Rise & Shine! Essential Hospitality News for the South and South West – Monday 9th October 2017

Welcome to Rise & Shine
If you have any news about your business you’d like to see here please contact our News Editor, Carolyn Moss, at news@breadandbutter.media or call her on 01305 575155. Follow us on Twitter @BreadButterNews for updates.
Robin Alway
Group Editor


Malmaison building multi-million pound Bournemouth hotel
Malmaison Hotel du Vin have signed a development agreement to build a Malmaison hotel in Bournemouth, Dorset.
Construction of the 100 bedroom boutique hotel on Bath Road is due to begin in 2018. It will include a Chez Mal Bar and Brasserie with a rooftop bar and terrace, plus a gym, swimming pool and the brand’s high tech meeting and events concept Work + Play.
Guus Bakker, chief executive officer, Malmaison Hotel du Vin, said: “Bournemouth is a fantastic destination. The vibrancy of the town means that it is also a perfect location for the Malmaison brand.  We look forward to working closely with all local stakeholders to bring this exciting opportunity to life.”

South West gets three new Michelin stars
The 2018 edition of the Michelin Guide has awarded new stars to the Bristol-based restaurant from the chef behind Casamia, Michael Caines’ new Devon hotel and The Dining Room at Whatley Manor in Malmesbury.
Paco Tapas is the new Spanish-themed restaurant from the (also starred) Casamia’s Peter Sanchez-Iglesias. It is named after his father.
Caines’ Lympstone Manor opened earlier this year in a grade II listed manor in Exmouth.
Michael Caines said: “It’s such an incredible achievement for myself and the team to be awarded the Michelin star. The hotel and restaurant have been open for only six months, so to have achieved this within such a short time is an amazing testament to the quality that we are creating here on a day-to-day basis.”
The third new South West restaurant to be recognised is the relaunched The Dining Room at Whatley Manor in Malmesbury. It’s the first Michelin star for chef Niall Keating.
Retaining their two-stars in this region were: Le Champignon Sauvage in Cheltenham, Gidleigh Park in Chagford, and Restaurant Nathan Outlaw in Rock.
One-star restaurants which kept their status in the latest Michelin Guide were: Bybrook in Castle Coombe, Pony & Trap in Chew Magna, Restaurant Hywel Jones by Lucknam Park near Bath, Casamia and Wilks in Bristol, Red Lion Freehouse in East Chisenbury, Thomas Carr at The Olive Room in Ilfracombe, Masons Arms in Knowstone, Harrow at Little Bedwyn in Wiltshire, Driftwood in Portscatho, The Room in the Elephant in Torquay, Paul Ainsworth at No.6 in Padstow, and Outlaws Fish Kitchen in Port Isaac.
Some restaurants in the South West lost their stars: Bath Priory, Lords of the Manor in Upper Slaughter, Treby Arms in Sparkwell and 5 North St in Winchcombe.
The  Michelin Guide Great Britain & Ireland highlights a total of 2,067 restaurants and 1,155 hotels and guesthouses. The new selection includes 5 restaurants with three Michelin stars, 20 restaurants with two stars, 150 restaurants with one star and 145 restaurants with a Bib Gourmand.

Winners announced for fund to drive English tourism
VisitEngland have announced the successful applicants securing funding from their £40 million Discover England Fund.
The eight successful bids include four large-scale projects, worth £1 million or more each, and four smaller-scale pilots, worth up to £500,000 each.
Two of the winners have relevance for the South West. Connections, led by Destination Plymouth, aim to produce a series of new, immersive, bookable English-themed visitor experiences specifically for the American market, encouraging visitors to explore England beyond London. Based on market testing and insights, product will be developed around themes with significant appeal to US visitors, such as Magna Carta and the rule of law, The Mayflower, Virginia and early American colonisation, WW 2, US military and the ‘special relationship.’
The Collection, led by England’s Historic Cities, is a large-scale project that tells the stories of 15 of England’s premiere Historic Cities and for the first time presents them as one product for US visitors. The bid focuses on “people and events and uses augmented reality to bring the cities and their stories to life, inspiring younger visitors to explore regional England.” Cities featured include Salisbury and Bath.
VisitEngland chief executive Sally Balcombe said: “These winning projects will put England at the forefront of tourism product development, encouraging more international visitors to discover all the country has to offer. Whether finding geocache treasure on an art trail, seeing the stories of England’s Heritage Cities through augmented reality videos or exploring our National Parks, these ambitious programmes will get more people discovering England and driving the benefits of tourism across the regions.”

Butcombe expands into Dorset
The Butcombe Brewing Company have purchased the Castle Inn, West Lulworth – the first Dorset pub in their estate.
Acquired by Butcombe from the Halliday family for an undisclosed sum, the 16th Century thatched pub and boutique hotel located near Lulworth Cove and Durdle Door will be a flagship site in their 35-strong pub portfolio in the South West.
The Castle Inn won the National CAMRA Cider and Perry Pub of the Year in 2014 and gained recognition as East Dorset CAMRA’s “Rural Pub of the Year” in 2014, 2012 & 2010.
Jayson Perfect, pubs and inns managing director at Butcombe Brewing Co. said: “The Castle Inn will be a flagship pub for us in Dorset as we expand further into the South West. We’re delighted to have brought such high-quality pub to strengthen our Butcombe estate and look forward to welcoming the strong following this outlet has into the Butcombe fold”.

918 Coffee Co win international green award
Dorset-based coffee roasters and distributors 918 Coffee Co have won a Green World Award in the international campaign to find the greenest businesses, councils and communities. Competing with more than 500 other nominations from across the world, they will be presented with their trophy for Environmental Best Practice at a ceremony in Dubai, UAE on 11th December.
The company have spent three years developing their Eco Roaster which is part of their sustainable 918 Coffee-Eco System, comprising the Eco Roast technology, disposable PE lined cup recycling service and valved coffee bag recycling service.
Chanel Cornelius, co-founder and responsible for Compliance & Sustainability of 918 Coffee Co, said: “Eco Roast technology is a world first and offers a closed loop solution for the used coffee grounds. We are a sustainable Coffee Roastery, and we wanted to reduce the negative impact that the coffee industry has on the planet. We continue to work tirelessly to spread the word of this pioneering innovative technology, and we have invested heavily into making it a reality for everyone to enjoy.”
Justin Cornelius, co-founder and CEO, invented and built the coffee Eco-Roaster which runs on energy created by used coffee grounds. He said: “There is a wealth of people, corporations and businesses who want to help and be involved but simply do not know where to start. We have learned that if we take control of the process and reuse and recycle the items ourselves, the adoption of this system is much greater. While there is a thirst for this technology, there is a need to keep control and not rely solely on the consumer to recycle. This way we lead the process rather than demonstrate it for others to adopt.”
For more information go to www.918coffee.com.


St Austell collaborate on Imperial Stout
St Austell Brewery have launched their latest collaboration ale, Black Square Russian Imperial Stout  Made with the New Riga’s Brewery in Moscow, the strong dark deer has been matured in oak barrels in the style of the beer brewed in the 18th century by Thrale’s brewery in London for export to the court of Catherine II of Russia.
Black Square was originally brewed by St Austell brewing director Roger Ryman alongside the team from the New Riga’s Brewery in Moscow in 2016 and went on to be a best-selling craft ale in the Russian market.
Roger Ryman said: “We’ve been working with New Riga’s for a number of years now as a distribution partner and when they opened their new brewery, it made perfect sense to go and work with them to create a brew that meant something to both of us and that we knew would work in both markets. It’s a fantastic brew and the collaboration simply adds to its authenticity.”
Oleg Leandrov, New Riga’s general manager said: “To be able to work with an award-winning brewer like Roger Ryman was a real treat for our brewing team. Our brewery is a relatively new addition to our business, so to be able to brew something in collaboration with St Austell was very special and the success of Black Square in the Russian craft beer market shows how well the two teams worked together.”

Sheppy’s Cider show they can
200-year-old cider making firm Sheppy’s have launched a range of 330ml cans to coincide with a new look for the brand.
Two varieties, Classic Cider and Cloudy Cider are available, named VAT 14 and VAT 07 after the vessels Sheppy’s uses to mature their cider in.
David Sheppy said: “We are extremely excited about the launch of our cans. This is something we have wanted to do for a while and after our recent rebrand, we felt it was the perfect time. Cans are great as they offer a smaller serving size, are lighter than glass bottles, take up less shelf space – and leave less carbon footprint. Available in our classic cider and cloudy variant – VAT 14 and VAT 07 meet the demand for premium, great tasting, convenient cider.”


High Heat X-Pans “cut handling time” for caterers
FEM are introducing the new Cambro High Heat X-Pans which allow caterers to prep, store, heat and serve in one pan, reducing handling time.
The High Heat X-Pans cater for temperatures ranging from -40° to 190°C so caterers can use them for prepping food and then place them straight in the freezer or directly into a hot oven.
They come in eight sizes from GN 1/1 to GN 1/9, in either an onyx or sandstone finish and can be used in microwaves, steam tables and conventional ovens.
FEM say they are “equally suitable for an independent deli or a full-service kitchen delivering hot food to a high volume of customers”. List prices starting from £7.75+ VAT for the GN 1/9, 92HP.
Visit www.fem.co.uk for more details.


New general manager for Ladram Bay Holiday Park
Steven Harper-Smith has been appointed general manager at Ladram Bay Holiday Park in Budleigh Salterton, Devon.
He will head up the day to day running of the park which employs 175 people during the peak season.
Harper-Smith was formerly general manager at Parkdean Holidays and Bourne Leisure and served for eight years as a Royal Marine commando.



12th October
Park Inn, Heathrow, UB7 0DU
“The Food Exhibition for Travel & Leisure Food buyers”
“We will again be showcasing high-quality food & beverage products, hand-picked from a selection of innovative UK suppliers, which have been exclusively designed and tailored for the Travel & Leisure sector.”

Welcome Italia – The Best of Italian Food & Beverage
13th – 15th October
Royal Horticultural Halls, London. SW1P 2PE
“Organised by The Italian Chamber of Commerce and Industry for the UK – discover and explore the best of Italian Food & Beverage. Meet producers and attend extraordinary cooking shows.”
13th October – Day 1 – Trade Only

The Chocolate Show London
13th – 15th October
Olympia, London
“The Chocolate Show is the UK’s biggest event dedicated to chocolate with over 110 participants gathered together on 4,000sqm exclusively dedicated to chocolate and cocoa.
Themed around chocolate, cocoa, ice cream, pastry and confectionary, exhibitors’ stands are the heart of the Show and host British and international chocolatiers, artisans, manufacturers and producing countries.”

The Independent Hotel Show
17th – 18th October 2017
Olympia, London
“The business event for luxury & boutique hotels, the show presents a curated collection of over 300 innovative product and service providers from across the hotel supply chain.”

Future Food-Tech: Innovation & Investment From Farm to Fork
18th – 19th October 2017
The Tower Hotel: Guoman, London. E1W 1LD
“Future Food-Tech, London 2017 brings together investors, start-ups, and food and ingredients manufacturers to showcase solutions, share ideas, identify opportunities for innovation and forge new partnerships and alliances.”

TMI Convention 2017
30th – 31st October 2017
Managing Destinations, Making Places – Innovation and Competitiveness
Manchester Metropolitan University Business School
“The convention will share experiences in place making, exploring how destinations need to design their visitor offers around authentic and distinctive qualities and experiences.”


Institute of Hospitality Southern Branch Event
“Increasing sales in food service through neuromarketing”
9th November
Marsham Court Hotel, Bournemouth  BH1 3AB
“Karen Fewell from Digital Blonde will be talking about how the hospitality industry can incorporate psychology into marketing and social media communications.”

The European Pizza and Pasta Show
15th – 16th November
Olympia, London
“The European Pizza and Pasta Show® is an exclusive B2B trade event uniting leading UK and European food wholesalers and retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies with equipment manufacturers, specialist ingredients suppliers and service providers.”

Catering Equipment Suppliers’ Association (CESA) Conference
15th-16th November
De Vere Wokefield Estate Hotel, Reading
“CESA’s speaker platform for the 2017 Conference is designed to inform and stimulate.  The theme is Moving Forward in a Changing World and a highlight of the day will be Robin Clark, restaurant services director of Just Eat, who will talk about delivering change.”

Food Matters Live 2017
21st – 23rd November 2017
ExCeL, London
“Food Matters Live is the UK’s only cross-sector event bringing together the food and drink industry, retailers, foodservice providers, government and those working in nutrition, to enable collaboration and innovation to support a sustainable food landscape for the future.”