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We hope you’re surviving the Christmas onslaught and haven’t gone too bah humbug about all things festive yet. Not long now! But don’t forget you can share news from your business with over 22,000 fellow industry professionals right here on a Monday morning. Contact our News Editor, Carolyn Moss, at firstname.lastname@example.org or call her on 01305 897172. Follow us on Twitter @BreadButterNews for updates.
£50m five-star hotel scheme for Plymouth
Henley Real Estate is the preferred bidder to develop a luxury 60-bedroom hotel on the Quality Hotel site in Cliff Road overlooking Plymouth Hoe.
The developer’s proposal for the hotel include conference facilities, bistro and bar, gym, spa and a panoramic penthouse with a fine-dining restaurant. Next to the hotel will be a tower with 80 residential apartments.
The development will be called 1620 after the date of the sailing of the Mayflower from Plymouth. It is scheduled to be built in time for the 400th anniversary of the Mayflower in 2020 and would create around 75 jobs once finished.
Council leader Ian Bowyer said: “We took a bold and proactive approach and it is paying off. Not only will this development deliver more high quality hotel rooms in time for Mayflower 400, it helps the city up its game as a year-round destination.”
Co-founder and director of London-based Henley Real Estate, Chris Henley said: “This is a phenomenal scheme for both Henley Real Estate and for the city as a whole. We are now excited to get on with delivering this statement development on what is one of the most prestigious sites in the country.”
The planning application will be submitted in the new year and work is expected to start in 2017.
Rockfish open fifth site in Devon
Mitch Tonks and Mat Prowse’s seafood restaurant, Rockfish, is opening in Exmouth on 14th December. It joins other Rockfish restaurants in Brixham, Plymouth, Torquay and Dartmouth in being located near to the town’s fishing industry with a site on Exmouth seafront next to the marina.
Tonks told the Exeter Express & Echo: “I am really excited about being in Exmouth, it is another of the places I holidayed as a child. I think Exmouth is the perfect location for a fish restaurant and we look forward to making the restaurant a big part of the community, drawing more visitors to the town.”
Rockfish recently appointed Hawksmoor Group co-founder Will Beckett, as a non-executive chairman and their investors include food critic Giles Coren and Henry Dimbleby of Leon.
Smoke Haus to open in Bristol
American-style barbecue restaurant, The Smoke Haus, is opening its fourth site in Bristol city centre. The ‘burgers-and-ribs’ brand will open on the ground floor of Colston Tower at a date to-be-announced.
Founders Mark Power and Jayne Myall opened the first Smoke Haus in Swansea in 2012, expanded with a Cardiff restaurant in 2014 and then opened in Birmingham.
Their food is all about “big flavour and bigger portions” and includes Donut Burgers, which feature an 8oz burger between sweet glazed donuts, and a mixed grill that includes brisket, pulled pork, pastrami, a full rack of ribs, fries and a chilli dog. The menu also has meat combos, craft beer and indulgent desserts.
Cunard all at sea for first round world WSET courses
Luxury travel brand Cunard are launching the first WSET certified wine and spirit courses for guests on a transatlantic or round the world cruise.
WSET courses will initially be available on Cunard’s flagship ocean liner, Queen Mary 2 and range from Level 1 Awards in Wines, Spirits and Sake to the prestigious Level 4 Diploma in Wines and Spirits.
Classes will be led by WSET Certified Educator Andrés Solís Lira who joined Cunard in 2009 as a sommelier on Queen Mary 2 and rose to the position of educator for the Cunard Wine Academy.
Each of the courses finishes with a multiple choice exam, and, on passing, candidates receive a globally recognised WSET qualification certificate and lapel pin as proof of their new knowledge.
The cruise line can boast extensive wine credentials, As well as having “one of the finest wine lists at sea”, The Cunard Wine Academy offers food and wine pairings, tastings and producer master classes for guests.
World’s best pastry chef hosts UK workshop
Ewald Notter, described as the world’s best pastry chef and a member of the Pastry Art and Design Hall of Fame, is coming to Cornwall to take his first workshops in the UK.
The workshops, which will be conducted at Cornwall College Camborne and St Austell campuses in February 2017 and attract chefs from across the UK as well teach students at the college.
Lecturer in Patisserie & Confectionery at Cornwall College, Shirley Sweeney, said: “I am so pleased that Ewald agreed to stage his first UK workshop with us. The college has a first class reputation for catering and is one of the best catering colleges in the UK, by hosting Ewald’s workshops this will help to promote our pastry expertise to both local and national organisations and offers a very rare opportunity for our students and professionals to learn from Ewald himself.”
Based in Seattle USA, Ewald has worked and competed in over fifteen countries world-wide, drawing large audiences wherever he performs and is lauded as “the master of modern confectionery arts”.
The visit will consist of two days of demos at the Camborne campus where visitors can pay to watch Ewald in dedicated TV-style kitchen and there’s also a two day workshop where people can get hands-on practical experience at the St Austell campus.
Ewald Notter commented: “I’m really looking forward to my UK visit; I’ve carried out workshops all over Europe but never the UK. The week-long trip is going to be very hectic, but fun and I look forward to meeting lots of professionals and enthusiasts and hopefully teaching them a few new skills that they can take away”.
Visit www.cornwall.ac.uk for details.
Blandford Forum pub gets £160k Christmas make over
Nelson’s Cheese & Ale House has had a £160k refurbishment by Star Pubs & Bars, Heineken’s pub business and the landlord Samantha-Jade Martin and her mother and business partner Janie Martin.
The pub on Salisbury Street now has a new kitchen, additional seating for diners, restored flooring, exposed brickwork and a feature fire. Outside there is new external signage and a larger decking area as part of an enhanced beer garden.
Samantha-Jade and Janie took on the pub in February and have increased business threefold and created six jobs.
The Martins are experienced licensees having run pubs in the area for many years, including the Old Ox Inn in Shillingstone, which they ran for 17 years.
Samantha-Jade said: “The whole family is involved – my mother is the chef – and I’m running the pub front of house with help from my sisters and my father. People love the fact that the family is hands-on and tell us it shows in the atmosphere and warm personal reception.
Lawson Mountstevens, managing director of Star Pubs & Bars said: “Heineken is a passionate supporter of the great British pub and is investing in pubs like The Nelson’s Cheese & Ale House to ensure they deliver excellent quality, attract customers and thrive at the heart of their communities for years to come.
Japanese tapas on menu for Gloucester eatery
Tiger’s Eye restaurant are launching a Japanese tapas or ‘japas’ menu that features deep fried elvers and chilli-fried crickets among more familiar small plates of pan-asian food.
Other options on the the new Japas Kaiseki menu include miso aubergine, wakame seaweed salad and teriyaki mackerel, as well panko-crusted pulled pork and tuna nigiri.
Customers can also choose from the Black Rock Grill and then cook their own wagyu, bufflao and kangaroo on a heated volcanic rock at the table.
Beyond the Bean win at European Coffee Awards
Leading supplier to the café bar industry, Beyond the Bean, have been voted the ‘Best Food and Non-coffee Supplier in Europe’ at the prestigious Allegra awards for the second year running.
Beyond the Bean’s Sales & Marketing Director, Gary McGann commented: “The Beyond the Bean team work very hard and to be recognised for what we do at this level is a fantastic feeling. Everyone in Team Bean is very proud and grateful to everyone who voted for us.”
Front of house griddle from Falcon
Open theatre-style kitchens have equipment that is always on show and so needs to look good, cook food perfectly and not emit too much waste heat. Falcon are looking to tick all those boxes with their new gas-powered F9000 Chrome Griddle.
The griddle is thermostatically-controlled, with a range of 90-270°C, the griddle plates are completely surrounded by a grease trough for easier cleaning and the chrome plate is particularly good for producing food items such as pancakes to order.
Falcon’s F900 Series Chrome Griddle (model G9581CR) is available from Falcon distributors for a list price of £3580 plus VAT. Visit www.falconfoodservice.com for more information.
Rare Hotel opportunity on Dorset’s heritage coast
Lulworth Lodge is a 12 bedroom property with opportunities to expand its food offering, according to agents Colliers International, who have it on the market at £150,000 for the ten year free-of-tie lease.
Hotels Director Peter Brunt said: “With strong accommodation, good prospects for extending the F and B side of the business and a fabulous location, new operators would have every opportunity to trade successfully. Our clients took Lulworth Lodge as an adjunct to their main property – West Lulworth House – which they intend to keep as their main business.”
Visit Colliers.com for more details.
General manager of new Bath hotel announced
Tim O’Sullivan has been appointed as general manager of the new Apex 177-room City of Bath hotel. The group’s first outside London and Scotland.
Due to open in Summer 2017, on the corner of James Street West, O’Sullivan will take up the role starting in January. He was formerly the regional operations manager of Whitbread’s Premier Inn.
“When it comes to local business, Bath is unique in the way that the community truly works together. I’m looking forward to getting to know both our neighbours and fellow hoteliers, and I am confident there will be many exciting projects to work on together in the months and years ahead.” he said.
Yousif Al-wagga, Joint Managing Director at Apex Hotels, adds: “Tim has an excellent reputation and we see his appointment as a key development for the hotel. Apex is proud to nurture existing talent within its group, but also ambitious to strengthen its team with experienced professionals from other parts of the industry. ”
The Acorn Awards 30th Birthday
The Dorchester Hotel, London
“The prestigious Acorn Awards turns 30 this year. Celebrate at a glittering festive party for the 900 previous Acorn Award winners, their colleagues and friends.”
North Devon Christmas Street Food Party – Supporting Children’s Hospice South West
15th and 22nd December, 6-10pm
Barnstaple Pannier Market, Devon
The area’s largest gathering of street food traders, along with outstanding local musicians, a fully stocked bar, craft stalls and children’s entertainment. Organised by North Devon Street Food, with Barnstaple Town Centre management and supporting Children’s Hospice South West. This year’s event boasts eighteen diverse street food traders from the area, including many award-winners.
Cheltenham Street Feast
16th – 17th December
St George’s Place, Cheltenham
“Cheltenham’s inaugural street food event will set up in the heart of town this December, offering a two-day showcase which celebrates local food, drink and music. With a variety to appeal to all visitors, businesses involved with the event include Brew and Bake, Cidersmiths, The Cotswold Pizza Company, DEYA Brewery, Jack’s Kitchen, and Juicilicious, offering a cuisine to appeal to palates.”
The Colour Purple and Nine Other Healthy Food Trends for 2017
Whole Foods Market, the influential American organic grocery store chain, have served up their top 10 trends for 2017.
Compiled by their global buyers and experts, wellness tonics and purple foods are just some of their predictions of what will be big next year. Look out for these healthy developments…
Wellness Tonics – going beyond the fresh-pressed juice craze, will be tonics and drinks that draw on beneficial botanicals and have roots in alternative medicine and global traditions. Ingredients with a buzz about them include kava, Tulsi/holy basil, turmeric, apple cider vinegar, medicinal mushrooms (like reishi and chaga), and adaptogenic herbs (maca and ashwagandha).
Products from Byproducts – Whether it’s leftover whey from strained Greek yogurt or spent grains from beer, food producers are finding innovative – and delicious – ways to give byproducts new life. Eco-Olea is using water from its olive oil production as the base for a household cleaner line for example while White Moustache are using leftover whey from yogurt production to create probiotic drinks.
Coconut Everything – Coconut oil and coconut water were just the start. More unexpected coconut-based products like coconut flour tortillas and coconut sugar, using the sap as an alternative to refined sweeteners, are on the rise.
Japanese Food, Beyond Sushi – Long-celebrated condiments with roots in Japanese cuisine, like ponzu, miso, mirin, sesame oil and plum vinegar are making their way from restaurant menus to mainstream American pantries. Seaweed is a rising star as shoppers seek more varieties of the savory greens, including fresh and dried kelp, wakame, dulse and nori, while farmhouse staples like Japanese-style pickles will continue to gain popularity. The trend will also impact breakfast and dessert, as shoppers experiment with savoury breakfast bowl combinations and a growing number of mochi flavours like green tea and matcha, black sesame, pickled plum, yuzu citrus and Azuki bean.
Creative Condiments – From traditional global recipes to brand new ingredients, interesting condiments are taking centre stage. Once rare and unfamiliar sauces and dips are showing up on menus and store shelves.
Look for black sesame tahini, habanero jam, ghee, pomegranate molasses, black garlic purée, date syrup, plum jam with chia seeds, beet salsa, Mexican hot chocolate spreads, sambal oelek or piri piri sauce, Mina Harissa, and Frontera Adobo Sauces (Ancho, Chipotle and Guajillo varieties).
Rethinking Pasta – Today’s pastas are influenced less by Italian grandmothers and more by popular plant-based and clean-eating movements. Alternative grain noodles made from quinoa, lentils and chickpeas (which also happen to be gluten free) are quickly becoming favourites, while grain-free options like spiralized veggies and kelp noodles are also on the rise. That said, more traditional fresh-milled and seasonal pastas are having a moment too, which means pasta is cruising into new territories with something for everyone.
Purple Power – Richly coloured purple foods are popping up everywhere: purple cauliflower, black rice, purple asparagus, elderberries, acai, purple sweet potatoes, purple corn and cereal. The power of purple goes beyond the vibrant color and often indicates nutrient density and antioxidants.
On-the-Go Beauty – “Athleisure” is not just a fashion trend; the style is now being reflected in natural beauty products, too. With multitasking ingredients and simple applications, natural beauty brands are blurring the line between skincare and makeup products,
Flexitarian – In 2017, consumers will embrace a new, personalised version of healthy eating that’s less rigid than typical vegan, Paleo, gluten-free and other “special diets” that have gone mainstream. For instance, eating vegan before 6 pm, or eating paleo five days a week, or gluten-free whenever possible allows consumers more flexibility. Instead of a strict identity aligned with one diet, shoppers embrace the “flexitarian” approach to making conscious choices about what, when and how much to eat.
Mindful Meal Prep – People aren’t just asking themselves what they’d like to eat, but also how meals can stretch their dollar, reduce food waste, save time and be healthier. Trends to watch include the “make some/buy some,” approach, like using pre-cooked ingredients from the hot bar to jumpstart dinner, or preparing a main dish from scratch and using frozen or store-bought ingredients as sides.