CLH Digital - Issue #310

April Cost Increases Will Force Two-Thirds of Hospitality to Cut More Jobs

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

GOVERNMENT

CLAIMS THE CHEERS — BUSINESSES FOOT THE BILL

Easter is here, and so far we've had some welcome sunshine — so here's hoping you are having a wonderful, busy weekend with tills ringing and tables full. You deserve it.

I must confess, I had quite a different start to my week. I found myself drafting a tweet, fingers flying, spleen well and truly vented — only to stop, read it back, and hit delete. Tweet in haste, repent at leisure, as they say.

So I saved it for the blog instead. And now, here it is.

The source of my frustration? Watching MPs and government supporters fall over themselves to boast about how they have "given millions of people a pay rise." I'm sorry — is it just me?

No-one begrudges anyone a pay rise. But a pay rise is only meaningful if it can actually be afforded.

No business on earth can give what it does not have. Any employer with an ounce of common sense knows that valued staff are rewarded — and back in the day, if you felt underpaid, you moved on, and market forces did their work.

Pay rises are negotiated between employer and employee, based on performance and affordability.

That is how it is supposed to work.

So here is the analogy I nearly tweeted. Let's say an MP walks into the Dog & Duck for a quiet pint. I march over, tap them on the shoulder, and force them — compel them, give them no choice — to buy a round for the entire pub. We then walk next door to Tesco, and I do the same: I force them to pay for everyone's groceries.

Now tell me: who gets the credit? Should I stand up and boast that I have given everyone free drinks and free groceries? Of course not. I forced someone else's hand. The generosity wasn't mine to claim.

tion, however, no responsibility will be accepted for loss or damage. Views expressed within this

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

ten

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And here is the part that seems to escape the notice of those doing the boasting: what do you think that MP does next?

That's right — they avoid the Dog & Duck. They stop going to Tesco. They do, in fact, exactly what they so love to accuse others of doing. Avoidance.

Businesses cannot absorb costs that the economy does not support.

The evidence is already in: job losses are accelerating, investment is being cancelled, hours are being cut, and venues are closing.

These are not scare stories. These are the numbers coming back from our own sector's surveys — as reported in this very issue.

A one-size-fits-all mandatory uplift, imposed regardless of the health of an individual business or the broader economy, is a policy that sounds wonderful in a press release and lands very differently on a Monday morning when the wages bill lands on your desk.

Pay rises can only be sustained when businesses are healthy. Businesses can only be healthy when the economy supports them. Forcing the pace helps no-one.

I will say it again: nobody begrudges anyone a fair wage, hey I am an employee myself!

What we object to is a government that forces the cost onto operators and then claims the applause. .

Anyway — the sun is out, the weekend is here, and there are pints to pull. Have a wonderful Easter, look after your teams, and thank you, as always, for everything you do for this great industry.

Happy Easter. Cheers — The Editor Visit our website at www.catererlicensee.com to sign up for our twice weekly enewsletter.

I can always be contacted at edit@catererlicensee.com

April Cost Increases Will Force Two-Thirds of Hospitality to Cut More Jobs

(CONTINUED FROM FRONT COVER)

The findings come as the Government confirms increases to the National Minimum Wage, with hourly rates rising to £12.71 for workers aged 21 and over, £10.85 for those aged 18–20, and £8 for under-18s and apprentices.

While the Low Pay Commission, which recommended the changes, maintains that previous wage increases have not significantly impacted employment levels, operators say the cumulative effect of rising labour costs is intensifying existing financial pressures.

ENERGY CONCERNS

Energy costs remain a critical concern. Even prior to escalating geopolitical tensions in the Middle East, 93% of businesses surveyed reported that energy prices were already eroding profitability. With the ongoing Iran–Israel conflict expected to drive further increases, pubs and restaurants are now bracing for additional hikes in energy bills—particularly independent operators, who are less likely to benefit from long-term fixed-price contracts.

Industry leaders warn that without targeted support, the combined impact of wage rises, energy costs and broader inflationary pressures risks undermining the stability of a sector still recovering from recent economic shocks.

Hospitality is united on the measures that would allow their businesses to grow:

• VAT reduction for hospitality (89%)

• Permanent reform of business rates (74%)

• Changes to employer National Insurance Contributions (65%)

“HEARTBREAKING DECISIONS”

The benefits of lowering hospitality’s tax burden are clear. Businesses would prioritise refurbishing and developing existing sites (70%), creating new jobs (46%) and opening new sites (27%). These are all measures that would drive economic growth and help people into work.

In a joint statement, the trade bodies said: “Yet again, hospitality businesses enter April facing billions of pounds in additional costs, which will force many to make heartbreaking decisions.

“Despite the necessary and welcome support for pubs on business rates, neighbourhood restaurants, local hotels and independent cafes all face their bills rising in the thousands.

“Hospitality’s tax burden – the highest in the economy – is suffocating the sector. The impact is clear: more lost jobs, less investment and business closures. The jobs, communities and livelihoods we support are hit once again.

“The worrying situation facing the business energy market has the potential to accelerate all of these impacts.

OBVIOUS BENEFITS

“Even before the conflict in Iran and the Middle East began, increasing energy prices were already impacting profitability and the Government should be prepared to support vulnerable businesses if they are thrown into yet another crisis.

“Hospitality businesses are clear that cutting their costs through a lower rate of VAT, business rates reform and changes to employer NICs will deliver new jobs, investment and growth.

“The benefits of backing our local pubs, restaurants, hotels, leisure and tourism businesses are obvious and if the Government works with our sector we can keep people in jobs, make our high streets flourish, and drive growth.”

Although the government promised to reform the rates system in the autumn Budget, much has either remained the same or many businesses paying more from April 1st.

COMPLEX SYSTEM

Chris Grose, Rating Director at Hartnell Taylor Cook, comments: “The theory behind the rates system is simple, but until it functions simply in reality, businesses will continue to struggle to navigate a complex system based on outdated rental values. We need to reform the system, starting with delinking the rate in the pound – which should be a single, fixed rate that is not changed annually – from the total value of the rating list and removing reliefs as an anchor.

“Reliefs are temporary by nature; they are signs of placation and not progress. Once introduced, they also prove hard to strip away. They can be served up as happy surprises that improve the mood, and this tactic has been seen plenty in recent years. But these reliefs skirt around the core problem: the need to get rid of any mismatches between rateable values, the rate in the pound, and their relationship to a market that has changed significantly since 1990.”

“Where businesses might be missing a trick is with the appeals process, which is often underutilised. If businesses disagree with their rates valuation, avenues exist to dispute this with the Valuation Office Agency and, failing that, with a Valuation Tribunal. While this comes with some caveats – appeals must take place within a certain timeframe, and for a small fee – the savings this opens up in the long-term can be significant.”

GOVERNMENT-BACKED REFORM

“The Government did have proposals for reform, but there still seems little intention to revive this campaign for a revision of rates. They are, however, interested in kicking the can as hard as possible down the road. With a hugely successful rate of collection business rates, it’s an effective way of keeping the money coming in, especially in a world where no one really wants to cover the tab. But if the Government does want to keep the system they have, they would do well to strip it right back to the basics.”

Preparing For The Employment Rights Act: What Hospitality And Leisure Employers Should Be Doing Now

The Employment Rights Act introduces a wide range of reforms which will come into force in stages throughout 2026 and 2027.

For employers in the hospitality and leisure sector, these changes arrive against the backdrop of an already challenging employment landscape, characterised by high staff turnover, casual working arrangements and increasing tribunal risk.

Research by Birketts highlights that hospitality and leisure businesses face higher-than-average exposure to employment tribunal claims, with HR professionals in the sector surveyed reporting an average of 44.53 tribunal claims over the preceding two years – around 12% higher than the cross-sector average. Early preparation for the Employment Rights Act will therefore be critical to managing risk, controlling costs and maintaining workforce stability.

The reforms are being introduced on a phased basis. This gives employers a valuable opportunity to review current practices, update policies and train managers ahead of each change taking effect.

WHAT IS CHANGING?

The Employment Rights Act introduces a number of enhanced employment rights, several of which are particularly relevant to hospitality and leisure employers, including:

• enhanced protection against unfair dismissal

• new rights to guaranteed hours and more predictable working patterns

• restrictions on the use of zero-hours and low-hours contracts

• strengthened flexible working rights, including a new reasonableness requirement

• expanded family-friendly and sick pay entitlements

• strengthened trade union and collective rights

increased enforcement through a new Fair Work Agency

Many of these reforms will be implemented through secondary legisla-

Craft

By Rebecca Hughes, Associate Solicitor, employment team, Birketts LLP

tion, meaning that some detail is still awaited.

UNFAIR DISMISSAL: EARLIER PROTECTION AND UNCAPPED COMPENSATION

One of the most significant changes for hospitality and leisure employers concerns unfair dismissal. While proposals for full day-one unfair dismissal rights were removed during the Bill’s passage, the Employment Rights Act will reduce the qualifying period from two years to six months from 1 January 2027.

At the same time, the statutory cap on unfair dismissal compensation will be removed, meaning awards will no longer be subject to a maximum limit.

This is a material shift for a sector which has traditionally relied on shorter service thresholds as a risk buffer. Birketts’ research indicates that, to date, ordinary and constructive unfair dismissal claims have been less common in the hospitality and leisure sector, likely due to the prevalence of short-term and seasonal contracts. That position is likely to change once employees can bring claims after six months’ service.

To prepare, hospitality and leisure employers should:

• review probationary policies and ensure they are meaningful and well-managed

• train managers to address performance and conduct issues promptly and fairly during the first six months

• improve documentation and consistency in early employment decisions ZERO-HOURS CONTRACTS AND PREDICTABLE WORKING PATTERNS

Workers on zero-hours or low-hours contracts will also gain the right to request guaranteed hours reflecting their actual working patterns. Employers will also face new obligations around reasonable notice of shifts and compensation for late cancellations.

Although the detail will be set out in secondary legislation, these reforms are likely to have a significant impact on hospitality and leisure businesses, where variable hours, short-notice rota changes and seasonal demand are common.

Careful workforce planning will be essential. Employers should consider:

• auditing current use of zero-hours, casual and agency staff

• analysing actual working patterns over time

• reviewing whether contracts genuinely reflect operational need

• modelling potential cost exposure if hours become guaranteed

Union’s North-West

Team

Taking these steps now will help businesses respond once the final rules are confirmed.

DISCRIMINATION, GRIEVANCES AND

TRI-

BUNAL RISK

The report, The Birketts View: Employment Tribunals in the Hospitality and Leisure Sector Impact Report 2025, highlights a particular risk area for the sector: harassment. The most common tribunal claims brought against hospitality and leisure employers were harassment related to a protected characteristic, accounting for 15% of claims.

While hospitality and leisure businesses reported fewer grievances overall than the cross-sector average, a higher proportion of grievances escalated into tribunal claims, suggesting that internal processes are not always resolving issues effectively. Discrimination was also the most common type of grievance raised.

This underlines the importance of:

• robust grievance handling procedures

• early, well-managed interventions

• training managers to deal with complaints sensitively and lawfully FLEXIBLE WORKING

From 2027, employers will be required to demonstrate that they have acted reasonably when relying on statutory grounds to refuse a flexible working request.

Hospitality and leisure employers should expect an increase in requests for alternative shift patterns, fixed hours or more predictable schedules.

Employers should:

• review flexible working policies

• ensure managers understand how to assess requests

• clearly explain decisions in outcome letters, including why any refusal was reasonable

CONCLUSION

For hospitality and leisure employers, the Employment Rights Act represents a significant shift in employment risk at a time when tribunal exposure is already higher than average.

Early planning, robust processes and well-trained managers will be essential to managing compliance, controlling costs and protecting the business while continuing to deliver high-quality customer experiences.

Celebrates

£2,400 For CALM Through Recent Car Wash And Charity Day

A team of Craft Union regional managers, operational directors and Droylsden’s Beehive pub are all celebrating after raising £2,400 for the Campaign Against Living Miserably (CALM) – a suicide-prevention charity. This comes as Stonegate Group have recently announced a two-year charity partnership with CALM, with an aim of bringing suicide prevention into the heart of Britain’s pubs, bars and venues.

The fundraiser, which consisted of the north-west team getting stuck in and handwashing almost 40 cars throughout the day where guests donated to CALM in return for a spotless car, helped significantly drive donations.

Eight of the north-west ODs and RMs were more than happy to put their hands up and get scrubbing over the weekend for a great cause, with the operations team discovering a newfound talent in washing cars.

Alongside the car wash by the operations team, The Beehive pub in Droylsden held a family fun charity day, helping push the final figure raised to £2,400 with Droylsden locals more than happy to put their hands in their pocket for a great cause.

The day consisted of a charity raffle with some huge prizes ranging from football coaching sessions to gallons of beer and a bouncy castle for the kids to enjoy. While later in the day, local singer, Steve Kenny, performed some popular tracks to keep the party atmosphere going throughout.

It was no surprise to see the Manchester community rally when operator Gary Cooney and regional manager Shelley Matier wanted to help raise funds to support suicide prevention – a tragedy that has effected so many of us.

Regional Manager Shelley Matier said: “To see the area come together to support such an important cause

in CALM is a prime example of what makes our north-west community so brilliant.

“I want to say thank you to everyone who donated to CALM and continue to support our fundraising efforts, the car wash was a lot of fun and I’d like to also say thank you to the team at Craft Union who were more than willing to give up their Sunday to wash cars for a great cause!

“CALM is an incredible charity that is really close to our hearts, we have lost a number of guests in the last 12 months to suicide as well as personally losing my best friend so we want to help prevent suicide in any way we can.”

Every 90 minutes, someone in the UK dies by suicide. It’s the biggest killer of men under 50, and rates among young women under 24 are rising faster than ever. One in four people will experience suicidal thoughts in their lifetime, and within hospitality, one in two workers reports struggling with mental health.

As the UK’s largest pub company, Stonegate is uniquely placed to make a difference. CALM’s messaging and support will be visible across Stonegate’s pubs, bars and venues through in-venue signage and digital screens – reaching people in the social spaces where conversations happen.

Stonegate’s pub teams, head office colleagues and partners will take part in fundraising and awareness activities throughout the partnership. For anyone who may be struggling, seeing that support at the right moment could help them feel less alone and encourage them to seek help.

You can find out more information about CALM by visiting their website at https://www.thecalmzone.net/get-support

Food Inflation Could Treble by the End of 2026, FDF Warns

The Food and Drink Federation (FDF) has sharply revised its forecast for UK food inflation, warning that prices could rise to at least 9% by the end of 2026—more than triple its previous estimate.

The industry body, which represents around 12,000 UK food and drink manufacturers, had previously anticipated that inflation would ease to approximately 3% this year. However, escalating geopolitical tensions in the Middle East, including the effective closure of the Strait of Hormuz following the conflict involving Iran, have prompted a significant reassessment, with serious implications for operators across the hospitality and licensed trade.

Under its updated outlook, the FDF now expects food and non-alcoholic drink inflation to reach between 9% and 10% by December 2026, compared to its September 2025 forecast of 3.2%.

The revised figures are based on assumptions that cargo traffic through the Strait of Hormuz resumes within two to three weeks and that critical infrastructure—including oil, gas and fertiliser facilities—returns to normal operation within a year. However, the federation cautions that the situation remains highly volatile.

As one of the UK’s most energy-intensive sectors, food and drink manufacturing is particularly exposed to fluctuations in global oil and gas markets. Energy is a core cost at every stage of production, and while many medium and larger businesses mitigate volatility through fixed contracts, significant cost increases are expected as agreements expire.

Smaller producers, which are more likely to purchase energy on short-term or spot markets, are already experiencing acute price spikes.

Rising fuel costs are also driving up transportation expenses, while disruption to global shipping routes continues to impact delivery times and supply chain reliability—further compounding cost pressures for suppliers

to the hospitality sector.

The crisis is also affecting UK exports, particularly to Middle Eastern markets. Shipments of key products such as cereals, chocolate, cheese and biscuits have been delayed or cancelled, creating additional uncertainty for manufacturers.

At the agricultural level, the impact is equally pronounced. The cost of red diesel—used extensively in farm machinery—has surged by around 80% since the onset of the conflict, with availability tightening in parts of the UK. Fertiliser supplies remain constrained, posing a particular challenge for livestock producers.

Crop growers, especially those reliant on energy-intensive greenhouse operations, are also facing escalating costs, which are likely to feed through into reduced supply and higher prices further along the chain.

Dr Liliana Danila, Chief Economist at the FDF, said the sector is already grappling with the scale of the disruption.

“The food and drink sector is already feeling the force of this geopolitical shock. As one of the UK’s energy intensive industries, manufacturers are facing mounting energy bills, rising transport and packaging costs and disruption across key supply chains. These pressures are hitting simultaneously, and are a significant challenge for businesses to absorb.

“The current situation is unprecedented and hard to predict. However, given the scale and speed of these cost increases, and despite companies’ best efforts not to pass price increases on, it’s clear that food inflation is going to rise in the months ahead.”

For hospitality and licensed trade operators already contending with tight margins, the revised outlook signals further cost pressures across food and drink procurement as the industry navigates an increasingly uncertain global landscape.

Apprentice Candidate Takes On Star Pubs’ Prime Site In Stockwell

& Barrel, and is the third in the group. The other two Elephant & Barrel pubs opened in Fulham two years ago and in Felixstowe in 2025.

The pubs all have the ambience of a traditional English pub with a menu celebrating both British and Indian cuisine, each delivered to an exceptional standard. Rather than fusing the two into a single hybrid menu, The Elephant & Barrel approach honours the integrity of both traditions, reflecting their aim to blend the culture of the British pub with the richness of Indian food.

The Elephant & Barrel concept was founded by Kumar Pillai and Yogesh Datta with Priyesh Bathia and Karan Datta joining more recently. The partners’ plan is to grow a scalable business with nationwide potential.

The joint £495,000 revamp by Star Pubs and the partners will see the Elephant & Barrel Stockwell transformed into a community hub, with hot drinks in the day for people wanting to work from the pub and space for local groups and societies to come together. There will be quizzes, live music and live sports shown inside and outdoors on large HDTV screens.

A major feature at each Elephant and Barrel is a giant instagrammable robotic elephant, handmade in Kerala. It will be situated outside the front of the Stockwell pub and will be decorated for different occasions. For World Cup the elephant will be decorated with an English flag and jersey. Also outside will be a bar with six beers on tap and a food truck with a rotating menu of dishes including pizzas, jerk chicken, chicken tikka and seasonal specials. There will be outdoor seating for 198 at benches and tables with new high-level seating and festoon lighting.

Are Declining Alcohol Duty Receipts A Wake-Up Call?

By Andrew Thurston, Customs Duty and Indirect Tax consultant,

As UK government data reveals a significant shortfall in alcohol duty receipts for the current financial year, the debate regarding imbalances between on-trade and supermarkets is hotting up. Supermarkets are arguably better positioned to amortise a duty increase across their broader business model. Conversely, the ontrade has been hit particularly hard by labour-intensive cost pressures such as national living wage increases and employee National Insurance changes. Revaluation increases in business rates further strain the sector, with UK Hospitality estimating the average pub could pay circa £12,900 more over three years, and even with discounts, many face net increases. The removal of COVID-era reliefs has compounded the burden, while energy costs are rising from an already high base, affecting heating, lighting, and the cost of goods and services.

Additional pressures come from global instability, which has increased transport and fuel costs, impacting food and ancillary supplies. These higher input costs drive up menu prices and reduce margins on non-alcohol revenue streams that pubs increasingly rely on, making the amortisation of increased duty costs even more challenging. Supermarkets retain an advantage, as alcohol is purchased alongside routine grocery shopping, though this alone does not explain the reduction in alcohol duty receipts. While raising duty in line with inflation affects both sectors, the defining difference is the ability to absorb the rise.

The decline in alcohol duty revenue is likely to be more nuanced than simple duty increases. The cost-of-living crisis is arguably a major driver: during financial stress, households cut back on non-essential consumption first. People drink less frequently and in smaller quantities when disposable income is reduced, prioritising essentials over discretionary items, often using health and moderation as justification. This makes raising drink prices both difficult and potentially counterproductive, further enhancing the supermarkets’ relative advantage. Lifestyle changes may also play a part. The long-standing ban on most alcohol consumption for drivers has led to at least one person in every drinking group consuming non-alcoholic beverages. Initially deemed a sacrifice, the trend has almost certainly normalised over the decades leading, arguably, to an increasing number of ontrade drinkers consuming low or no alcohol drinks. According to the Morning Advertiser, low and no beer

sales have grown circa 36.9% in value, directly impacting any duty based on alcoholic content.

There is also evidence of long-term structural effects. Young adults defined as millennials and Gen-Zs may reduce long-term drinking habits, with lower discretionary income leading to a permanent reduction in alcohol spend for some cohorts. This is almost certainly accelerating the trend towards moderation and low-alcohol drinks (with lower duty potential) already present for health reasons.

The leading question is what the UK government can do about the situation.

There has been no VAT reduction for hospitality where it remains at 20%. Business rates relief has been reduced from up to 75% for the pandemic to circa 40% (capped at £110,000 per business). The Retail, Hospitality and Leisure (RHL) relief scheme itself was only valid until 31st March 2026. From April 2026 to March 2027, eligible pubs and live music venues in England will gain 15% off their business rates bills, to soften the reduction in RHL relief, but the extra relief does not compare favourably with the overall relief reduction. Hospitality is being disproportionately harmed by tax increases and dis-advantaged by tax incentives. Anything impacting prices will naturally lead to today’s price-sensitive consumers visiting pubs less often. This will almost certainly fuel the decline in alcohol duty receipts and on-trade revenues, not least because many pub visitors will have been doing so for supplementary, as well as alcohol-related, services such as meals.

Policies that support the on-trade, such as VAT reductions and targeted reliefs, are capable of boosting consumption in this sector, increasing the total duty collected rather than promoting trade-offs between the ontrade and supermarkets.

The government could also strengthen enforcement against bootleg and untaxed alcohol, in particular smuggling from low-duty jurisdictions, as well as educating consumers on the risks associated with untaxed alcoholic products.

Although the increased duty on alcohol sales is arguably not the dominant factor in declining alcohol tax receipts, we may yet see even that being reduced strategically through alcoholic drinks producers reducing alcoholic content levels by volume (ABV). There is potentially a related health advantage in doing so which may appeal to many millennials and Gen-Zs.

Put simply, the on-trade is not necessarily suffering because of one policy such as that relating to alcohol duty. It is struggling due to a perfect storm of multiple cost increases that have compounded at the same time, whilst consumers are also cutting back. The government has options and the time to exercise them is now. Perhaps we should all raise a glass to that notion…

Stonegate Group Partners with Heineken on Nationwide UEFA Champions League Activation to Drive Pub Footfall

Stonegate Group has partnered with Heineken, official partner of the UEFA Champions League, to launch a nationwide consumer activation designed to drive footfall across its estate during the tournament’s knockout stages.

Running across a significant number of Stonegate’s managed sites, the campaign combines a value-led drinks offer with a high-profile prize mechanic, rewarding customers for watching Champions League fixtures in pub.

Fans heading to participating Stonegate pubs during Champions League fixtures (until 29th April) can get a round of four pints of Heineken for £12, perfect for getting a round in for their mates responsibly, while also entering a prize draw to win a VIP weekend at the Champions League Final, tickets courtesy of Heineken.

One lucky winner and a guest will be flown to Budapest for the 2026 UEFA Champions League Final for a two-night VIP football experience.

The prize includes:

• Return economy flights from London or Manchester to Budapest

• Two hospitality tickets to the 2026 UEFA Champions League Final at Puskás Aréna, provided by Heineken

• Exclusive pre-match hospitality

• A Friday night welcome event

• A Saturday lunch event ahead of the final

• Two nights’ stay in a minimum four-star hotel

• Transfers between airport, hotel and stadium

• £250 travel allowance

The trip takes place from 29 – 31 May 2026, giving the winner and their guest the chance to soak up the atmosphere of one of the biggest sporting events in the world.

As the Champions League reaches the knockout stages, Stonegate Group and Heineken say the campaign is designed to celebrate the shared experience of watching football together at the pub with your mates.

Stephen Cooper, Head of Marketing at Stonegate Group, said: “Football is best enjoyed together, and there’s no better place than the pub with your mates. At Stonegate Group, we’re proud to celebrate those shared moments, partnering with Heineken ® to give fans the chance to turn a great night out into an unforgettable UEFA Champions League Final experience.”

With the quarter-finals expected to draw huge audiences, the promotion gives supporters another reason to head out with their friends, get a round in, and enjoy the matchday atmosphere responsibly.

To participate, fans must download the free MiXR app, create an account and sign up to ‘Season Pass’, where you earn rewards for watching the game at the pub. Once signed up, fans can enter the prize draw by purchasing a Round of Heineken for £12 during a Champions League match at a participating Stonegate pub and scanning their valid MiXR card at the bar. Each Round of Heineken voucher counts as one entry, and only one entry per person is permitted during the promotion period.

Internet access and the MiXR app are required to enter, and the promotion is open only to UK residents aged 18 or over*.

The remaining Champions League dates are:

• Quarter-finals: 7/8 & 14/15 April 2026

Semi-finals: 28/29 April & 5/6 May 2026

Final: 30 May 2026 (Budapest)

The promotion runs until 29 April 2026, with the winner drawn at random on 1 May 2026.

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.

For sites washing utensils, boxes, and perhaps bakery trays, plus glassware, crockery, and cutlery, the new UPster XD (extra deep) undercounter dishwasher handles glassware, serving dishes, trays, and even

Business Rates Reset on 1 April Brings £3.4bn Tax Hike

A new business rates cycle comes into effect on 1 April across England, Scotland and Wales, marking the first revaluation to take place under the new three-yearly cycle and resetting liabilities across the commercial property landscape and 2.39 million non-domestic properties.

According to the global tax firm Ryan, business rates receipts UK-wide are expected to increase from £33.7bn in 2025/26 to £37.1bn in 2026/27, a rise of £3.4bn (10.1%).

“This is a significant increase in business rates receipts driven by inflationary uprating, an allowance for losses on appeal and the withdrawal of government support for the retail, leisure and hospitality sectors rather than the effects of the revaluation itself,” said Alex Probyn, Practice Leader for Europe & Asia-Pacific Property Tax at Ryan.

The removal of Exchequer funded reliefs for retail, hospitality and leisure, which cost the Treasury £1.385bn in England in 2025/26 through a 40% discount capped at £110,000 per business, has not been extended into 2026/27. Instead, lower RHL multipliers have been introduced, with the cost now borne by higher-value properties through a new 2.8p ‘surtax’.

UK BUSINESS RATES RECEIPTS OVER TIME

Business rates receipts have followed a steady, largely inflation-driven path, with the only major disruption

occurring during the COVID period. But comparing recent revaluation cycles shows that changes in receipts vary significantly depending on both wider economic and policy conditions.

REVALUATION YEAR COMPARISON

Source: global tax firm Ryan

The variation reflects differences in inflation and policy settings at each point in time.

“Receipts increase in revaluation years but those increases have become larger over time, reflecting inflation and policy changes rather than the revaluation itself which is revenue neutral,” Probyn added.

Revaluations, which create ‘winners’ and ‘losers’, are particularly pronounced in sectors valued using the Receipts and Expenditure method, including the hospitality and leisure sectors. In these cases, valuations are driven by trading performance rather than rental evidence, meaning the shift from pandemic-suppressed turnover in 2021 to more normalised trading conditions in 2024 (and 2025 in Scotland) has produced stepchange increases in rateable values.

“The Government recognised the challenges around receipts and expenditure valuations through its current call for evidence, but any meaningful reform is unlikely to take effect before 2029. That will come too late for many businesses, as even with transitional caps in place limiting increases, those increases will still compound and bills can more than double by the end of the cycle,” Probyn warned.

Beyond these sectors, upward pressure is also evident in prime office markets and logistics, reflecting continued strength in underlying rental values and occupational demand in key locations.

Notably, Northern Ireland, which was also due to revalue in 2026, has paused the process following political intervention in January after sustained pressure from the hospitality sector. As a result, it enters the new financial year without a revaluation and with no confirmed timetable for its resumption.

“Pausing revaluation in Northern Ireland reflects a political choice about how to respond to post-pandemic increases in valuations, highlighting the divergence in policy across the devolved nations,” Probyn said.

Three Forces Redefining the UK Eating Out Market

New data from Lumina Intelligence’s Operator Data Index highlights reveal three major shifts shaping how UK consumers choose where to eat, as operators respond to tighter budgets, changing behaviours and rising expectations. Despite softer economic sentiment, consumers continue to trade up for culturally distinctive, high quality and experience led dining—fueling momentum in premium casual and elevated formats. Operators investing in modernised interiors, seasonal innovation and stronger brand narratives are seeing disproportionate gains.

QSR growth is being driven by two forces: bold chicken propositions and sharp value mechanics such as simplified £5 bundles. Health forward, customisable concepts and fast growing challenger brands are capturing younger, value seeking consumers who still want excitement on the menu.

Growth is strongest in everyday value bakery and premium craft coffee/bakery concepts. Challenger brands are scaling rapidly, while major operators are using seasonal innovation and data driven estate optimisation to sharpen their competitive edge.

Employment Rights Reform: What Hospitality Employers Need to Know

The Employment Rights Act 2025 introduces major reforms that will reshape the UK employment landscape. With changes taking effect from April 2026 and further updates through 2027, the legislation represents one of the most significant shifts in recent years. For the hospitality sector, where flexibility and variable staffing models are essential, the impact will be particularly pronounced.

While the headline reforms have received most of the attention, the real challenge lies in how these changes play out operationally. They come at a time when hospitality businesses are already facing rising costs, including increases to the National Minimum Wage, employer National Insurance, business rates, and energy.

DAY-ONE RIGHTS

AND INCREASED ABSENCE

RISK

One of the earliest changes is the expansion of day-one rights. From April 2026, all employees—regardless of earnings—will receive statutory sick pay from day one, removing the current three-day waiting period. This will increase upfront employment costs and could lead to higher levels of absence.

Day-one eligibility will also apply to certain family-related leave entitlements, marking a shift away from service based qualification. Employers will need to prepare for these earlier entitlements from the moment employment begins.

DUTY TO PREVENT THIRD PARTY HARASSMENT

A new legal duty to prevent harassment by third parties will require employers to take proactive steps to protect staff from inappropriate behaviour by customers or other non employees. This is especially relevant for hospitality, where frontline staff interact directly with the public. Businesses will need to:

• Implement robust, up to date anti harassment policies

By Oli McCann, Partner and Head of Employment, AfterAthena (https://afterathena.co.uk)

• Provide clear and regular staff training

Introduce accessible reporting mechanisms

• Put in place practical measures to deter customer led harassment If employers cannot demonstrate reasonable preventative steps, they risk liability even where the behaviour comes from outside the organisation.

ENHANCED UNFAIR DISMISSAL RIGHTS FROM JANUARY 2027

From January 2027, employees will gain unfair dismissal protection after six months’ service, down from the current two years. This change will bring hundreds of thousands of additional employees into scope, reducing the time employers have to assess suitability during probation.

Compensation limits are also expected to change. The current cap of 12 months’ salary may be removed, increasing the potential financial exposure of claims. In a sector with high turnover, this will require:

• More structured and consistent performance management

Stronger documentation practices

• Earlier and clearer intervention during probation

• More rigorous recruitment and onboarding

Employers will need to be confident in hiring decisions from day one.

REFORMS TO ZERO HOURS AND LOW HOURS CONTRACTS

Reforms expected in 2027 will significantly restrict the flexibility many hospitality operators rely on. Workers will have the right to request guaranteed hours based on their typical working patterns, reducing employers’ ability to adjust staffing levels in line with fluctuating demand.

Proposals also include compensation for short notice shift cancellations or cut downs, adding further cost pressures. Given the sector’s reliance on flexible scheduling—driven by weather, seasonal peaks, and customer behaviour—these changes will require careful planning.

Increased administrative and compliance demands

To comply with the new regime, employers will need to overhaul several aspects of HR and operational practice. This includes:

• Updating employment contracts

• Strengthening systems for tracking hours, entitlements, and absence

• Ensuring managers understand the new requirements

Reviewing scheduling processes

• Building in additional administrative capacity where needed

For many small and medium sized operators, these tasks represent a significant resource challenge.

CONSEQUENCES OF NON COMPLIANCE

Failure to comply may expose employers to employment tribunal claims, regulatory investigations, financial penalties, and reputational damage. The new Fair Work Agency, launching in April 2026, is expected to increase regulatory scrutiny across the sector.

Claims could arise from:

Unfair dismissal

• Unpaid or incorrect entitlements

• Failure to prevent harassment

• Poor record keeping or inadequate processes

With higher potential compensation levels, the financial risk of getting it wrong increases considerably.

BROADER COMMERCIAL IMPACT

Beyond compliance, the reforms will add to the cost pressures already affecting the sector. Increased entitlements, potential compensation awards and higher administrative demands will squeeze margins. As a result, hospitality businesses may need to revisit pricing strategies, staffing models and operational processes to remain viable.

PREPARING FOR THE CHANGES

With several reforms arriving in stages over the next two years, early preparation is essential. Employers should begin by reviewing existing employment practices and identifying areas of risk or potential non compliance. Key actions include:

• Updating policies, procedures, and contracts

Investing in management training

• Conducting scenario planning around staffing and scheduling

• Seeking specialist advice where needed

Businesses that take a proactive approach will be better positioned to manage the transition and reduce the risk of costly disputes.

The Employment Rights Act 2025 signals a shift towards greater worker protection and security. For hospitality employers, the task now is to adapt while maintaining service standards and operational efficiency. Those who prepare early and review their employment practices thoroughly will be best placed to navigate the changes ahead.

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

Weight Loss Medications Linked to Reduction in Both Food and Alcohol Consumption

New research from insight consultancy KAM, in partnership with UK charity Drinkaware, reveals a 29% reduction in how often users of GLP-1 drugs consume alcohol, signalling a significant shift in drinking behaviour across the UK.

The new report, Drinking Differently: GLP-1 and Alcohol, shows that GLP-1 use is already having a measurable impact on alcohol consumption. After starting GLP 1 medication, average drinking frequency drops from 3.1 to 2.2 days per week (a 29% reduction) while average alcohol consumption falls from 4.3 to 3.6 units per week, representing a 16% decrease in overall alcohol intake. Alongside this was a 22% drop in weekly spend on alcohol for home consumption and a 30% decrease in typical spend per trip on alcohol in the on-trade.

Research from KAM suggests as much as 7% to 10% of UK adults are taking these drugs (up to 5.5 million people), with only around half (52%) obtaining them through NHS prescription.

The research suggests that for many users, this is not simply a case of choosing to drink less, but that the GLP-1 medications are affecting how they experience alcohol.

More than a third (34%) report a reduced craving for alcohol while taking the medication, while 22% say they feel the effects of alcohol more quickly and 18% experience discomfort such as nausea when drinking.

This is translating into what KAM describes as “effortless moderation” for users. Around 26% of users say drinking less happens naturally, without much thought, although a further 45% say they consciously manage how much they drink.

Annabelle Bonus, Director of Research, Impact and Strategy and Drinkaware, said: “This report adds to our growing evidence of a shift towards moderation in the UK, as drinking behaviours continue to evolve alongside the rise of GLP-1 medications. Drinkaware is uniquely placed to monitor these trends and respond to emerging insights. We will continue to provide clear, evidence-based information and advice to everyone –whether they are using GLP-1 medications or not – helping people better understand their drinking and supporting moderation as a cultural norm across the UK.”

Despite these shifts, the report makes clear that this is not the end of social drinking or hospitality occasions for most GLP-1 users.

A significant 71% of GLP-1 users say alcohol is central to their enjoyment of social occasions, highlighting that drinking alcohol continues to play an important role in how most users socialise. The research suggests that drinking occasions are evolving, not disappearing. GLP-1 users report changes in the types of drinks they choose, with growing interest in lower-ABV options, smaller serves and alcohol-free alternatives. Creamier, richer and more carbonated drinks are less appealing for some users. At the same time, many are trading quantity for quality, creating an opportunity for premiumisation.

KAM Insight said the results highlight a significant shift in consumer behaviour, but one that presents as much opportunity as challenge for the sector.

Commenting, KAM partner Katie Jenkins said: “The data shows that while many GLP-1 users are drinking less, they are not withdrawing from social occasions. Instead, they are redefining how those occasions look, from drink choice to spend to frequency. For hospitality operators, this points to the need to adapt to a future where moderation is more common, mixed drinking groups are the norm, and quality, flexibility and inclusivity become increasingly important.”

One of the most significant findings from the research is the extent to which GLP-1 use is influencing wider social groups.

Almost half (46%) of UK adults who have never used the drug say they know someone who has used GLP-1 medication. Among these, 30% say they drink less alcohol when socialising with them, while 20% say they are socialising in different ways when with users, such as opting for coffee or more food-led occasions.

Around 16% of non-users say they are more likely to choose no- or low-alcohol drinks when socialising with someone on GLP-1 medication, highlighting the role of low and no options in supporting moderation within social occasions.

Notably, 10% of non-users say this influence extends beyond shared occasions, affecting how much they drink even when they are not with that person.

The report suggests that the impact of GLP-1 medications is likely to be significantly larger than the number of users alone, as behaviour shifts ripple through friendship groups, households and social networks.

Middle East Conflict Adds to Cost Pressures for UK Hospitality

By Ruby Hartery - Senior Underwriter at Atradius

Whether it’s a café or pub, self-catering accommodation or boutique hotel group, no hospitality business will be immune from the economic effects of the conflict in Iran and the wider Middle East.

The impacts are diverse and overlapping. We have of course seen the immediate impact on global energy markets. Increased fuel prices are affecting the cost of deliveries throughout the supply chain.

Furthermore, firms could face higher energy costs for heating, lighting, refrigeration and cooking. It also has implications for the price of fertiliser, with the potential to drive further food price inflation. Longer term this creates the potential for more persistent inflation for the UK hospitality sector.

The impact isn’t consistent. For instance, rural businesses that rely on heating oil have seen prices soar, putting them at a disadvantage relative to urban competitors. I’m hearing that smaller operators feel particularly exposed. They typically have less bargaining power with suppliers and don’t have the ability to spread costs across sites in the same way that chains can.

The level of disruption to supply chains is still unclear, but businesses are certainly already feeling the effects. For instance, food and drink firms report higher transport and logistics costs.

It does not take long for those pressures to translate into higher prices for consumers in bars, pubs, restaurants and hotels.

As a result, people become understandably a little more reluctant to spend their cash. Meals out and trips away are often among the first things to go when you’re concerned everything is getting more expensive and interest rates might rise. That has already shown up in the data - consumer confidence has “collapsed” since the start of the Iran war, according to the British Retail Consortium.

In recent conversations I’ve had with people in the industry, what really stands out is frustration at the unpredictability of it all. Energy quotes, supplier pricing and even delivery schedules are changing week by week, making forward planning almost impossible. I’d really stress that point: anyone who claims to have all the answers in this highly unpredictable environment is kidding themselves.

April was already set to be a very difficult month for UK businesses. It’s a month of several trying cost increases, with hikes to employment costs and business rates for many businesses. Other changes to contend

with include the start of Statutory sick pay (SSP) from the first day of illness.

So, we’d already have been talking about the potential for job losses, cuts to investment plans and businesses closing their doors for good. The conflict in the Middle East only adds to these pressures.

On a more positive note, rising flight prices and fears of cancellations or travel restrictions are encouraging Brits to stay closer to home, contributing to a bit of a boom in staycations. Bookings for UK self-catering breaks have benefited. An estimated 12 million Brits were planning domestic Easter getaways and a survey showed that up to 40% of holidaymakers who had intended to travel abroad during the Easter break were intent on changing their plans.

It’s a reminder of how quickly consumer demand can change in response to global events. In the short term at least, domestic holidaymakers provide a valuable cushion for businesses.

Yet, it’s hard to imagine an uptick in staycations alone turning around fortunes for UK hospitality. We don’t know how this conflict will pan out, but businesses should plan for volatility – across logistics, packaging, imported ingredients, energy, labour and supply chains.

This could include securing costs on key items where feasible, and working with suppliers on menus or product ranges. In addition, keeping a very close eye on cashflow is key.

Overall, the businesses I speak to aren’t panicking – they’ve weathered so many crises recently – but they are focused on staying resilient and preparing ahead.

From London’s Finest to Bournemouth Pier: Chef Dan Wilby to Transform Dining with Exclusive French Experience!

A new chapter is beginning at Key West Coastal Restaurant on Bournemouth Pier as Adventure Attractions, the pier operator, announces the appointment of Executive Chef Dan Wilby, bringing serious culinary pedigree and a fresh vision to one of the South Coast’s most unique dining destinations.

Having worked alongside some of the UK’s most respected chefs, including Tom Kerridge, Michel Roux Jr. and more recently Angela Hartnett, Dan arrives with a wealth of experience from leading London kitchens. His career has also seen him cook for high-profile names such as Charli XCX, Nicki Minaj, Peter Kay and Paloma Faith, adding a touch of star quality to his already impressive résumé.

Now at the helm at the end of Bournemouth Pier, Dan is focused on refining the food offer, elevating quality and introducing a series of curated dining experiences designed to match the restaurant’s spectacular coastal setting.

Dan said: “You don’t get many kitchens with a view like this. Cooking at the end of Bournemouth Pier is pretty special, so the food needs to rise to that occasion, modern coastal dishes, great British favourites and ingredients that really speak for themselves.”

The first of these new experiences will launch this May with La Table Française: A Taste of France on Saturday 16th May, an elegant evening of French-inspired dining by the sea.

Guests will enjoy a refined three-course menu created exclusively by the Executive Chef, celebrating classic French techniques with a contemporary coastal twist. The evening will be accompanied by live music from French singer Muriel, creating an atmospheric backdrop as the sun sets across the bay.

Cribbs Continues to Expand Dining Offering with Loungers Letting

The South West’s leading retail and leisure destination Cribbs has announced that Loungers is set to arrive as the shopping centre continues to diversify its F&B line-up.

The nationwide bar and dining chain, which launched in Bristol in 2002, has signed a 15-year lease for the 4,600 sq ft former Pizza Hut space to bring its Picaro Lounge concept to the heart of Cribbs Mall’s food court. From its first location in Bedminster, Bristol, Loungers has grown to over 250 destinations nationwide which bring people together over its array of delicious food in a relaxed welcoming environment.

Renowned for its leisurely brunch offerings and evening drinks experience, Loungers has built a strong following among younger audiences making it the perfect new occupier for Cribbs as it continues to evolve its dining offering to cater for its growing Gen Z audience, which rose by 13% over 2025.

Last week Cribbs announced Joe & The Juice is set to arrive after it welcomed both Pizza Express and Honest Burgers to the shopping centre in recent weeks, whilst Wingstop will be joining the Cribbs Venue line-up later this year. These new arrivals join favourites Wagamama, Nando’s, Chopstix, Itsu, Patisserie Valerie, and Slim Chickens to cement Cribbs’ position as the South West’s leading retail and leisure destination which offers visitors a full day out experience.

capacity arena at the site, which is set to open in 2028, and will see many eventgoers choose Cribbs for pre-concert meals and drinks.

Katie Searle, Director, Asset Management, at Sovereign Centros by CBRE, said: “The arrival of Picaro Lounge continues our transformation of the dining offering at Cribbs to ensure it suits the needs of our visitors. Schemes such as Cribbs are no longer purely retail destinations as they now need to offer a full day out experience which requires a strong dining and leisure offering. At Cribbs we have led the way in the South West by continuing to innovate our offering by bringing in leading UK and international F&B operators to ensure visitors enjoy a diverse dining offer.

“Picaro Lounge is a great addition to this line-up as it has become one of UK hospitality’s most recent success stories and it is fitting that its latest location is a return to its roots in Bristol. Picaro Lounge is a perfect fit for our audience and we look forward to seeing them thrive at Cribbs over the coming years.”

Alex Kalebic, Head of Acquisitions, Loungers says: “We’re hugely excited to be opening Picaro Lounge at Cribbs Mall – a fantastic regional destination right on the doorstep of our Bristol heartland, where we already have eight thriving Loungers. Due to open this summer, Picaro Lounge will be our second location within a covered scheme in the UK. “Cribbs

Picaro Lounge will also benefit from the growing residential community across the Cribbs Causeway area with the Brabazon development set to deliver 6,500 homes and 2,000 student rooms. Meanwhile, the 19,500-

Restaurants’ Delivery Rollouts Boost at-Home Sales as Takeaways Tumble

New delivery offers helped restaurants to strong at-home sales growth in February despite a sharp drop in takeaways, the latest NIQ Hospitality at Home Tracker reveals.

The Tracker, powered by CGA intelligence, reveals delivery sales rose 4.7% from the same month in 2025. The figure is well above Britain’s current rate of inflation and follows a 7.4% increase in January. February’s sales were boosted by wet weather that kept people at home in many parts of the country, and by hesitant consumer confidence that may have led some to reduce their spending on eating out.

Restaurant groups have accelerated growth by extending their delivery offers and partnerships with third party platforms. February’s total delivery sales—including at restaurants opened in the last 12 months, or ones where deliveries have been introduced for the first time—were 11.8% ahead of the same month last year.

The convenience of deliveries and the rollout of new operations have impacted takeaways, and sales in this channel have dropped sharply in recent years. Restaurants’ revenue from takeaways and click-and-collect

orders fell by 11.1% on a like-for-like basis in February—an 11th negative month in a row. Takeaways generated only 4.9% of spending with restaurants during the month, while deliveries attracted 13.1%.

The NIQ Hospitality at Home Tracker shows the twin trends of growth in deliveries and downward movement in takeaways kept restaurants’ organic at-home sales virtually flat in February, rising just 0.1% on a like-for-like basis. However, the speed of delivery rollouts raised total at-home growth to 10.0%.

Karl Chessell, director – hospitality operators and food, EMEA at NIQ, said: “At a time when restaurants’ sales and profitability are under major pressure, February’s double-digit growth in at-home sales is a positive sign. However, much of the extra revenue for some operators have come at the expense of takeaways and eat-in trading, or from newly-launched delivery operations.

“Consumers’ spending remains tight, and their confidence will be sapped further by any inflation that arises from the conflict in the Middle East. Trading conditions in all of restaurants’ channels are likely to remain very challenging for some time to come.”

Urban Pubs & Bars Celebrates Major Wins at the Publican Awards 2026

Urban Pubs & Bars, London’s leading independent pub group, is celebrating after winning two major accolades at this year’s The Publican Awards

The market leading group won Best Food Offer and the top honour, Best Pub Company (over 51 sites). Held at Evolution London and hosted by TV presenter Rylan Clark, the ceremony welcomed over 1,500 industry professionals to celebrate excellence across the UK pub and bar sector.

The awards recognised operators delivering exceptional standards across every aspect of their business. The judging process is known for its depth and credibility, providing a comprehensive audit of each entrant.

Urban Pubs & Bars’ dual win reflects its continued strong performance, quality food offering and commitment to delivering standout customer experiences across its growing premium London estate.

Chris Hill, Managing Director of Urban Pubs & Bars, said: “To be recognised with both Best Food Offer and Best Pub Co is an incredible achievement for our team and I thank them all. These awards are a testament to the passion, consistency and hard work across our entire business, from kitchen to front of house.”

As Energy Crisis Deepens NTIA Asks: “Why is Britain Doing Nothing?”

Britain’s night-time economy is being hit by a perfect storm, surging fuel prices, global instability and looming business rate increases, while countries like Australia take bold action to protect businesses and consumers.

Michael Kill, CEO of the Night Time Industries Association (NTIA), has launched a scathing intervention, warning the government is failing to act as costs spiral out of control.

Writing on behalf of thousands of UK venues, bars, clubs and late-night businesses, Kill said the sector is heading towards another breaking point, with fresh financial pressures landing from April 1st, when business rate burdens increase for many operators already struggling to survive.

He said: “Closed-door conversations with key energy suppliers are ineffective in the face of global market pressures. While the UK talks, other nations act. Australia has already halved fuel duty and introduced free public transport to protect its economy.

“The question is, why is Britain doing nothing?”

With oil prices soaring above $115 a barrel and fears of fuel shortages mounting, the cost of running nightlife businesses, and simply getting to work or going out, is rising fast.

At the same time, venues face rising business rates from April, adding yet another financial blow to an industry already operating on razor-thin margins.

Kill warned that every part of the sector is being squeezed:

• Staff struggling with rising travel costs

• Customers cutting back as going out becomes unaffordable

• Supply chains and deliveries becoming more expensive

• Touring artists and events facing disruption

• Businesses hit with higher fixed costs through increased rates

“These are not theoretical pressures, they are happening now,” he said. “And in global markets, companies will not absorb these costs. Shareholders demand margins are protected. That means the burden

lands on businesses and consumers. ”

The NTIA is demanding urgent intervention, including:

• A halving of fuel duty or VAT reduction to ease immediate pressure

• Free or subsidised public transport, particularly at night

Kill warned that without action, the consequences would be severe:

“We are staring at further closures, job losses and lasting damage to one of the UK’s most important cultural and economic sectors.

“You cannot talk about growth while increasing costs on businesses at the very moment they are most vulnerable.”

The intervention comes as ministers meet energy giants behind closed doors — but industry leaders say this approach is out of touch with the scale and urgency of the crisis.

Kill added: “This is a test of leadership. Strong economies act decisively to protect their people. Right now, the UK is falling behind.”

With local elections approaching and economic pressures intensifying, the message from the night-time economy is clear:

Act now – or watch the lights go out across Britain’s nightlife.

OPEN LETTER TO PM & CHANCELLOR

Dear Prime Minister, Dear Chancellor, I am writing on behalf of thousands of businesses across the UK’s night-time economy, whose livelihoods, employees and communities are now facing mounting uncertainty.

The UK stands at a critical moment.

As global instability drives a sharp rise in fuel prices, we are already seeing the early signs of economic shock, rising transport costs, supply chain disruption, and increasing pressure on businesses and consumers alike. For the UK’s night-time economy, which relies heavily on mobility, logistics and discretionary spending, this presents an immediate and serious threat.

We welcome engagement between government and industry. However, closeddoor conversations with key energy suppliers are ineffective in the face of glob-

al market pressures.

The reality is simple: these are global markets, and publicly listed companies are accountable to shareholders. In times of volatility, businesses are driven to protect margins, not reduce them. Expecting firms to absorb rising costs without government intervention is unrealistic, and risks passing the full burden onto consumers and small businesses.

Other nations are not waiting. Australia has already taken bold, decisive action, halving fuel duty and introducing free public transport to shield its economy from precisely these pressures. These are not symbolic gestures; they are practical interventions designed to stabilise costs and maintain economic activity.

The UK must now show the same level of leadership.

The night-time economy contributes billions to the UK economy, supports hundreds of thousands of jobs, and plays a vital role in our cultural identity and global appeal. Yet it remains one of the most exposed sectors to rising fuel costs. Every increase impacts staff commuting, customer footfall, artist touring, supply chains, and venue operations.

Without immediate intervention, we risk further closures, job losses, and longterm damage to an industry that has already endured sustained hardship. We therefore call on the government to urgently consider:

-A temporary halving of fuel duty or a reduction in VAT to ease immediate cost pressures

-The introduction of free or subsidised public transport, particularly during evening and late-night hours

These measures would provide immediate relief, protect livelihoods, and sustain economic momentum during a period of global uncertainty.

This is not a moment for observation or negotiation, it is a moment for action.

If we are serious about protecting growth, supporting businesses, and safeguarding jobs, then we must move beyond dialogue and deliver decisive intervention.

Yours sincerely, Michael Kill CEO, Night Time Industries Association

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

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

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

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

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

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

into an enhanced recognition scheme, positioning itself as a key annual moment for UK recycling and setting clear, sector-specific benchmarks.

Within the scheme, accreditation levels are awarded based on verified recycling rates and the number of services used. 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.

Half Of Businesses Face 50%+ Biz Rates Hike As Costs Spiral And Mental Health Crisis Grows Says New NTIA Survey

The Night Time Industries Association (NTIA) has today warned that further pressure piled onto the night-time economy from today’s business rate increases (1 April 2026) could prove to be the final straw for thousands of UK venues, as costs continue to spiral beyond sustainable levels.

New data from the Sky x NTIA Business Rates Survey, based on responses from over 500 (505) member businesses, with over 50% of operators facing business rate increases of over 50% on their current bills from 1st April, is placing unprecedented strain on an already fragile sector.

With rising staffing costs, escalating energy prices driven by global instability, and continued inflation across rent, supply chains, and operations, businesses warn the cumulative impact of these pressures is now unsustainable.

A PERFECT STORM HITTING TODAY

From today, businesses are facing a convergence of rising costs:

-Business rate increases taking effect immediately

-Rising National Minimum Wage costs

-Escalating energy prices, with further increases expected

-Continued inflation across core operating expenses

For many, this is not a future risk, it is a real-time tipping point.

A DAMNING PICTURE: INDUSTRY AT BREAK-

ING POINT

The survey highlights the severity of the crisis:

-335 businesses (over 70%) are “very” or “extremely” concerned about business rate rises

-356 (Over 70%) say the increases will significantly damage their financial sustainability

-325 (Over 60%) believe the impact on the wider industry will be severe

-Nearly 450 (Nearly 90%) report financial stress is already affecting their mental health, with over half saying it impacts them “a lot”

This is a sector no longer adjusting – but overwhelmed by compounding pressures.

SMALL BUSINESSES, BIG RISK

-318 businesses employ between 11 – 49 people

-Only 110 employ over 50 people

These independent venues form the backbone of the UK’s night-time economy – and are the least able to absorb rising costs now hitting simultaneously.

VOICES FROM THE FRONTLINE (SURVEY RESPONSES)

Operators across the UK describe a sector at breaking point:

“We are being taxed on a business that no longer exists.”

“Costs are spiralling out of control, every month there’s another increase.”

“This is the worst trading environment I’ve seen in 20 years.”

“We’ve cut staff, reduced hours, and taken on debt. There is nothing left.”

“Energy, wages, rates, it’s all hitting at once. It’s impossible to survive like this.”

“We are surviving week to week. One more increase and we’re done.”

“Independent venues like ours won’t survive this, only the big groups will.”

“The pressure is constant. It’s not just financial anymore, it’s personal.”

These comments underline a consistent message: costs are no longer manageable—they are overwhelming.

MENTAL HEALTH CRISIS ESCALATING

-449 (88%) respondents say financial pressures are impacting their mental health

-255 (Over 50%) say the impact is severe (“a lot”)

Behind the economic data lies a growing human crisis across the sec-

tor.

NATIONWIDE IMPACT

With responses spanning London, the South East, South West, Midlands, North, Scotland, and Wales, the findings confirm a nationwide crisis affecting every part of the industry.

NTIA STATEMENT

Michael Kill, CEO of the Night Time Industries Association, said:

“This is no longer about endurance, it’s about survival. Businesses are being hit all at once with rising rates, wages, and energy costs, and the cumulative pressure is simply unsustainable.

Many operators have already done everything they can to stay afloat, cutting costs, reducing staff, and adapting their businesses, but there is nothing left to absorb further increases.

What we are seeing now is a tipping point. Without urgent intervention, we will see closures accelerate across the UK, with independent venues hit hardest.

These businesses are vital to our economy, our communities, and our culture. If they are allowed to fail, the impact will be long-lasting and deeply felt across towns and cities nationwide.”

URGENT CALL TO ACTION

The NTIA is calling on the Government to take immediate, decisive action:

-Introduce a reduction in VAT for hospitality and night-time economy businesses, aligning more closely with European markets

-Implement meaningful business rates reform, including:

-Revaluations based on current trading realities, not outdated assumptions

-Consideration of turnover-linked or flexible models

-Addressing the imbalance between physical venues and online competitors

-Provide immediate relief for businesses impacted by today’s increases and energy price hikes

-Deliver a long-term strategy to protect independent venues and the UK’s cultural infrastructure

“Without reform, and without a reduction in VAT, many businesses simply will not survive.”

Brakspear Acquires Three Surrey Pubs for Leased and Tenanted Estate

Brakspear is expanding its leased and tenanted estate with the acquisition of three pubs in Surrey from Grosvenor Pubs and Inns.

The pubs are: The Cricketers on the Green in Pirbright, The Kings Arms in Egham and The Duke of Cambridge in Tilford, near Farnham. While each pub has its own individual character, they share an excellent village or town centre location, a reputation for outstanding food and strong links into their local community.

The transition to Brakspear ownership will be seamless, although The Cricketers on the Green will close for a four-week refurbishment designed to strengthen its appeal ahead of the key summer trading season.

Existing Brakspear business owners – Brakspear’s term for its tenants and lessees – will be taking on two of the new pubs. Manu Bhatt, operator of award-winning pubs The Running Horses in Surrey and The Leicester Arms in Kent, will be taking The Cricketers on the Green while Will Buck, the operator at The George Inn near Bedford, takes The Kings Arms. At The Duke of Cambridge, current GM Paul Grieve

becomes the new business owner.

Brakspear chief executive Tom Davies said: “These beautiful and popular pubs are a great addition to our existing L&T estate. We’re delighted to have secured all three, and look forward to working with our talented operators to build on their current trading and create exceptional pubs.

“We are also delighted to be placing two of the new pubs with Will and Manu, who are taking on their second and third Brakspear pub respectively. This gives them scale to develop their offer across several sites, as they build their own multiple-site businesses with our support.”

He added: “We are continually looking for pubs to add to both our L&T estate and Honeycomb Houses managed estate. Despite the challenges our industry continues to face, we are confident that, with the right sites and the right operators, we can build more successful pub businesses. We’re looking forward to adding more great pubs to our estate this year.”

Wyboston Lakes Resort Duo Win Major Award at Important Catering Competition

Marcello Grasso and Charlie Taylor,

The theme of this year’s event, held at Leicester College, was the art of Asian Fusion, challenging competitors to create dishes that harmoniously blend flavours, techniques, and traditions from across Asia — or between Asian and other world cuisines — while showcasing creativity, balance, and culinary excellence.

After many months of planning and practising, to win the award in the Masterchef style competition the team cooked and presented a menu, including a cocktail, for a VIP Guest that wowed the judges, beating catering teams from many venues across the UK.

In addition, Marcello won Best Junior Dessert, earning him a work experience opportunity at a Michelin starred restaurant in Birmingham.

Charlie Taylor said: “We were beyond shocked to receive our award. When our names were read out, our table erupted. Thank you to everyone who helped us along the way, particularly to Marcello, without him, none of this would have been possible.”

Katherine White, People and Culture Director of Wyboston Lakes Resort commented: “A chef judge mentioned to me that he was particularly impressed with how well our chefs worked with each other and supported each other. Congratulations to Marcello and Charlie on this fabulous success, we’re very proud of them.”

PCA Highlights the Importance of Professional Advice for Tied Pub Tenants

The Pubs Code Adjudicator (PCA) has published a new factsheet and short explainer video emphasising the crucial role independent professional advice plays in helping tied pub tenants, and those negotiating a new tied agreement, make informed business decisions and understand their rights under the Pubs Code.

Tied pubs operate within a unique business model, often involving specific rent assessment processes, pre-agreement information requirements and legal protections under the Pubs Code. Choosing a professional advisor with experience of the tied pub sector ensures tenants, and those considering taking on a tied pub, receive accurate, relevant guidance that reflects trading realities.

The new factsheet provides practical guidance on why professional advice matters and when tenants should seek it. Alongside the factsheet, the PCA has released a short video summarising the key messages. This digestible format is ideal for those looking for quick, clear information about the value of seeking expert advice.

While professional advice may involve upfront cost, the PCA stresses that being fully informed from the outset can prevent misunderstandings, reduce the likelihood of expensive disputes, and ultimately save money in the long run. Experienced advisors can help tied tenants identify risks early, understand their obligations clearly, and negotiate fair and sustainable terms with their pub company.

The Professional Advisors factsheet explains how an independent professional with sector-specific experience can help tenants:

• Make well-informed business decisions

• Understand and exercise their Pubs Code rights

• Prepare sustainable business plans

• Negotiate the right rent for their pub

• Understand their repair and maintenance responsibilities

• Navigate more complex situations, such as assignments, renewals and Market Rent Only (MRO) requests

The factsheet also outlines the types of advice tenants may need and where to find suitably qualified professionals.

The new factsheet forms part of an ever-growing suite of PCA resources designed to support tied tenants. Other factsheets covering topics such as rent, the Market Rent Only (MRO) option and repairs are available on the PCA website.

The Getting advice section of the website also signposts tenants to valuable resources, including the British Institute of Innkeeping (BII), which offers its members 30 minutes of free advice from industry and business professionals, and UKHospitality’s supplier directory of professional advisors.

For more information about the Pubs Code and the PCA’s role as regulator, visit: www.pubscodeadjudicator.org.uk

North Wales Pub Strengthens Facilities to Support Local Community

A Llandwrog pub is enhancing its support for local residents by expanding its community facilities to support social connection and accessibility.

Ty’n Llan is a busy community hub which, since reopening in 2021, provides a safe and welcoming space where people of all ages and interests can come together, helping to support health and wellbeing while reducing social isolation and loneliness.

To further increase its support for local people, the pub has introduced new IT equipment, including a monitor and projector, in its community room called Y Stabal (The Stable). This upgrade means that groups such as the local young people’s group (Ty’n Llan Ni), the lunch club, Chair Yoga club and gardening group can run activities such as presentations, films, workshops and training with online access.

The pub has also installed a hard-standing base in the garden that will allow the area to host outdoor lunches, coffee mornings, youth activities, gardening projects and small social events in a safe and inclusive way.

In addition, a new footpath now connects the pub and its village store, giving older and less mobile residents easier access to this essential local service.

With expert guidance and access to a grant from Pub is The Hub, supported by the Department for Business and Trade (DBT), the new IT facilities and accessible outdoor spaces have further strengthened Ty’n Llan as a welcoming and versatile community venue.

The project has been supported by the DBT as part of its Hospitality Support Fund, which aims to

strengthen rural communities by helping pubs diversify and remain sustainable community assets.

Siôn Aled, Project Manager at Ty’n Llan, said: “These projects have delivered real benefit to people in this rural community. Groups can now get together in The Stables, local people have a safe space to get together outside in the garden, and our less mobile residents can more easily access the village store.

“This is a pub that is all about supporting the local community and bringing people together to help overcome social isolation and loneliness. We provide a warm welcome for everyone in the local area.”

Wales Regional Advisor for Pub is The Hub Malcolm Harrison said: “The Ty’n Llan remains a pub that is truly at the heart of its community. It’s a place for all ages from young people to older residents. It offers such a great range of activities and groups that can bring people together.”

Kate Dearden, Minister Employment Rights and Consumer Protection, said: “Rural pubs like the Ty’n Llan are vital to their communities. Whether it’s by creating jobs or providing residents of all ages, like those in Llandwrog, with a place to come together, socialise, and beat isolation.

“This is exactly why we are working to secure the future of rural pubs with our Hospitality Support Fund. From April every pub will also get 15% off its new business rates bill on top of the £4.3bn support package announced at Budget.”

Ty’n Llan was reopened after four years of closure in December 2021 by local residents who formed a community benefit society called Menter Ty’n Llan.

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

Flat February for Hotel Industry with Tougher Times Ahead

year, hoteliers have maxed out their ability to increase room rates, meaning cost rises are hitting the bottom line. The increase in staff costs, which hotels didn’t have to shoulder prior to April last year, are largely behind the fall in profitability.

“Unfortunately, there are tougher times ahead for the hotel sector. As the Middle East conflict continues, this will weigh on consumer sentiment and their desire to spend on luxuries such as travel and hotels. This, combined with the imminent rise in National Minimum Wage and business rates, and a hike in energy costs, will mean the sector faces a double whammy of lower demand and increased costs in the next few months.”

Thomas Pugh, chief economist at RSM UK, added: “The hotel sector faces a triple blow from the energy crisis. As the one of the most energy intensive service industries, the sector will face a bigger increase in input costs than others. At the same time, rising energy costs for consumers mean a squeeze in disposable incomes that will likely result in a drop in spending on things like hotel stays, especially for the “squeezed middle”.

London. Given demand is weaker at this time of

Finally, the sharp rise in travel costs, especially flights, and an increase in business input costs more generally, are likely to curtail business travel. The result is likely to be a reduction in hotels’ margins as both costs and revenue are impacted.”

Winchester Chef Luke Emmess Celebrates Outstanding MasterChef: The Professionals Final Journey

Winchester chef Luke Emmess, Fuller’s Head Chef at The Wykeham Arms, has completed an extraordinary journey to the national final of MasterChef: The Professionals, earning widespread acclaim from the judges and establishing himself as one of the UK’s most exciting culinary talents.

Competing in what judges described as “a whole new level” of finalists, Luke consistently impressed with his creativity, technical skill, and fearless innovation throughout the competition.

In a thrilling head-to-head finale, Luke delivered a signature three-course menu that wowed the judges. His creations included, a reimagined English breakfast: A black pudding and egg yolk raviolo striped with squid ink, topped with crispy bacon, served alongside a sausage sandwich and a complex 20-ingredient brown sauce. Hearing there was a sausage sandwich being served Marcus Wareing exclaimed, “Give him the trophy now!”

His main course included an Asian-inspired duck breast, spiced duck croquette, miso-spiced celeriac fondant, and rich duck and plum sauce. Matt Tebbutt described it as, “Playful, and very Luke.”

A sophisticated tiramisu was served as dessert, with layers of mascarpone, coffee and chocolate cream,

amaretto cherries, and sorbet encased in a delicate chocolate shell. Judges praised it as, “Very, very delicious… a well-executed dessert.” And commented to Luke that it was “A real joy to watch you develop through the competition.”

The judges summed up Luke’s final, with Matt Tebbutt commenting “Luke is unafraid to rewrite food as we know it,” and Marcus Wareing adding “Cooking food like this in the final is brave and different, all three dishes were equally delicious.

”Monica Galetti said, “It’s been a Fabulous final, all three chefs should be incredibly proud.”Luke said, “It’s been a journey, we can all leave with our heads held high. The judges’ feedback was far more than I was expecting, it was very emotional.”

While the MasterChef: The Professionals title was awarded to fellow finalist Gareth, Luke’s performances throughout the competition have firmly cemented his reputation as a chef to watch. From bold flavour combinations to fearless creativity, he has demonstrated cooking at the highest level, earning the respect of some of the UK’s most renowned chefs, along with international culinary great, three Michelin-star chef Norbert Niederkofler who, when judging Lukes creations when in Italy commented, “You’ve done a great job would you like to join the brigade?”

Major Boost to the Welsh Brewing Sector as it Secures Funding for Advanced Brewer Training

The Welsh brewing industry is set for a significant step forward in technical skills development as the Welsh Government Drinks Cluster, working in partnership with FDQ and MEDR Cymru, secures funding to roll out the new Level 4 Brewing Diploma.

This advanced qualification will support the development of highly skilled brewers across Wales and strengthen the sector’s long-term competitiveness. Welcoming the announcement, the Welsh Government’s Deputy First Minister and Cabinet Secretary for Climate Change and Rural Affairs Huw IrrancaDavies MS said: “The brewing sector forms an important part of Wales’ food and drink landscape, contributing to local economies, skills and innovation. Welsh breweries continue to demonstrate ambition, innovation and a commitment to quality, and this new qualification will give them the tools they need to keep building on that success.

“By supporting the introduction of the Level 4 Brewing Diploma, we are investing directly in the future of the industry, ensuring brewers can access the high-level technical training required to thrive in an increasingly competitive market. This training will help secure long term growth, enhance skills across the sector, and further strengthen Wales’ reputation for producing exceptional beer. It is a significant and very welcome step forward for brewing in Wales.”

Developed by FDQ (Food & Drink Qualifications) Ltd, a specialist awarding organisation for the food and drink industry that provides accredited qualifications, apprenticeship assessments and training solutions to support workforce skills, and the only body in the UK with dedicated brewing apprenticeship expertise, the Level 4 Brewing Diploma is the first advanced brewing qualification of its kind to be delivered through an awarding organisation operating in both Wales and England.

The qualification is designed to equip learners with a deeper understanding of brewing operations, quality control, process optimisation and technical decision-making. It represents a significant progression for those already working in the brewing sector or for learners seeking advanced professional skills that align with employer expectations and technical industry standards.

To ensure the qualification reflects the needs of the Welsh brewing sector, a dedicated working group was formed, made up of five breweries of different sizes and production styles, including Felinfoel Brewery, Monty’s

Brewery, Magic Dragon Brewery, Purple Moose Brewery and Wild Horse Brewing Co. Each brought their own perspective, representing everything from historic, long-established family breweries to fast-growing modern craft producers.

Monty’s Brewery, a pioneering mid Wales craft brewery known for its award-winning ales was one of the companies involved in the working group. Director Pamela Honeyman said,

“We’re proud to have contributed to the development of this diploma. Access to advanced technical training is essential for driving quality, efficiency and innovation, and the Level 4 Brewing Diploma will give our team the opportunity to develop new skills and progress within the industry. It’s a hugely positive development for Welsh brewing.”

Another company involved with the working group were Llandudno-based Wild Horse Brewing Co, who are recognised for their modern, flavour-driven beers.

Dave Faragher, Managing Director, added,

“Being part of the working group has ensured the diploma reflects the realities of modern brewing. The opportunity for Welsh brewers to benefit from industry led, practical and technical training is incredibly valuable. We’re delighted to have helped shape it and look forward to seeing the impact across the sector.”

By enabling brewers to achieve a recognised advanced qualification, the Level 4 Brewing Diploma helps address skills gaps and supports employers looking to develop talent from within. The diploma is now live, and Welsh brewers can apply immediately. The programme is open to all breweries in Wales, and applicants will be invited to apply for both a place on the diploma and for funding support.

Speaking about the collaboration, Matthew Bell, Head of Engagement at FDQ said: “The launch of the Level 4 Brewing Diploma represents a significant advancement for skills development within the Welsh brewing industry. It has been designed by the industry to equip learners with the higher-level technical knowledge and practical competence required for roles such as head brewer and production lead integrating comprehensive brewing science, operations management and sustainability principles into a regulated, workplace-focused framework.

“This diploma supports apprentices at a pivotal stage in their career, fostering both industry expertise and long-term professional progression.”

Punch Pubs & Co Acquires Eight Pubs from RedCat Hospitality

The transaction supports Punch’s continued investment in high quality community pubs as part of its vision to be recognised as the UK’s 5 Star pub company, while enabling RedCat, which operates the award winning Coaching Inn Group, to sharpen its focus on expanding its 43-strong premium pubs with rooms portfolio.

Andy Spencer, CEO of Punch Pubs & Co, said: “We are delighted to welcome these new pubs into our business,

“Each pub represents an opportunity to invest, innovate, and inspire and we look forward to working with these much-loved sites and the passionate Publicans that run them, to ensure they continue to thrive within the communities they serve.

“I would especially like to thank Kamran Aziz and the Queensway Advisory team, who continue to provide their management services as the pubs and their teams transfer into the Punch business.”

RedCat Hospitality CEO, Richard Lewis, added: “This is an important next step for the business and reflects our strategy to focus on fortifying our position as the leading hospitality group dedicated to operating the UK’s best collection of premi-

um inns.

“We are delighted to have reached agreement with the team at Punch Pubs, who we know will prove an excellent custodian for these high-quality pubs.

“I would also like to take this opportunity to thank the teams in each and every one of the sites for all their hard work and dedication to making them a success and look forward to seeing them go from strength to strength under the ownership of Punch.”

The eight pubs are: the Broad Leys (Aylesbury), the Bull (Barming, Maidstone), the Cross Keys (Nottingham), the Crown Inn (Old Dalby), the Hare (Roxwell), the Nags Head (Little Kingshill), the Prince Rupert (Newark) and the Wig & Mitre (Lincoln).

For RedCat, this follows the sale of its leased and tenanted pubs division to Admiral Taverns at the end of 2025, supporting its move to focus entirely on its premium pubs-with-rooms arm. Sapient Corporate Finance advised RedCat on both the transaction with Punch and Admiral

Spring Into Summer: How Pub Banners Turn Beer Gardens into Profit-Driving Destinations

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 powerful marketing tool.

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.

The Potter’s Heron, Ampfield Is Now Open –Opening Marks Heartwood Inns’ 36th Pub

Heartwood Inns has announced the opening of its 36th pub and eighth pub with rooms, The Potter’s Heron in Ampfield, Hampshire.

With its distinctive gabled thatched roof, the much-loved landmark has undergone an extensive refurbishment, breathing new life into the building while carefully preserving its heritage and character.

To mark the opening, members of the local community will gather for a celebratory event, where Mayor of the Test Valley Councillor Gordon Bailey will lead an official ribbon cutting, alongside MP for Romsey and Southampton North, Caroline Nokes, who will attend and pour the first pint.

Guests will be invited to explore the newly restored space, with guided tours of both the pub and its 58 newly renovated bedrooms. The event will also highlight local partnerships, including the nearby Old Kiln Studio and Laverstoke Mill, alongside live entertainment, drinks tastings and hands-on activities.

Leading the team at The Potter’s Heron is General Manager

are fresh from their success opening The Ropemaker in Emsworth. They will deliver Heartwood’s seasonally changing menu, in line with its Three Star rating from the Sustainable Restaurant Association, the highest recognition for sustainability.

Outside, a newly created front terrace will provide space for over 100 additional covers, while the boutique bedrooms upstairs will range from cosy ‘Snugs’ to larger ‘Fancy’ rooms, several with freestanding baths. True to Heartwood’s signature style, each room will include thoughtful touches such as rainfall showers, Roberts radios, Bramley toiletries and Illy coffee machines.

Family-friendly options will include interconnecting bunk bed rooms, alongside dog-friendly stays and an enclosed dog park complete with a stick library, dog shower and even pup pints.

Richard Ferrier, CEO of Heartwood Collection, said: “We’re incredibly proud to open The Potter’s Heron, it is truly something special. This is a pub with real history and character, and it will be a flagship pub with rooms for us, our most ambitious project to date.”

New Report Urges Government Action on Escalating Safety, Hen Welfare and Reputational Risk from Imported Eggs

A new report has revealed a dramatic surge in egg imports often produced to significantly lower food safety and hen welfare standards, creating what industry leaders warn is an urgent and escalating risk for UK consumers, retailers, manufacturers, and foodservice operators.

The Shell Shocked report, which also highlights the lack of effective border control inspections to prevent inferior products from entering the UK, has prompted the British Egg Industry Council (BEIC) to urge the Government to take immediate action to stop these eggs flooding the British market.

According to the report, UK egg imports have risen 60% since 2021, increasing from approximately 1 billion to 1.6 billion eggs per year. Ukraine has emerged as a major source of this growth, with exports to the UK rising 65.6% in 2025 alone. These products, most of which are produced in conventional battery cages, illegal here since 2012, are increasingly competing with British eggs produced under the world-leading British Lion Code of Practice.

Shell Shocked also highlights how this surge has coincided with a se3ries of egg-related food safety incidents across Europe. Recent examples include 123 confirmed illnesses in the UK in late 2025, traced to a single imported egg distributor (origin unconfirmed), banned antibiotic residues found in Ukrainian eggs entering European markets; ongoing Salmonella investigations in Sweden linked to Ukrainian imports; and more than 200 UK cases in 2024 associated with imported Polish eggs.

Nick Allen, Chief Executive of the BEIC, said: “This report highlights the real and urgent risks that inferior imports pose for consumers and the wider food industry.

“Any consumer would be appalled at what the Government is doing to undermine their safety. More than 90% of eggs produced in the UK are covered by the British Lion Code of Practice, one of the most comprehensive food safety schemes in the world. British farmers have invested hundreds of millions of pounds

to meet these standards, including vaccination against Salmonella and not using conventional battery cages.

“Allowing lower-standard imports to undercut UK egg producers is not protectionism, it risks undermining consumer safety, public confidence in eggs and the resilience of our domestic food supply.

“It is time for the Government to act in the interests of consumers and ensure that any eggs and egg products entering the UK meet our standards, starting with stronger controls at the border.”

Food safety expert, Dr Lisa Ackerley, who reviewed import controls for the report, added:

“Most consignments are not physically inspected, testing is risktriggered rather than systematic, and sampling frequencies are not publicly disclosed. As a result, contamination or residues may only be identified once illness occurs or overseas alerts are issued, meaning product may already be in kitchens, factories or on shelves.

“It is also worth noting that British Lion eggs are Food Standards Agency approved for vulnerable groups to consume runny, while imports are not. That is a serious food safety risk for imports.”

The Shell Shocked report calls on retailers, manufacturers, and foodservice operators to urgently review their sourcing policies for eggs and egg ingredients, strengthen traceability requirements, and ensure they are not inadvertently compromising consumer safety.

It also calls on the Government to align import standards with UK food safety and hen welfare rules and introduce systematic testing and effective inspections at the border to ensure eggs entering the UK meet the same high standards required under the British Lion Code of Practice.

To view the full report email info@britegg.co.uk, visit www.egginfo.co.uk or call 020 7052 8899.

Efficient Labelling Allows You To Focus On Food, Not Faults

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

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

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

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

tomers with allergies.

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

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

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

Bidfood Launches New Pub Webpage to Support Tenanted and Leased Pubs Under Pressure

Bidfood, one of the UK’s leading food wholesalers, has launched a dedicated pub webpage packed with tools to help tenanted and leased pubs tackle rising costs and tighten margins.

The launch reinforces Bidfood’s commitment to supporting pubs as a true partner in navigating increasing financial pressures, as the industry continues to assess the impact of the government’s recent U-turn on business rates for pubs. While the move offers some relief, pressure remains high, with continued uncertainty across the sector.

Built by Bidfood’s Marketing, Chef, Sales and Digital Teams, the new page brings together valuable tools, insight and support designed specifically for pubs operating under lease and tenancy agreements, making it easier to access help in one place that reflects how these businesses run.

Prior to the government’s announcement, UKHospitality estimated that up to 540 pubs could close in 2026[i], highlighting the scale of the challenge facing pub operators. As pubs continue to adapt to economic and structural challenges, Bidfood’s latest launch reinforces its long-term commitment to working alongside every type of pub, whether they be tenanted, leased or independent gastropubs, supporting the vital role they play in local communities and the wider hospitality supply chain.

The new webpage builds on the launch of Bidfood’s innovative ‘Interactive Pub’ in February 2025, an immersive digital platform with more than 50 interactive tools, guides and insights to help pubs streamline operations, manage costs and adapt to current market conditions.

The new webpages are built around three clear areas: Expert support for pubs of all sizes: All-in-one support for pubs of every size, with quick and easy access to 10,000+ products and 24/7 online ordering, sector experts, and the Interactive Pub, helping businesses to run

smarter and more efficiently.

Championing pub growth: Alongside recipe inspiration from Bidfood’s Development Chefs, there’s also access to Bidfood’s comprehensive collection of support tools and resources. This includes Bidfood’s industry support hub, Unlock Your Menu, with menu engineering tips and guidance on managing inflationary pressures, as well as tailored support for takeaway, delivery and dark kitchen operations.

Key market drivers: Sharing insight into key industry changes and challenges, and the latest sector trends. This also includes Caterers Campus, Bidfood’s free online training programme, which provides access to more than 30 expert-written modules to support staff development. By helping pubs upskill teams in-house, the platform can deliver significant cost savings, potentially up to £1,590[ii] per employee per year, while strengthening service, retention and long-term growth.

Chris Palethorpe, Client Director for Pubs at Bidfood, said:

“Tenanted and leased pubs are under sustained pressure, with rising costs on multiple fronts and very little room for error. At a time when so many pubs are navigating incredibly challenging trading conditions, it’s more important than ever that they feel supported to not just keep their doors open, but to continue playing their role at the heart of communities.

“These new webpages are designed to make it easier for customers to access practical advice, tools and support in one place. As a trusted partner providing reliable support, quality products and tailored solutions, we’re committed to helping pubs not only survive but truly thrive at this difficult time.”

To access Bidfood’s latest pub webpage, please visit: www.bidfood.co.uk/pubs/leased-and-tenanted-support

Community Spirit Triumphs as Lanarkshire Venue Honoured

Uddingston is celebrating after a much-loved local hospitality venue was awarded Highly Commended Heart of the Community, at the Best Bar None national awards ceremony held last week.

Angels Hotel, part of the Lisini Pub Company, secured the accolade in recognition of its long-standing commitment to supporting residents, charities and community initiatives across Uddingston and the wider Lanarkshire area.

Judges praised the venue for going far beyond the traditional role of a pub by creating initiatives that tackle loneliness, support mental health and bring together people of all ages.

Located at the centre of the Uddingston community, Angels Hotel has spent years building a reputation as a welcoming social hub where families, older residents and local groups can meet, celebrate and support one another.

Siobhan Edwards, CEO at Lisini Pub Company, and daughter of founder Harry Hood, said that the recognition reflects the work of staff and that acknowledging this dedication to growth and community impact, matters now more than ever.

She said: “We’re a third-generation family-owned business, operating since 1969, and this award mirrors the strong community values we continue to uphold throughout the decades. It really means an enormous amount to everyone involved here at the hotel, as the work we do is always centred on our people.”

“Businesses like ours have long been at the heart of Scottish communities – they provide essential places where people come together in good times and difficult moments alike.

“It’s more important than ever to recognise these venues and the people they employ. They make a significant economic contribution to their local areas and play an important role in the wider hospitality sector.”

A cornerstone of Angels Hotel’s community work is its long-standing relationship with a nearby nursing home, where residents visit the restaurant twice every month for meals and social gatherings.

Lynsey Young, Wellbeing lead at Croftbank Nursing Home adds: “Angels Hotel has been a wonderful com-

munity link and great support for Croftbank house residents. The team always go over and above to ensure our residents feel valued and special.

“Nothing is ever a problem to them, and they ensure to cater to all our resident’s dietary and mobility needs. On a few occasions we have had family members join us and they are always so pleased to see how welcome our residents are made to feel and the adaptations staff make discreetly to ensure our residents don’t feel uncomfortable or awkward at any point.”

Angels staff also visit the home to celebrate residents’ birthdays and deliver small gifts, helping to maintain connections with individuals who may otherwise feel isolated.

Families in the community are further supported through initiatives like the “Angels Little Helpers” programme, which provides free Christmas parties for children including food, activities and gifts from Santa.

Environmental projects play a vital role in the venue’s community work, including partnerships with local schools to carry out litter-picking initiatives and recycling projects.

One such initiative saw pupils collect discarded crisp packets and transform them into insulated blankets, which were later donated to a local homeless charity.

The venue has also placed a strong emphasis on mental health within the hospitality sector through its work with The Burnt Chef Project. Through this partnership, staff have access to confidential counselling and wellbeing support, recognising the pressures often faced by workers in the industry.

Alongside this, Angels Hotel works in partnership with mental health charity Chris’s House to provide safe opportunities for people in the community to access support and talk openly about emotional challenges.

Siobhan adds: “Hospitality venues have always played an important role in bringing communities together, and in towns like Uddingston they are often one of the few places where people of all ages can connect. We’re really proud to be part of that and to be recognised for our efforts.”

Decarbonising Hospitality With Sustainable Hot Water

For the UK hospitality sector, the pressure is on to reach Net Zero by 2050, with industry bodies like UKHospitality pushing for aggressive targets, including the elimination of direct emissions (Scopes 1 and 2) by 2030 and all avoidable supply chain emissions (Scope 3) by 2040. It’s a challenge that can feel complicated, frustrating, but is ultimately necessary for a sustainable future.

Hot water is the lifeblood of hotels and restaurants, but it's also a carbon heavyweight. Historically, gas was the default choice for its low cost, but it is increasingly at odds with climate regulations. Conversely, while electric water heaters offer zero on-site emissions, their higher running costs can be a bitter pill for high-demand businesses to swallow. Adveco suggests that the smartest path forward isn’t a choice between gas or electric, but a strategic hybrid approach. By integrating multiple technologies, businesses can achieve environmental goals without compromising their bottom line.

Air source heat pumps (ASHPs) can generate up to 70% of domestic hot water (DHW) system energy as preheat, significantly reducing the load on electric boilers and slashing

carbon emissions. Hybrid systems, such as Adveco FUSION, can also incorporate electric immersion backups, ensuring an uninterrupted hot water supply—a non-negotiable for guest satisfaction.

Solar thermal, as a ‘true renewable,’ can offset up to 30% of annual DHW energy requirements, offering a low-maintenance solution with a rapid return on investment. It can also work with both electric and gas-fired appliances, like Adveco’s Astute smart water heater range.

Decarbonisation isn't just about swapping out old hardware; it’s about bespoke, intelligent design. Moving beyond like-for-like replacements to integrated systems—complete with thermal storage and optimised controls—allows hospitality venues to future-proof their operations against evolving regulations.

With trusted technological partners, the journey to Net Zero becomes a strategic evolution, securing long-term viability in a greener economy.

https://adveco.co/

Southampton Community Pub Reopens

Popular community pub, the Temple Bar on Shirley Street in Southampton, has reopened following a transformational combined investment of £123,000 from experienced licensee, Roy Barrett and Admiral Taverns.

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 familyfriendly hub that brings people together and supports all aspects of community life.

lar 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!”

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 regu-

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.”

Sharpening Innovation from Sweden

In a professional kitchen, sharpness isn’t a luxury — it’s a necessity. From the first prep of the day to the final plating at night, chefs count on their knives to deliver precision.

That’s where the Tormek T-2 Pro Kitchen Knife Sharpener comes in — a sharpening solution trusted by culinary professionals around the world.

Backed by over 50 years of sharpening expertise, and developed for the intensity of the commercial kitchen, the Tormek T-2 Pro Kitchen Knife

Sharpener gives chefs full control over their edge. The machine is gentle on knives — it sharpens, not shortens. Thanks to the slow-rotating diamond grinding wheel and high-precision guide, it only removes minimal steel, preserving the life of your knives while delivering exceptional sharpness.

What sets the Tormek T-2 Pro Kitchen Knife

Sharpener apart is its blend of simplicity and professional-grade results. No guesswork. No overheating.

Just consistent, razor-sharp edges — time after time. With its low-noise operation and compact design, it integrates seamlessly into even the busiest culinary spaces — and is also suitable for sharpening other blades commonly used in food preparation.

The Tormek T-2 Pro Kitchen Knife Sharpener is designed to handle a wide range of kitchen knives — from large chef’s knives to small paring blades — and can also be used to sharpen other common kitchen blades, including mandoline blades and S-blades. No matter the task, a properly sharpened knife is essential for efficiency and control. The Tormek T-2 doesn’t just sharpen knives — it elevates the entire kitchen workflow.

tormek.com

Phone: +46 581-147 90

Email: info@tormek.se

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.

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

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

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

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

Finding Your Perfect Hospitality Investment in the South West

For over three decades, Stonesmith has