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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: https://www.shprattgroup.com/

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THE WORLD’S 50 BEST RESTAURANTS ARRIVES IN PARIS ON 16th SEPTEMBER WITH #50BESTTALKS: BEYOND FRONTIERS

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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 Worlds50best@relevanceinternational.com 

To register for and access 50 Best’s online media centre, please visit: https://www.theworlds50best.com/mediacentre/media-contacts

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FENTIMANS ANNOUNCES FIRST COCKTAIL COMPETITION WINNER

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Eric Tinca from Satan’s Whiskers wins coveted prize .

Botanical drinks brand, Fentimans has announced the winner of it’s first national Summer of Rose cocktail competition, the final of which took place at Bar Disrepute in Soho on Monday 29th July 2019.

Eric Tinca from Bethnal Green cocktail bar, Satan’s Whiskers won the coveted top spot and a trip for two to Ibiza’s Paradiso Art Hotel with his impressive cocktail, ‘Pink Parlour’. Vibrant, pink and perfectly evoking a day by the pool in Ibiza, Eric’s winning drink was a delicious combination of Fentimans Rose Lemonade, fresh raspberries, Campari and Koko Kanu coconut rum.

In second place was Holly Law from new Soho bar, Murder Inc, who impressed the judges in her first ever cocktail competition with Blossom, a concoction of Fentimans Rose Lemonade, nettle cordial and vermouth. Third place went to Alexandre Robin from Sketch Bar, whose cocktail, Riddle No. 9 combined Fentimans Rose Lemonade, Tanqueray Ten, Double Jus and grapefruit bitters.

Having partnered with the famous Paradiso Art Hotel in Ibiza, the Fentimans ‘Summer of Rose’ cocktail competition created a response from over a hundred bartenders across the country keen to create beautiful pink-tinged cocktails and be in with the chance to win one of the most coveted prizes of the summer. The other talented bartenders who took part in the final included; Joseph Miller of Blackfriars Restaurant, Newcastle, Tom Sutton from Her Majesty’s Secret Service in Bristol, Joe Stefani Rodgers from The Kenilworth Boutique Hotel & Cocktail Lounge, Warwickshire, Daniel Crowther from Hedonist, Leeds, Joe Taylor from Tomahawk Steakhouse in Northumberland, Ryan Finch from The Wigmore and Emanuele Mensah from Disrepute, London.

The ten finalists competed against each other in front of a panel of three industry expert judges; Andy Ives (BarLife UK), Cameron Attfield (Disrepute), and Hannah Sharman Cox (Drink Up London), who assessed the drink on flavour, aroma and appearance before deciding unanimously on the winner.

Rose Lemonade’s vibrant pink colour has made it an Instagram favourite recently, and this combined with a distinctive Rose flavour, has made it one of the UK’s most lusted after drinks. Like all Fentimans drinks, only the finest natural ingredients are used. Rose Oil from the world famous ‘valley of the roses’ in Kazanlak, Bulgaria, is the magic behind the great flavour. What’s more, the rose petals can only be picked two weeks of the year and in the two hours before sunrise.

The brief for the Summer of Rose competition was simple – entrants must make a drink that captures the essence of the Summer and the most creative and original cocktail or mocktail wins a trip for two to Ibiza. The drink must contain Fentimans Rose Lemonade and the serve needs to have the potential to be re-created multiple times in a busy bar environment.

Eric’s winning drink will be served at Satan’s Whiskers during the summer as well as being listed in the Paradiso Art Hotel for two weeks following the competition. Eric was delighted with his win, saying:

“I came up with the ‘Pink Parlour’ to recreate the feeling of getting away from everyday life and having that holiday feeling, no matter whether you are in Ibiza or in the middle of London.”

For Further Information about the Fentimans Summer of Rose Cocktail Competition,

Please Contact Kapranos PR: anne@kapranos-pr.com

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Mr Fogg’s Gin Parlour celebrates International Scottish Gin Day

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In celebration of International Scottish Gin Day, Mr Fogg’s Gin Parlour will be taking all lads and lassies on a trip to the Highlands with a special menu dedicated to Scottish gin on Saturday 3rd August. Home to more than 200+ of the most unique, interesting and rare gins from around the world, Mr Fogg’s Gin Parlour will be bringing an irresistible selection of Scottish-inspired gin cocktails to the menu ready to raise a glass in celebration of International Scottish Gin Day.

As one of the most lively and quirky gin palaces in London, Mr Fogg’s Gin Parlour will be hosting a real Highland hurrah serving cocktails including Scottish Spice, with Caorunn Gin, apple juice, cinnamon syrup, lemon, Bols Genever and egg white and Hendricks in the Highlands, with Hendricks Orbium gin, cashew milk, rose syrup and Schweppes muscovado dark spirit mixer. Those looking for a bonny seaside escape, sip on the Scots Seaside Martini with Edinburgh Seaside Gin, Tio Peppe Fino Sherry and grapefruit bitters, for a real taste of summer, all in honour of the mighty Scottish gin producers.

With over 240 gins produced in Scotland, Mr Fogg’s Gin Parlour proudly houses some of the finest Scottish gins, including Fidra, Holyrood, Teasmith, Avva, Badvo and Biggar. Those after a classic Gin & Tonic will be spoilt for choice, so let the experts at Mr Fogg’s Gin Parlour suggest the perfect tonic pairing.


International Scottish Gin Day
Date: Saturday 3rd August 2019
Time: From 1.30pm

Address: 1 New Row | London | WC2N 4EA
Tel: 020 7590 3605
Web:https://www.mr-foggs.com/mr-foggs-gin-parlour/
Social: @mrfoggsgb

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Access the Forth Valley

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Funding boost for Accessible Tourism campaign

A new collaborative campaign will promote the Forth Valley as an accessible visitor destination for the first time with the support of VisitScotland.

Forth Valley Accessibility Tourism Promotion, which brings together four geographic areas across Scotland to target the Accessible Tourism market, has received a £19,800 VisitScotland Growth Fund award. The Growth Fund, delivered by the national tourism organisation supports national, regional and sectoral tourism groups across Scotland to deliver partnership marketing campaigns.

Led by Falkirk Delivers, in collaboration with Falkirk and Stirling Councils, Discover Clackmannanshire and Loch Lomond & the Trossachs National Park, as well as local businesses across the four areas, the campaign will create a suite of downloadable and print itineraries as well as three films highlighting the full range of accessible attractions and accommodation providers in the area. The itineraries will be tailored for visitors with Autism, Dementia and Mobility issues and will cover three themes; Family Fun, Heritage and Outdoor activity.

The films and itineraries will be promoted via digital channels to people in Glasgow, Edinburgh and Northern England. By raising the profile of the Forth Valley as an accessible destination to a new audience, the campaign aims to increase the number of visitors to the area, as well as the length of their stay and the amount they spend.

A 6th year pupil at Falkirk High will be supporting the development of the itineraries as he is fully aware of the challenges faced by visitors to the area with access requirements. The campaign has also received support from the Changing Places Working Group and Euan’s Guide, and has been in contact with PAMIS, Simply Emma, the Forth Valley Sensory Centre, Oovirt and Alzheimer’s Scotland.

There is currently limited accessibility information on the individual business and destination platforms of the areas involved in the campaign meaning visitors with access requirements struggle to plan their visits to the Forth Valley. With 54% of visitors with access requirements avoiding a venue if they can’t find accessibility information, it is hoped this project will encourage the partners and local businesses to complete a VisitScotland Accessibility Guide and also list themselves on Euan’s Guide.

Research shows that one in five people in the UK are disabled. This includes not only wheelchair users, but also people with hearing loss, visual impairments and learning and development disabilities. In 2015, £1.3 billion was spent in Scotland on trips where a member of the party had an impairment. This includes day trips, domestic overnight trips and inbound trips.

Marina Di Duca, VisitScotland Inclusive Tourism Manager, said: “It is our aim to make tourism inclusive and accessible for all, so that every single person can benefit from all that Scotland has to offer. I’m very pleased that four areas of the Forth Valley have come together to showcase their accessible offering. 

“This collaborative campaign will help attract the lucrative Accessible Tourism market to the Forth Valley and I’m delighted it could be supported by our Growth Fund award. At VisitScotland we want to champion collaboration and spearhead innovation to ensure every part of the country can enjoy the benefits of tourism.”

The VisitScotland Growth Fund supports collaborative tourism marketing projects which focus on growth and ensure that visitors experience the best of Scotland. To be eligible for a Growth Fund award, applicants must place a strong emphasis on digital marketing and the creation of digital content assets.

For more information about Falkirk Delivers, go to www.falkirkdelivers.com

For more information about Falkirk Council, go to www.falkirk.gov.uk

For more information about Inclusive Tourism, go to www.visitscotland.org/supporting-your-business/marketing-toolkits/accessible-inclusive-tourism

For more information about VisitScotland Growth Fund go to www.visitscotland.org/supporting-your-business/funding/growth-fund

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Beauty experts reveal how to use mushrooms for SUNBURN and skincare

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Mushrooms are being dubbed as one of this summer’s most wanted skincare ingredients, as not only are they great for a stroganoff, they are packed with pore minimizing ingredients to make you glow inside and out.

Rich in vitamin D and niacin, mushrooms can help address skin conditions like rosacea as well reduce redness, inflammation and irritation. They are commonly used to help soothe sunburn – making them a great natural alternative to sun cream during this week’s heatwave. To the point of brightening the skin, oyster, shiitake, and other mushrooms also contain kojic acid, known for its lightening abilities.

With slow beauty on the rise and more people foraging for natural remedies, beauty experts at Fragrance Direct have been exploring how wild ingredients can benefit your skin, creating a go-to seasonal guide. Wfruits, nuts, and plants not only taste great, but can be used to give you glowing skin all year round.

Chanterelle mushrooms are in season this summer, meaning they are easy to forage and can be found in coniferous forests, mossy areas, or in beech forests.

Take a look here: https://www.fragrancedirect.co.uk/forageable-beauty/

The experts have also teamed with Instagram’s most popular vegan makeup artist, Em-J, to create a selection of skincare products you can whip up at home.

A mushroom facial is easy to prepare at home, moisturizing, soothing and nourishing your skin.

  • Gather whole organic mushrooms such as Oyster or Shiitake.
  • After cleansing face, cut mushroom in half lengthwise and gently wipe face with cut side.
  • Alternatively, you can blend the mushrooms with organic herbal tea in a food processor and apply like a mask to your face.

 Dandelions and rosehip are also in season this summer and you can see more recipes in the attached press release and images.

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Hygienic Design Enclosures and Accessories

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By Paresh Kansara, Rittal’s Product Manager for Industrial & Outdoor Enclosures

Manufacturers in the Food and Beverage sector are faced with the challenge of improving production efficiency not only to reduce their costs but also to ensure a growing global population survives and prospers.

A recent report “Creating a sustainable food future – A menu of solutions to feed nearly 10 Billion people by 2050” 1 from the World Resource Institute states:

“As the global population grows from 7 billion in 2010 to a projected 9.8 billion in 2050, and incomes grow across the developing world, overall food demand is on course to increase by more than 50 percent, and demand for animal-based foods by nearly 70 percent.”

So, how can electrical enclosures and cooling equipment, a seemingly small part of any production process, make a significant contribution to maximising efficiency?  The answer is they have a major role to play in limiting planned and unplanned production downtime.

Downtime, when production is halted, represents the “worst case scenario” for plant operators. These dead periods reduce output, add to costs, and impact sales. However, in hygiene-critical production situations, longer downtimes are unavoidable because of the amount of cleaning required. In meat-processing plants, for example, machines must be at a standstill up to 40 per cent of the time, to allow for essential cleaning work. 

Hygienic Design

Typically, industrial wall-mounted enclosures and standard enclosures for machines and plant don’t support a need for fast but effective cleaning. Their basic design, as well as their various “nooks and crannies”, make cleaning more difficult, meaning they can be dirt traps and thus a breeding ground for germs.

Hygienic design stands for one principle above all: provisions for the simple and thorough cleaning of everything that could come into contact with foods – from the machine to its enclosure.  It is particularly important to remove the aforementioned “dead spaces” or undercuts of any kind, as well as joints without radius, because such points are particularly prone to product residue accumulations, which in turn represent an ideal substrate for microbial contamination. For the same reason, surfaces with recesses such as the uncovered threads of screw connections, or screw heads with internal hexagons (Allen screws) or Torx screws are not allowed.  Corners and joints must be smooth, gap-less and cleanly rounded.

To ensure that sprayed water is able to run off the surfaces of housings and enclosures in spray and wet zones, appropriately angled drain slopes must be provided.

The specially designed Rittal Hygienic Design (HD) enclosures meet these tough hygienic requirements in full.  In addition to terminal boxes and compact enclosures in common sizes, which are available ex-stock, Rittal also has a comprehensive product portfolio that ranges from enclosures to operating housings for safely accommodating electrical equipment.

The entire range has been meticulously designed to meet the requirements, regulations and guidelines of the food and beverage industry. All the external parts are made entirely of stainless steel, which means a high resistance to chemicals, cleaning agents and disinfectants.

The enclosures meet the IP 66 protection category in accordance with IEC 60529, as well as the NEMA 4X protection class, which means they can be cleaned with a high-pressure cleaner without any impact on their internal contents.

The door seals are made of silicone instead of polyurethane (PU foam), which is more resistant to all kinds of detergents, and dyed blue, which makes it identifiable as a “foreign object” in the event of any mechanical damage. The easily replaceable (but securely inserted) one-piece gaskets, which are safely fitted on the insides of the doors and panels to the outside, guarantee an unbroken seal.

Where Cooling is Required

But the enclosure is only part of the solution. It can prevent damage to electrical equipment from dust and water ingress, but can do little to combat high temperatures. Whether the enclosure is located in a hot environment, contains equipment that produces heat, or both, a cooling solution appropriate for the application decreases the risk of components tripping or even failing, once again reducing costly interruptions to production.

The most hygienic cooling method for enclosure climate control is an air/water heat exchanger. If cooling water system is not available, then the water for individual heat exchangers can be provided via chillers which can be installed remote from the open process.

For smaller systems, the one-off procurement costs for heat exchangers, chillers and piping are generally slightly higher than the costs of classic wall-mounted cooling units.   But a heat exchanger is the system of choice for hygienic environments and could quickly pay back the investment through reduced maintenance requirements and lower energy costs.

In addition to air/water heat exchangers for use with stainless steel enclosures, Rittal offers special HD versions in the 650- and 1250-watt output classes. Their design simplifies cleaning procedures and contributes to food safety.

Conclusion

It may surprise some to learn just how much of an impact a poor choice of enclosure can have on production and output. Such attention to detail makes all the difference in ensuring maximum quality and efficiency.

Further information please visit

www.rittal.co.uk

www.friedhelm-loh-group.com    
 

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Morty & Bob’s to Open Offshoot Sandwich Bar at Westfield in Shepherds Bush this October

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Morty & Bob’s, the all-day grilled cheese restaurant and bar in Coal Drops Yard has announced that they are going to be opening in Westfield, the west London Shopping centre this October. Morty & Bob’s Sandwich Bar will focus on their British roots, really good sandwiches, and will feature their signature grilled cheese toasties alongside a number of new hot sandwiches made fresh in front of the customers. Fondly named after owner Charlie Phillips two grandpas, Morty & Bob’s will join restaurants including Bleecker Burger and Pizza Pilgrims with their new offshoot as Westfield revamps their food offering. 

The menu at Morty & Bob’s Sandwich Bar has been precisely put together to bring Londoners a new take on filled sandwiches. The menu will feature their classic grilled cheese toasties made with sourdough and layers of oozing cheese including their famous mushroom and truffle one, as well as new additions such as slow-roasted porchetta sub with house slaw, salsa verde and gravy drizzle; popcorn shrimp with dressed crispy salad served in a brioche roll; chicken schnitzel sandwich with a lemon zest crust and house slaw and their Brunch Bun with crispy smoked streaky bacon, smashed avocado, soft scrambled egg, shoestring fries and M&B mushroom ketchup. Some of the collaboration specials that have featured in their Coal Drops Yard restaurant will also make an appearance. 

They will serve some sides to accompany the sandwiches including their house salad of shredded kale, carrot, cabbage, broccoli, feta and fresh herbs; Bob’s home-roasted tomato soup and their seriously tasty parmesan truffle fries. The Sandwich Bar will also serve a selection of beer and wine on tap, by the glass or carafe for those wanting to pair their sandwich the right way. 

Morty & Bob’s Sandwich Bar will bring west Londoners a taste of what has made them so popular in east London, deliciously gooey cheese toasties and the finest British produce. 

Morty & Bob’s | 49 Coal Drops Yard | London N1C 4DQ

www.mortyandbobs.com | @mortyandbobs  

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