Magazine Archive

SLC Editor

Joe Bill

Editors Letter

JUL / AUG 2017

Inspiration, or even innovation, is not always found in the places you might think. I suppose, by their very nature, they should almost be a surprise when you come across them. But that doesn’t stop all of us trying to find them. In the hospitality and catering industries, we have seen a lot of innovation and inspiration in the last few years, with concepts you wouldn’t have dreamed possible a decade ago now taking customers’ expectations to new heights – “a restaurant that only sells champagne and hotdogs, that will never happen”. The good thing is we are continuing to see operators striving to attain that individuality that comes with trying out a new idea and there is no lack of hunger from guests to try them out, either. In this edition we announce the nominees of the 2017 SLC Awards (page 29) as we look to celebrate those in the industry who are already doing things differently and adding innovation and quality to our market. We also find some brilliance at the Birmingham Hippodrome, which is turning heads with its AA-rosette-awarded Circle Restaurant (page 14), while Rosanna Spence heads to Blenheim Palace to see some majestic dining offers (page 20). This issue’s innovation special feature looks at the Ooho – an environmentally-friendly, edible capsule made from seaweed extracts that could eventually replace the plastic bottle. Really inspiring stuff (page 18). Everybody finds inspiration in different places, but wherever it is, don’t leave it there, make sure you create something you can show to the world. Enjoy,

Archived Issues

JUL / AUG 2017

May / Jun 2017

MAR / APR 2017

JAN / FEB 2017

NOV/DEC 2016

SEP/OCT 2016