CLH Digital - Issue #309

Boost for UK Hospitality...

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

A WELCOME BOOST…

BUT STORM CLOUDS REMAIN

EDITOR Peter Adams

Our front-page story this week brings something we could all do with—a dose of genuinely good news.

Reports that 12.5 million Britons are planning a UK holiday trip over the Easter weekend, delivering a projected £4.8 billion boost to the economy, is not just encouraging—it is vital.

For a sector that has endured relentless challenges over recent years, any positive momentum is to be welcomed with open arms.

The staycation market continues to prove its worth. Quite simply, holidays at home make sense. They are convenient, cost-effective, and increasingly attractive to a public weary of flight costs, currency fluctuations, and the oftenchaotic airport experience.

Beyond that, they offer something perhaps even more valuable—the opportunity to rediscover the incredible landscapes, coastlines, and communities we have right here on our doorstep.

There are clear benefits for all. Consumers enjoy reduced stress, greater flexibility, and the ability to bring along the

whole family—pets included—while businesses across hospitality and the licensed on-trade see much-needed footfall and revenue.

Crucially, it keeps money circulating within the UK economy at a time when it is desperately needed.

And looking ahead, it would be naïve not to consider wider global factors. Ongoing tensions in the Middle East will, I suspect, have a significant effect on travel decisions as we move into the summer months.

Uncertainty abroad often translates into opportunity at home, further strengthening the staycation trend.

That said, the picture is not without its complications. The article also touches on the growing issue of antitourism protests in certain destinations.

I have no desire to wade into that debate, but I will say this: like many, I have quietly crossed several locations off my own “must visit” list—places I once returned to year after year.

The idea of spending hard-earned money on a family holiday only to be met with hostility is hardly appealing.

Here in the UK, however, we must also be cautious not to undermine this opportunity.

The continued murmurings around the introduction of a tourist tax are, frankly, concerning. Call it what you will, but it is ultimately another burden placed on an already overtaxed public.

At a time when we should be encouraging domestic travel and supporting our hospitality sector, the optics—and the impact—are questionable at best.

Which brings me to a broader, more troubling point.

Earlier this week, I posed a question on social media: How much longer can this go on?

I was referring to the increasingly dire state of our economy, and more specifically, the mounting pressures facing our sector. The question was not rhetorical—it was born

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out of what I witnessed firsthand.

A walk through Bournemouth town centre this week painted a stark and sobering picture.

Within a radius of just a few hundred yards, I counted five closures in the space of five weeks.

Franco Manca—a popular, family-friendly restaurant—was packing up for good, filling the removal van as I walked past!

Next door, an independent coffee bar and patisserie had shut its doors just days earlier.

A short distance away, BrewDog had closed a week prior.

Behind that, TGI Fridays ceased trading in February.

And across the road, another independent Caribbean restaurant had closed at the beginning of the month.

Five hospitality businesses. Five closures. Five weeks.

This is not an isolated incident—it is a pattern being repeated across towns and cities nationwide.

While politicians continue to bury their heads in the sand, and trot ou pre-prepared statements the reality on the ground tells a very different story.

Costs are rising, margins are shrinking, and for many operators, the fight to survive is becoming untenable.

So yes, the staycation surge is welcome—more than welcome. It is essential.

But it is not a silver bullet.

Without meaningful support, without a coherent longterm strategy, and without recognition of the crisis unfolding in plain sight, the question remains:

How much longer can this go on?

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Staycation Surge Set to Deliver £4.8bn Easter Boost for UK Hospitality

(CONTINUED FROM FRONT COVER)

GLOBAL UNCERTAINTY DRIVING DOMESTIC DEMAND

Industry reports suggest the uplift is being driven in part by ongoing geopolitical tensions in the Middle East, with the impact of the US-Israel conflict involving Iran prompting travel disruption concerns. Warnings, potential flight cancellations and rising costs are leading many families to reconsider overseas holidays in favour of UK-based alternatives.

And aside from the current conflict, there have also been weather warnings, tourism protests and consequences from the Russia-Ukraine war for several other European countries, such as the Canary Islands and Malta.

Businesses across the UK tourism industry are said to be already reporting a boom in bookings not seen since the pandemic, with Google searches for ‘best staycations’ up 40% since the start of the conflict.

VisitEngland’s data also reveals that 28% of respondents expressed concern about how the conflict could affect their travel plans further into the year. The most common worries include reduced disposable income and a decision to holiday at home rather than abroad.

A further 5.1 million people remain undecided about taking a UK trip this Easter, with affordability and weather conditions cited as the key factors influencing their decision-making.

CRITICAL TRADING PERIOD

For the hospitality and licensed on-trade sector, the Easter weekend remains a vital trading window. The majority of those planning domestic trips intend to take short breaks of one to three nights, offering strong potential for pubs, restaurants, hotels and attractions to capture increased footfall.

Tourism Minister Stephanie Peacock welcomed the figures, saying: “It is wonderful that so many people are planning on having a staycation this Easter weekend, whether that’s spending time visiting our stunning landscapes and coastlines or exploring our vibrant towns, cities and cultural landmarks.

“Supporting domestic tourism helps local areas thrive – fuelling small businesses, boosting pride, and strengthening community economies.”

Patricia Yates, Chief Executive of VisitEngland, added that the Easter period is essential for business cashflow: “Tourism businesses and destinations will be looking to the critical Easter weekend for much needed cash flow so it’s encouraging to see so many of us are planning a holiday at home, with its ease, convenience and certainty of budgeting.

“We have incredible activities, experiences and places to stay for all tastes and budgets… there really is nowhere quite like Britain in springtime.”

TOURIST TAX’ CONCERNS

The positive outlook comes amid growing concern within the industry over the potential introduction of a so-called “tourist tax” in parts of the UK.

Trade body UKHospitality has renewed its call for the Government to reject the proposal, warning it could undermine the competitiveness of domestic tourism at a time when demand is strengthening.

Chief Executive Allen Simpson said: “The numbers are clear. A holiday tax would hike costs for Brits, make staycations more expensive and decimate tourism. There are no winners from a holiday tax.

“From coastal communities and city centres to local guesthouses, pubs and taxi firms, the impacts are stark and indiscriminate.”

Echoing those concerns, Simon Vincent, President for Europe, Middle East and Africa at Hilton, highlighted the broader economic implications: “The Oxford Economics research is clear that a proposed holiday tax, on top of already high VAT, will impact British families staying in the UK and make the country less competitive as a destination.

“Tourism thrives when government and industry work together.”

A £147BN INDUSTRY AT STAKE

Tourism remains a cornerstone of the UK economy, contributing £147 billion annually—around 5% of GDP—and supporting 2.4 million jobs, equivalent to nearly one in every 15 roles nationwide.

With millions of consumers opting to holiday at home this Easter, operators across the hospitality and ontrade sectors will be hoping the long weekend delivers not just a seasonal uplift, but a sustained boost as the domestic tourism market continues to evolve.

For now, all eyes are on the weather—and on whether undecided travellers convert into last-minute bookings that could further strengthen what is shaping up to be a pivotal Easter trading period.

The New Pub Package: Welcome Relief, But What About the Rest of Us?

By Giles Fuchs, Owner of the Burgh Island Hotel (www.burghisland.com)

The Chancellor's recent 15 per cent business rates discount for pubs was a welcome relief. After months of sector-wide alarm following the November Budget, publicans across England greeted it with cautious optimism. But relief for one part of hospitality is not a strategy for all of it. What remains to be seen is whether that relief will extend to the rest of an industry facing identical pressures.

The sector faces similar pressures: the long-term effects of the loss of Covid relief, rateable values rising faster than revenue, and recent developments abroad increasing key operating costs, particularly utilities.

Models show hotels will see a £205,200 increase in business rates over three years, while pubs face a £12,900 increase. The disparity seems to result from a cultural protection afforded to pubs that hotels do not benefit from.

Pubs hold a special place in the nation's imagination. As a result, politicians often defend them beyond their economic value, for doing otherwise would see them punished at the ballot box. Many, however, still do not see restaurants and hotels as part of the community in the same way they do pubs.

This is wrong. The Pilchard Inn, a pub dating to 1336 on the shoreline at Bigbury-on-Sea, and part of the Burgh Island estate, serves the same community, draws on the same supply chains, and faces the same cost pressures as the hotel on the island above it. Like pubs, restaurants provide the same community benefit and contribute equally to the economy. They should be treated the same under public policy.

A VALUATION SYSTEM OUT OF STEP

The statistics spell this out: they show that four-star hotels faced a 97% rise in business taxes, while pubs saw about a 30% rise. The Chancellor's package tackled pubs, but left hotels exposed.

Another concern is the consequences of these actions. The 15% discount and the two-year freeze on future rate increases offered by the Chancellor provide temporary relief for pubs; however, they do not address the core issue: a valuation method based on a company's total revenue (turnover) rather than its profit-generating ability. Between valuation periods, costs such as wages, utilities, and supply expenses increase

due to rising costs, wage increases, National Insurance contributions, and other factors. Yet, higher turnover does not necessarily mean higher profits. Still, the rating system treats both companies the same.

HOW MEANINGFUL REFORM SHOULD OCCUR

Although the Government has stated that the review of the valuations for hospitality businesses will influence the 2029 revaluation, welcome as that may be, it is still far off. Business owners facing significant increases in their bills due to previous revaluations cannot afford to wait three years for structural reforms.

Immediate reform can start with several actions. Applying a 15% discount to hotels, restaurants, and cafes would unify industry sectors. Reducing the retail, hospitality, and leisure multiplier would benefit the entire sector. Lastly, incorporating profitability-based adjustments to valuation allows taxes to be based on operators' ability to pay, reflecting their financial situation rather than gross revenue.

The UK's hospitality industry employs 2.6 million workers, generating billions in taxes and supporting urban and rural town centres. These businesses proved resilient during COVID-19, energy crises, and inflation. They seek consistent treatment within a public policy framework that recognises shared challenges among pubs, hotels, restaurants, and cafes, rather than favouring some on emotional grounds.

The Chancellor has an opportunity to get this right in her next budget. A sector that employs 2.6 million people, anchors rural economies, and defines Britain's cultural identity abroad is one of the country's greatest commercial assets. It is time the tax system reflected that.

Back to the Floor Raises a Record-Breaking £405,000 for Hospitality Action

Senior figures from across the hospitality industry swapped boardrooms for the ballroom floor last Friday night to raise an incredible record-breaking £405,000 for UK Charity Hospitality Action.

Co-founded by Danny Pecorelli, Managing Director at Exclusive Collection and hosted by James B. Clarke, General Manager at London Hilton on Park Lane, the legendary event saw over 100 senior hospitality leaders don aprons and return to their roots for one night only.

600 guests were treated to the dazzling silver service skills of the industry’s finest, with each executive battling it out to earn the biggest tips, every penny of which goes directly to support hospitality workers in times of crisis.

Flawless service throughout the sumptuous three-course meal was only part of the game. With the coveted top-tipper title at stake, these seasoned leaders pulled out every trick in the book, from playful banter and table-side theatrics to plenty of cheeky mischief, all in a bid to charm guests into digging deeper into their pockets.

Tej Walia, Managing Director at Foxhills Club & Resort, was crowned the winner of the night, whose hospitality skills wowed guests, earning an incredible £20,269 in tips.

What began in 2013 with just 20 waiters and 160 guests has become one of the most sought-after nights in the hospitality calendar. This sold-out event drew crowds eager to witness the likes of Franck Arnold, Managing Director and Regional Vice-President of The Savoy, Sally Beck, General Manager of Royal Lancaster, Robin Hutson, Chief Executive of Lime Wood Group and Simon Numphud, Managing Director at AA Media, battle it out to earn the most tips.

The 2026 event also marked a major milestone with total funds raised across all seven Back to the Floor events soaring past £1million, cementing it as Hospitality Action’s most successful fundraising initiative in its history. This is not only in recognition of the hard work of millions of individuals who make up the incredible hospitality industry, but also proof that when hospitality comes together, the results can be truly extraordinary.

Reflecting on the success of the event, Mark Lewis, Chief Executive at Hospitality Action, said: “Sometimes I have to pinch myself because when I look around at extraordinary events like this, I am in total awe of the willingness of so many people coming together for the greater good. We are incredibly lucky to work in such an energised and vibrant industry, and the eagerness to support our own is palpable.

“Hospitality is an industry that so many people love being part of, but for others it can also present real challenges. It is for those colleagues that Hospitality Action exists, and we will never stop continuing to provide the support, care and assistance they need when times get tough.”

Danny Pecorelli, Co-founder of Back to the Floor and Managing Director at Exclusive Collection, said: “Back to the Floor was an extraordinary night and one I’ll remember forever. I’m hugely grateful to every waiter, sommelier, sponsor, donor and guest who helped raise such an incredible amount. The generosity and energy in the room were remarkable, and the funds raised will make a real, lifechanging difference for so many.”

To find out more about Hospitality Action’s fundraising events and you can get involved, please visit www.hospitalityaction.org.uk or call 0203 004 5500.

Inception Group Enters the World

Inception Group, the company behind London hospitality venues including Mr Fogg’s, Cahoots and Bunga 90, is planning to open a new gaming concept this spring. Mr Fogg’s Games Parlour will be based in the lower ground floor of the existing Mr Fogg’s City Tavern in Broadgate Circle, near Liverpool Street, occupying part of the venue’s 5,000-squarefoot space. The area will contain six gaming booths, each seating up to eight players, built in keeping with the Mr Fogg’s aesthetic. Guests can book a booth for 80-minute sessions in which they play six different games. The games are reworked versions of darts, mini golf, parlour quoits, beer pong, shuffle puck and bagatelle, each given a Victorian theme in line with the Mr Fogg’s brand.

A bar will be available serving the standard Mr Fogg’s menu of draught beers, punches, cocktails and bar snacks. The format is best described as an Olympic-style pentathlon but for pub games. It will be of little benefit being a specialist at just one game.

Instead, it will be the all-rounders and those who are reasonably good at everything who will be crowned Top Fogg.

Commenting on the launch, Inception Group co-founder Charlie Gilkes said: “For hundreds of years, people have been playing games in public houses across the UK, so it feels only fitting that we’ve found a way to revive traditional Victorian parlour games and combine them with more modern favourites in order to create a fitting selection of 21st-century pub games.

“We’ve seen the rise in popularity of competitive socialising concepts over recent years and knew that, if we entered the space, we would want to create something distinctly different from what’s already out there. We’ve spent nearly 24 months testing our unique gaming concept and we’re incredibly excited to be finally revealing it to our Mr Fogg’s customers. True to our Victorian backstory, the experience is deliberately analogue rather than digital. There’s something wonderfully simplistic about marking your own score on a chalkboard”.

Pub and Bar Company Closures Double as Operators Battle Rising Costs, Taxes and Changing Habits

The number of pubs and bar companies collapsing into insolvency rose 2.6% from 769 to 789 over the year to December 31, according to analysis of insolvency data.

That increase was largely driven by a 33% rise in the number of pub businesses closing in Scotland, where the number of failures rose from 40 to 53 last year. Pub and bar business insolvencies rose in England and Wales from 729 to 736.

The 789 pubs and bars groups in England, Scotland and Wales that fell into insolvency last year was more than double the 367 that went under in 2020. Among the notable failures in 2025 was cricket-themed chain Sixes, which was backed by England captain Ben Stokes, and Oakman Inns, the pubs and hotels chain.

This year has already seen the collapse of Revolution bars owner the Revel collective, as well as the closure of 38 out of the 49 bars operated by collapsed craft beer pioneer Brewdog.

Peter Kubik turnaround & recovery partner in our London office, said that more operators are likely to fall into insolvency as they battle ongoing headwinds, ranging from increased staffing costs, higher energy and food and drinks bills, and increased red tape, such as changes to waste disposal regulations.

Additionally, pubs and bars operators have to contend with fewer people going out due to the squeeze on household finances, reduced alcohol consumption rates and price competition from supermarkets. For opera-

tors carrying heavy debt loads, it has compounded the problems they already face with rising interest rates.

“Pubs and bars are firefighting on several fronts and with the exception of Covid-19 and 2024, insolvencies have risen every year over the past decade. I would not be surprised to see more,” Peter Kubik said.

“Pub groups will be worried how war in the Gulf is going to impact their energy prices. The Government will be giving pubs a 15% discount on pubs and bar groups’ business rates bills from April, but it simply is not enough when you look at the costs and burdens they face. It is like giving someone facing a tidal wave in a small boat a bucket.”

Since 2020, the average cost of a pint of lager across the UK has risen from £3.75 to £4.83, with even steeper price rises in major cities like London. Cost-of-living concerns have made people more reluctant to spend on going out after work or at weekends, especially when supermarkets’ alcohol prices are far cheaper.

Pubs and bars’ after work footfall is depressed due to the number of people that still work from home, as is the increasing number of non-drinkers. In England, 24% of the population did not touch alcohol during the course of 2024, up from 19% in 2022, rising to 39% for people aged 16-24.

Kubik said: “The demographic and behaviour changes pubs and bars face are particularly concerning. Young people are drifting away from having a drink after work and drinking at all, which means pubs and bars’ customer base is getting older and will continue to decline unless something changes.”

Cheshire Hotel Saved From Closure As Landwood Group Secures Sale

A Cheshire hotel which famously welcomed The Beatles in 1963 has been saved from closure following a sale led by Landwood Group, safeguarding 60 jobs.

Forest Hills Hotel in Frodsham - a 58-bedroom hotel and leisure complex set within more than seven acres - was sold out of administration in a deal that ensures the continuation of the long-established business.

Throughout its history, it has hosted a range of well-known performers including The Beatles, Gerry and the Pacemakers, Lulu and Ken Dodd, reflecting its heritage as a prominent entertainment venue.

Landwood Group was appointed to support the joint administrators at DSW Business Recovery in marketing the property and securing a buyer. Following a competitive process, a purchaser was identified for the hotel’s business and assets, ensuring the site remains operational and continues to serve the local community.

James Ashworth, Partner at Landwood Group, said: “Forest Hills is a wellknown venue with a strong trading base and clear scope for future investment. We worked closely with the administrators to deliver a swift sale, helping to preserve 60 jobs and maintain continuity at the hotel.

“Encouragingly, we received interest from a range of parties, reflecting confidence in assets that combine established operations with redevelopment potential. It’s great to see a buyer committed to taking the business forward.”

The property, which features a restaurant, conference and banqueting facilities, and a leisure club with swimming pool and spa amenities, has been a fixture in the region for over 120 years. It attracted interest from a range of parties, both as a going concern and for its wider development potential, highlighting continued demand for well-located hospitality assets despite ongoing challenges across the sector.

What Hospitality Employers Need To Know About The Employment Rights Changes Coming Into Force In April 2026

By Neha Thethi, Head of Employment at Lime Solicitors

From April 2026, a number of important employment law changes will begin to take effect. On paper, many of these reforms are technical. In practice, they will shape how people experience work, particularly in hospitality, where roles are often flexible and sometimes ad-hoc.

In my work as an Employment Lawyer at Lime Solicitors, I often speak to individuals who feel confused about their rights or unsure where they stand when something goes wrong. One of the most important aspects of these upcoming law changes is that they aim to bring greater clarity and fairness to working life. For employers, that means taking time now to understand what is changing and what that will mean in daily work life.

KEY CHANGES COMING INTO FORCE

Several of the changes coming in April relate to pay and basic entitlements. From 1st April 2026, the National Minimum Wage and National Living Wage will increase across all age groups. For many workers in hospitality, particularly younger staff and those in parttime roles, these changes will have a direct and immediate impact.

From 6th April, we will also see a shift towards earlier access to key rights. Paternity leave and unpaid parental leave will become day-one rights for eligible employees, removing the need for a qualifying period. Statutory Sick Pay will also become more accessible, with the removal of the three-day waiting period and the lower earnings limit.

These changes are particularly relevant in hospitality, where workforces often include part-time staff, shift workers and those on variable hours. In my experience, these are also the individuals who can feel most vulnerable when they are unwell or need time away from work.

There are also more structural changes. The maximum penalty for failing to comply with collective redundancy consultation requirements will double, and sexual harassment will be explicitly recognised within whistleblowing protections. A new statutory right to bereavement leave will also be introduced, alongside the creation of a Fair Work Agency to strengthen enforcement of workplace rights.

WHY THIS MATTERS IN PRACTICE

Although these reforms apply across all sectors, their impact on hospitality is likely to be felt keenly. This is an industry where many people are balancing multiple pressures – long hours, changing shifts, and often a lack of formal training for those stepping into management roles. My approach has always been to cut through that complexity and focus on what these changes mean for employees and organisations.

For example, earlier access to leave and sick pay means employers will need to respond more quickly and consistently when staff need support. At the same time, workers are more likely to expect that their rights will be recognised from the outset.

One of the challenges I often see is a disconnect between what the law says and how it is applied in practice. These reforms are designed, in part, to close that gap.

UNDERSTANDING THE RISKS

Where employers do not adapt, the consequences can be significant. From a legal perspective, we are likely to see an increase in claims where individuals feel their rights have not been respected. The changes to redundancy consultation alone, doubling the potential protective award, represent a substantial financial risk if processes are not followed correctly.

However, beyond the legal and financial implications, there is also a human impact. Many of the people I work with come to me at a point where trust has already broken down. They feel unheard, or that their concerns have not been taken seriously. These situations are often avoidable with clearer processes and better communication from the outset.

PRACTICAL STEPS EMPLOYERS CAN TAKE NOW

With these changes approaching, preparation is key. A good starting point is to review pay structures and payroll systems to ensure they reflect the new statutory rates. For hospitality businesses, where teams can be made up of a wide range of ages and working patterns, this is particularly important.

Employers should also take time to review contracts, policies and staff handbooks. One of the most important aspects of compliance is clarity and making sure that both managers and employees understand what the rules are and how they apply.

Another key area is training. Those responsible for managing teams on a day-to-day basis need to feel confident in handling issues such as sickness absence, leave requests and workplace concerns. In my experience, many problems arise not from bad intent, but from uncertainty or lack of guidance.

Communication should also not be overlooked. Keeping staff informed about what is changing and what that means for them can go a long way towards building trust and avoiding misunderstandings.

LOOKING AHEAD

These reforms represent a shift towards greater protection and accountability in the workplace. For hospitality employers, they also present an opportunity to create clearer, fairer working environments. What I find most rewarding in my work is helping people feel heard and supported during what are often very difficult situations. While these changes are aimed at strengthening rights, they also offer employers a chance to prevent situations arising in the first place.

Taking the time now to understand and prepare for the changes will not only reduce legal risk, but help create a more stable and positive working environment for everyone involved.

Boosts Pub Trade

David McDowall, CEO of Stonegate Group, said: “St Patrick’s Day continues to be a big occasion for our pubs, and it’s fantastic to see so many people coming together to celebrate. The performance across the business is a brilliant reflection of the atmosphere our teams created, who excel at delivering those high energy occasions and I would like to thank them for making the celebrations so memorable for our guests right across the country”.

BE THE BEST! Improve Work-Life Balance

Two innovations relevant now for the hard-pressed trade are heat recovery, which saves energy and cuts running costs, and Meiko’s new leasing offer, which makes its most energy-efficient machines more affordable.

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.

All of Meiko's added-value services, such as training support throughout the dishwasher's working lifetime, are included in its new leasing offer, MEIKO SMARTPAY.

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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Treasury Modelling Shows £1.8 Billion Expected in Business Rates Refunds

The government expects around £1.8 billion to be refunded back to ratepayers in England following the 2026 business rates revaluation, according to official modelling disclosed under the Freedom of Information Act to global tax firm Ryan.

Data underpinning the 2026 multipliers setting process shows ministers have forecasted a £3.59 billion reduction in rateable value (RV) on the 2026 local rating lists as a result of successful Check, Challenge, and Appeal (CCA) cases, according to analysis from Ryan.

Under the statutory framework, multipliers for a revaluation year must be set only after allowing for expected successful appeals. The modelling therefore assumes significant correction to the tax base over the life of the list. However, the timing profile indicates that much of the rebates are expected to arrive later in the cycle.

Analysis of the data procured by Ryan reveals only 8% of total RV correction is forecast in 2026/27, rising to 13% in 2027/28. By contrast, 25% is forecast in 2028/29 and 38% in 2029/30, which is equivalent to £1.33 billion of RV reduction in that year alone. A further £480 million is projected in 2030/31 and £60 million in 2031/32 and 2032/33.

Nearly half of the total £3.59 billion RV correction is not expected to crystallise until the first two years of the next revaluation period.

Alex Probyn, Principal and Practice Leader for Europe and Asia-Pacific Property Tax at Ryan, said:

“If a large proportion of adjustment is forecast to fall into the next rating cycle, then that has implications for certainty and planning.

Business rates liabilities feed directly into investment and capital expenditure decisions. Timely resolution matters.”

The government is currently consulting on the future direction of business rates through its ongoing Call for Evidence, framed around ensuring the system better supports growth and stability.

Probyn added: “The allowance for correction is already built into fiscal planning. Earlier resolution would not alter that; it would provide clarity sooner.

If the objective is to align the system with growth and investment, the speed of outcomes under CCA is an important consideration.”

The disclosures come ahead of the 31 March deadline to lodge Checks against 2023 list assessments.

A successful 2023 challenge can deliver backdated savings across three financial years and may also influence transitional relief calculations in the 2026 cycle, as capped increases are derived from 2025/26 liabilities based on the 2023 assessment.

Probyn said: “There is a clear ‘use it or lose it’ dynamic. Ensuring the 2023 assessment is accurate is not only about recovering past overpayments but it can shape tax liabilities in the next list.”

Southampton Community Pub Reopens Following Transformational Refurbishment

Popular community pub, the Temple Bar on Shirley Street in Southampton, will officially reopen today (Friday 27th March) following a transformational combined investment of £123,000 from experienced licensee, Roy Barrett and Admiral Taverns.

This refurbishment will breathe a new lease of life into the Temple Bar to elevate and modernise the overall look and feel of the pub – whilst still retaining it’s original, characterful features such as the two open fireplaces – ultimately enabling the licensee to further cement it as the go-to community hub for local residents.

Licensee Roy Barrett brings a wealth of knowledge and expertise to the pub having 15 years of hospitality experience under his belt. He is committed to creating a dog-friendly and family-friendly hub that brings people together and

supports all aspects of community life.

Roy Barrett, licensee at the Temple Bar, commented: “I’m really thrilled with the results of this fantastic investment so far. I look forward to welcoming regular and new customers through the doors again!”

I would like to thank everyone, from our family and friends and of course the team at Admiral Taverns, for all their ongoing support so far. I can’t wait to see what the future holds for this fantastic community pub!”

Nick Lawson, Business Development Manager at Admiral Taverns, added: “Roy and the team bring a real passion and dedication to the pub, and have a lot of exciting plans for the pubs future. On behalf of myself and everyone at Admiral Taverns, I wish.them and the entire team at the Temple Bar the best of luck in the future.”

Gen Alpha Will Redefine Luxury, Not Just Consume It

Luxury has always evolved alongside society’s most influential generations – from the Boomers redefining post-war prosperity to Millennials and Gen Z reshaping luxury around values, experience and digital culture.

A new cohort is now emerging that will transform luxury once again: Generation Alpha – those born from 2010 through the mid-2020s.

Although still young, Gen Alpha is already influencing how brands, products and experiences are perceived within households. Far from being merely “future consumers”, they are beginning to shape the expectations that will define the next era of luxury.

THE ECONOMIC AND CULTURAL INFLUENCE OF GEN ALPHA

Recent studies show that children within Gen Alpha already influence a significant share of household consumption decisions. In the United States, surveys indicate that children aged 8-14 influence roughly 40% of family purchasing decisions, representing tens of billions of dollars in direct spending power.

Beyond these figures lies a deeper shift. Gen Alpha is growing up in an environment where digital culture, global connectivity and instant access to information are the norm. Brand discovery begins early, often through digital platforms, gaming environments and social media ecosystems where cultural signals travel rapidly.

For luxury brands, this means that perceptions and preferences are forming long before financial independence arrives. Gen Alpha is not only influencing what families buy today – it is shaping the expectations and values that will guide tomorrow’s luxury consumers.

LUXURY WILL INCREASINGLY BE DEFINED BY

By Philippe Vignon, Managing Director of Glion

EXPERIENCE

Historically, luxury has been associated with exclusivity, craftsmanship and price. These elements will remain fundamental. But for Gen Alpha, luxury will increasingly be understood through the lens of experience and interaction.

This generation expects brands to engage across both physical and digital environments in ways that feel seamless and meaningful. The distinction between online discovery and in-person experience is becoming less relevant; what matters is the coherence of the overall journey.

Several themes already stand out:

Values and social responsibility

Young consumers – and the parents who shop alongside them –increasingly favour brands that demonstrate credible commitments to sustainability, ethics and social responsibility.

Digital-physical integration

From immersive retail environments to virtual try-ons and digital storytelling, Gen Alpha expects technology to enrich rather than replace the human dimension of luxury.

Personalisation and creativity

Luxury will increasingly allow space for individual expression. Consumers expect opportunities for co-creation, customisation and deeper engagement with the story behind products and experiences. In this context, the traditional strengths of luxury – craftsmanship, heritage, narrative and emotional connection – will remain central, but expressed through more participatory and experience-driven models.

HOSPITALITY THINKING IS BECOMING CENTRAL TO LUXURY

One of the most notable shifts is the growing convergence between luxury and hospitality. As expectations move from ownership toward experience, the ability to create meaningful interactions becomes essential.

Luxury brands are increasingly required to think like hosts: anticipating needs, understanding cultural nuances and designing environments where every interaction contributes to a coherent and memorable experience. This requires skills that extend beyond product knowledge. Emotional

intelligence, cultural awareness and service excellence – long-standing foundations of hospitality – are becoming critical capabilities across the luxury ecosystem, from retail environments to client experience and brand storytelling.

PREPARING THE NEXT GENERATION OF LUXURY PROFESSIONALS

These changes also shape how future professionals must be trained. At Glion Institute of Higher Education, we observe these expectations emerging clearly among the students entering hospitality and luxury programs. They are interested not only in brand prestige or career opportunities, but also in purpose, impact and cultural relevance.

They want to understand how luxury brands create value not only economically, but also socially and culturally. They are curious about how experiences are designed, how relationships with clients are built, and how global brands navigate increasingly complex cultural environments.

Preparing professionals capable of operating in this context requires a combination of business understanding, cultural intelligence and hospitality mindset – competencies that are becoming increasingly essential across the luxury ecosystem.

REDEFINING LUXURY FOR A NEW ERA

Generation Alpha will not simply inherit the luxury industry; it will reshape it.

Their early influence on household consumption foreshadows a future where luxury is more deeply connected to experience, values and meaningful interaction. In this environment, brands will need to combine craftsmanship and heritage with cultural awareness, innovation and authentic engagement.

Luxury will always remain associated with excellence. But for the next generation, excellence will increasingly be measured not only by what brands create, but by how they connect with people and the experiences they offer.

The question for legacy brands is therefore evolving: not only how to sell luxury, but how to live it – authentically – alongside the generation that will define its future.

The future of luxury belongs to brands that think like hosts, not just manufacturers.

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

UK Food-To-Go Market Set To Reach £24.9bn In 2026, Ahead Of Wider Eating-Out Sector

The UK food-to-go market is set to reach £24.9bn in 2026, growing ahead of the wider eating-out sector as consumer demand for convenient, high-quality options continues to evolve, according to the latest Lumina Intelligence UK Food to Go Market Report 2026.

While the sector remains resilient, the drivers of growth are shifting. Rather than more consumers entering the market, expansion is increasingly being driven by higher spend per visit, with more affluent professionals turning to food-to-go as a convenient alternative to restaurant dining.

At the same time, consumer expectations are changing, with quality now overtaking value as the most important purchase driver, reflecting demand for better ingredients, functional health benefits and more personalised offers.

The report also highlights how rising operating costs are reshaping operator strategies. With labour costs

increasing, food prices remaining elevated and outlet expansion slowing, brands are focusing more heavily on technology, format innovation and smarter pricing structures to sustain profitability.

Despite these challenges, the outlook for the sector remains positive. The market is forecast to continue expanding through the rest of the decade, with travel locations, contemporary fast food brands and coffee shop operators expected to deliver some of the strongest growth as commuter activity and demand for convenient, premium products increase.

Commenting on the findings, Linda Haden, Insight Lead at Lumina Intelligence, said: “The UK food-to-go market remains structurally resilient, but the way growth is being generated is changing. We’re seeing consumers spend more per visit as expectations around quality, health and personalisation rise. At the same time, operators are navigating a more complex cost environment, which means innovation in formats, pricing and technology will be critical to sustaining growth in the years ahead.”

FA Cup Fever Heads to Horn & Trumpet – As Guests Get Their Hands On The Trophy

The magic of the FA Cup truly came to life at the Horn & Trumpet in Stoke-on-Trent last weekend, as guests packed into the pub for a rare chance to get up close to one of football’s most iconic trophies.

The trophy drew supporters of all ages eager to snap a photo, soak up the atmosphere and celebrate Port Vale’s historic run to the Quarter Finals – their first since 1954.

Just a short walk from Vale Park, the Horn & Trumpet was the perfect home for the occasion. Since reopening last year following a £432,000 investment, the pub has become a vibrant hub for the community, boasting Marston’s refreshed Two Door design. The layout offers two distinct spaces: a lively sports bar buzzing with pre-match energy and a relaxed, family-friendly lounge ideal for quieter moments.

General Manager Dan Maddox said the day was one to remember:

“We were absolutely buzzing to welcome the actual FA Cup into the pub. With Port Vale making history, this was a huge moment not just for the club but for the entire community.

“Whether guests were grabbing a pint before the game or popping in with the family for a photo, it was brilliant to share the magic of the cup with everyone.”

The trophy visit was made possible with support from TNT Sports, ahead of Vale’s much-anticipated Quarter Final clash with Chelsea on Saturday 4th April.

Adding to the excitement, the Horn & Trumpet hosted an FA Cupthemed quiz, where one lucky fan took home a signed Ben Waine shirt. The pub also raffled off a matchday ball signed by the entire squad, raising funds in support of the Port Vale Foundation.

The Valuation Blind Spot: Hotel Investors

Confront The Only Physical Condition Risk With No Data, No Standard, And No Pricing

As IHIF EMEA 2026 convenes under the theme Returns Redefined, Value Reimagined, a new briefing published by Valpas exposes a structural gap in how hotel assets are valued: every physical condition risk in a hotel — structural integrity, fire safety, water quality, HVAC performance — has a standardised inspection, a certification requirement, and a recognised impact on transaction value. Every risk except one.

Bed bug infestation risk has historically sat in facilities budgets as an unpredictable operational cost: invisible in due diligence, unquantifiable in underwriting, absent from ESG reporting. The briefing — titled The Valuation Blind Spot — maps the regulatory, technological, and market forces that are converging to close this gap, and examines what the evidence from Paris and other early-adopting markets reveals about how quickly the shift is occurring.

INFESTATIONS HAVE BECOME STRUCTURAL, NOT TEMPORARY

Industry data paints a picture that should concern anyone conducting due diligence on a hotel asset. Hotels average 7.1 bed bug infestations every five years. Seventy percent of chemically treated infestations require multiple treatment rounds to resolve. Fifty percent require retreatment within 12 months. At the same time, EU regulatory action is tightening restrictions on neonicotinoid-based pesticides — the chemicals that underpin most reactive treatment. The European Commission’s forthcoming EU Ecolabel revision will formally distinguish between reactive biocide treatments and verified prevention-based systems. The reactive model is not just ineffective — it is becoming non-viable. For a 200-room urban luxury hotel experiencing two incidents per year, the annualised P&L exposure sits between €27,000 and €160,000 in

direct costs — room displacement, treatment, settlement of legal claims, compensation, operational disruption — before reputational damage. As treatment options narrow, this figure escalates rather than stabilises.

“Every hotel investor evaluates fire safety compliance, structural condition, and environmental performance before a transaction. Pest condition is the only physical risk where there is no data, no verification standard, and no pricing in the model. That’s a blind spot — and the market is beginning to correct it.” — Martim Gois, CEO and Co-founder, Valpas

How the economics shift: from P&L volatility to balance sheet infrastructure

The briefing details how permanent safety infrastructure changes where pest-related costs appear in the financial structure of a hotel asset. Under the reactive model, every infestation triggers unpredictable operational expenditure that flows directly through the P&L — depressing NOI unpredictably and compounding across a portfolio. Permanent infrastructure replaces this with a fixed annual commitment per room that qualifies for capitalisation as an asset improvement: costs move from OPEX to the balance sheet, NOI stabilises, and the asset carries documented permanent safety that supports favourable insurance terms.

For operators, the shift is direct: unpredictable costs that erode gross operating profit — emergency treatments, room blocks, guest compensation, and the reputational drag that quietly compresses ADR — are replaced by fixed safety infrastructure. For owners, the improvement flows through to NOI and supports the asset’s pricing in a transaction or refinancing.

REPUTATION DAMAGE HAS BECOME PERMANENT AND ALGORITHMIC

The briefing documents how a single unmanaged incident now generates a review signal that persists indefinitely across every platform surfacing guest feedback. AI booking agents and travel assistants — trained on structured, verifiable data — are already making recommendations on behalf of corporate and leisure travellers. A hotel without verified permanent safety is a hotel these systems cannot confidently recommend. Simultaneously, corporate travel managers are formalising safety and duty-of-care requirements: GBTA data shows safety concerns among corporate travel professionals reached 46%, rising nine percentage points year-on-year. Verifiable permanent safety is entering RFP criteria.

THE ESG GAP IS BECOMING AUDITABLE

Hotels are among the heaviest indoor users of neonicotinoid-based pesticides — the same class of chemicals linked to the collapse of pollinator populations globally, 7,000 times more toxic to bees than DDT. As CSRD mandates expand in 2026 to require audited ESG disclosures, the gap between published sustainability commitments and actual chemical pesticide use is becoming auditable. Permanent safety infrastructure closes it: zero pesticides, real-time verification, 1.4 tonnes of CO2e reduction per room per year compared to reactive chemical cycles, and full alignment with GRESB, BREEAM, LEED, EU Ecolabel, GSTC, Travalyst, and WSHA frameworks.

PARIS MOVED IN UNDER EIGHTEEN MONTHS

The briefing presents Paris as the clearest evidence of adoption velocity. Following the 2023 bed bug crisis, the luxury market moved through three adoption tiers — from global branded scale (Marriott Rive Gauche, 757 rooms, owned by Aroundtown) through branded boutique luxury (Prince de Galles, 159 rooms) to ultra-boutique independents — in under eighteen months. The pattern is consistent: once a visible brand in a market certifies, the question for peer properties shifts from whether to when.

What investment professionals are beginning to ask

The briefing concludes with a due diligence framework that leading investment professionals are starting to apply in current hotel transactions:

1. Request real-time pest condition certification or verified permanent safety documentation.

2. Ask for the pest control intervention log for the past 24 months.

3. If no verified proof exists, factor a discount for structural recurring cost risk, capex to install permanent infrastructure, and reputational exposure.

4. Benchmark against comparable certified assets in the market to quantify the valuation differential.

“The question is not whether this standard arrives. It is whether the assets in a given portfolio lead it or adapt to it later — and what the valuation differential looks like by the time they do.” — Martim Gois, CEO and Co-founder, Valpas

North East England Tourism Awards Reveal The Best Places To Visit, Taste, Stay And Experience In North East England

The North East Tourism Awards, now in its 24th year, brought over 450 businesses, regional and national leaders together at Newcastle’s Civic Centre for a celebration of the North East’s visitor economy.

Judges whittled down hundreds of entries as part of a rigorous judging process that involved mystery shop visits and stringent expert assessments to decide who would take home a Highly Commended, Bronze, Silver or Gold accolade.

Newcomer, Northumberland-based Warksburn Old Church triumphed with two gold awards for New Tourism Business of the Year and Self Catering Accommodation of the Year.

Bishop Auckland’s nighttime spectacular Kynren picked up the Group Volunteer of the Year Award for their army of ‘Archers’ and went on to win the public vote for Tourism Event and Festival of the Year.

Newcastle’s Life Science Centre secured both the Accessible and Inclusive Tourism Award and the Large Visitor Attraction of the Year Award. The UK’s oldest dining room Blackfriars was recognised with the Taste of North East England Award, with its popular cookery school achieving Experience of the Year.

Organised in association with the national VisitEngland Awards for Excellence, the event was once again hosted by journalist and presenter Charlie Charlton. Winners from the regional finals now have the opportunity to compete nationally at the VisitEngland Awards in June.

19 awards were revealed in total, including the Unsung Hero Award, which was presented to Wendy Smith, Creative Director at the Glasshouse International Centre for Music and member of the band Prefab Sprout. Wooler’s Ad Gefrin Anglo-Saxon Museum & Whisky Distillery followed their 2025 Gold New Tourism Business of the Year by winning this year’s Gold for Small Visitor Attraction of the Year.

This year’s Outstanding Contribution to Tourism award went to business leader John Marshall, whose varied work constantly uplifts, supports and champions the region. After nearly three decades at Dickinson Dees LLP (now Womble Bond Dickinson UK LLP), he moved into a range of influential non-executive roles.

As Chair of NewcastleGateshead Initiative and Destination North East England, John has been a leading voice in shaping strategy to grow inbound tourism, strengthen regional partnerships and unlock new funding opportunities.

For the very first time, the awards introduced a stunning, live orchestral performance created for the event by Sunderland-based global entertainment provider ISG. The orchestra performed a specially arranged medley celebrating iconic North East artists, from Jade Thirlwall to Sting.

Reflecting the year gone by in the visitor economy, organisers screened an inspiring video featuring clips from blockbuster 28 Years Later which is set and was filmed in the region, alongside footage Sam Fender’s momentous Mercury Prize win, the Women’s Rugby World Cup in Sunderland and an emotional goodbye to

Brenda Blethyn’s much-loved detective Vera.

Students from Newcastle College gained valuable work experience supporting the Civic Centre team in the kitchen and Gateshead College students roamed the foyer dressed as ‘infected’ from the Danny Boyle film.

John Marshall, Outstanding Contribution to Tourism Award winner and chair of Destination North East England, said, "2025 was a truly landmark year for North East England. From delivering the Mercury Prize to record-breaking Women's Rugby World cup matches and a starring role in a Hollywood blockbuster, our tourism and hospitality superstars have been there every step of the way, ensuring the region firmly took its place in the spotlight.

"All of our finalists represent the best of the best and their commitment to delivering excellence, quality and that world-famous welcome shone through the hundreds of entries we received. We often talk about how lucky we are to call this place home, and it is safe to say, if the quality of tonight's roster of winners is anything to go by, visitors will feel privileged to experience all we have to offer too.

"My heartfelt congratulations to all of our finalists - there truly has never been a better time to visit North East England."

“3% Inflation Stability Offers Hope, But Uncertainty Still Dominates the Night Time Economy,” says NTIA

The UK inflation rate remained at 3% in the year to February, according to The Office for National Statistics’ (ONS), however, these figures were collated before the Middle East conflict when data suggests the price of petrol was at its lowest since June 2021.

Pump prices for petrol and diesel have since increased considerably following a surge in wholesale oil prices as the conflict continues.

This is expected to have a knock-on effect for energy prices in particular, affecting the hospitality and licensed on-trade already battling high energy costs, meaning that predicted falls in inflation this year are now not likely to happen.

Michael Kill, CEO of the Night Time Industries Association said: “Inflation holding at 3% is a positive signal and will give many people a degree of confidence after a prolonged period of economic pressure.

However, that optimism is tempered by the ongoing volatility caused by cross-border conflicts, continued pressure on disposable incomes, and persistently elevated operating costs—all of which remain firmly at the top of people’s concerns.

With the 1st April tax increases fast approaching, this will be a key moment for the broader industry. Business rates, in particular, remain unresolved for the wider hospitality and night time economy sector and continue to place significant strain on operators already navigating a challenging environment.

This uncertainty is resonating across the sector – impacting confidence, job security, and forcing businesses to make critical decisions about their future. Ironically, the only predictable element right now is the unpredictability of the landscape, making long-term planning incredibly difficult.”

Chesham’s Longest-Serving Publican Receives Prestigious Award

Chesham’s longest-serving licensee – Jane Clarke of The Pheasant on Waterside – has received a prestigious award to mark her 30th anniversary at the helm.

The Dedication Award was presented by the pub’s owners – Star Pubs –in recognition of the contribution Jane has made to the community and The Pheasantover the last three decades.

When Jane first stepped into The Pheasant in 1996 it was tired and needed some TLC. Recalls Jane: “I’d been looking for a pub in the area for some time. Though The Pheasant was in a sorry state I thought straightway ‘wow, this is it’. It just felt rightand like a comfortable pair of slippers.”

Jane immediately set about getting The Pheasant flying again. As well as redecorating, adding pool and darts and overhauling the carpark, she developed a stunning waterside garden on the banks of the River Chess, which runs behind the pub. Complete with a children’s play area and covered patio, it is a popular spot on sunny days.

Whilst other trends have come and gone, Jane has kept the traditional feel of The Pheasant that she fell in love with 30 years ago.

As a local hub, The Pheasant is a highly valued meeting place for residents where the emphasis is on talking, socialising and enjoying a perfect pint. People of all ages mix, and multiple generations of some families

are amongst its loyal followers, aswell as regulars who have been coming in since Jane took the reins. Jane and her team know most customers by name and just how they like their favourite tipple served, right down to the number of ice cubes and the type of glass.

During Jane’s tenure, The Pheasant has contributed to the wider community, raising thousands of pounds for charity and funding a neighbourhood defibrillator positioned at the front of the pub. It also provides space for local good causes and organisations to hold their meetings.

Says Jane: “I never thought I’d be here this long. I’ve loved every minute and have no plans to ‘call time’. It’s all down to my fantastic regulars. I see myself as a custodian of The Pheasant – the customers make a pub and they’re a brilliant bunch. There’s lots of laughter every day, it’s tremendously uplifting. People share in each other’s celebrations and happiness and support each other through the tragedies and hard times, too. This award is just as much for my customers and staff; I couldn’t have done it without them.”

Adds Star Pubs & Bars area manager Max Allen: “It’s a great honour to present this award to Jane. Thanks to her stewardship and commitment, The Pheasant has stood the test of time and is a much-loved focal point of Waterside life. It’s a tremendous achievement to keep a pub thriving for 30 years, and it speaks volumes about Jane’s customer service.”

Three Common Legionella Myths Busted

By Graham Clarke, Legionella Risk Assessor, Water Hygiene Centre (www.waterhygienecentre.com)

Legionella bacteria can often be misunderstood, even by those working in building management or water safety. Misconceptions can lead to unnecessary panic - or worse, unsafe practices. In this blog we address three Legionella myths we have come across recently and provide practical guidance for managing water systems safely.

MYTH 1: “I CAN SEE LEGIONELLA IN THE WATER”

Some people believe they can identify Legionella visually. One instance involved someone filling a glass with chalky water and claiming it contained the bacteria.

FACT: Legionella bacteria are microscopic - between 0.3 and 0.9 µm wide and 2 to 20 µm long. To put this into perspective, a human hair typically measures between 50 and 120 µm in diameter. Legionella is far too small to be seen by the naked eye.

Advice: Never assume water looks safe based on appearance alone. Regular water testing and a robust water safety plan are essential for detecting and controlling Legionella in any building.

MYTH 2: “I CAN SMELL

LEGIONELLA”

Another common misconception is that Legionella emits a noticeable odour. Some online sources suggest it’s possible, but the reality is more nuanced.

FACT: Legionella itself doesn’t have a consistent smell detectable by humans. However, a rotten egg or sulphur-like odour may indicate contaminated water, often linked to hydrogen sulphide produced by bacterial activity. Water with an earthy smell when flushing taps can also signal stagnation or infrequent use, which increases the risk of Legionella growth.

Advice: If you detect unusual odours while flushing a water outlet:

• Stop flushing immediately, assess if the procedure can be completed with extra precautions and measures in place to reduce aerosol generation.

• Check previous Legionella Risk Assessment (LRA) to see if any previous issues are highlighted.

• Review and update the written scheme if required.

• Follow or create a method statement for flushing infrequently used outlets. Wear appropriate respiratory protective equipment (RPE).

• Ventilate the area safely if possible.

• Check the records for past trends / failures, including “little used outlet” (LUO) records to see if the outlet is listed.

• Assess if cleaning and disinfection is required.

• Consider sampling to establish if bacteria are present

Food for thought: Dogs have been trained to detect Pseudomonas bacteria by Imperial College London and the Medical Detection Dogs charity. While there’s no documented evidence of dogs detecting Legionella, their success with other pathogens highlights how alternative detection methods can supplement traditional water testing.

MYTH 3: “FLIES LAY LEGIONELLA LARVAE”

This one might sound like a bad sci-fi plot - but it’s a misconception that even some staff members have encountered.

FACT: Flies do not lay Legionella larvae. However, flies can act as mechanical carriers, transporting bacteria from a contaminated source to other areas. Their body and feet can pick up Legionella bacteria and spread it, though they don’t create the bacteria themselves.

Advice: Preventing Legionella spread via insects is mostly about good hygiene and environmental control:

• Maintain high cleaning and housekeeping standards.

• Ensure staff training covers water safety and infection control.

• Use mechanical measures such as door and window screens to reduce fly access.

BOTTOM LINE

Legionella myths often stem from misunderstanding and lack of appropriate training, factors that can contribute to the growth and spread of Legionella are stagnation, heat gain, nutrient sources, over capacity, poor training and management.

While visual inspection from outlets, taste, odour, or insects are not reliable indicators of Legionella, being aware of these helps building managers and water safety professionals respond appropriately.

KEY TAKEAWAYS:

• Legionella is invisible to the naked eye.

• Unusual odours may signal water quality issues, but not necessarily Legionella/bacteria.

• Flies can spread bacteria from different areas looking for easy food supplies, often decaying organic matter.

• Drain flies (also known as sewer or moth flies) thrive in the thin, slimy bacterial films found in drains, floor drains, and sewage pipes.

• Regular monitoring, inspection, testing, and following water safety plans remain the most effective defence. Understanding and debunking common Legionella myths isn’t just educational - it’s a crucial part of protecting your building, staff, and visitors from potential outbreaks.

First Mile Celebrates the Hospitality & Catering and Entertainment Sectors'

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

Top Recycling Champions

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. Goldaccredited 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-ofhouse 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.

NTIA: ‘Price Gouging’ Focus Ignores Real Crisis – Surging Energy Costs and Taxes Pushing Businesses Over The Edge

Michael Kill, Ceo, Night Time Industries Association (NTIA) has issued a starement following Prime Minister Kier Starmer’s warning of action to prevent “price gouging”.

Keir Starmer said on Monday that his government may consider expanding the powers of the competition regulator to tackle price gouging and profiteering in the energy market, given the impact of the Middle East conflict.

“We are looking at measures to deal with profiteering … we might look at what further teeth we can give the CMA (Competition and Markets Authority) to deal with this,” Starmer told a parliamentary committee.

“I want to see more on price gouging or profiteering … we’re actively considering whether the CMA should have additional powers to deal specifically with that, but at the moment we’re making sure they’re focused on anti-profiteering.”

Micheal Kill accused the government of “missing the bigger picture: “ “The renewed focus on ‘price gouging’ risks missing the bigger picture entirely. This is not a new issue, it is an ongoing problem that should have been tackled years ago. Instead, it is now being brought forward at a time of heightened global instability, creating the illusion of action while the underlying cost crisis continues to intensify.

“Businesses and consumers are already bracing for further increases. We are facing a surging energy cost crisis driven by global tensions, with Government itself preparing for prolonged disruption. Yet there remains no clear, credible plan to protect households or businesses from what comes next.

“For our sector, the pressure is relentless. Business rates bills are due to rise from 1st April, operational costs continue to climb, and margins are being pushed to breaking point. The reality is that many venues are

making impossible decisions simply to stay open. This is not about profiteering at the grassroots level; it is about survival.

“We are also seeing a clear disconnect in policy. On one hand, there is talk of cracking down on fuel profiteering and strengthening regulatory powers. On the other, there is little clarity on what meaningful support will replace previous interventions, particularly when there is no appetite for broad-based support due to public finance constraints. Businesses are left asking: where is the plan?

“We must also be honest about the role of taxation and systemic cost pressures. Energy levies, rising taxes and wider economic burdens are all feeding into the prices faced by businesses and consumers. While Europe is seen to have acted more decisively, with longer-term strategies and lower VAT frameworks to support businesses, the UK continues to struggle with indecision and short-termism. This lack of clarity is compounding the pressure on already vulnerable sectors.

“At the same time, the impact on employment is becoming critical. As costs rise, businesses are forced to cut back, often starting with entry-level and youth roles. Yet we continue to hear ambitions around growing youth employment. The reality is stark: if businesses cannot afford to operate, they cannot afford to employ.

“The question the industry is asking is simple, where does this end?

“If further price shocks are coming, as all indicators suggest, what will the Government do to prevent a deeper cost crisis? How will it protect vulnerable businesses already operating on the edge, and households already stretched to their limits? And how will it restore confidence in an economy that feels increasingly uncertain week to week?

“The night-time economy has shown resilience through years of disruption, but resilience has its limits. What is needed now is decisive action, a clear, joined-up strategy that tackles the root causes of rising costs and gives businesses and the public the confidence they desperately need.

Without that, this crisis will not ease, it will escalate.”

National Chef of the Year Extends Entry Deadline Following Demand from Chefs

The Craft Guild of Chefs has announced a deadline extension for this year’s National Chef of the Year competition after chefs requested additional time to complete their submissions.

The extension until midnight on Monday 20th April 2026 not only supports chefs who have already begun working on their menus but also opens the door for those who have not yet started an entry, giving more chefs the opportunity to take part in the UK’s most prestigious and career-defining culinary competition.

Now chaired by Mark Birchall, chef patron of Moor Hall Restaurant with Rooms, the competition continues to champion technical excellence, creativity and skilful cooking. This year’s brief entitled ‘Our Sustainable Future’ challenges chefs to deliver a three course menu that showcases seasonality, skill and a considered approach to responsible cooking which are all values that sit at the heart of the competition. Adding further depth to the panel of judges, Cherish Finden will be bringing her expertise and passion for pastry to the judging process.

One of the most exciting developments for this year is the return of live semi-finals, giving more chefs the chance to cook in person in front of the judges. The reintroduction of live cook-offs creates a vital platform for chefs to demonstrate their skills under pressure, receive direct feedback and experience the unique atmosphere that has been a defining feature of National Chef of the Year for the last five decades.

Speaking on the deadline extension, David Mulcahy, project director and VicePresident of the Craft Guild of Chefs said: “Extending the deadline allows those already working on their menus to refine their ideas, whilst also giving others the chance to get involved as chefs still have just under a month to put an entry together. With Mark and Cherish leading the way and the return of two hotly-anticipated live semi-finals this is a brilliant year to enter. National Chef of the Year remains one of the most respected accolades in British gastronomy, offering chefs an unrivalled opportunity to benchmark themselves against the best in the industry.”

Chefs can register at www.nationalchefoftheyear.co.uk

BWH Hotels GB Launches Design Excellence Programme

To Help Independent Hotels Enhance Guest Experience

BWH Hotels GB has launched a new initiative designed to help its 230+ independent hotel partners enhance guest experience and strengthen their competitiveness through targeted design improvements.

The Design Excellence Programme will provide practical guidance to hotels across the group on how to improve key areas of their properties –from exteriors and front-of-house spaces, to corridors and guest bedrooms – using thoughtful, cost-effective design changes.

The initiative has been developed as GB hoteliers face mounting operational pressures, including rising wage costs, energy bills and National Insurance contributions, alongside changing business rates and growing guest expectations.

Through the programme, BWH Hotels GB will provide expert advice on how smaller design changes can make a meaningful difference to guest perception, satisfaction and a hotel’s online reputation.

Robert Alley, Brand Development Director at BWH Hotels GB, said: “GB hoteliers are operating in an increasingly challenging environment, with rising costs and growing expectations from guests. At the same time, online reviews have never been more influential in shaping booking decisions.

“The Design Excellence Programme is about helping our hotels make smart, targeted improvements that elevate the guest experience without requiring significant capital investment.”

The programme focuses on areas of a hotel that have the greatest potential impact on guest perception, including lighting, space layout, signage and bedroom comfort.

The programme demonstrates how small, thoughtful design improvements can deliver meaningful uplift without major expenditure. Enhancing spatial flow, updating key touchpoints and introducing subtle upgrades from statement headboards and local artwork to layered lighting, improved room layouts and adding basic in room technology in the right places can deliver a noticeable uplift in guest experience.

Alley added: “Design is often seen as expensive and difficult to prioritise, particularly for independent hotels balancing commercial pressures. In reality, great design is as much about how a space works as how it looks. We know that thoughtful small improvements can meaningfully enhance the guest experience without major investment, supporting better reviews and loyalty.”

The initiative builds on BWH Hotels global Design Excellence framework and will see each participating property receive a tailored design report highlighting short-term priorities and longer-term opportunities for improvement. Recommendations will be informed by guest feedback, online reviews and expert consultation from BWH Hotels GB’s in-house design team.

Edinburgh and London Take the Crown in Latest UK Hotel Development Index from Colliers

London has leapt five places to become the second most attractive hotel development and investment market in the UK, according to Colliers’ annual Hotel Development Index 2026, a ranking of 35 UK locations measured against nine indicators including land prices, build costs, occupancy, ADR and investor appetite. Edinburgh retains the number one position for the second consecutive year, with the two cities cementing their status as the UK’s most resilient and sought-after hotel markets.

Edinburgh once again tops the index, underpinned by a strong occupancy rate 84.6% for 2025 and an average daily rate (ADR) of £165, a 3.19% year on year increase.

Its development/RevPAR index reflects not just strong hotel trading, but favourable economics for new development relative to that performance. This robust performance is supported by the city’s appeal as Scotland’s capital, a thriving tourism market, and a strong financial and business district. An active pipeline of 9.5% of existing room supply signals that developers and operators remain firmly committed to the city. Rising from seventh to second, its strongest showing in years, London recorded the highest ADR of any UK market in 2025 at £194, up 3.13% year on year, while occupancy held at 81.2%. Despite elevated land prices, the diversity and depth of London’s demand, spanning corporate travellers, domestic guests and international tourism, ensures it remains one of the most sought-after hotel investment markets in the world. For major hotel brands, a London presence remains a must-have location, with Rosewood opening their global flagship, the Chancery Rosewood, IHG introducing Six Senses in the UK and The July launching their new brand in the city.

Richard Candey, Head of Hotel Development & Consulting at Colliers, commented: “Edinburgh and London continue to attract a disproportionate share of hotel investment activity in the UK. Their position at the top of our index is not simply a reflection of strong performance, it is the combined weight of market scale, investor appetite and the depth of brand and operator demand that sets them apart.”

Investor appetite is visible in the transactions, in London, Arora’s acquisition of the Ministry of Justice building for £245m and the Singaporean Royal Group’s purchase of 63 Piccadilly for £60m are prime examples of the global capital the city continues to draw. Edinburgh has also seen notable investment activity, with the sale of the W Hotel to Schroders for just over £100m and boutique Bruntsfield House to Dubai-based Dutco Group serving as prime examples.

As Richard notes: “These are markets that have demonstrated their resilience across multiple economic cycles and continue to attract global capital despite turbulent geopolitical environments. This is as true today as it was a decade ago.”

What the index ultimately captures is something harder to manufacture – enduring status. Edinburgh and London are the markets that international hotel brands and institutional investors look to first, and the data consistently reflects that.

Siddhika Shah, Director in Colliers’ Hotel Advisory Services, added: “Edinburgh and London score highly not just on hotel trading metrics, but across the full range of investment fundamentals, from market appetite and valuation exit yields to the scale and diversity of demand that underpins new development. The consistency of that picture, year on year, is what makes these two markets genuinely distinctive.”

Pub Winners Unveiled for Broadland and South Norfolk Awards

Two Norfolk pubs have been recognised for their business success and support of local communities in the ‘Pub of The Year’ categories at the Broadland and South Norfolk Business Awards 2026.

South Norfolk Pub of The Year was won by The Locks Inn in Geldeston, while the Broadlands Pub of the year was The Cottage in Thorpe St Andrew.

Terry Stork, Pub is The Hub’s regional advisor for East Anglia and Lincolnshire, presented the awards, which were supported by Pub is The Hub, to both winners on the awards night, which took place at Norwich City Football Club on 18 March 2026.

South Norfolk Pub of The Year – The Locks Inn, Geldeston

Judges praised the pub for its accessibility, community spirit and lively programme of activities that bring people together.

The community-owned pub was recognised as a real asset to the village and the wider community.

The Locks Inn caters for everyone’s needs with a variety of food and drinks and a varied entertainment program and superb beer garden for alfresco meals.

It also runs a series of community events from a book club, local history talks, live music, community sing

along and has a new exhibition space to showcase local artists.

Broadlands Pub of the Year – The Cottage, Thorpe St Andrew

Judges described the Cottage as a much loved pub offering great food, friendly service and a true community welcome.

They praised owners Ian and Lorraine Perry for their long standing commitment, local sourcing and the warm, inclusive atmosphere they have created.

The publicans are very community minded, making sure that all the staff look out for anyone who may be lonely and taking time to get to know everyone.

All the food is locally sourced helping to support other local businesses. The pub also supports residents, the local school and runs many charity events.

Pub is The Hub regional advisor Terry Stork said: “It was a pleasure once again to be asked to be part of the judging team and present the awards.

“Thank you to both Broadland and South Norfolk for hosting these prestigious awards and for the recognising the important role of pubs and their publicans.”

Be Inspired by Industry Leaders at The UK Food & Drink Shows

Caterers attending The UK Food & Drink Shows will have the opportunity to by inspired and informed by a host of industry leaders and innovators.

Taking place at the NEC Birmingham from Monday 13 to Wednesday 15 April, the event boasts 1,200 exhibitors and comprises four individual shows dedicated to specific areas of the market:

• Food & Drink Expo is the destination for discovering fresh ideas, forging connections and gaining insights into the future of food. It attracts key foodservice buyers, caterers as well as decision makers from hospitality, retail and wholesale grocery operations.

• Farm Shop & Deli Show offers the best-quality local and regional produce alongside exciting new product development and the latest in equipment, labelling and packaging solutions.

• National Convenience Show is the biggest event for the convenience retailing sector and is a one-stop destination for c-store specific products, services and innovations to help boost footfall, increase basket spend and gain a competitive edge.

• Forecourt Show is the must-attend event for sourcing products, fresh ideas and smart solutions to future-proof your business, whether you are part of a symbol group, an independent forecourt, fuel company or dealer. As well as being a fantastic opportunity to network while seeing the latest products and services the industry has to offer, The UK Food & Drink Shows offers a packed programme of panels and presentations perfect for finding out the latest insights for caterers. Among these will be live interviews with major names in the food and drink industry including:

Kieran Corbitt, Creative Director at MeMo

Kieran will dive into how Gen Z and Millennials are reshaping consumption through values-led choices, and a demand for authenticity and emotional connection. Discover what’s trending, why it matters, and how brands can stay ahead in a landscape where every bite is a statement - and every post is a potential movement.

Chelsea Kerr, Managing Director UK/IE at Too Good To Go

Recent data suggests women make up 70% of the hospitality workforce. However, only 8% of leadership roles are held by women. In this session, influential female leaders from across the hospitality sector, including Chelsea Kerr, will discuss why that is, what needs to change and their own experiences of building a successful career.

Allen Simpson, Chief Executive of UKHospitality

Data suggests that two hospitality sites are closing each day, with rising employment costs one of the key drivers. In this session, leading trade organisations and experts will analyse the support available to businesses. Is it enough? What more needs to be done? What is the outlook for the short and long-term? What are they doing to represent the industry?

Liv Warren, Insight Manager at Lumina Intelligence

Liv Warren from Lumina Intelligence will discuss the shifting landscape of hospitality menus, with a focus on how pricing strategies and menu offerings have adapted over time. From inflation and supply chain disruptions to evolving consumer preferences and dietary trends, we'll explore the key factors driving changes in menu composition and cost.

To ensure visitors make the most of their visit, an online digital event companion will offer a comprehensive event guide, interactive floorplan, seamless indoor navigation and real-time notifications.

The UK Food & Drink Shows is organised by market-leading business information provider William Reed. Covering industries ranging from food and drink to pharmaceuticals and cosmetics, William Reed publishes digital and print media, including The Grocer, and organises prestigious awards, business events and conferences.

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

Holiday Tax Would Hit Consumers with

New economic analysis had found that the Government’s proposed holiday tax would shrink GDP, cause thousands of jobs losses and see the Treasury lose hundreds of millions in tax revenue.

Modelling by Oxford Economics, commissioned by UKHospitality, lays bare the devastating impact a holiday tax in England would have on holidaymakers, businesses and the economy.

Assuming the impact of a 5% levy is fully realised by 2030, the impact on the economy and consumers would be stark:

• Reduction in GDP of £2.2 billion

• £1.6 billion tax increase for holidaymakers

• 688 million in reduced tax receipts to the Treasury

• A loss of £101m in direct investment from hospitality and tourism businesses.

Hospitality and tourism would be devastated by the direct impacts the tax would have on consumers:

• £1.8 billion reduction in tourism spending

• 11.9m fewer nights spent in accommodation

• 33,000 jobs lost.

UKHospitality is calling on the Government to stop the holiday tax and protect the great British holiday. It’s urging consumers and holidaymakers to visit https://stoptheholidaytax.uk/ and write to their MP, urging them to oppose the tax.

Allen Simpson, Chief Executive of UKHospitality, said: “The numbers are clear. A holiday tax would hike costs for Brits, make staycations more expensive and decimate tourism.

“There are no winners from a holiday tax. From coastal communities and city centres to local guesthouses, pubs and taxi firms, the impacts are stark and indiscriminate. Taxes up, jobs lost and our high streets hit once again.

“Holidays are for relaxing, not taxing. The Government should keep it that way and stop the holiday tax.”

The modelling by Oxford Economics considered three separate scenarios: a 5% levy on accommodation, a

£1.6 billion Tax

Rise

£2 levy per person per night, and a £2 levy per room per night. All scenarios result in a reduction in GDP, tourism spending, nights spent in accommodation and total jobs.

Matthew Dass at Oxford Economics, said: “Our modelling shows that introducing a holiday tax would have a clear economic impact.

“Across the wider economy, the policy is likely to have negative consequences. The additional revenue generated by the tax will be outweighed by reduced economic activity, as higher costs dampen tourism demand, ultimately leading to a loss in GDP.

“With England already operating at the upper end of VAT rates, an additional tax would further weaken the country’s competitiveness relative to other destinations and place additional pressure on consumers.”

Simon Palethorpe, CEO of Haven, said: “Holidaying in the UK creates jobs, drives investment and boosts local businesses. A holiday tax will mean people take fewer UK holidays resulting in less investment and fewer jobs, often in areas where there are few alternative employment opportunities.

“In the UK, visitors are already paying double the VAT rate of the most popular overseas holiday hotspots. The UK is a great place to visit and we should be encouraging people to do so, not adding extra taxes.”

Simon Vincent CBE, President, Europe, Middle East and Africa, Hilton: “The Oxford Economics research is clear that a proposed holiday tax, on top of already high VAT, will impact British families staying in the UK and make the country less competitive as a destination.

“Tourism thrives when government and industry work together. The focus should be on growing visitor numbers and enabling hospitality to play its full role in supporting jobs, investment, and economic growth.”

Fiona Eastwood, Chief Executive Officer of Merlin Entertainments, and a Board member of UKHospitality, added: “A holiday tax increases the cost of short breaks for working families, making them unaffordable for many. Businesses in our sector will suffer; so will the regional economies we support by attracting overnight stays and tourism.

“At Merlin we’re proud of what we offer to families in the UK, but to continue to invest here, we need the economics to stack up.”

Wetherspoon to Open Two Pubs at Barcelona Airport

J D Wetherspoon is to open two pubs at Josep Tarradellas Barcelona – El Prat airport.

It follows on from the opening of the company’s first pub in Spain at Alicante Airport (February 2026).

The first of the two pubs is set to open at Terminal 1 in September 2026 and the second, in Terminal 2 in January 2027. They are both airside.

The pubs, as yet unnamed, will have a combined customer area of more than 5,700 square foot (530 square metres) and have room for almost 600 customers.

They will be operated by Ibersol Group, one of the largest franchised brand operators in Spanish and Portuguese travel.

The pubs will be open seven days a week from 5am to 11pm.

Food will be served at all times up to an hour before closing.

The menu will include many meals available in Wetherspoon pubs in the UK, including breakfast dishes, burgers and pizzas, as well as local dishes.

The pubs will be partly-carpeted with an individual carpet design and also serve real ale. Wetherspoon founder and chairman Tim Martin said: ” We are delighted to have secured two fantastic sites at Barcelona airport.

“In the short time since opening our pub at Alicante airport has proven popular with travellers and we are confident we can replicate that at our two new pubs in Barcelona.

“We aim to open a number of pubs overseas in the coming months and years, including those at airports.”

London Mayor Announces Return of Summer Streets Fund with £400,000 Boost for the Capital’s Hospitality Sector

The Mayor of London, Sadiq Khan, has today announced the return of his ‘Summer Streets’ fund in a further drive to boost the capital’s bars, cafes, hospitality and nightlife economy.

The Mayor is making £400,000 available to councils across the capital to support local businesses to increase al fresco dining and extend opening hours ahead of another exciting summer in the capital, which will include Londoners uniting in bars and clubs to watch the men’s football World Cup.

The fund includes grants of up to £100,000 for councils to help deliver large-scale al fresco pedestrianisation projects, as well as smaller ‘pocket alfresco’ schemes of up to £10,000 allowing cafes, small nightlife venues, pubs, and businesses, including live music and LGBTQIA+ venues, to expand outdoor spaces and welcome more customers.

It follows the first ever Summer Streets fund last year, when streets in Lambeth, Hackney, Waltham Forest and Westminster were transformed into open-air dining areas. The scheme, which included the return of al fresco dining and drinking to St Martin’s Lane in the heart of the West End, supported a wide range of businesses and traders, increased footfall and hosted community-led events across the locations.

The new funding is the latest move from the Mayor to support the capital’s vital hospitality and nightlife industries, which have faced a huge number of challenges in recent years.

The Mayor is currently consulting on bold new proposals to strengthen licensing practices across the capital, after the Government announced it would give strategic licensing powers to the Mayor. The plans include a new London-wide Strategic Licensing Policy that would create a more unified and consistent licensing system, working with boroughs and businesses across the city. Earlier this year the capital’s independent Nightlife Taskforce outlined its recommendations across 10 areas to protect, support and grow London’s vital nightlife industries, including recommending improvements to the licensing system.

The Mayor of London, Sadiq Khan, said: “It was fantastic to see Londoners and visitors enjoying al fresco din-

ing across our capital last year, so I’m delighted to announce the return of my Summer Streets fund. I want our wonderful cafes, bars and restaurants to be able to expand outdoor dining and opening hours throughout the summer, providing a great experience for all and a real boost to business, especially with the World Cup set to bring people together. I want this summer to be the biggest ever summer for al fresco dining in our capital’s history and I’ll continue to support our vital hospitality and nightlife industries, as we build a better London for everyone.”

Kate Nicholls, Chair of UKHospitality, said: “With a huge summer of sport ahead of us, it’s great that the Mayor is bringing back his Summer Street Fund to support London’s hospitality businesses.

“We saw the success of the scheme last year, helping to drive footfall and boost trade for our local pubs, bars, cafes and restaurants. I encourage boroughs to move quickly to take advantage of this fund to once again make Summer Streets a success.”

Michael Kill, CEO, Night Time Industries Association, said: “The Night Time Industries Association strongly welcomes the Mayor of London’s Summer Streets campaign and the dedicated fund supporting its delivery. At a time when hospitality and nightlife businesses continue to face significant economic pressures, targeted investment like this is essential.

“This initiative not only helps businesses maximise the vital summer trading period, but also reinforces London’s position as a world-leading cultural and night-time destination—supporting an industry that underpins jobs, tourism, and community life across the capital. We look forward to working with the Mayor and boroughs to ensure this funding delivers lasting impact and becomes the foundation for long-term growth and recovery.”

Georgina Wald, Corporate Communications Manager at Fuller, Smith & Turner PLC, said: “It’s good to see the Mayor taking steps to make life easier for pubs and the wider hospitality sector. The challenges facing hospitality at the moment are well documented and we welcome measures that make it easier to make the most of the opportunities that present themselves.”

Double Win for St Austell Brewery at Pub Industry ‘Oscars’

St Austell Brewery is celebrating double success after being named Best Managed Pub Company (2–50 sites) and Best Sustainable Pub Company at the 2026 Publican Awards.

This achievement marks the third consecutive year the independent, family-owned brewery has been recognised at the UK’s major hospitality awards, following wins for Best Brewing Pub Company in 2025 and Best Accommodation Operator in 2024.

Kevin Georgel, Chief Executive of St Austell Brewery, said: “Winning both Best Managed Pub Company and Best Sustainable Pub Company is an incredible honour. These awards reflect the hard work, passion and talent of our teams right across the business - from our pubs to our breweries and drinks wholesale operations.

“Our managed pubs are where everything we do comes to life - our fantastic beers, delicious food, and the brilliant people who deliver memorable experiences for our guests every single day. To receive such significant industry recognition in our 175th anniversary year feels particularly fitting. I couldn’t be prouder of our teams and everything they have achieved.”

This year also marked a significant evolution for the business, with the rollout of its refreshed brand identity and long-term sustainability strategy, ‘Crafting a Brighter Future’.

Emily Coon, Sustainability Manager at St Austell Brewery, said: “Taking home the award for Sustainable Pub Company is a meaningful moment for us. It recognises the progress we’ve made, as well as our ambitions for a brighter future.

“Our pubs across the South West - and teams throughout the business - have shown such passion over the past year, bringing our strategy to life within their day to day roles and helping drive us forward.

“This award reflects that companywide commitment as we continue to embed sustainability into our operations. There is still much more to achieve, but this recognition is a powerful motivator as we continue our journey towards delivering even greater impact in the years ahead.”

Continuing its winning streak, St Austell Brewery also took home five bronze trophies yesterday for its first major rebrand in over 70 years. The Transform Europe Awards recognise excellence in brand strategy across the continent.

Spring Into Summer: How Pub Banners

As the days grow longer and the first pints spill into sunlit beer gardens, Britain’s pubs and hotels enter their most important trading season. Spring and summer are no longer just “busy periods” — they’re the defining months that shape customer loyalty, brand identity, and revenue for the year ahead.

THE OUTDOOR REVOLUTION: WHY BEER GARDENS MATTER MORE THAN EVER

Across the UK, hospitality venues are embracing a powerful shift: the outdoor experience. Beer gardens, terraces, and alfresco spaces are no longer an afterthought — they are now central to customer expectations. Well-designed outdoor areas can increase capacity, boost dwell time, and drive higher spend per visit, all while creating memorable guest experiences that keep people coming back.

But there’s a crucial element many venues overlook…

Visibility. First impressions. That split-second decision to walk in.

BANNERS: THE UNSUNG HERO OF THE BEER GARDEN

A great beer garden hidden from view is a missed opportunity. Highimpact pub banners transform your outdoor space into a magnet for passing footfall — turning curious glances into paying customers. From promoting “Cold Pints in the Sun” to advertising live music, BBQ events, or seasonal menus, banners act as bold, flexible marketing tools that work around the clock. In a competitive market with thousands of pubs vying for attention, standout signage isn’t optional — it’s essential. Even a simple, well-placed banner can:

• Attract new customers from the street

• Reinforce your brand identity

• Highlight seasonal offers and events

• Guide customers into your outdoor space

• The Go-To Size for Maximum Impact

When it comes to visibility, size matters — and the most popular choice for pubs across the UK is the 8ft x 3ft banner. It’s the perfect balance of bold presence and practical placement, ideal for fences, railings, and beer garden boundaries.

Better still, these high-impact banners are available from just £40.25 + VAT, making them one of the most cost-effective marketing tools you can invest in this season.

Even more value:

• Free delivery when you order two

• Free professional design service to make your banner stand out It’s a simple, affordable way to upgrade your outdoor space and attract

more customers without stretching your budget.

BUILT FOR THE BRITISH SUMMER (RAIN INCLUDED)

British weather is famously unpredictable — but modern banner materials are built to handle it. Durable PVC and weather-resistant inks ensure your message stays sharp and vibrant, whether it’s blazing sunshine or a sudden downpour.

That means your marketing never stops working — even when the clouds roll in.

TURNING OUTDOOR SPACE INTO A DESTINATION

Today’s most successful pubs don’t just have beer gardens — they brand them. Thoughtfully designed outdoor areas, combined with strong visual signage, create a clear identity and a sense of place. Customers don’t just stumble in — they choose you.

Clear, attractive signage helps customers instantly understand what you offer and feel confident stepping inside, especially during busy summer months when competition is at its peak.

MAKE THIS SPRING & SUMMER COUNT

If you’re investing in your outdoor space this season, don’t stop at furniture and flowers. Make sure people know it’s there.

�� Discover durable, eye-catching options here: https://www.hfe-signs.co.uk/pub-hotel-banners.php Because when the sun is shining and the drinks are flowing, the pubs that stand out are the ones that get seen first. This season, turn your beer garden into your most

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.

UK SMEs Face Europe’s Sharpest Cost Pressures But Stand Out For Regulatory Preparedness, Research Finds

Wolters Kluwer Tax & Accounting has announced findings from its inaugural Future Ready Business report, revealing that UK small and mediumsized enterprises (SMEs) are facing the most intense economic pressure in Europe, yet continue to demonstrate strong confidence in their ability to manage regulatory change.

The findings also show UK SMEs investing selectively in digital tools, with AI moving into everyday use and strong reliance on trusted advisors.

“UK SMEs are under more economic pressure than any of their European peers, but they’re responding differently,” said Bas Kniphorst, Executive Vice President & Managing Director, Wolters Kluwer Tax & Accounting Europe. “UK SMEs stand out for prioritizing regulatory readiness and leaning heavily on trusted advisors to navigate complexity. They’re taking a selective, pragmatic approach to digital investment, focusing on tools that deliver fast efficiency and control to build resilience even as cost pressures remain high.”

The Future Ready Business report draws on insights from more than 1,000 small and medium sized enterprises (SMEs) across Belgium, the Netherlands, the UK, Germany, Sweden, Denmark, Italy, and Spain.

More than half of UK SMEs (56%) cite economic conditions and rising costs as one of their top three challenges over the next 12 months, compared with a European average of 40%. Cashflow pressure is also elevated, with 28% identifying it as a leading concern.

Despite these headwinds, UK SMEs report some of the strongest levels of regulatory preparedness across surveyed European markets. Nearly half of UK SMEs (44%) say they are fully informed and prepared for regulatory change, ahead of the Netherlands (31%), Germany (32%) and Sweden (16%). Overall, 90% report being fully or somewhat prepared.

This confidence is being tested by major reforms such as Making Tax Digital (MTD) for Income Tax, due to come into effect in April 2026. Separate Wolters Kluwer research shows more than nine in ten landlords and sole traders (92%) are aware of MTD for Income Tax. However, preparedness remains uneven beneath headline confidence levels, with four in five landlords (80%) feeling prepared for MTD, compared with 64% of sole

traders. The findings underline the importance of practical tools, clear guidance, and trusted professional support.

AI has moved firmly into everyday use for UK SMEs. Around two thirds (65%) now use AI tools weekly or daily, placing the UK ahead of some European markets, such as Sweden (54%), while trailing the most intensive adopters, such as Germany, Spain and Italy. Looking ahead, almost half (49%) plan to implement AI-powered tools over the next 12 months.

This adoption is supported by cautious but deliberate digital foundations. More than half of UK SMEs (54%) operate hybrid cloud environments, while 26% are fully cloud based. Digital investment is driven primarily by efficiency, with 47% citing productivity gains as the main benefit of digital tools. At the same time, cost pressure continues to temper ambition: only 36% plan to adopt or expand cloud solutions in the next year, below the European average.

As digital reliance increases, cybersecurity remains a priority, with almost half of UK SMEs (48%) having upgraded protections in the past three years and a further 37% planning to do so.

Outsourcing also plays a central role, with 75% of UK SMEs outsourcing at least one business function. Rather than outsourcing broadly, UK SMEs take a targeted and disciplined approach, focusing on high risk, compliance heavy activities such as payroll (42%), legal services (33%), and accounting (33%).

“For UK SMEs, the message is to stay selective and practical,” said Natasha Chryssafi, Senior Director –Product Management, Wolters Kluwer Tax & Accounting said. “Under sustained cost pressure, the businesses coping best are focusing on cash flow discipline, outsourcing complex compliance tasks, and adopting digital tools, including AI, where they solve a real, day to day problem. By using advisors strategically and investing where it counts, SMEs are creating breathing room in an otherwise tight environment.”

Recruitment and retention pressures persist, with 33% of UK SMEs citing hiring and retaining skilled employees as a top priority and 26% ranking talent among their top three challenges. However, talent pressures are less acute in the UK than in many European peers, including Germany, Belgium and the Netherlands.

National Best Bar None Awards 2026 Winners Announced

Nottingham, Chesterfield and York were recognised as top performers at the annual National Best Bar None Awards, held at the House of Lords on Tuesday 24th March, taking home Best City Scheme, Best Town Scheme and Best New Scheme respectively. A Special Recognition Award was also presented to Louise Baxter of Harrow Business Improvement District in recognition of her outstanding and continued support of the Best Bar None scheme.

Supported by the Home Office, the accreditation scheme is the gold standard for safer socialising, recognising licensed premises that strive to create well-managed, safe environments for their customers. The programme supports strong partnership working between local authorities, police and premises to maintain high standards across the hospitality and drinks industry.

More than 4,000 premises are currently accredited, with over 70 towns and cities adopting the recognised mark of operational excellence.

The awards ceremony was hosted by Chairman of Best Bar None, Lord Smith of Hindhead, Philip Smith, who said: Best Bar None promotes strong, proactive relationships between licensees, the police and local authorities – relationships that are vital to the hospitality industry. I am delighted to say that the scheme has continued to go from strength to strength over the past year, with several new schemes launching and a number of innovative initiatives introduced by existing ones.

“The Central Scheme is also growing rapidly, as operators based outside areas covered by regional schemes become Best Bar None accredited. I am pleased that there are now more than 4,000 accredited

premises across England and Wales, and there are strong indications that this number will continue to rise in 2026.

“The national awards recognise and celebrate schemes and individuals for their commitment to Best Bar None, our industry- and Home Office-supported scheme that promotes safer socialising. This year’s winners are all thoroughly deserving of their awards, and I offer my congratulations to everyone involved.”

Louise Baxter of Harrow Business Improvement District has been recognised with the Special Recognition Award in acknowledgement of her exceptional and sustained contribution to the Best Bar None scheme over the past decade.

Nottingham operates one of the largest and longest-established Best Bar None schemes in the UK, with 89 accredited venues including hotels, casinos, live music venues and restaurants.

The city has also been a national leader in promoting inclusivity across licensed venues by introducing a comprehensive accessibility assessment section, co-designed with a student with lived experience of disability. Nottingham continues to take an impact-driven approach, launching a citywide Safe Space Pledge supported by an interactive map of participating venues, alongside using assessment data to identify trends and drive improvements.

Awards for excellence in airside alcohol retailing were presented to Monty’s Diner at Liverpool John Lennon Airport. The University of Lancashire and the Students’ Union at Kent University were recognised within the student union category.

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

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,

Parkdean Resorts to Donate 240 Free Holidays to Military Families in 2026

Parkdean Resorts has pledged to continue its support of the Armed Forces this year by donating 240 holidays worth over £180,000 to members of the military community and their families in 2026.

Throughout 2025, Parkdean Resorts donated over 200 holidays across 21 of its award-winning holiday parks through partnerships with the Army Central Fund, Royal Navy and Royal Marines Charity, the Royal Air Force Benevolent Fund, and the Hoplite Fund.

Always strong champions of the military community, the holiday park operator has donated over 1000 holidays worth over £750,000 to Armed Forces families since 2021. Parkdean Resorts also holds an esteemed Armed Forces Covenant Gold Award from the Defence Employer Recognition Scheme, the highest accolade a company can receive for its veteran-friendly recruitment processes and development opportunities.

Steve Richards, CEO at Parkdean Resorts, said: “We deeply admire the resilience of our Armed Forces, along with their families who navigate unique challenges while supporting their loved ones in service.

“This year we will be donating £180,000 worth of free holidays to military families through our valued partnerships with the Army Central Fund, Royal Navy and Royal Marines Charity, the Royal Air Force Benevolent Fund, and the Hoplite Fund. Creating spaces where the whole family can connect and create cherished memories is central to what we do, and it’s a privilege to give something back to those who give so much.”

Mandy Lindley, Director of Relationships and Funding at the Royal Navy & Royal Marines Charity, said:

“Partnerships like this one with Parkdean Resorts demonstrate the real difference that collaboration can make for our naval community. For Royal Navy and Royal Marines families, access to time away together is more than a holiday – it is an opportunity to strengthen family bonds, support wellbeing and find some respite from the unique demands of service life. We are incredibly thankful to Parkdean Resorts for their continued commitment and generosity, which helps us ensure this vital support reaches those who need it most.”

One family said: “The break gave our family some needed quality time together which we ordinarily wouldn’t have had. It gave us a chance to switch off from daily stresses… the break was wonderful and as a family we are very grateful for the opportunity.”

Air Commodore Simon Harper, Director of Operations at the RAF Benevolent Fund, said: “Every year, many RAF Families benefit from the generosity and support of Parkdean Resorts, and we are incredibly grateful for all that Parkdean do for the RAF community.”

One beneficiary said: “I feel truly fortunate to have had a holiday. It gave me precious, uninterrupted time with my son, a chance to slow down, breath and reconnect away from the weight of everyday struggles. We found space to laugh, to rest and to simply be together. It wasn’t just a break, it was a much-needed reset that reminded me of what really matters.”

Caroline Crewe-Read, Director of the Army Central Fund, said: “The pressures of modern military service remain significant, especially for those who experience regular moves or long periods away on deployment. For soldiers and their families, the chance to unwind at a Parkdean Resorts holiday park offers invaluable time to reconnect after separation, or to recover from health and welfare challenges. Supporting the physical, mental and social wellbeing of our serving community continues to be at the heart of the Army Central Fund’s purpose. We are therefore proud to continue our partnership with Parkdean Resorts and the Army to ensure that these much-needed breaks reach those navigating the toughest circumstances. Our sincere thanks go to Steve Richards and the Parkdean Resorts team for their continued generosity towards our beneficiaries.”

Laura Fernand, a Trustee of the Hoplite Fund, said: “This is the second year Parkdean Resorts has donated accommodation to our serving personnel. Their values align with our own and the importance of enabling our people the time to rest, recover and restore relationships in a family friendly environment can not be underestimated. Time and time again our beneficiaries have expressed their thanks.”

The Graduate Awards Extend Entry Deadline to Increase Opportunity for Young Chefs

Senior chefs are being urged to champion the next generation of culinary talent, as the Craft Guild of Chefs has announced an extension to the Graduate Awards entry deadline. Entries will now close on Tuesday 7th April 2026, giving kitchens across the UK an extra week to encourage younger members of their teams to take part. The deadline extension is designed to support busy kitchens and provide head chefs, sous chefs and mentors with an opportunity to identify and put forward promising young chefs who may not yet have considered entering. With the pressures of day-today service, the Graduate Awards offer a structured and supportive way for employers to invest in the development of their teams.

Unlike many culinary events, the Graduate Awards are an exam rather than a competition, with no limit on the number of chefs who can pass. The process helps young chefs and pastry chefs develop discipline, organisation and technical understanding, while also reinforcing a culture of learning within the kitchen. Those who take part benefit from:

• Professional recognition through a respected industry exam

• The opportunity to cook in front of experienced and influential chefs

• Personal development through written and practical assessments

• Valuable networking with peers, mentors and industry leaders

Star Pubs Pumps

Chefs who successfully achieve the Kitchen Graduate Award are also invited to compete in the Young National Chef of the Year competition the following year, opening the door to further career-defining opportunities.

This year’s Graduate Awards also offer entrants the opportunity to cook for two of the most highly regarded chefs in the UK. Sally Abé leads as Chair of the Kitchen Examiners, while Sarah Frankland chairs the Pastry Examiners, bringing a wealth of experience, knowledge and mentorship to the examination process.

Steve Munkley, founder of the Graduate Awards and Vice-President of the Craft Guild of Chefs said: “I’m calling out to senior chefs to identify emerging talent within your kitchens, start the conversation and support their young chefs through the entry process.

“Those who are successful in getting to the final exam will be invited on an incredible two-day mentor experience packed with learning and development opportunities. The Graduate Awards continue to play a vital role in nurturing the next generation of culinary professionals, and this deadline extension ensures even more young chefs have the chance to take that first important step.”

Further information and entry details can be found via the Craft Guild of Chefs

Graduate Awards page

£208,000 into

Football Support

in Advance of June’s Tournament

With The World Cup set to be the biggest sports event of 2026, Star Pubs is investing £208,000 in a bumper support package to help its licensee create atmosphere and maximise sales throughout the summer tournament. In spite of the time difference, 94% of Star’s 250 managed operator pubs will be getting behind the event, with a large percentage of the leased & tenanted estate expected to follow suit.

In addition to providing guidance to operators on how to deliver an exciting fun football environment and keep fans in pubs for longer, Star Pubs is giving away 1,235 free retail kits. Contents will range from 6ft x 2ft fixtures displays, to signage, bunting and banners with fun animated social media assets provided to bring the tournament alive.

£50,000 is being invested in developing Heineken-themed sports zones featuring tabletop football at nine

sonalised point-of-sale such as bucket hats, shirts and bar runners. In addition, Star Pubs has put together a Quick Bites menu in time for the tournament. Says Cathy Olver, retail director at Star Pubs: “Awareness and atmosphere are key when it comes to attracting and keeping fans happy and spending during football matches, especially during a World Cup, which has a broader appeal. We’re going all out to give our pubs the backing they need to build their own unique experiences for the summer’s tournament and get the tills ringing. We’re encouraging pubs to go early and go big with their marketing for maximum impact.

“Based on past experience the most popular games will see trade leap 40% and with a greater number of matches scheduled this summer, there’s even more to play for. The last tournament in a similar time zone boosted drinks sales alone by around 11%, and with England and Scotland in the mix, and hopefully Wales too, we’re expecting a huge lift on home nation match days.”

20th Anniversary of Scotland’s Smoke-Free Law Celebrated

Public health charities, trade union representatives and hospitality businesses celebrated a milestone 20th anniversary as Scotland became the first part of the UK to ban smoking in enclosed public places - including pubs, restaurants and workplaces with a recorded 99.4% compliance rate in pubs within eight weeks of the ban.

Longer term benefits of the ban included a 17% reduction in adult heart attack admissions to Scottish hospitals, reversing a previous rising trend, and an 18% decline in child asthma admissions. Second-hand smoke exposure among bar workers also reduced by 86%.

Sheila Duffy, Chief Executive of ASH Scotland, said: “Scotland’s UK-leading smoke-free public spaces legislation was a major public health success in encouraging many people to give up smoking and driving down the dangerous exposure of toxic second-hand smoke for staff and customers, including children, in indoor settings.

“We are delighted to celebrate what is considered one of the most important public health measures in the first quarter of the 21st century and a landmark achievement of the devolved Scottish Parliament. We hope its success encourages the next generation of MSPs to further extend smoke-free protections especially to areas most used by children such as in playgrounds, around schools and in sporting facilities.”

Roz Foyer, General Secretary of the Scottish Trade Unions Congress (STUC), said: “The indoor smoking ban has been an unparalleled success and it was entirely right – thanks to the campaigning of organisations and unions across the country – that the then Scottish Executive showed leadership in introducing UK-leading smoke-free legislation.

“Protecting workers in their workplace is a core principle of our movement. We’re proud to have helped deliver improved health outcomes and a safer working environment for bar workers and hospitality staff across Scotland and will continue to build on that work as this leading legislation marks its 20th anniversary” Lilian Macer, UNISON Scottish secretary, said: “The smoking ban marked a fundamental shift in public health in Scotland. UNISON is Scotland’s biggest health union, and this decision had a significant impact on our health services and improved workplaces. It seemed like radical legislation at the time, but it quickly became the new normal and it would now be unthinkable to return to smoke filled rooms.

“I remember feeling pride as people in Scotland just got on with it. The lack of resistance was because civic Scotland built a consensus around the legislation. It was a catalyst for a big reduction in smoking, particularly amongst young people and we’ll reap the benefits for generations to come – particularly in the NHS. Of course we’ve much more to do, but it’s important to mark the significant progress we’ve made.”

Frank Hyslop, Manager of The Old Ship Bank pubsaid: “Pubs experienced challenges immediately after the smoking ban came in through a drop in custom but, after a short period, we could start to see the benefits of the legislation as we were attracting more diverse customers who appreciated the chance to enjoy socialising in clean air spaces.

“Overall, the ban has delivered an undoubted boost to the life of our pub community in helping us to create a healthy environment which has enabled our businesses to go from strength to strength over the last couple of decades.”

The Black Cap Reopens After a Decade, with Doctor Who Star Among the First to Celebrate

After more than ten years of anticipation, The Black Cap, has officially reopened, and Camden High Street has welcomed back one of its most iconic LGBTQ+ cabaret venues with overwhelming emotion, excitement and pride.

The all-ticket launch night on Saturday 21 March saw more than 220 people fill the lavishly restored spot, creating an atmosphere that felt both historic and joyfully familiar as the punters returned to a space many had fought hard to protect.

The reopening, spearheaded by the team from new owners, LT Management, drew a diverse crowd, including Scottish actor Ncuti Gatwa, widely known and celebrated by millions for his role in Doctor Who, whose attendance added an extra spark of joy to the night.

The Black Cap’s rich legacy, dating back more than 250 years and long known as the Palladium of Drag, has been woven into the refurbishment. Historic artefacts connected to the late Paul O’Grady have been lovingly installed, and the original Black Cap sign is proudly displayed once more.

The venue blends this heritage with state-of-the-art lighting and sound inspired by Ibiza’s leading stages, allowing a new era of cabaret and drag entertainment to flourish.

Jean Charles Sibille of LT Management said, “We are absolutely delighted with how the reopening has gone so far, and it has been wonderful to see such a warm response from the community and our visitors.

“The Black Cap is a venue with a special place in London’s cultural life, and we are very proud to welcome people back through its doors. We also have six beautifully designed hotel bedrooms, which we expect to be in great demand, especially as more people travel to Camden to experience the new era of the Cap.”

In true Black Cap style, the rendezvous is already launching into its performance programme, with Baga Chipz, one of the UK’s most recognisable drag artists and a longtime favourite of the Cap, returning Friday night and appearing on additional dates in the coming weeks. Her return is already building excitement among fans eager to see the stage come alive again.

The Black Cap will now open from 12pm every day, giving everyone the opportunity to rediscover the Camden landmark throughout the afternoon and into the evening as it builds towards its full entertainment schedule.

UK Bartenders’ Guild Announce the Winner of The Great Honkaku Shochu & Awamori Contest 2026

The UK Bartenders’ Guild has announced that Miley Kendrick, from The Domino Club in Leeds, is the winner of The Great Honkaku Shochu & Awamori Contest 2026.

Held on 9th March at The Caley Bar in Edinburgh, in partnership with Japanese Sake and Shochu Makers Association, the event brought together some of the UK’s most innovative bartenders in a celebration of culture, connection and creativity, all channelled into outstanding mixology.

The contest began in January with three live seminars in some of the UK’s most dynamic cities, Edinburgh, Birmingham, London. The seminars were led by Samuel Boulton, a Japan Sake and Shochu educator and previous competitor. He shared his knowledge and cultural insights on the category for bartenders taking part in the competition, and the recordings of the seminars are available on the UKBG website.

“Congratulations to Miley for securing first place, an incredible achievement in a competition where the level of talent was truly outstanding,” said Claudia Carozzi, UKBG president. “We are honoured to

continue our collaboration with the JSS in growing awareness and appreciation of this category in the Western world. Every year, we see the standards rise, the bartenders’ knowledge deepen, and the level of interaction during the classes increase. The number of entries this year was remarkable, and the overall standard was exceptionally high. So much so that selecting only ten finalists became impossible. For this reason, we decided to extend the shortlist to twelve. The creativity, passion, and commitment demonstrated across all entries were truly inspiring. For me, everyone who took part is a winner.”

Winner, Miley Kendrick, from The Domino Club in Leeds, impressed the judging panel with her cocktail, ‘What’s The Story with Awamori?’ As part of his prize, Miley will attend an educational trip to Japan. Miley comments, “It was an absolute honour to present at the UKBG The Great Honkaku Shochu & Awamori Contest, even better to take home the win when being judged by three of my personal industry inspirations. The best competitions are ones that form connections, and I’m glad to have fostered old and new connections with my fellow bartenders and can’t wait to meet more people in Japan and, of course, drink more Shochu.”

Hospitality Technology

Avoid Losses, Increase Profits and Build Relationships

Offering your customers the best possible customer service is key to building trust and relationships. It will also increase profits, encourage repeat visits, and offer positive peer recommendations.

The good news is that CardsSafe can help. The system wirelessly and securely holds customers' bank cards while they run a tab. As a result, staff can spend more time with customers, upsell and build valuable relationships. Customers will also feel more relaxed knowing that their cards are safe. As a result, the technology not only protects against credit card fraud but also eliminates dine-and-dash and allows checking the validity of bank cards.

The CardsSafe system has revolutionised how hospitality businesses manage their customers' payment obligations. Wireless technology can be safely tucked away behind the bar, POS, or service station. The units are easy to install, and the system does not collect data, so it never breaches GDPR. CardsSafe helps pubs, bars, restaurants, golf clubs, and sports centres avoid losses and increase profits. From

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

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.

.

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