Restaurant Industry News - Issue 40

Michelin Guide recognition for The Three chimneys at Talisker

Chef Nico Simeone

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ITALIAN CUISINE RECOGNISED BY UNESCO

Parma Food Valley and Parmigiano Reggiano at the heart of a major milestone for Italian food culture

Italian cuisine has been officially recognised as UNESCO Intangible Cultural Heritage, marking a major milestone for the country’s food culture and the systems that protect it.

The recognition is particularly significant for Parma Food Valley, which has played a central role in the nomination process since 2020. The territory is internationally recognised for its deep-rooted food heritage, strong production traditions, and substantial economic impact.

According to ISTAT data, the food sector in the Parma area represents 5% of the entire Italian food market, generating revenues of over €11 billion out of approximately €200 billion nationwide. In 2024, Parma ranked third out of 110 Italian provinces for food export revenues, exceeding €5 billion. The local food sector includes 1,052 companies and employs more than 15,000 people, underlining the scale and significance of the region’s agri-food ecosystem.

Commenting on the UNESCO recognition, Nicola Bertinelli, President of the Parmigiano Reggiano Consortium, said: “The UNESCO recognition of Italian cuisine is an extraordinary achievement that provides us with an additional tool to promote our gastronomic tradition and the true culture of Italian food around the world. It is a milestone that rewards the work carried out and can translate into new opportunities

for economic growth for the entire agri-food sector.

“This recognition was created to preserve and pass on a unique cultural heritage, and from today it encourages us to look ahead with even greater determination. Our efforts must focus on ensuring that what reaches people’s tables is authentically Italian: we need increasingly robust traceability systems, clear certifications, and stronger protection for quality products and our supply chains.

“We now have a stronger foundation from which to move forward, along with the responsibility to turn this prestigious result into further momentum for the quality, identity, and excellence of Italian cuisine.”

The UNESCO designation is also expected to further strengthen food and wine tourism in Italy, with regions such as Parma, home to Parmigiano Reggiano PDO and other protected specialities, already positioned as key destinations for travellers.

NEW RESEARCH DISCOVERS JUST HOW IMPORTANT RESTAURANT HYGIENE IS FOR UK CONSUMERS

The economic climate of the UK has restaurants, both chain and independent, fighting to stay afloat, cutting costs whilst trying to find new ways to attract customers. It can be extremely difficult for businesses to know where to start with this task, but new research from online training provider Virtual College suggests

that they should first look at their hygiene rating, as, for some, this can be the deciding factor.

Asking 2000 UK residents about their attitudes to food hygiene when choosing a restaurant, the research found that 40% of Brits avoid venues with a food hygiene

rating of 3 or lower, showcasing how many will disregard an eatery even if their “hygiene levels are generally satisfactory”, the official description of a rating of 3 on the Food Standards Agency website.

The importance of a high hygiene rating is further emphasised by the

JUST EAT AND NISBETS ANNOUNCE EXCLUSIVE PARTNERSHIP TO DELIVER MAJOR COST SAVINGS FOR INDEPENDENT RESTAURANTS ACROSS THE UK

Just Eat and Nisbets, the UK’s leading provider of professional catering equipment, are announcing an exclusive partnership that will deliver significant savings to independent businesses across the UK. This new initiative will provide Just Eat restaurant partners with market-leading discounts on vital Nisbets catering goods and comes as 67% of them cited increased ‘food and product’ costs as the most impactful macroeconomic issue affecting their businesses.

Just Eat restaurant partners will benefit from a 20% Nisbets discount on light catering goods (such as

crockery, cutlery and glassware) and 10% off major catering equipment including ovens and fridges. This represents an estimated saving of £1,000 annually for an existing venue and £5,000 for a new outlet - helping brands looking to expand.

Every day, innovative and ambitious small businesses use the Just Eat platform to reach new customers, grow their brand and bring more diversity to local communities. This partnership reinforces Just Eat’s commitment to being the delivery partner of choice for these ambitious businesses. Already working with 100,000 partners, Just Eat is focused

research also finding that, for 19% of people, a restaurant’s hygiene rating is more important than its menu choice. 15% also said that they check for reviews mentioning food poisoning before choosing where to eat, so it’s clear that consumers are doing their research to avoid any potential hygiene issues.

Interestingly, a quarter (25%) of people said that they trust restaurants more if they can see the kitchen or prep area, likely due to a belief that by

being visible to customers, kitchens will more strictly adhere to food hygiene regulations.

Katherine Pavling, Head of Product at Virtual College: “It’s not surprising to see that food hygiene ratings play a part in how customers decide on where to eat, but this research demonstrates just how important a role they play. Properly following food hygiene rules and regulations is a must for any restaurant regardless, and businesses should never become complacent

on long-term partnerships that drive sustainable growth and profitability for UK restaurants up and down the UK. These restaurants in turn support their local communities to thrive.

Leigh Phillipson, Commercial Director for Independent Restaurants at Just Eat said, “We talk to our independent restaurant partners every single day and as a platform we’re uniquely placed to understand their challenges and support them in meaningful ways. This exclusive agreement with Nisbets will deliver market-leading discountsnot only supporting day-to-day costs but helping those who want to expand and grow their business.”

Mark Conron, Group Head of Customer Marketing & Communications at Nisbets added:

“We are delighted to partner with Just Eat and to be able to offer their restaurant partners discounted access to over 43,000 products available at both our retail stores and online through our website.

“At Nisbets we are constantly looking at ways in which to support the hospitality industry, and this is a perfect example of how two leading brands coming together can provide significant savings to independent operators.”

with it - but for those who have, this research should serve as an incentive to get back on track.

“It doesn’t just keep your customers happy and healthy but can also serve as a way to differentiate yourselves from competitors and encourage new business through the door.”

Visit: www.virtual-college.co.uk/ courses/categories/food-hygiene

DOUBLETREE BY HILTON LONDON – WEST END LAUNCHES “TALES &

TEACUPS” KIDS’ AFTERNOON TEA IN PARTNERSHIP WITH MACMILLAN CHILDREN’S BOOKS

DoubleTree by Hilton London – West End has partnered with Macmillan Children’s Books to launch Tales & Teacups, a charming new kids’ afternoon tea that pairs beloved children’s books with one of London’s most quintessential treats.

The collaboration invites children to put away their screens and discover new stories while enjoying a delicious afternoon tea experience.

Little readers can choose a story from The Book Butler, a roaming trolley library brought directly to their table, featuring a selection of titles from Macmillan Children’s Books.

The library includes books by Rod Campbell, Julia Donaldson, Sharon King-Chai, Becky Colvin, Marcus Rashford and John Patrick Green

The tea will be served in the hotel’s contemporary restaurant The Writing Room, a space that reflects its setting in the heart of Bloomsbury, one of London’s most storied neighbourhoods. Perfectly positioned for families visiting West End theatres or The British Museum, Tales & Teacups is an ideal stop-off to refuel during a day out in the capital.

Launching during the UK’s National Year of Reading, Tales & Teacups aims to help families weave reading into busy schedules and enrich special days out through the joy of sharing stories.

“Families can unwind and explore stories while tucking into a selection of sweet and savoury treats. The menu includes finger sandwiches, freshly baked scones, and a magical treasure trove of pastries and cakes, alongside a choice of drinks.”

UKHOSPITALITY RESPONDS TO YOUTH EMPLOYMENT ANNOUNCEMENT

Kate Nicholls, Chair of UKHospitality, said: “Hospitality is the sector best placed to help people back into work, and these are important measures that remove barriers for businesses employing more people.

“The Government’s £3,000 Youth Jobs Grant is modelled on proposals UKHospitality submitted and I’m pleased that this has been taken forward.

“Acting as the equivalent to an employer NICs holiday for businesses employing young people, the grant helps to address a major cost challenge for hospitality businesses.

“Including hospitality in foundation apprenticeships delivers on another of UKHospitality’s key asks and means there are now several supported pathways into work where employers are financially supported to reduce their costs.

“With employment costs rapidly increasing, engaging with the Government to introduce these incentives has been one of our priorities and can support businesses to help reduce the cost of employment.

“With some management apprenticeships streamlined, it’s positive that our calls to retain sectorspecific standards across catering and hospitality have been acted upon and those apprenticeships saved.

“These announcements show the benefit of working closely with business groups to design measures and policies that are practical, costsaving and work for businesses.

“It’s crucial this approach continues and that the Government ensures that people of all ages have routes to learn and develop skills in hospitality.”

THE CADOGAN, A BELMOND HOTEL, LONDON UNVEILS WILLETT’S –CHELSEA’S NEWEST BRITISH BISTRO

The Cadogan, A Belmond Hotel, London will open Willett’s, a new British bistro, launching in April 2026.

Following a considered refurbishment by Studio Shayne Brady, and the appointment of Executive Chef Michael Turner, Willett’s marks a new chapter in West London dining – a destination centred on seasonal British produce and neighbourhood hospitality.

Named after the Willett family, the builders behind the 1887 Chelsea townhouse, Willett’s is rooted in both the heritage of the building and its location at the epicentre of the Chelsea, Knightsbridge and Belgravia neighbourhoods. With Willett’s, The Cadogan deepens its connection to the neighbourhood, introducing a British bistro and bar designed to become part of Chelsea’s daily rhythm. The new local British bistro will serve breakfast, lunch and dinner daily, alongside sharingstyle Sunday lunches. A daily specials board will evolve with the seasons and offer variety for locals and regulars, alongside a £32 two-course and £36 three-course menu available from lunch through to the early evening.

A neighbourhood British bistro

At Willett’s, Executive Chef Michael Turner presents a confident, unfussy take on the British bistro; offering classical cooking shaped by the seasons and strong relationships with producers and growers across the UK.

Michael, who joined as Executive Chef at The Cadogan in 2025, brings honed expertise from his 13-year tenure with Gordon Ramsay Group, most notably as Executive Head Chef at The Savoy Grill and The River Restaurant.

The menu brings together well-loved dishes, daily specials and regional references. Bringing back a British staple, sourdough crumpets form the signature of the menu at Willett’s, fried daily for a crispy outside and fluffy inside, and served across breakfast, lunch, dinner, the bar and late-night offerings. Served savoury and sweet, they are topped with combinations such as Gentleman’s Relish, mushroom parfait with Wiltshire truffle, duck liver parfait with Yorkshire rhubarb and Dorset crab. At breakfast, a sourdough crumpet is layered with cep parfait, a poached St. Ewes egg, hollandaise and shaved Wiltshire truffles.

Starters include hand-chopped ex-dairy beef with mushroom ketchup, pickles and crisps, prawn cocktail with Bloody Mary jelly and an English garden salad.

Mains range from Sutton Hoo chicken and morel pie with mash and liquor to soused Cornish mackerel with fennel and Yorkshire rhubarb, alongside pearl barley porridge with Wye Valley asparagus.

A dedicated Sunday lunch service will offer British roasts with the finest cuts, and seasonal dishes served family-style at the table. Willett’s will also feature an enviable menu of classic British puddings: from sticky toffee pudding to jam roly-poly and custard tarts, reflective of nostalgic home comforts and family recipes.

The restaurant and bar have been refurbished by acclaimed interior designer Studio Shayne Brady, introducing a contemporary-yet-classic identity which reinterprets Chelsea’s rich cultural and agricultural past for a modern-day guest experience. The restaurant is centred around an open kitchen with chef’s counter seating overlooking the dining room beyond.

The bar area has been reworked for relaxed occasions and larger parties where guests can enjoy drinks and bar snacks, alongside the full restaurant menu. The Willett’s colour-palette is comprised of heritage greens matched with neutrals to complement the original 1887 herringbone flooring, elevated by bronze detailing and antique mirrors throughout. Focus has been paid to lighting, softened by linen cafe curtains which nod to the

traditional bistro setting. The layout also introduces intimate booths within the restaurant, offering a more discreet setting for small gatherings while remaining connected to the energy of the dining room, an understated private dining option that feels relaxed rather than formal.

“The history of the King’s Road and its market gardens gave us a rich starting point –craftsmanship, agriculture, abundance – and we translated that into a contemporary British bistro, Willett’s, layered with warmth and character.”

On the opening, Executive Chef Michael Turner says: “Our ambition is to create a true neighbourhood bistro, somewhere welcoming and centred around British cooking and produce. We’ll focus on well-loved classics and seasonal ingredients, with the aim of building a restaurant residents return to regularly. Being in Chelsea, it’s important that Willett’s feels part of the area - a place for weekday suppers, long Sunday lunches and everything in between.”

On the design of Willett’s, Shayne Brady says: “Our vision for The Cadogan was to celebrate Chelsea’s heritage without being bound by it. The history of the King’s Road and its market gardens gave us a rich starting point – craftsmanship, agriculture, abundance – and we translated that into a contemporary British bistro, Willett’s, layered with warmth and character”.

A seasonal bar programme

The Willett’s bar programme reflects a modern British sensibility, guided by seasonality and a zero-waste philosophy. Signature cocktails are also available alongside low- and non-alcoholic options, including versions of The Willett’s Bloody Mary and a Rhubarb Punch made with Yorkshire rhubarb and goat’s milk, with ongoing flavours and menus evolving throughout the year. On the bar menu will also be around 20 wines by the glass, showcasing contemporary British producers, including selections from London’s first urban winery in Fulham, Hattingley Valley and Chapel Down.

CELEBRATING SKREI SEASON WITH UK CHEFS AS NORWAY’S FITTEST

FISH MAKES ITS CULINARY MIGRATION TO RESTAURANT TABLES

While famous for its long migration, the journey of Norwegian skrei continues after the catch into the hands of UK chefs who are transforming it into a variety of exclusive serves.

The much-anticipated Norwegian skrei season has arrived, with this exclusive whitefish available in the UK until April. Hailed for its delicate flavour and silky texture, this relative of the cod family is a highly prized seasonal delicacy sourced from Norway between January and April.

Skrei’s athletic 1,000km migration from the Barents Sea to its spawning grounds off the coast of northern Norway results in a lean, firm fish, creating a source of rich protein and proving a favourite with chefs for its versatility and dense, flaky, snow-white flesh.

In 2025, the skrei quality was recorded as “excellent” by those at the helm of

quality control and saw 2,613 tonnes of skrei exported from Norway at a value of NOK 241 million.

Proud history

Skrei fishing dates back almost a thousand years, and this Arctic cod has enjoyed a long and proud tradition to become one of Norway’s most important fish species. Skrei cod is also carefully managed with catch quotas, to ensure a healthy stock for the future.

The premium whitefish, also referred to as ‘Norwegian winter cod’, undergoes rigorous quality control checks along with gentle handling to maintain high standards. The fish can then be approved for the official ‘Norwegian Skrei’ quality-approved trademark. The trademark and strict rules for quality ensure the origin of the fish and that it is exported in line with the official Norwegian standards for skrei.

These quality checks are overseen by the Skrei Patrol, which operates on behalf of the Norwegian Seafood Council and sales organisation Norges Råfisklag, overseeing correct preparation directly after catch, ensuring the skrei is free from bruising or blemishes, and that it is chilled rapidly to guarantee the highest quality fish.

Jonnette Braathen of the Skrei Patrol looks ahead to the 2026 season: “The quality should be excellent as always –the standard stands firm.”

Conscious consumption

UK chefs extol the virtues of skrei –not just for its firm, dense flesh and versatility, but its quality appeal and sustainable provenance. And with nearly two-thirds (64%) of 18- to 34-year-olds choosing venues based on sustainability – almost triple the figure for those aged 55 and over (23%)* – it’s more important than ever that operators are wise to the fishing methods and origin of their seafood.

Seafood from Norway Chef Ambassador Michel Roux sees Norwegian seafood as an ally in his approach to food values. He points to skrei – the “beautiful white, pearly, cod” that he stresses “is not just cod” – as an example of the coming together of unmatched quality and sustainability. “Skrei is a great example of fisheries management in Norway,” he says.

“Chefs are choosing to serve Norwegian skrei in order to offer their guests unmatched excellence. With its long migratory journey, skrei cod is Norway’s fittest fish, which is reflected in the exquisite taste and dense, flaky white flesh that chefs are attracted to and consumers are tempted by.”

Skrei’s long migratory journey and athletic performance results in a leaner fish than most, with its fat stored in the liver rather than the muscles. One portion of this low-calorie, high-protein fish contains the recommended daily amount of omega-3, and vitamins A and B12, which are linked to a strong immune system, good brain and reproductive health. Skrei also contains selenium and iodine, which act as a powerful antioxidant, as well as offering a range of other health benefits.

Exceptional serves

With a rich history of culinary traditions, skrei is a versatile option prepared and served in a variety of ways – from the traditional Norwegian poached skrei mølje, accompanied by liver, roe and vegetables, to innovative serves incorporating chickpeas, spinach and chorizo.

Seafood from Norway Chef Ambassador Simon Hulstone has created inspiring dishes such as skrei

FOOD & DRINK

with creamed mustard mash, a herb crumb and prawn tartare sauce; and skrei with parsnip puree and a verjus and spring onion butter sauce. He says: “I’ve worked with Norwegian seafood for over a decade now, and what stands out to me is the consistency in quality – year after year, I know exactly what to expect.

“Sustainable seafood has huge potential to inspire people, encouraging them to explore different species both at home and when dining out.”

Roux suggests starting with something simple: “My skrei with cannellini beans and chorizo is a really great place to start. The beans are lovely because they soften and pick up all the juices from the chorizo and the fish. But it’s also just a nice, easy bake-in-the-oven kind of recipe where – dare I say! – you can’t really overcook the fish. It’s real comfort food.”

NSC UK Country Director Bjørn-Erik Stabell adds: “At a time when more foods are becoming available yearround, skrei has a clear season and we are excited to celebrate it. Chefs and consumers are drawn to seasonal foods and the ‘Norwegian cod king’ is no exception, its exclusive nature highlighted by the fact it is only available between January and April.

“Chefs are choosing to serve Norwegian skrei in order to offer their guests unmatched excellence. With its long migratory journey, skrei cod is Norway’s fittest fish, which is reflected in the exquisite taste and dense, flaky white flesh that chefs are attracted to and consumers are tempted by.”

HAMPDEN ESTATE CELEBRATES JAMAICA’S RUM HERITAGE WITH HAMPDEN FIFTEEN

Hampden Estate has released a new, permanent rum to its core range with Hampden Fifteen, the distillery’s oldest expression. The Jamaican single rum launches this month in the UK via distributor Speciality Brands.

Crafted exclusively in traditional copper double retort pot stills, the rum captures Hampden’s high-ester signature profile and vibrant aromatic intensity. Distilled to an ester level of 200–400 g/HLAP, it revives a historic mark first created in 1952.

The rum is matured for 15 years in ex-bourbon casks. Tropical maturation plays a defining role in shaping the rum. Aged entirely in Jamaica’s hot, humid climate, more than 75% of the spirit is lost to the angel’s share, a level

BLACK BEE HONEY TO SUPPLY ITS 100% BRITISH AUTUMN HONEY TO THE IVY COLLECTION

Somerset-based British honey brand, Black Bee Honey, will supply its pure, British Autumn honey to The Ivy Collection restaurants.

The B Corp British beekeeping collective’s Autumn honey will be a key ingredient in a Black Bee Honey and White Chocolate Cheesecake that will feature on the menu in all The Ivy Collection restaurants across the UK, from March until May.

Beautifully bold and aromatic with a unique thick texture, the honey is sourced from apiaries in North Yorkshire and Scotland, where bees are taken onto the moors in August when the Ling Heather is in full bloom.

Black Bee Honey co-founder Chris Barnes said, “As we continue to grow

our trade partnerships, we’re delighted and very proud to be supplying all The Ivy Collection restaurants with our 100% British Autumn honey. Its exceptional flavour really shines through in The Ivy Collection’s new delicious cheesecake.”

Mark Askew, Group Executive Chef from The Ivy Collection commented, “When creating our menus, we endeavour to source exceptional British ingredients for our dishes that deliver both quality and depth of flavour, and the Autumn honey from Black Bee Honey is truly outstanding. Its rich, aromatic character brings a wonderful balance to our Black Bee Honey and White Chocolate Cheesecake, adding warmth and complexity without overpowering the dish. We’re proud to be showcasing such a thoughtfully produced British

comparable to significantly older aged spirits. This extreme ageing process concentrates esters and amplifies complexity, resulting in a rum of exceptional richness and full-bodied texture.

On the nose, Hampden Fifteen opens with vibrant citrus oils, marmalade and lush tropical fruits, including ripe mango and papaya. The palate is silky and expansive, revealing layers of cinnamon and clove intertwined with delicate floral notes and opulent dried fruits, before finishing with a long warming ginger spice, liquorice, grilled pineapple and a subtle thread of bitter chocolate.

This rum is best sipped neat or over ice to fully appreciate its aromatic complexity and layered texture.

product across our restaurants nationwide.”

Black Bee Honey is a B Corp certified British beekeeper collective founded by beekeepers Paul Webb and Chris Barnes who met in an office 20 years ago but left their design jobs for the rooftops and gardens of London where they cared for over a million bees and went on to establish Black Bee Honey. Their range of awardwinning ‘hive to jar’ 100% British honey is produced throughout the year.

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.

FROM TIPS TO ROTA RIGHTS: HOW THE EMPLOYMENT RIGHTS ACTS AND THE FAIR WORK AGENCY WILL IMPACT HOSPITALITY

By Paul Jackson, CEO of Salaree

For decades, the hospitality industry has been the backbone of the UK’s flexible economy. The ability to scale labour up and down in response to demand has been a vital survival mechanism for restaurants, bars, and hotels. However, the ground beneath this flexible model is shifting.

As we move into the second quarter of 2026, we are witnessing the most significant overhaul of individual employment rights in a generation. From the sprawling provisions of the Employment Rights Act to the imminent launch of the Fair Work Agency (FWA), the ‘wild west’ of ad-hoc shift scheduling and manual payroll calculation is coming to an end. For restaurant owners, the challenge is no longer just finding talent; it is managing that talent within a regulatory framework that is becoming increasingly intolerant of ‘technical’ errors.

The Fair Work Agency

Perhaps the most daunting prospect for the hospitality sector is the launch of the Fair Work Agency on April 7th. This is a ‘super-regulator’ with unprecedented teeth, merging the enforcement powers of HMRC’s National Minimum Wage (NMW) unit, the Gangmasters and Labour Abuse Authority, and the Employment Agency Standards Inspectorate.

The scale of the challenge was laid bare in the government’s recent March

2026 ‘naming and shaming’ round. Over 380 employers were flagged for NMW breaches, with hospitality and retail giants at the top of the list. Costa Coffee was revealed to have underpaid over 2,700 workers by nearly £150,000.

Crucially, these were not necessarily cases of deliberate wage theft. Most, including Costa, cited ‘historic technical issues’ or ‘unintentional errors’ related to uniform deductions and training time. However, in the eyes of the FWA, intent is secondary to impact. The agency will be datadriven, utilising payroll information to identify anomalies proactively. For the hospitality sector, the ‘margin of error’ for payroll has effectively vanished; if a brand as large as Costa can fall foul

of the complexities of uniform-related deductions, smaller operators are at even greater risk.

Joint & Several Liability (JSL)

The regulatory pressure is compounded by the introduction of Joint and Several Liability (JSL). Traditionally, hospitality groups insulated themselves from payroll risks by using thirdparty staffing agencies or umbrella companies, deferring compliance to them.

This barrier is being removed as, under JSL, the ‘user enterprise’ (i.e. the restaurant where the work is performed) could be held legally and financially responsible if their suppliers are found in breach. If a staffing agency fails to pay the correct NMW or an umbrella firm neglects National Insurance contributions or PAYE deductions, the FWA can move up the supply chain and reclaim those funds (as well as interest and penalties) from you.

Besides the financial costs, JSL also means your restaurant’s reputation is now tied to the compliance of your most distant supplier. Being named in a JSL enforcement action can cause irreparable brand damage. For employers and their suppliers, the

message is clear: “you can no longer outsource risk blindly”.

The Classification Minefield

Closely linked to JSL is an ongoing battle over worker misclassification. The hospitality sector should look closely at the recent regulatory challenges faced by digital labour platforms like Temper and YoungOnes. These platforms, which provide ondemand shift workers to restaurants, have found themselves in the crosshairs of HMRC and employment tribunals regarding worker status and tax compliance.

Going forward, the ‘label’ you put on a worker, whether they are an ‘independent contractor,’ a ‘gig worker,’ or ‘casual staff’ matters far less than the reality of the working relationship. As the FWA ramps up its activity, restaurant owners who rely on external agencies or platform workers must ensure that their supply chain is bulletproof.

The End of ‘One-Sided’ Flexibility

The ERA also targets exploitative zero-hours and low-hours working by requiring employers to offer qualifying workers guaranteed hours that reflect the hours they actually worked over

a reference period, expected to be 12 weeks. It also requires compensation when qualifying shifts are cancelled, moved, or curtailed at short notice, with the exact notice thresholds and payment rules still to be set.

The Tipping Point: Transparency by Law

The administrative complexity will be compounded later this year as the Government seeks to strengthen the 2023 Tipping Act. It will no longer be enough to be ‘fair’ with the allocation of tips; you must also be transparent and ensure ‘tronc’ schemes are communicated to staff correctly.

“To survive, businesses need technologies in which the rota, time-and-attendance, and payroll engine are in constant, real-time communication.”

Every restaurant must have a written policy and maintain records of every penny distributed. In the eyes of the FWA, tips and wages are separate but equally scrutinised. Any attempt to use tips to offset NMW obligations, the exact type of ‘technical’ breach that leads to naming and shaming, could be picked up by the FWA’s automated data audits.

The Role of Technology: Compliance by Design

Faced with this ‘perfect storm’ of JSL, NMW scrutiny, and classification risks,

traditional hospitality management (typically spreadsheets and manual entries) is now a liability. To survive, businesses need technologies in which the rota, time-and-attendance, and payroll engine are in constant, real-time communication. This is ‘Compliance by Design.’

• Supply Chain Visibility: To mitigate Joint & Several Liability, operators must use platforms that verify, in real-time, that any agency worker stepping onto their floor is being paid compliantly by their primary employer.

• Real-Time NMW & Deduction Monitoring: Intelligent software can calculate the ‘effective rate of pay’ for every shift, accounting for uniform costs or training time. It flags breaches before the payment is processed, preventing the ‘technical errors’ that ensnared Costa.

• Automated Status Checks: Modern payroll technology mitigates misclassification risk by enforcing strict onboarding workflows. If a worker’s patterns suggest they should be classified as an employee rather than a contractor, the system alerts HR immediately.

• Digital Tip Allocation: Technology can automate the fair distribution of tips based on exact hours worked and POS data, generating the transparency reports required by the Tipping Act at the touch of a button.

A New Era of Professionalism

The Fair Work Agency’s arrival marks the end of the ad hoc era and the beginning of a data driven one. For every restaurateur, franchise operator, or multi site manager, compliance will no longer hinge on intent, it will hinge on infrastructure.

Payroll systems, rota planning, and tipping policies now sit at the heart of brand reputation and business continuity. The restaurants that thrive will be those that treat compliance not as an afterthought but as a strategic investment in resilience.

If you have questions please contact Paul Jackson, the CEO of Salaree.

CAFECULTURE: SUPPLIERS OF QUALITY PRODUCTS TO THE OUTDOOR CATERING TRADE

Bioclimatic Pergola Shelters

Alongside our extensive range of rot-proof planters, restaurant screens, and umbrellas, we also offer a range of modern Pergolas.

Perfect for any environment and designed to withstand various weather conditions year-round, our bioclimatic pergolas are the ideal solution for protecting outdoor areas. The tilting roof blades allow the top to be opened to let sunlight in or closed to keep the rain out. The sides can be left open, or you can choose from drop-down blinds or elegant sliding glass doors.

Service Robots

For cutting-edge technology, explore our range of service robots, providing extra support in busy environments or where staff numbers are limited.

The food runner (pictured below left) maps your floor layout, and multiple stopping points - such as Table 1, Table 2, Table 3 and the kitchen can be added. It can then be sent to deliver orders directly to tables or for frontof-house staff to serve. You can also load it with cleared items and send it back to the pot wash, allowing staff to reset tables more quickly for waiting customers.

Complementing this, we offer an automatic floor cleaner (pictured left) that can be used to vacuum and collect dirt as needed or on pre-determined schedules. Whether it’s a small hardsurface restaurant floor or miles of hotel carpet, the unit tackles both automatically.

For further information on CaféCulture and our products please visit: www.cafeculture.biz

Alternatively, please contact CaféCulture by email at sales@cafeculture.biz or call 0800 917 5526.

THE CUT & CRAFT RAISES THE STEAKS AS IT GETS SET TO OPEN BRAND-NEW DINING SPACE AND ELEGANT LOUNGE BAR IN VICTORIA LEEDS

Victoria Leeds, owned and operated by Redical, has announced that premium British steak restaurant, The Cut & Craft, is expanding its existing site in Leeds, to create an adjoining cocktail bar and lounge area Victoria Quarter, following the business’ continued stellar performance and growing demand.

The Cut & Craft will nearly double in size, with the addition of a brand-new luxurious bar area, serving world-class cocktails, champagne, elevated bar snacks and a “quintessentially British” afternoon tea.

The bar will be complete with a dedicated stage on the ground floor to cater to late-evening entertainment and live music on

Thursdays and Sundays, transforming the existing venue into a space with seating for 370 covers.

The existing restaurant will remain open to trade throughout the duration of the construction, with completion and opening of the new bar slated for spring 2026.

The Grade II-listed building’s ornate features, including its iconic glass dome, stained glass and circular central bar, will remain present within the existing restaurant, with the addition of two private dining rooms on the first floor, as well as the new bar area.

The décor will evoke a refined and luxurious atmosphere, in keeping with The Cut & Craft brand, including

deep blue furnishing details, premium brushed metalwork and a rich, heritage-infused palette.

Access to the original Collinson’s Café balcony, where Titanic bandleader Walter Hartley once performed, is integrated within the new space, allowing The Cut & Craft to honour and reinterpret musical history into its design.

The private dining rooms can operate independently or can be combined to create a larger space, capable of hosting up to 40 covers seated or more than 100 standing.

The extended footprint will enable the expansion of the menu, with a curated list of elevated bar snacks and small plates.

BILL’S MARKS MAJOR MILESTONE WITH WESTFIELD STRATFORD LAUNCH AS 25TH ANNIVERSARY APPROACHES

Bill’s opened its 49th UK restaurant on March 4th at Westfield Stratford City, marking the brand’s largest restaurant launch in more than a decade and a significant milestone ahead of is 25th anniversary.

The Stratford opening comes during a standout period for the business.

Over the past three years, Bill’s has seen profits double, with EBITDA rising from £5.5m in FY22 to £11.3m in FY24. The group has delivered four successive years of both cover growth and like-forlike sales growth, surpassing the £100m annual sales milestone in 2025 while continuing to see guest satisfaction metrics strengthen across the estate.

SIDES OUTLINES AMBITIOUS 2026 GROWTH PLANS AS IT DOUBLES DOWN

ON UK AND INTERNATIONAL EXPANSION

Founded in 2001 by Bill Collison in Lewes, East Sussex, Bill’s has grown from a greengrocerturned-restaurant into one of the UK’s most recognisable all-day dining brands. In recent years, the business has evolved its visual identity, invested in innovation and refreshed its menu offering, helping drive sustained growth while remaining rooted in its fresh, seasonal approach to food and relaxed hospitality.

The new Stratford restaurant represents the brand’s most significant physical expansion in over ten years and reinforces its confidence as it approaches a quarter-century in business.

Sides, the fastest-growing UK hot-chicken brand, has announced bold growth plans for 2026, setting out its ambitions to significantly grow its footprint across the UK and key international markets.

Building on a period of strong performance and rising global demand, the brand is doubling down on growth as it targets its next phase of expansion.

In 2026, Sides plans to open 15 new restaurants globally, taking its total portfolio to 20 Sides locations worldwide by the end of the year.

Sides already has five UK restaurants, including Lakeside in Essex, Bluewater in Kent, Boxpark Wembley, Merry Hill in the Midlands and the Arndale in Manchester. Alongside its UK plans, Sides has announced a major phase of strategic international expansion into Asia and the Middle East, marking a significant milestone in its global growth journey.

The brand will open four new international locations across

India, Malaysia, Singapore and the UAE, with locations already identified in Kuala Lumpur, Sentosa Island and Dubai.

This marks Sides’s second major step into international markets, following the successful opening of its first overseas restaurant in Singapore in June 2025.

Aaron Moore-Saxton, Managing Director at Sides, said: “This is all about doubling down on growth for Sides during 2026. We’re seeing incredible momentum in the UK and rising demand internationally, and that gives us real confidence in the next phase of our journey as we open new sites in Glasgow, Wales and Liverpool.

“Our expansion into India, Malaysia and the UAE is a further evolution for the brand, while our continued investment in the UK remains central to our strategy. As we grow, our priority is to deliver the same quality, consistency and energy everywhere we open, while moving closer to our ambition of becoming the best-tasting and largest UK hot-chicken brand worldwide.”

As well as that, the Sidemen added: “We are seriously hyped to take this next step and bring even more people into our Sides journey.

“For us, it’s always been about bold flavours and great food, good energy and sharing moments that go way beyond and this is honestly just the start. We can’t wait to take you all along for what’s next.”

COW & SOW STARTS SIXFIGURE INVESTMENT ACROSS PORTFOLIO, FOLLOWING SIGNIFICANT SALES GROWTH

Cow & Sow has revealed an extensive refurbishment of its original restaurant, Queen Square in Bristol, marking the start of a six-figure investment programme across the portfolio.

With a restaurant in Birmingham and two in Bristol, located in Queen Square and Clifton, Cow & Sow has reported a significant growth in sales, with an uplift of 32% in December, compared the previous year.

All three restaurants experienced an incredibly successful festive period, securing 14,000 covers across December, a 24.5% increase compared to December 2024. Cow & Sow’s unique experiences also contributed to the growth in sales, with over £50,000 generated through the sale of gift cards and places at the brand’s intimate Steak Education events.

Following the launch of the awardwinning The Butchers Club loyalty scheme, over 12,000 fans of Cow & Sow are now signed up, giving them access to exclusive perks and rewards via a digital pass which links to their phone’s wallet.

Recently awarded as The Best Use of Tech at the 2026 Restaurant Marketer and Innovator Awards, The

Butcher’s Club has both free and paid membership options available and has generated 15% of Cow & Sow’s sales since its launch.

The Queen Square restaurant has now reopened following refurbishment to the kitchen, bar and dining area, with changes including the addition of a new dry-aged meat fridge, a premium wine fridge and an extension to the kitchen, allowing the team to cater to even more guests, following a 20% increase in pre-bookings in 2025.

The restaurant also features stunning new decor and soft furnishings, with warm woods paired with rich green and deep orange tones, creating a welcoming environment for guests to enjoy a meal or drink.

“It’s particularly special to start our reinvigoration efforts with Queen Square, as it was the first Cow & Sow restaurant we opened in 2022.

“Last year, we had an increase of 20% in bookings compared to the previous year, so being able to extend our kitchen to give us the space to cater to even more guests was really important to us.

“We’re looking forward to seeing where 2026 takes us across the rest of the portfolio.”

SAN DIEGO: A FINE DINING AND FOOD FESTIVAL DESTINATION

From Michelin to James Beard recognitions, San Diego’s culinary talent draws visitors from around the globe

While San Diego’s tacos and burritos are legendary, they’re only one facet of the city’s diverse culinary scene. In recent years, San Diego has emerged as one of the country’s most exciting fine dining destinations, thanks to several innovative chefs and restaurateurs who have received both international and national acclaim — and the city itself was named one of the top food cities in the U.S. in Conde Nast Traveler’s 2025 Reader’s Choice Awards.

Here, you can find Michelin-starred experiences and fine-dining tasting menus, often delivered with friendly, welcoming service that fits the city’s laid-back lifestyle. The region offers a wealth of dining experiences that celebrate the diverse cultures and bounty of local produce and seafood — book a table at one of these acclaimed restaurants to see why San Diego’s culinary scene is in the spotlight.

The stars align for San Diego’s dining

San Diego’s rising restaurant scene is reaching for the stars these days — and it has brought home a fistful of them. More specifically, Michelin stars, which are coveted honors bestowed ultra-selectively on top restaurants worldwide. San Diego previously had only one Michelin-star establishment — Addison by William Bradley at the Fairmont Grand Del Mar in Carmel Valley. Now it has five. On top of that, Addison was bumped up from two stars to three in 2022, making it one of eight restaurants with three Michelin Stars in California.

• Addison by William Bradley is Chef William Bradley’s epicurean juggernaut at the Fairmont Grand Del Mar, which reached heights hardly dreamed of in 2022 with its promotion to three Michelin stars. In describing Bradley’s approach to “California gastronomy,” Michelin notes that “no dish captures this better than sesame-seasoned Koshihikari rice finished with applewood-smoked sabayon and crowned with Regiis Ova reserve

caviar,” adding that “dishes are playful yet polished.”

• Jeune et Jolie (French for “young and beautiful”) has made a big splash since its 2018 founding. Michelin credits owner John Resnick (who also owns the nearby Campfire) and Executive Chef Eric Bost for delivering what it calls top-notch food with a playful twist and “solid ingredients, unique combinations and beautiful presentations that are ‘almost’ too pretty to eat.”

• Lilo is John Resnick’s and Chef Eric Bost’s second fine-dining endeavor in Carlsbad, and the restaurant earned a Michelin star in 2025 shortly after its highly anticipated opening. Guests are treated to what Michelin calls a “moveable feast” of amuse-bouche and a welcome drink in the restaurant’s scenic patio before settling into a 22-seat dining room that offers a look into the inner workings of the kitchen. Michelin praised the tasting menu, noting Chef Bost and team “take clear pride in providing an extra level of care in their dishes,” and says the course of orgeat ice cream with dried and

cured celery root and topped with ossetra caviar is a standout.

• At Soichi, the namesake chef behind this intimate Japanese restaurant in University Heights, Soichi Kadoya, serves sushi that Michelin says “leans straightforward, but it flaunts a great deal of skill.” Soichi is centered on a chef-driven experience characterized by the Japanese term omakase, which translates as “I leave it up to you,” that’s enhanced by Chef Soichi’s personable service. The full omakase dinner is the best way to savour the breadth of the fresh seafood selections, which could include sea bass, Hokkaido mackerel and bluefin tuna.

• Chef Roberto Alcocer’s much-buzzed restaurant Valle, near the Oceanside Pier, pays tribute to Baja California’s vineyard-studded Valle de Guadalupe, “the source of a plethora of interesting options on the wine list” and serves as inspiration for Chef Alcocer’s modern expression of Mexican cuisine, Michelin inspectors said. They praised the eight-course prix fixe meal: “Dishes strike a winning balance between tradition and creativity, as in a tetela made with heirloom corn masa and hoja santa, filled with juicy chanterelle mushrooms and creamy goat cheese, and paired with a complex salsa of morita chiles — at once earthy and bright.” The recognition is a major coup for Alcocer, who moved to San Diego County from Baja in 2021 with the express purpose of earning a Michelin star. Today, Valle remains the only Mexican restaurant in San Diego County to achieve the accolade.

• Michelin honored nine San Diego restaurants with its Bib Gourmand designation, accorded to restaurants that are more affordable but still offer exceptional dining. They are: Atelier Manna, Morning Glory, Lola 55, Callie, Cucina Urbana, Ciccia Osteria, Dija Mara, Mabel’s Gone Fishing and Cesarina. In addition to its starred and Bib Gourmand selections, Michelin adds new restaurants every year to its California Guide, which recently included Tanner’s Prime Burgers and 24 Suns in San Diego County.

• Other San Diego restaurants included in the Michelin Guide California are Kingfisher, a modern

Vietnamese restaurant led by Chef David Sim; Juniper & Ivy, which has been a fine dining stalwart in Little Italy for over 10 years; Menya Ultra Ramen, known for its rich tonkotsu paitan broth; and Paradisaea, a tropical-themed restaurant in La Jolla (named after a bird of paradise).

Another shining example of the city’s elevated dining scene is Animae, where Chef Tara Monsod incorporates the flavors and cooking traditions from her Filipino heritage into the menu. She was honored twice by the James Beard Foundation as a finalist for the Best Chef: California award in recognition of her innovative fusion dishes, such as tuna kinilaw with coconut and calamansi (a citrus fruit found in the Philippines). Another highlight is the short rib kare-kare — tender beef in a savory peanut sauce with a dash of bagoong (shrimp paste) oil. Monsod also leads the kitchen at Le Coq, a refined yet playful French-inspired steakhouse in La Jolla (try the baguette with chicken skin butter).

“San Diego’s perfect weather and culinary clout makes it an ideal location for foodie festivals. The annual San Diego Food + Wine Festival takes

Embarcadero

over the

every

November for an entire weekend, and features endless wine tastings from vineyards around the world and bites prepared by the region’s top chefs.”

Lucien has been making a buzz since it opened in La Jolla, as it solely offers a ten-course tasting menu by Chef Elijah Arizmendi, whose culinary pedigree includes Michelin-starred establishments Per Se and l’abeille. The intimate dining room houses just 30 seats, and the meal starts in the courtyard with canapes and sips before the main seating. Arizmendi’s menu is hyper-seasonal and emphasizes California seafood, produce and wine,

and could feature a rich egg custard presented in the shell and topped with oscietra caviar, a medley of shellfish served with oyster ice cream and Masami Ranch wagyu ribeye.

Recently opened is Fleurette, the second act for Chef Travis Swikward, whose Mediterranean restaurant Callie has been praised since it debuted in 2021. Swikard brought a taste of the South of France to an office park near Westfield UTC, turning the area into a new dining destination.

For a fine-dining experience that is tried and true, look no further than Mister A’s. Crowning the 12th floor of a high-rise in Bankers Hill, Mister A’s has been a landmark for 60 years and is a go-to for special occasions — the view of the skyline and airplanes landing at San Diego International Airport is breaktaking. The seasonal menu from Chef Stephane Voitzwinkler features a blend of California and French influences, and the bar debuted a new happy hour experience. The Marine Room is another gold standard for fine dining in San Diego, as the seaside restaurant has one of the best views around. Perched right on La Jolla Shores, diners can admire sweeping beach scenes from their table and waves may crash against the restaurant’s panoramic glass windows during high tide. The King Tide Brunch and High Tide Dinner, which happens seasonally on select dates, is a celebrated tradition. The standard dinner menu features a raw bar, traditional caviar service and cuts of premium beef from Creekstone Farms.

Top-tier food festivals

San Diego’s perfect weather and culinary clout makes it an ideal location for foodie festivals. The annual San Diego Food + Wine Festival takes over the Embarcadero every November for an entire weekend, and features endless wine tastings from vineyards around the world and bites prepared by the region’s top chefs. The Del Mar Wine and Food Festival at the end of September is a fun-filled series of events complete with celebrity sightings. While the main tasting takes place at the Surf Sports Park, the festival also includes the Drew Brees Celebrity Pickleball Tournament, hosted by the former NFL star to raise funds for charity, alongside appearances from headlining chefs like Jet Tila and Michael Voltaggio.

INTERIORS

DIDEA SIGNS A NEW HOSPITALITY CONCEPT IN SICILY

A contemporary diner as a spatial system

There is a moment in hospitality projects when architecture stops merely supporting service and begins to structure it. The new concept designed by Didea in Sicily originates precisely at this point: in defining a space that combines speed of service, experiential quality, and architectural identity through a contemporary, essential, and replicable language.

The project emerges from the evolution of a family-run business active in the food sector for generations, which has recently expanded to include a network of hospitality spaces. Didea accompanies this transition by treating the architectural concept as strategic: not a simple container, but a system able to adapt, renew itself, and speak to different audiences.

The new concept positions itself as a compelling alternative to conventional fast food, particularly for families. An informal, accessible environment where

efficient service meets quality food and a space designed for staying, meeting, and recognition.

The project draws on the imagery of 1950s American diners, reinterpreted through a contemporary lens and subtly shaped by elements of 1970s office interiors. The result is a precise language—never literally nostalgic— that uses memory as design material rather than quotation.

Stainless steel takes center stage, shaped into continuous surfaces and curved geometries that define counters, furnishings, and details. A direct reference to the industrial aesthetic of historic diners, reinterpreted through a clean, controlled, sleek approach. Steel becomes both visual and functional structure, reflecting light and supporting the operational rhythm of the space.

Red runs through the project as an identifying element. It appears in the grid ceiling system, where slatted modules form a regular, articulated pattern that integrates lighting and services while giving the space a distinctly technical and recognisable character.

Balancing this industrial language are carefully placed wooden details, introduced to warm the atmosphere and bring a more welcoming dimension. A material counterpoint that makes the environment suitable for everyday use, capable of addressing different generations without fixing itself into a single image.

Central to the project is the relationship between dining area and kitchen, mediated by elements that evoke the retro aesthetics of diners without becoming literal references. A sequence of thresholds, transparencies, and passages makes the work visible, integrating it into the spatial narrative.

As Nicola Andò, architect and creative director of Didea, notes: “The project stems from the idea of creating a system of spaces conceived not only for consumption, but for meeting, staying, and recognition. Spaces able to offer an alternative to traditional fast food, maintaining a balance between speed of service, food quality, and architectural identity.”

The concept is conceived as an open format, designed to be progressively applied and adapted to different contexts. A project system that supports an ongoing process of development and renewal, maintaining formal coherence and spatial clarity as it evolves.

The project builds a clear and recognisable language, capable of adapting without losing its identity.

An architecture that does not impose itself, but organises: time, gestures, relationships.

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 self-service 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 queueat-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.

FROM CONCEPT PIONEER TO PERSONAL VISION: Chef Nico Simeone Unveils Lennox in Manchester

Nico Simeone, the creative force behind Six by Nico, has announced his most personal restaurant project to date: Lennox.

As Six by Nico approaches its tenth anniversary, Simeone is reimagining one of his most successful locations, Six by Nico Springs Gardens, in a bold and deliberate move that signals a new chapter in his career. The Manchester site will undergo a complete transformation to become Lennox, a restaurant and bar that represents what Nico describes as “the other side of the coin” to his established portfolio.

While Six by Nico has become known for its theatrical six-course conceptual tasting menus and immersive storytelling, Lennox marks a return to something more stripped back, instinctive and deeply personal. It is a deliberate shift away from format and structure, towards the raw, unfiltered energy of the kitchen. Built on simplicity, transparency and an uncompromising obsession with flavour, Lennox reflects a version of Simeone that predates expansion and scale.

At Lennox everything is about the food. Purpose takes precedence over prettiness, and branding is minimal, with the atmosphere itself acting as the statement. Designed to move

seamlessly from day into night, the restaurant will embody a confident, unforced aesthetic rooted in steel, concrete and raw materials. Low lighting will create an intimate mood throughout the space, while focused light on each table ensures that the food remains the focal point.

At the centre of Lennox sits the kitchen, conceived as the engine room of the restaurant. Fully visible to guests, it is designed not as a polished showpiece but as a chef’s studio: loud, alive and energetic during service. The space will feature visible dry-age fridges for both steak and fish, allowing guests to witness the ageing process firsthand.

A built-in Japanese barbecue will anchor the fire-led cooking approach, supported by a bespoke cooking suite and techniques that embrace intensity, heat and movement. The intention is for guests not simply to dine near the kitchen, but to feel its rhythm and momentum throughout their experience.

Inspired in part by the New York City scene, Lennox channels a raw and open creative spirit where the kitchen sits at the heart of the room and the energy feels closer to a working studio than a traditional dining environment.

With a maximum of 56 covers across the restaurant and bar—including 18 bar seats and a six-seat Chef’s Table launching alongside bookings—the experience is deliberately intimate and controlled. Guests will be able to dine fully in the bar, further dissolving the divide between kitchen and dining space.

The menu at Lennox will be built around three core principles: nostalgia, technique and indulgence. Each dish begins with something recognisable before being rebuilt with skill and precision, elevated without losing its emotional connection. The result is food that feels familiar at first glance but delivers far greater depth, richness and intensity.

Early dishes being developed include a Scotch egg with brown sauce and black pudding; Buffalo squid with nori ranch and pickled celery; Loaded potato skin with oxtail ragu and sauce Diane; Fish Finger with gribiche and smoked bacon butter; Gnocchi with Chicken wings,

Parmesan and truffle; Lamb belly with katsu curry, pomegranate and preserved lime; and Cod with brown shrimps, celeriac and brown butter. The cooking is ingredient-led and techniquedriven, shaped by memory rather than geography, and intentionally resists classification within a single cuisine.

The menu will evolve constantly, moving with the best ingredients available and with creative instinct rather than following a rigid seasonal structure. Daily specials and regular new additions will ensure that the offering remains dynamic and reflective of the moment.

Unlike the growth trajectory of Six by Nico, Simeone is clear that Lennox is not designed as a scalable concept; “Lennox new expression of myself, separate from Six by Nico. It is raw, vibrant and full of He also sees the restaurant as an opportunity to foster a healthier, more considered kitchen culture, creating an environment that supports both

BURRO OPENS IN FLORAL COURT, BRINGING

INNOVATIVE NEW DINING CONCEPT TO COVENT GARDEN

Shaftesbury Capital has announced that Burro, an original dining concept delivering high-quality Italian cuisine, has opened in Covent Garden, cementing the neighbourhood’s position as one of London’s most unique and coveted culinary destinations.

Conor Gadd, Chef Co-Owner of Trullo, one of London’s most renowned restaurants, has opened Burro in Floral Court, Covent Garden. Burro, translating

to “butter” in Italian, celebrates a thoughtful, produce-led approach to Italian cooking with warm hospitality, values which connect his native Ireland and beloved Italy. The c4,000 sq ft restaurant is a hub for comforting

classics, with dishes celebrating the core principles of Italian cooking, with care and exceptional local produce. Highlights include Dover sole with prosecco and caviar; duck and porcini ragú; and a signature Vitello al burro. Classics are reinterpreted via playful twists with drinks and desserts too, such as tiramisu doughnuts and almond cake with creme fraiche, served with a glass of Marsala.

The design of the restaurant, by Lisa Helmanis of DAY STUDIO, lends an air of traditional Italian trattoria to an Irish country house kitchen, with a colour palette inspired by colours of sun-drenched Rome, uniquely complementing the atmosphere of familial, kitchen-table meals. The lighting by Stileman Lighting creates an intimate atmosphere, making the space feel both welcoming and exclusive, with al fresco seating available in the courtyard, positioning Burro as an adaptable, all-seasons operator.

Burro adds to a long line of chefled concepts within Covent Garden, including The Barbary, Café Murano, ST JOHN Neal’s Yard Bakery and Bar, Story Cellar and Buvette, which is due to open in Neal’s Yard later this year. This opening represents a new chapter for Floral Court, following Shaftesbury Capital’s continued investment and long-standing stewardship in the area, and its ongoing commitment to securing the highest quality operators and culinary experiences across the portfolio.

Emma Matus, Head of Restaurant Leasing at Shaftesbury Capital, commented: “At Shaftesbury Capital, our focus is on curating best-in-class operators who reflect and elevate the distinctive character of Covent Garden. Burro’s arrival at Floral Court embodies our commitment to thoughtful innovation, exceptional quality and chef-led creativity. It is a standout addition that further enhances the neighbourhood’s reputation as one of London’s most dynamic, compelling, and sought-after dining destinations.”

Conor Gadd, Founder of Burro, added: “Never in my wildest dreams did I imagine opening a restaurant in Covent Garden. But as soon as I saw the room – and the courtyard – I knew it was an opportunity I couldn’t miss. It’s been a labour of love with a brilliant team, and we can’t wait to welcome guests with some amazing food served in the warmest, most elegant of rooms.”

A CHOCAHOLICS DELIGHT: KNOOPS SIGNS AT CENTRE:MK FOR REGIONAL DEBUT

centre:mk, one of the UK’s top 10 prime regional destinations, has announced the signing of leading chocolate drinks brand, Knoops, known for its expertly crafted, customisable chocolate drinks. Knoops delivers a premium, personalised experience that responds to the growing demand for high-quality experience-led retail.

Marking the brand’s regional debut, the new 1,720 sq ft unit will be located on Sunset Walk in a prominent location adjacent to the City Square entrance, and opposite H Beauty. The new store will showcase Knoops’ latest interior concept, designed to reflect the indulgent nature of its products.

centre:mk visitors will be able to enjoy a curated, hand-crafted selection of hot and cold chocolate drinks.

Knoops delivers a distinctive customer experience through its unique approach, offering full customisation across chocolate percentage, milk type, and flavour infusions. It will join centre:mk’s dynamic line-up of premium operators, including Hotel Chocolat, Cornish Bakery and H beauty Champaign Bar.

Aaron Pennington, Operations Directors of Knoops, said: “Opening in centre:mk is an exciting step for Knoops as we continue to grow across the UK.

AMERICAN-IRISH PUB AND CLUBHOUSE THE HORSEMEN AND FITZGERALD’S TO OPEN AT NO.1 BROADGATE

The City’s newest American-Irish destination, The Horsemen and Fitzgerald’s, will officially open its doors at No.1 Broadgate in April 2026, blending the refined flavours of Kentucky with Irish charm in a dual-concept venue inspired with equestrian influences.

Set within one of the Square Mile’s most prominent addresses, the site is split into two distinct

yet complementary spaces. The Horsemen, a traditional Irish freehouse at the front, and Fitzgerald’s, an intimate jockey-club inspired dining room at the back. Together, the space offers a layered experience that moves seamlessly from relaxed pints to polished clubhouse dining.

The Horsemen presents a welcoming freehouse, blending classic Irish pub character with a contemporary City sensibility. Alongside live screenings of horse racing,

The Horsemen will specialise in draught Guinness and a comprehensive selection of Irish whiskies and American bourbons, positioning it as both a neighbourhood-style local and a destination for race-day gatherings.

“It’s a destination that gives us the chance to connect with a new and diverse audience who care about quality, craft and experience. Community has always been at the heart of what we do, so opening in places that genuinely share those values - and the people behind themfeels like a natural fit.”

Seating up to 45 guests, Fitzgerald’s offers a more formal dining experience with an all-day Kentuckyto-Dublin grill menu curated by Executive Chef Esteve Prats Grau.

Signature dishes include sharing style Kentucky Fried Chicken, Lamb Shank Pie and a selection of Irish Beef Steaks. Turbot Cassoulet with espelette sauce as well as Bourbon Chocolate Truffles and Kentucky Derby Pie. For lunch, a set menu will be available where guests can enjoy dishes such as Grilled Bavette and Chicken Milanese, whilst breakfast plates include the likes of American Waffles with Chocolate Praline and an Irish Breakfast featuring black treacle bacon, fried eggs, mushrooms, roasted tomatoes, black pudding, hash browns and farls.

The interiors, designed by Dougal Studio and Atelier Ochre, will boast timeless allure with touches of nostalgia. Drawing on jockey club heritage, with subtle references to Irish ephemera and Kentucky’s prohibition-era bars, the design features refined wood panelling, leather banquettes, pleated linen and curated equestrian artwork throughout.

RESTAURANT ASSOCIATES VENUES TO REDEFINE FOOD AND DRINK AT RHS GARDEN WISLEY IN NEW FIVE-YEAR PARTNERSHIP

A new chapter for hospitality awaits visitors at RHS Garden Wisley as Restaurant Associates Venues enters a five-year contract to deliver catering across the garden’s outlets and events. This partnership marks the beginning of a re-imagined vision for food and drink at one of the UK’s most iconic garden destinations. The collaboration represents a significant step forward for the Wisley experience, aiming to elevate quality, broaden choice and create more memorable moments for guests.

At the heart of the new contract is an aim to redefine Wisley’s culinary identity. Restaurant Associates Venues will introduce new concepts, refreshed menus, and imaginative approaches designed to bring greater personality and better reflect the character and values of the Royal Horticultural Society.

Initial developments include the introduction of new menus across Wisley’s dining outlets, alongside the launch of the Wisley Dining Club, a series of dining events hosted in

the Terrace Restaurant. Each event will feature a five-course tasting menu inspired by the seasons, complemented by a welcome drink and canapés, combining bold, creative dishes with engaging storytelling around ingredients and their connection to the gardens, as well as insights from the RHS curatorial team.

Guests will also be able to enjoy a new summer picnic offer, designed to encourage relaxed al fresco dining throughout the garden. A bespoke picnic planner map will help visitors select their ideal setting, from riverside spots to views across the vineyard.

Looking ahead, there are plans for more extensive developments, including the longer-term refurbishment and revitalisation of the Food Hall, further reinforcing the ambition to make hospitality a defining part of the Wisley experience.

Speaking about the newly signed contract, Richard Herring, Business

Director for Restaurant Associates Venues, explains: “We are delighted to be working with RHS Garden Wisley, a place renowned for its heritage and extraordinary horticultural setting. Our focus is on creating a hospitality offer that feels considered, welcoming and memorable, enhancing each visit while remaining true to Wisley’s identity.

“This partnership gives us the opportunity to introduce new ideas, raise standards and bring fresh energy to every part of the food and drink experience.”

On the new partnership Head of Food and Beverage at the RHS Andrew Mugliston said: “We are excited to be working with Restaurant Associates Venues as we begin this new chapter for Food and Beverage at RHS Garden Wisley.

“The restaurants and cafes play an important role in our overall visitor experience and this partnership will help us create offers that reflect the seasons, celebrate ingredients and connect visitors more closely to the garden. We look forward to working together over the next five years.”

Through this collaboration, Restaurant Associates Venues will help ensure hospitality becomes an integral and memorable element of a visit to RHS Garden Wisley, complementing its status as one of the UK’s most distinctive and inspiring gardens.

THE LADDER HAS BEEN AROUND FOR OVER 150 YEARS. IT’S TIME FOR A NEW WAY TO WORK AT HEIGHT IN HOSPITALITY SPACES

SAYS RICHARD PUGLIA, JLG SALES

Henry Ford is famously quoted as saying: ‘If I had asked people what they wanted, they would have said faster horses.’

The motor car pioneer had an unshakable belief in innovation, and its power to make people’s lives better. And his words still inspire those of us who work in industrial design today, to find ideas with the power to introduce design approaches focused on performance, safety and convenience to the world.

JLG’s recently launched elevation device, LiftPod, is doing just that for public-facing companies in which staff work at height – in particular for hotel, restaurant and hospitality operators.

In my industry, I have seen huge health and safety improvements for working at height in industrial and construction environments over the years. Until now, the same can’t be said for indoor environments and people working at heights of 4 metres and below, including those who maintain hospitality spaces.

AND BUSINESS DEVELOPMENT DIRECTOR EMEAI

“LiftPod

offers benefit to hospitality businesses. It is designed to support safer working practices when working at height and to support workplace safety initiatives and wellbeing.”

In busy hotel and restaurant environments, the customer experience is everything. Fixtures and fittings are of a high spec and require meticulous care. There needs to be minimal disruption to guests, in rooms, lobbies and public spaces. Maintenance must be carried out with efficiency and discretion - from quick fixes to inroom air conditioning and lighting, to complex longer jobs working on higher-level displays and luxury design fixtures.

Often ladders are the only solution, hauled out from the maintenance cupboard, climbed, balanced upon and sometimes requiring two people for certain tasks, to fulfil the essential job of keeping hotels and restaurants smart, safe, clean and well-lit for staff and customers. Alternatively, industrial scale platforms requiring power, space and a trained team to operate are deployed, which may impact daily operations and the customer experience, or require teams to schedule tasks out of hours.

The commercial world has operated like this for decades.

But we live in a different world today. People come first, and employers are serious about their health and safety responsibilities. Addressing the risk of staff falls, injuries and strains due to poor positioning is an urgent priority. As is tackling the financial implications of delaying jobs, staff absences due to injury, disrupting operations and powering and maintaining bulky equipment.

JLG’s LiftPod is leading an exciting transformation. It’s an innovative Quick

Fold Lift that is designed to offer an alternative to ladders and podiums; compact, foldable, lightweight, intuitive and easy to use –with an ergonomic design that’s a match for even the most luxurious design scheme.

LiftPod offers benefit to hospitality businesses. It is designed to support safer working practices when working at height and to support workplace safety initiatives and wellbeing. It is also engineered to support cost and resource efficiencies, with no charging or power requirements.

If your maintenance team hasn’t changed the way it works at height for years, there has never been a better time for a rethink – and to consider solutions designed to help reduce risk and support maintenance teams in working more efficiently.

To find out more about LiftPod please contact Richard Puglia at rfpuglia@jlg.com

www.jlg.com/en-gb/liftpods

LinkedIn: JLG Industries

EATCLUB ACCELERATES UK EXPANSION FOLLOWING £14M INVESTMENT, BRINGING DYNAMIC PRICING TO HOSPITALITY IN LONDON, MANCHESTER AND BEYOND

Marco Pierre White-backed dining app EatClub is accelerating its UK expansion following a $27 million AUD (£14m+) oversubscribed Pre-Series B funding round led by Marbruck, with continued support from EVP and CoAct.

The funding will support rapid UK rollout, alongside continued investment in EatClub’s AI-powered pricing technology and seamless inapp payments.

Founded in Australia in 2016, EatClub is a restaurant app that helps venues fill quieter tables by offering timebased pricing, giving diners access to better value when they choose to eat outside peak times.

From London success to Northern expansion

Since launching in London in mid2025, EatClub has grown to more

than 1,000 live venues across the capital, spanning neighbourhood favourites and well-known brands including Lina Stores, Kricket, Coqfighter, Mildreds, Acme Fire Cult, Mangal II and Santo Remedio.

The app has grown more than 80x from its first month in the UK, surpassing 300,000 downloads, with thousands of new diners joining each week.

Manchester will be the next city to launch, with further Northern expansion planned in response to strong demand from both venues and diners.

A smarter way to fill empty tables

Restaurants often see sharp swings in demand, half empty at 5pm and full at 7pm, all while charging the same price. In a climate of rising labour

and operating costs, that imbalance matters.

EatClub allows venues to adjust prices in real time during quieter periods, helping attract more diners earlier or later in the day without blanket discounting. Restaurants using the platform see an average 10x uplift during targeted off-peak windows, equating to approximately a 12 per cent increase in annual revenue.

In London alone, EatClub is now generating more than £1 million in additional off-peak revenue for restaurants every month.

Pan Koutlakis, Founder and CEO of EatClub, said: “Restaurants can be half empty at 5pm and turning customers away at 7pm, all while charging the same price. Smarter, time-based pricing helps smooth that out. London has validated the model faster than we expected. Manchester is next, and we see significant opportunity across the UK as more restaurants and diners embrace a more flexible way to dine.”

Better value for UK diners

For diners, EatClub unlocks real-time offers at restaurants and bars across the city.

Since launching in London, UK diners are collectively saving more than £300,000 per month by choosing to dine during off-peak windows. Globally, active users save more than $330 AUD per year on average, and EatClub drives a 70 per cent uplift in dining frequency, meaning people go out more often, not less.

Unlike traditional voucher or booking platforms, EatClub integrates pricing with built-in payment through EatClub Pay. Offers are redeemed automatically in-app at checkout, with no codes, no awkward conversations and no manual discounts.

Marco Pierre White, Chef, Restaurateur and EatClub Investor, said “UK restaurants are under real pressure. EatClub is not about discounting, it is about intelligent pricing. It protects brand and margin while filling tables that would otherwise sit empty.”

DATECODEGENIE® MINI, FROM NCCO, PUTS AUTOMATED LABELLING IN THE PALM OF EVERYONE’S HAND

“The new DateCodeGenie® Mini lets operators label anywhere – back of house, front of house, or on the move. From multi-site foodservice outlets to independent cafés, it keeps teams compliant, consistent and efficient.”

Since its launch in 2015, NCCO International’s DateCodeGenie® has transformed food safety in kitchens worldwide. Now, with the launch of DateCodeGenie® Mini, the same power fits in everyone’s hand.

“The new DateCodeGenie® Mini lets operators label anywhere – back of house, front of house, or on the move,” says David Webster, Sales Director, NCCO International. “From independent cafés to enterprise chains, it keeps teams compliant, consistent and efficient.

The DateCodeGenie® Mini is an all-in-one handheld solution that transforms food safety in so many applications from multi-site foodservice outlets to independent cafés. It can be used to add allergens, ingredients, pricing, expiry dates,

barcodes, and QR codes, all managed from the centralised online portal.

Extending DateCodeGenie® beyond the kitchen, DateCodeGenie® Mini can standardise labelling and compliance across multiple sites with centralised templates and reporting. While staff have a portable, easy-touse tool, managers gain full visibility and control to reduce risk, save time, and drive efficiency at scale.

PAUL WELBURN

Michelin-Starred Chef Paul Welburn Brings Refined Dining to Rural Cornwall with Fern

As Cornwall’s dining landscape evolves, Michelin-starred chef Paul Welburn has chosen a quiet rural corner of the county for his next chapter. Known for earning a star at The Oxford Kitchen and honing his craft under the late Gary Rhodes, Paul has opened Fern — a refined yet relaxed restaurant in Nanstallon, just outside Bodmin.

Bringing his modern British style to a countryside setting, he pairs ever-changing, seasonal small plates with a firm commitment to local growers and artisan producers. Fern’s arrival marks both a new culinary destination for Cornwall and a considered investment in its wider hospitality community.

We spoke with Paul to discuss the move from Oxford to Cornwall, the philosophy behind Fern’s menu, and what it really takes to build a restaurant off the beaten track.

What drew you from Oxford to Cornwall, and why did you choose Nanstallon as the home for Fern?

I moved from Oxford to Cornwall for family reasons. My partner has lived here for more than 16 years, and after we had our daughter, we decided it was the right place to raise a family. Finding the next project was the challenge, but being close to the restaurant meant the opportunity came out of nowhere. Now we have a starting point to build and evolve.

How would you describe the style and philosophy behind Fern’s menu?

Relaxed, unpretentious, everchanging and seasonal. It’s refined dining, not fine dining — approachable and great value, all set in a fantastic site and location.

Local produce clearly plays a big role. How do you approach sourcing ingredients?

We’ve started with a core list of local suppliers, plus a few trusted partners

from further afield. Now that we’re open, we’ll continue developing that list — adding great local producers, replacing ones that don’t work and letting time, trust and product quality guide those relationships.

Opening a refined dining restaurant in a rural area must come with unique challenges. What has that experience been like?

We’re not aiming for fine dining — we want refined dining in a relaxed space. Being off the beaten track with no footfall definitely has challenges, but restaurants across the country are facing similar situations.

This building has never been a restaurant, which makes visibility harder, but it also gives us complete freedom to create something new — a place locals will enjoy and food-lovers will travel to. Opening in winter in Cornwall hasn’t been easy, but we’re building and evolving every day.

Is there a signature dish that captures what Fern is all about?

The menu changes so often that creating “signatures” isn’t what we’re aiming for. That said, the snack section will likely become our recognisable feature.

• Davidstow savoury custard creams with blueberry ketchup — a nod to my childhood.

• Crispy pig with burnt apples — like a bite-sized Sunday pork-and-apple roast.

• Hash browns, taramasalata and cucumber — a small take on fish, chips and tartare.

They’re perfect to start a meal — or to enjoy with a pint and some nibbles.

How has your Michelin-star experience shaped the way you approach Fern?

It’s about maintaining the same level I’ve always cooked at. Even though the food here is relaxed, it’s not simple. My head chef and I keep the same standards, techniques and attention to detail, which lifts the food above anything currently available locally.

How do you see Fern contributing to the wider Cornish hospitality scene?

I hope we can complement the existing food scene, not compete with it. We want to become another strong venue for Cornwall. With suppliers, we’ll keep

adding more local producers and shining a light on the incredible artisan makers here.

How do you balance creativity with making dishes approachable?

I cook food I enjoy eating. We want dishes that excite people and encourage them to try something new, which is why we’ve chosen small plates. Guests can order however they like — share, keep things individual, or stop when they’re full.

We’re not using anything too unusual; it’s more about techniques and flavour combinations I believe in. We want to be accessible, good value and generous. We’re not interested in copy-and-paste menus or dishes that stay forever — that’s not the kind of restaurant I want to run.

Are there any upcoming plans or seasonal developments at Fern you’re excited about?

The menu changes constantly with the seasons. Right now, we’re gearing up for Christmas, so festive dishes and party bookings are taking shape.

Next year, we’re planning wine-tasting events, foraging lunches and potentially a few guest-chef four-hand dinners — that will be my focus for 2026.

When spring and summer arrive, the terrace will come to life. We’re in the

early planning stages, and it will be a major addition to the business.

What advice would you give chefs considering opening a restaurant outside major cities?

Concept and vision are key. It’s easier when you’re starting with a completely new site; taking over existing venues comes with history. Every area has challenges and advantages, but great food, strong teams and well-designed spaces don’t have to rely on fine dining or overworked concepts.

Everyone in the business — owners, managers, chefs — has to share the same vision. If that’s solid and everyone believes in it, you’ve got the best chance to succeed. And of course, a bit of luck helps too.

At Martina Ltd, we are a specialist joinery manufacturer dedicated to delivering high-quality, bespoke joinery solutions. With expert craftsmanship and attention to detail, we create custom joinery, tailored to each client’s vision. Combining traditional skills with modern techniques, we take pride in producing beautifully crafted spaces.

WILD RESTAURANT, BERKHAMSTED, CELEBRATES SPRING

WILD Restaurant in Berkhamsted, Hertfordshire, led by Chef Patron Matt Larcombe, is celebrating its first spring season since opening on Berkhamsted High Street in October 2025.

At the heart of WILD is a deep commitment to farm-to-fork cooking, sustainability and low food miles. Much of the restaurant’s produce is drawn from its own nearby farm project, Wild Farm in Radlett, just minutes from the restaurant. As spring arrives, the first harvests of the season begin to shape the menu.

Wild Farm supplies a growing proportion of the vegetables, herbs and honey used in the kitchen. The farm follows regenerative farming principles, focusing on soil health, biodiversity and crop rotation to create a resilient ecosystem that nurtures both the land and the produce grown upon it.

The connection between farm and restaurant runs deeper still. WILD Restaurant’s distinctive logo is inspired by the topography of the land at Wild Farm itself, the contours of the fields reflected in the brand identity as a visual reminder that every dish begins in the soil.

For Chef Matt Larcombe, who previously worked under Heston Blumenthal at The Crown at Bray and later served as Chef Director at The Victoria in Oxshott, the arrival of spring

marks an exciting moment for the young restaurant. “At WILD, the seasons guide our kitchen,” says Larcombe. “Every ingredient has a story, and our job is to let it speak on the plate.”

Spring Menus at WILD Restaurant

WILD Restaurant is an ode to the land, honouring what nourishes us and allowing seasonal produce to lead the kitchen’s creativity.

The spring small plates menu offers a wide range of dishes designed for sharing. Wild garlic now appears across the menu, including on WILD’s signature flatbreads with Old Winchester, while Wild Farm honey pairs beautifully with Baron Bigod. Signature starters such as crab on hash brown and mushroom dishes continue to be favourites with returning guests.

Whole-animal cookery remains central to the kitchen’s philosophy. Dishes including Crispy Pig’s Head with passion fruit, Venison Tartare with hash brown, Pork Chop with mustard, and Sirloin on the bone with shallot sauce reflect a low-waste approach where every cut is valued.

Seafood dishes, including Pollock Crudo with citrus and grapes, Red Mullet, Sea Bream and Moules Marinière, are responsibly sourced from trusted British suppliers who share WILD’s commitment to sustainability and traceability.

Vegetables sit at the heart of the WILD menu. While the kitchen celebrates exceptional meat and fish, the cooking remains intentionally vegetable-centric, with seasonal produce often leading the plate. Dishes such as Butternut Squash Agnolotti with goat’s curd and sage showcase this approach, while sides including kale with shallots and anchovies, Savoy cabbage with smoked bacon and turnip, and potato with yeast and chive highlight the depth, flavour and character of carefully grown produce.

Desserts remain refined yet playful. Dark chocolate with white chocolate and hazelnuts offers a rich finish, while Milk & Honey, a signature WILD creation, reflects the restaurant’s connection to its own farm produce.

For those seeking the full experience, the Feasting Menu (£75 per person, minimum two guests) offers a seasonal journey through the kitchen.

Sommelier Rémi Cousin, formerly Head Sommelier at The Fat Duck and Le Gavroche, brings a world-class perspective to WILD’s wine programme. The evolving wine list has been designed to complement the seasonal menus while reflecting the restaurant’s connection to the land.

Guests can also look out for WILD’s Wine Club evenings, where Rémi and Matt host monthly dinners featuring secret menus paired with wines from key suppliers.

As spring unfolds, WILD Restaurant’s latest menu celebrates what happens when restaurant and farm work in harmony, combining exceptional produce, thoughtful cooking and a deep respect for the land.

Visit: wildrestaurant.co.uk

MEVALCO INTRODUCES ARTISAN SMOKED BUTTER TO ELEVATE PROFESSIONAL KITCHENS

Mevalco - the home of exceptional Spanish foods - is proud to introduce Smoked Butter by Rooftop Smokehouse to its carefully curated range. This artisan product is crafted using traditional smoking techniques to deliver depth, balance and quiet complexity to professional kitchens.

Slowly infused with carefully selected wood smoke, the butter retains its natural creaminess. The result is a versatile, chefready ingredient designed to add character with minimal intervention.

For hospitality operators, Smoked Butter offers an effortless finishing touch. Melted over grilled meats, it adds an additional layer of flavour and depth. And whether folded through mashed potatoes,

MOTH LAUNCHES MANGO MARGARITA AND STRAWBERRY DAIQUIRI AS FRUITY NEW ADDITIONS TO ITS PREMIUM CANNED COCKTAIL RANGE

MOTH, the UK’s #1 premium canned cocktail brand, is expanding its collection with the launch of two fruity new flavours – MOTH Mango Margarita and MOTH Strawberry Daiquiri – landing in major UK grocers and at mothdrinks.com this spring.

The latest additions bring fruity flavour to centre stage, with both recipes made using real fruit juice and award winning premium spirits. MOTH Mango Margarita combines real mango juice with Tequila Enemigo, triple sec and lime, while MOTH Strawberry Daiquiri combines real strawberry juice with lime and Duppy Share Rum – adding two more exceptional serves to MOTH’s

existing line up of bar-quality cocktails.

The new SKUs build on MOTH’s strong performance across tequila and rum-based cocktails, as premium RTDs continue to drive growth in the category. MOTH Mango Margarita joins MOTH’s existing Margarita range which includes MOTH Margarita and MOTH Spicy Margarita which launched in 2025. Meanwhile, in MOTH’s much-loved range of rum cocktails, MOTH Strawberry Daiquiri joins the juicy Mojito and the Great Taste Award-winning Piña Colada.

Rob Wallis, MOTH’s co-founder, said: “We wanted these drinks to be unapologetically fruity, while still

stirred into sauces, brushed onto seafood, spooned over roasted vegetables or simply served with warm bread, the butter never fails to create something special.

David Menendez, Managing Director of Mevalco, comments: “At Mevalco, we work with producers who respect tradition but understand modern kitchens.

“Rooftop Smokehouse’s Smoked Butter is a perfect example allowing chefs to add depth and personality to a dish with a simple finishing touch.

“Not least, it offers chefs a way to introduce subtle smoke notes without the need for specialist equipment or additional preparation. It’s a great product that’s one of the ‘best kept secrets’ of the kitchen!”.

tasting like cocktails you’d order at a great bar. Using real fruit and topquality spirits makes all the difference, and MOTH Mango Margarita and MOTH Strawberry Daiquiri are two recipes we’re incredibly proud of. They’re confident, playful and made to be enjoyed straight from the fridge.”

Served in fully recyclable cans, each MOTH cocktail is created with award-winning independent spirits and absolute precision for the taste, strength and serve you get at your favourite bar. No faff and no mixing required. Just the most delicious cocktails out there. As ready as you are.

CHEF WILL DEVLIN PARTNERS WITH LEVY AND THE CONDUIT FOR NEW CAFÉ AND RESTAURANT OFFERING IN CENTRAL LONDON

A new sustainable hospitality dining experience is coming to the heart of Covent Garden this summer, thanks to a strategic partnership between three major forces in the industry.

Will Devlin, founder of Acre, a group of purpose-driven restaurants in Kent, including The Small Holding (Michelin Green Star, 360 Guide Three Circles and 3 AA rosettes) and Birchwood Taywell (Bib Gourmand) announces a new collaboration with leading guest experience specialists Levy and its venue partner, The Conduit, a

community of global changemakers with a vibrant members’ club.

Based at The Conduit in Langley Street, this new hospitality offering will launch to the public in two phases over the coming months. The rollout begins with a unique café and wine bar concept in early summer, followed by the autumn debut of a reimagined rooftop restaurant offering an à la carte dining experience.

Will Devlin comments, “Having enjoyed a long-standing relationship with Levy,

I know together, Acre, Levy and The Conduit share a passion for impact, sustainability, meaningful connection and world-class hospitality and this strategic partnership represents an incredible synergy of aligned values and purpose. We are very excited to bring a little piece of the Kentish countryside to the city.”

Operating with the same guiding principles, integrity, seasonality and sustainability that Acre and Will Devlin are known for, the two new dining concepts are defined by respect for land, animals and people, bringing the values of independent, ethical farming and season-led cooking into central London, with menus constantly changing in response to the landscape.

Meat will come from Acre’s own butchery, Block, allowing full transparency and whole animal use; fish is sourced with the same integrity as meat, only responsibly caught British seafood is used; vegetables sit at the centre of the plate, not as garnish but as substance. Much of the produce is

grown close to home in Kent and Sussex with a focus on soil health, flavour and resilience. Imperfect, seasonal vegetables are embraced, allowing the ingredient to dictate how it is cooked rather than forcing uniformity.

This is a natural partnership with The Conduit, given its founding purpose of convening a community committed to creating a just, prosperous and sustainable future. As Paul van Zyl, founder and CEO of The Conduit, said: “Our partnership with Will Devlin and Levy is a celebration of what’s possible when purpose and excellence share space at the same table. Together we are creating a dining experience that makes sustainability inspiring and deeply enjoyable - advancing our commitment to making that which is ethical also desirable, while bringing even greater joy to our members.”

Levy CEO, Jon Davies, commented: “At Levy, we believe the future of hospitality lies at the intersection of purpose and experience.

“This collaboration with Will Devlin and The Conduit is a powerful example of what’s possible when values, creativity and operational expertise come together. It’s about raising the bar for sustainable dining while delivering an experience guests genuinely love.”

This collaboration builds upon the broader strategic partnership recently announced between Levy and The Conduit. This “meeting of minds” sees both organisations joining forces to set new benchmarks in purposeful hospitality, combining Levy’s industryleading operational expertise with The Conduit’s mission to accelerate social and environmental change.

CORNERSTONE KITCHEN STRENGTHENS SUSTAINABILITY COMMITMENT WITH CLOSEDLOOP

FOOD WASTE PARTNERSHIP AND RESPONSIBLE SOURCING

Cornerstone Kitchen has announced a significant step forward in its sustainability journey, reinforcing its commitment to responsible catering that balances creativity, quality and environmental impact.

The Midlands-based catering company, known for delivering theatre-led dining experiences for weddings, corporate events and private celebrations, has partnered with ReFood, a specialist food waste recycler that uses anaerobic digestion technology to transform unavoidable food waste into renewable energy and nutrientrich fertiliser.

“Sustainability has always been embedded in how we operate,” said James Gilhooley, Founder of Cornerstone Kitchen. “Working with ReFood means our food waste becomes energy and fertiliser that goes back into the food system. It’s a genuine closed-loop process and ensures we’re handling waste in the most responsible way possible.”

All food waste is segregated and collected through our partnership with ReFood, ensuring it is recycled through

anaerobic digestion rather than sent to landfill.

Cornerstone Kitchen also works closely with responsible suppliers including Aubrey Allen, Flying Fish Seafoods and Worcester Produce, prioritising seasonal, ethically sourced and fully traceable ingredients.

While the company’s signature menus remain consistently structured, the ingredients evolve throughout the year to reflect what is at its best seasonally, allowing chefs to showcase highquality produce while providing clarity and consistency for clients.

Inside the kitchen, a strong waste-reduction philosophy underpins operations, with chefs using root-to-leaf and noseto-tail techniques and turning trimmings into stocks, purées and garnishes. Weekly food waste tracking has helped reduce waste while improving ordering accuracy and efficiency.

“Sustainability doesn’t replace quality - it enhances it,” James added. “It encourages us to think more creatively while delivering food that celebrates ingredients and respects where they come from.”

AN INSIDER’S GUIDE TO GETTING KITCHEN DESIGN RIGHT

By Alistair Farquhar, Director National Key Accounts UK & Ireland, Welbilt

Designing an efficient kitchen has never been more important. Across hospitality, operators are facing rising costs in almost every area, from energy and water to labour and raw ingredients. Capital expenditure is under more scrutiny than ever, and kitchens have to work harder to justify every pound spent. Everybody wants a premium product, but for budget pricing, regardless of the brand, is there is more focus on cost than ever before. Therefore, being able to bring added value to operators is paramount.

One of the biggest hurdles to navigate is that kitchens are getting smaller. Gone are the days of large kitchens with plenty of spare space. With property costs and business rates continuing to rise, space is now at a premium. That makes efficiency critical. Background work at the start is important – a lot depends on the output of the kitchen, how many covers you are doing, what your menu looks like, what the goal of the business is. Ultimately your menu and business style will dictate what pieces of equipment you need.

A very common mistake I see when I walk into kitchens is over-specification. Sometimes the equipment is overspec; it is more than what the operator actually needs. They are buying pieces of equipment they are realistically never going to use. I often compare it to buying a smartphone and only using 10% of the features. Operators think they need the most expensive, all-singing, all-dancing piece of kit, when in reality, for what they want to achieve, they would get just as good results from fewer pieces of equipment or more basic bits of kit.

At the same time, many operators underestimate the real cost of fitting out a kitchen. They might have a figure in mind because they have been online and priced up some equipment, but that is rarely the full picture. People don’t always factor in essentials like extraction, canopies, cold rooms, dishwashers and hand wash stations. That is before you even start talking about cooking equipment and refrigeration. One of the biggest things people underestimate is the cost of what they are trying to achieve.

The answer is not a one-size-fits-all checklist, but a consultative approach. We spend a lot of time talking to operators about what they actually want to achieve. Do they need speed of service? Are they short on space? Are they trying to reduce labour dependency? We need to be honest and upfront with customers about what is realistic. Sometimes that means saying you don’t need three fryers, or you don’t need the most advanced model on the market.

Our FitKitchen concept brings together different combinations of equipment, based on a business’s requirements. We can put together a mock-up of the kitchen at our facility in Sheffield, which allows operators to see how they would use the space and how the equipment works together.

If you get the design right, you can still achieve maximum output, but at a potentially lower price. In the current climate, where margins are tight and mistakes are expensive, thoughtful, efficient kitchen design is fundamental to running a sustainable and profitable operation.

UK’S CULINARY ELITE SHOWCASED AT THE AA’S SPRING ROSETTE UPDATE

The UK’s most exceptional restaurants took centre stage tonight as the new AA Rosettes for culinary excellence were unveiled at the AA’s Spring update ceremony at the RAK Ceramics Design Hub.

In 2026, two restaurants achieved the coveted four AA Rosette status and a further twelve have secured three AA Rosettes – a powerful statement of the UK’s strength as a culinary destination. There was also a new addition to the ceremony this year, with the AA awarding the Sommelier of the Year for the first time.

A standout moment in the hospitality calendar, the AA Rosettes continue

to spotlight the creativity, ambition, talent and technical brilliance shaping Britain’s dynamic dining landscape.

Among the elite four-Rosette recipients is Home by James Sommerin (Home at Penarth), applauded for its family affair and welcoming space. Joining it at this level is Sorrel, where AA’s inspectors commended the restaurant for its first-rate seasonal produce, excellent technical skills and first-class presentation.

Achieving three AA Rosettes places restaurants firmly on the national stage, acknowledging culinary

17TH RESTAURANT MANAGER OF THE YEAR 2026 CROWNED

Joshua Oliver Ndirmbita MIH, restaurant manager at Estelle Manor, Oxfordshire, has been crowned the Institute of Hospitality’s Restaurant Manager of the Year 2026 following an intense day of competition at Hotel Café Royal in London. Alessandro Passaglia AIH, restaurant manager at Aviator, Hampshire, was named runner up.

Joshua, who finished runner up in the competition in 2025, was announced as the winner by Institute

of Hospitality chief executive Robert Richardson FIH MI during the live winner’s reception, following a demanding day of assessed challenges for the 16 finalists.

Designed to reflect the realities of modern restaurant management, finalists were assessed on leadership and people management, future thinking for hospitality, guest engagement and commercial decision making. The day also included an educational masterclass delivered by Laurent-Perrier Champagne, alongside financial and staffing based challenges.

Following the daytime assessments, four finalists progressed to the live final, where they completed two final tasks in front of an audience of industry peers, guests, family and

excellence that resonates far beyond their local area.

Four AA Rosettes signal entry into an exclusive echelon reserved for restaurants delivering outstanding gastronomy with precision, flair and unwavering consistency, ranking them among the finest in the country.

Alongside the Rosette accolades, the evening also shone a spotlight on front-of-house excellence for the first time with the presentation of the AA Sommelier of the Year Award which recognised Cathryn Bell at Fernery at Grove of Narberth. Celebrating exceptional knowledge, instinct and the ability to elevate the guest experience through expertly curated wine pairings, the award recognises those who bring theatre, precision and deep understanding to the floor.

Each Rosette winner is presented with the distinctive RAK Porcelain AA Rosette plate – an instantly recognisable mark of culinary distinction. They will also be invited to attend the AA’s main Hospitality Awards on 21 September.

Pictured Left: Cathryn Bell winner of the AA Sommelier of the Year Award (center), AA Rosette winners James and Georgia Sommerin (far-left), and Aiden and Sarah Byrne.

friends, before judges finalised and independently verified the scores and announced Joshua as the Institute’s 17th Restaurant Manager of the Year.

The competition recognises restaurant managers who demonstrate strong leadership, commercial awareness and a clear commitment to their teams and guests and is open to hospitality professionals globally who perform the role of restaurant manager.

MICHELIN GUIDE RECOGNITION FOR ‘THE THREE CHIMNEYS AT TALISKER’ MARKS NEW ERA FOR SKYE DINING

The Three Chimneys, one of Scotland’s most iconic restaurants, is celebrating a new milestone as its latest venture, ‘The Three Chimneys at Talisker’, earns recognition in the Michelin Guide for Great Britain and Ireland, less than two years after opening on the Isle of Skye.

In spring 2024, The Three Chimneys and Skye’s oldest distillery, Talisker, joined forces for the first time to launch ‘The Three Chimneys at Talisker’ experience at the distillery on the shores of Loch Harport.

The Three Chimneys at Talisker has now been recognised by Michelin for culinary excellence. The Michelin Guide celebrates only the best food and drink experiences around the world.

All restaurants featured in the guide are considered good, with the ‘Michelin Recommended’ status.

The Three Chimneys at Talisker experience invites guests to fully immerse themselves in the rugged coastal landscape of Skye, through locally sourced food and drink and a shared commitment to local growers, crofters, producers and craftspeople on Skye.

Led by head chef of The Three Chimneys, Paul Green and his team, The Three Chimneys at Talisker’s a la carte menu for 2026 will include an array of freshly caught langoustines, oysters, mussels and scallops. Diners can also enjoy the already famous seafood platter or locally cured meats and cheeses.

Paul Green, head chef, said: “We’ve been overwhelmed by the fantastic response to The Three Chimneys at Talisker dining experience since launching the venture with the distillery in spring 2024. Earning our place in the Michelin Guide just two years later is a huge achievement and is testament to the continued dedication and passion of our team, as well as support from all our local suppliers.

The Michelin Guide inspectors said: “This restaurant on the western side of the island has an enviable location in more ways than one. Firstly, it’s on the edge of Loch Harport and comes with glorious views, and secondly, it’s right by the Talisker distillery – making a preor post-lunch tour a must for whisky enthusiasts. With Skye’s waters offering so much super produce, it’s no surprise to see plenty of seafood on the menu, but also expect meat dishes from local venison to traditional haggis, neeps and tatties. Talisker whisky is of course a feature and you can even have a wee dram poured over your oysters.”

SCOTTISH RESTAURANT WITH ROOMS AWARDED FIRST MICHELIN STAR

Killiecrankie House in Perthshire celebrated a landmark moment as husband-and-wife team Tom and Matilda Tsappis were presented with their first Michelin Star, securing the restaurant’s place among the most respected dining destinations in the UK and Ireland.

The announcement was made at the Michelin Guide Ceremony, held at the Convention Centre Dublin, where chefs and hospitality professionals from across the UK and Ireland gathered to celebrate this year’s Michelin Stars, Michelin Green Stars and a range of Special Awards, including the Service Award, Sommelier Award, Exceptional Cocktails Award, Opening of the Year and Young Chef Award.

During the ceremony, a total of 20 new Michelin One-Star awards were announced, alongside 7 new Michelin Green Stars, 2 new Two-Star awards, and all 10 Three-Star restaurants retained their awards. A further 37 Bib Gourmand restaurants were revealed online in the week leading up to the Dublin event.

Scotland is now home to 15 MichelinStarred restaurants, while across the UK

and Ireland, a total of 230 restaurants currently hold at least one Michelin Star.

Originally from a background in finance, Tom’s path into gastronomy began during an extended stay in Japan at the age of 23. Necessity led him to cook dishes that reminded him of home, sparking a deep curiosity for food and technique. It was also in Japan that he met his half-Japanese wife, Matilda, co-owner and Head Sommelier of Killiecrankie House.

After returning to the UK, Tom enrolled at Leiths Culinary School, staging at Aquavit* and Michael O’Hare’s The Man Behind the Curtain. Alongside Matilda, he launched Elia, a Greek fine-dining supper club that paid homage to his Greek Cypriot heritage. Hosted from their East Dulwich flat, the weekend-

only supper club revolved around a 12-course tasting menu and quickly amassed a cult following before coming to an end during the pandemic.

Motivated by a desire to pursue hospitality full-time, Tom and Matilda embarked on a road trip across Scotland, which ultimately led them to Killiecrankie House.

This prestigious accolade from the world’s leading food guide is a powerful endorsement of the vision, dedication and craftsmanship of Tom and Matilda Tsappis and their entire team, following the opening of Killiecrankie House in 2021.

Since then, the couple have transformed the historic former 19th-century manse into one of Scotland’s most distinctive restaurantwith-rooms destinations. Following a comprehensive renovation, Killiecrankie House now offers five elegant guest bedrooms, a relaxed lounge with a curated cookbook library overlooking the kitchen garden, an intimate Art Deco-style cocktail bar seating up to eight guests, and a twelve-cover finedining restaurant with an additional chef’s table. Diners can experience Tom’s ambitious 15–20 course dinner tasting menu or a shorter nine-course lunchtime offering.

Killiecrankie House highlights the story of its surroundings while showcasing the finest Scottish produce in innovative ways. Drawing on Asian techniques, particularly Japanese, the kitchen presents Scotland’s ingredients in a fresh and distinctive style. Dishes reinterpret modern Scottish cuisine, including miso from green peas and oats, kimchi made with foraged wild garlic, and a Japaneseinspired tofu dish crafted from locally foraged mushrooms and Scottish oats, accompanied by a spicy Asian sauce made using ingredients from Killiecrankie’s kitchen garden.

The Michelin Guide remarks: “This attractive whitewashed former manse in the Cairngorms National Park has been transformed into a true dining destination with a personality of its own.’’

Further adding: ‘’A surprise tasting menu fuses Scottish produce, including some Japanese techniques, enhancing the ingredients to brilliant effect. The house-made oat tofu is a prime example, served with a lip-smacking fermented cream sauce with broad beans and chilli.’’

NO CLASSROOM, NO COMPROMISE: CALLEBAUT® INVESTS IN TRAINING EXCELLENCE WITH

INDUSTRY-FIRST

Callebaut®, the chocolate brand trusted by chefs and chocolatiers worldwide, has doubled down on its commitment to supporting the professional chef community with the launch of a new online training platform.

Designed for chocolatiers, artisan pastry chefs, and emerging culinary talent, the new online training platform by Callebaut® Chocolate Academy is an industry-first move towards accessible professional chocolate education. Featuring five courses, all 100% online, the new innovative offer gives chefs the flexibility to learn at their own pace, anywhere, anytime.

As well as offering world-class training without having to leave the kitchen, the new courses are currently available at the following introductory pricing, guaranteed until 30 April:

• Full access to all five online courses for one year – £120

• Access to one online course for six months – £60

Created by the very chefs it’s made for, Callebaut’s® new suite of online

ONLINE COURSES

training provides professional chefs the opportunity to sharpen their chocolate skills, at the click of a button. From essential techniques and theory to practical recipe applications, each course offers up to four hours of ondemand video tutorials, led by industryleading chefs Ramon Morató and Romain Dufour.

Available to explore and purchase online, Callebaut’s® training includes the following courses: Chocolate Basics; Bonbon Masterclass; The Architecture

of Entremets; The Art of Viennoiserie; and Biscuits Unlocked. An official, personalised certificate is issued upon completion of each course.

Alistair Birt, Head Pastry Chef at Harrods, said: “What makes these courses special is how practical they are – it’s chocolate training inside out. You can dip in and out around service and come back to lessons anytime, building skills step-by-step. It’s a powerful tool for both individuals and teams, whether you’re an experienced chocolatier or developing the next generation of chefs.

“The bite-sized format makes it genuinely accessible, giving chefs the confidence to apply these master chocolate and pastry techniques in their own kitchens.”

Education and talent development have been central to the Callebaut® brand, from hosting the World Chocolate Masters and UK Junior Chocolate Masters for more than 20 years to curating decades of pioneering in-person training. The launch of Callebaut’s® new training platform represents a natural evolution of its training heritage, delivered 100% online

to remove traditional barriers such as time, cost, and access.

Head of Callebaut Chocolate Academy UK&I, Julie Sharp, said: “This is the first time our industry has seen professional chocolate training delivered at this high-level, fully online.

“For a brand built on more than a century of Belgian craftsmanship, it’s a proud moment.”

“Education has always been central to Callebaut – from our academies to global competitions – and our new suite of online training allows us to take that heritage and open it up to more chefs than ever before. We’re removing traditional barriers of time, cost and access, so chefs can develop their skills, train their teams, and build confidence without stepping away from the kitchen. It’s ‘no classroom, no compromise’ – an approach centred on protecting the craft we love through education, innovation, and talent development.”

To explore the courses in more detail and secure introductory pricing – available until the end of April 2026 – chefs can visit the Callebaut® Chocolate Academy website. More online courses will be available later this year, featuring more high-profile chefs from Callebaut’s® global network.

BUBBLE FOOD STRENGTHENS PATHWAYS INTO CATERING CAREERS WITH LEWISHAM COLLEGE PARTNERSHIP

Luxury catering company

Bubble Food has reaffirmed its long-standing partnership with Lewisham College for a fifth year, reinforcing its commitment to developing local talent and creating meaningful routes into employment within the luxury hospitality and catering sector.

The collaboration, which has been in place since 2021, offers outstanding students handson experience and industry insight into the workings of a professional, Michelin-star quality kitchen.

Dozens of students have benefited from the partnership to date, with just under ten students having gone on to be employed across Bubble Food’s kitchen and events teams.

Having seen five students begin training last year, Bubble Food will continue supporting the local college throughout this year with another five placements.

Jens Nisson, director and executive head chef at Bubble Food, said: “Working with Lewisham College is incredibly inspiring work, and something our whole team genuinely enjoys. Bringing students into

our kitchens injects a fresh energy, and it’s hugely rewarding to support them as they build confidence, maturity and take their first steps into their careers.

“The college felt like a natural partner for the business given that it’s located in a neighbouring borough, and it has proven particularly valuable in an area where creating employment opportunities can help to make a real difference to young people’s lives. It means we can open doors for young people who might not see a future in this industry and teach them how to push the boundaries of creativity in our kitchens as well as their careers.”

The experience begins during demonstrations at the College – vibrant, creative sessions designed to show students the possibilities in food design and event catering.

Those who show enthusiasm are then hand-picked by their tutors to take part in guided work experience at live events, with participants gradually taking on more responsibility as skills and confidence grow. The experience is deliberately organic, allowing students to develop at their own pace.

THE CUMBERLAND HOTEL ANNOUNCES SENIOR APPOINTMENTS FOR GORDON RAMSAY HELL’S KITCHEN, LONDON

The Cumberland Hotel, owned by the Clermont Hotel Group, has announced the appointment of Santino Cicciari as General Manager and Kyle Lewis as Head Chef of Gordon Ramsay Hell’s Kitchen London, ahead of the UK’s first Hell’s Kitchen opening.

Cicciari brings over 20 years of experience across luxury restaurants and 5-star hospitality in the UK, Europe and the Middle East, leading high-profile venues and large teams. While Lewis brings nearly two decades of experience at the highest level of international hospitality, with his career spanning some of the world’s most respected kitchens, including Gordon Ramsay Restaurants, three-Michelin-starred

Per Se in New York and Michelinstarred and multi-AA Rosette hotels across the UK and Europe.

Their combined expertise will help shape both the opening and long term success of Gordon Ramsay Hell’s Kitchen London, which marks the much-anticipated arrival of one of Gordon Ramsay’s most recognisable restaurant brands to the UK.

Pedro Da Silva, General Manager, The Cumberland Hotel, commented: “Santino and Kyle bring exceptional calibre, deep industry expertise and a shared commitment to delivering world class hospitality. Their leadership will play a pivotal role in shaping Gordon Ramsay Hell’s Kitchen at The Cumberland Hotel, and we’re delighted to be welcoming them to the team.”

Known for his hands-on leadership, operational excellence and ability to build high-performing teams, Santino has held senior roles with leading brands including The Ivy and San Carlo Group. His appointment marks an exciting step for Hell’s Kitchen as the restaurant continues to set the benchmark for world-class dining.

Kyle, most recently Head Chef at The Savoy, is known for his exceptional seafood expertise and ability to build and inspire high-performing brigades while delivering strong

commercial results. His appointment marks an exciting new chapter for Hell’s Kitchen, reinforcing the brand’s commitment to bold flavours, uncompromising standards and world-class guest experiences.

Santino Cicciari, General Manager, Hell’s Kitchen, The Cumberland Hotel commented: “Hell’s Kitchen is a globally recognised brand with an electric atmosphere and a loyal guest base. I’m delighted to join the team and look forward to driving the next phase of its growth while continuing to deliver the outstanding hospitality the restaurant is known for.”

Kyle Lewis, Head Chef, Hell’s Kitchen, The Cumberland Hotel added: “I’m thrilled to be joining Gordon Ramsay Hell’s Kitchen, The Cumberland Hotel. The energy, ambition and calibre of the team are extraordinary, and I look forward to bringing my passion for fresh, bold cooking to a restaurant with such a strong identity and loyal following.”

THE MANDRAKE HOTEL, FITZROVIA APPOINTS

TIM LANG AS DIRECTOR OF FOOD &

London’s acclaimed 5-star Luxury Hotel, proudly announces the appointment of Tim Lang as its new Director of Food & Beverage, to work alongside Eljesa Saciri, General Manager. Lang joins the hotel with over 15 years of leadership experience, and brings a multilingual, entrepreneurial approach to

culturally resonant hospitality, having previously held senior roles including Food & Beverage Director at Chiltern Firehouse.

Lang is the founder of Caia Notting Hill, an acclaimed wine bar, restaurant, and music space praised for its integration of food, music, and design.

BEVERAGE

He also co-founded Fiend, a finedining concept in Notting Hill, which was highly praised by Giles Corren in The Times.

Lang will oversee the hotel’s signature dining and drinking venues, Yopo Restaurant and Bar, Waeska Bar, and Jurema Terrace, developing immersive

SIDES APPOINTS NEW HEAD OF NEW BUSINESS DEVELOPMENT TO DRIVE GLOBAL GROWTH AND EXPANSION

Sides, the UK’s fastest growing hot chicken brand, has announced the appointment of Nick Evans as Head of New Business Development. Nick steps into this new role to drive Sides’ ambitious UK and international growth plans, leading development opportunities and securing strategic partnerships. He will play a key part in expanding the brand into new territories as Sides strengthens its position as one of the UK’s most exciting hot chicken brands.

culinary experiences that combine South American and European influences, music, art, and design. Beyond this, he will be leading the Food and Beverage programme in the newly opened member club CoOc.

Rami Fustok, Founder of The Mandrake, said: “We are delighted to welcome Tim Lang as Director of Food & Beverage at Mandrake and CoOc. Tim brings a wealth of experience, sharp commercial insight, and a dynamic leadership style that makes

Nick Evans brings over 20 years of experience in hospitality, franchising and multi site operations, including more than a decade with Yum! Brands where he opened new restaurants across the UK and Europe and supported major franchise growth programmes.

Aaron Moore Saxton, Managing Director at Sides, said: “We are incredibly excited to welcome Nick to Sides at such a pivotal moment in our journey. He brings a wealth of experience and strategic insight that will be instrumental in delivering our ambitious 2026 growth plans. We’re seeing incredible momentum in the UK and rising demand internationally, and their leadership will help us strengthen our presence across the UK while accelerating our entry into key global markets.”

The appointment comes at a major growth moment for Sides. The hot chicken brand plans to open 15 new restaurants globally in 2026, taking its portfolio to 20 locations worldwide by the end of the year, reflecting a period of strong momentum and rising global demand.

The UK will remain a major focus for Sides in 2026 as it builds on the

him an exceptional addition to our executive team. We are confident that he will strengthen our culinary vision, elevate the guest experience, and drive operational excellence in our Sanctuary.‘’

TimLang added: “The Mandrake is a one-of-a-kind destination where one doesn’t arrive merely by accident. A hub where art, culture, and hospitality intersect. I’m thrilled to lead the F&B team in creating experiences that connect with both local communities and global tastemakers.”

success of its five existing restaurants, with brand opening new sites in Glasgow, Edinburgh and Livingston, with further growth planned in Liverpool and Cardiff to reach even more local communities across the country.

Internationally, Sides is accelerating its global expansion following the successful launch of its first overseas restaurant in Singapore in June 2025. Next year will see new openings across India, Malaysia, Singapore and the UAE, including confirmed locations in Kuala Lumpur, Sentosa Island and Dubai, marking the brand’s next major step into global markets.

Nick Evans, New Head of New Business Development, said: “I’m genuinely thrilled to be joining Sides at such a pivotal moment in its journey. Sides is an incredible brand with a powerful foundation, and the opportunity to help shape its next phase of growth is both a challenge and something that truly excites me. I’m passionate about bringing our bold flavours, culture and energy to new locations and new communities across the UK and internationally and about creating fresh experiences that give people even more reasons to fall in love with Sides.”

NRB26 & LUNCH! NORTH WELCOME OVER 10,000 VISITORS AS NORTH’S

BIGGEST HOSPITALITY TRADE EVENT DELIVERS STRONGEST EDITION YET

The co-located shows attracted a high-calibre of visitors alongside leading exhibitors and speakers

Northern Restaurant & Bar (NRB), and lunch! NORTH, both sponsored by Uber Eats, have concluded another successful edition, welcoming 10,120 visitors across two days at Manchester Central on 10th and 11th March 2026.

With over 300 food, drink, tech and equipment suppliers showcasing the very best innovation across the sector, the co-located shows continue to cement their position as the biggest hospitality trade event in the North.

The event attracted a high-calibre audience of operators, buyers and decision-makers from across the hospitality industry, who engaged with exhibitors alongside its strongest keynote programme yet, with headline interviews and panels tackling the biggest issues facing the sector.

On day one, NRB proved its value as a forum of honest conversation in the industry, with UKHospitality CEO Allen Simpson using his exclusive interview to deliver a frank assessment of the pressures facing the sector, from rising business rates to National Insurance costs - while making a forceful case for hospitality’s irreplaceable role in the UK economy and its power to influence the political agenda ahead of the next election.

Industry leaders continued the conversation across the programme. Hawksmoor CEO and Co-Founder Will Beckett discussed the brand’s expansion into new cities and communities, including its US sites, and

how it maintains a consistent culture across locations. Meanwhile, double Michelin-starred chef Kenny Atkinson shared his journey to becoming one of the UK’s most celebrated chefs and spoke about opening his latest restaurant in London.

Day two opened with a keynote from KAM founder Katy Moses on ‘Feeding the Mounjaro Generation’, exploring how the growing prevalence of GLP-1 medications – now used by approximately 10% of the population –is already affecting customer behaviour and will have an immediate, tangible impact on hospitality menus.

Across the show floor, the Chef Live Theatre showcased culinary talent from across the North including Shaun Moffat (Winsome, Manchester), Nina Matsunaga (Black Bull, Sedbergh), Ahmed Abdalla (The Grand, York), and

Jamie Pickles (Stow / Trof, Manchester), while the Pub & Bar Theatre hosted discussions focused on pub leadership, drinks trends and operational challenges facing operators.

One of the most anticipated moments of the event was the return of the Kuits NRB Top Fifty, now in its thirteenth year. The prestigious list celebrates 50 outstanding hospitality operators across the North, recognised for both their commercial success and critical acclaim. Special achievement awards were presented to Nell’s Pizza, Cheshire Cat Pub & Bars, and Moor Hall Restaurant with Rooms.

Running alongside NRB for its second year, lunch! NORTH continued to build on the momentum of its successful 2025 launch, bringing together the North’s café, coffee shop and food-togo community for two days of insight, inspiration and networking.

GAIL’s Managing Director Nick Ayerst gave an exclusive interview sharing insight into the brand’s continued growth and positioning within the market. Panels across the two days covered coffee shop leadership, new site openings and menu innovation.

Another standout session featured Knoops CEO William Gordon-Harris, who spoke about the brand’s rapid growth and distinctive business model, which combines immersive in-store experiences with strong online retail and gifting sales. The brand is also focused on opening locations in underserved communities, aiming to build local ecosystems rather than concentrating solely on major cities.

Reflecting on the event’s success, Chris Brazier, Group Event Director for NRB,, stated: “NRB26 proved once again why this show is the heartbeat of northern hospitality. The conversations happening on the show floor and in the theatres this year felt particularly charged - operators are navigating real challenges, and yet the energy, ambition and innovation on display was remarkable. We can’t wait to do it all again in March 2027.”

The date for next year’s Northern Restaurant & Bar and lunch! NORTH has already been set, with 2027 marking the 25th anniversary of NRB. The shows will take place on 9th–10th March 2027 at Manchester Central.

To register your interest in attending or to book a stand, head to: www.northernrestaurantbar.co.uk / www.lunchnorth.co.uk