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All Posts By FEAST Editorial Team launches vegan and gluten-free meals for customers to pre-order

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Leading leisure airline has introduced two gluten-free meals and two vegan options to its selection of pre-ordered meals.

The addition of two gluten-free options gives customers an even bigger choice of delicious meals when flying with the UK’s best airline* and comes in direct response to demand from customers. The Gluten Free Roast Chicken Dinner features a traditional roast chicken breast with grilled potatoes and vegetables, served with a rich gluten-free gravy. The All-Day Gluten Free Breakfast is topped with grilled bacon, fluffy scrambled egg, rosti potatoes, and sautéed mushrooms in a delicious tomato sauce.

Due to demand from customers who have removed animal products from their diet, is also introducing two exciting new vegan meals, including an All-Day Vegan Breakfast featuring a delicious grilled vegan sausage, rosti potatoes, and sautéed mushrooms in a rich tomato sauce, as well as a Vegan Moroccan Vegetable Tagine served with fluffy couscous.

The new in-flight meals will be available to order from 29th July and will be onboard on flights from 2nd August. They can be purchased when booking with and Jet2holidays or can be ordered post-booking.

The company has made several exciting culinary announcements this year, giving customers fantastic choice when flying with the UK’s third largest airline. In January, added its first ever vegan option to its in-flight menu, with the introduction of the warming and hearty Penne Arrabbiata pasta dish, and in May the company turned up the heat by introducing two exciting Nando’s snacks to its new In-Flight menu, making it the first UK airline to help its customers get a Nando’s fix in the sky.

Steve Heapy, CEO of and Jet2holidays said: “Customer feedback shows that there is strong demand for vegan and gluten-free options, so we are delighted to be introducing these four delicious meals, giving customers more choice on our award-winning airline. We are always looking at ways in which we can develop our offering and VIP customer experience, and we are sure that these new pre-ordered meals will be just as popular as the exciting in-flight menu changes that we have already announced this year.”

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Erpingham House Sets Its Sights on The Vegan Capital of the UK

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Erpingham House, the UK’s largest vegan restaurant, has its sights set on heading from the UK’s most vegan-friendly city, Norwich, to the dubbed Vegan Capital of the UK, Brighton.

A cornerstone of the vegan community in Norwich, Erpingham house specialises in spectacular vegan food in its restaurant and café, from Insta-friendly lattes and smoothies, to Build Your Own Buddha Bowls to vegan cheese boards and even spectacular desserts. The building it is housed in, Erpingham House, is a grade-two listen building, which has been transformed into a multidimensional space that can be enjoyed by guests throughout the day.

Now, Loui Blake, Manging Director of Erpingham House, has set his sights on Brighton. This August, Epringham House will begin its Crowdfunding venture, with the aim of raising £250,000, or 15% of the overall funds needed to launch the new project, as well as make improvements to the existing Norwich site. The Crowdfunding will initially open to private investors on the 1st August 2019, before opening to the public on the 1st September 2019 until the end of the month, via Crowdcube.

The new Erpingham House, while still specialising in vegan foods, will have a refined offer which appeals to a more general audience, including those looking to incorporate more healthy dishes, organic produce and plant-based foods into their diets, rather than exclusively those who consider themselves to be vegan. What’s more, like its inaugural site, the new Erpingham House will be entirely free from single-use plastics – using alternatives such as a paper or Vegware – as well as almost 100% carbon-neutral once operational.

Loui Blake, Managing Director of Erpingham House, comments: “Five years ago, I was working in the city in a fast-paced marketing role, always on the go, when I suffered what many people in a similar situation do – Burn Out. It was then that I decided to adopt a plant-based diet, and travel the world, before bringing the foods and drinks I fell in love with to my home city.

“Since opening in early 2018, the response has been phenomenal, which is why we feel there is an appetite to take it further and look to pastures new. While our Norwich site will always be close to my heart, we have big plans for the Erpingham House brand, and I’m excited to see what the future brings.”

Shareholder, Russell Martin, comments: “I’ve known Loui for many years, and was incredibly excited when he came to me with the idea of opening a vegan restaurant in Norwich. Now, I have the opportunity to help take the fantastic plant-based food that the team at Erpingham House create to my home city of Brighton, and I can’t wait to share it with everyone.”

One the funds have been raised, building work on the new Erpingham House Brighton will begin, with the aim of opening in early 2020.

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Hawkers Bar & Brasserie Announce New Menu

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Hawkers Bar & Brasserie, the stunningly contemporary restaurant based in The DoubleTree by Hilton Kingston-Upon-Thames, has released their new menu, guaranteed to set taste buds ablaze in Kingston.

The new menu offers a wide selection of meals, whether you’re looking for a light bite, something from the grill, a delectable main course or a sweet treat, Hawkers has just the dish for any palette.

“We’ve completely revamped our new menu and offer a diverse range of dishes that guarantees to deliver when it comes to taste, presentation and price,” said Adam Flint, general manager of DoubleTree by Hilton Kingston-Upon-Thames.

Hawkers Bar and Brasserie found on the hotel’s ground floor, has quickly established itself as the ‘go-to’ establishment for a first-class all-day dining experience for both local residents and hotel guests.

Paying homage to local hero, Harry Hawker, whose 1920s aviation company designed the famous Hawker Hurricane, Hawkers Bar and Brasserie with its modern Art Deco design combined with its lively indoor and outdoor atmosphere, is a stylish addition to the diverse fabric of Kingston-Upon-Thames.

Every Thursday, diners can enjoy live music from 6.00 pm – 9.00 pm, ensuring a great early start to the weekend!

Not only that, but the restaurant is also offering a fantastic weekend Brunch menu, with 50% off bottomless drinks. Visit the website for more details.

Open 7 days a week, Hawkers Bar & Brasserie caters for all dietary requirements, allergies and intolerances, meaning there’s no excuse not to come along and experience what this stunning establishment has to offer. Bookings can be made online at

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Day will celebrate the life and death of infamous Devon pirate Tom Crocker who is said to haunt the Island’s historic pub The Pilchard Inn

Visitors and Hotel guests to take part in a day of family festivities and food

On Wednesday 14 August 2019, the Burgh Island Hotel will be hosting its annual Tom Crocker Day Festival. The Festival will celebrate the life and death of a locally renowned pirate, Tom Crocker, who famously haunts The Pilchard Inn, the island’s historic pub. Both visitors and Hotel guests are invited to take part in a day of family festivities and food.

Burgh Island has a rich history and heritage. Famously, the Island is home to the luxury art-deco Burgh Island Hotel and is still a hideaway haven for the rich and famous. But it also has a distant past enshrined in lawless pursuits and scandal.

Formerly known as ‘Burr Island’, it was a favourite among smugglers. Most notorious of all was Tom Crocker who is rumoured to have inhabited the Island’s southern caves. He made Burgh Island his base and the Pilchard Inn was his favourite haunt and the location of his demise.   His ghost is said to wander the Island, causing mischief and looking for his lost treasure.

The Day will be packed with live music and a variety of family friendly activities including a hunt across the Island in search of Tom Crocker’s lost treasure, a lobster raffle, face painting and a sandcastle competition. The Hotel encourages visitors to dress up and take part in a costume competition that will separate the sailors from the scallywags.

A range of food and refreshments will be available throughout the Day, including a hog roast and BBQ station expertly prepared by resident chef Tim Hall. Visitors can also enjoy the homely delights of the Pilchard Inn and savour an opportunity to drink in the same pub as legendary pirates and smugglers.  If the weather gets a little too hot for pirates young or old, the Langage ice-cream shop will be able to assist.

For the more seasoned pirates, Salcombe Brewery will be at hand along with a dedicated Devon gin bar, where each glass will be paired with their perfect garnishing to celebrate the best of the West.

Visitors and guests are welcome to join the festivities from 10am on Wednesday 14 August 2019.

Giles Fuchs, owner of Burgh Island Hotel, said: “When we bought the Burgh Island Hotel we inherited a rich history, of not only wild parties  in the Roaring Twenties, or tales of famous guest such as Agatha Christie and Winston Churchill, but also of pirates and smugglers who add to Island’s mystery and mystique. We are delighted to be hosting a day of festivities that celebrates a singularly unique aspect of the Island’s history and we invite visitors and our Hotel guests to come and celebrate on Devon’s very own Treasure Island.”

For further information please contact:

Sapience Communications – Tel: 0203 195 3240/07751087291

Richard Morgan Evans, Louisa Nairne, Seonaid Strachan and Rhianna Miller

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Sleaford Quality Foods to launch exciting new ‘free from and vegan friendly’ Foodservice range

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Our Earth products will focus on traceability back to source and ‘Free From’ claims

The exciting new range will deliver unbeatable flavour from sustainable ingredients as part of a balanced diet for both conventional and vegan diets

Sleaford Quality Foods (SQF), a leading cross-category supplier to the foodservice and catering industry, has launched a new range in the UK with sustainability at its heart.

SQF’s new Our Earth range includes products providing full traceability back to source, offering natural ingredients and sustainability without ever compromising on flavour.

Our Earth has launched across the UK with a range of on trend products including gluten-free, dairy-free, palm oil-free, vegan, Halal and Kosher diet suitable options.

Initial product launch range includes Gravy Mixes, Bouillons, Stuffing’s, Yorkshire Pudding Mixes and Jelly Crystals delivering unbeatable flavour as part of a balanced diet.

Tracey Siddy, Head of Innovation & Marketing at Sleaford Quality Foods commented: “The Our Earth range is the latest move from Sleaford Quality Foods to continually improve sustainability in the food industry with products that can be traced back to source, while providing meal solutions for a range of dietary preferences”

“All Our Earth products will be lovingly made and blended in our state-of-the-art production facility in Lincolnshire”

The news comes after SQF unveiled a pledge in February to ensure all its packaging is recyclable or compostable by 2022.

SQF has recently changed the colour of its plastic packaging from black to white to become more environmentally friendly, all packaging used for the Our Earth brand will be 100% recyclable.

Tracey added: “We really care about our customers, the planet, and the welfare of everyone involved in the supply chain. The Our Earth brand is a reflection of our commitment to a sustainable future”

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The UK’s 60 top fish and chip shops have been revealed today (August 6) making up the shortlist for the Fish and Chip Shop of the Year Award, the flagship category in the 2020 National Fish & Chip Awards.

The full shortlist can be seen at

Organised by Seafish, the public body that supports the £10bn UK seafood industry, The National Fish & Chip Awards are the UK’s premier awards for fish and chips. The awards recognise outstanding businesses across the country that are serving incredible fish and chips and providing excellent customer service. Shortlisted businesses have gone above and beyond to secure their place in the shortlist stage of the competition and showcase the nation’s favourite takeaway dish.

It’s not just about food quality, there are a wide variety of additional factors that make these businesses outstanding, including:

  • Excellence in the sustainable sourcing of key ingredients
    • Staff training and development policies and opportunities for young people
    • Creation of  innovative menu options for those with allergies and dietary requirements

There are a number of rigorous judging stages to be named the best fish and chip shop in the UK including mystery shopping visits to shops, full business performance audits of premises followed by  presentations to an industry judging panel. The UK Top 60 shops will now go forward to the next round of judging in a bid to make the UK Top 20 shortlist stage.

Fish and chips is the healthiest of the traditional takeaways providing an excellent source of protein, and many essential vitamins and minerals. A portion of fish and chips can also contribute towards 1 of the recommended 5 a day portions of fruit and vegetables, if mushy peas are included, and is one of the recommended two portions of fish a week that we should all be eating as part of balanced diet.

Fish and chip shops cater to a diverse range of lifestyle and health choices with small portions, gluten free options and various types of fish widely available. Innovation is key for many businesses, with fish and chip shops constantly evolving and adding options. 

Marcus Coleman, Chief Executive Officer at Seafish, said: “Every summer we look forward to starting our search for the UK’s best fish and chip shop and this award showcases the best in the business. Shops have been entering the competition since May and these Top 60 takeaways have demonstrated real commitment to quality in all areas and worked tirelessly to earn their place on this list. I would recommend a visit to them all!

“There’s a diverse wealth of talent to be seen across the Top 60, and we wish them all the best in the next round as we know each one of them gives it everything they have.” 

The winner of the Fish and Chip Shop of the Year Award will be announced at The National Fish & Chip Awards’ 32nd anniversary ceremony in London on 23 January 2020.

To view the full shortlist visit: or follow @fishisthedish #FishnChipAwards.

60 businesses are shortlisted across 10 judging regions: Scotland, Wales, Northern Ireland, North East England, North West England, Midlands, Eastern England, London & South East England, Central & Southern England and South & West England.

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Harri, the leading workplace management solution for the hospitality industry, has announced a partnership with Hosco, the hospitality network operating across the UK, Europe, Middle East and Africa. The two businesses have joined forces to launch an integration for hospitality operators which will provide them with access to Hosco’s innovative and interactive job platform of over 500,000 qualified hospitality professionals.

The integration comes at a time when according to The Society for Human Resource Management, 60% of job seekers abandon an online job application in the middle of completing, due to the length or complexity of the application process. The integration between Hosco and Harri will solve this issue as it uses ‘one-click apply’ to ensure the process is quick, easy and seamless for candidates, resulting in limited applicant drop-off.

With the implementation of a one-click apply integration, candidates will now be able to apply for a job via laptop, tablet or the Harri app, in a matter of clicks. Harri’s intelligent software also gives operators access to valuable tracking and reporting data on jobs posted to the Hosco platform, indexing each job posted against the all-important application, hire, and time to hire metrics, as well as the ability to benchmark Hosco against their own cost per applicant and cost per hire KPIs.

Peter Willis, UK Director at Harri, commented: “We’re absolutely thrilled to be partnering with such a global giant in the jobs platform space to bring operators an abundance of much-needed, unique and qualified talent to our industry. Hosco is so much more than a jobs board – it’s engaging and interactive, whilst also allowing candidates to create social profiles. We’re absolutely committed to reaching the new tech-dependent generation of candidates and we believe Hosco, with their new, social approach to online recruitment, will help us do this.”

Derek Pilcher, Commercial Director at Hosco, mentioned: “Hospitality is one of the fastest growing industries on earth, representing 10 percent of global employment. However, it’s also suffering from a significant talent shortage and high attrition rates. Our innovative technology, in conjunction with Harri’s application tracking system (ATS), will deliver a significant impact to hiring within the hospitality industry as a whole, reducing even more, the time spent by HR teams on sourcing and recruiting talent. On one side, it will reduce the application time for candidates with the goal of optimising the numbers of CVs sent into employer ATSs, and, on the other, employers will receive greater candidate volumes with the matching experience and skills they require to meet the ever growing talent demand.”

For further information about Harri visit

For further information about Hosco visit

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Brockmans Gin appoints Cellar Trends for UK sales

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Brockmans Gin has appointed Cellar Trends to handle its UK sales from September 2019, it was announced today (1st August 2019).

Brockmans Gin Ltd is an independent English gin company. One of the company’s co-founders is CEO, Neil Everitt. He said: “ When we created Brockmans, the aim was to create a gin so smooth and sensual, you would want to drink it neat over ice. This gin is distinctively different, brimming with blueberry and blackberry notes. It is this unique flavour profile that has, in a little over a decade, made it one of the fastest-growing gins in the category, now selling in nearly 50 countries across the world ”.

Brockmans is often described as a ‘gin like no other’. This extraordinary, super-premium 40% ABV gin is stylishly packaged in black glass. It is perfect for classics such as G&T and Gin Martini as well as contemporary cocktails. 

Brockmans is distilled using 11 botanicals from around the world.   The top note of Bulgarian coriander has an aromatic, gingery orange flavour, which marries beautifully with the softer, more rounded harmonies of blueberries and blackberries and the middle note created by juniper berries from Tuscany.  This inspired combination, together with the dry, bitter-sweet peel of Valencian oranges, elongates the deeper tones and gives Brockmans an intensely smooth taste. 

The Gin category in the UK continues its phenomenal growth in the UK with over 50% volume growth in the on trade* and 30% in the off trade**. Brockmans is outperforming the market average in both channels, most notably in the off trade where the brand is enjoying triple digit growth**. 

Neil Everitt comments: “Cellar Trends and Brockmans share a culture of devotion to building innovative and dynamic brands, so are looking forward to a bright and fast-paced future together.”

Katie Warren, Marketing Director of Cellar Trends, comments: “To win within this increasingly crowded and competitive category, it is essential for brands to have stand out and a clear and engaging consumer proposition. Brockmans delivers in both these areas, and we are really looking forward to working with them and driving continued growth for the brand.” 

The partnership of Brockmans and Cellar Trends brings together two companies with renowned reputations for driving results and building premium brands. Geoff Watts, Managing Director of Cellar Trends, added: “Our new distribution agreement with Brockmans is a fantastic result for both companies. Following the recent news that Cellar Trends is now fully part of the Amber Beverage Group, this excellent new addition to the portfolio demonstrates our commitment to driving growth and delivering high performance standards.”

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Keeping Britain’s bananas moving – the secrets of SH Pratt’s success

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SH Pratt Group are experts in the food produce and distribution industry. With a turnover in excess of £175m they ripen 30 million bananas every week, which is one third of all bananas sold and consumed in the UK. In addition the organisation’s Halo multi-temperature fresh produce handling facility at DP World London Gateway in Essex has officially pledged to save over 1.5 million kilos of CO2 during the course of its 2019 operations.

STRATEGY – ‘It’s taken us decades to get here’ – Robert Wells, SH Pratt Group CEO

SH Pratt CEO, Robert Wells, views the banana ripening business as a family affair. Having come into the organisation as a young man and eventually taking over from his father, his daughter Ophelia and son Robert also both work at the company’s headquarters in Luton.

“I was working for my dad here at weekends and in the school holidays before I could even drive,” Robert explains. “Then I started at the business full-time aged 22. I finished my last term at polytechnic, came to work here in the summer holidays and just carried on.

“I have regrets that I didn’t get experience working somewhere else, but I remember my father came home from lunch one day and asked ‘did I want to run the business in the future?” I was always passionate about it and immediately said ‘yes.’

“At 58 I have a slightly different perspective. For the first 10-15 years you’re learning how to run a company and this process could have perhaps been sped up if I’d experienced other environments beforehand. Having learnt this lesson, my daughter has previously explored other options and my son has benefitted from three or four placements before joining us.

“I’m now a hands-off CEO, which is the way it should be. I have the freedom to review our strategy and direction but I remain accessible and approachable so any of our people can speak freely with me. I constantly stress that colleagues need to tell me the truth because if we’re sharing poor information we’re well and truly lost.

“While the industry has historically been quite static, over the last few years the banana business has really begun to grow. This means our company has also developed significantly, which has brought a whole different aspect to how we do things. Before, we could run things almost by the seat of our pants, but now have to get the most from people and this requires careful planning to make sure we keep the business safe.

As a privately-owned family operation we’ve grown by the tried and tested route of limited borrowing from banks. It’s my ambition to keep us this way, partly because of our history and my emotional tie to these beginnings, but mostly because it gives us the freedom to act quickly.

“Commercially our customers prefer a business like ours to be light on its feet and able to respond instantaneously to new challenges and demands. This is the secret to our growth. Years ago I was pitching for a piece of work with a retailer and said I’d be ready in six months’ time. It was never going to happen – you have to be fast.

“This attitude has been learnt from retailer demand and industry’s ability to supply. For many years where there were opportunities for retail growth it would take 18 months to put up a new building. Today we’ve got this covered. We have the infrastructure and the site to make quick decisions and can set up new rooms within four months.”

Environmental sustainability is another area where SH Pratt group excels, with production buildings covered in solar panels, logistical routes constantly scrutinised to ensure the minimal amount of journey time, and wastage minimisation where bananas deemed unfit for supermarket consumption are repurposed as animal feed or biofuel.

“Refrigeration uses a lot of electrical power, even more so in warm weather,” continues Robert, “and these two factors go very much hand-in-hand in the summer when demand for bananas and fresh produce is at its highest.

“For all of our electrical consumption we need around 6,000 amps per phase, and contribute to 10% of this using sustainable power. I would like to go higher but we’re limited by current technology.

“Over the last few years we’ve replaced our refrigeration by going down the ammonia route, which is both efficient and environmentally-friendly. The day we changed to ammonia we saw a 25% drop in our electricity use, which is great news when you consider we have 140 ripening rooms, each with six fans inside.

“Sadly the end consumer is rarely aware of the environmental steps we’ve taken in a market where issues of cost and quality dominate the conversation.

The overall reason we’re as successful as we are is the diligence we apply to doing the job. Our clients need high quality product delivered to the right place at the right time. The better we are at planning, the lighter our involvement has to be. Looking at the longer term, we have to make decisions based on profitable diversification and our needs as a group.

“Once you’re seen as being successful there’s only a certain amount of time before your competitors join you. We’ll continue with what we do best and my ambition is to make the group as big as it can become, but this is dependent on how we and the market perform.

“As long we remain diligent, flexible, retain the ability to react quickly and maintain the trust of our customers our organisation will prevail.”

RECRUITMENT  – ‘There’s always a driver shortage and Brexit hasn’t helped’ – David B’Bade, MD at Kinetic Recruitment

Kinetic Recruitment is part of the SH Pratt Group and, as well a specialist in driver recruitment, the firm also acts an expanding stand-alone agency offering staffing solutions and training across logistics and many other sectors.

Company MD, David B’Bade, jumped at the opportunity to run a new division within SH Pratt Group and joined towards the end of 2015. An experienced recruiter, he started out as a consultant aged 21 before moving onto accounts specialist, then manager and was eventually head-hunted to start a recruitment division at Transport for London.

What is it that attracts him to such a demanding role? “It’s an interesting industry, regardless of the level you begin at,” David explains.

“Recruitment is not for the faint hearted, you have to make your bones. You can’t just walk into a business with a nine-to-five mentality. You have to pick up the phone speak to people and make things happen. You also have to generate money and a lot of people can be scared to do this.

“If a client has a desk to fill, we look at it in terms of the figure involved. For example it can mean this desk is worth £5,000 to occupy, plus electricity costs. In order to stay in your job you have to provide a return on investment, whether you’re in a sales role, dealing with customers, or managing accounts.

“The challenges involved can range from the hard work of finding good candidates, through to managing the expectations of an unhappy customer. If there’s a lorry hold up it inevitably has a knock-on effect which means someone isn’t going to be pleased.

“All you can do is anticipate the issues, apologise where appropriate – even when these things are out of your control – and develop adequate solutions and back-up plans. If a driver can’t get to their destination, we need to find another one who can.

“There’s always a driver shortage and Brexit hasn’t helped, but this is one of the mysteries of the sector. Perhaps there’s a stigma about being a truck driver, but the reality is it’s a very well-paid job.

“We train people to become HGV-qualified, after which they’ll earn in excess of £35-40,000 a year. They can also develop their career and specialise in transporting volatile goods such as petroleum or other chemicals.

“What makes us different from other recruitment agencies? Well for many it’s about chasing the margin. While recognising that costs are important we’re fortunate in that being part of SH Pratt means we’ll always be able to put service over profits.

“We invest heavily in the professionalism of our drivers who are all fully trained and uniformed. In addition to Kinship’s fleet of trucks all of our transport management staff are also ‘Certificate of Professional Competence’ certified.

“High-quality recruiters are always going to be needed. As well as finding and training the right people, administrative elements of the business such as ensuring IR35 compliance are becoming increasingly important.

“Ultimately we’re not just about drivers. We expect to grow over the next five years and become a major force in recruitment.”

LOGISTICS – ‘Our biggest success factor is that SH Pratt Group is a family business’ – Howard Gill, MD at Kinship Logistics Ltd

Howard Gill joined Kinship Logistics as MD 18 months ago with the remit of focusing on the delivery of SH Pratt Group’s cornerstone product – bananas, while also incorporating the variety of fresh produce on offer for customers of Halo, and grow as an independent transportation business.

“Some 75% of our work was originally bananas. That’s now at 60% as banana volume grows and we get new work in as well. All of this is managed with 60 vehicles and 75 multi-temperature wagons moving up to 7, 500 pallets every week.

“We collect raw materials from locations including Portsmouth, Dover, London Gateway and Tilbury Docks, before transporting bananas to Luton and processed products direct to the retailers.

“A big part of the business is overcoming the unpredictability of fuel prices, traffic and hold-ups. For example, we can have a booking for a 2pm arrival at a depot, but if the warehouse has a busy day or insufficient staff, the driver can be left there waiting. On top of this they can only work for 15 hours, and if a 60 to 90 minute turnaround is delayed before the next job, an inevitable knock-on takes effect.

“Every day is a new reset, like a train or bus timetable, and if you’re trapped in traffic there’s nothing you can do about it. While everyone sees that front end, very few are aware of what goes on behind the scenes. From the driver making their journey overnight, to the workers at a sorting centre – everything is geared towards the customer receiving their produce in the freshest possible condition the next day.

We believe in delivering ultimate quality throughout the process. Our equipment is all new, but our biggest success factor is that SH Pratt Group is a family business. Decision making, looking after people and prioritising quality – everything can be put in place very quickly and efficiently. The fact that we are so willing to embrace change and there’s no red tape to hold things up makes all the difference.

“A classic example of this is the development of Halo. The company wanted to grow and diversify its focus on the banana market so it simply developed a facility at DP World London Gateway where 80% of the UK’s fresh produce arrives. This kind of thinking has just enabled us to win 100% of a major retailer’s banana supply. We’re flexible, quick-moving and prepared to do more with less.

“Halo will lead to a big growth in Kinship’s business over the coming two years. We’re also looking towards developing a Northern depot in addition to our historical location in Luton.

“I suppose the most surprising part of our work is that we’re constantly looking into how we can take vehicles off the road. I’ve always disliked skeletal containers, which mean that vehicles have to come back empty after a 120-mile journey. It’s a drain on drivers and impacts the environment unnecessarily.

“Now we’re delivering on two jobs in both directions. We pick up and bring goods directly into London, taking carbon out of the atmosphere while keeping containers out of the port. It’s a very competitive business which can be repetitive, but every day is different. Fortunately Kinship has excellent people who take pride in problem solving.”

SH Pratt Group:

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Speakers include Mauro Colagreco from Mirazur in Menton, France – newly voted No.1 at The World’s 50 Best Restaurants 2019 – Dan Barber; Yannick Alléno; Manu Buffara; Alain Passard; Romain Meder and Bertrand Grébaut

#50BestTalks presented by Miele, an integral part of The World’s 50 Best Restaurants’ global celebration of culinary diversity, will land in Paris, France, this September. Launched in 2014, the #50BestTalks series brings together influential figures from across the restaurant industry to debate and discuss issues at the heart of today’s food landscape. The theme of the September event is “Beyond Frontiers” – exploring the universality of cooking, how food crosses and blurs national boundaries to write new culinary stories.

The event will be held at the Musée du Quai Branly Jacques Chirac in Paris, on Monday, 16th September 2019 from 10.00am to 2.30pm, and provides a platform for some of the world’s most acclaimed chefs and restaurateurs. Featuring leading international culinary figures as well as an elite group of French chefs, the discussions will take in the changing face of French gastronomy around the world, the common language of cooking against a backdrop of rising tension around immigration, and the irrepressible power of nature.

Mauro Colagreco, of Mirazur, in Menton, France – voted The World’s Best Restaurant 2019, sponsored by S.Pellegrino & Acqua Panna, in Singapore in June – will discuss his Argentine-Italian heritage, as well as the people and places that have inspired the creation of his unique culinary voice. Through his personal interpretations of natural ingredients and flavour combinations, the chef has forged a style of his own on the French Riviera that crosses borders both physical and conceptual.

Dan Barber, chef-owner at Blue Hill at Stone Barns, in Pocantico Hills, USA, and winner of the Chefs’ Choice Award 2018, sponsored by Estrella Damm, will also be a keynote speaker. Known for his cerebral and campaigning approach to food production systems, Barber will outline how all of us need to embrace, respect and work with nature for a better future, citing the influence of French culinary culture on his own philosophy.

From Brazil comes Manu Buffara, chef-owner at Manu restaurant in Curitiba, which was named the Miele One To Watch as part of Latin America’s 50 Best Restaurants 2018. This young female chef’s refreshing approach to farming, foraging and cooking exemplifies how we can return to our roots as subsistence producers.

The presentations will be interspersed with a lively on-stage panel discussion to include some of France’s most celebrated chefs, whose restaurants feature on the elite 50 Best list. Hosted by broadcaster and food-lover Eric Brunet, the provocative debate will ask whether French cuisine can continue to help shape global gastronomy or whether its influence – and very identity – is under threat.

The line-up of participating chefs from Paris will include Yannick Alléno of Alléno Paris au Pavillon Ledoyen (No.25 in The World’s 50 Best Restaurants 2019); Alain Passard of Arpège, recipient of the 2019 Chefs’ Choice Award, sponsored by Estrella Damm; Romain Meder, chef de cuisine at Alain Ducasse au Plaza Athénée.

(No.16) and Bertrand Grébaut of Septime (No.15). They will be joined by Mauro Colagreco, with Brunet also involving the audience in a question and answer session.

The morning conference will be followed by a gastronomic experience curated by a 50/50 mix of female and male chefs, who together define the richness and diversity of the Parisian culinary scene today. It will include Adeline Grattard from restaurant Yam’Tcha, Guillaume Sanchez from Ne/So; Chiho Kanzaki and Marcelo di Giacomo from Virtus; and pastry chefs Yann Couvreur from Pâtisserie Yann Couvreur and Moko Hirayama from Mokonuts. Fine French mixology will be represented thanks to a pop-up bar with cocktails shaken by the team behind Little Red Door, ranked No.33 on The World’s 50 Best Bars 2018 list.

William Drew, Director of Content for The World’s 50 Best Restaurants, comments: “We are honoured and excited to bring #50BestTalks, presented by Miele, to France, the birthplace of modern fine dining. Paris is a city with a uniquely French character but with a truly cosmopolitan atmosphere and history – the perfect location for a discussion on the blurring of culinary boundaries. 50 Best is about more than simply lists: we also seek to provide a platform for debate and positive change in the industry.”

The Paris event follows hot on the heels of the most recent edition, #50BestTalks: Kitchen Karma, which took place in Singapore in June. Kitchen Karma was the best-attended Talks yet, with 650 members of the public and international media gathered at Marina Bay Sands to see Massimo Bottura, Daniela Soto-Innes, Eric Ripert, Ana Roš and Tetsuya Wakuda discuss the changing culture in restaurants and how they are making strides towards fostering a positive working environment.

“At Miele, we strongly believe that cooking is an intuitive, possibly even universal, language that can bring together different people and unite cultures,” says Anne Geisert, Managing Director Miele France. “With our premium kitchen appliances and expertise in stylish pleasure we want to provide the basis for this extraordinary dialogue. Therefore we are honoured to be the presenting partner for #50BestTalks in Paris, and to be among such an inspiring group of chefs and restaurateurs.”

The #50BestTalks venue, Musée du Quai Branly, is set on the banks of the Seine, facing the Eiffel Tower. Opened in 2006, the city’s fourth largest museum exhibits 3,500 works of primitive art from Africa, the Americas, Asia and Australasia. Its international collection, as well as the imposing modern design of the building by architect Jean Nouvel, provides a fitting backdrop to a discussion about identity, crossing frontiers and drawing from nature.

To apply for media accreditation and tickets for #50BestTalks and media itinerary, please contact 

To register for and access 50 Best’s online media centre, please visit:

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