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The clocks have gone back so why not use some of your extra hour wisely by catching up with the latest hospitality news for the South and South West? Don’t forget to share any updates from your business with over 22,000 fellow industry professionals. Simply contact our News Editor, Carolyn Moss, at firstname.lastname@example.org or call her on 01305 897172. Follow us on Twitter @BreadButterNews.
Exeter’s Royal Clarence Hotel could be demolished this week
Structural engineers are inspecting the hotel, thought to be England’s oldest, that was devastated by a fire that started at 5am on Friday and was still burning on Sunday.
While firefighters had extinguished the flames, they were still dealing with hotspots burning under the debris.
The front of the building has partially collapsed and interior walls have been destroyed. A senior source within the fire service told the BBC that demolition work on the remains of the hotel, built in 1769, could begin as soon as today, but would be more likely to take place on Tuesday.
The Bishop of Exeter, Robert Atwell, told the BBC he would like to see the historic building’s facade rebuilt: “All the historic stuff inside has gone, you can’t replace it, but I hope and pray that they rebuild the frontage as it was, because it deserves to be there, because that’s what will preserve at least the veneer of the architectural continuity on the Cathedral Green.”
The fire broke out in the Castle Fine Art gallery before spreading to the Well House Tavern, a café and the hotel. Guests were evacuated and there were no reported casualties.
Discussions have now started on social media about what should happen to the site once it has been cleared.
Sharp’s Brewery turnover passes £40m
The Cornish brewer, owned by Molson Coors, reports turnover has passed £40m following investment into its Cornwall facility.
Production is expected to hit 82 million pints (471,000 hectolitres) in 2016, an increase of 14% on 2015.
This was enabled by a £15m investment by Molson Coors into its brewery in North Cornwall which continues to produce all Sharp’s cask beer.
During 2016, growth came from strong consumer demand for Doom Bar and increased distribution that saw Sharp’s beers available in more than 7,000 pubs in the UK.
The ‘There’s an Adventure Brewing’ consumer campaign saw Sharp’s offer drinkers the chance to win one of three adventures focused on food, with Michelin-stared chef Nathan Outlaw; rugby with former England captain Phil Vickery; and surfing with Andrew Cotton.
James Nicholls, Sharp’s Brewery senior brand manager, told Insider Media: “It’s a really exciting time for Sharp’s. We have recently commenced a programme that will look to further increase capacity at the brewery in Rock, introduce new jobs and to develop the skills of our existing team to ensure we are able to continue to meet the highest industry standards and demand for our fantastic beers.”
Further cause for celebration came from the World Beer Awards 2016 where the company’s Atlantic Pale Ale won Gold and was judged as one of the world’s best beers.
Scandinavian cafe KuPP to open in Exeter
The casual dining, Scandinavian-inspired cade KuPP opened in Exeter’s new Queen St dining quarter on 29th October, its first site outside London.
The 6000 square foot cafe is set over two floors and will offer customers the ‘fika’ experience – the Scandinavian concept of a coffee break with a cake or light snack – as well Scandinavian food made using techniques including in-house pickling, curing and smoking.
Cafe KuPP will join a total of eight restaurants in the Queen St dining quarter including The Stable and Turtle Bay.
Steve Cox from KuPP said: “We are really excited about bringing KuPP to Exeter and being part of Queen St Dining. We considered many locations for our first casual-dining venue outside the capital, and we feel the city and the location is exactly the right choice.”
Simon Green, associate director of Aviva Investors, who have worked in collaboration with KuPP, said: “The success of [KuPP’s] London Paddington restaurant and its decision to come to Queen St Dining is a great vote of confidence in what we are working to create in Exeter. There is a huge interest in Scandinavian dining and KuPP will be bringing something quite unique to the mix.”
Josh Eggleton buys pub with former Butcombe MD
The Kensington Arms in Redland, Bristol has been taken over by award-winning, Michelin-starred chef Josh Eggleton and the former managing director of Butcombe Brewery, Guy Newell.
“The Kenny” as it’s known to locals will now benefit from Josh Eggleton’s diverse culinary expertise which includes holding a Michelin star at The Pony & Trap in Chew Magna, and pub expertise from the man who was at the helm of Butcombe from 2003 until the sale to Liberation Group for £18m last year.
Josh Eggleton told the Bristol Post : “”The Kensington Arms already has a great reputation for food and we’ll be adding to that by taking it back to its roots and emphasising its traditional British pub cuisines, sourced well, with daily changing specials. The current team is staying with the addition of new general manager Ali Yuill from Salt and Malt and the Pig near Bath, and Head Chef Luke Corkins who we trained at the Source Cafe and The Pony & Trap. We are closing for a few days in October to have a bit of a spruce up and then it’ll be business as usual.”
Guy Newell said: “I love the Great British pub – at Butcombe we owned 20, including the fantastic Cottage Inn on Baltic Wharf Bristol, and the famous Pig & Fiddle in central Bath.
“My wife Becky and I fell in love with The Kenny the first time we visited, and were naturally keen to join Josh in this exciting new venture.”Our intention is to make sure the beer, wine, spirits, tea and coffee offering is every bit as good as the food and I can guarantee a great pint of Butcombe Bitter.”
Admiral Taverns reopens Devon pub with £300k investment
The Trehill Arms in Ivybridge has just reopened thanks to a £300k investment from the Admiral Taverns pub group.
The pub, formerly known as The Bridge Inn, has been transformed by new licensee and chef Alex Tempest.
The newly refurbished bar and lounge areas will offer a broader range of craft beer and all day dining with a menu inspired by seasonal, local produce.
Alex Tempest is known for developing the restaurant at The Countryman’s Choice Farm Shop and created a range of handmade ready meals.
Cornish cider producer get 25% more productive
Healeys Cornish Cyder Farm is expanding to increase production capacity by over 25% following growth in the sales of its flagship cider, Rattler.
The business is now looking to recruit to sustain its growth projections with an increase in demand coming after the drink was stocked by supermarkets including Morrisons.
Commercial director, Joe Healey, told Business Cornwall: “The growth in Rattler sales has been phenomenal over the past 12 months. The demand is there across the UK and brands like Morrisons are rolling out distribution because of its popularity.
“Coupled with substantial growth across the business, this success means we are expanding rapidly. It’s a very exciting time for Cornish producers, and ‘brand Cornwall’ has never been stronger.”
Brothers save Shepton Mallet Cider Mill
Brothers Drinks have stepped in to buy the cider plant which Irish drinks giant C&C said it would close this summer, saving 24 jobs.
“We would have liked to have retained more [staff] but we have to be very prudent and careful but on day one when we take possession there will only really be enough work to justify having 24 people,” Mr Showering said to the BBC.
However, he added there were plans “to expand the site with new cider brands” which would “hopefully” mean they could “re-employ a number of people in the future.”
The purchase marks the return of the Showerings family to the plant, which it owned from the 1840s to the 1960s.
South West Chef winners announced
This year’s South West Chef of the Year was awarded to Jamie Coleman, Head Chef at Saunton Sands Hotel following a tense final.
The accolade was given by competition co-founder Michael Caines MBE and his team of judges, including Stephane Delourme of The Seafood Restaurant; Consultant Chef Peter Gorton; Matt Mason of Jack in the Green; Hywel Jones of Lucknam Park and Seth Ward of Bidvest Foodservice.
Michael Caines said: “I have been delighted by the standard shown by the competitors. It’s not just about technical skill and the ability to put together mouth-watering flavours; we are also looking for innovation and flair together with the desire to really get behind locally sourced ingredients and give them the culinary treatment they deserve. I am passionate about our regional produce and have been really struck by the dedication our competitors have shown too.”
For a full list of winners see www.southwestchef.co.uk.
Casa Brasil to open in Southampton and Bristol
Brazilian all-you-can-eat restaurant chain Casa Brasil will be opening a new restaurant at the £85m WestQuay Watermark development in Southampton with another venue planned for Bristol’s Cabot Circus before the end of 2016.
Casa Brasil started in Southampton in 2013 and has restaurants in Bournemouth, Brighton and Portsmouth. In the WestQuay Watermark it will join up to 20 other restaurants including Franco Manca, Thaikhun, Five Guys, Nando’s, Byron, Wahaca, Jamie’s Italian, Bill’s, Zizzi’s and Cabana.
Porlock Vale House sold, asking price £1.95 million
A deal brokered by sector specialists Colliers International sees the 16 bedroom property on the Somerset Coast sold to wealth management specialist Mark Pendarves, who promised his wife Liz 30 years ago they would one day buy the house.
Hotels director Peter Brunt said: “Porlock Vale House is a truly wonderful property. Its main elements – the 16-bedroom main house, the two two-bedroom apartments and a three-bedroom cottage as well as the spacious owners’ accommodation and the associated equestrian facilities – are in a class of their own.”
“Overlooking the dramatic and unspoilt Somerset coast, Porlock Vale House has enormous potential for the new owners, who are seeking to combine a healthy business with a fabulous lifestyle.
“It’s been a successful self-catering complex for eight years or so and Mark and Liz have scope to run it as a hotel, a top class wedding venue or a classy Bed & Breakfast. There is a clear opportunity to step up the business in whatever direction the new owners choose.”
FOOD & DRINK NEWS
Eureka! Chase unveil marmalade vodka
Chase Distillery, Britain’s first single-estate distillery, have just launched their Eureka Lemon Marmalade Vodka. It’s a blending of their award winning handmade potato vodka with thick cut lemon marmalade. They infuse the two together in their Chase ‘Marmaliser’ and then marinate for 72 hours with eureka lemon peel which adds a lemon colour and depth of flavour. The result is a “wonderfully smooth vodka, with a distinct citrus pithiness and lingering lemon zest.” say Chase. It’s available from Harvey Nichols with a price of £47.
New espresso machine from Drury
The Rancilio Classe 5 is an entry level espresso machine from leading coffee roaster and tea blender The Drury Tea & Coffee Company. It’s the latest addition to the Milan-based Rancilio’s portfolio of espresso machines which Drury, celebrating its 80th anniversary this year, has been associated with for over a quarter of a century.
The new Classe 5 is a replacement for the popular Epoca machines from Rancilio and has an all-metal chassis with a choice of black or white side panels. There’s also a self-cleaning function, all-new electronics and a USB interface for easily updating the machine which is available in 1, 2 and 3-group models.
List prices start at £1850 for the one group machine. More details at www.drurycoffee.com
New Forest Food Festival
31st Oct – 6th Nov
New Forest, Hampshire
“A week of culinary events, produce, tastes, dishes and activities for every foodie. 15 themes with amazing Headline Events hosted by leading Forest venues & producers all with a special twist. Tasting menus, celebrity chef evenings, tea parties – there’s something for everyone.”
Gin for Breakfast at Chewton Glen’s Festival Business Event
Tuesday 1st November: 07:30-09:30am
Chewton Glen, Hampshire
“Business men and women from across the New Forest and beyond will meet for a New Forest Breakfast on Tuesday 1 November. The addition of gin is not a sign of the times – but an introduction to one of the Forest’s latest and most exciting businesses.”
Cornwall Tourism Awards Ceremony
Headland Hotel, Newquay, Cornwall
“The annual competition has seen an increase to 25 categories this year, with a new Glamping category. They have also seen an increase by 13% to 195 entries from across Cornwall and Isles of Scilly, with 75 selected as finalists who will be in suspense until the Awards Ceremony, when they will learn whether they have won Gold, Silver or Bronze awards.”
Bournemouth Vegan Fair
Pavilion, Westover Road, Bournemouth
“Join us to celebrate World Vegan Month! Come and indulge in vegan goodies from over 60 fantastic stalls, inspire yourself with talks and films and pick up information on living a more compassionate plant-based lifestyle.”
Food Glorious Food by Responsible Hospitality Partnership Ltd
7th November 2-5pm
Kingston Maurward, Dorset DT2 8PY
“This free event is one of a series designed to build partnerships between tourism and cultural businesses for the economic benefit of both. Experience local food and drink, learn about where they can buy it and work with local artists and tourism specialists to hone their talent in using local food to attract more and higher spending tourists.”
The European Pizza & Pasta Show
9th – 10th November
“The European Pizza and Pasta Show is an exclusive B2B trade event and is set to bring the fast-growing pizza and pasta market into the spotlight by uniting leading UK and European food wholesalers and retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies with equipment manufacturers, specialist ingredients suppliers and service providers.”
Food matters live…..
22nd – 24th November
“Food matters live is fast becoming the best place for retailers to discover the latest products and innovation driving demand among health conscious consumers. Refresh your shelves and menus with some of the most exciting new products to have launched in the last 6 months – and meet the innovators setting food and drink trends.”
The Hotel Catey’s
Park Plaza, Westminster Bridge
“Since their launch in 2007, the Hotel Cateys have celebrated the most successful hotels, hoteliers and hotel employees across the UK. They were created to recognise and reward those individuals and teams that work tirelessly to ensure their business delivers an exceptional guest experience, day in, day out.”
The Gram Go Green Summit 2016
The Soho Hotel, London
“Back by popular demand, this Autumn’s Gram Go Green Summit is getting ready to tackle the issue of sustainability across an ever-changing foodservice landscape. The Summit’s exciting line-up of industry experts including Kirsty Saddler from popular restaurant chain Leon, Mike Hanson from BaxterStorey and celebrity Eco chef, Tom Hunt is ready to arm caterers and business owners with in-depth knowledge and simple tools to help them work towards a more financially and environmentally sustainable future for the wider industry.”
Small is beautiful
A new pop-up in New York has been set up to serve tiny versions of dishes from some of the city’s best restaurants. Zagat’s Tiny Cafe is celebrating their 2017 New York Restaurants Guide app with the small scale of the food paying tribute to Zagat’s new shorter reviews.
The tiny tasting menu includes free bite-sized versions of some of NYC’s hottest food including the Emmy Burger and Luca Pizza from Pizza Loves Emily, the Adobada Taco from Los Tacos and chocolate chip cookies from Jacques Torres Chocolate. They have all been shrunk down to doll house proportions in a move that will surely break Instagram as foodies capture food so tiny it’s in danger from a light breeze.
Although this is more about marketing, growing demand for snack-sized food has seen restaurants stateside offer smaller versions of their regular dishes and even entire snack-size menus that appeal to customers looking for healthier, lighter options. Given the usual almighty portion sizes in the US, that can only be a good thing for food waste.