BMLI02-Lo Res

BY

SPIREDSPIRED

for a Hot Summer

ISSUE 02 SUMMER 2015

BY

COOLTRENDS

37 STYLECASUAL

ELEGANCE AT OX

DESIGN SOLUTIONS

P lusP lusSPIREDSPIRED

for a Hot Summer

INSPIRED BY BUNZL MCLAUGHLIN | SUMMER 20152

W E L C O M E

Inspired by Bunzl McLaughlin is published by Bunzl McLaughlin, 72 Cathedral Road, Armagh BT61 8AG, Northern Ireland. T: 028 3751 1999 (NI)/048 3751 1999 (ROI) | W: bunzlmclaughlin.com | E: [email protected]

Editor: Sarah Grennan | Art Director: Jeannie Swan | Contributor: Marilyn Bright | Printed by: WG Baird

While every effort has been made to ensure accuracy of information, Bunzl McLaughlin accepts no responsibility for inaccuracies that may arise. All information is correct at time of print.

Inspired is produced for Bunzl McLaughlin by Crimson Media + Communications, W: crimsoncommunications.ie | E: [email protected]. All rights reserved. Reproduction in whole or in part, including photocopying or storing any medium by electronic means,

is prohibited without the prior permission of Crimson Media + Communications.

@BunzlBML bunzlmclaughlincateringsupplies bunzl-mclaughlin

COOL INSPIRATION FOR A HOT SUMMER

Summer has arrived

and to celebrate

we’re back with

the second issue of

Inspired by Bunzl

McLaughlin, your

guide to the hottest

trends and smartest

innovations in

hospitality.

We were thrilled with the positive response

to the inaugural issue of Inspired, which we

officially launched at CATEX in February, and

we’re excited to return with another great mix of

products and advice for the summer season.

Along with inspiring profiles on OX, Belfast

and 37 Dawson Street, Dublin, plus some savvy

advice on picking the perfect tableware, our team

of hospitality specialists have selected their

favourite products from the Bunzl McLaughlin

portfolio which are guaranteed to wow guests

during the long – and hopefully hot – days of

summer. By leveraging on the purchasing power

of our parent company, Bunzl PLC, we can bring

these to you at a competitive price, offering style,

substance and affordable innovation to your

business.

To find out more about our expansive collection

of great products and services, please visit us

at bunzlmclaughlin.com where you can request

a copy of our 686-page catalogue, which is

brimming with savvy hospitality solutions. And of

course, it goes without saying, that our team of

experts are always on hand to provide advice and

support. Call us on 048 3751 1999 (ROI) or 028

3751 1999 (NI). We look forward to working with

you this summer.

Noel Branagh

Managing Director, Bunzl McLaughlin

17

19

Download the Catalogue

View the complete range and choose from

thousands of products at bunzlmclaughlin.com/catalogue-download.

11

15

On the C overWe love the new Abeille

collection of glasses which are printed with a classic bee motif and include two sizes of stemmed glass, small and long tumblers and a footed flute for that

summer bubbly.

C ontentsIssue 02 | Summer 2015

What’s Hot Now

03 Step into Summer

05 Get Grilling

06 Pizza Style

14

CDS Design Solutions

15 Nice Ice Baby

18 ‘Lust Have’ Products

Under the Spotlight

08 Eclectic Style at 37

Dawson Street

12

Casual Elegance at OX

16Bunzl McLaughlin,

Supporting Your Industry

17 Supplier Focus:

Luminescent Lumea

3INSPIRED BY BUNZL MCLAUGHLIN | SUMMER 2015

Bright Ideas

Add a splash of colour to your table with these fun and flashy Spring Break glasses.

STEP INTO

SUMMER

Star of the SeaAs an island we’re blessed with an abundance of seafood, and what better way to wile away long

summer evenings, than with sharing plates of the best locally-sourced shellfish? See our range of seafood platters, pincers and forks in the Bunzl

McLaughlin Catalogue.

C ool C ocktailsCocktails are back with a bang this summer as

consumer confidence returns. Raise the bar with these Presiozo glasses – perfect with Watermelon Mojitos, old-

school Bloody Marys, or anything else that takes your fancy.For more information on the Presiozo range

call our team of sales experts.

Harch C outureMake the most of the sunshine

with an outdoor spread featuring the Harch Wood Couture range of

boards, jars and caddies.

Indoor P icnicWe all know that the weather can be unreliable in Irish summertime… When clouds form, why not bring the picnic indoors? A growing trend

around the world, the indoor picnic brings adds a summer vibe to sharing plates. Give your

table a rustic feel with these gorgeous Harvest Deep plates, bowls and trays, Provence baskets, Emaila jug, enamel colander,

and Herb Box with galvanised pots.

STAY COOL THIS SUMMER WITH THE HOTTEST

HOSPITALITY TRENDS.


These high-density polyethylene baskets have a classic diner look and are heat lamp safe – ideal for

chips, hot dogs and burgers.

S U M M E R T R E N D S

STAR PRODUCT

Strike while the (grilling) iron is hot this summer with Bunzl McLaughlin’s barbecue range.

GET GRILLING

The Flexible Grilling Basket with wooden handle is perfect for

burgers, hot dogs and chicken.

Heavy-duty tong with wooden handle

Tray TreatsTableCraft’s oven and

dishwasher-safe grilling trays are essential companions come barbecue season. The stainless-

steel construction conducts heat evenly and retains heat

to keep food hot longer, while their low sides and open design make easy work of flipping and

removing food.

Long Fork Wooden Handle

BBQ Brush & Dispensing

System

For more great BBQ ideas, visit

bunzlmclaughlin.com

TABLECRAFT’S STAINLESS STEEL HOT DOG PREP TRAY

Available in packs of six, these stainless steel prep trays make easy work of adding toppings to hot dogs, tacos and more. The packs include six of America’s favourite hot dog

recipes, perfect for BBQ season..

Be BBQ ReadyMake the most of barbecue season with this

nifty Chefmaster Folding Barbecue. Lightweight and highly portable,

it allows you to turn any sunny spot into an al fresco dining space and comes supplied

with a gas hose and connection.

5INSPIRED BY BUNZL MCLAUGHLIN | SUMMER 2015

GO RETRO

S U M M E R T R E N D S

Vintage chic is huge this summer. Add a splash of old-school style to your tabletops with these gorgeous cups and saucers from Churchill. Perfect for afternoon tea,

even better for desserts with a twist.

P I Z Z A

INSPIRED BY BUNZL MCLAUGHLIN | SUMMER 2015 7

P I Z Z A

A Feast for YOUR EYES

MAKE YOUR PIZZAS STAND OUT FROM THE CROWD WITH THESE

STYLISH RANGE OF BOARDS AND PLATES FROM

BUNZL MCLAUGHLIN.Pizza isn’t just Ireland’s favourite takeaway option,

it’s also one of our favourite dishes while dining out, providing tasty treats for diners and great GPMs for restaurateurs. But this home freezer staple must be elevated to a higher level when served on the high

street. Complement customised bases, and classic and unusual toppings with eye-catching boards, serving dishes and pizza cutters. For more great pizza ideas,

please call one of our expert advisors on 028 3751 1999 (NI)/048 375 1999 (ROI).

Pizza cutters from Bunzl McLaughlin

What’s C ooking?Talk to our team about our

range of twin deck and countertop pizza ovens.

Call 028 3751 1999 (NI)/

048 3751 1999 (ROI) or visit bunzlmclaughlin.com.

Top: Koto plate coupe Centre: Melamine driftwood serving boards and paddlesBelow: Churchill Art De CuisineOpposite: Revol basalt plate


S P O T L I G H T

37 Dawson Street caused quite a splash when it first opened in 2012. Coming hot on the heels of the

tumultuous downturn, the luxurious bar with eccentric interiors cast off the shadows of austerity and gave a promise of better days to come. ‘We brought something a bit unexpected to town,’ agrees Sales & Marketing Manager, Callan Price. ‘It’s been so busy, right from the start. 37 Dawson Street is a lot of fun and people have responded well to it. They’re still excited by the interior and even after three years we still see lots of customers

taking photos. It’s a great talking point.’While the style catches the eye, substance is provided

by the front of house team who regularly notch up rave reviews online. ‘We receive a lot of positive comments about the team and that is something we’re really proud of. We’ve built a reputation for great customer service and enthusiastic staff, many of whom have been working with us for a long time. The bartenders are all really good friends, they’re very supportive of each other, they have fun together, and I think that the

Four busy years on from its launch, 37 Dawson Street remains one of Dublin’s hottest bars, popular with fashionistas, the tech community,

creatives, corporates and style-seekers. took the tour.

ECLECTIC STYLE AT 37


Find out more about 37 and meet the team online.

37dawsonstreet.ie @37DawsonStreet

#Meetteam37

customers pick up on that. 37 Dawson Street is a fun place to be.’

With a clientele ranging from the tech community to the fashion set, 37 Dawson Street is in constant demand. ‘We do a lot of events,’ explains Callan. ‘We are lucky to be able to work with a lot of large corporate companies, and the fashion and creative industries are also supportive. We can cater for anything from a table of six to large corporate events for 450 people.’

The bar attracts a wide audience from age 25 up and is popular with the after-work crowd as well as weekend party-goers. The Whiskey Bar at the back of the house, named for its 37 and more different whiskeys, is ideal for relaxing with a glass while listening to the sound of the baby grand piano and, elsewhere in the venue, cocktails, spirits and wine remain big sellers.

Bunzl McLaughlin supplies 37 Dawson Street with all glassware and also provides cost-effective disposables.

‘We work with 37 to find solutions that match the unique style and character of the venue,’ explains Fra Martin, Sales Manager, Bunzl McLaughlin. ‘We constantly look for innovative new products that we can bring to them. The majority of glassware we supply to 37 Dawson Street come from John Artis and they have been hugely popular. The Hobstar glass has been a great hit and became known as “the 37 glass” around town.’

The Whiskey Bar at the back of the house is ideal

for relaxing with a glass while listening to the sound

of the baby grand piano.

http://37dawsonstreet.ie

10 INSPIRED BY BUNZL MCLAUGHLIN | SUMMER 2015

Whether sleek and contemporary china or flowery vintage teacups, your tabletop settings instantly announce the type of food experience your customer can expect – smooth

high-end elegance, cool hipster, funky rustic and ethnic, or cosy home-baking.

Choosing crockery to suit the food is essential, and wise restaurateurs advise thinking about the food first, then choosing a plate that suits and highlights the main ingredients.

Durability is equally important, particularly in high-volume situations and the bottom line has to be fit-for-purpose tableware that functions well and is a pleasure to use. Savvy caterers and chefs choose crockery and table accessories that combine visual appeal with durability and ease-of-use for the customer.

Presentation & Eye AppealAt The Shelbourne Hotel in Dublin, executive chef Garry Hughes finds that plain white china gives the most scope for elegant presentation and he favours shallow, flat plates with no lip. ‘Simple is best,’ Garry says, ‘and ensures that the food plays the starring role.’

Standing Up to the JobWith catering covering high-volume student restaurants and large- scale sporting and corporate events, Pat O’Sullivan of Masterchefs

Hospitality says durability has to be paramount. As many as 3,000 university students use Masterchefs

Hospitality’s services daily and tableware can easily go through dishwashers six times during the course of the day. ‘Steelite vitrified tableware stands up to the hard wear and is chip resistant and stackable, which is important for crockery that is moved about on trolleys and transported to events.’

White dishes of simple, unfussy design are Pat’s choice, making table settings interchangeable and replacements easier. In his Café Noir outlets, Pat adds a dash to the all-white scheme with brightly coloured mugs which are easily changed and provide splashes of colour to the informal setting.

Fit for PurposeGarry Hughes advises chefs to look at every dish from the diner’s point of view – ‘how it eats is as important as how it looks; if a dish makes the food awkward to eat, that’s a fail.’ Case in point is his own favourite dessert of sherry trifle which he has seen served in glasses too narrow for the spoon. ‘I looked for a nicely shaped glass that shows the layers and is wide enough to comfortably scoop a bit of each layer in every spoonful.’

Your tableware is essential to the dining experience and is the canvas on which you display your art – it should complement, not restrict, your cuisine.

When sourcing new tableware, look for substance as well as style, advises MARILYN BRIGHT.

T A B L E W A R E

Creating the RIGHT IMPRESSIONC

oupe

Bow

l by

Stee

lite


‘How food eats is as importantas how it looks; if a dish makes the food awkward to eat, that’s a fail.’Garry Hughes, The Shelbourne Hotel

Freestyle (mixed) by Steelite

Tulip Bowls by Steelite

Freestyle Glamour by Steelite

Acacia Wooden Grain Cheeseboard

Mod

ern

Rus

tic b

y Jo

hn A

rtis

11

INSPIRED TABLEWARE

Bunzl McLaughlin’s Five Top Tips1. Durability is essentialYour tableware needs to stand up to heavy use, multiple spins in the dishwasher, and trolley transportation. Look for products which are proven to be hard-wearing, chip resistant, dishwasher safe, microwave safe and finger mark resistant. Those pesky smudges can ruin an otherwise perfect presentation.

2. Present the right imageTake time to think about the image you wish to project and choose tableware that reflects the personality of your restaurant. White is classic, colours are fun, patterns are comforting… Ask your suppliers for samples and test them with your dishes – you want tableware that showcases your food, not crowds it.

3. Make it easyThink of the first daters! You don’t want your customers to break out in a cold sweat as they grapple unsuccessfully with awkward implements. Again, try your preferred products for yourself. Are they easy to use? No? Then go back to the drawing board.

4. Set the toneChanging your tableware to suit the occasion can create the right mood in multifunctional dining areas. A chic dining room with elegant white china, sparklingly crystal and pressed linen is easily transformed into a cheerful breakfast space with patterned crockery, colourful tablecloths and cute vases of garden flowers. Your supplier will be able to suggest different ranges to suit your dining room at each service.

5. Choose a trusted supplierEmergencies happen. We’ve all had those kitchen nightmares when a tray-load of precious plates have come crashing down, or a client adds extra tables to their banquet at the last minute leaving you in a spin trying to source additional plates or glassware for your centrepiece dish. By partnering with a trusted supplier like Bunzl McLaughlin you can rest assured that, not only will you have access to an expansive collection of products from around the world, you can also call for back-up when you need it.


S P O T L I G H T


For friends Stephen Toman and Alain Kerloc’h, who first met while working in the three Michelin-starred L’Arpège in Paris, it was the produce,

sourced locally each season, and the thoughtfully crafted wine and drinks list that were billed as the main attraction when they opened OX in 2013.

Fine dining-quality food, served in a relaxed, simple environment is the idea behind this popular Belfast eatery, which has been shaking up the dining scene in Northern Ireland since its launch two years ago.

The interiors, designed by Oscar & Oscar, and tableware, supplied by Bunzl McLaughlin, were designed and meticulously selected to provide a neutral, yet warm and stylish backdrop.

‘Our brief was that the food and wine were to be the talking point, although décor and presentation was important,’ explains Yvonne O’Neill of Bunzl Catering Design Solutions (CDS). ‘The clients wanted all table top items to be clean lined, with no fuss, and to almost blend in to the minimalist décor of the room. We recommended handmade plates, stainless steel cutlery with a traditional bone handled butter knife, and Lucaris Crystal stemware.’

Yvonne, Area Manager for Bunzl McLaughlin, liaised with Alain and Stephen for over a year to help

them decide on their final selection of tableware. In the engine room, the owners paired with CDS to create a sleek, presentable, open plan kitchen, fitted with Fagor cooking and preparation equipment and Winterhalter ware and glass washers. ‘OX is one of the first restaurants in Ireland to install a Romatic water purification system for spotless glassware washing results,’ explains Gordon Enderson, Divisional Business Manager of Bunzl CDS. ‘Stephen is also a big fan of the Pacojet and the menu includes very creative dishes made with Pacojet.’

Stephen’s menus are designed around the best available seasonal produce and thoughtfully created so that every element on the plate has an integral role in showcasing the best quality ingredients. ‘The artistry is in the food – our role was to provide the canvas,’ explains Yvonne.

Strong as an OXIn OX, Belfast, it is the food that does the talking, matched conversationally by a carefully selected wine list. Chef Stephen Toman and front of house manager,

Alain Kerloc’h, have created elegant and understated interiors that allow the food and wine play a starring role.

To f ind out how the team at Bunzl CDS can help create

the perfect solution for your business, visit

cateringdesignsolutions.net.

Stephen Toman and Alain Kerloc’h


S O L U T I O N S

Launched at CATEX in 2013 following the successful fulfilment of a number of high profile, large scale refurbishment

projects, CDS provides a total turnkey solution for clients, managing the design and fit-out process from concept to completion.

The team at CDS are experts in their field and skilled at designing the most effective kitchens, sourcing the best-performing equipment, and supplying the most stylish tableware and furnishings to make your restaurant or hotel stand out from the crowd.

‘We aim to create a unique value proposition and provide the lowest cost of ownership by supplying the very best energy efficient, highly automated commercial catering solutions,’ explains CDS Director, Martin Darling. ‘Foodservice operators are continually looking at costs. Our market information shows that staffing, energy and waste costs are always higher factors to consider when running a commercial food operation than the cost of the individual equipment appliances. At CDS these critical factors are fully factored into all recommendations that we make.’

Four Steps to Success‘We work in four phases,’ adds Gordon Endersen, Divisional Business Manager at CDS. ‘At the concept stage we listen to our customers. We want to know what you need, and what is right for your business. Concepts will always reflect our collaboration. By analysing the current space, we can provide our customers with drawings to reflect their project brief, always ensuring we make the

best use of the space available.’From concept, CDS moves to design. ‘The

design phase of the project is where the kitchen starts to take shape, the visuals of how the new kitchen designs will look and the specification of the commercial kitchen equipment come together. We share these with our customer, and once agreed, we begin the implementation phase,’ says Gordon. ‘This is the build, where we offer everything from a simple delivery of a new kitchen design, right through to a complete turnkey solution, including interior fit-out, structural alterations and full mechanical and electrical services. Keeping the impact on our customer’s operations in mind, we work to find solutions with minimum disruption to your business.’

Finally, the CDS team work towards completion, Gordon explains. ‘After implementation, all equipment in a new commercial kitchen is checked and commissioned by our engineers. We provide expert training for all equipment operation and provide our customers with a project file containing as-built drawings, O&M manuals and warranty details.’

The CDS team’s goal is to create state-of-the-art kitchens and restaurants that are best in class. ‘We want our customers to be ahead of their competition, that’s why we are always looking to the future, to the next best thing in the catering industry. We want to provide our customers with leading edge, innovative solutions to enhance their competitive advantage,’ concludes Gordon.

Your Design Partner

‘We want our customers to be ahead of their competition, that’s why we are always looking to the future, to the next best thing in the catering industry. We want to provide our customers with leading edge, innovative solutions to enhance their competitive advantage.’

C lick for MoreFor more information about

Bunzl CDS please visit cateringdesignsolutions.net

Ireland’s leading restaurants, hotels and catering companies have turned to Bunzl Catering Design Solutions (CDS) for support when planning a refurbishment or new opening.

Uluru Bar & Grill, the recommended casual dining

restaurant, with open plan kitchen designed by CDS


R E C I P E S

Pineapple Gelato300g pineapple (ripe)200ml milk60g milk powder6 egg yolks140g sugarPeel and dice the pineapple (including core). Add milk powder to milk and heat close to boil. Mix the sugar and egg yolks to a paste. Slowly add hot milk to the sugar/egg yolk, stirring constantly. To ensure that sugar is totally dissolved, heat up again until mix thickens. Pour over pineapple in the container, let stand to cool, then freeze at -22°C for minimum 24 hours before pacotizing. Makes one litre.

Mango & Vanilla Yoghurt Ice Cream1 ripe mango10g candied ginger60g sugarhalf a vanilla pod300g natural yogurt100ml heavy cream (35%)Heat flesh of the ripe mango with candied ginger, sugar and half a vanilla pod. Allow to cool and remove vanilla pod. Mix the stewed mango with natural yogurt and heavy cream 35%. Fill into a

container and ensure surface is level/smooth. Cover and place in freezer at -22°C for 24 hours. Pacotize and serve. Makes one litre.

NB: due to the high fibre content of the mango the consistency of this ice cream holds longer than most other fruit ice creams.

Banana Yogurt Ice Cream250g banana (ripe)400g natural yogurt100ml cream80g sugar (adapt to taste)Peel and slice bananas. Place yogurt, heavy cream and sugar in a container and mix well. Level the surface, cover and freeze at -22°C for 24 hours. Pacotize portions or the entire container. Makes one litre.

CULINARY DICTIONARYPacotizing (pack-oh-tie-zing) Verb / To ‘micro-puree’ fresh, deep-frozen foods into ultra-light mousses, naturally fresh ice creams and sorbets or aromatic soups, sauces or fillings without thawing. Intensive flavours, natural colours and vital nutrients are captured in individual, ready-to-serve portions.

Kit Envy?Dreaming of a Pacojet of your own? V isit bunzlmclaughlin.com or cal l

the team on 028 3751 1999 (NI)/048 3751 1999 (RO I)

for more info.

Nice Ice BabyHailed as the chef’s best friend, the Pacojet offers cool kitchen solutions in summertime, whizzing up ice creams and sorbets in record time with minimal fuss. Try these great ‘Pacotizing’ recipes from the Pacojet team and add some ice appeal to your dessert course.


S U P P O R T I N G Y O U R I N D U S T R Y

Student chef, Jenny Quinn, and foodservice student, Anita Rushe, proved they were hospitality stars of the future when they

triumphed ahead of their peers at Southern Regional College’s Chef of the Year and Foodservice Student of the Year Competition this spring.

The students impressed a panel of Northern Ireland’s top chefs and hoteliers, including judges Noel McMeel, head chef, Lough Erne Resort, and James McGinn, general manager, Europa Hotel, in an intense competition where competitors were tasked with preparing and serving a gourmet meal to distinguished guests. As part of their award, Jenny and Anita will now undertake a highly-sought after work placement at the five-star Lough Erne Resort in Fermanagh.

‘Supporting this event, together with our friends in Churchill China, provided us with a great opportunity to inspire a future generation of hospitality leaders,’ explains Bunzl McLaughlin’s Managing Director, Noel Branagh, who joined Noel and James on the judging panel. ‘As a trusted partner in the hospitality industry, we believe it is our duty to support the community, and events such as the Chef of the Year and Foodservice Student of the Year competition provide us with a great opportunity to stimulate the industry at ground level.’

Your Partner in HospitalitySponsorship of Southern Regional College’s student competition came hot on the heels of CATEX 2015, Ireland’s largest foodservice event, which was sponsored by Bunzl Ireland in February and Bunzl McLaughlin will also support Food & Bev Live, the Irish Foodservice Suppliers Alliance exhibition which will take place at Citywest, Dublin next February.

Noel Branagh comments: ‘Trade events like Food & Bev Live are vitally important for the industry, providing operators with a platform where they can keep up-to-date with the latest trends and developments in the industry. We are proud supporters of these events and view them as a valuable opportunity to engage with existing and potential customers.’

ABOVEJenny Quinn, winner of the Chef of the Year competition

LEFTAnita Rushe, Foodservice Student of the Year

INSPIRING THE NEXT GENERATIONTwo of Ireland’s brightest young hospitality stars were honoured by Bunzl McLaughlin recently when, together with Churchill China, the company supported Southern Regional College’s Chef of the Year and Foodservice Student of the Year competition. The event is one of a host of initiatives planned by Bunzl McLaughlin in 2015 as it aims to inspire excellence in Irish hospitality.

AWARDING EXCELLENCE Bunzl McLaughlin joined Ireland’s finest foodservice operators at the Irish Restaurant

Awards in May, where it sponsored the category for Best Gastropub in Ireland. Sean

Martin, Sales Director, Bunzl McLaughlin is pictured with the winning team from The

Poacher’s Pocket in Comber, Co Down. The company will also support the Sky Bar of

the Year Awards this September.


Add ambience to your hotel, restaurant or bar with the Lumea range of liquid wax candles, traditional hard wax and electrical lighting.

If you’re looking for a cost-effective lighting solution that enhances the atmosphere of your bar or restaurant while reducing labour costs and cutting energy use, then Lumea has

the answer to your needs. The lighting specialist, favoured by hotel groups such as Hilton,

Marriott and Radisson, offers an extensive collection of ambient table lighting, from rechargeable LED flicker or superbright electric candles to battery operated tealights and long-burning pillar candles that can run for up to 2,000 hours. Offering all the atmospheric benefits of a twinkling candle, but safe to use in locations where a real flame is unsuitable, the electric candles are cost-effective and easy to operate.

Hugely popular with Bunzl McLaughlin customers across the island of Ireland, Lumea also offers real flame alternatives including the unique Liquid Wax Candle Lamps which feature long-burning, smoke-free and odour-free Lumea Liquid Wax Candles.

Talk to a member of the Bunzl McLaughlin team about Lumea’s broad selection of indoor and outdoor hard wax, liquid wax and electric candles or pick up a copy of the Bunzl McLaughlin catalogue for more information.

S U P P L I E R F O C U S

Shine OnVisit bunzlmclaughlin.com or

call 028 3751 1999 (NI)/048 3751 1999 (ROI)

for more atmospheric ideas.

Heritage Shades and Bases

Let There BE LIGHT

Cone Sets


THE HOT LIST

L U S T H A V E S

What’s hot for summer 2015? We asked the Bunzl McLaughlin

trendspotters to pick their products of the season.

CocktailShakers

Splash no more with the Drop Stop – a simple solution to an

age old problem

The Guzzini 1ltr vacuum flask comes in chrome and red

These conical swing bottles are available in clear glass and with a

nifty blackboard design for labelling

Break from the norm with these eye-catching

patterned and brass cocktail shakers

The Hand Held Food Smoker – no kitchen is

complete without it


Like what you see? Ask your Bunzl McLaughlin

representative for more information on these and

other hot products.

SALES HOTLINE: 028 3751 1999 (NI)

048 3751 1999 (ROI)

L U S T H A V E S

Bunzl Exclusive

Bunzl

Exclusive

We’re drooling over these wine and martini Peacock

glasses

Hot n Cool tumblers

Roma by Night salt and pepper mills in copper and silver

These Crumpled Cups are great for any service

Make time for this Chef upcycled record clock

Planning a movie night? This stoneware popcorn bowl will go down a treat

The Estrella Fiesta Terracotta range

Brimming with fresh ideas and new trends, the 2015 Bunzl McLaughlin catalogue

contains more than 12,000 products from over 300 suppliers around the world.

Packed with competitively priced, profit-enhancing products which are essential for any bar, restaurant,

hotel or catering company, the catalogue is your first port of call for all your hospitality needs.

Let us inspire you – order your copy now. Call 028 3751 1999 (NI)/048 3751 1999 (ROI)

or download the catalogue on

www.bunzlmclaughlin.com

Be InspiredWith the 2015 Bunzl McLaughlin Catalogue

72 Cathedral Road, Armagh BT61 8AG, Northern Ireland T: 028 3751 1999 (NI) 048 3751 1999 (ROI) W: www.bunzlmclaughlin.com E: [email protected]

http://www.bunzlmclaughlin.com

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