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Nottingham pub gets Royal treatment

the food and what we have done with the interior from those who attended. Big plans are set for the future of The Royal Oak, including a complete reno- vation and extension of the original building, where we intend to expand our food and drink offering with an exciting new Vietnamese dining con- cept, coffee house and a large func- tion/meeting space.”

Key city business people and resi- dents from across Nottinghamshire descended on the town of Beeston for the official opening of The Royal Oak bar and Indian restaurant, which has been transformed by local Asian food and drink supplier Asiana. Hosted by managing director, Sam

Sangha, and the rest of the team at Asiana, the invite-only event saw over 200 guests enjoy Indian food prepared by head chef Vikram Singh Negi, for- merly of the five-star Taj Hotel in Mumbai, and his brigade. Guests were also treated to a performance by a local jazz band and Royal Oak goody bags, featuring an exclusive member- ship card.

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Freedom card gets more backing

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Several new national partners have been con- firmed in the line-up of retailers participating in the Barclaycard Freedom reward scheme. Well- known brands such as Balls Brothers, BSM, F Hinds, Flight Centre, Gourmet Burger Kitchen and Just Tyres, have all signed up to offer Reward Money to Barclaycard’s 8 million cardholders.

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Barclaycard Freedom will provide the opportu- nity for customers to earn and redeem rewards automatically at tens of thousands of small and medium retailers, as well as household names across a range of retail sectors.

Afterwards, Sam Sangha commented, “We are delighted with the success of the opening night, and have received outstanding feedback on the quality of

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Asiana is a supplier of oriental food and drink, importing from key countries in the Far East and distributing across the UK to restaurants, takeaways and supermarkets. The copany supplied products directly to trade customers within a 70 mile radius of its central distribution centre in Nottingham.

Spice Business Magazine

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