MICROSAVE INTRODUCES HIGH-GRADE TEFLON COOKING TRAYS FOR ACCELERATED COOKING OVENS AND MICROWAVES

Microsave, a leading name in the foodservice industry renowned for its innovative Microwave Cavity Liner products, is launching Teflon cooking trays which are designed specifically for use in both microwave ovens and accelerated cooking ovens.

Manufactured in Europe, these new trays represent a significant advancement in cooking equipment. Crafted with an extra-thick Teflon coating and featuring a 25mm wall to contain spills, they ensure a clean cooking environment and offer exceptional durability.

The trays, measuring 290mm x 260mm and 30mm deep and available in Blue, Black, Red and Green, are further reinforced with a medical-grade stainless steel rim, wrapped in a Teflon cover for added safety and hygiene.

Iain Phillips, Managing Director of Regale Microwave Ovens Ltd. the exclusive distributor of Microsave products, said "Microsave's Teflon cooking trays represent a significant advancement in cooking equipment, offering enhanced performance, durability, and value for operators in the foodservice industry. Existing cooking trays often come with hefty price tags or compromise on quality. We are offering a superior product at a competitive price point, making it an easy choice for our customers and addressing a gap in the market.

“We are so confident in the quality of the Microsave cooking trays that we offer a full refund to customers within 30 days of purchase, demonstrating a commitment to customer satisfaction.”

For further information, please contact Microwaves@regale.co.uk or call Regale on 01329 285518.


IRIS Launches Full Integration to Shiji’s Infrasys Cloud POS to Elevate The Mobile Ordering Experience

The robust integration marks a significant milestone in improving operational efficiency, enhancing guest experiences, and driving F&B revenue growth for hospitality operators.

IRIS, a global leader in digital ordering for the hospitality industry, today announces the integration of its F&B mobile ordering solution with Infrasys Cloud POS by Shiji. This strategic partnership will enrich the guest experience, save labour and increase ancillary revenue.

The IRIS mobile ordering platform empowers guests to self-serve from their own devices at their convenience. It firmly puts guests in control of their ordering experience, freeing up staff time and resources to enable them to focus on delivering an exceptional service.

The integration of the two solutions comes with full security approval for Marriott mobile dining and IRIS’ greater F&B ordering estate, and enables operators to optimise the management of mobile orders: These orders will now flow directly to the kitchen via Infrasys Cloud POS saving time, improving order accuracy, and reducing wait times. The process delivers convenience and comfort to both guests and staff, enhancing the overall ordering experience and mitigating any language barriers. Furthermore, hoteliers can promote items and services 24/7 maximising revenue opportunities across their properties.

The seamless partnership has been welcomed by the industry, with Eicha Medina, F&B Assistant Manager at The Westin Manila commenting, "The IRIS mobile dining and Shiji Infrasys POS integration significantly reduces the number of calls and inquiries, thereby lessening the workload on staff, improving accuracy and communication.

Guests that face language difficulties can conveniently access the mobile dining platform, easily review order details and write comments to the Chef.

We're enjoying the seamless guest payment options, the recommended items, and updating guests in real time on expected delivery times. Guests can also request a tray collection to further elevate their mobile dining experience."

Graham Rushin, IRIS VP Sales & Marketing, adds, “We’re delighted to announce this hotly anticipated partnership. It further solidifies our dedication and commitment to delivering a tailored and efficient mobile ordering service to hoteliers who are striving to provide guests with meaningful, seamless digital experiences.
We aim to empower hoteliers with the tools to drive additional revenue and free up resources, and this true integration delivers all this and more!”

Brian Garvan, Director, Global Partnerships and Product Integration at Shiji comments, "It’s great to launch this integration of IRIS Mobile Ordering and Infrasys Cloud POS to provide unparalleled convenience, efficiency, and guest satisfaction. It's the result of many months' work by both teams and is sure to support the demanding requirements of some of our key hotel clients' in delivering a first-class service in the F&B space. Thanks to the whole team at IRIS.”

The integration of IRIS Mobile Ordering with Infrasys Cloud POS is now available for hospitality operators worldwide. For more information on IRIS and the full suite of integrations, please click here.


Classic British Hotels Welcomes New Luxury Hotel in Hampshire

Classic British Hotels is thrilled to announce the addition of Oakley Hall, a luxury hotel in Basingstoke, as its newest member hotel, marking a significant expansion of the group's portfolio of prestigious properties. Situated in the heart of the Hampshire countryside, Oakley Hall Hotel epitomises luxury, elegance, and unrivalled hospitality, providing guests with an unforgettable retreat.

Surrounded by 315 acres of breathtaking parkland, Oakley Hall Hotel is a quintessentially British estate and steeped in rich history. This splendid hotel offers guests a captivating escape from the hustle and bustle of everyday life.

Boasting 50 luxurious bedrooms, Oakley Hall Hotel envelops guests in an enchanting experience, featuring crisp Egyptian cotton linens, unique design features, stunning views, and oversized bathtubs adorned with indulgent eco-friendly toiletries.

Beyond the opulent accommodations, the hotel's culinary offerings are equally impressive. The celebrated Glasshouse Restaurant, holder of two AA Rosettes, showcases inventive dishes that highlight locally sourced and home-grown produce, delivering a delightful symphony of flavours to discerning palates. Unwind in the modern and comfortable setting of the 1795 Bar & Lounge, where you can enjoy a wide variety of Hampshire's finest ales.

Additionally, the estate's tranquil grounds and versatile event spaces make it an ideal choice for weddings, conferences, and celebrations, ensuring that every occasion is imbued with an air of sophistication and charm.

"We are delighted to welcome Oakley Hall Hotel to the Classic British Hotels family," said Phillp Allsopp, Managing Director of Classic British Hotels. "With its rich history, exquisite amenities, and commitment to delivering exceptional service, this charming property perfectly embodies the values and traditions that are synonymous with our brand."

The General Manager of Oakley Hall Hotel, Manuel Araujo, shared his excitement about the partnership: "We are thrilled to become a member hotel of Classic British Hotels. This collaboration provides us with a unique opportunity to showcase our commitment to providing an unforgettable experience for our guests. We look forward to welcoming guests from all over the world to experience the timeless charm and warm hospitality of Oakley Hall."

In celebration of this exciting partnership, Oakley Hall will be offering exclusive packages and promotions to Classic British Hotels' loyal followers, providing them with the opportunity to experience the hotel's captivating allure. This affiliation further reinforces Classic British Hotels' dedication to offering discerning travellers access to distinguished properties that capture the essence of British hospitality.


Get ready to flex your menu potential with the Duke ReadyFlex™ - available from Jestic.

As an industry leader in food service equipment since 1925, no one offers a more advanced or comprehensive hot holding portfolio than Duke Manufacturing. Building on this heritage, Duke has today introduced the Duke ReadyFlex™ Hot Holding Cabinet, exclusively available in the UK from Jestic. This latest innovation offers outstanding food quality retention and the ultimate flexibility driven by best-in-class technology.

With the Duke ReadyFlex™, operators can serve food at the right temperature, texture and in perfect condition, as well as precisely controlling each food product’s individual environment, all whilst eliminating unwanted flavour transfer. The ReadyFlex™ cabinet’s technology-driven performance delivers total confidence that food will have the same sensory appeal whether it was just cooked or has been held for an extended period and enhances food safety by ensuring food is maintained at safe temperatures. The ReadyFlex™ does all this whilst decreasing service times by having food readily available, reducing food waste through improved holding times, and offering the versatility to cook in batches instead of by individual order. The ReadyFlex™ operates at ideal holding temperatures across all menu combinations and pan sizes, minimising staff training by utilising an intuitive and simple to operate touch screen control.

For those looking for larger capacity, Duke also offer the ReadyFlex™ Full Size Hot Holding Cabinet, which has flexibility to configure for full 1/1 Gastronorm pans, either 65mm or 100m deep, or a combination of both. The top and bottom heat with a heat zone per shelf provides for the ultimate holding environment and provides even more product during peak times.

Michael Eyre, Jestic Product Director says,

“Food holding is the critical link between food cooking and preparation and efficiently serving your customers. While Duke has been in business for nearly 100 years, they are focused on the future of their organisation and improving the industry they serve. In addition to the highest quality standards, Duke’s products are purpose built with operators in mind and the Duke ReadyFlex™, is no exception. With the Duke ReadyFlex™, food is always hot, fresh, and ready where and when you need it. Any Menu. Anywhere. Anytime.”

For nearly 100 years, customers of Duke Manufacturing have come to count on the team of creative, problem-solving specialists for unmatched customer experience and industry leading equipment that helps them be more successful. Duke’s success started with a single steamtable and the determination to be a “solutions provider” to the industry. With commitment, craftsmanship, innovation and a customer focused approach, Duke has cemented its reputation as the leader in product holding- no one offers a more advanced and comprehensive holding portfolio than Duke.

For more information on the Duke ReadyFlex™ Hot Holding Cabinet or to find out about the full Jestic equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.

Written By:

Nancy Lewendon
Eat PR & Marketing Ltd
www.eatpr.co.uk


Five Ways Hotel PMS Technology is Saving Independent Hotelier Operations

Modern PMS technology provides invaluable support to independent hotel operations from training to disaster recovery.
By Warren Dehan

Independent hoteliers rely on technology to operate today in a way that has never been necessary. Still, many often need help understanding how to approach gaining access to the tools they need within their allotted budget. Without support from a brand, these operators need access to reliable, centralized tools capable of simplifying operations and improving revenue amid an indefatigable labor crisis. Technology providers have stepped up to the plate across the industry to assist in every way possible, but the foundation of any hospitality technology strategy begins with a robust Property Management System capable of providing the support independent operators require.

Here is a look at five ways modern PMS technology is saving independent hoteliers in their day-to-day operations:

One: Fast, Reliable Training

The labor crisis remains the most significant challenge impacting all hoteliers, but independent operators have fewer options than their branded competition when needing fresh hands. Independents simply don’t have the time to onboard new hires at the same speed they did three or four years ago. To keep pace with hiring, operators need access to comprehensive digital training tools that reinforce key learnings without slowing down hotel operations.

A PMS is only as valuable as an operator’s ability to use it. E-learning services have enjoyed a surge in popularity thanks to their ability to allow hotel workers to learn at their own pace and answer most questions without input from management. Locating a confident PMS partner capable of offering live chat help is also vital for onboarding new trainees during periods of high activity.

Two: Streamlined Loyalty Oversight

Independent hoteliers are always looking for new ways to compete against branded loyalty programs, but this process can be automated with the right PMS in place. An independent organization’s ability to scale its loyalty and benefits program is directly tied to long-term growth throughout hospitality. Today, technology is helping hoteliers improve access to loyalty programs by simplifying their rewards and optimizing delivery to guests.

Modern PMS technology allows hoteliers to manage their independent loyalty programs directly or integrate with loyalty modules alongside the core PMS software. All-in-one PMS technology will enable operators to support their ideal loyalty program, from a simple one-property reward structure to a multi-property benefits plan.

Three: Simple Integrations

The most important aspect of hospitality to independent operators is the desire to stand out from their competition, and to do so today requires third-party integrations and a robust PMS capable of managing them. Independents must provide potential partners with an avenue to introduce new experiences through open APIs. These capabilities allow them to pursue their ideal growth path and embrace the identity they envisioned for the property at its conception.

To reach this point, independents must have access to reliable technology that works well together. Operators are advised to work closely with their PMS partner to determine which integrations are open to them and how they can arrange their tech stack to support future integrations as they become available.

Four: Cloud-Based Support and Recovery

While cloud-based technology is most often lauded for its ability to improve communication, mobility, and flexibility on property, it is also invaluable for disaster recovery. If independent hoteliers encounter a situation where their data is lost and unrecoverable, it can be challenging to bounce back without branded support. However, with the right PMS partner, independent operators can rest easily that their cloud-based data is protected in case of any outages or breaches and backed up for safekeeping.

Five: Long-Term Scalability

Some independent hoteliers may run small operations, but they often have big aspirations. Securing a reliable PMS partner will help fuel an independent’s potential for growth and scalability through flexibility and customization. Whether independents operate a portfolio of all-inclusive resorts, full-service convention hotels, small destination getaways, midscale city-center drop-offs, or a combination of the above, modern PMS technology can adjust to meet their evolving needs.

These capabilities are not novel in isolation, but today’s all-in-one PMS technology is helping operators of all sizes bridge the gap in capabilities between independent hoteliers and big brands. The greatest challenge facing hoteliers today is not if they should adopt these tools but when they will embrace their abilities.

About the Author

Warren Dehan is the President of Maestro, the preferred cloud and on-premises PMS solution for independent hotels, luxury resorts, conference centers, vacation rentals, and multi-property groups. Maestro was first to market with a fully integrated Windows PMS and Sales & Catering solution and is continuing that trend with leading edge web and mobile based solutions. Platform and deployment independence present Maestro as an investment that will continue to grow and adapt as new technologies emerge.


Bijou wines

Our Company

We are Bijou, a small yet dynamic French producer from Languedoc and Provence. Our priority is crafting qualitative wines sustainably, our award-winning wines are recognised in 40+ countries, and we have seen great success in hotels, gastropubs and restaurants. We find lesser-known producing regions and strive to create wines that are a perfect serve with a sense of place. It is our belief that everybody deserves a little luxury in their lives, no matter their price range, so you can be sure that every wine that bears the Bijou name will transport you to the picturesque French Riviera and accompany your meals and menus with grace.

Our Mission

We are hugely passionate about sustainability. Our wines are HEV Level 3 (High Environmental Value) or organic certified. We handpick low-yielding old vines, which are better for the environment and the

flavour profile. Our exploration of alternative packaging has been ongoing for many years, which means our wines are available in a can, pouch, lightweight bottle and magnum format.

Our Passion

You will notice that many of our wines are called Sophie Valrose, they are a tribute to women in the wine industry. As women in the wine industry, as well as everywhere else have to fight for equal rights and respect in their everyday lives. Thankfully, the gap seems to be beginning to close, but a century ago this was certainly not the case.

In Languedoc and Provence, local legend speaks of a woman who fought honourably for the rights of her fellow female workers in the vineyards. Women during this time were often relegated to the back-breaking and unpleasant labour in the vineyards, while being paid significantly less than their male counterparts. Sophie Valrose symbolises the fight that women undertook at the turn of the last century to be recognised for their dedication to the wine industry, which would not have flourished without their efforts.

Our Wines

Our rosés have seen huge success as a pouring rosé, dynamic and diverse enough to pair with a range of menu offerings. For example, Eminence de Bijou is a gastronomic celebration of the region in which it was produced, Coteaux de Béziers, just 10 km from the mediterranean sea. A sumptuous blend of Grenache, Cinsault and Rolle, a portion of the grenache is fermented with French oak in order to create a level of depth to support and enhance even the most robust of dishes.

En Mémoire de Sophie Valrose is a love letter to the women of wine. A premium provencal offering, beautifully salmon coloured, this wine is certified organic and a perfect expression of the terroir of the Centre Var. With a complex nose of peaches and redcurrant, En Mémoire de Sophie Valrose is the perfect accompaniment to al fresco dining in secret urban courtyards and sweeping coastal views.

 


The Firepit Restaurant Launches Exquisite New Menu

The Firepit Restaurant,at Cave Hotel, renowned for its contemporary, fine dining, sharing plate experience, is proud to announce the highly anticipated launch of its new menu and an impressive transformation of the restaurant. This exciting development aims to elevate the dining experience to unprecedented heights, providing guests with a feast for the senses.

● Chef John Bingley and his team have launched a new reimagined menu for summer 2023. They have
meticulously crafted a selection of dishes that tantalise the taste buds and showcase the very best in
contemporary cuisine.
● Honored with the Coveted AA Rosette for Culinary Excellence.
● Fusing flavours with a one-of-a-kind experience to create something vibrant and sophisticated for
those seeking a distinctive culinary adventure.
● The Smokey, barbeque aromas of the American west combine with the delicately spiced tastes of the
far east to create ambitious dishes that excite the tastebuds and showcase the finest in global cooking.
● Combining culinary innovation with a fresh perspective on design, The Firepit Restaurant has
undergone a remarkable makeover to create a captivating ambiance that perfectly complements its
new menu.
● In addition to the revitalised menu and ambience, The Firepit restaurant continues to prioritise
impeccable service and commitment to the highest standards.
● The Firepit Restaurant is suitable for celebrations with friends, a romantic dinner, or a special occasion.
It promises an unforgettable dining experience that will leave a lasting impression.
● Our inspiration is vibrant and relaxed with an edgy and sophisticated spirit.

“We are thrilled to unveil our new menu and transformed restaurant space to our valued guests’ expressed John
Bingley, Group Executive Chef. ‘With this exciting evolution, we have curated an experience that not only
delights taste buds but also captivates your eyes. The team have poured their passion into every aspect of this
endeavor, and we cannot wait to share it with our guests”.

For reservations or more information, please visit https://www.cavehotels.com/firepit-restaurant/ or contact
restaurant.reservations@cavehotels.com


Branching out

Outdoor shelters are a great opportunity to increase revenue and elevate the customer experience by extending your hotel’s offerings and space. The experts at Woodberry have made planning your hotel’s outdoor shelter as easy as possible. They have shared some some top tips for measuring, deciding design, and installing shelters.

 

Did you have a marquee or temporary gazebo in your outdoor areas during and post-pandemic?

In 2023, we have seen hired marquees taken down and hospitality clients are now installing more permanent outdoor shelters.

The ROI has been proven for many venues. Sheltered terraces or feature gazebos have seen some of our hospitality clients double their outdoor revenue. The other great benefit of this designated area is that it can be used for private party hire.

 

1. Where do you want the shelter to go? Is it adjoining a building or free standing?

If it is adjoining a building, look at any windows or doors that might be in this area. You need to consider the height of a shelter and the pillars, so they do not obstruct doors and windows.

 

2. Measuring up.

Width, depth and height are your key measurements. If the ground is slightly sloping, please take note of this. Plot where any windows and doors are as part of measuring. Woodberry offers free expert surveys to measure and assess your area.

 

3. What kind of roof and sides do you want?
Do you want a flat roof or an apex roof? Do you want a translucent or opaque roof (one that doesn’t let light through)? Do you want any sides like walls, shutters, slats or canvas sides? These are all things to consider.

 

4. Drainage is important to consider.

If it rains, there will be surface run off from the roof. To control this, look for guttering and drainage options that should be included in your outdoor shelter design.

 

5. Do I need planning permission?

No – generally you do not need planning permission for what is considered a temporary structure. This is something which is surface fixed, rather than having foundations and is under 4m tall, with a 2m gap from any boundary lines. If you are in an area of outstanding natural beauty or have a historic building, you will need to consult your local planning experts.

 

We recommend expert installation. The Woodberry team has good availability in August and September. Installs normally take 1-2 days.

Talk to the expert team at Woodberry who will make it as easy as possible for you to plan an outdoor shelter at your venue. 01926 889922. www.woodberry.co.uk

 


Greener mornings

With sustainability being a key concern for both the hotel industry and consumers alike, the Weetabix Food Company continues to make strides with its commitment to sustainable operations. Through collaborations with farmers, technological advancements, and packaging innovations, Weetabix are working to create positive change in the breakfast cereal market. Here’s a little more about just how much they are doing behind the scenes…

 

Farmers Leading the Way:

The Weetabix Food Company has established a collective of British farmers located within a 50-mile radius of its Northamptonshire factory, which comprises over 350 farmers who grow high-quality wheat for Weetabix Original. Through pioneering carbon footprint studies conducted with top farmers, Weetabix has observed the lowering of greenhouse gas emissions and, by promoting sustainable farming practices, Weetabix has committed to producing zero carbon wheat in the near future.

 

Empowering Farmers with Data:

Collaborating with Map of Ag, Weetabix enabled farmers within their Growers' Group collective to gather carbon footprint data more efficiently, leading to a comprehensive evaluation of their farming processes. This partnership has not only facilitated a deeper understanding of carbon emissions but has also highlighted ways to promote nitrogen use efficiency.

 

Progress Across Key Pillars:

The Weetabix Food Company’s sustainability efforts extend well beyond carbon footprint reduction. Their 2022 Sustainability Report showcases progress across four pillars: Sustainable Ingredients, Low-impact Packaging, Efficient Operations, and Health and Wellbeing. Notably, they achieved the milestone of 100% recyclable packaging across their entire product portfolio, two years ahead of schedule. Changes in packaging have already reduced the company's carbon footprint by an impressive 648.4 tonnes per year. Moreover, Weetabix has implemented water conservation measures, donated millions of breakfasts to charitable organizations, and secured a contract for 100% renewable electricity supply.

 

Looking Ahead:

The Weetabix Company’s commitment to sustainability remains steadfast. Building on the success of the initial carbon footprint study, they are set to expand the assessment to include more farmers, aiming to source carbon-neutral wheat. Additionally, they are exploring new technologies to accelerate the carbon reduction strategy. The Weetabix Food Company’s long-term vision includes becoming a net-zero business by 2050, aligning with global efforts to combat climate change.

 

To Summarise:

Weetabix believes their dedication to sustainable operations can offer an example for the rest of the food service industry. By collaborating with farmers, harnessing technological advancements, and reimagining packaging, they are leading the charge towards a greener future. The Weetabix Food Company’s commitment to reducing its carbon footprint, empowering consumers to make eco-friendly choices, and supporting charitable initiatives demonstrates a holistic approach to sustainability. Weetabix celebrated its 90th anniversary last year, and this nonagenarian's long-term vision of improving lives and preserving the health of the planet for future generations is a testament to the company's enduring commitment to change for even better – starting with better breakfasts.

 

You can read more about the Weetabix Food Group’s sustainability progress in the 2022 report:

weetabixfoodcompany.co.uk/sustainabilityreport2022/

 


Sustainable luxury

Back in 2006 VOYA set the bar as the world’s first certified organic seaweed-based skincare brand. We explore the brand’s famous sustainable ethos and the impact it’s had on two of their hotel partners.

VOYA has sustainability at the heart of everything they do. VOYA products contain extracts of wild seaweed which are sustainably hand-harvested. This means that the seaweed is selected by eye, harvested by hand and no machinery is used to harm the delicate seabed or marine life. What’s more, only a small portion of the seaweed is cut at a time to ensure it grows back within 6-24 months. The harvesters move on to the different parts of the reef to allow it to fully grow back and replenish, thus creating sustainable harvesting.

VOYA products are packaged using recycled, recyclable, or biodegradable materials, and use glass or 100% recycled plastics where possible. The carton packaging board is a special blend of FSC certified pulps using VOYA’s own harvested seaweed and the packing chips are 100% biodegradable and dissolve in water.

VOYA are proud to have made several commitments as part of their Ocean Steward partnership with Plastic Bank, and have pledged to help stop the equivalent of over 2 million single-use plastic bottles from entering the ocean. This is equivalent to over 45,000kg of plastic and means for every VOYA product sold, they will help to prevent 3 plastic bottles from entering the ocean.

Two of VOYA’s key hospitality partners: THE PIG and Lime Wood have offered comments on their sustainable experiences using the VOYA range in their luxury venues.

 

Sustainability is huge in all industries, but why is it so important for hotels to practice ‘greener’ habits?

Lime Wood: At Lime Wood we try to practice greener habits wherever we can. Our whole ethos is about being immersed in the surrounding New Forest, so we have to practice what we preach. In adopting greener practices, hotels can minimise their environmental impact, conserve resources and protect natural habitats, which is so important to the guest experience and for the future.

THE PIG: Hotels can produce a lot of waste and use a lot of energy, which has negative implications, therefore the industry has a responsibility to find ways of reducing waste wherever possible and looking for ways to prevent unnecessary energy use.

 

Why is it important for hotel venues to partner with brands that have established sustainable initiatives?

Lime Wood: Through our partnership with VOYA, Lime Wood has gained insights into the best practices, innovative treatment techniques, and new sustainability trends. Not only does this help us maintain consistent sustainable practices, but it also allows our team to stay ahead of the curve as we evolve with our brand houses and their new treatment methods. Through partnering with VOYA and placing ecological awareness at the forefront of its ethos, Lime Wood can set an example for other luxury hotels, highlighting that a hotel can still offer a luxury experience while simultaneously maintaining an awareness of its emissions, energy supplies and meaningful brand partnerships.

THE PIG: There are a lot of things to consider when looking at who we work with and a brand’s sustainable initiatives plays a huge role in this. As a business, it is our responsibility to ensure sustainable consumption and production in our operations. We are responsible for what we procure and what we offer our guests, so we need to provide the best, both in terms of quality and environmental standards.

 

Can you offer a testimonial about the VOYA range?

Lime Wood: There is such a perfect synergy between Lime Wood and VOYA in terms of combining luxury with sustainability and it is such a joy to use such an innovative, fully renewable resource like seaweed in our daily treatments. It is always a delight to offer our members and guests access to the treatments and we are so happy to share VOYA’s beautiful products with them!

THE PIG: VOYA match our ethos of home grown initiatives, putting people at the forefront of their business and maintaining authenticity when creating products. They are constantly looking for new technologies and innovations within the eco-friendly field. VOYA believe in sustainability at their very core, just like us.

With every VOYA product sold, three plastic bottles are prevented from entering the ocean. There is a live tracker on the VOYA website where customers can see how many plastic bottles have been prevented from entering the ocean and you can view it here:

www.voya.ie/pages/voya-partners-with-plastic-bank