Good morning. We’re here to set you up for the week ahead, searching out all the news you need to Rise & Shine in the hospitality industry in the south and south west. If you have any news or announcements for the 22,000 fellow industry professionals who subscribe get in touch with Carolyn Moss, our Hospitality News Editor at email@example.com. Or tweet us at @BreadButterNews. Have a great week.
Pubs Code is a New Dawn for the Industry
The Pubs Code finally came into force on 21st July, giving tenants more rights and greater protection when dealing with large pub companies that own tied pubs.
All pubcos owning 500 or more tied pubs in England and Wales, including Enterprise, Greene King, Punch, Marston’s, Admiral and Star are now covered by the new code. This gives around 12,000 tenants new rights and protections such as increased transparency about the tied deals available, a fair rent assessment and the right to move to a free-of-tie tenancy in certain circumstances.
The new code comes after a decade of campaigning from groups including the British Pub Confederation and Fair Deal for Your Local, which have fought for the rights of tied tenants. Its introduction comes as even more of a relief as the code was controversially delayed due to drafting errors from the Department for Business Innovation and skills.
The British Pub Confederation will monitor the effectiveness of the new code to ensure pubcos comply. Its Chair, Greg Mulholland MP, said in the Morning Advertiser: “The Government and the pubs code adjudicator’s office must monitor this and take action where necessary,” he said. “This is a historic change that over time will tackle the chronic abuse of the beer tie that has been at the heart of the tied pubco model and done so much damage to so many pubs.”
The first ever Pubs Code Adjudicator, Paul Newby, oversees the operation of the code and will arbitrate disputes and investigate breaches of the code. Tenants can visit the website of the Pubs Code Adjudicator to make a referral or to get free advice.
Business Minister Margot James said: “The Pubs Code will improve relationships across the industry and help tied tenants get a fairer deal. I want to take this opportunity to urge all tenants and pub companies to work with the Pubs Code Adjudicator, as well as one another, to do what’s best for Britain’s pubs. Paul Newby is the right person to oversee the code. He knows the challenges pubs are facing and is committed to providing a fair and robust service. I’d also like to pay tribute to the hard work Anna Soubry and the team put in to make sure we have a code that protects tenants’ rights.”
Pubs Code Adjudicator Paul Newby said: “I am proud to be the first ever Pubs Code Adjudicator and will work tirelessly to uphold the code and its values from day one. I completely understand and appreciate that there are tied tenants out there struggling to make a living as a result of bad deals with their landlords. This goes right to the heart of why the code really matters – it is about giving more rights to tenants who need to provide for their families and keeping thriving pubs open for local communities to enjoy.”
Ahead of the code coming into force, Paul Newby has produced clear guidance for all parties on how to adopt the code and what to do when disputes arise. He has met with a range of stakeholders including the Association of Licensed Multiple Retailers, British Institute of Innkeeping, Federation of Licensed Victuallers Associations and the Campaign for Real Ale (CAMRA).
Top South West Chefs for Charity Polo Day
Six of the south west’s best chefs are giddying up for Hospitality Action’s charity polo day on Sunday 11th September. Michael Bedford of The Calcot Collection, Martin Burge of Whatley Manor, Josh Eggleton of The Pony & Trap, Hywel Jones of Lucknam Park, Sam Moody of The Bath Priory and Richard Picard-Edwards of Lords of the Manor are wisely contributing to a three-course meal rather than swinging a polo mallet.
The event will begin with a Taittinger champagne and canapé reception on the lawns of the prestigious Beaufort Polo Club, before lunch is prepared. Grandstand seats will be reserved for guests to watch the final of the Sidebottom Cup prior to ending the day with an afternoon cream tea prepared by Richard Bertinet of The Bertinet Kitchen.
Hospitality Action is the trade charity offering a crucial lifeline to people of all ages, working and retired, from the hospitality industry. In 2015 the charity spent close to £100,000 supporting those in need in the south west and they are on track to spend even more this year.
Chairman of the Hospitality Action South West fundraising board and Calcot Hotels Executive Chairman Richard Ball adds: “I am lucky enough to have been involved in the Hospitality Action Polo Day since day one. Over the years the event has grown in popularity and this year the event sold out in record time. The day is a real team effort and the amount of support we receive enables the event to raise as much as possible for those in crisis. Last year saw over £50,000 raised for Hospitality Action and we all want to top this in 2016.”
Work Progressing on Bath’s Hotel Indigo
The main construction work has started on a new 121-bedroom Hotel Indigo in Bath. Expected to open at the end of 2016, the hotel will be operated under a franchise agreement between St James’ Hotels Group and the InterContinental Hotel Group who own the Hotel Indigo brand.
The property will be rebranded from two existing hotels (Pratts Hotel and the Halcyon) and the former Circo nightclub all located in a Grade 1 listed historic Georgian building on South Parade. It will feature a restaurant, bar and gym. It will follow the brand’s “locally crafted” food and beverage philosophy which looks to work with the best artisan producers to offer a truly authentic local flavour that can be enjoyed not just by guests but by the locals themselves.
Shaun Robinson, Managing Director of St James’ Hotels Group said: “Hotel Indigo and Bath are the perfect fit. I am very excited to be bringing the brand to a place that enjoys a world-wide reputation as a ‘must-see’ city drawing guests from every continent, keen to experience the architecture, the culture and the history.”
Your Last Chance to Enter South West Chef of the Year 2016
The prestigious South West Chef of the Year competition is back and the region’s culinary talent has until 1st August to enter.
Professional and home cooks take part in five categories with semi-finals and finals take place at catering colleges throughout the south west. The competition culminates in a glittering awards presentation evening in the autumn.
Judged by some of the regions’s exceptional chefs, the panel is led by two Michelin-starred Michael Caines MBE who also co-founded the competition with the aim of both recognising hospitality excellence in the south west and nurturing the next generation of chefs and budding young cooks.
He said: “Taking part in South West Chef of the Year can provide a fantastic platform to further your career, even if you don’t win. It’s a chance to demonstrate your skills to some of the south west’s top chefs and gain valuable publicity for your talents. The competition also promotes the exceptional produce we enjoy in the south west. I feel very proud to champion this.”
Previous winners include Simon Hulstone of The Elephant who has since gone on to represent the UK in the 2011 Bocuse d’Or; Ian Webber of The Five Bells in Devon recently awarded its first Michelin Bib Gourmand; Matt Mason of the multi-award winning The Jack in the Green, recommended by Alastair Sawday and Matt Downing of the acclaimed River Cottage.
The categories are: Professional, Young Professional, Student Chef, Home Cook and Junior. Entry is now open for all categories except the Junior category which has now closed. Applications should be made online at www.southwestchef.co.uk/how-to-enter/ by 1st August.
Visit a Virtual Reality Vineyard at Camp Bestival
Brancott Estate will transport festival goers to the birthplace of Marlborough Sauvignon Blanc via a multi-sensory virtual reality experience at this weeks Camp Bestival in Lulworth, Dorset. Hosted in a Red Shed pop-up, the virtual tour and tasting will give take consumers on a journey to the vineyards in the Marlborough wine region, giving them a greater appreciation of the wine. Brancott Estate are planning to tour several festivals with this experiential pop-up after the debut at Camp Bestival. And, we’re reassured to learn, the wine is real even if the experience is virtual.
Tomato Stall are Named Food Hero
Isle of Wight food producers The Tomato Stall have been named Good Housekeeping’s 2016 Food Hero at an awards ceremony in London.
The prestigious annual food awards are in their twelfth year and celebrate the all-time favourite foodie brands and products as voted by the public as well the Good Housekeeping editorial team.
Elizabeth Hutchinson, of Good Housekeeping, explained what made them winners: “The Tomato Stall won our GH Food Hero because we love their tomatoes, their growing practices and the products that they make!”
E.Coli Outbreak Risk Subsiding
The deadly E.coli outbreak centred on the south west and believed to be linked to mixed salad leaves imported from the Mediterranean, is thought to be subsiding. Public Health England (PHE) have continued their investigations into the outbreak of E.coli 0157 which has affected 160 people and killed two.
Dr Isabel Oliver, director of PHE’s field epidemiology service, said: We are pleased to see a very significant reduction in the number of cases with nine reported over the past week. This could indicate that we are over the worst of this outbreak, with those affected reporting the last onset of symptoms on 5th July. But this is still too many, and the risk of those affected passing the infection onto others remains. Strict hygiene measures are essential for anyone affected, to stop the infection passing to others. It’s vital to wash hands thoroughly using soap and water after using the toilet, before and after handling food and after contact with any animals and pets, including farm animals. Small children should also be supervised when washing their hands.
Dr Oliver added: “Our investigations to identify the source continue to show that several of the affected individuals ate mixed salad leaves including rocket leaves prior to becoming unwell. The source of the outbreak remains unconfirmed and under investigation; we are not ruling out other food items. It’s important to be aware that no individual wholesaler, supplier, retailer, or restaurant has been confirmed as the source and currently the Food Standard Agency’s investigations focus on the distribution of mixed salad leaves to wholesale and not supermarkets.”
PHE is also working closely with the Food Standards Agency to trace, sample and test salad products grown in the UK and other parts of Europe. All food sample results to date have been negative for E.coli O157, but it’s important to be aware that where food has been contaminated with E.coli O157, it is not always possible to identify the bacteria on food testing.
A small number of wholesalers continue to be advised to cease adding some non-UK salad leaves to their mixed salad products pending further investigations.
The Cotswolds Gets a Craft Drinks Guide
The Cotswolds are known for outstanding natural beauty but not so much for the 36 breweries, 10 cider and perry makers, 8 vineyards and 7 distilleries which make it a great place for a drink. The Good Craft Drinks Guide to the Cotswolds will help visitors and locals alike to easily find the best beers, wines, spirits, ciders and perries the region can offer.
Out in time for Christmas, the first ever 160 page guide is in a handy, pocket-sized A5 format. An initial 10,000 copy print run is anticipated, and an app is planned for early 2017. It will sell for RRP £4.50. Its author, Tim O’Rourke, is an internationally renowned master brewer who produced ‘The Good Craft Brewery Guide to Ireland’ in 2013.
The Guide will be available in bars, pubs, hotels and other licensed outlets across the Cotswolds, and a wide range of retailers.
Rum and Crab Shack Opens in Exeter
Exeter’s new Rum and Crab shack restaurant has opened a week early. You can toast its arrival with more than 80 rums including one that’s £50 a shot. Located in Catherine Street, it’s owned by Al Roach and Chris McGuire, following the original Rum and Crab Shack restaurant in St Ives, Cornwall. Maguire told the Exeter Express & Echo: ”Our restaurant in St Ives is seasonal so we felt that as an independent business we would bring something new to the city.”
The restaurant serves a selection of seafood dishes include crab burgers and whole crab claws while the rum side of the name includes Pyrat Rum 1623, a blend of Caribbean pot-still rums, some aged for 40 years which has the £50 price tag. Or you could opt for Dead Man’s Fingers, the Rum and Crab Shack’s homemade rum which they spice themselves for a much more affordable £3.10 a shot.
Devon Brewery Launch Summer Special Beer
Powderkeg Brewery are celebrating their first year with a new special beer – Summer Kölsch. Originally a style of beer brewed in Cologne, Germany, this “ultra pale ale has a lager backbone cold-fermented with ale yeast and only gentle bitterness” according to the company. Matured for four weeks and then flavoured with the renowned Nelson Sauvin Hop from New Zealand, it features delicate fruit and white wine notes for a refreshing summer drink.
It joins Powderkeg’s two core beers – Speak Easy pale ale and Cut Loose pilsner. They then brew around four seasonal specials per year, each in a different international beer style, or featuring an interesting hop. They are all created by brewer John Magill who co-founded and runs the brewery with his wife, Jessica Joy Magill. St Austell Free Trade and Wetherspoons are customers.
New Bowl For Dog Friendly Pubs and Cafés
Thirsty dogs aren’t know for their restraint. A new, unique dog bowl has been launched that’s designed to withstand a dehydrated canine onslaught, making it ideal for dog-friendly pubs, cafés and hotels.
PetWeighter helps prevent water spillage and stops the bowl from going for a walk thanks to a weight of 13kg. This means it stays put, preventing theft and dog owners who don’t want to share as well as nudging dog noses.
PetWeighter has been created by Peak Pet Products Ltd and costs £28.99. It can be bought at good pet shops, or online at Amazon.
Devon Waterside Hotel Back on Market for £1.5m
The former River Yealm Hotel in Newton Ferrers last closed its doors in 2011 and is now being marketed by Savills with a guide price of £1.5m. Dating back to 1898, the hotel is on a two acre site, including a detached accommodation block providing four harbourside apartments. Nick Jones, director of Savills in Exeter, said: “Newton Ferrers is a popular waterside village located on the banks of the River Yealm estuary and within an Area of Outstanding Natural Beauty. It is worth noting, however, that the property is located within the designated development boundary of the village, where development is acceptable in principle. This opens up the possibility for a number of development options, subject to securing planning permission. We anticipate interest from hoteliers as well as residential developers for this stunning site in a popular yachting location.
2016 Cotswold Food & Drink Awards
14th Annual Cotswold Life Awards, celebrating the region’s food & drink industry.
New Forest & Hampshire County Show
New Park, Brockenhurst.
28th – 31th July
Lulworth Castle, Lulworth, Dorset
This family friendly music festival has an extensive food offering with artisan food producers, street food stalls and a Hotpoint demo kitchen featuring independent chefs and food makers.
2016 Great Dorset Chilli Festival
30th – 31st July
St Giles House, Wimborne St Giles, Dorset
What’s the secret behind this impossible burger?
There’s never a burger that more people wanted to try. The Impossible Burger looks, tastes and smells like beef and even sizzles and browns as it cooks. Only it’s made entirely from plants. It’s been in development for five years by the former Stanford biochemist Patrick Brown. Google tried unsuccessfully to buy his Silicon Valley based Impossible Foods company for between $200 and $300 million last year. Clearly, this is no ordinary vegeburger with people who have managed to grab one writing glowing reviews talking about it’s bloody beef-like texture and mouth watering aroma.
The secret ingredient according to Impossible Foods is, basically, plant blood. The molecule found in plants and animals called heme carries oxygen in blood. It’s heme that makes your blood red and makes meat pink. It’s also found in plants and Impossible Food’s Brown realised he could make it in sufficient qualities using yeast to make his burger, without the resources and climate changing damage caused by meat production. The result seems to be a burger to satisfy carnivores, with reports that few can tell the difference between an Impossible Food burger and one made from a cow.
The burger launches this summer in high-end restaurants in New York. The idea is get feedback from chefs and food lovers before a full retail roll-out in several years time.