CLH Digital - Issue #307

UK Hospitality Holds

Strong as Guests Linger Longer…

Mindful Approach

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Adams

GOOD NEWS — AND GOODNESS, DON'T WE NEED IT

Let’s be honest — we could all do with a dose of good news right now.

So it is genuinely heartening to see the data coming through from The Oxford Partnership and Barclays that underpins our front page story this issue.

Once again, the UK’s hospitality and licensed on-trade sector is demonstrating that remarkable quality that defines it above almost any other industry: resilience.

Yes, drinks volumes remain broadly flat. Yes, operators are navigating a cost environment that would test the patience of a saint — much of it, I hasten to add, a direct consequence of government policy rather than any failing of the sector itself.

And yet, across nearly 100,000 active venues, consumers are still walking through the door. They are still sitting down. And critically, they are staying longer.

Average dwell time now stands at 145 minutes. Think about that for a moment. In an age of social media, on-demand streaming and instant everything, people are choosing to spend nearly two and a half hours in a pub, bar or restaurant. That is not a small thing. That is a statement.

It makes me ask: is this a sign that we crave face-to-face contact?

I rather think it is. And where better to find it than a great hospitality venue? There is something profoundly human about sitting across a table from another person, sharing a drink or a meal, away from the noise of a screen.

Our industry provides that. It always has. Long may it continue. In an age of social media and on-demand streaming, people are choosing to spend nearly two and a half hours in a pub, bar or restaurant. That is not a small thing. That is a statement.”

I know these positives may feel like small comfort to operators who are, to borrow a phrase, paddling their canoe through an almighty economic storm.

The numbers show a market that is holding together — but the pressure on margins remains intense and the challenges are real. Nobody should minimise that. What the data does tell us, however, is that all is far from lost. The sector is not in retreat. It is adapting.

Looking ahead, I have a strong suspicion that 2025 will shape up to be a bumper year for staycations — and that can only be good news for domestic hospitality.

The situation in the Middle East, the resulting volatility in oil prices, and rising international flight costs are already shifting consumer behaviour.

Three factors in particular stand out: a significant drop in demand for overseas travel to the Middle East and Mediterranean, the rising cost of international flights, and a marked increase in consumer risk-aversion when it comes to travel planning.

Together, these point strongly towards a domestic tourism bounce. Operators with accommodation, in particular, would be wise to position accordingly.

Before I close, a very well-deserved shout-out to Wetherspoon, who have announced they have raised a staggering £26 million for their chosen charity.

What an extraordinary achievement. It is, genuinely, one of the great joys of this job — celebrating stories like this.

Pub and restaurant groups, individual operators, small venues and large chains alike: our sector gives back, constantly and generously, to the communities it serves and to causes that matter.

So please — keep them coming. If your venue, your group, your team has done something worth celebrating, we want to hear about it. Good news stories are never in short supply in this industry, and we are always delighted to share them.

Until next time — stay resilient, stay positive, and keep the welcome light on.

Visit our website at www.catererlicensee.com to sign up for our twice weekly enewsletter.

I can always be contacted at edit@catererlicensee.com

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset,

tion, however, no responsibility will be accepted for loss or damage. Views expressed within this publication are not necessarily those

when compiling this publication to ensure accuracy, the publisher will assume no responsibility for any effects, errors or omissions

ten permission is obtained. All material is assumed copyright free unless otherwise advised.

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UK Hospitality Holds Strong as Guests Linger Longer

(CONTINUED FROM FRONT COVER)

AVERAGE SPEND

The data shows that consumers are now spending an average of 145 minutes in venues, reinforcing the continued shift towards longer, more experience-led occasions. Average spend currently sits at £26.83 per visit, suggesting that while guests continue to prioritise social occasions, they are managing their budgets carefully.

Overall venue performance indicators are improving. Occupancy levels are averaging 65.3%, with outlets currently trading 64.4 hours per week on average, both modest increases year to date.

However, drinks volumes remain broadly stable at -0.1% year to date, reinforcing a wider trend emerging across the UK on trade where venues remain busy but drinking behaviour is becoming more measured.

Category performance also continues to diverge. Stout remains the strongest performing segment, currently growing +7.3% year to date, while world lager is up +5.2%, reflecting continued consumer demand for more distinctive and premium beer styles.

In contrast, more traditional beer segments remain under pressure, with core lager down -3.8%, craft beer down -3.7% and ale declining2.2%.

RESILIENT

Alison Jordan, CEO of The Oxford Partnership, said: “Across the UK hospitality sector, we are seeing a market that remains resilient but is clearly evolving. Venues are busy and consumers are spending longer in hospitality environments, but spending decisions are becoming more considered.

“For operators and suppliers alike, that means creating compelling reasons for consumers to visit, whether through food-led occasions, premium drinks choices or experiences that encourage people to stay longer.”

Regional performance also continues to vary across the country, with stronger drinks volume growth currently seen in the East of England, North West and East Midlands, while other regions remain softer.

SIX NATIONS

New data from The Oxford Partnership also shows that the fourth weekend of the Guinness Six Nations generated 18.7 million pints of draught beer and cider across UK pubs, with the average pub pouring 571 pints over the match weekend.

Footfall increased +8.4% compared with the same rugby weekend last year, highlighting the continued importance of major sporting occasions in driving hospitality trade.

STAND OUR PERFORMANCE

Oxford Partnership’s data follows equally positive data from Barclay’s which reveals that the UK’s licensed on-trade and restaurant sector delivered a standout performance in February, outpacing wider consumer spending trends despite growing economic uncertainty among British consumers.

While overall consumer card spending grew just 1.0 per cent last month — below the CPIH inflation rate of 3.2 per cent — the eating and drinking-out sector significantly outperformed.

Bars, pubs and clubs recorded growth of 3.3 per cent, restaurants, cafes and bakeries were up 2.9 per cent, and the overall eating and drinking category rose 2.4 per cent. Takeaway and fast food operators saw more modest growth of 1.3 per cent, with nearly a quarter of consumers (23 per cent) saying they are actively cutting back on fast food and takeaways for health reasons.

WELCOME ENCOURAGEMENT

The figures will provide welcome encouragement for on-trade operators navigating a challenging cost environment and suggest that British consumers continue to prioritise eating and drinking out even as house-

hold budgets come under pressure.

Consumer confidence edged down two percentage points to 23 per cent last week, having stood at 25 per cent at the end of February. Despite this, there are tentative signs of a domestic mood shift — for the first time since July 2025, more consumers reported greater confidence in the UK economy than the global economy.

That cautious optimism is being tempered, however, by mounting concerns over global instability. Four in five consumers (82 per cent) are worried about the impact of Middle East tensions on fuel costs, with energy bills (81 per cent) and inflation (78 per cent) also front of mind. Food prices are a concern for 76 per cent of respondents, while 59 per cent fear a direct negative impact on their household finances.

Nearly half of all consumers (46 per cent) say they are already taking action, with measures including cutting energy consumption (16 per cent), reducing discretionary spending (13 per cent), building savings buffers (10 per cent) and delaying major purchases (10 per cent).

SHIFTING ATTITUDES

Operators may also wish to take note of shifting consumer attitudes towards food. One in five consumers (19 per cent) say they would like to see more nutritionally-dense meals and snacks on menus, and a similar proportion (20 per cent) have noticed more GLP-1-friendly options being advertised. However, awareness does not yet translate to understanding — 49 per cent say they are confused by the term “GLP-1friendly” on food packaging, and 44 per cent view smaller-portioned products as poor value for money.

Karen Johnson, Head of Retail at Barclays, said: “February’s data highlights the careful balancing act shoppers face in navigating rising costs amidst global uncertainty. While we’re seeing a continued appetite to spend on categories such as entertainment and wellness – obtaining value for money and savvy spending will remain a strong focus in the months ahead.”

Fair Business Discussions In Changing Times: What Tied Tenants Need On The Record

Running a tied pub can be an unpredictable business, and tenants must react to market developments and unexpected events, like tax and legal changes. Margins shift, forecasts change, and tenants must juggle multiple pressures. In this environment, fair conversations with the pub company’s Business Development Manager (BDM) will be more important than ever. But anyone in business knows how important it is to keep a paper trail of a promise or agreement made verbally.

RECORDS OF CONVERSATIONS MATTER

The regulated pub companies must ensure their BDM deals fairly with tied tenants, and the Pubs Code gives vital protections to those tenants when having key conversations. The BDM, or anyone representing the pub company, must make notes of discussions which relate to business planning, repairs or rent negotiations. These notes must then be sent to the tenant within 14 days to check. The tenant must be asked to respond within 7 days if they do not agree with any aspect of them.

This is not just admin. Tied tenants have the right to have all commitments, promises and action points recorded and provided to them while their memory is still fresh. These notes form part of the official record of the relationship between pub company and tenant, so that clear, reliable BDM notes can be a point of reference down the line. This makes BDM meetings, and the notes that follow them, an important formal protection for tenants. The PCA has created a new short video about this right, which is part of our new series of bite-sized video guides about key Code protections.

So, for example, if a BDM verbally promises marketing support, it must appear in the notes. If it doesn’t, that could be a breach of the Code. The Code Compliance Officer (CCO) is employed by the pub company to verify compliance with the Code and can be the first port of call for a tied tenant who is concerned they have not received appropriate meeting notes. The CCO must report breaches of the Code to the PCA, and to ensure maximum transparency the PCA publishes details of pub company breaches in its searchable database, so reported failures to provide BDM notes on time can be identified.

Most tied tenants say their BDM relationship works well. The PCA’s 2025 tied tenant survey found that 70% of tenants are satisfied with their BDM relationship, and 72% think their BDM provides accurate notes of discussions. Most BDM notes are issued promptly though automated systems. The PCA team regularly accompa-

nies BDMs on visits to tied pub tenants, to see how discussions work in practice, hearing on a recent visit about Marston’s work to improve its process to make it more user friendly and ensure that meeting notes are shared automatically with the tenant once the document is completed.

STAR BDM BREACHES

Proper note-keeping of BDM meetings is not optional—it is a legal requirement. The PCA exists to protect tied tenants' rights under the Code and can take action to ensure that pub companies comply. A failure to take and share notes of these key business discussions was the subject of a recent report on breaches by Star Pubs. The PCA issued a formal, written censure to Star on review of the evidence gathered after Star reported that, owing to systematic errors, some BDM meeting notes between 2019-24 had not been provided within 14 days or, in some cases, at all.

Star informed the PCA that it had taken remedial measures to prevent a repeat of the breach, including retraining BDMs through regional development programmes. Star has now transitioned to a new IT system for the completion of BDM notes for onboarded tenants. The PCA will be looking closely at this year’s tied tenant survey results to see the level of tied tenant satisfaction with the BDM relationship across all six of the regulated pub companies. Fieldwork for that survey kicked off in January and results will be published in early June.

NEGOTIATING TENANTS

The right to notes of discussions about rent negotiations, repairs and business planning also applies to applicants who are negotiating to take on a tied pub. This is important given that this is the time when matters like deals, discounts, rent and repairs may be thrashed out face-to-face or over the phone. Early accuracy prevents later disputes about what was said and can provide protection for tenants if things go wrong. The pub company must ensure that these discussions and agreements are recorded in writing and that the record is sent to the prospective tenant. This is one part of how the Pubs Code supports tied tenants to get off to the right start. The PCA is currently working with the regulated pub companies to understand their approaches to complying with this duty.

GETTING IT RIGHT EARLY MAKES IT EASIER

The Pubs Code requires that pub companies must provide appropriate training for BDMs about their duties under the Code. Good notes support better business planning for tenants and provide confidence, clarity and control, helping to create a transparent, professional relationship with the pub company.

This article is intended to aid understanding of the Pubs Code and its impact. Nothing in it should be understood to be a substitute for the pubs code legal framework.

For more information on the Pubs Code and Pubs Code Adjudicator, including comprehensive resources for tied tenants, visit www.pubscodeadjudicator.org.uk.

Park Tavern, Sittingbourne, Marks its Place in Swale CAMRA’s 50-year History

Members of the Swale branch of the Campaign for Real Ale (CAMRA) returned to the place where it all began at the weekend –The Park Tavern in Sittingbourne - to mark their 50th anniversary.

The group first met at the Park Road pub on February 17, 1976, and last Saturday (February 20), current members gathered there to commemorate the milestone.

Around 30 members attended, including Paul Durkin, who was present at the founding meeting 50 years ago.

The group enjoyed plenty of pints of Master Brew cask ale and Spitfire Amber Ale laid on by the pub’s owners, Shepherd Neame, and viewed a display of historic memorabilia.

Exhibits included local press cuttings from the 1970s, Shepherd Neame artefacts, and minutes from early meetings held in another pub, The Fountain, leading up to the group’s formation, which came

five years after CAMRA was founded nationally.

To commemorate the anniversary, members presented The Park Tavern’s current licensee Giovanni Demichele with a certificate, which has since been proudly displayed on the wall.

Swale 50th Anniversary co-ordinator John Kent said: “It was brilliant, we were very pleased with the turnout. We do actually have more members today than we did in 1976.

“We wanted to revive cask ale and get people drinking beer in pubs – and we still have the same aim today!”

The branch now meets monthly, choosing a different pub each time, and also organises various outings through the year.

Licensee Giovanni added: “I was delighted to welcome them to the pub for this special celebration – and it’s great to know that they consider my cask ale to be so good!”

St Austell Brewery Scoops Four Medals at International Brewing Awards

history. Among the accolades, 2025 Extra Special Tribute (EST) – brewed with allBritish ingredients – was awarded the only gold in its category. A supercharged 7.4% ABV

Proper Job 0.5% secured a silver in the ultra low alcohol category. Modelled on the flagship Proper Job IPA, it retains the original’s hop profile – Cascade, Willamette and Chinook – delivering punchy citrus, grapefruit and pine flavours despite its low ABV.

Korev (4.8% ABV), St Austell Brewery’s flagship lager – known for its clean and refreshing character – also earned a silver. Rounding off the wins, Proper Job (4.5% ABV) – its flagship IPA brewed with bold American hops and celebrating its 20th birthday this year – took home a bronze in the cask-conditioned beer category.

Georgina Young, St Austell Brewery’s Brewing Director said: “Winning four medals at such a prestigious global competition is an incredible achievement for the whole team.

“To reach our 350th beer award in the same year we celebrate 175 years of brewing heritage makes this moment even more special. Each of the winning beers represents innovation and quality and I’m immensely proud of what our talented brewing team continues to deliver.”

Foodservice Price Inflation Flattens in January as Key Commodities Unwind

Food and drink prices in the hospitality sector remained virtually flat in January, with month-on-month inflation slowing to just 0.02%, according to the latest Foodservice Price Index from NIQ and Prestige Purchasing.

The deceleration brings welcome stability for operators following a sharp festive surge in prices in December. Plateauing categories of the Index include Oils & Fats, where prices dropped month-on-month to bring relief to domestic supply chains. There was also a slight easing in the Bread & Cereals category and a complete flattening of price movement in Meat & Poultry, as demand cooled after Christmas and global supply balanced.

Crucially, the extreme inflationary pressures that affected the Sugar, Jam, Syrups & Chocolate and Coffee, Tea & Cocoa categories throughout 2024 and 2025 have started to ease. Global cocoa futures have dropped to multi-year lows, driven by improved West African harvests and rising global stocks. While it will take time for this raw commodity deflation to fully filter through to processed products, the downward correction marks a significant turning point for the sector. However, the Index shows inflationary momentum has not disappeared entirely. Seasonal and structural challenges pushed fresh produce prices higher in January, with fruit affected by high energy costs for glasshouse-

grown berries in Europe and a 30% drop in Spanish lemon volumes. There was also seasonal tightening in some vegetable categories, though overall supply remains more resilient than during the same period last year. Meanwhile, the Fish category is still under acute pressure, with cod prices at record highs due to severely restricted quotas.

Shaun Allen, CEO of Prestige Purchasing, said: “Seeing month-onmonth inflation flatten to just 0.02% in January is a highly encouraging start to 2026. The unwinding of the cocoa crisis and the sharp drops in Oils & Fats provide much-needed breathing room for the hospitality sector after a punishing December. However, operators must remain vigilant. With fresh produce still climbing and foundational costs like energy and labour acting as a floor on pricing, true deflation across the board remains elusive. Strategic sourcing will be vital to capitalise on these falling commodity markets.”

Reuben Pullan, senior insight consultant in the hospitality operators and food team at NIQ, said: “After relentless inflationary pressures in 2025, hospitality operators will have been relieved to see pricing stabilise in many areas of food and drink in January. Nevertheless, the market remains vulnerable to micro pressures in supply. With other key costs like labour and taxation so high, there is no room for complacency on pricing and businesses will have to be braced for more volatility in 2026.”

Wolverhampton Community Pub Reopens Following Transformational Makeover

The Silver Spur, located in Glent Worth Gardens in Wolverhampton, officially reopened on Thursday 5th March following a transformational investment of more than £274,632. The pub is part of Proper Pubs, the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales. Inside, the pub was completely transformed to include brand new flooring, fixtures and fittings, throughout as well as four flat screen televisions – to breathe a fresh lease of life into The Silver Spur. In addition, the pub has been revamped to include a brand-new main bar and snug area along with two brand-new pool tables and two dart boards.

Outside, The Silver Spur hosts brand-new lighting and signage to greet customers as well as a refurbished garden seating 130 people. There is one undercover and one open seating area outside.

The pub officially reopened to the community on Thursday 5th March. To celebrate, the pub hosted a live singer called Mike and the Floorfillers who played from 8pm onwards on Thursday evening, with live music also carried across the rest of the weekend.

Paul Walding, Operator of The Silver Spur, said: “I am thrilled to be taking over The Silver Spur and the reopening night was a great success! The pub looks terrific, and I can’t thank Proper Pubs and the team enough for all the support they’ve given.”

Matt Gurney, Operations Director for Proper Pubs, said: ” “It’s a pleasure to have Paul at the helm of The Silver Spur and we are delighted that the opening night was a great success! On behalf of myself and the Proper Pubs team, we’d like to thank Paul for all his hard work and we wish him the very best for the future!”

Reservations About Being Excluded From Business Rates Reliefs?

What restaurant and hotel operators should know

Comment by Michele Coe-Baxter,

After months of mounting concern across the hospitality sector, the government finally announced a new business rates package for pubs and grassroots music venues in England. From April, eligible venues will receive a 15% discount on their bills and will not see any further increases for two years.

For many pubs, this is a much-needed intervention. The BBC reports that the government’s targeted relief for pubs and music venues averages at around £1,650 in savings per venue in the first year alone, before the two-year freeze on increases takes effect. This makes it a tangible benefit and bottom-line boost for many, but it is explicitly tied directly to being classified as either a pub or live performance venue.

The policy is explicitly exclusionary and doesn’t offer sector-wide support, leaving hotels, restaurants and many other hospitality businesses

still exposed to rising business rates, at a time when margins remain tight. According to UKHospitality, hotels are expected to see an increase in bills of over £200,000 in the next three years alone, meaning that many hoteliers are no doubt feeling overlooked by the reforms, however well-meaning they might be.

The question for many operators is therefore not whether the relief is helpful, but why it is so narrowly drawn. What can be done, legitimately and strategically, if a business skirts the qualifying criteria?

The crux of the matter here is that hospitality does not operate in neat policy silos. A pub, a bar and a restaurant can sit on the same street and vie for the same customers, yet be treated very differently when it comes to business rates. Relief that is so staunch in its narrow definition may protect one part of the sector, but it also risks shunting this residual pressure onto the rest. This is a concern for operators that are already contending with wage increases, high energy costs and tightening consumer spending. As a result, for hotels and restaurants in particular, classification, valuation and eligibility are now moving from background noise into the forefront of meaningful conversations.

The Valuation Office Agency (VOA) thoroughly assesses properties based on how they are used in actuality, not simply in theory. In hospitality, this seemingly clear-cut policy gets a little murky, often due to how enterprising and versatile the industry is. A venue might describe itself on paper as a pub, but go on to generate the bulk of its income from food. However, when relief is tied to a specific category, those seemingly inconsequential distinctions are no longer academic and can directly impact whether a business qualifies for much-needed aid or misses out entirely.

For businesses operating at the margins in between categories, reviewing the description in the rating list now shifts from mere administrative housekeeping to become a core tenet of strategic cost management.

Murphy’s Irish Stout Kickstarts

Murphy’s, the classic Irish stout, has started 2026 with a bang, delivering record sales year on year with a total volume uplift of 1,040% in total trade. With St Patrick’s Day approaching - one of the biggest annual occasions for stout – Murphy’s believes it is well placed to continue its growth into Q2. The stout brand, which has seen continued success since Murphy’s brewer, HEINEKEN UK took to the streets of the capital to hand deliver free kegs to London pubs during a shortage of the market leader in a Christmas PR rollout, is now in over 2,000 pubs nationwide to satisfy growing consumer demand.

The standout performer in the Long Alcoholic Drinks Category in 2025, stout saw year-on-year growth of 10.6% in the On-Trade, with Murphy’s now accounting for 4.2% of the category - doubling its market share.

The brand has also experienced exponential growth in the Off-Tradesince the launch in national supermarkets last March, Murphy's has grown to 4.2% value share and 5.5% volume share of the stout market.

Any move to challenge an existing rating with the VOA must be grounded in operational reality - but it is possible. Suddenly deciding to break into song for your clientele in the hope it will mean you’re a music venue is unlikely to sway the decision, but operating under a classification that could feasibly be described as inaccurate may well do it. The VOA will assess premises based on how they operate in practice, not how you choose to describe them.

Reclassification is not a cosmetic decision and shouldn’t be undertaken lightly, but where there is legitimate ambiguity, it can be appropriate to review whether your current classification aligns with actual trading activity. If there is any doubt, it’s an important conversation to have with a trusted adviser.

For hotels and restaurants operating outside the relief package, the response should be proactive rather than reactive. Firstly, ensure a full understanding of your current rateable value and how it has been assessed. Then review your valuation details via the VOA rating list.

Secondly, consider whether the valuation description and use class genuinely reflect current operations, particularly if the business model has evolved over time. A significant change in floor plan, menu or other services may have impacted your offering more than you realise.

Thirdly, model your business rates increases alongside wage, energy and debt servicing pressures, to understand your future exposure and ensure that you are not caught off-guard as costs creep up.

Finally, make sure to seek specialist advice before pursuing any formal reclassification or valuation challenge. This will ensure that your challenge is timely, accurate and, above all, supported by facts you can lay on the table.

2026 with Volume Uplift Of Over 1,000%

Will Rice, On-Trade Director for HEINEKEN UK says: “Our growth over the past year has exceeded even our most ambitious expectations, and is testament to strength of the brand itself. The uplift in total trade and rapid expansion into more than 2,000 pubs across the country demonstrates the power of consumer demand for Murphy’s. As we approach St Patrick’s Day - a key trading moment for the stout category - we’re excited to support operators with a brand that consumers are actively seeking out. Murphy’s is no longer a cult favourite - it’s firmly establishing itself as a major player in the stout category.” Tim Skinner, Publican at The Devonshire Arms, commented: “Murphy’s has opened up fresh opportunity in the stout category. We’re seeing consumers explore beyond the traditional options, and Murphy’s meets that need with a point of difference that genuinely converts on taste. For operators, it’s a simple way to future-proof your bar offering - it fills a gap in the category and gives operators a low-risk, high-return addition that broadens customer appeal.”

BE THE BEST! Improve Work-Life Balance with Meiko

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Meiko’s latest M-iClean U undercounter machine, for example, now operates with a total connected load of under 5kW at 400V. This is a 21% energy saving compared to the previous generation.

The new leasing offer provides Meiko dishwashing from £7 per day, with a preinstallation survey and lifetime training support. There is also optional planned maintenance and breakdown support, plus installation, water treatment, tabling, etc., making it a choice that can ensure the best reliability, cost-effectiveness, and staff protection.

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Our training covers the safe use of the machine as you would expect, but also energy-saving and ergonomic use of equipment, ultimately saving the operator money.

Undercounter glasswashers and hood-type dishwashers are the most popular pieces of equipment. Lifetime training support is particularly useful where staff are often changing or where chains are short of managers for training. Meiko’s expertise in ergonomic design and efficient use will also save operators money. Ask for details.

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UK Pub Closures Driven by Rounds of Costs, But Pubgoers Remain Thirsty for Pints

New research from Morningstar DBRS reveals a striking picture of the UK pub sector: despite closures accelerating and operators battling repeated waves of cost inflation, consumer demand for the great British pint remains remarkably resilient.

Their latest commentary analyses major operators including JD Wetherspoon, Mitchells & Butlers, Stonegate, Greene King, Young’s and Fuller’s. It uncovers how years of rising operating costs, staffing pressures and tax increases have reshaped the pub landscape, creating clear winners, strugglers, and major shifts in business models.

Key findings of the report include:

PUB NUMBERS KEEP FALLING — DOWN OVER 4,000 SINCE 2019

The total UK pub count fell to 41,691 in 2025, declining around 2% per year among major operators (Lumina Intelligence). Closures are being driven by rising food, drink, labour and utility costs.

Yet the value of the pub market is growing

Operators have raised prices while consumers continue spending. Despite economic headwinds, the UK pub market reached £24.1bn in 2025 and is forecast to grow to £25.7bn by 2028.

GOVERNMENT INTERVENTION ACKNOWLEDGES PUBS’ CULTURAL

VALUE

The Chancellor recently announced a £300m, three year support package, including a 15% business rates discount, recognising pubs’ role in communities — a support not offered to restaurants or hotels.

PREMIUM OPERATORS OUTPERFORM, WHILE HIGHLY

LEVERAGED CHAINS STRUGGLE

Young’s and Fuller’s, with more affluent customer bases and strong operational efficiency, remain robust.

Meanwhile, chains relying heavily on debt — such as Stonegate — con-

tinue to face profitability challenges.

AI AND TECH ADOPTION ARE BECOMING DEFINING DIFFERENTIATORS

Marston’s and Fuller’s are leveraging AI for forecasting, labour planning and energy optimisation. Others are rolling out tech-led loyalty programmes to deepen customer engagement.

SUMMER 2026 WORLD CUP OFFERS ONLY A LIMITED UPLIFT

Extended opening hours will benefit some pubs, but operators without sports crowds or TV-led venues won’t see a major effect.

“UK pubs have long been part of the backbone of the country, yet a well-performing pub is not simply an open venue serving drinks; rather it is likely the result of a good management team that can drive sound operating performance, designing an offering that resonates with consumers in a rocky operating environment”, said John Flynn, AVP of European Corporate Ratings.

“The managed operators that are actively identifying ways to deliver more cost savings, generate loyalty from strained consumers, and embedding new technology are those winning the battle for market share”.

Wetherspoon and £26 million Raised For Chosen Charity

Wetherspoon staff and customers have reached a new milestone in their long-standing partnership with Young Lives vs Cancer, raising £26 million to support children and young people with cancer and their families. Since 2002, when the partnership began, Wetherspoon pub teams and customers across the UK have raised funds by participating in numerous activities, including football tournaments, mountain climbs, skydives, quizzes and raffles.

To mark the milestone, a celebration event took place at The Hedley Verity in Leeds, the Wetherspoon pub that has raised the most money since the partnership passed the £25 million mark.

Young Lives vs Cancer, chief executive, Rachel Kirby-Rider said: “ Wetherspoon staff and customers have shown incredible dedication and generosity over more than two decades of partnership.

“Their £26 million has helped us to be there for thousands of children and young people with cancer and their families at the most difficult time in their lives.”

Wetherspoon chief executive, John Hutson, added: “ We are incredibly proud of the partnership we have built with Young Lives vs Cancer.

“The money raised is a testament to the generosity of our customers and the enthusiasm and dedication of our pub teams across the UK.”

Hospitality Sector Handed New Data To Improve Support For Diners With Food Allergies

New data has revealed the most searched for allergens by consumers making a decision on where and what to eat when dining out.

Allergymenu.app looked at its annual data to highlight current consumer behaviours in relation to food allergies and intolerances. Its aim is to help businesses in the hospitality sector understand the concerns and priorities of customers managing food allergies.

It found that gluten was the most searched for allergen amounting to over 58% of all searches, with milk (16.8%), peanuts (17.9%) and tree nuts (16.8%) being the other most searched allergens. Over 136,000 searches were analysed.

The volume and consistency of searches captured from Allergymenu.app confirms that food allergies and intolerances are not niche concerns and play a central role on where and what customers chose to eat.

Recent statistics from the Food Standards Agency highlight six percent of the adult population in the UK has a clinically recognised food allergy. That’s around 2.4 million adults.

It also found more than 30% of adults reported some types of adverse reactions when eating food.

The allergy search behaviour shows users typically engage with allergy searches at the point of decisionmaking, before entering a venue or placing an order, suggesting accessible and easy-to-understand allergy information can directly influence footfall and conversion.

Juliet Moran, founder of Allergymenu.app said: “This analysis highlights that food allergies are a big concern for customers eating out within the UK hospitality sector. The prominence of gluten, milk, peanuts and tree nuts shows when the biggest concern is. Searches for these accounted for over three quarters of all searches.

“What this data reinforces is the need for food businesses to prioritise easily accessible and detailed information for these allergens so customers can make an informed choice based on their requirements. They can also be reassured the establishment is taking its legal responsibility seriously.

Juliet continues: “Ensuring accurate, detailed and easily accessible information to meet legislative requirements is the minimum. Many consumers manage multiple allergens which increases the importance of robust allergen management systems.

“This is where the role of digital tools plays its part. The data shows many allergy searches are made during a visit to the customer’s website, as shown in the website referral data.

“Transparent allergen information can directly influence customer confidence, venue selection, and overall dining experience. The allergen information becomes a key component of customer service and trust-building.

“Systems which reduce ambiguity, standardise allergen communication and minimise reliance on verbal explanations can help lower the risk of serious incidents and support staff.

Juliet concludes: “Our hope after publishing this data is that food businesses and industry bodies will improve allergen communication which will boost customer confidence and reduce the risk of avoidable incidents. Ultimately, a hospitality environment that meets both regulatory obligations and the real-world needs of allergy-aware consumers.”

Allergy Menu Ltd was established to assist the restaurant industry in making it easier for them to meet allergy legislation, improve customer experience and assist in removing the communication risk within the sector.

Nottingham Community Pub Reopens Following £572,832 Makeover

The Fairham, located on Farnborough Road in Clifton, officially reopened on Thursday 26th February following an investment of more than £572,832. The pub is part of Proper Pubs, the community wet-led operator division of Admiral Taverns.

Inside, the pub has been completely transformed to include brand new flooring, fixtures and fittings – to breathe a fresh lease of life into The Fairham. The pub has been revamped to include a brand-new main bar and snug area and includes four flat screen televisions with Sky and TNT Sports. In addition, the pub hosts a brand-new games area which includes two pool tables and two dart boards for customers to enjoy.

Aaron Hessing, Operator of The Fairham, said: “It’s been amazing watching the refurbishment come to life at The Fairham. The pub looks absolutely fantastic, and it was a joy to reopen and show off its brand-new look to the community. We’ve already had great feedback from customers

so overall I’d say the reopening was a huge success and I can’t wait for what the future holds.

Once again, I’d like to thank the Proper Pubs team for all their support throughout this journey, and I look forward to making the pub proud!”

Matt Gurney, Operations Director for Proper Pubs, said: “It’s a pleasure to have Aaron at the helm of The Fairham and we are delighted that the opening night was a great success! On behalf of myself and the Proper Pubs team, we’d like to thank Aaron for all his hard work and we wish him the very best for the future!

This is our biggest investment to date for Proper Pubs and shows our commitment to becoming the number one community pub operator in the country, bringing people together in local areas and creating vibrant social hubs which support their communities.”

Hospitality Sector Braces Itself for Tube Strike

London's hospitality and licensed on-trade sector is facing a potentially difficult few months, as industry leaders warn that a series of planned Underground strikes could inflict severe damage on trade at a time when operators can least afford disruption.

Members of the Rail, Maritime and Transport union voted overwhelmingly to take strike action on the London Underground, with six 24-hour walkouts confirmed across 12 days between late March and late May. The first strike is scheduled for 24 March, with further action in April and May.

The dispute centres on London Underground's plans to introduce a compressed four-day working week for drivers. The RMT says management has pushed ahead with the arrangement despite it being rejected by a majority of train operators in internal referendums, with members raising concerns about shift lengths, fatigue and unacceptable working time arrangements.

RMT General Secretary Eddie Dempsey said the union had been left with no alternative after months of failed negotiations, warning that the proposed changes posed serious risks to worker safety and wellbeing.

Kate Nicholls, chair of UKHospitality, said: “Tube strikes have a devastating impact on London’s hospitality businesses, with commuter footfall almost non-existent and families cancelling plans to visit. The cost of strikes can stretch into the millions – as we saw when strikes hit the

sector a couple of years ago. It’s not just lost sales, but the impact on hospitality staff, who can no longer get into work.

“I urge all parties to continue negotiations and reach a solution that averts these damaging strikes.”

Michael Kill, chief executive of the Night Time Industries Association, said that “when the Underground stops, the night-time economy suffers

immediately”, and added: “Once again London’s night-time economy is being placed directly in the firing line of widespread disruption caused by Tube strikes.

“Late-night hospitality, entertainment venues, live music spaces, theatres, nightclubs and the thousands of workers who keep London alive after dark rely on a functioning, dependable transport network.

“Our sector has worked relentlessly to rebuild after years of economic pressure, rising costs, staffing shortages and reduced consumer confidence. Planned strike action of this scale risks undoing much of that fragile recovery.”

He acknowledged workers’ rights to “raise concerns and negotiate fair working conditions” but added: “The scale and timing of this action will have severe consequences for an industry that contributes billions to the UK economy and supports hundreds of thousands of jobs.”

The new tube strike dates are as follows:

24–25 March

WBPA Launches Manifesto to Call For Support for Brewers and Pubs as Scale of Welsh Pub Closures Revealed

he Welsh Beer and Pub Association has called on Welsh MSs and policymakers to support Welsh brewers and pubs ahead of a critical Senedd election year.

Launching their Manifesto from Cardiff, the WBPA said this support is more important than ever given the scale of closures Wales has suffered and the knock-on effects these closures have on jobs and communities.

Between the end of 2020 and the end of 2025, 196 pubs in Wales closed, with 30 pubs closing last year, up from 18 closures in 2024. The loss of nearly 200 pub equates to approximately 2,940 jobs.

Without support, more pubs in Wales will close, the WBPA warned, as pubs in Wales have been continuously disadvantaged compared with their English counterparts. Even with matching 15% relief announced in 2026, a Welsh pub with the same value as in England will pay much more.

Launching the manifesto at a drop-in from The Mount Stuart JD Wetherspoon pub in Cardiff, Emma McClarkin, CEO of the WBPA, said:

“Our pubs and brewers are national treasures. Welsh brewing has a rich heritage dating back hundreds of years and our pubs keep all of us connected across our towns, villages, and cities.

“However, they have not been celebrated as much as they should, and that is a terrible, missed opportunity.

“How wonderful it would be if our Welsh parliamentarians righted this wrong and chose to back this sector, which is fundamental for our culture, jobs, and economy. We hope they use this manifesto, which is a blueprint for the success of Welsh pubs and brewers, to act and champion this fantastic industry. Iechyd da!”

The speakers were joined by members of the Senedd who were able to hear first-hand about the challenges the sector is facing and the support from the Senedd it needs to thrive.

The WBPA has already issued an urgent call for the business rates burden to permanently addressed by expanding the planned lower multiplier for retail properties to include pubs. By excluding pubs from the

proposed scheme, the Welsh government is missing an opportunity to rebalance a deeply unfair system, the leading trade body said. Across the UK, pubs account for 0.4% of total turnover but pay 2.1% of the business rates bill.

Alongside this, the manifesto is calling for the Welsh Government to:

• Support both Wales’ economic growth goals and the mental health and social wellbeing of its communities by acknowledging the central role of pubs and ensure any government strategies include them as key delivery partners.

• Continue to work with industry to deliver a workable Deposit Return Scheme which is aligned with other schemes across GB and establish pathways for sustainable packaging circularity, while minimising business and consumer disruption.

• Ensure that the Welsh pub and brewing trade can continue to support tourism in Wales by involving business in the distribution of tourism levy funds.

• Support the growth and availability of Low and No alcohol products, promoting their benefits as game-changing tools in moderating consumption.

Bristol’s Hospitality Heroes Shine In Glittering Gala

Bristol’s hospitality heroes were honoured in a glittering gala to celebrate those whose professionalism and hard work has brought such benefit to the city.

The Bristol Hoteliers Association (BHA) hosted its eighth Night of the Stars glittering gala at Ashton Gate Stadium to celebrate excellence, dedication and the achievements of hospitality teams throughout the city.

The evening also raised almost £3,000 for The Grand Appeal which supports Bristol’s Children Hospital.

BHA Chair Adam Flint said: “Night of the Stars isn’t just about the awards, it’s about recognising the passion, hard work and resilience that so many people bring to what they do.

“The past year has brought about many challenges in the industry, but as an organisation, we have stuck together to partner across many platforms and share our voice.

“It was a pleasure to honour those who have raised the bar, who have lifted others up, and made a real,

positive, difference to the city’s hospitality sector.”

Around 400 people, representing some 25 hotels, attended the event and there was even a surprise appearance by Paddington Bear.

But the real stars of the evening were the finalists and winners of nine awards, who have done so much in support of their sector.

Adam added: “It was an amazing night and I must say a huge thank you to our sponsors. Without their valuable support, the Night of the Stars could not happen, and it has become such an important part of our annual calendar, bringing the sector together and celebrating success.”

Helen Haskell, Head of Fundraising for The Grand Appeal, said: “It was so lovely to be involved in the Night of the Stars event, everyone was so friendly and generous, and it was really nice to see how much winning the awards meant to everyone.

“We raised nearly £3,000 from the raffle, which is incredible, and we’d like to thank everyone for all their support.”

Hospitality’s Staffing Crisis Won’t Be Solved By Youth Alone – Experienced Workers Are Key To Sector’s Recovery

For years, hospitality’s staffing challenge has been framed as a pipeline problem. While recent events such as Brexit and the pandemic accelerated the crisis, the industry has long struggled with a perception issue, with businesses asking, how do we attract more young people into the hospitality sector and keep them once they arrive?

While that question matters, its only part of the picture. An equally important and often overlooked opportunity lies with experienced workers who are already in the industry or maybe considering their next chapter later in life. These individuals help strengthen organisations through their experience being retained and passed onto future employees.

It’s vital that this remains possible through investment from both employers and government. With the launch of the growth and skills levy focusing on expanding apprenticeship units, this must also be extended to the hospitality sector to support the upskilling of existing staff.

As operators continue to navigate skills shortages, rising turnover and the pressure to do more with leaner teams, older workers are becoming increasingly integral to providing stability and growth in the sector.

At Lifetime, we’re seeing first-hand how apprenticeships are helping unlock this potential and why older workers could play a defining role in hospitality’s recovery.

BREAKING THE MYTH THAT LEARNING IS ONLY FOR THE YOUNG

One of the biggest misconceptions holding employers back is the idea that apprenticeships are only suitable for early-career talent.

Apprenticeships are increasingly being used by experienced professionals to upskill, formalise their knowledge and progress into leadership roles without stepping away from the day job.

By Charlotte Bosworth, CEO at Lifetime Training

The impact of this approach is powerfully illustrated by the experience of Phil Sharp, Kitchen Training Development Manager at Mitchells & Butlers. After more than 20 years in hospitality, Phil built his career from the ground up, progressing from a part-time kitchen team member to Kitchen Training Development Manager via the Level 5 Operations Manager apprenticeship.

Not only did the apprenticeship allow him to develop the skills vital to his leadership position, but it expanded his internal network. It also helped him to overcome barriers such as dyslexia, with personalised coaching and practical learning being prioritised over essay-heavy study.

Phil’s story is a real testament to apprenticeships being lifelong learning opportunities, rather than just entry level routes for young people.

HOW HOSPITALITY BUSINESSES CAN SUPPORT OLDER WORKERS TO THRIVE

Hospitality businesses can help older learners thrive through apprenticeships by recognising and valuing their prior experience and shaping opportunities that play to their strengths and ambition.

Older learners are far more likely to engage when they can clearly see where learning leads. Employers should prioritise working with individuals to map courses to leadership or specialist roles, showcase real examples of progression across the business and hold regular mentoring sessions to understand people’s individual goals and how the business can best support team members to achieve these.

LOOKING FORWARD

When hospitality businesses design apprenticeships that celebrate learners at all life stages, the result is a happier, more engaged and importantly, retained workforce.

Current reforms have prioritised entry-level routes such as foundation apprenticeships, while restricting funding for Level 7 programmes for learners aged 22 and over. This risks narrowing progression routes for experienced workers at a time when people are expected to work longer and reskill more often. With approximately 3 million people over 50 not employed, it’s vital that there are learning opportunities for people of all ages.

If the Growth and Skills Levy is to drive productivity and retention across sectors like hospitality, it must recognise that skills development is a lifelong process – and that supporting workers to retrain and progress is as important to economic growth as bringing young people into the workforce for the first time.

The Black Cap Returns to Camden After Decade-Long Community Campaign

One of London’s most iconic LGBTQ+ cabaret venues will reopen its doors on 21 March 2026 for an all-ticket event, marking the return of the historic Camden pub after more than a decade.

Closed since 2015, the landmark venue on Camden High Street has been lovingly restored following a long campaign by LGBTQ+ activists, local residents and Camden Council to protect the site and preserve its cultural heritage.

Now under new ownership and operated by LT Management, the venue has undergone a £2 million refurbishment and will relaunch as a vibrant queer performance space celebrating drag, cabaret and live entertainment.

Billed as the “Palladium of Drag”, The Black Cap will once again take its place in Camden’s alternative cultural scene. In the 1950s and 1960s, when gay life was still socially difficult in Britain, the pub provided a haven where people could gather and express themselves freely.

The venue hosted trailblazing drag stars such as Mrs Shufflewick, Regina Fong and Lily Savage, the late Paul O’Grady, whose widower has loaned treasured artefacts from the performer’s career to the new venue, and the original Black Cap sign will also be on display in the bar.

The Black Cap itself dates back more than 250 years. While some believe its name came from a witch named Jenny Bingham, others suggest it refers to the black cap traditionally worn by judges when passing the death sentence.

Jean-Charles Sibille from LT Management said: “There has been huge interest in the reopening of The Black

Cap. We have been very mindful of the venue’s history and have worked hard to preserve its character while giving it a new lease of life.

“The refurbishment includes a stateof-the-art sound and lighting system inspired by leading Ibiza venues, and the building will feature vibrant external lighting designed to make it a landmark once again on Camden High Street.

“Most importantly, the reopening will create 36 new jobs, and we are proud to be welcoming a diverse team of staff to run this historic venue.”

The venue will be managed by Rafa Motycki, who is part of the LGBTQ+ community and a former performer with long-standing connections to Camden’s music and entertainment scene.

Drag performer and campaigner Alex Green said: “We are so happy that The Black Cap has been saved and sympathetically restored to celebrate its LGBTQ+ and drag performance history. It will finally reopen as a safe and fabulous venue for our community.

“It has taken more than a decade of campaigning, and I’m hugely proud of the campaign team, Camden Council and the new investors for doing the right thing.

“But most of all I’m proud of the LGBTQ+ and local community for standing firm and saving this iconic and historically important landmark.”

Accommodation Providers in Wales Will Be Required to Register from October Under New Law

Operators charging guests for overnight stays in Wales will be required by law to register their accommodation with the Welsh Revenue Authority.

Registration will open on 1 October 2026 will apply to all paid visitor accommodation across Wales – including spare rooms, holiday cottages, cabins, campsites and hotels.

Registration will be required whether accommodation is let for a single night, occasionally, seasonally or all year round.

When registration opens, providers will be asked to submit details including contact information, property address, type of accommodation, guest capacity and when the accommodation is typically available for bookings.

The requirement forms part of the Visitor Accommodation (Register and Levy) Etc. (Wales) Act 2025, which introduced a national register of visitor accommodation providers.

The register is intended to provide a clearer picture of the accommodation

Cider Category Now Worth

HEINEKEN UK has unveiled its new Cider Report 2026: In-Cider Knowledge, which shows that we remain a nation of cider fans, with sales up 3.5%, making Cider the second fastest growing drinks category in the on-trade according to the latest data from NIQ.

Cider now has more than 9% volume share of total wet sales in the on-trade, selling the equivalent of 96 pints and 25 bottles per pub per week across the UK on-trade. The category is therefore worth approximately £443 in sales to an average pub every week.

The new figures also show that Cider has seen the largest increase in serves per occasion in the last year, up by nearly a fifth (+19%) to 3.2 serves per occasion. This is in line with Beer, at 3.3 serves per occasion, and more than cocktails (2.3 serves).

Growth is being driven by the rising popularity of Mainstream Apple and Premium Draught, as evidenced by the brands which experienced the two biggest increases in value over the period –Inch’s, up 28% to £260m, and Aspall Cyder, up 14% to £149m.

While it remains a crucial choice for wet-led occasions, cider is

available to visitors and support local councils that choose to introduce a visitor levy.

Rebecca Godfrey, chief executive of the Welsh Revenue Authority, said: “We’ll be publishing further guidance before registration opens in October 2026. In the meantime, I’d encourage providers to visit gov.wales/registeryourplace to find out what to expect and sign up for updates.”

Highlights:

• Welsh Revenue Authority will require all visitor accommodation providers in Wales to register by law.

• The new requirement applies to hotels, B&BS, holiday cottages, spare rooms, campsites and more across Wales.

• Registration will open on 1 October 2026, with providers required to comply or risk penalties.

• The system will help councils administer a visitor levy and provide better data on

the Welsh tourism and accommodation sector.

£2bn to UK Pubs and Bars

evolving, with over 40% of cider occasions now taking place while eating. This demonstrates how the drink is able to fit a wide range of occasions that other categories can’t always meet.

Will Rice, On-trade Sales Director from HEINEKEN UK says:

“The UK is world’s largest cider market, with over 450 cider makers across the country producing from orchard to glass, and this latest report shows that, as a nation, our passion for cider remains strong.

“As the second fastest growing drinks category in the UK ontrade and growing in popularity across new occasions, particularly with food, cider is a category fully deserving of space and focus in pubs and bars of all sizes and shapes.

“Our goal at HEINEKEN UK is always help licensees maximise value in their outlets and so we’ve designed this report to help them make the most of the opportunity and to sell more cider, to more people, more often.”

Download the full report here: www.ciderreport.co.uk

England’s Week-Long Celebration Of the Tourism Industry

VisitEngland is celebrating the importance of the tourism industry with this year’s English Tourism Week from 13-22 March.

The annual celebration puts tourism centre stage with the public, destinations, businesses and visitor attractions encouraged to get involved.

English Tourism Week sees the industry come together to highlight tourism’s importance to local communities and economies and promote the innovation, quality and range of products and services on offer to boost domestic breaks. This year’s campaign, co-ordinated by VisitEngland, is using the strapline ‘Local Stories National Growth’ to celebrate the people, places, businesses, attractions, experiences and destinations at the heart of England’s tourism sector.

Minister for Tourism Stephanie Peacock MP said: “English Tourism Week is a celebration of our vibrant and diverse tourism sector. It plays a vital role in our national economic landscape – supporting jobs, driving investment, and sustaining communities across the country.

“This Government has an ambition to attract 50 million visitors a year by 2030, and English Tourism Week is the perfect opportunity to showcase our exceptional domestic offer. From independent guesthouses in Cornwall and vineyard tours in Kent to heritage railways in North Yorkshire and the seaside resorts of the North West, these landmarks give our destinations their distinctive character. Without them, we would lose the very heart and soul of our tourism offer.

“We want to recognise the small businesses that form the backbone of the visitor economy. By encouraging people to discover the incredible places on offer closer to home, we can support local livelihoods and ensure our tourism sector continues to thrive for generations to come.”

VisitEngland Director Andrew Stokes said: “English Tourism Week is all about shining the spotlight on our outstanding tourism offer and with spring on the horizon, now is the perfect time to get out exploring our

stunning countryside, vibrant cities and coastal gems.

“Tourism is a powerhouse industry that delivers billions for the economy, supports millions of jobs and boosts communities locally. We also know that the picture remains mixed for many destinations across England, highlighting the challenges for tourism businesses.

“I encourage everyone to get out and discover their local stories, celebrate the hard-working people who go above and beyond for visitors and grow our world-class tourism industry.”

Destinations, tourism businesses and visitor attractions can download the English Tourism Week toolkit(opens in a new tab) including logos, slogans, images and poster templates to join in.

In the lead-up to and throughout English Tourism Week, VisitEngland is also encouraging people to show support for English tourism on social media by using #EnglishTourismWeek26.

VisitEngland’s Tourism Superstar 2026 competition will also conclude at the end of the week, with voting open until midnight on the 22 March and the winner announced after English Tourism Week.

VisitEngland, Local Visitor Economy Partnerships and destinations are also asking MPs, local authorities, the UK Government and other stakeholders to get involved, for example by visiting local tourism businesses and attractions during the week.

English Tourism Week comes as the Government is engaging stakeholders across the tourism sector as it develops its upcoming Visitor Economy Strategy.

Tourism is one of England’s largest, most valuable industries, supporting hundreds of thousands of small-tomedium sized businesses, more than two million jobs and worth £127 billion to the English economy.

UK’s First Women’s Prison Hospitality Academy Celebrates First Graduates

Marston’s is celebrating a major milestone as the first cohort of trainees officially graduate from the Hope & Anchor at HMP Styal, the UK’s first commercially-led hospitality academy inside a women’s prison.

This first cohort saw six trainees graduate, after completing a rigorous 12-week programme to equip them with the skills and confidence needed for Line Chef roles across Marston’s pubs upon release.

The newly graduated cohort will now move into the next stage of the programme, where Marston’s teams will support each graduate into employment opportunities across its nationwide estate, helping them transition into work and continue their personal development within the business and in the wider industry.

It has been a particularly impressive start for one of the graduates, who has already secured a placement within a Marston’s pub.

Opened in partnership with Novus Education and the New Futures Network, the Hope & Anchor training academy offers women at HMP Styal the opportunity to gain hands-on culinary and front-of-house experience in a purpose built, fully operational training kitchen and restaurant.

Photo: Marston's

The academy is the latest addition to Marston’s pioneering Excel programme, which supports prison leavers into meaningful, sustainable employment. Since launching in 2022, more than 90 prison leavers have secured roles with Marston’s through Excel, with retention rates averaging significantly above the sector average.

Todd Lockley, Senior Inclusion & Communities Manager at Marston’s, said: “Seeing the first graduates complete their training at the Hope & Anchor is incredibly special. This academy was created to give women at HMP Styal genuine opportunities to build confidence, learn new skills and take meaningful steps toward a fresh start.

“To have been able to offer a placement within one of our pubs already for one of our graduates is testament to the project’s values and we can’t wait to see how they progress at Marston’s.”

Data shows that offering employment to a prison leaver reduces the chances of re-offending by up to 87%, with Marston’s aiming to increase the number of graduates employed across its pubs by 25% this year.

Pro Auction to Sell Contents of Selsdon Park Hotel, Featuring Bespoke Interiors by A-nrd Studio and Sebastian Cox

Pro Auction has announced a highly anticipated live and online auction featuring the complete contents of the historic Selsdon Park Hotel. Located within a 200-acre estate just 30 minutes from Central London, the comprehensive sale will include an extensive array of furniture, fixtures, and fittings (FF&E) from the property’s expansive public spaces and all 181 guest bedrooms.

The hotel’s interiors were completely revamped when London-based interior design studio A-nrd completed their first hotel project with the opening of Birch Selsdon in the spring of 2023. A standout feature of the design was A-nrd's collaboration with award-winning furniture designer and environmentalist Sebastian Cox, who led the rewilding of the estate’s grounds. Together, they designed several bespoke furniture pieces crafted entirely from timber cut directly from the estate’s own land.

Throughout the hotel, A-nrd’s trademark highly crafted designs are showcased alongside unique pieces commissioned from local makers and artists, all inspired by the estate's rich heritage.

However, the venue only traded between the spring and November of 2023 before closing its doors. As a result, the auction presents a remarkably rare opportunity to acquire high-quality, contemporary furnishings that have barely been touched.

A RARE ACQUISITION OPPORTUNITY

"This sale offers an exceptionally rare opportunity," noted Simon Rose, lead auctioneer at Pro Auction. "Given the property's incredibly short operational window, the inventory is in near-immaculate condition. Buyers are essentially

acquiring contemporary furnishings at a fraction of their original procurement cost."

With the sheer volume, excellent condition, and bespoke provenance of the lots available, significant interest is expected from across the hospitality industry, boutique hoteliers, property developers, and private buyers

AUCTION HIGHLIGHTS

• 181 Guest Bedrooms & Suites: Featuring bespoke bedside tables co-designed by A-nrd and Sebastian Cox (crafted from estate timber), alongside custom beds, bespoke cabinetry, lighting, soft furnishings and case goods.

• Public Spaces, Co-Working & Lounges: Distinctive reception desks featuring a timber shakes finish, and Cox's coworking sharing tables. This section also includes bespoke lighting, textiles, furniture, sculptures, and artwork commissioned from local creators including Michael Ruh Studio, the Yarn Collective, Olly Fathers, Chelsea Vivash, Weronika Marianna, and Laurie Maun.

• Dining Spaces: Sweeping booth seating cladded in rough sawn estate timber for the All-Day Dining room, alongside commercial-grade fixtures and beautifully crafted restaurant furniture.

EVENT DETAILS

• Auction Date: 15th April

• Format: Live on-site bidding and global online webcast.

• On-Site Preview: A viewing event will be held on-site preceding the sale, allowing prospective buyers to inspect the immaculate condition of the lots firsthand the day prior to sale.

A full catalogue of the lots and registration details for online bidding will be made available via https://tinyurl.com/SelsdonSale

St Austell Brewery Celebrates The Women Driving Its Future –

175 Years After Trailblazer Hester Parnell Helped Shape Its Past

As St Austell Brewery celebrates its 175th anniversary, the business is honouring the women who continue to drive it forward today, building on a legacy that began more than a century ago with Hester Parnell, the daughter of the brewery’s founder, Walter Hicks.

In 1911, when the suffragette movement was making headlines and at a time when women were rarely seen in leadership roles, Hester stepped in to run the brewery following her brother Walter’s untimely death. Under her guidance, the company grew rapidly; brewing output almost doubled, and 72 pubs were acquired across the South West during Hester’s tenure (until 1939). Her leadership laid the foundations for the brewery to thrive and deepen its roots across the region, becoming one of the most trusted brewers, hospitality and drinks wholesale businesses of today.

As International Women’s Day is marked this week, St Austell Brewery is reflecting on both this remarkable legacy and the role women continue to play across the business today. IWD provides an important moment to recognise progress made, celebrate the contribution of women at every level of the organisation, and reaffirm the brewery’s commitment to creating inclusive workplaces where everyone has the opportunity to thrive.

More than 100 years later, women remain at the heart of the brewery’s success. Across brewing, pubs, wholesale and leadership teams, females continue to shape the business and drive its future forward. Today, a key focus for the business across its two breweries, six distribution centres and 165 managed and leased and tenanted pubs is ensuring every workplace is a thriving, inclusive and welcoming environment where people of all genders, identities, backgrounds and abilities can flourish.

Below, meet just some of the women working at St Austell Brewery today who have shared what they love about their role in hospitality.

HOLLY ANDREWS – BREWING LABORATORY

TECHNICIAN

I started as the first Lab Technician apprentice four years ago. Now qualified, I’m working towards becoming a Senior Lab Technician, with ambitions to specialise in microbiology.

The lab in the heart of the brewery in Cornwall acts as a hub for the production area, so I get to work closely with colleagues across our headquarters. I love the opportunities to learn and develop. Knowing that our beer drinkers are enjoying products that have been meticulously tested for quality is incredibly rewarding.

ABI DYMOND – CLASS 1 HGV DRIVER

I joined St Austell Brewery three years ago after passing my Class 1 licence, which allowed me to drive articulated lorries. I’ve gained so much experience here, from becoming forklift-qualified to delivering across the South West – from our depots and other breweries to supermarket hubs and even the Isles of Scilly docks.

You meet so many different people and see so many parts of the business. It’s always interesting.

KATE PRICE – PEOPLE DIRECTOR

I’ve been in the business three years in May and since joining, I’ve been enormously proud of how we continue to draw inspiration from Hester’s legacy; we remain committed to supporting women to develop, progress and become our leaders of tomorrow. Our 175th milestone is a great moment to reflect on our heritage but also to reaffirm our ambition to create workplaces where everyone feels included, respected and safe. Hospitality is a brilliant industry and I feel privileged to be leading our ambition – along with the Executive team – to become the South West’s leading employer.

CHARLOTTE OLVER – EVENTS & MARKETING COORDINATOR

I started in the Customer Experience Centre before joining the Sales Support team. After having children, I moved to part-time hours but always enjoyed helping at events such as our trade shows and the Celtic Beer Festival. That experience encouraged me to apply for the Events & Marketing Coordinator role, which I started last week.

I love the variety, the travel, and working with people. Hospitality has always been a passion of mine, creating memorable moments for guests is what it’s all about.

NATASHA MILNE – PROPERTY DIRECTOR

I’ve worked in property teams within pub companies since I was 18, and I’ve been with St Austell Brewery for five and a half years, receiving two promotions along the way.

I love working with brilliant people to enhance our stunning pub estate while respecting each building’s heritage. We’re custodians of these sites and sharing them with our communities and visitors is a privilege. Guests experience the results of our work first-hand, supported by our amazing teams across our pubs.

SU STAFFORD – TRADE QUALITY MANAGER

I studied Tourism Management at university and worked as a holiday rep before returning to the UK. I ran Wadworth Brewery’s Visitor Centre, where my passion for beer intensified, before progressing into trade quality.

I joined St Austell Brewery in 2021 as Trade Quality Manager, helping publicans maintain their cellars and serve the best pint possible. I love training new licensees and seeing them grow in confidence. Knowing you’re helping people deliver great beer – and great experiences – is incredibly fulfilling.

AMY WALTERS – HEAD OF PUB MARKETING AND GUEST EXPERIENCE

I’ve been with the business for five years, progressing from Customer Experience Executive to Head of Pub Marketing and Guest Experience. Bringing guest experience and marketing together means we can improve every aspect for our pub guests, from digital channels to in pub moments.

I love working with our incredible teams across the estate. Seeing the impact our pubs have on guests – and reading positive feedback –reminds me why hospitality matters so much to communities.

LISA BARRY – GENERAL MANAGER, ROSE & CROWN, YEALMPTON

I started my career in 2001 as a Graduate Restaurant Manager Trainee and became a General Manager at 24. Over 26 years, I’ve built a career I love while raising my family, and I hope I can inspire my daughters to find confidence in themselves too.

Since joining St Austell Brewery three years ago, I’ve been able to thrive while being my authentic self. I love every aspect of my role – nurturing talent, supporting the community, running a welcoming pub, and championing local food and drink.

First Mile Celebrates the Hospitality & Catering and Entertainment Sectors' Top Recycling Champions

First Mile, the UK’s leading recycling and waste management provider, today celebrates the hospitality & catering and entertainment sectors' highest-performing recycling businesses as part of its annual Recycling Standard campaign.

In the past year, First Mile worked with more than 30,000 businesses across the UK, welcoming 8,000 new customers, collecting 207,540 tonnes of waste and recycling 94,128 tonnes. Hospitality continues to be one of the most dynamic sectors within its network, with hotels, restaurants, pubs, cafés and entertainment venues increasing the number of separated waste streams and driving higher recycling rates in response to evolving regulation and customer expectations.

The top three hospitality & catering and events businesses by recycling tonnage are ATG Entertainment Limited, which recycled 3,468 tonnes; Gail’s Bakery, which recycled 2,279 tonnes; and Caffè Nero (Nero Holdings Ltd), which recycled 1,079 tonnes. Together, these organisations represent the highest-volume hospitality recyclers in the First Mile network, demonstrating the scale of impact that consistent, data-driven recycling can deliver across theatres, hotels, cafés and bakery estates nationwide.

From managing high footfall in theatre venues to handling significant volumes of food waste and coffee grounds in busy city centre locations, these businesses face unique operational challenges. The performance of this year’s top three reflects sustained investment in back-of-house processes, staff engagement and the expansion of specialist services including food waste, glass, coffee cups and cooking oil recycling.

For more than a decade, First Mile’s Recycling Standard has provided a transparent and evidence-led framework for measuring recycling performance. Grounded in verified data collected throughout the year and benchmarked across tens of thousands of UK businesses, the Standard enables hospitality operators to compare performance, identify opportunities for improvement and gain recognition for measurable progress. In 2026, the campaign evolves into an enhanced recognition scheme,

positioning itself as a key annual moment for UK recycling and setting clear, sector-specific benchmarks.

Within the scheme, accreditation levels are awarded based on verified recycling rates and the number of services used. Gold-accredited customers achieve an 80 per cent or higher recycling rate alongside four or more services, or three or more services where one of these is food recycling. One of these services must be general waste, which is required to be zero to landfill. Silver accreditation recognises businesses achieving a recycling rate of 50 per cent or above with at least two services. Zero to Landfill status is awarded to customers with recycling rates of up to 49 per cent whose general waste is diverted from landfill.

Gold-performing hospitality businesses typically operate streamlined waste systems across multiple sites, implement clear front-of-house and back-of-house separation, and introduce initiatives to influence both staff and customer behaviour. They also comply with the government’s Simpler Recycling regulations, which came into effect in April

2025, requiring mixed recycling and food waste collections alongside residual waste.

Speaking of its achievement, Mishal Shuja, Head of Procurement at ATG, said: “We’re incredibly proud to be recognised as one of First Mile’s top recyclers this year. This achievement reflects several years of focused collaboration, operational discipline, and a genuine cultural shift across our venues. Improving our recycling performance supports our wider ISO14001 commitments and motivates our teams who see the positive impact of their efforts every day. The Recycling Standard helps us drive consistency and continually raise the bar, and we’re delighted to see that hard work translated into meaningful results.”

Sofia Rodriguez, Head of Sustainability at Gail’s Bakery, added: “We’re delighted to be recognised as one of First Mile’s top recyclers. The Recycling Standard has helped us strengthen our waste management practices, improve recycling rates across our bakeries, and give our teams greater visibility of the impact they’re making every day. It plays an important role in supporting our wider ESG commitments and reinforcing our ambition to operate responsibly as we grow. We’re proud of the progress so far and remain committed to continuously improving.”

Talking about the scheme, Bruce Bratley, First Mile founder and CEO, said: “Hospitality businesses operate in fast-paced, high-pressure environments, yet the leaders in this sector show that recycling can be embedded into day-to-day operations at scale. Our Recycling Standard is built on real operational data, giving businesses a clear picture of performance and a credible way to demonstrate progress. It is fantastic to see operators like ATG Entertainment Limited, Gail’s Bakery and Caffè Nero setting the benchmark for the sector.”

The Recycling Standard’s position as an industry benchmark follows a period of strong external recognition for First Mile, including being named Independent Operator of the Year at the National Recycling Awards 2025 for the second-year running, and B2B Business of the Year at the Growing Business Awards 2025.

Restaurants See the Largest Amount of Liquidations Survey Reveals

Businesses across the UK are grappling with ongoing economic challenges, with insolvencies remaining high. From April, increases to National Insurance contributions, the Minimum Wage, and the National Living Wage will add even more financial pressure.

Now, new data from the experts at Liquidation Centre (https://liquidationcentre.co.uk/) has revealed the parts of the UK hit hardest by business liquidations, by analysing official figures from the Insolvency Service and ONS. The data exposes the sectors with the most insolvencies, as well as liquidation hotspots where companies are shutting their doors faster than anywhere else, revealing a divide between regions.

Key Findings:

• Restaurants (hospitality) have seen the highest count of liquidations across all years analysed (3,351).

• Norwich, East of England, has the highest liquidation rate in the UK, with 2026 already showing signs of an increase.

• The North West of England has the highest regional liquidation rate overall, at 3.26%, with several towns in the region appearing in the top 10.

Restaurants have seen the highest count of liquidations across all years analysed (3,351). Recently, brands such as TGI Fridays, Pizza Hut, and Leon, have all had to shut numerous restaurants across the UK, driven by rising costs and challenging trading conditions. The hospitality landscape has become increasingly challenging recently amid economic pressures, and it is crucial for businesses in this space to remain vigilant and keep a close eye on cash flow, manage overheads carefully, and act early.

Management consultancy activities rank second, with 3,082 liquidations. This data reflects the vulnerability of

small advisory businesses that rely heavily on project-based income. Development of building projects ranks third, with 1,507 liquidation counts. Higher borrowing costs, construction inflation and weaker demand have made it increasingly difficult for developers to complete projects. Information and technology consultancy activities follow in fourth with 1,861 liquidation counts.

Public houses and bars rank fifth with 1,507 liquidations. Pubs and bars have been experiencing a turbulent time in the current economic climate, with brands such as Revolution Bars, BrewDog, and numerous local pubs closing their doors. Recent news suggests one in eight pubs remain on the brink of insolvency.

Richard Hunt, Director at Liquidation Centre comments on what the figures mean for local economies, high streets and employment: “These figures show just how tough the environment has become for businesses across the UK, particularly in smaller towns. When companies enter liquidation this has a real visible impact on the local economy, especially on high streets. When businesses close their doors, it creates empty shop fronts, fewer jobs, and reduced footfall for other businesses. Over time, that makes it harder for the rest of the high street to survive.”

“With costs set to rise in April, including National Insurance, the Minimum Wage, and the National Living Wage, it’s more important than ever for directors to keep a close eye on cash flow, manage overheads carefully, and act early. Many business failures happen not because the warning signs aren’t there, but because tough decisions are left too late. By regularly checking stock, pricing, and staffing, businesses can respond quickly when numbers start slipping and give themselves a better chance of staying profitable. In this uncertain climate, being proactive can make all the difference.”

Punch Pubs & Co and Strategic Partner Join Forces for Nationwide Campaign

Pub company Punch Pubs & Co is continuing its collaboration with strategic charity partner, Only A Pavement Away, to support their nationwide Food 4 Thought Campaign.

Having supported a number of its partners’ causes over the years, Punch has once again worked with the national charity by donating meals to 12 of its partner organisations, including Birmingham City Mission, Winter Comfort and Coffee4Craig.

Only A Pavement Away’s purpose – to support people facing homelessness and help them rebuild their lives through employment in hospitality – strongly aligns with Punch’s core value Doing Well, by Doing Good, a cornerstone of its Environmental, Social and Governance (ESG) strategy.

As part of the latest collaboration, Punch donated a variety of meals and desserts to 12 charities across the UK, while Brakes contributed and delivered the meals free of charge as part of the same campaign.

Punch Pubs & Co Strategic Corporate Affairs & ESG Lead, Jon Dale, said:

“We’re incredibly proud of our outgoing partnership with Only A Pavement Away, and thrilled to continue to support their incredible campaigns, which are making a significant difference in the lives of many. There are many more collaborations in the pipeline that will further strengthen and build on our partnership.”

Greg Mangham, Founder & Voluntary CEO of Only A Pavement Away, said:

“At a time when so many businesses are feeling the impact of the cost-of-living crisis, the support we receive from the hospitality industry has never wavered. This is evident in the continued commitment of Punch Pubs & Co, who every year are a major contributor to Only A Pavement Away’s Food 4 Thought campaign.

“Punch is continuing to support our mission by further donating meals to 12 of our partner charities. This generous gesture allows our members to focus on rebuilding their lives and careers, while providing vital stability for them and their families without the added worry of food insecurity.

“We cannot thank the team at Punch enough for their unwavering support.”

Five Reasons Caterers, Licensees And Hoteliers Should Attend The UK Food & Drink Shows

Doors open next month from 13-15 April at the NEC Birmingham. Businesses across hospitality, grocery, specialist retail and forecourt will gather for The UK Food & Drink Shows - three days packed with innovation, inspiration and networking. With 1,200+ exhibitors, five stages and thousands of products to explore, here’s why you should attend:

1. FOUR SHOWS. THREE DAYS. ONE FREE TICKET

This year's event comprises four shows that each target a sector of the food and drink industry: Food & Drink Expo, Farm Shop & Deli Show, National Convenience Show and Forecourt Show.

Register free today and your ticket will provide access to all four shows.

2. MEET THE BRANDS DRIVING THE SECTOR FORWARD

Exhibitors include Belvoir Farm, Borough Broth Company, Britvic, Catering Equipment Ltd., KANGABOX, Midshire’s Catering Equipment Ltd, Meadowvale Foods and MONO Equipment. A wave of new exhibitors such as Cadence, ClonaPure, Fever-Tree, Holy Soft Drinks, Itsu and LitFood will also be at the show. View the exhibitor list here.

3. DISCOVER EXCITING PRODUCTS AND NEW LAUNCHES

Caterers can explore cutting edge equipment, ingredients and technology, plus products recently launched within the last year. Innovations include the Coated Cheese from Carisma by The FoodFellas, Cock and Bull Chilli Non Carne, KTC Rapeseed Oil and SMEG Professional’s SPH525.

4. INSPIRATIONAL SPEAKERS AND SESSIONS

Once again, The UK Food & Drink Shows will feature a packed programme of insightful panels including:

• Changing tastes, changing costs: How hospitality menus have evolved: Exploring the key factors driving changes in menu composition and cost.

• Social media trends to watch

• The female leaders shaping hospitality

• Protecting hospitality: What needs to happen

5. NEW SPOTLIGHTS AND COMPETITIONS FOR 2026

New areas include the Coffee Shop & Café Spotlight, the Future Foods area celebrating clean-label and sustainable innovation, and the debut Taste the Future competition, where visitors can sample and score 40 trailblazing products worth £5,000 in prizes.

To find out more and register for free tickets visit www.foodanddrinkexpo.co.uk

New Tourism Survey Reveals Fragile Outlook For Scotland’s Visitor Economy as Parties Debate Sector’s Future

A new industry survey published by the Scottish Tourism Alliance reveals a fragile outlook for Scotland’s visitor economy, with rising costs, falling visitor spend and low business confidence creating a challenging operating environment for tourism and hospitality businesses.

The findings from the 2026 Tourism and Hospitality Business Barometer, undertaken by research company 56 Degree Insight on behalf of the Scottish Tourism Alliance, were announced at the STA Signature Conference in Edinburgh today as representatives from six political parties gathered for a pre-election hustings ahead of the Scottish Parliament elections in May.

Participants included Richard Lochhead MSP (Scottish National Party), Daniel Johnson MSP (Scottish Labour), Murdo Fraser MSP (Scottish Conservatives), Willie Rennie MSP (Scottish Liberal Democrats), Graham Simpson MSP (Reform UK) and Lorna Slater MSP (Scottish Green Party).

The survey of 239 tourism and hospitality businesses across Scotland highlights growing financial pressure across the sector. While around two-thirds of businesses reported making a profit in the past financial year, the findings reveal growing financial vulnerability. More than half of businesses said they had no cash reserves or fewer than three months’ reserves.

Performance during summer 2025 was notably weaker than the previous year. Visitor spend fell by 15%, and profitability declined by 23%, despite overall turnover remaining broadly flat. Domestic visitor numbers also fell significantly, with a net year-on-year decrease of 26%.

Cost inflation continues to place substantial pressure on businesses. The majority of respondents reported higher supplier costs (86%), energy costs (82%), and staffing costs (54%) than in 2024. Fiscal and administrative costs were also significantly higher for many operators.

Looking ahead, business confidence remains subdued. More than half of respondents said their confidence for the next 12 months was low, while only around a quarter of businesses plan to invest and expand during 2026.

A number of businesses indicated they may reduce staffing levels or scale back their offer in the year ahead.

The survey also highlights deep frustration within the sector about the current policy environment. More than two-thirds of respondents viewed the recent Scottish Budget negatively, and almost four in five said they have little or no trust in elected MSPs to deliver for the sector.

Marc Crothall, Chief Executive of the Scottish Tourism Alliance, said: “Scotland’s tourism and hospitality sector is resilient, but these findings show many businesses are now operating with very limited financial headroom. Rising operating costs, alongside continued concerns around non-domestic rates revaluation, are placing significant pressure on businesses across the sector. Many operators are now forced to act defensively rather than expansively, unable to invest in their people, their product and the places that create Scotland’s world-class visitor experiences.”

“The industry does not lack ambition. The aspiration to grow is very much still there, and there is frustration that businesses are unable to unlock their potential. The STA Holyrood Election Manifesto highlights what the sector can achieve with the right policies in place – that and today’s research findings have provided the basis for today’s political party debate.”

“As Scotland approaches the next Scottish Parliament election, it is vital that tourism and hospitality are recognised as core drivers of economic growth. The sector supports hundreds of thousands of jobs and plays a crucial role in communities across Scotland.”

“The next Scottish Government must work in genuine partnership with industry to address cost pressures, reform the business rates system and create the conditions that allow businesses to invest, grow and continue delivering world-class visitor experiences.”

Jim Eccleston, Managing Partner at 56 Degree Insight and report author said:

“The study findings paint a picture of a sector that remains resilient but is operating under sustained pressure. While many tourism businesses remain profitable, declining visitor spend, rising operating costs and limited financial reserves mean the sector is increasingly fragile. As Scotland approaches the 2026 election, businesses are looking for clear action—particularly around business rates reform and reducing regulatory burdens—to restore confidence and unlock future investment.”

The survey findings were presented during the Scottish Tourism Alliance’s pre-election hustings in Edinburgh, where representatives from six political parties set out their priorities for supporting Scotland’s visitor economy in the next parliamentary term.

The Scottish Tourism Alliance has called on all parties to commit to working with industry to deliver a longterm Tourism and Hospitality Growth Plan and to recognise the sector as one of Scotland’s key economic drivers.

Heartwood Collection Announces £1.5m Investment Across Five Pubs

Heartwood Collection has announced plans to invest more than £1.5 million in the refurbishment of five of its existing pubs by June 2026.

The significant investment will see much-loved sites in Reigate, Chobham, Upminster, Thame and Weybridge transformed, as the Group continues its ambitious expansion while reaffirming its commitment to maintaining the exceptional standards, charm and character that define Heartwood. Further pub refurbishments will be announced in due course.

The pubs will see a temporary closure to allow for extensive renovations. Refurbishments will include reimagined gardens with brand-new furniture, refreshed décor, updated signage, beautiful soft furnishings, enhanced landscaping and thoughtful planting schemes.

These enhancements are designed to breathe new life into the pubs, ensuring they remain cherished community hubs for generations to come.

The announcement follows the recent launch of Heartwood’s new “Reasons to Visit”

campaign, designed to give guests even more incentives to visit their local pub throughout the week. From steak nights and quiz evenings to games nights and seasonal events, guests will soon be able to enjoy an expanded calendar of experiences in refreshed surroundings.

REFURBISHMENT SCHEDULE:

The Black Horse, Reigate

Closes: 2 March 2026

Reopens: 3 June 2026

The Sun Inn, Chobham

Closes: 13 April 2026

Reopens: 29 April 2026

The Jobber’s Rest, Upminster

Closes: 13 April 2026

Reopens: 13 May 2026

The Queen’s Head, Weybridge Closes: 16 March 2026

Reopens: 1 April 2026

The Black Horse, Thame Closes: 11 May 2026

Reopens: 28 May 2026

While each site will retain its individual character and heritage features, guests can expect elevated interiors and gardens in Heartwood’s signature quirky style, paired with their usual warm and welcoming atmosphere. On reopening, guests can continue to enjoy seasonally changing, ethically sourced menus, proudly aligned with Heartwood’s three-star Sustainable Restaurant Association rating.

Richard Ferrier, CEO of Heartwood Collection, said:“This investment reflects our long-term commitment to the communities we serve. As we continue to grow, it’s equally important that we reinvest in our existing pubs to ensure they look beautiful, feel welcoming and continue delivering the high-quality food and hospitality our guests expect. We’re excited to unveil these refreshed spaces and to welcome guests back through the doors very soon.”

Greene King and Ministry of Justice Host Career Events in Female Prisons for International Women’s Day

Greene King has partnered with New Futures Network and the Ministry of Justice to host a series of dedicated career events at female prisons across the country this March to mark International Women’s Day.

Members of Greene King’s senior leadership team, including Chief Operating Officer, Clair Preston-Beer, Managing Director of Destination Brands, Jodie Tate and Managing Director of Greene King pubs, Zoe Bowley hosted events held at HMP Drake Hall in Stafford and HMP Downview in Surrey on Thursday, 5 March.

Further events are scheduled at HMP Styal, HMP Bronzefield, HMP Peterborough and HMP East Sutton Park later in March.

The two-hour sessions provide female prisoners with the opportunity to learn about the career opportunities and support available to them through Greene King’s Releasing Potential programme, inspiring women to build a career in hospitality after leaving prison.

Greene King’s Releasing Potential programme was launched in 2019 to support prison leavers across the UK. The programme has engaged with more than 80 prisons across the UK, launched four prison training academies and supported over 350 individuals – 19% of whom are women – into sustainable employment with Greene King to date.

Working closely with organisations such as the New Futures Network, Only A Pavement Away, Novus and People Plus, the programme provides access to diverse talent pools and tailored support for both employers and candidates during the hiring process and beyond.

Clair, Jodie and Zoe were joined by Kat Harper, Greene King’s Director of Sustainability, and Andrea Greenwood, Greene King pubs Regional Manager, who shared stories of their own personal career journeys and the long-term opportunities that a meaningful career in hospitality can offer, as well as details on the support, training and development opportunities available both pre and post recruitment.

Clair Preston Beer, Chief Operating Officer at Greene King, said: “International Women’s Day is a moment for us to champion the potential of women everywhere, regardless of their background.

“Through our Releasing Potential programme and events such as these, we are committed to ensuring prison leavers have equal access to skills and training they need to build long-term careers in hospitality.”

Minister for Probation, Prisons and Reducing Reoffending, James Timpson, added: “Giving offenders the skills to secure stable work doesn’t just turn lives around – it helps cut crime.

“Businesses like Greene King are paving the way, offering real long-term jobs and recognising the talent and determination these women bring. It’s a win-win: stronger businesses and safer streets.”

Food Banners That Sell for You – From Breakfast to Sunday Roasts

In a competitive hospitality market, pubs and hotels can’t afford to be subtle. If you serve food, people need to know it immediately – and according to HFE Signs, one of the UK’s leading hospitality signage suppliers, food banners remain one of the most powerful ways to turn passing trade into real revenue.

“Food banners are one of the highest-impact products we sell to pubs and hotels,” says a spokesperson from HFE Signs. “They answer the customer’s question before they even ask it: Do they serve food here?”

From “Breakfast Served Here” banners catching early-morning footfall, to “Food Available All Day” messages aimed at lunchtime trade, and “Sunday Roasts” banners driving weekend covers, clear outdoor signage works where decisions are actually made – outside the venue.

Unlike menus hidden indoors or promotions lost online, food banners are bold, visible and constant. Positioned on railings, fences, walls or frontage areas, they promote food offers all day, every day.

“Our customers tell us the same thing time and again,” explains HFE Signs. “Once the banner goes up, people start coming in specifically asking for food they didn’t realise was available.” Speed is crucial in hospitality marketing. Menus change, seasons shift and opportunities come and go quickly. HFE Signs offers next-day delivery on many food banner products, allowing pubs and hotels to react fast –whether launching a new breakfast offer, promoting a midweek food deal or capitalising on Sunday trade.

“We know pubs and hotels can’t wait weeks for signage,” says HFE Signs. “That’s why fast turnaround is built into what we do.”

But speed alone isn’t enough. Outdoor food banners need to look professional and last. Poor-quality signage creates poor expectations, especially when promoting food. HFE Signs produces banners using durable materials and high-quality print, ensuring colours stay vibrant, text stays sharp and the banner continues to represent the standard of food inside.

Design is another area where operators often struggle. Not every pub or hotel has the time or expertise to create effective artwork, which is why HFE Signs includes a free simple design service with every order.

“We make it easy,” says the team. “Our designers create clear, bold food banners that work in real-world conditions – not cluttered designs that don’t read from the pavement.”

Food banners are also one of the most cost-effective marketing tools available. With a one-off cost and ongoing visibility, they deliver long-term exposure without ongoing advertising spend – making them ideal for boosting food sales without stretching budgets.

With over 30 years’ experience, thousands of five-star Trustpilot reviews, and a reputation for reliability, HFE Signs has become a trusted supplier for pubs and hotels across the UK.

“Our goal is simple,” concludes HFE Signs. “Help

Stannah Lifts delivers safer handling and enhanced efficiency at The Harris following a £19 million reimaging project

The Harris in Preston, Lancashire, has significantly improved operational efficiency and staff safety with the recent installation of a Stannah dumbwaiter.

Faced with the frequent challenge of moving heavy and fragile items between floors, The Harris Café needed an efficient solution that would provide a dedicated internal access route, removing the need to manoeuvre goods through public areas.

First opened to the public in 1893, the Grade I listed building has stood as a cultural landmark in Preston for over 125 years, hosting world-class exhibitions and collections that have inspired generations.

The Harris has recently undergone a £19 million redevelopment designed to restore, reimagine and revitalise The Harris for the 21st century, creating a more welcoming and accessible environment while preserving its rich heritage.

The transformational Harris Your Place project has been possible thanks to the generous support of its funders and partners, including The National Lottery Heritage Fund, Preston City Council, the UK Government’s Towns Fund, Arts Council England and Lancashire County Council, alongside contributions from trusts, foundations and individual donors.

The work

The refurbishment project included repairing the building to restore its architectural appeal while upgrading its infrastructure for modern use. This involved refurbishing 18 galleries, a new café with the installation of a Stannah Microlift dumbwaiter, plus visitor shop and event venue, as well as improving accessibility and enhancing visitor experiences.

Accessibility has been central to the design, with new circulation routes and inclusive features ensuring that every visitor feels welcome and represented.

Preston City Council has led the project in collaboration with Conlon Construction Ltd, who oversaw the major structural works, and HUB Build, responsible for the interior fit-out. Buttress Architects served as lead architects for the restoration, while Ralph Appelbaum Associates developed the overall design strategy and visitor experience.

Direct Access provided accessibility consultancy to ensure inclusive design across all spaces, with Ridge and Partners LLP and Focus Consultants supporting the project’s delivery and quality assurance. Stannah Lifts managed the installation and provides ongoing maintenance of the dumbwaiter.

The solution

Stannah Lifts recommended a floor-level loading Microlift as the most effective solution for The Harris Café. Unlike traditional dumbwaiters that load at waist height, the floor-level Microlift allows items to be transferred directly on and off the lift using small trolleys, roll cages or pallets. The floor loading design significantly reduces the need for strenuous lifting and drastically lowers the risk of back injuries and other manual handling-related accidents. Its impact is being appreciated by staff.

The Microlift dumbwaiter features a galvanised steel supporting frame that can be erected quickly with minimal on-site building work and does not require a

load-bearing shaft. With a 100 kg capacity, the Microlift 100B model provides fast and reliable transport of goods between floors, offering a costeffective way to mitigate manual handling risks while improving operational efficiency.

To complement the surrounding environment, the Microlift car and landing entrances are finished in a durable grey baked-enamel coating, delivering both functionality and a clean professional appearance.

The results

The installation of the Stannah Microlift has delivered significant improvements in providing safe loading, transporting goods to the first and second floors of galleries and exhibitions.

By providing a dedicated internal route for transporting heavy and fragile items between floors, the dumbwaiter has made it easier for staff to manoeuvre goods, reducing manual handling risks and improving safety.

Fitted with a modern VVVF (Variable Voltage Variable Frequency) drive system, the Microlift delivers improved energy efficiency without compromising performance or lifting power. This advanced drive technology ensures smoother operation, reduced power consumption and lower long-term running costs.

As a result, the Microlift now facilitates reliable and controlled movement of goods between floors while offering a quieter, more efficient and energy-efficient solution for the client’s daily operations.

Timothy Joel, Assistant Director, Head of Culture for Preston City Council, shares: “The installation of the new floor-loading Microlift dumbwaiter from Stannah Lifts has greatly improved café operations and ensures safer handling of bulky items. It’s safer for our staff, streamlines workflows, and allows us to focus on further improving operational efficiency.”

With the redevelopment complete and operational logistics improved, The Harris is now better equipped to manage high visitor numbers and support its growing programme of exhibitions and events. As a result, the refurbished building is expected to attract an additional 100,000 visitors each year, building on its existing annual footfall of 350,000.

Glasgow Needs Recovery Fund To Support Small Businesses Affected By Glasgow Fire, says FSB

Glasgow should establish a fire recovery fund to help small businesses get back on their feet following the devastating Union Street blaze, the Federation of Small Businesses (FSB) has said.

A wide range of independent businesses are being affected including a high number of pubs, cafes, restaurants, takeaways, including many which have suffered devastating damage.

Taking to social media one pub, The Horseshoe Bar said: “We have been advised we will not be able to access the pub either so sadly we will remain closed.

Due to the devastating fire around Central Station, Drury Street where we are situated has been cordoned off for safety.”

“This of course means we are unable to open today.

“We will of course resume business as soon as it’s deemed safe to do so and will update as soon as we are given more information”

FSB is calling for a package of support, including hardship rates relief, similar to that offered to businesses affected by the Glasgow School of Art and Victoria’s nightclub fires in 2018.

Hisashi Kuboyama, FSB’s Glasgow development manager, said: “The business owners affected are feeling devastated, but they are resilient and very keen to rebuild and restart. We need to do all we can to help them do that.

“At FSB, we are offering practical help, including specialist advice on insurance issues. We are asking Glasgow

to small businesses affected,

City Council to look at a range of measures, including hardship rates relief, to support the large number of businesses who are being affected.

“Given the scale of damage and disruption, it is important the Scottish Government also stands ready to offer financial support should the impact prove to be long term.”

Small businesses in the area are facing a number of challenges. Around 20 have seen their property destroyed by the blaze, while scores more have been forced to close or are otherwise facing severe disruption as a result of the ongoing emergency and public safety response.

FSB Scotland is calling on Glasgow City Council to put emergency measures in place including:

• establishing a fire recovery fund to ensure it can provide necessary support

• offering hardship rates relief for those affected by the fire and disruption,

• support for small businesses needing to relocate.

Mr Kuboyama added: “Many of these businesses will need practical help in the days and weeks ahead. That might mean help to find suitable new premises through the council’s City Property organisation or speeding up licensing and planning processes to ensure they can quickly get back to work.

“By ensuring this kind of support is in place, the council can make a huge difference to these businesses as they look to bounce back.”

Highlighting the Importance of Tourism in Cumbria During English Tourism Week

Cumbria Tourism, the county’s official Local Visitor Economy Partnership, is marking English Tourism Week 2026 by working with businesses, partners and MPs to highlight the vital role tourism plays in supporting local communities and driving economic growth across Cumbria.

Led nationally by VisitEngland, English Tourism Week runs from 13 to 22 March and celebrates one of England’s most important industries. Tourism supports more than two million jobs nationally and generates around £127 billion annually for the UK economy.

In Cumbria, tourism sustains 28% of total employment across the county, supports our communities, enhances culture and landscape and delivers vast health and wellbeing benefits for all.

Visitors spend more than £1.1 billion within the food and drink sector alone, while the industry also generates significant value across related sectors including more than £1.2 billion through the wider supply chain and around £600 million within transport.

“Kicking off” on the eve of English Tourism Week Cumbria Tourism Chair Mark Holroyd will represent the destination at 10 Downing Street for a special event

marking the launch of the national celebration of tourism.

MPs are also getting on board, visiting tourism businesses within their constituencies, giving them the opportunity to meet operators, hear directly from the sector, and celebrate the important contribution tourism makes to local economies and communities.

And English Tourism Week also plays host to Cumbria Tourism’s Members’ Meeting on Thursday 19 March at Rheged, Penrith, when more than 100 businesses will gather for an event focused on the theme “Tourism: A Force for Good.”

Cumbria Tourism Chairman, Mark Holroyd, says: “English Tourism Week provides an important opportunity to celebrate the many businesses, organisations and people who help make Cumbria one of the UK’s most distinctive visitor destinations.

“Tourism plays a vital role in supporting jobs, sustaining rural communities and generating investment across our county. It also helps showcase the landscapes, culture, food and experiences that make Cumbria so special.

“By bringing together businesses, partners and MPs during the week, we hope to highlight both the value of the visitor economy and the positive impact it continues to have on communities across Cumbria.”

Efficient Labelling Allows You To Focus On Food, Not Faults

Brother UK’s trusted labelling solutions have long helped restaurants, hotels, and caterers take control of stock rotation — delivering consistency, compliance, and cost-savings through intuitive technology that’s quick to learn and makes a measurable impact.

At the heart of this is Brother’s TD-2D range of professional label printers — compact, versatile, and designed to fit seamlessly into busy kitchen environments. Ideal for everything from crowded prep benches to mobile trolleys. Optional battery packs and carry handles for added flexibility, and selected models support linerless label printing, helping to reduce waste and eliminate non-recyclable backing paper. Built for realworld conditions, the TD-2D range performs reliably even when used with wet hands.

Combined with Brother’s partnerships with leading food independent software vendors (ISVs), the solution automates expiry tracking, reduces food waste, and eliminates handwritten errors — all while saving valuable time and improving consistency during peak service periods.

In fast-paced hospitality settings with short shelf lives and shifting teams, reliable labelling is essential. Stock rotation solutions help maintain food safety, quality, and compliance, while other labelling solutions — including ingredient and allergen labelling for food pre-packed for direct sale (PPDS) — ensure allergens and ingredients are clearly identified, helping operators meet legal labelling obligations such as Natasha’s Law and protect cus-

tomers with allergies.

Simon Brennan, senior business manager for Specialist Print Solutions at Brother UK, said: “Kitchen teams work fast, under pressure and can’t afford mistakes – especially when it comes to food safety. That’s where our labelling solution comes in.

“By replacing handwritten day-dot stickers with a Brother TD-2D device, kitchens can print clear, consistent labels in seconds. It’s a faster, safer way to manage stock rotation, reduce food waste, and stay compliant with Food Standards Agency guidelines — ensuring food safety and quality even when shifts change or service peaks.

“And because our devices are compact, portable and support linerless printing, they’re built for real kitchen conditions – reducing clutter, cutting waste and keeping staff moving. It’s labelling that chefs can trust, helping them focus

Hospitality Technology

Improving Customer Service

Customer service is the backbone of the hospitality industry. A single interaction can turn a casual visitor into a loyal advocate or a disgruntled customer into a negative review. In today's competitive landscape, delivering exceptional customer service is no longer a luxury but a necessity.

Hospitality should be based on exceeding customer expectations. The more the operator impresses, the better its reputation. Offering comprehensive training and the latest technology and products to make their jobs run more smoothly can improve customer service.

UK hospitality businesses lose millions annually due to poor customer service. While getting everything right is not always possible, there are ways to improve how customers see your business.

Leveraging technology will help manage guest information and interactions more efficiently. CardsSafe Ltd.'s technology has been a part of customer service at numerous restaurants, hotels, bars, and golf courses for over 25 years. The system protects businesses by deterring dine and dash and securely protects customers' bank and ID cards while they run a tab. The bar tab-keeping units signal to customers that the venue cares about their card security.

If a customer wishes to run a tab and their bank card is slotted in the wallet or stuffed into a till, things don't look good for the business. The brand's impression is diminished, resulting in less loyalty and, ultimately, a

reluctance for that customer to return. One of CardsSafe's longeststanding customers, the leading global hospitality brand Hilton Hotels, has used their system since 2005. They say, "All our customers are pleased that we look after their cards more securely with CardsSafe." CardsSafe's tab systems are in multiple hotels nationwide.

So, the choice is yours. To exceed customer expectations, ensure your technology benefits your business and reap the benefits of reputation and loyalty. For more information, please visit www.cardssafe.com Or

3R's EPOS System Delivers Real-Time Business Intelligence

3R is a leading provider of Electronic Point of Sale (EPOS) solutions, offering both integrated countertop and wireless payment solutions, as well as Mobile Top-Up services. With competitive rates and durable, secure hardware, 3R’s signature EPOS software, CES Touch, is a game-changer for businesses seeking to optimize their day-to-day operations and streamline their financial reporting.

Another essential feature of CES Touch is its full Stock control functionality, which enables businesses to manage their inventory effectively. This feature ensures that businesses can maintain optimal stock levels, avoid overstocking or understocking, and keep track of their stock movements accurately.

In addition to these features, CES Touch offers intensive operator management and in-depth financial reporting, which is vital for businesses seeking to manage their staff and financial performance effectively. With full cloud business analytics, CES Touch also provides businesses with real-time insights into their sales, inventory, and customer

behaviour, enabling them to make data-driven decisions to optimize their operations.

CES Touch also links directly to a wide range of Symbol Groups, including Londis, Booker, Premier, Budgens, Shop Local, Best-one, and NISA, allowing businesses to take advantage of automated promotions and price changes. This feature is particularly useful for businesses looking to offer competitive pricing and promotions while maintaining profitability.

At the heart of 3R’s offering is their commitment to excellent customer service, providing 24/7 support, 365 days a year. Whether you’re a small business owner or a large retailer, 3R’s EPOS solutions and CES Touch software are sure to provide you with the tools you need to succeed.

See the advert below for details or visit www.3rtelecom.co.uk

From Cellar to Tap Perfection: Trust Clear Brew for Cleaner Lines and Better Pints

We are Clear Brew Ltd, and we are the nation’s leading professionals in beer line cleaning and have been since 2006.

For twenty years Clear Brew has provided a fully managed, regular, dedicated beer line cleaning service to over 3000 licensed premises up and down the UK. We do this by working alongside venues and the hospitality sector to advise, educate and facilitate cleaning procedures for the lines that carry beer from barrels in the cellar to the pulling apparatus at the bar.

We pride ourselves on our commitment to good service and ensuring we save our venues and establishments money, waste and time. Our service also makes certain that every pint you pull for your patrons is the most crisp, clear and perfectly balanced it can be to keep your customers coming back.

To book your first no obligation FREE clean, simply head to our website or give us a call and one of our friendly teams will get you booked in!

Barton Reed & Co

Barton Reed & Co is the leading supplier of quality furniture to hotels, restaurants, public houses and leisure facilities in the South West. We can supply beautiful leather sofas, stylish high bar stools, comfy tub seats, elegant restaurant tables and chairs, and relaxing beds.

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve.

We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

Barton Reed & Co is a family-run business and we have been involved in the furniture industry since 1945. Over the years we have forged strong relationships with our suppliers to give you the best furniture available with a service that goes above and beyond our customers’ expectations.

Seven reasons why you should choose Barton Reed & Co to supply your contract furniture:

• Wide range of styles

• Easy ordering and re-ordering

• Single point of contact

• Short lead times

• Direct delivery

• After sales service

• Two-year warranty on every item

Get in touch to discuss your furniture requirements or to order our new brochure – we’re here to help.

Call us on 01409 271189, visit www.bartonreed.co.uk or email info@bartonreed.co.uk

Head to our website: www.clearbrew.co.uk

Call us: 0800 7810 577

Send us an email: enquiries@clearbrew.co.uk

Sir Woofchester’s - Canine Hospitality

Sir Woofchester’s has the UK’s largest and most specialised product range for dog-friendly hospitality businesses, including several personalised products.

For your BAR OR RESTAURANT

Our Dog Menu features a range of Treat Pots, Dinner Bowls, Dog Drinks and Snacks, displayed with eyecatching point of sale

For your BEDROOMS & ACCOMMODATION

Choose between:

-“All day breakfast” snack bar: a delicious innovative treat for dogs on-the-go!

-“Sleepy Bones” treat pot: relaxing bedtime dog treats.

-“Dog Welcome Pack” PERSONALISED: an nicely presented pack containing poo bags, a ball toy and a pot of Sleepy Bones. (Note: the container also serves as a temporary waterbowl!)

YOUR COMPLETE SOLUTION

Water bowls, waste bags, accessories, top tips & everything else you need to be more dog-friendly.

To ensure the highest quality products, we hold a DEFRA registration, a GB Pet Food Manufacturers registration and much of our range is BRC or SALSA certified.

We look forward to working with you.

David & the Sir Woofchester’s team DOGFRIENDLY BENEFITS

You may also wish to consider the following benefits of working with Sir Woofchester’s, to help elevate your wider business:

• Increased average customer spend

• Increase repeat visits

• Enhances staff engagement & enjoyment

• Link to other initiatives –charityfundraisers, online competitions

• Great social media content & word of mouth marketing

• Contributes towards improved reviews

• Fully compliant with legislation etc

WHY DOG-FRIENDLY?

The number of UK dog owners has increased by over 25% since 2020

Many of these are new ‘first time dog owners’ (including pre-family millennials)

Dog owners like to treat their canine like one of the familywhen they visit your establishment

The dogfriendly trend in hotels & tourism etc has been increasing for over a decade!

The pandemic has seen a behaviour change, with more dog owners choosing the UK for their short breaks or annual holidays

The cost of boarding kennels & pet-sitting has risen, so your customers now increasingly want to bring their dog with them!

We see ever-increasing dog-friendly requirements with accommodation providers, food & beverage outlets, as well as tourist attractions.

For more information please visit www.sirwoofchesters.com

See Sir Woofchester on Stand E37

Chefs' Buyers Guide

LittlePod's Next Chapter: Wellbeing and Happiness Take Centre Stage

The team at LittlePod have spent the last 16 years focusing on the importance of vanilla to the environment.

Having established a thriving forest orchard in Indonesia, where the LittlePod farmers’ pioneering polyculture system is bearing fruit in more ways than one, the natural ingredients company’s emphasis is set to switch from planet to people in 2026.

For the New Year, a new theme: Introducing Wellbeing and Happiness with LittlePod!

“It’s time for the next chapter in the LittlePod story,” said Janet Sawyer MBE BEM, LittlePod’s managing director and founder. “In 2025, I wrote my second book – Real Vanilla, Nature’s Unsung Hero – and with our forest orchard in Bali having proved so successful, we are excited to be focusing our efforts elsewhere this year.

“LittlePod continues to care for the environment – of course – and the team will still work closely with our farmers to protect, preserve and regenerate the rainforest.

“But closer to home, we are set to embark on a number of exciting projects and initia-

tives – all with wellbeing and happiness at their heart.

“The team will be working on recipe development with Master Chef Peter Gorton, launching a LittlePod podcast, and, perhaps most excitingly, embracing our sporting side with a top-secret project that is in the pipeline here.

“I can’t say anything further about this last one, but all will be revealed in due course. Please do be sure to keep following LittlePod to find out more!”

Winners of the King’s Award for Enterprise (Sustainable Development), LittlePod’s longrunning Campaign for Real Vanilla continues to go from strength to strength both at home and abroad.

Having long exported their responsibly-sourced ingredients to countries all over the world, further international expansion in planned for 2026, with the appointment of the company’s first European Sales Manager, Jakub Miniewski.

littlepod.co.uk / sales@littlepod.co.uk / 01395 232022

Bidfresh Redefines Its Sustainability Framework

As It Launches Latest Sustainability Report

Fresh produce supplier, Bidfresh, has released its latest ‘Growing Greener’ sustainability report, unveiling a refreshed sustainability framework and a new mission and vision that will guide the business towards a more responsible and resilient future.

As sustainability expectations continue to rise across the industry, and 16% of consumers think that suppliers are responsible for ensuring eating out of home is sustainable, Bidfresh has provided its customers, teams and partners with clear, evidence-based insight into how it’s addressing environmental and social challenges across the supply chain.

Taking a more proactive approach, ‘Growing Greener’ showcases progress across Bidfresh’s three specialist brands, Direct Seafoods (fish and seafood), Campbell Brothers (meat and poultry) and R Noone & Sons (fresh produce), and its new vision: Caring for people, committed to responsible sourcing and delivering the best in foodservice.

Bidfresh is also developing its own Environmental, Social, Governance (ESG) strategy and has taken an important step with the introduction of its first ‘Plan on a Page’, providing a clear and structured foundation to embed its ESG priorities across the business.

Through this framework, Bidfresh aims to reduce its environmental impact, support resilient UK farming

and fishing communities, uphold ethical governance, and include transparent and traceable sourcing across all operations, setting a clear path to 2030 and beyond.

KEY HIGHLIGHTS INCLUDE:

• The introduction of an ‘Inclusion at Work’ and ‘Workplace Behaviour’ standard

• Retaining the ASC and MSC Chain of Custody certification for all the seafood trading sites

• Achieving a ‘Bronze’ medal by the EcoVadis sustainability assessment platform.

Valeria Potsinok, Sustainability Manager at Bidfresh, said: “Now in the second year of reporting, I’m so proud of the progress we’ve made, from advancing responsible sourcing and animal welfare to reducing waste and strengthening community initiatives across our regional sites. ‘Growing Greener’ will enable closer collaboration with our customers, helping them make informed menu and supplier decisions, while supporting their own ESG reporting.

“This year’s report also sheds light on our expanded training on Health & Safety and Diversity, Equality, Inclusion & Belonging, and our new route planning to reduce last-mile emissions.

“Yet, we know this journey is ongoing, and there is much more to do. Guided by our new vision: caring for people, committed to responsible sourcing and delivering the best in foodservice, we remain focused on building a fairer, more responsible and sustainable future for our people, customers, partners and the planet.”

Click here to read the latest ‘Growing Greener’ report: viewer.ipaper.io/bidcorp/bidfresh/growing-greener-bidfresh-sustainability-report-2025/?page=1

The Smart Switch: Why More Kitchens Are Moving to High Oleic Oils

In the heat of a professional kitchen, oil does a lot of heavy lifting. From deep-frying to dressings, it’s the invisible backbone of flavour, texture, and consistency. But not all oils are created equal — and many chefs are now quietly making a change that’s transforming both their food and their bottom line.

High Oleic Sunflower Oil (HOSO) is emerging as the smarter choice for busy kitchens. Its unique composition means it stays liquid at room temperature — so it’s easy to work with, whether you’re portioning for prep or blending for sauces. It’s also naturally high in monounsaturated fats, supporting a healthier approach to frying and cooking without compromising on flavour.

Where HOSO truly shines, however, is in efficiency and longevity. Thanks to its exceptional resistance to oxidation, it can withstand high temperatures and

prolonged use without breaking down. The result? Less frequent oil changes, consistent food quality, and measurable savings on kitchen costs — all while reducing waste.

Sustainability-minded caterers are also taking note. Sourced from crops grown with lower environmental impact and processed without the need for tropical cultivation, HOSO offers a cleaner, more responsible alternative for modern operations that value traceability and stewardship.

For professional kitchens striving for better performance, better food, and better value — it’s time to think high oleic.

To learn more or find your nearest distributor, contact FlavOil today. Visit https://flavoil.co.uk/

A CHEF’S KISS for Glendale Foods Chefs' Buyers Guide

Long before food trends had hashtags and The Bear was a binge watch, we were cooking up a storm in the frozen meat and snacks marketplace. We supplied kitchens that cared about consistency rather than gimmicks, and flavour more than fuss. We worked effortlessly behind the scenes to meet real-world needs across a variety of environments.

From pub grills slick with Saturday-night punters, to hotel banquets that cha-cha-cha’d like Strictly. From airline trays rattling at 30,000 feet to school kitchens feeding hungry young minds.

We were there, getting it done, wearing the apron. Quietly. Reliably. Doing the unglam work that keeps foodservice moving.

Yes, chefs loved us. And guests devoured us. Decades on, they still do.

Sausages that brown evenly and bite clean. Meatballs that stay together, not fall apart in disappointment halfway through service. Burgers that go lip-dancing in deliciously juicy restaurants. Good honest food sorted, no matter who’s on shift, how many orders are piling up, or how loudly the

fryer is screaming. Even when it’s boiling point, and the clock is leaning over the chef’s shoulder, great meals are made.

MADE FOR SERVICE

We began as a family butcher in Salford in 1957. Those origins still live in everything we make. In the snap of a sausage, the way seasoning settles, the way products hold when it matters most.

But let’s not get misty-eyed here. Our craft keeps moving on. Modern techniques. Modern styles, new lines. A dedicated innovation centre that constantly serves up something special.

Our products aren’t designed for mood boards. They’re designed for hands. For heat. For repetition. For the way food is portioned, reheated, plated and served when time is tight and standards don’t bend.

Put bluntly, we make products that make chefs look good.

These are foods that understand the rhythm of a kitchen: the rush, the shortcuts, times where there’s no margin for error. Flavour and function on a plate. Consistent portions. Predictable performance. Crowdpleasers that doesn’t need rescuing at the pass. From pub chains to hotel breakfasts to grab-and-go offers that have to work every single time.

STEPPING FORWARD

For a long time, we were happy to stay out of the spotlight and let the food speak for itself. It still does. But times are a-changing. Ambition sharpens. And we’ve spent long enough hiding our light under a table.

Today, we step forward and claim the recognition our products deserve. Let the world know who we are.

Glendale Foods is a leading supplier of snacks, processed meat and protein products, both cooked and raw, including sausages, burgers, meatballs and dumplings, alongside a growing range of food-to-go options. Actually, there’s nothing we don’t do.

We use state-of-the-art manufacturing and packaging lines, an advanced innovation centre, and global logistics capability, to support everything from large-scale programmes to highly bespoke, specialist operations. In

2024, we joined the Shallan Group, marking a new chapter of our growth.

By blending our heritage with innovation, we have continuing to evolve, responding to trends such as on-the-go eating and high-protein, plantforward products, as well as embracing sustainable practices. We help businesses deliver flavour, consistency and reliability in a fast-moving, ever-changing market.

Yes, chef, we’re the ones who make the core of your dishes rock-solid. So, you’re free to focus on creativity, presentation and the finishing touches that make a menu unmistakably yours.

We’re Glendale Foods.

A chef’s kiss, indeed.

See the advert on the facing page or visit www.glendalefoods.com

The Big Cheese: Why Format Is the Quiet Powerhouse of Foodservice Success

In the fast moving world of Out of Home (OOH) dining, the real magic doesn’t begin at the pass — it begins long before, at the prep station. This is where chefs wrestle with the pressures that define modern service: relentless speed, unwavering consistency, and rising costs. And while flavour remains the soul of any dish, today’s kitchens need ingredients that don’t just taste good — they need ingredients that work.

Enter Heler Foods, a producer that has quietly reshaped how cheese supports professional kitchens.

Heler’s reputation for quality is well established, but its real point of difference lies in a simple but transformative idea: format matters. Blocks, slices, grated, flavoured, portion controlled — each format is engineered not just for taste, but for the realities of contemporary service. The goal isn’t novelty; it’s practicality. It’s giving chefs cheese that saves time, cuts waste and behaves predictably on the plate. Because in busy kitchens, even seconds have value. The ability to open, portion and use cheese without extra handling affects everything from labour flow to

throughput. Pre grated formats accelerate service. Portion controlled cuts protect margins. Flavoured cheeses unlock menu upgrades without adding complexity.

And perhaps the biggest win? One cheese that can do the work of many.

Depth, richness, premium cues — all delivered through a single, versatile ingredient. That means leaner inventories, faster menu tweaks and more creativity with less effort, whether the dish is a pizza, pastry, burger, loaded fries or nacho topper or a sharing board.

Ultimately, Heler’s approach reflects a simple truth: cheese may be a familiar favourite, but in the right format, it becomes a strategic advantage. In a sector where time and money are always under pressure, Heler Foods’ gives operators something invaluable — an ingredient they can trust to perform, service after service.

Contact Heler Foods to see how Formatted Cheese can help change your game.

Visit www.helerfoods.com or email richard@eatlean.com

Cleaning and Hygiene

The Hidden Cost of “Looks Clean”

Around 90% of consumers check online reviews before choosing a restaurant, and they’re increasingly candid about what disappoints them. Cleanliness is one of the fastest ways to trigger negative feedback, especially when expectations aren’t met.

A quick scan of TripAdvisor highlights comments like:

“Our table looked clean, although sticky.”

It’s a small detail, but one that carries weight. Sticky tables instantly signal poor hygiene to guests, even in venues that otherwise appear spotless.

In many cases, the issue isn’t whether tables are being cleaned, but how.

Commonly used sanitising sprays containing quaternary ammonium compounds (quats) can leave behind an invisible residue. Over time, this builds up, particularly when damp cloths are reused across tables or when heat and

humidity come into play. The result is a surface that looks clean, but feels anything but.

For operators, the risk is reputational. Guests may say nothing in the moment, yet share their experience online, influencing future bookings and loyalty.

Reducing residue starts with better surface hygiene practices: cleaning before sanitising, using residue-free products designed for food-contact surfaces, avoiding dilution errors, and allowing surfaces to fully air dry.

When nearly every guest is checking reviews, perceived cleanliness matters just as much as compliance.

At Sani Professional®, we’ve developed Protect 360° biodegradable sanitising wipes to solve this challenge sustainably. Their plant-based active formula cleans effectively and dries residue-free, helping hospitality teams deliver a spotless, guest-ready finish every time.

Request your FREE Protect 360° samples by writing an email to

samples@sanipro-intl.com

EcoSmart™ – A Smarter Choice Towards Improved Sustainability

As pressure grows across the hygiene and facilities sectors to reduce plastic waste and improve sustainability, packaging innovation is becoming a key focus. Responding to this need, Hadron Group has developed a ground-breaking alternative to traditional rigid buckets - the EcoSmart™ flexible pouch system.

EcoSmart replaces the bulky plastic containers typically used for wet wipes with a durable, flexible pouch incorporating a side-mounted dispenser valve. The result is a solution that uses up to 60% less plasticwhile maintaining product integrity and usability.

Beyond its clear environmental advantages, EcoSmart delivers measurable commercial benefits. The reduced weight and size of the pouches lead to lower transport and storage costs, reduced waste disposal fees, and greater product density per metre of shelf space - particularly

valuable in retail and distribution environments.

Available in two sizes - a standard version to replace 3–5 litre buckets and a larger handled version to replace 10 litre formats - EcoSmart is ideal for use across food processing, dairy, beverage, and industrial hygiene applications.

Manufactured in the UK, the pouch can be branded for own-label clients or supplied as part of Hadron Group’s own brand range.

With EcoSmart, Hadron Group is demonstrating how intelligent design and sustainability can go hand in hand, helping businesses move towards a cleaner, greener future.

For more information, visit www.ecosmart-packaging.co.uk

Urgent Legionella Warning For Hospitality Operators Ahead Of New Season

With spring just around the corner, hospitality providers preparing to get their operations into ship-shape for the start of the new season are being warned not to overlook one critical safety priority - Legionella prevention. Cases of Legionnaires’ disease - a potentially fatal lung infection caused by inhaling water droplets containing Legionella bacteria - have reached record levels, with 604 cases reported in England and Wales in 2023, up from 488 in 2017.1

Legionella thrives in stagnant water, as common in unused or little-used water systems. Hospitality providers, particularly smaller hotels, short-term lets, caravans and campsites, remain at particular risk due to the scope for intermittent use between seasons.

With this, Hydrohawk, from the UK’s leading authority in rapid Legionella

testing technology, is urging the sector to pay due diligence to Legionella risk when preparing for the spring-kick-off.

“With spring firmly on the horizon, many hospitality providers will be focused on getting operations ready,” said Greg Rankin, CEO of Hydrohawk. “The importance of a robust approach to water safety cannot be underestimated as part of this. Legionella can build up quickly in stagnant systems - even during colder months. Taking action now, to include flushing systems, checking temperatures and using rapid Legionella testing, can help to ensure that water systems are safe and any problems are addressed before the rush.”

Under UK health and safety law, all property owners and duty holders are responsible for identifying and controlling the risk of exposure to

Legionella, including hoteliers, leisure operators and other hospitality providers.

Along with regular maintenance, frequent flushing, and risk assessments, Hydrohawk asserts there is also a clear case to incorporate regular rapid Legionella testing – which can detect Legionella in just 25 minutes – as part of any water safety regime.

“Legionella rates are rising globally and in the UK, making this a risk hospitality can no longer afford to overlook,” Rankin added. “Rapid testing as part of new-season preparations gives operators peace of mind, safeguarding both guests and reputation. After all, no one wants a Legionella outbreak as we enter the all-important summer run-up.”

For further information, visit https://hydrosense-legionella.com

Outdoor Spaces

Firestorm Heaters Starting Off Light: Where Ambience Meets Assurance

In hospitality, first impressions matter - but so does safety. From boutique hotels to bustling outdoor dining spaces, lighting plays a pivotal role in shaping a bright experience without compromising compliance. With Lumena Lights, you don’t have to sacrifice aesthetics for safety; instead, the two should work seamlessly together, bridging the gap between decorative appeal and functional performance.

Decorative lighting is where ambience begins. Lumena’s Cosmic range, including solar festoon lights with effects such as flame or meteor shower and string lighting, is designed to transform outdoor and transitional spaces into warm, inviting environments. Soft, welcoming illumination encourages guests to stay - why end at teatime? This helps prolong evenings for alfresco dining, events and social spaces. Well-lit, visually engaging

areas naturally attract footfall, creating places people regularly visit. Late nights are always more fun with Lumena.

For safety-led illumination, step lighting such as our Monolite offers a sleek, solid brass design that complements premium materials such as stone, timber and concrete. Discreet yet powerful, Monolite expertly focuses illumination where needed without glare, enhancing visibility on stairways and level changes while maintaining a refined aesthetic — ideal for hospitality settings where form and function must coexist.

Solar bollards and path lighting, such as the Halopost, complete the picture, providing longlasting illumination with no running costs. Its modern silhouette and generous light spread suit contemporary and traditional hotel landscapes

alike, ensuring a safe access route for guests. Lumena offers comprehensive solutions, including solar lighting (bollards, wall & sign lights, festoons & string lights, floodlighting and path lighting). Additionally, mains and 12V solutions such as step lights, architectural luminaires and low-level guidance lighting. Whether upgrading your space in time for peak season or planning a new installation, Lumena helps create safe, compliant and beautifully lit environments, a true home away from home.

Don’t sit in the dark. Shine above the rest with Lumena.

For further information or queries, please contact sales@lumenalights.com or call us on 01327 871161

Firestorm Heaters is a proudly British, father-and-son business founded by Steve and Zac Morris in Herefordshire. Born from a passion for engineering and sustainable heat, Firestorm has spent five years redefining outdoor warmth through precision design and British manufacturing.

Unlike traditional patio heaters, Firestorm models run on cleanburning British wood pellets, delivering an impressive 14kW heat output without smoke or mess and at roughly 1/3 the cost of bottled gas. Modern aesthetics combine with practical innovation, resulting in heaters that are efficient, reliable, and built to last.

The Phoenix is designed for domestic use, while the Flamenco sets a new benchmark for commercial outdoor heating. Matching the Phoenix’s output, the Flamenco offers up to four hours of continuous runtime without refuelling, making it ideal for restaurants, bars, and event spaces. Simple operation, full guarding, and lockable castors ensure safety, ease of use, and flexibility.

Hand-assembled from robust

www.firestormheaters.co.uk

Phone: 01432 667 567

Email: info@firestormheaters.co.uk

Lightweight, Stackable Outdoor Furniture – Whatever The Weather!

Whether you’re providing all-year round outdoor seating at a café or turning your outdoor space into an al fresco dining area during the warmer months, your outdoor seating needs to be practical and versatile as well as stylish and able to accommodate your customers in comfort. Here at Trent Furniture, we have a great choice of tables and chairs designed to tick all these boxes and more.

Made from weather-resistant black rattan, the Plaza Chair is a strong yet light customer favourite, that’s so easy to stack and store when not in use. Alternatively, you can choose between a chic grey or black finish for the Nantes Stacking Chair. Perfect for using indoors now or outside in the summer, it’s made of lightweight polypropylene which can be stacked up to eight high. Or if you’re looking for warmer hues,

the Bolero Side Chair is a perfect alternative in a rich on-trend brown. Pair it with the Bolero Armchair to create the perfect outside dining set-up.

Given the vagaries of the British weather, your outdoor tables need to be as easy to clear away as your chairs, and ideally also work well in your indoor space at busy times in the colder months. Comfortably seating up to four, the Plaza Table features a strong hardened top and is easily stackable when the rain starts or at quieter times. Alternatively, the Bolero Table is the perfect partner to the Bolero chairs and is effortlessly stackable up to five high.

To find out more about Trent Furniture’s great range of versatile outdoor furniture including the latest special offers available, please call 0116 286 4911 or email us at sales@trentfurniture.co.uk

Kitchen Equipment and Fit Out

Williams Launches UK’s First Multi-Temperature Refrigerated Cabinets and Counters

New Jade models are precisely adjustable between -22°C and +8°C

Williams is the UK foodservice market’s first refrigeration manufacturer to develop and launch multi-temperature counters and cabinets. The Jade MultiTemp range offers caterers a single solution to meet nearly all the specific temperature requirements of different food types, from chill to freeze, from +8°C to - 22°C.

For any chef wanting to keep food in top condition, the correct temperature is essential. Until now, for the best quality storage they would need to invest in a dedicated unit for each food type. For example, for meat it would be -2°C to +2°C, for ice cream -10°C to -21°C, for cheese +5°C to +8°C, and so on….

The Jade MultiTemp counters and cabinets offer caterers a fully flexible alternative. For example, when menus change, such as for seasonal specials, they can be adjusted to the specific temperature requirements of the different food types being stored. An additional benefit is that should a fridge or freezer (cabinet or coldroom) break down, they can be used as temporary replacements.

The MultiTemp units can be adjusted very quickly, simply by scrolling through the temperatures on the control panel. So whatever the food being stored, the MultiTemp can store it perfectly and precisely – to within 0.1°C accuracy – guaranteeing the best quality, throughout its adjustable temperature range of -22°C to +8°C.

There are five Jade MultiTemp models: a two and a three door counter; a one and a two door cabinet; and a one door cabinet featuring two independently controlled half door sections. All are built to the same high specifications as the popular Jade range, including stainless steel construction throughout and natural refrigerant, and have identical dimensions and footprints.

Alongside the standard doors, the new Jade MultiTemp counters can be specified with a bank of two drawers. In

addition there is the option of ‘reverse units’, with the refrigeration on the right hand side of the doors, rather than the standard left hand side. This flexibility is very useful when it comes to planning, designing and installing in kitchens.

All Jade MultiTemps are WiFi enabled and come with a connectivity module allowing users to connect to either their own system or to a dedicated Williams connectivity platform (terms and conditions apply). Connectivity allows for remote monitoring and temperature adjusting, HACCP logging and trend analysis of individual units. If WiFi is not available, the MultiTemp’s module can also be hard-wired into a client’s system.

Connectivity on this level is a major quality of life upgrade for the kitchen brigade, as they no longer have the chore of manually recording temperatures in all their fridge and freezers, two or more times per day.

“The Jade MultiTemps offer total flexibility,” says Malcolm Harling, sales and marketing director of Williams. “These counters and cabinets are industry-first innovations, giving chefs the ideal storage conditions for all their food types, helping them to create excellence.”

Williams has already calculated embodied carbon figures for all the Jade MultiTemp models. The figures are CIBSE-certified and were calculated using the TM65 methodology. “Embodied carbon figures are not only increasingly important to our customers, they are also integral to our ongoing commitment to sustainability and transparency,” says Harling.

The Jade MultiTemps have list prices starting from £5,225 for the single door cabinet (model VJ1SA).

Williams Refrigeration offers a comprehensive range of commercial refrigeration including gastronorm cabinets and counters, specialist bakery equipment, coldrooms, multidecks and blast chillers.

To learn more about Williams extensive product range visit www.williams-refrigeration.co.uk.

Kitchen Clearance UK Limited - High Quality Refurbished Catering Equipment

At Kitchen Clearance UK, we specialise in supplying top-quality refurbished and Bgrade commercial catering equipment from some of the industry’s most trusted brands, including Rational, Lincat, Merrychef, Maidaid, Falcon, Foster, Blue Seal, and many more.

We carefully source only the best pre-owned commercial catering equipment, ensuring that each piece is fully refurbished to a high standard and rigorously tested by our expert engineers. All equipment can be viewed if required to see it working and see the quality of the item.

We also supply B-grade catering equipment — items that may have minor cosmetic imperfections or have been used for demonstrations. All B grade items come boxed and complete with all accessories where required, offering a cost-effective solution for high-performance kitchen equipment.

We pride ourselves in excellent customer service, making sure any initial issues are quickly resolved.

Please quote CLH266 for 10%

COMMITTED TO SUSTAINABILITY

As a green business, we are dedicated to reducing waste in the catering industry by giving high-quality equipment a second life. Before disposing of any catering equipment, reach out to us, it’s not only better for your finances but also for the environment.

Located on the borders of Lincolnshire, Leicestershire, Rutland, Northamptonshire, Cambridgeshire.

Tel: 07790 612911

Email: kitchenclearanceuk@gmail.com www.kitchenclearanceuk.co.uk

See the advert on page 2. PLEASE QUOTE CLH266 FOR 10% DISCOUNT

Kitchen Equipment and Fit Out

Meet the Mother of Induction

Blue Seal Ltd are very mindful of the future equipment requirements for efficiency, carbon footprint and sustainability, with this ever-changing food industry and the cost of gas and electric usage.

We currently produce a new range of free-standing & bench models of heavyduty induction hobs with two or four zones. Each hob has the versatility of 3.5KW or 5Kw round zone generators for focussed power or 5kw power full area zones to accept multiple pans across the cooking area. The induction technology is incredibly responsive, with hardened 6mm thick glass cooking surfaces.

Blue Seal R&D are conscious of the ever-increasing demand for induction product, and we have now launched our new induction-convection ranges, and wok induction hobs.

Many commercial chefs are trained at college with gas appliances and do love the instant heat & control of gas. However, they are slowly breaking this habitual comfort and being convinced to make the change, once they experience using Induction, the fantastic responsiveness, instant heat direct to the pan

Ventilating Commercial Kitchens

Air Vent Technology offers three ranges of high temperature fans designed for installation into commercial kitchens.

The “QBK,” the “QMF-HT,” and the “STR/MOS” can handle operating temperatures between 80ºC and 180ºC with performances from 0.10 m³/sec to 7.45 m³/sec, single and three-phase. For maximum durability, the motors are out of airstream, preventing overheating, reducing exposure to dirt and grease, and minimising maintenance and cleaning. All have acoustic linings to reduce noise breakout.

The "QBK" range comprises six fans and five sizes, single and three-phase. They have energy efficient, direct drive fans with backward curved centrifugal impellers. "QBK" units have flexible airflow configurations - straight through or 90º. Cases are of robust extruded aluminium frame in double skinned galvanised steel with a plastisol coated finish. All are fitted with energy saving controls. Attenuators, cowls, flexible duct connectors and weatherproof kits are available. The "QBK" range will operate in tempera-

tures of up to 120ºC with performances from 0.10m3/sec to 2.97m3/sec.

The “QMF-HT” range comprises nine sizes - single and three phase, four and six pole motors. They are continuous running in temperatures up to 180ºC with performances from 0.10 m³/sec to 3.40 m³/sec and are for ducted or direct installation. They are easy to install horizontally or vertically, inside or out.

The “STR/MOS” are continuous running in temperatures of up to 80ºC and can be installed internally and externally. There are two sizes, each with two motor ratings giving performances of between 2.00 m³/sec to 7.45 m³/sec. The “STR/MOS” are versatile with seven spigot options which can be set at installation.

Air Vent Technology can design custom ventilation systems using these high-temperature fans to ensure optimal performance for any situation.

Tel: +44(0)1264 356415

Email: sales@airventtechnology.co.uk

Web: www.airventtechnology.co.uk

& superb controllability, speaks for itself.

The induction technology lends itself to a myriad of concepts, especially QSR restaurants where they need quick heat up on demand, which is also remarkably simple for the operator to use and maintain.

The feature benefits of induction far outweigh the initial out lay, which is currently still relatively high for commercial heavy-duty product. Induction for prime cooking is still relatively fresh to be accepted into the general commercial kitchen environment, however the big energy savings and high efficiency far outweighs the cost of changing the cookware and initial higher cost outlay for the product. This cost will no doubt reduce and become more competitive as the trend & demand for induction manufacture inevitably increases. Induction equipment also avoids the additional very costly legislation requirement involved with gas canopy extraction/make up air and interlock systems.

When you compare the efficiency of using induction over gas, the induction is at approx. 90% efficient compared to approx. 45% efficiency for gas. This is achieved by the magnetic fields heating up the entire surface of the cookware with virtually all of the energy transferred into the pan. Where gas disperses the heat, licking around the sides of the cookware more so, losing energy into the ambient air around the pan.

Using induction massively reduces heat transfer into the air flow, lowers the overall temperature in the kitchen promoting a more comfortable working environment, as well as the practicality of a simple wipe down of the glass cooking area at the end of a shift, which is very appealing to an operator. The appliances are much safer to use, reducing injury potential as well as being very simple to service & maintain.

www.blue-seal.co.uk

Temporary Kitchen & Equipment Hire

Mobile Kitchens Ltd specialises in the hire of temporary catering facilities and foodservice equipment.

Ideal for events or to provide temporary catering facilities during your kitchen refurbishment, our versatile units and equipment offer an efficient and economical solution to the caterers’ needs.

Production Kitchens, Preparation Kitchens, Warewashing Units, Dry Store Units, Cold Rooms and Restaurant Units are available as individual units in their own right or they can be linked together on site to form a complete complex.

Alternatively, we can offer modular, open-plan facilities, usually for larger, longer-term hires.

We offer a free design service, and project management from concept through to delivery and installation on site, plus full technical support throughout the hire period.

The standard specification of our Medium

and clients can effectively specify their

We have many tried and tested design layouts and would be pleased to put forward our recommendations for your project.

So, if you’re planning a refurbishment or need to cater for an event then why not give us a call and we’ll be happy to provide advice and put forward a competitive proposal.

For further information or to arrange a site visit, email: sales@mk-hire.co.uk or call us on 0345 812 0800, or visit our website: www.mk-hire.co.uk

Kitchen Equipment and Fit Out

Fridge Seals Direct

kitchens to food warehouses - we have experience in dealing with fridge & freezers of all sizes and scales. To learn more about fridge seals, be sure to explore our range of extensive guides on how to replace a refrigerator door seals. Otherwise, find your specific guides in how to identify, measure, install or maintain your fridge or freezer door seal.

Our reputation in the industry along with our commitment to providing a high-quality gasket without having to buy from the factory allows us to have competitive pricing and fast turnaround time. Try us out, order your door gaskets from us and discover a better way to do business. We are here to help you. www.fridgesealsdirect.co.uk

Caterquip - Specialists in Ventilation Systems

Caterquip Ventilation Ltd is proud to be celebrating their 25th Anniversary this year. This Warwick based company offers nationwide coverage for all your commercial catering needs: free site surveys, quotations and designs (CAD), quality bespoke and standard fabrications, specialist knowledge of catering ventilation systems including input air, odour reduction (carbon filtration and ESP) and sound attenuation. Affiliated members of Constructionline and CHAS, Caterquip Ventilation have a strong hold in the marketplace often advising industry professionals on ventilation systems to a DW172 specification & BSEN:6173.

They have strong relationships with all leading kitchen equipment suppliers, and they offer a kitchen design service to help you build your ideal kitchen.

With extensive knowledge of manufacturing and installing ventilation systems, they can help you design the best kitchen within the space available. Call: 01926 887167, visit: www.caterquipventilation.co.uk, email: info@caterquipventilation.co.uk

Find the Perfect Oven for Your Kitchen at TheCommercialOvenStore.com

At TheCommercialOvenStore.com, we know that the heart of any professional kitchen is a reliable, high-performance oven. That's why we offer an extensive range of ovens from the world’s leading brands – including Blue Seal, Lincat, Unox, Rational, and Merrychef.

Whether you’re running a bustling restaurant, a cozy café, or a fast-paced catering business, you’ll find the ideal solution with us. Our selection includes powerful gas and electric ranges, versatile combi ovens, high-efficiency speed ovens, and durable convection ovens, alldesigned to keep your kitchen operating at peak performance. Explore cutting-edge features, energyefficient designs, and trusted engineering – all in one place. From compact units for smaller kitchens to heavy-duty systems for large-

scale operations, we make it easy to find the right fit for your needs and budget.

Expert advice, competitive prices, and trusted brands – all at TheCommercialOvenStore.com

Get the equipment you can rely on, and take your kitchen to the next level. T 0207 965 7502

sales@thecommercialovenstore.com See the advert on page 2 for special offers.

• Be ready for your inspections

• Damaged fridge seals are unhygienic

• Make your fridge more energy efficient with a good seal on your fridge

• We provide custom seals for cold rooms, discontinued models, and units with no identification information

• Next-day delivery service

• Discounted prices on large

Design and Refit

Capricorn Contract Furnishings

Capricorn Contract Furnishings are now firmly established as one of the countrys largest stockist and supplier of quality contract furnishings to cafes, bars , restaurants , pubs, clubs and hotels.

Capricorn are based in a large showroom and distribution warehouse on the outskirts of Exeter in Devon. From within the distribution area we are able to offer a next day delivery service on thousands of products including tables , chairs , stools and lounge furniture.

Customers are encouraged to visit our large showroom to

view an extensive range of furniture ideally suited for the leisure market. Here you can relax and let Capricorn help and advise you with your requirements. Opening hours for the showroom are appointment only

We are able to offer a full polishing and upholstery service so many items can be custom made to the customers requirements .

For more information or a Capricorn Contract Furnishings catalogue and price list contact Brian Pengelly on 07767 387 962 or visit www.ccf-ltd.uk

The Perfect Night’s Sleep for Your Guests

At HotelContractBeds, we’ve been supplying the hospitality industry with premium contract beds and mattresses for over 40 years. Whether you're running a boutique B&B, a busy hotel chain, or student accommodation, we offer a bespoke service that ensures you get the perfect beds to suit your needs.

As specialist UK manufacturers, we take pride in delivering high-quality, durable, and comfortable beds that meet strict UK & EU fi re safety regulations (BS 7177:2008 – Crib 5), ensuring your guests sleep safely and soundly. Why Choose HotelContractBeds?

✓ Premium Quality Beds & Mattresses – Zip & Link, Divan, Bed Bases & More…

✓ No Minimum Order Value – Whether you need one bed or a whole hotel’s worth

✓ FREE UK Delivery – Reliable weekly deliveries for your convenience

✓ Competitive Prices – Exceptional quality without the premium price tag

Our zip & link beds offer ultimate fl exibility, allowing rooms to convert from twin to double in minutes—perfect for hotels catering to varied guest needs. From luxury hotel mattresses to budget-friendly options, we cater to all types of commercial accommodation.

Join thousands of satisfi ed customers across the UK who trust HotelContractBeds for unmatched quality, comfort, and service.

Ready to upgrade your guest experience? Visit HotelContractBeds.co.uk today or call us (01234 834693) to discuss your requirements!

Stylish and Durable Tables to Suit All Your Venue’s Seating Needs

These days many hospitality spaces have to work hard all day long from morning coffees, to light lunches, to dinner,

drinks. Here at Trent Furniture, we offer a great choice of table ranges in different sizes and shapes to cater for all your customers’ needs.

As well as being available as a square, rectangular and round table, our bestselling Shaker Table is also available as a coffee table and a poseur table. Add to that a great choice of size options, including a choice of four sizes for the standard height Rectangular Shaker Table, and you’ve got the ability to create a seamless theme from your smallest square coffee table through to your largest dining table. Choose from dark oak, light oak or walnut to fit in with your décor scheme.

For a modern look, the Pyramid Table is also a fantastic choice. Available as a square or rectangular coffee table and dining table in a great choice of

sizes, or as a square, round or rectangular poseur table, this range is also designed to create a cohesive style statement across your entire venue. Available in a chic black tabletop finish as well as dark oak, light oak or walnut, you can choose from solid, veneer or melamine tabletops. Bases are available in reflective chrome or matt black.

The Olympic Table is another popular option in a great choice of sizes and shapes. Right now, it has some great savings of between 20% and 50% across the range.

To find out more about how we can help you find the perfect furniture for your venue, please give us a call on 0116 286 4911 or email us at sales@trentfurniture.co.uk.

Need to Increase Footfall? Our Custom Made Quality Furniture Could Help!

Have you recently taken over premises, just fancy a change or need to replace your tired old fixed seating and fixtures? At Drakes, we can help you realise your dreams with our bespoke furniture design service. Every week we build new tailor-made furniture up and down the UK, working with owners to come up with design concepts for fixed seating, booths and even bars and fixtures. We can take ideas from you, or your interior designer, or we can design something ourselves, all done efficiently, with professional quality and on time within budget.

Our service provides a unique opportunity to make your establishment stand out from others and add additional comfort for your customers.

We have been providing bars, pubs, restaurants, cafes, clubs, and hotels with high-quality furniture and fixtures for decades. We employ over 15 joiners, upholsterers, polishers and designers who are capable of installing fixed seating and bespoke joinery, new bars and full refurbishments, or simply making stools for the front of the bar, or providing quality tables that last. Our dedicated team are either time-served officially trained craftsmen or externally based professionals.

Got you interested? We are available for a chat on

you prefer, email us at sales@askdrake.com, and of course please visit our website www.askdrake.com

Auctioneers Ltd

MST AUCTIONEERS Ltd specialise in handling & auctioning a wide variety of goods.

We act for Insolvency Practitioners, Receivers, Bailiffs and Solicitors as well as large PLCs.

We are members of The National Association of Auctioneers

and Valuers (NAVA).

For the past 25 years, we've provided a unique disposal service tailored to suit, liquidators, banks, receivers as well as private and corporate vendors. We carry out probate valuations and conduct complete house and commercial clearances.

We have the largest Auction venue in the South of England. Our regular monthly Auctions occupy 45,000 sq.ft. of undercover space, selling over 2500 lots from 3 rostrums over two days.

We also hold regular Auctions ”On Site” and "On Line" Visit www.mstauctioneers.co.uk for further information.

Design and Refit

Bringing Vision to Reality: Adan's Hive Ltd's Approach to Commercial Design & Build

Adan's Hive Ltd specialises in transforming client visions into extraordinary spaces across diverse industries. Whether designing bars, restaurants, retail stores, or boutique venues, the company handles every detail from concept to completion—creating bespoke environments that are as visually compelling as they are practical. They have extensive experience shop-fitting and designing projects all across central London, from Regent Street, Soho and Covent Garden, all while remaining competitive so your business can benefit from their expertise at a budget that suits you.

With design expertise spanning multiple sectors, Adan's Hive believes that every project starts with truly listening to the client. "Your vision, our style—let's make your new place stand out" isn't just a tagline; it's the foundation of their approach. The team digs deep into each client's ideas, vibe, and specific needs, crafting custom designs that marry aesthetic appeal with operational efficiency.

Projects typically feature a blend of traditional elements and modern, minimalistic flair—incorporating rich textures, bold lighting, and curated

Mayfair Furniture

Mayfair Furniture will be celebrating 12 years this year of providing the UK’s fastest and affordable commercial furniture. Supplying all kinds of establishments from high end hotel chains to small local takeaways.

We keep in stock a huge variety of items ready for immediate dispatch, and can fulfil a wide range of bespoke orders. We deliver to all areas of the UK, Ireland & Europe.

We are not just a supplier; we understand that from time to time hospitality and leisure establishments like to give themselves a fresh new look. That's why not only do we supply contract fur-

materials to create signature atmospheres.

Adan's Hive offers comprehensive turnkey services, managing everything from initial consultation to design, construction, and fitting. Their capabilities extend beyond aesthetics to include commercial kitchen canopies, air systems, air handling units (including A/C), cold rooms, freezer systems, and fire alarm and security installations.

With a reputation for smooth, reliable project execution, Adan's Hive consistently delivers spaces on time and within budget—working with clients across various budget ranges without sacrificing quality. The result? Spaces designed with customer flow, ambience, and operational efficiency in mind—creating environments that are more than just venues; they're experiences.

To see more of Adan's Hive Ltd's full-service commercial

niture, but when it's time for your establishment to go through a refurbishment we also offer a complete clearance service. We'll organise everything from a suitable time and date, professional clearance staff to remove contract furniture whether fitted or unfitted. Along with our sister company Caterfair who provides commercial catering equipment for your kitchens we are the ideal people to speak to when you are looking to refurbish.

01733 310115

sales@mayfairfurniture.co.uk www.mayfairfurniture.co.uk

Sunfly Karaoke

Sunfly is undoubtedly the best-known name in Karaoke, having been formed in 1991. However, technology has come a long way since the 90s.

Sunfly now have over 20000 HD Karaoke videos designed specifically for large screens. All songs have been digitally remastered for consistent audio quality. There are specially curated playlists and international content on all systems.

Sunfly now have a large range of online and offline systems. The most popular in the pub and restaurant

Products and Services

market is the Sunfly Showcase Touchscreen System which features an intuitive interface and robust touchscreen designed for frequent use. Available for sale and on lease for just £100 + VAT per month for two years (then £25 per month).

We also have tablet-based systems such as the EVOBOX Club which is available for only £60 + VAT subscription per month, minimum one year.

In addition, we have partnered with SingPods who have a fantastic range of professional systems as well as their famous self-contained pods.

If you have an under-performing function room, you may be surprised to hear how easy and affordable it is to convert part or all of the room to a Private Karaoke room.

Because First Impressions Matter

Candles — or the lack of them

— are one of the first things customers notice when they sit down. In fact, 82% of customers surveyed say they prefer a candle on the table, and it’s often one of the very first details that shapes how a room feels.

Unfortunately, they also notice when things aren’t quite right. Wax spills on tables and linens. Dirty candle holders and shades. Half-burnt candles, flames not lit, or candles going out halfway through service. What should feel effortless quickly becomes another small frustration — for staff and guests alike.

That’s where Clearcraft Oil Candles make a difference.

There are no drips or spills, no dirty shades, no halfburnt mess, and no customers playing with wax. Just beautiful, clean, steady candlelight that looks intentional from the moment doors open until the last table leaves.

It means candles that look the same at 11pm as they did at 5pm, a simple system that fits easily into your

SOPs, and staff who actually light them — without constant checking or replacing. The result is a consistent, considered ambience that quietly supports the dining experience rather than distracting from it.

If you’d like to try one, simply email sales@clearcraftltd.co.uk with the word “Sample”, along with your business name and address. We’ll send you one of our most popular designs, completely free and with no obligation.

Put it on a table during service — you’ll quickly know whether oil is right for your restaurant. If it earns its place, we can help you choose the perfect design (if the one we send isn’t already).

Clearcraft Limited sales@clearcraftltd.co.uk

www.clearcraft-catering.co.uk

Tel: 01279 731621

See the advert on page 5.

Try the World's Healthiest Cola

Olivier Blanc has officially taken the helm as Director at Net Zero Foods, overseeing the growth and management of the multi-award-winning ROBOT Kombucha brand.

As the principal taste expert from day one, Olivier brings a wealth of experience, shaped by a lifetime immersed in gastronomy.

The son of world-class Masterchef Raymond Blanc and raised in a family of culinary excellence, Olivier is uniquely positioned to lead ROBOT Kombucha into its next chapter.

Olivier explains: “I grew up with gastronomy my whole life. My mother was a Cordon Bleu chef, and my father, Raymond Blanc, has owned the 2 x Michelin Star Le Manoir aux Quat’Saisons for 40 years.”

all wellbeing, often called the body’s ‘second brain,’and ROBOT Kombucha was created with this in mind.

Many cheap kombuchas on the market fall short on taste or contain too few gut-friendly bacterial strains to make a difference.

“ROBOT Kombucha is an ultra-premium, hand-made, multi-strain blend ~ which means that it has more of the good stuff to support overall gut health, and it also tastes sublime”

ROBOT was designed to be superior in both health and flavor, delivering a drink that supports your gut while tasting exceptional.

Olivier explains: “I love the taste of Coca-Cola, but with 35 grams of sugar per 330ml can, we wanted a healthier alternative.”

Customers can then book online and enjoy 2 or 3 hour timed sessions; bookings are managed with intuitive room management software. Contact us for a free consultancy or for a full build quote. ROI possible within 3 months.

All systems are fully licensed and legal, sales are reported to PRS every quarter. We also provide great 24/7 IT support.

Visit the website today @ sunflysolutions.com to view all our other products such as the Satellite Laptop, Wireless Microphones systems as well as apps and bespoke packages.

See the advert on page 9 for details.

Eat My Logo

Based in Chorley, Lancashire the team at Eat My Logo Limited strive to make brands tasty. Every week they send tens of thousands of branded food items to business around the UK to help them promote their brand in a fun and tasty way. With a wide range of products that include cakes and biscuits, confectionary and chocolate, there is plenty to choose from to meet the needs of your business.

CLEAN Linen & Workwear are one of the UK's most trusted laundry companies. They supply tailored workwear solutions provided by real people. Their comprehensive laundry network means they can service customers throughout England and Wales, providing chefswear, workwear and linen rental services. Whether you operate from a single-site hotel, pub or restaurant or have multiple locations, CLEAN can tailor a workwear rental solution to suit your business requirements. They offer various uniform options to support the entire kitchen brigade, from Executive Chefs to Kitchen Porters.

Eat My Logo bake their own cake and biscuit ranges, many of which are decorated with high quality edible branding images, printed directly into fondant icing. Customers can buy the finished product or just the fondant toppers to add to their own decorations. Their chocolatiers create delicious, branded chocolate bars and chocolate boxes using high quality couverture chocolate. These unique chocolate products are ideal hotel room favours, whether branded with an edible logo or a small pack of truffles.

A growing confectionary range offers a choice of traditional sweets, packed in small eco friendly bags that are branded with your own brand or logo. You can also choose from tubs, jars and tubes. With low minimum order quantities and competitive prices, they can offer a great range of products to add that extra special touch to your hospitality offering.

For 25% OFF YOUR FIRST ORDER, please register your details via the QR code.

www.eatmylogo.co.uk

emlsales@eatmylogo.co.uk

01772 472 580

See the advert on page 11 for details.

over your contract, and ensure quality and care with every wash. Delivery is free, and there are no hidden charges; contracts even include repairs. Each item of clothing can be branded and tailored to the wearer with logos and embroidery. Their managed service prevents issues compiling when supplying your team with work clothes; a convenient locker valet service helps distribute and store uniforms, and they tackle minor repairs early to extend the service life of a uniform. Ultimately, this avoids costly replacements wherever possible as it reduces uniform losses, and uniforms only need replacing when a repair is not safe or costeffective.

“Developing a healthy Coke alternative that supports gut health, addresses diabetes, respects the environment, and tastes better than the real thing was a huge challenge ~ but we have definitely achieved it.” Explains Oli.

“You only need to look at the countless awards we have won to know that ROBOT represents the worlds number one challenger brand”

ROBOT Kombucha is a pioneering beverage in the growing kombucha market which addresses the damage caused to the gut microbiome, at the same time, acknowledging that pesticides, ultra-processed foods, microplastics and chemicals have a profound effect on our health, where fermented foods and drink, can really help to restore the healthy gut bacteria.

ROBOT is Fermented using 13 live prebiotic strains ~ far more than most Kombuchas and flavored with 14 organic botanicals, it is sweetened only with a teaspoon of organic honey, which acts as a prebiotic and antifungal - which means that it doesn’t raise blood sugar levels.

Multiple studies show gut health is essential to over-

“ROBOT has just 4.9 grams of complex organic honey as the sweetener - (90% less) which is entirely different than refined white sugar, and we feel we’ve really created The World’s Healthiest Cola.”

Innovation remains central to the brand, combining AI-assisted formulation with Olivier’s culinary expertise.

ROBOT is the world’s first microbiome-focused cola, and the team is expanding with new organic flavors and gut-healthy shots.

Discussions are underway with major retailers, including Holland & Barrett, to bring ROBOT to a wider audience.

With Olivier driving the brand, ROBOT is set to become a leader in health, taste, and sustainability, cementing its place as the world’s healthiest and most delicious cola alternative.”

Visit https://robotkombucha.com for further information or to order.

See the advert on page 17.

With their workwear rental service, you can say goodbye to the hassle of purchasing, storing, and maintaining chef and kitchen uniforms. Instead, enjoy the convenience of a hassle-free rental system that provides freshly laundered garments whenever your team need them. By renting with CLEAN, you can avoid upfront purchase costs, spread the payments

With CLEAN's workwear rental and laundry service, business owners can focus on what matters most — running their business — while CLEAN takes care of the rest.

To find out more: www.cleanservices.co.uk or see the advert on page 3.

Real Grease Management — Not Automatic Guesswork

For 33 years, Aluline has solved the hygiene and compliance challenges that “automatic” boxes promise—but rarely deliver. We design, manufacture, install, and maintain stainlesssteel grease traps and biological dosing systems (no enzymes, no gimmicks) that keep commercial kitchens flowing, odour-free, and fully compliant across the UK. Every site is different. That’s why our engineers size and configure each trap to your actual volumes and fixtures, then pair it with biological dosing—naturally occurring bacteria that digest fats, oils, and grease (FOG) at source without pushing grease downstream. The result is less scraping, fewer callouts, and stable effluent quality that satisfies landlords, water companies, and environmental teams.

under-sink separators to heavy-duty, in-ground interceptors for high-throughput sites. And with UK-wide maintenance plans, alarm options, and clear service records, we help operators prove compliance and avoid costly disruption.

If

Because we build what we install, our units are robust, serviceable, and built to last—from compact

Property and Professional

Taking On A Dilapidated Pub / Hotel / Restaurant Tips for working effectively with the local authority

Reviving an empty or underloved pub, hotel or restaurant can be one of the most rewarding projects in hospitality. These buildings hold layers of history and local memory, yet many have fallen into disrepair through changing tastes, high running costs or simple neglect. For a determined operator or developer, the challenge is not just fixing roofs and refreshing interiors but navigating the planning system.

That process can feel opaque from the outside. Yet planning is not designed to block progress – it exists to manage change and, when handled well, can unlock the commercial and cultural potential of a building. The local authority, and in particular its conservation and heritage officers, should be seen as partners rather than obstacles.

START THE CONVERSATION EARLY

One of the biggest mistakes is waiting until designs are finished to approach the council. Most planning teams offer a pre-application service where you can present your vision and get an early steer. This is especially valuable for listed or historic properties, where the heritage officer can highlight red lines and opportunities before you commit to detailed plans or budgets.

Bringing a professional team – usually an architect experienced in heritage work and a planning consultant – demonstrates that you understand the sensitivities and intend to follow due process. It also builds credibility when you later submit formal applications.

DO YOUR HOMEWORK

By Simon Barry, Director of Boyer (an LRG company) - www.boyerplanning.co.uk

Heritage officers respond well to owners who understand the building’s significance. Read the Historic England list entry or your local conservation area appraisal to see which features matter most. Preparing a heritage impact statement that shows how you will retain and reveal original fabric – beams, fireplaces, cellars – can go a long way to building trust.

BE OPEN BUT EVIDENCE-BASED

Planning is a technical as well as aesthetic process. If you need to make significant alterations – for example, new kitchen extraction routes, disabled access ramps or structural reinforcement – provide surveys and reports to justify why they are essential. Explaining the commercial logic (such as creating bedrooms to secure long-term viability) helps officers see that your scheme will safeguard the building’s future.

RESPECT CHARACTER WHILE ADAPTING FOR MODERN HOSPITALITY

Hospitality venues must evolve to survive, but heritage value need not be sacrificed. Officers often prefer reversible alterations such as lightweight partitions or clearly distinguishable new elements that can be removed in future. Honest, high-quality modern insertions are usually better received than pastiche copies of old details.

Materials matter too. Natural finishes, sympathetic joinery and sensitive lighting can transform guest experience without undermining history. The goal is to adapt, not erase.

KEEP DIALOGUE GOING

Once an application is lodged, stay responsive. Provide extra drawings or clarifications quickly and be willing to adjust plans where feedback is reasonable. Consulting neighbours and local groups early can also reduce the risk of objections – a well-briefed community often welcomes the prospect of a beloved venue coming back to life.

UNDERSTAND THE RESOURCE CHALLENGE

Many councils are under pressure. Conservation and archaeological specialists in local government have declined by over a third since 2006. Some authorities now share a single heritage officer across several districts or rely on external consultants. This can mean slower responses and heavier caseloads – but it also means clear, well-prepared submissions stand out and help officers progress your project more quickly. Recognising these constraints and providing complete, professional information from the outset is one of the best ways to keep a scheme moving.

PLANNING AS SHARED STEWARDSHIP

Perhaps the most important mindset shift is to see planning as shared stewardship. Local authorities want these buildings safe, active and contributing to their communities. Heritage officers are rarely trying to preserve a static past; rather, they aim to ensure historic assets continue to serve a purpose.

Position your project as a way to secure the building’s future, not simply to exploit it commercially. When officers understand that your scheme will invest in maintenance, create jobs and offer long-term use, they are far more likely to support pragmatic, creative solutions.

A PRACTICAL ROUTE TO SUCCESS

Working effectively with the local authority is not about luck; it is about preparation, respect and collaboration. Start early, know your building, provide evidence, respect its character and maintain open dialogue.

Handled well, the planning process is not a hurdle but a gateway. It can enable bold new hospitality concepts to flourish within historic walls, protect treasured local landmarks and give tired pubs, hotels and restaurants a successful second life.

Why Use a Specialist Hospitality Consultant? Answer: because we can help your business to succeed

With over 30 years of industry experience in the Hospitality sector, The Bowden Group’s Managing Consultant David Hunter will work with you to address the following elements:

Profitability, Operational Strategy, Staff Management, Marketing and The Future of your business.

Our experts will analyse your entire operation and also its key operating figures if they are available. We then help you to identify strategies to manage costs and overheads associated with the core Profitability of running a Hospitality business.

The largest overhead, even higher than Cost of Sales, is the Labour cost, so, with detailed analysis of your wages and being able to understand ‘’the way

your business actually works’’ we can ensure that you are maximising the labour usage in your business.

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Budgeting, Forecasting, Menu Management, Stock Controls, Purchasing, and controlling Variable Costs are just a few of the other areas that David Hunter, your Restaurant Consultant, will work on with you, and improve with you.

Managing people brings with it a whole set of new skills that are now needed more than ever. From

‘’Managing the Managers’’ through to Service and Kitchen staff, your team needs careful and skilful Management, Motivation, guidance and Development.

If your business is actually struggling, or if you just feel that it could be doing some things better, give David Hunter a quick call on 07831 407984 to arrange a ‘’Free of Charge’’ initial consultation (please quote CLH Offer), when David will discuss with you what could be achieved if you ask us to work with you.

Finding Your Perfect Hospitality Investment in the South West

For over three decades, Stonesmith has