Welcome to Rise & Shine
We know everyone is bracing themselves for the Christmas rush so let us save you some time by bringing you the latest hospitality news for the South and South West every Monday morning. If you have any news from your business, share it with over 22,000 fellow industry professionals here every week. Simply contact our News Editor, Carolyn Moss, at email@example.com or call her on 01305 897172. Follow us on Twitter @BreadButterNews.
Michael Caines to open luxury country retreat in spring
The celebrated Michelin-starred chef and his team of specialists are currently renovating and restoring Lympstone Manor for an early 2017 opening.
This Grade II listed Georgian mansion is set in 26 acres and located on the outskirts of Exmouth near the village of Lympstone. Caines plans to transform the former home into a 21 bedroom hotel with a 60 seat fine dining restaurant.
In addition to fine dining, guests will be able to visit the vineyard planned for the site and taste wine from the two basement cellars in bespoke tasting and dispensing rooms.
The three dining rooms – Haldon, Mamhead, and Powderham, each with its own identity and decor – overlook the Exe estuary and will be the venues to eat Michael’s award-winning dishes.
Lympstone Manor’s interiors will be created by Meraki, a design duo who have been briefed to create a sense of escapism and bring warmth and character to the property.
Guest rooms will include Superior Estuary Suites featuring side-by-side bath tubs and a spacious lounge with estuary views and three ground floor Master Estuary Suites which have added outdoor fire tables and soak tubs.
Michael told the Exmouth Journal: “The opening of Lympstone Manor is the realisation of a dream”
“Everything that I have achieved in my long career has brought me to this point where I can fully express my vision of contemporary country house hospitality for the 21st century. I can’t wait to welcome old and new friends to my new home!”
Over 55s to grow tourism market
The National Coastal Tourism Academy (NCTA) has identified the over 55 so-called empty nesters as a key group to drive off-peak tourism on the coast, according to their latest research.
The over 55 age group will be the largest sector of the population by 2024, numbering more than 22 million. The NCTA’s survey of 1,800 adults aged 55 to 75 reveals that half of this group believes the English coast to be as wild and beautiful as any other coastline in the world. 65 percent of empty nesters visit the seaside to walk or hike and 59 percent to see wildlife and nature. Three quarters of this group travel with a partner.
“In the past ten years there has been a steady increase in the proportion of over 55s in paid work; in 2015, 56 percent were still employed. This group is generally better off than the generation below, both in terms of salaries and investments. Furthermore, they’re happy to travel out of school holidays – 72 percent avoid July and August – making them an ideal audience for coastal breaks,” said NCTA director Samantha Richardson.
“This new report looks at the reasons empty nesters visit the coast, their perceptions and activities and how they plan their trip – use of social media, for example, has risen significantly, with 72 percent of those aged 55 to 64 now using the internet on a daily basis.
“However more needs to be done to attract this group. While half of the empty nesters surveyed believed the English coastline to be as good as any other in the world, only one third believes individual destinations have something unique to offer them and few think they’re becoming more appealing.”
Go to the NCTA website for the full report: coastaltourismacademy.co.uk
Devon microbrewery wins big award
Powderkeg Brewery, based in Woodbury Salterton near Exeter, have won an international accolade for their Cut Loose pilsner at The Beer Awards.
Winning ‘Best in Show’ in its category, it was described as “one of the 16 best beers in the world” at the renowned IWSC (International Wine & Spirit Competition) run awards, which has leading figures from the beer industry blind tasting brews from across the globe.
Powderkeg is run by husband and wife team John and Jess Magill. John, who makes the beer explained: “Cut Loose is a classic full-flavoured German pilsner in almost every way, but we add a new breed of hop called Motueka which infuses a subtle lemon and lime finish, before letting the beer mature for a full six weeks. That sums up what we are all about – progressive beers, great ingredients and not cutting corners – it’s a simple approach, but it’s surprisingly rare!”
Jess Magill added: “We’re delighted to have put Devon beer on the international map. Our intention has always been to move Devon beer forwards – to shake things up, improve the quality and introduce new styles and flavours. We don’t have the budget, history or influence of other breweries, so we just let the beer do the talking – and people are clearly listening. Powderkeg is still very young and this award is just the beginning.”
Powderkeg opened for business in the Summer of 2015 and is planning to expand having brewed over 200,000 pints in its first year of trading.
‘Speak Easy’, Powderkeg’s Transatlantic Pale Ale, was also recognised with an award at the competition. Go to www.powderkegbeer.co.uk for more details
Bristol harbourside restaurant sold after 19 years
Riverstation, a fixture on Bristol’s harbourside for 19 years, has been sold to Young’s Brewery of London.
It was opened in 1997 between Severnshed and The Thekla on The Grove in Bristol by John Payne and Shirley Anne Bell, who also launched iconic Bristol restaurant Bell’s Diner in 1976. They have decided to retire.
Restaurant manager Jarryd James told the Bristol Post: “I understand that Young’s are not looking to change any element of the business until the new year so, until then, it will be very much business as usual.”
It is thought that Young’s will operate Riverstation under their Geronimo Inns off-shoot, which includes London gastropubs including The Elgin in Shoreditch and the Chelsea Ram.
Tetley launch online tea training course
Tea Masters is the UK’s first online tea training course and has been designed for the out of home industry to improve standards.
The free-to-access industry approved foundation level course has been developed with CPL, the leading provider of e-learning for the retail hospitality sector in the UK. It is presented by Tetley Master Blender Sebastian Michaelis and is suitable for all levels – whether front of house, a tea buyer or management. Users are taken on a “crop-to-cup journey in the art of the perfect tea serve”. On completion, every user receives a personalised certificate in recognition of their Tea Masters accreditation.
Isabelle Haynes, Senior Brand Manager – Out of Home, Tetley comments: “It is important that staff have the knowledge and confidence to offer advice on the variety of tea blends they offer. Customers respond well when serving staff are well-informed and passionate about their products. The introduction of our education platform to the catering foodservice sector, will drive sales and improve the quality of tea served across the channels and customer satisfaction’’
Register at www.tetleyteamasters.co.uk
FOOD & DRINK NEWS
Convenient sharing food from Snowbird
With the popularity of sharing platters showing no sign of fading, Snowbird foods are extending their selection of award-winning mini sausages and burgers, meatbites, poppers and meatballs.
Options include “meatballs with attitude” poppers which have built-in flavours like lamb with apricot and pork with BBQ flavouring.
“Many of these products are must-have street food items which have proved enduringly popular so it is a natural extension of their use to present them in this way,” said Snowbird joint managing director, Philip Paul
More information from www.snowbirdfoods.co.uk
Schaerer’s add-on mixes up seasonal coffees
The Flavour Point unit can be added to Schaerer’s Coffee Art bean-to-cup machines and allow operators to create special festive drinks with different mixes of syrups, alcohol, milk and coffee.
Up to 40 beverages can be programmed into the Schaerer machines, including chocolate and cold drinks, so operators can quickly change their coffee menu to feature seasonal specials. There are a wide range of syrups on the market to create Christmas-themed drinks from as well as built-in specials like like gingerbread or speculoos, a traditional Dutch Christmas biscuit.
The Flavour Point system from Schaerer is available from Caffeine Limited. For more information visit www.caffeineonline.co.uk
Upmarket Cotswold pub changes hands
The sixteenth century, Grade II listed Horse and Groom neat Stow-on-the-Wold has been sold off an asking price of £850,000, in a deal brokered by Colliers International.
It was bough by Old Amersham Hotels, which already has four hotels in Moreton-in-Marsh as well as Amersham.
Hotels director Peter Brunt said: “In addition to its sumptuous, sixteenth century surroundings, the Horse and Groom delivered profits in 2015 of £140,034, underlining the fact that as well as being located in one of the very best locations in the entire country, it is also a first rate business proposition.
“We have seen a flurry of activity in the market post Brexit, and off-market deals are proving a popular way in which to sell a property – offering opportunities for new owners to get their hands on some very spectacular pubs and inns with prices ranging from just over £1 million to more than £3 million.”
Head chef leaving Michelin-Starred Lords of the Manor
Richard Picard-Edwards has announced he is leaving Gloucester-based hotel The Lord of the Manor at the end of the month. He has been head chef there for nearly four years and retained the hotel’s one Michelin star as well three AA Rosettes and four red AA stars.
Richard is reported to be leaving for personal reasons and is moving to France with his family.
Paul Nicholson recently joined as a senior sous chef and will be head chef while a replacement for Richard is recruited.
Michael Obray, general manager of the hotel, told The Staff Canteen: “We are very sad that Richard is leaving Lords and we are grateful for all the culinary achievements gained during his tenure. We wish Richard and his family all the very best for their new life in France.”
Home Grown Hotels appoints group operations director
The Pig hotel’s parent company has promoted operations director Tom Ross to the group operations director role.
Ross worked with Home Grown Hotels CEO Robin Hutson to open the Pig near Bath in 2012, having first trained at the Hotel Du Vin, co-founded by Hutson and working at the iconic French Laundry in California, then being the general manager at Hotel Du Vin, Tunbridge Wells and operations director at the Old Bank and Old Parsonage hotels in Oxford before rejoining Hutson’s team.
The appointment comes as Hutson revealed that Home Grown Hotels is now a £20m business. He told The Caterer: “We are absolutely delighted to announce this position, in five years Home Grown Hotels has grown to be a £20m business. In 2017 we will have five operating hotels and two in the pipeline, 500-plus staff, occupancy north of 90% and serve an average of 600-700 covers a day. I personally have run out of bandwidth and need additional help on the operational side which will allow me to concentrate on developing the product and working with Judy on new sites. Tom is the perfect guy for this critical operations job, he knows our way and the Pig product inside out, he is a great food and beverage operator and is passionate about developing people.”
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.”
Mint choc tips
One of the world’s leading market intelligence agencies, Mintel, has announced the six key trends it thinks will impact global food and drink next year. They reckon 2017 will be a “year of extremes” and go from from ‘ancient’ products to the use of technology to create better tasting plant-enhanced foods. “Expect to see more of the unexpected” they say, including snacks produced with ‘ugly’ fruit, mayonnaise made from canned chickpea liquid and chocolate before bed. Here are the six trends…
“In tradition we trust” – this is where “consumers seek comfort from modernised updates of age-old formulations, flavours and formats.” So manufacturers will look to the past for inspiration including ancient grains and recipes.
“Power to the plants” – there will be further expansion of vegetarian and vegan foods and using plants in food and drink products. This ties in with consumers prioritising healthy eating and new technologies which are looking to ‘hack’ animal products and develop plant based alternatives to milk, cheese and yoghurt, for example.
“Waste not” – the sheer amount of global food waste will be tackled as apart of sustainable eating. Expect to see food waste used as power sources and more imperfect looking produce being eaten as the stigma around wonky veg fades.
“Time is of the essence” – Mintel say that “Time is an increasingly precious resource” and so expect trends around short-cut solutions and the time spent on – or saved by – a food or drink product will be a selling point. Expect more products that “directly communicate how long they will take to receive, prepare or consume.”
“The night shift” – the fast pace of modern life will see a market for food and drink that helps people calm down, sleep better and restore the body. Mintel expect “Products [that] can leverage the reputation of the tea category and use chamomile, lavender and other herbs as a way to achieve a sense calm before bedtime” and also think chocolate will be positioned as a wind-down snack.
“Balancing the scales” – Healthy food and drink are not “luxuries” according to Mintel. More campaigns and innovations are expected that will make it easier for lower-income consumers to fulfil their healthy ambitions.
Jenny Zegler, Global Food and Drink Analyst at Mintel, said: “This year’s trends are grounded in current consumer demands for healthy, convenient and trustworthy food and drink. Across the world, manufacturers and retailers have opportunities to provide more people with food and drink that is recognisable, saves time and contains servings of beneficial fruits, vegetables and other plants. In addition, Mintel has identified exciting new opportunities for functional food and drink designed for evening consumption, progressive solutions for food waste and affordable healthy food for low-income consumers. Opportunities abound for companies around the world to capitalise on these trends, helping them develop in new regions and more categories throughout the course of the next year and into the future.”