RESTAURANT
UPDATE
The latest news, products and services from the restaurant industry, for the restaurant industry September 2020
Trusted by Michelin Star Chefs
The Commercial Kitchen Ventilation & Fabrication Experts
+44 (0) 1733 230 378 | info@ckdirect.co.uk | ckdirect.co.uk
Image: Capital Cooling, Hizone p20
September 2020
4 20 28
Industry News Catering Equipment Alfresco Dining & Outdoor Solutions
34
Recommended Suppliers
www.restaurant-update.co.uk
RESTAURANT
UPDATE
Grosvenor extends Eat Out To Help Out to restaurants through rent reductions Grosvenor Britain & Ireland are to fund an extension of the government’s Eat Out To Help Out initiative through to the end of September.
The support from the landlord to Mayfair & Belgravia restaurants will be reimbursed by Grosvenor in the form of reduced rent. Participating tenants will be able to continue offering half price meals, up to the value of £10, every Monday to Wednesday. The hugely popular scheme attracted over 85,000 participants with 35 million meals served in its first two weeks, supporting jobs in the hospitality industry and wider local economies. Amelia Bright, Executive Director of the London Estate, Grosvenor Britain & Ireland commented: “Eat Out To Help Out was a huge boost to the economy and gave people confidence in socialising again. But Central London is not yet back on its feet.
4 PAGE Industry News
“We’re doing all we can to bring people back to the West End to enjoy its world class retail, beautiful architecture and fantastic restaurants. From Michelin starred meals to the local fish and chip shop we have something for everyone”. Restaurant transactions in central London in mid-July were 80% lower than in January. This is compared to many suburbs which had enjoyed a faster recovery and were seeing transactions at, or closer to, prepandemic levels+. The impact of the scheme shows that circa 60% of people dining out wouldn’t have done so without the incentive of the Eat Out To Help Out initiative. Jamie Jones, Operations Director of the Mayfair Chippy added: “The Eat Out to Help Out scheme has
had such a positive impact and has boosted food and beverage sales as planned. The West End is extremely quiet at present so we are so happy that Grosvenor will be continuing with their own version of the scheme to help restaurants, cafes and customers alike. Thank you Grosvenor for your continued support.“ Extending Eat Out To Help Out is the latest in Grosvenor’s programme of support for affected local businesses and communities. Between April and July, the landlord waived rent for hundreds of retailers, cafes, restaurants and charities and continues to support businesses and retail destinations as they reopen. This step by Grosvenor is one that we very much applaud, a great example of a landlord pragmatically supporting tenants.
Hospitality industry requires clarity on yesterday’s government advice With one voice the hospitality industry is demanding immediate support from the Government to avoid a nationwide catastrophe UK Hospitality and over 200 CEOs from across the UK’s hospitality sector have called on the Government to provide immediate support for businesses. In a letter to the Prime Minister, the trade body has said that, unless financial support is swift, then the sector is looking at unprecedented levels of closures and job losses across the nation. Hospitality is calling for:
•
•
•
Extension of the business rates and NIC payment break to all hospitality businesses for at least six months The UK to follow the lead of other countries such as the USA, France and Denmark by committing to additional working capital support while funding salaries and retaining staff, and Pressure on landlords and banks to avoid forfeiture of rent payments.
UKHospitality Chief Executive Kate Nicholls said: “This is by far the greatest crisis we have had to face as a sector. Venues are already closing and
people are already losing their jobs. Unless we get immediate financial support from the Government, the country’s hospitality sector will cease to exist in any recognisable capacity.” Similarly, Andrew Bennett MBE, National Chair of the Craft Guild of Chefs, said: “In light of recent government advice that people should avoid bars and restaurants, we are calling on the government to provide clarity. This half measure means businesses are unable to claim on their insurance for business interruption unless they are officially told to close. This lack of clear guidance could spell the death knell for our industry.
Emma McClarkin, Chief Executive of the British Beer & Pub Association also says unequivocally that the Government needs to address the situation as a matter of urgency: “The severity of the COVID-19 crisis is now impacting on Pubs with devastating effect. The very existence of thousands of pubs and a lot more jobs is now at risk. “The Government needs to give clear instructions and detail on the support package to rescue the sector and hundreds of thousands of jobs. Urgent measures to support cash flows and enable cost reductions are an absolute necessity.”
“This is totally unacceptable; businesses say they are just taking a slow painful walk into bankruptcy. The Government has been too slow to act, bars and restaurants have been impacted since the start of the pandemic. The Government needs to put together a package to help these businesses. We will work together as an industry to hold the Government to account for the crisis in our sector.”
CIEH issues Coronavirus guidance Guidance issued both to CIEH members and wider public to reduce the spread of Coronavirus The Chartered Institute of Environmental Health (CIEH) is supporting the relevant public health agencies and health departments in each of the nations of the UK that are the lead agencies coordinating the public health and protection responses to Coronavirus. These are: For England: Public Health England https://www.gov.uk/government/ collections/coronavirus-covid-19-listof-guidance For Wales: Public Health Wales https://phw.nhs.wales/news/public-
health-wales-statement-on-novelcoronavirus-outbreak-in-china/ For Northern Ireland: Public Health agency https://www.publichealth.hscni.net/ news/covid-19-coronavirus The UK Coronavirus Action Plan can be found at https://www.gov. u k /g o v e r n m e n t / p u b l i c a t i o n s / coronavirus-action-plan CIEH’s guidance notes that Coronavirus is fundamentally a public health issue and the appropriate agencies for advice and guidance to the general public, businesses and organisations
are the public health agencies and Health Departments of the United Kingdom. The public should follow the advice and guidance provided by these relevant agencies. In terms of travel advice, the public should follow the advice provided by the Foreign and Commonwealth Office. Although Environmental Health Practitioners (EHPs) do not have a lead role in tackling Coronavirus, they do provide support to the relevant government agencies and organisations and will potentially play a role in local authority emergency plans for Infectious Disease, should these plans be actioned.
Industry News PAGE 5
RESTAURANT
UPDATE
Nando’s Fuel Your Future Earlier today Nando’s announced ‘Fuel Your Future ‘a new food donation and employment programme seeing Nando restaurants across London, Birmingham, the North East and East Midlands serving up free meals once a week to vulnerable young people and their families. The programme aims to help with both the immediate need for free meals, and most importantly a long-term impact on the lives of disadvantaged young people, through supporting their futures with employment opportunities. With the number of free meals served doubling week on week since the scheme began in June, and with more Nando’s locations participating in the coming weeks, Nando’s is aiming to donate over 15,000 free meals to disadvantaged young people across the UK by the end of the trial period. Fuel Your Future won’t stop there though, Nando’s has an aspiration of building the programme out nationally over time to ultimately donate half a million meals a year. Over the last three years, Nando’s has worked closely with several external partners including the charity Family Action and their HeadStart programme, supporting more than 200 young people into employment. In addition, in 2020 alone, aside to job placements, these partnerships have had a positive impact on 1,291 young people’s lives through employability workshops, training, support and career discovery days. Over the last 3 years young people from HeadStart in partnership with Nando’s have also volunteered nearly 40k hours in local communities as part of the scheme. Looking forward, Nando’s have ambitions to create in the region of 500 new job placements across the business through Family Action’s, HeadStart programme, and Nando’s other partnerships with Springboard, Remit, The Forward Trust and The Shaw Trust. These opportunities will pick back up in due course when the job landscape is a little clearer regarding COVID-19 and Nando’s hope to be able to increase the number of job placements year on year. In the
6 PAGE Industry News
short term, there will be a stronger focus not just job outcomes but also work experience opportunities and mentoring for young people across the Nando’s business. By partnering with Family Action again on Fuel Your Future, Nando’s can identify young people who are currently eligible for Free School Meals, coming out of care or are young carers themselves. Each local Nando’s restaurant can then connect with these young people, and their families, so they can pick up a meal once a week. A small gesture but a good place to start. Fuel Your Future is the latest part of Nando’s longstanding commitment to make each restaurant an important part of their community and builds on the existing Nando’s No Chuckin’ Our Chicken food donation programme, which has donated more than 2.3 million meals to homeless charities and food banks since it started in 2013. Nando’s intends to take on board learnings from its existing programme which will continue to run in parallel and implement them into Fuel Your Future as it grows across the UK. Since lockdown began Nando’s has
also donated over 150,000 meals to local charities, the NHS and FareShare in partnership with Deliveroo. While the No Chuckin’ Our Chicken food donation programme and NHS support will continue, the effects of the pandemic have made it clear that there are other important groups being missed who could be helped as well. The Fuel Your Future food donation scheme is aimed at vulnerable young people and their families in the UK who are going to be feeling the longterm impacts of the pandemic. As a business Nando’s has always had a passion for helping young people. They make up the majority of the Nando’s team in each restaurant and the customers who love Nando’s PERiPERi. However, for many young people in the UK at the moment their future is looking more uncertain than ever. Nando’s has a unique position as a brand to help this group and whilst job opportunities might be difficult at this moment due to COVID-19, we can put in place the structure to enable young people to have resilience and thrive through our Fuel Your Future programme.
Pizza Express issues statement on CVA confirming closure of 73 restaurants As previously announced on 4 August 2020, Pizza Express today formally launched a proposal to reduce its UK restaurant estate and rental cost base via a company voluntary arrangement. The CVA is intended to improve the operational performance of the business against the backdrop of a challenging trading performance, difficult market conditions caused by the COVID-19 crisis and the effect of lockdown measures upon its restaurants. Pizza Express CVA 73 closures This proposal is part of the wider h o l i s t i c re c a p i t a l i s a t i o n a n d restructuring transaction, which will significantly strengthen the Group and provide funding to deliver its future growth plan. This transaction will comprise a number of steps that are being taken in parallel with and inter-conditional upon each other and the CVA, principally:
•
•
an ongoing competitive sale process commenced on 4 August 2020, in respect of which Lazard & Co. Limited is advising, to identify third party interest in an acquisition of the Group. if this sale process does not attract a bid from a third party that is higher than the offer of the holders of the Group’s existing senior secured notes due 2021 (the “Existing SSNs”), then this would trigger a financial restructuring involving (amongst other things) …
c.£1bn existing senior secured, senior unsecured and shareholder debt being written off, holders of the Existing SSNs subscribing for new senior secured debt of £200m in the restructured Group, as well as holders of the Existing SSNs injecting new funding of up to £60m (net of financing fees) into the business for future growth plans, with ownership control of the Group being acquired by holders of the Existing SSNs. Holders of the Existing SSNs have also provided a further £70m (net of financing fees) to refinance, if required, the Group’s existing super senior facility of £70m; and
•
the divestment of the Group’s mainland China business to an affiliate of Hony Capital.
Summary of CVA proposal Although the majority of PizzaExpress’ UK restaurants were trading profitably before lockdown, EBITDA across the estate had been declining for the last three years. In addition, since March this year the COVID-19 crisis has caused significant disruption to the UK’s entire casual dining sector. The unavoidable reduction in revenue as a result of the lockdown, combined with higher costs associated with reopening restaurants and uncertainty about the shape of the UK economy’s recovery, mean that the Group’s rental cost base is no longer sustainable. The CVA proposed today is designed to reset the Group’s leasehold obligations and allow for a smaller and better-invested UK restaurant estate. The CVA will seek to achieve this through a combination of reduction in
outstanding arrears, reduced rental agreements, a temporary move from quarterly to monthly rents and other measures. Regrettably, the CVA proposals also include the permanent closure of 73 restaurants, which will impact 1,100 team members. Clare Boardman and Daniel Butters of Deloitte LLP have been appointed as Nominees to the CVA. PizzaExpress will seek approval of the CVA proposals from its creditors by way of a virtual meeting on 4 September 2020. Zoe Bowley, UK&Ireland Managing D i r e c t o r, c o m m e n t e d : “ T h e announcement of the CVA proposal today follows a period of constructive dialogue with the British Property Federation and a broad range of our landlords. “We have taken onboard their feedback and accommodated their requests as far as possible. “Unfortunately, the impact of the global pandemic has meant that we have had to make some incredibly tough decisions to safeguard PizzaExpress for the long term. Today we have confirmed that 73 of our pizzerias are proposed to close permanently. In most cases, there is another PizzaExpress nearby, either already open or reopening soon, to welcome our customers. “Our focus is on our people whose jobs are impacted and we will be doing everything we can either to redeploy them or to support them in finding roles elsewhere. Hard as this process is, it will protect the jobs of over 9,000 of our colleagues and provide a strong footing for PizzaExpress to meet future challenges and opportunities.”
Industry News PAGE 7
RESTAURANT
UPDATE
As hospitality operators continue to look for solutions to manage and protect their business through the downturn caused by the impact of Covid-19, Katy Hamilton of Access Hospitality offers some practical advice on managing current trade and using time and technology to plan for an uncertain future.
F
irst and foremost, though, operators should follow advice from the Government and the NHS to protect the health, safety and welfare of staff and customers and obtain the latest information on financial and other support.
Govermnent guidance to employers and businesses about Covid 19 NHS Advice about Covid 19
1. Where businesses can remain open, for example those that have a strong delivery trade, make sure that staff are aware of shift availability and keep things as flexible as possible. Remember that their cashflow will be impacted when shifts reduce, so use appropriate variable, but compliant, methods to pay staff after shifts have been completed rather than necessarily having to wait until the end of week or month payroll 2. Simplify your menu – either now, or when you reopen – to reduce the number of dishes available, minimise stock holding and cut costs. There is comprehensive F&B technology available, which can be used to quickly implement revised menu planning, costing, ordering of ingredients and allergen information to offer a more practical offer. Same great quality, just a reduced choice, will help your cashflow and will be welcomed by customers if it means you can keep the operation open 3. Be flexible in response to customer’s reluctance to come out and mix in large groups. Can you offer online ordering for takeaway, for example, or offer a delivery service – particularly for those who may be self-isolating or reducing social interaction? If you have a private dining room, make sure that everyone knows about it as there will still be people who want to mix with friends in as controlled an environment as possible, whilst they’re still able to do so, and the privacy of private dining may give them the reassurance they need to go ahead
Hospitality tips for managing current trade and preparing to bounce back in the future 8 PAGE
4. If you run a community venue, think about your neighbourhood – we know that hospitality venues are at the heart of so many communities, so consider if there is anything you can do on a wider scale. Keep in touch with your regulars, particularly the more mature amongst them, and maybe make your site a coordinating point for providing support to those most in need. If you’ve got fresh produce that will go out of date during closure think about the option to donate this to those in need either at your site or deliver to a food bank to help the wider community 5. Healthcare professionals and other essential workers are going to be at the forefront of the battle against Covid-19 and people are already looking for ways to thank them for the hard work they know they’re going to be facing. Could you run a ‘pay it forward’ scheme where members of the public are able to pay for one of these employees to have a meal in your venue when the outbreak passes to alleviate some of the pressure they’re under and to say thank you? 6. Whilst it’s quiet – which it undoubtedly is – start planning your comeback. If you already have a loyalty programme, put some simple actions together to appeal to your existing customer base, or maybe incentives for people who haven’t discovered your business yet. And if you don’t have a loyalty programme in place, now’s the time to change that! Some businesses have started to offer vouchers, with customers paying now, helping cashflow, but not taking the service until business resumes a more regular routine 7. If you do have to close for a time, which is now almost a certainty, don’t just put the shutters up and hope for the best. Be proactive and complete some of those tasks you’ve been meaning to do for a while but have been putting off. Property maintenance is an obvious opportunity and if staff are being paid, but you are unable to open, channel the resource into other reasonable tasks where possible. Maybe checking the fire equipment, sprucing up the décor or running other equipment checks. Where a technology solution is available, use it to review what regulatory inspections are due soon and ensure that all online paperwork is in order
8. Updating staff records and training programmes is another positive option. Use your tech to assess what training is already available, which members of staff are due for a review and look for trends and improvement opportunities that could help your employee experience and your business 9. Keep in touch with your customer database or social media followers so they know you’re thinking about them and your business is top of mind when things return to some kind of normal. Focus on positives and keep upbeat, without being flippant, and encourage interaction. Maybe swap creative menu ideas that people have discovered whilst they’re in isolation, their wish list of pizza toppings or any new drinks that they’ve tried and would like to see available next time they visit your business. Everyone is going to need remote human interaction and you have the chance to conduct some informative customer research to help shape your future business plans at the same time 10. It’s understandable you are going to focus on cutting expenditure and making savings where possible, but as Peter Martin (founder Atlantic club) suggests “Coming out the other side fitter and leaner is a good objective…. Continuing to invest in people and their development, in smarter tech, in clever design and in quality data and insight (not least to monitor progress through these tricky times) will pay off down the line”. A lot of hospitality technology is designed to reduce food costs, repairs expenditure, optimise labour costs and increase revenue from getting better booking conversions and driving more footfall. These technologies will be critical when we “come out the other side” of the Coronavirus, and using the downtime now should put you in a better position to recoup profits when life returns to some sense of normality Many of these options are available to everyone, but some may be enhanced by using technology so have a chat to us about how we can help with your business continuity and post Coronavirus plans of attack please get in touch on 0845 345 3300 or hospitality@theaccessgroup.com
PAGE
9
RESTAURANT
UPDATE
FUSION INTERIORS GROUP (FIG) Award winning & Unique International Interior and Branding Design Restaurant Interior Design, Hospitality Design, F&B Consulting, Branding, Naming, Wayfinding Fusion Interiors Group (FIG) are a global team of interior and graphic designers, with a wealth of experience in F&B design. With a forward-thinking approach to interior design, FIG push the boundaries beyond conventional design. We take our inspiration from the world around us to create unique conceptual narratives for each and every project in order to deliver unique interiors that try to move away from what are the ‘trends’. We prefer to design to stories that leave lasting impressions on people’s lives, resulting in designs that stand the test of time. Established 12 years ago by CEO Hilary Lancaster, FIG has grown to become known for its unique approach. Every project is different. We don’t ‘copy paste’. Our portfolio is varied due to our versatility and our ability to adapt the design specifically and totally to the brief of the client. We avoid a ‘house-style’, so that every project in the world is like no other. Our ‘Global Studio’, of 35 strong, is made up of a diverse collaboration of highly talented designers – each one of us is at the top of our field. Our studios work together to bring fresh
influences and ideas into our work via our own internal cultural diversity. The future is about collaboration – within our team, with clients, with suppliers, and fellow consultants. We are not ‘diva’s’. Our collaborative approach makes our projects smoother and communication lines are open – making for harmonious working relationships which we believe is one of the secrets to successful property development projects.
10 PAGE
We have highlighted 4 restaurants below. We design either standalone restaurants and bars or F&B within hotels. We also do environmental graphics alongside the interiors. Silvio’s is an example of this. visit us on www.fusioninteriorsgroup.com and follow us on Instagram @fusininteriorsgroup
AUTO DISPENSER + STAND
SS4100 ALCOHOL WIPES
LIQUIDATE HAND FOAMER
FROM £179.00
£70.00
£90.00
CUSTOMISE FOR YOUR BRAND
100 WIPES X 10
200ML X 24
VISIT OUR WEBSITE FOR THESE GREAT DEALS PLUS MANY MORE...
Indoors or outdoors - we have it covered MADRID COLLECTION
OASIS RATTAN
RECYCLED PLASTIC
A FRAME/ROUND PICNIC TABLES
TEAK CHAIRS, TABLES & BENCHES
ALUMINIUM FURNITURE
ALUMINIUM BASE WITH ISOTOPS
BOX BASE WITH ISOTOP AND CARINO TOPS
RATTAN SOFA SETS
HARDWOOD RANGE
HARDWOOD AND STEEL
BESPOKE PLANTERS/BARRIERS
UK PARTNERSHIP WITH LITEX PARASOLS AND GAZEBOS
RETRO CHAIRS
SA LE
Bentwood Chairs £32.50+vat
SA LE
Valetta Chairs £25+vat
VISIT OUR WEBSITE FOR DETAILS OF OUR BULK DISCOUNTS For details of our full range visit our website:-
www.leisurebench.co.uk E: sales@leisurebench.co.uk Call 01949 862920
U N I FO RM S T H AT W O RK FO R Y O U
ALL THE
INGREDIENTS FOR A GREAT LOOKING UNIFORM
Untitled-1 1
19/08/2016 12:53
CREATIVE EFFECTIVE DESIGN CHECK OUT OUR ‘EASY TO USE’ SERVICES DOVERDESIGN.COM
Caffé Concerto
61 Piccadilly
Opposite the Wolseley and a few steps from the Ritz, Caffé Concerto occupies a fantastic location in this Mayfair street, busy with workers, tourists and shoppers the year round, offering an affordable alternative experience to its famous neighbours. Completely refreshed this year, the caffe reopened in March with smart new brass signage, outside lights and an improved window displaying Concerto’s signature cakes and sweets. Behind the formal shopfront and elegant terracotta facade, the interior is quite a surprise, combining the look of a strippedback warehouse with a glamorous and sophisticated decor The raw concrete and brick shell with its exposed ductwork, conduits and cable trays, contrasts brilliantly with the fine materials making up the fit-out. The bar was replaced by an impressive new counter in Carrara marble overlaid with brass detailing and overhead gantry. Behind this the brick wall features three internally illuminated cabinets displaying wines and spirits above the custom stainless steel back counter. The design theme of simple tubular brasswork is repeated in the screens and balustrades that define the staircases and split-level plan. On one side the wall is lined up to cornice level in timber panelling finished in a soft black - above this the concealed lighting shows off the rough texture of brickwork. The rest of the walls are finished in stucco, a muted antique gold plaster, polished on
site by the Italian craftsmen, overlaid with an arcade of mirrors with back lighting and framed in tubular brass. In the seating areas an original pine floor in herring-bone parquet was restored, while the entrance pathway is tiled in a three-tone grey octagon and dot motiif. Two enormous chandeliers dominate the lower seating area, while the upper level at the rear has a moody feel with concealed uplighting accented by spotlights. Chairs and banquettes in subdued green, gold and salmon-pink velours sit against
brass-edged tables topped with Carrara and Nero Marquina marbles. Replanned, with kitchen moved to the basement, and new toilet suite built on the upper ground floor, the layout added muchneeded covers to this busy venue. The front seating area near the bustle of the street has a casual all-day vibe, while the seating on the upper level offers a quieter cosier option. Dover Design is a commercial London design studio specialising in creating effective design and a strong interior brand experience for cafes, bars and restaurants both nationally and internationally.
THERE’S A BRIGHT NEW FACE ON THE STREET CAFFÉ CONCERTO HIGH STREET KENSINGTON There’s a new face on High Street Kensington - the dusty old Caffé Concerto has been replaced by a fresh, new one. Opened in March 2007, the original restaurant hadn’t been touched since, the coffered ceilings, brass candelabras and crimson velour looked very dated, and business had gradually declined.
and an easy to read menu are essential. A good view into the interior is hugely important - you can see if you like the look of it, if this is your kind of place, so we designed the shopfront to fold back allowing an unobstructed view and connection with the street scene. On entering the caffé, the first impression is one of accessible luxury, nicely balanced between bright and casual, and Ritzy plushness.
The signage was fiddly and indistinct, and the interior dark and fusty. Even though it had a prime location opposite the Art Deco department store Barkers, the shopfront was unremarkable, and easily missed. A key feature of the brand is its service style - a little bit of traditional formality, immaculate and properly trained staff not over-formal, it comes with a popular menu at competitive prices. This, with upscale décor inspired by grand old Venetian caffes, and prime locations, Caffé Concerto gives great value for money. We wanted to keep the brand’s luxury feel, but lift its image up and away from the fin de siècle look, to create something lighter and relevant to today’s customers. Caffé Concerto’s signature is its fantastic range of cakes and patisserie, these prominently featured in the windows, with elaborate seasonal creations celebrating the confectioner’s art. Our first decision was to relocate the bar to the opposite side of the store, where it is much more visible to passing
traffic, its handsome displays giving a clear message of the offer, and a greater presence on the street. With the bar and the service hoist relocated next to the staircase, this streamlined the operation as it gave closer access to the kitchen downstairs We pay a lot of attention to the external presentation of the caffes - this is the face of the business, and where we have to get message across in an instant, to attract and entice the customer to come in. Clear signage, attractive displays
The bar is a white marble and brass classic, and the glossy floor reflects the light from the chandeliers in the polished gold stucco coffer. Showing off the brass wall lights and gilt trims of the pictures, dove-grey panelling alternates with gorgeous rose-tinted mirrors, while in pride of place in the centre, a glamorous wall of roses is lit by white ‘Love Concerto’ sign. Comfy velour and leather chairs and banquettes in teal and pale green, dusty pinks and rusty orange sit against brass trimmed tables finished in Carrara and Rosa Portugala marble. Kensington’s residents, workers and shoppers love this upscale grand caffe, a little bit of luxury they can enjoy all day.
INTRODUCING ‘READY BUILT’ STONE HEARTH OVENS FROM Beech Ovens is renowned worldwide for the spectacular finishes applied to their regular range of stone hearth ovens that are available in many different sizes and shapes – round, square, rectangular, Duck tall, custom; Wood-burning, Gas, or combination Wood/Gas. Taking things a stage further, Beech has now developed its first ‘Ready Built’ Ovens. These include all the characteristics of regular Beech Stone Hearth Ovens, but for the first time, in addition to gas and wood-burning, they now offer a CE Approved Electric version in the ready built range. Available in 3 sizes – internal dimensions REC700mm, REC850mm REC1050mm, with cladding either plain Stainless Steel or any RAL colour finish to suit your décor – shown here is the stylish and handsome REC1050E version in Black with Stainless trim. Get cooking whether it’s Gourmet Pizzas, Fritata’s, breakfast items, Casseroles, Chicken wings & breasts, slow cooked Lamb Shanks, Planked Salmon, Oysters Rockefellers, Prawn skewers, Moules Mariniere, Bouillabaisse and many more items - the benefit of ready built models is that installation is quick and easy so you can get cooking your menu straight away.
For a full brochure with specification and production capacity details please call 01895 272236; email hello@equipline.co.uk; www.equipline.co.uk; www.beechovens.com.au;
RESTAURANT
UPDATE
FOUR 2020 OPENINGS TO LOOK OUT FOR FROM AWARDWINNING INTERIOR DESIGNERS, DEXTER MOREN ASSOCIATES World-leading hospitality designers Dexter Moren Associates (DMA) has announced the opening of two exciting hotel and two residential projects in 2020. World-leading hospitality designers Dexter Moren Associates (DMA) has announced the opening of two exciting hotel and two residential projects in 2020. Reflecting DMA’s design philosophy, the 2020 openings are both beautiful and functional with their inspiration rooted in individual neighbourhood stories to ensure each property is authentic, timeless and unique. GRAINGER Built to Rent PROJECTS DMA was commissioned by Grainger plc, the UK’s largest listed professional landlord, to help design the amenity spaces in a number of its rental schemes. As part of this partnership, DMA is developing a set of brand standards to be rolled out across the Grainger portfolio. DMA’s hospitality experience gives them a clear and creative understanding of how to create flexible communal spaces that people want to spend time in and
18 PAGE
that encourage interaction between residents. From the styling to the material choice, DMA is an expert in layering to create the right impact. 1. Millet Place | Pontoon Docks, East London This 154-home Build to Rent project is located on the doorstep of Pontoon Docks DLR station. Drawing inspiration from the local area’s colourful past and bustling present, the interior design reflects the transition from old to new, encompassing the natural agricultural history, creative atelier workshops and raw materials such as recycled glass, rope and natural timbers. Industrial elements for partitioning spaces are used throughout the scheme not only to pay homage to the past, but also to create intimate nooks to relax in, with focal points deliberately positioned to encourage interaction between residents. A double-height atrium links the open
ground floor entrance to the firstfloor amenity space. Feature rope artwork and an industrial staircase encourage guests up to the amenity space that bridges the two apartment blocks. Residents can enter a fully equipped gym and yoga studio on one side of the amenity space, or book out a cosy screening room, lounge or dining room on the other to entertain friends. 2. Solstice Apartments | Silbury Boulevard, Milton Keynes Much like the city itself, the property design has been inspired by the sun’s paths and energy lines. The colour palette across the public spaces is inspired by the summer solstice, making reference to the changing hues of light that emanate from the sun throughout the day. Residents are welcomed by a highly polished brass reception desk, feature hanging pendants and bold signage. On the mezzanine floor, there is space for
coworking or lounging with feature joinery throughout making the spaces feel well-considered and flexible, encouraging residents to meet and chat to each other. Bold feature wall coverings, curated artwork, wall lights and cork clad lifts create a warm atmosphere, designed to stand out in an industrialised city. The downstairs gym is an active frontage onto the street. HOTEL PROJECTS 1. Mövenpick Hotel Villa Pamphilli | Rome Due to open in Q2 2020, the hotel renovation captures the surrounding architecture, location and climate conveying it through the use of warm tones and a mix of soft and hard forms set against striking patterns. This creates the contemporary edge to make this a unique urban resort in Rome. A pastel palette of peach, pink and green has been adopted through the hard finishes and soft furnishings. Overscale patterns in the front of house design reconnect the long linear spaces acting as an informal wayfinding for guests. The rigidity of the existing travertine column grid is punctuated by multi-functional banquettes, creating relaxed informal areas of seating that easily adapt for work and leisure. The pastel tones in the restaurant are grounded by rich earthy terracotta shades with accents of natural stone and timber to bring warmth
and authenticity. Planting is used throughout to echo and connect to the rich foliage of the vast terrace gardens within the grounds. DMA relocated the previously underutilised existing bar at the end of the hotel and brought it to the forefront of the hotel to reactive the lobby space and ensure optimum accessibility to hotel guests, local residents and passers-by. The lobby lounge now wraps around the bar to ensure maximum views of the terraced gardens and surrounding park can be enjoyed by all. A new destination rooftop has been created through the reformatting and removal of existing suites to allow for uninterrupted panoramic views across the hills of the Roman countryside. The guestrooms, influenced by the legendary Italian designer Gio Ponti, are composed of mint green and grey colour blocking to the walls punctuated by the geometric lines of the slatted headboard. Curved joinery in burgundy lacquer and glass are accentuated with brass detailing. The bathrooms are transformed with the replacement of underused baths to walk in showers, bespoke vanities sit on fresh green terrazzo flooring with newly retiled walls and black brassware accents. 2. Malmaison | York DMA has undertaken the full interior design services for the refurbishment and extension of Malmaison, York. Inspired by brutalist architecture and celebrating the vibrancy of the sixties,
the scheme optimises the space to create 150 guestrooms and suites, a ground floor reception and lobby lounge, gym and spa, signature bar and restaurant, and rooftop bar. In-keeping with the brutalist architecture, the project sensitively retains ten levels of concrete floorplates, façade and waffle ceilings. Within the guestrooms, dark stained maple millwork sits on dark grey marble tiling. Recycled coconut shell marmoluem lined walls meet part height glazing and amber tinted glass shower enclosures, and tan leather upholstery is punctuated with black metalwork and bronze accents. Yves Klein blue and burnt orange - key colours of the sixties - are playfully used in the bathrooms and artwork, whilst bold geometric patterns are applied in the wallcovering and fabrics to further bolster the link to the brutalist nature of the architecture. The new single storey rear extension with Crittall glazed façade and central clerestory will be home to the dedicated Malmaison ‘Work and Play’ facility, linked to the retained building with bookable meeting pods, dedicated meeting rooms, conference rooms and ballroom with extensive breakout areas, self-service kitchenettes, bar and a Starbucks café. A dedicated lift will take guests directly to the new rooftop bar, spanning the entirety of the top floor and boasting views of the York skyline, York Minster and the River Ouse.
PAGE
19
RESTAURANT
HIZONE UPDATE
A New Concept in Professional Kitchen Design
HIZONE puts the chef at the centre of attention by providing them, and their team, with the perfect professional environment. The range bridges the gap between front and back of house, creating a theatre kitchen which becomes the heart of the restaurant. 20 PAGE Catering Equipment
Created by world renowned designer Antonio Citterio, in partnership with an Italian refrigeration specialist, HIZONE is the embodiment of a no-compromise vision for an innovative professional kitchen system. The HIZONE range consists of refrigerated cabinets, counters and blast chillers as well as matching ambient cabinet, counter and shelving solutions. HIZONE allows designers to create an entire kitchen from one source, ensuring the highest levels of efficiency, usability and space optimisation. The refrigerated models in the HIZONE range feature an intuitive touchscreen controller, soft-close reversible doors, integrated LEDs which can be adjusted for both intensity and shade, 304-grade stainless steel internals and are available in a choice of finishes – including a unique fingerprint resistant stainless steel.
The integrated monoblock refrigeration system has been designed to deliver total reliability and performance, it uses the most advanced technologies available to make the work-environment both quiet and comfortable. Features such as EC fan motors, variable speed inverter compressor, 80mm thick insulation, 5-chamber door seals and natural refrigerants are all standard. The standout product of the range is the Multimatc which combines blast chilling/freezing, vacuum packing, chilled/frozen storage, controlled thawing, proofing and even slow cooking in a single cabinet that takes up less than one square metre of kitchen floor space. All products are 100% designed and manufactured in Italy where artisan dedication to detail has been combined with the pursuit of refrigeration excellence. HIZONE are currently accepting trade applications from premium commercial kitchen and refrigeration specialists in the UK, to register your interest contact info@hizone.co.uk HIZONE is exclusively distributed in the UK by Capital Cooling Refrigeration Limited.
Contact Information Telephone: 0800 999 8599 Email: info@hizone.co.uk Web: www.hizone.co.uk
Catering Equipment PAGE 21
RESTAURANT
UPDATE
FEM offers advice on
TAKEAWAY DELIVERY OPTIONS Keeping food safe requires specialist equipment – but it needn’t be expensive With more high street foodservice operators focusing on takeaway and delivered meals, there’s a need for advice on the equipment and methods required to keep food safely, both when holding it and during transportation. FEM has considerable expertise in these areas and has put together some basic information for restaurants and pubs who are making the switch. The information can be found on FEM’s blog at fem.co.uk. It looks at the various options available for safe home delivery and includes information on the relevant products that are available, in stock, from FEM’s warehouse. For example, delivery bags such as the Cambro GoBags are suitable for all types of delivery service, since they are light enough to carry on foot or bike, yet use high density insulation to ensure food stays hot. Look for ones made of a nylon fabric that’s machine washable, making hygiene easier. Cambro GoBags have list prices starting from £43.40. Insulated boxes can keep food hotter for longer, and they don’t need to be expensive. There are several ranges on the market made from EPP (Expanded Polypropylene) which is a highly
other aspects of takeaway provision, such as holding bins and
effective insulating foam that’s also eco-friendly.
heated ovens that will keep cooked hot food in peak condition
For example, FEM’s Cambro GoBoxes are ultra-
before it is sent out for delivery.
lightweight yet can keep food hot (or chilled) for hours at a time. A 16.9 litre top-loading GoBox,
Check the FEM blog for the latest news and advice.
designed to hold ½ GN pans, has a list price of just under £35.
For more information and details of local stockists call FEM on +44 (0) 1355 244111, email sales@fem.co.uk or
FEM is planning more advice pieces focusing on
22 PAGE Catering Equipment
visit www.fem.co.uk
Winterhalter offers advice on adapting warewashing for a takeaway business As restaurants repurpose as takeaways, they can repurpose their dishwashers and glasswashers With the government relaxing planning regulations to allow pubs and restaurants to operate as takeaways for twelve months in response to the Covid-19 pandemic, many businesses will be changing the way they operate significantly. Some large chains have already made the switch to a takeaway/delivery only model with an increasing number of independent businesses following suit. Winterhalter UK is highlighting how commercial dishwashers and glasswashers can be adapted to help meet new requirements businesses need to reach. Understanding how existing equipment can be re-purposed to meet new demands can help to control workload, as well as helping to maintain high standards of hygiene. Restaurants and pubs becoming takeaways will begin to operate more like production kitchens, with almost no need to wash plates and cutlery but greater amounts of pots, pans and utensils being cleaned, more often. Some undercounter and passthrough dishwashers and glasswashers, such as Winterhalter’s, can be adapted to make them able to handle these very different requirements. Changing the wash parameters, for example to increase water pressure and length of the wash cycle, will enable machines previously optimised for delicate stemware or decorated plates to easily tackle more heavily soiled pots and pans, even with heavily baked-on foodstuffs. Using re-purposed dish and glass washers to clean pots, pans and utensils, rather than washing them by hand, helps
to ensure the results are completely hygienic, as well as freeing up staff for other tasks. To get the best results you need chemicals specifically designed for pots and pans, rather than glasses or dishes. Winterhalter would recommend an aluminium safe dishwasher detergent in combination with an open rack, for washing an increasing amount of utensils. Meanwhile, for sites washing by hand, Winterhalter would recommend the use anti-bacterial washing up liquid. “Facing uncertain times, restaurants and foodservice operators will need to respond quickly to the changes in the market in order to help protect vulnerable sections of society and their business,” says Paul Crowley, marketing manager of Winterhalter UK. “It’s very important that dishwashers and glasswashers that are re-purposed for utensils are able to do the job effectively and hygienically. Hence the wash cycle has to be adjusted, and the right racks and chemicals need to be used.” Winterhalter provides a total solution for dishwashing and glasswashing, from pre-sales advice to after-sales service, training and maintenance. Alongside its marketleading dish washers and glass washers, the company’s range includes utensil washers, advanced water treatment machines, cleaning chemicals and detergents. For further details, call Winterhalter on 01908 359000, visit www.winterhalter.com/uk-en/ or email info@winterhalter.co.uk.
Catering Equipment PAGE 23
RESTAURANT
UPDATE
Access Hospitality providing free software to set up delivery and/or click and collect service within 48 hours following compulsory closure of pubs, bars and restaurants As operators are forced to adapt their trading model to react to the impact of Covid-19, Access Hospitality has pledged their support to set up a delivery or click and collect ordering service within 48 hours, which will be free for the first two months as Access cover the cost and all implementation fees. The offer has been launched following the closure of pubs, bars, restaurants and other public spaces and the confirmation that the Government is relaxing planning permission restrictions to enable businesses to diversify as they aim to provide a community service and maintain a revenue stream. Announcing the initiative Henry Seddon, Managing Director of Access Hospitality said “Many operators are turning their sites into ‘dark kitchens’ enabling them to offer a takeaway, click and collect or delivery option. This is providing a vital community service as well as avoiding business failure following compulsory closures. While switching operations to focus on collection or delivery will require a concerted effort, Access Hospitality is taking one element off their minds, by working with its partners QikServe and Preoday to provide an online website with order and pay capability and getting operators set up within 48 hours to help them get their new revenue stream up and running. “Within two days, pubs, bars, restaurants and hotels could be taking orders and payments online, with the option to promote through online advertising via an embedded link in social media” continued Henry. “Access Hospitality is committed to supporting hospitality operators through this immensely challenging period and, by waiving the integration consultancy fee and with Access covering the cost of online order & pay software for two months, we are extending the valuable service we are known for.” The software can be used as a standalone system or alongside Access EPoS to offer as much flexibility as possible and provide the tools for operators to diversify and continue trading, having been instructed to close their premises on Friday 20thMarch. The free twomonth period will form the first phase of a 12-month contractual commitment and is expected to offer a lifeline to operators when they’re most in need of practical support.
24 PAGE
The offer of free software comes as Access Hospitality announced it is also focused on givingoperators the ability to sell vouchers on their sister platform DesignMyNight. This enables operators to sell vouchers now to help with cashflow so that the local community can support the business to keep open when things return to normal. For further information or to start the process to have a takeaway business stream up and running within 48 hours, contact Access Hospitality on 0845 340 4542orhospitality@theaccessgroup.com.
Bidfresh launches direct-toconsumer home delivery Fresh food supplier Bidfresh is adding direct-to-consumer home delivery services from its depots around the UK in response to the national measures introduced to address the coronavirus outbreak. The public will be able to order meat, fish and seafood, fruit and veg, dairy and a range of other products. The free delivery service will operate in selected postcodes around the depots, and will run alongside Bidfresh’s established business with chef and caterers. Home delivery has already been launched this week from Oliver Kay in Bolton, R Noone in Manchester, Knight Meats in Essex and Henson in London, and is being rapidly added at other sites within the Bidfresh group. Jane Aukim, marketing manager of Bidfresh said: “We are continuing to take orders from customers
in the foodservice sector, but the current situation means many of them need less produce or are closing altogether, resulting in cancelled orders. “At the same time, there’s clearly a need for consumers to be able to access fresh food. Offering home delivery alongside our established business will hopefully ensure that as much of the food as possible in our supply chain is being used.” The products available will vary from depot to depot, reflecting the specialist nature of Bidfresh’s network of businesses. Delivery will be fulfilled by the business through its own drivers and couriers, and is being promoted through social media. PAGE
25
RESTAURANT
UPDATE
Talented Duo Wow Judges at Tilda Chef Team of the Year 2020 It was a winning silver for chef’s Saurav Nath and Anup Nangwal from JKS Restaurant, who were crowned Tilda Chef Team of the Year, at the prestigious Salon Culinaire. In association with the Craft Guild of Chefs, the new 2020 champions impressed the judges with their wild mushroom and tofu biriyani with a cucumber, mango and ginger Raita.
26 PAGE
The aromatic main was followed by a seasonal rhubarb rice pudding and a rhubarb confit with roasted almond flakes, orange skin and fennel cress. The dishes incorporated
Tilda’s Original Pure Basmati Rice and Tilda’s speciality Jasmine rice effortlessly in their recipe as the base ingredient.
The innovative street food inspired menu impressed the judges and saw the JKS Restaurant team take home the iconic blue trophy and an all expenses gastro trip to discover the art of rice with Tilda. Speaking after the trophy presentation, Saurav Nath at JKS Restaurant said; “We were very excited, yet nervous, about this competition as it was our first one. As a vegetarian myself I was confident about the recipes we created. We took inspiration from the
London street food scene and decided on a tofu biriyani. We cannot put into words how happy we are that we have won – I am lost for words” Eleven competitors battled it out in a 45-minute showdown to showcase the endless culinary possibilities of Tilda speciality rice through their menus. Taking inspiration from the latest food trends influencing menus, including plant-based, street food and vegetarian influences. As well as picking up Tilda’s biggest Salon Culinaire prize to date – an
all-expenses paid gastro trip – the winners received a silver medal, framed certificates and the famous blue trophy. Alongside runners up Lexington Catering and Delaware North, the team will also be awarded with a VIP Tilda Innovation Day and go behind the scenes at Tilda’s mill in Rainham, Essex to discover the art of rice. Judging on the day, Jo Witchell, Commercial Marketing Manager, Tilda UK added: “The rice was cooked to perfection in both dishes and the classic street food basmati rice biryani was absolutely delicious. Saurav and Anup used so many amazing ingredients and spices which guaranteed wonderful fresh flavours coming through. The rhubarb jasmine rice pudding took a classic recipe to another level, with the tangy rhubarb flavour and crunchy texture of the almonds. Congratulations to our very deserving winners!” The Tilda Chef Team of the Year competition aims to highlight just how innovative rice can be, helping chefs to cater for a wide range of food trends and diets – thanks to the grain’s versatility and wide appeal. Tilda’s “Art of Rice” campaign encourages chefs to explore the infinite culinary possibilities of including Tilda rice in their dishes. Additionally, the campaign helps chefs to profit more from rice and by simply stating the name of the rice, Tilda’s research shows that 68% of people would be willing to pay more for a dish which includes Basmati & Wild rice versus a non-named rice. To learn more visit www.tilda.com/ professionals/article/make-menuwork. The chefs had to prepare, cook and present their dishes at London’s HRC Salon Culinaire in the tense finale. With rice needing to make up at least 50% of the dish, competitors were able to choose from any of the Tilda Speciality range including Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild. For more information on Tilda visit www.tildafoodservice.com PAGE
27
RESTAURANT
UPDATE
INVEST IN YOUR PREMISES NOW IF YOU CAN With the hospitality industry taking a massive hit with the Coronavirus pandemic putting countries around the world into lockdown, Dorset-based Broadview Shading Solutions has revealed that some restaurants and cafés are taking advantage of the quiet time to improve their establishments ready for the Summer season..
28 PAGE Alfresco Dining & Outdoor Solutions
“We know that these are challenging times for businesses, more so for those in the hospitality sector, but we have seen a number of clients enquire about our outdoor shading solutions so they can maximise their outside space to be used all year round” explains Ian Pratt, Director at Broadview. With a wide range of products including outdoor pergola systems from highly reputable manufacturer Brustor, umbrellas and parasols, as well as manual or motorised awnings and canopies, Broadview has transformed the outside dining and seating areas for a number of the South’s most prominent businesses including The Sandbanks Hotel, Chichester Yacht Club, the NED Hotel and Rick Stein restaurant in Barnes, London. The most recent addition to their range of products is frameless sliding glass, which thanks to their appointment as the UK’s official dealer of C3 Systems, one of the world’s leading manufacturers of quality glazing solutions, means they can offer restaurants and cafés highly attractive yet simple to use sliding glass systems that can act as wind resistant dividers with no awkward
vertical frames that might spoil an otherwise stunning view. For those businesses that can afford to invest in their premises at this time, there can be no better investment than creating a visually stunning space that also increases covers and can be used 365 days a year. And with the UK ready to party and socialise like never before when we come out of the current situation, establishments will want to be in the best position to take advantage. “As in any time of crisis, those businesses that bury their heads and panic are likely to end up worse off, while those that can make the best of a bad situation will come out on top”. Broadview have helped hundreds of bars, restaurants, hotels and cafés across the UK to make the most of their outside space with their range of innovative outdoor living systems.
To discover how an outdoor structure can help boost your business, please contact Broadview’s expert team on 01202 679 012 or visit www.outdoor-shading.co.uk
FREE
CONSULTATION
Vertical Sliding Windscreen
C3 Vertical Sliding Glass
Retractable Sunrain System
B200 Outdoor Structure
Make your outside space work www.broadview.co.uk www.outdoor-shading.co.uk www.sliding-glass.co.uk 01202 679012 57 Hatchpond Road, Poole BH17 0JZ
RESTAURANT
UPDATE
London’s best alfresco restaurants and cafés The British really know how to make the most of a sunny spell, whatever season it happens to fall in. If the sun is shining, whether it’s summer, winter, spring or autumn, make the most of it with Square Meal’s rundown of London’s top park cafés, waterside restaurants, pub gardens and alfresco courtyards.
vine-clad gardens. Over in Hampstead, The Freemasons Arms has a huge beer garden that does justice to its Heathside location, while The Queen of Hoxton’s roof terrace is a great addition to London’s summer drinking spots.
Park life British park cafés used to have a reputation for soggy sandwiches and crumbling cakes, but there have been some great gastronomic additions to London’s green spaces in recent years. The Serpentine Bar & Kitchen, sitting on the edge of the water in Hyde Park, serves jazzed-up British treats, while The Lido Café is another prime location in which to treat yourself to tea and cakes or something more substantial.The Garden Café in the Inner Circle at Regent’s Park is a glorious spot for simple Brit food, and The Terrace in Lincoln’s Inn Fields adds colour to City dining with its leafy surrounds; meanwhile, ducks swimming on the pond provide a great backdrop at Inn the Park in St James’s Park, though there are mixed reports about the food and service. Out west, the terrace at Holland Park’s The Belvedere continues to be a reliable spot for soaking up the sun. Even if a restaurant isn’t located in a park, many boast their own garden. Perhaps the capital’s poshest alfresco spot is the garden at The Ritz in Mayfair, while a bit more low-key is the green space at Frederick’s in Islington. The gorgeous rooftop garden at Coq D’Argent is the perfect spot for sipping a G&T in the heart of the City, while Boundary’s rooftop restaurant also proves popular for working lunches. Brinkley’s and its sister restaurant Wine Gallery in Chelsea both have beautiful gardens tucked away at the back – great for quaffing their low-mark-up wines.
Neither Henry J Beans on King’s Road nor Borough Market’s The George Inn are gourmet hotspots but both have great courtyards that pack in thirsty after-work crowds. If it’s a pint of prawns you’re after, though, go to The Gun’s glorious riverside terrace in Docklands. experience more than sunshine shimmering on water, and there are plenty of restaurants that take full advantage of the River Thames and its estuaries. Northbank sits at the north foot of the Millennium Bridge and offers a glorious terrace to enjoy dinner and drinks as the sun goes down. Take a stroll along the South Bank and you’ll find a vast array of riverside treats, from the Oxo Tower’s eighth-floor balcony (pictured above) to the peaceful setting of Butler’s Wharf, boasting the polished outdoor area at Le Pont de la Tour and the more relaxed Butler’s Wharf Chop House. For something more cheap and cheerful, a host of chain restaurants outside the Royal Festival Hall offer bumper alfresco terraces. Docklands is another obvious destination for waterside dining. Some of the best tables can be found at Royal China in Westferry Circus or at Gordon Ramsay’s gastropub The Narrow. Further along the river, you can explore Fulham’s Imperial Wharf where Thai eatery Blue Elephant has pretty views and a riverside terrace. Heading west, Gaucho Richmond serves top-notch riverside steaks, while Ransome’s Dock, in Battersea, offers fine wine and food. Meanwhile, Rotunda in King’s Cross is a useful option in central London.
Pick of the pubs
Water works Nothing
lifts
an
alfresco
dining
Of course, sunny days are all about whiling away afternoons in beer gardens, and London has a wealth of options to choose from. In Westbourne Park, Grand Union Public House packs the crowds into its canal-side terrace, while The Westbourne tempts punters with its courtyard. Islington gastropub The Drapers Arms (pictured above) and its longer-standing neighbour The Albion both serve fab food in their
30 PAGE Alfresco Dining & Outdoor Solutions
Courtyard chic There’s something rather quaint and olde English about cobbled courtyards, and they offer some of the finest trafficfree alfresco areas that London has to offer. Hush (pictured below) pulls in the crowds with its charming courtyard slap bang in the middle of Mayfair. Momo and Aubaine, on Heddon Street, offer ample outside tables, while fishy stalwart Bentley’s harbours a fine alfresco dining spot.
Just behind Oxford Circus, RIBA’s paved terrace is a lovely secluded space for lunch and down the King’s Road, Manicomio serves fresh Italian dishes in a tucked-away alfresco area that’s prettiest when lit up at night. In the City, Bleeding Heart offers tables and chairs in its quaint courtyard, Taberna Etrusca boasts one of the largest courtyards in the Square Mile, while The Zetter and ZTH offer outdoor eating overlooking St John’s Square. Rare finds in Soho include the courtyard at Aurora and the tiny ‘terraces’ at Quo Vadis and Dean Street Townhouse. Finally, you’ve got to hand it to those clever people who have installed a retractable roof over their dining areas to deal with the temperamental English summers. Here’s Square Meal’s pick of the best restaurants with retractable roofs.
Forbes Group is a leading British manufacturer and supplier of hospitality, conference and banquet furnishings to leading venues worldwide.
ta ues re q e R chu bro
info@forbesgroup.eu | +44 (0) 1568 616638 | www.forbesgroup.eu
RESTAURANT
UPDATE
Diversified Communications cancels Casual Dining & Commercial Kitchen until 2021 Diversified Communications UK has today confirmed that this year’s Casual Dining and Commercial Kitchen events, due to take place in July, have sadly been cancelled. Casual Dining will now run on 10-11 March 2021, with the dates for Commercial Kitchen to be announced. 32 PAGE
The decision follows the recent and unexpected news that ExCeL London is to become a temporary NHS ‘Nightingale’ hospital providing support for thousands of patients with coronavirus. Chris Brazier, Diversified UK’s group event director, says: “Like all businesses, we’ve been closely following the rapidly changing developments during these unprecedented and difficult times. With ExCeL, our venue, now taking on an important role to help the NHS during this national emergency, it became clear that we had no other option but to cancel the shows until next year.” “We appreciate how integral Casual Dining and Commercial Kitchen are to the industries they serve and are very sorry to disappoint the thousands of attendees that were planning on exhibiting and visiting this year. The people working in, and supplying, the foodservice, hospitality, catering and leisure industries have been hugely affected by events of the past few days and weeks and
we will continue to support these communities – our communities – in every way we can. I know that we’ll all continue to support each other in the months ahead. “The success, as well as the safety of our exhibitors, speakers and visitors, has always been our priority and I know everyone will get behind this tough but necessary decision. “The Casual Dining and Commercial Kitchen teams would like to thank everyone – our exhibitors, visitors, partners and suppliers, for their continued support and patience, and we look forward to seeing you all in 2021 for the busiest and biggest celebration of our industry yet.” Casual Dining will take place on 10-11 March 2021 at ExCeL London. For more information, please visit www.casualdiningshow.co.uk. Commercial Kitchen 2021 will take place at ExCeL London (dates to be announced). For more information, please visit www.commercialkitchenshow.co.uk. PAGE
33
RESTAURANT
UPDATE Recommended Suppliers