Catering Scotland NewsScottish catering and hospitality news in Scotland

Quality food retailing is bucking the economic trend in Scotland with sales in many key delicatessens and farm shops growing rapidly over the last few months, according to representatives of Scotland's Speciality Food Show, which took place in Glasgow this week.

The show enjoyed the largest number of exhibitors in its history with delicatessens, farm shops, department stores, cafes, restaurants and hotels all exhibiting.

Catriona Farquharson from the Finzean Estate Farm Shop in Aberdeenshire added: ?I am so encouraged to see so many good products, many of which are produced in Scotland, and are what our customers are looking for. We think many customers are becoming more discerning in their taste and where they shop, shunning the mass market uniformity of the supermarkets, which is encouraging news for the likes of us.'

Scotland's Speciality Food Show is the only speciality food trade show in Scotland and is run jointly by the Guild of Fine Food and Springboard Events. Sallie James from The Guild of Fine Food was pleased with the positive response from exhibitors and retailers in Scotland.

'Local products are key to many small fine food retailers and cafes,' she said. 'This show allows all those who sell or serve fine food the chance to discover the wealth of good quality food and drinks that come from Scotland.

'Scotland is renowned for its speciality food and it?s encouraging to see this sector is still faring well. Some retailers have reported January sales up some 60% which demonstrates the strength of the quality food market.'

www.scotlandsspecialityfoodshow.com

Pub operator Greene King has announced that its managed pub division had seen like-for-like sales up 2.4% in the eight weeks to January 25, with strong Christmas bookings through its 800-outlet chain. Meanwhile, Mitchells & Butlers announced like-for-like sales in the nine weeks to 24 January up 1%.

'This week's upbeat trading results from both operators are a much needed boost for the beleaguered pub sector, and demonstrates the discipline companies need in order to remain profitable through the downturn,' says market analyst, Peter Backman.

'Neither of these companies has been afraid of discounting, giving customers a reason to keep coming. While other sizeable pub operators have struggled, both Greene King and Mitchells & Butlers are utilising the benefits of their scale to buy better and reinvest this extra margin in further promotion, which in turn boosts turnover further.

'M&B is retaining a healthier level of capital expenditure than other pub operators. That will place the company well ahead of the competition when the upturn comes.'

Horizons most recent analysis of the foodservice market shows that after a promising start to 2008 when food sales in pubs actually grew, the second half was disastrous and as a result total food sales for the full year fell by -3% after inflation. Managed pub operators, like M&B, did better than this while food sales in pubcos were worse.

The Wee Restaurant, winner of the 2008 CIS Excellence Award for Restaurant Newcomer, has announced that it has now opened 'The Study' as an extension of the restaurant's covers from 24 to 34.

'The Study will cater more for private events in house and small parties for meetings and celebrities,'says Craig Wood, Proprietor and Head Chef. 'This develpment comes at an exciting time for the restaurant, having recently retained our Michelin Bib Gourmand and having being dubbed the 'Best Eating Place in Scotland' by the Independent Magazine's restaurant critics.'

www.theweerestaurant.co.uk

A pupil from Vale of Leven Academy was yesterday recognised as the top candidate in the Scottish Qualifications Authority's (SQA) 2008 Hospitality Practical Cookery Intermediate 1 Course, in a ceremony at the Old Course Hotel in St Andrews.

Scott McArthur came top out of over 5,000 candidates from all over Scotland in the course, which is designed to provide the development of practical techniques and skills required for food production in hospitality situations. The Course is one of a suite of qualifications offered by SQA in the hospitality sector.

Scott and his school were presented with ?500 of equipment vouchers by Debbie Taylor, Chair of the British Hospitality Association Scotland Committee, who sponsored the award.

Graeme Findlay, SQA Qualifications Manager said: 'This award recognises all his hard work and that of the teaching staff. The course itself is an excellent insight for pupils into what is a very exciting and vibrant industry.'

Debbie Taylor said: 'BHA Scotland is committed to supporting talented young people who wish to pursue a career within the hospitality industry. I am delighted to congratulate Scott McArthur and Vale of Leven Academy in their pursuit of developing new skills within Scotland's hospitality industry and I wish Scott much success in his future career.'

Paul Kitching has confirmed that his new restaurant at No.3 Royal Terrace in Edinburgh is to be called Restaurant 21212.

Paul and his partner Katie O'Brien plan to transform the 38-cover building into a restaurant, bar and private dining area, with three double bedrooms on the second floor. A floor-to-ceiling transparent partition between the diners and the kitchen will enable diners to see their meal being prepared.

The restaurant is due to open at the beginning of May.

Two employees of Glasgow-based Alexander Wines scooped major awards at a special ceremony at the Guildhall in London on 19th January.

Kirsty MacKenna and Paul Graham triumphed at the WSET (Wine & Spirit Education Trust) Awards & Graduation Ceremony.

Ms MacKenna was also awarded The Grandes Maisons d?Alsace Scholarship, while Mr Graham received The Freixenet Bursary, a study visit to several Spanish wine regions as a guest of Freixenet.

The diploma and scholarship were the only examples won by a Scottish firm at this year's ceremony.

Each one of our sales and office personnel in the firm is put through the WSET exams, which take four years to complete,' says Fraser Alexander, Managing Director of Alexander Wines. 'I have funded this to the tune of at least ?40,000 over the years, without any government grants or local funding and in that time we have won nine scholarships as well as numerous merits and distinctions.'

With the exception of Master of Wine, the WSET Diploma is the highest level of qualification in the wine trade.

Scotch Beef is to be featured as the official meat for the Bocuse d'Or World Cuisine Contest in Lyon, France. The world's top chefs representing 24 different countries will showcase Scotch Beef in their menus as they compete to be crowned world champion.
Scottish Development International (SDI) and Quality Meat Scotland (QMS), both associate sponsors of the Bocuse d'Or, will jointly lead a delegation of producer groups at SIRHA and the Bocuse d'Or in Lyon from Saturday 24 January, in a major push to recapture market share and boost exports.

QMS, Seafood Scotland and the Scottish Salmon Producers' Organisation will be present on the Scotland Food & Drink stand at the French exhibition to meet with buyers, chefs and food and drink professionals, as well as encouraging Scottish businesses to identify export opportunities in key European markets.

Richard Lochhead, Cabinet Secretary for Rural Affairs, said: 'This is a wonderful opportunity to highlight the outstanding quality of our delicious beef, lamb, salmon and seafood on the global stage.

'The prospect of the world's leading chefs serving up mouth-watering dishes with Scottish ingredients at such a event will enhance Scotland's reputation for quality food production and open up new export opportunities in the process.

'Scotland is a small nation but we have a big reputation for quality food production, and we will do all we can to continue to support Scotland's food and drink industry in the current economic climate.

'I am confident that in the year of Homecoming, when our food and drink will be showcased to hundreds of thousands of people visiting Scotland from around the world, our delicious Scotch beef, lamb and seafood will be in even greater demand.'

Donald Biggar, chairman of QMS, said: 'Events such as these give us the rare opportunity to let some of the world's leading chefs experience the quality of Scotch Beef and Scotch Lamb for themselves. It's also a chance to showcase our product to international meat buyers and QMS will working hard behind the scenes to help Scottish red meat companies build sales in what is an increasingly competitive export marketplace.'

www.qmscotland.co.uk

Revenue and occupancy levels in Scottish hotels remained broadly static in November compared to recent falls, according to the latest monthly survey by accountants and business advisers, PKF. During November, rooms yield in Scotland rose overall by 0.5%compared to an increase of 2.0% in England; and a drop of 5.7% in Wales. Occupancy levels in Scotland fell by 2.9%.

Rooms yield in both Aberdeen and Glasgow increased by 9.5% and 9.0% respectively, while Edinburgh's fell by 5.1%. Aberdeen had the highest rooms yield of any city outside London during November.

The budget end of the market continues to have the largest falls in both occupancy and rooms yield of any part of the market. Since the beginning of the year, the budget market (under ?40) had an 8.1% drop in occupancy and a 10.3% fall in rooms yield - which now stands at ?19.05. Among mid-market hotels revenues remain relatively stable although all price bands had a fall in occupancy levels during November.

'While occupancy levels continue to fall, this may be a sign that the rate of decline is slowing for some,' said Alastair Rae, a partner in the Hospitality and Leisure sector at PKF. 'The increase in rooms yield is perhaps also a sign that some Scottish hotels are sustaining revenue, for the moment, during the current economic downturn. However, Edinburgh's hotels appear to be experiencing continued high falls in both occupancy and rooms yield which may be due to sharp reductions in corporate and business expenditure in the city.

'The November figures may be an indication that the rate of decline in occupancy and rooms yield is slowing.'

Thali, Scotland's first specialist Thali restaurant, has today launched the world's first Scottish Thali to mark Burns Night on 25th January.

Located in Albion Street in the Merchant City, Thali offers 'a fresh alternative to Indian cuisine with authentic Indian street food.'

Thali is a generic word used to describe a large platter that carries a selection of curries served in 'katoris', or small bowls.

'Thali can be a cost-effective way of eating out,' says Harry Dilber, Manager at Thali. 'Diners have greater scope for control over what they choose to spend on their night out than in more traditional restaurants.'

The world's first Scottish Thali will be available with selection of dishes, including chicken tikka chasni, masala and haggis pakora for a set price of ?12.95 for a limited period only until Valentine's Day on 14th February.

Thali
42 Albion Street
Tel: 0141 552 8332

Dunn Interiors, winner of the 2007 Bar Refurbishment of the Year Award, has appointed high profile hospitality sector specialist Angus Alston from Belhaven to spearhead Dunn's expansion drive throughout the UK pub trade.

As Mr Alston played a key role in the rapid expansion of the Belhaven estate from 150to 320 pubs, restaurants and hotels, and held overall responsibility for procuring and managing all the company's refurbishments and new developments.

Michael Dunn, Managing Director of Dunn's, said: 'Angus has an extensive knowledge of all aspects of the licensed leisure industry and brings with him a wealth of talent to Dunn's.'

As a design and build specialist for the hospitality sector, Dunn's remit comprises redesigns, refurbishments and new-build developments in venues style bars, pubs, restaurants and hotels trhoughout Scotland and the UK.

Charlie Lockley of Boath House Hotel in Auldearn was awarded a Michelin star yesterday, joining three other Scottish restaurants in the country's best ever showing in the Michelin guide.

The Plumed Horse in Leith, The Albannach in the west Highlands and Sangster's in Elie all appear in the 2009 guide.

'There are 13 Michelin-starred restaurants in Scotland and only three have attained four AA Rosettes,' says Wendy Matheson, Proprietor of Boath House. 'This confirms that Charlie one of the country's top chefs.'

Edinburgh restaurateur Tony Singh has revealed plans to open a brand new restaurant in the city in February. The new project is part of a collaboration with Murray International Holdings, and is expected to be called Tony's Table.

Singh has described the new eatery as 'uncomplicated' and assures potential customers it will serve quality and competitively priced dishes in an informal, family-friendly atmosphere:
'This is a time when people want value for money and our aim is to provide a place where families can dine together and know that what they're eating is healthy and hearty,' he said.

An agreement has been reached for a management buy-out of 18* Folio hotels, including three Scottish properties on the west coast. The new company, to be known as Mulbourn Ltd and led by Managing Director Matthew Welbourn and Finance Director Alan Murray, will continue to trade under the Folio Hotels banner. Funding will be provided by the hotel's landlords, the management team and private equity.

The deal, which will buy the company out of administration, is expected to save 1,200jobs in the 18 hotels around the country.

The new company is forecasting a turnover of ?48 million in its first year of trading.

There is no doubt that trading conditions will be tough over the next few months however we believe we are well poised with an excellent product to combat the current downturn in the economy,' said Mr Welbourn.

'Our current landlords are totally behind the new company and management team and we have a very robust plan moving forward. This is a difficult time but we are sure that customers will continue to support their local hotel and it is certainly our intention to honour any bookings that we have in the pipeline,' he added.

The Ballachulish and Isles of Glencoe hotels in Argyll, and the Caledonian Hotel in Oban, form part of the deal.

Baguette Express, the expanding sandwich franchise, is plannig to expaned from its Scottish base into the consumer heartland of the south of England.

The chain, headquartered in Haddington and run by brothers Robin and Billy Stenhouse, ended 2008 with 48 outlets across the country, including Northern Ireland. The target for 2009 is 80, with a projected rise in turnover of nearly 50% to ?15m.

According to Billy Stenhouse, location is of vital importance to the success of future franchises: 'Picking a location which guarantees high-volume throughput is what makes it all work,' he says.

'Franchisees are familiarised with the concept through a training programme at the Haddington base, which allows them to operate the brand as a friendly, efficient and super-fast service, with a food offer based on maximum choice.'

The Hospitality Industry Trust (HIT) Scotland's Emerging Talent conference, the country's only annual event focussing on excellence in the hospitality industry, takes place on the 11th February 2009 at Glasgow's Old Fruitmarket.

On hand to share their experiences in business will be: Guy Crawford, Chief Executive Officer of Jumeirah Group; Charan Gill MBE; and Mick Jackson, entrepreneur and philanthropist.

Over 100 emerging talent scholarships will be awarded to workers and final year students in Scotland's tourism, travel, leisure, hospitality and catering industries.

The scholarships offer individuals training courses and work experience in local, national and international settings, including hospitality schools in Switzerland, Florida and Cornell University near New York. Work placements take scholars to some of the best restaurants in the UK and six-star hotels in Dubai.

'The emerging talent conference pays tribute to the aptitude and dedication of people working in an often underrated profession,' says David Cochrane, Chief Executive of HIT Scotland. 'By awarding scholarships, we hope to raise aspirations across the industry and create a self-sustaining culture of improvement, driving up standards to help Scotland compete in the worldwide tourism market.'

Conference tickets are available from www.hitscotland.org.