Street food venue Trinity Kitchen at Trinity Leeds welcomes 1.3m visitors: Trinity Kitchen at the Trinity Leeds shopping centre, which celebrates its first birthday on 17 October, has welcomed 1.3 million people through its doors since opening a year ago. The venue has played host to a total of 55 street food traders in the past 12 months, including two garden sheds, an Italian scooter, a horse box, two tuk-tuks, ice cream vans, a milk float, campervans and four ambulances. Paul Smith, marketing manager at Trinity Leeds, said: “The past 12 months have been fantastic for Trinity Kitchen, offering food from across the world including Morocco, Japan, the Caribbean, Vietnam, Spain, France and England. Not only has Trinity Kitchen brought something completely different to the people and visitors of Leeds, but it has given some of the UK’s most talented street chefs the opportunity to showcase their cuisine. One of our trader’s stands was such a success in their four weeks of trading in Trinity Kitchen, it enabled them to open their own permanent restaurant as a result.” The Korean street food kitchen Yogiyo, Diamond Dogs, which uses Yorkshire pork, the Bournville Waffle Company, the vegetarian and vegan company Fresh Rootz and the Thai street food offering Buddha Belly are the latest openings at Trinity Kitchen. The Indian street food brand Rola Wala is to open its first permanent restaurant, having secured a site at Trinity Kitchen earlier this year. The move comes after the London-based business had a successful April residency in Trinity Kitchen. Rola Wala is due to open in the Leeds site previously occupied by the cafe Notes, which closed the site to concentrate on its operations in London, later this month.

Propel Multi Site Conference speaker list confirmed – 300 booked: The full Propel Multi Site Conference speaker list was confirmed yesterday, while more than 300 delegates have now booked their places. The conference takes pace on Thursday 20 November at the Lancaster Hotel in central London. Propel’s managing director, Paul Charity, said: “Our conference series has established itself as an incredibly popular networking and learning opportunity. In fact, this year, we moved to larger conference venues to accommodate the many operators that want to attend. With six weeks to go before the conference, we have more than 300 already booked in.” Operators can claim two of the remaining free operator places available by emailing adam.dickinson@propelinfo.com. The full speaker schedule can be found at http://www.propelinfo.com/multiclub-nov14.html

Glasgow gets a taste of British Street Food: British Street Food, led by Richard Johnson, is giving Glasgow consumers a taste of the best of British street food this month. A roadshow being staged at Glasgow Fort features a range of street foods from burgers to Mexican burritos. The East End mall has been transformed into a street food village for four weekends. Traders include Nusou which specialises in bowls of noodles and fresh ribboned vegetables and represented Scotland in this year’s British Street Food Awards. There’ is also Breaking Bread which offers a world food menu from lamb kofta to burgers made from Northumbrian hand-ground beef, and Mighty Mexican, which sells a selection of tacos, nachos and burritos. Johnson said: “This is such a good idea. The hottest new restaurant openings in the last two years have all started off on the streets, from Meat Liquor and Pizza-Pilgrims, to Yum Bun, Homeslice, Patty and Bun and Pitt Cue. The first weekend went really well. To be honest, it couldn’t have gone any better. The infrastructure that we built looked amazing, and on the second day there was quite a lot of word-of-mouth business. Only one negative comment on Facebook – and that was about the pricing – but otherwise a definite success.”

Three Heathrow venues included in list of world’s best airport restaurants: Three Heathrow airport restaurants have been included in Condé Nast Traveler magazine’s first list recognising some of the best airport restaurants and dishes from around the world, in its October 2014 issue. As judges the magazine recruited Michelin starred and renowned chefs including Daniel Boulud, Grant Achatz, Richard Blais and Jamie Bissonnette. The panel of experts commended Carluccio’s for its “wonderful” eggs and coffee, Gordon Ramsay’s Plane Food for its butter chicken curry with fried chickpea rice and Caviar House & Prunier Seafood Bar for its caviar and champagne. The airport with the largest number of eateries included is San Francisco, which had five restaurants in the list.

Manchester’s Guerrilla Eats wins best food collective award at British Street Food Awards: The street food collective Guerrilla Eats, the Manchester-based group of traders, has been named the nation’s best street food collective at the British Street Food Awards. Scott Power, co-founder and one half of hot dog vendors Dirty Dogs, said: “It completely took us by surprise. It was a public vote and at the last point we had 55% of the vote, which is really kind of shocking. We were up against Kerb in London, who were one of the pioneers, so to get pitched against them and to win was amazing. It’s given us massive positive energy to move forwards.”

 

Consumers ignore health lobbyists as premium beers grow in popularity: Consumes are switching to higher abv premium beers, a survey of orders by the online beer retailer Ale by Mail has found. Managing director Paul Kruzycki said: “The UK consumer has proven it will drink what it wants, despite advice, some might say bullying, from UK politicians and health lobbyists. We’ve recently completed a study on customer purchasing behaviour across our business and have unearthed a number of interesting findings, not least that consumers are buying higher abv beers this year compared to last year. I think this says something not just about the UK consumer, but about the beer lover in the UK: they’ll drink what they want, when they want it and it’s about quality and provenance, not what the heath lobbyists and advertising departments want them to drink.” The latest data from Ales by Mail found that the average abv of a beer sold through its online store in 2014 was 5.5%, against 4.8% back in 2013.

Brighton’s best foodservice operators named: Restaurant 64 Degrees, which won a Bib Gourmand last month, has been named best newcomer and best restaurant in this year’s Brighton and Hove Food and Drink Awards last night. The Ginger Pig won best food pub, Terre à Terre won best family dining experience while Henry Butler of Butler’s Wine Cellar claimed won the title of food hero. Best sustainable food business went to the ethical supermarket hiSbe on York Place, and Twisted Lemon picked up best cocktail bar. Best cafe went to Lydea and best pub to The Basketmakers Arms while the Chilli Pickle Canteen won best takeaway and Burger Brothers won best burger. Almost 2,500 people voted in the awards.

SIBA to recruit new communications and membership director: The Society of Independent Brewers (SIBA) is recruiting a new communications and membership director to join the organisation’s senior management team and help deliver its vision of building the future of British beer. The appointee will report to managing director Mike Benner and will be in charge of SIBA’s internal and external communications, public affairs and membership services. The appointment will complete the senior management team created by Benner when he joined SIBA earlier this year. Benner said: “The communications and membership director is a crucial role for SIBA. As part of our vision, we need to raise our profile and increase our campaigning, which will both fall within the new director’s remit. They will also be responsible for developing a market leading benefits and service offer for SIBA members. It’s a large role and the successful candidate will be a talented, experienced communicator.”

Final approval of Punch restructuring proposals confirmed: Punch Taverns has confirmed that the Royal Bank of Scotland, a liquidity provider to the Punch A and Punch B securitisations and provider of hedging arrangements to the Punch A securitisation, has now received credit committee approval and consented to the company’s restructuring proposals. All shareholder, noteholder and securitisation creditor approvals have now been obtained and completion of the restructuring is expected to become effective today (8 October).

Ed’s Easy Diner to debut brand extension in Scotland: The retro 1950s restaurant group Ed’s Easy Diner, one of the UK’s fastest growing private companies, according to the Sunday Times Virgin Fast Track 100, is due to open its first Diner in Scotland at the end of the month. It will debut at the Fort Kinnaird Shopping Centre in Edinburgh, closely followed by a second opening in St Enoch’s Shopping Centre, Glasgow in November. The 4,000 sq foot 150-cover restaurant will launch as a “BBQ & Grill”, a new brand extension, currently undergoing a successful trial at Basingstoke. The BBQ & Grill format features a larger menu with a selection of new appetisers including wings, salads and nachos, as well as a grill section of barbecue ribs, steaks and a mac and cheese that sits alongside Ed’s signature burgers. An extended beverage list includes beers, ciders and wines. The opening also marks the first move into the retail and leisure park sector for Ed’s. Andrew Guy, chief executive of Ed’s Easy Diner, said: “Fort Kinnaird is the perfect location for our diner and we are so proud to be launching our first ever site in Scotland. We have plans to open at least two more Ed’s Easy Diner BBQ & Grills during 2015 in retail and leisure parks, as well as open up to 15 new Diners in shopping centres and busy high streets across the UK.”

Colliers offers foodie freehold with £425,000 discount: Agent Colliers is offering the freehold of the Bell at Skenfrith in Monmouthshire with a £425,000 discount. The award-winning high turnover business is back on the market after a rethink on the asking price. Peter Brunt of Colliers said: “One of the most damaging effects of the downturn was the tendency to over-price property. We always advise owners to go for a realistic asking price and I am sure this will make all the difference at the Bell. The market is also showing noticeable signs of recovery in buyer numbers and lender activity and I believe we will see lots of early interest in this well-known quality business.” Originally offered at £1.2m through other agents, the 17th century inn is on the market at £775,000 freehold with Colliers. The high-end residential inn has 11 letting rooms and 130 covers. The Bell reports £800,000 in net sales.

Harvester begins advertising campaign for estate-wide unlimited £4.99 breakfast: Mitchells & Butlers has begun a national print advertising campaign for its £4.99 unlimited cooked breakfast for adults (£1.99 for children), which is now available across almost all 200 plus sites within the estate. Customers can add a 4oz rump steak for an extra £1.99. The offer is available every day until 11.30am and includes unlimited drinks for £2.25. An unlimited continental breakfast is £2.99 (99p for children) and includes fruit and Greek yogurts, classic cereals, sweet muffins and pancakes. There are two sites, Harvester Braehead and Harvester Ham Farm, that only serve breakfast at weekends.

Wetherspoon replaces German mustard with Colman’s after customer complaint: JD Wetherspoon has replaced German mustard with Colman’s across the estate after a customer complaint. The customer, quoted in the company’s in-house magazine, told the company that he was unhappy with the mild English mustard made in Germany on offer, and had taken his own tube of Colman’s English mustard to enjoy on the company’s steak nights. Chairman Tim Martin told him: “I discussed this with our catering team members, who wholeheartedly agreed with your comment. As a result, Colman’s will be available in our pubs in the coming weeks.”

Italian deli cafe brand Valentina opens seventh site: The Italian deli cafe concept Valentina Fine Foods has opened its seventh site, occupying premises at 404-406 Chiswick High Road in West London, formerly occupied by Villagio and before that by La Tasca. Other sites for the Italian delicatessen, restaurant, cafe and wine shop chain are in Sheen, Putney, Notting Hill, Reigate, Sevenoaks and Weybridge. The chain is a jointly owned venture, started in 1991 by the Zoccola and Arcari families both of whom have their roots in Sant’Elia Fiumerapido, a small village near Monte Cassino south east of Rome. Bruno Zoccola said: “We are very excited about the latest addition to our family business. Chiswick has a vibrant atmosphere with a great mix of young families and professionals. We are looking forward to providing them with a place to shop for Italian groceries and a place to enjoy authentic Italian food.”

Fat Bull entrepreneur opens second venue in Wheelton: Restaurateur Sam Crompton is to open a second Fat Bull restaurant in Wheelton, Chorley, Lancashire, having acquired the leasehold of the Red Cat in Wheelton through the property agent Fleurets. The new site opens in mid-October and comes after the success of the first Fat Bull restaurant in Ashton-in-Makerfield, Greater Manchester. Crompton said: “The Fat Bull is an exciting, contemporary, British restaurant concept serving freshly prepared, proper food with an extensive bar and cellar selection to complement. We hope that those who love dining out in the area will embrace the Fat Bull’s service-oriented experience and it will become their restaurant destination of choice.”

Canning Town nightclub owner overturns licence revocation: The owner of a nightclub in Silvertown, East London has managed to get its licence reinstated on appeal. Stephen Kakooza appealed against Newham Council’s decision to revoke the licence of the Guvnor nightclub in Bell Lane, E16, saying the authorities refused to work collaboratively to minimise issues and warning that troublemakers will just move on to another venue. The Metropolitan Police have received 17 reports of assault at the venue since April 2011 as well as a masked robbery. Kakooza, who employed 25 people at the venue, said he offered to rename the club, change the music to appeal to different customers and introduce an entry scanning system to try to alleviate the sub-committee’s concerns. He said: “There is always going to be pushing and shoving outside clubs because that is the way the younger generation behave but the council are just willy nilly putting people out of business. We always go over and above the safety requirements and I am willing to spend my last penny because I have invested half a million pounds in the business.” He plans to sell the venue, which has been closed for six months.

A thousand Starbucks staff begin company-funded degree courses: The first 1,000 Starbucks employees in the United States are beginning degree classes through Arizona State University, taking advantage of the Starbucks College Achievement Plan to complete their bachelor’s degrees. Cliff Burrows, group president, US, Americas, and Teavana for Starbucks, said: “Our first cohort of partners are taking advantage of nearly all the 40 undergraduate degree programmes available, with business and psychology as the most pursued. I am looking forward to following this new and exciting journey our partners are about to embark on, and supporting and celebrating with them as they achieve their personal dreams.” Starbucks announced a unique collaboration with ASU’s online degree programme this summer. Employees based in the US who work an average of at least 20 hours a week are eligible for the Starbucks College Achievement Plan. Employees admitted to ASU for the last two years of their course will earn full tuition reimbursement to complete their bachelor’s degree. Those in the first two years will be eligible for a partial tuition scholarship and need-based financial aid toward two years of full-time study. Nearly 70% of partners enrolled through the Starbucks College Achievement Plan are continuing their education at the third year or final year level. In addition to financial support, Starbucks partners will have a dedicated enrolment coach, financial aid counsellor and academic adviser.

Hubbox plans Plymouth opening later this year: Hubbox, the Cornish-based New York-style hot dog, burger and beer bar chain, is due to expand into Plymouth later this year. The brand, which already has pop-up restaurant outlets in Truro and Exeter, plans to open up in the city later this year. The business was launched as The Hub in St Ives in 2003, using local Cornish produce to make New York-style hot dogs and burgers. This led to the launch of a pop-up restaurant, Hubbox, which was established in Truro in 2011. The Truro HQ opened up in what was once a 30ft shipping container, converted into a mini-restaurant for 20 people. The container moved earlier this year into a permanent home in a Grade II listed former chapel in Kenwyn Street. The Hubbox has also opened another restaurant in Sidwell Street, Exeter which has now been named as the ninth best burger restaurant in the country by TripAdvisor. Its menu includes a range of BBQ specials slow-smoked over hickory wood chips.

Magazine apologises for saying St Austell MD is worth £120m: A magazine has had to apologise for saying that the managing director of the St Austell Brewery in Cornwall is worth £120m. The magazine South West Business Insider made the claim in its latest issue, which carried what it said was a list of the richest people in the South West of England. It has St Austell MD James Staughton at number 27, with an alleged fortune of £120m, saying he had “made it into our list for the first time.” Yesterday the magazine issued an apology, saying: “We have been asked to point out that this figure relates to our estimate of the value of the brewery, which is a privately owned family business with a wide shareholder base, and in no way refers to the personal wealth of Mr Staughton. We wish to apologise for any embarrassment caused to Mr Staughton and we are happy to set the record straight.” The magazine also estimated the family behind the North Somerset cider maker Thatchers to be worth a combined £7m.

Inver House Distillers reports 20% drop in profits: Inver House Distillers has seen profits drop by more than 20% as it took a strategic decision to reduce bulk whisky sales in its latest financial year. The Airdrie-based distiller, which owns the Old Pulteney, An Cnoc, Speyburn and Balblair single malts, made the move to help it continue to meet demand for its brands in future. The strategy hit performance last year, with pre-tax profits coming in at £9.5m, down from £12.3mn in 2012. Inver House, which since 2001 has been owned by International Beverage Holdings, the international arm of the Singapore-listed Thai Bev, also saw turnover fall. Sales were booked at £77.1m, after being worth £91.1m in 2012. Managing director Graham Stevenson said: “The core single malts are still growing and were up about 16% in value.”

Bam Construction wins £11m Jamie Oliver college contract: Bam Construction has won an £11m contract to refurbish an historic London college where celebrity chef Jamie Oliver trained. The contractor will carry out phase two of the redevelopment of Westminster Kingsway College’s Grade-II listed Victoria Centre. The offers courses in a wide range of subjects and is best known for its internationally recognised School of Hospitality and Culinary Arts, based at the Victoria Centre. Former students of the college include TV chefs Jamie Oliver, Sophie Wright and Ainsley Harriott. Work on phase two started in August 2014, with completion scheduled for September 2015.

Nando’s names UK construction firm as approved supplier for international openings: The construction firm McGoff & Byrne has been named approved international supplier for restaurant chain Nando’s following the successful delivery of two restaurants in Qatar and Abu Dhabi. The appointment was made by Nando Duarte, the design and development director at Nando’s Worldwide Licensing, who worked closely with McGoff & Byrne on their first two international projects. McGoff & Byrne, which has its headquarters in Altrincham, Cheshire, secured Nando’s as a client in 2009 and has worked with the brand for five years as principle contractor fitting out approximately 30 restaurants across the UK as well as the two Middle East restaurants. Declan McGoff, the company’s global operations director, said: “It is a superb achievement for the company to be named as the approved international supplier for Nando’s. As a business we have plans to develop our international service offering, introducing suitable schemes and programmes to existing blue chip clients as well as new clients, so this appointment will support this strategy.” The firm is currently working on two Nando’s projects in the UK, in Telford, Shropshire and Walthamstow, Essex, and is also bidding to undertake another couple of projects in New Malden, Surrey and Doncaster, Yorkshire.

Maida Vale pub wins title for UK’s best roast dinner: The Truscott Arms in Maida Vale, West London has beaten 300 other restaurants and pubs to claim the title for the best roast dinner in the UK, in an annual competition ran by Unilever Food Solutions. The Victorian pub won praise for its high-quality roasts, which feature 25-day-aged beef rump, free-range English pork and locally sourced vegetables. The pub’s chef is Aidan McGee, who previously worked at the Michelin-starred Launceston Place in South Kensington. Chris Brown of Unilever Food Solutions, which organises British Roast Dinner Week, said: “The standard of entries was exceptionally high this year, but it’s fair to say the Truscott Arms gave the rest of the competition a bit of a roasting. The food was perfectly cooked and beautifully presented, and there were some lovely creative flourishes, including offering smoked and braised lamb and pulled pork and loin. As for the gravy, which more than 60% of consumers say is vital for the perfect roast, it was packed full of flavour, with different gravies and sauces for each of the meats on offer.” The Truscott Arms was taken over by theatre director Andrew Fishwick and his wife Mary Jane two years ago.

Bath Ales launches the Hare Foundation: The West Country brewer Bath Ales is launching a charity to raise funds for a broad range of good causes. The Hare Foundation, launched officially this month, will draw on the help of Bath Ales’ staff, customers and suppliers to raise funds. Once a fund has been accumulated, charities in selected sectors can then apply for grants to support new projects and initiatives. Robin Couling, Bath Ales’ managing director, said: “As a business we have always raised money for charity, both through whole company activities like the very popular biking bonanza and the efforts of people who work here. We decided that by pooling all our fundraising efforts we can make an even bigger impact and a more positive difference. Before setting up the foundation we consulted staff to agree the areas that we will fundraise for, and have decided that charities involved with children, the environment or finding a cure for cancer can apply for grants. Each month a different department will be fundraising, and competition to raise the most money is already heating up.” One of the early features to be introduced after consultation with customers will be that 5p will be added to the price of Bath Ales’ seasonal ales sold in its own pubs. Diners will also be asked whether they want to add an optional 10p to food bills. All proceeds will be directly paid into the fund to aid the good causes supported. Employees will also have the chance to opt in to a payroll giving initiative where staff can donate to the pot directly from their salaries.

New entertainment company to launch Aberdeen’s first champagne bar: A new entertainment company founded by Russell Davidson, who has more than a decade of experience in running high quality entertainment venues around Scotland, is to open Aberdeen’s first ever champagne bar as part of a £250,000 development. Davidson’s company, Effervescent Venues, has secured the leasehold on 150 Union Street, formerly trading as the Society bar and 1 Diamond Street, formerly the Mint nightclub. He said: “The bar is going to become Aberdeen’s first champagne bar and the former club will be run as more of a late night lounge than a conventional nightclub. We are delighted to have the opportunity to launch a new business venture in such prime locations at the heart of the Granite City.” Visit Aberdeen’s marketing director, Peter Medley, said: “I am pleased to hear of the investment in Aberdeen by Effervescent Ventures to provide two upmarket evening venues. This will certainly help to raise the profile of Aberdeen as ‘Scotland’s Weekend City’.” Both venues will be opening their doors to the public in November.

Sizzling Pubs moves into former Leeds nightclub: Mitchells & Butlers is opening a Sizzling Pubs venue under the name The Black Prince in the home of the former Revival 1980s nightclub in Boar Lane, Leeds. The Grade II listed building, built in 1843, which overlooks City Square, has been converted into a 100-cover pub restaurant that will sell cask ales and pub food from fish and chips to Mexican fajitas. Richard Mollitt, the new pub’s manager, said: “We can’t wait to wow Leeds with our extensive menu offering, the high quality of the meals and fantastically affordable prices.” The pub is named after the eldest son of King Edward III, Edward, Prince of Wales, whose statue is in City Square. In June, M&B converted another outlet of the Revival chain, in Nottingham, to its Sizzling Pubs brand under the name The Three Crowns.

Adnams promotes woman who began as cleaner to the board: The Suffolk-based brewer, distiller and pub retailer Adnams has promoted Karen Hester, who joined Adnams in 1988 as a part-time cleaner to its main board as an executive director. Hester had a background in Army logistics and transport, and her expertise in operational management was soon spotted. Having progressed in logistics, procurement and transport, she became operations director in 2007 and is now responsible for more than 400 employees. Her appointment will take effect from the Adnams AGM in April 2015. She has responsibility for the operations of the Adnams brewery, distillery, hotels, pubs and shops. In 2008 Hester won the title of East of England Business Woman of the Year and in 2013 won the CBI First Women Business of the Year title in recognition of Adnams’ success in supporting women employees to reach their full potential. Adnams’ chairman, Jonathan Adnams, said: “Karen has a superb proven track-record for her management of all areas of our business. She is well-respected throughout the organisation and we look forward to her joining the main board.” Chief executive Andy Wood added: “I am absolutely delighted for Karen, she has the tenacity and talent that has been allowed to flourish here at Adnams and is a terrific role model for others. Following the appointments of Bridget McIntyre and Nicky Dulieu, Karen will be the third woman to join our Main Board and will be our first female executive director.” Hester said: “Adnams is a fantastic company which firmly believes in nurturing and developing its own people. I joined Adnams some 26 years ago and have been positively encouraged and supported throughout my career. I feel honoured and extremely proud to be the first female executive director to join the board and am looking forward to continuing to support others to develop their own careers.”

PizzaExpress adds Bollinger champagne as it launches its autumn menu: PizzaExpress, which celebrates its 50th anniversary next year, has added Bollinger champagne to its drinks line-up as it launches its autumn menu. The menu includes three new pizzas and a calzone as well as two low-calorie Leggera dishes, new starters, four new desserts, and the return of cheesy dough balls. The new starters include Melanzanine, a starter-size version of the classic Italian Melanzane, layers of marinated aubergine, passata, mozzarella, basil and Gran Moravia cheese, served in a miniature earthenware pot, for £5.45. The new Leggera Gambaretti Piccante, king prawns in a passata sauce, is less than 210 calories, and £5.65. The pizzas include a carbonara version, with bechamel sauce, pancetta and Gran Moravia cheese, for £13.15, and Mare Rossa, with prawns, peppered salmon and broccoli on a bechamel and passata base, for £13.70. Among the new desserts, Leggera chocolate cheesecake, a chocolate and mascarpone torte, is £5.75 for less than 255 calories. As well as Bollinger, PizzaExpress has also added Aspall Blush Cyder to its drinks.

Welcome Break reports turnover up, profit down: The motorway service station company Welcome Break, led by Rod McKie, has reported that turnover rose 1.8% in the year to 28 January with sales excluding fuel up 6.5% year-on-year. Turnover grew to £306.6m from £301.1m the year before. Operating profit before depreciation, amortisation and rents was £41.6m (2013: £41.3m). Pre-tax profit was £13.96m, down from £17.96m the year before. Capital investment was £8.7m, “which is higher than normal levels,” the company said. “This included expenditure on new Waitrose and Starbucks units.”

Des McDonald turns Q pop-up on Selfridge’s roof into winter-themed Le Chalet: With the barbecue season now effectively over, restaurant entrepreneur Des McDonald has turned the pop-up version of his Q-Grill barbecue restaurant offer on the roof of Selfridges in Oxford Street, central London into a winter-themed venue called Le Chalet. The menu includes Cornish crab served with pickled celeriac and Colman’s mustard, peppered tuna with wasabi avocado, and endive and pear salad with shaved pecorino and hazelnuts. Mains will include spit roasted suckling pig with apple and black pudding fritters, buttermilk crispy chicken with blue cheese fondue, and lobster macaroni. Among the desserts will be eggnog snow egg, apple streusel with custard, Black Forest cheesecake and brandy and vanilla rice pudding. The “choctails” include “El Dorado”, made with El Dorado, cinnamon and hot chocolate; “Pumpkin Pie”, made with Stolichnaya with pumpkin and hot chocolate; and “Kailua”, a blend of bourbon, coconut and hot chocolate. The rooftop will also have a “juicery” with a “apres ski” menu featuring Superfood hot chocolate, espresso maca, SuperPower espresso shot and Superfood tea.

Domino’s introduces voice-ordering app: Domino’s in the United States has introduced “Dom”, a new voice-ordering system which responds to users’ questions. The company claims its voice-ordering capability is the first such app in the restaurant industry. Domino’s began beta-testing the app in June, but now advertising hails its full operation. Domino’s created the capability with Nuance Communications, a voice-assisted ordering specialist. This is not the first time Domino’s has created advanced technology ordering capabilities. Several years ago, with the help of CP&B, the chain unveiled a “pizza tracker” which allows customers who order online to track the progress of their pizza order from when it goes into the oven to when it is on its way for delivery.

Small Welsh brewer Handmade Beer Co plans to double production and started exporting to England: The Handmade Beer Co, based in Capel Dewi, Carmarthenshire, which only started brewing 14 months ago, plans to double cask sales in the next six to 12 months and start exporting outside Wales for the first time. Owner Ian Bowler sad he also wants to open a shop in the coming months and has plans to launch a second range of beer, drawing inspiration from American-style well-hopped ales. Bowler set up the Handmade Beer Co at a temporary site in August 2013 and secured a £5,000 business loan from HSBC in January 2014, which was extended to £10,000 in August. The funding helped the microbrewery boost sales to 3,000 bottles and 18 casks per month, with targets to sell 6,000 bottles monthly and 18 casks per week. “We’d like to double that in the next six to 12 months,” Bowler said “The building work we’ve been doing is coming to an end and our shop’s nearly ready. We’ve also bought new casks so we’re in a position to start pushing our cask ales, which is what I’ll be doing from now on. We’d like to start exporting to England, particularly Bristol and beyond.”