CLH Digital - Issue #311

Let

To

Easter 2026 Delivers a Bumper Weekend for UK Pubs…

Editor's Viewpoint

Welcome to the latest issue of CLH Digital

EDITOR

Peter Adams

EASTER BOOST IS WELCOME NEWSBUT CONCERNS MOUNT

Easter 2026 delivered something this industry has been crying out for: genuinely good news. As our lead article reports, the UK on-trade put in a strong performance over the Bank Holiday weekend, with pubs selling 32.9 million pints across the five-day period, up 4.9% year-on-year, generating approximately £5,185 per venue Dwell times rose, footfall improved, and consumers demonstrated once again that when given the occasion and the opportunity, they will turn out in numbers for the pub, the bar and the restaurant.

Welcome news indeed. And boy — does this sector need some welcome news right now.

Based here in Bournemouth, I get to see at first hand just how busy a coastal resort can get over a public holiday. This Easter was no different — the seafront was buzzing, the pubs were doing a roaring trade and the tills were ringing.

Bournemouth fared well, and I have no doubt that scenes were repeated in coastal towns, market towns and city centres up and down the country.

But I'd be doing our readers a disservice if I simply basked in the Bank Holiday glow without talking about what I'm also seeing on the ground — because the picture is far more troubling than the footfall figures alone suggest.

In the space of just one month — March 2026 — five hospitality and on-trade outlets closed in Bournemouth town centre, all within five hundred yards of each other.

TGI Friday's, Brewdog, Franco Manca, an independent coffee shop and an independent Caribbean restaurant — all shut up shop. Gone.

And that's before we consider two long-established fine dining seafood restaurants that have been closed for refurbishment since December 2025, with no sign yet of their return.

That is not a sign of a sector in rude health. These are not marginal operations — these

are recognisable names and beloved independents, and their loss leaves visible gaps, not just in the streetscape, but in the livelihoods of the staff they employed and the communities they served.

I raise this not to be alarmist, but because I suspect what I'm witnessing in Bournemouth is being replicated in towns, cities and rural areas across the country. The closures here are a symptom of pressures that are systemic and sector-wide.

This month's increases in business rates, staffing costs, energy costs and inflation are biting hard. And the data to back that up is stark.

New member survey results from UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping and Hospitality Ulster lay it out in black and white: as a direct result of April's cost increases, 64% of businesses will cut jobs, 51% will cancel investment plans and 42% will reduce trading hours.

Around one in seven venues — 15% — will be forced to close altogether. These are not projections from doom-mongers. These are the voices of operators who are already making those calls.

What Easter does remind us is the resilience and the relevance of this sector .

When conditions allow, the British public vote with their feet and their wallets for the on-trade experience.

The shift towards longer, more experience-led visits is genuinely encouraging — average dwell time rising to 153 minutes and the surge in premium categories like stout, up 23.1% year-on-year tells us that consumers haven't fallen out of love with the pub and the restaurant. Far from it.

But love alone doesn't pay a business rates bill.

So yes — we take our good news where we find it, and Easter 2026 is absolutely worth celebrating.

Here's to the next bank holiday in just three weeks' time, and here's sincerely hoping for a sunny one.

This sector has earned a run of good weekends. What it desperately needs alongside them is a Government that recognises the cliff edge many operators are standing on — and acts before more doors close for good.

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

The Caterer, Licensee & Hotelier News Group is published by RBC Publishing Ltd, 3 Carlton Mount, 2 Cranborne Road, Bournemouth, Dorset, BH2 5BR.

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

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

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Easter 2026 Delivers a Bumper Weekend for UK Pubs

(CONTINUED FROM FRONT COVER)

Occupancy also edged forward to 65.4%, suggesting that stronger footfall and deeper consumer engagement combined to drive the overall volume uplift — a dynamic that operators and suppliers alike will be keen to replicate beyond the seasonal spike.

Rural pubs emerged as the clear destination of choice, recording the longest average visits at 156 minutes and reinforcing their enduring appeal as go-to venues for unhurried, occasion-driven drinking. The consistency of improved dwell times across all venue types, however, signals that the trend towards more meaningful pub visits is broad-based rather than niche.

STRONG FOOTFALL

City centre and urban locations continued to benefit from strong footfall, while suburban venues also saw notable increases, suggesting a broader shift towards longer, more social visits across the market.

Category performance revealed a market increasingly driven by premium and distinctive choices. Stout emerged as the standout performer, surging 23.1% year-on-year, while World Lager grew 6.1% and Premium Lager rose 3.4%. In contrast, more mainstream segments such as Core Lager and Premium 4% declined by 2.0%, indicating ongoing pressure on traditional, volume-led offerings.

Overall rate of sale increased by 4.7%, reflecting the combined impact of higher footfall and longer dwell times, and reinforcing the resilience of the on-trade when supported by strong consumer occasions.

VOLUME GROWTH

Commenting on the findings, Alison Jordan, CEO of The Oxford Partnership said: “Easter 2026 highlights a clear shift in how consumers are engaging with the on-trade. We are seeing more deliberate, experience-led visits, with people staying longer and making more of the occasion.

“This is translating into tangible volume growth for operators. What is particularly encouraging is the strength of premium and distinctive categories such as stout and world lager, which continue to outperform. It underlines the importance for operators and suppliers of aligning their offer with evolving consumer preferences, especially during key trading moments like Easter.”

The data suggests that incremental gains in both footfall and dwell time are combining to deliver sustained growth, pointing to a market that is increasingly driven by quality, occasion and experience.

STAYCATION BOOST

The hospitality sector overall enjoyed a Easter sunshine boost, as Easter staycations saw a significant surge this year, with new booking data indicating that growing numbers of UK holidaymakers chose to stay closer to home over the holiday period.

The trend was been driven by a combination of factors, including ongoing geopolitical instability overseas and

continued sensitivity around cost-of-living pressures. Rather than committing to overseas travel, many consumers opted for the flexibility and familiarity of a domestic break.

Last-minute bookings proved particularly notable, with Awaze — Europe's largest holiday homes operator — reporting that next-day reservations rose by around a third across the fortnight leading up to Easter compared with the same window the previous year.

That momentum carried into the Easter weekend itself, with bookings made in the preceding week climbing 38% for Cottages.com and 11% for Hoseasons. The figures suggest that spontaneous domestic travel is becoming an increasingly established pattern, with Awaze noting that more than one in five of its UK bookings are now made within a fortnight of departure.

COASTAL FAVOURITES

Coastal and countryside destinations remained the clear favourites, with Cornwall, Devon and Norfolk proving especially popular alongside inland escapes to Yorkshire and the Lake District — aided in part by a spell of settled, sunny weather across much of the country.

Holiday park operator Parkdean Resorts also reported a notable rise in searches for British coastal locations, with destinations such as Morecambe Bay in Lancashire and Dover in Kent emerging as standout hotspots for travellers seeking accessible, home-grown alternatives.

MIDDLE EAST CONFLICT

The broader context for the staycation upturn includes significant disruption to overseas travel plans. Travel operator Lastminute.com reported that conflict in the Middle East had impacted approximately 17,000 bookings, with airspace closures in the region and dampened consumer confidence both playing a role. The Foreign Office has also issued updated travel guidance for several countries following escalating tensions, advising against all but essential travel to destinations including the United Arab Emirates and Qatar — factors that appear to be steering many UK holidaymakers firmly towards domestic options this season.

THIN PROFIT MARGINS

Emma McClarkin, CEO of the British Beer and Pub Association, said: “The Easter holidays are the perfect time for friends, family and communities to catch-up, and there’s no better place for that than the pub.

“The weekend saw pubs across the country welcome in more and more customers looking to moderate thanks to the now-widespread offering of No and Low products.

“It’s also important to remember that whilst footfall may seem high, many of our pubs are still having to battle with razor-thin profit margins, with the average local only bringing in 12p in profit per £5 pint.

“We’re glad to see that the Government are recognising the struggles that pubs are facing and are continuing to work with them to ensure that meaningful business rates reform is delivered”

The UK Employment Rights Act and Hospitality: The Hidden Clause Set To Reshape Shift-Based Work

By Russell Howe, Group VP EMEA at

The UK Employment Rights Act has dominated headlines, with much of the public debate focusing on zero hours contracts and changes to statutory sick pay. But tucked away in the legislation is a lesser-known clause with outsized consequences for frontline-heavy, shift work industries like hospitality, where fluctuating hours are commonplace.

Under the Act, businesses must now give workers “reasonable notice” when shifts are changed or cancelled. If they fail to do so, they will be required to compensate the affected employees. For hospitality operators already battling rising labour costs, tight margins, and ongoing recruitment challenges, providing frontline managers with real-time workforce visibility and more accurate labour planning has never been more critical.

HOW SHIFT WORK HAS TRADITIONALLY OPERATED

For many shift workers, particularly in hospitality, last minute changes have long been part of working life. Rotas are often adjusted at short notice and shifts cancelled close to start times, and workers have long been expected to take that uncertainty in stride.

This kind of flexibility has helped businesses respond to fluctuating demand. Over time, however, it has also meant that many employers have grown used to giving their people very little notice when schedules need to change.

WHAT THE NEW BILL BRINGS INTO FOCUS

We know shift workers are central to day-to-day operations and hospitality customer service as frontline brand ambassadors—and now the way their schedules are managed is under much closer scrutiny. Unfortunately, many UK organisations are not equipped to efficiently comply with the law or easily provide audit reports if their scheduling practices come into questions.

UKG and YouGov surveyed 2,000 workers in January – February this year, which showed how fragmented shift communication still is. One-third of shift workers receive updates via WhatsApp, text or email, while a further 26% still rely on physical noticeboards or verbal messages. This patchwork of channels makes it hard for staff to keep track of the latest rota, and even harder for employers to maintain consistency across teams and locations to match labour demand or give employees easy self-scheduling and shift swapping options.

Additionally, with 64% of shift workers receiving updates through tools that provide no clear audit trail, many

hospitality businesses lack dependable records of when changes were issued or acknowledged. As legal expectations around notice increase, this absence of verifiable evidence leaves employers exposed to compliance risks and uncertainty when disputes arise.

THE EXPECTATION GAP

Legal requirements set the parameters, but employee expectations often reveal a more nuanced understanding of what is acceptable within the industry. While “reasonable notice” is currently undefined by the law, what is clear is the gap between employee expectations and current scheduling practices. In the same survey, 1 in 3 shift workers say they one week’s notice of changes is considered reasonable, with a further 27% preferring two weeks or more as employees push for more visible scheduling timelines.

With restaurants and hotels already facing annual staff turnover rates of 70 and 80% according to reports, and poor retention estimated to cost the hospitality sector £272 million each year, a lack of advance notice and giving employees the shifts they want also makes it harder to keep the staff they have. Against this backdrop, employers cannot afford to overlook employee preferences.

Clearer notice requirements will offer employers a chance to rethink how shifts are managed day to day.

Hospitality brands that use transparent technology for shift needs and scheduling can see fluctuating demand in real-time and reallocate staff to areas that have a surge in demand, or even schedule their people to work across multiple locations. That starts with moving away from paper rotas, group chats and last-minute messages towards something that connects time, attendance, scheduling, absence, skills and certification, and employee preference data in real time.

When schedules, attendance and vacation data sit in one compliant digital platform, workers have a better sense of what their week looks like, and managers have clearer oversight when shift changes are required before they miss the “reasonable notice” cutoff. With only 23% of shift workers reporting that they are compensated for last-minute shift cancellations, this will be a major change for the employers of the other 77%.

THE ROLE OF TECHNOLOGY IN PLANNING AND COMPLIANCE

As workers’ rights reforms create new requirements around advance notice, hospitality operators will need to rethink how they organise and record shift changes. Systems built around text, email, verbal or sign-posted notice are difficult to defend when missing notice periods carry costs and legal consequences.

Technology, like an AI-led workforce operating platform, has a role to play in helping organisations comply with changing regulations and, more importantly, run operations more efficiently and provide a better employee experience. Workforce management tools make it easier for managers to plan further ahead, whether for busier periods or to align staffing with demand, or maintain clear records of rota updates. They also bring more consistency to day-to-day operations, replacing ad hoc processes with clearer workflows that give both managers and employees a better view of what’s coming.

Moving workforce data from manual, fragmented reconciliation to transparent real-time intelligence via technology-supported systems will help businesses meet today’s requirements – and stay prepared for whatever compliance changes come next.

Thornbridge & Co Opens New London Pub, The Wild Swan

Thornbridge & Co has officially opened the doors to The Wild Swan, its newest pub located at 99 Fetter Lane, London, marking the group’s first site in the capital.

Situated in the heart of bustling Holborn, The Wild Swan becomes the fifth venue in the Thornbridge & Co portfolio, joining the operator’s successful pubs in Birmingham, Leeds, Sheffield and York. The opening represents a major milestone for the business as it expands its distinctive, quality-led pub offering into London. A standout feature of the new pub is a bespoke stained-glass window, created exclusively for the venue, adding a distinctive design element and a sense of character to the space. It is the only pub in the UK to receive BREEAM Excellence, the

world’s longest running, science-based sustainability certification system. Jamie Hawksworth, Director at Thornbridge & Co, said: “The opening of The Wild Swan marks an important moment for Thornbridge & Co as we bring our first pub to London. Establishing a site in the capital has long been an ambition for us, so it’s incredibly rewarding to see that vision come to life on Fetter Lane.”

Fellow Director, Simon Webster, added: “With The Wild Swan, we wanted to create a pub that combines quality, character and a genuine sense of place. From the drinks offer through to the design of the venue, every detail has been considered carefully, and we’re thrilled to now be welcoming guests through the doors.”

Hotel Group Team to Tackle Lancashire Peaks for Charity

An intrepid group of hotel hikers is to go uphill and down dale to raise funds for a local youth charity.

The team from English Lakes Hotels Resorts & Venues is tackling a specially devised and highly challenging ‘Lancashire 5 Peaks’ route on Saturday 9 May 2026.

The gruelling 20-mile hike with over 2,800 metres of climbing will see the group scale the summits of the county’s renowned fells, including the 627 metre high Gragareth on the Yorkshire border, and Ward’s Stone, the highest hill in the Forest of Bowland.

They will also be climbing White Hill and Wolfhole Crag, as well as the imposing Pendle Hill near Clitheroe. The day’s hiking is split into three parts of 2.4 miles, then 6 miles, and finally a larger trek of 11.4 miles.

The funds raised by the English Lakes Hotels hiking team will specifically support a vital youth suicide prevention project run by BEE Adventures, a not-for-profit community interest company which helps disadvantaged children and vulnerable teens by giving them opportunities to go on outdoor guided adventures.

The group is hoping to raise a minimum of £1,500 for the project and hopefully even more. The hiking team consists of 13 employees from Lancaster House Hotel, Wild Boar Estate and Low Wood Bay Resort & Spa.

HR manager at Lancaster House Hotel Faye McGuinness explains: “Each of the five Lancashire peaks we will climb represents a young life. The statistics show that five young people in the UK each day tragically lose their lives to suicide. Our aim is to shine a light on that di cult truth and make an impact to help create brighter futures for those at risk.

“As far as we are aware, our Lancashire 5 peak challenge is truly unique and has never been attempted before. It is a demanding physical challenge, and training in the next few weeks will be essential for everyone taking part.

“We’re actively recruiting for more team members to join us for the challenge to raise as many funds as possible and to raise awareness of the cause.”

Co-founder of BEE Adventures Ryan Bond adds: “The funding will be used to enhance our young people’s suicide prevention programme in Lancaster and Morecambe, which is aimed at 14-25 year-olds. It equips young people with the tools to cope with the stresses of life and helps them build resilience, specifically by using the outdoors to improve mental health.” For further information or to donate, visit https://gofund.me/b6fddb366

Fragile Gains in Small Business Confidence at Risk From April Cost Rises

Small business confidence is crawling back from historic lows – but without government action, fresh cost pressures could drag it straight back down, the Federation of Small Businesses (FSB) has warned.

FSB’s Small Business Index (SBI), which tracks how optimistic small firms are feeling, registered at -53 in Q1 2026, 18 points up from Q4 2025’s historic low of -71, the lowest level of small business confidence outside the pandemic. That means confidence has remained negative for eight consecutive quarters.

This month, the ‘April costs crunch’ is hitting, which will push up business rates and standing charges on business energy bills, as well as increasing the National Living Wage and expanding Statutory Sick Pay (SSP) rules. On top of this, business owners will face compulsory Making Tax Digital compliance. An increase in dividend tax means company directors will also see a drop in their take-home pay.

A total of 87 per cent of firms are seeing their costs rise compared to the same period last year – and over a quarter (26%) are reporting double digit rises. The data collected will not fully reflect the steep sustained cost impacts of the Middle East crisis, which will now aggravate an already very difficult situation.

Taxation remains the top driver of cost increases for the fourth quarter running (58%), while labour (56%) and utilities (53%) are a close second and third.

At the same time, more small firms are seeing their incomes fall than rise, with over half (54%) reporting a drop in revenues over the last three months, compared to a quarter (24%) seeing an increase. Meanwhile, 45 per cent expect a fall in the months ahead.

This is feeding through into hiring, with more small firms planning to cut staff (21%) than hire (8%). Over the past three months, 23 per cent of firms reduced staff, with 8 per cent increasing headcount.

Growth expectations for the next year are also low, with more small firms expecting to contract, close or sell than to expand (30% vs 22%). However, this varies by size, with firms employing 10 to 49 people slightly more likely to expect growth than contraction compared to the smallest firms (1 to 9 employees), where more expect to contract than grow.

Late payments remain widespread, with 69 per cent affected – but new legislation announced last week means the Government will act following FSB’s campaigning and reform proposals.

At the next King’s Speech, (May 13) the Government must ensure the late payment legislation is included, so small firms receive critical support in this turbulent period. Ministers should all be working in their departments on how to address the small business costs stack, in order to get any growth from our community.

FSB is calling on the Government to:

• Reduce business rates by using in full the powers it has taken to lower costs within the retail, hospitality and leisure sectors

• Mirror for small businesses the help that consumers have already received, by removing Renewable Obligation costs from bills, therefore offsetting energy standing charge hikes

• Introduce a Statutory Sick Pay (SSP) small employer rebate

• Pledge to hold dividend taxes from further rises for the rest of this Parliament.

Tina McKenzie, Policy Chair of FSB, said:

“Sentiment among the community remains low, driven by mounting costs stemming from policy decisions made by ministers. The outlook for small business growth is bleak, and you can’t get growth in the economy relying just on the UK’s large corporate firms who are feeling relieved after the last Budget.

“Small businesses need a cushion to absorb the costs kicking in over the course of the year, because without changes to business rates, help with energy costs, an SSP rebate and a delay in dividend tax increases, it leaves them in a very vulnerable place. If the Middle East crisis continues to escalate then the Government must keep an open mind about creating targeted business support for those most in need.

“The numbers tell a brutal story, and behind every one of these numbers are business owners who went to bed last night wondering if and how they can make it work. We should be encouraging more people to take the leap and start their own business, while existing businesses want to hire, invest and grow. But they can’t do any of that when they’re busy worrying about bills.

“The next King’s Speech must deliver on the promise to stop large firms paying small businesses late. The UK is unique in being a place where late payment has been considered as acceptable, and the toughest legislation in the G7 cannot come soon enough.

“The Government must tackle rising costs head on and give firms the support they need to take on staff and plan with confidence. Without that, these early signs of recovery risk slipping away before they’ve had a chance to take hold.”

Hospitality Under Pressure: Why Cutting Costs Won’t Drive Long-Term Growth

It’s been an extended period of pressure for hospitality businesses. Rising wages, energy costs, taxation changes and ongoing supply challenges have forced many operators into defensive mode for longer than expected.

By now, the advice to cut costs will feel very familiar. Review staffing, reduce overheads, trim budgets – it’s a well-worn path, and one most business owners have already been down multiple times.

James Vincent, performance director at the UK’s largest business coaching firm, ActionCOACH UK (www.actioncoach.co.uk), and host of The ActionCOACH Podcast, works with business owners across a wide range of sectors navigating these challenges. And while cost discipline remains important, the reality is that most operators don’t need to be told to cut costs again – they’re already doing it.

Here, James shares advice on what comes next… THE LIMITS OF CUTTING BACK

Cost-cutting has its place. In the short term, it protects cash flow and helps businesses stay stable during difficult periods. But it has limits. There comes a point where further cuts don’t create efficiency and they start to erode your capability. Marketing gets quieter, teams become stretched and the customer experience begins to slip. Growth slows, not because demand isn’t there but because the business is no longer set up to capture it. And for many hospitality operators, this line has been reached.

SHIFTING THE FOCUS FROM SAVING

MONEY TO CREATING VALUE

This starts with understanding what’s actually driving the business. Which products generate the strongest margins? What activity brings customers through the door? Why do people return?

Without knowing the whole picture, it’s easy to keep cutting in the wrong places. It highlights the absolute importance of knowing your numbers. Once you have financial clarity, decisions become less reactive and far more strategic.

WHERE HOSPITALITY BUSINESSES SHOULD TURN NEXT

to deliver. Three stand out: community, experience and perceived value.

1. Building community, not just customers

There’s a clear shift happening in what customers want. It’s no longer just about the transaction – it’s about how a place makes them feel.

In an increasingly digital world, real human connection carries more weight. Hospitality businesses need to create a sense of belonging –where customers feel recognised, comfortable and part of something bigger – naturally encouraging repeat visits.

And repeat business is where long-term value sits. As explored in an episode of The ActionCOACH Podcast with Jeffrey Gitomer, the focus should be on giving customers a reason to keep coming back, not just attracting them once.

2. Elevating the customer experience

Good service is expected. What stands out are the moments that go beyond it. It might be something small: remembering a name, adding a personal touch or creating an experience with a difference. These details are easy to overlook when costs are under pressure – but they’re often what customers remember the most.

They’re also what turn customers into advocates. Guest Geoff Ramm

Edinburgh Hotel Recognised at Scottish Excellence Awards

AN EDINBURGH hotel has been recognised at the Scottish Excellence Awards, winning Group Hotel of the Year, following a year of measurable improvements in guest experience, team culture and overall performance.

The Sheraton Grand Hotel & Spa secured the accolade after recording a 4.5-point increase in guest satisfaction, alongside a renewed focus on personalised service, operational consistency and colleague engagement.

Judges praised the strength of the hotel’s team culture and the tangible progress made across the business, noting that the timing was right to recognise the positive

improvements achieved.

Martijn Zengerink, General Manager, said: “This award is a real reflection of our team and the effort that’s gone in across the hotel over the past year.

“We’ve focused on strengthening how we work togeth er and creating an environment where our people feel supported and empowered to deliver for our guests.

That’s where the biggest difference has been made.

“To see that translate into stronger guest satisfaction and to be recognised in this way makes it especially meaningful for everyone involved.”

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.

spoke to me in The ActionCOACH Podcast where he explained that treating every customer like a star isn’t about extravagance – it’s about consistency in how people are made to feel.

3. Competing on value, not price

With margins already tight, competing on pricing alone is a difficult game to sustain. A stronger approach is to focus on perceived value. This is what the customer feels they’re getting for what they’re spending. This is where the idea of ‘affordable luxury’ comes in: delivering a premium-feeling experience without the premium pricing.

Rory Sutherland touched on this in another episode of The ActionCOACH Podcast too. He talks about differentiating your business through non-obvious value and says: “It’s not an efficiency if it comes at the expense of a customer.”

It might be in the presentation, the service or small touches which elevate the overall experience. Done well, it allows businesses to protect margins while strengthening their position.

PLAYING TO HOSPITALITY’S STRENGTHS

Hospitality has been through a rough period but there is also plenty to shout about. There’s a big shift happening. As AI and automation continue to take over transactional tasks, human interaction is becoming more valuable, not less.

This plays directly to hospitality’s strengths – experience, atmosphere and connection. Businesses that lean into this will gain a competitive advantage immediately; they’ll be much better positioned for where the market is heading.

MOVING BEYOND THE OBVIOUS

Cost-cutting isn’t wrong but it’s no longer enough. Most businesses, especially in the hospitality industry have already taken that route. The opportunity now is to move beyond it – to focus on what drives loyalty, builds differentiation and creates reasons for customers to return.

Because in the end, long-term success in hospitality won’t come from who cuts the most. It will come from who gives customers the strongest reason to keep coming back.

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,

Indie Beer Week 2026 Begins Today as 700 Breweries Now Back the Campaign

Indie Beer Week 2026 begins today, promoting ‘independent beer, pubs and people’ via a string of events taking place in pubs, bars and brewery taprooms across the breadth of the UK.

Events are being run by many of the 700 breweries who now actively support the campaign, up from 400 last year, as well as venue supporters such as bottle shops, pubs and bars.

Taking place from the 10th to the 19th April (taking in two weekends), Indie Beer Week will see meet the brewer events, tap takeovers, beer festivals and more take place across the UK. The national beer week was launched by the Indie Beer campaign last year as part of a drive to make it easier for consumers to identify beers from genuine independent breweries rather than Global beer giants.

“Indie Beer Week is a celebration of everything that is great about UK beer, with festivals, beer launches and beer events of all kinds taking place in all corners of the nation - wherever you are, there is a brewery near you which is part of the Indie Beer campaign, many of which are running some brilliant events over the next ten days. And if you’re unsure if the ‘craft beer’ you’re buying is the real deal then use the brewery checker tool on our website and know for sure.” Neil Walker, Indie Beer Campaign.

A central part of the Indie Beer campaign is to make it easier for consumers to find out whether the beer they’re buying is independent, or actually owned by a Global beer company, by offering a Brewery Checker tool via the www.indiebeer.uk website. The Brewery Checker holds information about every known UK brewery and whether they are independent, or actually owned by ‘big beer’.

The campaign was launched at the end of 2024 in response to confusion amongst consumers over which beers were independent, after YouGov polling found 75% of people surveyed believe consumers are being misled when purchasing beer from once independent craft breweries, such as Beavertown, Camden, and Fullers that are now owned by Global beer giants Heineken, Budweiser and Asahi respectively. The figure for beer drinkers surveyed was even higher, with 81% of beer drinkers believing consumers are being misled.

Since launch the Indie Beer campaign has had real cut through with consumers, with an impressive 31% of young (18-24) beer drinkers now aware of the campaign and a growing fanbase of beer drinkers signed up in support. The campaign also recently announced a partnership with premium supermarket retailer Waitrose, who have backed the campaign with a new “Indie Beer” section on their online store and planned in-store promotion in support of the campaign.

Wetherspoon App “Here to Stay” Martin Confirms

JD Wetherspoon has moved to set the record straight after a report in The Sun suggested chairman Tim Martin was preparing to axe the pub chain's app and QR code ordering system.

The company said Martin's remarks — which prompted the story — were made tongue-in-cheek in response to a customer letter, and confirmed that the app, widely used across its estate, will continue to play a central role in how customers order food and drink.

In a statement the company said: “In a Sun newspaper article ("Wetherspoons boss slams rise of QR codes to order food and drinks as it stops banter at the bar, 7 April"), it was stated that Wetherspoon chairman Tim Martin, "bemoaned the rise of QR codes" and that "he may even decide to call time on the use of technology in the future."

“In fact, in response to a customer letter in Wetherspoon News, which criticised the use of the "app" (in effect, the QR code), Mr Martin joked that he agreed with the customer since app users are unable to "[shoot] the breeze with the bar team…impressing them with … witty observations".

“The Sun story has no basis in fact and has, unfortunately, created anxiety among dedicated app-users. Mr Martin has made it clear that the app is here to stay.”

Tim Martin added: "The journalist undoubtedly had a rush of blood to the head and struggled to understand my deft sense of humour. The app is very popular and Wetherspoon never had any intention of curbing its use."

The Future of Pub Stays is Personalised – And Powered by AI

If the last decade of booking has been defined by mobilefirst, the next will be about AI-first - not as a gimmick, but as a serious revenue driver for pubs with rooms.

Mobile optimisation still matters, but AI will increasingly become the differentiator in a market where operators are filling rooms but finding it harder than ever to make profit on them.

Selling a bed for a night is no longer enough, auxiliary spend is where the real growth is and those pubs with AI-powered functionality built directly into the booking journey, based on guests’ needs and preferences, will have the best chance of increasing conversions and profit through personalised upselling.

ROOMS DON’T SELL STAYS ANYMORE, EXPERIENCES DO

The booking battle is no longer won on room type and rate alone. Guests are now choosing experiences - yet many pub’s online booking systems don’t easily showcase this to the user, resulting in lost potential revenue. This gap is where AI will unlock real value.

Today, many booking journeys are built around availability, not persuasion. Whether that’s dates, guest numbers or payment details - the process does very little to showcase what a stay might look, and feel, like. This results in friction: guests drop off, average spend remains flat and pubs miss the opportunity to upsell an experience.

If AI is integrated into the booking journey, that changes. AI will transform a static booking journey into one that is visual, curated and personalised. And one that feels more like scrolling on a social feed than filling in a

By Patryk Luszcz, Regional Director UK at Profitroom

form.

AI can turbocharge the booking journey in real-time, based on who is booking, when they’re travelling and what they actually care about. A couple booking a Friday night in Autumn might be shown a fireside weekend package with seasonal tasting menu. A family booking during the Easter weekend might be prompted with a Sunday roast slot, local walking routes or nearby activities. A group booking around the World Cup may be offered pre-match food bundles or reserved bar tables.

Like a ‘discovery engine’, it will let guests scroll, explore and select experiences. It makes them feel like they’re building their ideal stay, rather than just booking a room.

In most cases, before they even choose their accommodation, guests will have already researched destinations and activities and pictured what their trip might look like. A pub can come into its own by helping to make their vision come to life. They will also see higher conversion rates, because guests feel guided, not overwhelmed, and a higher average booking value through highly relevant upsells.

AI CAN HELP PUBS WORK SMARTER

The reality is that most pubs already have everything they need at their disposal to increase guest spendgreat food, drink, atmosphere, local knowledge - they just need to increase its visibility.

If you only offer a room, you limit both conversion and revenue. However, AI-driven booking journeys that let pubs generate personalised recommendations within the booking flow and respond to guests’ needs and motivations in real time, when guest intent is high, will open themselves up to these revenue streams.

AI WON’T REPLACE WHAT MAKES PUBS SPECIAL

An AI-first approach to booking that meets guests’ needs when they are excited and ready to spend provides huge opportunities and can boost the bottom line.

Without it, they risk competing on price alone. But with it, pubs can increase experience-led revenue per stay, drive more direct bookings, reduce reliance on third parties, and build loyalty through better, more memorable experiences.

AI won’t replace what makes pubs special – but it can amplify it.

Proper Pubs Collects Over 21,619 Easter Eggs to Donate to Local Communities Across the UK

Proper Pubs – the award-winning community wet-led operator division of Admiral Taverns, which operates more than 200 pubs across England, Scotland and Wales – has successfully collected 21, 619 chocolate Easter eggs, exceeding last year’s total of 20,500, to donate to local communities and groups in need across the UK.

The Easter eggs have been collected by both pub customers and local residents and have been donated to a wide range of deserving community initiatives and charities such as women’s shelters, children’s wards and nursing homes.

From the start of March through until 3rd April 2026, each Proper Pub has been encouraged to collect as many chocolate Easter eggs as possible to make sure individuals, families and children across the country have a delicious sweet treat to look forward to this Easter. Every Proper Pub across the estate has chosen a selection of local initiatives to donate to with several pubs including the Ashmore Inn in Wolverhampton, Queens in Bredbury,

Horse Shoe Bar in Motherwell and Greenlands in Redditch who collected 2,883 Easter eggs in total for local foodbanks, hospitals, children’s charities and more.

Nathan Wall, Managing Director of Proper Pubs, commented: “We’ve always supported community pubs because we know how important they are for bringing people together every day. Pubs are much more than just places to grab a drink; they’re social hubs that help local areas thrive and give friends and families a place to catch up and support one another.

This initiative really reflects our values at Proper Pubs and shows off some great community spirit. By teaming up to collect and donate chocolate eggs, our pubs and customers are helping to bring a bit of happiness to people who might otherwise miss out.

I want to say a huge thank you to our operators and their locals for all their generosity this year. I hope everyone had a brilliant Easter.”

The Queen’s Head, Weybridge Reopens Following Refurbishment

The Queen’s Head in Weybridge has officially reopened its doors following a transformative refurbishment, as part of Heartwood Collection’s recently announced £1.5 million investment across five of its much-loved pubs.

Having closed on 16 March 2026, The Queen’s Head welcomed guests back on 1 April, unveiling refreshed interiors and a revitalised outdoor terrace designed to enhance the pub’s role as a cherished local destination, now led by a new management team including General Manager Manoj Parkale, who joins from the Group’s successful site, The King’s Arms in Prestbury, after four years with the company.

Guests can now enjoy a beautifully updated setting featuring refreshed décor, new soft furnishings, updated signage that offers an affectionate nod to Her late Majesty Queen Elizabeth II, and a reimagined garden complete with new furniture and thoughtful planting. While the pub retains its distinctive character and heritage features, the enhancements reflect Heartwood Collection’s signature style, warm, welcoming, and full of personality. The reopening also coincides with Heartwood’s new “Reasons to Visit” campaign, launched at the start of

the year, which introduced an expanded programme of events and experiences throughout the week. From steak nights and quiz evenings to seasonal celebrations and games nights, The Queen’s Head is now set to offer even more reasons for the community to come together.

Guests can once again enjoy Heartwood’s seasonally changing menus, including Heartwood’s brand-new Spring menu, created using ethically sourced ingredients and aligned with the group’s three-star Sustainable Restaurant Association rating.

Manoj Parkale, General Manager of The Queen’s Head, said: “It’s been incredibly rewarding to be part of The Queen’s Head reopening and to welcome guests back through the doors. The refurbishment has created a space that feels both fresh and familiar, whilst injecting our usual quirky style back into the pub. I’m thrilled to be taking on a new challenge here in Weybridge and can’t wait to get stuck into the local community. ”

The Queen’s Head now stands ready to continue its role as a vibrant hub for Weybridge, bringing people together over great food, drink and memorable experiences in a beautifully renewed setting.

Love British Food Urges Chefs To Join In With 25th Anniversary Celebrations

Love British Food has unveiled ambitious plans for its 25th anniversary to unite the supply chain and champion seasonal diversity and sustainable home-grown produce.

A dedicated programme of activity builds momentum towards the biggest national celebration of British food on the calendar –British Food Fortnight, which runs from 26 September to 11 October 2026.

Love British Food founder, Alexia Robinson is urging everyone in the industry, from chefs and hospitality operators to retailers, brands and producers to get involved this year and help build on the initiative’s previous achievements.

“Over 25 years we’ve built a dynamic community who share our commitment to forge connections across the supply chain by sourcing, serving and selling British produce. Throughout 2026 we are continuing our mission to inspire, enable, and support the industry to Love British Food.

“This year presents an exciting commercial opportunity for businesses to engage and champion British food to consumers. We have a formidable story and one with a proven track record of significantly increasing sales through British Food Fortnight promotional activity across menus and in-store.

“Through sampling, meet-the-producer events and special offers, businesses can directly benefit from tapping into consumers’ recognition of British foods quality and taste. Together we can drive real change and increase awareness of the diverse and delicious food and drink that Britain has to offer.

It’s time to think big and capitalise on Love British Food’s rich heritage during this landmark anniversary.”

David Scott, Director of Corporate Affairs at Morrisons, official retail partner of Love British Food, says:

“Love British Food does a fantastic job championing the diverse and delicious food Britain produces, and we are incredibly proud to be their official retail partner.

“Their work over the last 25 years has had a deeply positive impact on both producers and consumers by putting homegrown quality front and centre. We are absolutely thrilled to celebrate this 25th-anniversary milestone with the team and look forward to an exciting, momentumfilled year ahead!”

James Armitage, Marketing Director at Fresh Direct, a leading supplier of fresh produce to the foodservice industry, says: “At Fresh Direct, championing British produce has always been at the heart of what we do, and our longstanding relationship with Love British Food reflects that shared commitment. As Love British Food celebrates its 25th anniversary, it’s inspiring to see just how far the movement has come in bringing the food supply chain together – from farmers and growers, through to chefs, caterers and consumers.

“While our commitment to British runs year-round, British Food Fortnight gives us a moment in time to shine the spotlight on the quality, diversity and sustainability of food produced right here in the UK. It gives us an opportunity to celebrate the people behind British food and to reinforce why supporting local sourcing matters – not just for provenance and freshness, but for resilience, livelihoods and the future of our industry. We’re proud to continue working alongside Love British Food as part of that journey.”

Alexia adds: “We’ve created a robust movement, unique in being embraced by both industry and communities. We are the leading established promotion of British food in retail and hospitality. And we connect directly with people across the country through British Food Fortnight, the national food celebration. This 25th year is all about scaling the impact and providing practical routes to attracting new customers and enhancing sales through a shared call to action: ‘Make British produce your first choice.’ I encourage you to join us.”

Further advice for retailers looking to take part can be found on the Love British Food website: www.lovebritishfood.co.uk/advice-for-retailers

Young’s to Acquire Cubitt House London Pubs

Pub operator Young’s has today (April 8) announced that it has agreed to acquire Cubitt House London Pubs. The acquisition comprises a collection of eight iconic leasehold pubs and pubs with bedrooms in west London. These include:

• The Barley Mow (Mayfair)

• The Builders Arms (Chelsea)

• The Coach Makers Arms (Marylebone)

• The Grazing Goat (Marylebone)

• The Orange (Belgravia)

• The Princess Royal (Notting Hill)

• The Thomas Cubitt (Belgravia)

• The Alfred Tennyson (Belgravia)

The acquisition also includes a ninth pub in Belgravia, that is currently being developed.

In a statement Young’s said it has closely followed the Cubitt House pubs business for some time and recognises the strong culture and exceptional teams that have contributed to its success, something which Young’s will look to retain, support and develop these qualities further.

The Acquisition aligns closely with Young’s strategy to grow in London and operate well-invested pubs in prime locations. The Acquisition will be funded from existing banking facilities and is expected to complete on 22 April 2026.

Simon Dodd, CEO said: “We are delighted to be adding this collection of iconic pubs and pubs with rooms to the Young’s estate. Located in some of London’s most affluent neighbourhoods, these premium sites align perfectly with our strategy to selectively expand our business.”

BBPA Launches An Open Door – A Guide to Accessibility in Pubs

The British Beer and Pub Association has launched a refreshed Accessibility in Pubs guide to ensure pubs have all the advice they need to be places where everyone feels they belong.

“An Open Welcome” was supported by a host of businesses and organisations including Heineken, Star Pubs, Fuller’s, Licensed Trade Charity Dementia Friends, Narcolepsy UK and Acas. It gives pub operators simple and effective suggestions to make venues even more accessible.

Launched at The Gun in Spitalfields the guide shows how barriers for disabled staff and customers can often be removed without significant cost.

The BBPA said improving accessibility is essential if the sector is to strengthen its role at the heart of communities and unlock the economic potential of millions of disabled customers and their families.

Emma McClarkin OBE, Chief Executive of the BBPA, said: “Our pubs are national institutions; places where people connect, celebrate and find community. The open welcome we pride ourselves on is fundamental for us to remain a treasured part of our society.

“This guide is a blueprint for progress. Simple and thoughtful changes can transform someone’s visit, and clearer information alone can give disabled customers confidence to choose a pub they know will meet their needs.

“We know many have made real changes to improve their accessibility, yet there is always more work to be done, and this guide shows it needn’t be complicated or expensive to make changes that benefit all.”

The guidance highlights practical actions that any pub can take, from improving online access information and offering menus in large print or digital formats to adjusting layouts, increasing staff awareness and providing quieter spaces. It sets out how small changes can deliver a better customer experience while also supporting a more inclusive workforce.

The guide brought together pub companies, charities, accessibility experts and individuals with lived experience, all of whom contributed to the development of the guide. Their insight is reflected in real world case studies that show how inclusive design and employment can strengthen teams, widen customer reach and support growth.

Examples include the provision of safe, quiet spaces for employees with narcolepsy to rest and the promotion of guidance for neurodiversity among staff.

Sonia Thimmiah, Director of Corporate Affairs at Heineken UK, said: “Pubs sit at the heart of our communities, and they should be places where everyone feels genuinely welcome. This new BBPA guide is a brilliant step forward because it focuses on simple, practical actions that can make a big difference for people with disabilities.

“Accessibility isn’t just about compliance – it’s about culture, awareness, and creating spaces where people feel they truly belong. At HEINEKEN UK and Star Pubs, we’re proud to support this work and will continue helping licensees embed these principles across their pubs so that every venue can offer a warm, open welcome to all.”

Chris Welham, Chief Executive Officer of the Licensed Trade Charity, said: “The BBPA’s Accessibility Guide is a valuable resource for pubs looking to improve accessibility for their customers and communities. We’re grateful that it brings together a range of practical tools, including LTC’s neurodiversity guide, which helps operators better understand and support neurodivergent colleagues. It’s encouraging to see the sector taking practical steps together to make hospitality more inclusive and welcoming for everyone”

Antonia Lee-Bapty, Chief Executive Officer of Euan’s Guide, said: “Accessibility doesn’t have a one-size-fits-all answer, and that’s what’s great about the British Beer and Pub Association’s Accessibility Guide – it offers so

much information for venues to learn about and understand the importance of disabled access, whilst showing a commitment to disabled people. Only 9% of people who completed our most recent Access Survey said finding accessibility information was easy – Euan’s Guide is the largest free directory of accessibility information. By listing your venue on our website, you make a difference while promoting your business to our community of tens of thousands of disabled people looking for great places to go.”

Nicola Rule, Operations Manager and Former Trustee at Narcolepsy UK, said: “Narcolepsy UK is pleased to collaborate with the British Beer and Pub Association in helping share the stories of individuals with direct experience of Narcolepsy in the licensed trade.

“Many people living with Narcolepsy can unexpectedly fall asleep without having consumed alcohol, or experience a Cataplexy attack (sudden muscle weakness), which can be mistaken for intoxication and lead to unfair reprimands.

“This guide provides valuable support for landlords and security staff to better understand and manage this complex condition.”

Ross Calladine, Accessibility and Inclusion Lead at VisitEngland, said: “VisitEngland is committed to ensuring that England’s visitor economy works for everyone, and that means supporting businesses across the hospitality sector with practical tools and guidance. We’re delighted that our Accessible and Inclusive Tourism Toolkit has informed this guide, and we hope it gives publicans the confidence to take meaningful steps towards welcoming all customers.”

Eleanor Briggs, Head of Policy, Public Affairs and Campaigns at Guide Dogs, said: “Guide Dogs welcomes the British Beer and Pub Association’s new Accessibility in Pubs guide. Pubs are an important part of community life, and everyone should feel confident and comfortable visiting them.

“Clear information, well trained staff and thoughtful adjustments can make a meaningful difference to blind and partially sighted people. We hope this guidance encourages positive change across the sector and helps create more welcoming, inclusive spaces for all.”

Ruhel Ahmed, Senior Adviser at Acas, said: “We welcome the timely publication of this new accessibility guide and the commitment to inclusion in breweries and pubs across the UK.

“Acas was asked to be involved with this guide to help ensure it highlighted the value of disability inclusion in the workplace and the importance of reasonable adjustments for disabled workers.”

Helen Jenkins, Digital and Marketing Manager at Dementia Friends, said: “We were delighted that the British Beer and Pub Association wanted to include Dementia Friends in their Accessibility in Pubs Guide and we welcome the sector’s commitment to making pubs safe, supportive environments for every customer. By following the simple steps in the guide and becoming a Dementia Friend, staff can help customers with dementia feel comfortable and included.”

Key recommendations in the guide include:

• Publishing clear and accurate accessibility information online.

• Offering accessible menu formats and flexible ordering options.

• Training staff to confidently support customers with visible and nonvisible disabilities.

• Enhancing signage, lighting, layouts and seating to improve ease of movement and comfort.

• Creating inclusive recruitment processes and providing reasonable adjustments for staff.

• Considering accessibility when installing EV charging facilities.

The BBPA is encouraging pub operators to make use of the guide and embed accessibility into refurbishment planning, staff training, customer communication and day-to-day decision making.

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

Security Apprenticeship Cuts Risk Undermining UK Public Safety as Martyn’s Law Demands Grow

The UK’s security and night-time economy sectors have issued a stark warning that the removal of Level 2 and Level 3 security apprenticeships risks creating a critical workforce gap at the very moment demand for public protection is set to increase.

Industry leaders have raised concerns that, while these apprenticeships are currently modest in scale, they are foundational to building the future security workforce. With Martyn’s Law set to place new statutory responsibilities on venues and public spaces, the need for a trained, competent and scalable security workforce has never been greater. From a skills perspective, the removal of these pathways threatens to restrict entry into the sector, limit workforce development, and weaken long-term career progression. Nationally, 74% of apprenticeship completions sit at Levels 2 and 3, highlighting their importance as the primary entry and progression routes across industries.

At the same time, from a public safety standpoint, industry leaders warn that removing these programmes now risks undermining the UK’s preparedness to meet emerging security challenges.

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

a short-sighted decision at a critical time. Security apprenticeships may be small in number today, but they are essential to building the workforce of tomorrow. As Martyn’s Law comes into force, venues and public spaces will be under increasing pressure to deliver enhanced security measures. Without the right people, properly trained and developed through structured pathways, we risk creating a gap in capability that will directly impact public safety and business resilience.”

Satia Rai, CEO of IPSA, said: “These apprenticeships represent the foundation of a professional security industry. They provide accessible entry points, support workforce development, and create clear progression

routes into leadership and specialist roles. Removing them now, before they have had the opportunity to mature, risks stalling the progress we have made in professionalising the sector and limits our ability to attract and retain talent.”

Anne Marie Chebib, Chair of UKCMA, said: “Our members operate in complex, high-risk environments where safety is paramount. The introduction of Martyn’s Law rightly raises the bar for security across the public realm, but that must be matched by investment in people and skills. These apprenticeships are a critical part of that solution. Without them, we risk placing additional pressure on businesses while reducing the pipeline of skilled individuals needed to keep people safe.”

The sector is calling for urgent reconsideration of the decision and has proposed a roundtable discussion between government and industry. Leaders are also urging ministers to engage directly with frontline workers whose careers have been shaped by these apprenticeships, to better understand their real-world impact.

As the UK moves towards a more regulated and security-conscious environment, industry voices are clear: investment in skills and workforce development must sit at the heart of delivering safer public spaces.

Historic Lynton Pub Set to Reopen Following Careful Restoration

One of Lynton’s most popular pubs has reopened with a new look following a recent restoration

The Crown, which was taken on by West Country publican Roger Payne in January 2025 and owned by St Austell Brewery, now features 10 beautifully restored bedrooms alongside five brand new superior and deluxe rooms as well as a sensitively refreshed bar, restaurant and terrace.

The restoration has been deliberately sympathetic, retaining much-loved historic features and ensuring the pub feels proudly part of the Lynton community. One of the most significant elements preserved is a collection of iconic Mick Cawston artworks, which have been carefully protected and displayed throughout the building as a lasting piece of local history.

The result of the careful restoration is a refreshed and welcoming pub that blends traditional warmth with a brighter and more contemporary feel.

Roger, a hospitality operator, based in Bath, who also runs the nearby Blue Ball Inn in Lynmouth and The Griffin Inn in Bath with St Austell Brewery, said: “The Crown is an important part of Lynton’s story and we have taken great care to restore it with the respect it deserves. We have focused on creating a warm and welcoming pub, somewhere people can come for a great meal, a cocktail or a knickerbocker glory on the terrace, or stay in one of our beautiful new rooms. Like with The Blue Ball in Countisbury, it is all about comfort and quality. Lynton is a stunning area loved by locals, walkers and visitors alike and we wanted The Crown to feel proudly part of that landscape.”

Clive Greene, Head of Tenanted Estate at St Austell Brewery, added: “Roger is a fantastic Business Partner with a proven track record. We are delighted to be investing alongside Roger and his team to give the historic Crown a bright future. We look forward to seeing this pub and the community it serves thrive in the coming months and years.”

FSA Survey Reveals Public’s Growing Appetite For Healthier And More Sustainable Food Choices

New findings from the Food Standards Agency’s consumer survey, Food and You 2, show that a significant proportion of the population in England, Wales and Northern Ireland made changes to their diet for health and sustainability reasons over the previous 12 months.

The latest wave of the survey, conducted between May 2025 and August 2025, found that three-quarters of respondents (75%) said they had made at least one change to their eating habits for health reasons in the previous 12 months.

Of those who said they had made a change, the most commons changes reported were eating less processed food (49%), cutting down on foods and drinks containing high levels of sugar (48%), and eating more fruit and vegetables (46%).

36% reported eating less food high in fat or saturated fat, and 27% had eaten less salt and food high in salt.

SUSTAINABILITY

Meanwhile, more than half of respondents (55%) had made at least one change for sustainability reasons in the same period.

Of those who said they had made a change, the most common changes reported were starting to minimise food waste (36%), buying foods with minimal or no packaging (25%), and buying locally produced or seasonal food (21%).

FOOD HYGIENE RATINGS

The survey also found growing public engagement with food hygiene ratings. 55% of respondents said they had checked the hygiene rating of a food business, up from 41-44% over the previous four years.

More people are also setting higher standards: 52% said they would only accept a rating of four or above, compared with 41-44% in previous years.

Lane7 Secures 30th Site With New Exeter Venue

Lane7 Group, one of the UK’s fastest-growing leisure operators, has secured its 30th site, with a new boutique bowling venue set to open in Exeter in early 2027.

The new location in the city’s Guildhall Shopping Centre comprises 27,000 sq ft across two floors and marks another significant milestone in the continued growth of the Lane7 brand, which has sites across most major cities in the UK.

Lane7 has become synonymous with reshaping tenpin bowling experiences in city centre locations, delivering a premium combination of daytime family-friendly and night time grown-up experiences.

The new site in the middle of Exeter is expected to create 30 new jobs. The landlord, Exeter City Council, was represented by Jackson Criss, while Torridon acted for Lane7.

Managing director, Gavin Hughes, said: “We’ve been desperate to open in Exeter for some time, so we’re thrilled to have secured an expansive twofloor site in the heart of a buzzing city centre in the southwest of England.

“It’s a competitive market, but Exonians know how to have a good time, and we’re confident we’re bringing a distinctive, unique and premium experience to the city’s entertainment and night time scene. We can’t wait to get bowling in Exeter.”

Since opening its first Lane7 venue in Newcastle Upon Tyne in late 2013, the brand has grown significantly, opening multiple sites in cities like London, Birmingham and Newcastle, with an additional footprint that includes Edinburgh, Aberdeen, Manchester, Liverpool, Bristol and Milton Keynes. It recently expanded its operations in Europe with new openings in Berlin and two sites in Dublin.

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

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

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

The top three hospitality & catering and events businesses by recycling tonnage are ATG Entertainment Limited, which recycled 3,468 tonnes; Gail’s Bakery, which recycled 2,279 tonnes; and Caffè Nero (Nero Holdings Ltd), which recycled 1,079 tonnes.

Together, these organisations represent the highest-volume hospitality recyclers in the First Mile network, demonstrating the scale of impact that consistent, data-driven recycling can deliver across theatres, hotels, cafés and bakery estates nationwide.

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

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

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

Within the scheme, accreditation levels are awarded based on verified recycling rates and the number of services used. Gold-accredited customers achieve an 80 per cent or higher recycling rate alongside four or more services, or three or more services where one of these is food recycling.

One of these services must be general waste, which is required to be zero to landfill. Silver accreditation recognises businesses achieving a recycling rate of 50 per cent or above with at least two services. Zero to Landfill status is awarded to customers with recycling rates of up to 49 per cent whose general waste is diverted from landfill.

Gold-performing hospitality businesses typically operate streamlined waste systems across multiple sites, implement clear front-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.

UK Hotel Booking Trends Stabilise After Years of Volatility: Siteminder

New data from SiteMinder, the world’s leading guest acquisition and revenue platform, reveals that 2025 was the year UK hotels entered a more predictable booking environment after years of volatility and changing traveller behaviour.

SiteMinder’s Hotel Booking Trends, based on more than 130 million hotel bookings, reveals that annual average daily rates (ADR) across the UK rose modestly by 1.35% year-on-year in 2025, to £191.55 up from £189.00 in 2024.

During the same period, cancellation rates and booking lead times were largely unchanged. Cancellations decreased from 18.27% to 18.24%, staying below the global average, while booking windows decreased from 35.46 to 35.11 days, while remaining several days longer than the global average.

The trend towards stabilisation in the UK reflected global patterns, with cancellation rates decreasing slightly to 19.15% from 19.79% the year prior, while booking lead times increased moderately from 32.03 days to to 32.15 days.

Further analysis of SiteMinder’s UK data shows that: Domestic bookings continue to predominate, accounting for 69.20% of all UK hotel arrivals in 2025, increasing from 68.37% the year prior. This aligns with SiteMinder’s data globally, which shows domestic travel gaining share in several major markets, including Germany, where domestic check-ins increased to 68.33% of all 2025 arrivals, from 64.66% last year, France (up to 47.23% from 44.68%) Spain (40.93% vs 39.65%) and the US (77% vs 73.78%).

The UK remains among the world’s most short-stay-heavy destinations, with 80.50% of bookings lasting a single night, slightly more than in 2024 when they accounted for 80.16%. In comparison, 73.09% of bookings globally were for a single night, a slight decrease from 73.20% the prior year.

Fridays again saw the highest rates, averaging £215 in 2025, up 0.93% year-on-year from £213.02. Saturday is now the second highest priced day with an annual average rate of £193.59, a 1.36% increase from £190.99 the year before, when it was the third highest priced day.

Thursday, which was the second highest priced day in 2024 with a yearly ADR of £191.05, became the third highest priced date with an average rate of £192.31, a 0.66% increase.

Seasonality remained strong, with July and August alone accounting for just over 19.34%% of bookings last year, a slight increase from 19% the year before. Mirroring this, the year-on-year increase in ADR for the summer months outperformed the annual increase of 1.4%, with these increasing by 2.39% in July, to £215.39 from £210.36, and by 1.69% in August, from to £200.41 from £197.08.

Reflecting the growing importance of Asian travel globally, Agoda consolidated its fourth-place position on SiteMinder’s annual list of Top 12 booking channels for UK hotels, while Indian B2B platform TBOHolidays retained its place on the list.

Direct bookings via hotels’ websites once again ranked third––behind Booking.com and Expedia respectively––despite predictions that AI would either erode or amplify the channel. Airbnb climbed from ninth to eighth in the rankings, while London-based G2 Travel entered the list for the first time.

James Bishop, SiteMinder’s VP of ecosystem and strategic partnerships, says: “A return to more stable booking behaviour will be welcome relief for UK hoteliers, allowing them to shift focus from reacting to volatility to optimising volume and revenue in a complex, competitive market. This means designing guest acquisition strategies that fully leverage demand peaks, while filling rooms midweek or during quieter months. Likewise, with city breaks, stopovers and business travel all playing a considerable

role in the UK's incoming travel, hoteliers would do well to design tailored offers that entice short-stay guests to add an extra night or two.”

Bishop concludes: “Distribution in particular should be an area of focus in 2026. SiteMinder’s annual list of Top 12 booking channels points to a more layered distribution picture for UK hotels, with B2B and specialist intermediaries increasingly complementing the familiar split between OTAs and direct bookings. And, while the majority of bookings continue to come from within the UK, hotels should ensure their channel mix positions them to benefit from the ongoing resurgence of Asian outbound travel.”

The annual SiteMinder’s Hotel Booking Trends report is the most authoritative analysis of hotel bookings across 20 of the world’s most established destinations. It is powered by SiteMinder’s platform, which serves more than 50,000 hotels, generating 250 million+ room nights and over US$55 billion in revenue for its hotel customers each year.

SiteMinder’s Hotel Booking Trends report, including UKspecific charts and the Top 12 hotel booking revenue-makers of 2025, is available here .

The Top 12 booking channels for UK hotels in 2025 were:

1. Booking.com

2. Expedia Group

3. Hotel websites (direct booking)

4. Agoda

5. Hotelbeds

6. Global distribution systems

7. Trip.com

8. AirBnB

9. WebBeds

10. G2 Travel

11. Hostelworld Group

12. TBOHolidays

North West Operators to Take on Two Star Leases Within Weeks of Each Other

North West operators, James Nolan and Dean Jones are taking on the leases of two Star Pubs within weeks of each other– The Royal Oak in Aughton and The Black Bull in St Helen’s. A major £677,000 upgrade of The Royal Oak which they are doing with Star Pubs starts on 13th April.

The partners each have Liverpool based sites of their own and came together a year ago to run The Black Bull on a temporary management agreement. The venture has been a great success leading James and Dean to want to take on a substantive lease for the pub. They are also looking to scale up their combined pub operation substantially over the next 10 years and are looking at opportunities ranging from Wales to Preston and Warrington to Manchester.

Says James: “We have just had the 11th anniversary of my taking on The Deysbrook in Liverpool, my first Star Pubs lease, and Dean’s 11th anniversary at his freehold pub, The Lingmell Inn in Liverpool. Both have been a great success for us individually. Having experienced covid and recession with city centre venues, we are keen now to take on community pubs in towns and villages where people can socialise on their doorstep. We’re looking for pubs with a wet/dry mix. Our experience is that if you get the right mix of good food, drinks, entertainment, staff and atmosphere you will succeed because a local community pub is more than just a pub it’s a hub for the community for all to enjoy, feel safe and welcome.

“We’re excited to be injecting new life into The Royal Oak and are keen to create a great village pub for the whole community. It’s a highly desirable village with new housing developments arising continuously and it has so much potential.”

The investment will see The Royal Oak enlarged and transformed into a top-quality family and dog friendly traditional village inn offering great quality pub food, local ales and a great selection of premium drinks. It will reopen in mid-June with 20 new jobs created.

The partners’ plans for The Royal Oak are to hold a regular quiz and put on special themed food evenings, steak nights, Curry Nights, and burger & pint deals on live sport days. In the summer, the pub will host community events, such as Family Fun days for all the family and tribute artists days in the large rear garden which includes an outside bar, where there will be seating for 80 guests.

Says Star Pubs Business Development Manager, Phil McWilliam: “Given the success of James and Dean’s latest venture, The Black Bull, I have high hopes for their plans for The Royal Oak. They completely transformed the fortunes of The Black Bull and I am confident that they will do the same with The Royal Oak. They have a keen understanding of family friendly community pubs and what people want. It’s a win-win for all.”

BII Licensee of the Year 2026 Semi-Finalists Announced!

The British Institute of Innkeeping (BII) is delighted to announce their 12 Semi-Finalists for this year’s Licensee of the Year competition.

Since the launch in January this year, licensee operators have been entering the competition, showing the judges evidence of how they have been building their businesses and communities, with a focus on their resilience, sustainability, diversification and commitment to their teams.

This year, the entries and Quarter-Finalists have been of a particularly high standard, making it even more difficult for the team of judges to decide who made the Semi-Finals.

Selected from a field of over 800 nominations, the 12 SemiFinalists have reached this far in the awards based on their exceptional entry forms, social media and web presence audits as well as mystery customer visits, courtesy of Proinsight. Head Judges, Amanda Hemming FBII and Ashley McCarthy CBII, will be making their way across the country over the next few weeks to meet all of the Semi-Finalists in person to experience their businesses first hand.

The 2026 Licensee of the Year Semi-Finalists are as follows:

• Becky Sumner – The Red Lion Eynsham

• Darren & Shannon Harding – The Woolpack Inn, Islip

• Eamonn England & Arina Piskunova – The Windsor Castle

• Ian & Lisa Prior-Richards – Earl of Chatham

• Jacqueline Fairburn – Hare & Hounds

• James & Charlotte Foy – The White Horse

• Linda Cole – The Berkeley Arms

• Matt Crowther & Hollie Blythe – The Lost Pug

• Micky Foden-Andrews – The Swan in Clewer

• Nicholas & Wendy Harrop – The Ranken Arms

• Nigel Smith – The Fleece Inn

• Sonia Labatut – The Plough

Steven Alton, BII CEO commented: “Our Licensee of the Year Award is the most prestigious & hard-fought award, showing the excellence in our sector; our Semi-Finalists are of a fantastic standard. We have some familiar faces returning to the competition in 2026, as well as some brand-new operators to the LOYA process.

“We are proud that the awards process this year, more than ever, is offering a value-added experience to all those involved with business insight and the chance to evaluate your business available at every stage. In addition to the mystery customer visits, facilitated by Proinsight, we have this year again been supported by useyourlocal who have been promoting our entrants to consumers across the whole of the UK. With Cask Marque auditing cellars in addition to the visits from our Head Judges, Amanda and Ashley, the competition this year will provide more value to contestants than ever before.”

Following the judging visits, the finalists will be announced in mid-May.

All six finalists will be presented with a trophy at the BII Summer Event on 16th June, where the overall winner of Licensee of the Year 2026 will be crowned.

Scottish Care Home Group Wins Hospitality Award

Scottish provider of older person and specialist care, Meallmore, has won a major industry award recognising employee engagement within its hospitality teams.

Meallmore took home the Employee Engagement and Retention Award at the Scottish Excellence Awards, held at the Sheraton Grand Hotel & Spa.

The prestigious event celebrates the highest achievers in Scottish hospitality and foodservice, with the judges “delighted to receive an entry from a sector not often represented”. Open to any business or organisation with an interest in the Scottish hospitality sector, the awards are judged by a panel of independent experts from across the industry.

Judges praised the team for their structured development and training programmes, as well as the peer mentoring and culinary excellence that was evident across the nominations in, what they described as, “a very challenging environment”.

The judging panel said: “The business has a phenomenal staff retention rate and they actively promote roles internally, growing and developing their people and teams across all levels. As a company they are a real inspiration to others on how to attract and retain staff, and they were also a delight to meet during the judging process.”

The award recognised Meallmore’s approach to developing, engaging and retaining their people, particularly within hospitality and catering. Special recognition was given to their Academy of Catering in Care Excellence, which supports colleagues through dedicated training and development; as well as the annual ‘Meals Means More’ competition, which brings together some of their most talented chefs for a day of cooking, creativity and competition, with the core objective of making meals more meaningful in their care

Commenting on the award win, Jody Marshall, Group Hospitality Manager said: “We were absolutely blown away to win this award. This a great testament of the team that is in place supporting our hospitality team. From recruitment and onboarding to day-to-day support, Meallmore processes and procedures are robust and supportive. I’m incredibly proud that we are showcasing the longterm career opportunities in hospitality within the care sector, and it’s an honour to be representing the care industry on this national stage.

“At Meallmore, we believe every mealtime should be an experience, and we are committed to raising standards, as well as recognising and developing the talent within our teams. In 2024, we launched our Academy of Kitchen Care Excellence – our awardwinning kitchen training and development programme – and have followed with our successful Hospitality Academy for our Housekeeping teams, which offer structured training and development programmes. Ultimately, we’ve built a culture where people stay, develop and progress, and I’m thrilled that the judges recognised this.”

Cillian Hennessey, CEO of Meallmore, said: “We strongly believe in the power of investing in training, development and career progression for our colleagues across all roles. The result of this is lower colleague attrition and stronger retention, which is a real positive not just for our teams, but for our residents too.

“The catering and hospitality teams are remarkable and fully deserve to be recognised among the best of foodservice and hospitality in Scotland. Food has a huge impact in the care sector – supporting physical health, emotional comfort, cultural identity and social connection – as well as bringing joy and celebration. We’re so proud to be showcasing this, along with the meaningful, long-term career opportunities in our industry.”

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

Lidl Breaks Ground On Its First Ever Pub As Licensing Loophole Drives £410,000 Northern Ireland Venture

Construction has begun on what is set to become one of the most unusual licensed premises in the United Kingdom — a fully operational pub owned and operated by discount supermarket chain Lidl, located on the outskirts of Dundonald in County Down, Northern Ireland.

The 60-cover venue, which is expected to open its doors before the end of this summer, will be housed in a standalone building directly adjacent to the retailer's existing Dundonald store. The pub will feature its own dedicated customer entrance, keeping it operationally distinct from the retail space next door.

Eight permanent positions are expected to be created when the venue becomes operational, with staff delivering what Lidl describes as a managed hospitality experience. Customers will be able to sample a curated selection drawn from the retailer's existing beer, wine and spirits range, with a stated commitment to championing locally sourced produce and suppliers from across Northern Ireland.

Under Northern Ireland licensing law, authorities cannot grant a new alcohol sales licence unless an existing one is simultaneously surrendered — a restriction that effectively caps the total number of licences in circulation.

The catalyst for this unconventional move lies in the distinctive framework governing alcohol licensing in Northern Ireland. Unlike the regime in place across England and Wales, local legislation operates on a restrictive quota basis: a new licence may only be issued where an existing one is relinquished.

This effectively caps the total number of licensed premises and makes obtaining a fresh licence for off-sales — the type required to sell alcohol within a grocery retail environment — exceptionally difficult in practice.

Lidl's legal team identified a workable route through this constraint. By establishing a qualifying licensed pub in its own right, the business becomes entitled to secure an associated off-licence, which can then be applied to the adjoining retail store — granting it the ability to sell alcohol to shoppers for the first time.

The proposal did not pass without challenge. Rival operators mounted an objection and pursued the matter through the courts, ultimately bringing an appeal before the High Court. However, that appeal was dismissed, clearing the way for Lidl to proceed with the £410,000 development and cementing the legal basis for its hybrid retail-hospitality model.

Regional managing director for Lidl Northern Ireland, Gordon Cruikshanks, said: “Lidl has been a part of the Dundonald community for more than 20 years and in that time our shoppers and residents have been unable to avail of Lidl Northern Ireland’s full product range due to licensing restrictions.

“After six years in the planning process, we’re delighted to today confirm the development of a brand new public house and associated off-sales located adjacent to our Dundonald store which will enable customers to enjoy access to our award-winning range of wine, beer and spirits, some of which are crafted right here in Northern Ireland.

“Dundonald is a thriving town which has experienced a significant population boost of more than 20% in recent years, placing extra demand on the need for a public house in the locality. Alongside our off-sales, we’re excited to launch a public house offering at the new premises, providing the local community with a place to connect and enjoy a quality hospitality experience.

Gatwick Hotel Celebrates Second Prestigious Award Win

A Gatwick hotel is celebrating being presented with an award for the second year running.

The Sandman Signature London Gatwick Hotel, a four-star property operated by the Sandman Hotel Group, was named Business Hotel of the Year at the Prestige Awards for West Sussex 2026/27, having received the same accolade in 2025. Judges highlighted the hotel’s spacious bedrooms, meeting and event facilities, complimentary high-speed WiFi and on-site amenities as reasons for the win. Its Shark Club bar and restaurant also drew favourable mention.

The hotel has operated near the airport since 2013 and comprises 151 guest rooms and suites, along with conference facilities, a pool and a fitness centre. The hotel holds a Green Key eco-label, an internationally recognised certification for environmentally responsible hospitality businesses.

Orange Socks Drive Fundraising Momentum for LTC and Only A Pavement Away

A new industry-wide fundraising initiative spearheaded by hospitality champion Hamish Stoddart is calling on operators and suppliers across the UK to show their support by donning bright orange socks.

The “Orange Socks” campaign offers a simple, low-cost way to unite the sector while raising vital funds for leading industry charities Licensed Trade Charity and Only A Pavement Away. Closely aligned with the popular Hospitality Rides and Pedalling To Pubs challenges, the initiative has become a visible symbol of resilience and solidarity, with participants wearing the distinctive socks on the most demanding day of each ride to reflect both the physical effort involved and the collective spirit of the trade.

Hospitality Rides will see 30 industry leaders tackle a gruelling 400km route through Vietnam across 18-25 April, while Pedalling To Pubs brings together 65 riders for a 270km journey through Norfolk across 4-6 June, stopping at pubs along the route to celebrate the sector.

Every pair of Orange Socks sold will directly contribute to the life-changing work of these charities which support people across the hospitality

sector facing hardship, homelessness, financial difficulty, mental health challenges or barriers to employment. By getting involved, supporters can help to ensure more people in need can access the guidance and opportunities these organisations provide.

Hamish Stoddart, Hospitality Champion, said: “The challenges facing many people in our industry right now are real and urgent and Orange Socks is an easy, affordable way for anyone to get behind our riders and support LTC and Only A Pavement Away. Whether you’re riding with us or cheering us on from your office or sofa, putting on a pair of your orange socks is a powerful show of support. The more people we see in orange, the louder our message becomes and the more money we can raise for the people who need it most.”

Supporters can purchase their Orange Socks online, with all proceeds going directly to LTC and Only A Pavement Away. Socks are affordable, easy to order, and available for individuals, teams or corporate groups wanting to support.

Marston’s Recognised at Downing Street for Leadership in Supporting Prison Leavers into Employment

Marston’s was represented at 10 Downing Street this week, as its very own Senior EDI & Communities Manager, Todd Lockley, joined fellow employers and Employment Advisory Board Chairs at a special event hosted by Deputy Prime Minister David Lammy and Lord Timpson.

The reception, held to celebrate national progress in helping prison leavers secure meaningful employment, highlighted the extraordinary impact of employers committed to second-chance recruitment.

Lord Timpson praised the “hard work and determination” of all involved, recognising that employment rates for people leaving custody have doubled, rising from 18% to 36% within six months of release. He challenged employers across the UK to go further through the ‘Challenge 50’ initiative, aiming for 50% of all prison leavers to enter paid employment in the years ahead.

The Deputy Prime Minister echoed this sentiment, thanking organisations who not only provide opportunities for people with convictions but also deliver positive change

for families, communities and those affected by crime. During his speech, he highlighted the transformative work being delivered inside prisons and offered a special mention to Marston’s, praising the success of our Excel programme.

Marston’s hospitality academies at HMP Liverpool, HMP Stoke Heath and HMP Styal, Excel continues to help prison leavers develop industry-ready skills and secure long-term employment within its pubs.

On the event, Todd Lockley said: “It was an honour to be invited. This reflects not only the hard work we’ve put in over the last three years, but also the incredible support from our partners at Novus, the New Futures Network and HMP Prison and Probation Service in driving this important programme forward.”

Since launching in 2022, more than 90 prison leavers have begun new careers with Marston’s through Excel, achieving retention rates well above the industry average.

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.

Be At One Leeds Bars Celebrate Raising Over £1,700 For Calm Through 12-Hour Charity ‘Rave-A-Thon’

Popular cocktail hotspots, Be At One Leeds Boar Lane and Be At One Leeds Greek Street, have come together to celebrate raising £1,712 for Campaign Against Living Miserably (CALM) – a suicide-prevention charity.

Guests danced their way through a 12-hour ‘rave-a-thon’ across the two Be At One Leeds venues on Easter Sunday to raise vital funds for the cause.

The event kicked off at Be At One Boar Lane from 2–6pm, before heading to Be At One Greek Street from 6pm–2am to keep the party going, bringing the total to 12 hours of non-stop dancing.

During the day’s party, a huge charity raffle was held, with prizes ranging from Leeds Pride tickets to shopping vouchers, gaming tokens and North Leeds food festival tickets.

Throughout the fundraiser, guests were making the most of Be At One’s popular 24-1 cocktail offer with the Leeds bars busier than ever, creating the ultimate party atmosphere for an unforgettable Bank Holiday weekend.

Organiser of the event, Calin Dormand, assistant general manager at Be At One

Leeds Greek Street, said: “We’re absolutely thrilled to have raised more than £1,700 for CALM, a charity close to us all that does so much in preventing suicide.

“We know Leeds loves to party and our guests are always happy to support any charitable initiatives we have, so combining the two seemed the natural thing to do to support a fantastic cause.”

CALM is a charity fighting to reduce the devastating impact of suicide in the UK. The total raised will help support 140 lifesaving phone calls through its suicide prevention helpline, alongside vital online resources that help people manage their mental health.

Be At One Leeds Regional Manager, Ada McCafferty, said: “A huge thanks to the hundreds of guests, local businesses, and DJs that played our Easter Sunday 12-hour rave, we simply could not have got near the £1,700 raised without the generosity of the Leeds community so thank you!”

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 on food, not faults.”

To find out how your kitchen can save time, reduce waste and improve compliance, visit brother.co.uk/stock-rotation

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

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

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

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

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

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

BREAKING THE MYTH THAT LEARNING IS ONLY FOR THE YOUNG

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

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

By Charlotte Bosworth, CEO at Lifetime Training

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

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

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

HOW HOSPITALITY BUSINESSES CAN SUPPORT OLDER WORKERS TO THRIVE

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

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

LOOKING FORWARD

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

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

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

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.

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

What sets the Tormek T-2 Pro Kitchen Knife Sharpener apart is its blend of simplicity and professional-grade results. No guesswork. No overheating.

Phone: +46 581-147 90

Email: info@tormek.se

Greene King Doubles The Number Of Carefree Respite Breaks For Unpaid Carers In 2025

Greene King has doubled the number of free respite breaks it has provided to unpaid carers over the past year, delivering 339 short stays in a selection of its hotels through its charity partnership with Carefree.

The pub company has worked with Carefree to make rooms available, so that unpaid carers can access much-needed breaks at a time and location that suits them. The number of stays provided in the last year is double the amount taken in 2024, highlighting growing demand for the scheme and highlights the role hospitality businesses can play in supporting people in their local communities.

Carefree partners with hotels across the UK to redistribute unused room nights to unpaid carers, who provide around 80% of home care nationwide. The overnight breaks allow carers to take time away from their caring responsibilities, with the flexibility to travel with a companion, helping to support wellbeing and prevent burnout.

Since the partnership launched in 2023, Greene King has contributed a total of 659 respite breaks through its hotels. Research from Carefree shows that more than half of carers surveyed last took a break over three years ago, while 87% said they would not have been able to take a

break without support from the charity.

Vincent Madden, Managing Director for Greene King Venture Hotels, said: “Unpaid carers play a vital role in our communities supporting others, often with little opportunity to step away from their responsibilities. Through our partnership with Carefree, we’re pleased to be able to offer carers a well-deserved break, which can help provide valuable time to rest, recharge, and reset.”

Miruna Harpa, Director of Delivery at Carefree said: "Unpaid carers are the backbone of our communities, yet so many go without the breaks they desperately need. Through our partnership with Greene King, we're able to give them the gift of time, time to rest, to breathe, and to simply be themselves for a moment. Seeing the difference even one night away can make to someone's wellbeing is why partnerships like this matter so much."

The partnership with Carefree is one of initiatives on Greene King’s sustainability programme, “Greene King for Good,” which aims to have a positive, lasting impact for millions of people in communities across the country.

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/

Hospitality Technology

Avoid Losses, Increase Profits and Build Relationships

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Barton Reed & Co

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

From laid back, seaside charm to cutting-edge design our extensive product range will suit your style and give your business the look that you want to achieve. We have a huge choice of colours, fabrics and finishes and all our furniture comes with a two-year warranty.

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

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

• Wide range of styles

• Easy ordering and re-ordering

• Single point of contact

• Short lead times

• Direct delivery

• After sales service

• Two-year warranty on every item

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

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

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

Call us: 0800 7810 577

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

Sir Woofchester’s - Canine Hospitality

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

For your BAR OR RESTAURANT

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

For your BEDROOMS & ACCOMMODATION

Choose between:

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

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

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

YOUR COMPLETE SOLUTION

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

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

We look forward to working with you.

David & the Sir Woofchester’s team DOGFRIENDLY BENEFITS

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

• Increased average customer spend

• Increase repeat visits

• Enhances staff engagement & enjoyment

• Link to other initiatives –charityfundraisers, online competitions

• Great social media content & word of mouth marketing

• Contributes towards improved reviews

• Fully compliant with legislation etc WHY DOG-FRIENDLY?

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

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

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

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

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

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

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

For more information please visit www.sirwoofchesters.com

Chefs' Buyers Guide

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

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

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

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

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

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

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

tives – all with wellbeing and happiness at their heart.

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

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

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

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

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

Bidfresh Redefines Its Sustainability Framework

As It Launches Latest Sustainability Report

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

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

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

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

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

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

KEY HIGHLIGHTS INCLUDE:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

MADE FOR SERVICE

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

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

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

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

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

STEPPING FORWARD

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

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

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

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

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

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

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

We’re Glendale Foods.

A chef’s kiss, indeed.

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

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

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

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

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

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

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

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

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

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

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

Cleaning and Hygiene

The Hidden Cost of “Looks Clean”

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

A quick scan of TripAdvisor highlights comments like:

“Our table looked clean, although sticky.”

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

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

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

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

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

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

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

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

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

samples@sanipro-intl.com

EcoSmart™ – A Smarter Choice Towards Improved Sustainability

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

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

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

valuable in retail and distribution environments.

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

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

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

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

Urgent Legionella Warning For Hospitality Operators Ahead Of New Season

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

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

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

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

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

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

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

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

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

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

Outdoor Spaces

Firestorm Heaters Starting Off Light: Where Ambience Meets Assurance

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

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

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

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

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

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

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

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

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

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

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

Hand-assembled from robust

www.firestormheaters.co.uk

Phone: 01432 667 567

Email: info@firestormheaters.co.uk

Lightweight, Stackable Outdoor Furniture – Whatever The Weather!

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

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

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

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

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

Kitchen Equipment and Fit Out

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Kitchen Clearance UK Limited - High Quality Refurbished Catering Equipment

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

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

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

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

Please quote CLH266 for 10%

COMMITTED TO SUSTAINABILITY

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

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

Tel: 07790 612911

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

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

Kitchen Equipment and Fit Out

Meet the Mother of Induction

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

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

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

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

Ventilating Commercial Kitchens

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

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

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

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

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

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

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

Tel: +44(0)1264 356415

Email: sales@airventtechnology.co.uk

Web: www.airventtechnology.co.uk

& superb controllability, speaks for itself.

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

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

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

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

www.blue-seal.co.uk

Temporary Kitchen & Equipment Hire

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

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

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

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

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

The standard specification of our Medium

and clients can effectively specify their

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

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

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

Kitchen Equipment and Fit Out

Fridge Seals Direct

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

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

Caterquip - Specialists in Ventilation Systems

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

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

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

Find the Perfect Oven for Your Kitchen at TheCommercialOvenStore.com

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

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

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

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

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

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

• Be ready for your inspections

• Damaged fridge seals are unhygienic

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

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

• Next-day delivery service

• Discounted prices on large

Design and Refit

Capricorn Contract Furnishings

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

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

Customers are encouraged to visit our large showroom to

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

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

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

The Perfect Night’s Sleep for Your Guests

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

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

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

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

✓ FREE UK Delivery – Reliable weekly deliveries for your convenience

✓ Competitive Prices – Exceptional quality without the premium price tag

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Got you interested? We are available for a chat on

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

Auctioneers Ltd

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

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

We are members of The National Association of Auctioneers

and Valuers (NAVA).

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

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

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

Design and Refit

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

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

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

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

Mayfair Furniture

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

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

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

materials to create signature atmospheres.

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

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

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

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

01733 310115

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

Sunfly Karaoke

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

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

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

Products and Services

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

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

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

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

Because First Impressions Matter

Candles — or the lack of them

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

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

That’s where Clearcraft Oil Candles make a difference.

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

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

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

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

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

Clearcraft Limited sales@clearcraftltd.co.uk

www.clearcraft-catering.co.uk

Tel: 01279 731621

See the advert on page 5.

Try the World's Healthiest Cola

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

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

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

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

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

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

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

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

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

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

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

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

See the advert on page 9 for details.

Eat My Logo

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

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

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

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

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

www.eatmylogo.co.uk

emlsales@eatmylogo.co.uk

01772 472 580

See the advert on page 11 for details.

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

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

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

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

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

Multiple studies show gut health is essential to over-

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

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

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

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

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

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

See the advert on page 17.

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

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

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

Real Grease Management — Not Automatic Guesswork

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

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

If

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

Property and Professional

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

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

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

START THE CONVERSATION EARLY

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

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

DO YOUR HOMEWORK

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

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

BE OPEN BUT EVIDENCE-BASED

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

RESPECT CHARACTER WHILE ADAPTING FOR MODERN HOSPITALITY

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

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

KEEP DIALOGUE GOING

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

UNDERSTAND THE RESOURCE CHALLENGE

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

PLANNING AS SHARED STEWARDSHIP

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

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

A PRACTICAL ROUTE TO SUCCESS

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

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

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

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

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

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

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

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

.

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

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

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

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

Finding Your Perfect Hospitality Investment in the South West

For over three decades, Stonesmith has