and grease is a natural by-product of even the healthiest diet Carried in the steam that rises from cooking, grease and oil par ticles are drawn into the kitchen extract system to be vented away to the outside As the exhaust stream cools, grease is deposited on the metal surfaces of the hood, canopy, filters, canopy plenum, fan and ductwork

Should a kitchen fire reach the extract ductwork or a flash fire occur in the extract system, then the accumulated grease deposits can act as fuel, helping to spread the fire The ductwork itself can also help to spread the fire , acting as a chimney through which smoke and

flames can travel, spreading the danger to the other par ts of the building

To counter this potential fire risk operators of commercial kitchens are required to comply with a new standard for the fire safety management of grease accumulation in kitchen extract systems, TR19® Grease

Compliance is also essential to ensure that you don t compromise your buildings insurance If a fire should break out and the ductwork can be shown not to have been cleaned in accordance with TR19® Grease many insurers will now refuse to pay out on a claim

Ensuring legal compliance , a reduced risk of fire and greater hygiene in your kitchen are items which should always be on ever y maintenance menu www swiftclean co uk

Why Use a Specialist Hospitality Consultant?

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