Rise & Shine! Essential Hospitality News for the South and South West – Monday 13th 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

Butcombe buys eight Brains pubs
The owners of Butcombe Brewery, the Liberation Group, have acquired eight English pubs owned and operated by SA Brains for an undisclosed sum.
These pubs make up most of the English sites operated by SA Brain & Co. They include six managed sites (Smoking Dog in Malmesbury, Bear in Cirencester, Bowl in Almondsbury, Ostrich in Bristol, Jubilee in Flax Bourton and White Horse in Buckover) and two tenanted pubs (Langford in Lower Langford and Old Station in Hallatrow). Seven of these pubs are freehold and one leasehold.
Butcombe have more than doubled its pub estate in the last year and is investing in the Butcombe Brewery in line with its strategy of “becoming the leading West Country regional brewer and pub owner.“
SA Brain plan to focus on Wales where they operate around 100 managed houses and a leased and tenanted estate totalling over 70 pubs. Outside of Wales, Brains’ Coffee#1 brand has seen the addition of its 83rd site in Plymouth. They are expected to announce a move to a new brewery site in Cardiff shortly.
Mark Crowther, CEO of Liberation Group said: “The addition of these eight high-quality pubs to our portfolio further accelerates the growth of our rapidly expanding pub estate, strengthening our presence in our heartland around Bath and Bristol. These pubs are a perfect fit with our existing portfolio and will benefit from ownership by our fast growing, market leading regional brewery with its well-known brands. We welcome all those who work in those pubs and look forward to building a successful future together.”
Scott Waddington, CEO of SA Brain said: “The sale of our English pubs is well timed given the outstanding prospects we have to further grow our brand and pubs business in Wales. The rich affection with which our brand is held has further solidified our conviction to pursue our pub agenda inside Wales. We will remain very proud of the period of ownership we have enjoyed with the pubs that are being acquired by Butcombe and believe the team, with their West Country heartland, are well placed to take these businesses forward.”

Beechdean buys remainder of Lovingtons ice cream
Beechdean Ice Cream Group has announced it will acquire the remaining shares of Lovingtons Ice Cream, having bought 50% of the West Country-based producer six months ago.
The move gives Beechdean, located in High Wycombe, a West Country manufacturing presence as Lovingtons’ Somerset factory joins its three other AA BRC production sites. Beechdean aim to continue the Lovingtons “journey” and strengthen “the brand’s British credentials by using the finest ingredients Britain has to offer.”
Andrew Howard, MD of the Beechdean Group, said: “We have been working closely with Lovingtons and felt it was the right next step for Beechdean’s growth, both in brands and production capacities. We are a customer-centric business, and this means as a group we have much more to offer our growing client base.
“We are putting substantial investment in both the manufacturing capabilities as well as the sales and marketing side of the business to capitalise on the excellent reputation the business has developed.
“The plan is to strengthen the hold of Lovingtons in the Foodservice and Leisure markets and also offer the brand to other markets; offering this Somerset gem out to the West Country and beyond and complementing the Beechdean offering for every occasion.”
Beechdean are the manufacturer of Beechdean, Loseley and other ice cream brands such as Yorkshire Dales and Granellis and now have a production capacity of 30 million litres a year.

St Austell pay Tribute to bar staff
The largest independent beer brand in Cornwall, Tribute, has launched a competition for bar staff to showcase quality beer standards across the country.
The competition coincides with Tribute owners St Austell Brewery rolling out the Tribute Seven Star Standard – a seven-point guide to ensure bar staff are serving pints in perfect condition. If they upload a picture on social media of a pint of the flagship cask beer “they are proud of” they could win a trip to Cornwall.
Marc Bishop, trade marketing manager, St Austell Brewery, said: “There’s much more to the perfect pint than just the taste and St Austell Brewery has a continued commitment to championing high standards from brew house to bar. With the recent 2018 Cask Report highlighting that four in five customers would be willing to pay up to 20% more for a quality pint of real ale, staff training has never been so important.
“The essence of quality is at the heart of the Tribute brand, and the new Seven Star Standard guide and competition is about celebrating what makes a great pint. While the initiative is being spearheaded by Tribute, the guiding principle of quality should be carried across the whole industry, and bar staff continue to play a key role in the consistency and serve.”
Kits for the trade with copies of the new guide, information about the initiative and details of the competition have been sent to all Tribute stockists across the country. For more information visit www.tributeale.co.uk/perfectserve

Bristol, Bath and Somerset Tourism Award winners
This year’s winners were announced at a ceremony held at Somerset County Cricket Club on 9th November. After six months of assessment and judging by a panel of experts, 70 trophies were presented.
Somerset-based organiser Nell Barrington said: “These awards showcase the best that Somerset, Bristol and Bath have to offer visitors; from food and drink to attractions, experiences, accommodation and new for this year, guided tours. I hope that as many as possible can go on to win in the South West and then Visit England Awards, to raise the profile of this magnificent area.”
Gold award winners included Menu Gordon Jones and Restaurant Hywel Jones by Lucknam Park for Restaurant/Bistro of the Year;  The Luttrell Arms Hotel for Small/Boutique Hotel of the Year and Tourism Pub of the Year; Roman Baths & Pump Room for Venue and Business Tourism Award; and Lucknam Park Hotel & Spa for Spa and Wellbeing Experience of the Year. The Winner of Winners Award for Inspiration in Tourism went to The Beach Hotel (YMCA Somerset Coast).
For a full list of winners and sponsors, go to http://www.somersettourismawards.org.uk/page/44/winners-and-highly-commended-2017.htm

Isle of Wight gin lands in duty-free
Isle of Wight Distillery’s Mermaid Gin will now be available in World Duty Free at Southampton Airport, the highest profile retail outlet for the artisan brand to date.
Andy Dent, retail manager at Southampton Airport, said: “We are delighted to welcome Mermaid Gin to World Duty Free at Southampton Airport. It is great to be able to support the region and sell a truly local product which will be available to all passengers flying through. We wish Mermaid Gin all the best.”
Xavier Baker of the Isle of Wight Distillery added: “We are extremely pleased and proud to have our flagship product on display at Southampton Airport. This is great opportunity to show the whole world what the Isle of Wight can produce and really put ourselves on the map.”


FOOD & DRINK NEWS

Swoon over cheese gelato
Award-winning West Country gelato makers Swoon have created two new limited-edition savoury gelati for their Bath and Bristol bars. Previous World Cheese Award winners Montgomery’s Mature Cheddar and Bath Blue cheese have been transformed into gelato to celebrate the World Cheese Awards’ 30th anniversary.
Swoon’s head gelato chef, Luisa Fontana said: “We’re always looking for ways to push the boundaries with our gelato making at Swoon, so having developed many savoury gelato flavours in Italy, we wanted to bring this idea to the UK using award-winning cheeses from the surrounding area. To develop these two recipes, I had to get to grips with the makeup of each cheese, understanding its texture, fat content and salt levels, in order to balance this with the gelato base, but the result has made it all worthwhile. This will be a new journey for the taste buds of many in Bath and Bristol, but I hope cheese and gelato lovers alike will embrace these two unique flavours in the lead up to Christmas.”
Swoon will also be serving the Bath Blue cheese and Montgomery’s Mature Cheddar cheese gelati at the World Cheese Awards 30th anniversary celebrations on Friday 17 November, due to be held at Tobacco Dock in London as part of this year’s Taste of London Festive Edition.
Visit www.swoononaspoon.co.uk for more details. 

Sugar-free syrup for Christmas
Beyond the Bean are launching Sweetbird Sugar Free Gingerbread Syrup for the festive season.
Made with natural ginger and cinnamon flavours, it’s also free from artificial colours and high fructose corn syrup and joins sugar-free Hazelnut, Vanilla and Caramel.
Beyond the Bean suggest: “At only 92 calories for a 12oz latte made with skimmed milk, this wonderful syrup allows all your customers to enjoy their drink of choice without having to worry about sugar content.”
For more details, contact Lauren Stuckes (lauren@beyondthebean.com) or call +44 (0)117 953 3522.

Coffee stout collaboration
Summerskills brewery in Plymouth are producing a new stout featuring cold press coffee from the south Devon-based Owens Coffee
Urban Brew has “a rich, deep flavour with a gentle coffee aftertaste…” It’s made with floor malted barley and whole cone English hops, but no aroma hops to let the coffee flavour come through. The main format for Urban Brew is bottled, but it is also available in cask.
For more details, email orders@summerskills.co.uk.

Spice up your drinks menu with on-trend turmeric
Zuma Drinks have released an Organic Tumeric Chai for winter. The blend of turmeric with ginger, vanilla and orange flavours can be used in hot and cold drinks including lattes, white hot chocolates, espressos or smoothies.
It has been approved by the Vegan society and follows the trend for using the herbal root turmeric which is reputed to have health-giving properties.
For more information go to www.zumadrinks.com or call them on +44 (0)117 953 3522.


Equipment NEWS

New Instinct series “the very best in induction”
Garland Induction are launching the new Instinct series from Welbil,  which offers five tabletop models featuring “superior induction technology enabling state of the art cooking.”
The Instinct series boasts the first and only comprehensive control and monitoring system for induction thanks to the RTCSmp (Real-Time Temperature Control System multi-point) technology. This allows fast heat-up, safe cooking and accurate temperatures by monitoring the induction coils, providing ‘real-time control’ to users. The patented technology means temperatures can be controlled down to 1°C and there is also protection against ‘empty heating’ with the machine sensing when a pan is empty.
The five table-top models in the series are available in varying sizes, consisting of single and double hob modules, a wok and two griddles.
For more information on the new range, please contact 01483 464900 or visit www.welbilt.uk

Precision’s undercounter fridge gets an A
Designed to deliver practical storage where space is limited, the latest version of Precision’s compact undercounter fridge the HPU150, has been given an A rating for energy efficiency.
The low power consumption has been achieved by energy saving features including high performance, zero ODP polyurethane insulation, a waste heat recovery condensate vaporiser system, and the Precision electronic controller.
The undercounter is an all stainless steel construction and supped with two adjustable, removable shelves. Other models offer drawer options.
The list price for the standard HPU150 is £1,270.  Go to www.precision-refrigeration.co.uk or call  +44 (0)1842 753 994 for more details.


APPOINTMENTS

Adam Henson joins provenance scheme board
TV presenter and Cotswold farmer Adam Henson has joined The Happerley Advisory Board to help guide the scheme, which aims to validate provenance for the food industry and its consumers.
The Happerly scheme is chaired by Peter Jinman, who said: “Adam runs a pioneering farming business on many fronts. He has done more than most to connect consumers to the origins of their food. To have his support and expertise on board will be beneficial to everyone.”
Adam Henson said: “What I like about Happerley is that its sole objective is to validate provenance for the benefit of everyone – from farmer to consumer and everyone in-between. In the UK we are unique in having Farm Assured audIting, and there are many very worthwhile niche schemes and assurances. What is missing is a scheme for all that pushes no creed or standard but delivers the whole truth – from seed to plate, protecting the provenance premium for all.”
Other members of The Happerley Advisory Board includes Phil Ponsonby, CEO of Midcounties Cooperative; Sian Edmunds, leading food, farming and agriculture lawyer and partner in Bristol law firm Burges Salmon; Chris Crookall-Fallon of Co-op Futures, a community and co-operative business specialist; and Clifford Freeman, who grew to sale to Cargill Foods his chicken processing business and is now a hotelier and farmer.

Charlton House appoints new general manager
Bannatyne Group has announced that Guillaume Lesage will be the new general manager of Charlton House Hotel and Spa in Somerset.
He has nearly 30 years of experience in the hospitality sector including stints at manager and director level at hotel groups including Hotel du Vin, Q Hotels and Accor Hotels.
Charlton House is located in Shepton Mallet, and its restaurant has held two AA Rosette status for three years running.



PROPERTY

Townhouse hotel on market for £825k
A restored townhouse hotel in the centre of Tavistock, Devon, is for sale with Colliers International.
On the market for £825,000, the Grade II listed Tavistock House Hotel has six bedrooms as well as two bedroom flat for the owners.
Ed Jefferson from the hotels team at Colliers International said: “Our clients report that the business has grown significantly with the accounts for the six months ended September 2017 showing net income of £83,165 a profit for the period of £22,510,” he said.
“However, if costs that are specific to our clients are added back it is possible to show an adjusted net profit of £56,184. This is a very good level of business which if annualised presents an enviable level of turnover and profitability.”


EVENTS

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/