Eat Drink Sleep - May 2024

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Landscaping in hospitality

Creating the perfect outdoor space

Outdoor space is an integral part of any hospitality establishment, be it a city hotel, a country pub, a curb-side cafe or a fine dining restaurant. It provides that crucial first impression, as well as extra space for more customers and, of course, increased revenue.

Stephen Dieppe, Managing Director for phs Greenleaf, which supplies exterior and interior plants and landscaping services to the hospitality industry, shares his top tips for maximising outdoor space this summer.

1. Curb Appeal and First Impressions

As the saying goes, “You never get a second chance to make a first impression.” This holds particularly true in the hospitality business. A welldesigned landscaped entrance creates a positive first impression, setting the tone for the customer. Hanging baskets, potted plants and windowsill planters all add to the aesthetic.

2. Comfort and Relaxation

A thoughtfully designed outdoor environment can provide spaces for relaxation, recreation and rejuvenation, making longer and repeat visits more likely. Shaded seating areas, fragrant plants and plenty of colour contribute to the atmosphere.

The choice of plants and their arrangement can significantly impact the ambiance. Consider using a mix of evergreen and seasonal plants to ensure year-round beauty. Native plants and adaptive species can be more sustainable and easier to maintain.

Use hedges, trellises, or strategically placed plants to create natural screens and separate areas for relaxation and greater privacy.

3. Brand Identity and Differentiation

In a competitive market, establishing a unique brand identity is essential. A distinctive landscape design can set your property apart from the rest and create a memorable experience that guests will associate with your brand. You can even match plants and hanging baskets to brand colours.

4. Environmental Sustainability

With the growing emphasis on sustainability and ecofriendliness, customers often appreciate establishments that prioritise environmental conservation. Sustainable landscaping practices, such as xeriscaping, native plant use, and water conservation, can demonstrate your commitment to responsible environmental stewardship.

5. Improved Online and Offline Reviews

Customers are quick to share their experiences on social media and review platforms. A visually appealing and wellmaintained landscape is likely to feature prominently in photos and reviews, contributing to positive word-of-mouth and online visibility. Give them that ‘Instagramable’ moment!

6. Maintenance and Sustainability

Regular maintenance is crucial to keep your landscape looking its best. Consider implementing sustainable practices, like drip irrigation systems, mulching, and native plant use, to reduce water consumption and maintenance efforts, and be sure to have a regular maintenance contract in place so your plants continue to thrive.

phs Greenleaf provides the hospitality industry with a range of horticultural services including indoor and outdoor plants, artificial and live planting, living walls, grounds maintenance and Christmas trees and decorations.

Part of the phs Group, phs Greenleaf supplies over 8,000 customers in a range of sectors with high quality horticultural services. phs Greenleaf holds a Royal Warrant – the mark of recognition for those who have supplied goods and services to the royal household for at least five years. Since 2010, phs Greenleaf has held a Royal Warrant for the installation and maintenance of plant displays in Buckingham Palace.

As well as supplying and installing everything from potted plants to live trees, phs Greenleaf’s experienced and knowledgeable team also conduct regular maintenance visits on site to tend to the plants installed.

www.phsgreenleaf.co.uk greenleafenquiries@phs.co.uk 0800 090 2325

MAY 2024

As the quintessential French vodka, it was an obvious choice for us to draw inspiration for our next great innovation from one of the most admired earthly wonders in the country

INTRODUCING

INTRODUCING GREY GOOSE® ALTIUS

A NEW VODKA CAPTURING THE WONDER AND RARE NATURAL LUXURIES OF THE FRENCH ALPS

GREY GOOSE Vodka introduces its newest ultrapremium innovation, GREY GOOSE Altius. Drawing inspiration from the French Alps, the latest limited edition release from the quintessential French vodka is filtered at sub-freezing temperatures to capture the rare wonder of the mountains. GREY GOOSE Altius was created with processes inspired by the extraordinary, natural effects of high-altitude crystallization that happens at glacial conditions to yield a remarkably smooth vodka using Alpine spring water and winter wheat from Picardie.

This rare expression of GREY GOOSE is distilled from the soft French winter wheat that the brand is known for, and for the first time, blended with spring water originating from some of the highest peaks in the French Alps. The alpine water in GREY GOOSE Altius begins its journey in the clouds atop Western Europe's peaks, winding through crystalline rocks to a pristine, pure alkaline aquifer. After being blended, GREY GOOSE Altius is filtered at a very low temperature of -24 degrees Celsius, resulting in a glacially smooth taste and velvety mouthfeel. On the palate, GREY GOOSE Altius is best described as complex with delicate alpine minerality, refreshing soft green apple notes and a unique earthy undertone.

Hand-bottled, individually numbered and with design elements at the punt of the bottle that mirror the windswept peaks of the great mountain range, the GREY GOOSE Altius bottle, and the liquid within, is a testament to unmatched craftsmanship and the unfaltering power of nature.

“As the quintessential French vodka, it was an obvious choice for us to draw inspiration for our next great innovation from one of the most admired earthly wonders in the country,” said GREY GOOSE Master Distiller, François Thibault. “For GREY GOOSE Altius, we

worked to develop a liquid with processes reminiscent of the rare phenomena that naturally occur at highaltitude temperatures in the Alps, to bottle the glacial smoothness that the mountains are admired for.”

Launching initially at premier European destinations, such as Ibiza, Mykonos and Saint Tropez, the new expression will make its debut in select U.S. cities in July and in Dubai this Autumn. GREY GOOSE Altius will be exclusively offered at the world’s best bars, nightclubs and restaurants in 700ml and 1.75L, with pricing at the discretion of the venue. GREY GOOSE Altius is designed to sip in a sophisticated style - neat, chilled, or over crushed ice.

“We’re thrilled to officially introduce GREY GOOSE Altius,” said GREY GOOSE Vice President of Global Marketing, Martin de Dreuille. "With consumers continuing to choose more premium drinks, we knew there was an opportunity to create a unique vodka that could deliver a new luxury experience inspired by the French Alps, from its bottle design to its liquid and its drink ritual. Whether toasting to personal milestones, professional victories or just the opportunity to get together with your friends, GREY GOOSE Altius is designed to bring celebratory occasions to a whole new level.”

As the pioneer of the super-premium category and the world's top-selling vodka (Drinks International 2024), GREY GOOSE Altius has been created to satisfy the growing consumer appetite for high quality drinks. With the prestige white spirits category predicted to grow by 79% in the next five years (IWSR 2022), the new expression will provide people with a meticulously crafted liquid that elevates special occasions.

For more information about GREY GOOSE Altius, please contact greygooseUK@ogilvy.com

www.greygoose.com

TOP OF THE TREE THE RISE AND ROSEMULLION

Rosemullion Distillery’s Iconic Dry Gin is voted ‘The Best in England’ (World Drinks Awards 2024).

Outperforming big brands for 6 Years, 61 awards and counting.

AND RISE OF ROSEMULLION

Helford based, family run Artisan distillery, Rosemullion, are delighted to announce that they have again come out on top, winning the England title at the World Drinks Awards 2024 for their iconic Dry Gin. This prestigious accolade now brings their award tally to 61, making Rosemullion one of the most awarded distilleries in the country. This winning cycle, which began in 2019, is all the more remarkable for this small but dedicated distillery as it has consistently outperformed bigger or more long established brands in doing so well for so long.

The World Drinks Awards are highly respected by both consumers and traders alike and are crucial in recognizing, rewarding and promoting the world’s best spirits to all markets. The selection process is rigorous and includes blind tasting by a carefully chosen panel of International experts. Rosemullion’s winning Dry Gin is based on a traditional recipe made by the Bradbury family and their team – it ‘presents’ as a clean tasting, big-hearted drink which is based on a bold blend of juniper, citrus fruits and botanicals.

Rosemullion’s continuing success story owes a lot to the background of its founders Liz and Andy Bradbury –both are chemists with years of past experience in product development and improvement processes such as Kaizen, 6-sigma and TQM. Speaking today, Andy explains why, in his opinion, Rosemullion spirits have been so successful - “utilizing our experience, we make classic spirits, not sugar flavoured, additive laden spirits, so our Gins purely taste of gin, not ‘fruit shoots’. Similarly, we want our rums to taste of rum and not be hidden by sugars and vanilla etc. To achieve good gin, rum and whisky the foundation is in the fermentation, which provides a firm footing for creating great spirits. We also draw upon our unique surroundings to underscore our provenance – Helford rainwater is used in the fermentation and distillation process, complemented by local Cornish ingredients plus seasonal fruit from our own orchard and vines.

rosemulliondistillery.com

We only produce small batches to ensure optimum quality control. We aim always to be the protectors and perfecters of the distillery craft, constantly looking to improve even category winners”.

In addition to the previous factors, Rosemullion also strives to maintain ethical, responsible and sustainable practices. Rosemullion are registered with Cornwall Council’s ‘Made in Cornwall’ scheme – hence they are audited in terms of what they say they do, covering the fermentation, distilling and aging processes carried out on their site. In terms of minimizing their environmental impact they have a rainwater catchment system and minimize their water consumption by recycling their cooling water for use in the fermenters. They also minimize the use of plastic from suppliers and all their own plastic and cardboard waste is sent to recyclers. Finally they pay more for their distribution boxes so they can reuse them.

Special offer available for all trade orders until 31 August 2024; please use this code when ordering: EATDRINKSLEEP15%

Rosemullion’s Dry Gin has been awarded Best Classic Gin in England at the World Gin Awards 2024.

It’s the classic gin category where the gin lovers are constantly seeking perfection.

Savage Garden’s NEW Food & Cocktail Menu

As spring blossoms, Savage Garden invites you to enjoy our fresh Spring food and cocktail menu while taking in the stunning views of the London skyline. Embrace the season’s renewal as you indulge in delectable dishes amidst the backdrop of iconic landmarks including The Shard, Tower Bridge, and St. Paul’s Cathedral.

The Legends & Libations menu

Savage Garden, the iconic rooftop bar renowned for its innovative cocktails, is proud to introduce its latest creation: the Legends & Libations menu. This seasonal offering invites guests on a journey through myths and legends from around the world, infused with the vibrant flavours and aromas of spring.

Inspired by ancient tales and folklore, the menu features an array of captivating cocktails. Highlights include Caiporac, paying homage to the guardians of wildlife in Brazil, and Aphrodite’s Garden, a tomato-based elixir symbolising love and passion, inspired by the Greek goddess herself. Each drink is meticulously crafted to evoke the essence of its mythological origin, promising a sensory experience that captures the essence of Spring.

In keeping with Savage Garden’s commitment to sustainability, every aspect of the cocktail creation process is thoughtfully curated to minimise waste. For example, in Aphrodite’s Garden, fresh tomato water extracted from ripe tomatoes is utilised for the drink, while the remaining tomato fibre is repurposed into crunchy leather, adding texture and flavour to the garnish.

To further enhance the seasonal experience, traditional citrus juices have been replaced with acidity from white wine infusions. Expired still and sparkling white wines are infused with spring fruits such as mango & passionfruit wine, prickly pear wine, and watermelon wine. The menu is curated to minimise environmental impact without compromising on taste.

Savage Garden is excited to introduce enticing additions to its culinary offerings, perfectly paired with the imaginative cocktails of the Spring Legends & Libations menu. Highlights include the Italian Cheese Arancini, featuring a blend of provolone, parmigiano, and pecorino cheeses with green peas, served alongside vegan Nduja mayo, as well as the savory Mushroom Bao Buns with Sriracha Fable Pulled Mushroom and tender Tentacle Charred Octopus, complemented by beetroot, pomegranate, curry oil, curried carrot, and squid ink tapioca crackers, perfect for Spring.

View food and drink menus here.

Savage Garden also offers a range of event spaces, including two sky-high rooftop terraces, the main bar and a private dining room, with capacity for up to 380 for birthdays, weddings and corporate events.

Savage Garden Floor 12, 7 Pepys St, London EC3N 4AF

1 min from Fenchurch St overground / 3 mins from Tower Hill station

Opening Hours:

• Monday – Thursday 15:00 – 00:00 (last orders 23:30)

• Friday 15:00 – 02:00 (last orders 01:30)

• Saturday 12:00 – 02:00 (last orders 01:30)

• Sunday from 15:00 – 00:00 (last orders 23:30)

• Brunch (Saturday) 12:00 – 15:00

Evening Food Service

• Monday – Thursday 17:00 – 21:30

• Friday 17:00 – 22:30

• Saturday 16:00 – 22:30

• Sunday 17:00 – 21:30

www.savagegarden.co.uk @savagegardenldn

NEW ZEALAND’S PURE SOUTH BEEF SCOOPS

TRICK

AND ‘BEST IN CLASS’ AT BRITISH PIE AWARDS

HAT CLASS’ AWARDS

Alliance Group has secured three awards at this year’s British Pie Awards: Winning Class Winner and Gold for its Pure South Beef & Peppercorn Pie And Silver for its quintessential New Zealand filling Pure South Minced Beef and Cheddar Pie. Like the UK, pies are a firm favourite on menus in New Zealand, so it’s fitting for a New Zealand producer to excel in the British pie awards in a celebration of a culinary tradition cherished across both nations.

The annual awards ceremony, which took place last month in Melton Mowbray, showcased the craft of bakers, butchers and other producers in the pie industry in a nationwide celebration of the diverse varieties of British pies. With stringent criteria across 24 categories, roughly 1,000 pies are judged every year.

Helen Scott, Regional General Manager for Alliance UK, says: “We’re thrilled to receive recognition for our Pure South pies, which can be tailored to operators’ preferences, from the fillings to the pastry, to the pie top. Made for chefs, by chefs, a diverse range featuring diced, pulled, or minced meat fillings infused with premium spices, stocks, and sauces, and encased in puff, shortcrust, or filo pastry, our pies provide caterers with a best-in-class product for their menus.”

The Pure South brand is the best-tasting New Zealand grassfed beef, lamb and venison that meets the requirements of the world’s most discerning customers. Farmed by a co-operative of farmers, not a corporate, it’s all free range and naturally reared on family farms, with no antibiotics, hormones or GMOs to produce red meat that is lean, tender and delicious. Both Pure South beef and lamb are halal.

These awards follow some major wins at the renowned World Steak Challenge Awards at the end of 2023 where the Pure South Handpicked 55 Day Aged Beef received the title for world’s best grass-fed steak and the world’s best ribeye steak. Adding to the accolades, Alliance Group also received a gold medal for its ribeye and a silver for its fillet.

Helen continues: “These awards are a testament to our farmers, who work tirelessly to raise the absolute best New Zealand, beef, lamb and venison on our family farms, as well as everyone in the value chain’s pursuit of excellence. It’s their hard work that makes all the difference.”

“Here at Alliance, we’re delighted to supply award-winning, high quality New Zealand beef to the UK. Following the Free Trade Agreement implemented in May of last year, foodservice operators can offer a point of difference on their menus and feature acclaimed products, while taking advantage of tariff-free imports.”

Contact Alliance to find out how you can list their award-winning Pure South pies on your menus, operators should contact: Wayne Thompson, Head of Commercial wayne.thompson@alliancenz.co.uk

Tackling late payment by getting back to basics

Philip King FCICM, former Small Business Commissioner and advisor to PKF Littlejohn Advisory, believes a ‘back to basics’ approach would help many businesses overcome the late-payment challenge.

Businesses across all sectors are under pressure. One only has to look at the number of failures in the hospitality industry to know this to be the case. The recent failures of The London Cafe Company, more commonly known as the Pumpkin Cafe and the recently reported refinancing struggles that the Stonegate Pub Company face in the coming weeks further proves the point.

It is an established fact that companies often become insolvent not because they are inherently bad businesses, but simply because they run out of cash. Poor cashflow management, compounded by bad debts and slow paying customers, are typically to blame.

But while it is tempting to lay the blame wholly on late payment, businesses must shoulder some of the responsibility for their own poor credit management practices. Put another way, best practice credit management can limit the amount to which a business finds itself financially vulnerable.

So how can bad debts be avoided, and payments accelerated? Much can be achieved by getting back to basics and doing the basics well.

Know your customer

First and foremost, even the most basic checks can avoid potential embarrassment later. Know your customer (KYC) should be the mantra of every director, every sales executive, and every individual in your credit team. How well do you know the company you are dealing with? What is their Company Registration Number? Do they even have one? What is their legal status? Are they a limited company? A Partnership? A PLC? LLP? All such information is important, not least to ensure you invoice the correct legal entity at the point your product/service has been delivered.

Using data from reputable credit reference agencies is always advised to supplement the information stored at Companies House. This enables you to dig deeper and get beneath the company itself. It will help you determine the amount of credit you want to extend, especially since their success and survival may depend on the stability of their customers and other suppliers.

As well as published sources, there are also other tactics you can use to discover more about the company you keep. Looking through their social media accounts (LinkedIn, Facebook etc) and any comments around them can give you hints about their reputation and how they treat their supply chain. Traditional media coverage through google searches can also give you a better steer on their financial viability. Google Search can also show if the warehouse they say they own, even exists!

Documented rules of engagement

Once a new customer is being onboarded, the terms and conditions you agree are absolutely critical. They should be documented with explicit payment terms.

The concept of ‘30 days’ – a particular favourite among politicians and the media for denoting best practice – can still mean different things to different people. Is that 30-days from date of invoice, receipt of invoice, or end of month, for example? This needs to be crystal clear or else 30 can so easily become 50 or more.

When you are invoicing, make sure you understand their payment and invoice approval process and whether, for example, a purchase order is required and what other specific information may be needed. Make sure the amount you are invoicing is also correct in terms of what has been agreed; even a penny difference can cause the payment process to grind to a halt!

Customer interaction

In terms of how you interact with your customers, build a strong relationship with key people in the company; they could be invaluable when you need to chase payment ahead of other suppliers. At your end, keep the ledger clean and have absolute clarity about what invoices are outstanding. Confusion is a great obstacle to payment and can easily be exploited by those who are seeking to delay paying what they owe.

Making contact in advance of the due date to ensure the invoice has been received and is correct will also reduce the likelihood of a payment subsequently being held in dispute. Keep large totals separate from smaller ones; there is nothing to be gained for having a £10,000 invoice comprising £9,800 for the product and £200 for the delivery held up because the delivery charge is being disputed.

Even if you have clear lines of communication with the customers, always follow up on the day the invoice is due; never wait and hope for the best. Hope is not a strategy and someone else will be being paid while you’re left waiting. To that end, never be afraid to escalate a late payment to your collections team and/or a third-party activity sooner rather than later. A customer that doesn’t pay you isn’t a customer worth having.

Seek advice early

Such advice should not come as a surprise, but in my 40 years in credit management, it still amazes me how businesses are quick to blame everyone else when they’ve ignored many of the fundamentals themselves.

Getting back to basics may not always be successful, but like winning the lottery, you first have to buy a ticket. And if despite all your best efforts, an insolvency may still be looming, talk to the experts at PKF Littlejohn Advisory. They might be able to help the business avoid failure and, if the worst happens, they can work with you for the best outcome from the unfolding insolvency process.

The advice in this article is derived from Philip King’s fivestep model https://philipking.net/five-step-model

La Brillante from Gaggia is Perfectly in Step with the Times

La Brillante is the brand-new, fully-automatic professional coffee machine from the iconic Gaggia Milano brand.

Gaggia Milano has created a new, fully-automatic coffee machine, La Brillante. The aesthetic appeal of its innovative and polished design is undeniable and beneath the surface, La Brillante embraces up-to-the-minute technologies that deliver peerless performance – and all within a conveniently compact footprint.

La Brillante delivers the freshest coffee experience, thanks to a combination of its proven coffee brewer and PrimeMilk - the ground-breaking milk foaming system. Together they provide temperature stability, a top-quality user experience and unbeatable consistency, cup after cup.

Not only does La Brillante offer a wide drinks menu, which is accessible via the user-friendly 7-inch touchscreen, but also it provides professionals with ample opportunity to create individual recipes in response to the various needs and preferences of their customers. The screen interface is particularly intuitive when the machine is in ‘self-service’ mode.

The design of La Brillante isn’t simply skin-deep, it also facilitates cleaning and maintenance. Operators and staff alike benefit from features such as automated milk circuit cleaning cycles, the machine’s Energy Saving mode and built-in troubleshooting video clips. What’s more, the performance of La Brillante will soon be able to be monitored remotely, thanks to an advanced IoT telemetry system. This enables access to detailed information pertaining to alarms, in-cup quality, cleaning and much, much more.

Needless to say, La Brillante can also accept credit card payments. With La Brillante, from Gaggia, consumers in coffee shops, small hotels, and offices can enjoy the benefits of a highly efficient, reliable coffee solution, which is perfectly in step with the times.

La Brillante is now available in the UK. To find out more, please contact Andrew Barrow. andrew.barrow@evocagroup.com

EYE CATCHING

TERRACE FURNITURE

Ash Armchair shown

NEW FOR 24! TERRACE FURNITURE

EDEN FURNITURE offer a wide range of outdoor patio, terrace and poolside furniture.

For 2024 we have launched a number of new ranges which are made from gas injected resin which is glass fiber reinforced for extra strength and durability.

Chairs, Armchairs, Stools and Lounge Sets in a range of colours.

FURNITURE SAVER BUNDLES

EDEN FURNITURE are delighted to launch their new Furniture Saver Bundles where you can save up to 40% off the list prices when purchasing a complete set of furniture.

We have started with our ever popular ranges of Amanda, Daisy and Della chairs paired with stocked Topalit Tabletops in Veneto and Maracaibo and our made-to-order Solid Ash Tabletops.

The Mermaid Garden Opens in Cowes, Isle of Wight for Summer 2024

“

We are really excited to partner with The Garden Cowes for the first time, to provide an unrivalled waterside venue for Islanders and visitors to Cowes from across the Solent. We will be serving our award winning Mermaid collection mixed in delicious cocktails and refreshing G&T's and look forward to seeing friends old and new

The Isle of Wight Distillery, producers of Mermaid Gin, Mermaid Salt Vodka and Mermaid Spiced Rum are delighted to announce their summer collaboration with The Garden Cowes to provide a new waterside venue for 2024 - The Mermaid Garden.

Opening in May, The Mermaid Garden has unrivalled views across the Solent and is ideally located in front of the Island Sailing Club, within the heart of the nautical sailing town of Cowes. Visitors will be able to enjoy live music, great food, Mermaid cocktails and Mermaid Gin & Tonics at the Isle of Wight’s most exciting new summer venue.

In addition, partnering with The Mermaid Garden, EML Charters Solent are offering an exclusive experience with journeys across the Solent via luxury boat charters and transfers, offering a stylish arrival into Cowes.

Xavier Baker, Co-Founder of the Isle of Wight Distillery says about The Mermaid Garden: “We are really excited to partner with The Garden Cowes for the first time, to provide an unrivalled waterside venue for Islanders and visitors to Cowes from across the Solent. We will be

serving our award-winning Mermaid collection mixed in delicious cocktails and refreshing G&T’s and look forward to seeing friends old and new.”

Jack Anslem and Miriam Simpson of The Garden Cowes, say: “The Isle of Wight Distillery is the perfect partner for our waterfront Summer Garden and we can’t wait to serve their delicious Island spirits to customers coming for drinks or a meal at The Mermaid Garden this summer.”

The Mermaid Garden opens officially with an exclusive launch party on 1st May and will be welcoming customers from 2nd May. The Mermaid Garden is located at 70 High St, Cowes, Isle of Wight, PO31 7RE.

Reservations: 01983 242400 and www.thegardencowes.com

About The Isle of Wight Distillery

Rooted in the natural landscape, The Isle of Wight Distillery is the island’s first and only distillery. The founders Xavier and Conrad and the small team distill spirits shaped by the stunning surroundings and the unique character of the island. Doing things differently, the Isle of Wight Distillery minimises waste, using ethically sourced and mainly local ingredients to craft a range of smooth, complex Mermaid spirits. The Mermaid range includes Mermaid Gin, Mermaid Pink Gin, Mermaid Zest Gin, Mermaid Spiced Rum and Mermaid Salt Vodka.

The Isle of Wight Distillery was awarded B Corp Status in November 2022. One of the key efforts recognised as part of their B Corp accreditation is the dedication of the distillery to reduce its impact on the environment by minimising waste and preserving resources. The Isle of Wight Distillery has engaged in a number of local and global initiatives that reinforce its commitment to sustainability including seagrass restoration working with the Hampshire and Isle of Wight Wildlife Trust and tackling plastic pollution and protecting the UK’s coastline in partnership with Surfers Against Sewage.

Mermaid Gin RRP from £41 for 70cl. ABV 42% Available from: John Lewis, Master of Malt, The Whisky Exchange, Harvey Nichols, Fenwick, Tesco, M&S, Waitrose, Amazon and Isle of Wight Distillery

Mermaid Pink Gin RRP from £41 for 70cl. ABV: 38%. Available from John Lewis, Master of Malt, The Whisky Exchange, Harvey Nichols, Fenwick, Tesco, M&S, Waitrose, Amazon and Isle of Wight Distillery

Mermaid Zest Gin RRP from £41 for 70cl. ABV 40%. Available from John Lewis, Waitrose, Master of Malt, The Whisky Exchange and Isle of Wight Distillery

Mermaid Salt Vodka RRP from £41 for 70cl. ABV: 40%. Available from John Lewis, Harvey Nichols, Amazon, Master of Malt, The Whisky Exchange and Isle of Wight Distillery

Mermaid Spiced Rum RRP from £41 for 70cl. ABV 40%. Available from John Lewis, Master of Malt and Isle of Wight Distillery

About Mermaid Gin

Mermaid Gin is a small batch, beach to bottle London Dry Gin with a hint of sea air. Hand-crafted on the Isle of Wight, Mermaid Gin uses ten locally foraged and sustainably sourced botanicals which are multi-distilled to deliver a smooth, clean and fresh finish. Mermaid Gin botanicals include organic lemon zest, underpinned by peppery spicy notes of grains of paradise, with a hint of the sea from the locally foraged, fragrant rock samphire.

SOMMET EDUCATION

NEW STEP IN STRATEGIC EXPANSION WITH ONLINE EXECUTIVE CERTIFICATES

Sommet Education, an international in hospitality management education, unveiled a new step in its strategic expansion initiative.

Focused on elevating executive and lifelong learning, the group of innovative online executive certificates to meet professionals’ needs and enhance their expertise across diverse industries, which available through Glion Institute of Higher Education and Les next month.

The surge in digital education represents a transformative shift learning landscape, driven by advancements in technology and demands in the job market. As highlighted in 2023 research by and Markets, the sector is on a trajectory of explosive growth, market size projected to soar from USD 19.4 billion to USD 67.8 2028, reflecting an impressive compound annual growth rate expansion underlines the increasing preference among learners accessible, and skill-focused educational solutions that can be integrated into their professional lives.

In response, Sommet Education has launched a new vertical business focused on digital learning to leverage the expertise and capabilities each brand within the organisation in program development and The goal is for Sommet Education to establish itself as the leading in online hospitality education. So, in line with the establishment E-Academy in 2023, a cutting-edge platform dedicated to delivering quality education, Sommet Education has further enhanced its to providing specialised and impactful learning experiences for eager to advance their expertise.

Focusing on online executive certificates, Sommet Education and intensive learning opportunities tailored to meet the unique of today’s dynamic and fast-paced business environment. With led curriculum, the certificates underscore the dedication to promoting career advancement and lifelong learning in the digital age. This program accommodates professionals seeking to attain strategic and specialise in their field, facilitating a seamless integration with their professional commitments through a part-time digital

As a result, eight online executive certificates, available through Glion Institute of Higher Education and Les Roches, have been

UNVEILS

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CERTIFICATES

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...curated to address a broad spectrum of themes essential for professional growth and success. These certificates cater to individuals eager to enhance their skills in areas such as general management, luxury and hospitality. They span over a concise two-week duration with a commitment of 16-24 hours per week, and are tailored to seamlessly integrate into the hectic routines of working individuals.

Employing a fully online format, learners will enjoy unrestricted access to course materials and engaging interactive sessions. Participants will engage with faculty experts, gaining real-world insights. Peer interactions enrich the learning journey, exchanging ideas and best practices across diverse backgrounds, fostering networking and professional growth. Successful completion grants certificates from the prestigious institutions of Glion and Les Roches.

With multiple intakes scheduled throughout the year, and opportunities to enrol in May, June, October and November 2024, Sommet Education aims to democratise access to highquality education while addressing the increasing demand for short-term, skill-focused learning opportunities. The launch of these online executive certificates’ emphasises the group’s commitment to supporting career development and growth, particularly in the post-Covid era where flexible learning options are paramount.

Mike Lambert, CEO of Sommet Education Digital Learning, said: “Our new suite of online executive certificates addresses the modern demand for ongoing skills enhancement, enabling individuals to navigate the digital economy with proficiency. This initiative reinforces Sommet Education’s leadership within executive online learning.”

Christophe Julliard, Chief Revenue Officer, commented: “Sommet Education’s strategic digital expansion responds to the urgent need for continuous upskilling in today’s rapidly evolving landscape. Through innovative digital technologies and pedagogical methods, we empower professionals to excel in an increasingly competitive global environment.”

The newly-launched certificates are:

Glion

• Executive Online Course in Business Trends in Luxury

• Executive Online Course in Building the New Sustainable Luxury

• Executive Online Course in Experiential Economics

• Executive Online Course in Blockchain in the Luxury and Hospitality Business

Les Roches

• Executive Online Course in Sustainable Hospitality and Tourism Development

• Executive Online Course in Hospitality Revenue and Demand Management

• Executive Online Course in Hotel Valuation and Performance

• Executive Online Course in Hospitality Financial Analysis

Executive Online Course in Hospitality Financial Analysis

www.europeantissue.com/tissue-paper

EXPLORING THE IMPACTFUL

In the hotel industry and broader hospitality sector, the spirit of exceptional service relies heavily on the engagement and enthusiasm of its employees. These individuals are at the frontline of your business, with the greatest level of contact with your customers. As such, they are perhaps the most powerful influencer on customer satisfaction.

Amid pressures of high staff turnover and the constant aim to excel, creating an atmosphere where employees feel appreciated, listened to and motivated is an ongoing challenge for HR managers and team leaders. In this article, award-winning employee recognition software experts Mo delve into the fundamentals of employee engagement and offer suggestions for inspiring a team that is as passionate about their jobs as they are about their visitors.

Understanding Employee Engagement

When we speak about “employee engagement”, it goes beyond just being happy in one’s work. Our understanding of this term has grown and we are aware, now more than ever, that it describes an employee’s passion and emotional commitment to their job and company’s success. Engaged employees aren’t just committed workers, but are brand ambassadors, playing a vital role in shaping customer experiences and driving reputation.

Employee engagement and happiness are of the utmost importance in the hospitality industry, as each encounter has the potential to shape guests’ impressions. Role variety, seasonality, and direct contact with guests from varied backgrounds and with varying expectations are just a few aspects that affect engagement, and unlike other industries, a hotel’s success is intricately linked to the performance and satisfaction of its staff. Thus, their engagement is an operational priority.

The challenges of maintaining a motivated and committed workforce are magnified in the hotel industry by the sheer variety of tasks employees perform, the roundthe-clock nature of operations, and the need

ROLE OF EMPLOYEE RECOGNITION

for teamwork in delivering seamless service. What’s more, feedback from guests, both good and bad, acts as an ongoing performance evaluation.

Understanding and fostering employee engagement in this context demands a nuanced approach that recognises the unique pressures and rewards of the hospitality sector. By understanding each employee’s role in the hotel ecosystem, strategies can be formed that not only boost engagement, but also enhance overall service quality and guest satisfaction.

The Role of Leadership

The leadership of an organisation greatly influences the culture and atmosphere around employee engagement. How hotel managers think and act has a significant effect on their employees’ dedication, enthusiasm, and morale. A successful leader in the hotel industry knows that they need to be more than just a manager; they must also be someone who can motivate their team members to give their all.

First and foremost: Visibility in leadership boosts engagement. Managers that are present, accessible, and involved in day-to-day operations show their staff they are part of the team. This, in turn, breaks down any potential “us versus them” mentality, forming a sense of unity and encouraging employees to take ownership of their roles and contribute their best.

Another essential is the expression of genuine appreciation. In an industry where hard work can go unnoticed, leaders who regularly acknowledge achievements create an environment where employees feel valued and respected. The key to success is being consistent and genuine, whether it’s a more informal “thank you” or a more official “employee of the month” programme.

What’s more, leaders that delegate responsibilities and allow autonomy build a powerful sense of trust. Giving workers more agency in their job and more opportunities to make a difference not only increases morale, but also encourages participation.

Recognition and Reward

Your ultimate aim should be to create a setting where employees continually feel valued for their perseverance and commitment; this is the true essence of a recognition culture, which extends beyond the occasional doling out of praise.

Both exceptional accomplishments and consistent efforts can be recognised through well-designed recognition programmes.The objective is to make employees feel seen and valued, whether it’s through official award ceremonies or informal shout-outs during team meetings.

An effective strategy could involve instituting peer-to-peer recognition programmes. These programmes incentivise employees to celebrate each other’s successes, building mutual friendships and shared respect. Since it comes from those who understand the job well, praise from peers can be very inspiring.

Avoid the pitfall of treating staff purely with monetary bonuses or gift vouchers, which can feel impersonal and disingenuous to some. Opportunities for personal and professional growth, such as training sessions, workshops, or promotions, can be equally, if not more rewarding. These opportunities signal to employees that their personal development and career progression are valued by the organisation.

At its core, a culture of recognition and reward bolters employee engagement by reinforcing positive behaviours and attitudes. When employees feel appreciated, they are more likely to go above and beyond in their roles. This will have a knock-on effect on the workplace that enhances the overall guest experience and drives reputation for excellence in an upward fashion.

Encouraging Open Communication and Feedback

It should go without saying that open communication and regular feedback are key to maintaining a vibrant and engaged workforce, helping to identify areas for improvement while also building trust and transparency.

Employees should feel encouraged to voice their ideas, concerns, and suggestions without fear of retribution. Regular team meetings, one-on-one sessions with managers, or digital platforms designed for anonymous feedback can all work to create a safe space where employees feel comfortable sharing their thoughts.

Feedback, both positive and negative, is a core component of this communication process. Positive feedback acknowledges and reinforces behaviours and achievements that contribute to the hotel’s success, while constructive criticism offers insight into how employees can grow and improve. When handled successfully, the result is a positive culture of continuous learning and development.

Finally, involving employees in decision-making processes can help to enhance their sense of ownership and commitment to the hotel’s goals. When employees see their suggestions being taken into account, it reinforces their importance to the organisation and motivates them to contribute their best.

Promoting Work-Life Balance and Wellness

Work-life balance and wellness are in the spotlight now more than ever –and rightly so. Success in these areas is essential for sustaining employee engagement and productivity, and recognising the importance of employees’ health and well-being not only reflects a hotel’s commitment to its staff but also enhances its service quality and customer satisfaction.

Initiatives supporting work-life balance can vary, from flexible scheduling that accommodates personal commitments to providing time off for rest and recuperation. Such measures acknowledge the demands placed on hotel staff and offer flexibility to manage their work and personal lives effectively.

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THE TASTE OF VICTORY How to Identify the Best

How do you find the best beers in the world and what makes an international beer competition truly global? Lotte Peplow, Brewers Association American Craft Beer Ambassador for Europe looks at the latest World Beer Cup®.

With a proliferation of international beer competitions around the globe today all purporting to find the best beers in the world how do you know which are truly the best and how do you identify what beers to stock?

The World Beer Cup, organised by the Brewers Association, the not-for-profit trade association representing small and independent American craft breweries which took place in April in Las Vegas, is one such competition that stands apart as a genuinely global contest. It is the biggest and therefore most prestigious beer competition in the world and is often referred to as ‘the Olympics of Beer’. Its goal is to identify up to three world class beers that best represent each beer style category according to the Brewers Association style guidelines.

Here are the facts….

• The World Beer Cup is the biggest and therefore the most competitive beer competition in the world attracting 9,300 entries from 2,060 breweries across 50 countries, 25% of which were international breweries in the 2024 iteration.

• There were 280 judges of whom 103 were from overseas spanning 37 countries.

• Awards were judged in 110 categories, covering 172 beer styles (including all sub-categories) with the total number of possible awards at 330.

• Judging took place over a period of seven days, four in the first phase in Colorado and three in the second phase in Las Vegas, with winners announced on the final night of the Craft Brewers Conference and Brew Expo America®.

• The World Beer Cup started in 1996 and took place biannually until 2022 when it became annualised.

In 2024, the most entered styles were:

• Juicy/Hazy India Pale Ale with 326 entries

• West-Coast Style India Pale Ale with 281 entries

• German-Style Pilsner with 221 entries

• American-Style India Pale Ale with 213 entries

• Wood & Barrel-Aged Strong Stout with 198 entries

“Each award represents not only exceptional quality but also innovation and creativity, driving the global craft beer industry forward,” said Chris Williams, World Beer Cup competition director. “This year’s winners exemplify the spirit of craftsmanship and ingenuity and showcase the diverse flavours and techniques that make beer an art form. Congratulations to this year’s winners for their outstanding achievements in brewing.”

For any brewery winning a medal at World Beer Cup is huge but for international entries from little known corners of the brewing world it is gargantuan. They may be competing with internationally or regionally focused styles and win success in unexpected categories. For example, in 2024 a brewery from Seoul, Korea won gold in the speciality saison category, a Brazilian brewery won gold in contemporary gose and old/ strong ale styles and Australia won in Gluten-Free beer.

Fortunately many US winning craft breweries export overseas so look out for medal-winning American craft beers in your market.

The UK remains an important export market for American craft beer with 7.3% of all exports, the second largest individual market behind Canada. In the UK, American craft beer is available from on-line retailers such as Athletic Brewing, Sierra Nevada shop, or selected national wholesalers.

Chefs and restauranteurs are invited to make use of the free resources available on www.brewersassociation.org or www.craftbeer.com

VICTORY Best Beers in the World