Rise & Shine! Essential Hospitality News for the South and South West – Monday 6th November 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


INDUSTRY NEWS

Torquay hotel bought by overseas investor
The Corbyn Head Hotel on Torquay seafront has been acquired by Singapore-based developer the Fragrance Group.
The three-star hotel has 50 ensuite bedrooms, an outside pool and the Harbour View restaurant, and was sold by Rew Hotels, represented by property firm Savills.
Head of UK hotel transactions at Savills, Martin Rogers, said: “We are delighted to have secured a new owner for the Corbyn Head Hotel following a successful 18 years under the current owners. The UK regional hotel market continues to remain popular with overseas investors with the group accounting for a significant percentage of hotel transaction volumes outside of London.”
The Fragrance Group, majority owned by property tycoon Koh Wee Meng, acquired the Palace Hotel, also in Torquay in July 2017.


Cornwall Tourism Awards announced
The winners of the 16th annual Cornwall Tourism Awards were revealed on 2nd November, following six months of assessment and 131 judging visits. There were 180 entries across 26 different categories that covered everything from surf schools, cafés and hotels to cottages, spas and holiday parks.
Top winners on the night included the Screech Owl Sanctuary, picking up the prestigious Winner of Winners trophy alongside Golds for Small Attraction and Silver for Access & Inclusivity. There was also an Outstanding Contribution award to Mother Ivey’s Bay’s Patrick Langmaid for commitment to investment, accessibility, sustainability and staff rewards.
Other Gold winners included the front of house team at the Headland Hotel, Hell Bay Hotel, Carbis Bay Hotel and Spa, Old Lanwarnick Cottages, Wadebridge B&B, Polmanter Touring Park, Visit Truro and Gwel an Mor Resort. Food and Drink Golds went to Boscastle Farm Shop, The Pandora Inn and The Fish House. The two Self Catering Golds went to Mullion Cove luxury apartments and The Old Barn Tregonetha, while Attraction Golds went to Tintagel and the Screech Owl Sanctuary.
Mylor Sailing School took Gold for Access and Inclusivity, with Lanhydrock, Adventure Segway, Rick Stein’s Cookery School and C Bay Spa taking the Experience Golds. The Glamping Gold was awarded to Safari Cornwall, while Perran Sands won Gold for being Wildlife Friendly and Select South West Tours were awarded for its International appeal. The Gold for Tourism Event & Festival went to Looe Music Festival.
Awards organiser Robin Barker introduced the evening saying: “These awards are not about being good. They are about excellence in what is one of the world’s largest, fastest growing and most innovative industries. To be a winner, in a destination with the standing of Cornwall, is something winners should take great pride in.”
For a full list of finalists visit www.cornwalltourismawards.org.uk


Ginsters collaborate with Michelin-starred chef
Ginsters of Cornwall are teaming up with Chris Eden, head chef at Driftwood Hotel in Portscatho, for a new Cornish food partnership that the producer hopes will deliver a new range of products that reflect the latest food trends.
Eden will work alongside the Cornish pasty maker’s development chefs, including head chef Graham Cornish who has been with Ginsters for 34 years. The first product will be a Mexican Chilli Beef savoury slice, available at Tesco nationwide. 
Kieran Hemsworth, MD of Ginsters, said: “What struck us when we met Chris was our shared values and passion for creating great tasting recipes.  Chris creates a small number of dishes in his fine dining restaurant every day, and we bake millions of savoury pastry products every week in our bakery in Cornwall, but we are equally as passionate about crafting our recipes. Chris, working alongside our team of highly skilled development chefs, is helping to craft new flavours and tastes reflecting the latest food trends.”


Clipper Teas to supply Ask and Zizzi
Organic tea brand, Clipper Teas, has agreed a partnership with the Azzurri Group which will see it supply over 250 Ask and Zizzi restaurants across the UK with a range of its teas. The switch to Clipper is already underway in Zizzi chains and includes six of the brand’s Fairtrade and organic black and green teas, and fruit infusions. The tea brand, owned by Wessanen UK, will be phased into Ask restaurants early next year.
Adele Ward, Clipper Teas Brand Controller at Wessanen UK, said: “We’re thrilled to have our teas on the menu in Ask and Zizzi restaurants across the UK. Food service is an increasingly successful channel for Clipper as more venue operators recognise the value we can bring to their menu.
“The breadth of our portfolio including our market leading point of sale solutions, means that we have the flexibility to meet operators’ needs. This, combined with our ethical and fair principles, natural processes and credentials in traceability, means we can offer the perfect solution to match consumer demand.”

St Austell environmental champions brew green beer
St Austell Brewery is celebrating its Green Champion competition winners with a new special brew for this year’s Celtic Beer Festival.
Alison Williams and Mike Goff from the Port William hotel at Trebarwith won the first prize in the brewery-sponsored Green Champions competition which gave them the chance to create a special beer. Their Green Champion pilsner was made using freshly picked and still green First Gold hops.
Run across the summer, the competition tasked all of the company’s managed pubs and hotels to record their environmental activities on social media and Alison was nominated by Mike, her manager at the Port William, after dramatically reducing the amount of food waste sent to landfill from the pub by as much as 1200kg in the busy tourist month of August.
Brewery compliance officer, Rob Freight, said: “Our Green champions really are at the heart of everything we do to be more sustainable in our operations and form a fundamental part of our corporate social responsibility to look after our countryside and our local environment. As the Celtic Beer Festival is another way for us to give back to the community through charity, it was the perfect place for our green brew to get its first outing.”


Thatchers launches mulled cider urn for on-trade
Thatchers Cider has created an urn for serving mulled cider from for the on-trade. Available this winter as part of a seasonal pack, the six-litre branded electric urn comes with Thatchers mulled cider spice mix and branded heat-proof cardboard cups. It comes with purchases of eight bag-in-boxes from Thatchers Stan’s traditional range which comprises Stan’s Trad, Stan’s Cheddar Valley and Stan’s Big Apple.
Managing director Martin Thatcher said: “Cider is very much a year-round drink, but as the evenings draw in, there’s nothing better than enjoying a warming mulled cider in the bar.
“Having a branded urn on display adds theatre and customers are drawn in with the fruity and spicy aroma of mulled cider. The Thatchers urn will definitely earn its place on the bar.”


Wine tasting notes app revealed
The Wine & Spirit Education Trust (WSET)’s Tasting App is designed for wine drinkers to record their tasting notes as they sip.
The free app for iOS and Android is based on the WSET Level 2 Systematic Approach to Tasting Wine. Users are guided through the note making process with a methodology that breaks wine down into appearance, nose, palate and conclusion. A combination of symbols and scales along with universal wine terminology are employed to help ease of use. Tasters can also take a picture and record essential information or taste blind.


FOOD & DRINK NEWS

Match made in Devon for new Burts Chips’ flavour
Two of Devon’s best-known producers – Burts Chips and Quicke’s cheese – are teaming up. Quicke’s award-winning Mature Clothbound Cheddar will be used in Burts Chips’ new Mature Cheddar & Spring Onion crisps.
Described as a “great British double act in a bag“, they will be available in 40g and 150g bags in selected supermarkets, local retailers and gastropubs.


Wickwar Wessex’s Christmas Tale
Cotswold brewer Wickwar Wessex have announced a new ale for the festive season. A Christmas Tall Tale is a 4.5% ABV artisan beer that uses a combination of rye with Flagon and Crystal malts, and Goldings hops to create a “deep amber, warm and satisfying ale with a hint of fruit and spice.”
It’s available from 15th November in cask. Go to https://wickwarbrewing.com/ for more details.


APPOINTMENTS

Bournemouth hotel appoints three new managers
The family-run Marsham Court Hotel in Bournemouth has announced three new managers as it celebrates 30 years of continuous ownership.
New head housekeeper Jill Armstrong joins the Marsham Court from its sister hotel the Ramada Encore. The new head receptionist Peter Farkas came from his native Hungary two years ago and Lisandra Correia is the hotel’s new revenue and reservations manager. She joined Marsham Court from the Quantum Group in 2014.
One of the last of Bournemouth’s family-run hotels, according to the owners, it was bought by the late Jennie Deavin and her first husband Chris Dixon-Box in 1987 and is now run by their three children. Managing director, Rosie Wallace, said: “We have welcomed over a million guests since we took over the hotel and one of the main reasons why the Marsham Court continues to thrive as an independent, family-run hotel in an increasingly chain-led market is its dedication to customer service and the right customer-facing staff. Our three newest staff members will only go to strengthen that offering.”


EVENTS

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.”
https://www.instituteofhospitality.org/branches/southern-branch/southern-branch

The European Pizza and Pasta Show
15th – 16th November
Olympia, London
“The European Pizza and Pasta Show® is an exclusive B2B trade event uniting the 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.”
http://www.pizzapastashow.com

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.”
http://cesaconference.co.uk/

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.”
https://www.foodmatterslive.com/