Welcome to Rise & Shine
We’d like to start this week’s Rise & Shine with a goodbye and then a hello. First, farewell to our News Editor Carolyn Moss who is leaving us after no fewer than 203 editions. Her passion for and knowledge of the hospitality industry has driven every single issue since we launched. Stepping into her shoes will be Nina Mitchell. A former chef in South Africa, she also knows this trade inside out and will be a great person to contact if you want to share your news with our audience of over 15,000 fellow professionals in the South West. Contact her at firstname.lastname@example.org or call her on 01305 575155. Follow us on Twitter @BreadButterNews for updates.
Enjoy your Rise & Shine!
Rick Stein team launch new pop-up in Padstow
Rick Stein’s team are opening Stein’s on the Quay in Padstow for summer 2020. The new pop-up restaurant will occupy the space previously used for Rick Stein’s Cookery School and serve up the freshest Cornish catch of the day.
The Cookery School, which can’t reopen until autumn due to Covid-19 regulations has been transformed into a casual dining spot, open from Wednesday to Sunday, 5-9pm. Head chef Nick Evans will utilise the live cooking station at the back of the restaurant, allowing customers to experience the theatre of finishing and plating up dishes.
The menu, created by chef director Jack Stein, is described as “a love letter to the famed fish and seafood of Cornwall, sourced only metres from the table”. Guest will be able to enjoy Porthilly oysters, served with Hog Island dressing or traditional shallot vinegar, harvested from the Camel Estuary below. Other starters include Cornish crab wakame with cucumber salad and wasabi mayonnaise; Jack’s ceviche of bass with chipotle, pomegranate seeds and coriander and a prawn cocktail with tomato and cucumber.
For mains, Nick and his team are serving up a classic lobster thermidor with lobsters landed only 200m from the table. There is also the option of a fruit de mer platter, including crevettes, mussels, prawns, crab claws, oysters and scallops. Other mains include meen kulambu, a fragrant south Indian cod curry; moules frites and goujons of lemon sole with tartare sauce. To accompany the dishes, wine and beverage director, Charlie Stein has curated a list of “delicious summery wines which pair perfectly with the seafood-heavy menu”.
On the opening, Charlie said: “I’m absolutely delighted that we’ve managed to turn around Stein’s on the Quay in such a short amount of time. When we heard that restaurants were able to reopen but the cookery school would have to remain shut for the time being, it seemed like the most logical solution to utilise the amazing space we have up here. I’m really proud of the menu, it’s simple but delicious food which lets the spanking fresh seafood and fish do the talking. If I were on holiday in Padstow, this is exactly what I would want to eat overlooking the estuary, with a good glass of wine in hand.”
Tables at Stein’s on the Quay are available for up to four guests from no more than two households. Visit their website – www.rickstein.com/book-a-table/steins-on-the-quay.
Michelin-starred Wilks closes permanently
Bristol’s Michelin-starred restaurant Wilks has announced it will not be reopening.
In a statement on their website, owners James Wilkins and Christine Vayssade announced: “Due to the coronavirus, Covid-19 pandemic, we closed the restaurant back in March 2020. Despite the announcement of the government allowing us to reopen, we have decided not to do so.
“It has been an absolute joy running our restaurant since 2012. Wilks’s success is undoubtedly associated with the amazing people we have met and worked with over the years…
“The restaurant is currently on the market, ready for the next people who want to take this special premises. Chandos road is well known for being one the best streets in Bristol for quality independent restaurants and we hope it will always remain this way.”
Wilks opened in Redland, Bristol in 2012 and earned a Michelin star a year later. But in October 2019 the owners announced they had put the business on the market having been approached for an “exciting and challenging new project outside the UK”.
Wilks is being marketed via Fleurets with an asking price of £175,000 and an annual rent of £27,500.
New Thai opens in Bournemouth
A new Thai restaurant and bar opens in Bournemouth on 7th August. Kala Thai at Old Christchurch Road in the city centre will be operated by Thai businessman and chef Tom Saengthong.
Following a full refit, the restaurant will open seven days a week, from midday until late. Tom, who hails from Bangkok, will be supported by a team of four Thai chefs and his wife.
Tom said: “We are very excited to bring our new restaurant to the area. Covid delayed the launch by several weeks, but we are looking forward to opening next month and welcoming diners.
As well as traditional favourites like curries, satays, Pad Thai and stir fry dishes, the menu will feature specialist choices including Weeping Tiger, which is a dark rum and soy-marinated sirloin steak served on an oriental stone, Duck Honey Tamarind and more. A range of cocktails will also be served including Thai Cuchi Cuchi, Thai Style Bourbon and ginger, Lychee Martini, an array of mojitos and margaritas, plus their own Spiced Rum Lassi and Spicy Thai Basil and Mint Mojito.
Tom continued: “The restaurant and bar are spacious, therefore we can adhere to social distancing requirements, and despite opening in post-lockdown circumstances, we have seating for 80 inside and 50 alfresco, whatever the weather, under a bespoke electric roof, and the bespoke dining tables have been created by our fitters using locally sourced wood from the New Forest.
“We aim to create an atmospheric, stylish venue where Thai cuisine, cooked and created by Thai staff, can be enjoyed until 2am, complemented by exotic cocktails, quality beers, wines and great music.”
For more information go to www.kala-thai.com.
Salcombe Brewery announce partnership with Rockfish
Rockfish has announced that Salcombe Brewery Co will be the exclusive provider of beer and cider at their eight waterside restaurants.
Salcombe Brewery owner, John Tiner explains: “We have been brewing a golden ale for Rockfish for a number of years and as two dynamic South West coastal businesses we have a great deal in common. We are thrilled that this relationship has developed to the point where we are now the sole supplier of beer, lager and cider across the Rockfish estate.
“Their customers will be able to pair their superb seafood with our fabulous new lager, perfectly balanced IPA or thirst-quenching cider, all with unique Rockfish branding that reflects both organisations’ love of the sea. We are very excited about this new partnership and the great opportunities for us both that lie ahead.”
Mitch Tonks, owner of Rockfish comments: “The team at Salcombe Brewery has always impressed me with their attitude and core values. There is a lot of synergy between our two companies with both organisations being incredibly supportive of their local communities and businesses. I am very excited about this new phase in our relationship and we are already in discussions about further plans to work together. I think that our customers will reap the benefits too with our fantastic new range of beers and cider which will be available at all our sites including our flagship Brixham site, which will re-open on 1st August following a major refurbishment.”
Rockfish Pilsner (5.4%), Rockfish IPA (4.2%) and Rockfish Sea Cider (4.5%) will be exclusively available in bottles and on tap at Rockfish restaurants including Brixham which reopened on 1st August.
Thatchers announce 5,000 outlets signed up for £1m pledge
Over 5,000 restaurants, pubs and bars have signed up so far to receive a free keg of Thatchers cider as part of the cider maker’s £1m pledge in support of the hospitality industry.
Over 60 wholesalers, brewers and pub partners are supporting the initiative to help get the hospitality industry back on its feet after lockdown.
Rob Sandall, director of On Trade at Thatchers Cider, said: “Momentum is building, and the take-up of businesses signing up for the Thatchers Pledge over the first few weeks has been really fantastic… To date over 5,000 pubs, clubs, bars and restaurants have signed up to receive a free keg of Thatchers Cider supporting their reopening and putting much-needed cash in their till. We are expecting many more operators to sign up as summer continues.”
As businesses reopen, Thatchers is advising those who still have unopened kegs of cider in their cellars to check the best before dates.
“As long as the keg is within date, it will be fine to pour as usual if it has been stored in a well-maintained cellar”, adds Rob. “Any unopened kegs that are outside of the best before date will be replaced, like for like, free of charge.”
Businesses can apply for their free keg here www.thatcherscider.co.uk/thatcherspledge.
New pay in advance service launched
A new pay in advance system for diners has been launched by Stampapp.me. Bankuet is a prepayment service that helps restaurants to avoid the financial losses caused by “no shows”. Participating outlets can instead make their menus, pricing, booking and payment system available on any smartphone.
Tom Messett, the founder of Stampapp.me, said: “People often stump up hundreds of pounds in advance for theatre or gig tickets, so why shouldn’t restaurateurs expect the same commitment from their customers? It has been a challenging time for restaurants throughout the U.K. and many have had to be experimental and resourceful to keep running.
“As we get back to something closer to normality, we want to give restaurants and their customers a way of supporting each other. To give certainty to their customers and remove further financial risk for restaurants, Bankuet enables payment and ordering for meals at the time of booking.”
Tom Messett added: “This is a big change in etiquette and we know that for some, asking for the bill at the end of a meal is part of the theatre. One of the benefits of ‘turning the tables’ is that the host can now treat his or her guests without having to debate who pays at the table.”
Restaurants are charged a one-off monthly fee for the service rather than a percentage of sales. The cost, at £24.99, is around the charge of one average cover per month. Ten percent of Bankuet’s profits will go to Hospitality Action, a charity that provides vital assistance to hospitality workers.
For more information about Bankuet, visit stampapp.me/bankuet.
FOOD & DRINK NEWS
British and German cheesemakers create AlpenCheddar
Devon-based Quicke’s and Bavarian cheesemaker Hofkäserei Kraus have collaborated on a new hybrid cheese. AlpenCheddar blends clothbound cheddar with Alpine cheese bringing together centuries of British and German cheesemaking tradition.
It’s made by adding Quicke’s Mature Cheddar to the curds during Hofkäserei Kraus’ traditional Alpine cheesemaking process before the wheels are pressed into moulds. The producers describe it as having “unique texture, sweet aroma and flavour notes starting with hazelnut, moving through sweetness and acidity, before ending with a bright apricot finish.”
The cheese is semi-hard with an orange-brown natural round and a smattering of air holes. It fuses the “terroir of two celebrated cheesemaking regions… brings the best of Devon into Alpine cheesemaking for the first time, as Quicke’s Cheddar comes together with Algäu milk from within 5km of the Bavarian dairy, before being matured for 3 months in the home village of the cheesemaker, Albert Kraus.”
AlpenCheddar went on sale from Tuesday 28 July at www.quickes.co.uk, priced at £7 per 200g wedge and is available for next day delivery. Additionally, the AlpenCheddar Story Box will be available exclusively from the Quicke’s website, priced at £30 including delivery, containing 200g wedges of AlpenCheddar, Quicke’s Mature Clothbound Cheddar and Alp Blossom, the flower-coated flagship cheese of Hofkäserei Kraus that forms the base of AlpenCheddar.
English Spirit release a coffee liqueur
The English Spirit Distillery, based in Great Yeldham Hall in Essex, and Treguddick Manor in Cornwall, has launched a new premium coffee liqueur.
The company’s Master Distiller John Waters created it in response to the popularity of espresso martinis. They say it is one of the few coffee liqueurs where the vodka base is distilled from scratch, in this case from East Anglian sugar beet single distilled in 200-litre batches and unfiltered. The method they use to combine the vodka with the coffee also marks the product out as it goes beyond cold brewing or infusion. Instead, “part of the coffee is distilled with the vodka and another part is sous vide (slow-cooked at a low temperature) before combining
the two, and bottling as a liqueur at 25% ABV. This unique process grabs an enormous but precise array of coffee flavours, which ultimately means a greater load of rich but delicate coffee flavour notes.”
Master Distiller Dr John Walters says: “The attention to detail behind good distilling is not dissimilar to making good coffee: there are so many elements that can be tweaked to perfection in both. I’m a bit of a geek about both coffee and spirits, so making this liqueur was a real joy – a gorgeous way of expressing coffee flavours like never before.”
English Spirit Coffee Liqueur (25% ABV) is available in 50cl and 5cl sizes. The 50cl bottles are available to buy online now via www.englishspirit.uk, at £22 each.
Yeo Valley launches frozen kefir yoghurt
Yeo Valley has released a new organic Frozen Kefir Yoghurt in Blueberry and Strawberry flavours. It follows the success of their spoonable Kefir yoghurt which is made from 14 live kefir cultures. Kefir is “a cultured, fermented milk drink that has been around for centuries and contains a combination of beneficial probiotics as well as an abundance of vitamins and minerals.”
Yeo Valley commercial marketing manager Tor Crockatt said: “The demand for benefit led foods has accelerated as a result of Covid‐19 as consumers look to maintain and enhance their long term health.
“Yeo Valley Frozen Kefir Yogurt is naturally low in calories and fat, a great source of protein to boost your energy and full of billions of live bacteria, from 14 strains of live cultures, which is fantastic for your overall inner health.
“It’s super versatile and a healthy treat to have any time of day, whether that’s in your morning smoothie, post-workout pick me up or as an after-dinner sweet treat. A scoop of our frozen kefir is only 61 calories so it’s like ice cream without the guilt.”
Yeo Valley Frozen Kefir Yogurt is available in Blueberry or Strawberry flavours, in 480ml tubs from Waitrose.
Brinkworth Dairy launch new cheese
Artisan producer Brinkworth Dairy has launched Avebury, a new soft white cheese.
They describe the brie-style cheese as having a “thin bloomy white crust with straw yellow undertones. Avebury is aromatic and tangy. Just inside the rind, the cheese oozes out…” They recommend trying it with Brinkworth Dairy butter, tomatoes and sea salt.
Available in 200g rounds it’s available from their online shop or at West Hampstead or Queens Park farmers markets. For more details go to www.brinkworthdairy.co.uk/product/avebury/.
South West tops Tourism Awards
The South West has secured more finalists than any other region in England for the eighth year running at the National Tourism Awards.
Nominations for the national awards were put forward from the South West Tourism Excellence Awards winners and the region secured 13 of the 53 places for the finalists.
Finalists include The 25 Boutique B&B, Devon for B&B and Guesthouse of the Year; Wild Wookey, Somerset for Experience of the Year; The Roman Baths & Pump Room, Bath for International Tourism Award and Large Visitor Attraction of the Year, Three Horseshoes Pub & Kitchen, Dorset for Pub of the Year; Cary Arms & Spa, Devon for Small Hotel of the Year; The Herschel Museum of Astronomy, Bath for Small Visitor Attraction of the Year; and The Dining Room – Whatley Manor Hotel & Spa, Wiltshire for Taste of England Award.
Robin Barker from South West awards organisers Services for Tourism commented: “In what is an extraordinarily difficult year for tourism and South West England it’s great to have this positive news to share. The success of these businesses – and the region as a whole – pays real testament to the innovation, passion and commitment of tourism across the South West and I pay tribute to every one of them. This year’s regional awards are also currently open for entry and I hope this news will encourage many more businesses to get involved.”
The finalists are now all invited to attend an online virtual event on Monday 17 August when they will be awarded a Bronze, Silver or Gold award.
Closing date confirmed for excellence awards
The 2020/21 South West Tourism Excellence Awards have announced the final closing date for entries is 20th September. If you have already entered, you can revise your entry up until 23rd August, via the online portal visitengland-chapters.secure-platform.com/a/.
As mystery visits will not be possible due to Covid-19 restrictions, the organisers say “entrants will be contacted remotely and each will receive a report from our expert judges who will have carefully reviewed the information provided and offer ideas for improvement.”
For more details and tips for entrants, visit www.southwesttourismawards.org.uk.
Liberation Group creates two new senior roles
Liberation Group has announced the creation of two new senior roles as it “seeks to respond to both the challenges and opportunities presented by Covid-19 and the subsequent change in consumer behaviour.”
Jayson Perfect has been appointed group MD Liberation Pubs and Inns, which covers both Managed and Tenanted Pubs.
Marc McGuigan has been appointed into the role of group MD Liberation Brewing and Drinks, covering both the UK and the Channel Islands. Tim Hubert (MD of Victor Hugo) and Dave Robilliard (MD of Bucktrouts) will report directly into Marc, but continue to remain part of the Senior Team of Liberation Group.
After three years as managing director, Christine Oxford will be leaving following the restructuring.
Jonathan Lawson, CEO Liberation Group said “These are challenging times and we have had to make some difficult decisions, however, I am confident that these changes will enable us to respond quickly to our customers, make decisions swiftly and focus on execution.
“We have ambitious plans for all parts of our business and that ambition has not been diminished by the difficulties faced over the last few months. Our reopenings are progressing ahead of plan and the response to our revitalised range of beers from both breweries has been really encouraging.
“As expected certain trends that we saw developing before the lockdown have now accelerated – the demand for local food and drink, staycations and personalised service. With our award-winning food and drink offer our pub estate in both the Channel Islands and the UK is well-positioned to take advantage of these trends.”
Dartmoor country sports hotel sold
The Arundell Arms at Lifton, Devon, is under new ownership after being in the same family for 60 years. Located on the edge of Dartmoor, Adam Fox-Edwards and his sister Jane, sold the 300-year-old hotel, well known for its private fishing, to Simon Village and Arabella Monro for an undisclosed sum.
Adam Fox-Edwards said, “For my sister and I, this has been our family home and a huge part of our lives since we were born. Through all the years that my mother, Anne Voss Bark, ran the hotel and during my time, we have enjoyed hosting our guests, many of whom have become family friends. A hotel of any type, but particularly this one, relies on its team from the senior to the most junior to bring it to life. Without the people, it is just a building. Recent months have reminded us of that. The hotel is so special for so many and the vast numbers of returning guests is testament to everyone who has looked after them so well and warmly for the last 6 decades. We wanted particularly to thank all our team for the support, loyalty and enthusiasm that has made the Arundell such a special place.”
The new owner said: “Arabella and I are delighted to be trusted with his iconic hotel. As previous guests, we have long admired it. We intend to keep the best of the hotel and develop it to ensure it maintains its position as England’s leading country sports hotel.”