Members’ News

September 2015

Sodexo Prestige principal chef celebrates 40 years of golfing gastronomy #

Esteemed chef, Malcolm Emery, this year celebrated his 40th year catering to players and the public alike at The Open Hospitality & Patrons pavilions.

Malcolm Emery has been Sodexo Prestige’s principal chef for the past 20 years, developing an impressive and extensive portfolio of catering experience that includes prestigious venues and events such as Windsor Castle, Hampton Court Palace, the Lord Mayor’s Banquet, and Buckingham Palace Garden Parties. However he claims the most defining aspect of his career to be his 40 years working at The Open.

This year marks the 144th Open and the 29th time golf’s oldest championship has been held over the links land near the ancient town of St Andrews. The Old Course, with its expansive double greens, shared fairways and treacherous bunkers, within view of The Royal and Ancient Clubhouse, remains the most famous golf course in the world and as The Open venue, a unique experience for golfers and sports fans alike.

Given the beautiful scenery and sporting excellence, it comes as no surprise that over the years the event has become a popular place to entertain guests for a day of hospitality. Having worked at The Open for 40 years, Malcolm has witnessed this growth whilst developing a great relationship with The R&A.

Today, Malcolm works at The Open to personally deliver a special catering facility on behalf of The R&A. This has involved catering for the event’s patrons including Rolex, Mercedes and Nikon, as well as the players and officials themselves. However this luxury hospitality is in stark contrast to Malcolm’s early days feeding the players in a much simpler setting.

Speaking about the event Malcolm remembered: “As a young lad just out of college, when I first started working at The Open, it was mind blowing to enter the world of hospitality and see the patrons up close. It totally changed the concept of hospitality for me, bringing me from the world of catering to a la carte dining.”

One of the obstacles that Malcolm has to overcome in his preparation for The Open each year is its changing location. Whilst other Sodexo Prestige hospitality venues such as Royal Ascot and Henley Royal Regatta are held in the same location each year, The Open does not have a specific host venue. Over Malcolm’s 40 years, the event has been held at no less than nine locations, each presenting its own unique challenges for catering including working in a temporary structure and managing the logistics of delivering supplies to the middle of a course. The courses located across the UK all have local tastes to adhere to but the team are committed to the challenge and work closely with local suppliers to support those communities.

While procedure is another crucial consideration at The Open, with 700 covers being served per day, innovation and quality is also of paramount importance.  A different menu is presented each day which includes everything from a Full-Scottish breakfast to a five-course lunch and Afternoon Tea. Malcolm sets high standards for himself and is only satisfied if the offer he creates at the patrons’ catering facility continues to impress year after year. Each year, he endeavours to discover new recipes and new ways of preparing ingredients to make fantastic meals. This involves participating in food innovation tours and study groups as well as working closely with his supply team, who, in 2015 made agreements with over 22 Scottish suppliers for The Open having previously been hosted in Royal Liverpool the year earlier.

Malcolm has also worked to adapt the hospitality arrangements to make these as convenient for guests as possible, with his team introducing the ‘grazing menu’, a buffet-style luncheon menu, which allows guests to enjoy the luxuries of fine food with the flexibility to enjoy it at any hour, rather than having to book a set time.

Michael Wells, director – championship staging at The R&A said, “Malcolm has given tremendous service to The Open over the last 40 years and many thousands of people have enjoyed the delicious meals he has prepared. We set out to provide an outstanding experience for our Patrons and hospitality guests at the Championship each year and Malcolm and his colleagues play a key role in helping us to achieve that aim.”

Malcolm shared this impressive anniversary with Tom Watson, the legendary golfer who has celebrated eight major victories over his career, five of which at The Open, who also celebrated 40 years since his first appearance at the championship.

KNORR launches gluten-free guide for contract caterers at Phil Vickery masterclass #

KNORR® created a useful guide to gluten-free catering with top chef, Phil Vickery. Tailored specifically for contract caterers, the guide is packed with insight, recipes and practical information. It was launched at KNORR’s gluten-free masterclass in Leatherhead on 20 July 2015.

As well as sharing highlights from the guide, the masterclass included a presentation from Coeliac UK and some lively recipe demonstrations from Phil Vickery, who has been working on gluten-free recipes for nearly ten years.

Leon Mills, KNORR marketing manager, said: “While most caterers (72%) now have gluten-free dishes on the menu, constantly finding new ideas can be a challenge. In fact, nearly half told us there wasn’t enough inspiration for gluten-free dishes and 65% said they’d like to offer more gluten-free dishes (1).  Our guide offers caterers ideas and tips to create simple, tasty dishes for all to enjoy.”

Peter Joyner, food development director at Elior UK, attended the masterclass. He said: “The masterclass was very thought provoking. Demand in the market is growing and it gave us some great ideas on how we can implement more gluten-free into our business and promote it to our customers.”

Chefs who read the guide can benefit from suggestions for simple swaps to make dishes gluten-free. For example, wheat tortillas can be swapped for gluten-free corn tortillas and normal breadcrumbs for polenta crumbs. The guide also gives a breakdown of what different labels mean, making it easy for chefs to understand which products really are gluten-free and which aren’t.

The new gluten-free guide is available to download via

You can also see some of the new recipes in action at

1 Dewberry Redpoint survey, commissioned by KNORR, n=1,262 chefs and caterers (May 2015)

Gram welcomes a new bouncing baby… ice machine to its portfolio! #

The latest addition to Gram’s already extensive ice machine range was the AM-20CAE, the new compact ice maker is ideal for operators with limited space.

The design is both compact and durable making it convenient for front of house use, the durable model has been designed especially for under counter use and its stainless steel exterior is easy to clean and does not retain finger marks.

The machine produces approximately 28kg of ice per 24 hours, making the AM-20CAE the perfect helping hand when it comes to keeping customers refreshed on a hot summer’s day.

As with all Gram products the AM-20CAE is energy efficient running at 238 watts per year and its two-year parts and labour warranty means operators have peace of mind in the products durability. The new design boasts an individual flushing system ensuring consistent ice production, as well as an automatic on/off button, which monitors the level of ice produced and the front display thermometer makes it easy for operators to manage the unit’s temperature and its ice production.

The compact unit measures just 590mm and has a efficient, easy clean evaporator, removable water tank and its water circuit is easily disassembled for easy cleaning.

Don’t miss out on your chance to attend the one and only Go Green Summit #

Don’t miss your chance to register for Gram UK’s very first Go Green half-day Summit taking place at The Charlotte Street Hotel in London on Tuesday 20 October. Bringing together some of the biggest names in the industry, The Go Green Summit aims to arm operators, caterers and chefs with the knowledge and tools to help implement green practices that will work towards a more commercially sustainable future for their business.

Doing better business by implementing a simple programme of green practices can be straightforward, yet sustainability remains an issue that operators, chefs and caterers are struggling to implement effectively in outlets across the country.

Budget, time pressures and lack of knowledge are all contributing factors which are holding back the foodservice industry when it comes to considering a more sustainable future, but on the 20th October, Gram, supported by a number of industry bodies including CESA, The Carbon Trust and WRAP, will host the inaugural Go Green Summit to address many of these issues, examining the causes and offering solutions.

With spaces for 60 delegates, offered on a first come first serve basis, The Go Green Summit will see the key champions and opinion formers on the issue of working towards a more sustainable foodservice future, come together to debate and share knowledge on a range of key issues facing responsible operators today. From waste reduction to reduced energy consumption and running costs, the summit aims to inform, encourage and advise on running a more efficient and sustainable business.

The half-day session features, a stellar line up of key industry speakers and panellists. Representatives from manufacturers Gram, Winterhalter and MKN will demonstrate the benefits of implementing sustainability and purchasing energy efficient equipment through a series of case studies, as well as highlighting results achieved by other outlets who have already implemented sustainable practices and purchased energy efficient equipment and seen tangible business benefits.

To register visit and secure your place now! 

UCC Coffee UK & Ireland serves up another winner at Great Taste Awards 2015 #

UCC Coffee UK & Ireland is proud to announce it’s a winner of the world’s most coveted blind-tasted food and drink awards, Great Taste 2015. The total coffee solution provider has secured both the prestigious Producer & Retailer Awards following years of commitment, and achieved double gold stars for two of its premium White Label Collection coffees.

The accolade was awarded for its White Label Collection Kenya – with notes of red grape, grapefruit and honeysuckle – and its White Label Collection Brazil – with notes of walnut, apricot and red berry. UCC Coffee’s signature White Label Collection comprises of limited edition, exceptional coffees that have been expertly selected and roasted by its ‘heads of coffee’ for a refined taste experience.

Elaine Higginson, managing director, UCC Coffee UK & Ireland comments: “To be judged on taste alone provides a level playing field for an industry benchmark and these awards display that we are mixing with the best in class. There’s so many quality products out there, so to be a consecutive Great Taste winner and part of the ‘gold and black logo’ club for the third year is a fantastic achievement – this recognition is testament to our commitment to coffee, our dedication to sourcing quality green beans, and producing coffees of exceptional standard.” 

Judged by over 400 of the most demanding palates, from food critics, chefs and cooks to restaurateurs, producers and a host of food writers and journalists, Great Taste is widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers.  When a product wears a Great Taste logo it carries a badge of honour but more importantly, it’s a signpost to a wonderful tasting product – hundreds of judges have worked tirelessly to discover the very best the industry has to offer through hours of blind-tasting. A total of 10,000 different food and drink products were tasted and judged for the 2015 awards.

Recognised as a stamp of excellence among consumers and retailers alike, Great Taste values taste above all else, with branding and packaging ignored. All products are removed from their wrapper, jar or bottle before being tasted.

Taste is of paramount importance with coffee quality being the most important factor consumers consider when choosing where to buy coffee (54%). The research of coffee drinking consumers was commissioned by UCC Coffee UK & Ireland and conducted by Allegra Insight. UCC Coffee UK & Ireland surveys consumers each quarter to keep its customers up-to-date with the latest market trends and provide insight to add value to their customers’ businesses.

UCC Coffee UK & Ireland unveils new premium single origin Guatemala Atitlan #

UCC Coffee UK & Ireland launched a new ThreeSixty˚ Guatemala Atitlan coffee into the out of home market. The premium single origin coffee taps into the demand for seasonal speciality coffee and allows operators to keep their coffee menus fresh and innovative.

All coffees in the ThreeSixty˚ range – which also features Blend Number One and Rainforest Blend – are seasonally sourced from some of the finest coffee growing plantations around the world before being roasted in an artisanal manor to produce complex and unique flavour profiles.

Katherine McCarthy, coffee specialist and Q Grader, UCC Coffee UK & Ireland comments: “The demand for limited edition and speciality coffees is on the increase and our Guatemala Atitlan is the perfect addition for operators looking to freshen up their menu with a tasty, seasonal coffee. It has a sweet almond aroma, with notes of chocolate orange, lime acidity and orange sweetness – perfect for brewing through filter or espresso.”

The ThreeSixty˚ range takes consumers’ curiosity over provenance to a new level with each individual coffee displaying the coordinates of the coffee beans’ origin on its packaging. The coordinates can be typed into Google Earth, or looked up on a world map, to show the coffee’s country of origin, providing consumers with a unique ‘sense of discovery’ experience. The latest addition, Guatemala Atitlan was sourced from San Geronimo farm, situated on the east slopes of Volcano Atitlan with co-ordinates of 14°42'51.7"N 91°45'21.9"W.

Each coffee is available in 10 x 500g bag sizes for out of home operators and 250g for retail.

Coopers launches gudie to creating the best coffee experience #

Coopers launched a unique series of guides to help owners of independent coffee shops and cafés run a profitable business. The series of six guides with useful tips and insight, which include a mixture of practical skills, hands-on advice and management theory, are available to download from

The Coopers’ ‘How to Guides’ are free to download and can be saved in a folder and used as part of a training manual for new employees. The guides cover:
• Maximising every sale
• Bar layout and machine location
• The art of steaming milk for latte art
• Picking the right coffee for you and your customers
• Training
• Dialling in a grinder

Alastair McElhoney, regional business manager, Coopers comments: “With the coffee industry booming, stand out is crucial. With one chance to impress your customers these handy guides provide a great checklist of what to consider if you’re starting out or looking for a refresher for new team members. In this growing industry, you want to continue to draw in the crowds. So, we focussed on these six specific topics which will help operators create the ultimate coffee experience.”

A new guide will be introduced each month. 

The Manitowoc Company announces appointment of Hubertus M. Muehlhaeuser as CEO of Manitowoc Foodservice, Inc. #

The Manitowoc Company, Inc. announced the appointment of Hubertus M. Muehlhaeuser as chief executive officer of Manitowoc Foodservice, Inc., who joined the company on August 3, 2015.

“Hubertus is a dynamic leader with a demonstrated ability to drive strategic transformation throughout an organization. He has also established a proven track record of building and empowering teams to achieve enhanced performance. Hubertus’ multi-functional expertise, including operational execution, financial acumen, capital markets knowledge, and strong channel and brand management, will offer our Foodservice business a unique set of skills as it positions itself for long-term, sustainable growth. We welcome Hubertus to the team and have the utmost confidence in his ability to lead Foodservice through its planned separation from Manitowoc in the first quarter of 2016,” commented Kenneth Krueger, Manitowoc Company board member.

In his most recent corporate position, Hubertus was senior vice president and general manager for Europe, Africa, and the Middle East at AGCO Corporation, a global farm equipment producer, and was responsible for the strategic and operational performance of the company’s largest reporting unit, representing more than $5 billion in revenue. Through his seven-year tenure at AGCO, Mr. Muehlhaeuser held several other key leadership roles, including senior vice president and general manager of Eastern Europe and Asia, as well as general manager of AGCO’s global engines business. Next to these roles, Hubertus held the position of senior vice president of strategy and integration driving the strategic roadmap and change in AGCO for seven years.

Before joining AGCO Corporation, Mr. Muehlhaeuser spent more than 10 years at Arthur D. Little, a global management consultancy firm, where he was a partner and member of the Global Executive Team at Arthur D. Little Ltd., serving as managing director of the Swiss operations and as the global leader of the Strategy & Organization practice.

Over the last several years, Mr. Muehlhaeuser has also been involved as a board member and investor in several privately held businesses.

“Hubertus is a strong addition to the foodservice team. His combination of strategic leadership and operational successes will be imperative as the business looks to capitalize on the significant opportunity ahead of it. I look forward to working closely with Hubertus over the coming months as we transition into two separate, market-leading businesses,” stated Glen E. Tellock, chairman and chief executive officer of The Manitowoc Company.

Essential Cuisine’s stocks get the star treatment #

Essential Cuisine’s powdered stocks, including Chicken, Lamb, Beef, Vegetable and Veal varieties, were recognised with a combined eight stars at the Guild of Fine Food ‘Great Taste Awards’ – the Oscars of the food world.

Chosen by a panel of over 400 judges, including specially trained food writers, the British-produced stocks boast a superior balance of flavours and offer the taste of kitchen-made in minutes rather than hours. Three of the five winners (Chicken, Lamb and Beef stock, respectively) were awarded as ‘Outstanding’ with two stars, while the company’s Vegetable and Veal flavours were given one star each and described as: ‘Simply Delicious’. 

Nigel Crane, managing director for Essential Cuisine, said: “To have our stocks recognised by the Guild of Fine Food is incredibly satisfying and builds upon the reputation for quality, excellence and flavour we have sought to foster in kitchens throughout the UK since 1995. Chefs now have an even greater quality assurance to pass onto their diners. Indeed, these stars were awarded by their own customers, and there’s no greater praise than that.”

Alongside recognition from the Guild of Fine Food, Essential Cuisine stocks have also been accredited by the Craft Guild of Chefs – the UKs foremost chef association.

With The Great Taste Award being retail focused, judges sampled from Essential Cuisine’s smaller retail pots, as opposed to the company’s kitchen-ready foodservice pots. Chefs looking to see what so many of their colleagues and customers are raving about can apply for a free sample here:

Curtain Falls on Best Brigades 2015 with Midlands Masterclass #

Inspiration was top of the menu as Essential Cuisine travelled to Warwickshire’s Heritage Motor Centre at the beginning of September to officially crown its in-house chef team as Britain’s Best Brigade for 2015.

The Stock People didn’t arrive empty handed, delivering the prize of a handsome trophy and £1000 cheque alongside a glace masterclass from Essential Cuisine development chef Jonathan Harvey-Barnes followed by a tapas tour de force from the specially invited chef patron of El Gato Negro Manchester, Simon Shaw.  

The winning brigade and their A-Team-themed video saw off seven other regional finalists after almost 1000 votes were cast in Essential Cuisine’s nationwide competition to celebrate the togetherness and cooking prowess of chef teams across the UK.

With the seven-strong Heritage Motor Centre team catering for anything from 20-seater VIP dinners to 500-strong gala celebrations, reception food such as canapes and hors d'oeuvres are an integral part of their menus. A specialist in modern and traditional Spanish flavours and techniques, and chef patron of acclaimed tapas restaurant El Gato Negro Manchester,

Simon Shaw’s masterclass was designed to demonstrate a number of tapas dishes that could translate perfectly.

Dishes such as Coca Mallorquina, Red Onion and Pepper Confit with Monte Enebro Cheese; Sardines with Chimichurri Dressing and Almond Picado and Mushroom Croquetas were expertly demonstrated, with the winning chef team involved at every point in the masterclass; huddled around the chef, tasting, asking questions and even helping with preparation.

Essential Cuisine’s very own Jonathan Harvey Barnes was also on hand to deliver a masterclass in the Stock People’s super concentrated and highly versatile Glace range.

Jonathan showed how simple layers of flavour, through additions such as cream, could help take sauces to different dimensions.

Crucially, Jonathan was able to show the products’ superb stability and consistency – making it perfect for the large-scale banqueting and event catering needs of the Heritage Motor Centre team.   

Talking about the masterclass Simon Shaw commented: “It’s been amazing, as soon as I was asked to do it I jumped at it – to meet the team here and for us to get on so well was great. The overall feel of the day was extremely relaxed which really helped and gave me the scope to showcase a range of techniques and products that I use every day in El Gato Negro – giving the Heritage Motor Centre team something tangible they can use in their operation going forward.”

Heritage Motor Centre head chef, Paul Kelly added: “The masterclass was brilliant, totally different to anything we’ve done before, we’ve met new people, tasted new foods and seen new techniques – it’s great for all the team to be involved – the best bunch of lads in the country – and a fitting end to the journey.” 

To see a video from the day, click here:
To see the heritage Motor Centre’s winning video follow this link:

Essential Cuisine’s search for Britain’s Best Brigade returns in 2016. If your chef team has the determination, drive and togetherness to succeed, register your early interest by emailing Lucy –

Jellybean adds new client to its PR and marcomms stable #

Jellybean secured the business of Wrap Film Systems, adding the UK proprietors of the award-winning Wrapmaster cling film, foil and parchment dispenser for professional kitchens, to its growing roster of integrated clients.   

Work has already begun in earnest with Jellybean creating a bespoke marketing, PR and social media campaign, Wrap Smart, encouraging chefs and caterers to cast aside clumsy, cardboard cutter boxes and go professional with their kitchen kit.

The agency has also overseen a linkup between Wrap Film Systems and leading sector charity Hospitality Action for its Wrap Challenge, calling on chefs to film themselves wrapping an object – static, or an unlucky member of their brigade (only joking!) – as comprehensively as they can in 10 seconds. The winning video will receive £500 and the latest smartphone with £5 per entry going to Hospitality Action*.

Jellybean managing director, Fiona Rickard, comments: “We’re delighted to have secured the signature of Wrap Film Systems and to be on the front foot already – a Jellybean trait – with a raft of innovative lines of engagement. The integrated approach is one that the client favoured when choosing an agency to work with, so it is fantastic to see such a joined up campaign, encompassing marcomms, social, digital and PR, already bearing fruit.” 

Talking about the new partnership, Paul Feery, marketing director, Wrap Film Systems Ltd said: “As a market leader in the foodservice industry, Wrap Film Systems recognises the importance of working alongside an agency who really understands this market.  Jellybean’s reputation for creative and strategic campaigns that get results, made them the natural choice and we are looking forward to working with the team in the forthcoming months.”

*Donation up to £1000

Eight new chefs graduate from Elior’s Chef School #

Eight proud chefs graduated with flying colours from Elior’s Chef School, an exciting new initiative from the leading contract caterer.

Launched last year, the Chef School has been created to inspire and teach aspiring chefs looking to break into the profession. Elior has been working on the initiative with its longstanding client, the Ministry of Defence (MOD). Keen to get involved in the project, the MOD offered up space at one of its army bases in Grantham at no cost, in return for making spaces available for its own chefs.
The school was carefully designed and branded to help the students connect with both the food and Elior’s unique service-led culture. Before entering Chef School, the eight students were already working as general assistants and kitchen porters for Elior, but all had shown an interest in becoming chefs.
During the 10-month training course, the aspiring chefs enjoyed a trip to Smithfield market in London to learn how to butcher meat and fillet fish correctly, attended masterclasses in how to make and bake their own cakes and pies, plus had the opportunity to cook with four Michelin-starred chefs.
Stuart Nisbet, development chef at Elior, said: “The company was keen to develop our own talent pool of chefs owing to the limited number of skilled chefs we had to recruit from externally. As well as teaching the chefs to prepare great food, we also wanted to instil in our new chefs the importance of great service. Running Chef School has been an amazing experience – seeing students perfect their skills and grow in confidence over 10 short months has been hugely rewarding. I am extremely proud of them all.”
Staff Sergeant Major Karl Silverwood, of the Royal Logistic Corps, said: “I personally think the whole experience of Chef School has been outstanding. The food that was delivered was exceptional and it goes to show what can be achieved when you put the effort into developing people. It’s great that the Army and Elior can work in partnership to bring together the development of chefs – it’s a win-win situation for both.”
Stuart said: “There’s little point cooking great food and serving it badly, or for that matter serving average food brilliantly. We were keen to show our chefs that with Elior the whole experience matters.”
One of the new chefs, Nathan Brown, said: “I work at an extra care site cooking for around 30 people each day – so catering for 100 people was a real highlight of the course for me. I learned new techniques and recipes, as well as valuable time management and life skills which I’ll take with me and use every day in my kitchen.”

Out of the eight chefs Elior has put through Chef School, seven have already started their careers as chefs and Stuart is confident the eighth will soon join them. Stuart said: “Our new chefs have embraced everything that we have thrown at them. I am so proud of what they have achieved.”

Elior caters for ‘Best Ever’ International Fair Trade Towns Conference #

Elior provided the hospitality for 240 delegates from 20 countries at the International Fair Trade Towns Conference in Bristol on the 4th and 5th of July. The theme of the conference, rated the ‘best ever’ by many of its delegates, was to explore ‘Fair Trade for Sustainability’ as part of Bristol’s European Green Capital major events programme.

Thanks to its high sustainability credentials, Elior was the caterer of choice for this high-profile international event, being proud winners of two Gold South West Fairtrade Business Awards, a Gold Food for Life Award and a Gold SRA award.

Jenny Foster, Bristol and South West Fairtrade co-ordinator, said: “The Elior team provided us with excellent food and was incredibly helpful and accommodating – nothing was too much trouble and a number of the delegates commented how 'at home' they felt.”

New care home to deliver hotel-style hospitality #

A new Lincolnshire care home promises to offer its residents a hotel style level of service, with Elior managing the hospitality side of the business.

Rose Lodge, set in the heart of Market Deeping in South Lincolnshire, is set to open in September 2015 and will be run by award-winning care service provider Country Court Care. Recently named ‘Residential Care Provider of the Year’ by Health Investor, Country Court Care’s philosophy is to put family and residents at the heart of everything they do.

Purpose built in traditional stone Rose Lodge will be a 31-bedroom exclusive home offering residents a luxury environment with an exceptional level of hospitality. Spread over two floors, all rooms will have en suites, and the lower floor features an orangery overlooking landscaped gardens. The home exudes comfort and elegance, and will be supported by a high level of service that won’t just be confined to the residents but will be extended to their visitors too.

Russell Yarston, group operations manager at Elior, said: “At Rose Lodge we’re striving to offer a very high standard of hospitality, more akin to a hotel than a care home. Front of house staff will offer visitors afternoon tea and barista-served coffee plus a slice of cake in the orangery. At Elior we believe that the whole experience matters.”

In the evenings residents will be offered a choice of different menus to ensure an unforgettable fine dining experience. Plus visitors will be able to share a waitress-served meal with residents at a very reasonable cost.

Russell said: “Unusually for a care environment, this shared fine dining experience will help lend the dining room the ambience of a comfortable yet elegant restaurant.”

Scottish rugby fans treated to a smorgasbord of Scottish produce #

Elior helped celebrate Scotland’s Year of Food and Drink at the Summer Test against Italy on Saturday 29 August, by expanding the range of Scottish food and drink on offer.

As operators of the Murrayfield Experience brand – the official provider of hospitality and events at BT Murrayfield Stadium in Edinburgh – Elior’s food and drink offering formed part of an exciting and varied match-day experience, which included live music from Hot Dub Time Machine.

Fans could choose from sizzling venison and Aberdeen Angus beef burgers sourced from highland estates, complete with Lockerbie mature cheddar cheese, delicious fresh salmon and crab from Loch Fyne on the west coast, wood-fired pizzas and fresh, homemade pastas.

Elior sourced the widest possible selection of authentically Scottish cuisine from independent suppliers such as Perthshire Farmers, who offered up locally sourced premium lamb burgers to festival-goers at Scone Palace in July.

Mackie’s of Scotland also attended for the first time and served fans the traditional treat of a cone or tub of their award-winning range of ice cream, all made on the family farm in Aberdeenshire. Mackie’s gamely got into the spirit of the day with a competition for fans in the best beach party themed fancy dress to win a fantastic prize – a year’s supply of Mackie’s ice cream.

Dominic McKay, director of commercial operations, communications and public affairs at Scottish Rugby said: “We are always looking to give our fans the best experience possible when they attend BT Murrayfield to support Scotland, and we think that offering this selection of great food and drink has made it even more special for all of the record Summer Test crowd.”

Fiona Richmond, Scotland Food & Drink project manager, said: “I welcome the news that BT Murrayfield Stadium is expanding the offering of Scottish food and drink in its food-to-go catering on match days to thousands of attendees.

“This development comes during the Year of Food and Drink, a celebration of events and products that champion Scottish provenance and the country’s excellent larder.”

Carl Morris, Elior’s marketing director, said: “We were delighted to be able to offer Scotland supporters a wide choice of authentically Scottish cuisine, by carefully sourcing our food offering from a range of trusted independent suppliers. The fans were able to eat like kings, vastly adding to their enjoyment of the match.”

Exciting line-up on parade at The Restaurant Show 2015 #

Registration opened for the expanded and re-located Restaurant Show 2015.

This year the three day exhibition, which opens on 5 October, has moved to a bigger and better venue: London’s premier exhibition venue, Olympia.

This year the show will feature many of the top names from the restaurant and foodservice industry including Michel Roux Jr and Raymond Blanc OBE as well as over 350 exhibitors from across the sector.

And if that’s not enough, visitors can also take advantage of expert insights on The Stage where the industry’s leading lights will share their experiences and offer their tips for success. Notable speakers this year include Eric Chavot, chef de patron at Brasserie Chavot who will discuss family-inspired French cooking and James 'Jocky' Petrie who will give a rare insight into life in the Gordon Ramsay Group.

Other highlights include Stephen Terry, owner and chef at acclaimed Welsh gastropub the Hardwick Arms who will give a sneak preview of the ideas infusing his hotly-anticipated new book. Plus Neil James Rankin, executive chef of innovative London eating destination Smokehouse, discussing how to take slow cooking to the next level.

The Show will also feature the final of The Craft Guild of Chefs National Chef of the Year. Plus the Best New Idea Award chosen from the most innovative ideas from the show floor and voted for by visitors.

This year the event has also extended its reach with a new complementary show: Conscious Hospitality Show.  Absolutely in tune with the evolving awareness of today’s diners, Conscious Hospitality Show will address the issues they care about most, such as sustainability, local sourcing and ethical trading. It brings together over 50 suppliers from across the sector and showcases a range of products and services – from eco-friendly cleaning products to food waste management services and catering equipment to  gluten free beer and organic meat.

Elizabeth Duncan, The Restaurant Show commercial director, said: “The Restaurant Show has really stepped up another gear this year and we’re looking forward to officially opening the doors on 5 October. Visitors will have plenty to feast their eyes on with a whole host of new exhibitors, an exciting speaker line-up and action-packed competitions. Each year we aim to bring to bear the latest trends in the industry to ensure decision makers at all businesses with a food and drink element are well equipped to attract customers. This year’s show will be no exception, making it a must-attend.”

Conscious Hospitality Show will run alongside The Restaurant Show 5 - 7 October 2015 at Olympia, London. For further info, visit

Stellar line-up announced at Conscious Hospitality Show #

A stellar line up of green hospitality and ethical foodservice champions are to appear at the inaugural Conscious Hospitality Show at Olympia on 5-7 October.

Michelin starred chef patron and president of the Sustainable Restaurant Association, Raymond Blanc OBE, is confirmed to speak along with Dr Morgaine Gaye, leading food futurologist and Tristram Stuart, food waste campaigner.

Running alongside The Restaurant Show, Conscious Hospitality Show has been created in response to the industry’s thirst for knowledge on more ethical, sustainable, carbon reducing and nutritionally balanced products, equipment and services.

Raymond Blanc OBE will talk to visitors about the importance of utilising seasonal ingredients and will also be signing copies of his Kew on a Plate book. Dr Morgaine Gaye will investigate the future of foodservice sustainability and discuss sourcing best practice while Tristram Stuart will examine the practicalities of running a greener establishment.

The speakers will join a panel of industry experts to take part in a timetable of discussions including:

Footing the bill: Will going green put you in the red?
It feels great to be sustainable – but does it make good business sense? Can restaurants really turn their ethical values into more covers and bigger profits? The panel debates the benefits and pitfalls of going green with industry leaders. With Tristram Stuart.

• A world of good: Is 'Glocalization' the future of sustainable sourcing?
Local sourcing good; global sourcing bad – or so we've often been told. But is it really as black and white as that? Our panel of restaurant industry experts will untangle the complexities and contradictions at the heart of the sustainable sourcing debate. With Dr Morgaine Gaye.

• All together now: Will your staff buy into your ethical dream?
You're committed to sustainability – but it's your employees who deliver it on the ground. How can you make sure your passion for ethical food rubs off on them too? The panel discusses how to motivate and engage across the board. With Douglas McMaster.

Douglas McMaster, hosting the ‘All together now’ seminar is the founder of SILO - a new bakery restaurant and coffee house set up in the North Laine of Brighton that generates zero waste.

Over 350 companies will be exhibiting at The Restaurant Show and Conscious Hospitality Show at Olympia, London on 5 – 7 October 2015. Tickets are free to those who register in advance via the website or £25 on the door.

For more information and to register visit

lunch! unveils stellar line up for 2015 #

Big names from M&S, EAT., Pret, Greggs, Caffè Nero & Tortilla announced for this month’s show

Some of the biggest names in food-to-go are now confirmed to speak at this year’s lunch! trade show, which returns to the Business Design Centre in London on 24-25 September.

The Working lunch! Theatre line-up now includes Helen Higgins, food ambassador at EAT.; Mark Palmer, group marketing director of Pret A Manger; Paul Ettinger, development director at Caffè Nero; Richard Morris, managing director of Tortilla; award winning designer Afroditi Krassa (who was commissioned by Julian Metcalfe to design the Itsu brand); and Roger Whiteside, CEO of food-to-go giant Greggs (in an exclusive interview with Peter Martin, vice president of CGA Peach).

Guy Meakin, trading manager – food on the move at Marks & Spencer; will also be adding lunch! speaker duties to his impressive resumé (he started his professional buying career with 6 years at Sainsbury’s).  For him, and his fellow buyers, lunch! “is the must attend event each year”.  As a speaker, his ‘Buying Masterclass’, including top tips for food-to-go buyers, looks set to prove just as essential.

“Each time I visit lunch! I’m reminded and energised about how exciting and market leading our industry is,” says Meakin.  “Food-to-go is one of the fastest moving categories in the food industry, so pulling innovative and inspirational suppliers together each year for lunch! is a great way for us to keep up-to-date with developments and ensure we are at the forefront of improving our proposition for our customers.”

Other confirmed sessions include:
•         Sandy Anderson, senior buyer – food at Elior UK: It’s not just the spreadsheet that matters
•         Jamie Campbell, account director, CGA Peach: Coffee & cocktails: quantifying the opportunity for alcohol in coffee shops
•         Mark McCulloch, founder & CEO of WE ARE Spectacular: What's your 'Every little helps'?
•         Akbar Sheikh, director of Sheikh Holdings: Bringing Potbelly to the UK
•         Beth Taubner, founder of MercuryLab: The bread and butter of branding

This year’s programme also includes four information packed panel sessions – discussing trends in travel catering, HR (encouraging staff engagement and retention), sustainability in food-to-go, and independent operators (challenges and opportunities).

Industry trends & insights
As in previous years, market updates (from foodservice analyst Horizons and The NPD Group) kick off the Working lunch! Theatre programme on both days of the show.

Cyril Lavenant, director of foodservice UK and France at The NPD Group, will discuss food-to-go trends around Europe from a consumer perspective.  Comparing the UK with France, Germany, Spain and Italy, he’ll highlight the most promising growth areas in ‘on-the-go consumption’.

Whilst Emma Read, Horizon’s director of marketing and business development, will be reviewing both the supply and the demand factors that are helping to drive the lunchtime market forwards.

"The lunchtime market still has plenty of growth potential," says Read, who will draw on the latest data from Horizons’ database of operators’ menus, and from new branded operator openings, to explain developments on the supply side; as well as using insight from the latest consumer panel to explain exactly what consumers are looking for.

New Menu Innovation Theatre
Further details for lunch!’s new Menu Innovation Theatre (sponsored by Magrini) have also been announced today.  Located in the new area of the Upper Feature Level, the theatre will play host to an exciting new series of master classes.  Covering everything from coffee, tea, juicing, sandwich bars, street food and meat free options, these practical lunch! sessions will be led by industry experts like The Gentleman Baristas (Henry C.A.W Ayres and Edward T.G.E Parkes); Sebastian Michaëlis, tea buyer and blender at Tata Global Beverages; Chris Fung, managing director of Crussh Juice Bars; Frank Boltman and Alex Stone from Trade in London’s Commercial Street; Mark Jankel, founder of The Street Kitchen; and Jay Morjaria, founder & exec chef at The Sutra Kitchen.

lunch! – the multi-award-winning trade event for the food-to-go industry, returns to the Business Design Centre in Islington, London, on Thursday and Friday, 24-25 September.  Thanks to a 25% increase in exhibition space for 2015, the event will feature over 350 companies showcasing their latest food, drink, packaging, technology, and equipment innovations to over 6,500 attendees.

For further information and to book a free trade pass in advance, visit and quote priority code PR1

Competition hots up at biggest ever lunch! show #

Twinings, Cawston Press, Tri-Star Packaging, Carrs Food, Manitowoc Foodservice, and Y3K, are just some of exhibitors competing for Innovation Challenge Awards at this week’s sold out lunch! show.

Returning to the Business Design Centre in Islington, London, on 24–25 September, the multi–award–winning trade event for the food–to–go sector, will also host the finals of the British Smoothie Championships (sponsored by Magrini) and the live heats of two Café Life Awards – the Café Sandwich Challenge (3 categories) and The Tetley Afternoon Tea Experience Challenge.  Celebrity chef Aldo Zilli will be among the Café Life Award judges at the show.

Awards aside, lunch! 2015 will see 350 food-to-go suppliers – including food, drink, packaging, equipment and technology – vying for business across three floors of exhibition space. 

The full exhibitor list is available to view at

Working lunch! Keynote Theatre
Recent additions to the show’s Keynote line-up include:
• David Hindmarsh, head of people – retail at Greggs has joined The lunch! HR Panel, chaired by Jim Winship, director of The British Sandwich Association
• Sandy Gourlay, community and charity manager at Costa Coffee, and Eddie Holmes, MD of Chop’d, have joined the Sustainability in Food-To-Go Panel, chaired by Mark Lineham, managing director of The Sustainable Restaurant Association.
• Jeremy Clark, consultant for Onboard Hospitality is chairing The lunch! Travel Catering Panel – F&B To Go On The Go.  He’ll be joined by Amy Fry, commercial manager at EnRoute International; Caroline Thompson, director of Gastro Culinary Innovation; and Nicky Webb, head of design and development at Rail Gourmet.
• Claire Benfield, editor of Café Culture Magazine is chairing of The lunch! State of Independents Panel.

Full timings and seminar summaries are available at and

Innovation Challenge Showcase & Awards 2015
The Innovation Challenge Showcase, located in the show’s new hall on the Upper Feature Level, is a popular show feature designed to promote the best new food-to-go innovations over the last twelve months. 

Visiting buyers get their chance to decide the final shortlist by casting a vote for their favourite innovations on the show’s opening day.  The products to secure the most votes before 4pm on 24 September (one per visitor) will then be invited to ‘pitch’ their new innovations live to a panel of industry judges at 12.15pm on the following day in the new Menu Innovation Theatre (also sponsored by Magrini), with the results to be announced at 2.45pm.

British Smoothie Championships 2015
Taking place at 1pm on Thursday 24 September, the popular live finals of the annual British Smoothie Championships has built an exciting reputation for keeping the lunch! audience firmly on the edge of their seats.

Open to all smoothie bars in the UK, contestants put their talents to the test as they move through live heats to earn a place in the grand final.  Audience participation is a key ingredient of the judging process, and the competition is widely-recognised as an inspirational catalyst for new ideas for never-before-tasted smoothie recipes.

Defending champions Juicafe, plus past winners Crussh and ShakeTastic are among the contenders for 2015.

lunch! 2015
Over 6,500 key buyers and decision makers are set to attend lunch! 2015.  For further information and to book a free trade pass to lunch! 2015, please visit and quote priority code PR1.  Advance registration for trade visitors closes at 9am on Thursday 24 September (after which a £20 door charge may apply).   

Dan Doherty and Santa Maria Foodservice partner up to showcase Tellicherry pepper #

Santa Maria Foodservice joined forces with renowned chef Dan Doherty to improve chefs’ knowledge and understanding of Tellicherry black pepper as an essential ingredient in the kitchen.

Dan, executive chef at London’s award-winning Duck & Waffle restaurant, will
launch a series of recipes to inspire chefs to experiment with Tellicherry black pepper and discover its unrivalled taste and aroma. Dan will also be demonstrating a selection of these recipes during a pepper masterclass at this year’s Restaurant Show on 7 October.

Dan says: “Pepper is such a staple in many restaurants, it's the only spice we have on the table. For chefs to consider it so integral that it's a 'seasoning' and look for it when tasting dishes, shows we should know a little bit more about it.

“The flavour of Tellicherry is unique, still familiar but somehow heightened and more aromatic. It shouldn't be used as a seasoning, it should be used as an ingredient in its own right.”

Eimear Owens, country sales manager UK & Ireland, Santa Maria Foodservice, comments: “We’re thrilled to be working with Dan to raise awareness of pepper as a key ingredient. It’s the world’s most consumed spice but no-one has really told its story before. Who better than Dan to get chefs thinking and talking about pepper?

“By raising awareness of the special qualities of Tellicherry black pepper - The King of Spices - our partnership with Dan will highlight to chefs that pepper should be treated as an essential ingredient and afforded as much consideration as salt.

“In our recent research (1) , 68% of chefs told us they want to know more about black pepper and are particularly interested in its taste, authenticity and provenance. So, to complement our partnership with Dan, we’ve produced a free online pepper guide to give chefs the tools and inspiration to help them get the most out of the different types of peppers they use in their dishes.”

To read the Santa Maria Pepper Guide visit –

The guide also tells the story of Santa Maria’s Tellicherry Black Pepper - from plantation to plate. Tellicherry pepper is grown at a certain latitude in Kerala state in Southern India, which is the best pepper-growing region in the world due to its unique climate.

1  The Staff Canteen, 412 chefs, April 2015

Huhtamaki UK announces appointment of new general manager and sales & marketing director #

Huhtamaki announced the appointment of Dez Timmiss and David Biggs to its senior management.  Dez joins Huhtamaki as general manager UK & Ireland, and David as UK sales and marketing director.

“Huhtamaki is a name synonymous with the provision of quality on-the-go food and drink packaging solutions which help customers around the world to meet the demands and expectations of today’s consumers.  I’m excited to join Huhtamaki at a time when it’s looking to strengthen its European foodservice business and support the increasing growth seen in the UK food-to-go market.  To me, packaging isn’t just functional – packaging presents an opportunity to showcase product innovation, and to respond to the consumer demands which reflect the increased trends within the eating on-the-go arena.  The chance to join a Company which is experiencing significant growth and which can help shape the market with its investment in NPD is extremely exciting, and will present challenges that I’m very much looking forward to being part of.” Dez Timmiss, General Manager UK & Ireland, Huhtamaki UK Ltd.

Dez joins Huhtamaki from Nestlé, where he enjoyed a successful 28 year international career within their breakfast cereals business.  Dez has a marketing background having initially joined as assistant brand manager on Shreddies back in 1986.  After a spell in Switzerland as global marketing manager, Dez then became the UK  marketing director.   Eight years ago Dez moved into general management as managing director for the Nestlé cereals business across South West Europe, based in Paris before moving to Sydney where he was latterly managing director for the Nestlé cereals business in Australia & New Zealand.

David was formerly sales and marketing director at Matthew Algie, the UK's largest independent coffee roaster.  His career began with Mr Kipling, and also includes numerous commercial roles in the UK and Europe with Tropicana.  After Tropicana was acquired by PepsiCo, David went on to run the Walkers Snacks impulse business within the UK and led Tropicana and Walker’s to brand leadership in Ireland.

Both Dez and David have an extensive knowledge of the food and drink industry, and experience of working with foodservice and hospitality customers.  They join Huhtamaki at a time when the Company is capitalising on its success and growth with significant plans to further develop its UK business.

‘Cheers’ to the start of the Rugby World Cup! #

With the Rugby World Cup upon us, venues will be filling up with fans ready to back their favourite team in what promises to be several weeks of thrilling sport.  ‘Try’ and prepare for the action, and get ready to cater for thirsty customers by stocking up with pint and half pint ‘To Line’ or ‘To Brim’ CE Marked RPET tumblers from Huhtamaki.

Featuring the official Government CE stamp, operators can use the tumblers knowing that they will be serving legal measures time-after-time.  Available as ‘To Brim’ or ‘To Line’, the tumblers can be filled using free-flow pumps, so staff will be confident in the measures being served.

Made right here in the UK at Huhtamaki’s Gosport factory in Hampshire, the RPET tumblers are manufactured from recycled PET – a material derived from Post-Consumer Recycled material such as carbonated water and PET bottles – offering strength, flexibility and excellent clarity; whilst being environmentally friendly too.

So whether it’s alcoholic or soft drinks which are the order of the day, RPET tumblers are a shatterproof alternative to glassware and ensure a safe drinking solution, perfect for busy premises – especially ones hosting the thrills and spills of an exciting match!  Customers can enjoy a pint during the match then carry on drinking outside during half time, without fear of breakages.

Being disposable, the tumblers eliminate the need for washing up, which is also great during the World Cup.  Once used, the tumblers can be easily disposed of to give staff the opportunity to serve more customers without having to think about clearing up. 

Of course the tumblers don’t just come in handy for the Rugby World Cup.  They can be used to serve customers during other busy periods too, as well as for outdoor drinking and event catering. 

Huhtamaki sponsors first ever Allegra World Coffee Portal CEO Forum #

Huhtamaki Ltd. announced its partnership with Allegra Strategies as sponsor of the first ever World Coffee Portal CEO Forum, which will take place in New York, USA on 24 September 2015.

As one of the world’s leading global packaging specialists, Huhtamaki always welcome the opportunity to be involved with industry events, as Neil Whittall, global account director – speciality coffee, Huhtamaki explains:

“New York is a city known for its coffee culture, and the launch of the World Coffee Portal CEO Forum not only presents Huhtamaki with a great opportunity to further our relationship with Allegra Strategies, but highlights the development of our global supply strategy.  Thanks to Huhtamaki’s industry-leading global position, we have the ability to work on a local basis as well as to support companies that wish to extend their brand across the world.”

To celebrate their involvement with the event – which is being held in the heart of Times Square, and will provide thought leadership and insight on the latest US coffee industry trends and their potential to impact on other global markets – Huhtamaki is manufacturing a special edition ‘enjoy’ paper hot cup.  Made in the UK, the cup will feature a stylish contemporary design, which includes the event’s artwork, Company branding and the now iconic ‘smile’ logo.

The World Coffee Portal CEO Forum will involve some of the world’s most important coffee operators, including the likes of Starbucks, Costa Coffee and Square Mile Coffee Roasters.  It will be followed, the next day, with the first ever New York Coffee Festival.  For more information, visit

Amanda Harvey joins The Hub as client services director from Fuller, Smith & Turner #

Amanda brings a wealth of operator, as well as food and drink big brand experience to the team, building support tool packages for hospitality clients to use around new business launches, acquisition pitches, central and local marketing plans - both online and offline.

Starting her career in Broadcast Media, firstly for the BBC and then subsequently at MTV Networks Amanda went on to work on some of the sector’s most renowned food and drink brands managing experimental campaigns for the likes of Nestle, Perrier, Gü Puds, P&G and Marks & Spencer, as well as a host of drinks brands including Heineken, Carlsberg and Maxxium,

Later holding managerial marketing positions at Young’s Pubs and Fuller, Smith & Turner, her first hand pub operator experience delivers advantageous insight for our foodservice clients, as well as our hospitality sector portfolio.

Rebecca Riches, managing director comments “We are delighted that Amanda has come on board as a Hubbie, her tenacity and passionate approach, along with her operational expertise and acumen for social and digital customer engagement, offers a distinct advantage to our clients, moreover she is an absolute pleasure to work alongside!”

The Gold Service Scholarship 2016 is open for entries #

The Gold Service Scholarship is pleased to announce that the 2016 competition is now open for entries. The competition, which recognises the very best of front of house service, is open to all those aged between 22 and 28 years old who work front of house in any food and beverage sector from hotels, restaurants and clubs to food service management and fine dining. The deadline for entries is Wednesday, 30th September 2015.

Edward Griffiths, CVO, chairman of the judges panel is keen to encourage more applications this year: “The Scholarship has grown year on year. We have seen such tremendous support and sponsorship from throughout the industry, and we are so pleased to see an ongoing improvement in the standards and quality of front of house service and more young people expressing their talents in this competition.”

Sue Thompson, one of the competition group judges and operations director at Restaurant Associates, said: “We are encouraging everybody to enter. Entrants can be from any part of the hospitality industry. The 2015 winner is from a contract catering background, but you can also work in the Armed Services, casual dining, fine dining, restaurants or hotels. Just give it a go!”

Now in its fourth year, The Gold Service Scholarship is an annual competition for young, front of house professionals working in the hospitality industry. The winner will receive a bespoke prize package with a range of mentoring opportunities, travel and placements from a group of the most senior service professionals in the world.

2015 Winner Daniele Quattromini, manager, ClubLounge39, said: “Winning was one of the most proud moments of my life. Since winning The Gold Service Scholarship, I have had some fantastic experiences including a trip to Champagne with the other finalists and recently, I have arrived back from a brilliant stage at the Waterside Inn. I have plans to work at Buckingham Palace at the State Banquet later in the year which I am very excited about. As a result of my Gold Service Scholarship win, I now have access to experiences that I wouldn’t have had if I didn’t enter the competition.”

The Gold Service Scholarship was set up to inspire a new generation of future front of house professionals to view the industry as a viable career option. Founded by Alastair Storey, key sponsor and competition chairman, and Willy Bauer, chairman of AB Hotels, the competition was launched in 2012 together with fellow Trustees and key industry professionals, Silvano Giraldin, Sara Jayne Stanes, Edward Griffiths, John Davey and Sergio Rebecchi. In 2015, Thomas Kochs, general manager of Claridge’s joined as the eighth Trustee.

The competition will run between September 2015 and February 2016. Entrants will be required to complete a series of written tasks and service challenges that form qualification to the regional final, to be held at the Langham Hotel. The national final is then held at the Connaught Hotel and the 2016 winner will be announced in February 2016 at the prestigious awards ceremony held at Claridges.

To enter and for more information on what the competition involves, visit For more information and terms and conditions, visit

Record numbers compete in BaxterStorey Barista Championships #

A record-breaking number of baristas are taking part in the annual BaxterStorey Barista Championship, held during September and October this year. Launched in London, the hotly-contested competition aims to find the best barista within the business, bringing together talent from across the UK, Ireland and Europe.

The championships, driven via the company’s award-winning Barista Academy, celebrates baristas’ knowledge, preparation and delivery of coffee via a series of challenges devised to test their skills and ability.

This year, more than 50 baristas will be taking part in five regional heats, with each producing a regional champion. The final will see regional champions joined by baristas who achieved the seven next highest scores from the heats, making up a total of 12 finalists vying for the coveted ‘Barista of the Year’ title.

The winner and two runners-up will represent BaxterStorey at the UK Barista Championships next year, where they will be able to test their skills against leading baristas from across the UK hospitality industry.

Last year, BaxterStorey barista Jana Slamova finished third in the UK Barista Championships, the highest ever placing for a barista from the foodservice industry. BaxterStorey has had a finalist in the competition for three successive years.

Tim Sturk, head of coffee training and development at BaxterStorey, said: “This year will be our best yet. Our barista programme has gained tremendous momentum and recognition within the business and is now an award-winning, industry leading academy. The record numbers of entries is testament to how much our academy has continued to develop over the last year.

“Coffee accounts for anywhere between 35% and 60% of our sales, so it represents a massive part of our business. We are proud to provide some of the best training in the industry; our Barista Level 1 (BL1) is second-to-none and we are committed to the continued career development of our people and teams.”

Heats will take place from 14-18 September, with two heats in London, followed by Dublin, Edinburgh and Brussels. The final will take place at Hospitality House, in north London, on 8 October.

Rapport Launches in the US #

Rapport launched in America following huge success in the UK. Launched in 2012, Rapport initially provided reception services to predominantly London clients, and the brand has grown to now operate in many major cities across the UK.

Rapport emphasises the importance of great first impressions and prides itself on providing personal, intuitive service, with a real focus on anticipating guests' needs. The brand's ethos is based on creating rapport with clients and their guests from the outset, leaving them with the perfect impression every time. The business grew by over 35% last year and is continuing to flourish with a string of new contract wins and now a launch in the US.

Rapport in the US will help meet the demand of British clients requiring the same quality of service in their US offices, and also react to potential new clients that would benefit from Rapport’s support. The new company will sit within the FLIK Hospitality Group, also part of Compass Group. The UK Rapport and FLIK teams have been working closely together for several months to build the Rapport brand, with the aim of replicating the high quality of reception services, brand integrity and success for clients in the US. 

The official launch was held at the Time Warner Center overlooking Central Park in New York, with many new and potential clients attending to learn more about the brand and engage with the UK and US teams to understand how Rapport could add value to their businesses. Aimed primarily at the business and industry sector, Rapport's fully managed offer includes reception, concierge, meeting room management and switchboard services.

Greg Mace, managing director, Rapport said: “We are delighted to support the launch of Rapport in the US, which is testament to the outstanding brand and reputation we have created here in the UK.

Many of our clients have been so delighted with the service we have provided in the UK they were requesting our support in their US operations. For clients we’re already working with, this will mean we can create synergies for their colleagues and clients.

Rapport is such a special company to be a part of and I am exceptionally proud of what we have achieved in our three and a half years since launch. Now I look forward to supporting our colleagues in the US, to develop and grow Rapport even further.”

Rapport is an award winning organisation having been recognised as an employer of choice, achieving a prestigious two star rating from Best Companies and the accolade of being one of the Top 30 Best Places to Work in Hospitality.

Give coffee a shot ‘Win a coffee shop' with NESTLÉ PROFESSIONAL® #

Coffee in pubs is big business.  In fact, recent research has found that 40% of consumers prefer a chat with friends over a cup of coffee rather than a traditional pint or a glass of wine (1). 

To mark this, NESTLÉ PROFESSIONAL® is offering one lucky landlord the chance to create their very own coffee shop.

The winning pub will receive a month’s supply of NESCAFÉ® AZERA® Americano, Latte and Cappuccino coffee, plus point of sale materials – all the essentials you need to create a coffee shop experience in your pub! (2)

In fact, a recent survey of landlords found that two thirds (3)  would give barista style coffee a shot with NESCAFÉ® AZERA®.

Christina McKeevers, landlord of The Wishing Well in Palmers Green, commented: “We need something that’s easy to make because we’ve got a small kitchen and if it’s busy, you need something that’s going to be quick as well.  Our customers would be happy with this.”

Helping pubs capitalise on the growing popularity of high quality coffee, the range delivers the same intense aroma, enticing look and full roasted coffee flavour as a barista coffee – but in an instant!  Plus there’s no need for expensive machinery and all the service, space and training costs entailed.

To enter the competition, all you need to do is send an email with the name of your pub to with the subject line ‘Nescafé Azera Pubs’. (4)

1 Research released by Greggs and the University of Stirling, November 2014
2 One month supply is 1 x 500g Tin of Nescafé Azera Americano, 100 x Single Serve sachets of Latté and 100 x Single Serve sachets of Cappuccino
3 Nestlé Professional proprietary research, June 2015
4 For full Terms and Conditions please visit
The closing date for the competition is midnight on 30th October.