Good morning and welcome to Rise & Shine.
Here’s everything you need to know about hospitality in the south and south west this week. Did we miss something? If you want to reach over 22,000 fellow industry professionals with the latest news from your business, get in touch. Contact our News Editor, Carolyn Moss, at email@example.com or call her on 01305 897172. Follow us on Twitter @BreadButterNews.
See you next week.
Clipper Teas wins five year National Trust contract
Pioneering tea brand Clipper have won a five year contract to be the exclusive tea supplier to the National Trust. From October 2016, the brand, owned by Wessanen UK, will supply its fairtrade and organic tea to cafés and restaurants at 200 historic sites, potentially serving the National Trust’s 22 million annual visitors over 4.5 million cups of tea.
Clipper Tea is working with the National Trust as part of the partnership to create a bespoke and exclusive blend for visitors. Available from next spring in National Trust shops, the new blend will be supported by a range of clipper tea including a citrusy Earl Grey, fresh peppermint and naturally de-caffeinated everyday tea.
Gill Green, Marketing Director at Wessanen UK, comments: “We are delighted to have won this prestigious business and to have the opportunity to work so closely with the National Trust. We pride ourselves on producing natural, unbleached and ethical hot beverages and are deeply proud of our British roots. With the National’s Trust’s ethical commitment to protecting our countryside and great heritage, Clipper and the National Trust really do make the perfect partnership.”
Tim Howard, Food and Beverage Development Manager at the National Trust, adds: “For many, a visit to a National Trust place wouldn’t be complete without a cup of tea, so we’ve been working really hard not only to find the right supplier but also to develop the first ever National Trust blend. We’re thrilled to award this contract to Clipper as they enabled us to meet the high sourcing standards, sustainability levels and quality we expect, whilst enabling us to give value for money to our customers.
Tourism across England to get £40 million government boost
The government have published a Tourism Action Plan that encourages visitors to travel beyond London and cuts red tape, among other initiatives to give the sector a boost post Brexit.
Towns and cities from across England will benefit from a £40 million fund to deliver new tourism outside London and ease travel around Britain, helping visitors from abroad as well as Brits holidaying at home to explore the wealth of tourism opportunities across the country.
The first grants from the £40 million Discover England fund have been awarded to projects and organisations in different geographic areas to join up and create offers that can attract tourism outside of London. It is hoped this investment in tourism and support for local businesses will ensure that Britain remains a world beating destination for visitors from across the globe.
Other new initiatives include:
Making travel easier with a new tourism rail offer, including five new easy to book rail itineraries to help tourists seamlessly travel around the UK.
Addressing the industry’s seasonal nature through a flexible apprenticeship scheme that allows training to be completed over 16-18 months rather than 12, with breaks included.
Cutting red tape with sensible regulation by changing licensing to allow B&Bs to offer a welcome drink, and modifying vehicle licensing will allow B&B owners to pick up visitors from train stations.
This work is supported by industry partners including a £10.2m partnership between VisitBritain and Expedia to market Britain abroad to key markets including USA, Germany and France.
Prime Minister Theresa May said: “Tourism is vitally important to the UK and the sector goes from strength to strength. Our stunning scenery, centuries-old monuments and cultural traditions continue to draw visitors from both home and abroad.
The British people’s decision to leave the European Union creates real opportunities for growth and we will work in close partnership with the tourism industry, to ensure it continues to thrive as negotiations on the UK’s exit progress.
We are making it easier for visitors to travel beyond London and experience all of the world-class attractions the UK has to offer, to make sure the benefits of this thriving industry are felt by the many and not the few.
We will make sure Britain is even more attractive, accessible and welcoming to visitors.”
Hospitality Action’s Lunch Box day
Hospitality Action, the Hospitality Industry Benevolent Organisation, is holding its second annual Lunch Box Day on Friday 23rd September. They are again asking all companies that provide lunch for their employees to encourage their staff to bring a packed lunch to work. The money saved by the company can then be donated to the charity.
There are free publicity posters featuring Tom Kerridge and Jason and Ira Atherton you can download from www.hospitalityaction.org.uk and they are encouraging participants to tweet their lunches using #SandwichSelfie and tagging @HospAction across all social media.
South West scores highly in top restaurant guide
Seven restaurants from the south west have made it into the 2017 Good Food Guide, owned by Waitrose. One of them scored a perfect ten – Restaurant Nathan Outlaw in Port Issac, Cornwall which was also named the number two restaurant in the UK. Editor Elizabeth Carter praises the seafood restaurant as “a role model of its kind – no pretensions or gimmicks, just first-class food and knowledgeable, welcoming service – and there is no doubt in my mind that Restaurant Nathan Outlaw deserves its place as one of the best restaurants in the country.”
Chef Nathan Outlaw responded, “I honestly thought I was dreaming when I found out. Over those years of continuously cooking and serving our customers we have always tried our hardest to do our best and when you get recognised like this it means the world to us all.”
The Good Food Guide, which uses anonymous inspectors as well as readers to rate restaurants, also highlights great food in unlikely settings. Craftworks Street Kitchen in Truro, Cornwall for example, which is housed in a shipping container. In Bristol, Spoke and Stringer, a café combined with a bike and surf shop was praised with the editor saying it “exemplifies what we love about Bristol’s latest restaurant openings – energy, creativity, and a modern outlook coupled with a tangible passion for good food.”
Other south west successes in the new guide’s Top 50 include Le Champignon Sauvage in Gloucestershire, placed at no. 13 and Whatley Manor, The Dining Room in Wiltshire coming in at no. 21. Joining them in the Top 50 are three other restaurants from the South West: Casamia in Bristol, Paul Ainsworth at No. 6 in Cornwall and Gidleigh Park in Devon. Among the list of best new entries in the South West are Bulrush and Wilsons, both in Bristol, The Cornish Arms in Tavistock and The Longs Arms in South Wraxall.
The top restaurant this year is L’Enclume in Cumbria, which scored a perfect 10 and kept the number one spot for the fourth year running.
South West Chef of the Year reaches semi final stage
The judges have chosen who goes forward to the closing stages of this year’s competition. Founder and co-judge Michael Caines MBE has praised the standard of culinary skill already shown in this stage of the competition.
Michael said: “The first round is very hard because chefs need to demonstrate from just a menu what they are capable of producing in the kitchen. Their menus must also have an emphasis on sustainability and use specific ingredients that we give them. The results were, once again, fantastic with some great taste combinations and the right amount of inventiveness. I can’t wait for these menus to be recreated in the semi-finals.”
Finalists of the Junior Chef of the Year – who have been selected from county-based semi-finals held at catering colleges throughout June and July, will now go through to a grand final at Ashburton Cookery School on Saturday 15th October. They will be joined by Home Cook finalists who have been selected by the judges based on their two course menus and which they will now be asked to prepare.
The full list of semi-finalists and finalists has been published on the South West Chef of the Year competition website: www.southwestchef.co.uk/2016-semifinalists/.
The Real Greek and Project Pie join WestQuay Watermark line up
Retail managers Hammerson have announced that Mediterranean restaurant The Real Greek and US build-your-own pizza restaurant Project Pie will join the line up of new venues at its £85 million dining and leisure development in Southampton.
The Real Greek have a 325m2 site on the scheme’s lower promenade, its second restaurant outside London. The brand has a healthy eating ethos and authentic recipes to bring diners a taste of Greece.
Project Pie’s 130m2 restaurant in the Long Room floor will introduce a new and emerging US build-your-own pizza concept to the city for the first time.
Sarah Fox, Head of restaurants and Leisure at Hammerson, commented: “We are delighted to welcome both Project Pie and The Real Greek to the scheme. Each restaurant allows visitors to enjoy a different taste from around the world, building on the vibrant mix of global cuisine that the development already promises to deliver.”
Wadworth buys first London pub
Wiltshire-based brewery Wadworth are opening The King’s Arms in Fulham, its first pub in the capital.
The pub has been completely renovated both inside and outside as part of a £300,000 investment, including a new kitchen and retro courtyard.
Chris Welham, CEO at Wadworth, said: “We are really happy to welcome The King’s Arms into the Wadworth family. The move into London is in line with our long term growth plans for the company. It is a great opportunity for Wadworth to expand and make our mark on the capital, and we hope the customers love the new look and feel of The King’s Arms.”
Wadworth have created a new menu featuring freshly prepared dishes and the pub will have a pizza oven. The beer will include Wadworth’s 6X and an extensive range of premium drinks.
FOOD & DRINK NEWS
New Forest Ice Cream reveal festive range
Proving ice cream is not just for summer, New Forest Ice Cream have announced three new Christmas flavours. Mince Pie ice cream, Gin and Pink Grapefruit Sorbet and Bucks Fizz sorbet are all coming in December. Each has been made with what New Forest describe as the “finest ingredients”, including local, real shortcake, Hampshire gin and sparkling white wine. The Mince Pie flavour uses a blend of brandy ice cream and real mincemeat pieces. The Gin & Pink Grapefruit sorbet uses locally distilled Hampshire craft gin from Twisted Nose.
Christina Veal, Director of New Forest Ice Cream adds: “Christmas has always been a time of dedicated menus, celebration and special gatherings with friends, family and colleagues. To make your menu really stand out, why not add one of the flavours from our festive trio? Mince Pie Ice Cream delivers that authentic taste of Christmas, while our Gin & Pink Grapefruit and the new Bucks Fizz sorbets deliver spectacular entrées, a delightful surprise between courses or exceptional lighter alternatives to traditional desserts.”
For more details go to www.newforesticecream.com.
Nisbets Acquires Mitre Linen
Catering equipment supplier Nisbets is acquiring Mitre Linen, a linen manufacturer and supplier based in Merthyr Tydfil which has held a Royal Warranty since 1955.
Mitre Linen employs around 95 people, supplying over 50 countries. It provides linen to the hospitality industry including table linen, bathroom towels and robes and bed linen and pillows for hotels.
The acquisition will see Nisbets, head quartered in Bristol, able to offer linen as part of its product range.
Bath Priory lose Sam Moody to new role in Ireland.
After seven years as head chef, Sam Moody is leaving the five star Bath Priory hotel for the role of head chef at Ballyfin, the renowned Irish country house hotel.
The former Acorn Award winner has worked for Andrew Brownsword Hotels for over ten years, joining the Bath Priory from Brownsword’s Gidleigh Park hotel in Chagford, Devon.
“I had looked at opening a restaurant in Bath, but I couldn’t make the numbers work,” he said. “I then heard that Ballyfin was looking for a chef.” Moody told The Caterer.
Andrew Brownsword commented: “I’d like to thank Sam for everything he’s achieved during his 10 years with us – firstly at Gidleigh Park and then heading up the kitchen team at The Bath Priory, where winning, and retaining, his Michelin star was richly deserved. Along with our many guests, I’ve very much enjoyed his evolving menus and exceptional dishes, while his likeable manner and team spirit has ensured a happy, and highly successful, kitchen brigade. I and all of us at The Bath Priory wish him every success in the future.”
Moody’s replacement in Bath has yet to be announced. He leaves the Priory on 11th September to take up his position at Ballyfin on 10th October.
Industry events during September
Speciality & Fine Food Fair (Incorporating the Speciality Chocolate Show)
4th – 6th Sept Olympia, London
“Explore the UK’s leading showcase of fine food and drink.”
Eden Project ‘Festival of Food’
9th – 11th September
Eden Project, Cornwall
“Our Festival of Food returns for one weekend in September 2016. The line-up includes demos by famous chefs, such as Phil Vickery and John Whaite, the chance to sample delicious food and drink, and much more!”
Frome Agricultural & Cheese Show (including the Global Cheese Awards)
West Woodlands Showground, Nr Frome, Somerset
“The town of Frome is now renowned for its fantastic food and the Frome Show is mirroring this trend. We feature myriad trade stands around the show and in our Local and Fine Food Halls which boast almost every mouth-watering treat imaginable.”
Broadlands Estate, Romsey, Hampshire
“One of the largest, 24,000 visitors, and oldest, 174 years, one-day agricultural, horse and country shows in the south and west.”
An Evening of Networking with Hospitality Professionals
The Grand Hotel, Brighton
“An informal evening of networking with hospitality professionals and industry suppliers to showcase a suite of products which are available to help your hotel perform at its best! Also, learn how your market place is performing via our guest speaker from STR.”
The Great Artisan Feast Festival
Queens Square, Bath
“Come, enjoy and celebrate the best Artisan food & drink from around the South West.”
River Cottage Festival
17th & 18th September
River Cottage HQ, Axminster, Devon
Their first ever family friendly music and food festival.
SITT Autumn Manchester
The Point at Lancashire County Cricket Club, Manchester
“SITT is a crucial tasting for both new and seasoned trade professionals, across the independent on- and off-trade sectors.”
SITT Autumn London
21st September 2016
Lindley Hall, The Royal Horticultural Halls, London
See Manchester entry above.
21st & 22nd September
The Business Design Centre, London
“The UK’s only dedicated trade show for the food-to-go sector. This year’s show will feature over 350 food, drink, packaging and equipment exhibitors, with over 100 companies new for 2016, giving you an unrivalled opportunity to keep up-to-date with all the latest trends and innovations.”
South West Food & Drink Breakfast 2016
The Canalside, Bridgewater
“The Breakfast will be a showcase for the industry: find out how the region’s food and drink companies are faring, and their plans for 2017.”
The Restaurant Conference 2016
Grand Connaught Rooms, London
“The most important date in the calendar for all senior executives involved in the UK branded restaurant market; the annual restaurant conference is a significant session of insight into restaurant operations, condensed into one day, to enable effective access to, and networking with, the highest level of operators.”
This coffee could kill you…
But one’s thing for sure, you won’t die in your sleep. Viscous Coffee, a cafe in Adelaide, Australia is serving up a coffee with caffeine levels so high it needs a health warning for people suffering from heart conditions.
The Ass Kicker ice coffee contains half the dose of caffeine thought to be lethal – around 80 times the power of a single shot espresso. With each cup containing five grams of caffeine, ordering a refill could have you kicking the bucket, let alone anything else.
Apparently the drink is designed to be consumed gradually over three to four hours, and provides 12-18 hours of “sustained up-time” owner Steve Benington tells the The Advertiser.
“Some people love it and some are broken by it but it’s all in the name of fun,” Mr Benington said.
The drink is a complex brew made of quad espresso (four shots), four 48-hour brewed cold drip ice cubes, 120ml of 10-day brewed cold drip and is finished with four more 48-hour brewed cold drip ice cubes.
He created the Ass Kicker for a local nurse working the night shift in the emergency department who was complaining of dropping off. It took her two days to finish the coffee and she apparently stayed awake for three days.
Benington says he’s toned it down a little since then but is happy to “offer custom caffeine levels tailored to personal requirements.”