Nespresso is the official coffee supplier for this year’s Ryder Cup in Gleneagles, Scotland, taking place 23 – 28 September.
Throughout the tournament, Nespresso will provide an estimated 500,000 Grand Cru coffees, offering golf fans at Gleneagles the opportunity to sample some of Nespresso’s finest coffee at their bespoke Coffee Bar boutique.
The unique sponsorship with Ryder Cup builds on a rich history of sporting partnerships Nespresso has developed in recent years, including the sponsorship of emirates team New Zealand in the Americas Cup, one of sailing’s most prestigious competitions as well as the Abu Dhabi HSBC Golf Championship and BMW International Open.
Ian McDonald, B2B Manager, Nespresso says: “Given that Nespresso has a singular focus on delivering excellence and creating an ultimate coffee experience for customers – from bean to cup – our partnership with Ryder Cup was a clear match
In the UK, Nespresso provides a number of business machines to leading sports stadiums, including Royal Ascot and Wembley, offering a premium experience by introducing quality coffee for corporate hospitality spectators. The Nespresso coffee capsule system ensures that the expectations of savvy coffee drinkers are met both in and outside the home with Nespresso business solutions – an offering of coffee machines designed to meet the needs of some of the most discerning hosts in the world’s foremost hotels, restaurants and sporting venues.”
He continues “As the UK moves into a nation of coffee connoisseurs with increasingly sophisticated tastes and expectations, it is great that guests can enjoy a perfect cup of coffee at the world’s best restaurants, all the way through to, the largest sporting stadiums.”
The Nespresso Business Solutions coffee range comprises of nine different Grands Crus across four families, Ristretto, Lungo, Espresso and Decaffinated. Business customers are able to choose from a range of machines including the Aguila machine, with four extraction heads designed for high volume establishments to a smaller size, ideal for sports suites and boardrooms, producing exceptional coffee and hot water at the touch of a button.
Preoday has has begun building free mobile apps for every one of London's 5,000 independent takeaway restaurants.
The apps let consumers place orders directly with their favourite takeaways via their smartphones. Unlike the big portals, Preoday takes no commission on orders, meaning restaurants cut out middleman fees and keep costs down for consumers. Once their app is built, all a takeaway owner needs to do is register their bank account to receive customer payments and press the “go live” button - meaning they can ‘go mobile’ in just 60 seconds.
Averaging 20 a day, Preoday will complete all 5,000 apps by the end of 2015, but consumers can help their favourite restaurant leapfrog the queue by nominating them at www.preoday/nominate. Restaurant owners can also ask to be prioritised at the same link. Preoday will build free apps for those restaurants with the most requests first.
Andrew White, CEO of Preoday, says, "This is our gift to the people of London and the owners of the takeaways they love. We’re doing this because it is easy and inexpensive to do. The technology we’ve built automates the process, and we can complete branded apps in under 60 minutes. Those restaurants with the most loyal and passionate customers have most to gain by cutting out the middleman and taking mobile orders direct - that’s why we’re inviting consumers to tell us which of their favourite takeaways should be prioritised.”
Smartphone penetration in the UK is now at 71%1 and they are fast becoming the most popular way for Brits to order the £30bn of takeaways they consume every year2 and 73% of takeaways owners say mobile apps are imperative to their growth3.
But because most takeaways are independently owned and run, without the know-how or IT budget to build their own-brand app3, they are forced to use aggregators like JUST EAT that charge commissions of up to 13%. This hurts the takeaway’s bottom line and independent research shows they are often forced to pass on the cost to end consumers, resulting in higher prices. In a recent study, a third of takeaways bought from JUST EAT were more expensive than if the customer had bought them directly4. With the average Brit spending £1,320 on takeaways each year5 this can add up.
White continues, “It’s wrong that hardworking takeaway owners lose up to 13% of revenue each time a regular customer orders via an app provided by a portal. We’re offering a simpler, fairer model that keeps cost down for consumers and boost the restaurant’s bottom line.”
Preoday already supports hundreds of UK food-service venues with free apps and plans to extend the free app giveaway to other cities in 2015.
New research has found that £3 billion worth of home cooked food is being wasted every year as 75% of Brits admit to ditching inedible dinners.
A third of Brits (35%) say even their own family can barely ‘tolerate’ their cooking, and one in ten (10%) hopeless cooks confess to passing a takeaway or ready meal off as their own.
The research, released today to celebrate the launch of Kenwood’s Disaster Chef campaign, also found that, rather than motivate their audience, cookery shows such as Great British Bake Off made one in ten (10%) people feel inferior and intimidated and 63% of Brits uninspired.
Fronted by self-proclaimed kitchen rookie and actress, Hermione Norris, Kenwood’s Disaster Chef campaign is taking on the challenge of transforming the nation’s cooking skills, starting with identifying the nation’s 15 worst cooks.
Hermione says,“As a kitchen novice myself, I can sympathise with those whose enthusiasm doesn’t quite match up to their skills in the kitchen. The Kenwood Disaster Chef campaign is such a great opportunity for aspiring cooks, like me, to develop their cooking skills with the help of Kenwood’s expertise.”
Mark Swift, Director of UK & Ireland Marketing at Kenwood, says, “While we are a nation that loves cookery shows, our research shows that this certainly isn’t translating into our cooking at home! With three quarters of Brits binning the fruits of their culinary labour, it’s never been more timely to launch our annual Disaster Chef campaign. Watching some of the UK’s worst cooks develop their skills week by week and become masters of their own kitchens makes us incredibly proud and we can’t wait to see the results of this year’s campaign.”
For this year’s Disaster Chef campaign, the contestants will be using the next generation Kenwood Chef – CHEF Sense. The new features, such as load sensing technology and unique fold function, are all key to ensure the machine is intuitive to use, for both professionals and novices alike.”
Kenwood Disaster Chef will be open for entries from Monday 1 September via the Kenwood Disaster Chef Facebook App – www.kenwooddisaster-chef.com.
In April, grocer, Daniel Ox, won a month of priceless mentoring from former Dragon and YO! Sushi founder, Simon Woodroffe.
Within three months of his first mentoring session, Daniel, from Romford in Essex, had secured half a million pounds of new investment.
Ox founded his business, Fruit for the Office, in 2002, and the company marries his family’s 100-year-old costermonger business, which is now run by his stepfather Tommy Miles and mother Lesley, with his own background in digital marketing.
Using software written by Daniel himself, Fruit for the Office runs a very 21st century online delivery service, allowing offices in London and the south east to order and take delivery of his family’s fresh produce.
But Daniel felt he had come to a crossroads, with his parents looking to retire and Fruit for the Office ready to expand.
The businessman’s big moment came when he met Woodroffe for his first mentoring session, which was organised thanks to a scheme set up by Volkswagen Commercial Vehicles in partnership with The Times.
The former Dragon was immediately impressed by Daniel’s drive and introduced him to Hazel Hutchinson, a seasoned expert in investment and director of Aegis Corporate Strategy.
With the help of Hutchinson, Daniel was put in contact with a business man that runs an equivalent dairy business. He convinced Daniel that he was “100% in the right place”, giving him the confidence to pitch to more of Hutchinson’s network.
Since Daniel’s month of mentoring, the positive feedback that Ox has received about Fruit for the Office has helped encourage his parents to stay on for three more years in order to focus on building up the business with a view to a potential sale or partner takeover.
But Daniel has also secured his much needed investment from a surprising source: Hutchinson herself, who was so impressed with the businessman that she decided to offer him the £500,000 necessary to take his business on to the next stage, which will include hiring a dedicated sales manager to follow up all potential new leads.
Hutchinson says: “I thought Daniel was quite an exceptional individual.
“I think he has got a very good future.”
On his mentoring, Daniel says: “I always remember Simon saying to me that when he was starting out he knocked on hundreds of doors and every time he got a no he celebrated, as it just meant he was closer to a yes.
“Advice like that has really helped me through this process. I’ve picked up some amazing tips and knowing that Simon and Hazel believed in me has given me the confidence to trust my judgement.”
On the mentoring, Simon Woodroffe says: “When I first met Daniel, I thought he was good, but perhaps a bit slick. The more I know him I’ve realised how capable, clever, intelligent and bold he is.
“He’s a real hustler – a nice, decent and honest person, who’s learned from the university of life, from seeing his father build up a business.
“My role for Daniel has been introducing him to Hazel – to a world where you can build up a business to have a value that you can access when it’s a bit older.”
Nicola Burnside, Marketing Communications Manager at Volkswagen Commercial Vehicles adds: “This partnership demonstrates our ongoing commitment to working in partnership with Britain’s business owners.”
Newton House Knaresborough has reached the finals for the 2014 Yorkshire Post and Deliciously Yorkshire Taste Awards for the ‘Best Yorkshire Breakfast’.
The 12 bedroom, AA four gold star guest house, which caters for leisure and business visitors to the area, is owned and managed by Denise Carter and her ‘Newton House Ladies’.
“The key to breakfasts at Newton House is quality and flexibility. Quality ingredients, including bacon and sausages from free range, rare breed pigs , are sourced locally, and, as well as granola and fruit compotes baked in the AGA each morning, I make all the preserves and marmalade myself. We also offer flexible breakfast times to allow guests an early start or a lazy lie-in.” says Denise Carter.
The focus on breakfast at Newton House is especially welcomed by business guests who often comment on how much nicer they are than many standard hotel breakfasts.
Lee Naylor, a regular business guest whose company has used Newton House for many years says: “It is an outstanding start to the day. The a la carte breakfast cooked to order to your personal taste and requirements is one of the reasons why I keep coming back to Newton House”.
The Awards ceremony takes place at The Pavilions, Harrogate on 15th October – fingers crossed for Newton House!
Maxwell Colonna-Dashwood is developing a brand new concept for his latest Bath based venture at Milsom Place, Bath called Colonna & Hunter where the craft and specialisation in craft beers will be celebrated in addition to speciality coffee.
The new venture is due to open late October. Maxwell has the distinction of being crowned UK Barista Champion twice in 2012 and again in April 2014.Milsom Place is a thriving dining and shopping location at the heart of the city which is a focal point for both locals and visitors with high footfall and attractive courtyard spaces for al fresco dining.
In 2009 Maxwell and his wife Lesley founded Colonna & Small’s in Queen’s Square where they have engineered a café with a whole new approach to coffee drinking; which has created a new kind of tourist for Bath - coffee enthusiasts. Trained to appreciate and understand coffee, his team offer expert advice to customers on their journey to discovering the flavour potential of speciality coffee.
This curatorial role is something that Maxwell is particularly proud of and says “coffee has become a culinary product, with recognition of quality and flavour. This approach to speciality coffee is the outcome of travel and modern communications which raise expectations across boundaries.”
Colonna and Hunter is a joint venture that sees Maxwell and Lesley team up with follow enthusiast James Hunter to create something unique and special, a new departure building on the success of Colonna & Small’s. The design aesthetic of the new space will be light and contemporary incorporating strong materials against the textured finish of Bath stone walls and a vaulted ceiling.
The setting will be geared to create a “third” space according to Maxwell, “after home and office we all need a third space”. The evidence supports this theory with his existing Queen’s Square outlet which can take on the atmosphere of a “coffice” (coffee shop come office) with its rows of coffee cognoscenti; creatives working at their Apple MACS.
Colonna & Hunter will pick up on the growing appreciation and popularity of craft beers. In the same way that their coffees from single-origin, hand- picked beans change with the seasons, the beers will be selected with the same loving care and expertise. The service team will be drilled in the chosen beers and their provenance to ensure each customer is entirely happy.
What differentiates the experiences in both these stores is this approach to customer service which involves guidance and advice and a high level of expertise. As with coffee, Colonna & Hunter makes it their business to study everything that contributes to the flavour and quality of the craft beers “the selection will be carefully considered; we will look at ingredients, at the provenance of the hops and malts that contribute to the character of the beers”.
Having himself walked away with the title of the UK’s best barista in 2012 and 2014 Maxwell is especially proud that his small team has also won awards in the Filter and Tasting Championships. Maxwell describes the UK Barista Championships as the TED talk of the coffee world involving practical exercises performed at speed with great precision as well as having to articulate what you are doing and why. It is, he says “very rigorous and structured”. His approach to the world of coffee is as much about science as art and indeed has contributed to research at the University of Bath into the study of water on coffee.
It is this precision and attention to detail that promises a special experience at Colonna & Hunter, one perhaps more akin to Berkeley, CA than Bath. Maxwell says “people really love the fact that we want to do things well and encourage them to taste new things. We try to create an environment that fits with their lifestyle with a passion for our product that reflects their own values”. Rather than rolling out a chain of me-too operations, Colonna & Hunter hope to evolve their ideas to fit the new space with their own designs for the interiors.
Ken Elliott, Director of Milsom Place says: “Everyone enjoys spending time in Milsom Place and we are confident that the Colonna & Hunter venture operated by the UK’s number one barista adds an exciting new dimension to our outstanding collection of restaurants.”
Publicans Jim and Suzanne McLaughlin are so keen to see a Yes vote on September 18 they’ve changed the name of their pub from Vespbar – to Yesbar.
And they’re confident the champagne corks will be popping in wee sma’ hours when Scotland decides its destiny.
Their confidence was boosted when within 24 hours of renaming their pub, it had become an internet sensation. They even had a visit from Hollywood actor Alan Cumming, star of The Good Wife and Cabaret, when he called in for a refresher and a chat.
"It’s been amazing" says Suzanne. "Twitter and Facebook went mad almost as soon as the new Yesbar signs went up. And since then people have been coming in droves to have a drink and congratulate us on the name change."
Jim, mine host of the popular retro bar in Glasgow’s Drury Street, says: ‘I’ve never really been very political before because, like a lot of people, I felt that my vote didn’t really count because most of the time in Scotland we end up with governments at Westminster that we haven’t voted for.
"But the referendum is different. This time every vote will count and that has got me buzzing with excitement. I’ve never been surer that a Yes this is an opportunity we simply cannot afford to pass up.
"So we wondered what we could do to show our support. And what better way than to change our name to Yesbar!"
Jim, who has run the city centre bar for the past three years, adds: "One of the great things about being in the pub trade is that you get to hear all the chatter. We tend to attract a younger clientele and there’s no doubt that people have become really engaged in the independence debate.
"Like me, they’ve made the effort to find out the facts. And like me, once they’ve done that they move to Yes."
Suzanne, who used to work for the Scottish Labour Party, says: "People need to understand that what we are doing on September 18 is not voting for a government. We are not voting for the SNP, Alex Salmond or any other party or politicians. What we are voting for is the chance to make our own decisions and to know that when we do come to elect a government we will as a nation be guaranteed to get the government we vote for."
The couple have not yet decided whether to revert to Vespbar after the referendum vote.
Jim says: "If it’s a Yes, and we’re confident it will be, maybe we’ll just keep the Yesbar name. It has a certain ring to it!"
Restaurant and Latin bar Cubana is toasting expansion success with a move into 5,800 sq ft premises in Leopold Square, Sheffield.
The tapas bar which serves up Spanish and South America cuisine, live music and dance classes, commissioned award winning lawyers hlw Keeble Hawson to acquire the lease of its new two floor premises, formerly occupied by Platillos.
Offering 120 covers, the commercial property triples the capacity of its former Trippet Lane premises where it has operated from since 2000 - hosting regular visits by legendary Cuban outfit, Buena Vista Social Club.
Owners Adrian Bagnoli and Brad Charlesworth and their team including head chef Fabian Cruz, have recreated the rustic style and authentic Cuban ambiance of their previous premises – and have exciting plans to bring in some of the UK’s top Latino bands for special one off events.
Adrian, a well-known Sheffield entrepreneur who co-founded Sheffield’s Viva Salsa! night club in the mid-1990s says: “The move to Leopold Square comes at a formative time in the business as we expand not just our square footage, but our offering - with the addition of a private function room, more DJ nights and dance classes.
“hlw Keeble Hawson did a great job in ensuring our lease progressed smoothly and on time and we enjoyed working with the firm on this momentous milestone.”
Craig Law, commercial property partner at hlw Keeble Hawson - one of the region’s biggest law firms with offices in Sheffield, Leeds and Doncaster, says: “Cubana’s presence in Leopold Square will further enhance the area’s buzz and dynamism. The expansion marks a dynamic success story for the business as it goes from strength to strength.”
Ranked in the top 10 in Experian’s table of the most active advisers in Yorkshire’s mergers and acquisitions market during 2013, hlw Keeble Hawson is also included in Experian’s top 5 of most active legal advisers in Q1 of 2014.
The Saucy Fish Co. has won ‘Best Fish’ Award in Healthy Food Guide Food & Drink Awards 2014 for its bestselling Salmon with Chilli Lime and Ginger Sauce product – offering the best taste and nutritional value in its category.
The annual awards from the top consumer healthy food magazine recognise stand out nutritious products in the food and drink sector, as voted for by readers and a panel of food experts and dieticians.
One of Saucy Fish’s flagship products, Salmon Chilli Lime and Ginger is only 195 calories per serving, packed full of Omega 3 and is now sold in the USA and Australia.
This is the second consumer award for this product, after being awarded Gold for Best Ready Meal in Health & Fitness and Women’s Fitness magazines last year, beating off stiff competition from brands including Innocent and Kirsty’s.
Simon Smith, Head of Brand at The Saucy Fish Co. says: “It’s fantastic to receive recognition from health food industry experts. We all know fish plays an integral part of a healthy lifestyle and this award, in a competitive category with many nutritious products – really demonstrates the taste and quality of our products are second to none.”
The Saucy Fish Co.’s Salmon with Chilli Lime and Ginger costs £4.50 and is available at Tesco, Sainsbury’s, Ocado and Co-op stores nationwide.
The wider fish and sauce range includes:
• Tilapia with Mango & Chilli Dressing
• Sea Bream with Sunblush Tomato Dressing
• Seasoned Tuna with Soy & Sweet Chilli
• Salmon with Sunblush Tomato Dressing
• Salmon with Watercress and Rocket Sauce
• Sea Bass with Beurre Blanc
• Salmon with Chilli Lime and Ginger Dressing
Innserve, a UK drinks dispense service provider, is celebrating ten years as an independent company.
Based in Tadcaster, North Yorkshire, Innserve employs over 550 people country wide and offers a full range of support services to well-known national and international brands in the drinks industry including Heineken, Carlsberg, C&C and Britvic.
Since launching in 2004, Innserve technicians have completed over 3 million visits to licensed and non-licensed premises, whilst the company’s Customer Service Centre currently receives over 700,000 calls a year.
Innserve also provides event and venue drinks dispense services. The company set up the bar services at the recently opened First Direct Arena in Leeds and provides technician support for bars at music festivals throughout the UK, including the Isle of Wight Festival and Edinburgh Festival.
Tom Bryan, director of strategy at Innserve, says, “Since being established in 2004, Innserve has continued to develop its services and knowledge base to now provide a comprehensive drinks dispense suite of packaged or individual services, delivering real value to its customers.
"We are proud to be celebrating our 10th anniversary as the largest independent drinks dispense service provider in the UK and look forward to helping existing and future customers exceed their objectives in the coming years”.
Tom adds, “I would like to take the opportunity to thank all our employees for their hard work and dedication. It is thanks to them that we have reached this memorable milestone.”