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Issue 68 – February 2020 CasualDiningMagazine.co.uk

Issue 68 – February 2020 CasualDiningMagazine.co.uk MARKET HALLS /CORNERSTONE HALLS MARKET /CASUAL SHOW DINING /FLAT IRON /FOOD AT FESTIVALS Having marketing brand role and as returned to her director of the Gaucho group, Jenna Bromage talks about to raise she intends how the steaks

EDITOR'S LETTER CASUAL DINING MAGAZINE EDITORIAL TRISTAN O'HANA / Editor [email protected] 01474 520 247 INSPIRATIONAL CONTRIBUTORS SARAH WELSH / HENRY NORMAN / KATE NICHOLLS VITALITY ADVERTISING ANDY GIBB / Divisional Director [email protected] As a casual dining operator, I imagine you - like me - have an ever- 01474 520 261 growing list of restaurants typed into your phone, adding the names of EMMA DORAN / Key Account Director [email protected] places you must visit next time you're in a certain area, always with the 01474 520 258 subdued realisation that it’s almost impossible to get to all of them. We can but try and try we must! SUBSCRIPTIONS [email protected] 0345 500 6008 Being a journalist in the hospitality industry does put me in the advantageous position of hearing about the arrival of most restaurants before they’re ready to open their doors, PUBLISHED BY meaning my hit list seems to grow on a daily basis. What this also does is allow Casual H2O PUBLISHING Dining Magazine to focus on the good and the great within the sector, promoting the Joynes House, London Road, positive news of openings, growth and success from operations of all sizes across the Gravesend, DA11 0AJ industry. Yes, there’s administration. Yes, there are CVAs. But there is also an incredible 0345 500 6008 amount of thriving going on out there, which forms the backbone of our magazine and online content. JAMIE ROBBINS / Managing Director A release that caught my eye late last year (and which consequently added yet [email protected] another name to the ﬂourishing list) was one regarding a small start-up restaurant near Tower Bridge in London. Legare, a casual, pasta-focused a air, was being opened by DESIGN Barraﬁna and Trullo alumni. The combination of the two impressive CVs caused an instant MARC AYRES / Studio Manager ‘must go there’ mutter from my desk. Thankfully, this was one restaurant that I actually HANNAH BROAD / Production Manager MATT BAILEY / Designer made it to soon after the intent was set (it helps that it’s not too far from home) and, WIKTORIA ARMSTRONG / Designer without wanting to go too over the top, it was everything that’s right with independent CASPIAN REYNOLDS / Designer casual dining. Two people learn their trade from renowned businesses, put their heads together and go it alone with their own project. Pop in and see them if you’re nearby. Printed by BUXTON PRESS There are hundreds of similar stories playing out across the industry and it’s important not to lose sight of such drive, creativity and accomplishment. Whether that is from Jay No part of this publication may be reproduced without and Matt at Legare or a mid-sized multiple expanding around the country, this industry written permission from the publishers. of ours is one of inspirational vitality. So, on that note, here’s another issue of content that celebrates just that. Enjoy.

Tristan O’Hana

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CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 3

CONTENTS FEBRUARY 2020

20 42 | MARKET HALLS Jenna Bromage We catch up with the founder of the fast-expanding food hall business

Gaucho’s brand and 46 | CONDIMENTS AND SEASONINGS marketing director gives Once the dish is deemed done, what little extras are proving popular with patrons? us some insight into the brand’s revitalisation

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 5 1 IN 10 % More than one in 10 (11%) say they have never The percentage of reviews mentioning the heard of halloumi word vegan has risen 104% TWEET ALL ABOUT IT

Electrolux Professional UK @ElectroluxProUK Congratulations to all of the finalists in the @CasualDiningMag #NationalBurgerAwards! NEWS We can’t wait to see your delicious creations in the final on 19 February.

Café Rouge @CafeRougeTweet We are super excited to be selected as one of the sixteen finalists for this years @CasualDiningMag National Burger Awards, with our Beef Bourguignon Burger! ONE IN 10 BRITS HAVE COLOMBIAN SISTERS VEGAN REVIEWS IN #NationalBurgerAwards NEVER HEARD OF TO OPEN DEBUT IN JANUARY DOUBLE IN A YEAR HALLOUMI BELGRAVIA New data has revealed The Greyhound on the Test New research from A brand new coee roaster, that the number of reviews @GHStockbridge Florida4Less has revealed brunch and all-day dining mentioning the word ‘vegan’ We’ve only gone that the UK really isn’t restaurant is set to launch during the ﬁrst three weeks and made it to the adventurous when it comes in London’s Belgravia in of Veganuary in 2020 was #NationalBurgerAwards to trying more ‘exotic’ food. April 2020. Founded by more than double 2019’s final! Head Chef While halloumi is consumed two Colombian sisters, ﬁgures. When analysing a @phill28bish will be by an estimated 3m Juliana and Valentina year-on-year comparison of showcasing our Greyhound vegetarians in Britain, more Beleno, Morena will serve all reviews for restaurants, Burger at the awards next than one in 10 (11%) say up roasted Colombian pubs and bars, statistics month. they have never even heard coee and Latin from Feed It Back show that of the squeaky cheese, and American-inspired dishes the percentage of reviews a quarter (25%) have never and cocktails with a mentioning the word vegan The Meatless Farm @MeatlessFarm tried it. contemporary twist. has risen 104%. The 16 finalists for the #NationalBurgerAwards have been announced! We’re particularly looking forward to seeing what the chefs create in the Meatless Farm sponsored Meat Free round.

Big Boys @_Big_Boys We are super excited to be selected as one of the D&D PARTNER WITH PLANT FAMILIES REMAIN KEY TO CAREER PERCEPTIONS sixteen finalists for this BASED HALO BURGER CASUAL DINING SUCCESS REMAIN LOW IN years @casualdiningmag D&D’s Butlers Wharf Chop Restaurateurs are hiring HOSPITALITY national burger awards. House has announced that it staff with childcare A new study that surveyed To have @bleeckerburger will be partnering with plant- experience in order 2,000 British professionals there is amazing. based burger restaurant Halo to accommodate the has found that only Burger to mark the end of family dining market, half (51.9%) of catering Veganuary. From 27 January according to a recent professionals feel confident Libertine Burger @libertineburger to 24 February 2020, Butlers study from caterer.com. about their career prospects. We are absolutely made Wharf Chop House will be The research found that The study from CV-Library up to be shortlisted for the adding one of Halo Burger’s the family dining market also found that while 74.1% 3rd consecutive year of the signature burgers to its menu. has evolved to a point of catering workers felt National Burger Awards! Halo Burger specialises in where over half (57%) confident about finding a These awards really are serving the Beyond Burger – a of the revenue of the job, a staggering 64% of the Oscars of the burger burger patty made entirely restaurateurs surveyed them didn’t feel confident industry. from plants. came from families alone. enough to apply for one.

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 7 £1,000 The chef that produces the Burger of the Year will walk away with £1,000

BEST BURGERS TO GO HEADTOHEAD AT NATIONAL EVENT Chefs from Bleecker, Smashburger and the Hard Rock Café are just some of the individuals celebrating after making it through to the final of this year’s National Burger Awards. The annual cook-o , now in its sixth year, will see 16 chefs from restaurants, pubs and street food businesses compete in a live final at the Islington Metal Works in London next month (the full list of finalists can be found below). At the event, each chef will be put to the test across three rounds, where, against a strict time limit, they will produce the signature burger that was chosen for the final; a ‘technical’ burger made from ingredients from the competition sponsors; as well as a vegan burger to finish things o . On the day, the burgers will be judged by a panel of industry experts, featuring El Perro Negro’s Nick Watkins, who won the National Burger Awards in 2019. The chef that produces the Burger of the Year will walk away with £1,000, as well as the prestigious award. “What a list of finalists we have this year,” says Tristan O’Hana, editor of Casual Dining Magazine, which hosts the event. “From restaurants and pubs to street food operators, the di erent levels of operation that have made it through to the final is testament to how important the humble burger still is to the hospitality industry. The competition is going to be so tight this year, so the very best of luck to all of the chefs involved!” The 2020 National Burger Awards is sponsored by Americana, Arla Pro, Danish Crown, Electrolux, Farm Frites, Hellmann’s, Kühne and The Meatless Farm Co.

NATIONAL BURGER AWARDS 2020 FINALISTS

Smashburger UK, BBQ Brisket Smash

Bun Club, The Dairy Queen

Café Rouge, Beef Bourguignon Burger

Stripclub Streetfood, A Kiss

Bleecker, Bleecker Double Cheeseburger

The Greyhound On The Test, Greyhound Burger

Big Boys Fine Burgers, Stop Being Such a Melt

The Botanist, The Botanist Cheeseburger

Hard Rock Café, (Everything I Do) I Do It For Ribs

Lucky Beach, Lucky Beach Burger

Flying Cows, True Boy

Libertine Burger, Libertine #100

Cut & Grind Burgers, The Heart and Bone Burger

Slim’s, Slim’s Double Cheeseburger

Chuck Burgers, Chuck Devil Burger

Eat The Bird, What’s Your Beef, Son?

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 7 WHERE WE’VE BEEN 64% 57% A staggering 64% of catering workers don't Over half (57%) of the revenue of the restaurateurs casualdiningmag feel conﬁdent enough to apply for roles surveyed came from families alone

MARGATE’S BUS CAFE WINS NATIONAL BREAKFAST COMPETITION The Bus Café in Margate has scooped the main prize at the 2020 National Breakfast and Brunch Awards. Chef Simon Lindley, who only competed after replacing an ill colleague at the last moment, SIMON LINDLEY PLATES UP THE WINNER A delicious experience at claimed the title of @kricketlondon over the weekend. What a wonderful success story this restaurant Breakfast of the Year and brand is. £1,000 prize money for his ‘posh hash’ creation. Lindley, who also went home with an award last year, won the big one this time with casualdiningmag a dish that comprised a homemade dairy- and gluten-free beetroot, potato and onion rostie, topped with zesty, smashed broad beans and peas, a mumbled egg, oak smoked salmon and horseradish cream, all on a bed of leafy greens with a balsamic glaze drizzle. Julian Bispal of The Grazing Sheep in Ipswich, meanwhile, won Breakfast Chef of the Year after putting together a dish from the National Breakfast and Brunch Awards sponsors’ products. His carnitas con papas combined pork carnitas, queso fresco, chorizillos, breakfast radish, shallots, mayonnaise, lime and piquillo pepper ketchup with products from Lamb Weston, Pan Artisan and TABASCO®. Running alongside the main event once again was the Bloody Mary Challenge, which was held in association with headline sponsor TABASCO®, as well as Broken Clock Vodka and Pago Tomato. Finalists got to show o their ﬂair and creativity through their signature recipe, as well as being put to the test in the Technical Round. Excitingly, for the second year running, the winning bartender – Danny Laycock from Banyan in Leeds – won a trip to Avery Island, Louisiana. The National Breakfast and Brunch Awards sponsors were Arla Pro, Diversey, Lamb Weston, Pan Artisan and TABASCO®.

Yesterday we popped into the newly- revamped @gauchogroup site TOM BROWN on #CharlotteStreet in central London. PARTNERS WITH ALLSTAR CHEFS casualdiningmag Chef Tom Brown has announced Sunday Sessions, a series of collaborative lunches with fellow top chefs taking place once a month at his restaurant Cornerstone in Hackney Wick. The confirmed line-up will include Nathan Outlaw, Tom Kerridge, Nieves Barragan, Lee Tiernan, Brad Carter and Gareth Ward, with more names to be announced. Kicking o proceedings on Sunday 16 February will be Brown’s mentor Nathan Outlaw, whose Cornish restaurants include Restaurant Nathan Outlaw, Outlaw’s Fish Kitchen, as well as Siren at The Goring in Belgravia. On the day, Outlaw will be preparing his version of a fish pie, with cod, salmon and smoked haddock in a creamy white sauce. He adds capers and shallots to his dish and finishes it o with a soft-boiled egg. “Everything we do here at Cornerstone is thanks to Nathan and I am beyond excited to cook with him again,” says Brown. “Who better to kick o Sunday Sessions than the seafood Jedi himself! “Sunday Sessions are a chance for us to bring something dierent to the restaurant, ‼️! ATTENTION ‼️! May we something outside of a normal service that feels more relaxed. It’s also an opportunity for present the finalists of the us to show chefs we admire the amazing community atmosphere that made me fall in 2020 #NationalBurgerAwards… love with the Wick.”

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 9 Americana fare at London's MEATliquor

51.9% COMMENT Only half (51.9%) of catering professionals feel conﬁdent about their career prospects

THREE BRANDS SIGN UP TO EDINBURGH ST JAMES Edinburgh St James has announced the signing of Five Guys, @pizza and Yo!, as the countdown begins to the launch of phase one of the £1bn mixed-use development this October. @pizza, the Edinburgh-based brand pizza brand, has committed to its second site in the city, with a 1,800 sq ft unit. Five Guys is also opening its second location in Edinburgh with a 2,200 sq ft site. Completing the trio is Yo!, with the brand introducing its new Yo! To Go concept to Scotland with a 1,500 sq ft express format unit. “Edinburgh is where we began, so to secure a location in its newest and most exciting destination is a great result,” says Rupert Lyle, co-founder and CEO of @pizza. “The approach to F&B within Edinburgh St James is highly relevant, with complementary brands clustered together to provide consumers with a compelling choice. We are conﬁdent our unique oer of quality, speed of CALLING ALL CHEFS! service and choice will appeal to the Edinburgh St James’ forecast WIN THE VIP TRIP OF A LIFETIME TO high footfall.” THE WORLD CHAMPIONSHIP BARBECUE COOKING CONTEST IN MEMPHIS

It’s fair to say that no one does BBQ like America, and the World Championship Barbecue Cooking Contest is a three-day love letter to the craft. Of - fering UK chefs an all-expenses-paid VIP experience as their guest at the world’s most prestigious BBQ battle royal - Frank’s RedHot and French’s Mustard’s ‘Memphis in May’ competition is back.

A mecca for some 70,000 grill heads, pit masters and celebrity BBQ connoisseurs alike, the World Champi - onship Barbecue Cooking Contest (13-16 May 2020) is the jewel in the crown of the Memphis in May Festi - val, inviting more than 250 teams from around the world to compete. The winner and a plus-one will not only have ac - cess to each team on ‘BBQ Alley’, they will receive a VIP experience as guests, with complimentary food LOCH FYNE RESTAURANT + BAR LAUNCHES and drink throughout, access to exclusive chef demos, NEW LOYALTY APP trend talks, and side stage admission to a live enter - tainment programme. After a successful trial, Loch Fyne Restaurant + Bar has announced The 2019 competition was won by Andrew Bush, the rollout of its new loyalty app to each of its 21 sites this month. Executive Chef at London smokehouse Bodean’s BBQ. In conjunction with the app launch, the Greene King-owned He said: “The event was a real spectacle. The organ - business also revealed its new loyalty scheme, which allows isers and competing teams had clearly thrown their customers to collect a stamp each time they spend £12 or more heart and soul into the event. The truly amazing Frank’s RedHot and French’s hospitality team made us during a visit. feel looked after in every way. I only hope I can find Stamps can be accumulated and redeemed against a my way back there one day.” number of menu items. The existing card-based Loch Fyne Friends Opening February 1st 2020, the competition will discount card will be transitioned into an in-app QR code, which invite entries from bona fide UK chefs, caterers and will digitally track customer visits and unlock exclusive rewards. F&B managers, and getting involved couldn’t be easier. Entrants will be able to go to www.franksand - ,“The primary objective of the app is to bring the brand into frenchs.co.uk or visit @FranksFrenchsFS on either the digital age, migrating the existing Loch Fyne Restaurant + Twitter or Instagram; follow, and leave a DM with a Bar Friends loyalty card into an app-based mechanic, which will name, job title, place of work and contact number or open a dynamic channel of communication for us to engage with email. From there, all entries will be collated with one customers and share personalised loyalty oers,” explains Michael lucky winner pulled out of a hat. What’s more, each week in the lead up to May, en - Horan, managing director of Loch Fyne Restaurant + Bar. trants will get the chance to scoop one of 12 exclusive “We know our customers are looking for increased convenience branded BBQ barrel drums. when dining out, and by housing the ever-popular Loch Fyne Restaurant + Bar Friends stamp card alongside our full range For full T’s and C’s visit: www.franksandfrenchs.co.uk of menus, oers and the functionality to book a table all in one Chris Cannon is Commercial Controller at McCormick (UK), the brand place, we hope our guests will beneﬁt from the app.” owner of Frank’s RedHot and French’s Mustard.

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 9 4.5M 480,000 UK households still waste 4.5m tonnes of food that could The UK is making signiﬁcant steps in reducing its food waste, have been eaten with total levels falling by 480,000 tonnes between 2015 and 2018

UK’S BEST BLOODY MARY HAILS FROM LEEDS A bartender from Banyan Leeds, the bar/restaurant owned by Arc Inspirations, has won this year’s Bloody Mary Challenge, after competing in a live competition at the recent National Breakfast and Brunch Awards. Danny Laycock, who was up against 10 other bartenders from across the UK, wowed the judges with his creation ‘The Banyan Mary’, which features Grey INITIATIVE HELPS THE BANYAN MARY Goose vodka, strawberry-infused OPERATORS GET A STEP ON Martini Reserva, Ancho Reyes THE LADDER chilli liqueur, Tio Pepe Fino sherry, Residency, an initiative to pair vacant an avocado verdita, passata spice mix, bacon syrup and celery foam (pictured). restaurant venues with emerging chefs, “I’m still a little bit shocked,” says Laycock. “It’s amazing to have won – there are restaurateurs and food and drink some great competitors at the Bloody Mary Challenge, so it’s incredible to get the concepts, is launching in London this win. I tried to use a lot of di erent ingredients, which were based on breakfasts – month. avocado, bacon, etc. Then top it o with a celery foam. It was just a little bit di erent The idea is a partnership from to what everyone else did. It’s been a great day down in London, that’s for sure.” restaurant property consultancy Distrkt As well as winning the coveted title, Laycock also won a trip to Avery Island in and restaurant experts Montana Fogg. Louisiana, home of TABASCO®, the headline sponsor of the Bloody Mary Challenge. It will oer a solution to London’s The competition was also sponsored by Pago Tomato and Broken Clock Vodka. surge in empty restaurant units and During the final, the 11 bartenders had to prepare their Bloody Marys in front of a the restrictions posed by high rents and live audience and a selection of industry judges, who scored each drink based on a business rates, which makes opening set criteria. It was to be Laycock’s unique combination of the base drink and a celery new ventures a widespread challenge. foam topping that took his tipple to the top of the pile. Residency will give budding operators the chance to bring their hospitality concepts to life, and to trial them in readymade, bricks-and-mortar UK WISING UP TO FOOD WASTE, BUT MORE TO BE DONE restaurant sites. At the same time, The UK is making significant landlords will benefit from additional steps in reducing its food revenue and increased footfall, as they waste, with total levels await a permanent resident. falling by 480,000 tonnes Camilla Topham and Michael Webb, between 2015 and 2018. founders of Distrkt, have teamed up with This represents a 7% Sebastian Fogg, Laura Montana and Ed reduction per person and Wyand of Montana Fogg, to draw on is the equivalent of filling their shared knowledge of restaurant London’s Royal Albert Hall real estate and the capital’s dining 10 times over. culture. Collectively they will seek out WRAP’s latest Courtauld operators with the oer to showcase Commitment 2025 their concepts in temporary sites, as milestone report, which sets well as accepting incoming applicants. out progress in food waste The Residency team will manage each reduction since 2007, has project from start to finish. provided the data. It reveals that households and businesses are now tackling the problem Collaborating in 2019, the at an accelerated rate, with a greater rate of progress from 2015 to 2018 than over the consultancies have already acted preceding five years. for The Crown Estate in placing both While this shows good progress, WRAP has stressed that there is much more to do David Carter’s Manteca and Shaun across the whole food chain. The report shows that UK households still waste 4.5m Presland’s Pacific, both of which carried tonnes of food that could have been eaten, worth £14bn every year (£700 for an out successful residencies at 10 Heddon average family with children). The volume of food still wasted equates to 10bn meals. A Street. They will bring a third hospitality reduction of 4% in the supply chain also shows good overall progress from businesses, concept to the site in the spring. but WRAP says many more businesses need to step up their action on food waste to help halve global food waste by 2030.

10 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk

6M 4.8M Research has revealed that over 6m people made it their If 6m cut down on their meat intake, new year’s resolution to cut down on meat it would be the equivalent of taking 4.8m cars o the road

MILLIONS CUT DOWN ON MEAT, AS 2020 GETS GOING Research has revealed that over 6m people made it their new year’s resolution to cut down on meat, which is twice the number who plan to quit smoking. British consumers are looking at the wider picture and making meat reduction a lifestyle choice, driven by concerns for personal health and the environment. The research from The Meatless Farm shows consumers are putting reducing the amount of meat they eat alongside recycling more and cutting down on MORE ‘DELIVERY ONLY’ BRANDS HIT THE MARKET plastic, as changes they’re making for the benefit of the Taster , the delivery-only food business, has announced the launch of three new environment in 2020. food concepts based on partnerships with renowned chefs. Analysis by leading scientist Joseph Poore shows that As more businesses captialise on the growing takeaway market, ‘Take-Out- there are a number of environmental benefits to this Thai‘ , ‘Stacksando’ and ‘A Burgers’ will now be available across Europe. resolution. It would be the equivalent of taking 4.8m cars Take-Out-Thai is a collaboration with former Som Saa chef John o the road, reducing agricultural land use by an area Chantarasak, which takes inspiration from regional Thai street food. nine times larger than the Lake District National Park and Stacksando has been created with Nanban owner and MasterChef winner avoiding 480m litres of irrigation water being used, the Tim Anderson, oering katsu sandos; and A Burgers is Taster’s new standalone same as 7.8m showers. concept showcasing plant-based burgers with an Asian twist. Founded by Anton Soulier, one of Deliveroo’s early executives, Taster provides meals for home delivery across Europe in London, Brighton, Paris and Madrid. “For the last three years at Taster, we have explored exciting Asian cuisines, with a mission to deliver great flavours to Europe’s cities,” says Soulier. “With the help of two incredible chefs, John and Tim, we are extremely excited to launch Take-Out-Thai, Stacksando and A Burgers in our kitchens throughout Europe.”

RANKIN AND AMOS TO FORMER FAT DUCK CEO LAUNCHES LEAD PEPPER WONDERLAND RESTAURANTS COLLECTIVE James Bulmer, former Disney executive and CEO of The Salt, the partnership Fat Duck Group, has formed Wonderland Restaurants, a and experience agency collection of creative individuals pulled together to create specialising in food and an ‘academy of curiosity and wonderment’. drink, has launched a Wonderland Restaurants will join London’s growing restaurant division to be experiential hospitality sector, working on a number of led by restaurateurs Neil restaurant concepts and products. Rankin and Handley Amos. The company has also launched ‘Wonderland Labs’, The Pepper Collective dedicated to accelerating and evolving food and drink (the new division) has brought together a team of people to work with like- innovation for both existing and future projects. minded businesses and enterprises to create new hospitality experiences. “Wonderland Restaurants is a rich melting pot of Projects already planned for this year involve a new restaurant from chef some of the ﬁnest creative minds and storytellers from Tom Brown; the launch of F!LTH, the healthy burger business from Gizzi Erskine the world of food and magic,” explains Bulmer. “Our and nutritionist Rosemary Ferguson; a pub with rooms from Alyn Williams; company’s vision is to bring curiosity, imagination, and a collaboration with renowned Italian restaurateur Antonio Civita to grow emotion and wonderment to the hospitality sector in Panino Giusto in the UK. a way never seen before and build an international As well as investment opportunities and ﬁnancial backing, The Pepper portfolio of immersive food concepts. I’m incredibly Collective will oer a range of core expertise to realise each project to its full excited to be steering this hugely dynamic team of potential – from concept development and location sourcing to marketing, talented individuals, with an exciting project planned for sta training, design, quality control and F&B strategy. this year.” “I could not be more thrilled to have brought together two legends of The core team includes creative director Mike Bagale, our industry to head up our new restaurant division,” says Salt CEO Andrew former executive chef of three-Michelin starred Alinea in Fishwick. “I have known Neil and Handley for years and they think like I do Chicago; group executive chef Cláudio Cardoso, former about the future of hospitality; we all know our sector is changing beyond group executive chef of Sushisamba; innovation director recognition and we believe that by working with the best, by being at the Mark Garston, former head of central development for vanguard of the new movement and by incorporating new ways of thinking, The Fat Duck Group; and chief illusionist Chris Cox, who is we can create a group that makes a dierence.” a self-proclaimed ‘mind-reader’ and mentalist magician.

12 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk

OPENINGS

A look at the latest ventures from casual dining operators around the United Kingdom

ZIA LUCIA Aldgate East, London

Independent pizzeria Zia Lucia will be opening its fourth permanent site in Aldgate East in February. Following on from the launch of the ﬁrst Zia Lucia in Islington in 2016, founders Claudio Vescovo and Gianluca D’Ange- lo went on to open in Kensington in 2018 and Boxpark Wembley in 2019. The restaurant has become renowned for its impressive selection of 48-hour, slow-fermented doughs, including traditional white ﬂour, wholemeal, gluten-free and vegetable charcoal black bases. a Piazza Walk, London E ZH

SARAP Brixton, London

Budgie Montoya has opened the ﬁrst standalone site for his Filipino concept, Sarap, in Brixton Village. Having held successful residencies at The Duke’s Head in Highgate and The Sun & 13 Cantons in Soho, Montoya brings Sarap to Brixton Village as a Filipino-inspired neighbourhood restaurant that aims to carve out an identity for the underrepresented cuisine of his homeland. Drawing upon the rich ﬂavours and culinary techniques of the 7,000 is- lands that make up the Philippines, the menu serves up small and large sharing plates centred around Sarap’s speciality dish, ‘Lechon Liempo’. D Market Row, Brixton, London, SW LB

14 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk FLAT IRON Liverpool Street, London

Flat Iron has permanently opened the doors to its Liverpool Street restaurant, following a successful pop-up with The Winemakers Club. Located near The Gherkin in the heart of the city, Flat Iron cel- ebrated the launch with a giveaway of special cuts of beef from a 28-month-old Wagyu from Primrose Hill Farm in North Yorkshire. CLUB MEXICANA 19 Bevis Marks, London, EC3A 7JA Soho, London

Club Mexicana, the Mexican/Californian-inspired vegan street food operator, is opening the doors to its very first restaurant, Club Mexicana Taqueria. Five years on from its street food beginnings and following the launch of The Spread Eagle, London’s first 100% vegan pub, founder Meriel Armitage (pictured) and her team are to open their first permanent site in London’s Kingly Court. Opening in March, Club Mexicana Taqueria will dedicate itself BIG FERNAND to a concise menu of tacos and small plates. South Kensington, London Kingly Court, Kingly St, Soho, London, W1B 5PW

Big Fernand, the Parisian-born burger business, has opened the doors of its ﬁrst London site in South Kensington. Since launching in Paris in 1993, the business is now established in China and the UAE. The food focuses on French beef paired with cheeses, sauces and potatoes, all sourced from France. 37 Thurloe Place, South Kensington, London, SW7 2HP

BAR + BLOCK Portsmouth

Bar + Block Steakhouse is set to open a 560 sq m site BARAKA on Queen Street, Portsmouth, next month, following Liverpool Street, London successful roll-outs in Wimbledon, Belfast, Bristol, Winnersh, Sutton and Newcastle in 2019. Baraka, an all-day Anatolian restaurant and bar, Open seven days a week, the 165-cover restaurant opened in the City of London last month, featuring will be the 14th site for Bar + Block, the group found- open ﬂame Mangal cooking and ancient recipes ed in 2016 by hospitality operator Whitbread. Steak from across the Ottoman Empire. will be at the heart of the menu, featuring rotating Located in Finsbury Avenue Square, Baraka serves specials from the Butcher’s Block, grazing plates and Turkish breakfast, lunch and dinner, with recipes that have been shared between families and friends for hun- handmade burgers prepared on-site using prime beef. dreds of years, as well as Baraka’s own interpretations. Queen Street, Portsmouth, Hampshire, PO1 3EE Unit 4 Finsbury Ave, Broadgate, London, EC2M 2PF

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 15 COMMENT

Rupert Boheimer - Rates @ CDG Leisure

THE COVE AT MAENPORTH Nobody likes business rates Cornwall Nobody likes business rates. The tax that takes no account of profitability, Chef Michael Caines has announced the acqui- yet has increased above inflation for sition of Cornwall-based beach front restaurant, 30 years, since the current system was The Cove at Maenporth. introduced back in 1990. The UK now The restaurant is located just outside Falmouth levies some of the highest business and is nestled just above a beach, with views across property taxes in the developed world. Falmouth Bay and towards Pendennis Castle and Last year business rates raised £31 bn the lighthouse on St Anthony Head. for the Exchequer with retailers and This is Caines’ ﬁrst venture across the Cornish restaurateurs’ paying 25% of this. border. It will open in March, following the restaurant’s At the end of October 2019, the annual closure during which time a light refurbishment House of Commons Treasury Commit - tee published a damming report on will be undertaken, with the main focus on the kitchen. the impact of business rates, urging Maenporth, Falmouth, TR11 5HN the government to review the system and consult on possible reforms. The Conservative Party’s manifesto for the 2019 General Election promised “a fundamental review” and an exten - sion of the business rate reliefs to a wider range of businesses. The current retail relief is a third off (33.3%) for shops, restaurant and pubs but only for those with rateable values of less than £51,000. The good news is that this will be increased to 50% off from April. The reliefs system and appeals pro - cesses are complex and operate in dif - ferent ways in each of the four nations of the UK, so it is important to get ex - pert advice in this area. If you wish to NINEB discuss ways of reducing your business rates, the team at Cedar Dean Leisure Leicester are always ready to help.

NineB opened its doors last month on Great Central Square, revealing its new menu 020 7100 5520 with a focus on British cuisine with an international twist. [email protected] Food and beverage manager Manish Sharma leads a team of 28 front- and www.cdgleisure.com back-of-house members in the 120-cover restaurant. The 10-strong kitchen is run by head chef Stewart Westwater, who has over 40 years’ experience under his belt. Following 13 years in London restaurants, Westwater has lived in Leicester for 18 years, working at local hotels The Hilton, The Belmont, Sketchley Grange and, most recently, Peterborough’s Haycock Hotel. 2-3 Great Central St, Leicester, LE1 4JS

16 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk

USA FOCUS RESTAURANT NEWS FROM ACROSS THE POND

PITTSBURGH PIZZA SCOOPS BEST IN THE US Caliente in Pittsburgh recently triumphed at the World Pizza Championship

share the highs and lows of building a multi-million dollar business in seven years. With the success of his book and podcast, Nick's fame continues to grow for his marketing, business and team-building prowess. This past year, he gave the keynote speech at the 2019 Pizza and Pasta Expo. He also spoke at the Mid-America Restaurant Expo and the International Pizza Expo.

NICK BOGACZ

Locally owned and operated by found- pizza team caught the attention of 13-time ers Nick and Angie Bogacz, Pittsburgh’s world champion and pizza entrepreneur Caliente Pizza & Draught House recently Tony Gemignani, who invited Nick and Von sent its team across the United States and Hansen to join an all-star team of interna- Europe to participate in the World Pizza tionally well-known pizza chefs. Championship. The World Pizza Champions team, Back in April 2019, Caliente's regional chef founded in 2005 by Gemignani, is an inter- Eric Von Hansen travelled to Parma, Italy, to national group of elite pizzaioli who rep- compete against 42 countries in ‘Campion- resent the craft through competition, ed- ato Mondiale Della Pizza’, widely known as ucation and community service. Inclusion CALIENTE'S 2019 AWARDS the World Pizza Championship. Not only did on the team is by invitation only – Nick and • Best Pizza in America 2019 he go the distance, but he ended up winning Von Hansen are the only representatives (World Pizza Championship) the Best Pizza in America award. from Pittsburgh. • New York Style – Third place His creation? The Mee-Maw — a pie "Nick and Eric are dedicated to the craft (Trofeo Caputo) named after his mother and grandmoth- of pizza in every way, from their development • Non-Traditional division – Top 10 er. Von Hansen used a five-day fermented of innovative recipes to their commitment to (International Pizza Expo) dough spread into a pan and topped with community service," says Gemignani. "The • Pan division – Top 10 olive oil, five-year aged parmesan, local World Pizza Champions are the best of the (International Pizza Expo) rapini cooked with peppered bacon, shal- best, and that's what these guys are." • Largest Dough Stretch – Bronze medal lots, garlic, onion, crushed plum tomato, Caliente Pizza & Draft House was found- (International Pizza Expo) porchetta, shaved black true, pecorino ed in 2012 and has since expanded its $8m • Freestyle Acrobatic Pizza Tossing – Top 10 Romano, salt, pepper and more aged par- operation to five locations in the Pittsburgh (International Pizza Expo) mesan. He wowed the judges with an over- region. In 2019, Nick published his first book, • Fastest Dough Stretch – Top 10 all score of 772 out of 900 and was the only The Pizza Equation: Slicing Up How to Run (International Pizza Expo) American competitor to take home a prize. a Successful Pizza Enterprise, and launched • Pizza Triathlon – Top 10 What’s more, Caliente's international his first podcast, The Business Equation, to (International Pizza Expo)

18 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk

JENNA BROMAGE

INTERVIEW BY: TRISTAN O’HANA

IN SEPTEMBER 2018, INVESTEC AND SC LOWY BOUGHT GAUCHO OUT OF ADMINISTRATION, SAVING SOME 750 JOBS. THE ANNOUNCEMENT INCLUDED THE RETURN OF MARTIN WILLIAMS AS CEO, WHO WOULD LEAD GAUCHO THROUGH THE CVA THAT FOLLOWED. ALL 22 CAU RESTAURANTS WITHIN THE BUSINESS WERE CLOSED, BELIEVED TO BE THE LOSS MAKING SIDE OF THE GAUCHO GROUP. WILLIAMS THEN QUICKLY SET ABOUT BRINGING TOGETHER A HEAD OFFICE TEAM HE HAD FORMERLY WORKED WITH, INCLUDING BRAND AND MARKETING DIRECTOR JENNA BROMAGE, WHO RECENTLY SPOKE WITH CASUAL DINING MAGAZINE ABOUT HOW THINGS ARE GOING SO FAR…

CDM: Thanks for talking to us, Jenna. So, you’re back in the saddle at Gaucho. What made you return to work for the business? JB: I used to work here six years ago, when the company was gearing up for a sale. Martin employed me then, but he left the day I started. I left after six months, after doing a project tidying things up. In 2018, he approached me after I saw the Gaucho administration on the news. He asked if I would meet for a coffee and asked me to come back – I was nervous, but didn’t know the plan was to bring his original team back together. I came back as a consultant with Ross [Butler, MD], and because we were so close, it was super nice to have everyone back together again. There was no drama to any of it and the banks were lovely too. I was convinced to stay, and I’ve never really seen anything like it. We came back right in the middle of the administration, before the CVA happened. A lot of people had left or had been made redundant. It was a crazy time.

CDM: It must have been! Why do you think Martin chose to return to Gaucho? JB: I think it was just meant to be. He is amazing at what he does and works 24 hours a day, like most of this industry! But it was meant to be. There were lots of people bidding for it – some disclosed, some not – it was a bit of a bidding war. Martin wanted to come back, but he was also approached by the banks to come back. He is without a doubt the best person for the job. I’ve worked in many different businesses where there is no respect between the

20 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk “When we went into the CVA, it was CAU performing badly and Gaucho that was proﬁtable”

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 21 “The people who were in PHOTOGRAPHY BY OLA SMIT charge before didn’t have a hospitality background” departments, but here the mutual respect is there. It works. The people who were in charge before didn’t have a hospitality background, so the restaurants had been left to do their own thing. But our team are really involved – we coach, we spend time here helping them. It all seems very settled now. Last year was about stabilising the business, now it’s about growth, amazing things and exciting plans.

CDM: You say the former owners didn’t have experience. Is that why the business started to fail? JB: It was a perfect storm. It was previously run by a family, but the feedback was that it was a bit toxic at times. Then, after that, there were people in charge who didn’t have the background or experience to lead it forward, and that was the final nail in the coffin. When we came back, we did a tour of the sites and talked to everyone about our return. People were crying to Martin, thanking him for coming back. It was a firefighting situation when we first came back, as nothing had happened with the brand for so long, it was stagnant. I’ve done a turnaround with a fashion brand before and I know that, if it works, it’s the most incredible thing to be a part of. The new Charlotte Street site in London is the first example of how we’re turning the business around.

SCALLOPS AND CAULIFLOWER CULINARY DIRECTOR MIKE REID

BAR MENU SKEWERS

22 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk CHARLOTTE STREET CDM: What do you think is the current consumer perception of Gaucho? REFURBISHING THE GAUCHO ESTATE JB: We worked on the new look for a long time – we even looked at changing the name. • How much was spent on the Charlotte Street But when you research people’s perception, refurb? everyone has a memorable story about our Between £500,000 and £700,000 business. I wasn’t aware of how loved it was. One of the agencies that we worked with were • Have you seen a di erence in sales since the sat next to a group of guys going to the rugby change? on a train and overheard them saying how sad It’s early days, but we are seeing healthy the administration news was. When the agency double digit growth. told them it was going to be saved, they were cheering on the train! • Is there an amount Gaucho is willing to When you look at the previous design – the spend to overhaul the entire estate? cow hide, etc – I often wonder what would A seven-ﬁgure sum has been ring-fenced to aid happen if it launched now in black and white. the refurbishment programme and expansion. Would it be today’s Instagram moment? The However, as Gaucho has always been highly new design is more feminine, has more texture, proﬁtable, the above will be largely self- it’s lighter, representing mountainous ranges funded. of Argentina and Latin America. People have been wowed so far. It’s designed to be open to everyone. how we can be different in the plant-based area But if people like the old Gaucho, they can still of the market, without isolating customers. It go to it – we’ve got 15 other restaurants for now, has to appeal to everybody. People will eat less until 2021/22, but by that time they will all be beef, but it will be better quality. Our beef is changed over and fully refurbished. Any new sites from Argentina, we work closely with farmers and will follow the ethos of the Charlotte Street site hand select our cattle. with the same sustainability plans. CDM: Would you say that the new Gaucho is CDM: The CAU brand is no more. What do you more casual than the previous style? think went wrong? JB: Yes, that’s one of things we did. People saw JB: I think the design was pretty poor. With us as a special occasion restaurant – repeat CAU, I couldn’t understand it. It was chucked visits were very low, but they have tripled in the together, ramped up too quickly and the concept last year. It’s amazing. We have introduced new wasn’t strong enough. I feel terrible about what demographics through certain partners and happened, but when we saved Gaucho, we offers, etc. Lunch here can be £25 now, which saved 750 jobs and gave CAU staff jobs across was unheard of before. People had become the estate too. When we went into the CVA, it greedy – rather than look at what the company GAUCHO COCKTAILS SHOT BY LATEEF PHOTOGRAPHY was CAU performing badly and Gaucho that needed and strategise and remain on-brand, was profitable, but the concept wasn’t strong they added another menu and put the price up. enough. We’re not a fan of that at all.

CDM: Charlotte Street is the first ‘new Gaucho’. CDM: So what’s the timeline for rolling out the Tell us a bit about what you’ve done… new and improved Gaucho? Which sites are up JB: There’s a new design, new menu, which has next for a refurb? been extended and we have a beef bar. There JB: We’re deciding that at the moment. are new wines, as it only used to be Argentinian Immediate pipeline is The O2, as it is a very big wines, so now we have world wines as well and site and has been designed, like many of the wine taps. The dream scenario is to have more of other sites, to suit the ‘off the beaten track’ look. a neighbourhood vibe – menus could be different It’s designed to be a bit hidden. The O2 looks everywhere in order to reflect the neighbourhood shuttered, so we want to open it out and add a that they’re in. At Charlotte Street, we have beautiful bar on the ground floor. We’re looking a projection screen above the bar and host at The O2, potentially Leeds and Manchester, Gaucho Film Club. Every other weekend, we then the flagship in Piccadilly in London as screen a food or drink-based film, so you eat and well. It was good to get Charlotte Street done drink what you see on the screen. before changing the flagship at Piccadilly. We’ve got the blueprint, the plans are drafted CDM: Are you noticing different consumer and it is stunning. For M Restaurants, it’s about diets? How does a steak restaurant cope with adding one more site in Canary Wharf, which people eating less meat? is going to be gorgeous. For Gaucho, in terms JB: The whole point of our new bar menu is to of new sites, we’re looking at central London, be accessible and easy, but with more elegant a neighbourhood site and potentially another dishes that can chop and change. It’s centred regional immediately. We’re looking at Liverpool around beef, but we have introduced plant- and Glasgow, for example – we’re always on based sliders and tofu, etc. I want to explore the lookout.

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 23 FOOD AND DRINK AT FESTIVALS

THE BEST OF THE

FESTWHETHER YOUR RESTAURANT IS TRADING AT ONE THIS SUMMER OR YOU’RE LOOKING AT A FESTIVALTHEMED MENU, HERE ARE TRISTAN O’HANA’S TOP 10 TIPS TO ATTRACT A SELLOUT CROWD

There was a time in my life when the August Bank Holiday weekend was strictly o limits for any engagement, no matter how important. Family and friends knew that during that long weekend each summer, there was only one place I was going to be, and that place was Reading. Reading Festival to be more precise. Throughout my teenage years, I devotedly attended the annual gathering of the unwashed and unphased, watching band after band for three straight days, creating memories, magical moments and mild regrets. For nine years on the bounce, my friends and I made that journey along the M4, even when we were supposed to be collecting our GSCE results. Now, while a bunch of 16-year-olds would do their best to prepare for four days of self-sucient feeding (cereal bars, crisps, Pot Noodles), almost every year we would quickly become dependent on the food and drink oering within the festival grounds. Back then, chicken nuggets and 1. Robert Plant-based street might want to think about chang- chips would be our go-to – cheap, filling, My vegan anecdote should be enough for ing the format in which they’re served, in tasty(ish). An eyebrow would be raised at operators to wake up and smell the seitan. order to boost some takeaway trade. For the renegade who returned to the group The festival crowd is full of plant-based example, we only recently learned that this with a chicken chow mein from ‘Wok and millennials and Gen Zs, all of whom will be issue’s lead interviewee, Gaucho, is listed Roll’. The food was for fuelling, not feasting. happy to pay that little bit more for a quality on Deliveroo. If steak and chips are hard Last summer, after an 11-year Reading vegan meal. One only has to look at the to deliver for the restaurant business, such hiatus, a few of us returned to Richfield success of businesses such as Bi’s across brands can focus on other associated dishes Avenue with a single day ticket in hand, the festival circuit to see how in-demand like empanadas and sliders. having been lured by the return of some old this food is. Last summer, the ‘jack shack’ favourites to the line-up. While nostalgia team were at All Points East, Field Day, 4. MarkeTing Tings battled it out with the realisation of how Mighty Hoopla, Cross The Tracks, Download, If your business isn’t trading at a festival we were now the ‘oldies’, my professional Glastonbury, British Summer Time, Lambeth but is coinciding promotions based on mindset kicked in as we walked through County Fair, Standon Calling, Boardmasters, certain events happening around the the turnstiles, suddenly appreciating that Lost Village and UK Vegan Camp Out. country, marketing opportunities will street food has come a long way and that arrive thick and fast. You could change there is probably now a whole load of new 2. Meatloaf and exciting food and drink stalls on oer. For those who are still keen on serving up While a moment of silence for our beloved some meaty meals over the summer, there nuggets and chips was appropriate, we is much inspiration to take from those “Consumers couldn’t wait to get stuck into some lunch. traders popping up at UK festivals. It is Alas, we should have waited. Yes, there these single-product specialists that can expect to were certainly way more cultures and teach casual dining operators a thing or cuisines on oer, but not for those who were two about individual items on their wider attending the festival with vegan compan- ranging menus. What’s more, consumers see their ions. I joined my meat-free friends at the are now starting to expect to see their only vegan stall in the place, opting for a high street favourites in a smaller, field- high street ‘Greek vegan pita’, topped with plenty of based format when they arrive at Latitude spoonfuls of warm, sun-soaked hummus. I or Leeds. Burgers from Bleecker, pies from won’t go into detail of the end result, but let’s Pieminister, pepperoni specials from Pizza favourites just say the crowd for the Foo Fighters that Pilgrims… the list really does go on. night wasn’t the only thing that was heaving. in a smaller, On that note of poor quality and 3. Convenience is King(s) of Leon culinary anti-climax, here are some top While those operators who are pitching tips and trends to consider (puns included) tents for the summer will already know that field-based when you’re approaching this year’s their customers will mostly be eating stand- festival season, so that you don’t let your ing up and on the move, restaurants who format” customers down… are introducing ‘festival specials’ on the high

26 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk

FOOD AND DRINK AT FESTIVALS

the names of certain menu items to play on the high street in terms of food waste on headlining artists (Dark n Stormzy, and packaging can be taken on the anyone?) or even create menus around road, perhaps influencing those traders the nationality of those musicians. For that are trying to catch up. those at the festivals themselves, we’re yet to see a ‘weekend loyalty card’ at any 8. Gang of Youths multi-day festival. Why not encourage Festivals are often a wonderful opportu- customers to visit you on each day of the nity for younger operators to try out their event, rewarding them with a small free- oer, without having to commit to a costly bie at the end? It could be a festival first. bricks and mortar set-up. It’s where up and coming concepts can find their feet. 5. Culture Club Also, even if the brand is established, larger Following on from those marketing businesses can use festival appearances moments, operators have the opportunity to entrust a young assistant manager with to take the culture of each UK festival and running the operation for a long weekend use it as inspiration across their busi- in a challenging environment. What’s more, nesses, whether they’re trading there or either young or old brands can reach out not. Glastonbury weekend, for example, to each other and perhaps arrange a col- could mean that restaurants embody the laborative oer on the festival circuit. We’re eco-awareness of the famous festival, seeing that joined up approach more and promoting sustainability, sourcing and min- more in the street food sector. imal waste credentials. Don’t forget those festivals that don’t revolve around music, 9. Smells Like Clean Spirits too – Edinburgh Fringe could spark a surge Of course, no festival would be complete COCKTAILS WITH MASTJAEGERMEISTER of Scottish-influenced menus across the without a little alcohol. While most traders UK, as the world floods into its capital. City-centric festivals are certainly worth marking in your diaries for this very reason – you never know what ideas may pop up.

6. Design Inch Nails Your design teams and agencies can use this time of year to really push the boat out. When trading at a festival, restaurants have the opportunity to play with the brand identity a little, as the space (and equipment) at your disposal will be far dierent from the ﬁxed sites on the high street. While the pitch you are given will understanda- bly have an eect on how prominent your business is on the day, signage, graphics and the unit itself can go a long way in grabbing the attention of those looking for some food. Competition for custom within the conﬁnes of a festival site is arguably as tricky as the high street – your design could be the dierential you need.

7. Every day’s a Green Day It’s strange that festivals don’t seem to be under as much scrutiny when it comes to all forms of waste. Yes, there are glass/cup deposit schemes and recycling bins, but not all of the national organisations are doing everything they can to promote environmental respon- sibility. We have witnessed hundreds of thousands of discarded cardboard cups at festivals only last year. Perhaps this is one area that restaurants operating at festivals can lead on? Lessons learned

28 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk won’t be able to sell alcoholic drinks from their pitch, it’s worth considering how these drinks still contribute to the entire experience. “Consumers are looking for an epic experience and that includes what they eat and drink,” says Nicole Goodwin, marketing director at Mast-Jaegermeister UK. “For 2020, we can expect the same drinks trends that are happening in the on-trade to be mirrored on the festival circuit: ﬂavours like coee and thoughtfully paired spirits. At festivals, consumers will continue to look for easy drinking serves while looking for something a bit dierent.”

10. Kool-Aid and the Gang Most festivals will provide free water across the site, but food traders are, of course, permitted to stock and sell soft drinks. For some, charging £4 for a small bottle of water (that also contributes to needless plastic) doesn’t sit well, so could there be an opportunity to create your own re-fill station, drawing in more poten - tial customers for food and other drink up-sells? Per - haps. If not, a considered soft drinks offer is a must for any festival food trader, particularly as consumers are spoilt for choice in today’s on-trade. Craft and main - stream brands will jostle for space, and that’s before you even consider no- and low-alcohol substitutes.

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 29 CASUAL DINING SHOW PREVIEW

KEY INFORMATION Where: ExCeL London When: 25 and 26 March 2020 Read more: casualdiningshow.co.uk On with the show…

THE CASUAL DINING SHOW RETURNS TO EXCEL NEXT MONTH, OFFERING RESTAURANT OPERATORS TWO DAYS OF TALKS, DEBATES AND EXHIBITS

30 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk James Spragg of Casual Dining Group (CDG), Steve Holmes of the Azzurri Group and David Campbell of Bill’s Restaurants are just some of the headlining speakers at this year’s Casual Dining Show, which returns to ExCeL next month. The speaker line-up also includes Amber Wood, MD of The Cosy Club at Loungers; Baton Berisha, MD of The Ivy Collection; Laura Harper Hinton, owner and creative director of Caravan Restaurants; Andrew and Prannee Laurillard, founders of Thai chain Giggling Squid; and Kate Nicholls, CEO of UKHospitality. Ex-Wagamama boss Campbell, who was appointed executive chairman at Bill’s Restau- rants in summer 2018, says he’s looking forward to speaking at the event. In his opening day keynote interview, he’ll be focusing on the reimagining of Bill’s, where almost half of the estate has already been extensively refurbished, plus talking about the new openings that are now happening. “We’re delighted with our speakers for Casual Dining 2020,” says event manager Eva Ellis. “It doesn’t get much bigger than CDG, Azzurri Group, Bill’s, The Ivy Collection and Loungers – who operate some of the UK’s most well-known casual dining restaurant brands – speaking exclusively at their industry show. “And, if that’s not irresistible enough, visitors also beneﬁt from two action-packed days of product launches, demos and tastings from over 220 leading casual dining suppliers showcasing everything from ingredients and food and drink, to payment solu- tions and catering tech.” The exhibitor list aims to cover everything casual dining operators need to run their businesses suc- cessfully. Among the returning exhibitors are AAK Foodservice, Ascentia FSE, Billington Foodservice, Britvic, Carlsberg UK, Coca-Cola European Partners, Diageo, Fentimans, Futura Foods UK, Givex, Harri, JJ Foodservice, Kobas, Lavazza, Lutosa, Major International, Molson Coors Brewing Company, Moving Mountains, Panasonic UK, Peka Kroef, Pizza Equipment, Tevalis, The Meatless Farm Co, and UCC Coee. On stand C41, Meiko will be featuring the new Meiko UPster range and the Meiko M-iClean hood machines with automatic hood, plus Meiko’s renowned UPster rack transport machines with built-in heat recovery. LoveSeitan, manufacturer of seitan products, will be showcasing the best of its vegan meat-alternative range on stand A43, helping casual dining operators tap into the plant-based revolution. Demand for plant-based products has soared in recent years as the number of vegans in the UK has risen to more than 3.5m, not forgetting an estimated 22m ﬂexitarians – those who enjoy meat and dairy, but want to reduce their consumption. In fact, Brits spent over £1.3bn on vegan and vegetarian products in 2018 alone, according to Ubamarket. With this in mind, a visit to Bi’s Kitchen on stand K61 would be worth your while.

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 31 CASUAL DINING SHOW PREVIEW

Looking ahead, with expansion plans “Whatever your customers’ already in the works for Leeds, Edinburgh and Glasgow, and a new cookery show in development, there’s plenty more to come favourite drink, there’s sure from this inspirational chef, restaurateur and self-proclaimed ‘curry evangelist’. “Casual Dining brings the whole industry to be plenty to suit every together and steel sharpens steel,” says Katona. “There is nothing more invigorat- taste here” ing and stimulating – it’s so important to keep our ideas and strategies fresh and more British consumers generally are regularly relevant and one never stops learning from THE OAKMAN INNS & RESTAURANTS choosing more low- and-no ABV options. one’s peers.” TEAM WILL BE SPEAKING That’s a lot of bases for casual dining opera- Other confirmed speakers include tors to cover. Fortunately, our exhibitors range Andre Johnstone, Wagamama’s business from some of the world’s biggest-selling beer development director (and former UK and cider brands to some of the industry’s marketing director), discussing how the newest start-ups – so, whatever your custom- multi-award-winning brand is driving inno- ers’ favourite drink, there’s sure to be plenty to vation across its UK business (most recently suit every taste here.” with its new Mamago grab-and-go food concept). Stephen Hill from ramen chain I wanna be like you Bone Daddies joins Dishoom’s Brian Trollip Nisha Katona MBE, the CEO and founder of on the Ops Director panel. And Martin Mowgli Street Food restaurants, is the latest Wolstencroft, co-founder and CEO of Arc speaker to join Casual Dining’s business key- Inspirations, which operates 19 bars and note line-up for 2020. restaurants in the north of England (brands Back by popular demand, following her include Banyan, The Box and Manahatta), candid, standing room only interview at the will be sharing his thoughts on the casual Drink it in show last year, Katona will be delivering more dining scene in the show’s new Bar Leaders Boasting a dozen exhibitors each, the Artisan exclusive ‘warts and all’ career and business panel. Spirits Lounge and The Taphouse will sample insights in a highly anticipated opening day The Menu Innovation in Pubs panel now new innovations from a mix of independent session on 25 March. boasts the expertise of Mark Teed, food breweries and distilleries. In the five years since Katona founded her implementation manager at Star Pubs & Making their show debut in the former are first restaurant in Liverpool (while still working Bars (whose role involves providing extensive Belgrove Rum, Faith & Sons Gin, Strawbar (an full-time as a successful barrister), she’s food support to the 2,700-strong leased and eau de vie spirit distilled from organic Greek opened nine more sites across the UK (num- tenanted pub estate), and Ross Pike, chef strawberries) and Tarsier Spirit (Southeast ber 11 in Bristol is coming soon), become a director at Oakman Inns & Restaurants. Asian dry gin). In the latter, Binary Botanical familiar face on TV, written three cookbooks, Mark McCulloch is back hosting a restau- (a lightly sparkling table beer aimed at ‘wine set up the Mowgli Trust charity to help local rant marketing panel, which will be recorded lovers’), Freestar, Lucky Saint, Orbit Beers, and regional causes, featured twice on the live for the Supersonic Marketing Podcast ShinDigger Craft Beer, Small Beer Brew Co, Sunday Times Virgin Atlantic Fast Track 100 series. His guests for 2020 will include Sara and The Five Points Brewing Co. list, and been awarded an MBE for services to Stark from Dishoom, Libby Andrews from Pho The Vineyard is a new area for 2020, the food industry. and Oli Ingham from Wahaca. having been launched to sate the growing demand for wine at the show. It’ll boast a raft of new companies (expect sparkling wine producers to feature strongly), including The Emissary Prosecco, and its vegan friendly Doc Treviso Brut 2017. “Oering a varied drinks menu – full of dierentiation, innovative styles, flavours and blends, and distinctive ‘brand’ personality – is essential for any successful restaurant, pub and bar operator,” says Ellis. “But where do you start? For example, according to some of the latest industry research this year, wine is the UK’s favourite alcoholic tipple, gin is the number one spirit, sparkling wine is booming, beer trumps wine in pubs, the premiumisation mega trend is helping drive alcohol sales, quality’s up but quantity’s down, all-the-while

32 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk

CASUAL DINING SHOW PREVIEW

“People have a better understanding of consuming the right amount of carbs to maintain a healthy diet” NISHA KATONA MBE, CEO OF MOWGLI

Tap into the trends and botanicals will find new recipes outside market. The British public, irrespective of Which key food and drink trends will be their traditional areas and sweet savoury demographic and age, will choose two to shaping menus in the year to come? That’s flavours will be enjoyed everywhere.” three days a week to follow a vegan diet. exactly what the Casual Dining Show Small colourful dishes, packed with fla- Picking the right carbs and proteins will play recently asked some of its regular visitors, vour – Nisha Katona MBE, CEO of Mowgli an important role. Pasta is now beginning with over a dozen industry experts taking Street Food to grow again – as people have a better part in the survey. While their responses “Alcohol-free seltzers and, obviously, understanding of consuming the right were varied, the majority agreed that meat-free dishes will become more pop- amount of carbs to maintain a healthy diet healthier eating, sustainability and plant- ular, as people become more conscious of and all the fantastic, meat-free alternatives based innovations will all continue to have their health. This leads to the culinary eyes to classic pasta dishes coming back on the a big influence on what we’ll be eating and of the nation naturally turning east, where market. Protein drinks will grow, moving drinking in 2020. Here are some of the high- it is a meat-free, small plates grazing away from just a gym-based drink into the lights ahead of next month’s show… culture. Each dish must individually pull mainstream. Alternative citrus fruits will Delicious, fun and meat-free – Brian Trollip, its own addictive punch. Indian, Korean, begin to grow in the drinks world o the operations director at Dishoom Chinese, and Vietnamese cultures major back of the gin and negroni boom. I see “We’re all pretty exhausted by the con- on flavour, colour and chaos. People are bergamot coming through in some great stant squabbling, politics and polarisation far keener to have a table full of colour, fla- bars, as the bitter drink revolution continues that seems to be happening globally. All vour variety and a sharing way of eating. I to grow.” the anger is tiresome, and I think that 2020 see this on my Instagram posts too — pho- Healthier choices – Baton Berisha, MD of will be great for anyone who helps people tos of tables laden with a myriad of dishes, The Ivy Collection to escape for a while and to have fun and colours and entirely lacking in formality are “We will see a growth in healthier let go. Things are getting expensive and the ones that inspire the most appetite.” choices within both the food and drink we’re fast realising that we need to look The rise of flexitarians – Paul Lewis, chef categories. Guests are more conscious of after the world we live in, so I think that res- director at Prezzo ingredients and eating healthier in gen- taurants o ering a delicious, fun, inclusive “The flexitarian lifestyle will become eral and I think this is a trend that will very experience, with little or no meat, will do more mainstream o the back of the vegan much continue into 2020.” very well (and it’s probably important that they do).” Sustainability = the new norm – Jane Treasure, food and beverage director at PizzaExpress “This year is going to be another interesting year for food trends. Unquestionably plant-based innovations will continue to be popular and well established within the mainstream. Consumers will be increasingly focused on self and their sense of wellbeing plus their impact on the world and doc- umenting it. This will be reflected in the use of ingredients, packaging and presentation of dishes. The big opportunity for food operators will be to elevate the whole dining experience, with beautiful food presentation and great flavours with great ingredient combinations. Strong sustainable credentials for all ingredients and removal of unnecessary packaging will be expected and become the norm. Smokey and aged flavours will be popular, the use of herbs

34 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk

POTATOES AND SIDES THE POSSIBILITIES ARE ENDLESS

CASUAL DINING OPERATORS CAN SET THEIR MENU APART FROM THE COMPETITION WITH A CONSIDERED RANGE OF POTATO DISHES AND SIDES

36 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk The humble potato! Since ﬁrst being cultivated in South America between 8000 and 5000 BC, potatoes have been a staple of the human diet, and are estimated to be consumed by more than 1bn people daily. In 2018, potatoes were voted Britain’s best-loved vegetable in a poll by Dolmio, beating the likes of broccoli, carrots and green beans with a huge 72% of the vote. The great thing about our friend the potato is its versatility, which gives res- THE taurant operators signiﬁcant scope to expand their menu with a range of dierent potato sides. Recent years have seen a rise in the popularity of snacking and sharing dishes, with many consumers placing less emphasis on main meals. Apparently, almost a quarter of Generation Z (born in 1997 POSSIBILITIES onwards) prefer to build a meal out of appetisers and snack foods. Therefore, to prompt as many sales as possible, think outside the box and create dishes with a twist.

Super sides ARE ENDLESS Recent studies have consistently shown UK consumers are becoming much more mindful about what they eat. We know that more and more people are aiming to improve their diet. So, when it comes to spuds, it makes sense to have sweet potato options on your menu. Full of nutrients, sweet potatoes are a good source of fibre, iron, calcium, selenium and vitamins B and C. What’s more, they are high in an antioxidant known as beta-carotene, which converts to vitamin A in the body and is essential for a healthy immune system. Many health-conscious consumers prefer to have a sweet potato over a white potato. Consider oering sweet potatoes in the form of fries, mash, jacket potatoes or potato skins that can be loaded with dierent fillings. A staple on many restaurant menus, chips can easily be upgraded to premium level with the addition of one or more toppings. Even when you look at the world of bars – Revolution in London’s Leadenhall, for example, oers Philly Cheese Steak Fries: skinny fries topped with pulled salt beef, spring onions, nacho cheese sauce and French’s Mustard. To up your potato game further, think about adding dierent cut styles to your menu. Options could include wae, thin, or skin-on fries, chunky chips, wedges or cubed potatoes. One brand has even launched Finest Super Fine Fries which are just 5mm thick. Dierent cuts pair best with dierent dishes: chunky chips go best with steak, a burger is ideally served with thin fries, and cubed potatoes make for a perfect tapas dish. But do consider oering more than one option, as consumers like choice. Sides should not be an afterthought. They appeal to guests and add value for operators. As Nic Townsend, trade marketer with Farm Frites UK & Ireland, says: “Upselling side dishes provides operators with an opportunity to increase revenue, boost profits and improve a guest’s overall dining experience.” And the potato is probably the most adaptable side dish ingredient of all. Potatoes can be chopped, mashed, fried and more, “giving customers the

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 37 POTATOES AND SIDES

opportunity to create and personalise their potato skins topped with a mozzarel- imise water contamination, always remove perfect meal”, as Townsend puts it. la-style melt. visible ice from frozen chips or potatoes A growing number of venues are now before cooking, and check your fryer is fully serving chips with three separate toppings. Cooked to perfection dry before adding new oil. One high street business observed for this There is no doubt the frying oil used to cook “Removing food particles as you cook, feature oers fries with smoked paprika and chips has a significant impact on flavour and as well as keeping baskets out of the oil saron aioli; fries with Parmesan, true oil appearance. Olivia Kitching, brand manager and the dust covers on when not in use, will and rosemary; and sweet potato fries with for Prep High Performance Frying Oils at AAK prevent the oil from becoming carbonised sour cream and a Cajun dusting. Revolu- Foodservice, reveals one of the most impor- and keep oxidation to a minimum,” Kitching tion has its cheesy bacon fries; Cajun sweet tant factors to look out for is ‘fry life’. adds. “This will help to maintain the colour potato fries with sour cream and chives; and “It’s always better to go for oils with and flavour of the oil for longer. Filtering pesto fries with Parmesan and parsley. The a longer fry life – they will provide much frying oil daily at a temperature of 40°C ultimate dish to pick at, a trio of fries gives better value, saving you time and eort in will make a real dierence, and significantly operators a fantastic opportunity to tap into cleaning and maintenance,” says Kitch- extend its fry life.” the current trend for ‘made to share’ dishes. ing. “They will also enable you to produce But it doesn’t all have to be about adding great tasting food while helping to prolong Increasing spend per head lots of cheese! We’ve seen the rise in vegan the life of your oil.” White potatoes are rather misunderstood. food and it is estimated there are now 3.5m That said, your frying oil will only last if Considered less healthy than the sweet vegans in the UK, according to research you make an eort to keep it clean and free variety, white potatoes simply have dierent by comparethemarket.com. With so many from contaminants, including water. To min- benefits. They’re a good source of vitamin people now consuming a plant-based diet, there is no doubt you will be missing out if you do not oer vegan-friendly food options and side dishes. "Upselling side dishes provides If you prefer to make potato sides from scratch, buy vegan cheese to ensure dishes operators with an opportunity can be enjoyed by all. If, however, you’re looking to save time, you might buy frozen potato sides. Suppliers are now oer- to increase revenue” ing products such as vegan filled baked

“Operators SHARING AND DIPPING should When it comes to looking out for consumer needs, Lamb Weston has identiﬁed some key trends and developments operators should look out for in the year give the ahead. According to the potato producer, sharing and dipping are bigger than ever, as are fries with an authentic look and hand-cut appearance. “Operators should give the impression they have cut their chips themselves in the impression kitchen, even when it’s not the case,” says Andrea Deutschmanek, Lamb Weston’s country marketing manager UK & ROI. they have cut Another trend is locally sourcing of potatoes for sustainability and CO2 reduction. “Sourcing potatoes from our neighbourhoods/UK that don’t travel around the world is extremely important for the guests in out-of-home consumption,” adds their chips Deutschmanek. “And it’s important to get across more information about the goodness of a potato itself. And for the long-term, oer new, surprising shapes and themselves in textures to make menus more exciting.” the kitchen” SUNNY SIDE UP DIPPERS FROM LAMB WESTON

B6 (vital for maintaining a healthy nervous system) and potassium (helps maintain a steady blood pressure), as well as cop- per, vitamin C, niacin, fibre, manganese, phosphorus and pantothenic acid – all of which are crucial vitamins and minerals. What’s more, a medium-sized potato only contains around 110 calories. In the same way healthy food packaging highlights key nutritional ingredients, consider doing the same with your menu to help inform customer food choices. Think about the positioning of your side dishes and whether they are clearly dis- played. If not, it’s important a re-design is arranged to ensure customers are not led to focus solely on main courses. “Additionally, creating a separate sides and snacking menu will help to appeal to those who originally chose the venue solely to drink,” says Richard Jones, commercial director of out of home at McCain Food- service. “Popular menu items and those oering the largest profit margins should be placed at the top of the menu, or in their own boxed out section, so they are clearly visible to guests.” If chips are the only potato dish on your sides menu, it’s time to get creative and discover the full potato potential. While you might look at other restaurant menus for inspiration, avoid creating the same dishes. This will only lead to monot - ony. The potato lends itself to so many dierent dishes, so get out there, and fry, bake, roast, mash, barbecue, top and fill some spuds.

40 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk

MARKET HALL VICTORIA FOOD COURTS CREDIT: CHRISTOPHER HORWOOD

MARKET HALLS

COFOUNDER SIMON ANDERSON TELLS HENRY NORMAN HOW MARKET HALLS’ INNOVATIVE APPROACH IS ALLOWING FOR RAPID EXPANSION INTO THE WEST END AND BEYOND. JUST DON’T CALL IT A STREET FOOD BUSINESS…

42 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk MARKET HALL VICTORIA CREDIT: CHRISTOPHER HORWOOD

MARKET HALL VICTORIA SHOT BY CHRISTOPHER HORWOOD

“It’s big and brilliant!” enthuses “I wouldn't call us a street food business,” the globe before reinventing the con- co-founder Simon Anderson as we sit he says. “We look at existing restaurants cept for a London audience. We wanted down to discuss Market Halls’ latest and people who want to build their to provide something dierent to what development. In the capital, the street brand, not just street food traders, and temporary street food markets oer and food scene has often itself pushed bring them together under one roof. fill the gap between fast-food chains and somewhat to the margins, with much “Street food markets tend to be open table service restaurants.” of the activity centred around the east air, whereas we set up home in perma - One of the most important points of of the city and in the sort of city-based nent, bricks and mortar sites. Markets dierence, Anderson believes, is that his and urban areas that rival Street Feast tend to operate over a few days and are egalitarian eateries can help to alleviate favours. often mobile, whereas we are a seven- some of the major problems - such as This is all about to change, though, days-a-week operation, and we take on unrealistic rents, immobile councils and with the openings of Kerb in Seven Dials long property leases and invest in them.” high business rates – that are currently and Market Halls, with its 35,000 sq ft of The inspiration for this particular aecting the sector. “A business like ours trading space, as “the biggest food mar- market model came when the com- allows for smaller, independent busi- ket in the UK” near Oxford Circus. pany’s co-founder and now CEO, Andy nesses to get a foot in the door without “It has 800 to 1,000 covers, numer- Lewis-Pratt, returned to London after the headache of financial barriers,” he ous kitchens and bars, and various other spending time in Portugal. He'd seen says. “Traders are able to build their dynamic spaces,” he elaborates. “The first-hand what was going on there, brands in a space that is assuredly busy, first floor is the size of two Victorian Mar- as well as across the US, and couldn't come rain or shine, while diners can enjoy ket Halls with plenty of food on oer, and figure out why the concept of commu- a variety of options all under one roof. upstairs we have a large bar area with a nal dining halls hadn't really taken o in We are the missing link for both traders roof terrace and separate event spaces. the UK. “We were introduced because of and diners between al fresco markets It’s a really exciting venture as only 0.5% my background and knowledge of the and bricks and mortar restaurants.” of the total square footage of Oxford casual dining scene in London, having The business has grown to the extent Street is food and beverage.” run one of London's earliest food trucks that Market Halls now oers diners Anderson is keen, though, not to be and an award-winning gastro-pub in fast-casual food from 24 kitchens across directly compared to the likes of the Islington,” explains Anderson. “Together its sites in Fulham and Victoria, as well aforementioned Street Feast and Kerb. we visited food markets and halls across as the flagship in the West End, and

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 43 FOOD COURTS

SIMON ANDERSON

industry, which he believes will help it to evolve and remain relevant. “The chains will continue to be challenged and it’s good to see that great pubs are having a renaissance. Food and drink play important roles in the fabric of business, culture and society; it helps us grow with things like business rates and, with Brexit, this is a very interesting time.” MARKET HALL VICTORIA, SHOT BY CHRISTOPHER HORWOOD If our apparently imminent exit from the European Union is slowing some businesses Anderson’s team puts a lot of research The approach to finding vendors of a down, it doesn’t appear to be aecting into exactly where to open next. “We suitable quality is equally exhaustive, as Market Halls, which Anderson reveals is want each Market Hall to have its own Anderson explains: “We break the London “looking to open at least two or three more unique vibe, so we seek out interesting restaurant scene into workable chunks and markets in London, including one in Canary sites that stand out architecturally. Our look at curating an oering that covers as Wharf” this year. Notable progress indeed first site in Fulham is housed in a former many dierent bases as possible. We look for a business that only opened its first site underground station; Market Hall Victoria at the make-up of the local area, consider in 2018. was an Edwardian shopping arcade, an what they need in terms of breakfast, So what is the secret of Anderson’s ornate restaurant, and more recently the lunch and dinner, and then approach success? “You must find the gap and fill it super-club Pacha; and our West End site operators that we really admire, such as well,” he reveals. “Each of our sites is dier- is what used to be British Home Stores Roti King, Monty's Deli and BaoziInn. We ent: dierent buildings, dierent histories, in Oxford Circus. We take unused and always look at young, independent, chef- dierent traders – we create a drive and unloved sites and renovate them into driven businesses, while also ensuring there excitement specific to each location. There dining hubs that work for the community, is something for everyone – from pizza and is no one-size-fits-all for us.” bringing them back to life and their full poké to dosas and dumplings.” It is this unique approach that has potential.” Looking to the future, Anderson says helped Anderson’s business achieve a Anderson continues that the company is he would like to see even more independ- sizeable market share – and, even more “pretty data-driven” and takes the time to ents and younger people coming into the impressively, all in less than two years. scrutinise each area individually to weigh up whether there is a gap in the market for local diners. “If we opened in the East End, we would automatically have 100 other “We wanted to provide restaurants as competitors, so we chose Fulham where there is both footfall and something different to demand. With an area like Victoria, we knew there had been massive investment and wanted to come in on the tail end of what temporary street food all that as we knew that the numbers were there. Market Hall Victoria now surpasses markets offer” 25,000 customers a week.”

44 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk

CONDIMENTS, SEASONINGS AND SAUCES

CONSUMERS ARE LOOKING FOR ADDED EXTRAS WHEN EATING OUT, SO IT’S VITAL THAT CASUAL DINING OUTLETS’ SAUCES, SEASONINGS AND CONDIMENTS DON’T DISAPPOINT

Us Brits love a little bit on the side, “Caterers can quite literally ‘sauce up’ whether it’s a condiment, sauce or sea- their food oering with ease, particularly soning. In fact, according to research by when using readymade sauces,” says Alison Uber Eats, we love it so much that over of Smith, global product developer for Mars us take our own sauce with us when we Foodservice. “From tangy Texan barbecue leave the house. sauce right through to delicious sweet chilli, Condiments now play a bigger role in UK customers will be sure to relish their mul- diets, with 43% consuming more than they ticultural sauce experience at venues that ever did before and almost half the nation oer sauces as a side dip. For an on-trend believing it’s essential to have a condiment twist on a British classic – chips and curry with every meal. sauce – why not oer a side serving of katsu The Uber Eats survey found that a fifth curry sauce with each portion? A delicious of Brits crowned ketchup king, followed by and fragrant sauce that takes this classic mayonnaise, then chilli sauce. However, dish to an exotic new level.” curry sauce and piri were listed as essen- Street food’s wide-reaching range of fla- tials, with consumption of the latter and vours has helped it skyrocket in popularity garlic mayonnaise up 10%. over the years, and demand shows no sign Consumers are a fussy bunch – they of waning. Operators should get on board know what they like and how they like it. and ensure their selection of condiments, As sauces, seasonings and condiments sauces and seasonings is bang on trend. Not allow them to tailor their food to the exact only will this keep existing customers happy, requirements with ease, it’s little wonder but will help to keep occasional and lapsed they are increasingly popular with guests. customers coming back for more. “One way customers have been Mix it up tempted to walk through the casual din- In addition to the classic favourites like ing doors is by a food oer expanding ketchup and mayo, it’s important that beyond the traditional – an eective way casual dining outlets also oer a range of to widen the customer base,” says Kevan more exotic condiments to satisfy custom- Vetter, executive chef at McCormick. “Well ers looking for something a bit dierent. over a third say more international cuisines There has been a lot of new product devel- would encourage them to visit a venue, opment in this area, with a wide variety of for example, and nearly as many feel the authentic world-inspired sauces hitting the same way about street food. Savvy opera- market, making it easy for operators to tors should be hunting down the next new meet demand for more unusual flavours. street food trend before it happens.”

The Waitrose Food and Drink Report that leaning into familiar foods is a great Some like it hot 2018-19 found that one in eight Brit- entry into this trend. With classic bold Things have really progressed in terms of ons are now vegetarian or vegan, and spices and ingredients found in Mexican spice and heat in the condiments arena a further 21% flexitarian, which equates cooking, like smoky dried chillies, bright as a result of evolving palates, which have to around one third of UK consumers citrus, cumin, garlic and onions, vegan developed a taste for fruity heat. reducing or removing meat from their dishes can deliver the uncompromising “The trend for all things hot and spicy diets. This overwhelming shift towards flavours that everyone wants. is now firmly entrenched in the sauces more plant-based o erings has been a “Simple techniques like shredding and condiments category with consum- game changer in terms of condiments. aubergine and mushrooms to mimic ers continuing to move away from tra- As a result, casual dining operators are pulled pork and crumbling chickpeas to ditional sauces in search of spicier and using sauces, seasonings and spices to replace chorizo sausage makes great more exotic variants to make their meals make vegan dishes more interesting in an meatless fillings for tacos, tortas and tastier,” says Helen Hyde, business unit attempt to appeal to this demographic. tostadas when paired with the just- manager at Tabasco. “As part of this we “Some consumers hear ‘vegan’ and right combination of spices and sea - are seeing consumers becoming more are intimidated,” says Vetter. “We found sonings.” aware of the actual pepper varieties themselves, such as chipotle, habanero, and jalapeño.” Operators can use spicy sauces in a variety of ways, whether that’s mixed with mayonnaise to create a muddy mayo or combined with tomato sauce to make a Bloody Mary ketchup. Consumers’ penchant for spice isn’t just limited to one eating occasion either – some want their food hot and spicy from breakfast time right through to dinner. Whether paired with eggs or avocado, heat and spice seems to be the order of the day. “Consumers are prepared to be a lot more experimental when it comes to combinations of ethnic-inspired flavours such as Korean barbecue sauce, Kimchi ketchup and Sriracha mayonnaise,” says Nigel Parkes, marketing director at Cre- ative Foods. “Indeed, fusions of contrast- ing flavour types are becoming more and more common – sweet and smoky, fruity and spicy, hot and sour. Complex flavours involving fermented or smoked ingredients are also growing in popularity.”

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CONDIMENTS, SEASONINGS AND SAUCES

Getting creative For casual dining outlets with the time and skillset, making sauces and condiments from scratch can create a real point of dif- ference. Allowing chefs to get creative in the kitchen will enable them to put a personalised spin on the outlet’s oering, adding serious kerb appeal. “In the same way as making anything fresh in a kitchen, producing sauces and condiments from scratch allows chefs to personalise the taste, consistency and nutritional values of a product, while also enhancing the quality of the menu,” says Michael Eyre, culinary director at Jestic Foodservice Equipment. “Quick and simple to produce, homemade sauces and condiments really deliver quality and flavour across a menu. What’s more, by using SCHWARTZ BUTTERNUT MARS SWEET THAI CHILLI PRAWN DIP SQUASH TACOS AL PASTOR locally sourced or seasonal ingredients, caterers can easily change an oering to suit dierent seasons and trends through- Multi-taskers whether that’s gluten-free, vegan or vege- out the year.” Sauces play a huge role in many dishes, tarian. There are many products available In order to produce quality fresh sauces whether they are dashed, drizzled or that cater to the vegan trend, with increas- and condiments, a quality commercial used to coat food, they have the power ing numbers of casual dining outlets using blender is essential to produce a delicious to make or break a dish. A good sauce them as standard across the board in order smooth texture and consistent taste. The can transform a mediocre dish into some- to reduce the number of sauces they need quality of the blender can have a signifi- thing special without the need for multi- to stock. cant impact on how well they turn out, so ple ingredients, particularly when using “While each sauce will have a spe- operators should look out for commercial readymade sauces. cific flavour profile, it is worth giving some blenders with variable speed and pulse In addition to the benefits that pre-pre- thought to how it might be used across functions to achieve countless textures and pared sauces oer casual dining opera- all parts of the menu and in a variety of ultimate precision. tors in terms of reduced preparation time dishes,” says Parkes. “Indeed, the versatility The love of sauces, seasonings and con- and flavour consistency, they can also be of sauces should not be overlooked. They diments has taken this category to the used as marinades, pour over sauces and are ideal for creating dishes for themed next level. With the array of products on dips. Ambient sauces also have the bene- events, perfect for seasonal menus and the market aimed to entice and excite, fit of a long shelf-life and can help chefs to give the operator the opportunity to create spicing up customers’ lives has never been cater to a variety of dietary requirements ‘limited time oers’ on their menu.” easier.

THE UK’S TOP 10 FAVOURITE CONDIMENTS

1: Ketchup 2: Mayonnaise 3: Sweet Chilli Sauce 4: Brown Sauce 5: Garlic Mayonnaise 6: Curry Sauce 7: Vinegar 8: Mustard 9: Piri 10: Burger Sauce

Source: Uber Eats

OASIS VEGAN MAYO FROM CREATIVE FOODS

50 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk

CASUAL DINING MAGAZINE'S Buyer's Guide DRINKS

Your guide to the latest products available to restaurateurs this month NO AND LOWALCOHOL

DRYNKS UNLIMITED GOSNELLS ST PETER’S Smashed Lager Low-alcohol mead New recipes

Manchester-based Drynks Unlimited, Produced in Peckham from London’s Suolk Brewery St Peter's has revealed the business focused on producing only meadery, Gosnells Low Alc follows an improved recipe for its popular 0% drinks, is expanding its product the launch of its four brightly coloured Without brand of zero-alcohol beer. portfolio with the addition of its new canned siblings. Four years on from its original launch, Smashed Lager. Gosnells Low Alc launched last month consumer motivations and tastes Smashed Lager is available in both and is made from European honey, have changed, so the brewery has 330ml bottles and cans, and will join containing 60 calories per 33cl can. taken steps to refresh the recipe to the two other alcohol-free drinks in the Mead in the UK is beginning to buzz, appeal to a new range of potential Smashed range – Smashed Apple Cider but the USA is still way ahead. Only customers. St Peter's has made and Smashed Citrus Beer. Two new 0% 30 commercial US meaderies existed changes to the proﬁles of Without drinks will launch in 2020, Smashed in 2003, but there are more than 500 Gold, Without Original and Without Hops and Smashed Berry Cider. estimated to be active now. Elderberry & Raspberry. drynks.co.uk gosnells.co.uk stpetersbrewery.co.uk

LUCKY SAINT MORGENROT Superior Unﬁltered Lager on THATCHERS Fruit Machine draught Zero

Manchester-based drinks importer Non-alcoholic beer Lucky Saint has Thatchers Cider has introduced Zero, Morgenrot has extended its launched its 0.5% Superior Unﬁltered its first alcohol-free cider. vandeStreek selection of low-alcoholic Lager on draught. It has a bright, golden appearance, a brews from the Netherlands with the To support this launch, last month Lucky crisp, medium dry taste, and a fruity launch of a fruity sour beer called Fruit Saint worked in partnership with Made aroma. At 0.0%, Zero will appeal to Machine. for Drink to develop a bespoke Salted those consumers looking to moderate Available in 33cl bottles in cases of Almond & Candied Orange snack that their alcohol consumption. Crafted 24, Fruit Machine is brewed with pairs with the lager. The snack, which using a selection of Thatchers' raspberries and blueberries, plus was designed to elevate the drinking favourite bittersweet apple varieties. utilises Amarillo and Cascade hop experience and enhance the full- The blend of traditional and modern varieties. Also being launched is bodied mouthfeel of Lucky Saint, was apples creates an alcohol-free vandeStreek’s Playground IPA in a 33cl complimentary for anyone ordering a pint cider with body, smoothness and can format in cases of 24. of Lucky Saint on draught at participating character. morgenrot.co.uk venues throughout January. thatcherscider.co.uk luckysaint.co

52 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk MEANTIME Winter Sun

Meantime Brewing Company has extended its Italian portfolio with the introduction of seasonal brew Winter Sun (5.9% ABV). It is a fresh, fruity and slightly spiced beer made with a blend of Hallwetau, Hersbrucker and Liberty Hops – a combination of European and American hops that creates a vibrant, zesty ﬂavour and a rich, golden liquid that is the colour of a low winter sun. BEER HAWK meantimebrewing.com Fix8 Kombucha

Beer Hawk FRESH has expanded its premium drinks with the addition of the Fix8 Kombucha range to its chilled supply chain. The distribution partnership between Beer Hawk FRESH and Fix8 means that retailers can now order freshly-fermented kombucha from a refrigerated warehouse to be delivered chilled in both bottle and keg. The three-ﬂavour Fix8 range will be available same-day to London customers, and for next-day delivery across the UK. fresh.beerhawk.co.uk

ALAN MILLIAT 38 fruit drinks

DASH WATER Alain Milliat has released a line-up of Glass bottle format 38 single fruit flavours that include both fruit juices and nectars. The new Dash Water glass bottle format can be stocked through wholesaler Identifying a gap in the market for Champers. luxurious, premium juices, Alain Milliat The responsibly-crafted glass bottles are available in two flavours: Raspberry – offers a portfolio of flavours created British sparkling water infused with raspberries for a drink that captures the flavours in Valance in southern France to help of summer; and Cucumber – British sparkling water infused with 'curved' cucumbers outlets offer something morning, for a crisp dash of flavour. Dash Water uses wonky British fruit and veg that has been noon and night. Alain Milliat started rejected by supermarkets to naturally infuse water. by creating a range of six original dash-water.com juices and nectars in 1997. alain-milliat.com

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 53 CASUAL DINING MAGAZINE'S Buyer's Guide FOOD & EQUIPMENT

Your guide to the latest products available to restaurateurs this month

BACK OF HOUSE Team communications tool

Bartender Monica Berg has launched Back of House, a digital platform for business owners that provides an online tool for employees to use and ﬂag any issues they may be facing in their DR. OETKER PROFESSIONAL place of work. With the option Stuffed Crust Sticky BBQ to do so anonymously, its aim is Jackfruit Pizza to help create safer and more inclusive working environments. With the meat-free market set to reach £658m by Business owners can either use 2021, Dr. Oetker Professional has added a plant- the website's template or create based pizza to Chicago Town’s ‘Takeaway’ range. their own tailored form. The arrival of Chicago Town’s Stued Crust backofhouse.info Sticky BBQ Jackfruit Pizza will enable operators to start proﬁting from the growing demand for ‘dirty vegan’ food. Made with a unique rising dough, the tomato-stued crust base is loaded with jackfruit, covered in a barbecue sauce and topped with dairy-free mozzarella. oetker-professional.co.uk VEGAN FOOD

LOVESEITAN HRC 2020 appearance

LoveSeitan, manufacturer of seitan products, will be showcasing the best of its vegan meat-alternative range at VENIX KARMA HRC 2020 (stand F7), helping Squero range Smart refrigerator debut operators to tap into the plant-based revolution. Venix has launched the Squero Japan Centre Ichiba, Europe’s Seitan is a protein- range of advanced and user- largest Japanese food hall, has rich, healthy friendly combi ovens in the UK, announced it will be working and 100% which are exclusively available with Karma, the food waste app, plant-based through Jestic Foodservice by introducing the ﬁrst UK-based alternative to Equipment. smart refrigerator into its store. meat, low in The new Squero combi ovens The refrigerator, in fat and with a have features that simplify collaboration with Electrolux, unique texture cooking a wide variety of will be integrated with Karma’s compared to foods. The machines come app and will contribute to the similar vegan loaded with 200 cooking reduction of food waste by products such as programmes and 150 recipes making it easier for Ichiba to tofu and tempeh. that can be accessed via the sell food to customers that has loveseitan.com ﬁve-inch touchscreen and not been bought before the control dial. end of the working day. jestic.co.uk karma.life

54 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk ARTIS Vidivi distribution CENTRAL FOODS Artis has announced that it is to Moroccan-style Cauliflower Bites become the sole UK distributor to the foodservice industry of Frozen food distributor Central Foods has HOBART Vidivi glassware. added to its bu et, starter and tapas range for Bonnet Precipan range Vidivi, based in Verona, is foodservice with the launch of vegan-friendly, renowned for the quality of its gluten-free Moroccan-style Cauliflower Bites. Hobart is adding two new lines to its glassware products, which are The KaterVeg! Moroccan-style Cauliflower Bonnet Precipan range. designed and manufactured in Bites are cauliflower florets coated in gluten- The new Precipan lines – a 100L Italy. All their products are high free and vegan Moroccan-style spiced quinoa and 150L version, respectively – can definition pressed glass. This process breadcrumbs. Operators can serve them as be incorporated into a compact gives each glass a refractive index a sharing platter, a tapas dish, a starter or cooking suite and allow chefs of 1.51. The pressed glass is resistant accompaniment. to perform up to nine di erent to thermal and mechanical shock centralfoods.co.uk functions including grilling, braising, and is guaranteed microwave and sauté, pan frying, steaming, dishwasher safe. smoking, boiling and simmering. artis-uk.com SMALL BITES The new larger capacity lines join single 18L or 2x18L options, YOUNG’S FOODSERVICE o ering kitchens a range of options, Popcorn Scampi Bites depending on space and size of operation. Young’s Foodservice has launched Popcorn hobartuk.com Scampi Bites, scampi and whitefish bites wrapped in breadcrumbs. Each piece is made from sustainable, wild- caught, hand-peeled scampi (sourced from Great Britain and Ireland), and Wild Alaska pollock. The bites tap into snacking and sharing trends that can be used on restaurant and pub menus. They contain no artificial colours, flavours or preservatives. youngsfoodservice.co.uk

FILTA Extraction cleaning system

Filta has unveiled a new automated extraction cleaning system to help operators meet the new, increased fire risk management standards for commercial kitchens. The Filta system works around the clock with flexible, pre-programmable automatic dosing. This means operators are continually compliant with the standards in comparison to a quarterly deep clean of the ductwork. filta.co.uk

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 55 PROPERTY Buying or Selling

MIKO’S AND BAYROOT ARE THE LATEST BUSINESSES TO JOIN THE £2.3BN REGENERATION PROJECT

Elephant Park provides new home for restaurants

Elephant Rd, London, SE17 1UB Two restaurants of international ﬂavour have signed contracts to open new premises at Elephant Park, the £2.3bn regeneration project being delivered by Lendlease and Southwark Council in London. Two restaurants that share a south Ecuadorian restaurant, Miko’s, will move from the Elephant & Castle London heritage have signed shopping centre into a 1,200 sq ft space at 17 Sayer Street. One of few operators contracts to open new premises at in London that specialise in this particular Latin American cuisine, Miko’s focuses on traditional dishes, including an array of soups, rice and seafood. Elephant Park Bayroot is set to open a 620 sq ft restaurant at 15A Sayer Street, bringing unique Lebanese flavours to Elephant Park. Adding to its existing restaurant in Camberwell, the brand will offer its menu favourites such as mezze, grilled meats and wraps, combining ingredients sourced locally with those imported from Lebanon. “Our food has proven hugely popular with visitors to Elephant & Castle,” says Lenin Erazo, founder of Miko’s. “We bring the best tastes of Ecuador and have built-up loyalty through our authenticity. We were keen to stay within this local community as it’s where we founded the restaurant, so we are delighted with the new restaurant space in Elephant Park.” Both restaurants are due to open in spring 2020 and will join a line-up of international cuisine at Elephant Park. Recent openings include Ethiopian and vegan eatery Beza, Japanese tonkotsu specialist Koi Ramen Bar, and, most recently, authentic Caribbean restaurant Tasty Jerk. Pan Asian operator Pot & Rice is set to launch later this month.

56 | February 2020 | @CasualDiningMag | CasualDiningMagazine.co.uk FLEURETS MARKET WELL STREET PIZZA IN PECKHAM

Leisure property business Fleurets has introduced Well Street Pizza in Peckham to the market. The property, owned by Urban Pubs & Bars, led by Nick Pring and Malcolm Heap, is currently closed. YORK RESTAURANT AVAILABLE TO “This unit would be suited to a bar/restaurant and is situated within CASUAL DINING OPERATORS the Mountview Academy of Theatre Arts and British Youth Music Theatre building and enjoys superb outside trading space,” says Andy Frisby of Christie & Co has brought to market La Piazza, Fleurets. “The opportunity is located in Peckham which is known as a an Italian restaurant located in the heart of York vibrant, creative and exciting area of London.” city centre. The restaurant, dating all the way back to the 16th century, is owned by the York Conservation Trust due to its age and history. Marmaduke Buckle lived in the property between 1697 and 1715. Buckle, who was accused of witchcraft, carved his name into the wall and the beam. The carvings are still visible to this day. Current owner Emilio Comito and his family have been running the successful Italian restaurant for over 25 years. They are now looking to sell in order to enjoy their retirement.

OFFERS INVITED FOR FORMER RESTAURANT IN MIDHURST

Savills is seeking rental oﬀers for the former Seven Fish Restaurant on North Street in Midhurst. The property is a grade II-listed terraced building with an approximate gross internal area of 2,207 sq ft. The ground ﬂoor provides seating for approximately 75 covers with a separate bar area. Externally there is a large seating area for approximately 40 covers with views over Cowdray House. The property is prominently located on North Street, in the centre of Midhurst, a market town situated in the South Downs National Park.

CasualDiningMagazine.co.uk | @CasualDiningMag | February 2020 | 57 INDUSTRY OPINION KATE NICHOLLS FACE FACTS, NOT FADS

Kate Nicholls, chief executive oﬃcer of UKHospitality, writes for Casual Dining Magazine about the latest industry issues

year period. The rise of vegetarianism, veganism and flexitarianism is an excit - ing development for the sector and it has been great to see businesses adapt to changing consumer tastes so readily. Pret’s veggie stores have been hugely successful, the ‘vegatsu’ curry has been a runaway success at Wagamama and Patty & Bun has wowed with vegan offerings: Whoopi Goldburger and Pamela. There is no reason to think that these markets will not continue to grow, particularly on the vegan front as more consumers take the issue of sustainability increasingly seriously. Businesses have adapted to antici- pate trends very well, but it is important In or around the beginning of the year, This last one seems like a handy piece of to remember that some so-called trends journalists, industry leaders and com - retrospective predicting to me. may as likely be natural responses to mentators like to fall over themselves Rather than risk it all by reading the conditions and legislation. The govern- predicting the forthcoming year’s food runes, I prefer to look back at the data ment is certainly going to continue to trends. This annual Saturnalia of pre - to see the sector’s direction of travel. want to appear strong on the issues of diction tends to throw up some wild Actually, that’s rather like those sando obesity and allergens, so menus may well choices as people indulge their inner advocates, I suppose, so I retract my pre- have to be altered as a result. Nostradamus and throw as many fash - vious dismissive words about supporters Ensuring you are at the sharp end of ionable trends as possible at the figu - of panko-covered meat. constantly changing tastes can be hard rative wall. Last August, a market growth monitor enough itself. This is a task which will be This year, I have seen numerous arti - looked at the eating out sector’s success made trickier if policymakers look to move cles instructing me to bet the house on stories over the past five years. In terms the goalposts while you are hurtling up the a boom in sea offal, the unstoppable rise of growth, the stand-out winner was wing while holding a kombucha shake. of the food hall and widespread interest Caribbean food, which has enjoyed a Ultimately, it is impossible to know in the amusingly named pea milk. Many huge amount of popularity recently. The what the year will hold. Customers will foodie outlets have also predicted the number of such restaurants has grown a latch onto exciting trends and busi - rise of sandos: dainty Japanese sand - whopping 143.8% since June 2014. nesses will be buffered by external pres - wiches; a prediction I am calling foul on, Another success story was the rise sures from legislators. Businesses need to as these fashionable, fried squares have in vegetarian restaurants, with growth make the best of both and find a way to been ubiquitous for at least six months. standing at almost 70% over a five- outpace competitors into the bargain.

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