Roll up! Roll up! Pete and Colin are awaiting the teams at Sydney’s Luna Park for the next elimination challenge. They explain that teams are going to give back to Emergency Services' personnel, by serving fun fair food for them and their families.
The best dish as voted by the guests will win People’s Choice, and be free from the next two elimination challenges. The worst two performing dishes will be chosen by Pete and Colin, and will go straight into a Sudden Death Cook Off.
The Emergency Services are in a constant race against time, so it seems only fitting that the teams are too, with Pete and Colin giving them one hour only to serve after their prep time.
Jane and Emma are preparing Popcorn Chicken and Ranch Dipping Sauce. Emma loses focus of their dish as the dishy men in uniform pass by their stall. Apparently it is a ploy to make Steve jealous. Neither Steve nor his hair seem to notice nor care, and so Emma instead puts her energy into the chicken meat. On tasting, the Judges think the chicken is juicy, the crumbed coating is flavoursome and seasoned well, and the accompanying sideshow of salad is fresh, without taking the attention away from the star performing chicken.
Will and Steve, their egos still bruised and Steve’s hair still singed from the most recent Sudden Death Cook Off, are determined not to end up there again. They overcompensate by creating Beef Bombs with Roasted Chilli Mayonnaise. Steve explains it is a sophisticated play on meatballs. On serving, the Judges love the flavor and find it fits the brief by being easy to eat. Pete says it is simple, has integrity, creativity, flair and refinement, and is both Pete and Colin’s dish of the day. Will makes the comment that the feedback is not bad for two Gourmet Geezas. Yes, the boys are definitely bringing some kind of refinement to the competition.
Ash and Camilla are creating upmarket Pork, Fennel and Apple Sausage Rolls, because they want to be different by offering something that will not clog their guests’ arteries. On tasting, the Judges think they have elevated the humble sausage roll with the flavours and fennel seeds they have used. Pete says it is a memorable dish, and one of the best sausage rolls he has ever tasted.
Kool Kat and Understated Andre are cooking Mini Hamburgers with Deep Fried Pickles. During prep, Colin is mortified to find out how involved is their dish. His asking ‘What are you people on?’ is not enough for them to rethink their choices, and they soon find they have deep fried themselves into a pickle. Kool Kat rapidly loses her cool throughout the challenge as time gets away from them, and the realization that what they have bitten off is more than any people are going to get the opportunity to chew. Understated Andre says that Kat is going psycho – or possibly, given the venue, putting the Luna into lunatic. Service starts, and they still have not begun to cook their hamburger patties. Despite their struggle, the Judges find the burgers moist and flavoursome, but they hold no wow factor, and it is just normal food one would find at any ordinary fair.
Spanish Rose and her little cumquat Josh are preparing Churros with Dulce de Leche and Rasberry Coulis. Translation – fried Spanish doughnut with caramel and raspberry sauce. They are confident during prep and service, as this is a dish they make all the time. On tasting, Pete says it is not the best churros he has ever had. Colin says that churros are supposed to be light and airy, but theirs is so light it is just full of air. The churros have also been coated too much in sugar, and Colin thinks the caramel should be darker.
Drastic Drasko and ‘I’ in Bianca are making Chicken Satay with Mango Relish. Unfortunately Bianca forgets to put the wooden skewers in water, and the sticks begin to catch fire during cooking. Luckily there are firemen amongst the guests to control the situation. On serving, the Judges think it is a good-looking dish, generous and juicy. However, the chicken, the sauce and the salad are all too sweet, and overall the dish is not well balanced. Pete says it is not one of his favourite dishes.
Jac and Shaz have thought about the crowd, and have made Banana Spring Rolls with Coconut Custard and Caramel Popcorn. On tasting, the Judges think it certainly provides a sugar hit. The spring roll is soft in the middle and crunchy on the outside, and works well enough without the side of custard and caramel popcorn, which they can take or leave. The guests disagree, and vote Jac and Shaz the People’s Choice for a second time. Modest Shaz says their winning streak is bordering on ridiculous.
Kat and Andre dodge a major dodgem car, with Colin and Pete nominating Drasko and Bianca and Rose and Josh for the Sudden Death Cook Off. Rose is genuinely surprised and in denial, convinced that her and Josh put up a good dish. When asked what she has for Sudden Death that the other team does not, she says she has her son Josh by her side.
When Drasko goes on enthusiastically about how happy he is to have the opportunity to show the Judges what he can do in Sudden Death, Josh modestly interjects, and says that he hopes whatever the outcome, that one team goes through based on their good cooking, and not on the other team’s mistakes. Awe, every mum in Australia just wanted Josh by their side as their son too. Tune in next time to see if team Spain or team Chilli survive the heat in the kitchen during the Sudden Death Cook Off.
Sussex-based retailer The Kitchen Store has been awarded with the FIRA Gold Installation Certification for Independent Retailers, which it says signifies excellence in kitchen installation.
To achieve the quality mark, which is awarded by FIRA International, companies must undergo a rigorous annual audit, ensuring staff meet the highest standards in line with industry practices.
The Kitchen Store MD Alan Margetts said: “FIRA Gold is the recognised quality mark for kitchen installation services and shows that The Kitchen Store is committed to providing an excellent service from start to finish.”
FIRA International chief operating officer Phil Reynolds said: “This is a fantastic way of reassuring The Kitchen Store's customers by showing their commitment to delivering a first-class, professional installation service.”
Pictured left to right: Alan Margetts, Phil Reynolds and Charlotte Gilliland, material and labour coordinator for The Kitchen Store.
Former KBSA CEO Graham Hayden has launched a new training course, which he says looks at the skills and techniques that can maximise profitable sales, increase referral business, and deal with customer complaints effectively.
The new course, Customer Delight, is three hours long, and can be delivered alongside product training modules to complete a training day.
Staff from Ashford Kitchens and Interiors said the course was “ideal” for their admin and support staff.
Hayden, who has delivered more than 90 industry training courses, trained his 2,000th delegate in March at ArtiCAD in Watford. Gary Burford, who attended the complimentary course on sales and customer care skills in aid of ArtiCAD's chosen charity, said: “I feel the course was really useful and presented to a high standard.”
For more information visit www.grahamhaydentraining.com
It was the centre court match up no one wanted to miss. Former tennis pro, and without doubt the most competitive man in the MKR kitchen, Adam versus Steve, the Pom who dared to argue with the judges over his poor critique.
Neither Adam nor Steve is short of self-belief so it was set to be a spectacular showdown in Kitchen HQ. At the end of the tense night the judges declared Will and Steve overwhelming victors with a 47 to 40 win.
A deflated Adam, never happy to place second, struggled with the loss but wished his fellow NSW comrades well for the remainder of the competition. “MKR has been an amazing tournament but unfortunately for us it’s game, set and match,” he said.
An unusually humbled Steve was relieved at his second chance in the competition. “The dream continues. I don’t know what I would've done tomorrow, or the next day, if we hadn’t survived this. I would’ve been lost.”
In the kitchen, newlyweds Carol and Adam were not in sync from the start. While Adam was keen to pickle the mushrooms for as long as possible for “more flavour”, his wife wanted to rinse them off before plating because she felt they were too strongly flavoured.
And when it came to their seared scallops with a miso and ginger sauce and Asian mushrooms entrée, the judges agreed with Carol.
Despite cooking the scallops beautifully, Manu Feildel said: “Even though those scallops are sweet, they’re not sweet enough to counterbalance the acidity of this dish. A little touch of sugar would’ve made a huge difference.”
Meanwhile, Pete Evans said Will and Steve's zucchini flowers with whipped goat’s curd and burnt butter was “technically spot on”. Karen Martini praised it as well: “Every single ingredient has a reason for being on this plate.”
Trying to make up ground with their main course of goji stuffed pork fillet with daikon, Adam is aware of the risk they are taking. “The risk that we’re actually posing is the marriage between pear, gogi berry and water chestnut. When you think about it they probably don’t go together, but for us we actually think they do. And that’s the risk we’re willing to take.”
But the pork fillet is almost his undoing – not only does he have to ask for his wife’s help to make sure the dish makes it onto the plate, but he lapses into an eerily quiet mode. Wife Carol explains: “When Adam’s in concentration mode, he basically goes silent. That’s when I know he’s focused because there’s no response; he doesn’t communicate.”
Unfortunately, those casting the votes are not in agreement with Adam’s unusual flavour combination. Liz Egan’s appraisal is glowing yet sceptical: “They have some lovely flavours in there. There’s just a few notes where it didn’t quite work. I think the sauce is probably not suited; it doesn’t fit.”
Making matters worse, Steve had deboned and cooked the spatchcock in his main - roast spatchcock with bread sauce and orange and ginger carrots - well enough to earn praise from the hardest of judges, Colin Fassnidge. “I think it’s very confident cooking. It’s flavour driven and it’s ingredients driven,” he said.
With Carol having the edge when it comes to desserts, they were hoping to catch up with their crisp apple cigars with cinnamon ice-cream.
But time had robbed them of being prepared and the last of the cigars was cooking as the clock counted down the last minute. Luckily, it all made it onto the plate on time much to the contentment of the judges. “There’s not a lot to not like about this dessert,” said Pete; while Colin wanted two bowls of ice-cream he liked it that much.
And swinging in their favour was an outrageously ambitious dessert called textures of blood orange with white chocolate mascarpone and coconut tuile from the boys which produced much criticism from the judges.
“They did so well their first two course and this is just confused,” said Liz.
But Steve and Will’s confused dessert wasn’t enough of a slip to get Carol and Adam back in the game and it was a unanimous decision by the judges.
“Unfortunately our journey on MKR is over,” said Carol. “This experience has been a huge test for us as a newly married couple. If you can survive this you can survive anything. What we’re going to take away is great memories, friendship, we’ve retained our love of food and each other.”
My Kitchen Rules returns with teams heading to deep fryers at the fun fair!
Baumatic has launched a three-month promotion to support sales of its 90cm and 100cm premium range cookers, which offers a free gift with every purchase.
Customers who buy a 90cm and 100cm premium range cooker will receive a free eight-piece Berghoff knife set, which comes in a chef-style folding bag.
Web banners for online use, POS leaflets, posters, hanging tags and tent stands are available from Baumatic for the duration of the campaign, which began on 1st April.
Claims can be redeemed at www.baumatic.co.uk/knifeset
Eight teams head to Australia's culinary capital of Melbourne for the next elimination challenge. They find Colin and Pete awaiting their arrival in an urban community garden in St Kilda. Pete and Colin explain that teams will be creating a Harvest Party for one hundred hungry gardeners at Federation Square. Teams have three hours to source their produce direct from the garden, and to transform it into canapés and finger food.
As always, the guest gardeners will vote for their favourite dish, the chefs of which will be safe from the next two eliminations. The two weakest dishes will be chosen by Pete and Colin, and will go straight into a Sudden Death Cook Off.
As moral support, Colin has embraced the challenge's theme, and is wearing a Har-vest.
The teams commence their hunting and gathering, running around the urban garden in a fashion similar to ants who have had their nest disturbed. Some are more successful than others, and five teams manage to catch the first tram out of St Kilda.
Back in the garden, the wheels have literally fallen off Drasko and Bianca's operation, as the wheels fall off their harvest cart. They then get distracted searching for bay leaves. Refocusing on reality, they look around the garden and realize the bay leaves have left them as the last team in St Kilda Bay, so they abandon their bay leaves and the garden. Carol and Adam are also struggling and falling behind. Shaz and Jac are getting lost in the Big Smoke, and failing to grab a cab or land a tram. They are the last team to arrive at the Federation Square kitchens.
The teams prepare their canapés, and their guest gardeners arrive at 12 midday. Second last to arrive at the kitchens, but first to serve are Carol and Adam, who have prepared Waldorf Prawn Salad. On tasting, Colin says it is a dish they could have whipped up in ten minutes and describes it as a ‘non-event’ – a group of ingredients in a leaf. Waldorf Salad and Prawn Cocktails are both renowned for their unique dressings, but Carol and Adam’s fusion of the two has not provided any dressing whatsoever. Promising the fusion of two classic dishes, they have not managed to produce even one. Pete says they are way out - the dish is not even a line call.
Jane and Emma have made Beetroot with Goats Cheese Mousse and Herb Biscuit. Emma gets in a pickle and forgets to garnish the Judges' dishes with pickled beetroot. On tasting, Colin ironically thinks it is lacking the acidity that maybe a pickle could have provided, but despite this, the dish still works. Pete thinks it is an elegant dish, and that they have nailed the brief.
Ash and Camilla have created Lamb Cutlets with Fondant Potatoes and Beetroot Puree. Colin questions whether it is a main or a canapé. The lamb is the star of the dish, when it was supposed to be the harvest vegetables. Pete says it is a good- looking dish, but not really a canapé, and he has not been wowed. Colin says the girls have gone down today, and Camilla is especially perturbed that Colin did not even comment on her potatoes, because she made them with him in mind. Camilla sweetheart, while your potatoes may be lovely, Colin’s married, he is not interested in your potatoes.
Kool Kat and Understated Andre are making Hoisin Beef Steamed Bun with Pickled Radish. Kool Kate describes it as a garden in a bun. The sun is not helping their dough, and they find it too gooey to work with. On tasting, the Judges think there is a nice flavor to the beef and sauce, it has a good level of heat and a good kick off the radish, but the buns have let them down.
Drastic Drasko and ‘I’ in Bianca are cooking Asian Mushroom Risotto. With his usual grasp of helpfulness, Drasko adds the wine to the pan before the rice, and has to start the risotto again. On tasting, Pete says the dish is too clever for its own good, which has resulted in it not being easy to eat. Colin says a young lady in a dress would refuse to eat it because she would end up wearing it. While they agree that the mushroom has been celebrated, their idea of risotto had ‘mush’ room for improvement.
Jac and Shaz are creating Wasabi Chicken with Asian Slaw. Used to treating their meat as rissoles, Shaz has to remind Jac that they are not making a rissole. On serving, Pete says it looks like an attractive and happy dish. Colin says it presents as something you want to eat. On tasting, Pete thinks it is the best tasting dish, it fits the brief and is summery and fresh. He claims it as his dish of the day, and admires the Mt Isa ladies for continuing to surprise him. They were the last to arrive in the kitchen, the last to serve, but wowsers, what a great dish.
Will and Steve are cooking an ambitious mouthful of Shallot Tarte Tatin with Seared Duck and Crème Fraiche. They are fighting in the kitchen, and the conflict transfers on to the plate. Steve has the idea of presenting their dish as a mini edible garden, complete with rotten produce and vegetable stalks. It resembles a compost heap, and Pete does not like the presentation. Colin forgets himself, and candidly laughs when he sees it. They both agree it is not user friendly. Pete does not know how to begin to attempt to eat it.
When he does finally get it in his mouth, he likes the shallots and the crème fraiche, but the duck is too much and the pastry is undercooked. At critique, Pete says it was a mess, and claims it is the worst he has seen them cook. Cook like that again, and he predicts they will be out of the competition.
Steve foolishly defends their dish, claiming it was a celebration of the garden. Pete counteracts with the question ‘by putting something on the plate that you couldn’t eat?’. Everyone cringes, but Steve continues to justify his idea. Steve says the criticism has crushed his heart. It has clearly also crushed his hair, which appears to have melted down the side of his head. Clearly Steve’s hair reflects his mood, and the predominant air temperature at the time. It appears that Steve’s idea for an edible garden has produced an inedible dish.
Spice Girls Eva A and Debra B have created Crispy Barramundi with Apple and Mango Salad. Despite being cooked well, Colin says the dish does not need the barramundi because the salad is the star and a dish all on its own. Colin claims it as his dish of the day, he says he can eat it, close his eyes, and boom - it takes him somewhere. Pete says it is a gorgeous dish – fresh, fragrant, elegant and memorable. The guest gardeners agree, with them voting Eva and Debra's dish as their favourite. This keeps Eva and Debra safe from the next two eliminations.
Unsurprisingly, Colin and Pete choose Adam and Carol and Steve and Will as the two worst dishes. They go straight into the next Sudden Death Cook Off. Will Will and Steve pick up their game, or will Adam and Carol ace them on all course services? Tune in for the next episode of My Kitchen Rules to find out.
The Institute of Kitchen, Bedroom & Bathroom Installers – iKBBI – is collaborating with the Furniture Ombudsman – TFO – to set installation standards within the industry.
The iKBBI said the initiative will involve vital development work around definition of independent installation standards within the KBB sector – which is 'a key objective' supported by members and key organisations within the industry.
It will also work with the TFO on independent inspection to provide a national network of field-based inspectors, specialised in on-site KBB dispute resolution, which it says will 'open up exciting opportunities' for the institute and its members, as well as offer 'greater protection for the consumer'.
TFO chief executive Kevin Grix said: “We’re delighted to be working with the iKBBI and look forward to exploring long-term opportunities in addition to short-term quick-wins.”
For more information on becoming an inspector, contact the iKBBI directly.
Three of the strongest My Kitchen Rules teams are leaving their aprons at home and going head to head in the Million Dollar Minute quiz headquarters on Monday, April 13 at 5.30pm.
Representing Queensland are cousins, Jac and Shaz, who will be playing to raise money for the North Queensland Rescue Helicopter Service.
Leaving the wine and cheese at home are Victorian socialites, Ash and Camilla, who want to bake their competitors to raise funds for Koala Kids. Koala Kids provides the small things that make a difference to the lives of children and young people with cancer.
"General knowledge isn't our forte, however we're quietly confident! We've been studying up on endless games of Trivial Pursuit for days now... It had better pay off,” said Ash.
“Our main goal: win as much money as we can for charity and secondly, beat Will and Steve!"
New South Wales’ Will and Steve are keen to prove that they are not just larrikins wanting to steam through the first few rounds in the hope of securing as much money as they can for the Westmead Children’s Hospital.
“Fun facts are all we have left of our educations, so we’re looking forward to bringing it home for our charity!” said Steve
Host of Million Dollar Minute, Simon Reeve, said: “What a change of scenery for my favourite MKR contestants! I know they're all a little nervous ahead of this assignment but I'm sure they'll bring some solid general knowledge and their infectious personalities to the Million Dollar Minute set."
"There is no downside for any of them with all winnings headed for their chosen charities. It’s a perfect recipe for a great show."
Million Dollar Minute My Kitchen Rules special airs Monday, April 13 at 5.30pm.
One in five people admit to texting while on the loo, according to a survey by online bathroom retailer www.bathroomtakeaway.co.uk.
A survey of 2,000 people in the UK revealed that almost a quarter – 22% – of over 45s, more than a fifth of under 35s and nearly 12% of over 55s have updated their social media status while on the toilet.
The study also found that men are nearly three times more likely to answer their phone to their boss while using the toilet compared with women. However, women are twice as likely to answer their phone to their boss while in the bath.
Bathroomtakeaway.co.uk MD Julian Smith said: “I don’t think people will be turning their bathrooms into their office space anytime soon but it has definitely become the place to update your Facebook status, make those last-minute shopping purchases, chat with friends, family, and in some cases answer the phone to your boss. I still believe that the bathroom also offers a place of solace and relaxation after a long busy day.”
Kitchen retailer Harvey Jones launched its first ever television campaign on Sky channels yesterday to support its plans to double its stores by 2020.
The company said it is hoping that its advert will reach 400,000 TV spots, after opting for Sky's AdSmart technology, which allows the broadcaster to target specific demographics using postcode data.
The retailer has outlined plans to double its stores to more than 60 over the next five years. It currently has 31 in the UK – compared to just 10 in 2008.
Harvey Jones CEO John Curwen said: “As the economy continues to improve and people are becoming more comfortable with making big-ticket purchases, TV advertising is the next natural move for us. We cannot wait to reach even more consumers in the comfort of their own homes as we work towards our goal of increasing our showroom portfolio.”
Wirquin has announced more dates for its breakfast mornings, where customers can learn more about the sanitary equipment company's product range.
In addition to a free hot breakfast, the event offers the opportunity to gain product advice, technical information and promotions from Wirquin's business development managers.
The dates are as follows:
- Graham Plumbers Merchants, Milton Keynes, MK1 1DH on 31st March at 7.30am – 1.00pm
- Crossling, Newcastle, NE5 6XA on 15th April at 7.30am - 11.30am
- Turnbull Building & Plumbing Supplies, Newark, NG24 2ET on 14th May at 7.30am - 12.30pm
The company is giving customers the chance to win a VIP package to this year's Rugby World Cup final – worth £2,700 – when they purchase the Macdee Wirquin products.
Each promotional box sold with the Motion dual-flush siphon and the Slim shower waste contains a unique prize draw entry code to win the package, which includes Rugby World Cup final tickets, accommodation, return match day travel, merchandise vouchers and a Canterbury England World Cup 2015 jersey.
Pictured: national sales manager Kris Robinson presenting the new Slim shower waste.
I have not the custom of giving gifts on the blog, but this is what I thought readers enjoy the food blog. The good people at TM Advertising rendered to our readers the chance to win one of five double passes to see what appears to be a gourmet French alley film well: good food. You can see the trailer of haute cuisine.
Gift to entry is simple. All you need to do is like our facebook page and leave a comment on this post telling me what your favorite food is French. We would also be happy if you could share this page on Facebook or Twitter so you can help spread the word about the food blog. It's as simple as that. Winners will be chosen at random and will be announced on April 21; Each winner will receive a double pass to use the main exit after April 25. Sweepstakes open only to Australians.
Here's more information about the film:
Haute Cuisine (French title Les Saveurs du Palais)
Hortense Laborie, a renowned chef from the Perigord, is surprised when the President appoints his personal chef, responsible for creating all your meals at the Elysee. Despite jealous resentment of other kitchen staff, Hortense itself, with its indomitable spirit established quickly. The authenticity of the cuisine seduces from the president, but the corridors of power are full of traps ...
Haute cuisine is a delicious drama with a generous pinch of comedy, based on the true story of an extraordinary private chef of President François Mitterrand, Daniele Delpeuch.
He turned to the Elysee, regional France and Antarctica, and full of tempting dishes and pictures of amazing foodie.
The film is directed by French director and screenwriter, Christian Vincent and Catherine Frot stars (nominated for a César Award for Best Actress), Jean d'Ormesson and Hippolyte Girardot.
Have you ever come home from a trip away and find no food - nothing ready at least - and then you mess around so fast you can throw together as a offering to the gods of hunger? Today was one of those days. My fridge had a great taro in it, and a pot of mustard. Since embracing the Paleo diet, I keep a variety of root vegetables in my fridge: sweet potato, purple sweet potato, sweet potato and Japan, Taro. Taro is not as attractive as sweet potatoes; its flavor is mild and the texture is definitely in starch, which might explain why he was the only tuber left in my fridge.
Although this is not the most exciting tuber, taro Lebanese Kolkas we love and call, a name related to taro tuber name America. Prepare taro usually in boiling water or fry, then cover with tarator tahini sauce, garlic, lemon juice and salt. Thus prepared, taro is super delicious. Today, however, I felt like chips (fries or, depending on where you live) and mustard. Taro quickly cooked. If finely slice is extra crispy. If it is thick, it has more of a comfort food chewiness. Using a mandolin is useful to achieve constant cutting width. I personally used a knife tonight because could not be bothered mandolin dishes.
Taro Chips Recipe with Dijon mustard
I fry most things with coconut oil, because I'm a fan of saturated fat. If coconut oil is not available, who had fried taro duck or goose fat, butter, lard or tallow. Heat your options fat to 160 C and add the slices in batches to suit the amount of fat you have available. Fry until golden taro tour (about 4 minutes). Dusting the pieces with salt and immersing them in a good quality Dijon has some heat thereto. It is a great thing - hearty and delicious - so beware you might get addicted (not that there's anything wrong with that). In Sydney, you can find taro any Asian grocer and Italian and should cost a bit more than its medium potato. Try it and let me know how you like it!
Houzz has unveiled HouzzLenz – its first wearable device – which it says allows users to instantly transform their home into any photo on Houzz.
The virtual reality technology works by simply finding a room on Houzz and tapping the HouzzLenz button on the photo. Once the HouzzLenz goggles are loaded, the user can put them on to experience the transformation.
Product manager Deepa Ramachandran said: “It’s truly a game-changing technology.”
But the company warns: “The look is so real that you may have to remind yourself not to sit on the virtual furniture!”
Please note: this was an April Fools' story submitted by Houzz on 1st April 2015.
Better Bathrooms has opened a new showroom in Romford – its first in the South East – as part of its expansion plans.
The showroom – the bathroom retailer's ninth in the UK – is located in a 18,217sq ft warehouse in Southend Arterial Road, Gallow’s Corner, adjacent to retailers DFS, Argos, Magnet and Halfords.
The company said the Romford store forms part of its plans to double its growth over the next three to five years.
CEO and founder Colin Stevens added: “We are delighted to add our first Greater London store to our property portfolio and have recruited a great team who are friendly, knowledgeable and from the local area.”
Bartlett Property acted as agent for the landlord and Robert Pinkus & Co. LLP acted on behalf of Better Bathrooms in the deal for the 10-year lease.