Concerns over late-night drinks plans for pub
The Reddington Pub Company Ltd is currently renovating the Anchor in Main Street, Gunthorpe.
According to documents submitted to Newark and Sherwood District Council, the firm is seeking a licence for live and recorded music, and the sale of alcohol between 11:00-02:00, Monday to Sunday.
The application said signs would be "placed at all exits asking customers to respect the needs of local residents".
The Local Democracy Reporting Service (LDRS) said Dr Leena Maddock Khan, who lives opposite the site, objected to the bid due to "significant concerns regarding the potential for increased public nuisance".
"The proposed operating hours are more suited to a city centre environment and are wholly inappropriate for our small village setting," she added.
Another objection letter, written by Emily Maddock Khan, who lives at the same address, raised further concerns over increased traffic in the village, particularly late at night.
Nottinghamshire Police has provided a number of legally-binding conditions, which will apply if the licence is granted.
They include working CCTV, training for staff and the installation of signs advising customers to "be respectful to residents and to leave the area in a quiet and orderly manner".
Environmental health has also suggested a "winding-down and dispersal policy" should be adopted, which would include the slowing down of music, a reduction in volume and other measures to ensure a calm atmosphere at least 30 minutes before the venue closes.
In the application to the council, Sean Reddington said: "The premises shall have an operational dispersals policy and noise management plan."
The Reddington Pub Company, which owns the Old Vol in Caythorpe and The Reindeer in Hoveringham, is also looking to reopen the nearby Tom Browns venue in Main Street.
The restaurant, which sits next to the Anchor, was temporarily closed while it changed owners last year.
Newark and Sherwood District Council will consider the application at a meeting on Tuesday.
The Reddington Pub Company has been contacted for comment.
Follow BBC Nottingham on Facebook, on X, or on Instagram. Send your story ideas to eastmidsnews@bbc.co.uk or via WhatsApp on 0808 100 2210.
Local Democracy Reporting Service
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time Business News
5 hours ago
- Time Business News
Mooncake Trapp: A Delightful Fusion Of Tradition And Taste
Introduction To The Mooncake Culture Mooncakes are not just desserts; they are a symbol of reunion and tradition. For centuries, families have shared mooncakes during the Mid-Autumn Festival as a token of love and unity. In recent years, the mooncake industry has transformed from traditional to trendy, offering gourmet versions, creative packaging, and international flavors. One such recent innovation is the mooncake trapp , a unique concept that combines the elegance of traditional mooncakes with the novelty of creative presentation and premium branding. Understanding The Mooncake Trapp Concept The term mooncake trapp refers to a sophisticated style of mooncake packaging and presentation, often used by luxury brands or high-end bakeries to elevate the customer experience. Unlike ordinary packaging, it typically includes artistic boxes, drawer-style compartments, LED-lit casings, or even music-box-like mechanics. The goal is to create an unforgettable unboxing experience that matches the taste and quality of the mooncakes inside. This concept appeals to modern consumers who seek more than just flavor. They want aesthetics, emotion, and a sense of occasion. The mooncake trapp delivers all of that by blending tradition with design. Evolution Of Mooncake Packaging Traditionally, mooncakes were wrapped in paper or stored in simple tin boxes. However, the competitive e-commerce market has redefined packaging standards. Businesses now focus on sustainable materials, elegant structures, and interactive experiences. The mooncake trapp stands out in this evolution. It usually incorporates: Sliding compartments or layered boxes Custom motifs, such as rabbits, moons, or lotus flowers Compartments for tea or small gifts Materials like bamboo, velvet, or embossed cardboard Such attention to detail increases the perceived value of the product and turns it into a perfect gift item. Why E-Commerce Brands Prefer Mooncake Trapp The mooncake trapp concept has been widely embraced by e-commerce brands for several reasons: 1. Visual Appeal For Online Shopping When customers shop online, they rely heavily on images. Beautifully packaged mooncakes with intricate box designs naturally draw more attention. The mooncake packaging helps products stand out on platforms like Instagram, TikTok, and online marketplaces. 2. Enhanced Customer Experience Consumers are more likely to remember brands that provide a unique experience. The creative and interactive packaging of the mooncake trapp makes it memorable and share-worthy. This leads to word-of-mouth promotion and user-generated content, increasing visibility. 3. Added Value Without Changing Ingredients Improving packaging is a cost-effective way to raise product value without changing the recipe. A well-designed mooncake trapp justifies a higher price tag and creates a premium impression. 4. Ideal For Corporate Gifting Corporations often buy mooncakes in bulk for client and employee gifts. A luxurious mooncake trapp makes a strong impression and reflects positively on the giver's brand. Creative Trends In Mooncake Trapp Designs Designers and brands are constantly pushing the boundaries of creativity. Some popular trends in mooncake trapp packaging include: Thematic Sets : Some sets are themed around mythology, literature, or local heritage. : Some sets are themed around mythology, literature, or local heritage. Modular Boxes : These can be reused as jewelry boxes or desk organizers. : These can be reused as jewelry boxes or desk organizers. Personalized Packaging : Customers can print names or messages on the box. : Customers can print names or messages on the box. Technology Integration: QR codes, LED lights, and music chips are added for a modern twist. Such features not only attract attention but also promote sustainability through reusability. Sustainable And Eco-Friendly Packaging Options As environmental awareness grows, more e-commerce businesses are incorporating eco-friendly features into their mooncake trapp products. These include: Using biodegradable or recyclable materials Avoiding plastic windows and metal hinges Offering boxes that double as keepsakes or storage These options reduce waste and appeal to conscious consumers who value both aesthetics and environmental responsibility. Choosing The Right Mooncake Trapp For Your Brand For e-commerce sellers, choosing the right mooncake trapp means aligning the product with the brand's image and target market. Here are a few considerations: Target Audience : Luxury packaging works best for premium customers, while minimalist styles might appeal to younger or eco-conscious buyers. : Luxury packaging works best for premium customers, while minimalist styles might appeal to younger or eco-conscious buyers. Product Type : Match the box design to the flavor profiles, such as traditional patterns for lotus mooncakes or modern styles for chocolate truffle mooncakes. : Match the box design to the flavor profiles, such as traditional patterns for lotus mooncakes or modern styles for chocolate truffle mooncakes. Price Point: Make sure the packaging enhances value without compromising profits. Collaborating with creative packaging vendors or experienced designers can help develop a standout product. How To Market Mooncake Trapp Products To sell mooncake trapp effectively in the e-commerce space, a strong marketing strategy is essential: Product Photography High-resolution images showing different angles and unboxing steps can create excitement. Storytelling Explain the inspiration behind the packaging. For example, if the box design is based on a Chinese legend, include that story in your product description. Influencer Campaigns Send PR packages to influencers and food bloggers. A visually stunning mooncake trapp makes for share-worthy content. Limited Editions Create urgency with seasonal or limited-edition packaging to boost pre-orders and early purchases. Final Thoughts On Mooncake Trapp In E-Commerce The mooncake trapp concept is more than just an aesthetic trend. It represents a powerful strategy for blending culture, creativity, and commerce. In a market where visual appeal and customer experience often drive purchase decisions, the packaging becomes as crucial as the product itself. By investing in innovative mooncake trapp designs, e-commerce sellers can not only attract a wider audience but also build a stronger brand image. Whether for festive celebrations, corporate gifting, or personal indulgence, these thoughtfully designed mooncake packages bring joy long after the last bite is gone. TIME BUSINESS NEWS
New York Post
a day ago
- New York Post
Bodegas are the new ‘It' restaurants as dining out costs spiral: ‘It's not just mozzarella sticks anymore'
NYC's corner markets are cornering the market — on haute cuisine. As the cost of dining out in the Big Apple spirals higher, eating well without breaking the bank could be as simple as visiting your nearest bodega. The city's humble bazaars are increasingly perceived as epicurean pioneers — with gourmands and social media influencers clamoring for a bite. The craze comes as the price of eating out in the five boroughs has been said to soar by nearly 30%, according to a 2024 City Comptroller's Office report — with even a sad Midtown desk lunch of salad or fast food often costing a minimum of $15 nowadays. 16 A worker prepares a shrimp and octopus cocktail at La Esquina Del Camarón Mexicano, a Mexican seafood depot at the back of an Indian bodega in Jackson Heights, Queens. Tamara Beckwith/ By contrast, determined diners willing to look past the toilet paper rolls and bricks of Cafe Bustelo can fill their belly at a wave of unlikely grocery gastro-hubs for a fraction of the price — without degrading their palate. 'I go to my bodega every day, and the halal food is better than the food truck next door and cheaper — and they can do it all,' Karissa Dumbacher, an NYC foodfluencer with over 5 million followers across TikTok and Instagram, told The Post. 'I mean, it's not just mozzarella sticks anymore.' Here's the dish on six tasty, cutting-edge supping spots. Java, no jive 16 IndoJava Chef Anastasia Dewi Tjahjadi and owner Elvi Goliat display a bowl of lontong mie. Tamara Beckwith/ There's no menu at IndoJava, a bite-sized bodega in Elmhurst, Queens — but behind the selection of sambals and other Indonesian staples, intrepid diners will find one of the toughest tables in town. Javanese chef Anastasia Dewi Tjahjadi, one of two haute-hash slingers (Thursdays, a chef from Jakarta takes over the stove), recently served just one dish: lontong mie ($15), a fragrant specialty from her hometown of Surabaya. The piquant combo of noodles, bean curd, bean cake wedges, compressed rice cakes, garlic crackers, prawns and clam skewers packed a punch — in a brawny broth infused with pungent shrimp paste and served with weapons-grade chili peppers. 16 Diners can eat at a squat yellow table at the back of the bodega. Tamara Beckwith/ And don't bother asking the chef to turn the heat down. 'I don't want the people to come here and be, like, 'Oh, I'm sorry, I don't like spicy' — because my food … is spicy,' the griddle gourmet proudly told The Post. 'I can't make it not spicy.' Opened back in 2008, IndoJava has become a bona fide sensation. In a viral video, influencer Dumbacher labeled the offerings the closest thing to 'actual authentic Indonesian food in New York City.' IndoJava's food pop-ups are available on Tuesdays from 10 a.m.-8 p.m. and Thursdays from 10 a.m.-3 p.m. while supplies last; daily specials are announced on Instagram. 'We do very traditional, very authentic,' owner Elvi Goliat told The Post. 'We need to make something interesting so they will come every week.' IndoJava, 8512 Queens Blvd., Elmhurst Mart of the deal 16 A variety of Guatemalan specialties are displayed at the Karen Deli. Stefano Giovannini for In Sunset Park, Brooklyn, the tiny Karen Deli has an ace up its sleeve — a speakeasy-like Guatemalan canteen located incongruously at the back, near a Central American mural. The crown jewel drawing in-the-know types is the Pepian De Pollo ($13), a rich, spice-inflected stew studded with pumpkin seeds, best paired with a chuchito ($3), a miniature Guatemalan tamale, and washed down with a regional soda from the cooler. This hearty combo costs a fraction of what you'd pay for one entrée at a sit-down spot in nearby trendy neighborhoods. 16 It is one of many bodegas serving unique dishes. Stefano Giovannini for According to legendary NYC restaurant critic Robert Sietsema, unexpected finds like these show how bodegas are evolving. 'For decades, [the bodega] was a province of Puerto Ricans and Dominicans and African-Americans, hence the term bodega, which is just Spanish for store,' the Village Voice alum told The Post. 'This is indicative of other groups taking over the bodegas, having a much broader selection,' he said. Karen Deli, 6116 5th Ave., Brooklyn Prawn stars 16 A cocktail of shrimp and octopus at La Esquina Del Camaron. Tamara Beckwith/ Jackson Heights, Queens, has always been the Big Apple's multicultural bouillabaisse. Head to Roosevelt Avenue — where diners will find an Indian mini mart in the front and a Mexican seafood restaurant in the back. Dubbed La Esquina Del Camaron Mexicano, the tiny, cash-only sit-down serves shrimp and octopus cocktails with cilantro, avocado and a 'secret' cocktail sauce ($15 for a small portion). 16 Indian bodega La Esquina Del Camaron features a bustling Mexican seafood restaurant. Tamara Beckwith/ 16 Diners can check out a mini mart in the front — and the seafood paradise in the back Tamara Beckwith 16 The Jackson Heights go-to also offers Coctel de Camarones y Pulpo, and fish and tacos. Tamara Beckwith/ It's perhaps one of the few places in town you'd want to tuck into a plate of shellfish while pondering a wall of e-cigarettes and playing your scratch-off tickets. La Esquina Del Camaron Mexicano, 8002 Roosevelt Ave. The hero we deserve 16 The hand-scrawled hero menu frames a kitchen worker at Sunny & Annie's Deli. Tamara Beckwith/ Sunny & Annie's Deli in Manhattan's East Village is much more than a bacon-egg-and-cheese broker, offering a 24-hour smorgasbord of inventive, submarine-sized, Asian-inflected heroes, which the Korean owners list on handscrawled notecards. Wacky fare includes the Obama (grilled chicken and eggplant), the Bernie Sanders (teriyaki chicken and shiitake mushrooms), and other sandwiches whose ingredients appear to be charmingly unrelated to their celeb namesake. Check out the Pho #1 ($10.99 cash, $11.97 using a card), which, like its eponymous soup, features beef, bean sprouts, basil, cilantro, sriracha and a slathering of hoisin. The dining depot is a standby for food critic Sietsema, who described the noshes as 'just plain weird in a good sort of way.' 16 A pho-inspired sandwich from Sunny & Annie's Deli. Tamara Beckwith/ 'There's no place that makes sandwiches that uses the odd combination of semi-healthy ingredients with good bread,' the pro told The Post. 'And people that go in there for the first time, they're dumbstruck by the menu.' Sunny & Annie's Deli, 94 Avenue B Way to plant 16 The Clinton Fruit Market on Ninth Avenue in Manhattan is one of 50 bodegas where customers can find Plantega. Tamara Beckwith/ Bodegas haven't historically been bastions of vegetarian-friendly fare, Plantega is changing that — offering a '100% plant-based menu' that 'reimagines New York's iconic deli sandwiches,' ranging from the steak, egg and cheese burrito to the chopped cheese (both $12). 'In a way, bodegas are the city's original test kitchens,' Plantega Founder and CEO Nil Zacharias told The Post. The concept, launched in 2022, is available at 50 bodegas. It reflects the corner store's legacy for innovation, where a 'Dominican-owned grill meets halal ingredients, or a classic bacon, egg, and cheese gets a twist that reflects the neighborhood,' he said. 'Too often, 'better food' is framed as something exclusive,' he told The Post of grub which is often 'packaged for a certain demographic.' 16 A vegan chopped cheese, courtesy of Plantega. Tamara Beckwith/ 'Instead of asking people to change their habits, we chose to meet them where they already eat,' he added. 'That meant starting with the bodega, one of the most trusted, culturally rooted spaces in New York City.' Plantega features a Chopped Cheese with Beyond Meat, Stockheld cultured cheddar and Fabalish vegan mayo — a combo that's tasty and healthier than oft-dubious deli protein. 'The food is hot, satisfying and made to order, just without the meat sweats or the 3 p.m. crash that makes you question your life choices,' Zacharias quipped. Plantega, various locations Ock-ed and loaded 16 'For years, I [saw] people get the same sandwiches and order all of these things on the side,' said Rahim Mohamed, owner of Red Hook Food Corp. Stephen Yang Probably the only bodega in remote Red Hook, Brooklyn, to have lured celebs like Ed Sheeran and Giants quarterback Eli Manning, Rahim Mohamed's Red Hook Food Corp has become a viral sensation. Better known online as General Ock — derived from Americanized Arabic slang for 'akhi,' meaning 'brother' — the savvy seller has created a cutting-edge meal mecca, amassing over 5.5 million TikTok followers by sharing videos of him whipping up some of NYC's wildest vittles. 16 A sandwich hits the griddle before heading to a hungry customer. Stephen Yang 16 A stuffed sandwich at Red Hook Food Corp. Stephen Yang And no ingredient is too outlandish. Here, chopped cheese sandwiches are piled high with Pop-Tarts, mozzarella sticks, cotton candy, Rice Krispies Treats and more — in a method dubbed the Ocky Way. 'For years, I [saw] people get the same sandwiches and order all of these things on the side. I thought, 'Why can't I mix it all together?'' he told The Post in 2021. Red Hook Food Corp, 603 Clinton St., Brooklyn
Business Wire
a day ago
- Business Wire
Avocados from Peru Donates 100,000 Avocados to the Jacobs & Cushman San Diego Food Bank
SAN DIEGO--(BUSINESS WIRE)--On National Avocado Day, the Jacobs & Cushman San Diego Food Bank, San Diego County's largest independent hunger-relief organization, announced a generous donation of 100,000 avocados from Avocados from Peru at its 3 rd annual celebratory Guac-Off Challenge. The generous gift will help provide more than 500,000 servings of nutrient-rich food to families in need across San Diego County, distributed through the Food Bank's network of over 450 nonprofit partners. 'We're proud to donate 100,000 avocados to the San Diego Food Bank: a remarkable organization that uses nutrition to combat hunger and bring communities together." — Xavier Equihua, President and CEO of Avocados from Peru Share 'San Diego is a city where food and culture go hand in hand, and avocados are at the heart of that story,' said Xavier Equihua, President and CEO of Avocados from Peru. 'We're proud to donate 100,000 avocados to the San Diego Food Bank: a remarkable organization that uses nutrition to combat hunger and bring communities together.' With San Diego often referred to as the 'avocado capital of the nation,' avocados represent a culturally significant, nutritious and delicious staple in the diets of many families. 'Fresh produce like avocados offers a rare combination of nutrition, versatility and broad appeal. This incredible donation of avocados plays a critical role in providing accessible nourishment to the 400,000 people across the region served each month,' said Casey Castillo, San Diego Food Bank CEO. 'With food insecurity still affecting thousands of working families, seniors and children in San Diego, partnerships like these are more important than ever. We are grateful to Avocados from Peru for their generous support.' During the Guac-Off Challenge, local media outlets competed in a bracket-style, Master Chef-inspired guacamole-making competition judged by local food experts. This year's champions, Shawn Styles and Vanessa Paz of CBS 8, walked away with the silver avocado trophy and bragging rights. Participating media outlets included CBS 8, Fox 5, KUSI, Univision San Diego, Univision Radio (Que Buena 106.5 and Amor 102.9) and Local Media San Diego (91X, Magic 92.5 and Z90.3). The judging panel included Troy Johnson of San Diego Magazine, Instagram influencer Darryl Gordon of @sandiegofoodiefan, Daniel Bell of Grocery Outlet and Xavier Equihua of Avocados from Peru. To download images from the 2025 Guac-Off Challenge, click here. About the Jacobs & Cushman San Diego Food Bank Established in 1977, the Jacobs & Cushman San Diego Food Bank is the food safety net for all of San Diego County, providing food to people in need, advocating for the hungry and educating the public about hunger-related issues. Through a combination of programs and robust network of more than 450 local partners, the San Diego Food Bank distributed nearly 53 million pounds of food and supplies in FY 24/25 to individuals and families through our regional network of services. Join us online at and @sdfoodbank on social media.
