InSight: Issue 2 - Autumn 2016

Issue 2 - Autumn 2016 insightFeature: The Rise of Hybrid Casual DiningExpert’s Corner: Chef Brian MellorNew Product InsightDepartment Focus: PurchasingProduct Spotlight: Gastronorm PansEvent Review: Imbibe 2016

Contents | Autumn 2016 4 8 3. Andrew’s Corner: 10 Welcome 14 4. Feature: Brave New World: The Rise of the Hybrid 8. Expert’s Corner: Chef Brian Mellor 10. Department Focus: Purchasing 12. Event Preview: Great Hospitality Show 2017 13. Genware Product Spotlight: Gastronorm Pans 14. Event Review: Imbibe 2016 18. New Product Insight: October 2016 182

Andrew’s CornerWelcome to Another Edition of InSightWelcome to insight from Nevilles, our sec- This gives you peace of mind, helps you fulfil your orders ond edition! Inside you will find features, and is great for customer retention. articles and information that we hope will be interesting and useful in helping “We crave this feedback, we you to develop your knowledge, under- take it seriously and try to dostanding of the market and to grow your business with something about it.”Nevilles and your customers.The foodservice arena continues to develop and change, We have completed our annual customer survey, withand is a hotbed of innovators and entrepreneurs try- many of our customers given the opportunity to talking to think of new ways to serve food and drink. We about what we do well, what we could do better andshould never be complacent, and think we know how how they see Nevilles as a supplier. Thanks to everyonethings work. Chefs and restaurateurs constantly have to who participated in this, we have plenty to look at andadapt, and re-learn how they prepare and serve food to work on. Whilst it is great to hear what you like aboutaccommodate new food trends and styles. In this edition Nevilles, where we really learn is where you are not hap-we feature articles on new trends, such as hybrid food py and want us to improve. We crave this feedback, wetrends, and new product ranges, designed to fit with take it seriously and try to do something about it.new markets and developments.Nevilles product development continues at a rapid pace Areas that we need to improve vary from website en-with over 100 products launched in October, and we hancements, customer communications, consistency incontinue to launch new products each quarter to give approach and service delivery. Our senior team is nowyour customers the affordable innovation they crave charged with improvements in each of these areas, andand need. we will be working to change and make a difference toDevelopments in our service proposition will be an- these.nounced in October, where we look to further improve As always, if you have any suggestions on improvementswhat we do for you, so that we can help you make Nev- to Nevilles, where you think we are not performing wellilles your preferred supplier. or could do better please let me know, I’d like to hearWe do welcome you and your teams to visit us here at from you.Nevilles. You can host your sales meetings in our show- Thanks for your continued support of Nevilles and enjoyroom, bring your customers to see the Genware range, reading!and meet the team. We want you to understand as muchas you can about us, so that we can work closer with you.Our new brochure will be launched in October, with new Andrew Nevilleproducts, lifestyle imagery and layout to help you and Nevilles Managing Directoryour customers navigate ranges, select products andshow how they can help you prepare, serve and enjoyfood and drink.There is new pricing for October, where significant costchanges, mainly affecting currency, have seen the needfor Nevilles to increase pricing.Our stock availability has benefited from a purchasingprogramme that closely monitors trends and usage, andadds supplementary stock to products susceptible tosharp spikes in demand. The results of this mean that wesit at an OTIF(On time in full) level of over 98%. 3

CHasyuablrDiiinding Brave New World The rise of Hybrid Casual Dining Here we review a new trend increasingly visible within the hospitality sector as establishments bravely venture into new territory to reinvent their service proposition...It’s probably of very little surprise to those within the Bars that would previously open at 5pm are nowhospitality industry that Casual Dining remains the opening at 8.00am with a speciality coffee and hotindustry’s hot spot and a continued area of interest beverage menu, offering pastries and open sand-and growth with reports that year-over-year sales in wiches to draw in the morning crowds. And what2015 were up by 11.5%, while the rest of the indus- is really interesting is that many of these venuestry grew at a rate of only 4.1%. Fast Casual certainly are not venturing into new territory half-heartedly,seems set to continue to be the plat du jour across rather they have employed the expert knowledge re-the sector. So much of what attracts consumers to quired to deliver both the service and credibility tothese venues is the eclectic pool of ambience, choice, stand them alongside the established competition.aesthetics and, of course, the flavours. It’s also the It’s the rise of the Hybrid casual dining venue, andcraftsmanship and expertise increasingly on offer. it’s providing the discerning consumer more choiceEstablishments are beginning to immerse themselves than ever before. The Nevilles Marketing team tookdeeper into their services, whether it be craft beer or the time recently to visit several of these venues incoffee, the products on offer tend to be of a greater London to discover more about the rise of Hybriddegree of quality and the staff serving them tend to be casual dining and to see for ourselves whether theirmore passionate and knowledgeable about said prod- broad choice of services could deliver on their po-ucts as well, often being specifically trained or qual- tential and live up to our expectations.ified (such as in the case of Baristas or Mixologists). First up was Caravan, located a short walk from Kings Cross station in Granary Square and situat-Once upon a time, a coffee shop was a coffee shop, a ed within the ground level of the Granary Build-restaurant was a restaurant and a bar was a bar. They ing, which dates back to the 19th century and wasall had their own respected operating hours and cli-entele and rarely conflicted or competed, existingwithin their own segments of the hospitality sector.Today, things are changing. In the fast moving Causal“It’s providing the discerningconsumer more choice thanever before.”Dining market, venues are awakening to the prospectof widening their service proposition to appeal acrossmultiple markets. Coffee shops that previously closedtheir doors at 5pm are now staying open until mid-night having added cocktails, craft beers and a selec-tion of wines to their menus plus an evening diningmenu to complement their breakfast/brunch menus.4 Above Right: Caravan

once used to store Lincolnshire wheat for London’s of alcoholic beverages on show, there was howev-bakers. Today, Caravan is a one-stop dining expe- er a recording studio upstairs as the owners wererience, attracting customers with gourmet coffee, a passionate about coffee and music. Well why not!full morning and evening food menu and a choice The owners since identified an opportunity to growof alcoholic beverages, all available in an open, in- their business and a small working kitchen wasdustrial looking space in which emphasis on creating added along with a full bar menu including crafttheatre is apparent. The kitchen and chefs are observ- beers, ciders, wines, spirits and cocktails. Today,able behind a mesh screen, where you can watch at Shoreditch Grind is somewhat of a landmark in theclose quarters as your breakfast is lovingly prepared. area, with customers drawn in on the back of theThe long, L-shaped bar takes prominence at the top unique look to the building alone. But they comeof the room with the choice of spirits stacked high back again and again for the drinks, food and cool,and visible, whilst just in view behind the bar is the laid back atmosphere.roasting area, where Caravan roast small batches of We spoke here with Tristan, a Barista at Shoreditchbeans which are sought out for their unique flavour Grind, who was sporting a cool, casual look withcharacteristics and quality. Caravan has clearly put a a denim apron and who was very passionate aboutlot of thought into its food menu, and we can cer- their offering:tainly testify to the quality. Dishes such as Avocado, “We easily serve at least 500 coffees a day. SomeChilli and Poached Eggs on Sourdough or Organic people will come in, take a seat and will be here allOat and Red Quinoa Porridge with Banana, Dates,“At midday our alcoholic license kicks in and we get customerswho will come straight in to order a beer or a cocktail, it’s agrowing area for us certainly.”Honey and Almond Milk were well received. Their day. At midday our alcoholic license kicks in and wecoffee and freshly pressed juices were also popular. get customers who will come straight in to order aIf a traditional English breakfast is your thing, then beer or a cocktail, it’s a growing area for us certainly.perhaps Caravan isn’t for you, but what they do serve, We have a breakfast/brunch menu on offer as wellthey do it well. Looking around in Caravan, the venue as a lunch/evening menu too and that also brings inwas packed and we were lucky to be seated. We spoke a different crowd.”with their charming Manager, Egle Bivainyte, to find The good folks at Shoreditch Grind are as passion-out more about their customer base and their service ate about their coffee as they are about the playlist,proposition. they have absorbed the new Hybrid culture and“We have a wide variety of customer types; couples, their customers repeat visit off the back of the cool,tourists, students, individuals who come for a drinkon their own. We have lots of business people as wellwho host meetings here and have business lunch-es. We like to think our coffee sets us apart fromour competitors; we take a lot of pride in our coffee,but also in our food and drink menus as well. Ourevening cocktails have been specially developed andour staff are fully trained to make great cocktails.”Caravan is a great example of Hybrid dining and theirfront of house staff were both pleasant and attentive.A great visit we thoroughly enjoyed.Shoreditch Grind is situated on the corner of a busyjunction at the edge of London’s square mile and be-gan its life in 2011 as an espresso coffee shop inspiredby the third wave coffee movement originating fromAustralia. Back then there was no food or any tracesAbove Right: Shoreditch Grind 5

relaxing atmosphere, with lots of natural light and pas- who were sharing a big plate of pancakes and ice creamsionate staff eager to assist. Thumbs up from us! looked extremely satisfied). Overall you can see whereThe Breakfast Club opened its first venue in 2005 in The Breakfast club is trying to go; they don’t want toSoho, London. It was very much a retro café (or caf concentrate solely on the breakfast and lunch markets,as they call it) that just so happened to serve coffee. they are trying to tap into the evening crowd too andTimes have changed since then, as have their food/ by offering a full alcoholic service including (awarddrink offering, with thirteen venues now in operation winning) cocktails and craft beers they certainly seemacross London and Brighton respectively. On our vis- to be doing just that, especially with their loyal fol-it we stopped in at the Hoxton venue to sample their lowers who have really bought into the Breakfast Clubcuisine and drinks menu. The retro feel of the place brand and identity.hits you hard as you enter inside, and anyone fa- The Old Shoreditch Station (TOST) used to be justmiliar with the late 70s and the 80s will feel right at that, the offices of an old train station, now long sincehome with décor and furniture that could have been gone. Today it’s a coffee shop/bar with a rustic, retrolifted straight out of an episode of Grange Hill. We look that is both edgy and hipster in its décor, so it fits“They don’t want to concentrate solely on the breakfast and lunchmarkets, they are trying to tap into the evening crowd too.”had an opportunity to speak with the Assistant Man- perfectly into the modern Shoreditch scene. The own-ager there, Lauren, a delightful lady who was happy ers wanted to create something special here and wantto speak about The Breakfast Club and how they are ed to ensure that they were maximising the potential ofattempting to keep the competition at arm’s length. TOST by targeting the Hybrid market, especially with-“We’re well known for our breakfasts and food menus in the areas of coffee and alcohol beverages. Whilstbut we are trying to hit all markets to keep pace with their limited food menu can be saluted for using local-the competition. We try to create a unique nostalgic ly sourced ingredients and even their own bread whichexperience which customers really tend to like. We’ve they bake themselves, it’s the coffee and drink that setalso introduced a new cocktail menu to try to capture them apart. They specialise in making locally roastedmore of the evening crowd. Saturday does still tend to freshly ground fair trade coffee with trained baristas tobe our best day, people queue around the corner for ensure consistency for a high quality cup every time.our brunch offering!” Then come the evening, the coffee crew depart and areOn our visit we were afforded a first-hand opportunity replaced by the evening staff, comprising of specialistto sample their menu, as well as to scope out what the mixologists and barmen who are happy to serve andother guests were trying out (the two girls next to us advise in equal measure on their specialist beers, fair-6 Above Left: The Breakfast Club. Above Right: The Old Shoreditch Station

trade and organic wines and specially sourced exclu- 3.00am when the evening crowd stumble home.sive spirits. They even have their own brand of craft Yet they now open at 8.00am for coffee, teas and break-beer called Milk. When quizzed on their clientele they fasts, keen and eager to capture the morning and lunchwere keen to emphasise that their customers come crowds too. They are trying hard to ensure that theyback time after time because they appreciate the level are giving themselves the best possible chance to oper-of care and expertise TOST bring to everything that ate within a hybrid model. It works too. The food looksthey do. In all fairness, it’s difficult to argue with that, great, the hot beverages were nicely delivered and thethey are certainly very passionate and ingrained with- cocktail menu is appealing (repeat visit ensues). It’sin their service. hard to argue that they are not doing a great job. TimeTranslate, also located in Shoreditch, was for a long will tell if the model is sustainable but for now, it’s atime a night bar venue. It was all about the booze and blossoming business.the music. Today, Translate has reinvented itself and isriding the road to Hybrid casual dining fame and for-tune. The main bar room still has the long bar adornedwith craft beer taps and bottle upon bottle of spirit,yet its exposed brick walls are also now home to a dai- So where can catering equipment distributors findly specials board, and the tables and benches situat- opportunities to grow their businesses through theed within are home to a hearty food menu that could rise in Hybrid casual dining? Quite simply, as venuesgive any of the branded burger chains a run for their expand into new, untested territories, they will re-money. What’s more, annexed to their main bar room quire new equipment, equipment that they possiblyis a cute little tea room, which feels homey and cosy, haven’t had to utilise before and may be unfamiliar with, possibly even uncomfortable with. Does a cof- “It’s a brave new world, and for those fee shop expanding into cocktails truly understand with the acumen and fortitude to the benefits of having the correct barware equipment? adapt and expand, the opportunities Do they know the difference between a cobbler shak- for success are there for the taking.” er and a Boston can and which would be best suited to their new bar? Equally does a bar owner under-in complete contrast to the main area, yet somehow stand the difference between making a flat whiteit works as part of the holistic hybrid story they are and latte? And do either of them have a genuine ideatrying to tell. Teas, coffees, sandwiches and croissants about creating and delivering a food menu and theare found within. When we asked what sets them apart requirements to kit out a working kitchen? Initial-from the competition we were told it was the warm ly, the answer would most likely be no, they don’t.customer service, a progressive food menu and inno- However, with the right training, consultancy and re-vative, original cocktails. Translate have obviously sources they can, and as we’ve witnessed first-hand,not forgotten their roots, and their doors still close at move into new territories quite successfully. Catering equipment providers can take heart from this growth and can approach businesses with open minds and a willingness to support ventures into new territories. It’s a brave new world, and for those with the acumen and fortitude to adapt and expand, the opportunities for success are there for the taking.Above Left & Right: Translate 7

Expert’s Corner: the lids are often numbered and sat Chef Brian Mellor proudly on top of the pan they ar- rived with, it too with its own corre-In each edition of InSight, Nevilles invites a leading professional sponding number. The handles willfrom within the hospitality industry to share their thoughts on no doubt all be facing the same wayimportant matters from within their sector. In our Autumn 2016 signaling to the learners that theseedition, we hear exclusively from Brian Mellor, Chef Patron at items are to be looked after; they areHarthill Cookery School (named Best Small Cookery School UK the tools that will help you do your2014) who discusses the portance of student Chefs having the right job. If you look around the collegekit to support their culinary journey. kitchen you will see rows, boxes, racks, shelves and drawers of similar‘Where’s all the Chefs Brian?!’ Prior to service, Chefs would arm tools neatly arranged that will ena-I was heading into a BBQ at the local themselves with their favourite old ble the willing student to learn thepub and that was my greeting from basic skills, practice them and takethe Chef who knows that through- “The college kitchen can be those skills forward into those real kitchens.out my career I have maintained a very different animal. Astrong links with the educating and well-ordered room with a “If they don’t have the right toolstraining of Chefs. I scurried off to place for everything and to do the job it can add to theirthe bar predicting that the next line frustration and fear and there’swould be the usual ‘they are alright everything in its place” a chance they will vote with their feet and they will be lostthese colleges but they don’t prepare cake tin or silver flat to clamp down from the Hospitality industry”them for REAL kitchens!’ on the mussels as they steamedIsn’t that the truth. Real kitchens are open or even better another pan of Good equipment is essential to cre-often scenes of chaos on the surface the same diameter to invert over ate a positive learning experiencewith an undercurrent of telepathy the top. Lids are for home cooks for these youngsters. Up until goingbetween the Chefs battling togeth- and colleges – and so they are. to college they have probably beener to get through service and de- The college kitchen can be a very sat in classrooms staring at screensliver their best to the guests. Rarely different animal. A well-ordered in an ever increasing digital world.in that world would your hear the room with a place for everything Now here we are asking them towords ‘Nigel be a good chap and and everything in its place loving- stand for hours, to touch things,pass me the lid to pan number 7 so ly tended by kitchen technicians wash, peel, mash, taste, stir, blend,I can steam the mussels.’ In many who restore the classroom back to scorch, cool and cream stuff theyprofessional kitchens the last time its best in between groups of fum- have probably never seen or heardthe pan saw its lid was when it was bling students learning their craft. of before. If they don’t have the right8 delivered in the same box. Not only do the pans have lids, tools to do the job it can add to their frustration and fear and there’s a chance they will vote with their feet and will be lost from the Hospitality industry before they even enter it. For most of us we need time, space and repetition to learn new skills and become faster and more pre- cise. Support that with the correct equipment in the right quantity and you’re on your way to sculpting the next generation of Hospitality pro- fessionals. Colleges aspire to create a realistic working environment for learners by providing training restaurants where the public can put themselves at the mercy of the future Caines’

& Baines’ of our industry. They are generally calmer ter and an account called ‘We Want Plates’ where youwell-ordered situations; although I can recall grind- can see some of the more intriguing ways food is pre-ing out a mere dozen covers with unwilling learners sented around the U.K.to be a tad testing! We have at our disposal now an amazing collectionMoving out of the training kitchen and into those real of shapes, textures, heights, materials and concepts tokitchens my fellow Chef alluded to - I’m not suggest- compliment the food that is prepared in our kitchens.ing for one minute that they are all simmering infer- In much the same way as we use kit in the kitchen tonos with tempers ready to explode. These days the carefully craft our food we can add so much more val-reverse is often the case. The increasing use of induc- ue to it by serving it in the right manner.tion, water baths and other modern techniques has On a recent judging expedition we were asked to vis-quite literally taken the heat out of the kitchen both it a local smokehouse concept and from the momentphysically and mentally. In my role hosting Chefs we arrived to the moment we left the whole thing wastheatres and talking to leading Chefs in the business a joy. Unfamiliar flavours and dishes were beautifullyI am hearing more and more often the phrase ‘we explained and what followed was one of the most in-cook with smiles on our faces.’ Professional kitchens teresting dining experiences I have had for a while. A“As I say to my guests, if you enjoy cooking and the preparationbecomes frustrating due to a blunt knife it takes the edge (punintended) off the experience.”are generally becoming calmer, ego free places with procession of dishes arriving on a carefully thoughtenergy efficient initiatives, smart business owners out collection of boards, crockery, enamel mugs, lin-and Chefs themselves realizing that there needs to be ing papers, dipping pots and sizzling platters support-a change in how we manage our margins. It’s tough ed by the gentle thump of R ‘n’ B in the backgroundout there. Whether you are a high end restaurant or a and I mean proper rocking chair on the porch R ‘n’ B.University fighting to keep your students eating and Best of all (and I know it’s almost too perfect to bedrinking on campus we are all looking for a point true) but I know one of my former students is work-of difference that keeps our customers engaged and ing there in that Real Kitchen. Second best of all….coming back. not a rock in sight!When we talk about menu planning with Chefs, we I also hear repeatedly in my Cookery School ‘howof course predominantly talk about flavour, but we sharp the knives are.’ As I say to my guests ‘If you en-also talk about textures, presentation, height, colour joy cooking and the preparation becomes frustratingand the like. As a Chef I’m initially concerned with due to a blunt knife it takes the edge (pun intended)the food in the kitchen – how it is received, stored, off the experience. Invest in a knife and look after it’.prepped, re-stored, cooked, garnished and sent off to So whether you are a student at the start of your jour-the diner. This is the point where we can really suc- ney, top flight Chef or a home cook it’s essential thatceed or fail in ‘wowing’ or diners. you have the right tools to do the job.I am fortunate enough to be asked to judge a numberof competitions and act as a mystery diner in my pro- To summarise my thoughts; better equipment gener-fessional life. The last decade has probably provided ally equals better food, providing a more consistentthe most interesting period in the way we offer our delivery and a greater number of satisfied customers.food to the diner, giving businesses the opportunityto create a little bit of theatre or indeed a little bit of Brian Mellor is an award winning Master Chef ofcalamity at the table. In my own Young Chef com- Great Britain and former Head Chef at BBC. He haspetition I spent a couple of hours watching a young been involved in almost everything to do with foodlad skillfully take apart a number of fish and shellfish, from cooking privately for celebrities and royalty tocook them rather nicely and then serve them to the overseeing dozens of chefs in busy restaurants.judges on a rock…an actual rock about 20cm square.Put aside the logistics and health and safety concerns You can discover more about Harthill Cookeryfor the poor front of house staff for a moment car- School by clicking here.rying boulders in and out of the dining room – butthere is nothing pleasant about eating delicate fish To view the full Genware product range, ideal for thefrom a grainy, porous, lumpy and scratchy rock! At modern Chef, click here.this point I should point you in the direction of twit- 9

Purchasing Power Department Focus: Purchasing In this edition of Insight, we explore another fundamental and central department of Nevilles’ business, one that plays a huge role in enabling us to meet the high demands of the food service industry: Purchasing. Sometimes described as the ‘backbone’ or ‘central “This system helps to highlight if a keystone’ of many organisations, purchasing is an in- supplier’s performance has fallen tegral part of Nevilles. As most of the work that the below the approved standard’s, and purchasing department does is out of sight, people are reacts accordingly.” sometimes unaware of the core function it performs. Neville’s UK purchasing team consists of a Purchasing Neville’s Buyer, Andrew Michael explains in a concise Manager, a Buyer, two Purchasing Assistants, support- summary that “Purchasing is being responsible for ed by Neville’s Hong Kong (HK) supply chain team, buying quality goods, at the right quantity, at the right who play an important role in the purchasing func- time, for the right price, from the right source”. tion of Neville’s. Communication with our suppliers across the world is split between the two UK Purchas- Right Quality: ing Assistants, between Asia (via the HK team) and The products which we order must comply then Europe/America. with the quality standards that Nevilles require. Right Quantity: Recently, the Purchasing Department has been focus- We order sufficient stock until the next ing more on building stronger relationships with our order - without running out or over key suppliers, which will be monitored by our Sup- investing. plier Relationship Management (SRM) system. This system helps to highlight if a supplier’s performance Right Time: has fallen below the approved standard’s, and reacts We aim to continuously have enough accordingly. stock to cover us for the planning horizon forecasted for. Right Price: We aim to keep our prices competitive and attractive to customers whilst still remaining profitable to us. Right Source: We determine which region is best in providing specific materials.10

“At Neville’s, we pride ourselves in sary and because of this we don’t have stock that lasts offering quality products, ahead of any more than 3-4 months, enabling us to invest our market trends and at competitive resources into the fastest selling and newest products.” pricing.” We use the Valogix inventory planning system (top 5 MRP products in the world) which helps to forecastWeekly review meetings take place to discuss current future demand and calculate what we are going to or-issues, assess stock reports, plan ahead and look at der, using historical sales data, supplier lead time andongoing projects so that we are continuously aspiring the service levels at which we want to operate – allto improve. In addition to this, weekly sales forecast these components together give us an output of whatmeetings and out of stock review’s also take place. to order and when.At Neville’s, we pride ourselves in offering quality The Purchasing team at Nevilles help support the mostproducts, ahead of market trends and at competitive crucial part of our business, ensuring that we have thepricing, with quarterly product launches, bringing right products, at the right price and in stock on time,approx. 400 new lines a year. To support this inten- enabling our customers’ to grow. By achieving this, itsive new product program and to ensure the highest supports Nevilles’ vision of being the industry’s pre-standards are maintained for our customers, regular ferred supplier of tableware and light catering equip-meetings take place involving Purchasing, Marketing ment to the UK and Eire.and Quality Assurance, analysing all new items beforethey are introduced. To discover more about Nevilles visit our website, www.nevilleuk.com. Alternatively you can call us on +44 (0)1322 443143When it comes to stock ordering, Nevilles’ orderingsystem is a similar ordering process to the ‘Just in time’(JIT) practice, a process which was initially developedand used by Japanese manufacturing companies. Byordering just what we need, in optimum quantitiesfrom the fewest number of suppliers, we help to de-velop strong, longer term, relationships with our sup-pliers, whilst decreasing our waste and increasing ourefficiency. Andrew Michaels says:“At Nevilles we never order more stock than is neces-Above: The Purchasing team; (left) Kamila Marks, Purchasing Assistant, (centre) Andrew Michael, Buyer, (right) Vivienne 11Wyatt, Purchasing Assistant.

Business Focused Show Returns to put the Great in Hospitality The Hospitality Show returns to England’s second city in 2017 with a brand new name and some old favourites, celebrating everything new in Great British hospitality (Birmingham NEC, 23rd – 25th January). The Great Hospitality Show is the UK’s largest exhibition in 2017 for foodservice and hospitality, and the only event to focus solely on industrybusiness. The show will boast hundreds of dedicated catering equipment suppliers under one roof – more thanany other. Returning is the CESA Innovation Zone, the dedicated showcase for the most innovative light andheavy equipment products and services from smaller manufacturers. With the Great Hospitality Show’s Janu-ary dateline earmarked as a key buying period, there will be nowhere better to source the very latest bounda-ry-pushing, commercial kitchen must-haves.2017 also sees the return of the much loved Staff Canteen Live; a chance for visitors to get up-close-and-per-sonal with some of the UK’s best known chefs as they create recipes from their respective repertoires. The oneand only Salon Culinare also returns bigger and better. The showpiece event – encompassing the competitiveelements of restaurant team challenge, La Parade des Chefs; the creative works in fat and sugar of SalonDisplay and Live Theatre classes – is introducing a brand new element, the Skills Theatre – which will seestudents undertake a number of key back and front-of-house challenges.Key attractions such as the Business Briefing Stage – the beating heart of the show floor – will yet again wel-come class-leading insight, debate and discussion on the most relevant topics and trends making the head-lines, while the highly popular Business Mentor scheme also returns for a fourth successive show. With theUK facing one of the biggest economic shifts in modern memory, gaining impartial business advice has neverbeen more important. The programme will see some of the most respected names in the hospitality industryon hand to pass on targeted business advice, offering visitors invaluable FREE bookable one-to-one sessions.Great Hospitality Show is the place where the UK comes to network and do serious business, consistentlyattracting high quality exhibitors and special guests sourced from across the hospitality spectrum. Focus areasinclude: hotels, restaurants, pubs, cafés, delis and the cost sector, with the show providing a glittering showcasefor cutting edge products and services from the core fields of food & drink, technology, catering equipment,interiors, tableware and careers. Companies seeking to find out how they can promote their business at the Great Visit Nevilles at Hospitality Show can visit www.hospitalityshow.co.uk, contact Andrew Pantelli Stand No. 432 to see on +44 (0)20 7886 3055 or email [email protected]. the latest tableware, barware and coffee For further information please see www.hospitalityshow.co.uk and follow service innovations us on Twitter www.twitter.com/HospShow for everything Hospitality. from Genware.12

Genware Product Spotlight:Gastronorm PansGastronorm pans are great for the commercial sector, professional food service, kitchens and canteens. They have a varietyof purposes ranging from food storage, displaying, serving, reheating/cooking, freezing and transportation. These are of-ten used with refrigeration or heating systems. For example, bain-marie, refrigerated preparation tables, microwave ovens.Whether you need gastronorm containers or gastronorm lids, Neville’s have a full selection to cater all your needs. Theyare long lasting and offer a solution that is safe, hygienic, and come in a range of different materials and can all be stacked.Stainless Steel Clear & Black Polypropylene GN PansGN Pans - The Work Polycarbonate GN Pans - The Economical &Horse of the Kitchen - From Storage to Organised Choice for DisplayCompared to cheaper alternatives, Storing FoodGenware stainless steel pans conform Perfect for cold food storage andto EN631 European standard. They transportation, preparation, storing Ideal for safe food storage, preserving,are very strong, durable and suited for and warming (cold/hot preparation) transportation, cold storage, prepa-a wide range of temperatures. They or displaying and serving from. They ration and handling. These contain-provide good heat retention for hot are light, very durable and the trans- ers are lightweight, translucent andfood and are ideal for storage, freez- parent containers make it easier to suitable for presentation and freezinging, handling, heating, distribution identify contents and they can within as they can within stand temperaturesand serving food stuff such as sauces, stand temperatures between -40°C between -40°C and 100°C.soups, pasta and meat. and 100°C. Selected sizes are also Lids sold separately for all GN sizes.Each pan has a great electropolish available in black and are great forfinish, etched with size and depth for storing salad, fruit and vegetables.easy identification and is perfect for Clear lids available for all GN sizes.busy kitchen environments. Standard,notched and sealing lids available inselected sizes. DID YOU KNOW?The gastronorm system originatedin Switzerland. Adopted in the ear-ly 1970s by the British StandardsInstitution; Gastronorm sizes wereset up by the European StandardsCommittee to standardise containersizes in the Catering Industry. Thismethod was to help maximisingoven or fridge capacity by using con-tainers that are compatible in size.Not only are these great for back of house but combine these with our Buffet & Display items and you can create a unique 13display perfect for various food offerings. Neville’s offer a range of GN sized buffet items such as platters, boards, boxes/risers in a range of different material options. These range from melamine, slate effect and wood effect melamine to acaciawood and even slate/granite. View our full range here.

Gettinginto the Spirit!Nevilles were once again in attendance at the the UK’s premierbar & drink event - where drinks means business! Here we discusssome of the new trends we saw making waves across the sector...On a day in which the summer heat threatened to brightly coloured ramekins that were showcasing afizzle out for one of the British summer’s notorious new style of bar snack. We were lured in for gooddank spells, the Nevilles team travelled into Londonfor one of the hottest (and potentially most flamma-ble) industry events of the calendar year: Imbibe! Yes, it was that time again to visit the home of all that is reason; these delicious snacks were being presented in good and great (and sometimes strange) within the our very own Genware Coloured Stainless Steel Ram- bar, pub and alcohol sector, and as always, Imbibe ekins. Apparently they were proving to be a great pull didn’t disappoint, with a plethora of trends, emerging for visitors intrigued by the vibrant colours. However, brands and new and established concepts on display back to the snacks themselves! in equal measure. So let’s begin… Edgar’s Choice is a brand of bar snacks designed Upon arrival at London Olympia we were greeted specifically for consumption alongside alcohol and by the pleasant hospitality team, welcomed through they have released a new concept of world flavour into the main hall and presented with a glass each for inspired snacks called the Usual Suspects, present- samples (which would be put to good use later in the ing flavours from afar afield as Thailand, Mexico, day). At only 10.30am the hall was already awash with a multitude of visitors, with the low buzz of chatter mixing with the music playing from the many lively stands we passed, radiating a near tangible atmos- phere, vibrant and stimulating, much like the many cocktails already being mixed by several astute bar fellows at nearby stands. As we started to prowl the aisles one by one, we were drawn to one stand by the14

Brazil and Japan. The key concept here is big, bold the bold flavour act; Little Big Beer was a new brandand abounding flavours that can provide maximum we discovered which aims to bridge the gap betweenimpact on drinkers’ taste buds. By bringing greater, low-alcohol beer and big, hoppy notes moremore impactful, flavours the concept is designed to commonly associated with premium craft beers andinstigate an increased desire to drink more (respon- IPAs. Crafted for the designated drivers, or thosesibly though, of course). Not exactly a new concept who don’t (or can’t) consume higher percentage beeras such, pork scratching have been fulfilling that role brands for one reason or another, Little Big Beer isfor decades, however the intense exotic flavours and a 2% craft beer that balances this lower percentagecharacter focused packaging is a new feature to the with full on flavour. Little on alcohol volume, big onhumble bar snack. flavour (but you got that, right?). Even Pump Handles are now being defined by theirAs we continued our meandering through the aisleswe were struck by a consistent theme: big, bold and “Gin Mania probably doesn’tcharacter focused, consumer attention-grabbing, even scratch the surface of it.concepts! Next up was a series of craft beers. Craftbeers were on display from breweries around the Gin brands were everywhere.”world looking to break into the UK market. India,Chile, Spain, USA, Czech Republic were represent- bold characteristics. With the rise of craft beer, anded along with many emerging UK brands, vying to character themed brands, Diamond Printed Productschampion their beer. One such brewer we met with have been developing bespoke pump handles intend-was Birradamare (Birra da Amare, aka ‘Beer to Love’), ed to encapsulate a brand’s identity and draw the attention of the consumer. Sometimes a plain wooden“Both beers were prime examples pump handle just doesn’t cut in, not when you canof a common theme; big, bold have a carved pump handle featuring a bearded,flavours enchanting consumers’ bespectacled hipster in a red plaid shirt. #Justsaying.taste buds.” As we left the beer behind us and started into thean Italian craft beer brewer based outside of Rome. main auditorium, we were hit by a distinct aroma ofSeveral notable beers of theirs were on show at Im- juniper and botanical notes. It was clear, by all meansbibe including a batch called La Zia Ale, a speciality of sensory perception available to us, that we hadcraft beer infused with rosemary and artichoke, which arrived at Gin central. ‘Gin Mania’ probably doesn’tis added late on during the brewing process, to add even scratch the surface of it. Gin brands were every-a distinct aromatic flavour that one would imagine where. To sample even a small drop of each of thesits well alongside traditional Mediterranean flavours Gin distilleries on display would require the sternestcommonly associated with Italian cuisine. Another of seasoned booze hounds, and even then one wouldbeer on show here was a batch called Raaf, defined by question their staying power, if not their sanity.its bold character and smoked flavour due to the use Needless to say, we sampled a small batch, butof malts dried on beech wood. Both beers were prime maintained a dignified, sensible approach to suchexamples of a common theme; big, bold flavours an endeavour (…no honestly, it’s true).enchanting consumers’ taste buds.Even the low-alcohol beer market was getting in on Each brand of Gin on show had a unique position from which they operated; be it the distinctive 15

botanical blends utilised in the recipe, the rich flavoured juices, ideal for the tee-total brigade, but heritage of the distillery process employed, the hat can be used in pubs and bars as a pre-made unique shape of their bottle or the subtle fruity cocktail mix which can be served with measures additions to an otherwise classical formula. The fact of spirit to create alcoholic cocktails (such flavours is among such rich competition, the need to stand included the Mojito and Pina Colada). Fresha- out and show a clear USP was of paramount impor- ble’s concept was another prime example of big tance to the Gin brands on show. flavoured drinks being at the core of their brand proposition. In all fairness, we had expected Gin to be a promi- nent player at Imbibe. After all, you’d have to have So after a lot of walking, talking and the odd been pretty oblivious to its astronomical rise in sample here and there, our day of research at popularity over the past few years to have not Imbibe came to a close. Aside from the aforemen- expected it to feature heavily. However, what did tioned trends, we also met with Rum, Vodka and strike us was the wealth of tonic and mixer brands Cider brands, as well as Frozen Cocktail provid- on display. It seemed that for every Gin brand on ers and got to experience peculiar new concepts show, there was a tonic/mixer brand in equal ratio. involving robotic bartenders. Far too much to fill And it wasn’t just traditional Indian Tonic Water and these pages unfortunately. So what did we take Bitter Lemon on show; Ginger Ale, Sicilian Lemon, away from the show (aside from a lot of brochures Elder Flower and Aromatic Tonic Water were just and business cards)? a fraction of some of the flavours on display among As mentioned throughout this article, big, bold the many mixer brands we saw. and exciting flavours combined with visually Julian Atkins, Sales Director at Global Brands, who innovative and exciting aesthetics are very much were running the Franklin & Sons (Soft Drinks & the way forward in the drink sector. Interestingly, It’s in line with what we see within “Mixers are very much the casual dining sector; consumers want their riding a wave of success food and drink presented in exciting ways that set by the Gin revolution.” trigger those receptor cells in the brain that equates to emotive states such as ‘fun’, ‘enjoyment’ and Tonics) stand, was upbeat about the surge in popu- ‘taste expectancy’. The flavours themselves are larity of mixers and was keen to press upon us some big, bold and impressionable, whether it be sweet, of their latest innovative flavours such as Cloudy sharp or bitter. Apple & Yorkshire Rhubarb with Cinnamon and To discover exciting new ways in which to (our personal favourite) British Dandelion & hand- present drink service, check out the Genware picked Burdock Thistle with Star Anise. The latter range of Drinkware in the Genware brochure. had a particularly unique ‘twang’, comprising bursts of fruitiness with a delicate spicy finish. And to Above: Clockwise from bottom-left; Kat Lane (National think, this was before any Gin had even been added Account Manager), David Lee (Sales Director), Ian Witsey to the mix (Big. On. Flavour! This was the mantra of (Product Manager), Meena Mistry (Product Manager), Stacey the show, folks). We quizzed Julian about the Uwimana (Marketing Assistant) & William Archer (Marketing upsurge in popularity of mixers and his response Manager). was unequivocal: “Mixers are very much riding a wave of success set by the Gin revolution. We’re excited about where this is going with the possibilities of new flavours and consumers’ positive reaction to new entries.” It wasn’t just the mixers either; new juice brands and concepts were popping up about the show. Some as new flavoursome alternatives to standard drinks and established brands (such as J20), others, such as a new brand called Freshable, had identified an oppor- tunity to provide refreshing cocktail16

on £50hipFa£n5c0y0a challenge? Sunday 31 JulyLondon to Brighton Brighton Half SkydivedraCiyscRilenegRgiditesetarmation £M5ar0athon (Wiltshire or Kent) A Young Epilepsy favourite. Join Jump from 10,000 feet and see the skies (and the earth) in a wholeepileSppsyo.nosrogr.ushkip £500us as we cycle from Clapham to new light. A beautiful running venue and Deposit: £50 practice distance for any Sponsorship: £325 – £345Brighton over 54 miles. Spring marathon. MULTIPLE DATES245MDeinpioCmsiuotm:n£s4tap0ocntsothrsehipf:u£n10d0raisiMRneiggniimsttreuamatiomsnp:o£n2so5rship: £200Seouvr e0nnS1t3sdu@4y2ano8uyd3n1ga2e34py5i1lep3sJy.u1orlgy.JukulyRSSRepeuggoinnisRSststdrpeoragaoratsitniosihyostniornpa£r3£st5£ih50o15i0n0p0J££u550l0y0- Surrey 100Revidenets@CLyooonuntandcgteothpneilefup-nsydS.rouarirgsir.nuegkyte1am00SCopnotanctstohersfuhnidprai£si5ng0t0eamOUJORINTOEUARMTEAMo1r101SE3P4T2E8M3B1E2R452016Coron0t1ac3te4tvh2ee8nfu3tsn1@d2ry4aoi5suinnggteepaimlepsy.org.ukevents@oyro0u1ng3e4p2ile8p3s1y.2o4rg5.uk 26 FEBRUARY 2017ork or live with a youngJJRRpDyoFOiOiddooreeeoruJILcILrmRoNonaNOiysndnogdlooedlroeoeInLOn0unOpoNi-1nn-iSUwwfdl3SuoUeour4rriponROrme2rtRyes-rhay1yS8kTUt0.1iuoT3o0E0Ernror10RpEeAg2ygriA.o14MluTle05tkiMo0Evp/efAsuynwM?dirtahisaingy-oeuvenngts th Epilepsy?DpDtFoeeiootnahrdmeyyrsDooiioounntuofnucomorwmmyowwraopetiloieuartotrhbkenok…wcuooEtnooorpefriprrdiltiaileklelvelnkipcevpsopeyer.,swrivtyraweilt?taiehvtliymtewheanitwthays,ooicuytaurhuonesxuegapsnearyingedoncuedng person with Epilepsy?Fpined roust omonre waboiutthepEileppsyi,lterepatmseynt?s, causes and toerptialelkpspyr,ivtraetaetlymHweenitthlsp,olicunareuesxepsearinedncedottFoeeittnaahhdmemerroiiiiunnnntfFotfcocmeooitronahrmmommdmeraperapotlieitialounnietobenttfenoc…omcou…rocmtmonoerfrnoapipedftrtliaiieledaoetlntakepben0clnspoke…yc1cr.u,opievtt3nr.oaeiefv4rtaiepadttl2iaymteleelnwelkp8ycnistpewth3ysr.,,ioi1tvtchuraa3erotuaee4ustlxerym2pseeweaxrniinpetthdensr,coieecudanrcueesxdepsearinedncedHnefidlpenlcien. e0hMH0MhHe1oele13pnoel43lldpnpi24nlaldpiel2yMThn8ai@eenl3yte8M0Hoyixo@1nle3to1p3otFynoe1u:3re4onldin3F4idl02udgrn4paa2in7aed2eyyglpy8a8@i9einy3ltt6peaooy1p9mie0ol3FseaF-yru41pm0ri.dpo2sin2-dymra1gg.3aypo.eu7ymr9pgk8a9.iuml9eak-pm1sp-ym1.pomrg.uk TeTxetx:t0: 70F87o6h8r0ei6nl00fpo2l0ri3mn27ea38@t79ioy8no9uanndgerepsioleuprcseys.ogrogt.ouykoungepilepsy.org.uk/support 1342 831342FFooFrroiirnnffionorrfmomraamttiioToaenntioxaannnt:ddan0rreeds7soor8ueursr6ccoeeu0ssrgcg0eoos2ttoog3oyyoo7touu8nny9ggoeeuppniiglleeepppssiyyl.e.ooprrgsgy..u.uokkr//gssu.uuppkpp/oosrurttpportMonday to Friday 9am-1pmBBetetteetrrteffuurttuufrureestsufofrorerysoyuofnougnrgliyvloFeivosurewnisnifgwtohrimtlehiapvtiieoelepnspialsenwydpiasrtenyhsdoaueanrcspdessioalgcesoisaptotoescydiyoacutaoennndgdedcipotiianolendspsisstyioo.ocnrigsa.utke/dsupcpoonrtditions YoYunogguEnEppgiileleEppspsy,yi,lSeStptPiPseiyre,srsLSaLtnaPen,ieeL,irnLsginfLigealfdine,ledS,u, rLSreuinyrrgReHyfi7eRHl6dP7,W6SPuWTrerl:e0Tye1l3R:4H02173834622P28W4322T4e3l: 01342 832243 YYouYnoguEEpnpigilleeppEssypyiisilsethtpheseoypoeipsrearttahinteginngoapnmaeemroaeftToinhf egThNneaatNiomantaeiol nCoaeflnTCtrheeenfotrrNeYafooutrinoYgonPuaenolgpClPeeewoniptthlreeEwpfiilotehprsEYyp.oileupnsgy. People with Epilepsy. Better futures for young lives with epilepsy and associated conditionsRReeggRiissetteegrreeidsdtCeChrheaardirtiytCyNNhoa:o3:r1i3t1y181N7877o(7:En(3Egn1lag1nlad8na7dn7danW(EdanWlegsa)l.lae©ns)d.Yo©uanYngoduEnpWgileaEppsleyilse2)p0.s1y©620Y1o6ung Epilepsy 2016 [email protected] Epilepsy, St Piers Lane, Lingfield, Surrey RH7 6PW Tel: 01342 832243

New Product Insight: Autumn 2016 With even more products added to the Genware range this autumn, here we’ll provide you an early insight into some of these exciting new additions and how they can be used within today’s booming Bar and Casual Dining scenes. New Products to Excite & Delight As summer passes and autumn draws in, we do our best to brighten these colder months with another mega new product launch, with over 100 new additions across 12 categories of the Genware product range. Within this section of InSight, we shall focus upon a series of key product ranges and categories that for the autumn 2016 launch. Classically Cool Copper Copper cocktail equipment remains an in-demand trend, with an abundance of bars and restaurants set to be smitten for this style of barware for a while yet. In rec- ognition of this, further copper items have been crafted and unveiled within the Genware Barware range. Not only have we added more equipment for the mixologist to concoct fabulous cocktails with (such as a new sprung julep strainer designed in conjunction with expert bar consultancy, Sweet & Chilli) but also supplementary barware items have been given the copper treatment. Ice tongs, bar blades, wine buckets and coolers now sit lovingly alongside the existing copperware to form a more complete assortment of highly desirable bar kit.18

New Kid on the Bar-BlockElsewhere, there’s a new kid on the bar-blockready to cause a stir in the cocktail world (punintended) which gives a whole new meaningto cool; it goes by the name Gun Metal Black.Sure, copper is trendy and provides a level ofsophistication and style well suited to bars of acertain nature but Gun Metal is essentially itsnaughty little brother - the cooler more casualof the two. Quality, well-made cocktails are in-creasingly available across more demographicsthan ever before, no more so than the young,cool, dare we say ‘Hipster’ collective. These‘Hipster’ bars, emblazoned with vintage postersand quirky features, are popping up all over thecountry producing fantastically unique cocktailsin a very cool, casual manner. The Gun MetalBlack collection offers the perfect solution to thenon-conformist bartender plying their trade inthese alternative venues. London Cocktail Club,with several sites across London, is the perfectexample of this new age of bar, with not a suit ortie in sight in these establishments, unless wornironically of course. Make Mine Organic The Genware Porcelain Organic range continues to grow within the autumn launch with a variety of additional plates and bowls being added to complement the collection. The Organic offer- ing presents a wealth of serving opportunities and benefits from a visually appealing curva- ceous shape, making them a unique and com- plementary addition to the Genware Porcelain Tableware range. Look out for the Genware Product Brochure launching at the start of October 2016 for these new products and so much more! 19

Autumn 2016 insight www.nevilleuk.comTel: +44 (0)1322 443143 | Email: [email protected]