Eat Drink Sleep - October 2023

BALLANTINE’S PUTS A ROCK ‘N’ ROLL SPIN ON ITS ICONIC FINEST BOTTLE WITH TRUE MUSIC ICONS QUEEN LIMITED-EDITION DESIGN

Ballantine’s pays tribute to music legends, Queen, by putting a rock ‘n’ roll twist on its world-renowned Finest bottle, for a highly collectible design.

Ballantine’s, the world’s second largest Scotch whisky, has introduced its new True Music Icons Collection, a tribute to the world’s Finest music artists, including legendary British band, Queen.

Ballantine’s rich heritage and history within music through its True Music platform has positioned it as perfectly placed for celebrating timeless music artists and bands. With Queen’s unwavering commitment to staying true to their roots aligning with Ballantine’s ethos of celebrating self-expression, it was a natural fit for the Scotch whisky to pay tribute to this iconic band.

The True Music Icons Collection honours artists and bands that have not only contributed to music culture, but have helped define it. Queen, regarded as one of the most legendary bands of all time, have sold over 300 million records, earning them the love of millions of fans around the world.

The Ballantine’s True Music Icons Queen bottle features the unmistakable crest designed by Freddie Mercury, adorning the band’s iconic Greatest Hits II album cover, creating a highly collectible design that pays homage to the band’s enduring legacy and artistic vision.

Chivas Brothers’ Global Marketing Director for Ballantine’s, Mathieu Deslandes, commented: ”Ballantine’s has a storied history within music, via our True Music platform, and through this collection, the finest rockstars meet the Finest whisky. We can’t wait for this collectible design to roll and see it rocking shelves around the world. Ballantine’s has always been behind those who do things their own way – and Queen perfectly embodies this attitude with their unparalleled music and distinctive style which has been the enduring soul of the band over the past few decades.”

The Ballantine’s True Music Icons Queen bottles will be available in limited quantities in selected markets around the world, and globally on www.thewhiskyexchange.com from 18 September.

For more information on the Ballantine’s x Queen collaboration visit ballantines.com or follow @Ballantines on social media.

EYE CATCHING

DINING FURNITURE

Debra chair shown below with solid ash tabletop

UPHOLSTERED LOUNGE FURNITURE

EDEN FURNITURE offer a wide range of upholstered chairs, armchairs, sofas and footstools for lounge, dining and bedroom areas.

Traditional made furniture with solid beech frames finished in a choice of frame colours and any fabric for upholstery.

Wobbly tables can be a thing of the past thanks to the patented StableTable technology.

STABLETABLE is a unique patented fully automated solution which is hidden with the pillar of the table base allowing the legs to adjust to uneven surfaces.

Available for both indoor and outdoor use in a range of heights, shapes and sizes. Can be supplied as base only or complete with a stylish OnTop 12mm Compact Laminate top.

‘HOSPITALITY WILL ALWAYS NEED THE PEOPLE’ SAYS HOSPITALITY TECH COMPANY

The hospitality industry is a sector that has been highly impacted by the cost-ofliving crisis. Many of the British population are still struggling to justify going out for meals or for a drink, and for the hospitality owners, wholesale prices are soaring at new highs, making it a catch 22 for many.

The hospitality industry is desperate for streamlining methods that don’t impact jobs or require an extensive rework of systems and ways of working. During Covid, many hospitality establishments adopted QR code ordering, which had its obvious benefits in contact and hygiene – but it also had its positives in other areas, such as: not having to endlessly print new menus, clarity and interactivity for customers, and also more effective upselling opportunities.

But there was something that was missing – the human element. QR codes removed the central ethos of hospitality and good old fashioned

heart-warming welcome from waitstaff, the role for today’s order & pay platforms is in service of humans. To move forward, hospitality technology has to elevate, rather than eliminate the human experience, moving hospitality on from a one-way transaction to a two-way experience, with human interaction & personalisation at its core. It hasn’t been the easiest journey out of the pandemic for many hospitality owners, and we know that many of them have been doing everything they can to personify their service and go above and beyond to reinstate much-needed customer loyalty with a friendly face.

Newer, smarter technologies are also genuinely helpful – helping speed things up, splitting bills out with large groups of friends or hospitality tech which is hyperpersonalised, with a menu specifically tailored to you – removing the mushrooms you hate, remembering how you like to pay, and learning your favourite pint on tap –providing much more than just a QR code.

Leading British Asian fusion street food and drinks chain, Bar Soba, has implemented an at-table ordering solution that incorporates both the digital element, mixed with human service1. The system allows for service staff to work smarter, and not be stuck behind tills managing payments, making more opportunity for great customer service and also upselling. Across the five venues using this system, it now regularly gains £1,000 of upsells and £4,500 in tips for staff each month, which is the perfect example of the symbiosis of the mix of new and old methods.

It’s gradually becoming the new norm for many hospitality owners across the world, and the dropkick into trialling these new methods has forced the industry to adapt quickly. But, like all good technology, the solution has presented itself as an assistance to traditional methods, rather than rewriting the book that moves everything away from what made going out for dinner with the family, or drinks with friends so special.

me&u, has introduced a game-changing new service product into the UK market, me&u flex. me&u flex has been created to better merge app and in-person options. See me&u flex in action here and learn more here.

KERRYMAID’S NEW RECIPE GUIDE BRINGS WINTER JOY TO OPERATORS

Kerrymaid’s Bring on The Joy winter recipe guide offers pub and restaurant operators the opportunity to drive footfall and boost sales during the festive season with eight new warming recipes featuring the brand’s range of creams and custards. Bring on The Joy is now live and available to download here.

Recipes in the guide include a tantalising Laksa style turkey curry utilising Kerrymaid single, alongside some delightfully indulgent Boston cream doughnuts – which incorporate both Kerrymaid Whipping and Kerrymaid Custard. The recipes are designed to help ease the pressure in the kitchen during a busy period. Kerrymaid Custard and Whipping are perfect for satisfying customer’s sweet cravings, whilst our Kerrymaid Single and Double mix perfectly into a hearty meal.

The Christmas season is a time when people come together and often, that happens outside of the home. With 57% of consumers planning to eat out at a restaurant it’s important for operators to make the most of the opportunity. Kerrymaid is supporting its customers this season with a compilation of joyful recipes designed to delight their consumers with something a little unexpected. The guide also includes useful insight into consumer behaviour –for instance 84% of consumers could be influenced to buy desserts more often, especially if it can’t be easily replicated at home. Operators who download the guide can tap into seasonal trends to help tailor their menus.

To celebrate the launch of Bring on the Joy, Kerrymaid is hosting a competition where chefs who download the guide between 27th September and 17th December will be entered into a random prize draw to win a KitchenAid Artisan 4.8L Stand Mixer, worth more than £600

The KitchenAid Artisan 4.8L Stand Mixer is an all-inone kitchen appliance with a multitude of uses in one machine. The multi-speed mixer comes with four different accessories, allowing chefs to whip, beat, stir, shred or mash their Kerrymaid products, and provides convenience to chefs, freeing up their time for those bigger tasks in the kitchen, whilst ensuring a quality dish that looks and tastes great.

www.kerrymaid.com

The rise of AI and automation in hospitality:

is your venue futureproofed?

Tim Loynes, Director at Cellnex UK In-Building Solutions explores how tech is influencing building design to meet the needs of the tech-enabled customer.

If we look ahead to the hospitality industry of the not-so-distant future, artificial intelligence, robotics and augmented reality will have an established role in operations. Inevitably tech is transforming the sector, helping to streamline and enhance guest experiences as well as anticipate and deliver services tailor-made to customers’ personal preferences.

While some of these developments aren’t mainstream just yet, hotel experiences are being enhanced by digital technology today. Whether that’s digital check-ins or offering information and services via QR codes or bespoke apps, as well as ‘smart’ in-room amenities. On top of this, the move to hybrid working means that corporate guests expect to make use of real-time communication tools with faster download speeds and reduced latency.

Why not Wi-Fi?

While it’s true that hotels are increasingly offering free Wi-Fi, this isn’t the ideal solution for all guests’ needs with concerns around speed and security. Outlets can provide a truly seamless experience by eliminating the need for guests to connect to Wi-Fi via access codes and logon processes. They can stay connected from checkin to check-out without disruption or experiencing slower speeds and dropped sessions common in highly congested networks.

Tackling connectivity not-spots

When strong mobile coverage is not there, it is disruptive to hospitality managers and the guest experience. Certain buildings present unique challenges when it comes to ensuring reliable connectivity – outdated infrastructure, thick walls, steel structures, and the use of metallised glass in building design can impede wireless signals, resulting in weak or inconsistent internet connections. For those who are

based in old buildings with poor connection, it can turn into a recurring headache.

Close the connectivity gap

Buildings can be retrofitted with In-Building connectivity solutions to solve this issue. Distributed Antenna Systems (DAS) provide enhanced cellular coverage, effectively handling high data traffic volumes and extending the reach of wireless networks. By strategically placing antennas throughout the premises, DAS overcomes the limitations posed by thick walls and structural obstacles, ensuring strong, consistent and costeffective 4G or 5G indoor connectivity for guests.

With stiff competition within the sector, it’s vital that hospitality and hotel buildings are futureproofed for the demands of emerging tech, as well as the expectations of consumers. Find out more by visiting:

www.cellnex.com/gb-en/ technology/in-building-solutions

Bewitching blooms that’ll give guests a spooky welcome this October

Floristry pro at Atlas Flowers, Kate Blott, gives expert advice on how to give your floral arrangements an eerie makeover for Halloween. Why is it relevant? Search data shows we’re already seeing nearly 4.6 thousand monthly searches for “Halloween flowers”, with gothic florals, moody colour schemes, and natural decor set to trend this October.

“Floral design is at the heart of hotel and hospitality decor, welcoming guests and visitors with a reflection of each passing season.” begins Kate Blott, the floristry pro responsible for Atlas Flowers’ creative marketing. “And Halloween is no different, floral arrangements can be used to add a subtle nod to the spooky celebration, whether for a table, sideboard or for those with larger lobbies and entryways, a striking floor-standing display.”

“This year, floral decor is set to be even more significant, with the rising popularity of embracing nature within interior design, and ‘Halloween flowers’ already experiencing monthly search volumes of 4.6k. First, thinking about colour schemes, hoteliers and floral stylists should mix and match darker gothic colours such as blacks and moody oranges with more natural, muted tones to ensure their displays live up to the trends of 2023. If you can’t get your hands on the specific shade you need, consider using floral spray paint instead, whether to enhance the existing colour or change it up completely.

“Something else to remember is to get a good range of heights, contrasting textures, and shapes. For example, with a table arrangement, you could start with dark pampas grass and build out with black or orange palm spears. Add some lagurus or phalaris in either black or orange, and maybe some flax in similar tones. Trailing, tumbling foliage looks amazing falling over the edges of your vase, so I recommend using long eucalyptus stems around the edges. Populus or nicolii also work well as their stems are finer, allowing them to hang in a fluid way.

“Depending on the style of your hotel or venue, if you want to add some more classic Halloween decorations to your display, it’s possible to get mini pumpkins that can be affixed to stiff wire and pushed into a floral foam block. And if you’re going for more of a kitsch look, decor items on bamboo picks can be added in the same way, such as ghosts, or jack o’lantern faces.”

And, in case you’re not familiar with the brand, Atlas Flowers is one of the UK’s leading wholesale suppliers of natural floral products. Founded in 2006, Atlas Flowers works with many growers and factories around the world to source the best quality dried, preserved, fresh and faux products.

www.atlasflowers.co.uk

Kimberly-Clark Professional launches first-ever wind farm with Octopus Renewables Infrastructure Trust to supply

80% of its UK electrical power needs

Kimberly-Clark, the parent company of leading household brands including Andrex®, Kleenex®, Huggies®, WypAll® and Scott®, is today celebrating a major milestone in its ambitious drive towards green energy with the official opening of a new onshore wind farm by Màiri McAllan, Member of the Scottish Parliament for the Clydesdale constituency and Cabinet Secretary for Transport, Net Zero and Just Transition, that will supply around 80% of its UK electrical power needs.

The £75 million wind farm, which was built in just 18 months in South Lanarkshire, Scotland, is the largest wind asset owned by Octopus Renewables Infrastructure Trust (ORIT), a company managed by Octopus Energy Generation. Kimberly-Clark has a Power Purchase Agreement for the energy generated.

As the global personal care giant’s first wind farm project outside of North America, the 50 MW 12-turbine Cumberhead facility will supply the company with approximately 160,000 megawatt hours (MWh) of renewable energy every year. This will result in a total emissions reduction of 55,625 MTCO2e per year – the equivalent of taking 38,628 passenger vehicles off the road every year.

Craig Bowman, General Manager, Kimberly-Clark

Professional UK & Ireland said, “It is through responsible and innovative business partnerships and investments in new technology like this agreement with ORIT that enables us to make significant changes in this decisive decade and reach our decarbonisation goals.”

“We adopt a life cycle approach to sustainability, starting by designing products to reduce consumption, reducing the use of natural resources and diverting our manufacturing waste from landfill. This enables us to provide customers with high performance products and systems that help them reduce usage and waste. By reducing energy use (scope 1) and prioritising and using renewable energy in our operations (scope 2) we are reducing the carbon impact of our products (customer scope 3 emissions).”

David Bird, Investment Director for Octopus Renewables Infrastructure Trust (ORIT) said: “Officially inaugurating this wind farm is an absolutely fantastic milestone. Onshore wind farms like these are generating much-needed clean green power for the UK. It’s brilliant to be supplying this renewable power from this wind farm to Kimberly-Clark to help decarbonise their business. The more businesses that follow their lead, the quicker we can accelerate the push to net zero.”

The green power will be used by KimberlyClark’s manufacturing facilities across the UK, making up almost 80% of the electricity needs for its Barrow, Flint and Northfleet manufacturing facilities. At the Flint site, over 185 million Scott toilet rolls and around 30 million rolls of WypAll wipers are manufactured annually for the B2B market in UK and Europe, alongside household staples including nearly 1 billion Andrex toilet rolls and over 150 million boxes of Kleenex tissues.

Oriol Margo, Sustainability Leader, Kimberly-Clark EMEA said: “We are feeling an immense amount of pride cutting the ribbon on this project today with Octopus Renewables Infrastructure Trust. Together, as we close in on our ambitious goal to move solely to renewable

energy, we continue to invest in the future of the planet, our business and the FMCG industry as a whole, and hope to encourage other organisations, big and small, to do the same along the way.”

This project is part of Kimberly-Clark UK & Ireland’s wider sustainability strategy and its ambition to move to 100% renewable energy by 2030. To deliver this, the company is also working with Octopus on developing on-site solar power as well as green hydrogen projects.

By 2025, Kimberly-Clark’s UK and Ireland total operational emissions (scope 1 and 2) are expected to be reduced by up to 85% from the 2015 baseline, ensuring the company is on track to meet its sustainability targets.

To keep up with the latest news and to learn more about the company’s 150-year history of innovation, visit www.kimberly-clark.com

BGAM, the hotel management company you’ve never heard of…

Set to shake up the sector with their fresh agile approach

BGAM Hospitality is set to shake up the industry with a new approach to hotel asset and operations management. The company which was established in 2016 and is headed up by CEO, Jonny Levy, owns and operates six hotels across the UK and aims to challenge how hotel management is done today. Their belief is that the sector can and should do better when it comes to managing and operating assets on behalf of hotel owners.

A new division, BGAM Hotel Management launched this month and is focused on working with hotel owners to deliver results with a fresh approach that is underpinned by two main principles: Agility and Accountability – no time wasted, no fine print and no decades-long contractual obligations. The ethos is centred on total flexibility for the owner rather than being tied to lengthy fixed contracts and tying in the management fees to commercial performance.

Hotel owners can choose from 3 ways to engage with BGAM; Consult, a brief consultation to pick the brains and tap into the team’s expertise, Collaborate, a few weeks or months’ project-based assignment to focus on a particular challenge, or Contract, a more involved longer-term arrangement where BGAM takes on the responsibility for the entire hotel management and operations. This can be as short as 12 months, or open-ended but with the flexibility to terminate at an agreed short notice. Flexibility is not the only benefit as the group’s contracts would also encompass a set of penalties on BGAM if they do not deliver on agreed KPIs. Not the norm in a sector that is more used to hotel owners being tied down by 15 and 20-year-long contracts and no commercial links to management fees.

Jonny Levy, CEO, commented, “BGAM Hotel Management offers owners freedom and results. The team and I are confident of our results-focused approach, that we place significant penalties on ourselves if KPIs are not achieved. Key areas of support for hotel owners include asset value growth, commercial performance, exit strategy and ESG Integration.

Across our portfolio, we have seen 20% growth in Operating Revenue (Q2 2023 vs. Q2 2019). In the same period, Net Profit was up by 10%. These results gave me and the team the assurance to launch our Hotel Management arm to help other owners, who like us, are looking to increase their asset value and commercial returns.”

Jonny Levy, CEO, added “We feel we are in a unique position as owner-operator of hotels. It is because of this mixed role that we think like venture capitalists and act as entrepreneurial asset managers. We have a unique

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approach to hotel operations, which is why we achieve better returns. For example, we have a model that we call COT; Council of Talent, where we bring together five working groups from across the business: Commercial, Finance, Operations, ESG and Property to work on the bigger challenges and projects in the respective areas. This way we leverage the talent, get them exposed to a wider scope and achieve better results. A real win!”

Jonny is the CEO of BGAM Hospitality and manages the day-to-day activities across the group. He built his career in senior positions in asset management and development before co-founding BGAM in 2017. In addition to BGAM, Jonny also owns and manages Fidens Partners and Fidens Studios, providing short-term rent and leases of sizable buildings to the creative industries –including US studios for UK productions.

BGAM Hospitality now consists of two business divisions. In addition to the newly launched BGAM Hotel Management, there is BGAM Asset Management which owns and operates six hotels with 684 rooms, employing 400 staff and evaluated at over £50M. This is set to significantly increase in 2024.

BGAM Asset Management is actively looking to grow its portfolio in the next 12 months. With an expert team available to quickly mobilise and assess the potential purchase, deals can be secured in record time. The company’s fastest deal closure was two weeks for The Stones Hotel from initial viewing to signing the contract and transfer of ownership. This speed, resourcefulness and decisiveness to act are rare.

To discover more about BGAM visit their newly launched website: bgam.co.uk

Vine Hotels to Manage Canterbury’s Abbots Barton Hotel

The property takes the number of hotels and venues owned and managed by Vine Hotels to 14, after a number of acquisitions for the company including The Old Rectory, Handsworth, The Charlecote Pheasant Hotel, Warwick, and Dartmouth Hotel & Spa. The company’s portfolio now stretches from the Northeast, where a new multi-millionpound dual hotel advisory and management project in Gateshead is underway, to the South Coast and into the West Country.

Abbots Barton Hotel has been owned by the Sangiuseppe family for over 25 years and will continue under their ownership with Vine Hotels providing an overarching management team and strategy. The company will also complete a refurbishment plan started in 2021 which includes creating 22 additional guestrooms.

The property sits over two acres of private gardens and is a 10-minute walk from Canterbury centre. It offers 77 guest rooms including family rooms, a bar and The Fountain Restaurant. Visit www.abbotsbartonhotel.com

Speaking of the new property, Vine Hotels CEO Garin Davies said: “We are delighted to take over the management of Abbots Barton Hotel. Particularly pleasing is the fact that this marks a successful development in our relationship with hotel owners, the Sangiuseppe family, for whom we already manage a hotel.”

Garin added: “Abbots Barton Hotel is situated in a leading heritage and visitor location in the South of England and has exciting, unrealised potential to capitalise on this local tourist economy. We look forward to supporting the Hotel

team in developing a strong sales and marketing strategy to maximise on opportunities in this sector, and move the Hotel forwards.”

Daniel Sangiuseppe said: “Vine Hotels has demonstrated that they have not only the skill and expertise to successfully manage our hotels, but the passion for hospitality and knowledge of the sector that sets them apart. We are delighted that they will support our team and put the structures in place to drive both sales and guest experience, which will continue to make our property a huge success.”

Vine Hotels is a UK-based hotel management and development company, which as well as running its growing portfolio of 14 hotels, also provides a range of services from management contracts to acquisitions, business health checks, turnaround solutions and hospitality consultancy. For more details, visit: www.vinehotels.co.uk

The Best Western Abbots Barton Hotel in Canterbury has recently joined the Vine Hotels management portfolio, which also includes its sister property, York House Hotel in Eastbourne.

18 Gault & Millau points for the “Stéphane Décotterd” gourmet restaurant at Glion Institute of Higher Education

The Swiss Gault & Millau guide has once again awarded Stéphane Décotterd 18 points for his gourmet restaurant, recognising the consistently high standards and exceptional talent of the Chef whose establishment is located in the heart of Glion Institute of Higher Education.

Opened in September 2020, the “Maison Décotterd” comprises four culinary areas – the gourmet restaurant, the bistro, the bar and the lounge – together forming a veritable gastronomic destination in a spectacular setting.

The brand-new Lounge area –which opened this autumn in partnership with prestigious cognac brand Louis XIII and Champagne Télmont – offers wine and spirits tasting while enjoying breathtaking views over the Alps and Lake Geneva.

Stéphane Décotterd expressed his pride in this latest distinction. “An award is always an emotion shared with my team; it is acknowledgement of our expertise, our daily commitment to our customers, as well as a show of support for a style of cuisine that promotes Switzerland, its terroirs, its local produce and producers,” he commented.

Frédéric Picard, Managing Director of Glion Institute of Higher Education, said: “For Glion students, this is an incredible opportunity to be inspired, to learn from exceptional culinary talents, and then to bring this unique philosophy of excellence to their future establishments and careers. It is a wider contribution to the evolution of international gastronomy.”

Glion’s first-semester Bachelor students carry out a professional internship at Maison Décotterd, alternating between the gourmet restaurant and its kitchen, the bistro and the bar. In the guide listing, the service – which includes students from Glion – was described as “precise, smiling and very professional”.

Maison Décotterd is a member of the Relais & Châteaux Association, synonymous with excellence, as well as part of a worldwide network of 580 topclass hotels and restaurants.

Beer is a perfect pairing partner for almost any type of food due to its wide flavour spectrum, carbonation and versatility.   In the States, independent craft breweries and chefs/ caterers are recognising beer’s potential as an accompaniment to food and championing the two together.

The latest in beer and food pairing creativity was recently demonstrated at PAIRED, part of the Great American Beer Festival, held in Denver, CO last month and organised by the Brewers

This year PAIRED featured 25 chefs from across the country, including multiple James Beard Award winners, Food & Wine Best New Chefs and Colorado’s first Michelin star recipients, Chefs Kelly Whitaker and Mara King of The Wolf’s Tailor.

Chefs are paired with a brewery at least two months prior to the event. They are matched based on the chef’s cuisine, the brewer’s range and in some cases, intentionally put together for challenging pairings. They work together over the two months to select the two beers, sending samples to the chef team to work through the pairings.

While PAIRED is the VIP event at the Festival, the matching of chefs and brewers helps drive and increase awareness of beer’s opportunities around the world on menus, in restaurants and at the table.

Consumed separately both beer and small bites were high quality, exquisite mouthfuls but put the two together and they elevate each other to the sensational, such as:

PAIRED! HOW BEER AND FOOD CAN ELEVATE THE DINING EXPERIENCE

AleSmith Brewing Co AleSmith Japanese Lager with CrackerJax oysters, peach-yuzu and AleSmith Itoko Rice Lager mignotte

Deschutes Brewery The Dissident 2023, a Belgian Style Flanders Quad with duck confit & potato galette, melted onion, Gruyere cheese with a black trumpet and tart cherry sauce chasseur

Fremont Brewing Co Anniversary Barrel Aged Golden Barleywine Aged Beer with boudin blanc, smoked apple butter and watercress

Melvin Brewing Co 2 x 4 American Style IPA with braised Colorado lamb tamal, spicy mole, mole seasoning and corn nuts

Nebraska Brewing Co Melange à Trois Strong Belgian Style Blonde Ale with cocoa nib crusted pork belly and lime candied butternut squash

PAIRED demonstrated how American craft beer can take food to places it’s never been before.  In the UK, it’s available through national wholesalers or on line from Athletic Brewing, or Sierra Nevada shop.

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

LAUNCHES WORLD’S FIRST BOTTLED PISCO INFUSION

Bringing the Passion of Peru to the World with the New COYA Macerado

COYA, the immersive Latin American luxury lifestyle group, has today launched the world’s first bottled Passion Fruit Pisco infusion, COYA Macerado. Now available to buy in the UK from Amathus, priced at £41.50, the blend is laced with fruity, floral notes, infused with an authentic passion fruit pulp to offer an honest Pisco full of fragrant flavour.

Crafted in collaboration with Pisco 1615 – the brand’s long term distillery partner - the COYA Macerado offers a new and unique take on the original Pisco. Delivering a delicate freshness, this global first is an exciting addition to COYA’s already diverse selection of cocktails and infused Pisco blends, allowing bartenders to re-think classics and for fans of COYA to re-create their favourite cocktail experience at home.

After clebrating its 10th anniversary last year, COYA has grown to become synonymous with unique, handcrafted pisco infusions and creative cocktails. While some cocktails have been carefully curated for each COYA location around the globe, their passion fruit pisco sour continues to remain the most popular on the menu. It was this discovery along with Peru being the world’s top exporter of maracuya - or passion fruit - that prompted COYA to collaborate with their lifelong partners Pisco 1615 to produce a first-of-its kind pisco infusion in a passion fruit flavor.

After a trip to Peru, COYA’s Corporate Bar Manager, Sany Bacsi and Bar Managers from each COYA venue worked alongside the 1615 Pisco team to take part in several taste tests during the yearly harvest - the Vendimia, where ripe grapes are picked for Pisco production. Sany Bacsi comments “we’re so proud to have created the world’s first bottled infused Pisco, celebrating our signature and most popular homemade infusion – passion fruit. Working alongside 1615’s master distiller we have brought a new level of attention to the entire pisco category and the COYA 1615 Macerado is something that no other pisco brand has achieved – a perfectly balanced macerado, bottled and available to purchase globally”

Raul Otero Roose of 1615 Distillery adds “the COYA 1615 Macerado not only marks a world first, but also celebrates our 10 year partnership with COYA. The launch of the Macerado flawlessly encompasses what we both stand for - innovation, quality and surprise and we can’t wait to see what’s next.

A first for the industry, the new product allows fans of COYA and the Pisco category itself, to re-create the legendary Pisco Sour or a Chilcano at home, bringing a slice of the famous COYA Pisco Bar experience to their dining rooms. Bartenders around the world can also purchase the innovative product, allowing them to re-think their classics and create high quality, passion fruit cocktails without the need for purees or sugary liqueurs.

“Creating a Macerado seemed like a natural next step for COYA” says Yannis Stanisere, COYA Global COO “after launching COYA MUSIC, our in-house record label and the recent launch of our ultra-lounge ‘chanca by COYA’ the Macerado reaffirms our positioning as a luxury lifestyle brand”

The new COYA 1615 Macerado is available for guests to try at all Coya venues including COYA Mayfair and COYA City as well as restaurants in Dubai, Abu Dhabi, Marbella, Barcelona, Monaco, Paris, and Mykonos. The new blend is available to purchase now from Amathus.

The Pisco Infusion is available to buy from Amathus, priced at £41.50 To learn more about COYA, visit coyarestaurant.com

DON’T DO IT YOUR SELF

The KIRA B 50 cleaning robot is a practical addition to any cleaning team.

Cleaning intelligently and autonomously, this robotic scrubber dryer takes on floor cleaning of medium to large areas efficiently, delivering consistent cleaning results every time.

When Cleaning Matters, Kärcher Delivers. karcher.co.uk

Why Kärcher’s first ever robot scrubber dryer, the KIRA B 50, is set to shine in hospitality.

Large, heavily trafficked floor areas in hospitality venues can often be a challenge for cleaning businesses. This may not come as a surprise to many since keeping these floors fit for purpose has traditionally been a labour-intensive, time-consuming affair that impacts staff hours and budgets.

The KIRA B 50 is set to change all of that. Kärcher UK’s first ever robotic cleaning machine, the KIRA B 50 is a fully autonomous scrubber dryer specifically designed to tackle medium and large floor areas.

This new product will interest cleaning operators across multiple sectors like transport hubs, shopping centres and government buildings. The KIRA B 50 is set to shine especially within hospitality venues, where time is always in short supply and cleanliness is of the utmost importance.

The key to this versatility lies in the KIRA B 50 scrubber dryer’s robot proven roller brush technique, with a presweeping function and side brush to clean up to the wall. The combination of a wide 55cm working width plus a 160 Ah lithium-ion battery also delivers an impressive area performance of up to 15,000m² per day*, even on textured or uneven floors. Essentially, the KIRA B 50 can be left to get on with its job whilst freeing up facilities managers to oversee more complex and demanding cleaning tasks.

Of course, no two venues are the same, so the water volume, detergent dosing and cleaning speed can be precisely pre-set to deliver the ideal level of cleaning quality in the shortest possible time.

The KIRA B 50 can certainly clean effectively, but just how autonomous can it really be? The answer lies in its optional docking station which allows the unit to re-fill its water tank, drain and rinse the wastewater and even recharge its battery with no human intervention whatsoever.

Care has been taken too with the robot’s functions. It is simple to operate, thanks to a large touch display complete with an intuitive menu and user guidance. It can accommodate multiple user profiles too and even offers language options for complete ease of use.

As is the case with any robot, safety is critical, and the KIRA B 50 does not disappoint. Boasting integrated laser scanners, 3D and ultrasonic sensors as well as a powerful onboard computer, the KIRA B 50 combines 360° detection of its surrounding areas with quick reactions and reliable navigation. It not only detects changes in its surroundings and launches evasive manoeuvres, it also announces its presence with integrated light modules designed to alert anyone close by when it’s turning or charging. It should come as no surprise then to learn the KIRA B 50 is fully safety certified for use in public areas according to the latest industry standards.

The support for the product, as you might expect from Kärcher UK, is as impressive as it is reassuring. There’s a comprehensive service package through KIRA Care and KIRA Care Plus, which comes complete with features like web portal access and software updates. There’s a functional guarantee too, as well as trained and experienced service technicians on-hand whenever they’re needed. Customers who invest in the Plus package get the extra peace of mind that comes with immediate machine replacement in the unlikely event their machine fails.

There’s no denying the KIRA B 50 marks a change in how large floor areas are cleaned and maintained in the hospitality sector. A change that’s set to be welcomed by cleaning businesses, their operators and venues across the country.

Thinking outside the box

Cater For You celebrates 20 years of service.

Bucks-based food packing supplier Cater For You Ltd is celebrating 20 years in the industry, servicing multiple sectors with sustainable and eco-friendly food packaging. Established in 2003, the business has achieved an enviable reputation for being one of the leading online e-commerce wholesalers of food packaging.

Cater For You has a comprehensive product portfolio, ranging from takeaway packaging to plastic glasses and partyware, working closely with independent takeaway food outlets, food manufacturers, pop-up catering businesses, events companies, schools, garden centres and pet food suppliers. Receiving industry plaudits for their reliable service delivery, competitive terms and quality products, often leading the way with innovation.

Using the correct food packaging is vital within the service industry for protecting food in transit from airborne contamination and increasing the value of the food at the point of purchase. Trade customers and end users have become more aware of the packaging, recycling and eco values it projects for their business. The food packaging industry has quickly responded to the challenge of supplying

sustainable alternatives within the consumer market over the past few years. Cater For You is proud to have been at the forefront of these changes, which started with them being the first online retailer to upload recycling properties/logos to its range over a decade ago.

Founder Andy Watts comments- ‘We are delighted to have successfully serviced the food industry for the past 20 years. Whilst our packaging is designed for a specific purpose, we know it has many uses – even transporting tarantulas! We want to take this opportunity to thank all our team, customers and industry colleagues for their continued support. Let the celebrations begin!’

www.cater4you.co.uk

The Good Beer Guide 2024 tells the story of an industry under pressure

The Campaign for Real Ale’s (CAMRA) Good Beer Guide – the UK’s best-selling beer and pub guide – is celebrating its 51st edition with a striking cover and a foreword supplied by Iron Maiden’s Bruce Dickinson. The Guide, which surveys 4,500 of the best pubs across the UK, is the definitive beer drinker’s guide for those seeking the best pints in the nation’s pubs.

Dickinson’s foreword shines a spotlight on the cultural tradition of pubs within the United Kingdom, the importance of protecting the heritage, charm and welcoming nature of pubs and clubs, and not taking them for granted.

The Good Beer Guide helps beer lovers take a barometer of the local beer scene, and this year's Guide tells the story of an industry under threat, as although the Guide records 82 new breweries, 142 have closed. This net loss of 60 breweries is a worrying reminder that a lack of support from the Government means dire consequences for local businesses, in the wake of a cost-of-business crisis and the constant pressure of fuel bills.

This year’s Guide contains 910 newly featured pubs, which is a fantastic prospect for the pub trade which has been struggling to stay afloat in recent years following the pandemic and rising fuel costs. The trade also faces an impending threat from unlawful demolitions, which CAMRA has declared a ‘national scandal’ in the wake of the demolition of the Crooked House in Himley.

Speaking at the launch of The Good Beer Guide 2024 at Signature Brewery, Blackhorse Road, CAMRA National Executive Ben Wilkinson said: “The recent, disgraceful events surrounding the Crooked House pub in the West Midlands captured the nation’s attention, but while that particular scandal made the national news, so many similar cases fly under the radar.

“CAMRA is responding on two fronts. Our Pub Heritage group is leading the way in safeguarding historic pubs, and fighting for them to be given the protection they deserve as part of our cultural heritage. But elsewhere, we’re working to expose the weaknesses in the planning system that affect all pubs. We want to see councils in England get the enforcement powers they need to tackle any illegal conversions or demolitions of pubs – including the power to order them to be rebuilt brick by brick if necessary.”

CAMRA Chairman Nik Antona said: “We’re honoured to have Bruce Dickinson pen the foreword for The Good Beer Guide 2024. As we enter our second half century of producing the

Guide, there is no one better to introduce this year’s edition, and highlight what makes these institutions so worth visiting.

“The last few years have been an incredibly difficult time for the industry, and we need more support than ever before to keep our nation’s pubs and breweries open and thriving. I’d encourage everyone to use this year’s Guide to visit the very best pubs and breweries across the UK and support them for generations to come.”

To order The Good Beer Guide 2024, click here

HYDES BREWERY POSTS RECORD RESULTS IN ITS 160th YEAR

Salford-based brewer and pub retailer Hydes has announced a record turnover for the financial year 2022-23.

The family-owned independent business which is celebrating its 160th anniversary this year, delivered turnover of £34.1m for the year ending 2 April 2023, despite challenging economic conditions. This latest record turnover is up £5.8m on 2022’s figure of £28.3m.  Hydes, with its brewery in Media City, was formed in 1863 and supplies beers to wholesalers, pub companies and other brewers throughout the UK and a pub retailing estate of nearly 50 pubs across the North West of England and North Wales.

Soaring inflation, high energy costs, a tight labour market and rising interest rates all contributed to extremely difficult trading conditions for the hospitality industry as a whole. Decisions made in previous years to fix energy costs until 2024 and enter long term contracts with major suppliers ensured the family-run business was shielded from some of the worst financial impacts of inflation.

Accounts filed at Companies House also show that the brewery was impacted by significant cost increases in food and consumable goods. Staff recruitment, particularly in kitchens, also presented a challenge, resulting in higher payroll costs across Hydes’ managed pub estate.

Financial year ended 2 April 2023 saw an operating profit of £2.2m, the same as 2022. Whilst operating profit for 2023 increased marginally, the previous year had significant Government support in the form of grants and rates relief (£1.2m) plus VAT reductions on food and soft drinks.

According to non-executive Chairman, Richard Lancaster, the foresight to fix energy costs and negotiate long term supplier contracts allowed the business to limit sales price increases throughout the year. This ensured competitiveness on price, offering value for money for customers whenever visiting one of Hydes’ pubs.

Throughout the year Hydes continued to invest in its estate. The Jolly Thresher in Lymm and The John Millington in Cheadle Hulme both underwent extensive refurbishments. The Jolly Thresher performed strongly throughout the year, exceeding all expectations, whilst the sales performance following the John Millington refurbishment project has been exceptional. Further investments were made at various other sites including the Sam Brooks in Sale, The Golden Lion in Rossett and Alfred’s in Macclesfield. All managed public houses in the estate are now fully Hydes branded.

In October 2022, Hydes completed its first freehold acquisition since September 2015, purchasing the former police station in Heswall. Named after the architect of the original building, The Harry Beswick, has seen over £3.6m in investment and is currently undergoing an extensive renovation ahead of its opening as a premium pub and dining venue in November this year.

Two disposals from the tenanted estate took place during the year with the Carlton Tavern in Chester sold to existing tenants for £175k and The Eagle Hotel in Buxton sold for £170k.

Richard Lancaster commented: “In a year marked by unprecedented challenges in the hospitality industry, Hydes has demonstrated remarkable resilience, innovation, and customer loyalty, resulting in a record-breaking turnover in its 160th year of operation. This significant achievement not only highlights the brewery’s commitment to delivering exceptional products and services but also underscores its integral role in the communities it serves. Investment in our pubs and our people is top priority and this will continue apace throughout the next financial year.

“Significant turbulence remains with inflation still high, interest rates expected to rise further and staff recruitment still proving to be a major headache. However, our achievements over the past 12 months have paved the way for future growth. We enter the new financial year with strong trading momentum and confidence that we will continue to deliver on our strategy.

“Hydes has a strong portfolio of sites which are all in excellent condition and trading well, a brewery producing increasing volumes across a range of quality beers and a dedicated and capable workforce throughout its pubs and at head office.”

Hydes operates nearly 50 pubs ranging from Lancaster in the North to Stoke-on Trent in the Midlands and across to North Wales including a wide selection of premium dining destination outlets, craft style bars and traditional community pubs.

To find out more about Hydes Brewery visit www.hydesbrewery.com