Up-to-date products and announcements from the food and beverage sector

Take a dip
Houmous lovers can now indulge in a new range of deliciously healthy and colourful houmous made from rescued, wonky vegetables combined with modern flavours. Born out of a concern for the environment, ChicP is currently available in four irresistible flavours, including (new) Chilli Pumpkin, Herby Houmous; Beetroot Houmous; Carrot, Ginger, and Turmeric Houmous; and Banana and Cacao Houmous. In addition, for each Chilli Pumpkin Houmous sold, ChicP will donate ten per cent to Feedback, a London-based campaign group that works to regenerate nature by reducing the demands placed on it by the food system.

“Our Herby Houmous is one of our best sellers,” found Hannah McCollum, the chef-turned-entrepreneur, comments. “It goes perfectly with anything from veggie crudités and tortilla chips to smothered on freshly baked bread or as a topping for burgers.

“Or try dipping fresh apple slices into our Beetroot Houmous for a perfect balance of sweet acidity and earthy undertones or mix a dollop of our Carrot, Ginger and Turmeric Houmous into your homemade coleslaw for a Middle-Eastern twist on a classic,” she added.

Over the last eight years, Hannah has cooked for families across the UK and continental Europe, as a private chef. She often found herself converting leftover Middle-Eastern style veggie dishes into dips for the next meal. However, it wasn’t until Hannah began working in catering and events that she witnessed the colossal volumes of food wasted. Her love for healthy, fresh and locally sourced foods and her passion for creating new dishes from the food we already have in our homes inspired Hannah to start a company that could truly make a difference and in 2016, ChicP was born.
www.chicp.co.uk

Driving innovation
A cutting-edge facility for food and drink businesses in the Greater London Area has officially opened at the University of West London (UWL).

The West London Food Innovation Lab, a £1.5 million project co-funded by the European Regional Development Fund, offers London and Greater London start-ups and small and medium enterprises (SMEs) advice and technical support crucial for new product development or product reformulation, providing a range of laboratory services ranging from nutritional and texture analysis to sensory evaluation.

Dr Andy Kemp, Group Sales and Marketing Director of Bidfood, who made the opening speech at the event, said: “This lab, and the expertise of the team who run it, will be crucial in reducing the risk for those start-ups and small businesses who push the boundaries with the sort of exciting innovation that really moves the market forwards in the UK.”
www.uwl.ac.uk/for-business/access-our-expertise/west-london-food-innovation-laboratory

 

 

Glam for Glasgow
Following on from designing Hutcheson’s City Grill, The 158 Club Lounge and The Spanish Butcher, Mosaic Architecture + Design has completed its fourth restaurant, bar and events space interior for RUSK & RUSK to date in So L.A., perhaps its most stylish and ambitious yet.

With a brief to design and deliver the interior for a new restaurant, bar and events concept inspired by Pacific Rim fusion and the Los Angeles dining scene, So L.A.’s layout takes inspiration from classic American mid-century diners with oversized curved booths and retro lines, while the muted material palate of concrete, aged woods, leathers and blackened steel – rivets and bolts included – owes much to America’s ‘steel made’ industrial heritage.

Stuart Black, Mosaic’s Head of Interior Design, said: “RUSK & RUSK are great clients to work with; very hands-on and collaborative. They have great design instinct and a vision that enabled us to create a unique interior we are proud of and which offers a unique addition to Glasgow’s thriving hospitality sector.”

Mosaic Director Stephen Mallon added: “It was terrific to work with RUSK & RUSK on another exciting project. The various challenges that this project presented were unique and managing the consultants, suppliers and contractors for this project proved key to its success following a great team effort.

“Once again, a terrific new venue has been created; and one which the team has already enjoyed frequenting and, I’m sure, will continue to frequent on many occasions in the years ahead.”

So L.A. is a 220 cover outlet over two floors at 43 Mitchell Street in Glasgow city centre. The design project value was £1 million.
www.solaglasgow.com

Anyone for a cocktail?
At the end of November 2018 Bristol-based cocktail syrup brand Bristol Syrup Company clinched the deal for winter cocktail menu listings in Las Iguanas and Cosy Club. The listings feature its Raspberry Shrub and Cherry & Vanilla syrup in five cocktails, now available nationwide.

A collaboration between syrup experts Beyond the Bean and award-winning Bristol bartenders, Dee Davies and Danny Walker, the team have been building the brand and accounts steadily since launching in September 2017.

Managing Director of Cosy Club Amber Wood explains why they chose the syrups: “We really like what the team at Bristol Syrup Company are doing. The syrups add loads of authentic flavour to our cocktail menu which we were excited to list on our new Autumn Winter menu. Their Raspberry Shrub has had great customer feedback in our ‘Blow a Raspberry at Collin’ cocktail which is in our top five best sellers.”

Luke Neale, Head of Bar Operations & Drinks Development at Las Iguanas added: “It’s great to reduce food miles where possible 13so it makes sense for us to use another Bristol business. The Raspberry Shrub is hitting a key cocktail trend and we’re able to use it in two of our seasonal cocktails. Just having a shrub in the range shows how Dee and Danny at Bristol Syrup Company really know what they are doing when it comes to cocktail creation. It’s exciting to see what they will do next.”
www.bristolsyrupcompany.com

Dublin’s hottest new hotel
Dublin’s The Devlin has opened its doors as the coolest and newest community hub in Ranelagh. More than a hotel, The Devlin is a place for eye popping art, gorgeous food, stimulating entertainment and mixologists creating dreamy drinks. With 40 modern and perfectly appointed bedrooms, a rooftop restaurant, terrace and cocktail bar and a 42-seater subterranean cinema, The Devlin is the place to see and stay in the city.

Pure Fitout, Northern Ireland’s fastest growing fit out company, are the craftsmen behind the installation and fit out of The Devlin. Bringing the hotel to life from scratch, Pure Fitout sourced and manufactured nearly every feature of hotel from the 40 ModPods, to the timber panelled rooftop restaurant and bar, art deco cinema, bronze-finished Americana Bar and Moroccan tiled bathrooms.

With spectacular views of Ranelagh, the Dublin Mountains and the sea, the 237 day project for Press Up Entertainment Group in collaboration with renowned designers, O’Donnell O’Neill Design Associates, and Lawrence & Long Architects, used innovative techniques and meticulous attention to detail to complete the first new build for the Group.
www.purefitout.com/portfolio/the-devlin-dublin-ireland

 

Shake up the spirit market
Diageo’s premium blended Irish whiskey brand, Roe & Co, is set to launch a dynamic digital and PR campaign to raise UK consumer awareness of the spirit. The campaign will champion art, design and the drinks industry through a reinvention of the old with a modern twist. With its activations comprising of a mix of workshops, sampling and immersive events, the campaign will offer people the chance to take part in craft sessions and teach them about once-redundant practices being brought back to life.

With Roe & Co’s new distillery opening in Dublin in Spring 2019, already recognised among the ten best new openings in the world by Lonely Planet’s Best in Travel 2019, the campaign’s goal is to get Roe & Co on consumers’ lips, giving them a chance to experience this versatile whiskey like never before.

Created by Master Blender Caroline Martin and her selected team of top bartenders, through more than 100 trials, this stunning premium whiskey radiates a golden hue rounded off with a velvety finish. Made from the finest hand-selected stocks of Irish malt and grain whiskies and aged in bourbon casks, Roe & Co has a refreshing body, with soft, sweet notes of vanilla, apple, pear and a warming spice, perfect for the upcoming colder months.
www.roeandcowhiskey.com