Author: angela

Chef Ivan Tisdall-Downes and business partner Imogen Davis, the duo behind the Native restaurant brand, have announced their plans to open at the Netherwood Estate on the Worcestershire/Herefordshire border, on the former Pensons site. Scheduled to launch on 22 May 2024, the new Native at Pensons will showcase their diligent, hyper-sustainable menu style. The grounds of the Netherwood Estate, tended by a team of gardeners, farmers and foragers, will supply many of the ingredients showcased on the menus.

The 32-cover restaurant with rooms (two in an adjacent building, with additional accommodation on the Estate), also features a 14-seat private dining room on the upper level.

There will be three menus – four courses at £65pp, seven courses for £105pp, and a Sunday lunch three-course offering at £45pp. (Vegetarian and vegan options will be available at all levels.) Highlights include:

• Nasturtium Taco (Lamb Tartar & Oyster Leaf)
• Regeneration Risotto (Heritage Grains, Cover Crops & Lincolnshire Poacher)
• Toasted Hay Campaillou (Woodruff Butter, Chicken Liver Parfait & Apple Chutney; Native Charcuterie)
• The Oak Pool (Chalk Stream Trout, Lapsang Dashi, Tempura, Crayfish)
• Herdwick Lamb (Wye Valley Asparagus & Black Garlic)
• Rhubarb & Rosemary Trifle (Meadowsweet Custard & Freeze-dried Raspberries)
• Artichoke Mille-feuille (Jerusalem Artichoke Ice Cream & White Chocolate)
• And for Sunday lunch – Roast White Park Hereford Beef (with Tuscan Kale, Yorkshire Pudding,
• Roast Potatoes, Baked Carrots & Cauliflower Cheese)

Among key local suppliers, the following play a vital role in the restaurant’s menu development:

Meat: Huntsman Court Farm (in the Wye Valley, for traditionally reared breeds such as Longhorn cattle, Middle White Pigs and Ryeland Sheep), and The Shropshire Boar Company (for Wild Boar which are reared on the Shropshire woodlands).

Fruit & Vegetables: Wye Valley Produce for asparagus, rhubarb and blueberries; Moorcourt Fruit Farm for strawberries, raspberries and cherries in the Herefordshire countryside; and, also in Herefordshire, Tuston Market Garden, for a range of produce on their eight-acre organic farm.

Dairy: Mawley Milk for fresh milk and cream from their high welfare Holstein, Ayrshire and Short Horn cattle.

Grains: Gilchesters Organics provide nutritious and delicious flours, using their age-old stone milling process.

The wine and cocktail lists echo the ethos of the food menus, with a focus on organic, biodynamic, natural, and low-intervention wines, with bottles from £35 (by the glass £6.50). Kombuchas and rich, foraged teas are also offered, alongside Butty Batch beer from Wye Valley Brewery. On the cocktail front, two of the favoured apéritifs will be the Native Negroni and Meadowsweet Sour.

Guests will be welcome to wander through the restaurant’s courtyard and kitchen garden and greenhouses.  Native at Pensons has two boutique bedrooms in the main building, as well as access to additional accommodation from the Netherwood Estate.

Native at Pensons, Pensons Yard, Stoke Bliss, Worcestershire WR15 8RT

www.nativerestaurant.co.uk 

Reservations: 01885 410333, or Email: reservations@eatnative.co.uk

Opening hours: Lunch Thursday-Sunday Noon-2pm; Sunday Noon-4pm; Dinner Wednesday-Saturday 5pm-9pm

French boutique group Lignée Hotels has opened its first UK property in London’s Paddington.

The Grand Hotel Bellevue features 60 rooms spread across five storeys of a listed Victorian townhouse facing Norfolk Square.

Paris-based architect Fabrizio Casiraghi has designed the interiors around the idea of the hotel as the London home of an eccentric, globetrotting aristocratic couple.

Room rates start from £200 a night for a single or double Cabin Room, which are inspired by boat cabins.

Larger spaces include the Deluxe Rooms with sash windows and super-kingsize beds, and the Executive Rooms, which sleep up to three people and include a sofa, full-length mirror and large wardrobe.

The largest bookable room, the Grand Norfolk Suite, features high ceilings and French windows with views over the square.

All rooms feature Floris London toiletries and guests have access to a 24-hour NOHRD Fitness Studio.

The Pondicherry Bar on the ground floor has been designed to feel like an intimate members’ bar and features tapestries created in collaboration with American fashion designer Emily Bode.

Lignée Hotels was founded by the Beguinot family in 2012 and runs hotels in Paris, Bordeaux and the Loire Valley.

Source: Caterer

March 2024 has been an exciting month for the UK’s hospitality industry, bringing with it a wave of anticipation and excitement as new venues opened their doors. As we bid farewell to March, let’s take a moment to reflect on these new establishments that have started to make their mark.

Apple Butter, Oxford Circus

Apple Butter Café has once again captured the hearts of Londoners with its second site in Oxford Circus, opening on 15 March. Building on the success of their Seven Dials location, the team introduced an all-day menu that mixes traditional flavours with innovative twists. The restaurant’s design, featuring an Instagram-worthy apple tree installation and chic exposed brick accents, has become a talking point. Signature dishes like the potato gnocchi with porcini sauce have already won over the city’s food enthusiasts.

Josephine, Kensington

On 15 March, Kensington welcomed Josephine, a Lyonnaise bistro that has quickly become the talk of the town. Claude and Lucy Bosi have created a cozy atmosphere where guests can indulge in French family-style dishes, complemented by a selection of wines, including Josephine’s own label. The menu, full of French bistro classics and Lyonnaise specialities, brings a slice of France to London’s dining scene.

La Vista, Loch Lomond

La Vista, opened on 18 March at Cameron House in Loch Lomond, offers breathtaking views and a menu that celebrates Italian culinary traditions. With dishes like grilled swordfish with artichoke tapenade, La Vista has brought the heart of Italy to the stunning surroundings of Loch Lomond. The restaurant also features a charming mercato, allowing guests to take a piece of Italy home with them.

Condesa, Bristol

Bristol’s dining scene was enriched with the opening of Condesa on 19 March. This Mexican restaurant, brought to life by Kieran and Imogen Waite, offers a modern twist on classic flavours. With a hidden Mezcal den and a menu featuring dishes like queso fresco with hot agave, Condesa has quickly become a favourite among locals seeking a unique dining experience.

Prelude, Covent Garden

Covent Garden’s Prelude, a three-month pop-up that opened on 14 March, offers an intriguing blend of Nikkei and Argentine-Italian flavours. Created by the team behind renowned cocktail bars Oriole and Nightjar, Prelude has introduced an à la carte menu that pushes the boundaries of traditional cuisine, making it a must-visit for adventurous foodies.

Agora, Borough Market

Agora, set to open in late March in Borough Market, promises to be a celebration of Greek cuisine. With an open-kitchen concept and dishes prepared on a two-metre rotisserie, Agora aims to bring the vibrant atmosphere of Athens’ outdoor markets to London. Signature dishes like lamb shoulder in garlic lemon zest promise to be a highlight.

The Black Horse, West Sussex

The opening of The Black Horse on 7 March has added a new chapter to the story of Climping, West Sussex. This 17th-century Grade-II listed property has been transformed into a cosy hotel and pub, offering traditional fare and a unique “gloriously pink” room for private events.

Thirty7, Covent Garden

Thirty7, set to open in late March, brings the essence of New York’s dining scene to Covent Garden. This 45-cover restaurant and basement cocktail bar will offer a fusion of French, British, and American cuisines, curated by head chef Grant Clark.

Maya, Manchester

Manchester’s dining scene is about to get richer with the opening of Maya, a restaurant that promises high-end French classics in a stylish setting. Led by Scottie Bhattarai, Maya aims to offer a unique dining experience in the heart of the city.

Boheme, Chester

Boheme, which opened its doors on 4 March in Chester, offers a modern European menu that highlights local produce. With an open kitchen, wraparound bar, and wine cellar, Boheme provides a dining experience that’s both innovative and intimate.

Chiave, Shoreditch

Chiave, which opened on 12 March in Shoreditch, marks Selin Duren and Cem Ozden’s first foray into London’s nightlife scene. This two-storey cocktail bar combines sophisticated drinks with a dancefloor, setting the stage for memorable nights out.

Niju, Mayfair

Niju, the latest addition to Mayfair’s dining scene, is set to redefine the culinary landscape with its sophisticated approach to Japanese home-style cooking. With a team led by Culinary Director Endo Kazutoshi, Niju is poised to become a cornerstone of Mayfair’s diverse dining offerings, opening at the end of March. The menu, featuring dishes like chirashi with trout and tuna, promises an authentic and unforgettable Japanese dining experience.

Reese Ventura, 15 years old, from St Philomena Catholic School for Girls in London, has been crowned winner of the 25th Springboard FutureChef competition.

The finals were held on 18 March at Westminster Kingsway College in London’s Victoria, which saw 12 young chefs aged between 12 and 16 battle it out for the top spot.

Over the years, the competition has attracted an impressive list of alumni, including Tom Hamblet, 2023 MasterChef: The Professionals champion, April Lily Partridge, 2023 Roux Scholar, and Graeme Cheevers, owner of the Michelin-starred Unalome in Glasgow.

This year’s participants had two hours and 45 minutes to prepare a main course and dessert for a panel of judges, which included Adam Handling, Brian Turner, Steve Munkley, Chantelle Nicholson and Kerth Gumbs.

Ventura, who won the regional heat in London, produced a main of mushroom stuffed chicken ballotine with caramelised cauliflower, fondant potato, purple sprouting broccoli, butternut squash and tarragon jus, as well as an elegantly deconstructed tiramisu consisting of cannoli, chocolate whipped ganache and coffee jelly.

She told The Caterer: “I’m really shy, so I was worried I’m not extroverted enough [for the competition], but everyone was really nice and so kind to me.”

Her top tip for anyone planning to compete in future was to “always have a back-up plan and be on your toes because anything can happen in the kitchen”.

The two runner-ups were Iris Bedford, 13 years old, from Rodillian Academy, Leeds, representing the North East, and Freya Barrett, 16 years old, from Penrice Academy, Cornwall, representing the South West.

Barrett also received the Brian Turner Award for Taste by FutureChef lifetime ambassador Turner, who said: “Today’s winner created dishes that looked good and tasted good – dishes that said ‘I’d like some more please’.”

Gumbs, head chef of Fenchurch restaurant, who was judging FutureChef for the first time, said he was particularly impressed by the “tender ages of the competitors”.

He added: “I got a front row seat into what we have out there. What sets this competition apart is that it’s been running for 25 years and it’s the youth. Their ability at this particular age is a sweet spot for the next generation.”

As FutureChef celebrates its 25th year, David Mulcahy, national chairman of FutureChef, said: “Still growing and capturing imaginations of people 25 years in is no mean feat. As you could see from the dishes that were produced by 12 very, very young people, the calibre is amazing, so it gives us an awful lot of faith in the future.

“There’s a lot of good in this industry and as you can see from people competing, judging mentoring, teaching and Springboard themselves and the sponsors, everybody is connected to this and they want to see success.”

The competition’s growth over the past quarter of a century was further recognised by a series of special alumni awards.

Amber Rissman, FutureChef national finalist 2023, won Future Talent; Hayley Cancea, FutureChef winner 2013, won Services to Springboard; and April Lily Partridge, now sous chef at the three Michelin-starred Ledbury and FutureChef national finalist 2010, won Outstanding Achievement.

Partridge said it was “really humbling” to be recognised by Springboard’s FutureChef, which inspired her to pursue a career in the industry.

“I started out as a 15, 16-year-old kid that liked food but that wasn’t what I wanted to do. I fell into cooking and I fell in love with cooking and that started off with competitions like FutureChef. I didn’t win it, and I think that’s important. One person has got the icing on the cake, they’ve won which is a fantastic achievement, but there will be 11 people that are disappointed.

“Throughout my career, I’ve gone through many, many moments that have been disappointing where I’ve not won, but actually those were the moments that made me, and when my time came, it made it so much sweeter,” she said.

“Being in the hospitality industry teaches you to be a great person with people as well and that’s what makes this competition so fantastic.

“It’s always about the people you meet along the way. I did various competitions over the years and probably the reason why I’ve got to where I have in my career is because I’ve been really open to talking to people and that’s opened up doors for me.”

The Springboard FutureChef competition began in 1999 with just nine schools and 127 young chefs.

Since then, 225,000 people aged between 12 and 16 have taken part in the contest.

Source: The Caterer

 The Gilpin hotel in Windermere and Kenny Atkinson’s two Newcastle restaurants are among the new additions to the Kuits NRB Top Fifty Power List for 2024.

The list is selected by a panel of expert judges and is designed to represent the best hospitality operators in the north of England.

Its latest edition was announced at the Northern Restaurant and Bar (NRB) show in Manchester on Tuesday.

Kenny and Abbie Atkinson received a special achievement trophy for their Michelin-starred House of Tides and Solstice restaurants, with the pair described as “trailblazers” for the region.

There was also a special award for brothers Ben and Matthew Jones (pictured below), who founded the Roxy Leisure ‘booze and ball games’ group in Leeds in 2013 and have since expanded it to 18 sites nationwide.

The pair also created the Concept Taverns portfolio, which includes 12 craft beer bars across Yorkshire, in 2018. Eight new sites across the business opened in the last year and the group launched the King Pins bowling alley brand.

Matthew Jones, chief executive at Roxy Leisure, said: “We are thrilled to be recognised for this award, significantly it marks 20 years in business this year across multiple brands including the hugely successful Roxy Leisure.”

Kenny Atkinson said he and Abbie were “extremely proud and overwhelmed” to receive the award.

“It’s been an immensely challenging period for hospitality as a whole, but I think the north have demonstrated incredible tenacity, resilience and creativity to showcase and grow their amazing businesses but to showcase the amazing talent within them,” he said.

Other new additions to the list included Manchester bar group Schofield Brothers and the Rockingham Group, which runs seven hospitality venues in Sheffield.

Chef Andrew Pern’s the Star at Harome and the Star Inn the City in York restaurants both returned to the list for 2024.

Siobhan Thompson, event manager for NRB 2024, said: “The current climate of the industry makes this list even more pertinent, showcasing the resilience of Northern hospitality during challenging times for the sector.

“From independent breweries through to Michelin-starred establishments, each of the fifty have continued to pivot and evolve through the well documented challenges to the industry, and we’re excited to see what they go on to achieve for the rest of the year.”

 

The full list in alphabetical order is as follows:

1. 21 Hospitality Group
2. A Very Inc. (The Firehouse/Ramona)
3. Arc Inspirations
4. Archies
5. Bowland Inns & Hotels
6. Bundobust
7. By The River Brew Co
8. Camerons Brewery
9. Cheshire Cat Pubs & Bars
10. Common & Co
11. Dabangg
12. Daniel Thwaites
13. Elite Bistros
14. Fat Hippo
15. Frederic Robinson
16. Gilpin Hotel & Lake House (New entry)
17. GSG Hospitality
18. Gusto Italian
19. Higher Ground
20. House of Tides / Solstice by Kenny Atkinson (New entry & Special Achievement Winner)
21. Inn Collection Group
22. JW Lees
23. Living Ventures
24. Madre
25. Mission Mars
26. Moor Hall Restaurants with Rooms
27. Mowgli Street Food
28. New World Trading Company
29. North
30. Northcote
31. NQ64
32. Ossett Brewery Pub Company
33. Pivovar Ltd
34. QVO Hospitality
35. Revolution Bars Group
36. Rockingham Group, Kelham Island Brewery & Leah’s Yard (New entry)
37. Roxy Leisure Group & Concept Taverns (Special achievement Winner)
38. San Carlo Group
39. Schofield Brothers (New entry)
40. Seven Bro7hers (New entry)
41. Super Friendz
42. The Alchemist
43. The Liars Club Group
44. The Old Stamp House
45. The Star Inn At Harome/ The Star Inn The City/ York Minster Refectory (Returning)
46. The Tommy Banks Group
47. Tokyo Industries
48. Umbel Restaurant Group
49. Vaulkhard Group
50. Zanna Hospitality Group

Source: Caterer

Head Chef Thanos Christakis of the renowned London restaurant, 1905, will create a specially curated Cretan menu exclusive for those dining at Commons Club’s Chef’s Table in March.

Night Time Economy Advisor for Greater Manchester, Sacha Lord, plus Kate Nicholls OBE, Chief Executive at UK Hospitality, and Will Beckett, CEO at Hawksmoor
confirmed for exclusive interviews at Northern Restaurant & Bar 2024

Northern Restaurant & Bar, sponsored by Uber Eats, has today revealed the full line up for its Keynote Theatre, Chef Live sponsored by UNOX and Drinks Live
sponsored by Monin stages as it prepares to host top tier hospitality names next month.

With Sacha Lord, UK Hospitality’s Kate Nicholls OBE and Hawksmoor’s Will Beckett confirmed alongside acclaimed chefs Simon Rogan and Tom Barnes for exclusive interviews, NRB24 is gearing up for its most impressive showcase to date. Sacha Lord, Kate Nicholls Obe And Will Beckett To Join Simon Rogan And Tom Barnes As Key Speakers At Nrb24

Keynote Theatre:

The Keynote Theatre at the Northern Restaurant & Bar event will hold exclusive interviews with some of the industry’s most dynamic leaders, promising insightful discussions and perspectives on key industry topics.
Highlights include Sacha Lord, Night Time Economy Advisor for Greater Manchester and Kate Nicholls OBE, Chief Executive of UK Hospitality. As part of these interviews, they will discuss the state of hospitality in the north and throughout the UK, including important issues including employment, diversity, sustainability, inclusivity and the cost of doing business plus much more.

Founder of Umbel Restaurants, Simon Rogan will be joined by Tom Barnes, the former executive chef at three Michelin-starred L’Enclume and one Michelin-starred Rogan & Co, Henrock, and Home by Simon Rogan, for an in-depth interview, delving into their extraordinary lives and careers.

The Keynote Theatre will also feature an exclusive interview with Will Beckett, CEO & Co-Founder at Hawksmoor, steak and seafood restaurant, who were recent recipients of the Great Service Award at the Manchester Food and Drink Festival Awards.

There will also be engaging panel discussions, including the Hospitality Leaders Panel with Marcello Distefano, Managing Director at San Carlo, and Miles Kirby, Co-Founder and Director at Caravan. The Operations Leaders Panel will include Emily Hawkley, Director of Operations at Burgerism, whilst The Future of Northern
Hospitality Panel features Mayur Patel, Co-Founder of Bundobust, who received a special achievement award at last year’s Kuits NRB Top Fifty.

Chef Live sponsored by UNOX:

Chef Live, sponsored by UNOX, will boast an impressive array of culinary talents, promising a wealth of ideas and innovation for attendees to bring back to their own
kitchens.

Featured in this year’s lineup is Hrishikesh Desai, recipient of three AA Rosettes for the Cedar Tree restaurant at Farlam Hall and a familiar face from James Martin’s Saturday Morning. The roster also includes Chef Patrons from esteemed restaurants, such as Parkers Arms in Newton-in-Bowland and The Black Bull in Sedbergh, both recognised in the Estrella Top 50 Gastropub Awards.

Danielle Heron, Head Chef and Owner of OSMA in Manchester and Scott John-Hodgson, Head Chef at Solstice in Newcastle, known for his appearance on BBC’s Great British Menu, will both bring their expertise to the stage.

Adding to the stellar lineup is Adam Reid, Chef Patron at Adam Reid at The French, plus Gabriella Margiotta, Liverpool’s MasterChef star and Head Chef at Cucina Di
Vincenzo.

Drinks Live sponsored by Monin:

Drinks Live sponsored by Monin features tutored tastings and spirit masterclasses from some of the top names in the spirits industry including Lewis Hayes, Master Blender & CEO of DropWorks (Modern Rum Co), Nate Sorby, Global Brand Ambassador of Cazcabel Tequila, Pippa Guy, UK Ambassador, of Tanqueray Gin and Cara Watson, UK Ambassador of Don Julio.

Siobhan Thompson, Event Manager for NRB24, commented: “We are so excited to announce our jam-packed line-up for this year’s Northern Restaurant and Bar event. It’s a fantastic opportunity to witness key figures from the North’s hospitality industry coming together, sharing valuable insights and expertise, presenting a united front to help navigate the sector’s challenges together.”

The NRB trade show is scheduled for March 12th-13th at Manchester Central. This event serves as the premier hospitality showcase of the year.

Source: NRB24

BT Group has agreed to sell the BT Tower in London’s Fitzrovia to MCR Hotels in a £275m deal.

Hotel management company MCR Hotels, said to be the third-largest hotel owner-operator in the US, said it planned to “preserve the BT Tower as an iconic hotel”.

The grade II-listed communications tower, which is 189m high, was completed in 1964. In 1971, it was opened to the public and a restaurant was introduced on the top floor.

Since 1984, BT Group has operated the tower, which historically provided network operations through its microwave aerials. In 2014, these were removed and replaced by the group’s fixed and mobile networks, as well as other cloud-based platforms.

MCR Hotels was founded in 2006 in Dallas, Texas, and owns around 150 hotels in 37 states and 107 cities, including the Eero Saarinen-designed TWA Hotel in New York City.

It has developed 189 properties under 31 brands, including Hilton and Marriott.

Brent Mathews, property director at BT Group, said: “The BT Tower sits at the heart of London and we’ve been immensely proud to be the owners of this important landmark since 1984. It’s played a vital role in carrying the nation’s calls, messages and TV signals, but increasingly we’re delivering content and communication via other means. This deal with MCR will enable BT Tower to take on a new purpose, preserving this iconic building for decades to come.”

Tyler Morse, chief executive and owner of MCR Hotels, added: “We are proud to preserve this beloved building and will work to develop proposals to tell its story as an iconic hotel, opening its doors for generations to enjoy.”

Payment for the sale of the BT Tower will be made in instalments over multiple years, while remaining BT Group equipment will gradually be removed from the building.

Legal advisors to BT on the sale of BT Tower was Addleshaw Goddard. MCR Hotels was advised by Herbert Smith Freehills.

Source: The Caterer

The AA and VisitEngland have joined forces to introduce a new set of quality standards with entry-level compliance that replaces one and two stars.

A Visitor Ready scheme has been launched as a baseline accreditation, with Quality Assessed replacing the previous one- and two-AA-star standard. The three- to five-star ratings will remain as distinct quality ratings.

The new structure is designed to simplify the standards and make the baseline accreditation more accessible.

AA Media managing director Simon Numphud said that there was no longer a consumer need for one and two star ratings. Instead, operators can choose to be Quality Assessed.

He added: “Quality schemes are evolving into two levels. Quality Assessed is a full quality assessment without a star rating, while the star rating is simplified to three to five as opposed to one to five.”

Numphud said that the new Visitor Ready accreditation was focused on a basic level of compliance to enhance consumer confidence.

He said: “It’s free and open to the entire industry of eat, stay and visit. It opens up accreditation to a whole new range of properties, including the likes of cafés and farm shops. It’s all online with digital verification that’s ongoing.”

For Visitor Ready accreditation hospitality businesses will be invited to upload evidence of cleanliness and safety compliance before being issued with a digital badge.

Those aiming for a Quality Assessed or three-, four- or five-star rating will require assessment by AA inspectors

The new plans were drawn up by a Quality Advisory Board chaired by Peter Hancock.

He said: “The process has encouraged the board to consider what is important to today’s guests when staying at hotels, B&Bs, self-catering properties and everything in between – a simple and straightforward promise of quality. We reached unanimous conclusions, which we all believe will help our customers understand exactly what standards to expect when they book.”

VisitEngland director Andrew Stokes added: “This modernisation puts the consumer at the centre of the schemes and follows extensive research and consultation with the industry. And the result ensures tourism businesses are supported now and in the future as they grow and boost local economies.”

Source: The Caterer