InSight: Issue 4 - Spring 2017

Issue 4 - Spring 2017 insightFeature: The Nevilles London ShowroomArticle: The Hotel BarNew Product InsightDepartment Focus: International SalesProduct Spotlight: Porcelain TablewareEvent Review: The Great Hospitality Show & Casual Dining Show

Contents | Spring 2017 3. Andrew’s Corner: International 4 Welcome 6 4. Feature: SALES 12 Nevilles London Showroom 14 6. Article: The Hotel Bar 12. Department Focus: International Sales 14. Event Review: Great Hospitality Show 2017 15. Genware Product Spotlight: Porcelain Tableware 16. Event Review: Casual Dining Show 2017 20. New Product Insight: April 2017 202

Andrew’s CornerMarch Towards GrowthWelcome to the Spring edition of e-zine. “We take our commitment We are now well into 2017, and the first to Customer Experience very quarter has indeed been very busy! seriously. ” The first few months have been great, to be able to talk to so many of you, and we appreciate new April launch, and will be followed with new all of your feedback. On the subject of your outlook for launches in July and October this year. 2017, you have said that whilst you see challenges, the For our April brochure we have maintained our overriding message is that growth is possible, which pricing. We’ve done this to give continuity to our we want to help you achieve. customers, and we believe this shows our commitment Nevilles have seen growth already this year, with more to helping you grow your business with us. opportunities to grow across all sectors of our business. We continue to support our main Charity, Young User groups are looking for more ideas to develop their Epilepsy as they work to increase awareness, and research offering in food and beverage, and with our continued into developing new treatments and programmes. A product innovation across multiple materials and share of Nevilles profits each year go to support Young categories, the Genware range is ideal to take care of Epilepsy, and it is particularly poignant for us all at this this. time, and has renewed our drive to continue to support We opened the doors to our new London Showroom their work. Please take time to read about their work at at the start of February, which was very exciting for www.youngepilepsy.org.uk us all. It has been busy every day since, and is helping We take our commitment to Customer Experience our customers and their users touch and feel products very seriously. Each part of our business is charged with in a convenient, central London location. It is available continuous improvement, so that we can make working by appointment, please call us and we look forward to with Nevilles the best experience that it can be. welcoming you there. If you have any feedback on both positive and negative experiences of Nevilles, I would really like“For our April brochure we to hear about them – please email me onhave maintained our pricing. [email protected]’ve done this to give Thanks for your continued commitment to Nevilles, andcontinuity to our customers, happy reading!and we believe this shows ourcommitment to helping you Andrew Nevillegrow your business with us.” Nevilles Managing Director We have invested in our IT platform, and have been making significant developments to our web platform, improving the online experience of Nevilles, to allow customers to get more out of trading with us. More about this in our next e-zine.We continue to spend lots of time looking at andresearching latest trends and developments infoodservice, so that our ranges can evolve. Our ProductDevelopment Programme continues, with a fantastic 3

The NevillesLondonShowroomTwo years ago, Nevilles celebrated their Golden Display themes which can be seen at the Nevilles anniversary, with 50 years in operation since London Showroom include: being founded by Mr George. E. Neville in 1965. Since then, in only a short period of time, Nevilles have • New products from across the Genware Range continued their upward trajectory towards growth and • Casual Dining competitiveness within the tableware and light catering • Barware & Cocktails equipment sector. In 2016 Nevilles were identified and • Contemporary Coffee & Hot Beverage celebrated by the London Stock Exchange on their • Beer & Wine prestigious list of ‘1000 Businesses to Inspire Britain’. • Buffet & Counter Display And now in 2017, Nevilles have taken another huge stride forward by opening the Nevilles London Showroom; a Nevilles Managing Director, Andrew Neville, sees the fully realised and functional unit with a wealth of display opening of the new showroom as a great opportunity sections showcasing the latest trends from the Genware for customers of Nevilles. product range and a practical meeting space, perfect for hosting visits from valued customers. “The opening of our new London Showroom has been Located in unit 108 at the Business Design Centre, very exciting for all at Nevilles. It has been busy every Angel, the Nevilles London Showroom immediately day since we opened the doors, and it is helping our benefits from its close proximity to major transport customers, and their users, to touch and feel products hubs in the city, such as Kings Cross/St Pancras, London in a convenient, central London location. It is available Bridge, Liverpool Street and Paddington train Stations by appointment and we welcome our customers to visit as well as London City Airport. us there.” Moreover, the area around Angel is thriving with on- trend bars, restaurants and dining establishments, If you would like to arrange a visit to Nevilles London making it an attractive area to explore when looking Showroom, you can email [email protected] or call to see for one’s self the latest food and drink trends 01322 443143 to make an appointment. emerging into the hospitality sector. Nevilles London Showroom64 Unit 108 Business Design Centre, 52 Upper Street, London N1 0QH

7

THE Nevilles recently launched volume 3 of the high in demand GenwareHOTEL Barware Brochure. To coincide with this, the Nevilles team wanted BAR to look at where our distributors could turn their attention to for new growth opportunities for the Genware Barware range... There is a general understanding about modern bars They say you can’t make an omelette without breaking and the growth of the casual dining sector – in which some eggs, and that being said you certainly can’t cocktails are now a staple of all drink menus (you only review and research a Hotel Bar without ordering some need to visit a Blues Kitchen or a Big Easy diner in cocktails. And so it was, at our first stop along the way, London to see that). Even Coffee Shops are now looking that we perused the menu at the Tonic & Remedy Bar to take a piece of the pie, with the new rise of the hybrid at the M by Montcalm Hotel in Old Street, London. venues (serving coffee, food and cocktails – as reviewed The exterior of the building itself is something of an in the Autumn 2016 edition of InSight) such as Caravan optical illusion and depending on your preference for and the chain of Grind’s in London prominent examples. these type of contemporary structures you will either However, one area that has perhaps not received be pleased or shocked. The Hotel has a number of bars sufficient enough attention, and an area the Nevilles on the premises, but it was the street level bar, Tonic team were keen to further explore, was that of the Hotel & Remedy, that we reviewed. The bar area itself boasts Bar. Perhaps it sounds obvious, after all the American a contrasting décor that’s retro cool with a splash of Bar at the Savoy Hotel in London has been recognised modern funk. It’s just retro enough to appeal to the among one of the best bars in the world, but there is a modern discerning bar enthusiast, yet not so outlandish lot of untapped potential across the hotel bar sector, and to deter the corporate suits from holding a meeting. not just those located within large metropolitan areas Taking stock of the clientele seated around the bar, it such as London, Birmingham or Manchester, but also was a mixture; friends/colleagues taking time out for in regional and rural areas. As most Hoteliers would tell a few drinks, a group of business professionals (most you, one of the biggest challenges they face when seeking likely guests) were eating food and ordering drinks to grow their revenue is to keep their guests on-site and whilst busily discussing among themselves. There were have them spend their hard earned cash on their own even a couple of women with their young children in food and drink, rather than going out to restaurants prams, stopping off for a glass of Prosecco. Elsewhere, and bars located away from their premises. So how can there were a few isolated characters on their own, they achieve this? Well, for starters they could look to develop their cocktail menus and to ensure that they have the right level of professional bar kit that is both efficient and attractive in appearance – adding a touch of theatre never hurts, after all. So, on a grey February afternoon, the Nevilles Marketing and Product Development team ventured out around London to visit four Hotel Bars to see if we could find aspects we admired, and also whether there were any obvious opportunities for improvement…6

seemingly guests of the hotel taking time off to read and Next on our Hotel Bar list was the Hoxton Hotel, situatedenjoy a quiet drink. The bar area itself was rather quiet, in the cool hipster district of Shoreditch. As the slidingnot much background music and the atmosphere was doors open and you venture into the foyer, a wave ofsubdued; hardly a vibrant bar scene (although given different themes hit you immediately, although they allit was the afternoon, perhaps that could be forgiven).But the bar itself was nicely adorned with fresh fruit “You can imagine there would be noon display with herbs/spices in jars and a collection of issues here in quickly and efficientlytonics and bitters ready for use, although unfortunately getting to work making cocktails.”not much in the way of visible bar kit ready to use. Thebarman himself was dressed in traditional bar attire work well together in the same décor and aesthetic style.with a leather apron one might have expected to have There’s the hotel reception, a large chill-out lounge, aseen back in the 1920’s, and what with the tonics, bitters coffee shop station and seating area (you would be fooledand herbs on display, it was seemingly apparent why the here into thinking you were in a relaxing coffee shop),venue was given its name. and then there was the bar and dining area of what is the Hoxton Hotel Bar & Grill. We took our seats on stools“Their kit was a bit of a mishmash; at a tall table across from the bar. Whilst the previouscombinations of stainless steel and copper bar had gone to the expenses of leather bound menus,Boston Shakers compensating for a lack of here it was a simple yet effective American style clearconsistency. menu holder. We made our selections and among those ordered were a ‘Soho Mule’ and an ‘Eastern Standard’.We ordered four different cocktails and watched in Now it has to be said the bar and dining areas lookedanticipation as they were brought to life. When speaking pretty cool, with rustic brick walls and exposedwith the barman, we were surprised to hear that industrial beams combining with deep green and redalthough very much looking the part, he was actually tones and velvet sofas creating a relaxing atmospherevery new to bar work and was kind enough to apologise that projected cool, on-trend appeal. It was prettyin advance if the drinks were not up to scratch, as hehadn’t had much training. A quick observation to the busy too; a plethora of guests, including groups andkit he produced to create the cocktails also told us that individuals. There was even a fair bit of bar kit on display,whilst a lot of effort had gone into creating their cocktail with ready-to-use stations along the long bar. You canmenu, their kit was a bit of a mishmash; combinations of imagine there would be no issues here in quickly andstainless steel and copper Boston Shakers compensating efficiently getting to work making cocktails. And whenfor a lack of consistency in their bar kit stock. The lack they were presented they even tasted pretty good.of kit was also putting him under pressure to make the But the disappointment, or rather the opportunity here,cocktails when it became clear that he didn’t have the was that the glassware in which all of the cocktails wereappropriate pieces at hand. Yet despite this, the good served was basic run-of-the-mill tall tumblers. Andman had soon enough completed his task and brought whilst these may provide a level of cost-efficiency fromthem over looking highly presentable. Our choice of a procurement perspective, it is seriously lacking in thecocktails included ‘Chasing the Rhubarb’, ‘Apple & Rye’ visual appeal department. When you’re paying over £10and a ‘Jamming’. Now, here’s the snag we had; they for a drink, it’s not enough that it tastes good – it needslooked great but they didn’t taste great. 7As any well trained Mixologist will tell you, makinga good cocktail is a delicate balance. And not havingsufficient enough kit on hand and ready to use won’thelp matters as the timings and pressure to delivercan become an issue. And this was during a quietperiod in the afternoon. The Barman openly admittedthat cocktails were their biggest seller and a draw forguests staying at the hotel, as well as walk-ins such asourselves. So the question must be asked, why haven’tthey invested in their bar kit and provided their bar staffwith the appropriate level of training?

to look fantastic. And this was where the Hoxton Bar fell hit us was a long table with numerous green reading short. It would have been good to look over at the bar lamps (which wouldn’t be amiss from an old fashioned area and see cool drinkware vessels or a range of glasses library) home to a number of remote workers; Macs out, to suit the cocktails on the menu. But when taken in, headphones on, eyes down. It was as though it had been the bar area was host to a consistent, yet bland set of designed with them especially in mind (and to be fair it probably was). As we were led around to the bar area by “One question they might ask themselves is our waiter, Jean-Michel, it was clear that the atmosphere would an overnight guest choose to stay drinking here, as well as the aesthetics of the décor, was cool, in their cocktail bar or would they venture out” casual and comfortable. There were people chilling out on comfy chairs and it wouldn’t have been much of a glassware. So whilst we acknowledged the cocktails surprise if they’d been sat there like that for hours. tasted good, there was no theatre or visual appeal in their presentation. Whilst being a Shoreditch based bar, the quirks only go so far here. There’s a level of consistency to their service and the décor, which whilst contemporary, isn’t pushing any boundaries. It’s hip enough to appeal to a younger audience yet comfortable enough to bring in the professionals for meetings and remote work sessions. One question they might ask themselves is would an overnight guest choose to stay drinking in their cocktail bar or would they venture out to another off-site location? Unfortunately I would hasten a guess towards the latter. And yet, with a bit of added theatre to the presentation of their cocktails – injecting a touch of the ‘wow’ factor, if you will – that could all be very different. Small margins, as they say. We headed off to the next stop along our Hotel Bar Once again there was a mixed-bag of clientele around exploration route, which just so happened to be located the bar; couples, remote workers, business people a short distance away, to the Shoreditch based Ace and individuals. Although here it was a tad trickier Hotel. Now the Ace Hotel is a pretty cool place, and we to ascertain who were guests and who were walk-ins. were literally greeted at the door on our way in with a Jean-Michel was good enough to spill the beans. Their warm welcome. clientele was indeed a mixture of walk-ins and guests, Situated just a stone-throw away from Shoreditch but the key here was that the vast majority of their guests station, and within close proximity to Brick Lane, tended to spend more time on the premises rather than Shoreditch High Street and Liverpool Street station, it leaving to dine and drink elsewhere. Apparently this was boasts an enviable location. As we entered inside toward especially true of the weekends. You see the Ace Hotel has the main lounge area of the hotel, the first sight that a number of proverbial ‘aces’ up its sleeve. There’s a cool bar in the main lounge area, but there’s also the separate ‘library’ area, plus a fully operational restaurant as well as an adjoining nightclub, all part of the hotel’s on-site facilities. They play regular live music in the bar area of the hotel as well as DJs playing sets of funky, relaxed vibes. As we take our seats during a relatively quiet mid- week afternoon, it’s not particularly hard to imagine the place buzzing with people enjoying cocktails and music sets. We ordered our cocktails from a simple laminated menu, with two of the drinks aptly named ‘Paradise’ and ‘Uncommon Ground’. The resident Mixologist could have been a caricature of the modern, hipster barman with his loud shirt, flat-cap and a beard W.G. Grace would have been proud of. The cocktails were served8

up once again in two tall tumblers, although the design on balancing the subtle flavours of bitters, floral notesof the glasses was slightly more interesting than those and fruit juices. Here it was all about one thing: thefrom the Hoxton Hotel. Once again, the cocktails tasted view. And as a result our overall experience was lessgreat, but the presentation was slightly underwhelming. fulfilled. Yes the view is stunning, but over the course ofThe bar itself seemed to have a reasonable level of bar a night, when you’re paying a premium for the price ofkit, but in an unconventional place such as this, it would the cocktails, you want them to bring a bit more to thehave been nice to see a mixture of materials and some table. For one thing, as mentioned the thought processinteresting drinkware vessels to showcase the ‘theatre’ that went into the cocktail menu was pretty limited, andof the cocktails. Fundamentally it was the same issue we once again, when they were brought out to us they werehad at the Hoxton Hotel. all served in very basic tall tumblers. The quality of the cocktails and the presentation couldn’t match the view. It wouldn’t be hard to imagine that guests of the hotel, once the views had been thoroughly taken in, would be looking to go elsewhere in search of drinks with more character. On our way out we took time to check out the actual bar area itself and observe their kit and mixology skills on show. There were a few basic pieces of kit on display, a Boston can and a mixing glass was pretty much the extent of it. And as we headed for the lift we couldn’t help but remark how it was a shame that he theatre of the bar here couldn’t match that of the stunning views outside.A bus trip across town later and we were ready to venture So what did we learn, and what gaps are clearly evidentin to the final Hotel Bar of the research session. Well across the Hotel Bar sector based on the sample of Hotelswhen I say venture in, I really mean venture up. Up to that we visited? Well, firstly, there’s definitely a level ofthe very roof of the five star ME by Melia Hotel, where training and menu development that Hotels should bethe Radio Rooftop Bar awaited. Situated on the Strand, aware of. Bar staff need to be fully trained and to knowclose to Covent Garden and Charing Cross station, we what they’re doing in the cocktail making experience,had very much left the hipster districts behind us and otherwise they could very quickly find themselves outwere now admiring the scenes from one of London’s of their depth.more popular rooftop bars, taking in the sights of one of Secondly, having the right kit makes all the difference tothe world’s most premier cities. I guess you can call this the bar staff. If you asked a top professional chef to slicea pretty excusive hotel bar, on that front. up a load of tomatoes using a blunt knife they wouldWe were escorted out to an outdoor terrace area with“having the right kit makes all thedifference to the bar staff.”heaters and blankets and we selected our cocktailsfrom the menu. The cocktails on the menu werepretty underwhelming though, and it lacked the levelof panache and passion we had seen elsewhere. Youcould just tell that there wasn’t an emphasis on thecocktail experience; they didn’t focus their attention 9

probably get by, but put that knife into the hands of a creation process of the cocktails and the Genware rangetrainee chef and your tomatoes will soon be a puree. It’s of Drinkware and Glassware can inject some muchno different for bar staff; a top professional can make needed flamboyancy into their presentation.do with limited, basic kit but those progressing throughtheir career need the right level quality in the kit they Balancing quality with affordability, there exists a greatuse. opportunity for Genware distributors to utilise theAnd thirdly, sometimes efficiency isn’t quite enough, Genware Barware Brochure to showcase platforms forespecially when you’re marking up your cocktails above which Hotel Bars can look to increase their revenue by£10 (which seems to be a pretty standard price in today’s not only decreasing the number of guests who choosemarket). It’s not enough that it tastes good; it needs to to drink off-premises, but also increase the volume oflook great too. It’s scientifically proven that if something walk-ins who actively choose to visit the Hotel Bar aslooks appealing, it will then taste more appealing that an alternative to regular bars or night spots. And to getit would have done otherwise as a consequence. This is both sets of audience to keep coming back for more!where Hotels should look at ways in which to add moretheatre into both the cocktail making process and to the To discover more about Genware Barware andway in which the cocktails are presented to guests. the opportunities that exist, download a copy of the Genware Barware Brochure or speak to a member of the Nevilles sales team. And here’s the beauty of it, it doesn’t need to break the bank either! The Genware Barware Brochure can provide a one-stop-shop for Hotels looking to revamp their bar service. Alternative materials such as copper and gunmetal black can help breathe new life into the10

Drinkware Glassware MixingGlassesCobblerShakers BostonShakers ParisianShakersStrainers BarSpoons JiggersDesignedandcraftedinconsultationwithleadingprofessionalbar specialists,GenwareBarwarebalancesqualityandaffordability DownloadtheGenwareBarwareBrochureHere

Global GainsDepartment Focus: International SalesIn this edition of Insight, we explore a growing area of Nevilles’ sales force, International Sales, andtalk with one of Nevilles most enthusiastic employees, Carl Pompei.For over 50 years now, Nevilles have provided “Recently,we haveseenasignificanttableware and light catering equipment to the UK growth in Casual Dining, and dueand Eire hospitality industry. Whilst our business to Nevilles’ focus on this sector, wefocus and the majority of our customers remain have seen a wider appeal of ourin the UK & Eire, in recent years Nevilles has seen Genware products”a growth in the demand for Genware products inEurope and further afield. learning about the products, customers and business model from multiple perspectives, making him primed to be able to have the inside track when it comes to growing the business at an international level. Unsurprisingly, Carl has plenty to say about his new role and the opportunities it presents for Nevilles. But we’ve done our best to keep it concise… What does your role entail?In this edition of Insight, we explore an essential My role is to develop business with our existingpart of the Nevilles business, one which is export customers whilst looking to grow ourproviding excellent opportunities to develop international distributor base. Recently, we haveGenware into a leading brand on an international seen a significant growth in Casual Dining, andplatform. We sat down with International Sales due to Nevilles’ focus on this sector, we have seenManager, Carl Pompei, who is always eager and a wider appeal of our Genware products both hereenthusiastic to talk about the Genware product in the UK and the rest of the world. This includesrange and Nevilles’ business. In fact, he’s pretty visiting customers to better understand theirmuch always eager to talk in general. market, their business and what opportunitiesAlthough fairly new to the role, Carl himself has there are for Genware products and also attending11 years of experience at Nevilles and has worked and exhibiting at international exhibitions.across a number of departments including ProductDevelopment and UK Sales before moving into Has anything surprised you in your new role?the role of full time International Sales Managerin January 2017. Having spent more time with existing customers,12 This has meant that Carl has benefited from it’s interesting that although they come to us

mainly for our casual dining products, we’ve “This is a great opportunityfound that international customers value all the to meet new and existingother benefits that our UK & Eire customers international distributors.”enjoy such as service levels and stock holdings.Our international customers also value that allof our products that are intended to come intocontact with food, have passed the necessary EUregulations and food safety reports.Because of this, we are finding that customersare consolidating a wider range of products withNevilles to make their purchasing more efficient.Are there any exciting plans this year?Nevilles will be exhibiting at The Host Showin Milan for the third time later this year witha larger presence than before. Host is a bi-annual, leading international HORECA focusedexhibition and one of the largest in the world. Thisis a great opportunity to meet new and existinginternational distributors and to look forward todevelop business throughout 2018.You travel a lot due to your role, so far of allthe countries you have visited, where haveyou had the best food experience?When it comes to presentation and service, Dubaitops the list without a doubt; they always go theextra mile. When it comes to cuisine, I wouldhave to say Cyprus.If you would like to speak to Carl about international 13sales opportunities email [email protected].

Event Review: TheGreat Hospitality Show 2017 The Hospitality Show, retitled as the Great Hospitality Show, returned to Birmingham at the NEC from 23rd – 25th January. Once again, Nevilles were in attendance to showcase the latest innovative products from the Genware collection, and as usual, we were residents to a cool, rustic, casual dining themed stand. The Nevilles stand at the Great Hospitality Show was a continuation of the successful designs which had been showcased at Hotelympia in 2016 and the previous Hospitality Show in 2015. Once again, the Nevilles team received a wealth of positive feedback from customers, end users and admiring visitors simply passing by. The new stand was very much focused upon the Genware front of house product ranges, with on-trend areas of the food and drink sector playing a prominent role in the way the products were exhibited. Coffee Shop, Casual Dining and Bar & Cocktails were at the centre of the display themes on show here, where one of the Genware product range’s biggest strengths was fervently on show; the diverse mix of materials! Across the Casual Dining display tables alone there was a choice of wooden boards, porcelain plates and bowls, attractive and colourful stoneware, cast iron, enamel, copper, stainless steel, galvanised steel and black wire baskets - to name just a small sample! This diverse mixture of products coming together to tell a story was one of the big draws to the Nevilles stand. Now, we all like shiny things, don’t we? Well it seems we do, as the crowds at the Great Hospitality Show were drawn to the Nevilles bar home to a full range of stunning barware equipment, featuring stainless steel, copper and gunmetal black cocktail equipment including shakers, strainers, dinkware and bar spoons. Whilst there was a feeling that the Great Hospitality Show itself was perhaps less inspirational as perhaps one may have hoped, the Nevilles team were delighted with the response we had from customers who visited us there. So if you came along to speak with us at the show, may we extend our thanks and we hoped your found your time spent with as beneficial. Nevilles now looks forward to our next exhibition, taking place in October 2017 in Milan for the International Hospitality Show (HOST).14

Genware Product Spotlight:Porcelain TablewareThe Genware Porcelain collection is a versatile and varied category within the Genware front of house range. Therange covers all bases; from casual dining to coffee service, desserts to soups and from salads to Asian fusion. Butit’s not just the versatility and diversity of shapes and sizes that make the Genware Porcelain collection such anattraction proposition, there’s a lot more to these products than meets the eye... Bright White Finish for Professional Use 5 Year Edge Chip Warranty Specially selected clays for brighter white to Thicker rims and edges for good impact give good presentation, compared to other porcelain alternatives resistance properties on selected linesMicrowave, Dishwasher, Conforms to BS4034Oven & Freezer Safe Quality StandardTemperature range -40°C & Manufacturedto 250°C Under ISO9001 Every piece isMicrowave, subject toDishwasher, Oven rigorous quality& Freezer Safe checks to ensureTemperature range product quality-40°C to 250°C Fully Vitrified Rolled Edge Low water More durable and absorption, functional for added more hygienic chip resistance protection against in busy kitchen environments bacterial growth and improved heat retention propertiesPolished Foot AdvancedReduces damage Manufacturingwhen stacked andstored Technology For improved Wide Range of Shapes & Sizes product uniformity Available in many shapes that compliment the classic and deep winged, narrow rimmed, rimless coupe and ovals, and on product thickness and glaze in a range of sizes 13

Event Review:The Casual Dining Show 3rd-5th October 2016On Wednesday 22nd February 2017, the Nevilles team Elsewhere, we made our way through the new area andmade their way down to The Business Design Centre stumbled across Fire Grain, hailing from Israel withfor the Casual Dining Show. Over 200 exhibitors were ‘Freekeh’ - an ancient super grain being brought back toat the annual event, showcasing a variety of food, drink, compete with popular grains such as Quinoa and Bulgur.equipment, craft, technology, table top supplies and more It’s been a staple in Middle Eastern diets for centuries asat the host venue in Islington over the two day event. Freekeh is low in fat and high in protein and fibre. From healthy living to Gin-ing at 10.30 am, next we found ourselves in front of the Pinkster Gin stand (we definitely were not looking for it, honest…), we’ve seen this brand before but this time they were introducing Gin Jam, yes Jam, as in spread all over your toast-kinda-jam. A pretty amazing natural by-product made with fresh raspberries left over from the gin production (minimal wastage, we like that). The jam can be used to liven up your toast as well as in cocktails. “the Casual Dining show enjoyed its best show yet with a 9% increase in attendees” Known as the only trade show completely dedicated and Still not searching for alcoholic beverages in the morning, focused on the fast moving casual dining sector, the show we came across pretty bottled handcrafted cocktails featured a new area with 30 new exhibitors, hundreds of Longflint, a mix between craft beer and spirits curated by innovative new casual dining products and the Keynote James D Law who used to work in Hackney Wick’s CRATE theatre. This year the Casual Dining show enjoyed its best brewery. Founder James Law said: show yet with a 9% increase in attendees. If you were not ‘Longflint’s drinks offer an entirely new take on the bottled one of the 4,785 attendees, fear not as we explored the cocktail or ready to drink category. Traditionally producers show and picked out trends we expect to be big in the large and small have opted for cheap bulk spirits and casual dining industry this year. artificial flavours and preservatives to keep their costs as Key speakers such as Reds True Barbecue’s Director James low as possible. But things have changed and craft is the Douglas took to the keynote theatre stage to talk about new norm! Each of our drinks is produced in collaboration retaining core values despite increasing competition whilst with a top-notch craft spirit producer such as Dodd’s Kew Managing Director of Wahaca, Jo Fleet, gave a session Organic Gin and Sacred Organic Vodka. It means that not titled ‘Growing without Changing Your Culture’. only do our drinks taste fantastic, there’s a compelling back story to what we produce which lets restaurant operators16 introduce craft spirits to their menus at a lower price point.’

Longflint proudly defines its Tottenham roots through drink with ‘beauty boosting benefits’ it is apparent thatmarketing and branding but we’re sure that these bottles the nation is still opting for ‘healthier’ alternatives forwill be seen everywhere this year. everything we enjoy indulging in. Companies whoIt has previously been reported that Brits spend £76m produce ice cream, soft drinks, alcohol etc… are using thisa day on going out for breakfast or having brunch. opportunity to introduce healthier options for those whoSimultaneously this has meant there has been a rise in desire it. The show proved that the health market is a continuouslyboozy brunches and notably drinks such as Bloody Marys, growing cash cow with no signs of slowing down inso it was not surprising to discover ‘Turner Hardy & Co’, momentum. The possibilities are seemingly endless whena company entirely dedicated to making tomato juice, not it comes to product innovation. The Casual Dining Showjust any tomato juice mind you; ‘Purveyors of bloody fine, is a great place for networking, feedback on productsmall batch, spiced tomato juices, made from Isle Of Wight innovation as well as established brands who want toTomatoes’ is what they describe themselves as. We asked launch new products.the founder, Eddie Turner, how his tomato juice would fit For Nevilles, it was great to engage with exhibitors as“The show proved that the health market is a continuously growing cashcow with no signs of slowing down in momentum.”into the market and he said: well as visitors to see how we can continue to stay at‘Our juices are great for the casual dining industry as they the forefront of the table top side of the industry withare suitable for so many eating and drinking occasions the Genware product range. The show was also a greatfrom brunch to lunch to dinners as well as from soft opportunity to invite customers to visit our new Londondrinks to cocktails. They are showing how using the Showroom in the same building (The Business Designbest ingredients is opening up the premium soft drinks Centre that is) to explore the wide range of Genwarecategory, matching the craftsmanship of the beer and spirit products we have on display here. The Casual dining showbrands and the chefs in the kitchens’. 2017 left us feeling inspired and excited for the growth ofFrom Cucumber Gin to Prir, an all-natural healthy soft the casual dining industry. 17

Professor Brian Neville (1939-2016)Brian Neville, one of the owners of Neville UK plc, was a key figure in the development ofPaediatric Neurology and Neurodisability in the UK. His role had helped shaped us, atYoung Epilepsy, to who we are today – a renowned hub of education and researchexcellence recognised around the world.Brian’s vision of a multidisciplinary approach to the treatment of his patients led himto a long involvement with us. He was instrumental in our development and ourexpansion into medical research of the childhood epilepsies. He also helped create thePrince of Wales Chair in Childhood Epilepsy and between 2004 and 2007 was its firstincumbent. The research centre at our Lingfield campus now bears his name.His priority were the children he cared for and it was they who inspired hisinternationally renowned research in multiple areas, including epilepsy, movementdisorders, and acute brain injury. Nevilles supports Young Epilepsy as its main charity.

“Epilepsy’s tough,but it doesn’t”define me. Help us continue our ground breaking research, pioneered by Professor Brian Neville. Text PURP17 £5 to 70070. Find out more at youngepilepsy.org.uk/join-us A donor will be charged for the cost of the actual donation. Standard message rates may also apply. Young Epilepsy is the operating name of The National Centre for Young People with Epilepsy. Registered Charity No. 311877 (England and Wales). Image posed by model. © Young Epilepsy 2017

New Product Insight: Spring 2017 With even more products added to the Genware product range this spring, here we’ll provide you with an insight into some of these exciting new additions and how they can be used within today’s booming Coffee Shop and Casual Dining scenes. Put a Spring in your step... Now we’ve managed to get beyond the winter blues, we can all start to embrace the warmer weather, the longer days and the vibrancy of colour spring brings. And vibrancy and colour are very much a key area of the latest Genware new product launch! Within this section of InSight, we shall focus on a few of the key new additions coming your way this spring with the latest Genware brochure launch. Espress’ Yourself! As coffee trade continues to boom, the Genware coloured coffee cup range carries on growing with a new vibrant green added to the collection. Pastel colours are bang on trend and the new additions are guaranteed to make your coffee on fleek (see urban dictionary...). We haven’t stopped there, April sees the introduction of colourful Espresso cups and saucers for those coffee lovers who prefer their beverage short and strong.20

Tea for TwoNot to forget all the tea lovers out there,Coloured Teapots are a fantastic addition to thebeverage range making tea for two that little bitmore special. Available across all five colours,the teapots are a simple but striking way ofadding a splash of colour to tea service.For the loose leaf tea enthusiasts, new glassteapots with infuser provides the perfectsolution. The high quality borosilicate glassbody is exceptionally clear, durable and canwithstand rapid temperature changes. Whetheryour tipple is Oolong, Darjeeling or classic EarlGrey, the new Teapots are sure to help get youin a Zen-like state. Washable Paper Bags Washable Paper Bags may sound like an April fool’s joke but rest assured, this is no laughing matter. Made from a unique washable paper material, these bags have the feel of leather but washes like fabric. The innovative bags help provide a truly rustic setting to buffets and coffee shop displays alike. From cereals to breads to confectionary these aesthetically pleasing products are beautifully versatile.Dariole and PuddingBasinsThe trend for using back of house items forfood presentation is there for all to see andDariole and Pudding Basins certainly fit into this“Mould”. As complementary items to aluminiumbaking sheets, the Dariole Moulds are perfectfor dips and sauces whilst the Pudding Basinsare great for sides such as coleslaw, bbq beans,fries and salads. Look out for the new Genware Brochure available from the start of April 2017 for these new products and so much more! 21

Spring 2017 insight www.nevilleuk.comTel: +44 (0)1322 443143 | Email: [email protected]