Exhibit Balham Celebrates 25 Years: An Enduring Legacy Venue

This month, Exhibit Balham celebrates its 25th birthday, a remarkable milestone in today's challenging hospitality climate. 

Since first opening its doors in 2000 as Balham's “youth club for adults,” Exhibit has grown into a three storey hub for food, drink and culture.

What began as a late night party venue has become a local legacy institution. Known for its restaurant dining, craft drinks, private events, and nightlife, Exhibit is also celebrated as a grassroots cultural hub, supporting emerging talent and giving space to community voices. 

From comedy and poetry nights to art classes and live music, it has been a creative home for South London for a quarter of a century.

Former local councillor Hannah Stanislaus, host of the Lost Souls poetry night, hails Exhibit as “a safe, inclusive leading establishment for the area.” 

Local artist Dan Whiteson, who has run classes at the venue, agrees: “The impact of my work with Exhibit has been wide reaching and wholly positive.”

When local operators Lisa Loebenberg and Emma Willis took over in 2019, they set out to modernise the space without losing its heart. Their vision was clear: elevate the food and drink offering, invest in service, and place community at the centre.

The pandemic could have derailed that ambition, but instead it became the catalyst for growth. Lisa and Emma doubled down, rethinking menus, raising standards, and opening Exhibit's doors to local groups and initiatives. 

That decision helped shape Exhibit into what it is today: an award-winning bar, restaurant, and events space that feels as much a part of Balham as the people who visit it.

“Guests guide us,” Lisa told That's Food and Drink. “When they asked for better food, we delivered. When community groups needed space, we opened our doors. Exhibit has always been about people first, our guests, our team, our neighbours. That's how we've stayed relevant for 25 years.”

That people first focus has paid off. Exhibit was named London's Best Event Venue in 2024, followed by Best Bar in London at the 2025 Muddy Stiletto Awards.

Beyond Exhibit, Lisa and Emma have expanded their impact across South London. In 2020, they opened SW16 Bar & Kitchen in Streatham Hill, and in 2023, they acquired Mamma Dough out of administration, transforming the pizza restaurant group into a thriving, profitable brand with continued growth planned for 2026.

On Thursday 25 September 2025, Exhibit will mark its silver anniversary with a day of community led celebrations, culminating in a late-night party with live music, DJs, complimentary drinks, and support from JUBEL peach beer.

“Exhibit has always been about people first; our guests, our team, and our community,” Lisa reflects. “This milestone belongs to all of them as much as it does to us.”

Event Details:

Date: Thursday 25th September 2025

Venue: Exhibit Balham, 12 Balham Station Road, London SW12 9SG

Tickets: https://www.theexhibit.co.uk/whatson

Encouraging the Next Generation of Caterers

For many young people, the spark of a career in catering begins with a love of food. 

Whether it’s watching granny bake cakes, helping out at family parties, experimenting in the kitchen, or serving dishes at community events, catering offers a creative and rewarding path. 

If a teenager or young adult in your life dreams of becoming a caterer, here’s how to nurture that passion.

Celebrate Their Enthusiasm

A love of cooking and hosting is something to be proud of. Recognise their efforts, be a willing taste-tester, and encourage them to keep exploring new flavours and techniques.

Give Them Real-Life Opportunities

From school fairs to local charity events, small catering opportunities help them practise planning menus, cooking for groups, and presenting food beautifully. Every event builds confidence and experience.

Point Them Towards Training

Catering courses and apprenticeships across the UK can help refine their talent. Open days and trial sessions are a brilliant way for them to test the waters and see if formal training is right for them.

Keep the Creativity Alive

Catering isn’t just feeding people—it’s about delighting them. Encourage them to try out themed menus, explore different cuisines, and develop their own style. Creativity is often what sets great caterers apart.

In short: Catering offers young people a chance to combine hard work with creativity, teamwork, and the joy of food. With encouragement and guidance, their love of cooking can grow into a rewarding career that brings joy to others.

Summerdown Launches Premium Hospitality Offering to Elevate Guest Experiences With Award Winning British Peppermint Treats

Summerdown, the famous and award-winning British producer of luxury peppermint treats, is proud to unveil its new hospitality offering, designed to help hospitality venues elevate their guest experience, increase customer satisfaction and enhance their brand value, all with a refreshing local twist.

From dining destination pubs and independent restaurants to B&Bs, boutique hotels and rural cafés, Summerdown's peppermint treats, including their chocolates, restorative herbal teas and body, bath and home fragrance collections, offer a distinctive and indulgent end to a meal, spa treatment or an overnight stay.

A taste of Hampshire – naturally distinctive

At the heart of Summerdown's range is their single-estate Black Mitcham peppermint, grown and distilled on the family farm deep in the Hampshire countryside. This rare heritage variety, brought back to British soil over a quarter century ago, delivers a uniquely aromatic flavour and scent.

Tailored for Hospitality

Summerdown understands the day-to-day challenges of hospitality businesses. That's why their offering is designed to be flexible, scalable and tailored - whether you're running a busy wedding venue, a boutique B&B or a high-end restaurant. 

From after-dinner chocolates to bathroom washes and lotions or guestroom treats, the Summerdown range can be customised to fit your brand and operation with different formats, sizes and refill options available.

“We've seen how something as simple as a peppermint chocolate can become a memorable moment for guests,” said Jo Colman, who has the absolutely splendid title of Chief Mint Officer at Summerdown, to That's Food and Drink. “We're here to support venues looking for thoughtful, locally sourced touches that reflect quality, care and provenance.”

Chef Director at Lime Wood, Luke Holder, told us: "At Lime Wood, only the very best makes it to the table. Summerdown's peppermint thins are the perfect finish to elevate our dining experience, they are refreshing, elegant and unmistakably British. What makes them even more special is the story behind them. They pair beautifully with our after-dinner coffee and leave a good lasting impression."

Premium, sustainable, and dependable

With B Corp certification, regenerative farming practices accredited by the RSPB and a low-impact, closed-loop approach, Summerdown's sustainability ethos aligns with the values of today's environmentally conscious hospitality sector. 

Add to this a dedicated, responsive team and a track record of excellence and Summerdown stands as a trusted partner for businesses who want to offer their guests something extraordinary and authentically British.

To find out how Summerdown can enhance your guest offering, to request samples or to explore partnership opportunities, visit www.summerdown.com/pages/hospitality or contact sales@summerdown.com

Dressing the Part: Why Your Restaurant or Pub Needs Staff in Uniform

In hospitality, first impressions matter. Before a customer tastes the food or hears a word of welcome, they’re already forming an opinion—based on what they see. 

We are writing this blogpost based on a recent experience when it wasn't possible to distinguish staff from customers in a lounge bar.

That’s why having your restaurant or pub staff dressed in uniform isn’t just about appearance; it’s about trust, professionalism, and reinforcing your brand identity.

Here’s why having your team in uniform is more than just a nice touch—it’s a smart business move.

1. Professionalism Builds Confidence

Uniformed staff immediately look more professional. Customers are more likely to feel confident that their food and drink are being handled by trained, capable individuals. Whether it’s a crisp white chef’s jacket or a polished front-of-house apron, uniforms show your team take their roles seriously.

In a busy restaurant or pub, looking the part builds trust before a single plate leaves the kitchen.

2. Brand Identity in Action

Your staff are part of your brand—walking, talking ambassadors for your business. Uniforms are an easy way to reflect your venue’s identity and style:

A modern bistro might go for smart-casual polo shirts with the logo embroidered.

A traditional village pub could opt for checked shirts and waistcoats.

A fine dining establishment may choose full black-and-white formal wear.

Consistent uniforms help create a cohesive and memorable image, reinforcing your brand every time a customer walks through the door.

3. Easy Identification for Guests

Nothing’s more frustrating for a customer than trying to work out who actually works there. Clear, uniformed attire solves that problem instantly. Whether it’s placing an order, asking for the bill, or getting help with a booking, customers should never be second-guessing who to approach.

Especially in large or busy venues, uniforms bring clarity and ease to the customer experience.

4. Improved Team Morale and Unity

Uniforms can boost a sense of pride and belonging among staff. When everyone wears the same attire, it fosters teamwork and equality. It removes the pressure of choosing what to wear, and instead creates a collective mindset: We’re in this together.

Well-fitted, comfortable uniforms can also improve productivity. No more fretting about stains, unsuitable shoes or overly casual outfits.

5. Health, Safety and Hygiene Compliance

In foodservice environments, uniforms aren’t just about looks—they’re essential for safety and hygiene:

Chefs’ whites are designed to withstand heat and protect from spills.

Aprons prevent cross-contamination.

Hair nets, hats, and non-slip shoes are vital in many kitchen settings.

Uniform policies also make it easier to spot when hygiene standards aren’t being met and ensure compliance with food safety regulations.

6. A Strong Visual Presence on Social Media

Let’s face it—if you're active on social media, visual consistency is key. Uniforms look sharp in team photos, help promote staff introductions, and create brand recognition online. Whether it’s a photo of your front-of-house team or your kitchen brigade plating up dishes, a smart uniform ties it all together.

Final Thoughts: Uniforms Mean Business

Having your restaurant or pub staff in uniform isn’t just about appearances—it’s about creating a positive, professional atmosphere for customers and staff alike. From hygiene and safety to branding and team spirit, a good uniform policy is one of the simplest ways to elevate your hospitality business.

So whether it’s time to refresh your team’s look or introduce a dress code for the first time, remember: your staff are the face of your business—make sure they’re dressed to impress.

Upham Inns Celebrates Muddy Stilettos Awards Wins for The Peat Spade and The Thomas Lord

Upham Inns is proud to announce that two of its charming countryside pubs have been recognised in this year's prestigious Muddy Stilettos Awards.

The Peat Spade Inn, nestled in the picturesque village of Longstock, has been named Best Boutique Stay, a testament to its warm hospitality, stylish interiors, and idyllic setting in the heart of Hampshire.

Meanwhile, The Thomas Lord in West Meon has been awarded Runner-Up in Best Destination Pub, recognising its reputation as a go-to spot for exceptional food, drink, and atmosphere in the South Downs.

These honours are a celebration of the passion and dedication shown by our incredible teams - with Shelley leading the way at The Peat Spade and Paul at The Thomas Lord. Their commitment to delivering memorable guest experiences is at the heart of everything we do.

A spokesperson said: "We would also like to extend a heartfelt thank you to all our wonderful guests who voted for us and continue to support our pubs. Your loyalty means the world to us.

"We look forward to welcoming you back soon - whether it's for a boutique weekend escape, a delicious Sunday roast, or a well-earned pint in one of our beautiful gardens."

https://uphaminns.co.uk

EHL Insights Report: Food and Well-Being 2025

"Evolving food attitudes shaping the future of health, hospitality and education"

EHL is justifiably proud to announce the launch of the Food and Well-being 2025 report. The report is written with the contribution of Intesa Sanpaolo, with the aim of collaborating on research, industry and education projects to drive innovation in the international hospitality sector.

The Food and Well-being 2025 report, accompanied by a host of related activities, has been carefully crafted for the global hospitality industry from restaurateurs and hotel operators to large-scale food service players, as well as related stakeholders such as educators and policy makers.

Based on the future of food and its critical intersection with well-being and hospitality, this report provides thought leadership and actionable strategies to empower industry stakeholders wanting to redefine the food landscape. 

Written by EHL experts and professors, and led by EHL Innovation Hub, it is designed to offer a wide range of insights and examples of evolving food trends based on in-depth interviews and research analysis from the field.

The Food & Wellbeing Report shows how research-backed insights are cornerstones of the EHL Innovation Hub, guiding innovators and industry leaders. By examining both short and long-term trends, this report provides the tools to stay ahead, proactively shape the future, and drive business-ready innovation in hospitality and related industries.

Insights from the report:

Food as the cornerstone of well-being: Evolving beyond its traditional role as a source of sustenance, food nurtures not only the body but also mental health and the fabric of community. The concept of Food Well-Being (FWB) captures this multifaceted impact, highlighting food's role in bringing pleasure, purpose, health, sustainability and a sense of belonging into our daily lives. This premise becomes a key definer of the modern hospitality industry.

Consumer trends and the conscious shift: Consumers are making more mindful food choices, prioritizing health, transparency and sustainability. This shift is impacting hospitality offers, from personalized nutrition to plant-forward menus and tech-enhanced dining experiences. Understanding these new demands is pivotal across sectors, from industry to education, to inform the way businesses innovate and schools train future professionals.

Hospitality’s role in promoting well-being: Through innovative practices like planetary diet offers, social eating initiatives or just small shifts in their existing offering, hospitality providers can create environments that support both hedonic (pleasure-driven) and eudaimonic (purpose-driven) well-being. The report's findings uphold the growing importance of cross-disciplinary, continuous education to meet these expectations effectively.

Challenges and opportunities: While the rise of the conscious consumer signals progress, it also presents challenges, such as the increased spread of misinformation, systemic inequalities in access to healthy food and the complexities of sustainable food sourcing. Innovations in technology and education, alongside stronger commitments to shared responsibility, offer pathways to address these issues.

Opportunities for stakeholders: For hospitality businesses – developing new practices and offers in collaboration with innovators, nutritionists and local communities. For chefs and operators - leading through culinary innovation, advocating for nutritious, sustainable options without compromising on taste or experience. For policy makers and educators – creating curricula that align with the principles of well-being and sustainability.

The activities

EHL and Intesa Sanpaolo have incorporated industry and school activities in the Oltrepò Pavese region of Italy for promoting key messages from the report findings. These activities will bring together visionary entrepreneurs, schools and local companies, serving both as a launchpad for the report and a catalyst for igniting conversations about new industry roles and forward-thinking food solutions.

http://www.ehlgroup.com

A New Dawn for Fine Dining. The Trencherman's Guide Heralds a New, Wonderful Era for Hospitality

At the recent launch of the 31st edition of the Trencherman's Guide, the South West's original dining guide, Michael Caines MBE, chair of the Trencherman's committee, stated: "Many have declared a new dawn for fine dining in this post-Covid world and this 31st edition of the Trencherman's Guide proves it.

"In the South West and across the rest of the UK, the dining scene is evolving; there's no question about it,' says Michael, a leading light on the South West food scene who owns Michelin-starred Lympstone Manor in Devon, The Cove at Maenporth in Cornwall, and Mickeys Beach in Exmouth. 'Browse the pages of the Trencherman's Guide edition 31 and you'll find, more than ever before, the diverse ways that chefs and restaurateurs are extending their core business to incorporate a variety of dining experiences that don't compromise on quality.

"From wood-fired pizzas served on hotel terraces to family-friendly beach bars and fish shacks in pub gardens, authentic South West dining experiences are now reaching out to an even greater audience, which is fantastic for everyone, including the region's food and drink producers. 

"The ceremony of multi-course meals and starched linen still holds huge appeal to those chasing a real sense of occasion, but it's now time to expand our perspective on the definition of the most exquisite dining experiences."

The annual epicurean bible for the region launched its latest edition on Monday September 25 at Ugly Butterfly by Adam Handling in Carbis Bay with a champagne reception and exquisite four-course lunch. 

This year's guide, covering the entire South West region from Land's End to the furthest reaches of Dorset and the Cotswolds, features 106 restaurants that have surpassed the strict Trencherman's entry criteria. This year's members range from formal restaurants to dining pubs, bistros and even bottle shops.

At the helm of the guide is new editor Abi Manning, who describes it as "a true celebration of the best places to eat in the South West, in their many guises. The concept of fine dining isn't dead, but there's certainly a movement towards a more casual restaurant experience, as shown in our guide. 

"This is the direction the industry is now taking, as a result of food and energy prices putting pressure on restaurants, as well as the cost-of-living crisis for consumers. But quality is still the key and we believe a casual meal using hyper-local ingredients cooked extremely well is equally as valid as a multi-course tasting menu."

Abi points to the 25 new additions to the guide, saying: "It's evidence of the talent that continues to flourish in this food-rich corner of the UK." 

She went on to say: "The guide, and the independent dining scene, is moving into an exciting new era. We're incredibly lucky we have such an abundance of incredible chefs who are paving the way, and along with their teams are finding innovative methods to use the rich produce of our land and sea to create memorable dining experiences."

The guide launched in style at the event in north Cornwall, attended by Trencherman's members and guide partners Dole, The Eco Laundry, PKF Francis Clark, Hallgarten & Novum Wines, Navas Drinks and Trevethan Cornish Craft Distillery. Event suppliers included Yallah Coffee, Matthew Stevens Cornish Fish, Philip Warren Butchers and Otter Valley Farms.

A special and very sumptuous four-course banquet was created by four chefs who appear among its pages: Ugly Butterfly chef-patron Adam Handling (and this year's Champion of Champions on Great British Menu), Guy Owen of The St Enodoc Hotel in Cornwall, Harriet Mansell of Robin Wylde in Dorset and Nicholas Balfe of HOLM in Somerset. Each chef sought to highlight the bountiful produce of the South West, with ingredients including Somerset lamb, Cornish duck, Dorset dandelion root and Cornish seaberry. 

Order your copy of the 31st Trencherman's Guide here at trenchermans-guide.com. 

We at That's Food and Drink are certain that this guide will make an excellent Christmas gift for the foodies in your life.

(PICTURED: Chefs Guy Owen and Adam Handling, editor Abi Manning and chefs Harriet Mansell and Nicholas Balfe, image courtesy of Guy Harrop)