Restaurant Industry News - Issue 39

MATTHIEU ROUIF, CEO OF PHOTOROOM Celebrated for Culinary Innovation, Sustainability, and Immersive Dining: Tavola di Guido and QB Cucina

Uncover innovation in hospitality at HRC and Hospitality Tech360

KOCHCHI EXPANDS TO GLASGOW som saa Reopens Following Six Month Closure

CONTACTS

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RESTAURANT ASSOCIATES AND CHERISH FINDEN UNITE TO REDEFINE PATISSERIE

Restaurant Associates, the UK’s leading premium hospitality provider, is proud to announce a new culinary partnership with world-renowned pastry chef Cherish Finden.

Celebrated globally for her artistry and innovation in patisserie and well known as the formidable judge on Channel 4’s Bake Off: The Professionals. Cherish brings her signature creativity, precision and passion to Restaurant Associates, reimagining what is possible in the world of cakes and desserts.

TONY MACARONI UNVEILS A NEW FRANCHISE GROWTH PLAN FOR 2025-26

One of Scotland’s leading casual dining brands, Tony Macaroni, is opening its doors to new franchise partners as part of an ambitious UK wide franchise growth plan.

The brand currently operates 13 restaurants, employing over 300 staff. As part of the Viva Italia Group, Tony Macaroni is now

This collaboration is driven by a shared ambition: to craft unforgettable guest experiences while showcasing patisserie as an art form. From flavour innovation to exquisite presentation, Cherish will work alongside Restaurant Associates’ talented pastry chefs to push boundaries, mentor rising talent and create desserts that elevate the brand’s premium hospitality offering.

This partnership underscores Restaurant Associates’ ongoing commitment to culinary innovation, learning and development and delivering hospitality experiences that surprise, delight and inspire.

inviting experienced operators and entrepreneurs to join its next chapter of expansion throughout Scotland, England, Wales and Northern Ireland.

The franchise package includes comprehensive training, launch support, centralised purchasing and ongoing operational and marketing assistance from Tony Macaroni’s head office team.

British sustainable cleaning brand Delphis Eco has been officially re-certified as a B Corporation™, reaffirming its leadership in responsible business and environmental innovation – and its trusted position as the sustainable cleaning partner of choice for the hospitality industry.

As one of the UK’s first cleaning brands to achieve B Corp status and a recipient of both the Queen’s Award for Enterprise in Sustainable Development (2022) and a Royal Warrant for its sustainable cleaning products – Delphis Eco continues to set the benchmark for responsible business in hospitality, proving that cleaning green means cleaning smart.

Increasingly, contract caterers, restaurants, pub & bar environments and hotel group operators are turning to Delphis Eco as both their front and back of house ‘brand of choice’, supported by discerning chefs in the kitchen.

This third certification marks another milestone in Delphis Eco’s ongoing mission to combine commercial success with positive social and environmental impact. When the company first achieved B Corp status in 2018, fewer than 200 UK businesses were certified. Today, that figure has grown beyond 2,600 – a movement Delphis Eco has helped to champion from the outset.

THE DEVONSHIRE TEAMS UP WITH TOP DESIGNERS FOR PRIVATE DINING EXPANSION

Macaulay Sinclair has collaborated with London’s most popular pub and Soho dining institution, The Devonshire, to craft a series of exquisite new private dining rooms.

Now open to the public, the expansion has added up to 90 covers to the pub’s offering, providing unique spaces for intimate gatherings. The work involved the extension of the existing restaurant into the adjacent building on Sherwood Street in Soho, with a new, separate entrance for private diners.

Three distinct private dining rooms, each boasting their own individual character and meticulous attention to detail are spread across two floors of the building.

On the third floor, two interconnected rooms, capable of hosting 25 and 35 guests respectively, form The Blue Room, illuminated by a pair of

elegant three-tiered amber glass sconced chandeliers.

Ascending to the fourth floor, guests will discover The Bowie Room; a bold and intimate setting with walls drenched in a rich shade of red. This private dining space, accommodating 26 guests, features a pair of large vintage Holophane globe pendants, creating a warm and inviting ambience.

Inside the private dining rooms, wall paneling and vintage bentwood chairs complement The Devonshire’s curated artwork, ensuring a cohesive and stylish aesthetic that ties in with the existing restaurant.

PIZZA PUNKS LAUNCHES IN-HOUSE DOOR-TO-DOOR DELIVERY SERVICE ACROSS ALL UK LOCATIONS

Pizza Punks announces the launch of its all-new in-house delivery service, bringing handmade, San Franciscan-inspired pizzas straight to customers’ doors, in 30 minutes or less.

In a strategic shift towards an independent service, Pizza Punks, part of the Hell Yeah Hospitality Group, is reclaiming its customer relationships and reimagining the delivery experience. The new “Dough to Door” model prioritises quality, value, and service, with an in-house team of dedicated drivers ensuring every order arrives hot, fresh, and exactly as intended.

This move positions Pizza Punks as one of the UK’s most progressive and independent hospitality brands, strengthening local connections and setting a new standard for directto-consumer dining. The service has launched in Newcastle, Leeds and Glasgow, with Belfast, Nottingham and Liverpool to roll out this November.

Pizza Punks’ in-house delivery team is made up of local riders who embody the brand’s creative, humanled spirit. The initiative aims to create deeper neighbourhood connections while maintaining Pizza Punks’ trademark energy and service.

The service covers up to a 3 mile radius from each restaurant, with every pizza made fresh to order using the brand’s signature sourdough and bold toppings.

And, of course, along with Pizza Punk’s new menu, the fan-favourite “Create Your Own” offering remains at the heart of the experience.

CHOOSE HOSPITALITY PLEDGE INSPIRES NEARLY 1,000 STUDENTS

The Choose Hospitality Pledge, the industry-wide initiative driven by Nestlé Professional, Choose Hospitality and Springboard, has wrapped up its 2025 events. The initiative reached close to 1,000 young people across York and Brighton, with an inspiring message about careers in hospitality.

Ambassadors from across the sector delivered workshops, talks and activities designed to bring the world of hospitality to life for secondary school students.

In total, campaigners visited 12 schools and met with 975 students, sparking conversations about creativity, teamwork and the breadth of opportunities available in one of the UK’s most dynamic industries.

The City of York Takeover saw 8 schools and more than 900 Year 8 students take part in hands-on workshops hosted by industry ambassadors from organisations including Whitbread, BaxterStorey and the winners of the 2025 Nestlé Professional Toque d’Or, Tom Brassington and Katie Blundell.

“THERE’S A NEW PRINCIPLE IN TOWN” CHEF THOM BATEMAN ENROLS AT THE UFS ACADEMY

Thom Bateman, chef-owner of The Flintlock, Cheddleton, has been announced as the UFS Academy’s new ‘principle’ in the latest of a series of moves to showcase the demand and desire for chef training opportunities.

Bateman boasts nearly 4 million followers across social media, and recent accolades include representing Central & Eastern England on The Great British Menu and receiving a mention in the Michelin Guide and 3AA Rosettes for his Staffordshire restaurant.

The Academy, which was launched with the sole purpose of helping chefs widen their knowledge base and increase their skillset, has a vast range of topics available, from menu trends and allergens to mental health and food costing.

Whether a new starter looking to learn the ropes, or a seasoned pro looking to bolster their existing knowledge or fill any skills gaps, the UFS Academy has it covered.

www.unileverfoodsolutions.co.uk/ modular-email-signup-form.html

Sessions encouraged students to think differently about hospitality, with engaging demonstrations and interactive challenges showing how skills such as communication, problem-solving and adaptability translate into rewarding careers.

“In Brighton, Sodexo Live hosted a panel session to introduce students to the Choose Hospitality Pledge.”

The discussion was followed by interactive activities like mocktail making and a behind the scenes tour of the Brighton and Hove Albion Amex Stadium, designed to help students see hospitality in action, and give students handson experience of key skills such as teamwork, communication and resilience.

Building on this success, Choose Hospitality Pledge and its partners are already planning further outreach activity in 2026, continuing their mission to inspire the next generation of hospitality talent and challenge outdated perceptions of the industry.

Register your details via Springboard CareerScope to become an ambassador.

HUBBARD LAUNCHES SCOTSMAN’S NEXT GOURMET GENERATION ICE MACHINES

Scotsman has completely re-engineered its top of the range undercounter gourmet supercube icemakers. The EXG series replaces the popular EC machines and features multiple upgrades making it more efficient, more attractive and easier to install and service.

The look of the new EXG is striking and it’s all-black fascia will make a statement in any back bar. The front-venting refrigeration system means that EXG models can be fully builtin, while the new 3D front grid optimises air ventilation.

EXG machines make Scotsman’s famous gourmet thimbleshaped supercubes, by spraying water up into inverted cups. This method means that any impurities in the water fall out of the ice, making it very pure and crystal clear.

A key feature of the EXG is the new version of its PWD (Progressive Water Discharge) pump. The PWD can pump away excess water up to 15 metres, making it easier to install as the position of the drains is not an issue. The new version is highly efficient, reducing energy consumption.

The efficiency of EXG machines is underlined by the fact that they meet both Energy Star and LEED eligibility criteria. Indeed, EXG models consume 10% less power and water compared to the EC range they replace. The machines are green, too, using R290 refrigerant which has a GWP of 3 and an ODP of 0.

The EXG range makes ice hygiene simple. The ice makers are fitted with the Scotsman XSafe system, which destroys viruses and bacteria as well as significantly reducing the formation of mould, yeast,

mildew, slime and odours. At the same time, internal cleaning is very userfriendly, with no tools required. The EXG’s magnetic scoop holder also enhances hygiene. All models are constructed of 304 stainless steel.

There are six models in the EXG range. The smallest is the EXG 47, which makes up to 25kg of ice per day. The largest, the EXG 307, makes up to 150kg per day.

List prices for the EXG range start from around £2,795 for the EXG 47.

TOP CHEF RESTAURATEUR JOINS

INDUSTRY LEADERS FOR ‘SAFE TO TRADE’ REGIONAL LAUNCH

Aiden Byrne, renowned chef restaurateur, joined highly respected industry food leaders and regulators, alongside wellknown public figures, for the official Greater Manchester launch of the new consumer standard, ‘Safe to Trade’.

The launch, held at the Safe to Trade headquarters in Manchester’s Northern Quarter, unveiled a new trusted mark of excellence designed to prioritise customer health and safety and strengthen consumer confidence across the hospitality sector.

The consumer standard is much more than a hygiene rating; it provides reassurance that food businesses are operating to robust levels of safety and hygiene, including allergen management, front-of-house

cleanliness, and food labelling –addressing key areas of concern for individuals and families. This commitment to safety is especially vital for allergy sufferers, pregnant individuals, older adults, and those with underlying health conditions, for whom choosing where to eat often requires extra care and confidence.

Safe to Trade was developed in collaboration with independent industry experts and regulators, with audits being conducted by highly trained, competent, and impartial Environmental Health Practitioners from Shield Safety, a certification body for Safe to Trade.

The launch is being backed with a national marketing campaign, ‘Look for the Logo’, encouraging people to seek out those venues which have been ‘Safe to Trade Approved’, giving them confidence that a restaurant, bar, or takeaway is taking their safety seriously.

To make it easier for customers, food businesses are being encouraged to share their approved status with window stickers, on their websites, and on social media platforms.

Visit: safetotrade.com

CHEF TOM SIMMONS

PARTNERS WITH 4REAL CREATIVE TO REIMAGINE CARDIFF’S PARK HOUSE

Renowned Welsh chef, Tom Simmons, has partnered with local 3D visualisation studio 4Real Creative to digitally reimagine Cardiff’s iconic Park House as a premier dining destination.

The Grade I listed building, designed by Victorian architect William Burges for Lord Bute, has been empty for 18 months. Its French Gothic style, once described as “perhaps the most important 19th-century house in Wales”, was home to the acclaimed Park House Restaurant & Wine Bar until it shut down in 2023.

The landmark venue is set to undergo a transformation that blends historical heritage with modern dining experiences. Through CGI renderings created by 4Real Creative, Tom Simmons’ vision for Park House can be experienced virtually before renovation begins.

4Real Creative, specialists in 3D visualisation and immersive experiences, will work closely with Simmons and his interior designer to create photorealistic CGI renderings that illustrate how the landmark building will become a premier restaurant and events venue once again.

The immersive visualisations will showcase the interior layout, design possibilities, and atmosphere, allowing both the council and the public to preview the ambitious plans before work begins.

The partnership is expected to generate excitement among Cardiff residents and visitors, promising a dining experience that celebrates Welsh heritage and contemporary design.

EVERY PUD COUNTS: LONGBOW VENUES DONATES £1 FROM DESSERTS TO LOCAL & NATIONAL CHARITIES

Longbow Venues is highlighting the impact of its £1 dessert donation initiative, which turns every pudding served across its Peak District venues into vital support for local and national charities.

Since launching the initiative, Longbow has raised thousands of pounds for good causes, with each of its pubs, hotels, and restaurants supporting a different charity that reflects the values of the local community. The idea is simple: for every dessert ordered, £1 is donated directly to a chosen charity, giving guests a sweet reason to indulge while making a meaningful difference.

This year, diners can enjoy indulgent desserts while supporting local charities across Derbyshire.

At The Maynard, Grindleford, £1 from each Matcha & White Chocolate Mousse aids Edale Mountain Rescue. The Peacock at Rowsley donates £1 from each Chocolate Fondant to CPRE Peak District and South Yorkshire, while The Peacock at Owler Bar supports me&dee through sales of its Bakewell Almond Tart. The George, Hathersage, contributes from its Mojito Tart to the Ruth Strauss Foundation, and The Ashford Arms, Ashford-in-the-Water, donates from its Bakewell Tart to Blythe House Hospice.

While each venue has its own distinct character, all share the same values: exceptional food without pretension, warm and genuine hospitality, and a commitment to community.

Visit: longbowvenues.com

Pasta Machines Gelato Machines

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FROM

KENT

THE

DOWNS TO DOWNTOWN NYC, ENGLISH SPARKLING WINE

BEATS

CHAMPAGNE IN BLIND TASTING IN AMERICA

With a mission to ‘change the way the world thinks about English sparkling wine’, England’s leading winemaker headed to the world’s largest Champagne export market–the United States – to introduce them to English sparkling wine.

Hosted by Fred Sirieix at one of New York’s best rooftop bars, Elsie, Americans were invited to enjoy a blind tasting of two ‘unknown cuvées’: one a best-selling Champagne brand; the other Chapel Down English sparkling wine.

Asked which was their preference, an astounding 67% of tasters preferred Chapel Down to Champagne, praising it as being “crisp and refreshing”, “more delicate” and “a real surprise”. Many were shocked to discover their favourite glass was not French at all, but an English sparkling wine.

The success of this New York stunt showcases the outstanding quality of English sparkling wine to an international audience. By daring to challenge Champagne on its biggest stage, Chapel Down is cementing its position as the bold face of English wine globally.

POKÉ ON THE RISE:

NSC RESEARCH HIGHLIGHTS RAW FISH

OPPORTUNITY FOR RESTAURANTS

New research from the Norwegian Seafood Council (NSC) points to a growing opportunity in poké and raw fish dishes, driven by UK consumers’ appetite for sushi-style meals at home and on menus.

With the UK sushi market up £31 million in value over the past two years, poké is emerging as the next wave of the raw fish trend — combining freshness, health appeal, and convenience.

According to NSC, 42% of UK consumers already eat poké when dining out, attracted by its taste (60%) and health benefits (49%).

Yet only half have tried making it at home, signalling continued demand for restaurant-quality poké experiences.

Salmon remains the leading ingredient for home poké preparation, with Norwegian salmon prized for its quality and safety in raw formats.

NSC notes a growing willingness among consumers to experiment with raw fish, offering scope for operators to expand raw and chilled menu options.

Beyond salmon, there’s potential to diversify with cold-water prawns, cod, and other seafood, appealing to diners seeking variety and value amid cost pressures.

As consumers look for high-protein, nutritious, and customisable dishes, poké offers restaurants a way to meet demand for fresh, build-yourown-style meals that deliver on both health and flavour.

NEW IMPORTER BRINGS CASHEWS DIRECTLY TO BRITAIN, WITHOUT A 20,000 MILE DETOUR

A new Bristol-based importer has opened for business this month, working with West African growers to bring their cashews directly to the UK, without the need for the standard 20,000 mile detour to processing plants in Southeast Asia. Founded by Temi Garrick, West African Nuts

Direct is aiming to raise awareness of a food system that is bad for Africa, bad for the nuts and bad for the planet, while implementing solutions that can enhance economic development in the region’s farming communities.

While consumers become increasingly concerned with provenance and the carbon footprint of their food and drink, 95% of West African cashews continue to be processed in Southeast Asia, adding thousands of food miles as they make their way to countries like the UK. This means less fresh cashews, with an extra three months of travel

SORBITO: NEW AGAVE SPIRITS DESTINATION OPENS

Sorbito, a new agave spirits tasting room and bottle shop from The Sin Gusano Project, has opened in Stoke Newington, joining London’s growing “mezcal mile.”

between harvest and retail, but also less jobs and opportunities for economic growth in cashew producing countries in West Africa.

With its first cashew shipments now arriving in the UK, West African Nuts Direct hopes to start turning the tide on one of the world’s most outdated and inefficient food systems. Working to establish premium West African cashews as a mainstay of the UK marketplace, the organisation will supply wholesalers, catering suppliers and retailers, as well as producers of artisan and speciality goods.

By supporting the domestic processing of cashews, the company plans to enhance and fuel the steady development of the industry in West Africa, which is the largest cashewproducing region in the world, meaning rural communities can realise the full economic potential of their raw product.

The venue marks the next evolution for the Sin Gusano team, nearly a decade after their first agave popups helped introduce mezcal to London drinkers.

Named after the Spanish for “little sip,” Sorbito reimagines agave tasting through enomatic dispensing machines — a first for mezcal in the UK — allowing guests to self-serve small pours from a rotating selection of rare and direct-sourced Mexican spirits using prepaid tasting cards.

Every mezcal poured is also available to buy, including in returnable 200ml refill bottles, part of the brand’s sustainability-led bottle return programme, which rewards customers with tasting credits for returned glass.

Alongside mezcal, the bar serves draft beers, a weekly agave-based cocktail, non-alcoholic options, and bar snacks designed for early evening sessions. The space also functions as a warehouse and bottling hub for

The Sin Gusano Project, reinforcing its hybrid role as a venue and production base.

Since opening, Sorbito has already hosted leading industry figures including Anna Bruce, Vinik Jure, Gaby Moncada, and Jesse Estes, with regular tasting events and collaborations planned.

Reservations: www.sorbito.uk

Temi Garrick, founder of West African Nuts Direct, commented: “At a time when people are more conscious than ever of issues like global economic inequality and our impact on the environment, the story of West African cashews has gone almost entirely under the radar. While an extra three months in transit means that we can never enjoy the grower’s best work in the UK, what really leaves a bad taste in the mouth is how jobs and opportunities in the region are being shipped off to Southeast Asia along with the cashews – while quadrupling food miles and vastly increasing the carbon footprint of the product. It’s nuts, right?. It will take time, but we’re working directly with West African growing communities to change all of that.”

Wholesalers, catering suppliers, retailers and producers can request pricing information from West African Nuts Direct by emailing hello@westafricannuts.com.

BACK TO BASICS:

HOW NATURAL, AUTHENTIC FOODS LIKE PARMA HAM DEFINED 2025’S MENUS

As we look back on 2025, one clear trend has emerged across the UK’s food and hospitality scene: consumers and chefs alike have moved away from overly processed products and rediscovered the appeal of simplicity.

After years of enthusiasm for plantbased innovations and laboratoryformulated alternatives, the conversation has shifted towards recognisable, natural ingredients — foods made with care, integrity, and transparency.

Among the stand-out success stories is Prosciutto di Parma (Parma Ham), a product that perfectly embodies the “back to basics” mindset. Made only from Italian pork and sea salt, with no preservatives, colourings, or additives, Parma Ham represents everything diners have wanted in 2025: provenance, purity, and authenticity.

Protected by PDO (Protected Designation of Origin) status, Parma Ham has guaranteed not just flavour, but also traceability and tradition — reassuring qualities in a year when consumers have demanded to know exactly where their food comes from.

Why Parma Ham Resonated in 2025

Clean & Natural: With just two ingredients — Italian pork and sea salt — Parma Ham stands out for its honesty and simplicity, a refreshing contrast to the long ingredient lists seen elsewhere on supermarket shelves.

Safe & Transparent: As public concern over nitrites, nitrates and ultraprocessed foods has grown, Parma Ham offers a reassuringly natural option, made without additives linked to health risks.

Naturally Nutritious: Chefs have embraced it not just for flavour but for function — a source of high-quality protein, vitamins, and minerals that support energy and wellbeing during the colder months.

Balanced Fats: Its profile of unsaturated fatty acids, including heart-healthy oleic acid, fits perfectly with the movement toward balanced, nutrient-dense eating.

On the Menu: Celebrating Simple Pleasures

Throughout 2025, restaurants and delis have showcased Parma Ham in dishes that celebrated freshness, balance, and seasonality. The Consorzio del Prosciutto di Parma has inspired chefs with recipes that highlight its versatility and finesse:

Parma Ham, Melon, Gorgonzola & Sprouting Seeds Salad

A refreshing combination of sweetness, creaminess and savoury depth that brought colour to winter menus.

Thai-Style Parma Ham Spring Rolls

A playful, East-meets-West dish that reflected the year’s love of light, vibrant flavours.

Parma Ham and Burrata Salad with Roasted Peaches and Pea Shoots

A modern small plate pairing creamy burrata with the delicate savouriness of Parma Ham — one of the most photographed dishes of the year.

As chefs look back on 2025, the return to natural, authentic food stands out as one of the defining movements in the industry. In that shift, Parma Ham has proved that heritage products can remain utterly contemporary — timeless in flavour yet perfectly attuned to modern values.

“Among the stand-out success stories is Prosciutto di Parma”

Visit: www.prosciuttodiparma. com/en_UK/recipes

BAIJIU & FOOD. PERFECT PARTNERS.

BAIJIU SOCIETY IS A LOVE LETTER TO A REMARKABLE ANCIENT SPIRIT, CREATED TO PLACE BAIJIU INTO MODERN ASIAN RESTAURANTS SO THAT THE DRINKS OFFERING TRULY MATCHES THE QUALITY AND EXCITEMENT OF THE FOOD EXPERIENCE.

THE MODERN ASIAN FOOD SECTOR IS BUZZING. HOWEVER, IT IS STILL LARGELY FUELLED BY WESTERN DRINKS OFFERINGS, AT BEST ADAPTED INTO ASIAN-STYLE COCKTAILS. EVEN GLOBAL ASIAN

BAIJIU SOCIETY CHANGES ALL OF THIS.

IT OFFERS A COMPLETE RANGE OF CAREFULLY CRAFTED AND INFUSED CONTEMPORARY BLENDS DESIGNED TO COMPLEMENT MODERN ASIAN MENUS IN TERMS OF FLAVOUR,

INSPIRED BY CHINA AND DISTILLED IN THE UK, OUR SPIRITS ARE BURSTING WITH UNIQUE FLORAL AND RIPE FRUIT NOTES THAT ENHANCE FOOD RATHER THAN OVERPOWER IT.

BOTH OUR BEERS AND OUR SPIRITS ARE A TRUE TASTE OF ASIA, BLENDED SPECIFICALLY TO WORK WITH ASIAN FOOD. BEYOND THE FOOD SECTOR, BAIJIU SOCIETY BRINGS AN EXCITING AND CONTEMPORARY OPTION FOR MIXOLOGISTS AND COCKTAIL CREATORS. OUR COMMITMENT TO RESPECTING THE CHARACTER OF BAIJIU, WHILE PRESENTING IT IN A REFINED AND MIXABLE FORM, ENSURES OUR SPIRITS WORK BEAUTIFULLY IN COCKTAILS AND PAIR CONFIDENTLY ACROSS A MENU.

BENOIT WITZ:

THE

MICHELIN

GREEN STAR

CHEF REDEFINING LUXURY THROUGH SIMPLICITY

As the industry turns its gaze to 2026, Provence’s Benoit Witz reminds us that the future of fine dining might just lie in looking back — to the soil, the season, and the silence between courses.

In a year when food trends have swung wildly from molecular artistry to hyperlocal minimalism, few chefs embody the spirit of grounded, ingredient-led cooking quite like Benoit Witz of Le Jardin Secret in Cotignac, Provence. A Michelin Green Star chef with a quietly radical philosophy, Witz is redefining what “luxury dining” means in 2025 — by stripping it back to the essentials.

At Le Jardin Secret, there is no menu, no theme, and no imported delicacies flown in for prestige. Guests sit down to whatever the garden and nearby producers have offered up that morning — an unplanned expression of season, soil, and intuition.

“I don’t ask what the guest wants — I ask what the garden wants,” says Witz. “That’s where it begins. The ingredient speaks first.”

Each day, farmers and growers from within 50 kilometres arrive at the kitchen door with their finest: heritage tomatoes, wild herbs, courgette blossoms, and honey still warm from the comb. What isn’t delivered is foraged or harvested from Lou Calen’s own estate — a deliberately untamed space where fruit trees and vegetables thrive without chemicals or design.

For Witz, this approach is less about innovation than about remembering. “My training is from life, not from a manual,” he reflects. “My grandmother taught me to cook what’s in front of you, with care and rhythm. That’s still how I cook today.”

Rooted in Memory and Modesty

Born in southern France, Witz grew up far from Michelin stars and culinary academies. His earliest lessons came at home — shelling peas and tasting broths that simmered on instinct rather than recipes. Those humble beginnings still shape his view of food as something that nourishes beyond taste: as comfort, as connection, as presence.

That sense of restraint has become his signature. While Le Jardin Secret has been awarded the Michelin Green Star for sustainable gastronomy, Witz downplays the accolade.

“It’s not a badge — it’s a responsibility,” he says simply. “If you truly respect nature, you don’t overcomplicate what it gives you.”

The Art of Restraint

Nothing in Witz’s kitchen is rushed or pre-prepared. Dishes are cooked à la minute, both to preserve their flavour and to honour the integrity of the ingredients. Food waste is minimal — menus evolve daily to use surplus, and each plate celebrates provenance: olive oil pressed a few villages over, saffron grown nearby, edible flowers from the path behind the kitchen.

“The longer food sits, the more it forgets what it was,” he explains. “We serve it when it’s still alive.”

A Different Kind of Fine Dining

Dining at Le Jardin Secret feels more like visiting someone’s Provençal home than a Michelin-starred restaurant. The building, part of the Lou Calen estate, retains its lived-in charm — textured walls, quiet rooms, and no white-glove service. Guests are invited to slow down, to taste, to listen.

“Luxury isn’t about what you add,” Witz says. “It’s about what you choose to leave out. Silence can be luxurious. So can simplicity. So can time.”

That idea echoes throughout Lou Calen’s broader philosophy — a sustainable retreat that shuns televisions, features its own microbrewery and pastis bar, and hosts workshops in crafts like basket weaving and wood carving. It’s a place built not for indulgence, but for reconnection.

Looking Ahead

Rather than expanding or chasing stars, Witz is focused on reflection. He is currently working on a book exploring food as storytelling and stillness, and designing seasonal experiences centred on a single ingredient prepared in multiple forms — still without a menu.

“I’m not here to impress,” he says. “I’m here to nourish — not just the body, but memory, feeling, connection. That’s the kind of luxury we don’t talk about enough.”

In a culinary world often fuelled by novelty, Benoit Witz’s quiet conviction offers something refreshingly enduring — a reminder that true sophistication may lie not in excess, but in listening to what the earth already gives.

INTERIOR DESIGN

FLAME AND FLAIR: THE EMBER LOUNGE BRINGS FIERY WARMTH TO RHYL’S DINING SCENE WITH ILIV

The seaside town of Rhyl, a classic destination on the North Wales coast, has welcomed a striking new addition to its hospitality landscape: The Ember Lounge, an interactive sports bar and grill designed to combine energy, comfort, and contemporary style.

The venue has quickly become a social hub for both locals and visitors — offering not only high-quality food and drink but also a vibrant, design-led environment that brings together the excitement of sport and the warmth of dining. With seating for up to 100 guests, the space includes an expansive bar, restaurant, and dedicated darts room featuring cutting-edge virtual darts lanes.

Design concept: where flame meets flavour

Tasked with capturing the spirit of “flame and flavour,” Whitmore Interiors created a scheme inspired by glowing embers and rich natural tones. The result is a sophisticated yet welcoming atmosphere that celebrates texture, warmth, and tactile finishes.

To achieve this look, ILIV’s Saddle collection was specified throughout for all upholstery — chosen for its durability, versatility, and the luxurious aesthetic of its faux leather finish. The range helped define the ambiance with

“We wanted a space that pairs the excitement of sport with a luxury, classy feel.”

layers of earthy, fiery hues and subtle tonal contrasts.

A palette of warmth and depth

Across the main dining space, fluted banquette and booth seating are upholstered in Tawny — a deep, tan shade — and Juniper, a muted olive green, providing depth and contrast against the venue’s glowing accent lighting. Dining chairs, bar stools, and low stools feature the Stone colourway, keeping the palette grounded and cohesive.

In the dedicated Darts Room, the seating takes a simpler approach, with ILIV’s Saddle in Stone offering understated sophistication that balances the dynamic energy of the games area.

Crafting the experience

“The Ember Lounge was born from the heart of the grill, where flame meets flavour and atmosphere meets energy,” says Cailin Whitmore-Potts, Creative Director at Whitmore Interiors.

“We wanted a space that pairs the excitement of sport with a luxury, classy feel. Inspired by the glowing warmth of burning embers, we layered rich, earthy tones with vibrant orange accents to evoke the spirit of the flame.

“ILIV fabrics played a key role in achieving this balance, bringing texture, warmth, and sophistication to the interior — perfectly complementing the bold, smoky character of a premium burger and steakhouse.”

A modern take on the classic sports bar

More than just a place to catch the latest match, The Ember Lounge reimagines the traditional sports bar as a design destination — one where atmosphere, materiality, and guest experience work in harmony.

ILIV’s Saddle collection provided the tactile foundation for this transformation, delivering both durability and a refined aesthetic that enhances the venue’s hospitality offering.

From its earthy palette to its playful layout, The Ember Lounge reflects a new direction for restaurant interiors in leisure destinations — where design fuels the experience as much as the food and drink.

* Hampton by Hilton

* Bodmin Jail

* Holiday Inn Express

* IBIS Styles

* Marriott

* Mercure Our hotel fit outs include:

* IBIS Budget

* Holiday Inn

* Hilton Grand Vacations

SUPPER CLUB SEDUCTION

Samantha Drummond has her finger on the pulse when it comes to extraordinary hospitality design. From Australia to Asia and Northern Europe, the Founder of Habitus Design Group has spent the past 25 years creating seminal resorts, working with demanding clients looking for one-of-a-kind, commercially successful solutions. Little wonder then that she has recently turned her creative focus onto supper clubs, which are enjoying something of a renaissance since the pandemic.

The very name suggests exclusivity. Unlike Samantha’s projects, they do not necessarily involve fantastical design, but they always deliver an immersive experience with a sense of an after-dark secret.

Drummond says: “For me, supper clubs are places where designers’ creativity can let rip with the purpose of creating

something that’s unforgettable and, because you want guests to come back

time and again, the more that you have for them to discover, the more they are likely to become loyal.”

Samantha has recently designed a supper club for Copenhagen, challenged to imagine a destination that was utterly different from the city’s many high-end restaurants. Her response combined a celebration of the existing, grandly vaulted interior architecture with sheers that cascade from the ceiling, flirting with the illumination. Extravagantly upholstered furnishings and rich colours are combined with scents wafting through the rooms and lighting that transforms the atmosphere to a nightclub vibe late in the evenings. Dozens of decorative dragonflies embellish the walls. The club is both imposing and playful, a journey for all senses.

Over 6,000 miles away, Samantha is putting her finishing touches to another supper club. Named Quezon Club due to its location in Manila’s Quezon City, it is the late-night dining and entertainment destination at Solaire North, the Philippines’ first five-star integrated resort. Habitus designed the entire resort starting with Samantha’s concept of an urban oasis. It’s a vision referenced across the property that reaches its theatrical zenith in the club. Here, magnificent tigers prowl the extravagant flora of a mythical jungle, leopards put in an appearance and the horns of the Carabao water buffalo, so integral to local culture, adorn the rooms. Mother of Pearl ceilings shimmer in the illumination, balancing the rich velvet fabrics of the furnishings and the specially designed flock wall coverings, while numerous objects drawing on the jungle theme create intriguing collections on side tables to further heighten the senses of the participants.

Quezon Club is a fantasy, curated to make guests feel uplifted and exclusively invited into a mythical paradise. It is also important that they feel “at home”. To that end, there are numerous comfortable armchairs to sink into and the quality of craftmanship is second to none, from hand-stitched leather upholstery to many examples of exquisite wood turning and other finely detailed features.

www.habitusdesigngroup.com

MEMBERS SPECIFY CFA for

sustainability support and advice on your flooring projects

Specifying CFA members for your flooring projects means you’ll be gaining a wealth of experience from vetted contractors with the knowledge and products to fulfil your specification with a sustainability criteria.

CFA members are part of a supply chain that includes specialist contract flooring contractors, manufacturers and distributors, all of whom promote the highest standards and expertise.

CELEBRATED FOR CULINARY INNOVATION, SUSTAINABILITY, AND IMMERSIVE DINING: TAVOLA DI GUIDO AND QB CUCINA

In the heart of Castellina in Chianti, where rolling vineyards meet golden light, two dining destinations are quietly transforming Tuscany’s dining scene namely Tavola di Guido and QB Cucina. Both were born from the vision of Natacha Fazal-Karim, whose deep love for Tuscany and belief in meaningful dining experiences have inspired restaurants that balance artistry, authenticity, and sustainability. Each, led by a distinct chef, tells its own story of the land through flavor and craft.

Tavola di Guido: Tradition Refined with Global Influence

Set inside Locanda Le Piazze, Tavola di Guido brings a distinct energy: classic, expressive, and deeply sensory. Led by Chef Guido Haverkock, the farm-to-

table restaurant embodies the essence of slow, honest cooking in Castellina in Chianti. It bridges the richness of Tuscan traditions with the chef’s world-traveled palate, creating plates that delight and surprise without ever straying from authenticity.

Chef Guido Haverkock says, “Tuscany’s traditions are like stories passed down through generations; you don’t rewrite them; you reinterpret them with respect. My goal is to bring the warmth of those stories to life on every plate.”

Elegant and immersive, Tavola di Guido has earned its place as Tuscany’s most sought-after dining destination, a space where innovation feels natural

and every detail reflects a quiet sophistication. Each course carries a narrative: one of local farmers, ancient recipes, and the chef’s curiosity about the wider world. Guests are guided on a culinary journey that feels both grounded and exploratory, familiar yet new.

For Natacha Fazal-Karim, Tavola di Guido represents the evolution of her vision. “QB Cucina is the heart; pure and introspective. Tavola di Guido is the soul; expressive, worldly, and layered. Together, they form a dialogue about Tuscany that continues to evolve with every guest who walks through our doors.”

QB Cucina: Where Authenticity Meets Innovation

At QB Cucina, led by Chef Federico Viti, vegetarian fine dining is elevated to a soulful experience. The restaurant has become a celebration of Tuscan produce, where every dish reflects thought, restraint, and reverence for nature. “For us,” says Chef Federico Viti, “vegetarian cuisine isn’t about what’s missing but it’s about what’s discovered. Every ingredient has its own voice, and our role is to let it sing in harmony with the land.”

Located inside One Belvedere Tuscany, QB Cucina embodies Tuscany’s rhythm, from its light, welcoming interiors to its locally sourced ingredients. Guests are invited into a space that feels both refined and familiar; a place where authenticity meets innovation and sustainability quietly shines through every detail.

Natacha Fazal-Karim describes QB Cucina as “a tribute to Tuscany’s generosity, its land, its farmers, and its flavors. We wanted to create a space that feels honest and nurturing, where every bite connects the guest to the story behind it.”

The restaurant’s mission is simple yet profound: to merge Tuscany’s culinary heritage with mindful, modern gastronomy rooted in sustainability and

a zero-waste philosophy. QB Cucina redefines vegetarian cuisine through care, creativity, and connection. It is dining that doesn’t rush but is an invitation to savor, reflect, and feel at home in the elegance of simplicity.

Natacha’s Philosophy: Sustainability, Storytelling, and Soul

At the center of both restaurants lies Natacha’s belief that dining can be transformative when rooted in sincerity. Sustainability is not treated as a trend but as a responsibility from sourcing local ingredients to designing menus that honor the region’s biodiversity.

“Food should carry memory and meaning,” says Natacha Fazal-Karim.

“What we serve isn’t just about taste; it’s about emotion. It’s about the respect we show the land, the people who cultivate it, and the guests who trust us with their time.”

Both chefs echo this sentiment in their craft. At QB Cucina, Chef Federico Viti finds inspiration in the subtle ties of local produce, crafting dishes that are light, expressive, and quietly luxurious. At Tavola di Guido, Chef Haverkock layers the nostalgia of Tuscany with his

global influences, resulting in flavors that feel both rooted and bold. Each experience, though distinct, shares a common thread which is authenticity expressed through simplicity.

The Essence of Tuscany, Reimagined

What makes Tavola di Guido and QB Cucina remarkable is how they speak to different sides of Tuscany’s character

As Tuscany continues to draw travelers in search of authentic yet elevated dining, these two destinations have become touchstones for a new era; one where sustainability and storytelling shape the culinary journey. In their own ways, they honor the land, the culture, and the future of Italian gastronomy.

Natacha Fazal-Karim sums it up best: “When you dine with us, you’re not just tasting food; you’re experiencing Tuscany’s essence. Its past, its present, and the promise it holds for tomorrow.”

For a taste of Tuscany beyond the table, discover more from Tavola di Guido and QB Cucina on Instagram.

REGISTRATION OPENS FOR FOOD, DRINK & HOSPITALITY

WEEK 2026, WITH FOOD AND DRINK INNOVATION AT ITS CORE

Registration is now open for Food, Drink & Hospitality Week 2026, returning to Excel London from 30 March to 01 April.

Bringing together five leading trade events alongside the International Salon Culinaire competition programme, the three-day event offers food and drink businesses, manufacturers and buyers a unique opportunity to explore the full supply chain, from product discovery and ingredient sourcing to processing, packaging and route to market.

At the heart of the food and drink offer sit IFE and IFE Manufacturing, which together provide a comprehensive platform for retail, wholesale, foodservice and hospitality buyers to connect with hundreds of brands, producers and suppliers. Spanning finished products, ingredients and manufacturing solutions, the two shows reflect the increasingly interconnected nature of food and drink development, production and commercialisation.

IFE is the UK’s largest product sourcing platform for food and drink, bringing together established brands and emerging producers from across global markets. With 13 show sections organised by product categories including Bakery, Snacks & Confectionery, Chilled & Frozen, and

Health, Organic & Natural, the event is designed to make discovery efficient and relevant, enabling buyers to source new products, identify trends and build long-term supplier relationships. From ambient and chilled foods to speciality, health-led and international products, IFE offers a broad view of what will shape menus and shelves in the year ahead.

Plus, the Startup Market and New Products Discovery Theatre are mustvisit features of the show for buyers looking to explore the very latest new innovations in food & drink.

Alongside this, IFE Manufacturing focuses on the product development and production side of the industry, supporting brands and manufacturers at every stage of the supply chain. Exhibitors span ingredients, packaging solutions, processing & packaging technology, manufacturing services and, new for 2026, food tech.

The show offers visitors practical insight into how to improve existing lines, develop new products and increase efficiency. For food and drink businesses navigating rising costs and evolving regulatory and sustainability expectations, IFE Manufacturing provides direct access to expertise and solutions.

This year, both events are connected by a theme of ‘Feeding the Future’, which explores the forces shaping what consumers will eat and drink in the years ahead. From changing dietary preferences and ingredient innovation to new formats, flavours and sustainability priorities, the theme provides a unifying lens through which exhibitors and content examine growth and resilience across the food and drink sector.

Rebecca Oliver-Mooney, Founder of Raising the Glass, comments: “For me, Feeding the Future is about more than new flavours or formats. It’s about who gets to shape what we all eat and drink next.

The future of this industry will be defined by the ideas we champion and the people we choose to back. When we make space for more women, more under-represented founders, and more diverse perspectives at the table, we don’t just create better products. We build a healthier, more connected culture around them.”

Complementing the food and drink focus, Food, Drink & Hospitality Week also brings together HRC, Hospitality Tech360 and The Pub Show, reflecting the vital role of food and drink across hospitality and foodservice channels. International Salon Culinaire adds a competitive and skills-led dimension to the week, celebrating culinary excellence through one of the UK’s most prestigious live competition programmes.

Nick Powell, Portfolio Director for Food, Drink & Hospitality Week, says the portfolio is designed to reflect how closely connected today’s food and drink landscape has become. “Whether businesses are developing new products, refining existing ranges or looking to improve how they manufacture and supply them, Food, Drink & Hospitality Week brings the entire ecosystem together in one place,” he says. “It’s about creating meaningful connections and giving businesses the insight they need to plan with confidence.”

Food, Drink & Hospitality Week takes place at Excel London from 30 March to 01 April, find out more about everything happening at this year’s event at ife.co.uk.

RIA’S SOHO: THE ALL-DAY DETROIT-STYLE

PIZZA AND NATURAL WINE BAR HAS LANDED

Ria’s—the Detroit-style pizza and natural wine bar - has opened its second site, in one of London’s most iconic neighbourhoods: Soho.

Building on the runaway success of the Notting Hill original, Ria’s Soho was a natural next step for co-founders Ria and David MorganRatcliffe. This new spot builds on everything that made the first site a hit - bold flavours, effortlessly cool interiors, and those signature Detroitstyle slices - with a few upgrades: an exclusive Soho slice and an intimate wine cave.

Open for lunch and dinner, it’s designed for everything from a quick glass and a slice to a full-on date night deep dive. With a buzzy open kitchen, eclectic seating across two floors, and a bold, lived-in design - it’s a space to settle in and stay a while.

At the heart of the menu is Ria’s signature deep-pan, square-cut Detroit-style pizza—available by the ‘pie’ or by the slice. Favourites from Notting Hill have been carried over, joined by a new Soho-only slice, the ‘Chilli Crisp’: think nduja, crispy chilli oil, pickled shallots, spring onions, and plenty of parm.

Expect thick, fluffy crusts and homebaked comfort, all made with the same 72-hour fermented dough, using Shipton Mill and Bruen Farm flour for Ria’s signature crisp-chewy texture.

Ria’s is the vision of husband-andwife duo David and Ria MorganRatcliffe, who left careers in finance and tech to pursue their shared drive to take on an adventure in hospitality to curate casual dining experiences in homely settings. After two whirlwind years at Notting Hill, their new Soho site marks a confident next chapter.

Reservations are now openbooking is recommended to secure a spot for a slice.

LONDON’S ORIGINAL SMASH BURGER BRAND ‘MANNA’ EXPANDS TO DUBAI

Manna, the smash burger kitchen brand for its roots in classic American diner culture, has launched its first international location in Alserkal Avenue, Dubai

Serving its iconic smash burgers, indulgent sides and shakes. Manna has been hailed by The Times as “Britain’s Best Burgers” and is celebrated as London’s original smash burger brand.

Since its debut at Arcade in 2022, Manna has solidified its reputation as a must-visit destination for food enthusiasts, creating a loyal following across London. The brand now takes its next step with the launch of its first Middle Eastern location in Dubai, a city known for its appreciation of bold flavours.

Manna was developed in collaboration with Feroz Gajia, from East London’s renowned Bake Street, and launched through the Arcade Create platform. This expansion to Dubai marks a significant milestone as Arcade’s first international venture.

EXALE BREWING’S ‘THE BLACK EEL’ PUB: RESURRECTING AN EAST-END INSTITUTION WITH MODERN FLAIR

The Black Eel, Dalston’s newest pub, social hub and beer garden is now open, blending the spirit of old East London with a bold new energy.

Taking over the Grade II listed home of one of the East-End’s oldest pie and mash shops, The Black Eel brings Exale

Brewing’s signature community spirit and playful flair to a landmark steeped in culture and history.

Taking over the kitchen is ‘Riley’s’, the latest project from chef Billy Fisher. With over 15 years of culinary experience spanning global kitchens,

KOCHCHI EXPANDS TO GLASGOW, BRINGING SRI LANKAN HEAT TO THE CITY’S WEST END

Glasgow’s vibrant West End has welcomed KOCHCHI, the award-winning Sri Lankan street food brand, as it opened its first standalone restaurant in the former The Hanoi Bike Shop on Ruthven Lane.

The launch marks an exciting new chapter for the brand, which first captured Scotland’s attention at Bonnie & Wild in Edinburgh’s St James Quarter - the acclaimed Scottish food marketplace.

Since opening there in 2022, KOCHCHI has become one of Bonnie & Wild’s most popular kitchens, celebrated for its bold, flame-cooked dishes and modern take on Sri Lanka’s rich culinary heritage.

The opening in Glasgow marks a major milestone for KOCHCHI as the brand evolves from its street food roots into a fully-fledged restaurant and bar concept.

head-chef roles at Lagom and The Hawke Pub, and a string of successful residencies, Billy’s cooking is all about bold flavours and quality ingredients. ‘Sundays at Riley’s’ bring roasts to the table.

Visit: www.theblackeel.uk

What began as a small kitchen serving bold, flame-fired dishes at Edinburgh’s Bonnie & Wild has grown into one of Scotland’s most celebrated Sri Lankan food brands.

The menu showcases the dishes that have defined KOCHCHI’s reputation at Bonnie & Wild, alongside new creations exclusive to Glasgow. You can expect regional curries, grilled seafood, street-style snacks, and flame-fired plates that celebrate Sri Lanka’s coastal and urban flavours.

Visit: www.kochchi.co.uk/glasgow.

A NEW ERA: SOM SAA REOPENS FOLLOWING

SIX MONTH CLOSURE

som saa, the critically acclaimed Thai restaurant from Andy Oliver and Mark Dobbie, recently reopened following a temporary closure due to a kitchen fire in May.

One of the first restaurants to spark a wave of interest in regional Thai cuisine, som saa returns with renewed energy and an unwavering commitment to bringing the vibrant flavours of Thailand to the capital, using the very best British and Thai ingredients.

The team has used this hiatus as an opportunity to travel, research and develop an evolved food and drink offering, as well as refining some of som saa’s much-loved signature dishes that first made the restaurant a favourite among diners and critics alike.

MASAKALI LONDON OPENS ITS DOORS

Following the success of its flagship restaurant in Reading Masakali has earned a loyal following for its innovative take on traditional Indian cuisine, combining time-honoured recipes with modern flair.

The Masakali menu is a carefully curated journey through

Diners can expect bold flavours and a contemporary approach to Thai dishes, including new additions of lemongrass salad with squid, pork and cashew nuts and salted beef and fresh bamboo braised in coconut cream, which will sit alongside returning favourites such as Isaan style deep fried seabass.

For the first time, som saa will introduce a dedicated bar snacks menu, featuring new dishes like pickled mango with fried shrimp paste relish and rice crackers with grilled cockles and chilli jam, alongside beloved signatures such as crispy chicken skin with sriracha and cashew nuts with lime leaves and dried chillies. A specials section will also debut, showcasing plates including glass noodle claypot with smoked duck and garlic chives, red curry of grilled pork, holy basil and green banana, and salad of coconut palm heart, prawns and Thai peanuts.

The drinks programme has been similarly revitalised, with innovative cocktails like the Green Negroni and the Snowglobe Sour joining the line-up. The non-alcoholic offering has also been expanded to include made-to-order, zero-proof cocktails, premium cold brew sparkling teas, and house-made kombuchas, infused

India’s rich culinary heritage. Each dish highlights authentic regional flavours, refined with contemporary presentation and premium ingredients.

Signature Dishes include Masakali Soup Shots, Scottish Sea Trout with Verbena and Dill Tikka, Old Delhi Butter Chicken Curry, and Royal Tiger Biryani, Masakali’s signature special layered with aromatic basmati rice, tender tiger prawns, and royal spices.

Inspired by the beloved Bollywood song, Masakali celebrates freedom, joy, and self-expression. The restaurant aims to bring this spirit to life through food, ambience, and hospitality, creating a dining experience that delights the senses and leaves a lasting impression.

with ingredients such as palm sugar, galangal, and mandarin for a Thai twist. som saa’s dynamic wine list continues to spotlight both classic and natural, low-intervention styles, including a dedicated Riesling section designed to perfectly complement the punchy Thai flavours.

som saa’s interiors underwent a renovation last year, in partnership with A-rnd Studio, and have since been refreshed during the closure.

SYRVE INTRODUCE HOST OF NEW INNOVATIONS TO ENHANCE HOSPITALITY OPERATIONS

Syrve, provider of the self-driving, end-to-end restaurant management system for the hospitality sector, has unveiled several exciting new innovations to help hospitality businesses streamline their operations and drive revenue.

The technologies and solutions being introduced include:

• A new mobile inventory app, which acts as an intuitive, easyto-use, stock-taking solution to deliver up to nine times faster and more accurate stock count

• AI intelligent logistics to automate food dispatching and optimise fleets with geo-tracking, cutting delivery costs

• AI invoice scanning technology, designed to eliminate repetitive data entry with automatic recognition and invoice generation

• Cross-platform capabilities, with the integrated, flexible order processing solution now available on iOS and Android devices

• A fully integrated solution that combines customer payments and orders into a single platform, known as SyrvePay

Each of the new innovations were on show at Hospitality Tech Expo, Europe’s leading event dedicated to technologies driving revenue for the hospitality sector.

THEFORK LAUNCHES AI-POWERED SEARCH AT FULL SCALE

TheFork is taking a bold step forward in the future of dining discovery with the full-scale launch of its AI-powered search.

Building on months of beta testing, this milestone rollout brings a new way for diners to find their next restaurant: more natural, more intuitive, and more personalised than ever before.

With TheFork’s AI search, users can type or speak what they’re looking for and receive tailored suggestions grounded in the trusted insights of the community: from reviews and menus to photos and offers. This AIpowered feature eliminates the

need for filters, instantly includes special offers and shortcuts the decision-making process, so finding the right place feels effortless.

TheFork’s ambition is to redefine how people connect with restaurants by combining the richness of human recommendations with the intelligence of AI.

The new AI-powered search is now available across TheFork app, helping time-pressed diners, personalisation seekers, and deal hunters alike search with ease, confidence, and inspiration.

AI, DATA AND CUSTOMER EXPERIENCE LEAD THE CHARGE IN HOSPITALITY’S TECH TRANSFORMATION

A new survey of senior hospitality decision makers, conducted by CGA by NIQ and commissioned by Hospitality Tech360, has highlighted how AI, data and customer experience will define the industry’s next phase of technology transformation.

The research, based on responses from 56 C-suite executives and tech implementation leaders,

shows that 68% of respondents want to know more about AI and automation, while 50% are seeking deeper understanding of data analytics and business intelligence.

These findings mirror broader sector trends: operators are prioritising digital tools that streamline operations, deliver real-time insights, and personalise the guest journey.

The survey also found high confidence among tech leaders when it came to understanding different technologies being used in the sector, with 91% of respondents confident in their personal hospitality tech knowledge, compared to 61% when it came to colleagues in specific branches.

BALANCING SELF-SERVICE KIOSKS AND THE HUMAN TOUCH

BY JOANNA LATKOWSKA, CEE SALES MANAGER, BIXOLON EUROPE GMBH

The proliferation of self-service kiosks across industries has quietly reshaped everyday interactions. In many environments, the absence of a selfservice option is increasingly perceived as an inconvenience for many.

This shift is a double-edged sword. On the one hand, kiosks enable more efficient service. On the other, they raise questions about automation’s impact on employment. In reality, they offer a chance to reconfigure how human resources are deployed. When thoughtfully implemented, self-service kiosks, supported by high-quality printers, enhance rather than erode the human aspect of service delivery.

Need for Speed and Service

The fast-food sector shows the benefits of self-service technology most clearly,

replacing the queue-at-the-counter model with a faster, more flexible kiosk experience. Many customers now expect it as the default, with the advantage being both speed and control. Self-service allows individuals to move at their own pace, make selections without pressure, and interact with services in a more intuitive way.

The advantages go beyond convenience. Research suggests people are more likely to customise or upgrade their order when interacting with a kiosk, free from the perceived judgement or time pressure of a faceto-face exchange. In this way, kiosks not only improve service efficiency but also open up new, or additional, revenue opportunities for upselling.

Alongside this, the hospitality sector is grappling with labour shortages, and in some instances, staff abuse within the fast-food sector. Self-service units help absorb the bulk of the transactional load here. Kiosks require no breaks and operate across extended hours without supervision. Kiosks relieve pressure during peak times, and allow teams to focus on tasks that require human judgement - such as handling order corrections or customer complaints.

The Critical Role of Printing

Printers play a central role in a kiosks’ success. With the printed receipt or ticket, acting as confirmation of a successful transaction, it must be clear and print without fault or failure. After all, in high-pressure environments,

reliability quickly becomes essential and any downtime extremely costly.

Kiosk printers must be compact, robust, and capable of operating for long hours with minimal intervention. They also need to support various types of media, resist common issues like paper jams, and integrate with the overall kiosk technology architecture. The expectation for speed and reliability makes the performance of the printer critical.

This intersection is where the difference between a functional and a frustrating experience is made. Since printers are invisible to the customer, their importance is frequently underestimated. However, attention to this important component can spell the difference between efficiency and increased friction for customers.

Conclusion

Self-service kiosks are fast becoming standard for many operators. They support the requirement for speed and consistency. However, they need to form part of a model that values a balanced human-led customer service.

In the end, self-service is not about removing people; instead, it is about enabling staff to work more effectively and deliver a level of service that matches customers’ needs. And, today, increasingly, customers tend to value kiosks within more and more fast-food and quick service food restaurants, including burger chains, pizza chains and coffee shops alike.

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WINE EXPERT REVEALS WHY YOU SHOULD NEVER PICK THE CHEAPEST WINE ON THE MENU

Picture this: you’re out for dinner, scanning the wine list, and your eyes land on the cheapest bottle. It seems like the sensible choice — after all, why overspend when you just want something drinkable? But that “bargain” bottle might be the least cost-effective option on the entire menu.

Most diners don’t realise that restaurants often place their biggest profit margins on the cheapest wines. They know many guests instinctively pick the lowest-priced bottle to save money or avoid looking extravagant. As a result, these wines are priced strategically — and not necessarily in your favour.

According to Into the Vineyard, the real value usually sits just a little higher up the list. In the UK, the average restaurant markup on wine is about three times its retail price, with some London venues charging up to ten times the bottle’s cost.

Why the Cheapest Bottle Isn’t Always the Best Value

Research backs this up. A study by the London School of Economics and the

University of Sussex found that the second-cheapest wine isn’t necessarily the worst value choice — in fact, midrange bottles often provide a better balance of flavour and price.

The American Association of Wine Economists (AAWE) also discovered that profit margins on entry-level wines can exceed 300%, while mid-tier bottles often carry smaller markups (around 150–200%) but offer a noticeably better tasting experience.

“Many diners assume the cheapest wine is the most budget-friendly choice,” explains Colin Simpson, Wine Expert at Into the Vineyard. “But restaurants price strategically. Mid-range wines frequently provide the best combination of quality, taste, and value — giving guests a more enjoyable experience without the excessive markup found in premium bottles.”

How to Outsmart the Wine List

If you want to enjoy quality wine without overspending, a few simple strategies can make all the difference:

• Avoid extremes. The cheapest and most expensive bottles usually carry the highest relative markups.

• Go mid-tier. Wines in the middle of the list often deliver the best balance of quality and value.

• Ask for advice. Sommeliers and waitstaff often know the “hidden gems” on their list that deliver exceptional flavour for the price.

• Do a little research. Apps like Vivino or online reviews can help you identify varietals and regions worth exploring.

• Sample before you commit. If the restaurant offers tastings or smaller pours, take advantage — it’s a smart way to explore without overpaying.

Restaurants understand psychology as much as they understand wine. Diners often avoid ordering the cheapest bottle, fearing it looks unsophisticated, and restaurateurs use that to their

advantage when setting prices. But if you know how the system works, you can use it too.

The Final Sip

Choosing wine shouldn’t be a gamble. By skipping the cheapest bottle and exploring the mid-tier, you’re not just upgrading your glass — you’re getting genuine value for money.

As Colin Simpson puts it, “In the end, the smartest choice isn’t about price — it’s about awareness. A little curiosity goes a long way, and the reward is a far better wine experience.”

ROMANCE WITHOUT THE RUNAROUND:

CLERMONT HOTEL GROUP INTRODUCE THE LOVE

CONCIERGE TO PLAN THE PERFECT VALENTINES DAY

This Valentine’s Day, Clermont Hotel Group, with a portfolio of landmark hotels across the capital, is officially taking romance off the to-do list, with a team of experts stepping in to help plan the most

romantic weekend of the year. No spreadsheets, no secondguessing, no wilted flowers in sight – the Love Concierge will help hotel guests turn even the vaguest romantic idea into something genuinely special.

VALENTINE’S AT SPROUT: EARL’S COURT’S NEW INTIMATE COCKTAIL BAR

Sprout, the beautifully designed new neighbourhood bar in Earl’s Court is an undeniably romantic spot. Housed within the elegant townhouse hotel, Templeton Garden, Sprout comes from Will Meredith, Ellie Camm of Daisy Age Drinks and Bar Manager Dominic Royle. Together, they have created an intimate drinking den, serving a succinct list of hyper-seasonal cocktails and curated snacks.

The ideal spot to impress, Sprout’s atmosphere is quietly luxurious with cosy corners and a low lit bar. Will and Dominic will guide drinkers through the menu of everchanging seasonal or mainstay cocktails, all crafted with precision and creativity.

Available to anyone with a booking over Valentine’s weekend, the Love Concierge can be emailed via loveconcierge@clermonthotel.group with a booking reference and details of romantic wishes on the agenda –big or small – and the hotel team will take care of the rest, thoughtfully, personally and effortlessly, working to any budget.

Available across key Clermont Hotel Group locations in the capital over Valentine’s weekend, the Love Concierge helps match every couple with the perfect plan for their stay. The Clermont Victoria and The Clermont Charing Cross set the scene for classic romance, with rose petals, flowers, champagne on arrival and indulgent breakfasts in bed are just the beginning of what’s available. For iconic views and city buzz, The Tower Hotel by Thistle offers a striking backdrop for romantic boat trips, curated city experiences or a picture-perfect photoshoot, while The Marble Arch Hotel by Thistle is ideal for shopaholics pairing romance with retail therapy — perhaps even a personal shopping experience at Selfridges. The Royal Horseguards, moments from theatreland for memorable dinners and nights out, is perfectly nestled on the Thames for romantic riverside strolls, and at The Cumberland, our lively mix of

Throughout February, choose from Love Potion, a colour changing elixir comprising butterfly pea flower tincture, Beefeater gin, tangy citrus, orange curacao, rosemary and thyme; Kiss From a Rose: a delicate blend of rare tea rose cordial, rhubarb vodka, a splash of citrus and effervescent bubbles; or Midnight Kiss: a blend of Brugal 1988 rum, Ozone coffee, coffee liqueur and a touch of white chocolate liqueur. Made to match are bites including Maldon oysters with shallot vinegar; Crispy chicken wings and Kings caviar; and Spiced shrimp crumpet - a refined approach to bar snacks.

Will says, “We wanted to create a bar that feels special and a destination in itself. From the artwork, to the low lighting and most comfortable seating, Sprout is made to feel like you have stepped into an oasis. The drinks had to match the intimate atmosphere, and so our seasonally driven cocktails blend

food and drink options sets the tone for a fun, social stay — with in-room massages available for couples seeking a little extra indulgence. As a proudly dog-friendly hotel just steps from Hyde Park, Valentine’s becomes the perfect excuse to bring your four-legged companion along.

From personalised surprises to unforgettable proposals, the Love Concierge recognises that all love looks different — and all of it deserves celebrating. So for those worried about getting it right this Valentine’s, or quietly

hoping their special someone doesn’t miss the mark, simply book a stay at any Clermont Group hotel, share a vision, and let the Love Concierge handle the planning. All that’s left to do is show up and make the memories.

the familiar with the unusual. Through these considered elements and our innovative serves, we hope to create that ‘wow’ moment for our guests, whatever the occasion”.

Sprout offers a thoughtful and curated bar experience, whether it be for a date this Valentine’s, or over a leisurely evening with friends. Booking for Sprout is advised, but not required.

UNCOVER INNOVATION IN HOSPITALITY AT HRC AND HOSPITALITY TECH360

HRC returns to Excel London from 30 March to 01 April 2026 as part of Food, Drink & Hospitality Week, bringing together hospitality’s most forwardthinking brands, operators and leaders at a pivotal moment for the sector.

Taking place alongside new launch Hospitality Tech360, the show offers a joined-up view of how premium hospitality businesses are evolving, from the products shaping guest experiences to the systems supporting people, performance and profitability.

HRC provides a comprehensive showcase for hotels, restaurants, bars and caterers looking to refine their offer and stay competitive. More than 1,500 suppliers will present new products and solutions across food, drink, equipment, furniture, interiors and tableware, with dedicated sections including Street Food, Pastry, Pizza & Pasta and a brand-new Street Food Section for 2026. Buyers can explore everything from menu development and premium ingredients to design-led front-ofhouse concepts and high-performance back-of-house equipment.

Content remains a core draw, with stages including the Vision Stage and the Future of Drinks Stage delivering insight into the commercial, cultural and operational forces shaping hospitality today. Alongside this, Chef Publishing will curate Chef HQ and, new for 2026, Pastry HQ, providing practical inspiration and skills-led sessions from leading culinary voices.

Running in parallel, historic chef competition International Salon Culinaire adds a competitive edge to the show floor, celebrating culinary excellence through one of the industry’s most prestigious programmes of chef competitions.

Sitting alongside HRC, Hospitality Tech360 offers a focused platform for hospitality technology, designed for operators navigating digital change across every part of their business. From property management and booking systems to workforce tools, data, payments and guest engagement, HT360 brings together technology providers and hospitality leaders to explore how digital solutions can support more efficient, people-centred operations.

Across two stages, hospitality professionals will have the opportunity to hear a wide range of industry leaders discussing topics including smart uses of AI, the future of automated

hospitality, the leap from generative to agentic AI, data integration and much more.

Together, HRC and Hospitality Tech360 reflect the breadth of modern hospitality, where exceptional guest experiences are built on strong teams, smart systems and well-considered supplier partnerships.

With The Pub Show, IFE, IFE Manufacturing and International Salon Culinaire also taking place across Food, Drink & Hospitality Week, the three days at Excel London offer senior hospitality professionals an unrivalled opportunity to discover, connect and plan for the year ahead.

Find out more about everything happening as part of this year’s event, and register for your free trade ticket, at hrc.co.uk.

YOU A SEAT!

HRC & International Salon Culinaire are back for 2026, serving a future-ready experience where chefs, caterers, and big thinkers can pull up a chair, explore what’s fresh, and celebrate the craft that keeps hospitality thriving.

If you work in the foodservice or hospitality industry, this is your place.

See what’s on the menu:

Food, Drink & Hospitality Week is the UK’s largest celebration of industry innovation, uniting six industry-leading events at Excel London from 30 March - 01 April 2026. Your badge grants you unlimited access to all six events

CHESTER GROSVENOR APPOINTS AWARDWINNING CHEF

SAM GRIFFITHS TO DRIVE NEXT PHASE OF GROWTH

The Chester Grosvenor has announced the appointment of Sam Griffiths, winner of the National Chef of Wales, who trained under Michelin-starred chef Simon Radley, as its new Executive Chef.

Griffiths’ return marks the start of a bold new chapter for the hotel’s dining operations, which include three-AA Rosette Arkle, two-AA Rosette La Brasserie, and the hotel’s renowned Afternoon Tea. He now leads a kitchen team of around 30, during a period of investment and growth for the Grosvenor brand.

Having first joined the hotel in 2016 under Radley’s mentorship, Griffiths helped relaunch Arkle in 2022, redefining its modern fine-dining experience while honouring the restaurant’s heritage. Since then, he has built an impressive résumé with

head-chef roles at Palé Hall Hotel and Upstairs at the Grill, earning national acclaim along the way, including representing Wales at the Worldchefs Global Chef’s Challenge in Abu Dhabi.

Known for a refined approach that marries classic British technique with a light, contemporary touch, Griffiths champions seasonal local produce elevated with Asian influences. His appointment reinforces The Chester Grosvenor’s commitment to culinary excellence and year-round growth as the hotel strengthens its position as the North West’s premier luxury destination.

BENJAMIN FERRA Y CASTELL APPOINTED EXECUTIVE CHEF OF YANNICK ALLÉNO LONDON

Benjamin Ferra y Castell has been promoted to Executive Chef at Yannick Alléno London overseeing the culinary operations at the Four Seasons Hotel London at Park Lane, including the Michelin-starred

restaurant Pavyllon London and Bar Antoine.

Formerly Head Chef of Pavyllon London, Benjamin joined the Yannick Alléno Group in 2018, working closely alongside Chef Yannick Alléno, the world’s most Michelin-starred chef.

Since relocating to London for the opening of Pavyllon London in 2023, Benjamin has been instrumental in shaping the restaurant’s identity and reputation, securing a Michelin star just six months after opening.

MICHELIN-STARRED TALENT JOINS CORNERSTONE KITCHEN AS HEAD CHEF

Cornerstone Kitchen has appointed Laura Kimber as its new Head Chef. Previously at Michelin-starred SALT, Laura brings nearly two decades of expertise, a distinctive creative flair, and a strong commitment to sustainability.

Laura’s passion for hospitality began at just 16, when she took her first role pot washing at her local pub. It was there she discovered her love for the kitchen and decided to pursue a career in the culinary world. Her early career included training at Bournemouth and Poole College, a formative placement in France’s Loire Valley, and positions at The Slaughters Country Inn, where she worked under Michael Caines.

In 2017, Laura joined Michelinstarred SALT in Stratford-upon-Avon as a chef de partie. Through her talent and dedication, she rose to head chef in 2021. Laura helped guide the restaurant to earn and retain a Michelin star (awarded in 2018) as well as three AA Rosettes. Under her leadership, SALT embraced a philosophy of seasonal, ingredient-led cooking, and focused on celebrating the best produce.

THE ROYAL GEORGE REAPING THE REWARDS OF REFURBISHMENT WITH NISBETS

Following a significant refurbishment, The Royal George re-opened its doors in August 2025. This stunning venue, now with twenty hotel rooms and four distinct dining options, has been nestled in the shadows of the imposing Tintern Abbey since 1598. Boasting casual fare at the Lower Deck, garden and café, and a more elevated dining experience in the Upper Deck, Executive Chef Gareth Hope has his hands full managing the two kitchens that supply these four dining areas.

“Following an extensive refurbishment, The Royal George is now a gorgeous hotel with twenty beautiful bedrooms, as well as a venue for locals and visitors to enjoy our delicious food. We create our menus using local food and drinks wherever possible and we’re lucky to have some amazing producers on our doorstep. Our new cocktail range is from Silver Circle Distillery, just down the road, we get our beef from a nearby farm, and we have beehives in our garden.”

With two kitchens serving the four dining areas, kitting it all out ready for service was a big job and allowed Chef Gareth to have some fun creating his wish list of kitchen essentials.

“I’ve been buying kitchen equipment from Nisbets for years; pretty much ever since I was given the authority to purchase things, I’ve been on the Nisbets website! Getting two kitchen areas ready to go from scratch is a big job, and

about six months ago I went with my spreadsheet in hand to Nisbets for some assistance. I can’t speak highly enough of the team; they helped me with the order and introduced me to Nisbets Rewards Plus.”

Nisbets launched its loyalty program earlier this year and all Nisbets shoppers are automatically enrolled into Nisbets Rewards, which gives points for purchases, allowing customers to earn vouchers to spend online. Nisbets Rewards Plus gives even more back with double points on purchases, free standard delivery and £100 worth of vouchers sent out every quarter, all for an annual subscription of £99.

Gareth valued the benefits of Nisbets’ extensive product range, all of which are included within Nisbets Rewards:

“My wish list consisted of a lot of glassware for the bar area, and pots and pans too, so the Utopia and Vogue ranges were perfect, but also Hygiplas and Jantex products as well. Actually, the Vogue Stainless Steel Mixing Bowl with silicone base is really great, especially when making hollandaise as it doesn’t slip around on the worktop and it’s these small things that make a huge difference in the kitchen.”

The benefits of Nisbets Rewards Plus meant enrolling in this scheme was an easy decision for Gareth, and as a loyal Nisbets customer already, he’s excited about the discounts and vouchers he will now be able to use:

“Taking up the Nisbets Rewards Plus was a ‘no-brainer’ really and I’m looking forward to using it long into the future and taking advantage of all of the benefits that come with it.”

MATTHIEU ROUIF

Harnessing AI to Keep Restaurants Visible and Vibrant: An Interview with Matthieu Rouif, CEO of Photoroom

As the restaurant industry faces one of its most challenging periods in recent memory, technology is fast becoming an unexpected lifeline. With closures at record levels and competition from delivery platforms and global chains intensifying, visibility has never been more critical for independent operators.

Enter AI — a tool once reserved for tech giants, now reshaping how even the smallest neighbourhood restaurant can be discovered, chosen and remembered. From sharpening online imagery to automating SEO tasks, artificial intelligence is helping business owners reclaim valuable time and creativity while strengthening their digital footprint.

To explore how restaurants can use AI to stay relevant — and even thrive — in this fast-changing landscape, Restaurant Industry News spoke with Matthieu Rouif, CEO and cofounder of Photoroom, a platform empowering millions of small businesses to create professionalquality visuals in seconds.

In this conversation, Rouif shares why “search is the new battleground” for restaurants, how AI can make digital marketing more human, and what hospitality founders can do now to prepare for a future shaped by smart technology.

The restaurant sector is seeing closures at record levels. Why do you believe AIpowered marketing and SEO are becoming critical survival tools for hospitality businesses right now?

Consumers increasingly want on demand services which means that restaurants are competing with delivery apps, global chains and algorithm-driven platforms. People find assurance in online presence, and they often look up a restaurant or brand online before visiting or making a purchase.

AI levels the playing field by helping independent business owners appear in local searches, reach the right audience and tell their story without needing a large marketing team. In a competitive market, visibility is survival.

You have said that “search is the new battleground” for restaurants. How can independent operators practically use AI to improve their visibility and compete with national chains?

AI can help create sharper content for websites and social channels such as menus, blog posts or updates that look polished without taking hours. For example, Google Business helps retailers keep their information up to date, which in turn builds trust with the end consumer. Menus can be updated, short announcements can be generated, and photos can be improved quickly.

All this activity signals to Google that a business is active and relevant, which helps them appear higher in local searches. On the visual side, AI can enhance photography, so food looks as good online as it does on the plate. This ultimately allows neighbourhood restaurants to stand alongside national chains. It is less about big budgets and more about smart use of tools.

Photoroom empowers small businesses with image-editing capabilities. Why is high-quality visual content so important in the age of AI-enhanced search and decision-making?

When someone searches “best pizza near me,” great food and service are non-negotiable, but first impressions are vital, and always tend to be visual.

“AI can help create sharper content for websites and social channels such as menus, blog posts or updates that look polished without taking hours.”

“When someone searches “best pizza near me,” great food and service are nonnegotiable, but first impressions are vital, and always tend to be visual.”

Search results no longer prioritise text alone. Images matter more than ever. Beautiful and consistent visuals communicate professionalism, taste and trust before anyone reads a review. In hospitality, where decisions are emotional and sensory, visuals are the strongest digital handshake.

With 44% of SEO tasks now potentially automated by AI, what are the most impactful areas a restaurant can focus on immediately, even with minimal marketing experience or budget?

With AI now able to automate a large share of SEO tasks, restaurants don’t need deep marketing expertise to make a real impact. The biggest wins still come from getting the basics rightgreat food and service are a given. But keeping your Google Business profile accurate, from opening hours to menus, remains one of the simplest and most effective ways to boost discoverability. AI can also help generate short posts or blogs tied to local events or seasonal specials, and when you add a personal detail, like a chef’s recommendation or a behind-the-scenes story, it keeps the content authentic. Finally, consistently uploading high-quality photos of dishes and the restaurant’s atmosphere gives customers a reason to choose your venue. These are low-cost, highreturn steps that can significantly boost visibility and engagement without requiring a big budget.

How do you respond to the concern that AI tools might dilute authenticity or creativity in brand communications, especially for businesses built on personality and customer connection?

AI should never replace the human story; it should amplify it. The magic

of a restaurant comes from the chef’s vision, the staff’s warmth and the sense of community. AI simply removes friction. Instead of worrying about formatting or photo editing, owners can focus on telling their story.

For example, consider a restaurant owner posting about a grandmother’s recipe. Without AI, they may spend an hour fixing photos or writing a caption. With AI, those tasks take minutes, and the focus can remain on sharing the personal story. Removing technical hurdles creates more space for authenticity.

Looking ahead, how do you see AI continuing to reshape the digital presence of restaurants, and what should hospitality founders be doing now to prepare for that future?

AI is increasingly shaping where people choose to eat, whether through voice assistants suggesting dinner options or search engines surfacing images before reviews - imagine a diner asking Alexa for nearby restaurants and seeing your menu images before reviews, that’s where things are heading. The restaurants that thrive will be those that invest in their digital presence now. The best step is to start experimenting with AI tools, build a library of strong content and visuals, and ensure that what people see online reflects the real experience you deliver.

For more information visit: www.photoroom.com

SKYE RESTAURANT TURNS KITCHEN INTO CLASSROOM FOR YOUNG CHEFS

The Three Chimneys, Skye’s worldrenowned restaurant, recently opened its kitchen to pupils from Dunvegan Primary School, giving 9- to 12-yearolds a unique, hands-on introduction to professional cooking.

The initiative offered young learners the chance to explore the operations of an award-winning kitchen, develop practical culinary skills, and gain insight into working with local, seasonal produce.

Under the guidance of head chef Paul Green and his team, the pupils prepared dishes from The Three Chimneys’ menu, including black garlic, onion and oregano rolls, crab tagliatelle, Vatten Croft lamb, and strawberries with mint and vanilla yoghurt mousse. The experience gave the youngsters a first-hand understanding of the precision, teamwork, and creativity required in a professional kitchen.

“It was exciting to be in a proper restaurant kitchen and see what goes on,” said one pupil. Teachers noted the educational value of the programme, highlighting how it linked classroom learning with practical skills such as teamwork, time management, and problem-solving in a real-world setting.

The initiative forms part of The Three Chimneys’ ongoing commitment to supporting local communities and fostering young talent on Skye.

Each year, the restaurant selects local schools or charities to partner with, supporting them through voluntary guest donations. This year, Dunvegan and Carbost primary schools were chosen, joining a long list of beneficiaries including Portree Food Bank, Skye Mountain Rescue, RNLI Portree, and the Scottish Ambulance Service Station at Dunvegan.

For the restaurant team, the kitchen classroom is about more than just cooking. “Creating a hands-on learning space for young chefs has been incredibly rewarding,” said general manager Kieran Walker. “We hope it inspires the next generation of hospitality professionals while connecting them with the island’s incredible local produce.”

Since opening as a restaurant in 1985, The Three Chimneys has championed Skye’s culinary potential, earning three AA rosettes and a place in the Michelin Guide for Great Britain and Ireland. Its collaboration with Skye’s oldest distillery, Talisker, has also introduced immersive dining experiences that celebrate the island as a world-class food and travel destination.

For restaurateurs and industry professionals, the initiative offers a model for nurturing talent, promoting sustainability, and strengthening community engagement. By combining hands-on learning, local ingredients, and professional mentorship, The Three Chimneys demonstrates how restaurants can play a pivotal role in developing the skills and inspiration of future culinary talent on the island.

For more information visit: The Three Chimneys

The Three Chimneys at Talisker

Dunvegan Primary School