Rebecca Saunders Showcases New Chefs’ Forum Academy Virtual Masterclasses!
The Chefs’ Forum has launched a new scheme to help chefs reach college students by offering a remote masterclass followed by a live presentation in class. The scheme is organised and run by Rebecca Saunders, The Chefs’ Forum Academy Coordinator.
Many of you would have heard of Rebecca before as she managed all guest lists for Chefs’ Forum events. With recent announcements re: Covid-19 restrictions, these are now on hold once more. The Chefs’ Forum Academies however continue to thrive as there is unprecedented demand for virtual masterclasses and distance learning.
We would like to take this opportunity to sincerely thank all chefs who have produced virtual masterclass so far. It is fantastic to see chefs being so supportive of our colleges and continuing to inspire and enthuse the next generation, despite the current situation massively affecting our industry.
Jason Benn, Industry Manager for Hospitality & Catering, Travel & Tourism at City & Guilds said
“In these extremely trying times, it’s never been so important for chefs to support our colleges with their virtual learning requirements. I am delighted to see Chefs’ Forum Academies in our City & Guilds college centres leading the way and now adapting to new ways of working to maintain employer engagement and curriculum enrichment objectives in colleges all over the country.”
Because of Covid restrictions guest chefs at some Academy colleges have been prevented from appearing in class in person. However, the new scheme allows chefs to continue the work they have been doing of mentoring young students by using pre-filmed recipes.
“What we do is work with the chef who was supposed to have a session in college,” Rebecca explained. “What happens now is that we send a camera crew to their kitchen and film their masterclass. This is done in conjunction with the scheme of learning at the college, so it is in line with the curriculum.
“For example, we’ve got one coming up with Rob Howell from Root who is a vegan chef. He’s done a Somerset beetroot, cucumber, yoghurt and candied walnut dish. The students will watch him make it on the screen and then attempt the same dish themselves.
“At a later date there is a live-stream on Google Meet or Zoom where the students present their efforts at recreating the same dish by bringing them up to the camera in turn. The chef, who is watching from their kitchen, is then able to give comments and advice to each student as if they were there in person. There will also be the opportunity for the students to hold a live Q&A session with the chef. So far, it’s worked really well and we have a list of chefs who are all taking part. The first live class with Richard Davies of Calcot Hotel & Spa will take place the week after next.”
Any chef interested in teaching in The Chefs’ Forum Academy should contact Rebecca Saunders: rebecca@redcherry.uk.com
Chefs taking part include:
- Rupert Taylor at Bowood Estate
- Tom Booton at The Dorchester (London)
- Dominic Teague at One Aldwych (London)
- Dipna Anand at Brilliant Restaurant (London)
- Cindy Challoner – GBM contestant 2019
- Richard Davies at Calcot Hotel & Spa
- Carl Cleghorn at Thornbury Castle
- Muraliraj Narashimaraj at Bandook
- Rob Howell at Root
- Michael Nizzero – Chef Consultant
- Tom Westerland & Dean Westcar at Crockers Henley
- Joe Bartlett at The Lake Country House
The Anger for No Shows is Palpable. So What is the Answer?
“Some pr@£k called Steve is getting a 2am call from me asking if he still wants his 7pm table” a tweet from a chef I follow reads. Just like that we’re back to it. We’re back once again discussing no shows in restaurants.
The anger for no shows is palpable. What was once highly damaging is now fatal to an industry already beaten down with reduced covers and increased scrutiny in a post COVID world. The estimated 20-25% of all bookings which are cancelled equate to around 16 million pounds of lost revenue. This comes at a time when restaurants have received largely no help for rent on properties sat dormant for the majority of the year. And these aren’t costs they can plan for with timetables. The tables are set by the front of house who are waiting for you, and those chefs have been prepping all morning waiting for your arrival. A cancellation might have eased the demand, but by not turning up you’re facing a wrath not seen by chefs since Delia Smith told people how to boil an egg.
I’ve paid close attention to it of late, hell I’ve even tweeted myself about what I consider poor form, but what difference can I make? My honest opinion is anyone who does follow me on Twitter (and you absolutely should) is unlikely to be the kind who makes multiple reservations and chooses the place on the night. I thought #nomorenoshows was a lovely idea for the part of the country who don’t think a hashtag is the reason they have to be indoors by 9pm. We need a universal solution, one that appeals to everyone, because it’s clear that the public don’t discriminate as to where they don’t show up.
I asked Si Toft of The Dining Room in Abersoch for a quote on this. “How much can I swear?” he asked. It’s that kind of mood. Another restaurateur and I spoke about the need to change the attitude of the diner, how this is a culture which simply wouldn’t have existed in previous decades. It’s not as simple as taking card details because they’ll cancel the card, and while full payment via systems like TOCK are great, it only works for the kind of desirable restaurant which are often not the impulsive neighbourhood places we also want to see thrive. No reservations means no cancellations, but it also means queues and is simply not workable for some business types. I pose the question that perhaps deposits in line with a percentage of the expected bill could work but he bats it down. Not everybody has the budget to pay someone to sit on a phone all day taking payments.
So what is the answer? I have no idea. Someone on Twitter suggested rewarding dinners for turning up on future bookings, though to me that sounds too close to rewarding your puppy for not dumping on the rug. Maybe we just need to be better humans and understand that every time we don’t show for a restaurant we risk not having it as an option in the future. As Si Toft said so bluntly “until people care that they are ruining other people’s livelihoods for their own convenience, or through bad manners, we won’t be able to do anything about it”. Maybe we need to start phoning them at 2am in the morning to see if they still want that 7pm table. Maybe that’s the answer.
Guest blog by Simon Carlo www.meatandoneveg.blog
The Chefs’ Forum Academy at The Manchester College – Enrolling Now!
The Chefs’ Forum Academy will kick off this year’s weekly masterclasses at The Manchester College with a stellar line-up of guests throughout September – and it’s not too late for new students to enrol!
The Academy provides students at The Manchester College with weekly sessions, where they can access industry standard mentoring and receive expert advice and education about the catering sector.
This year’s series of masterclasses starts on Monday 14 September with Duncan Dickinson, Owner and Head Chef of Herb & Spice Catering, followed by Gary Weir, chef at Gorilla, and freelance chef Darren Cooper.
Speaking about the sessions he’s led, Randall & Aubin Head Chef, Rory Lumsden, said: “It’s been a great opportunity for us to work in partnership with The Chefs’ Forum and The Manchester College, to give the students exposure. I personally have enjoyed both my sessions with the College and through that, I’ve given two students full-time employment with us.
“I’m looking forward to more collaboration between myself and The Chefs’ Forum together with The Manchester College to do this in the future and continue our strong working relationship.”
Now in its second year, the partnership between The Chefs’ Forum Academy and The Manchester College also offers students unrivalled access to the expertise of the country’s best chefs, the opportunity to work at prestigious restaurants and exposure to industry-standard kitchens.
Doug Crampton, Head Chef at James Martin Manchester, who also led a masterclass at the College last year, recently sponsored prizes for four students who achieved the best results in the last academic year.
Doug said: “It’s been great to support The Manchester College through The Chefs’ Forum. I was really impressed with the students’ skills and enthusiasm during our masterclass. It was also a prime opportunity to search for some new talent, so we’ve already had a few people who’ve come to work for us through that.”
You can find out more about The Manchester College’s Industry Excellence Academy for Hospitality & Catering by watching their recent Couch to College session, in which Simon Wood, Patron of The Chefs’ Forum Academy, joined college tutors in showcasing the College’s world-class facilities and course options.
“I look forward to welcoming students back into my restaurant once restrictions are lifted and, in the meantime, I am so grateful to be able to help inspire budding young chefs and hospitality professionals to join our fantastic industry,” Simon said.
Places are still available to study at The Manchester College this year, so apply now and enrol online CLICK HERE.
Moai Caviar – The New Freshly Grown Sea Grape from Koppert Cress
Moai Caviar is known as ‘Umibudo’, the Japanese word for ‘Sea Grapes’ or ‘Green Caviar’. An edible seaweed with tiny bubbles on its stems, which remind us of a small bunch of green grapes or fish roe. The bubbles break easily on the tongue, releasing a slightly salty taste of southern sea freshness. When used raw it is a visually attractive ingredient with a gel-like, aqueous mouth-feeling.
Until now the sea grapes were only available in preserved brine water. With the Moai Caviar this period came to an end. The preserved version is being harvested on the reefs of the Pacific subtropical waters. Before using this preserved version you have to rinse them in tap water to desalinate, the unique bubble-structure comes back partly. With the alternative, the Koppert Cress grown Moai Caviar, you always have the freshest original experience, special mouth-feeling and is ready-to-use.
Dutch 3-Michelin-star chef Jonnie Boer (De Librije *** – Zwolle, The Netherlands) calls it “The caviar of seaweeds” and is very happy with this Dutch version of this seagrape. Together with chef Nelson Tanate they are Moai Caviar in a recently introduced signature dish with oysters, goat cheese, different pickles and salty vegetables.
Moai Caviar beauty makes it perfect for topping on canapes, in combination with cocktails or as a functional item in several fish, crustacean, shellfish, tempura, sushi, soups, salads or rice dishes. Also in combination with desserts it can be very special.
Rinse lightly, remove access moisture and eat it raw like sashimi. Exposing Moai Caviar quickly to ice water, will enhance the texture and improve the taste. Be careful not to apply dressing from above, because the sea grapes will wither as a result.
The origin of the word ‘Moai’ is derived from a group of elders in Okinawa, Japan, one of the original Blue Zones. Koppert Cress has always been inspired by the Blue Zones. These live-long friends live an extraordinarily better and longer life than almost anyone else in the world.
The origin of the Moai Caviar is traced back to the area of Japan, the Philippines, Thailand and Vietnam. In their natural habitat, the plants grow very fast and are an important source of healthy nutrition for the locals. The sea grapes are being used in a traditional way as salty vegetables, contain some valuable nutrients and all parts of the plants are edible.
The introduction is a result of a colleboration between Koppert Cress and Hendrik Starrink, a specialist in underwater vegetables. Hendrik has been working on the Moai Caviar and other crops for a while. The last year we joined forces and started a production facility in the Westland area. The search for other underwater vegetables will be continued.
Moai Caviar is year-round available, grown and transported in saltwater and can easily be stored for up to seven days at room-temperature of 17-25°C. Avoid direct sunlight. Produced in a socially responsible culture, Moai Caviar meets the hygienic kitchen standards. The product is ready to use, as it is grown clean and hygienically.
Read more HERE
West London College Gives Insight into Enrolment in the ‘New Normal’
West London College is celebrating a successful enrolment period in part driven by their “virtual” open day held in July and a new time slot approach that allows students some one-on-one time with lecturers.
The open day was a great success and enabled Denise Charles, Head of Curriculum for Service Industries to showcase the great work she is doing with high profile employers across London via The Chefs’ Forum Academy. Denise has also been working with The Manchester College to share knowledge and best practice on adapting to the new normal as a college. This has greatly benefitted both colleges.
West London College filmed the open day so students could access it after the live event. The take-up has been very pleasing indeed.
Working in conjunction with The Chefs’ Forum has enabled the college to achieve steady registrations despite restrictions hampering normal protocols in giving prospective students a taste of what to expect on embarking on a Hospitality and Catering course at the college.
Denise Charles, Head of Curriculum for Service Industries at West London College, told The Chefs’ Forum:
“ The Hospitality and Catering Virtual Open Day was a huge success. Not only did we welcome many students to the live event on the day, but many have since watched the film and say it has really helped them with the enrolment process post Covid-19.
“We have seen slow but steady registrations in comparison to previous years and it is great to be able to share the great work we are doing to enrich the curriculum, despite government restrictions being in place.
“Our work with The Chefs’ Forum Academy is a major USP for the college as the only college in London to run such an Academy. We are very much looking forward to working with many great chefs from across London and surrounds as we book weekly masterclasses from mid-September onwards.”
Please click here to see last year’s Chefs’ Forum Academy sessions.
Chefs booked in to teach this year at West London include:
- Roux Scholar and Head Chef at Cliveden House, Paul O’Neill.
- Tom Booton, Head Chef at The Grill at The Dorchester.
- Dipna Anand from Brilliant Restaurant.
- Chris Underwood from Belmond Cadogan Hotel
- And many more…
The Chefs’ Forum would like to wish all students and teaching teams the very best as many look forward to a full return to lessons.
Any chefs wishing to receive information on getting involved with The Chefs’ Forum Academy should contact The Chefs’ Forum Academy Coordinator: rebecca@redcherry.uk.com
Scottish Chefs Lament Banned Background Music in Restaurants
The ban on background music in restaurants and bars in Scotland, which became law on the 14th August, is being likened to a”kiss of death” by owners.
According to the Scottish Government the new rule has been enforced because music causes customers to have to “lean in” to be heard thus making social distancing more difficult.
“We don’t want the restrictions in place for any longer than is needed but in order to continue to suppress Covid-19 the clinical advice remains that pubs and bars should have no background music or volume from television,” said a spokeswoman from the Government. “This is because of the increased risk of transmission from aerosol and droplets when people raise their voices. We continue to monitor this and are working closely with the licensed trade to develop updated guidance based on the best public health advice.”
Peter McKenna, Chef and Co-Owner of The Gannet in Glasgow said
“We have always played background music. We feel it adds personality to a restaurant and gives people a sense of place. We have actually carried out an experiment into background music being switched off compared to low level background music. We found that the noise level was significantly higher with no music as people spoke more loudly to make themselves heard in their groups over a cacophony of voices, this should be taken into consideration re: lifting the ban. Low level music in our opinion moderates the level of noise and can create varying ambiances, changing with time of day and who’s in at any given time. Our favorites include ambient tracks by Bob Dylan, Zero 7 and William Orbit!”
This has brought uproar from some of Scotland’s restaurateurs and hoteliers. James Thomson, who owns The Witchery Restaurant and Prestonfield House Hotel in Edinburgh, said:
“Having no music at all is the kiss of death in terms of atmosphere for us and there is no logic behind it. This is a nonsense. Very loud music in nightclubs could cause people to lean in to each other but in restaurants background music adds ambience! We need background music to kill the deathly hush as people feel they have to start whispering when a restaurant is quiet. Diners want to eat out in a place with atmosphere not a library.”
Dominic Crolla, of Edinburgh’s La Locanda in Cockburn Street added:
“Background music should be allowed in restaurants. The ban is a disgrace. My customers come to hear classic Italian music while enjoying Italian food but now the atmosphere is ruined. They are just guessing and it just doesn’t add up.”
Matthew Bailey, General Manager of Mortonhall Garden Centre which contains a restaurant that seats 300 said:
“Music enhances the atmosphere in the current climate where people are more uptight and sombre. It softens the mood and relaxes people. We should be allowed to play background music as it creates a feeling of harmony.”
Chefs and Industry Leaders Have Their Say on the ‘Eat Out To Help Out’ Scheme
Eat Out to Help Out has been claimed 64 million times since the beginning of August according to data released by HM Revenue & Customs. This equates to one per person for every person in the country.
The £10 per head maximum discount scheme has risen in popularity since it started. The data shows 10.5m meals were claimed in the first week followed by 35m in the second. By the end of the month this had risen to 64m.
Chancellor Rishi Sunak said: “This scheme has reminded us how much we love to dine out. Today’s figures continue to show that diners are backing hospitality – with more than 64m meals discounted so far, that’s equivalent to nearly every person in the country dining out to protect jobs.”
HMRC said £336m had been claimed so far. This represents an average discount of £5.25 per head. The scheme runs until the end of August.
Chef Cyrus Todiwala OBE DL DBA said the scheme has really worked for him, so much so that he’s going to extend it at his own expense for the time being, he said
“Yes, we are indeed keeping the offer open from Tuesday to Saturday at Café Spice Namaste. Situated where we are on the fringe of London’s City district, we have sadly suffered the total decimation of our usual clientele with many offices remaining completely shut.
There is also the added drawback of the 24/7 congestion charge being in place up until 10pm, coupled with the Ultra-Low Emission Zone charge (ULEZ). This means we significantly lose-out from a double whammy. The only saving grace are diners from East London or those travelling by public transport.
The Chancellor’s initiative encouraged people to dine out, enjoying a fantastic discount, we thought this would be the best thing to encourage our customers to raise their confidence and to venture out so that our industry gets the vital boost it needs.”
The Eat Out To Help Out scheme has helped us in bringing new customers to us, as well as showing people that our industry does care and is taking precautions in making sure guests are safe and comfortable.”
Many industry leaders are calling for the scheme to be extended with some claiming that it had already been a success.
Stephen Wall, Managing Director and co-founder of Pho, told The Guardian:
“The Eat Out to Help Out scheme has really been amazing. It’s so nice to see our restaurants full of happy staff and customers again. It has certainly benefited our early week figures and seems to have encouraged the British public to dine out safely, as our restaurants are filling up and staying busy throughout the weekend, too.”
However, it has not all be plain sailing. Simon Hulstone of The Elephant in Torquay revealed on his twitter feed that guests were threatening to never come again if they did not receive the offer on other days:
“So much hate for being full on tues/wed from people. Even threatening to never eat with us again unless they can get £10 off other day !!! Very bizarre behaviour. We are operating with 30% less covers we would love to do more guests.“
Masterchef semi-finalist and South West Chef of The Year, Jamie Rogers of Restaurant Twenty-Seven, Kingsbridge, also based in Devon said that he has really benefited from the scheme saying
“The Eat Out To Help Out scheme has massively helped my restaurant so much that we are doing almost three times the covers we usually do Monday to Wednesday. It’s turned a very uncertain time into a positive for me as an owner, the staff and our much-valued customers. It has also attracted people who wouldn’t normally come as they perceive us to be expensive or fine dining, so its been a great promotion all round – Thank you Rishi and Boris!”
David Page, chairman of Fulham Shore, which owns Franco Manca and The Real Greek, told The BBC:
“Eat Out to Help Out immediately increased our restaurant customer numbers by over 50%, thus enabling us to get all our staff back to work. In fact, we are now creating new jobs.”
According to Sky News the Grosvenor Estate, one of the largest property owners in London’s West End, plans to offer discounted rents for restaurants in its property portfolio that apply £10 per head discounts until the end of September.
Overall, the comments from chefs all over the country have given the scheme a resounding thumbs-up and would like to take this opportunity to thank customers who have participated in the scheme and the government for its support of the hospitality industry at such a difficult time.
Senior Chefs Have Been Reacting to the GSCE and SQA Results Day with Messages of Support
Senior chefs have been reacting to the GSCE and SQA results day with messages of support pouring in from all over the country. The Chefs’ Forum has taken an active role during the Covid-19 pandemic and subsequent lockdown.
All Academy chefs have offered dinners to groups of students at their restaurant as a reward for attending their maths and English GCSE sessions and trying their best to achieve a pass. The increase in attendance and effort applied to their courses on last year is absolutely astounding and is evident in the excellent results achieved.
Both the Chefs’ Forum YouTube Channel and Couch to College Open Day have been extremely useful for students while they were away from school. Now chefs are sending in words of encouragement for the new intake of students as they prepare for college life and a new profession.
The Chefs’ Forum and colleges are delighted with the show of strength, support and encouragement from the Academy chefs. Here are some of their lovely comments and messages they sent wishing students the very best for results day and the coming academic year.
Doug Crampton, Head Chef at James Martin Manchester said:
“Good luck with your exam results! It’s been great to support Manchester College Chefs’ Forum Academy this year. I was really impressed with all your skills and how enthusiastic you all are with our masterclasses. The masterclass sessions offered a prime opportunity to search out new talent and we’ve had a few students who have come to work with us as a result. Keep an eye out for events we’ve got coming up – we’ve got some great stuff and all the best for the future.”
Sam Fazackerley, Rosso Restaurant, Manchester added:
“I would like to wish the very best of luck to the students at The Manchester College. We’re very much looking forward to delivering more guest lecturers in the college as part of The Chefs’ Forum Academy. Huge congratulations to the college and The Chefs’ Forum for bringing us all together; it helps us find the next young talent for our kitchens and helps the students become more industry ready. We look forward to seeing you all soon!”
Joe Bartlett, Lake Country House offered his encouragement:
“We’re sending all the luck in the world from the team at The Lake. I had a fantastic time teaching you at level 1 and 2. We did two great dishes together at Coleg Gwent – a braise and a fish dish – and you all did a fantastic job. All the hard work you put in you will then get out later so fingers crossed for your results!
“A huge thank you to chef Gavin for bringing us local chefs in and bridging that gap between students, colleges and the industry. I’m always happy to help students with work placement or even a job if you are looking. Good luck and see you soon.”
Ben Purton from Off to Work said:
“It’s been really great coming down and working at the West London College over the last year or so with you. I’ve loved cooking alongside you and I look forward to coming down to see you in the next few months when all this blows over! It’s great to be working alongside The Chefs’ Forum and everything they do for students. Good luck and give us a shout if you need anything.”
The Chefs’ Forum would like to take this opportunity to thank all chefs who send messages of encouragement to the students.
Any chefs wishing to teach in The Chefs’ Forum Academies throughout the UK should contact Academy Coordinator, Rebecca Saunders: rebecca@redcherry.uk.com – We need you to inspire and ignite the aspiration in the next generation.
Top Catering Colleges and Chefs’ Forum Academies are Celebrating a Flood of Good GSCE and SQA Results
Top Catering Colleges and Chefs’ Forum Academies are celebrating a flood of good GSCE and SQA results and are preparing to welcome a new influx of students onto their hospitality and catering courses.
The results are a relief for four leading colleges running Chefs’ Forum Academies from England. Wales and Scotland after months of lockdown learning and home-schooling. They reveal how much The Chefs’ Forum initiatives have helped students in these very different times. They shared their thoughts on what the last few months have been like and what they are looking forward to as students begin to return.
Elizabeth Peters, Assistant Principal, Service and Retail Industries at The Manchester College, told us:
“We are delighted with the GCSE results from our students while they have been learning remotely at this difficult time. Resources like The Chefs’ Forum Academy YouTube recipe channel and our recent virtual ‘Couch to College’ open day with The Chefs’ Forum and Simon Wood have been extremely valuable to us.
“They maintain our links with industry to come back even stronger once we are able to invite students and chefs back into the college for the new normal.
Elizabeth went on to say: “We have really enjoyed the messages of encouragement for results day from our Chefs’ Forum Academy chefs and can’t wait to welcome them back to enrich our students learning for the new academic year to deliver cookery masterclasses, whether virtually, or in person, depending on government guidelines.”
Denise Charles, Head of Curriculum, Service Industries at Hammersmith & Fulham College said
“We have celebrated some great GCSE results across our four colleges and my hospitality and catering students have done very well indeed. We have added The Chefs’ Forum Academy YouTube recipe channel and links to our online learning platform.
“Throughout lockdown, my teaching team and I regularly participated in the Chefs’ Quiz each week to maintain contact with chefs who come into the college to teach.
“It was great to see our guest teaching chefs Michael Dutnall MCA from the RAF Club, Soham Sonawane from The Dorchester, Chanaka Fernando from Buddha Bar and Connor McAlpine of Marcus Waring Restaurants, who gave a Front of House Masterclass.
“I would like to take this opportunity to give thanks to Ben Purton from Off To Work for his kind words of encouragement to our students for receiving their exam results today, it was a lovely gesture. We very much look forward to welcoming the guest chefs back into the college again, the students really look forward to the sessions!”
Gavin George, Chef Lecturer at Coleg Gwent added
“Its been an exciting morning at the college today. Our students have been very happy with their GCSE results as they were predicted by us as their tutors. We are very proud of the relentless effort and enthusiasm they have shown over lockdown and we look forward to welcoming them back to the college. We will produce films of masterclasses with our Chefs’ Forum Academy chefs if we are not able to invite them in while restrictions are still in place. Covid-19 won’t stop us from inspiring and nurturing our students to be the best they can possibly be.”
May Donald, Associate Dean – Culinary Arts & Bakery Hospitality & Leisure at Glasgow College added her thoughts on SQA results in Scotland:
“It has been a challenging academic year all round. Students have faced a great upheaval of delivery and have taken on a new way of learning in an instant. My department and I are very proud of the response to this and the results have replicated their dedication and commitment to their learning journey.”
The Chefs’ Forum is very much looking forward to sending chefs into colleges to teach on a near-national level. Any chefs wishing to get involved in giving back to the industry and passing on their skills and expertise should email Chefs’ Forum Academy Coordinator Rebecca Saunders: rebecca@redcherry.uk.com
Areas currently running Chefs’ Forum Academies are Bath & Cotswolds, London, South Wales, West Wales and Manchester. We are also launching in Glasgow very soon – We look forward to hearing from you as all great chefs should teach!
Comax UK & Sanitise This are Joining Forces to Bring their Locally Made Community Spirit Hand Sanitiser to Bars, Hotels and Restaurants Across The South!
Comax UK & Sanitise This are Joining Forces to Bring their Locally Made Community Spirit Hand Sanitiser to Bars, Hotels and Restaurants Across The South!
When COVID-19 hit the impact was immediate, it affected all businesses & services and forced everyone to find new ways to work and support each other.
Based in Ringwood, Comax UK has proudly supplied local hospitality businesses, care homes and schools with professional cleaning, catering & PPE products for over 25 years. From the start of the Coronavirus pandemic, they had to adapt rapidly to the changing market place. Due to the incredible demand, for sanitiser and PPE, sourcing stock became challenging but they were able to quickly focus the business to janitorial and PPE supplies, initially prioritising their NHS, care home and school customers, whilst working hard to ensure continuous supplies of crucial stock.
Now five months after it all began the hospitality industry is getting back on its feet and they could not be more excited to be collaborating with fellow local business Conker Spirit!
Back in April, Dorset’s first gin distillery, Conker Spirit, rapidly shifted their distillery production to help bridge the gap in supply of sanitiser for frontline workers. During the start of the epidemic, they gave away hundreds of 70cl bottles of hand sanitiser, aptly naming it their ‘Community Spirit’. Made from the waste ‘heads’ of their distillation process, it had the added benefit of being full of the oils and aromas from their gin botanicals.
This generosity prompted quite a bit of interest from the local press, and it was not long before companies all over the country flooded their inbox. “That’s when we knew it was going to take more than a gesture of a few hundred bottles of free sanitiser. There was a genuine need for us to go into full-scale production of the WHO formulation hand sanitiser, and quickly!” says Rupert. Since then, Conker Spirit have manufactured over 80,000 litres of WHO Formulation Hand Sanitiser alongside their usual distillery operations, supplying frontline services, key worker businesses and people in their homes.
Now, as lockdown lifts and businesses start to open their doors again, they have taken their sanitiser production to a completely new level with the launch of Sanitise This, a separate company within the Conker group that offers ethically priced, beautifully presented sanitiser solutions for the hospitality industry and businesses.
The partnership between Comax, as locally based distributors, and manufacturers Conker Spirit is a perfect match! Both are delighted to launch Community Spirit Hand Sanitiser into bars, hotels and restaurants across the UK.
Community Spirit Hand Sanitiser is now available to order from Comax UK in 500ml & 5 Litre containers.
