Dine Out_June_2021.indb - Flickread

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T H E R E S T A U R A N T I N D U S T R Y M A G A Z I N EJUNE 2021 / dineoutmagazine.co.uk / @dineoutmagazine

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WELCOMEJUNE 2021PUBLISHED BY

H2O Publishing Media House, 3 Topley Drive Rochester, ME3 8PZ 01474 520 200

EDITORRosanna Spence [email protected]

CONTRIBUTORSKate Nicholls Robert Richardson FIH

EDITORIAL DIRECTORTristan O’Hana [email protected]

DIVISIONAL DIRECTORAndy Gibb [email protected] 01474 520 261

KEY ACCOUNT DIRECTOREmma Doran [email protected] 01474 520 258

BUSINESS

DEVELOPMENT MANAGERAbbie George [email protected] 01474 520 251

[email protected]

DESIGNMarc Ayres Matthew Bailey Miranda Willan

PRODUCTIONHannah Broad

MANAGING DIRECTORJamie Robbins

PRINTED BY Buxton Press

No part of this publication may be reproduced without written permission from the publishers.

The paper used within this publication has been sourced from Chain-of-Custody certified manufacturers, operating within international environmental standards, to ensure sustainable sourcing of the raw materials, sustainable production and to minimise our carbon footprint.

I now know what true happiness feels like. The last few months had deceived me into thinking divine pleasure was keep-

ing one eye on my pixelated takeaway scoot-ing across Bristol on a screen to my door while

the other was fixated on whatever B-rate horror movie I’d settled for on Netflix. And though there’ll

always be a special place in my heart for that kind of evening, something wonderful has happened to top it.

Marquees, fairy lights, terrace heaters and umbrellas have blossomed across the land, order-and-pay apps are once again clogging up the mem-ory on my phone, and my calendar is filling up with things to do. I have been ‘out, out’. And by no means was visiting alfresco hospitality an easy feat this spring. One particularly grim Tuesday evening saw a friend and I huddled on a flooded pub roof terrace sharing a borrowed brolly and grinning adoringly into our pints. My warm living room was a five-minute walk away but this… this was pure bliss.

Everyone in the industry I’ve spoken to about reopening is ecstatic to be providing in-person experiences that deliver big on hospitality’s intangible magic. My next booking is lunch on the glorious terrace at The Pig hotel near Bath, huddled in the Mendips. I’m partic-ularly excited to see how the service there has expanded its alfresco offering after speaking with the company’s CEO Robin Hutson for our lead interview this month on page 10.

Another operator overjoyed to be serving people again is Adejoké Bakare, who opened her first ever restaurant, Chishuru, in Brixton last September. You can read about her hopes to illuminate the joys of West African cuisine to diners in south London and beyond from page 58.

This issue is truly jam-packed with treats. Thunderbird Fried Chicken’s Matt Harris shares his thoughts on the UK’s chicken boom from page 20 and celebrated chef Luke French discusses making his own sauces with foraged and fermented ingredients on page 30.

We also have some massive National Burger Awards news this issue. If you haven’t already spotted our finalists announcement on social media, turn to page four, where you can discover who the likes of MEATliquor, Shake Shack and Hub Box will be up against in our live final in September.

Rosanna Spence

FOLLOW US @DineOutMagazine Dine Out dineoutmagazine.co.uk

INSIDENews 4

Lead Interview 10

Openings 14

Americana 20

International Focus 26

Condiments and Sauces 30

Hotel Special 38

The Beer Report 46

Drinks Buyers Club 52

Operator Q&A 58

Microwaves and Catering Equipment 60

Buyers’ Guide 64

Opinion 66

READ ON THE GO: GET OUR DIGITAL ISSUE NOWdineoutmagazine.co.uk

mailto:[email protected]







dineoutmagazine.co.uk / @dineoutmagazine

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EL PERRO NEGRO@ElPerroNegroGLA Back at it in 2021! Up against some big, big names this year! Looking forward to this one. #NationalBurgerAwards

PIZZAEXPRESS@pizzaexpress We’ve written a book! After your amazing response to us sharing some of our most loved recipes last year, we thought it only right to up the ante. Available September 2021.

THUNDERBIRD

FRIED CHICKEN@ThunderbirdCKN Join us for wings INSIDE. Dine in at Thunderbird Villiers Street, The O2 and our newest Thunderbird at Earls Court from lunchtime 17 May.

HOSPITALITY ACTION@HospAction Thank you so much @RobinHutson. Team @The_Pig_Hotel & @limewoodhotel are absolutely smashing our #HellandBack challenge... and it hasn’t even started yet!

TWEET ALL ABOUT IT

MORE THAN A QUARTER OF HOSPITALITY BUSINESSES ARE FULLY BOOKED UNTIL THE AUTUMN, WITH £43BN SET TO BE SPENT ON MEALS AND NIGHTS OUT (SOURCE: SMART ENERGY GB)£43BN

FINALISTS ANNOUNCED FOR 2021 NATIONAL BURGER AWARDS

Sixteen finalists have been chosen to compete in the 2021 National Burger Awards. The event, which is in its seventh year, will see chefs from the restaurant, pub and street food sectors battle it out to see if their burger has what it takes to be judged as the best in the UK.

High street favourites, such as MEATliquor and Shake Shack, will take on chefs from independent businesses like Dalston’s Filthy Buns and Glasgow’s El Perro Negro, which won the National Burger Awards in 2019.

The live cook-off will be held on 28 September 2021 at the London Shenley Club and will be overseen by a panel of industry judges. On the day, chefs will also face technical challenges using specific products for the chance to win other coveted titles including Burger Chef of the Year.

The latest chapter of the UK-wide search for the best burgers on British menus is sponsored by Americana, Danish Crown, Farm Frites, Hellmann’s, Kühne and Meatless Farm.

Authentic Pub Co.

(The Bell Inn,

Middlesex)The Philly Burger

Bare GrillsThe Bare Grills Burger

Cut + Grind

BurgersC+G Ultimate Cheeseburger

Danny’s

BurgersThe Beef Chucky

El Perro

NegroTop Dog Burger

Filthy BunsMillionaire’s Short Rib & Biscoffy Peanut Butter Burger

HILLSThe Beef Wellington One

HotboxBandit Burger

Hub BoxHub Burger

MEATliquorGreen Chilli Cheeseburger

Revolution

Bars GroupBrooklyn Mac ‘n’ Chicken Burger

Shake ShackCrispy Vegan Shallot Burger

Smashburger UKClassic Bacon Cheeseburger

Smashed

PrestonSmashedit!

SqueezedSt Werburger

The Restaurant

Group PLCK-Pop Burger

BACK TO FIND THE BURGERS WORTH WORSHIPPING


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FIRST DAY OF INDOOR SERVICE SAW HOSPITALITY SALES SOAR 25% ON PRE-COVID LEVELS, ACCORDING TO CGA+25%

M&B REPORTS £200M LOSS

Mitchells & Butlers (M&B), the group that operates Browns, Miller & Carter, Harvester and Stonehouse Pizza & Carvery among many other concepts, has reported a loss of £200m before tax in its half year results.

The figures, which cover the 28 week-period ending 10 April 2021, reveal a total revenue of £219m and an operating loss of £132m. Like-for-like sales were restricted by the pan-demic to a decline of 30.1% against pre-Covid levels, though the company did manage to strengthen its balance sheet by £351m via an equity raise and refinanced debt arrangements.

“M&B was a high performing business coming into the pandemic,” states Phil Urban, M&B’s chief executive. “With the support of our main stakeholders, we are now well placed to emerge in a strong competitive position and look forward to the removal of remaining trading restrictions in June so that the business is able to return again to full and sustainable profitability.”

DELIVERY IS HERE TO STAY By Chris Cannon, commercial controller at McCormick (UK), the brand owner of Frank’s RedHot and French’s Mustard.

According to Kantar data, takeaways are up 79% compared to last year* meaning the demand for takeaway and delivery shows no sign of slowing even as we flock to sit in pubs and restaurants once again. Operators who pivoted last year and entered the delivery space in a bid to keep custom have found it to be a successful revenue stream with real longevity.

No longer relegated to a weekend treat, the endless options for consumers when it comes to what to eat, how much to spend, and when you want it by, has massively boosted delivery opportunities throughout the week.

As part of our 2021 McCormick Sessions – free, live, digital masterclasses for chefs – we were joined earlier this year by the breakout star of Masterchef: The Professionals and delivery specialist, Philli Armitage-Mattin who created a number of exciting, delivery-focused dishes to inspire operators and offered invaluable advice on ways in which to raise their takeaway game.

The delivery-focused session coincided with the launch of Frank’s RedHot® and French’s® Classic Yellow Mustard® in hygienic, single-serve sachet format – designed specifically for delivery and takeaway and offering operators the opportunity to harness the power of America’s number one hot sauce and mustard brands to add real value to menus.

The new sachets offer crucial peace of mind for food businesses and their customers with health and safety concerns still paramount, even as lockdown restrictions ease.

If you missed the live broadcast, be sure to subscribe to our McCormick Flavour Solutions YouTube channel, to catch the recording and get inspired.

*Takeaways based on occasions as measured by Kantar Out Of Home panel data, 12 w/e 21 Mar 21.

PROMOTED CONTENT

HARD ROCK CAFE OPENS FIRST SITE IN NORTH EASTHard Rock Cafe Newcastle has opened its doors at the Quayside’s Guildhall, its first site in the north east of England.

Along iconic music memorabilia, it features a US-inspired menu, cocktails and a culinary tribute to its new home city. Sited across two floors of the Grade I-listed building, the restaurant can serve up to 180 covers. The Newcastle menu also features a unique addition in the form of the black and white Whey Aye Burger, one of the Hard Rock ‘local legendary burgers’, which has been designed specifically for the north east restaurant. The burger comes with Northum-berland cheese, Newcastle Brown Ale onion compote, horseradish cream with a spring onion, cheddar cheese and pease pudding beig-net – served in a toasted charcoal and sesame seed bun.

The franchise was secured by North East healthcare entrepre-neurs David and Penny Tilly, with the support of NGI and NE1.

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NANDO’S HAS MADE A PLEDGE TO BECOME CARBON NEUTRAL BY THE END OF THIS YEAR. THE COMPANY’S EXISTING TARGET HOPES TO REDUCE THE CARBON FOOTPRINT OF AN AVERAGE MEAL BY 50% BY 203050%

@DINEOUTMAGAZINEThe only news you need today! The 16 finalists of the 2021 #NationalBurgerAwards have been announced! Head to the link in our bio for the full story. See you in September at the grills…

WHAT WE’VE SEEN

@DINEOUTMAGAZINEWe’re writing up our interview with the supper club queen-turned-restaurant owner Adejoké Bakare. Find out how she’s showcasing West African cuisine from her incredible Brixton eatery @chishuru in this issue.

@DINEOUTMAGAZINEWe’re on the hunt for the UK’s best street food chefs for a brand-new event. The Street Food Championships are open for entries, so head to our website today for news with all the essential info.

RUDY’S VEGAN DINER OPENS IN ISLINGTONRudy’s Vegan Diner has opened its new flagship restaurant in Islington, its second restaurant in the capital.

Following the brand’s success with its first restaurant and vegan butcher in Camden, Rudy’s is bringing its signature vegan versions of classic American dishes to Upper Street. Menu highlights include the Ultimate Burger, a take on the clas-sic hamburger with a grilled soya beef mince patty, the Rubenz sandwich with seitan pastrami on fresh rye bread, mac ‘n’ cheeze and dairy-free freakshakes. The Islington diner will also offer cocktails on tap from Liberation Cocktails.

The new site and adjoining vegan butcher covers 14,000 sq feet and emulates a classic American diner with vibrant yellow booths, striking neon signage and back-lit menu boards, as well as a working jukebox for customers to use.

A home delivery menu is also available across north London post codes alongside DIY kits for creating Rudy’s classic dishes at home.

ATHERTON’S CITY SOCIAL APPOINTS NEW GMRestaurant Associates has announced the appointment of Mark Hastings as new general manager at Jason Atherton’s Michelin-starred restaurant City Social.

Hastings began his career in 2000 at Conran Restaurants before moving onto restaurant manager at Gordon Ramsay Holdings where he worked alongside Angela Hartnett at The Connaught and first crossed paths with Atherton. His most recent role was director of restau-rants at the Mandarin Oriental Hyde Park, where he oversaw Dinner by Heston Blumenthal, Bar Boulud, and Mandarin Bar.

Prior to this Hastings spent more than 10 years with the Hakkasan Group, acting as general manager at both Hakkasan Hanway Place and Yauatcha, as well as launching HKK in the City in 2012.

Hastings’ appointment follows the news of Tim Smith’s departure, who acted as general manager at City Social for just under three years.

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NANDO’S MAKES CARBONNEUTRAL PLEDGENando’s has unveiled a carbon neutral pledge for its business as it reopens doors to inside dining.

The restaurant group plans to become car-bon neutral by the end of this year and will work towards becoming ‘net zero’ by 2030 as part of its efforts to fight global climate change. The announcement comes as Nando’s revealed its most climate-friendly menu ever, with an expanding choice of plant-based items, and builds on the company’s existing science-based targets, which will see it reduce the carbon footprint of the aver-age meal by almost 50% by 2030. This is over and above the 40% reduction which has already been achieved since 2015.

In addition to cutting its own emissions, going carbon neutral means that Nando’s is also tak-ing responsibility for both its direct and indirect emissions, through carbon offsetting projects that support communities across Nando’s homeland of Southern Africa – by improving nutrition, provid-ing healthcare, and bringing job opportunities to hard-hit areas.

MITCHELLS & BUTLERS REPORTED LOSSES OF £200M BEFORE TAX IN ITS HALF YEAR RESULTS£200M

ADAM HANDLING’S FLAGSHIP RESTAURANT, FROG BY ADAM HANDLING, TOOK MORE THAN 1,000 BOOKINGS IN THE FIRST 24 HOURS OF RESERVATIONS GOING LIVE WHEN IT REOPENED IN MAY1,000

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BYRON OWNER ACQUIRES MOTHER CLUCKERThe owner of Byron, Famously Proper Ltd (FPL), has acquired fried chicken concept Mother Clucker, with plans to expand the brand nationwide.

Key members of the Mother Clucker team will be retained, and the brand’s identity and recipes will remain the same under the expansion.

“After eight years frying chicken in food markets, parking lots, pubs, bars, airports, shopping malls and a permanent shop or two, we’re really excited to hand over the reins of Mother Clucker to the team at FPL,” says Mother Clucker co-founder Brittney Bean (pictured, left) who created the brand with Ross Curnow (pictured, right) in 2003, operating from a converted US army ambulance with head chef Alex Carr (pictured, centre).

“The most important thing to us was that the community we created, both of regular fans and the internal team, was valued and FPL is committed to doing just that,” adds Curnow. “It’s a perfect partnership in our eyes and we’re excited for the next chapter.”

FPL is owned and controlled by Calveton UK, the company which bought Byron last summer.

CONSUMER SPEND IN HOSPITALITY VENUES FOLLOWING 17 MAY REOPENING WAS UP 8.6% ON THE SAME PERIOD IN 2019, ACCORDING TO BARCLAYCARD PAYMENTS+8.6%


http://www.ncco.eu/natashas-law


ROBIN HUTSON, CEO AND CHAIRMAN OF THE PIGS AND LIME WOOD HOTELS, TALKS TO ROSANNA SPENCE ABOUT STEERING HIS PROPERTIES ALONG THE ROADMAP TO REOPENING AND HIS CALL FOR A MINISTER FOR HOSPITALITY

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O ccasionally, a hospitality business blossoms and redefines the sec-tor’s status quo. What Polpo did for

small plate menus, for instance, The Pigs did too for the term ‘a restaurant with rooms’.

Robin Hutson’s eight-strong collection of Pigs, also known as Home Grown Hotels, and his Lime Wood property in the New Forest, are cornerstones of the English countryside idyll. Elegant, historical build-ings are set in surroundings so bucolic they’ll

make you want to hand in your notice at work in a fit of whimsy and attempt to pen the next series of Midsomer Murders from one of the rooms’ roll-top bathtubs.

Though rooms ooze cottagecore aesthetics and boast plush Insta-grammable interiors (with every morsel of décor lovingly hand-picked by Hutson and

his wife Judy), each restaurant is the star of the show. The gardeners, foragers and chefs form an unstoppable team producing culi-nary creations that are simultaneously con-scious of food miles (25-max, in fact), sus-tainability and taste trends. There is a clear symbiosis at play with the land: the group

has about 10 acres of kitchen gardens under cultivation, tended to by some 25 dedicated workers, and The Pigs’ beekeeping efforts are about to move into the next phase with the addition of more hives.

Yet these spaces, like to many others, have been bereft of guests while the road-map to reopening was cautiously tarmacked by those in power.

“It costs us more than half a million pounds a month to stay shut,” says Hutson. “That’s our cash burn and there’s very little you can do about it.”

The business doesn’t pay rent on its prop-erties, but mortgage and loan interest pay-ments don’t go away.

“We elected to keep all our staff on, who we have spent a long time selecting, training and developing,” he adds. “But there’s a cost to that too, in the form of National Insurance and contributions top ups. The other bills don’t stop coming, so I’m very pleased to open and have some proper income.”

Like most hospitality businesses, the big-gest concern when the pandemic started was cash flow, as Hutson says, “it was the number that occupied everyone’s minds”. The hotels took on all the support they could, including furlough and interest-free loans backed by the government, but costs aggravated by a lack of any income were relentless.

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“We were very fortunate when we were allowed to open last year,” Hutson recalls. “We had an outstanding summer. It saved us. So instead of being hugely profitable throughout the year, we were only open for five months [in 2020], but it did go a long way to allay some of the losses.”

JUMPING THROUGH HOOPSHutson acknowledges that the roadmap is just another set of phases for the industry to tackle.

“We’re so used to jumping through all the various hoops the government has thrown at us,” he says. “I was amazed myself last year when we were opening up and shutting down again at the drop of a hat – who would have imagined that a year or so before, that we could easily do that? This year it’s been quite a long time for staff not to be work-ing, so I’m a little concerned about them being rusty. That’s why we’re doing a lot of re-training.”

Indeed, when we spoke Hutson was in the car on his way to The Pig at Bridge Place, Kent, as part of a tour of all the properties ahead of reopening. The initial April alfresco launch saw staff head back into their envi-ronments early to sharpen their skills on every procedure, adding to the thousands of hours of online training provided while the properties were closed.

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“The slight problem for a hotel compared to a standalone restaurant is that it’s a 24-hour, 365-day, multi-departmental business,” adds Hutson. “You have to be careful to open up with the right number of staff and not let the costs sink a much-reduced revenue.”

Opening alfresco in April provided some financial relief, with sweeping canvases and awnings already added to the hotels’ dining spaces last year to account for social distanc-ing between tables.

“We’ve redoubled out efforts and added yet more canvas this time around, so we can have more covers,” Hutson notes.

Though solely operating as a restau-rant (with a small number of self-contained accommodation on-site open to guests, such as converted barns and huts) is hardly a healthy way for hotels to survive. The threat of a return to lockdown will linger for at least the rest of this year.

“To be honest, the trickiest part is when you’re half open,” Hutson admits. “In some respects, I actually preferred to be fully closed. The biggest problem for everyone is staffing, and then stock. To gauge the staffing for food and beverage is obviously very labour-intensive, but you’ve only got part of the revenue [from alfresco hospital-ity] and our operation relies on being busy in the bedrooms.”

SEAT AT THE TABLEUnless you’ve been hiding under a rock in the last six months (not a bad idea), you’ll be aware the hospitality industry has been campaigning for its very own minister to sit in parliament and provide targeted support for the sector at the highest level.

Hutson became one of the leading faces of this campaign, when he evolved an existing effort from Claire Bosi of Chef & Restaurant magazine after feeling

frustrated at the level of engagement from industry workers. Three months after Bosi’s original petition was launched, Hutson brought together 200 contacts on a Zoom call in the hope that the sector could get behind it.

Hutson consulted some of his train-ees as to why the original campaign wasn’t reaching the three million people it employs, and they pointed out that the petition wasn’t on the social media channels with which so many engage. He asked them to design an Instagram campaign, and #SeatAtTheTable was born. A flurry of well-known chefs and sector figures filmed videos urging their peers to sign the petition and get the debate for a hospitality minister into parliament.

“I didn’t start out with the intention of making a political statement, really,” he remembers. “I have always felt we’re very underrepresented in government. If you go to a small Caribbean island, the second most important person in the government after the prime minster is the tourism minister. It just felt we weren’t taking this huge sector and massive driver of the economy seriously.

“We had the 100,000 signatures we needed to get it into parliament for debate fairly quickly, and by the time the debate happened we had over 200,000.”

“It costs us more than half a million pounds a month to

stay shut”

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Is Hutson hopeful that these efforts will be rewarded?

“I was pleased at least that the sector had risen to the challenge, showing the govern-ment that a lot of people care about this,” he states. “Whether we will ever get our own dedicated minister for hospitality in the way that I see it – a cabinet post for hospitality and tourism – frankly, I’m sceptical we’ll ever get someone at that level. But it does need to be more joined up for the sector. That could come in many different forms.

“If there’s one thing that has been recognised this year it’s that this is a massive sector of passionate, creative, entrepreneur-ial people and there is no doubt it has raised its profile.”

A NEW PIG IS BORN

The latest addition to The Pig family will open in September in the South Downs, near Arundel in West Sussex.

“The build slowed down a bit because of Covid, so we couldn’t have as many builders on site,” Hutson explains. “All The Pigs have about 100 staff, some of which come from within existing properties – the core management – and are replaced where they came from. We’ve created a lot of new jobs too.”

When asked if the group will continue to grow, Hutson notes his brands aren’t suitable for a cookie-cutter roll-out.

“We’ve opened a hotel pretty much every year for the last 10 years, so our team will be more than 1,000 people,” he explains. “I have no desire to take over the world.”

The new Pig sounds every bit as tranquil as the rest of the group, according to the group’s latest official comms: a Regency main house with a traditional greenhouse restaurant, and rooms spread out between a higgledy- piggledy collection of traditional brick, flint and timber-clad Sussex stable yard buildings, which, together with field and garden wagons, provide a range and variety of accommodation.

The mature, walled kitchen garden is one of the group’s largest at almost two acres. The gardening team has already been working to unearth its history, planting and experimenting for the upcoming menus. There’s also an orchard of old English apple trees, fruit cages and espaliers that are more than 50 years old. The group’s flock of South Downs sheep is already grazing the pastures and in a first for The Pigs, 4,000 vines of Chardonnay, Pinot Noir and Pinot Meunier have been planted to create a vineyard that will be in full view of the restaurant – it is hoped the first harvest will arrive next year.

“I didn’t start out with the intention of making a political

statement”SP

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FORKLEWES

Richard Falk, who has worked at the two Michelin-starred The Ledbury in Notting Hill and The Dairy in Clapham, is opening his first solo venture called Fork in Lewes, East Sussex, this June.

Lunch will include dishes such as Trenchmore f lank, salsa verde and smoked bone marrow on toasted milk bread; warm salad of Namayasai beetroot, chickweed and black garlic; and a Lady Grey custard tart. Dinner will be a changing menu of both small and large plates, alongside a concise beer, wine and cocktail list featur-ing brewers and producers from Sussex.

“It’s been a long-held ambition to move out of London with my family and open my own restaurant,” says Falk. “Fork will give me a chance to create dishes made from seasonal ingredients from the best grow-ers and producers in East Sussex.

“We have had a hugely positive response from the local community. People are now really wanting more places now to eat and drink together. Lewes is also renowned for its tradition of radicalism and independent spirit and this really works well with the ethos of Fork.”

14 Station Street, Lewes, East Sussex, BN7 2DA

ERPINGHAM HOUSEEDINBURGH

Vegan restaurant group Erpingham House has announced it will open a new site in Edinburgh this June, as it readies itself to reopen its existing sites in Brighton and Norwich.

The new Edinburgh site will be in Bonnie & Wild’s Scottish Marketplace: Edinburgh’s first food hall located in the new St James Quarter. Erpingham House was founded in 2018 by Loui Blake and footballers Declan Rudd and Rus-sell Martin, who created the vegan brand to also be free from single-use plastics and offsets all its carbon emissions by planting trees.

The plant-based menu is led by 21-year-old head chef Meg Greenacre, pictured, who champions minimal wastage, and locally grown, fresh, seasonal produce.

1 Leith Street, Edinburgh, EH1 3SS

HERONLEITH

The two chefs behind Edinburgh’s at-home fine dining pop-up brand Bad Seeds, Tomás Gormley and Sam Yorke, are to open their first restaurant in Leith this summer. Gormley and Yorke have worked in some of Scotland’s top kitchens, including Restaurant Andrew Fairlie, Castle Terrace and Tom Kitchin’s Bonnie Badge, and will open Heron in the space once occupied by The Raj restaurant this July.

Heron will offer farm-to-table fine dining with an à la carte menu that will change every few weeks, showcasing the best of Scotland’s seasonal pro-duce including organic fruit and vegetables, wild fish, seafood, game and heritage-breed meat.

The restaurant will serve lunch Friday and Saturday and dinner from Wednesday to Sunday.

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BURNT ORANGEBRIGHTON

Razak Helalat (pictured) of The Salt Room and The Coal Shed is opening a new venue in Brighton this June.

Burnt Orange’s food, wine and cocktail menus will be accompanied by a specially curated music programme from

the DJ Norman Cook (aka Fatboy Slim). Guests can order wood-fired dishes from head chef Peter Dantanus, crafted

drinks and weekend brunches.

59 Middle Street, Brighton, BN1 1AL

RUDY’S PIZZASOHO

Rudy’s Pizza has opened in London’s Soho this spring, the group’s first site in the south of England. The relaxed

pizzeria is situated in the former Wahaca building on Wardour Street. Rudy’s dough is made fresh daily using

Caputo ‘00’ flour, which has been left to ferment for at least 24 hours, alongside ingredients imported twice a week

from Naples.

80 Wardour Street, London, W1F 0TF

ANDINASPITALFIELDS

Peruvian restaurant Andina has opened in its new London home of Spitalfields. The new flagship space is located just behind Spitalfields Market, and is much larger than its previous Shoreditch home, which was forced to close due to the pandemic. The new site offers 80 covers in the

main restaurant and pisco bar space, and a further 30 seats downstairs in Bar Mistura – a cocktail bar and taqueria.

60-62 Commercial Street, Spitalfields, London, E1 6LT

SAY ‘CIAO’ TO CRODINO Dine Out speaks to Nick Williamson, marketing director of Campari Group UK, as the group expands its offering with Italian non-alcoholic aperitivo CrodinoWHY HAS CAMPARI GROUP UK CHOSEN

TO ENTER THE LOW- AND NO-ALCOHOL MARKET?

As a business we have long committed to crafting iconic aperitivo drinks, and with its deep Italian heritage stretching over 50 years since its creation in 1965, Crodino is a great addition to our famed line-up in the UK – complementing Aperol and Campari. With 61% of consumers saying they plan to discover new low- and no-alcohol brands in 2021 – the time feels right to be launching this to the UK market.

WHAT DOES CRODINO TASTE LIKE?

Crodino is unmistakably bittersweet, with strong aromatic notes that give a surprisingly complex taste. The sparkling serve continues to respect the original recipe featuring a blend of 15 high-quality spices, herbs, and roots – sourced from around the world – including nutmeg, coriander seeds, clove buds and cardamom.

WHEN IS CRODINO BEST ENJOYED?

With more than 75% of low- and no-alcohol consumption taking place during happy hour, commuting time and the evening1, Crodino is the perfect choice for the Italian aperitivo moment – helping you to celebrate the end of the working day, the start of the evening ahead and the possibilities it may bring.

HOW IS CRODINO BEST ENJOYED?

The perfect serve is simple – pour chilled over ice in a long-stemmed wine glass and garnish with a slice of fresh orange for that refreshing taste of Italy. Add friends, a spot of sunshine and a selection of deliciously simple, light bites to further elevate the experience.

1 CGA Brand Index ( PERIOD 02 ) | February 2020

PROMOTED CONTENT



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LAHPETCOVENT GARDEN

Burmese restaurant Lahpet has selected The Yards, Covent Garden, for its first West End site, and second permanent central London location.

Founders Dan Anton and head chef Zaw Mahesh both have Burmese heritage and have made it their goal to shine a light on this relatively untapped cuisine and popularise the flavours of Myanmar by creating their own take on Burmese regional specialities and staple dishes.

Lahpet’s menu offers a selection of small and large plates and noodle bowls, including the restaurant’s namesake dish, lah-pet thohk, a pickled tea leaf salad, and other classic dishes such as mohinga (catfish and lemongrass chowder) and coconut noo-dles with chicken. There will also be a cocktail list and house-made, fermented drinks offering.

Longmartin Properties Ltd, a joint venture between Shaftesbury and the Mercers’ Company, announced the news.

21 Slingsby Place, London, WC2E 9AB

PUREZZAMANCHESTER

Plant-based pizza concept Purezza – a National Pizza Awards winner – has opened its sixth site in Man-chester’s Northern Quarter district, following a year of growth.

The restaurant group has already opened new ven-ues in Bristol, Brixton and Hove in the last 12 months, and will now land in Manchester in a former Dough Pizza Kitchen unit.

“Manchester has been on our agenda for years now,” says Purezza’s co-owner and co-founder Tim Barclay. “We’ve had more requests to open in Man-chester than any other city in the UK, and it’s truly a pleasure to honour those requests and to finally make it happen.”

Purezza’s range of Neapolitan-style pizzas fea-tures its own signature plant-based mozzarella, a whole grain sourdough and organic ingredients. The menu consists of classics such as the Margherita, to unique pizzas like the award-winning Parmigiana Party, which uses aubergine parmigiana and vegan sausages as toppings. The restaurant also serves a full gluten-free menu.

75-77 High Street, Manchester, M4 1FS

FRIDAYSLINCOLN

Fridays has opened its latest site in Lincoln. The interiors blend nostalgia and con-temporary design, with features including a rowing scull, giant propellor and tiffany lamps.

Fridays Lincoln will be added to the group’s list of Famous at Fridays restaurants, joining 13 other venues across the UK, with the branding being rolled out to remain-ing restaurants within the next year. The opening has also brought 35-40 full- and part-time jobs to the Lincoln area.

“We are beyond excited to open our new restaurant in Lincoln and invite guests to celebrate the easing of lockdown with us,” says Robert B Cook, Fridays’ CEO. “Opening Fridays Lincoln is a key part of our strategy moving forward as we invest in the local area and continue to grow Fridays after what has been a tough year for all businesses.”

238 High Street, Lincoln, LN2 1AT


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W e challenge you to name foods that commune more deeply with the soul than the smoky, crunchy, spicy, sticky,

sweet textures of American-inspired burgers and chicken?

From indulgent fried chicken slathered in hot honey marinades to plant-based patties cradled in soft buns, Americana fare can simultaneously showcase the latest food trends and evoke a com-forting sense of nostalgia. No wonder it’s been stealing the hearts and stomachs of consumers both at tables and on delivery orders.

The last few months has seen lots of noise around chicken concepts setting their sites on ex-pansion, such as Josh Jarvis’ WingShack Co and Brighton-based The Bok Shop; and Byron’s owner Famously Proper Ltd has taken Mother Clucker under its wing in an acquisition that will support its rollout (though key members of the team will remain at the helm).

Thunderbird Fried Chicken has also reached an exciting point in its expansion, having recent-ly opened a restaurant in Earl’s Court – bringing its roost up to six sites (plus additional dark kitch-ens), and with at least two more expected to hatch this year.

Dine Out caught up with Thunderbird’s found-er Matt Harris (MH), to hear how he fell in love with American food in the deep south and why he approaches fried chicken recipes the same way as racing cars.

MATT HARRIS, FORMER RACING CAR DRIVER AND FOUNDER OF THUNDERBIRD FRIED CHICKEN, CHATS TO DINE OUT ABOUT HIS LOVE OF BARBECUE FROM THE DEEP SOUTH, WHY THE UK IS SEEING SO MANY CHICKEN CONCEPTS TAKING FLIGHT AND WHAT HIS BRAND IS DOING TO STAND OUT

DO: HI, MATT. HOW DID YOU GET INTO THEFRIED CHICKEN GAME?MH: In my early teens I was lucky enough to get the opportunity to do some racing in the US. While I was over there, someone asked me if I wanted to do NASCAR, which obviously I said yes to. The stars had aligned, the sponsorship was awesome, so I packed my bags, but as soon as I arrived every-one started saying ‘foreclosure’ because it was the credit crunch in 2008. [The sponsorship was pulled.] I ran out of money almost immediately and started travelling the south.

DO: AND THAT WAS WHERE YOUDISCOVERED AMERICAN BARBECUE?MH: If you lived outside London back then, fried chicken and ribs were only really something you’d order in KFC or TGI Fridays. Just as accents change every 50 miles in the UK, I found that regional styles of fried chicken and barbecue change in the US. And people are religiously passionate about their style of food being the best.


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DO: DID YOU HAVE A FAVOURITE STYLE OFFOOD, OR DID YOU FALL IN LOVE WITH THECULTURE AS A WHOLE?MH: Pretty much the latter, I was discovering all these new little places. More often than not it wasn’t big chains or restaurants, it was the vendor at a petrol station forecourt with a big, old smoker that’s been there for 50 years and covered in rust. The operator knows every little quirk of that piece of machinery and the food that comes out of it was just outstanding. I enjoyed discovering that, their passion and the belief that their barbecue was the best.

DO: SO, YOU CAME HOME AND STARTEDCOOKING YOURSELF?MH: I did 10 laps in a NASCAR, which was awe-some, and that was it, game over. I came back to the UK and it was the same story here at the time, there were no opportunities. I got a degree and a not so great job and passionately hated my life.

I started cooking one day and it filled the gap racing had left. I came up with recipes the same way I looked at a racing car. Everything was adjustable and you can fine-tune every aspect. That led me to using lots of fine dining techniques to recreate the barbecue food that I loved from America.

I didn’t have anywhere to sell the food, it was basically a hobby. Around that time street food was entering the world, and I wanted to get involved. So, one night I was a little bit tipsy, and bought an ambulance on Ebay. That was BBQ Lab, which I toured around London. It wasn’t about making money, I wanted to interact with customers and ex-periment with food.

Fast forward a couple of years and I put wings on the menu and entered them into the [Wing Fest] competition and they won the best wings in Lon-don. I then turned the BBQ Lab into Thunderbird. It’s been quite the adventure.

“I come up with recipes the same way I look at a racing car”

DO: WHY DO YOU THINK FRIED CHICKENCONTINUES TO GROW IN POPULARITY?MH: You know that fried chicken, burgers and pizzas are always going to sell. Ten or 15 years ago when Byron and GBK came along, prior to that, burgers were something you’d get on the menu of a restaurant that didn’t specialise in them. Then Five Guys and Shake Shack arrived alongside brilliant, homegrown British brands like Honest Burgers, which are now doing an outstanding job in the burger trade.

The same thing has been happening in the ‘bet-ter fried chicken’ category over the last decade. It seems like people have finally cottoned onto the fact that fried chicken can be better. And sudden-ly we saw an influx of American brands like Slim Chickens and Wingstop pop up, with more on the way. I’ve seen a generation of street food traders finding their feet in different ways.

Where do we sit within that? We’re blurred lines between a traditional QSR, counter-service restaurant and more of a causal dining vibe. I think our goal is to serve the best food we possibly can by great people in a lovely environment. It’s a simple formula in that respect, but it’s bloody hard to execute.

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DO: WHAT DISH ON YOUR MENU EMBODIESTHUNDERBIRD BEST?MH: That would be the original first recipe that ever went on the BBQ Lab menu, which is the Chipuffalo wings. I took every single element of a buffalo wing apart and I thought, ‘how can I make it crunchier, bring more depth to the flavours, make the blue cheese dip better?’ That dish alone still rep-resents as much as 20% of our sales across the whole business, just that dish. Everything on the menu has been fine-tuned to the nth degree. It’s recognisably fried chicken, but it’s something different. It makes me so excited to squeeze every little bit of awesome-ness out of a fried chicken recipe.

CONTACTSBidfood bidfood.co.uk Creative Foods creativefoods.co.uk Lantmännen Unibake UK lantmannen-unibake.co.uk St. Pierre stpierrebakery.co.uk

EXPERT INSIGHT

Dine Out hears from some of the sector’s savviest suppliers, as they share their secrets to Americana menu success.

“A flat brisket rubbed or marinated and slowly cooked on an open charcoal barbecue is easy to cook and will beautifully fall apart, as a perfectly tender main,” says Jim Doherty, master butcher at Bidfood. “Chopped and seasoned, it will also provide intensely flavoured burnt ends which you can use alongside different toppings to top your own bespoke puck burger or as chunky finger food. Pork shoulder works in the same way as a beef brisket, to create pulled pork, and a boneless pork belly joint can also be cut into cubes and then marinated and slow cooked. These types of joints have a slightly higher fat content that makes for a succulent eat.”

“Our research shows that gourmet burgers are leading the menu,” adds Paulina Gorska, marketing manager at Lantmännen Unibake UK. “In fact, 70% consumers consider a gourmet bun to be a key characteristic of the burger. Don’t forget, 69% of a burger is the bun and not only does a superior bun make a burger taste great, but it also makes it look great – more Instagrammable and likely to be shared. What’s more, consumers are actually willing to pay up to £1.35 more for their burger to come in a gourmet bun.”

“One of the biggest trends to come out of the US in recent times is the growth of brioche breads,” notes Scott Oakes, commercial manager for St. Pierre. “Brioche has seen more than 250% menu growth in the last decade in the US and the trend has extended to retail too, where sales of brioche grew 71% in the 52 weeks leading up to 1 September 2020.”

“We are seeing some well-loved, mainstream sauces being given a twist with the addition of heat and spice,” explains Nigel Parkes, commercial operations director for Creative Foods. “Soured cream with smoked paprika sauce, chipotle mayonnaise and Mississippi muddy mayonnaise with Tabasco are just some examples.”

“People have finally cottoned onto the fact that fried chicken can be better”

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http://bidfood.co.uk


Building upon its recent expansion announce-ments in late 2020,

Hakkasan Group has revealed further growth of its f lagship Hakkasan brand with two new locations in Turkey. These new restaurant venues are launching in partnership with Alfardan Group and Astaş Holding.

This collaboration will launch the first Hakkasan to open within Mandarin Oriental Bodrum, currently sched-uled to open this summer. Then to follow shortly after, Hakkasan in Mandarin Oriental Bosphorus is slated to open in the latter part of 2021, making the Turkish outposts the 11th and 12th worldwide locations for the group. Hakkasan Bodrum will be an open-air restau-rant with sweeping views of the Mediterranean Sea. Hakkasan Istanbul (pictured) will sit over-looking the Bosphorus, providing 180° sights of the scenic waterway.

“We know diners in exciting markets such as Bodrum and Istanbul demand more than an average night out,” says Angela Lester, Hakkasan Group’s executive vice president of business development. “We are thrilled at the

HAKKASAN ANNOUNCES DUO OF VENUES IN TURKEYTHE LATEST ADDITIONS TO HAKKASAN GROUP WILL OPEN IN ISTANBUL AND BODRUM IN PARTNERSHIP WITH ALFARDAN GROUP AND ASTAŞ HOLDING

prospect of bringing the finest modern Can-tonese menus, and a luxury experience that can only be found at Hakkasan, to Turkey through expanding our partnership with Alfardan Group and launching a new relationship with Astaş Holding.

“For years we have pushed the boundaries of what to expect from our restaurants. We look forward to sharing our evolving Hakkasan philosophy with even more people throughout our continued growth in the region.”

The Turkey projects follow the recent announcement of the 10th Hakkasan location at St. Regis Al Mouj Muscat in Oman.

’’The partnership between Alfardan Group, Astas Holding and Hakkasan Group is drawn on international experience and connections bringing together our combined expertise in creating exclusive luxury services,” adds Omar Hussain Alfardan, president and CEO of Alfardan Group.

The chairman of the board of Astaş Hold-ing, Vedat Aşcı, concludes: “I believe that Mandarin Oriental Bodrum and Mandarin Oriental Bosphorus Istanbul will enchant guests with their service quality, unique menus and wonderful f lavours to be offered at both Hakkasan restaurants when open.”

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T he Covid-19 pandemic has been incredibly challenging for busi-nesses across Great Britain. As

firms begin opening up amid continu-ing restrictions, many are assessing their financial situation and focusing on how to operate in this difficult new trading environment.

In these uncertain times, many businesses are looking for ways to save money and maintain a healthier bottom line. The good news is that getting a smart meter for your busi-ness is a small change that could make a big difference.

Smart meters are a great way to gain more control and understand how much energy you’re using. Since energy is a key expense that businesses factor into their outgoings, identifying ways to reduce your consumption could help you save money.

Smart meters are available for many businesses. Depending on your circum-

stances, your smart meter could come with an in-home display, which will enable you to see up-to-date consumption in pounds and pence, making it easier to visualise how much energy you actu-ally use. In fact, some business own-ers who have had one installed said it highlighted areas of spending of which they weren’t even aware. This could give you the information you need to help reduce your consumption and therefore save money.

On top of that, smart meters can help save you time. They can automatically send meter readings to your supplier, so you no longer have to. That’s one less thing on your to-do list!

Your energy supplier will be ready to fit your smart meter once your eligibility has been confirmed. It will arrange a date and time that is suitable for you and your business requirements. A trained installer will then visit your premises and fit your smart meter, and after the installation pro-cess is complete, they can show you and your staff how it works and answer any questions you might have about it.

Contact your energy supplier about eligibility for your business.

AVOID ESTIMATES AND ONLY PAY FOR WHAT YOU USE. ASK YOUR ENERGY SUPPLIER IF YOU ARE ELIGIBLE FOR A SMART METER

GET ACCURATEENERGY BILLS WITH SMART METERS


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CHEF LUKE FRENCH AND HIS TEAM WANDER THE WILDS OF THE PEAK DISTRICT TO FORAGE, FERMENT AND EXPERIMENT WITH A WHOLE HOST OF INGREDIENTS TO ELEVATE THEIR DISHES

Drizzle, slather, marinade, sprinkle, dust or pour – however you use sauces and seasonings in your cooking, the

unparalleled bliss they bring to menus is what makes each restaurant unique. No one knows this better than Luke French, who’s been turning heads in recent years with his

ingenious restaurant concepts that fuse self-taught Asian culinary techniques with expertly grown Asian ingredients cultivated in the UK.

French has, along with his wife and business partner Stacey Sherwood, opened several chic dining concepts in

Sheffield and Liverpool – including flagship Jöro, izakaya-inspired Konjo and raw sushi bar Nama. The menus may differ – from sashimi-grade fish to Mayan gold potato

– but the threads that weave his culinary tapestry together include foraging for free ingredients and an unwavering curiosity for experimenting with fermentation.

And when it comes to sauces, there’s one that French absolutely cannot live – or cook – without.

“We’re working on making our own shoyu (soy sauce) at the moment,” he explains. “But it won’t be out of soybeans, which is how they’re traditionally made in Japan. We’re taking a lot of inspiration from Noma restau-rant in Copenhagen, where they’ve got a huge fermentation team. They released a book a few years ago called The Noma Guide to Fermentation and that opened our eyes.”

French’s brigade has since been testing all kinds of ingredients to make its signature shoyu – from spent coffee grains to pump-kin seeds and mushrooms: “Anything that naturally has umami and a bitterness to it,” he adds.

This approach can be found elsewhere on the menu, too, such as sea bass cured 30

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with yuzu kosho, which as a Japanese citrus fruit is transformed into a spicy, salty paste. French adds koji in this dish, as he explains: “It’s a kind of fermented rice, which is the backbone, building blocks of what soy sauce and sake are make from. It’s full of umami, really probiotic and super healthy.”

He rubs the sea bass with this mixture and serves it in the maverick approach for which he’s become known for – with a French-style vinaigrette, using yuzu instead of lemon, and truffle.

“We’re working on making our own soy sauce at the moment”

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FORAGING FOR FLAVOURFrench’s menus are infused with foraged ingredients, especially at Jöro.

“We do a lot of preserving, too,” he notes. “We’ve been out this weekend picking pine shoots, as it was nice and warm and spring was coming into full bloom. We’ll turn those into oils, salts, sugars and jams – all sorts of things. And they will get used in menus throughout the year.”

His team’s approach is explorative, creating concoctions by trial and error



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without anything particular in mind. Then when they come across a dish that needs a little ‘oomph’, they can turn to their bounte-ous larder to discover something delicious.

What’s French’s advice for newbie forag-ers? Get lost in a book.

“Do your research,” he states. “No one taught me how to do it. I just picked up some wild food books, so I was able to understand exactly what I wanted before I picked it. For each ingredient, you need to understand where it likes to live, what it likes to grow on, what season it grows in, its appearance, the texture and smell.

“I still see things that catch my eye, even though I now know loads of wild edibles. I’ll log it as to where I’ve seen it, or I’ll pick a little and take it back to do my own research – but that’s because I’ve got more experience.”

There’s an all-round winner for chefs looking to forage their first ingredient in the UK: wild garlic. French explains that it’s the easiest ingredient to begin with.

“It’s so unmistakable because of its aroma,” he says. “Plus, it has a really long window – from the end of January until June – and people can find it in woodlands and near water. You’ll smell it before you see it. I’d picked a few bags of wild garlic and realised that I could get something delicious to make interesting dishes with for free – not costing me anything more than my time.”

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Though French admits foraging is a labour of love, picking wild ingredients for free is time consuming, especially when every-thing is brought back to the restaurant to be washed and prepared properly. His methods are inspiring for other restaurateurs looking to incorporate flavoursome ingredients into their menus, and those interested should keep an eye on his future projects.

Konjo and Nama are opening imminently in Liverpool and may already be open by the time this magazine reaches you, but French’s team is also heavily involved in a new restau-rant project being designed from scratch that will open next year as part of Sheffield city centre’s regeneration.

PROMOTED CONTENT

“THE SANTA MARIA SAUCE AND RUB RANGE IS PERFECT FOR A SLIMMED DOWN SPICE CUPBOARD,” SAYS BARNY MACADAM, TASTE CREATOR AT SANTA MARIA FOODSERVICE. “THEY CAN BE USED AS A DRY RUB, ADDED TO BUTTER TO MAKE A FLAVOURSOME SPICE/HERB BUTTER, MIXED WITH OIL TO DRIZZLE AS A DRESSING OR EVEN THROWN INTO A READY-MADE SAUCE TO GIVE IT SOME EXTRA OOMPH. MY FAVOURITE BLEND HAS GOT TO BE OUR KERALA CURRY SPICE MIX, PERFECT FOR ONE POT WONDERS AND FOR MARINATING MEAT AND PLANT-BASED PROTEINS.”

For more information, visit chefsdrystore.co.uk


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SPILL THE SAUCEWant to know all the latest trends in all things sauces and seasonings? Our experts have got you covered.

“It goes without saying that vegan and vegetarian condiments should also be a must,” advises Nigel Parkes, commercial operations director for Creative Foods. “A popular use emerging for this deliciously creamy all-rounder is to add a ‘twist’, by combining it with other ingredients, such as smashed avocado, olive tapenade, pesto, truffle oil or sundried tomatoes to cre-ate mayo dips that are bang in line with current trends.”

Of course, flavour trends in a culinary landscape that has been open for such a restricted amount of time could be difficult to navigate. Part of McCormick’s latest pre-diction, in its Flavour Forecast, saw the com-pany focus on a spicy ‘(R)evolution’.

“Consumers crave it – heat and spice offer a sensory experience and enjoyment like no other,” a spokesperson for McCormick says. “Heat is now everywhere, from supermarket shelves to upmarket dining establishments,

CONTACTSCreative Foods creativefoods.co.uk/brands-and-productsMcCormick mccormickflavoursolutions.co.ukNutshell nutshellportions.co.uk

and eating spicy for fun, delight and dares are now social pastimes.

“Featured trends include a chillies obsession: aji amarillo, guajillo, tien tsin, and chilie de arbol bring a unique level of heat, distinctive flavour and usage to the table. Whether as a marinade, or condiment, it’s a sure-fire way to please your flavour seeking, heat-hungry customers.”

McCormick also highlights another spicy trend of ‘heat plus tang’, which contrasts the bal-anced heat in sauces and seasonings, like chamoy sauce from Mexico and sambal sauce from south east Asia.

SINGLE SERVES

FRIDAYS UK HAS CREATED SINGLE-USE SALT AND PEPPER SACHETS, AS PART OF ITS STRINGENT COVID-19 SAFETY MANAGEMENT CONTROL MEASURES, WITH THE HELP OF NUTSHELL. USING FRIDAYS’ ICONIC RED STRIPES, LOGO AND TYPEFACE, THE DESIGNS WERE DEVELOPED IN A SHORT SPACE OF TIME, ALLOWING FRIDAYS TO PROCEED WITH ITS SAFE AND PHASED REOPENING PLAN IN LINE WITH GOVERNMENT GUIDELINES.

BILL’S RESTAURANTS ALSO REACTED POSITIVELY TO THE NEW GOVERNMENT GUIDELINES WHEN REOPENING THEIR RESTAURANTS. A KEY MEASURE WAS TO REDUCE TOUCH POINTS, INCLUDING THE REMOVAL OF OPEN BOWLS OF SUGAR AND MOVING TO DISPOSABLE PORTIONS. BILL’S TOOK THIS OPPORTUNITY TO CREATE ITS OWN PRIVATE LABEL SUGAR STICKS WITH NUTSHELL TO SERVE WITH ITS HOT BEVERAGES, MAKING ITS VENUES MORE COVID-SECURE WITH HYGIENIC PORTIONS.

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http://nutshellportions.co.uk


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Nothing screams British summer quite like a good old

barbecue, and with a market currently worth £2bn, barbecues are the perfect way to kick-start the easing of restric-tions and entice consumers in with their smoky, mouth-watering flavours.

MARINADE YOUR MENU With many operators temporarily turning to reduced menus, chefs need to become even craftier with how they create a di-verse barbecue offering. A big trend we’re seeing this year is ‘little luxuries’ – with consumers seeking ways to elevate an ev-eryday dish with a simple twist – meaning barbecue expectation is far higher than a standard cheeseburger or hotdog.

Marinades provide an easy way to create a wide range of flavours, whether that’s sweet and smoky, or tangy and hot. We’re seeing a rise in popularity in marinades applied after the meat is cooked, allowing each order to be tailored to the individual. The range from Major is brushed on and soaked into the meat while it’s resting, allowing a griddle of different meat cuts to be transformed into individual unique dishes with flavours of creamy garlic and herbs, fragrant and spiced, hot peri peri, and so much more.

SMASH & STACK Burgers seem to remain the true barbecue king. Not only are profit margins healthy, they are incredibly versatile and easily adapted to suit the broadest of tastes.

One trend to keep front of mind is the smash burger – an innovative cooking technique where you quite literally smash the ‘ball’ of meat on the griddle so it flattens down and seals in all the flavour. This technique makes for the perfect patty for consumers to customise, and with one in five dishes on menus now adaptable, customisation continues to be a key trend worth tapping into.

Stackable burger options are perfect for this and the options are endless – from pulled pork, chilli and blue cheese to bacon, mozzarella and even macaro-ni cheese. Thinking of elevating your offering even further? Well, why not tailor the options to global flavours exploring influences from Italian, to American and even Indian cuisine? You could even pair it with accompanying sides to complement the global flavours, such as masala chips, crunchy slaws, or fully-loaded fries.

AMERICANA RESURGENCEThe Americana trend has been estab-lished for some years and is experiencing a resurgence. In a recent Bidfood survey (conducted in partnership with CGA

WHAT BETTER WAY FOR OPERATORS TO CELEBRATE LOCKDOWN LIFTING THIS SUMMER, THAN WELCOMING BACK CONSUMERS TO THEIR RESTAURANTS FOR DELICIOUS FOOD, MUCH-NEEDED DRINKS AND SOME LONG OVERDUE SOCIALISING?!

SMOKE & FIRE:GET YOUR MEATSALES SIZZLING

April 2021), 33% of consumers were look-ing forward to American dishes when they can eat again (compared to 37% Sunday roasts).

Americana is all about meat and heat. While burgers are still core, in the search for authenticity and flavour, as well as growing fascination with the process of primal cooking techniques that involve charcoal, embers, smoke and fire, many more American cuts and meat dishes are coming to the fore.

Beef brisket, beef short rib, burnt ends, fried chicken stacks, as well as famil-iar favourites like wings, pulled pork and puck burgers are all seeing rising popu-larity. These all work well for restricted menus due to their adaptability and the potential for customisation of dishes, with different sauces, marinades, and sides.

A f lat brisket rubbed or marinated and slowly cooked on an open charcoal barbecue is easy to cook and will beau-tifully fall apart, as a perfectly tender main. Chopped and seasoned, it will also provide intensely f lavoured burnt ends, which you can use to top your own bespoke puck burger or as chunky finger food. Pork belly or shoulder works in exactly the same way to create pulled pork. These types of joints have a slightly higher fat content, making for a really succulent eat.

Get in touch to see how we can help youbidfood.co.uk/inspiration/summer

http://bidfood.co.uk/inspiration/summer

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As restaurants ready themselves for reopening through the spring and summer months, Dine Out has launched Time to Thrive, collaborating with key suppliers to offer readers advice and essential thoughts on preparing for a phased reopening that covers all bases.

The initiative guides and updates operators as restric-tions are eased and more doors are opened. We’re with you every step of the way.

VOCOVO VoCoVo is a plug-and-play headset communication sys-tem, loved and trusted by both giants and independents within the retail and hospitality space – from Friday’s to your local fish and chip shop. The solution is perfect for teams who need reliable, crystal-clear conversations on-the-go without complex installation and can connect teams over wide areas including indoor and outdoor dining areas. By using smart, ergonomic headsets, team members can communicate discreetly so that their oper-ations run smoother than ever. As a result, VoCoVo users see increased levels of efficiency, satisfaction, and safety among their staff. And as a modular solution, your team can wear it how they want so that they can focus on what is really important – the customer.

2826.co.uk/vocovo0845 2200200

ASTREEAAstreea Igloos is already keeping hospitality open across Europe and can do the same here in the UK. With the UK’s roadmap to reopening underway, our transparent, domed, warmly lit weatherproof bubbles are the key to providing cover for your guests when outdoor dining. Furthermore, they will also protect your guests from the elements. The robust, reliable Astreea Igloo was designed and built in an aerospace factory and should be weighed down or bolted to the floor. Each igloo comes with a two-year guarantee. Extending your business outside this year is key to overcom-ing challenges brought by the pandemic. Give your guests options to use the outside space even if it is raining, windy or just a late summer night when the cold starts to bite.

astreeauk.co.uk

FELLOWESThe British Medical Journal and British Medical Asso-ciation recently released guidance on how improving indoor ventilation and air quality will be crucial to keep people safe indoors as lockdown restrictions continue to ease. Certified by Shanghai WEIPU Chemical Technol-ogy Service Company, Fellowes AeraMax Pro air purifi-ers demonstrate effectiveness in reducing the aerosolised airborne concentration of Human Coronavirus 229E in a test chamber, reaching 99.99% airborne reduction within one hour of operation. Furthermore, AeraMax Pro air purifiers have also been proven to remove 99.9% of the H1N1 virus within 35 minutes of operation, as cer-tified by Airmid Health Group Limited in Dublin, Ireland.

aeramaxpro.com/uk

TIME TO THRIVE

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AS INDOOR HOSPITALITY RESUMES IN THE UK, DINE OUT LOOKS AT WHAT HOTELS ACROSS THE COUNTRY HAVE BEEN DOING TO PREPARE FOR THE HIGHLY ANTICIPATED SUMMER OF STAYCATIONS

Recent headlines may have been focusing on which countries are on the UK’s travel ‘green list’, but even the thousands of holi-

daymakers eager to get on some of the first flights out of the country don’t come close to the number of people making firm plans to explore the island they call home this summer.

And boy, have UK hotels had to play the long game in the last 12 months. These 24/7 business-es are rarely without guests year-round, and hotels have one of the hardest jobs in hospitality to halt operations immediately in response to government guidance, only to be given a rough estimation of when they can reopen again.

While some businesses have been focusing pure-ly on keeping the buildings and staff safe and ready for the summer, others have been lucky to have the resources to hand to put towards major overhauls. Generally, hoteliers have used lockdowns and restrictions as fertile voids, sowing seeds for future flourishes – whether it’s merely an idea, a complete renovation or accelerated growth plan.

The next few pages detail the inspirational and positive work a number of hotels have been carrying out in preparation for welcoming guests back inside.

HORWOOD HOUSE’S £20M REFURBHorwood House Hotel & Spa in Buckinghamshire announced the appointment of Caroline Marrone as general manager (pictured, right) and Mehdi Amiri as executive chef, who will steer the business

THE GREAT BRITISH SUMMER

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in a new direction following a £20m redevelop-ment of the Grade II-listed property.

“Every area of the hotel has been extensively refurbished,” says Marrone. “The first of our two new dining concepts, an 80-cover casual restaurant Harry’s Bar and Kitchen, will be the ini-tial focus. This will be followed by 1911, which will be a more refined dining experience introduced lat-er in the year, as well as our private dining suite and event spaces which have been completely transformed with light, neutral soft tones.”

The hotel’s aim is to give customers a choice of experiences, especially if they are staying for more than one night.

“We want to create a UK staycation with a differ-ence,” continues Marrone. “Harry’s Bar & Kitchen is perfect for informal eating; enjoy a cocktail on the Harry’s Terrace, meet friends around the large country kitchen table and share a relaxed casual meal. The following evening experience an

“We want to create a UK staycation with a difference”

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intimate dinner in 1911, sampling handpicked wines and an exquisite menu. We are hoping our guests will enjoy the diverse options we have to of-fer and feel as though they really have enjoyed a mini holiday with us.”

Amiri will lead the hotel’s entire culinary opera-tions, overseeing room service, afternoon tea, con-ference and banqueting as well as the launch of the two new distinct dining concepts. He will also be responsible for cultivating the hotel’s kitchen gar-den and sourcing the best quality ingredients from Buckinghamshire and the surrounding counties.

D’ACAMPO’S FIRST STREET BAR & KITCHENINNSiDE by Melia and Gino D’Acampo have teamed up to open First Street Bar & Kitchen at INNSiDE Manchester, D’Acampo’s third restaurant in the city.

The menu features an extensive range of interna-tionally inspired dishes, carefully selected by his team of executive development chefs. The team has also de-veloped a number of banquet and delegate menus for celebrations or business functions at the hotel.

The opening sees a £250,000 investment from Gino D’Acampo Hotels & Leisure in new kitchen facilities, an extended terrace that will wrap two sides of the building and provide seating for a fur-ther 64 guests, and operations. The partnership sees 20 jobs protected and a further 30 created. Taking centre-stage at the end of the restaurant is the Spritz Bar – a large, copper-effect island bar with seating for 40 people.

“While the last 12 months have had a significant impact on the hospitality industry, we’ve had the luxury of time to develop our offering and focus on exciting brand partnerships,” says Garry Fortune, cluster general manager at Meliá Hotels Interna-tional. “We’re thrilled to work with D’Acampo and his team to bring a brand-new destination to Manchester, adding a new dimension to his exist-ing portfolio of restaurants in the city.”

JOIN US AT THE BAR

Bars are the beating heart of any hotel operation. Their atmosphere often defines the soul of the property. But it’s what’s on the menu that draws people in and brings the bar – or any hotel F&B venue – alive. Here our panel of industry experts share their tips on what you should be serving this summer:

“Modern consumers are becoming increasingly demanding of good quality coffee and consider it not only a drink, but an experience,” says Paul Blakeman, UK country manager at Melitta Professional Coffee Solutions. “Despite the recent reports highlighting potential staff shortages across the hospitality industry as establishments reopen, businesses can invest in a high-quality, bean-to-cup solution that delivers consistent, high quality drinks to maximise profit with minimum risk.”

melitta.co.uk

“The pandemic has taught us to shop local, to seek quality and provenance,” states Francesca Bruni, co-founder of drinks supplier Two Brooks. “This will be reflected in the consumers’ food and drinks choices, meaning the hospitality industry should seek products to really stand out. We also believe that summer 2021 will be hard seltzers’ summer. The reasons are several: firstly, drinking habits have changed. The low- and no- category is booming, and consumers are looking for a way to socialise and enjoy a drink without hitting hard liquors. Secondly, an awareness of sugars, gluten and calories mean that a hard seltzer’s credentials make it a prime choice.”

twobrooks.co.uk

“As a guide, remember the three ‘C’s of cider and food matching to find the ideal pairing,” advises Rob Sandall, on-trade sales director, Thatchers Cider. “Cleanse/cut: the natural fruit acids in cider provide a refreshing, mouth-watering quality, cutting through rich food with ease. Complement: choose similar flavours in the cider and food to let them harmonise. Juicy, aromatic ciders can be paired with savoury dishes that feature fresh fruit or fruit sauces for example. And finally, contras: fuller fruity ciders with rounded flavours work well with fragrant spicy dishes to create a balance of flavours.”

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THREE NEW DINING SPACES FOR HILTON HEATHROWFollowing its £3m refurbishment, Hilton London Heathrow Airport has launched three new dining outlets for guests and visitors.

Guests will be able to enjoy the OXBO experi-ence at the OXBO Café, OXBO Kitchen and OXBO bar. All three outlets are inspired by nature and the UK’s agricultural heritage, with an emphasis on locally sourced ingredients. OXBO Café will of-fer both dine-in and take away options in an infor-mal setting perfect for casual gatherings, a place to work or the opportunity for visitors to grab and go. OXBO Kitchen will feature a buffet breakfast, followed by an à la carte menu during the day, in-cluding a feasting menu which will allow people to share a variety of dishes. Finally, OXBO Bar will of-fer people drinks and casual dining options. Open throughout the day, OXBO bar will offer a range of unique signature drinks and cocktails. Guests will also come away with a special reminder of their vis-it – a plantable seed card with their bill, which they can take home and grow.

THE QUEENS HOTEL LEEDS’ £16M REFURBThe Queens Hotel Leeds, part of The QHotels Group, has revealed its £16m refurbishment, which includes a partnership with Living Ventures’ Raffles-inspired restaurant and bar Grand Pacific, and is due to open this summer.

The 100-cover restaurant, private dining rooms and bar will offer international dishes fused with British classics. The all-day menu features dishes such as Asian spiced duck cottage pie and tempura Szechuan sea bass. High tea will be served, as well as drinks from the cocktail bar and coffees, drinks and snacks from social hub Café Pacific.

THE BIG BREAKFAST

“Whether it’s a rich smoked salmon bagel with dill and lemon cream cheese or a buttery, flaky croissant, I think making breakfast and brunch a special occasion will be a priority for UK holidaymakers,” says Becky Allan, out of home marketing manager, Grupo Bimbo UK Ltd, which owns New York Bakery. “Many hotels would usually offer a great buffet breakfast, which may not be something customers feel comfortable with right now. Ensuring you have options for in-room, on-the-go or table service breakfast/brunch items will be a good way to get around this while still providing a good variety of breakfast treats.”

grupobimbo.com/en

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AS PUBLIC SPACES ARE VIEWED WITH HIGHER HYGIENE CONCERNS THAN EVER BEFORE, HOTELS ARE NO LONGER JUST A PLACE TO STAY. FOR TRAVELLERS, THE HOTEL PLAYS AN IMPORTANT PART OF THEIR OVERALL TRAVEL EXPERIENCE, AND FOR LOCALS, SPACES TO BOTH WORK AND SOCIALISE. WITH EXTENSIVE GLOBAL EXPERIENCE IN HOSPITALITY HYGIENE, TORK CAN SUPPORT YOU WITH KNOWLEDGE AND EXPERTISE TO MEET – AND EVEN EXCEED – NEW HYGIENE EXPECTATIONS. TORK OFFERS PRODUCTS AND SERVICES THAT GIVE YOUR EMPLOYEES THE TOOLS THEY NEED TO KEEP ALL AREAS OF YOUR HOTEL CLEAN AND COMFORTABLE, CREATING THE RIGHT AMBIANCE AND MEMORIES FOR GUESTS. TORK.CO.UK/YOUR-BUSINESS/SOLUTIONS/OVERVIEW/HOTELS


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My hospitality career began as a Saturday boy in a hotel restaurant, and throughout that stage of my profes-sional journey I learnt every role needed to operate a

busy business. Working across fine dining, casual dining, high budget fast food and finally, a drive-thru takeaway, I became a shift supervisor, bar supervisor, diverted to the pub sector and qualified as a chef. Along the way I met some incredible peo-ple, made some lifelong friends, and learned the challenges

of attracting and developing talent. Like all of us, I have been con-

cerned about the people and skills shortage resulting from the pan-demic and the loss of free move-ment for EU citizens following Brex-it. It is estimated that over 355,000 hospitality jobs have been lost, and available roles exceed available tal-ent; 1.3m non-UK nationals have left our shores, compounding the

challenge. Vacancies have risen at an exponential rate, with one trade jobs website observing a rise in job postings of 85% in the last few weeks.

As a hotel general manager, I saw a consistent, near-full occupancy when we emerged from the first lockdown. Now, as we emerge from lockdown again, complemented by a suc-cessful vaccine roll-out, the lifting of restrictions and limit-ed potential for foreign holidays, we find our industry at the start of a summer season boom, with increased staycation market activity and a public that has missed the experiential pleasure that dining out brings. Over the last 12 years I was at the helm of two hotels, one of which established itself as an

award-winning employer entrenched within the community. I have developed strategies to grow our talent, reposition hospi-tality as a career of choice and have always maintained a com-mitment to bringing young people from disadvantaged back-grounds into our hospitality family. However, as vital as that is, it takes time and is a long-term proposition that will not fix the immediate challenge.

Assuming the CEO role at the Institute of Hospitality (IoH) comes with a responsibility to act. The IoH is committed to sup-porting our members through development and learning and offers a wide range of opportunities for both. Importantly, we are championing the petition to parliament to ease free move-ment restrictions for EU hospitality professionals and thereby transport our talent pool to a stronger position immediately.

Please sign the petition to ‘Relax freedom of movement laws to enable the UK hospitality industry to recover’ on petition.parliament.uk today.

I am always here to listen to our industry and support wherever I can. In the meantime, I wish everyone the very best of success.

Robert Richardson FIH

ROBERT RICHARDSON FIH, CHIEF EXECUTIVE OF THE INSTITUTE OF HOSPITALITY, WRITES FOR DINE OUT AT A PIVOTAL MOMENT FOR THE SECTOR

CONTACT Robert Richardson FIH [email protected]

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DINE OUT BRINGS YOU THE LATEST INSIGHT FROM CONSUMERS DRINKING BEER, WITH ALL DATA POWERED BY SAVANTA

A freshly pulled pint has become synonymous with ‘normal’ life in Britain. Headlines from the last 12 months have focused on whether

the public can go out for a pint, and if they can, the setting in which they’re allowed to enjoy it.

We’re a nation of beer enthusiasts, with stories of brewing etched deep into our heritage. From an-cient, early settlers on our shores to Millenials re-lieved to be out of lockdown, beer has underpinned our social culture.

Beer hit the front pages in recent weeks too, following the news that the government was intending to launch a consultation on mandatory calorie labelling for alcohol labelling.

The drink continues to evolve with our de-mands, with excellent low- and no-alcohol brews winning over die-hard enthusiasts, CBD being added to recipes and the boundaries of craft beer forever pushed. That’s why we’ve been work-ing with our research partner Savanta to share current beer drinkers’ experiences, prefer-ences and perceptions of the category with Dine Out readers. Savanta’s findings come from a selection of UK consumers aged 18+ who had been to a pub, bar or restaurant in the past year. More than half (55%) of those who had visited hospitality went to a pub on their most recent outing, however females and those in London were more likely to have visited a restaurant. Throughout these pages you’ll see Savanta’s findings alongside some gener-al insight into who’s drinking what beer and why.

“Typically, beer is the drink of choice for the majority of UK consumers, with over 70% suggest-ing they drink a pint or bottle of beer in the on-trade,” explains John Gemmell, on-trade category and commercial strategy director at Heineken UK. “With 94% of all beer consumed on draught, it’s important to ensure you have a strong draught offering to cater to customers’ preferences.”

The BEERReport

In association with:

“94% of all beer is consumed on

draught”

THE NO- AND LOW-DOWN Dine Out makes no secret of its fascination with the low- and no-alcohol market. Our exclusive Drinks Buyers Club has put some of the newest and most popular low- and no- experimental pours in front of major buyers more than once, as more consum-ers demand this category to stand out on menus.

According to Nirvana Brewery 76% of consum-ers say they will continue to drink low- or no-alcohol beverages ‘as regularly or more regularly than they do now in 2021’, and despite lockdowns, sales of low- and

no-alcohol products in 2020 increased by 30%. And it’s not just supermarkets winning – 57% of people would now consider drinking low- and no- pours in hospitality venues.

“Low- and no-alcohol beer accounts for the ma-jority of the alcohol-free drinks sold in the UK,” says Becky Kean co-founder of Nirvana Brewery. “It’s not hard to see why – it’s an excellent alter-native to sugary soft drinks, it’s easy to sip along like-for-like with an alcoholic drink and there’s a huge variety of quality craft options available. For the trade, there’s a much higher margin in alcohol-free beers than a soft drink, and a much higher likelihood that customers will buy more than one drink, whereas a sugary soft drink will probably only be bought once before the drinker has had enough.”


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DRAUGHT VERSUS PACKAGED

69%The majority (69%) drank draught beer the last time they went out drinking, and the main reason for this is favouritism and a desire for quality.

WHY DID YOU PICK DRAUGHT OVER CANNED AND BOTTLE FORMATS?

59% I like having a pint

40% It is better quality

27% It is better value

13% You get a greater choice of beers

There’s an opportunity here for operators to improve customer perception of bottled and canned beer, when out and about – especially as the experience of drinking a pint is rarely replicated at home.

IF THE VENUE YOU WERE DRINKING AT SOLD A BEER BRAND THAT YOU REALLYLIKED, DO YOU THINK YOU WOULD STAYTHERE LONGER?

14% would definitely stay longer

65% might stay longer

21% would not

WHY DID YOU DRINK PACKAGED BEER?

36% I prefer the taste

35% Brand not available on draught

29% I can have better control over how much I drink

25% Draught was not served at all

22% Packaged is higher quality




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WHAT WERE YOU LOOKING FOR THE LAST TIME YOU WENT OUT FOR BEER?

34%

24% 23% 22% 20%17% 17% 15% 15% 15%

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IF A VENUE HAS A BEER BRAND THAT YOU PARTICULARLYLIKE ARE YOU MORE LIKELY TO RETURN?

would be very likely to return:

26%

would be slightly more likely to return:

54%

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21%

ONE IN FOUR always drink the same beer brand

ONE IN THREE say they’re the first to try to a new brand

NEARLY HALF wait for others to try a new brand

THE RETURN OF DAY DRINKINGThe return to normal has begun: one in three peo-ple in the UK say they have gone out for a drink since lockdown was eased in April. For people who have been out for a beer, 50% of them said they last went out drinking before 5pm. CASUAL BEER DRINKING WITH A ‘SUBSTANTIAL MEAL’Low tempo occasions – such as going out to relax and socialise – are most prominent for beer drinkers. No one has properly partied since 2019 and recent beer drinking has had to be conducted in small groups but still, one in three beer drinkers said they out recently with their partner only. These laid-back occasions do suit lower ABV beers and reiterate the daytime drink-ing opportunity, but two in five beer drinkers ate a meal with their drink the last time they went out.

DRAUGHT BEER REMAINS FAVOURITEDraught lager remains the format of choice with sev-en in 10 beer drinkers buying draught beer when they last went out. For these drinkers, the quality and ex-perience of a pint matter more than the price point. And three-quarters of beer drinkers say format mat-ters, with older drinkers most likely to say this. How-ever, for some, the brand holds more sway than for-mat: one in three of those who drank packaged beer said they only did so because their favourite brand was not available in draught.

BEER SPECIALS ARE HABIT-BREAKERSFamiliarity breeds loyalty. Twenty-two per cent of beer drinkers say they always buy the same brand and good beer makes customers come back – with one in four customers saying they’re likely to return to a ven-ue if it stocked a beer that they particularly liked. But 26% of beer drinkers say a beer ‘special of the week’ would encourage them to buy a particular brand re-gardless of whether it was one they knew or not.

CRAFT AND LOCAL REMAIN POPULAR Not all beer drinkers are completely habitual: one in three beer drinkers are on the search for new brands of beer to try, and 20% say local and craft op-tions would drive them to choose a beer over other types of drink such as wine. It’s clear that smaller, niche brands are here to stay and even bigger stal-warts in the category should continue to consider new flavours to meet the need to explore and trial that is prominent among many modern beer drinkers.

Insight from Raphaella Demetris, senior research executive at Savanta

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“Two in five beer drinkers ate a meal with their drink”

HOW DID YOU DECIDE WHICH BEER BRAND TO DRINK ON YOUR LAST VISIT?

16% 14%11% 10% 8% 8% 8% 7% 6% 6%

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Many of these factors are easily manageable by venues and can be improved with staff training, simple communication, structured meal deals and clever tasting notes signposting guests who ‘don’t know what to drink’.

TO WHAT EXTENT WOULD THE FOLLOWINGSTATEMENTS ‘DEFINITELY ENCOURAGE’ YOUBUY A PARTICULAR BRAND OF BEER?

32% Discount on buying a second drink of same brand

30% Beer and food meal deal

29% Voucher for that beer brand emailed

28% App on phone with discounts/offers for particular brand

26% Beer special of the week


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CONTACTS Heineken UK Heineken.co.uk Nirvana Brewery nirvanabrewery.com Savanta savanta.com

VIEWS ON BEER BRANDS

Savanta asked consumers which particular beer brand they most associated with certain statements. When asked which brands they would consider buying in the future, BrewDog snapped up three of the top 10 craft beers, with the highest consideration levels in the UK. Stella is top for lagers, and Guinness for ales. Here are the top five in each category...

Stella Artois

43%Budweiser

40%San Miguel

39%Corona

38%Peroni

37%

TOP FIVE LAGERSTOP FIVE LAGER BRANDS ‘WORTH PAYING MORE FOR’

Birra Moretti

17%

Pravha Lager

16%

Peroni

16%Asahi

13%

Meantime London Lager

13%

TOP FIVE CRAFT BEERSTOP FIVE ‘HIGH QUALITY’

CRAFT BEERS

BrewDog Punk IPA

18%

Leffe Blond

15%Hop House

13%Hoegaarden

14%Camden Pale Ale

13%

Leffe Blond

33%

BrewDog Punk IPA

27%

BrewDog Dead Pony

Club

27%

BrewDog Elvis Juice

24%

Sharp’s Atlantic

24%

TOP FIVE ALESTOP FIVE ALES THAT ARE A

‘BRAND FOR ME’

Guinness

32%Old

Speckled Hen

22%

Hobgoblin

19%Hobgoblin

Gold

18%

Old Golden Hen

18%

Adnams Ghost Ship

19%

Maston’s Pedigree

16%

Hobgoblin Gold

16%

Tribute

16%Sharp’s

Doom Bar

15%

BEER PEOPLE WOULD ‘CONSIDER BUYING IN THE FUTURE’:


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W hile we still have reasons to be cautious, I believe that we

are now on the cusp of something excit-ing and unique: a once-in-a-generation opportunity to effectively relaunch the sector as new – to innovate, come back stronger, and create new perceptions.

1. RELAUNCH We have an opportunity to re-shape consumer expectations of what a great hospitality experience can be, using some of the things we’ve learned and delivered throughout this period. The opportunity can clearly be seen in the innovation unleashed to date, from incredible at-table ordering technology to creative in-outlet experiential. We also have great potential to give a boost to hardworking hospitality staff, ex-panding their experience with new skills and professional development.

2. RECONNECT Across the lockdown reopenings we have invested more than £2.5m in our Asahi UK ‘Reconnect’ support package – through a range of premium branded materials to support flexibility of service. So far we’ve placed well over 1,000 café barriers, 2,000 parasols, over 100,000 takeaway cups/carriers, and 200-plus mobile bars for secondary-serving. The

feedback from customers and consumers has been really positive.

We’ve also accelerated our Asahi UK training and advocacy initiatives for bar staff, offering more free modules for our ‘Upwait’ and ‘Beer Masters’ programmes with supplier CPL. These develop a range of skills, from perfect serve and food par-ings, to product and brewing knowledge – all tailorable to the new times we’re in.

3. RESILIENCEThe performance of the on-trade across the first week of outdoor-only opening from 12 April showed the sector’s ability to bounce back, while demonstrating great consumer confidence in the great British pub. With only 35% of outlets opening, data showed beer sales on a par with the same period in 2019. The indicators were also showing a substantial trade-up to premium, with world lager accounting for almost half of draught spend. We saw a huge surge in demand for our products, such as Peroni Nastro Azzurro, with our overall volume performance significantly ahead of the same period in 2019.

4. ROUTE TO MARKETWe knew these first few weeks back would be crucial for our customers, so we put in a huge amount of advanced

TIM CLAY, MANAGING DIRECTOR OF ASAHI UK GIVES SIX REASONS TO FEEL OPTIMISTIC ABOUT THE NEAR-FUTURE FOR OUR SECTOR

OPTIMISM FOR THE FUTUREOF OUR SECTOR

planning to ensure we had sufficient stock in place to meet the pent-up demand upon reopening, including a significant investment in new kegs for our imported and UK-based portfolio.

During lockdown we found new ways to get product out and minimize wast-age. An example that we found incredibly popular was ‘cask-at-home’, creating new SKUs to give beer lovers the fresh taste of cask straight from our tanks – favourites such as Fuller’s London Pride and ESB.

5. ROIA recent study by Oxford Economics for the British Beer & Pub Association demonstrated very clearly the contribu-tion of beer and brewing – sustaining some 556,700 jobs, £9.1bn in wages and £19 billion of gross value added across the UK economy. We have amazing products, for example Cask – a quintessentially British icon that supports a huge range of sub-sectors such as UK-based hop grow-ers. This all shows the importance of the sector emerging strongly and sustainably from the pandemic.

6. RELATIONSHIPSThis period has brought to life the mas-sively diverse role pubs play as hubs of the community, and why it’s so important to keep supporting them. They create places of meaningful connection – from socialis-ing and marking the important occasions in life, to helping combat loneliness. Asahi UK is a long-time supporter of the Long Live the Local campaign, which works bril-liantly to bring this topic to the forefront.

Asahi UK’s portfolio of premium beer, ale and cider brands include Peroni Nastro Azzurro, Asahi Super Dry, Grolsch, Meantime, Fuller’s London Pride and Cornish Orchards. For June 2021 exclusively, Asahi UK are offering 100 operators the chance to experience some of the best brands in its portfolio to see how the power of premium beer brands can increase their profitability. In addition, Asahi UK will offer expertise and knowledge to help your business reconnect and relaunch after the most difficult of trading periods. Visit tryasahibeers.co.uk to enter your details and 100 randomly selected operators will be contacted by Asahi UK with further details and information. T&C’s apply

http://tryasahibeers.co.uk

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THE NEXT INSTALMENT OF DINE OUT’S DRINKS BUYERS CLUB SHINES A LIGHT ON HARD SELTZERS, WHICH IS TIPPED TO BE THE FASTEST GROWING DRINKS CATEGORY THIS YEAR

Dine Out’s series of exclusive, virtual drinks tastings with some of the brightest operators in the UK contin-

ues, with our buyers tasting seven hard selt-zers and enjoying insight from a bespoke consumer category report.

Hard seltzers have been steadily trickling into the drinks sector over the last couple of years, but as their presence on bar menus is still fairly rare, many of you may still be scratching your head. So, what exactly is a hard seltzer?

The answer is simple. Take alcohol – this can be any base spirit – and mix it with sparkling water, which is then infused with flavourings. The drinks are usually con-sumed from a single serve can or bottle, and are low in calories (as they’re low in sugar) with an ABV of around 5%.

If you’ve spent any time in the US in recent years, you may be more familiar with the

pulling power of hard seltzers. As Matthew Langley of Miyagi points out in his opinion


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BUY DRINKS FOR YOUR BUSINESS?

WANT TO JOIN THE CLUB?

EMAIL [email protected] TODAY!

“More than 50% of adult American consumers are sipping on these seltzers at least once a week”

DRINKS BUYERS CLUB INCLUDED:JW Lees

The AlchemistArc Inspirations

Marston’sYoung’s

Star Pubs & BarsWahaca

Mitchells & ButlersHonest Burgers

No hard sell needed for seltzersMatthew Langley of Miyagi, author of the Hard Seltzer Report, on why hard seltzers will be the next big thing at the bar

Hard seltzers’ big selling point is that they deliver full flavour with low calories and no or low carbs. If you compare a fruit cider, it’s got roughly three times the calories of a comparable serve of hard seltzer. Similarly, a similar serving of rosé wine provides about double the number of calories. As people are coming out of lockdown, hard seltzers are an option for consumers looking to be a little bit healthier with their eating and drinking options.

Hard seltzers started in America. They were created in Connecticut in 2013 with SpikedSeltzer, which was the category’s first brand. Now, over half of American adult consumers drink a hard seltzer at least once a week. They’re delivering $4bn in sales, which equates to 724.5m litres of product, and in the on-trade, hard seltzers have generated $1.2bn in sales, accounting for 1.1% of all beer, wine and spirits sales. The IWSR (drinks market analyst) does not see this growth abating and is forecasting the US hard seltzer category to triple by 2023. It’s already a huge category over there and it’s still growing. Therefore, the UK market has got enormous potential, and the possible market size (from CGA) is 13.7m consumers. Hard seltzers are ready to fly in the UK’s on-trade – they already are in the off-trade. For obvious reasons they’ve not been able to flourish yet this year, but in my view, this is going to be one of the star categories going forward. miyagi.co.uk

column, hard seltzers across the pond have, quite literally, exploded onto the drinks scene there. More than 50% of adult American con-sumers are sipping on these seltzers at least once a week.

Langley presented exclusive findings from his Hard Seltzer Report to our buyers on the tasting panel, providing them with in-depth UK market and consumer analysis on the potential for the category’s growth on our own shores. But for operators who weren’t online, we’ll let you in on a secret: hard selt-zers have the potential to pull UK consumers away from beer, wine and spirits. And there’s already been massive growth in retail – locked down consumers who have heavily relied on off-trade purchases in the last 12 months will be expecting to see drinks they’ve enjoyed at home on your drinks menus.

According to Langley, to win in restaurants with hard seltzers, operators need to dedicate space in the fridges and on the menus, work with suppliers to develop a signature hard seltzer serve, and then train and support bar teams so they can communicate and deliver these successfully to guests.

There’s still some work to do in the UK to educate diners on these drinks. The Portman Group (the UK’s alcohol regulatory body) recently published new guidance on hard selt-zers after research revealed that just 7% of consumers had heard of them. The spe-cific hard seltzer guidance stipulates that products must communicate their alcoholic nature with absolute clarity. These messages can carry from supplier to operator in how venues design menus to promote these promising young drinks.

Our panel of buyers all agreed that this is an exciting and innovative product and appreciated being given the opportunity to try seven brands alongside each other, mak-ing them able to make direct comparisons across the category.

Dine Out’s Drinks Buyers Club will con-tinue its mission to put industry-leading prod-ucts in front of operators throughout the year. Get in touch with the team today if you want to be a part of the action next time – perhaps your next best-selling drink is just waiting to be tasted.

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DRTY DRINKSWHITE CITRUS

Introducing DRTY White Citrus Hard Seltzer, made with the flavours of grapefruit and lime, it’s zingy, zesty and tastes like a vodka lime soda. DRTY White Citrus is made using a fermented fruit alcohol base, British sparkling water and natural fla-vours. By using a fermented base rather than a spirit, DRTY is able to achieve a full, intense flavour while maintaining its zero sugar, zero carb credentials. In 2020 The Daily Mail named it best of the UK Hard Seltzers, with Helen McGinn writing that it ‘manages to stay on the right side of fresh without being too sharp. It’s dangerously easy to drink, so be warned. Five stars’.

drtydrinks.com

MIKE’S HARD SELTZERRASPBERRY

Mike’s Hard Seltzer is alcoholic sparkling water: 5% alcohol, real fruit fla-vours, no artificial sweet-eners, 100 calories and 2g sugar.

Budweiser Brewing Group UK&I, a part of AB InBev, launched Mike’s at the end of 2019 tapping into the hard seltzer trend right when it was starting. Mike’s Hard Seltzer had a particularly strong beginning to the year in 2021 as it currently holds the highest penetration rate and one of the highest repeat rates showing both the appetite for the brand and opportunities for growth.

If you want to be part of the seltzer craze sweeping the UK this summer, then Mike’s is your guy. Light and refreshing, available in Raspberry, Black Cherry and Lime, it’s the ideal addition for any out-of-home social occasion.

mikeshard.co.uk DALSTON’S RHUBARB

Dalston’s is leading the change for the next generation of health-ier alcoholic fizzy drinks. By going back to basics, using real squeezed fruit, its difference is clear to see and taste, providing our health-seeking nation with a hit instead of a hint of flavour. Dalston’s is passionate about offer-ing the tastiest and healthiest fizz without compromise: have your fizz and drink it!

Its sparkling alcoholic drinks are the perfect healthier alter-native to the usual beer, wine, or cider. They taste delicious, however don’t include any added sugar or artificial sweeteners. All of its alco-holic hard seltzers include three simple ingredients: real squeezed fruit, sparkling water and triple distilled vodka. All contain less than 90 calories per can.

dalstons.com


http://mikeshard.co.uk

http://drtydrinks.com

http://dalstons.com

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http://drinkaware.co.uk

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FOUNTAIN HARD SELTZERMANGO

Fountain Hard Seltzer was created in the US with water from the Adirondack mountains, infused with natural fruit and a touch of alcohol (5% ABV) to taste like “sparkling sunshine in a can”. It is a refreshing, low-calorie, low-carb, vegan and gluten-free drink for everyone.

With seven available flavours, Fountain Hard Selt-zer is perfect for any occasion, from a party on a beach, a barbecue with friends, a pizza at your local joint or washing down some spicy tacos.

Fountain Hard Seltzer is the drink for today’s mod-ern health-conscious consumer, yet without compro-mising in taste and flavour. Enjoyed direct from the can or over ice, you can never go wrong when you are drinking from the Fountain. Go Hard.

hellofountain.co.uk

58GIN HARD SELTZERPINK GRAPEFRUIT

Sparkling water, natural fruit fla-vours and a shot of 58Gin. Nothing else. Nothing artificial at all, no sweeteners, no impurities, and no more than 67 calories a can. The purest, guilt-free refreshment imag-inable, this is the world’s first artisan hard seltzer. These drinks are available in Raspberry and Pink Grapefruit variants, at 4% premium ABV.

The brand’s philosophy is ‘gin from the heart’ and this translates into everything it does, from the care and consideration that goes into producing the highest quality spirits, to its commitment to being the category leader in sustainable craft spirits production.

58gin.com

BUD LIGHT SELTZERSTRAWBERRY

Budweiser Brewing Group UK&I, a part of AB InBev, has launched Bud Light Seltzer. It’s fruity fizzy water with a kick. The kick is alcohol – 4%.

Following on from its success in the US, the launch of Bud Light Seltzer enables on-trade cus-tomers to tap into the new market opportunity of hard seltzer.

Available in Lemon-Lime, Passionfruit, and Strawberry flavours, with 95 calories per can and 4% ABV, on-trade customers can stock the prod-uct now ahead of the key summer selling moment, which last year saw a 36% uplift in sales of seltzers in July and August.

Named the first ever official hard seltzer sponsor of the men’s England football team, Bud Light Seltzer is set for further sales growth this summer as consum-ers welcome the delayed Euros to their screens.

budlight.com

ISLAND BAY HARD SELTZERWATERMELON

Despite lockdowns last year Island Bay concentrated solely on on-trade and hospitality. It has continued its commitment to support this sector’s growth in 2021, backed with ATL advertising. An expert seller within this sector, it offers establishments access to a wide range of premium POS.

Growth to date has been substantial with massive re-order rates from pubs. The direct-to-retail business is currently selling into 100+ bars and pubs across the UK including the Isle of Man, Isle of Wight, Jersey and Guernsey.

Island Bay contains the highest ABV with lowest calories per 100ml of any hard seltzer, containing zero carbs and zero sugars: just spar-kling water, a touch of fruit and premium vodka as the alcohol base. It’s available in three flavours – Strawberry, Mango and Watermelon – at £2.95 RRP.

drinkislandbay.com


http://hellofountain.co.uk

http://budlight.com

http://drinkislandbay.com

http://58gin.com

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http://www.e-2go.net



ADEJOKÉ BAKARE TALKS TO DINE OUT ABOUT WINNING A SPOT IN BRIXTON VILLAGE TO OPEN HER DEBUT RESTAURANT CHISHURU, AND HOW SHE’S USING HER MENU TO SHOWCASE WEST AFRICAN CUISINE TO CURIOUS DINERS

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Adejoké Bakare wants every person who walks through the doors of her Brixton Village restaurant to feel warmly wel-

comed into her home. But diners are no ordinary guests here – individuals are treated like royalty, despite the venue’s unfussy setting. All the opu-lence and grandeur you could desire at Chishuru is contained smartly on the plate; each dish infused with the knowledge of Bakare’s Nigerian heritage yet served up through a contemporary lens.

Her life changed in 2019 when she submitted some locally celebrated supper club dishes to Brix-ton Village’s Brixton Village competition, with the prize of opening her own venue in the south Lon-don market. Here, Bakare reflects on a year that saw her catapulted from home cook to restaurateur in the blink of an eye.

WHEN DID YOU FIRST START COOKING?I’ve always liked to cook. Every time we visited my grandparents, I was always with one of them in the kitchen. I was fascinated by the food, and by what they were doing with the ingredients. When I moved here [from Nigeria] I started hosting dinner parties at home. I just had that itch to cook. And then those meals morphed into supper clubs.

WHAT HAPPENED THAT SAW YOU LEAPFROM SUPPER CLUBS TO RESTAURANT?I’ve always been bad at self-promotion, but my friends who came to the supper clubs would spread the word. That motivated me to think, ‘I could make something of this’. I didn’t think about restaurants initially to be honest – I thought that was a dream I would not be able to achieve. In 2019 a friend of mine sent me the ad for the Brixton Kitchen competition. She told me I had a gift, and it would be a shame not to share it with people. I entered with the food I cooked at my supper clubs, and the judges really liked it, so I won. It was surreal.

WHAT DISHES DID YOU ENTER INTO THE COMPETITION?I sent in a fermented rice dish, black-eyed beans with wild watermelon seeds and a salad with peanut butter, coconut milk and spices. We have all those dishes on the menu now at Chishuru and people love them. The black-eyed beans dish is complete-ly vegan – some people think it’s like bread and others ask if it’s polenta. We also have steamed corn dish. The dishes are so different to what people expect West African food to be like.

MY TABLE ,MY HOME

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DO YOU THINK WEST AFRICAN CUISINE ISUNDERREPRESENTED IN MAINSTREAM UK RESTAURANT CULTURE?It is very underrepresented, considering the number of West Africans in the UK and in London especially. People who come into Chishuru are cu-rious. Some people want to know what the ingredi-ents are if they’ve never seen them before. And the good thing is in the market opposite us in Brixton we have a grocer selling everything – so I tell them to go and visit him and they can buy the very same ingredients, I tell them how to use them. People re-ally love that and want to try it themselves at home.

HOW ARE YOUR MENUS EDUCATING PEOPLE?When most people think about West Africa, the first dish that comes to mind is jollof. Our menus are so much more than that. In Nigeria, the peo-ple are very diverse, the food is equally as diverse, and I wanted to showcase those different parts. I want to show that we as West Africans, and as Nigerians, are not a monolith and there are differ-ent aspects to our food. And those elements can be seen wherever our people have gone in the world. Latin Americans and Africans have come to the

restaurant and have seen themselves on the plate. It is so heartening for me to see that connection. We’re also selling sauces and condiments for peo-ple to try, because we were getting a lot of ques-tions from diners. That helps to make people feel comfortable cooking our food at home.

WHAT ARE YOU MOST LOOKING FORWARDTO NOW YOU CAN OPEN PROPERLY?Getting people back inside! I’m a people person, I love people and I especially love feeding people. What really gets me is seeing the delight on their

faces when they are eating something. My advice to any-one just starting out on their restaurant journey is to talk to as many people as possi-ble who are already doing it. Sit down with them and ask questions. But most import-ant of all is don’t be afraid to actually start. I’ve never been a restaurateur before, so I’m learning on the job, facing all

the challenges of opening and running a business and recruiting, as well as coping with what the pandemic brought us.

WOULD YOU BE INTERESTED IN TRYING TO CREATE A MEAL KIT?I’d absolutely love to, but at the moment I don’t want to stretch things. I’m still learning and find-ing my way. I want to be able to focus on this to get it right, and not be doing 100 different things at the same time. Some may think I’m missing an opportunity but at the same time I want to get the restaurant absolutely right.

“I’ve never been a restaurateur before, so I’m learning on the job”

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KITCHENS ARE UNDER MORE PRESSURE THAN EVER BEFORE, SO HOW CAN MICROWAVES AND OTHER CATERING EQUIPMENT LIGHTEN THE LOAD?

W ith each year that passes, it feels like restaurants are becoming increas-ingly pushed: pushed to turn tables

quicker, meet at-home meal demands, produce consistent dishes in small spaces and more. This year, the heat is turned up to the max. With outdoor terraces extended, more meals being ordered for delivery than ever before, added meal-kit pro-duction, heightened safety concerns and tight turn-arounds on services so that businesses can make up for the gaps between socially dis-tanced tables – your kitchen

equipment (and the people operating it) have never been stretched so thin. And though there’s never an ideal time to make investments, having equipment that isn’t working as hard as it should for your operation will cost you more money, and customers, in the long run.

“It’s likely that operators will feel more conscious than ever about the safety of their kitchen, particularly given current, strict government guidelines surrounding social distancing,” says Steve Hemsil, sales director for UK and Ireland at Welbilt. “However, just because guidelines are changing, doesn’t mean that a commercial kitchen needs to be completely renovated.

“In fact, with many venues, kitchen safety can easily be enhanced simply by

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moving equipment around and utilising various product features and technologies.”

BETTER CONNECTEDSmart equipment that shares its intelligence across different platforms can have a marked impact on the effectiveness of energy use, menu engineering and staffing.

“If there’s one thing that can revolutionise kitchen operations for the better, it is mak-ing good use of data,” notes Scott Duncan, managing director of Unox UK Ltd. “Modern appliances give chefs greater access to data than ever before, opening up new possibili-ties to improve efficiency, enhance cooking performance, maintain compliance, improve service and much more. Access to such data should be one of the first things you look for when investing in new equipment.”

Duncan adds that the possibilities with this level of analytics are endless, but even in its most basic guise, operators can enhance safety and transparency, optimise water and energy efficiency, and even eliminate waste to maximise profits. All of which points to a more cost-effective, time-efficient kitchen with complete peace of mind over food safety and compliance auditing.

“The opportunities extend between appli-ances too,” he continues. “The more we can connect different devices, the more effi-ciently the kitchen can run. It’s all part of the shift towards a more connected society and I cannot underestimate the potential this has

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Las Iguanas prepares most of its menu from scratch and uses a microwave as part of this process.

“Our kitchens are still very much chef-led,” states Glenn Evans, Las Iguanas’ head of food. “We prepare many of the proteins and sauces from scratch, in bulk, then re-heat using a microwave as it’s one of the best ways to achieve core temperature quickly and effi-ciently. Some of the large volume lines include enchiladas, nachos, half chickens, chicken tinga, chipotle beef, albondigas, ribs and burri-tos. We then finish most of these dishes on the chargrill or in a pan afterwards to add colour and texture.

“The Las Iguanas team is always looking at ways to reduce complexity in the kitchen and achieve more consistency, but never at the cost of the quality of the food and reducing our carbon foot-print is always on the agenda.

“The solution was found when we took a bank of six NE-1878s for our new store in Bracknell and we’ve certainly seen an improvement,” Evans explains. “So, we will be install-ing them as our microwave of choice into our next new openings too. Aside from the Inverter technology giving us the ability to cook and re-heat less aggressively, there is the improved energy efficiency.”

He notes that the piece of kit doesn’t look like a typical microwave either, so there is less of a chance of a negative consumer perception. The all-metal door is easier to clean inside and out without grooves or film. For the chefs at Las Iguanas, the most important factors for microwave equipment is the quality of heating, energy-saving capa-bilities, being operationally friendly and easy to maintain.

to drive improvements and savings across a restaurant kitchen.”

With so many intelligent features enhanc-ing most modern equipment, it can become all too easy to rely on it, but the people in the kitchen are just as important.

“Machines may be easier than ever to oper-ate but we still advise training to get new staff up to speed on best practice, helping avoid costly breakdowns, which can be brought on by seemingly innocuous things such as misunderstanding or misinterpreting a fault code,” recommends Tim Bender, sales director for Hobart Equipment Division UK. “Kitchens can often be the victims of high staff churn, making it imperative that new team members are brought up to scratch quickly.”

MICROSAVIOURSChoosing equipment that can perform the most tasks in the smallest footprint is usually a winning combination. Microwaves have long shed their stereotype of simply being used for reheating pre-cooked meals.

“If the microwave is to be used mainly for simple reheating and defrosting of foods then a straight forward, commercial microwave will suffice,” advises Duncan Vipas, head of sales at R H Hall. “However, items such as pastry will become soggy if reheated in an ordinary microwave, whereas using a combination microwave a crisp, golden brown result will be achieved in microwave time.”

“We’ve seen some imaginative uses for our microwaves including cake-making, choco-late tempering, roasting spices, drying herbs, making lemons more squeezable and even disinfecting chopping boards,” adds Jared Greenhalgh, business development manager for Panasonic UK.

“At the end of the day, microwaves will cook quickly from fresh or frozen, save on energy costs and can result in less waste.”

“Making good use of data can revolutionise kitchen operations”

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CONTACTSHobart hobartuk.comPanasonic panasonic.co.uk/pro-cookingR H Hall rhhall.com Unox unox.com/en_gb Welbilt welbilt.uk

http://panasonic.co.uk/pro-cooking


http://unox.com/en_gb

http://hobartuk.com

http://rhhall.com

http://welbilt.uk

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http://unox.com


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FILTACOFFEE CATCHER

Filta’s new Coffee Catcher is a low-cost piece of equipment designed to catch disregarded coffee grounds before they reach the drain-age system. It is suitable for commercial kitchens at or near the sink; is free-stand-ing with left- or right-hand operation (sup-plied with legs and coupling); can be used as a pre-filter or standalone unit; and has an easy-to-open front entrance with sight window. At 550mm high, 265mm wide and 225mm deep – the unit is ideal for smaller kitchens.

filta.co.uk

DIET COKEJUST BECAUSE

Diet Coke has launched Just Because, a new cam-paign directed by Oscar-nominated Autumn De Wilde, designed to showcase some of life’s most relatable ‘just because’ moments. The campaign celebrates what it is to be confident today across all media including a refresh of the much-loved jingle by Grammy Award-winning artist Thundercat. The fully integrated campaign will launch via a brand-new multi-screen AV, with OOH, social, digital, PR support and POS activation.

cocacolaep.com

UNILEVERLIFEBUOY

To help the sector open up safely, Unilever has added Lifebuoy to its away-from-home offering. As well as offering products like its Pro Antibacterial Hand Gel in 500ml and larger 5l formats, Hand Hygiene Gel tubes in smaller 50ml options and floor safety dispensers, the brand is on a social mission to encourage better hygiene habits and is working closely with its partners.

unilever.com

J2OSUMMER SHINE PEAR AND GUAVA

J2O is bringing back its limited-edition Summer Shine

Pear and Guava support-ing the licensed sector with the fruity flavour as the hospitality industry reopens.

The flavour has an exotic burst of guava providing summery refreshment. The relaunch will be supported across the summer through digital and POS.

britvic.com

LUCKY BOATRICE VERMICELLI

New, thin vermicelli noodles from Lucky Boat are made from rice and are typically used in Chinese, Thai, Vietnamese and other south east Asian cuisine. Quick and easy to prepare, the noodles take just two minutes to cook and are ideal for stir fries, soups and salads. They are vegan, vegetarian and allergen-free.

luckyboatnoodles.co.uk


http://cocacolaep.com

http://filta.co.uk

http://britvic.com

http://luckyboatnoodles.co.uk

http://unilever.com

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TEAPIGSKOMBUCHA

Teapigs’ own kombucha is available in three flavours: original, ginger and lemon-grass and peach and mango. Each flavour is brewed in small batches in the UK with a live SCOBY, along with Teapigs tea. The kombucha is 100% natural, with no artificial flavours or sweeteners. Five pence per can is donated to the Teapigs ethical scheme, which supports vulnerable young people in Rwanda (where the company sources much of its tea). The cans have a 12-month shelf life and can be stored at an ambient temperature but should be serve chilled.

teapigs.co.uk

HEINEKENINCH’S CIDER

Heineken has launched a new, sustainable apple cider on draught, made with 100% British apples, grown and sourced within 40 miles of its Herefordshire mill. To keep the cider making process as sustainable as possible, all apple waste at the Inch’s factory is repurposed and turned into green energy. Inch’s is lightly sparkling and has a balanced taste between sweet and dry.

inchscider.co.uk

HAVANA CLUBCUBAN SPICED

Havana Club has introduced its first spiced variant, Havana Club Cuban Spiced, exclusively to the UK. The drink blends the brand’s double-aged, 100% Cuban rum with exotic fla-vours, balancing the taste of sweet vanilla and aromatic spices with hints of juicy guava, toasted coconut and fresh pineapple. Havana Club Cuban Spiced is bottled at 35% ABV and is avail-able through Matthew Clark, LWC Drinks and HT Drinks.

pernod-ricard-uk.com

OVATION OUTDOORGRIZZLY COMMERCIAL OVEN

Manufactured in Sheffield by a team of highly skilled craftspeople, the Grizzly Commercial is a versatile charcoal or wood-fired oven. Available in a choice of three colours, black, red and grey, the oven is suitable for indoor and outdoor use, where the hardwearing enamel finish provides protection from the elements. The closed nature of the cooking chamber, combined with two manually operated air vents achieves precise temperature control.

grizzlycommercial.co.uk

SCHWEPPESSLIMLINE ELDERFLOWER TONIC

Coca-Cola European Partners (CCEP) has expanded its range of Schweppes Clas-sic tonics with the launch of Schweppes Slimline Elderflower. The new tonic water combines Schweppes’ effervescence with a subtle hint of elderflower. To support the launch, CCEP is providing activation kits including glasses, chalkboards and vinyls, to help venues and showcase the Elderflower Fizz summer serve (pictured). POS materials are also available.

my.ccep.com


http://pernod-ricard-uk.com

http://teapigs.co.uk

http://my.ccep.com

http://inchscider.co.uk

http://grizzlycommercial.co.uk


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It was back in February that the government announced, as part of the lockdown roadmap, that it hoped to be in a position to remove all

legal limits on social contact by 21 June.Four months on and all of us want to see ‘hopes’

replaced with ‘will’. Or how about ‘must’? To not have all restrictions dropped on what should be a red-letter day for our sector would undoubtedly be a massive blow.

May’s indoor reopening was a significant step. Just being able to welcome guests indoors again has been fantastic but it has been a psychological reopening rather than an economic one. Busi-nesses are operating under conditions and restric-tions that are making most of them unviable at present. Yes, the footage and images of indoor drinking and dining look positive to the untrained eye on TV and in newspapers right now, but it’s not enough to refill the industry’s catastrophically depleted coffers.

Only when restrictions are removed completely will an unfettered and unshackled hospitality sec-tor be able to start to rebuild, look ahead for the first time in 15 months with a degree of certainty and provide society, and the wider economy, the uplift it so desperately needs. It will also provide a significant boost to consumer confidence and demonstrate to customers that they can once again enjoy their favourite venues and destinations, and do so in Covid-secure environments.

Of course, vital to operating those safe spaces and ensuring our guests have a great experience, are our teams. Uncertainty around full reopen-ing on 21 June has seen operators struggle to recruit staff, whether those who’ve left the sector as the result of the pandemic, or those who might

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be attracted to the industry. Potential workers are hesitant to return to or enter a sector that is operating under a threatening dark cloud of continuing constraints.

Operators have worked tremendously hard to ensure their venues are safe and responsibly man-aged. Couple that endeavour with the undoubted success of the UK’s vaccination rollout and high levels of vaccine efficacy, this should give the Gov-ernment the confidence to give us the green light this month. The time has come for society and the economy to reopen fully, allowing hospitality to help rebuild both.

To deviate would deal another potentially dev-astating blow to our already ravaged sector and be psychologically damaging not just to those oper-ating and working in hospitality, but also to our customers. Naturally, any delay or the imposition of further restrictions would require additional government support for the sector. Let’s hope, then, that on 21 June we’re able to move forward restriction-free and get back to what we do best.

SET THE SECTOR FREE FROM 21 JUNEKATE NICHOLLS, CHIEF EXECUTIVE OF UKHOSPITALITY, LOOKS AT THE UNCERTAINTY THAT REMAINS OVER LIFTING ALL COVID-19 RESTRICTIONS FROM 21 JUNE, AND WHAT IT MEANS FOR THE SECTOR



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