Restaurant Industry News - Winter 2024 by Lapthorn Media

R estaurant Industry News

WINTER 2024

www.restaurantindustry.co.uk

DesignLSM unveils visionary interiors for Sam’s Waterside REVIEW: 64 OLD COMPTON STREET Shrimp Shack and Harrison Team Up for Dynamic Casual Dining Concept

tashas - now open at Battersea Power Station

REVIEW: The Bugis Singapore Restaurant

INTERVIEW: WALTER WALKER, HEAD CHEF

CONTENTS

FEATURES

WINTER 2024

NEWS 04

Interview: Natsuki Kikuya, an expert sake sommelier

Restaurants offered allergy lifeline

30 Review: The Bugis Singapore Restaurant

CONTACTS Editor Maria Lapthorn – editor@restaurantindustry.co.uk Editorial Assistant Anna Startin – editorial@restaurantindustry.co.uk

DesignLSM unveils visionary interiors for Sam’s Waterside

Production/Design Laura Whitehead – design@restaurantindustry.co.uk Sales Executive Abi Ashworth – sales@restaurantindustry.co.uk Accounts Richard Lapthorn – accounts@restaurantindustry.co.uk Circulation Manager Leo Phillips – subs@restaurantindustry.co.uk Phone: 01843 808 115

Website: www.restaurantindustry.co.uk Twitter: @ri_social

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Eurokent Business Park, Ramsgate, Kent, CT12 6PB

Shrimp Shack & Harrison Team Up Every effort is made to ensure the accuracy and reliability of material published in Restaurant Industry News however, the publishers accept no responsibility for the claims or opinions made by advertisers, manufactures or contributors. No part of this publication may be reproduced or transmitted in any form or by any means, mechanical, electronic (including photocopying) or stored in any information retrieval system without the prior consent of the publisher.

Winter 2024 | Restaurant Industry News | 03

LATEST NEWS

WAGAMAMA LAUNCH FIRST EVER COOKING CLASSES AT LEADING UK FEMALE PRISON TO TEACH FUTURE CHEFS INDUSTRY UNITES TO ENCOURAGE UPTAKE IN HOSPITALITY CAREERS Senior industry leaders have united in a programme of autumn school visits designed to encourage more young people to consider a career in hospitality. Compass, Elior, Punch Pubs, Sodexo and Nestlé Professional® will join Kate Nicholls OBE, Chief Executive of UKHospitality, and Chris Gamm, CEO of Springboard, visiting schools across the UK to help improve the perception of hospitality careers. The school visits mark the start of a big recruitment drive by the Choose Hospitality Pledge. Co-founded by Nestlé Professional, Choose Hospitality and Springboard CareerScope, the Choose Hospitality Pledge is seeking motivated ambassadors to help educate secondary students about the industry’s wide range of entry-level roles and training opportunities, the breadth of roles available – dispelling the ‘only chef or waiter’ myth – as well as the many career pathways on offer.

A team of top wagamama chefs visited HMP Downview to serve up cooking classes to inspire female chefs of tomorrow. In partnership with the Ministry of Justice, it was the first time ever a major UK restaurant group worked within a female prison and fed the entire population. The chefs from wagamama trained 18 prisoners some of the restaurant’s classic dishes to bring to life the experience of working in one of their busy kitchens, by bringing the wagamama experience to the prison kitchen The wagamama team, headed by Lauren Robbin, wagamama Early Careers Partner and supported by senior wagamama chefs, fed hundreds of inmates and staff food prepared by the women inmates.

wagamama dishes including Chicken katsu curry, yasai katsu curry and bang bang cauliflower. All of these dishes were made completely from scratch with fresh produce enabling the women to learn new skills and experience the wagamama working ways, getting a true flavour for what working in a wagamama kitchen is like. On the day the chefs were joined by Sarah McKnight, Head of Director General’s office to witness the highly successful wagamama project with HMP Downview Deputy Governor, Esther Dainton. Over the last year the Ministry of Justice and wagamama restaurants have formed a special partnership to take chefs into prisons and teach inmates cooking skills and ultimately offer them work so they have a job when they are released, helping to minimise the risk of re-offending. The project has been extremely successful in the five male prisons they have visited so far, including a number of hires and in one case an apprentice has been promoted to managerial level. As part of the visit, wagamama will formally team up with the Ministry of Justice and Prison Service to offer roles to prisoners out on licence, giving them the chance to gain key skills in the hospitality industry before leaving prison. The scheme was piloted at HMP Hatfield and rolled out across other men’s prisons.

The wagamama chefs were joined by the women who are interested in a job in hospitality upon release and together they created over 400 portions of mouth-watering

The Choose Hospitality Pledge gives school leavers the opportunity to experience how dynamic, rewarding and exciting the sector is as a career. It aims to reshape perceptions of the hospitality sector and ignite a passion for careers among young people. Inspiring the next generation of talent, please register as a Choose Hospitality Pledge ambassador by visiting: my.careerscope.uk.net/ambassadorsignup.

Winter 2024 | Restaurant Industry News | 05

ALLERGY INSIGHTS

ALLERGY INSIGHTS: THE IMPLICATIONS FOR FOOD BUSINESS Research published by Dr.Hazel Gowland unveiled prosecutions for food allergen incidents increased almost ten-fold over a period of six years, with peanut being the most common allergen involved, followed by milk and egg. Further to the increase and with public consciousness of allergens at an all-time high, Rob Easton, Head of Environmental Health at Shield Safety and Fellow of the Chartered Institute of Environmental Health, shares insight into the latest trends in food allergy incidents and implications for food businesses. Research conducted by Shield Safety echoed Dr Gowland’s findings. Senior Safety Consultant Vicky Wood, led a team of Environmental Health Practitioners in reviewing over 2000 allergen incidents over a four-year period. The research discovered that the most common cause of allergen incidents was peanut (23%), followed closely by gluten (20%) and then milk (13%). An explanation for the higher rate of prosecution for peanut incidents could be the more severe immediate symptoms reported by allergic consumers to peanuts compared with gluten. Of the 2,000 incidents reviewed, there were 4 cases of sulphites, 3 of celery, 1 of lupin. To consider how we are able to manage allergens more in a business, it’s important to look at the food value chain–the process in which a company adds value to raw materials to produce products eventually sold to customers, from dish design to delivery of the food. As part of the research, a number of ‘hotspots’ have been recognised throughout that journey, sharing a strong overview of the primary reasons for the allergen incidents in the business.

“An increased prevalence of vegan products is also presenting a challenge, representing a risk to consumers who are highly sensitive to milk and eggs.”

inclusion of the fourteen regulated allergens, research indicates that peanut, milk and nut allergens are more likely to cause severe symptoms and lead to legal actions. Businesses may wish to focus on these allergens when designing dishes and menus, considering how the ingredients containing the allergen are avoided or substituted.

to back this up with personal interaction. The clear marking and segregation of food on pass needs to be considered. Are you ensuring the dish not containing allergens is separate, marked and clear? Then, making sure that this is communicated to the consumer upon delivery, whether in a restaurant or a takeaway?

Communication

An increased prevalence of vegan products is also presenting a challenge, representing a risk to consumers who are highly sensitive to milk and eggs. Many customers will order a vegan product with the assumption that is free from milk and eggs; whilst the product may not include these as an intended ingredient, the necessary segregation may not be in place and trace amounts of the allergen may be present. It’s important to be aware that customers are using vegan claims as a method of avoiding food with allergens and consider if they can reduce the risk to zero for cross-contamination or how the risk is communicated to the customer.

EPOS systems can be useful in communicating allergens but, it’s important

To find out more about Shield Safety, visit: www.shieldsafety.co.uk

Incorrect information contained in the matrix used to communicate allergens is also a primary reason. To address that, look to implement one source of the truth; by having one point of data entry and one point of communication to the customer, the opportunity for human error is eradicated.

Allergen Identification Whilst there is still the critical need to identify and communicate the deliberate

06 | Restaurant Industry News | Winter 2024

TECHNOLOGY & SOFTWARE

REVOLUTIONISE YOUR QUIZ NIGHTS WITH HQ.FM: THE ULTIMATE HASSLE-FREE QUIZ SOFTWARE HQ.FM is excited to announce the launch of its innovative pub quiz and bingo software – a game-changer in the world of entertainment. Designed to simplify and enhance the experience for hosts and players, this exceptional software offers flexibility, reliability, and engagement without the common hassles associated with traditional quiz and bingo nights. Playing pub quizzes and bingo has never been easier or more accessible. With HQ.FM’s cutting-edge software, players can join in the fun using any internetenabled device from anywhere – no app downloads or additional VPN hardware purchases are necessary. Whether you’re at a cafe, restaurant, or at your favourite pub, HQ.FM delivers an uncompromised gaming experience. The software’s signature no-download feature means enthusiastic players can dive right into the action without the need to install or update cumbersome apps. Additionally, there is no need for costly extra equipment, no tangles of Ethernet cables, and no time-consuming authorisations of equipment.

ensuring the game can be immediately resumed on any device, guaranteeing an uninterrupted play experience and maintaining the excitement and competitive spirit.

This not only saves time but also minimises setup costs, making it a highly cost-effective option for establishments and event organisers.

Data collection capabilities are also built into the platform, providing valuable insights to hosts and businesses. These insights can help with marketing efforts, tailor future events to audience preferences, and create a more personalised experience for every participant.

With HQ.FM, all you need is any internetconnected device – your laptop, tablet, iPad or smartphone becomes the portal to a world of quizzing excitement.

Our unique selling point - “Play literally anywhere” - embodies the freedom and convenience that we are proud to deliver to our customers.

In the rare event of technical difficulties, the HQ.FM Pub Quiz & Bingo Software is equipped with a robust recovery feature,

This philosophy is at the heart of our product, making HQ.FM Pub Quiz & Bingo Software stand out as an indispensable tool for anyone looking to host an engaging and modern quiz or bingo night. Join the revolution and bring a new level of entertainment to your establishment with HQ.FM. Step into the future of pub quizzes and bingo – where accessibility meets reliability, and fun meets flexibility. We can even supply awesome quiz hosts for you too! Experience the future of quiz and bingo now. It’s time to host and play with HQ.FM – where every question leads to more fun, no strings attached!

Find us TODAY and access your FREE 7-day trial at: hashtagquiz.co.uk Follow us on: FaceBook: www.facebook.com/ hashtagquiz TikTok: www.tiktok.com/@hq.fm Instagram: www.instagram.com/ hashtagquiz LinkedIn: www.linkedin.com/ company/hashtagquiz For additional information, please contact Simon Wilson: ops@hashtaghosts.co.uk or 07941 322339

Winter 2024 | Restaurant Industry News | 07

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CLEANING & MAINTENANCE

COMMERCIAL KITCHEN MAINTENANCE:

HOW OFTEN SHOULD KITCHEN EQUIPMENT BE SERVICED? By C&M Kitchen Engineers Fact: there’s no one-size-fits-all formula for calculating the frequency of service in a commercial kitchen. That’s because each piece of kitchen equipment you rely on has distinct needs based on its design, function, and usage within daily workflows.

This list will give you a helpful starting point for establishing a comprehensive maintenance routine.

Restaurant Equipment

Recommended Service Interval

Commercial ovens

Every 6 to 12 months

We’ve seen devices thrive with annual servicing, and we service equipment that requires frequent commercial kitchen maintenance to withstand daily usage — in the same restaurant. So, personalisation is the name of the game when building a restaurant kitchen maintenance schedule.

Pizza ovens

Every 3 to 6 months

Stove/Range

Every 6 to 12 months

Refrigerator

Every 3 to 6 months (condenser coils); Annually (general maintenance)

This tailored approach involves carefully assessing your restaurant kitchen equipment inventory and establishing a roadmap for regular checkups and planned preventative maintenance. Doing so ensures that vital equipment is included in the maintenance routine when needed.

Dishwasher

Every 3 to 6 months

Microwave

Every 6 to 12 months

Steam tables

Once every 12 months Every 3 to 6 months

And there’s more. Forward-thinking begins even before a piece of equipment enters the kitchen. When buying restaurant kitchen equipment, it’s essential to integrate each purchase seamlessly into your existing maintenance schedule to prolong its life.

Commercial Outdoor Grill Fryer

Every 3 to 6 months

Food processors

Every 6 to 12 months

Blender

Every 6 to 12 months

Mixer (Stand or Hand)

Every 6 to 12 months

Coffee Machine

Every 3 to 6 months (deep cleaning); Annually (general maintenance)

Ice Machine

Every 3 to 6 months

Slicer

Every 6 to 12 months

Toaster

Every 6 to 12 months

Dough Sheeter/ Roller

Every 6 to 12 months

Steamer

Every 6 to 12 months

Food Warmers

Every 6 to 12 months

Deep Freezer

Every 3 to 6 months (defrosting and cleaning); Annually (general maintenance)

General Guidelines for Service Frequency for Restaurant Equipment It’s difficult to tell you how often your kitchen equipment should be serviced without seeing your restaurant kitchen equipment list. But we do have some general guidelines for the most commonly used pieces in a restaurant kitchen.

Food Safety Equipment

10 | Restaurant Industry News | Winter 2024

As per the manufacturer’s recommendations and health and safety laws

Factors to Consider When Planning Service Frequency for Restaurant Kitchen Equipment Choosing the right time to service your kitchen equipment starts with assessing how your kitchen works and how staff uses each gadget. Many factors will impact your decisions, from the types of equipment you own to health and safety regulations. Let’s take a closer look. Equipment Type and Usage Intensity Different types of kitchen equipment have distinct maintenance needs, each influencing your service frequency plan. A convection oven, for instance, relies heavily on precise temperature control, so maintaining accurate temperature settings is critical for delivering consistent quality dishes. Therefore, ovens, especially those in frequent use, demand more frequent servicing, from quarterly to semi-annually. In contrast, items like a gas or electric grill or a fryer that doesn’t prepare a high volume of food will need less frequent servicing due to its simpler mechanisms and fewer precision components. Food Safety Rules Compliance with food safety regulations will significantly influence service scheduling for restaurant equipment critical to food safety, like refrigeration or temperature-sensitive appliances. Maintaining these units in prime condition is a non-negotiable aspect of ensuring food safety. Consequently, consider quarterly or semi-annually servicing. It’s a safeguard against temperature fluctuations that could jeopardise the quality and safety of stored ingredients. The stakes are high, as any breakdown or malfunction can force the disposal of valuable but potentially hazardous food items, leading to significant financial losses and disruptions in kitchen workflows. Usage Patterns and Peak Hours Equipment used during busy shifts may require more frequent servicing to meet the demand without breakdowns during service. This way, you address the wear and tear, ensuring that the equipment can handle the demanding rhythms of the kitchen without stuttering.

CLEANING & MAINTENANCE The Manufacturer’s Recommendations Manufacturers invest extensive research and engineering into their products, and their guidelines aim to ensure both the longevity and optimal performance of cooking equipment. These instructions specify the ideal service intervals and provide invaluable insights into the precise procedures and techniques required to maintain the equipment’s integrity. Follow these guidelines to the letter to safeguard your investment and mitigate the risks associated with improper maintenance. Regular Cleaning Regular cleaning with the right cleaning products helps prevent the buildup of grease, food residue, and other debris on and inside kitchen equipment. For example, cleaning filters in deep fryers or dishwasher spray arms can prevent them from becoming clogged, thus reducing the need for service. Moreover, clean cooking equipment tends to operate more efficiently. For example, ovens with clean heating elements can reach and maintain the desired temperatures more accurately, reducing wear and tear on the equipment.

Your Budget

When buying restaurant kitchen equipment, it’s essential to integrate each purchase seamlessly into your existing maintenance schedule to prolong its life. Efficient operation minimises the need for service or repairs in the long run. Calibration Requirements Calibration requirements notably influence the frequency of service for kitchen equipment in restaurants, particularly for ovens, refrigerators, and thermometers — devices for which any deviation from their intended settings can have serious consequences. The calibration frequency for specific kitchen equipment is outlined in manufacturer guidelines and may range from quarterly to annually, depending on usage intensity and equipment type.

Balancing the cost of maintenance with equipment reliability is essential. Servicing all the kitchen equipment at once can be costly, so it’s best to allocate your budget carefully to ensure that crucial restaurant equipment is well-maintained all year round without overspending. The trick is to spread maintenance costs evenly throughout the year to prevent financial strain and optimise equipment reliability. Moreover, with planned preventative maintenance, you can address potential issues before they escalate into costly emergencies, saving money and preventing operational disruptions. A Word on Compliance and Documentation for Commercial Kitchen Maintenance You’re spending significant resources to have your kitchen equipment serviced on time. And you want to keep meticulous records of all these interventions. It’s the only way to have a clear history of your restaurant equipment’s care and servicing. These records are your documentary proof of a well-maintained kitchen for audits or inspections.

Continued >>>

Winter 2024 | Restaurant Industry News | 11

CLEANING & MAINTENANCE

Manufacturers invest extensive research and engineering into their products, and their guidelines aim to ensure both the longevity and optimal performance of cooking equipment. operating at its best. Well-maintained equipment is less likely to experience breakdowns, reducing the frequency of unexpected service calls. And they offer valuable insights into the performance and reliability of your equipment.

The Importance of Planned Preventative Maintenance (PPM) for Maintaining Restaurant Equipment

Also, clear registers simplify warranty claims and make tracking whether your equipment remains in peak condition easy, reducing the risk of breakdowns during busy service hours.

While PPM doesn’t eliminate the need for all servicing, it significantly reduces the frequency of service. It helps ensure that kitchen equipment remains reliable, efficient, and cost-effective in the long run.

Plus, keeping track of maintenance interventions helps you identify wear and tear patterns, anticipate potential issues, and plan for future servicing needs.

Think of it like a regular checkup for your cooking tools. It helps you catch and fix minor problems before they become big disasters. And it keeps equipment

12 | Restaurant Industry News | Winter 2024

PPM is also a smart way to manage your budget and protect your staff. You can schedule maintenance during slow periods or when the kitchen isn’t in full swing, ensuring your restaurant runs smoothly and stays in good shape. Do you want to make the most out of your restaurant equipment and ensure your kitchen runs smoothly while saving time and money? Let’s talk about tailored PPM solutions for your restaurant. Schedule a call with our experts today, and let’s explore how PPM can benefit your kitchen equipment and bottom line!

AND MINIMISE

Specifying a CFA member for your next flooring project could mean the difference between success — or a flooring failure. Most of the UK’s largest Manufacturers, Distributors and Contractors are CFA members, and for good reason. • CFA members promote high standards, knowledge and expertise • CFA members maximise your investment and minimise costly flooring failures — which is good for your client, your reputation and promotes future business • All members have to pass a vetting process

See the “Downloads” section at www.cfa.org.uk and download our leaflet TODAY

Courtesy of Forbo Flooring UK Ltd

Tel: 0115 941 1126

Courtesy of Loughton Contracts plc

www.cfa.org.uk

Courtesy of Amtico International

Email: info@cfa.org.uk

FLOORS & FLOORING

DEGAFLOOR - COMMERCIAL KITCHEN FLOORING SOLUTIONS Degafloor is the home of Methyl Methacrylate (MMA) based rapid curing, highly slip resistant, visually stunning and extremely durable industrial resin solutions. All our solutions are tailor made for each industry in which we operate so that every installation exceeds customer expectations. Degafloor resins are sourced from our partner, Evonik Industries, the leading manufacturer of MMA resins and speciality acrylics. Each system we offer utilises Evonik’s world renowned Degadur® range, widely recognised for its use within industrial and commercial flooring solutions, especially food related environments. Within the food industry, commercial kitchen floors often have to withstand extreme operating conditions. Most floors are constantly exposed to everyday contaminants such as fats, oils, powders, acids and cleaning solutions, as well as heat and high levels of foot traffic. Under these conditions safety is paramount, so the flooring solution you choose must continue to offer outstanding performance at the extremes of such operating conditions. Traditionally, commercial kitchen fitouts include vinyl or ceramic tiled floors. Many are now questioning whether these solutions are suitable long-term, given the demanding operating conditions they will face. Accordingly, many of the UK’s biggest pub, restaurant and hotel

chains are turning to Degafloor to solve or prevent ongoing problems such as:

• Falling grout • Delamination • Falled joints • Poor levels of slip resistance • Cracked tiles • Trip hazards • Cleaning challenges • Unsightly & unreliable repairs Coving Degafloor recommends that all floors within food & drink processing areas receive resin coving to a height of at least 100mm in a finish that matches the main floor. This coving will have a smooth finish and includes a curved radius so that there are no difficult to clean tight angles. This coving provides a continuous waterproof extension of the floor to protect the building structure during cleaning or should there be a major spill. Floor Joints Wherever possible, Degafloor systems are installed without any joints to create a totally seamless finish. However, should the substrate design dictate that joints are necessary, these are created using a flexible variant of the same resin type used to create the main floor area. This ensures that there is full chemical compatibility between the resins and that a very strong bond is created, allowing an ultra-reliable finish to be maintained. Abutments Kitchen floors will often have drainage channels, gully pots and inspection

chambers. All of these features create installation and performance challenges for many traditional flooring options. To overcome these types of issues, Degafloor has developed special additives that enable our primers to create an incredibly strong bond to metal surfaces. This ensures a joint free installation and delivers outstanding long-term performance. To support our customers with selecting the most suitable flooring solution and design for their commercial kitchen projects, the Degafloor team offers a wide range of support services, completely free of charge. 1

Site Visits

Systems / product samples 5

Attendance at site meetings 7

Technical advice 24/7

Advice on suitable systems for the project 4

On site trials if required 6

Tailored and insurance backed warranties 8

Instructions and approved products for cleaning and maintenance

Contact Degafloor for more information, to discuss a specific project or to arrange a free, no obligation survey. Call: +44 (0)1778 342545 Email: sales@degafloor.com Email: technical@degafloor.com Visit: www.degafloor.com

14 | Restaurant Industry News | Winter 2024

Degafloor Solutions FB

QTA

Kitchens

Features & Benefits

Chillers / Freezers

Features & Benefits Include… • Fully cured within 2hrs at temperatures

Bars

Suitable for

At Degafloor we use simplicity to deliver perfection. We do not offer a complex range of products, all with different core benefits. Instead we focus on a simple, yet effective range that provides customers with consistent levels of superior performance through exceptional durability, slip resistance and ultra-fast cure times.

Dish wash areas Service corridors Dry stock rooms Bin stores Food prep areas

down to -30°C

• Exceptional bond to a wide range of substrates

Full Broadcast (FB) The highly slip resistant Degafloor Full Broadcast (FB) system offers an extremely hard wearing, textured finish suitable for wet, oily and contaminated areas.

• Exceptional chemical resistance • Outstanding slip resistance • Seamless & impermeable • Bespoke design options • Temperature resistant • Flexible & strong • Fully warrantied • Fully certified • Food safe

Quartz Trowelled (QT) The Degafloor QT system delivers outstanding performance in the heaviest duty environments.

Quartz Trowelled Aggregate (QTA) The Degafloor QTA system is a highly textured version of the QT system, making it more practical for any wet areas or areas where slip resistance is a must.

Degaclean are specialists in the maintenance and upkeep of resin flooring and can recommend different types of cleaning systems, machines, and chemicals that come highly recommended and proven to be great success with contractors & flooring specialists within the FeRFA Resin Flooring Association. For more infomation, please visit our link below.

What’s Next? Degafloor is fanatical about customer care and this guides our day to day activity. We are committed to providing unrivalled technical support at all stages of your project to ensure it is a success and you are delighted with the end result.

Degafloor Ltd

Crusader House, High Street, Maxey, Peterborough, UK, PE6 9HQ

sales@degafloor.com technical@degafloor.com

+44 (0)1778 342545 www.degafloor.com

CLEANING & MAINTENANCE

AN ETHICAL AND SUSTAINABLE PARTNERSHIP:

BURGER & LOBSTER PARTNERS WITH SYBRON BRINGING COST, OPERATIONAL AND SUSTAINABLE EFFICIENCIES Since the idea was cooked up in 2011 by four school friends on a rooftop in London, Burger & Lobster has become a dining favourite in the UK capital. The idea behind Burger & Lobster is to focus on two main ingredients, perfecting them to the absolute best they can without any other distractions. Today, Burger & Lobster has nine restaurants in London, two in both Singapore and New York plus five franchise sites across Europe. Plans to open sites in Europe and Asia are in play, but in the meantime the Burger & Lobster team explain how its partnership with Sybron has completely removed any issues and ‘distractions’ with their cleaning and hygiene requirements. “Simplicity is at the core of Burger & Lobster,” explains Dino Sura, Managing Director of Burger & Lobster. “Simplicity with respect to quality food and service. To do this we need partners who don’t have issues but who run like clockwork, and are honest and transparent.” Finding the right partner Following a supplier review, Burger & Lobster began working with Hygiene Service Partner Sybron in September 2020. “When reviewing our suppliers we wanted to improve the quality of the

cleaning products, but the service and price were key factors. The environmental aspect of Sybron’s products was a huge benefit and the other aspect was ‘are we saving money?’ - which we are!,” adds Dino. “But, it was the humbleness from Sybron that we especially liked and their ethical and sustainability ethos. They are a family operated company like we are, and although we might not be related, we feel we are connected. Sybron shares a philosophy with Burger & Lobster that ensures all the team feel a part of the company, and that alignment was key for us.” Beyond the normal standard practice “Sybron is the only supplier to tell us that prices have gone down,” continues Dino. “Normally, when I get emails from suppliers it is nothing but price increases – that feels like it is standard industry practice. But not in the case of Sybron. So much so that I had to share one of their monthly updates on social media which informed us of price decreases and further reductions to be passed onto us the customer.” George Mason from Sybron adds, “The positive feedback we’ve received about our monthly industry updates reassures us

that we are doing right by our customers. As our market shows signs of stability, our team is working extremely hard behind the scenes to ensure that falling prices are passed on — something I believe contributes to the long-lasting partnerships we build with our customers. This is a very challenging time for the hospitality industry and I’m pleased we’re able to help where we can and hopefully set an example for others to follow.” Innovation for sustainability and efficiency Sybron provides cleaning and hygiene products to the nine London restaurants including its innovative SyBio range which replaces harmful, non-renewable chemicals with adaptive technology that cleans, disinfects and protects surfaces. All the restaurants also recently began using Sybron’s new SySoft bamboo toilet tissue following a trial at the Soho venue. Bamboo is the single fastest growing plant on the planet and at 3-5 years old it is 30 times faster growing than trees. It generates 38% more oxygen and removes more carbon dioxide from the air than trees. For Burger & Lobster there are more benefits with SySoft bamboo toilet paper. Agi Zawadka, Operations Director adds, “SySoft toilet tissue is thinner therefore reducing blockages and it’s plastic free packaging meant we were reducing our plastic waste - which is crucial for us. The delivery of all items from Sybron are spot on with no issues or problems for us to deal with.” A transparent approach builds growth “If there was an issue with Sybron then I would know about it at the weekly Tuesday team meeting, but in all the time we have been partnering Sybron, no issue has come up,” adds Dino. “Communication is very strong with Sybron. They are very open with everyone in our business and make it easy to contact them. They even started a WhatsApp group with the head chefs so they can easily converse with a dedicated Sybron contact without disruption to the busy kitchens.” Head Chef at the Threadneedle restaurant, Ahmed Oubaha adds,

16 | Restaurant Industry News | Winter 2024

CASE STUDY

“Sybron is part of the Burger & Lobster family and has consistently been available and responsive in addressing our needs. Their support has been essential in ensuring reliable deliveries and price updates particularly during challenging times including valuable assistance in overcoming operational hurdles. “Sybron’s services and products have greatly benefitted our team and restaurant. The Sybron products are easy to use, saving us time and effort in daily operations. They also contribute to maintaining a hygienic environment, making it easier for our restaurant to meet cleanliness standards without exceeding our budget.”

“The positive feedback we’ve received about our monthly industry updates reassures us that we are doing right by our customers.“

The Service and the team Commenting on how the successful partnership works, Dino explains:, “This partnership slots directly into the two aspects that are top of our CEO’s agenda: the service and the team. Simply put, if we look after our team then everything else will flow through. We empower our teams to make their own decisions but we need to ensure we give them the right suppliers to help. “Sybron really help us to deliver our own agenda by looking after our team and we cannot fault their pro-active approach particularly with problem solving. One such challenge was to provide the Soho restaurant with new specific products for its first opening after refurbishment. By mistake, we made our order for high quality soap for the washrooms at the last minute on the Friday night, and everything we needed was delivered Monday morning with no issues or delays. “Sybron is a partner who really put themselves out there by communicating directly with the general managers and head chefs of each restaurant. By building these relationships, Sybron is now so in tune with each restaurant’s service

requirements and calendar of events and keep us up to date with any product changes, changes in order dates and prices, and planning around events and holidays.” Growth is in motion With its growth in motion, Burger & Lobster’s plans are to remain specialists by not expanding too far, and by continuing to challenge themselves. “We continue to reflect on the culture of the business and one of our challenges this year – apart from the restaurant refurbishments – is to challenge our team to determine our culture after 12 years in business. We asked them how they feel so we can gauge the motivation and positivity and how we can support all our teams going forward. “Our partners are very central to this, and Sybron has embedded themselves right into the heart of Burger & Lobster and we are completely confident in their partnership, transparency and support as we move forward to our next milestones.”

Website: www.sybron.co.uk/sybio

Winter 2024 | Restaurant Industry News | 17

INTERVIEW

NATSUKI KIKUYA Restaurant Industry News speaks with Natsuki Kikuya, an expert sake sommelier and WSET (Wine and Spirit Education Trust) Sake Qualification Manager on the launch of JFOODO campaign. Talk us through your journey into the industry! I grew up in a family of sake brewery descendants in Akita, Japan. Although my interest in sake came later in life after starting my first job (which was not connected to sake at all) when my beloved sake grandfather got unwell. I started exploring the sake world while working in a sake shop in Tokyo where I met many sake experts and producers and fell in love with the category. I had also learned that the sake industry has been in a slump for the past 70 years and many sake makers are closing

down every year. As I spent my university time in the U.S. I thought I could help my family’s export side. I then moved to the UK 14 years ago to work as a sake sommelier at Zuma restaurant in Knightsbridge, and since then so many opportunities have opened up to be where I am today. Please can you explain to our readers what Sake is? If you trace the food culture and history of Japan, there is an unavoidable relationship between our land, abundant source of water and rice production. Ever since the Japanese descendants had brought wet rice cultivation culture from China over 5,000 years ago, rice has always been the centre of our diet and has been playing an essential role in Japanese food culture. As a byproduct of rice, a purely fermented alcohol drink from rice and water, “sake” became a

“We have teamed up with 20 top restaurants across the UK to curate bespoke paring menus, which will showcase the versatility of sake, not only paired with sushi or Japanese dishes, but also Western and diverse world flavours.“ national alcoholic beverage of Japan over 2,500 years ago. Because it was firstly produced within the shrines of Japan’s oldest religion Shinto, Sake is still a key element of many Shinto rituals and Japanese festivals. Sake is linked to Japanese culture in many ways and expresses the beauty of Japanese nature, traditions, culture and whole spirit. Sake is gently fermented, and is in a family of beer and wine with an average of 15-16% abv. It can be enjoyed in the widest range of temperatures from chilled to warm or hot, depending on the style or flavour characteristics of sake. It is often pronounced “SAH-ki” by English speakers, yet in Japanese it is more like “SAH-KEH”. It literally means “alcohol” in general so if you want to specify this drink we call it “Nihonshu 日本酒” in Japan, which translates as “Japanese alcohol”. Continued >>>

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INTERVIEW Gives us an insight into some of the UK leading restaurants you have worked for? Apart from Zuma and Roka restaurants where I started my sake career, I worked to help set up the sake program at Endo at Rotunda, Sachi at Pantechnicon, Kanesaka London and I am currently working on opening a new sake bar named Janome at the OWO by Ruffles Hotel. What is your experience of being a sake sommelier at leading restaurants? It has been an incredible journey to witness so many customers’ sake discovery moments. Collaborating with London’s incredible chefs like Kazutoshi Endo, Tomos Parry, Isaac McHale, and Johnny Lake taught me how sake has a place in the future to bring new pairing experience to customers. What has been the highlight of your career so far? Getting involved to establish WSET Sake qualification with Antony Moss, MW in 27 different countries has given me so many opportunities to meet wonderful

“Sake enfolds the legacy of Japan by being nurtured in local diets and nature, there it is only natural to understand that sake and seafood is a match made in heaven.” sake superheroes all across the world. I believe education is a key and an essential path to introduce this unknown category to the world, and WSET offers a global platform and universal approach for everyone to teach and learn sake. Can you tell us more about what the Pairings of Perfection campaign is and your involvement within it? JFOODO’s Sake Seafood Sensations campaign celebrates World Sake Day on October 1st, and looks to showcase the perfect pairing of Sake and seafood dishes. We have teamed up with 20

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top restaurants across the UK to curate bespoke paring menus, which will showcase the versatility of sake, not only paired with sushi or Japanese dishes, but also Western and diverse world flavours. What is Sake’s versatility of pairing options with seafood? Sake enfolds the legacy of Japan by being nurtured in local diets and nature, there it is only natural to understand that sake and seafood is a match made in heaven. With sake’s flavour components, it has cleansing / washing effects in your palate to remove any fishy or unpleasant tastes, and lift up the “umami” of ingredients to harmonise. Additionally sake contains low levels of acidity or no iron or tannin which could create unpleasant flavours when paired with some oily fish. How have you collaborated and supported new restaurants to launch JFOODO Pairings of Perfection campaign? For the new restaurants to launch sake, I helped with the selection of sake to pair with their choices of seafood dishes, introduction to sake distributors and bringing in-depth sake training & tasting sessions to the restaurant teams.

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COMPANY NEWS

NEW HOSPITALITY RECRUITMENT AGENCY LAUNCHES A new hospitality recruitment agency has launched in the West Midlands. Top Table Personnel offers recruitment in all areas of the hospitality sector, including kitchen and bar staff, chefs, and hotel management. The brand is part of the DMOS People recruitment group based in Shrewsbury.

CHEF’S INSIGHT:

BULL’S-EYE UNVEILS TRENDS TO SHAKE UP 2024 MENUS Chefs reveal that emerging flavours and key dining styles are crucial to keep up with consumer demands in 2024 and beyond. Kraft Heinz’s premium BBQ brand, Bull’s-Eye polled industry culinary experts via its esteemed Table 57 community and The Craft Guild of Chefs network to discern the pivotal trends that will help operators prepare for the new year. Flavour Explosion: Chefs at the forefront of the industry predict a flavour revolution in 2024, with Korean (38%), Caribbean (35%), and Mexican (32%) emerging as the leading flavours poised to dominate. This indicates a growing appetite among diners for adventurous tastes and a desire

consumers by aligning their dishes and communication to tap into this growing trend.

to explore new and exciting ingredients when eating out of home.

Culinary Adventures Beyond Meat: While new flavours take the spotlight, cooking styles have also been explored. A significant 51% of surveyed chefs anticipate a resurgence in street food popularity, with fire pit (51%) and BBQ (38%) cooking styles expected to influence consumer demands.

Not to be overlooked, Eastern European cuisine also emerged as a top choice by chefs surveyed (12%). And with nearly half of consumers interested in trying Hungarian food and 3 in 5 eager to explore Polish food, it’s evident that the curious consumer is looking for more variety.

Bull’s-Eye’s recent consumer research adds another layer to the evolving culinary landscape, revealing a growing preference for vegetable-based options over traditional meat alternatives. This aligns with the 71% of chefs who regard mushrooms as an excellent vegetarian option to serve.

Authenticity Pays: Authenticity (54%), value (58%) and innovation (32%) are identified as key drivers to attract diners. As diners actively seek more genuine experiences when eating out, it is increasingly important for operators to engage further with

The versatility and potential of vegetables are being looked to when considering how to enhance plant-based offerings. One chef shared, “Vegetables, with a bit of creativity, shine – think celeriac steak, aubergine shawarma, cauliflower wings, or corn ribs.”

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COMPANY NEWS The business is headed up by Edward Danks and Patrick O’Grady, who have over 30 years of experience in the hospitality sector. The pair met working in a Shrewsbury pub before moving into recruitment. Collectively they have over 14 years of recruitment experience. Co-Director, Edward Danks, said, “We’re here to help the hospitality sector to thrive, following a problematic period with Brexit, the pandemic and now a cost of living crisis. “We want hospitality businesses to be able to offer a great service, not a rushed, understaffed one. “Our mission is to find the right people for every business to help improve staff retention.” Demand for UK hospitality workers has risen by 46% compared to prepandemic levels according to ONS data, something which Co-Director, Patrick O’Grady, wants to help tackle. “We want to partner with hospitality businesses across the UK.” he said. “Let us fulfil your staffing needs, so bars, hotels and restaurants can have every success as we head into the busy Christmas period.”

ECOPURE WATERS PARTNERS WITH CARLTON TOWERS, EXPANDING ECO-FRIENDLY WATER SOLUTIONS IN YORKSHIRE Leading provider in eco-friendly water provision solutions, EcoPure Waters, is excited to announce its latest partnership with the esteemed Carlton Towers in Yorkshire. This collaboration marks another significant step in EcoPure Waters’ commitment to supporting the hospitality industry with sustainable and cost-efficient solutions to water provision. EcoPure Waters has equipped Carlton Towers with its innovative filtered water dispenser, EcoPure Blu Bar, and custom-branded, reusable 750ml glass bottles, showcasing a commitment to both environmental stewardship and operational excellence. This partnership aligns with the growing trend of ecoconsciousness across the UK, particularly in Yorkshire, a region celebrated for its natural beauty and commitment to sustainability. Simon Chapman, Business Manager at EcoPure Waters said: “We are thrilled to join forces with Carlton Towers, a symbol of elegance and heritage in Yorkshire. Our collaboration is more than just a business agreement; it’s a shared vision for a more sustainable future. By providing eco-friendly water solutions, we’re not just offering a product, but a complete service that encourages the hospitality sector to embrace sustainability confidently”. Brian Van Oosten, Estate Director at Carlton Towers said: “Having experienced the remarkable benefits of an EcoPure Waters’ filtration system in a previous position, I am thrilled to introduce this innovative solution at Carlton Towers. Our commitment to enhancing our green

initiatives aligns perfectly with EcoPure’s solution to water provision, which represents not just a step, but a significant leap forward in our journey towards environmental sustainability”. EcoPure Waters has already made a significant impact in Yorkshire, supporting prestigious hotels such as Grantley Hall, Rudding Park, Middlethorpe Hall, Swinton Park Hotel, Waterton Park Hotel & Spa, and Principal York. This growing presence is a testament to the company’s ability to enhance the prestige of world-class hospitality venues while offering ecofriendly solutions. Simon added, “Our success in Yorkshire reflects the region’s growing awareness and commitment towards eco-consciousness and sustainability. We are proud to offer a world-class product that meets the high standards of our distinguished clientele while leading the way in environmental stewardship”. Carlton Towers is a historic stately home in Yorkshire, renowned for its exquisite architecture and luxurious accommodations. As a beacon of heritage and elegance, Carlton Towers is committed to preserving its legacy while embracing sustainable practices for a better future. EcoPure Waters has been manufacturing, supplying, and maintaining marketleading water purification systems and custom-branded glass bottles for over 30 years, helping over 700 clients worldwide reduce their environmental impact, save money, and create powerful branding opportunities.

Winter 2024 | Restaurant Industry News | 23

INTERVIEW

JULIAN DYER Restaurant Industry News interviews food entrepreneur Julian Dyer Can you tell us about your career path and what drove you into the industry? I started working in finance in 1987, and moved to work in the firm’s New York office. At the time I was living with a group of housemates and we had a

big communal kitchen. I loved trawling the New York food markets and ended up being the person to regularly make dinner for all of us. This was where my passion for food and cooking was born. Shortly afterwards I left my finance career behind and went to France where

I was taught the basics of cooking by a professional chef. On returning to the UK, a friend of mine was opening a restaurant called The PEN IN Parson’s Green and just before launch the chef fell down the stairs. I was asked to step in and take the reins and never really looked back.

INTERVIEW Please can you talk more about Pots & Co and what inspired its launch in 2013? I had set up an events catering company and we took on a job from Lapland UK that required us to serve food to 2000 people over a 30-day period. Our solution was to create savoury and sweet food served in small ceramic pots – and that’s how Pots&Co was born. Early on we sourced a range of 350ml pots in varying colours from Spain, whilst still making the contents of the pots out of my home kitchen. We got a contract at Selfridges and then adapted our range to only offer sweet dessert pots so we could manage the turnaround better. It was a very exciting time, pots were literally flying off the shelves, so much so, that six weeks later I got a call from Waitrose and Pots&Co were added to the stockist list there. We then designed a smaller 45g pot that would fit inside an airline food

tray and approached BA. They signed us up and we started making 125,000 pots a week. For the first 5 months we were still making pots by hand at a loss, we then bought a specialised machine from Germany that was able to turn around our orders in just 2 days and we grew the business from there. What did Pots&Co do to adapt during the pandemic? Overnight, when the covid pandemic hit we lost our airline contracts. In a bid to save the business, we quickly approached the likes of Gusto and Hello Fresh to gain new contracts within the fast-growing food delivery market which thrived during lockdown. What was the inspiration behind Notto Pasta launch? I had a lot of time to think during the pandemic and it became apparent to me that pasta was always consistently top of the list for consumers. Notto was initially born out of a strong desire to be able to create restaurant quality pasta in the comfort of your own home. Working with my great friend and Michelin starred chef Phil Howard we designed a beautiful pasta food delivery box filled with fresh pasta with simple sauces done really well. When lockdown finished we realised we wanted to elevate our offering and open a restaurant. In November 2022 we launched our flagship Pasta Bar at 198 Piccadilly followed a year later with the opening of a second Notto Pasta Bar in Covent Garden What are Notto Pasta’s signature dishes? At Notto we change the menu every month so our dishes are seasonal and use the best possible ingredients available. Some of our signature dishes that we keep on the menu include our Beef Pappardelle and our Rigatoni Cacio e Pepe. Often the simplest ingredients and dishes taste the best; our Pumpkin

“It was my love for the Istria region in North Croatia that was the inspiration behind the Rustle Chips brand.”

Ravioli and Tagliatelle with Chicken Stock and Tarragon are two of my personal favourites. Talk us through what inspired you to launch Rustle? It was my love for the Istria region in North Croatia that was the inspiration behind the Rustle Chips brand. Istria is a food haven that boasts some of the world’s finest olive oil and black and white truffles. While holidaying there one year I stumbled upon a Truffle shop that had people queuing to buy their truffle crisps... it was then that I decided to make my own. Tell us about the inspiration for the unique flavours. I wanted to create a range of Gourmet Potato Chips that were inspired by ingredients loved by Chefs around the world. The increase in truffle flavoured products has been on the rise in the UK for a few years, however in the US truffle flavouring is still quite new. Hence why I thought it would be a good product to bring to the US and beyond. I approached good friend and designer Marc Phelps; he came up with the name The Ugly Truffle. We launched in Costco in the UK with our truffle flavour first, then introduced our Paprika and Green Chilli flavours under the brand name Rustle Chips. Consciously using the name Chips so we could roll out the range to the US and international markets. Our additional flavours, paprika (sourced in Hungary just across the border from our manufacturing plant) and green chilli, like the truffle carry a premium feel. Rustle use only the finest quality potatoes and flavours to make their gourmet potato chips and in our first year of trading we are delighted that the great flavour of our crisps has not gone unnoticed, having picked up two Great Taste Awards, two Farm and Deli Awards and a Grocer New Product innovation award. Continued >>>

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INTERVIEW What plans do you have for Rustle in the future? We plan to keep the range quite small and premium, and have between 4 and 6 flavours in total. Pink Himalayan Sea Salt is the next flavour we are developing. Distribution throughout the UK and US is growing, and we plan to follow a similar model to that of Pots&Co. Building upon our presence in farm shops and delis, hospitality outlets, airlines, the US, Canada and Mexico. Recently we secured a nationwide listing for Ocado to stock the full range of Rustle Chips. Have you got any new ventures in the pipeline? Nothing new at the moment. I plan to focus on growing my three businesses to make them the best they can be. Growing the Rustle brand offering and looking to open other Notto Pasta Bars in London. With all my businesses myself and my partners are very hands-on and involved from concept, right through to every stage of delivery.

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Winter 2024 | Restaurant Industry News | 27

PEOPLE ON THE MOVE

BURGER KING UK ANNOUNCES APPOINTMENT OF LANCE BATCHELOR AS CHAIR Lance Batchelor has joined Burger King UK (BKUK) joining the Board and appointed Chair from 1 December 2023, replacing Martin Robinson who is stepping down from the Board and his role as Chair following six successful years. Lance Batchelor has extensive leadership experience with a strong background in hospitality, brand marketing and retail, as well as deep franchising expertise. He is currently Chair of Ometria, the AI-powered marketing platform, and Appello, the

digital health monitoring business. He is also a non-executive director of the Royal Navy. During Martin’s tenure, the brand has been transformed through portfolio expansion, menu innovations and digitisation of its operations. In this time, BKUK has extended its owned estate to 280 sites, through the opening of almost 100 new restaurants and the consolidation of its franchise base through the acquisition of 10 franchisees

comprising 222 sites. BKUK’s total restaurant base is now 554.

EMMA WATTS APPOINTED HEAD PASTRY CHEF AT ST. PANCRAS RENAISSANCE HOTEL Emma Watts has been appointed as Head Pastry Chef at St. Pancras Renaissance Hotel. Classically trained at Le Cordon Bleu, Emma has over 10 years of experience in the culinary industry and brings a wealth of experience to her new role. Emma has enjoyed tenures at some of London’s most acclaimed

establishments including Claridge’s, The Landmark London, Shangri-La at the Shard and most recently held the position of Head Pastry Chef at Park Row. Emma has debuted her unique talent at St. Pancras Renaissance Hotel by launching The Hansom’s new Laurent-

Perrier Afternoon Tea which includes the likes of Vanilla and Pear Coffee Eclairs, Key Lime Meringue Tart and Lemon Thyme Madeleines. Emma’s passion for pastry stems from her childhood when she used to bake with her Granny but cites her expert attention to detail and design flair as being influenced by her artist mother. Emma’s personal style centres around simple, clean designs with elegantly balanced flavours and her favourite ingredient is vanilla from a familyrun sustainable brand called Zazou emporium. Having joined the team at St. Pancras Renaissance Hotel, Emma is now focusing on adapting her creations to incorporate key concepts of the London landmark’s famed history, mirroring the colourways and themes. Emma will be working closely with Executive Chef Julien Maisonneuve and the recently appointed Head Chef Jack Hazell to ensure that all creations are closely paired to the all day dining menus at Booking Office 1869 and The Hansom.

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PEOPLE ON THE MOVE

NEW HEAD CHEF APPOINTED AT THE SMALL HOLDING James Chatfield, 28, from Hailsham, East Sussex has been appointed as the new Head Chef at The Small Holding, the Michelin green star restaurant in Kent, owned and operated by brothers Will and Matt Devlin, and part of the Acre group including Birchwood. James started his new role at the farm to table restaurant with oneacre of productive land growing vegetables, fruit, herbs, plus beehives, ducks and chickens, in early December. Having grown up and worked in East Sussex in restaurants including Gravetye Manor, Restaurant Tristram, 64 Degrees and Murmur, James’ most recent role was Senior Chef de Partie at Tommy Banks’ Michelin star restaurant The Black Swan at Oldstead in North Yorkshire; James

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and his wife, Gabby Chatfield who worked in Front of House, were in position there for just under a year, with Gabby now joining James at The Small Holding as a supervisor. Coming from a family farming background, with his uncle and grandfather owning the awardwinning Hook & Son dairy and beef farm, James has had handson experience of good produce and close relationships with suppliers since a young age. He brings with him to The Small Holding a shared ethos to Chef Owner Will Devlin of sourcing, growing, and foraging the best quality ingredients, combining time-old preservation techniques with modern innovations. James’ appointment sees the departure of previous Head Chef Duncan Moran who was at The Small Holding for five years and has been a pivotal member of the team. Duncan has joined The Black Swan Oldstead as Chef de Partie.

We are always keen to learn and offer our customers the chance to learn with us via our Eco Learning hub. Our eco Leaning hub provides valuable information and solutions compatible with the government’s Resources & Waste Strategy and Single-Use Plastic Directives. We aim to give clarity on the materials used for food and drink packaging to create a sustainable packaging offering.

We also have our Honeybees here on site; we love our bees and will do everything we can to keep them happy and healthy.

Winter 2024 | Restaurant Industry News | 29

PROJECT

DESIGNLSM UNVEILS VISIONARY INTERIORS FOR SAM’S WATERSIDE, A RESTAURANT LAUNCHED WITHIN THE NEWLY LAUNCHED BRENTFORD PROJECT Multi award-winning design firm, DesignLSM, is thrilled to announce the grand unveiling of one of their latest projects, Sam’s Waterside in Brentford. The new 140-cover restaurant and terrace is a sister site to the well-respected Sam’s Riverside in Hammersmith, designed by the agency in 2019, with the interior design embodying an evolution of the original much-loved concept. Through this ongoing partnership with clients Sam Harrison and Fanny Stocker, DesignLSM have been integral to developing the brand’s DNA, having also designed an interior concept for Sam’s Kitchen and Sam’s Larder retail outlets (in Hammersmith, Chiswick, and Brentford). Nestled on the ground floor with a captivating view of the River Brent, Sam’s Waterside sits alongside Sam’s Larder, solidifying a commitment to strengthening ties with the local community. Seamlessly merging

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PROJECT the timeless charm of the Hammersmith restaurant with the distinctive character of Brentford, a vibrant neighbourhood dining destination has been delivered that exudes warmth, conviviality, and a heartfelt welcome. The interior design itself is richly inspired by the locality, a dichotomy of rich history and urban regeneration. Influenced by the juxtaposition, where old meets news, the concept celebrates the backdrop of the historical industrial architecture, with the imprint of the new contemporary Brentford development that is set to regenerate the community. Beautiful design features, taken from the original concept, were integrated into the scheme, such as the blush pink and ivory leather dining seats and the bespoke large art deco-inspired pendant lights which create defined ceiling statements. Seamlessly blended with these elements is a new slightly more industrial aesthetic, where intentionally oxidized corten steel, raw concrete tones, and rough plaster all creatively used in the finishes and framework, as a nod to the manufacturing history of the locality. Taking center stage, the island bar creates an energetic focal point, where guests can sit and enjoy their meal, offering engaging moments with the delightful team that Sam’s is so well regarded for. The bar front, lined with a warm stained ash wood, is tastefully offset with a sophisticated counter made from arabascato marble, whilst a brass and opal tiered gantry elegantly suspends from the ceiling and the bespoke geometric floor apron frames the central feature. Continued >>>

Winter 2024 | Restaurant Industry News | 31

PROJECT The kitchen pass is highlighted by a curated frame of antique mirror and corten steel with the open kitchen offering an exciting glimpse of the culinary action behind the scenes. Strategically positioning the rich teal velvet banquette seating to provide guests with the calming sightlines of the stunning natural waterside, the space fully opens along two sides with bi-folding doors, enabling a strong connection with the River Brent and the local community. Layering the design, delicate details and refined elements artfully soften the space, helping to cultivate a sophisticated urban ambience. Curated dried flower arrangements are suspended above the pendants, whilst carrying forward the restaurant’s artistic legacy, a beautifully commissioned painting by renowned West London artist, Tomo Campbell, delivers a specular masterpiece with colourful muted tones, bringing an elegant yet contemporary touch.

DesignLSM’s involvement in Sam’s Waterside is a testament to its commitment to creating spaces that seamlessly blend tradition and modernity, working in collaboration with QS consultant PSE Associates and fit-out contractor Nexus. The design reflects Brentford’s rich history and the promise of urban regeneration, offering patrons a warm and inviting environment that pays homage to its roots while embracing the future. Holly Hallam, Managing Director of DesignLSM says: “It’s been incredible watching the Sam’s portfolio grow and joining them on this exciting journey. “As we proudly deliver a refreshing new energy to the brand’s DNA and an evolved aesthetic into the Brentford site, we know the Sam’s team will make their mark on this up-and-coming destination and welcome a whole new audience to their vastly loved and respected brand.” Sam Harrison, Founder of Sam’s Riverside, says: “Fanny and I have loved working with the DesignLSM team on our previous sites as we have always been on the same page when it comes to the look and feel we were working towards. “Sam’s Waterside is no exception. The space not only has to look beautiful, but it also must flow perfectly during a busy service. DesignLSM know exactly how to achieve this balance and we are thrilled with how our new space turned out. “The team and I are now looking forward to sharing this beautiful restaurant with the wider Brentford community and hope it will be embraced in much the same way as our restaurant in Hammersmith has.”

Sam’s Waterside is now opening for bookings: www.samswaterside.co.uk

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INTERVIEW

WALTER WALKER Lifting the Lid: Walter Walker, Head Chef, The Royal Marine Hotel Brora How long have you been in the industry and how did you start? I initially wanted to join the merchant navy, but that never happened. I became a chef by accident when I was a teenager working as a gardener and part-time barman at The Balcaray Bay Hotel in Auchencairn. I also worked there at weekends, serving up Sunday Lunch. One day I refused to serve the beef because it was overcooked. The owner said, ‘Well if you can do better, why don’t you cook it yourself?’ So I did.

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I learned to cook from both my mum and dad, my father was a chef in the army before owning his own restaurant. I have been lucky in my career to work at; Crown and Anchor, Holy Island, Lindisfarne, Kirroughtree Country House Hotel, Bunchrew House Hotel and the Old Meldrum House Hotel, before joining Highland Coast Hotels, as their roaming chef a year ago. I have been in position as Head chef at Royal Marine Hotel in Brora since August 2022. Continued >>>

INTERVIEW is immaterial. I’m very much a man who looks at life positively. I’ve never encountered anything I haven’t been able to do. I can build engines, strip them down and repair them. Just ask any of my friends. I’ve built my own extension, rewired my house, done all the plumbing, installed central heating, plastered walls, and I even made my daughter’s wedding dress. If you show me a picture of something I will be able to do it. It is just something I have always been able to do. How would you describe your restaurant and its food?

What’s your career highlight so far? I have won lots of awards over the years, but my favourite was an accolade for my strawberry dessert from Egon Ronay, back in the 1980s. I also was mentioned in the Michelin guide when I worked at Bunchrew House. I also made it into the Who’s Who of chefs in the 1990’s, at the time there were only ten Scottish chefs that were mentioned in there. What’s the biggest challenge you’ve faced and how did you overcome it? I have never faced a challenge I couldn’t overcome. I wake up in the morning with a smile on my face. Every day is a new day. Whatever happened the day before

The Curing yard restaurant menu features modern Scottish cuisine, with lots of cured meats and fish, including Kames Steelhead trout. We use local supplier Bogrow Farm, just up the road, for our cured venison and cured salami. I’ve been pickling and brining stuff for years, so we cure our own fish, we have a delicious beetroot-cured trout, and pickled herring on the menu. Duck and pickled red cabbage is extremely popular. We try to use as much local produce as possible, including Robert Grant’s the butchers in Golspie, who supply us with the best meat from the surrounding area. Describe your team We have a great small team here, a mixture of ages and nationalities in our team of five. What’s your favourite Scottish ingredient? I love cooking game. So my favourite Scottish ingredients would be venison or pigeon, but my favourite fish is sea bass. How do you relax outside of work? At the moment I am in the middle of building my own conservatory. On top of that, I am building a shed, putting up a greenhouse, building a speedboat and repairing my motorbike. It is a stunner, it is a Honda Goldwing 1200 cc 1986, model injection, full American version. What makes a good chef? A good chef is somebody who’s very calm, very precise, and good under pressure, who doesn’t lose his bottle

36 | Restaurant Industry News | Winter 2024

INTERVIEW

and start shouting and bawling, that’s just a chef that can’t handle the job. You need to be calm and pick up the pace when you need to or slow it down, so somebody who can control the situation. Is there any food you dislike? Actually, there’s not. What’s your favourite wine? Red wine, a Pinotage. What makes you laugh in the kitchen? Everybody says it is stressful in a kitchen, under pressure all the time, but I don’t see that. So my kitchen is a very lively, happy place. I am an easy-going guy, so I enjoy telling jokes and generally keep everybody happy, that is the best way to be.

Who do you admire in the industry and why?

Who would you invite for your ideal meal and where would you go?

Raymond Blanc is my favourite chef. He is very calm and collected and he never shouts at people. He understands food and people.

I have cooked for loads of Michelinstarred chefs over my long career, and they have enjoyed my dishes. But I would love to have dinner with Raymond Blanc and Anton Mosimann. We would have a combination of cured food and game, so perhaps a seafood starter, game main course and something exotic for dessert with passion fruit or lychee.

What’s the best meal you’ve ever eaten and where was it? I went with Karen, my wife, for a meal at Restaurant Martin Wishart in Edinburgh, we had venison and it was spectacular. It was just a perfect meal.

Winter 2024 | Restaurant Industry News | 37

SUSTAINABILITY

THE TECH REVOLUTION CARVING A PATH TO A GREENER HOSPITALITY INDUSTRY

BY LIAM CROOKS, EMEA MD AT LIGHTSPEED In a world driven by experiences, the hospitality sector remains a pivotal industry, with businesses continuously vying to create unforgettable memories for their patrons. At the core of the evolution of the hospitality sector is technology. By blending it with hospitality, businesses of all sizes enhance daily operations, manage multi-channel sales, and deliver exceptional customer experiences.

But how does this integration shape the future of hospitality? Navigating the Tech Maze Integrating technology into the hospitality sector is not merely about adoption but understanding and leveraging it effectively. The digital transformation within hospitality points to the importance of data analytics and predictive modelling. These tools are foundational in allowing hotels to curate highly personalised experiences. By collecting and interpreting guest data, establishments can predict preferences, enhancing the overall guest experience. Owners also save time on administrative tasks through this technology, meaning they can focus on dealing with the customer in front of them. However, with the influx of various technologies and platforms, choosing the right fit can be challenging. Before integrating any new technology, it’s essential for establishments to have clarity: What is the primary goal of this integration? Is it to enhance customer satisfaction, streamline operations, or perhaps tap into new markets? While incorporating these new technologies, establishing measurable metrics of success is vital. Without clear benchmarks, assessing the efficiency or

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SUSTAINABILITY

Integrating technology into the hospitality sector is not merely about adoption but understanding and leveraging it effectively. impact of a technological tool becomes challenging. The Experience and Efficiency in Everyday Processes For many, hospitality is all about offering a holistic experience, encompassing ambience, food, communication, and, most importantly, a personalised touch. Mildreds and Mallow’s use of technology offers a clear example of how this technology can enhance the customer experience while optimising operations. Using their ePOS system, Mildreds and Mallow have been able to bridge the gap between order placement and kitchen prep, giving more time for waiting staff to focus on the customers in front of them. This efficiency is further bolstered with data analytics, allowing the restaurant to cater to customer preferences and streamline menu offerings, meaning they make their customers feel like a VIP.

With smart table management, the restaurant has optimised turnover rates while increasing the time dedicated to providing their guests with a memorable experience by two minutes per guest. Such strategic implementations of technology also play a pivotal role in the backend, like inventory management, reducing wastage and predicting stock needs accurately. Sustainability: The Green Tech Revolution The enforcement of the Environment Act 2021 underscores the urgency for industries to reconsider their operational models, especially in the hospitality domain. Sustainability isn’t just a buzzword; it’s becoming a core ethos that is defining the success and relevance of businesses in today’s world. Michelin-starred restaurant Mana serves as an example, employing data-driven insights to cater to customer preferences and mitigate wastage. By offering a set menu and serving only on reservation, Mana is able to constantly keep an exact view of their inventory. In the same vein, the first zero-waste restaurant in the world and first ever restaurant to obtain the Michelin Green Star, Silo, achieves its zero-waste by leveraging technology and offering set menus to its guests.

The UK produces the highest amount of food waste in Europe, discarding around 9.5 million tons of food in a single year. Shockingly, while this staggering amount of food is wasted, 8.4 million people in the UK grapple with food poverty. Moreover, on a global scale, over a third of all food produced goes to waste. Advanced platforms are transforming hospitality operations, moving beyond basic stock management to analysing data, predicting demands, and optimising supply orders, as well as reducing wastage. These innovations will not only benefit businesses but also enable suppliers to enhance their operations for a more sustainable supply chain. Diversity, Equity, and Inclusion (DE&I): Tech as the Catalyst The WiHTL’s recent Gender Pay Gap Report 2023, produced in collaboration with PwC UK, has spotlighted the persistent gender pay disparities within the Hospitality, Travel, and Leisure (HTL) sectors. Despite the hospitality sector employing 792,000 women in the UK, the report shows a widening pay gap, particularly in travel, where it rose from 20.4% to 22.4% over a year. Continued >>>

But the larger issue remains the level of food wastage in the UK’s hospitality sector and beyond.

Winter 2024 | Restaurant Industry News | 39

SUSTAINABILITY hospitality prices, underscoring the impact this industry has on the overall economy. To address these challenges, several establishments, including Stonegate Group, are leveraging technology-driven “dynamic pricing” strategies during peak times. While these methods can sometimes stir debate, they offer a proactive approach for companies in the sector to manage costs and remain competitive. Navigating Tomorrow’s Hospitality Landscape

Conversely, the leisure sector reported a positive decline in its gap. Economic strains, such as the cost-of-living crisis, have compounded these discrepancies, especially in senior roles typically dominated by men.

Rising Costs: The Balancing Act

While such reporting isn’t mandated in the UK, many HTL companies are progressively broadening their focus. In this landscape, technology offers a promising avenue. Leveraging tech can potentially counteract the decline of women in senior roles, ensuring they not only achieve representation but equity too.

UK consumers are facing shrinking disposable incomes and are spending less on leisure, leading to declining revenues in the hospitality industry.

The hospitality sector is grappling with the strain on labour due to heightened wage expectations, compelling businesses to reevaluate their expenses.

Further complicating matters, the significant 10.4% inflation rate increase witnessed in February 2023 was significantly influenced by rising

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The confluence of technology and hospitality is transforming the industry at an unprecedented pace. With tools like data analytics, predictive modelling, and innovative tech platforms, businesses are more able to do business with purpose, while benefiting people, planet and profit. Optimising operations, enhancing customer experiences, and addressing larger societal challenges such as food wastage and pay disparities is welcomed in this new era of technology. However, as we delve deeper into the digital age, even though this technology makes our lives easier and more enriched - the human element of being able to successfully adopt new technologies and adapting to working in a different way, may be the next biggest challenge the industry will face.

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EVENTS & AWARDS NEWS

2023 ANDREW FAIRLIE SCHOLARSHIP WINNERS CROWNED BY ALL-STAR CHEF PANEL THE UK’S 5 BEST CHIPPIES REVEALED FOR RESTAURANT OF THE YEAR To be recognised by the fish and chip industry as the Restaurant of the Year will soon become a reality for one UK business, as the five category finalists are named for the 2024 award.

in Bristol and Torquay-based Pier Point Restaurant will now be on tenterhooks to see if they will be the victorious recipient of the National Fish and Chip Awards’ Restaurant of the Year gong.

Things are heating up for the five fish and chip restaurants in Norfolk, Somerset, Gloucestershire, Bristol and Devon. Over the last couple of months, well-respected names from the fish and chip industry have challenged the businesses, with deep-dive explorations to analyse their sector knowledge, implementation of industry best practice and employer responsibilities, to name a few of the benchmarks.

The mystery visits portion of the judging is up next, and the pressure will be on for the five chippies to maintain great standards and customer service, as this will seal the fate for who takes the crown.

Eric’s Fish and Chips in Hunstanton, Knights Fish Restaurant in Glastonbury, Cirencester’s Malt and Anchor, Noah’s

The winner will be announced at the National Fish and Chip Awards ceremony on 28 February 2024 at the Park Plaza Westminster Bridge in London. For more information please visit: www.thefishandchipawards.com.

The Hospitality Industry Trust (HIT) Scotland has announced two worthy recipients of the fourth annual Andrew Fairlie Scholarship. Darren Seggie, 35, Lecturer of Culinary Arts at City of Glasgow College and Rachel Bremner, 34, Commis Pastry Chef at The Balmoral, were the talented chefs who most impressed the expert industry judges. Positioned as the ultimate scholarship any aspiring chef could receive, the Andrew Fairlie Scholarship is awarded annually to a chef working in Scotland, carrying on the legacy of Andrew Fairlie’s commitment to nurturing culinary talent in Scotland. The finalists had to prove their worth in a skills test, and were challenged to create a dish with potato as its star ingredient while incorporating Scottish dairy. They had the further challenge of delivering an impressive surprise dish using hand-dived scallops. Darren Seggie impressed the judges with his creative potato-based dessert comprising butter gold potato pudding and espuma, sourdough crumble and ice cream and caramel sauce. While Rachel Bremner blew everyone away with her dish - potato and egg yolk ravioli, crispy potato skins and potato espuma. The final skills test took place at Perth College UHI with the winners announced afterwards during a ceremony at Gleneagles. The judging panel included some of the country’s finest chefs, all of whom knew Andrew Fairlie well. The panel was headed up by Stephen McLaughlin, Head Chef at 2 Michelin-starred Restaurant Andrew Fairlie; alongside fellow 2 Michelin-starred chef Sat Bains;

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EVENTS & AWARDS NEWS 1 Michelin-star Head Chef at Cail Bruich and winner of Great British Menu, Lorna McNee; and Masterchef The Professionals winner and National Chef of Scotland, Gary Maclean. The winners will be taken on an incredible 2-day educational trip to France with Grande Cuisine, and gain hands-on experience at the 2-Michelin star Restaurant Andrew Fairlie at Gleneagles, the 3-star Core by Clare Smyth in London, an international stage, as well as receiving a bespoke chef’s jacket from Goodfellows. These highly informative experiences will be taken over two years, allowing both talented scholars to develop their learnings over an extended period of time. The scholarships are offered in partnership with HIT Scotland, an industry charity with which Andrew Fairlie was closely connected. Now in its fourth year, the Andrew Fairlie Scholarship is supported by HIT Scotland, Restaurant Andrew Fairlie, Perth College UHI and The Gleneagles Hotel. The 2023 finalists were: • Daniel Robb, 27, Chef de Partie at Gleneagles • Rachel Bremner, 34, Commis Pastry Chef at the Balmoral • Darren Seggie, 35, Lecturer of Culinary Arts at City of Glasgow College • Spud Henderson, 34, Sous Chef at Craig Millar @ 16 West End • Rita Varga, 31, Chef de Partie and kitchen departmental trainer at Voco Grand Central Hotel.

BII NITA (NATIONAL INNOVATION IN TRAINING AWARDS) 2024 – WINNERS ANNOUNCED The BII’s National Innovation in Training Awards (NITAs), recognising excellence in people development of teams and individuals from across the hospitality sector, were celebrated yesterday evening in front of a packed house at the Leonardo Royal Hotel London City.

Programmes for Sustainability and Equity, Diversity and Inclusivity, and the Best Recruitment Strategy.

The NITAs followed the BII People Conference during the day where guests heard from leading thinkers from across the sector on attracting & retaining talent, creating truly inclusive spaces and creating nurturing environment for teams.

•

CEO Steve Alton also announced the launch of a brand-new membership offer for team members, Workforce, in early 2024.

•

Collaborating with key industry partners, Workforce will support those starting and developing their careers in hospitality with training, mentoring, development resources and inspiration from across the sector. This year saw the introduction of three new awards, the Best Training

Winners on the evening were: Best Training Programme: •

• •

• • • • • •

Apprenticeships - Brewhouse & Kitchen

Training Professional of the Year Sze Rasak, Fuller’s Best Training Programme: Leased & Tenanted - Marston’s Best Training Programme: Managed Over 50 - Brunning & Price

Best Training Programme: Managed Under 50 - Oakman Inns Best Training Programme: Individual Operator - Ollie Coulombeau, The Turk’s Head

Best Recruitment Strategy - Star Pubs & Bars

Team Wellbeing Award - Brunning & Price Equity, Diversity & Inclusivity Award - ABinBev

Best Training Programme: Sustainability - Marston’s

Hospitality Apprentice of the Year - Harry Widgery, Wykeham Arms

The awards culminated in the very special Franca Knowles Live your Life Award, presented by Keith Knowles OBE CBII, CEO of Beds and Bars. Decided by a panel of previous winners, this year the award went to Executive Chair of HIT Training, Jill Whittaker. Jill has been a long-term passionate advocate of hospitality and how professional development can power careers. She was also awarded an OBE by the King earlier this year recognising her contribution to the sector. Huge congratulations to all of the finalists and winners, all doing incredible things in the recruitment, training and development of their teams. Left: The Franca Knowles Live your Life Award winner, Jill Whittaker OBE CBII of HIT Training.

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SUSTAINABILITY

BATTLING THE ENDLESS SUPPLY OF PLASTIC IN THE HOSPITALITY INDUSTRY BY DAPHNA NISSENBAUM, CEO TIPA The UK’s hotel sector alone generates over 289,000 tonnes of waste each year, this includes items such as single-use toiletries, water bottles and packaging materials. With plastic pollution set to quadruple by 2040, some 30 percent of hospitality guests are found to spend more with providers that operate responsibly, ranging from bespoke hotels to local pubs. Plastic packaging pollution is a significant environmental issue in the hospitality industry. While restaurants, hotels and pubs play a crucial role in providing food and dining experiences, they also generate a substantial amount of single-use plastic waste. This can come from importing single use products, to how your food products come wrapped from suppliers. Looking to the kitchen, items such as piping bags, cling film, and vac pack bags are used daily to keep items fresh and maintain high quality food. Front of

house staff sell crisps, snacks, and soft drinks, which come in bulk wrapped in single use packaging. To try and mitigate the plastic problem, the UK government has initiated the Plastic Packaging Tax. The tax applies to UK businesses that imports or manufactures 10 tonnes of plastic packaging per year, that doesn’t contain at least 30% recycled plastic. If suppliers are handling large amounts of plastic packaging, this tax is going to increase costs to hospitality businesses in an effort to make up lost profits. Furthermore, the tax still lands businesses with plastic to dispose of, damaging businesses green credentials and contributing to the plastic problem. Whilst many businesses across the industry encourage staff to dispose of packaging responsibly through methods such as recycling, the UK’s flexible plastics recycling rate was just 6% in 2019 and 8% in 2021. The

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industry therefore needs to look towards alternative solutions that reduce plastic waste. Battling plastic requires collaboration, and businesses should work with their suppliers to source eco-friendly packaging options. Collaboration along the supply chain can lead to more sustainable choices, allowing businesses to source alternative packaging options. One solution that is gaining popularity among the hospitality industry is the use of compostable packaging. Compostable packaging biodegrades into nourishing compost, leaving behind the same nutrients left by organic waste, feeding the soil. In the UK, there are around 300 commercial composting facilities with the perfect balance of warmth, microbes, and moisture to turn organic waste into soil. Whilst compostable packaging disappears at end of life, it has the same look, feel, durability and strength as conventional plastic. As such businesses can be reassured that deliveries in compostable packaging, such as fresh or dry food, complimentary dressing gowns for hotels, takeaway cutlery or even coffee pods, all remain in perfect condition for both staff and customers. As a dedicated compostable packaging manufacturer, at TIPA we have been developing our products for over 10

SUSTAINABILITY

“Battling plastic requires collaboration, and businesses should work with their suppliers to source ecofriendly packaging options.” years and provide food and fashion brands worldwide, including in the hospitality industry, with ecofriendly packaging. During a decade of development and sales, we have produced compostable solutions including zip lock bags, bar wrappers, net packaging as well as garment and resealable bags. This, along with our global compostable certifications, puts our packaging and expertise ahead of the field. The compostable packaging revolution is happening across the UK. As a founding member of the Compostable Coalition

UK which includes members such as M&S, Tesco and WWF, we work towards creating a fully circular waste system by ensuring compostable packaging is fully integrated with the bio-waste recycling infrastructure. Our industry knowledge means we stay ahead of the game, offering suppliers and businesses packaging solutions whilst promoting green credentials to end consumers. Addressing plastic packaging pollution in the hospitality industry requires a concerted effort from all stakeholders, including owners, customers, suppliers, and policymakers. By promoting sustainable practices and making informed choices about packaging materials, the industry can play a vital role in reducing its environmental footprint and mitigating plastic pollution. At TIPA, we are on hand to help businesses in making eco-friendly decisions, whilst working with the government to ensure conventional plastic becomes a product of the past.

“By promoting sustainable practices and making informed choices about packaging materials, the industry can play a vital role in reducing its environmental footprint and mitigating plastic pollution.”

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OPENINGS

SHEEPFOLDS STABLES WELCOMES VITO AND TASTE OF ITALY An ambitious young chef is set to bring the authentic taste of Italy to Sunderland, as the latest addition to the hotly anticipated Sheepfolds Stables development. Vittorio Farigu, 25, who is currently executive chef at Gino D’Acampo’s popular restaurant on Newcastle’s Quayside, will be opening Vito’s Osteria, which will offer small plates of stunning cuisine, inspired by different regions of the Mediterranean country. The restaurant, which will open in spring 2024 when the £3m Sheepfolds Stables development is complete, will offer more than 50 covers, and is Vittorio’s first foray into owning and managing a restaurant. Vito’s menu is inspired by the true taste of Italy. He recently spent three days in the kitchen of his friend’s grandmother, perfecting a specific type of ravioli that has a distinctive shape and taste – something he will be serving up in Vitos’ Osteria. The name of his business – Osteria – is an old Italian word that refers to a place where locals gather together to eat traditional food and drink wine.

The restaurant will not serve the traditional Italian staple of pizza. Instead, Vito will be focused on delivering small plates of homemade breads, cured meat and charcuterie and local dishes that could only be created by someone who really understands the true taste of Italy. Vito’s Osteria will be based in an old part of the venue, which used to house around 20 working horses when the stableds was operational. The Grade II listed building – located in Riverside Sunderland - is currently being transformed by Sunderland headquartered architecture and engineering practice Building Design Northern (BDN). BDN has been supported with its plans for the building by Sunderland City Council.

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TASHAS NOW OPEN AT BATTERSEA POWER STATION tashas, an elegant dining destination coupling beautiful food with stunning environments, is now open in Battersea. The 150-cover restaurant is the first UK site for the South African born café concept, bringing its reputation for a warm and laid-back approach to a new setting. Founder & CEO Natasha Sideris set up tashas in 2005, having grown up in the restaurant industry at her restaurateur father’s side, and built the brand around her love for the industry. Natasha says: “At tashas, we are passionate about curating memorable moments with great food in beautiful environments. We can’t wait to bring the tashas brand of hospitality to London.” The food For tashas Battersea, Natasha has worked collaboratively with Culinary

Director, Jill Okkers and the head chefs for tashas, Sasha Pieterse and Jonathan Van De Merwe, to curate a menu of dishes that take inspiration from her travels around the world. Locally sourced products and ingredients feature in a ‘Classic Menu’ of timeless, all-day dishes, peppered with nods to Natasha’s South African roots. The menu includes a number of tashas’ best-loved dishes, including beautiful, fresh salads such as the Texas Salad, with corn, feta, cherry tomatoes, olives, basil, and rocket with a light basil pesto, lemon dressing and the Mediterranean Lemon Chicken, with lemon butter and rosemary sauce.

There is also a ‘Healthy Appetite’ section, featuring the Dr Paw Paw, a dish that has been on the tashas menu for the past 18 years, consisting of papaya topped with yoghurt and chopped almonds and drizzled with honey, and the Citrus Sunrise, with citrus fruit, banana, oat crumble, honey cream yoghurt, pomegranate seeds, pistachios and rose syrup. New dishes created exclusively for tashas Battersea include the Sweet Toast, a classic play on French Bostock with homemade almond frangipane, apricot jam and spiced syrup-soaked brioche. For later in the day, diners can also try the Cornflake Pork Schnitzel – a cut of

pork loin, coated in cornflakes – served with a creamy potato salad and a fresh slaw. With 15 locations in South Africa and six in the UAE, each tashas is unique, inspired by a place or time that is reflected in both the menus and the design of the individual store to make each tashas experience distinctive. tashas is now open at Battersea Power Station. The restaurant is open 7 days a week, for breakfast, lunch and dinner Monday - Saturday, and breakfast and lunch on Sunday.

SUCCESSFUL OPENING WEEKEND FOR THE BOXFORD IN NEWBURY WSH Restaurants’ new venture The Boxford has enjoyed a hugely successful opening, welcoming over 300 covers on its opening weekend. Guests enjoyed exploring Head Chef Mirko Privitera’s authentic Sicilian inspired cuisine, including tasty starters, sourdough pizzas, and freshly made pasta, and several took the time to leave glowing 5-star reviews on Google and Tripadvisor. “We were determined to deliver a project with a real community focus,” says WSH Restaurants’ Managing Director Alessandro Fasoli, “and the response from

the local area has been overwhelmingly positive with many of our neighbours writing to congratulate us and wish us well. With a blend of contemporary design, deliciously authentic food and exceptional service, we were confident that we had developed a great proposition for the area. And we have a full diary for several weeks ahead, so it certainly seems that we’ve delivered what customers are looking for.” The brand new all-day dining destination also offers a stylish and comfortable café bar area, perfect for meeting friends and working. Website: www.theboxford.com

Winter 2024 | Restaurant Industry News | 47

OPENINGS

SIX COMPANY ANNOUNCE FURTHER INVESTMENT INTO GLASGOW RESTAURANT SCENE WITH THREE NEW OPENINGS FOR 2024

SHRIMP SHACK AND HARRISON TEAM UP TO CREATE DYNAMIC CASUAL DINING CONCEPT Shrimp Shack, the all-new premium seafood hot spot opening this winter, has partnered with 360-degree global branding, interior design & architecture specialist, Harrison, to bring an unforgettable shrimp-tastic experience to Londoners. The first site opened in Streatham in December 2023, with big ambitions to bring one of the ocean’s most abundant ingredients to more diners as we head into 2024 and beyond. Founded by a quad of independent business owners, Balal Aqil, Danny Caratella, Rish Gola and Raf Adam, Shrimp Shack is set to be the King of Prawn as it brings bold flavours to accessible and purse-friendly dishes in unforgettable ways. The core menu centres on a ‘build your own’ experience where diners first choose their size of shrimp, be that

the Prince or Queen, followed by the dip, and finally the seasoning – while some like it hot, others prefer a salty finish. Other seafood, including crab and lobster will don the menu, as well as meat choices of beef, lamb or chicken, while a selection of sides will complement any choice. Of course, no ocean feast would be complete without a sweet finish and Shrimp Shack will have plenty to temp diners, from ice cream and cheesecakes, and even a milk cake. This playful, fun and engaging experience that has been created needed to be clear and central to the brand identity. It needed to translate the high energy, vibrant and welcoming nature of the brand to the core target audience as 18-45-year olds, and beyond. And finally, Shrimp Shack and Harrison wanted to forge a visual representation of the values at the heart of the business: love, eat, live.

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Six Company, the Glasgow-based company behind the Six by Nico restaurants, has announced ambitious development and investment plans for its hometown of Glasgow, including the launch of three new venues across the city. Chief executive and founder Nico Simeone confirmed three new Glasgow openings and a three million pound investment into the city’s restaurant scene including a new flagship Six by Nico Glasgow restaurant location in Merchant City. The other two locations will see the addition of Sole Club in Finnieston, which will pay homage to the original idea that launched the Six by Nico journey - ‘The Chippie’ - by bringing together two concepts in one venue as well as further investment at Six by Nico Byres Road with the introduction of Somewhere by Nico - an innovative cocktail bar that aims to reinvent the traditional bar experience by combining multisensory, mixology and storytelling. Six by Nico Merchant City is a watershed moment for the Glasgow community. After six years of operations in the city and the opening of fifteen sites throughout the UK and Ireland in the same time frame, the brand is moving into a new phase with a new look. Six by Nico Merchant City will provide the experience guests all they know and love in elegant surroundings that compliment all aspects of their product. Sole Club will pay homage to the original creative that kick started the Six by Nico journey - ‘The Chippie’, where it will bring together two concepts in the one venue. One side will host a unique chippie takeaway, blending traditional favourites with the team’s culinary expertise and creativity to offer new twists on the traditional takeaway. The other side of Sole Club’s concept is tucked away, a one-of-a-kind 22-seat speakeasy-style fish restaurant that takes pride in using the best Scottish ingredients. The venue will thrive on spontaneity and innovation,

OPENINGS crafting daily menus based on the best ingredients available each day, ensuring a fresh and exciting dining experience.The dining concept will open its doors at 1132 Argyle St, Finnieston in February 2024. Since launching their first restaurant in 2017 in their hometown of Glasgow, Six by Nico has served over 350,000 customers across the city’s locations in Finnieston, Byres Road and Glasgow Southside and a staggering 2 million dishes. The Six by Nico brand has created 49 tasting menus since the conceptual brands launch in Glasgow and raised over £700,000 in two years for the groups charity partner Beatson Cancer Charity. Since the partnership’s inception less than two years ago, the restaurant group and their customers have raised funds across their fifteen Six by Nico locations in England, Scotland, and Ireland as well as 100% of the proceeds from the Beat 6 restaurant in Glasgow Bearsden going directly to Beatson Cancer Charity. For further details on all three new Glasgow locations and to sign up for first access to Six by Nico Merchant City, Sole Club in Finnieston and Somewhere by Nico on Byres Road please visit https://www.sixbynico. co.uk/glasgow/upcoming/

COASTAL CONCEPT RESTAURANT FABER HAS OPENED IN HAMMERSMITH, PROMISING INVENTIVE SUSTAINABLE DISHES FROM SHORE TO FORK Faber, a new 60-cover sustainabilityfocussed neighbourhood restaurant in the heart of Hammersmith, has officially opened its doors. The theme of the menu from Executive Chef Ollie Bass (previously Quo Vadis and Sessions Arts Club) is heavily coastal, with an á la carte and daily market blackboard menu of British caught seafood supported by a selection of excellent meat and vegetarian dishes - with all ingredients sourced from coastal towns around the UK.

What sets Faber apart is their commitment to working with ethical British suppliers, ensuring everything on the menu is fresh, sustainably sourced, and supports the local economy. Faber’s suppliers include Câr-y-Môr in Pembrokeshire - Wales’ first regenerative seaweed and shellfish farm, Portland Shellfish - sustainable shellfish and crab from Dorset, Maldon Oyster Company - growers of some of the UK’s finest oysters in the waters of Goldhanger Creek, Coombeshead Farm Bakery - Cornwall based farm supplying all baked goods, Isle of White Tomatoes - tomatoes grown in the rich fertile soil of the Arreton Valley and Shrub Provisions - purveyors of small-scale farms, organised and delivered by Shrub. And in a bid to remain as carbon neutral as possible, all deliveries are made via electric vehicles.

delivering shellfish, seafood, and cocktails on their bikes in East London, before transforming The Victoria Mile End into an East London boozer big on fish.

Co-founders Matt and Anthony grew the concept of Faber during lockdown,

Winter 2024 | Restaurant Industry News | 49

REVIEW

SOHO’S CULINARY VOYAGE TO THE HEART OF ITALY 64 OLD COMPTON STREET In the bustling heart of Soho, where culinary traditions intertwine with modernity, an Italian dining institution, 40 Dean Street, has gracefully presided for two decades, attracting celebrities like Brad Pitt, Rupert Everett, and Princess Beatrice to its tables. Today, a new chapter unfolds in this gastronomic saga as 64 Old Compton Street joins the family, a mere two-minute saunter from the distinguished 40. Approaching 64, the bold crimson façade hints at the vibrant energy within. Inside, the dining room envelops you in deep indigo tones and tasteful antiques, casting an aura of intimate opulence that’s nothing short of a journey to the heart of Italy itself. Begin your culinary voyage of Mediterranean flavours as you savour the superb pairing of Fried Squid and Zucchini accompanied by the rich Aioli Sauce. Or explore the artful Mozzarella Arancini, these crispy orbs of risotto are filled with a rich mixture of wild mushrooms, truffle, and smoked mozzarella. Each bite uncovers a harmonious blend of textures and earthy aromas. Both dishes elegantly lay the foundation for a memorable dining experience.

As we progress to the heart of the meal, the Lobster Linguine is a standout. This dish encapsulates the essence of 64, where the silky strands of linguine entwine with succulent lobster in a symphony of flavours that is as extravagant as it is comforting. This culinary work of art finds its ideal companion in the form of an opulent Shellfish Bisque, enriched with brandy and perfectly complemented by the bright notes of cherry tomatoes. The Tiger Prawn Linguine is a delectable embodiment of the spirit of Italy, a culinary sojourn that tantalises the taste buds with the vibrancy of coastal cuisine. This dish seamlessly combines perfectly cooked pasta with the bold and aromatic notes of garlic, chilies, and the delightful sweetness of tiger prawns, all lovingly embraced by a velvety white wine sauce.

Inside, the dining room envelops you in deep indigo tones and tasteful antiques, casting an aura of intimate opulence that’s nothing short of a journey to the heart of Italy itself. 50 | Restaurant Industry News | Winter 2024

REVIEW Directing our focus to the culmination of this charming dining experience, the Salted Caramel Cheesecake with Pistachio Ice Cream is a sweet indulgence that awaits at the end of your meal. This scintillating dessert features a creamy, salted caramel cheesecake, crowned with the irresistible allure of pistachio ice cream. And if you’re a fan of Italian classics, the Pistachio Tiramisu is a delightful twist on tradition. This reimagined Tiramisu features the addition of pistachio, infusing the layers of mascarpone, coffee-soaked ladyfingers, and crushed pistachios that dances on the palate. It’s a creative take on a beloved classic that’s sure to leave a lasting impression. To complement this gastronomic voyage, 64 offers a meticulously curated cocktail collection. This assembly includes in-house creations like the beguiling Refuel Martini, a blend of watermelon

juice, sugar syrup, and Stolichnaya vodka, alongside a lineup of timeless classics. The wine list, though concise, predominantly highlights Italian vintages, serving as a harmonious companion to the culinary symphony. In an inclusive gesture, 64 extends a warm welcome to wellmannered canine companions, enhancing the restaurant’s convivial atmosphere. 64 Old Compton Street emerges as a promising addition to Soho’s ever-evolving culinary landscape. Whether your allegiance lies with the urbane older sibling, 40 Dean Street, or you’re eager to embrace the vibrant newcomer, 64, it’s an Italian family business that adds another layer of richness to Soho’s culinary tapestry.

Georgie-May Tearle SENIOR EDITORIAL ASSISTANT

Winter 2024 | Restaurant Industry News | 51

VEGANUARY

DR. OETKER PROFESSIONAL By Richard Cooper, Senior Brand Manager at Chicago Town, Dr. Oetker Professional In the last year there has been an increase in demand for free-from, plant-based meat alternatives, vegetarian and vegan products, as a result of the ever-changing healthy living sector and the increase in interest in these sectors in today’s society. Healthy eating has been a major driver of change in legislation and consumer behaviour, 44% of UK adults are very health conscious, up +3ppts year-on-year,

which includes embarking on various types of diets. As a result, healthy eating is a contributing factor towards consumers opting for more sustainable solutions, as 46% of Brits admit that this plays a role in their food choice decision making. Many shoppers are consciously seeking the reported benefits of a vegetarian / vegan diet, which in turn is driving the sales of alternatives products upwards. However, despite the rise in interest in health, consumers are still remaining value conscious when eating out, still wanting value for money and experience is becoming a bigger driver for eating out of home. Following on from 2022 – the trends of free-from, vegetarian and veganism show no signs of slowing, with almost half (48%) of new products being vegan in 2022. Consumers remain conscious of their meat consumption; however, this has seen a slight decline in the YOY statistics, mainly driven by 18-24-year-olds, but only declining by -0.1%. On the other hand, many consumers have been experimenting with ‘flexitarian’ lifestyles, and this accounts for 1/3 of the market – meaning operators need to focus on a broad menu offering that caters to a range of dietary requirements to meet consumer needs for choice. Dr. Oetker has seen a growth in sales for its Pizza Perfettissima vegan options and has also just launched the Chicago Town Vegan Pepper-no-ni into the market, which is performing extremely well, which coincides with all the other stats and trends we are currently seeing in the market. Gluten-free and vegan dishes carry a price premium across the majority of channels and where dishes can be amended to make them vegan, these also have a high price premium, on average +32% more expensive than the average main meal. Veganuary is now a solidified staple date in the calendar, with 4% Brits participating in 2023. Over 50% of Veganuary participants planned to maintain their new diet in some capacity after the challenge was over, substituting vegetarian or vegan products into their daily lifestyle, with 1 in 5 British households having at least one member following a meat avoidance or reduction diet.

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VEGANUARY at the hot hold to suit all needs. Dr Oetker Professional has seen its vegan pizza share increase by 2ppts within its full pizza range vs last year. Plant milks, meat/poultry alternatives and vegan cheese remain the top 3 most popular products, all of which can be used to create a vegan pizza and you will find in the Chicago Town Vegan Pepper-noni. 35% of consumers look for innovation when making purchasing decisions, with the need for exciting and tasty meat substitutes high on their checklist, therefore it is important for brands to tap into this trend with new NPD. The ‘flexitarian lifestyle has become one of the most common dietary paths now, for a variety of reasons, from health, environmental and ethical to personal challenges and money saving. In line with this, foodservice offerings and beyond need to ensure there’s high quality and exciting options to choose from, which is why Chicago Town is tapping into these trends with its Pizza-To-Go offering, ensuring that there’s something

Dr. Oetker Professional’s Pizza Perfettissima has also launched a number of vegetarian and vegan options such as the Puro Base, which is a vegan and halal base only, no sauce and therefore it can be used for starters such as garlic bread, bruschetta, a main pizza with any desired toppings, or dessert pizzas too, for example an apple pie pizza. Vegetarian and vegan is also incredibly important in food-to-go options. Since the trends’ emergence, there has been a slow

proliferation of out of home vegetarian and vegan products. Whilst sandwiches are still considered a traditional go-to for lunchtime snacks, more innovations in this sector are emerging. Chicago Town’s Pizza To Go offers both vegetarian and vegan options and, as a brand, is proud to be able to tap into the mindset of ‘just like the real thing’ products. Chicago Town Pizza To Go has seen an rise in sales of its vegetarian and vegan offering to business customers, who are interested in drawing in a new customer base by offering these dietary alternatives. In order for retailers to maximise sales, it is important to have a wide, well stocked range of food to go on offer for key times of the day and also offering options for different dietary needs and missions. A particular store could add an additional SKU, add pizza to their meal deals or food delivery options to boost their revenue. All of these things Dr Oetker Professional support with PoS and activation assets, including but not limited to posters, window stickers, A boards, feather flags as well as digital assets for screens in store.

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REVIEW

AN ARTFUL TAPESTRY OF ASIAN FLAVOURS: CULINARY ELEGANCE AT THE BUGIS SINGAPORE RESTAURANT As the sun descends below the city skyline, The Bugis extends an invitation to a gastronomic journey in the heart of Kensington. Originally established in 1995 and now gracefully situated within the refined ambiance of The Bailey’s Hotel, this dining haven celebrates a rich tapestry of Singaporean, Malaysian, and Chinese cuisines, encapsulating the vibrant spirit of the Bugis area in Singapore—a bustling hub renowned for its diverse street food and dynamic flavours. The interior, adorned in sophisticated emerald hues reminiscent of the lush landscapes of the Far East, sets the stage for this unfolding tale of culinary passion and refinement that marries tradition with modern flair. Contemporary furnishings bathed in a gentle candlelight glow craft an enchanting atmosphere, beckoning diners into a meticulously curated space where every detail is designed to evoke a sense of opulence. The Dim Sum Basket unfolds like a treasure trove, offering a symphony of flavours with Har Gao, Siu Mai, Xiao Long Bao, Prawn & Chive Dumpling, and the delightful Brown Sugar Cake. Each bite is a testament to the culinary heritage woven into each meticulously crafted dumpling. The Aromatic Duck and Pancakes make for a comforting delight, presenting a culinary classic that encapsulates authenticity. The succulent duck, paired with delicate pancakes, becomes a palate-pleasing harmony of textures and flavours.

This exquisite dessert is the perfect prelude to an evening of cocktails, ensuring that your culinary journey concludes on a delightful note of indulgence.

Sizzling Angus Beef, adorned with black pepper sauce, is a highlight that sizzles on the plate and tantalises the taste buds. The Angus beef, expertly cooked to perfection, combines with the robust black pepper sauce, creating a savoury dance of flavours. Indulge in the grand finale of your dining experience with The Bugis Singapore Restaurant’s decadent Chocolate Lava dessert. As you savour each velvet bite, the rich, molten chocolate centre unfolds, leaving a sweet imprint on your palate.

For mains, the Seafood Claypot is a seainspired symphony featuring prawns, scallops, and shiitake mushrooms. The medley of fresh seafood, perfectly cooked in a claypot, showcases the restaurant’s commitment to using locally sourced, seasonal ingredients.

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The upscale Bailey’s Bar, inspired by Lord Bailey’s journey in the Far East, complements the dining experience with a tempting cocktail menu. In essence, The Bugis is not just a restaurant; it’s a culinary haven that pays homage to authentic recipes passed down through generations. With its commitment to sophistication, time old techniques, and locally sourced ingredients, it has rightfully earned its place as one of London’s best Asian restaurants.

Georgie-May Tearle SENIOR EDITORIAL ASSISTANT