We often travel across the world looking for retail inspiration and ways to help our clients drive footfall. However, sometimes we find it right on our doorstep. Just 3 miles from my home, in the tiny Oxfordshire village of Watlington is The Orange Bakery. Opened 2 months ago by a father and 15 year old daughter team it is a true example of a “footfall driver” despite being a “pop up” of just a couple of hundred square feet.  Their bakery has grown from an activity to keep young baker Kitty Tait occupied whilst she was off school ill, to a business which supplies local restaurants and pubs, to opening up her own pop up.

Their goal is simple, for people to enjoy authentic & genuine bread, which has just four ingredients: flour, salt, water and yeast. I have no idea what they do to these 4 ingredients to make them taste so very good but it’s definitely made with love, passion and pride, because it is simply the best bread I’ve ever had.

The range is small but consistent in quality and includes sourdough, focaccia (made with authentic Italian olive oil, rosemary from their garden and Cornish sea salt), cheese straws and a range of delicious pastries.  At the moment the range is small and only available Wednesday to Saturday 10.30 – 1 pm and when they run out they shut.  Despite, or maybe because of the uncertainty of supply, at 10.30am it is not uncommon to see a queue of people outside the shop.  I often find that after queuing to get in and anticipating what goodies are left, I then go totally mad and buy twice as much as I intended to, just because I was lucky enough to get into the shop! However, it’s never wasted and we always seem to eat it.  In fact, very often it doesn’t even get home, as my daughter eats the warm crusts as we walk back to the car.

Whilst I’ve not spoken to the other shopkeepers of Watlington, the new regular footfall attracted to the village by the quality of the bakery must be benefitting the rest of the retailers.  Local foodies are already drawn to the excellent Calnan Brothers Butchers and the charming Granary Deli and Café, so I do not doubt there has been some knock on benefit.

I guess it just goes to show that a footfall driver need not be a big national chain, or have an expensive shop fit.  Sometimes it can be a small local bakery run by a 15 year old girl.

I am a sucker for a farm shop and it would appear I am not the only one.  No longer seen as quaint and over-priced, the number of Farm Shops in the UK tripled between 2004 and 2017 to 3,500.  According to the Guild of Butchers, Farm Shops are the fastest growing part of the meat selling industry. Whilst consumers are trying to reducing their meat intake for health and environmental reasons, they seem to be genuinely interested in understanding the provenance and the quality of their meat. This is where the Farm Shop excels, as their meat and vegetables are often produced on either their own or neighbouring farms, offering the consumer trust and reassurance.

One of my favourite farm shops is Wellington Farm Shop which is a regular stop on our family’s journeys down to the New Forest.  Located just off the A33 the shop is part of the Duke of Wellingtons Estate.

Not only does it have a fantastic selection of fresh breads and three butchers on site offering tips, it has a vast range of seasonal fruit and vegetables, and a lovely selection if gifts and homewares.  All this set alongside a café, serving fresh home cooked food means we can stock up on our key fresh ingredients without having to go near a supermarket, and also get great snacks in the form of fresh sausage rolls and scotch eggs, to keep us going as we continue our journey.

There is a real focus on food miles and free range products at Wellington, two elements which we focus on when purchasing our food shopping.  Much of the beef comes from their own herd of Hereford beef, which they farm on the Estate’s water meadows and the lamb comes from their Welsh Black Mountain flock.  This philosophy follows through with the fruit and vegetable selection, as they typically stock what is in season and what is available in the UK.

Alongside the vegetables and meat selection, there is an array of products that complement a purchase, therefore appealing to the busier cook by offering a homemade meal solution which can be quick and easy to prepare.

I hope the UK’s Farm shops are one of the winners posts Brexit.  With their philosophy of sourcing local British produce and allowing small farmers a direct route to market, a good farm shop can really create a sense of community.  They can become a destination in their our right by offering an experiential shopping experience or a great café, as demonstrated by Wellington Farm Shop.  But more importantly they can offer the consumer the option to shop in an environment which understands the importance of  food miles, the environmental impact of packaging and is working with its suppliers to offer a long term sustainable future.

With a capacity of 62,062 it is the largest Premier League stadium in London,  but what really makes it stand out is the attention to detail.  Every element of the stadium has been designed to the most intricate level, with an aim of creating the highest level of fan entertainment.  The south-stand, which is the largest single tier stand in the UK features acoustics similar to a concert hall, the result?  A breathtaking wall of sound that is nothing short of moving.  The hospitality is so luxurious that corporate guests could be forgiven for thinking they were dining in Mayfair, with two Sky Lounges on the top floor offering Michelin star dining and a world first ‘Tunnel Club’ that allows its members to observe the players as they walk from the dressing room to the pitch through a glass-walled tunnel.

For those less pampered fans (such as myself), the offering is equally impressive and yet still more affordable than other clubs.  The food offering is spectacular;  some 60 outlets put together in one glorious foodhall – a great nod to London’s buzzing street-food scene.  The stadium boasts the longest bar in Europe, solving the dreaded half time queues.  Here draft beers are poured from the bottom up (fast pour technology) increasing the speed and reducing bubbles.  Beavertown Micro Brewery is in situ, brewing beers on site and The Tottenham Experience is a whole fleet of shops which together make up the largest retail space of any European club.

The whole stadium is cashless and features state of the art Wi-Fi and beacons which send special offers and news to those who have the Spurs app.  Oh, and let’s not forget the environment.  Everything is recyclable here – all cutlery is wood, bags are string (and you’re charged for them) and drinking vessels are recycled by a facility in nearby Edmonton.

This amazing development has elevated the area as well as the club, setting a new standard for sports stadia worldwide and most importantly it has cemented the fact that North London definitely belongs to Spurs.

Less than a generation ago, Kings Cross was typified by post-industrial degradation, notoriously unsavoury behaviour and its one redeeming feature; the historic St Pancras station. Now, following Argent’s extensive regeneration, the transport hub is fast becoming the most relevant shopping and leisure destination in the capital.  At the heart of this sits The Coal Office Restaurant, a creative collaboration between British Designer Tom Dixon and renowned Chef Assaf Granit.  Assaf’s idea was to deconstruct the kitchen, with cooking and prepping across three floors, and with everybody involved in cooking – from waiters to guests themselves.

The result? A dining playground which is half kitchen, half dining. Each guest at the Coal Office is witness to an entirely different engaging experience beyond just eating.With such names involved, my expectations for the restaurant were understandably high. And in reality?  Brilliant. It would be easy for such a combination to feel formulaic and forced, a “best of the best” scenario where the individual brilliance of the architects supersedes the finished article, which may lack chemistry and authenticity. But not here.

The design is of course beautiful and innovative but it’s the sympathy to the history of the building that really hits the mark. The food explores exciting flavours in a menu that celebrates modern Meditterranean cuisine (personal favourites include Ironed Chicken and Shikshukit). With each dish being carefully explained by a team of passionate and knowledgeable staff, this restaurant/showroom hybrid manifests in a wonderful dining experience that sees design and culinary flair work seamlessly together.

If you fancy a bite to eat and the chance to bring yourself bang up-to-date with all the current trends from the fashion, design, music and cultural worlds, then look no further than 10 Corso Como, newly opened up in New York’s upcoming Seaport district. Since conception nearly 30 years ago in Milan by Fashion entrepreneur Carla Sozzani, 10 Corso Como has well and truly established itself as a bi-word for international style and culture for that industry’s bright young things.

On a recent visit to New York, I decided to go and see what all the fuss was about, and it did not disappoint!  The Seaport District is one of New York’s oldest neighbourhoods and fast becoming a hub for all that is cultural, edgy and cool. 10 Corso Como (named after its original Milanese address) occupies the entire first floor (28,000 sq ft) of the old Fulton Market Building. Designed as a “living magazine” to inspire consumers, visiting is a truly immersive experience comprising of Italian fashion, design objects, books, photography and art, in addition to an Italian café, restaurant and stunning garden, as you can imagine it’s easy to lose yourself for half a day. Designer Kris Ruhs’s cutting edge industrial design further compounds the experience, skilfully blending the exterior with the interior and building on your experience.

Founded in September of 1990, 10 Corso Como started life as an art gallery in a converted garage, intended to showcase Sozzani’s favourite photography, fashion, art and design. As 1991 unfolded, she was joined by a garden café and a bookshop, eventually encouraging her to commission Kris Ruhs to fully design the interior of the industrial building. Famous for his graphic, industrial designs and use of discarded objects, his designs proved to be the finishing touch that propelled 10 Corso Como onto the international design scene.

A partnership with Samsung followed, leading to a store and café openings in Seoul, Shanghai, Beijing, Tokyo and finally, New York. This brand well and truly revitalises the meaning of a concept store.

You’re opening Schofield’s with your brother Joe, who won International Bartender of the Year in 2018.  It’s interesting how you’re both in the same field.  Can you tell us what drew you both to Bartending in the first place?

Joe actually started working in a local pub at the age of 16 which is arguably where his career started.  I got my first job during a summer break at the age of 18 in Spain and it escalated from there, we worked in some of the best bars in the North of England, then moved onto major cities like Paris, Melbourne, Sydney, London & Singapore with a desire to learn.  I think we both love the feeling of giving people a great experience, whether that be through playing great music, creating innovative cocktail menus or giving exceptional service to our guests.

So you’ve traversed the globe and the UK.  Can you tell us which international city you enjoyed the most and why?  What did you notice about the difference in peoples’ drinking habits?

I’ve always loved the Greek culture, they really treasure every moment of a social gathering, whether that be having a coffee, an aperitif or a late night drink!  Athens will always have a special place in our hearts as it was the first city that we did a bar takeover in together!

What brought you to Manchester?

Manchester is our home city. We were born just on the outskirts and spent a lot of time here whilst growing up. We first had the idea to open our own bar about 8 years ago and for us, there was no where else we would rather open our first bar!

What makes Manchester stand out for you in the UK?

Manchester is rife with a culture that can be easily relatable to bars. There is such a rich history of music and nightlife here that it makes it an extremely exciting time for us to be back. We have also found that Northern people tend to have a natural sense of hospitality too!

What other bars / bartenders in Manchester do you most admire at the moment and why?  You both have a wealth of experience in the drinks industry.  Have you seen the bar scene change much over the years?

There are some great bars and bartenders in Manchester, we spend a lot of time in Hawksmoor because the quality of service is so high.  The promising thing about Manchester at the moment is that so many new bars and restaurants are opening which are always worth checking out! We both really respect the Living Ventures sites as they are always consistent, the small details of getting a smile or a ‘hello’ as you walk in past 3 different members of staff.  It isn’t easy for a large chain to keep delivering service like this, but they do really well!  The bar scene has definitely changed since I was working here, which was back in 2014, a lot of smaller, more independent sites have opened serving more innovative cocktails and showing more progressive thinking.

What were your best selling drinks in other cities around the world?  What do you think will sell best in Manchester?

We have seen a huge resurgence in classic cocktails in recent years.  For the first 2/3 years that I was working in cocktail bars, the most ordered classic cocktails were a Mojito or Strawberry Daiquiri.  Nowadays, the most ordered classics seem to be a Negroni or an Old Fashioned, this is a huge step forward for our industry!

Finally – how does it feel to be home and working together again?

It feels great to be home.  There are many reasons why we decided to move back to Manchester, one being closer to family and another being that we see a lot of potential in this city.  I’m really excited to be working with Joe once again, he has had a huge impact on my career and is arguably the main reason why I got into this industry in the first place.

www.schofieldsbar.com

Founded by Oonagh Simms who was inspired by the Parisian’s passion for the confectionery treat, the Marshmallowist is the first producer of gourmet marshmallows in the UK.

After studying as a chocolatier in Paris, what made you decide to focus your business in producing marshmallows?

Well, I originally trained in chocolaterie and patisserie. I adored every early morning, burnt fingered, flour faced part of it. When I returned to London I worked for a luxury chocolate company but I loved experimenting with confectionary for myself. In Paris, fruit marshmallows were a common sweet treat in patisseries and luxury food stores- but not in the U.K. I loved them and spent evenings playing with different flavours- inspired by cocktails or unusual desserts pairing herbs and spices with seasonal fruits. The marshmallow recipe I created is perfect for carrying flavours because it doesn’t use egg white and is soufflé like in texture so you can taste the different layers and notes of the flavour develop as you eat them.

At what point did the idea turn from a concept into a reality?

I managed to blag a weekend market pitch on Portobello Road and began selling my marshmallows. I would make them when I got home from work and sell them on a Saturday. At first it was just a way of me testing new marshmallow flavours (and making a bit of extra money) but very quickly the marshmallows started getting a lot of attention- Vogue Magazine, Harpers Bazaar, the BBC. Soon after Harvey Nichols asked if they could start stocking them. That was 5 years ago and now I have my own bakery, a small team of Marshmallowists and we’re growing more than I could have ever imagined.

You have achieved so much for a young team, is your age an advantage or a drawback?

I think both age and gender are a challenge. I have a team that I employ and it’s always noticed that when we have meetings or visitors to the kitchen, my kitchen manager who is male will be assumed to be the boss- not me. Also, being a chef by training meant that the first formal meetings I attended were not under the mentorship of someone more senior. It was me negotiating as a company owner. I always assume it’s a good thing- my drive and passion for the product isn’t about just the numbers it’s about representing my craft.

The product is beautifully produced using the highest quality, fresh ingredients, how do you ensure consistency as you grow the brand?

Quality is non-negotiable. I will turn down projects and commissions if I think they will compromise the quality of what we do; we haven’t taken the supermarket contracts or the brand dilution. It’s also important to grow a team around you that care about the brand as much as you do. I spend a lot of time training. Taking the time to try other products, develop our recipes and keep all our skill levels up.

What future challenges and developments do you foresee in the food industry?

The sugar tax is something that everyone thinks must worry sweet companies but I genuinely think it’s a good thing. I will never be ‘anti sugar’ but anything that encourages people to become more conscious consumers and question what actually goes into their food should be celebrated. I see a lot of companies making quite spurious claims about their product being ‘natural’- when they are selling something that is ‘candy floss’ flavoured. I hope the sugar tax spurs more confectionery companies into selecting their ingredients with care rather than just heaping in the sugar and colourings.

What are the current trends in the marketplace and do you see this changing anytime soon?

Certainly in confectionery there are two definite camps at the moment- the raw cake, avocado ice cream movement and the unicorn Frappuccino, edible glitter kitsch pleasure seekers. Both seem to exist in parallel.

www.themarshmallowist.com