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contents Welcome... As summer becomes a distant memory, the alluring promise of exciting autumnal food and drink to whet the appetite of thirsty punters emerges in the bars of inns throughout the United Kingdom. A tantalising taste for autumn fayre is conveyed by head chef at The Bell Inn in Horndon on the Hill in Essex. Stephen Treadwell travelled the world as a child exposed to a multitude of cultures and cuisines, and he reveals seafood to be his favourite cooking ingredient, providing versatility of flavour to the dishes he prepares. Meanwhile a good clue on to how to increase inns’ own restaurants’ popularity among guests is highlighted by one particular finding of the Zonal Retail Data Systems’ GO Technology report (news, page 10). The survey of 5,000 UK adults suggests around 50% of leisure and business customers cite price as a barrier to dining at the restaurant of the premises they are staying. However, a similar proportion would consider making a reservation if they were offered an incentive at the time of booking, which is clearly something to consider introducing if you don’t thus tempt your guests already. Enjoy this issue, but look out next month for the November edition, which will feature a new design and bring a sharper focus for the management teams at inns around the UK. Articles and insight will be delivered with broader industry reflection and a greater level of input from associations, trade bodies and experts in legislation who can all provide you with timely and upfront professional advice and insight. Even stronger levels of insight will help you adjust to all aspects of your business and to adapt to pending regulation concerning food, hygiene, alcohol or health and safety. Innkeeper Magazine's new editor Bill Lumley looks forward to introducing himself and to delivering a valuable companion to innkeepers across the country.
this month... 4 NEWS
42
Recent news within your industry & beyond
12 TECHNOLOGY Our resident internet guru looks at the importance of online security
14 INN PROFILE We speak to owner Ed Henebury of the The White Horse & Griffin about how he got into the industry and what an average day is like for him
20 MEET THE CHEF Join us as we sit down with Stephen Treadwell, Head Chef at The Bell Inn, Horndon on the Hill
26 PIPERS CRISPS Alex Albone discussed the importance of premium crisps
20
32 BEEF JERKY A recent visit to a local craft brewery gives its honest feedback on pairing beer and jerky
36 WINTER WARMERS Traditional a pool side drink, we look at a selection of cocktails to keep the winter blues at bay
42 FAMOUS GROUSE The Inn at Whitehall share their recipe for Grouse
44 TEN ACRE CRISPS Ten Acre crisps explain their solution to food allergy headaches
48 ALLERGENS Looking to make bar snackes inclusive to all? Sue Warren explains how
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news ALMR urges Scottish pubs and restaurants to consider rates appeal as deadline looms After the rates appeal deadline, Scottish businesses are likely to be stuck for five years with rates bills calculated on valuations based on 2015 prices. During that period, the Scottish Government will be acting upon proposals from the recently published Barclay Review of business rates, which includes cutting the revaluations cycle from five to three years, but that is unlikely to be implemented next revaluation in 2022. Kate Nicholls, CEO of the ALMR, said, “We welcome the fact that the Scottish Government is about to embark upon a review of business rates, setting an example that ought to be quickly mirrored in England and Wales. However, before that takes place, ratepayers in Scotland have little time to avoid being locked in to overly burdensome rates due to overvaluation. “With so many rising costs burdening operators, it is crucial that they seriously consider an appeal if they feel that they have any case regarding over-valuation of their venue. Failure to do so could result in unfairly high costs for the next five years, a period during which many other cost factors may come into play.” The ALMR has led calls for root and branch reform of business rates across the UK, and successfully lobbied for specific reliefs that were included in the Chancellors March Budget. Nicholls added, “The enormity and inequity of business rates on our sector, while online companies reap the benefits of the system, will remain a prime focus for us as we approach November’s Budget. Reliefs have been welcome but are a sticking plaster, not a long-term solution.”
The Cat in West Hoathly rated as one of the best inns in the country
The Cat in West Hoathly has been rated as one of the best inns in the country, after earning a coveted place in the top 10 of the Good Pub Guide.The pub in North Lane has been included in the guide's 'Top Ten Inns of the Year' for 2018. Any inclusion in the Good Pub Guide is seen as a mark of excellence but, alongside the general listings in the guide, there are a number of award categories. These include respective top tens for town pubs, country pubs and even whisky pubs. Owner of the pub for seven years, Andrew Russell, 50, said the news of the award came as a surprise, but they were delighted to be recognised.
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news The Kings Head named Britain’s Best Pub
A Pub unanimously praised for its beer, food, friendly staff and picturesque surroundings has made its landlord’s dreams come true by presenting it with a national award. Archie Orr-Ewing, of The King’s Head Inn near Chipping Norton, was emotional when he first heard the news that his business had the Good Pub Guide's Pub of the Year. He and his wife took over the Bledington pub more than 17 years ago and have worked hard to get it where it is today – with a focus on hospitality and ensuring each and every punter feels welcome. The Kings Head is also a member of The Great Inns of Britain.
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Kent-based pub company and brewery Shepherd Neame has announced an 8% increase in annual underlying pre-tax profit to £11.2m
news
The operator’s financial results for the year to 24 June reported an 11.7% rise in turnover to £156.2m. Meanwhile, an 18% fall in statutory pre-tax profit to £11.8m was explained by high, one-off profits achieved on property disposals in 2016. Total dividends for the year increased by 3.1% to 28.35p. Investment of £10.7m across the business helped to drive up like-for-like sales in the managed pub portfolio by 8.1% and own beer growth by 3.9%. Fourteen pubs were acquired during the year at a cost of £24.8m, including five from Village Green Restaurants and eight from EI Group, while £5.9m was raised from the sale of 15 pubs Accommodation is a growing focus of the business with occupancy at 79% (2016:78%) and revpar of £66 (2016: £63). Jonathan Neame, chief executive of Shepherd Neame, said that the financial year had been “a good year” for the company, with “strong underlying performance and some great acquisitions that add real value to the company”. However, he said he was “mindful of the political and economic backdrop”, but believed the company’s “strategic focus on investing for the long term, innovating and consistently delivering great pub environments and outstanding service for our customers will stand us in good stead.” Believed to be Britain’s oldest brewer, Shepherd Neame is the owner and operator of 327 pubs.
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industry news Best of British Beer For many, beer is often drunk before or during a meal and is seen as an aperitif, rather than something to be enjoyed with dessert. The phenomenal rise in British craft brewing has put an end to that myth and the choice of after dinner drinking is now huge. We would always recommend a smooth dark beer to enhance a chocolate dish and it’s also perfect with strong cheese. The obvious choice would be between a porter and a stout. The colour is the same, but the texture is a little thinner
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in a porter, while the stout has a thicker head and a more silky body. Plum Porter from the Titanic brewery in Stoke-on-Trent is one of the most decorated dark beers of all time including a Gold Award at the Great British Beer Festival. Its distinctive plummy nose leads to a wonderful body of dark stoned fruits and a sweet finish – perfect with a chocolate cake or a rhubarb crumble. The ABV of 4.9% makes the beer very accessible and a bottle is perfect for sharing. Weighing in at a hefty ABV of 6.66%,
Stone Dead from Lymestone Brewery in Stone, Staffordshire is a great example of an Imperial Stout; a jet black beer with hints of raisins and caramel. Best served slightly chilled in a brandy balloon, the flavours of liquorice, coffee and chocolate develop as the beer warms up. The thick body and high strength help cut through the tang of a Stilton cheese. Best of British Beer is the only specialist retailer of beers from this country. Both the above bottles are available from www.bestofbritishbeer.co.uk
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industry news Hotels missing a slice of the F&B cake Hotels are missing out on valuable food and beverage [F&B] sales by not offering customers an incentive at the time of booking, according to research by CGA and Zonal Retail Data Systems’ GO Technology report. GO Technology report, The latest la 5,000 GB adults, reveals which polls p that 54% of leisure customers and 45% of business busin users cite price as a barrier to dine aat a hotel’s on-site restaurant. However, 50% and 43% respectively Howeve making a reservation if would consider c they were wer offered an incentive at the time of booking. booki A further furt 45% of 18 to 34 year olds would also a be more likely to order room the restaurant if they could service from f use their smartphone, with the figure rising to 62% for those that are likely to dine onsite ons for lunch. This is in line with a growing growin trend in the general hospitality whereby 67% of consumers said sector, w spend more and buy more they would wo drinks if they could order from their mobile device. d GO Technology research also The G people staying for leisure reveals that t prefer a more independent approach, 52% staying with an independent with 52 operator compared to 25% for hotel op business customers. Rhys Swinburn, managing director of system, High Level hotel management ma Software, part of the Zonal Group, said: Software indicates that consumers “Our research res prefer a more personal approach when it comes choosing where to stay, giving hoteliers a real opportunity to capitalise market. As the squeeze on on this captive c margins continue to tighten, it’s vital that hoteliers maximise every revenue stream, with F&B F& being an obvious opportunity. “Hoteliers need to think how they “Hote can pitch themselves against high street operations and incentivise guests to stay for lunch, dinner or even enjoy a drink before heading out. Giving guests the chance to reserve a table, coupled with an
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offer at the point of booking their stay, is likely to have a positive impact on trade. “This is where technology can play a key role in encouraging hotel guests to extend their dwell time in the bar and restaurant. The potential to integrate PMS with EPoS can take things to a whole new level, giving hoteliers further insight into their customers’ behaviour and, therefore, how best to communicate with them in the future. Also, the growth in using our mobile devices to access offers, order and pay for food and drink is something that hoteliers need to tap in to. It’s a strong opportunity to drive additional revenue streams that hoteliers can’t afford to ignore.” Working in partnership with Zonal and CGA, the GO Technology report tracks consumer attitudes and experi-
ences with technology when eating and drinking out. The research is conducted quarterly to gain an insight over a period of time to measure consumer behaviour and trends, helping operators to keep one step ahead. CGA Director, Jamie Campbell, said: “It’s clear that consumers still see price as a barrier to visiting an on-site hotel restaurant. To combat this, hotels must consider themselves part of the high street offering and use technology to engage and improve consumer perceptions. Making the path to purchase easier, or improving value perceptions through mobile ordering and relevant incentives is a key place to start.” To access a visual summary of the report visit the Zonal website at www.zonal.co.uk
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industry news Hickory Nuts – Exquisite Nuts From The Hickory Tree Hickory Nuts are the exquisite nuts from the hickory tree, native to North America and South-East Asia. They are now brought to the UK by Abakus Foods and launching in Ocado this September. Packed with vitamins and minerals, hickory nuts are a great source of manganese which contributes to the normal formation of connective tissue, the maintenance of strong bones, normal energy-yielding metabolism, and the protection of cells from oxidative stress. Also, they are a source of the monounsaturated and polyunsaturated fatty acid, also known as the “good fats”, which have been shown to reduce blood cholesterol and support heart health. With only 130
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kcal per pack, they make the perfect guilt-free snack!. Hickory nuts – a rare treat – are the fruits of hickory tree which only grows under selected climate conditions in North America and South-East Asia. The tree takes over 10 years to mature and start carrying fruit, and once harvested, the nut meat has to be extracted carefully by hand which requires a lot of skill and patience. For the perfect crunch, Abakus Foods hickory nuts were gently baked in the oven, with only a light sprinkle of salt and sugar (less than 5%). The result is a crunchy, rich, and buttery flavour, often described as “butterscotch” and “the tastiest nut out there”. They are a
winner of the “Great Taste Award” and were shortlisted for the “Good Choice! Quality Food Award”. Enjoy hickory nuts as a tasty and nutritious snack, or sprinkle them on granola, muesli, yogurt, salad, or desserts. Abakus Foods Hickory Nuts are gluten-free, dairy-free, and suitable for vegetarians and vegans. FOR MORE INFORMATION, VISIT WWW.ABAKUSFOODS.COM OR CONTACT PR@ABAKUSFOODS.COM
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industry news
Tigg It Up This Christmas! Tigg up your Christmas dinner with a splodge or two of Tigg's Great Taste award winning all natural Subtle Pepper & Mustard dressing. Perfect for pepping up pork pies, sausages and cold meats, and adding some oomph to your leftover Christmas turkey. Use it as a dip, sauce, dressing or marinade. Young farming brothers, Jacob and Sam James, are the executive grandsons and custodians of the Tigg's brand based in the rural idyll of Herefordshire. But the Tigg-olution didn't start here. The brand is based on secret recipes belonging to their beloved granny Anne - a former Miss New Zealand.
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As a young mother of three, Anne - or Tigg as she was affectionately known rustled up a host of secret recipes. All were inspired by the 'zingy' flavours of her Kiwi roots - and the result was fresh and vibrantly coloured, all natural dressings. These sacred recipes have since been handed down two generations - and today, they are Tigg's. Jacob says: "Why not make a date with Tigg's Subtle Pepper & Mustard this Christmas. This Great Taste award winning dressing is the perfect match for cold meats or a cheeseboard and can also add some zing to leftover turkey sandwiches, or a wintry stew. Get splashing!"
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technology
This month our resident online guru, Steve Hooper from Sitegeek looks at the what, whys and wherefores of online security
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technology
B
ack in the days of December 2015, those wise old heads at Google revealed some information that would create a boom in a certain industry, but a thorn in the side for the rest of the online world. You may have noticed over the past 18 months that an increasing number of websites have a padlock and green text in the address bar when you visit. This insurgence is mainly due to the Google announcement that it would give a ranking advantage to websites that were providing a secure browsing experience for their visitors. So this month we are going to take a look at the what, why and hows of website security. HOW CAN I MAKE MY WEBSITE MORE SECURE? The thing that makes a website secure is called an SSL certificate (Secure Sockets Layer certificate). This authenticates the identity of a website and encrypts the data that is sent from and to the computer that the website is hosted on and also the visitors computer. This encryption scrambles the data between the two computers and only the website owner can decrypt it at the other end. So basically that's our techy way of saying that the SSL acts as a Passport, and without getting it checked at customs, your data doesn’t get let through. The result is no unwanted sharing of your information, and peace of mind whilst you browse. There are three different types of SSL certificate: • Domain Validated SSL (DV SSL). This is the basic entry level of SSL certification. • Organisation Validated SSL (OV SSL). This has a number of checks on application to make sure you are who you say you are. Customers can then see exactly who the certificate was issued to by clicking on the secure site seal of validation. • Extended Validation (EV SSL). This SSL requires a thorough vetting of your organisation in order to get the certificate issued. Each level of SSL comes at a growing cost, with Domain Validated SSL’s being considerably cheaper than Extended Validation SSL certificates. BUT ISN'T AN SSL CERTIFICATE JUST ANOTHER COST I DON'T NEED? No way! In business there are lots of little costs that start to add up, but read on to understand why paying for an SSL should be a priority for your business. There are a number of important reasons you
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should invest in an SSL certificate for yout website. Google ranking factors now include an SSL certificate, meaning those sites with a valid certificate are propelled up the rankings. Google sees it as a way of protecting your users and the ultimate user experience is highly important to the big G! It also helps with your conversion rates as users see that you care about protecting their data, meaning ultimately you care about their experience with your brand. And finally, the most important of all. Google is going to introduce a message to users when they access a website that doesn’t have an SSL certificate. Doesn't sound too bad? Well if your website collects even the simplest form of information like an email address, your users would see a message telling them “This site is not secure”. Would you hang around on a site after that? No, neither we would! Not a good thing when it comes to your conversion rates, is it? OK, I'M LISTENING. SO HOW DO I GET AN SSL CERTIFICATE? There are hundreds of suppliers of SSL certificates, and each one has their own pricing structure and their own way of getting things implemented on your website. Many companies rely on you knowing how to do this stuff yourself, and it isn’t easy. The easiest and best way of getting your SSL certificate and getting it onto your website is to order it through your hosting company and get them to install it for you. In many cases you may find that your hosting company offers a shared SSL certificate, meaning you can least get some form of protection for free. Hosting companies such as SiteGround (who we highly recommend) will not only issue you an SSL certificate but they will also help you install it on your server, and if you ask them nicely enough they will even set your site up for you as well. In conclusion, whilst an SSL certificate used to be a worry reserved for the big organisations, in the world we live in today, where bored teenagers are constantly trying to crack into things that they shouldn’t, it is increasingly important that both your website and your visitors are protected. Don’t hesitate to contact us if you would like further help with your SSL certificate via our website www.sitegeek.co.uk (And yep, we are secure too!) STEVE HOOPER IS FOUNDER OF SITEGEEK. FOR MORE DETAILS ON HIS SERVICE PLEASE VISIT WWW.SITEGEEK.CO.UK. TEL: 0330 043 0195 E: INFO@SITEGEEK.CO.UK
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É
THE WHITE HORSE & GRIFFIN
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Situated in the heart of Whitby’s old town, just a stone’s throw from the foot of the famous 199 Abbey Steps, The White Horse & GriďŹƒn re-launched last year, following an extensive refurbishment programme. Charles Dickens famously stayed at the inn, which was also used as a meeting place for explorers Captain James Cook and William Scoresby, who hired and ďŹ xed their crews from the building. We speak to owner Ed Henebury who tells us how he got into the industry and what an average day at the Inn is like for him.
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É CAN YOU TELL US ABOUT WHERE YOU STARTED AND HOW YOU GOT INTO THE INDUSTRY? I started off as a fresh faced 16 year old part time waiter whilst still at school. I enjoyed it and ended up as a part time 18 year old Duty Manager in a 200 bed, 4 star hotel running weddings and functions for large groups of up to 300 guests. Fast forward 15 years , following University and a stint in the Army we were looking for a complementary business to sit alongside a different customer service business we had set up in a different industry. A venture I had invested a lot of time and effort in fell at the final hurdle and this came along. I fell in love with the place the moment I walked through the door and the rest is history!
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WHAT DOES AN AVERAGE DAY AT THE INN ENTAIL? I usually arrive towards the end of breakfast unless I have stayed over as Duty Manager. I talk to guests at check out, check the deliveries in, make sure everything is as it should be and brief the team on the day ahead. I see through lunch service and check ins, then do some office based administration or go to the gym. I’m back for evening service either waiting on or serving behind the bar. We’re a small, hands on team and so I think the best way to keep in touch with what is going on is to actually do it.
É
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É
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É WHAT IS THE BIGGEST CHALLENGE YOU HAVE HAD TO OVERCOME RUNNING THE INN? As the business has grown it has been difficult to let go. Knowing when it is more important to work on rather than in the business is tricky. Finding and retaining the right staff, especially in the kitchen, is vital and a constant challenge. IN YOUR VIEW, HOW IMPORTANT IS IT TO USE LOCAL PRODUCE? Using local produce used to be a USP, now it is very much the norm and expected. In a community such as ours it is vital. Being in a busy, seasonal seaside resort there are certain times of the year when you will be full whether you are customers first, second, third, fourth or even fifth choice. This turns on its head in Winter as the crowds dissipate and the locals have more time to enjoy themselves. Then our suppliers also become our customers. DO YOU THINK THE INDUSTRY HAS CHANGED MUCH OVER THE YEARS AND HOW DO YOU KEEP UP WITH TRENDS? Definitely. Levels of disposable income, expectation and eating habits have changed in equal measure. Gone are the days of the heavy 3 course lunch and bottle of claret as standard and just doing what you have always done is a surefire way to not do it for too much longer! Customers talk more in terms of the overall “experienceâ€? as opposed to just “the foodâ€? or “the accommodationâ€?. Typically trends in the Shires seem to follow innovation from the bigger cities and London in particular. That said, whilst innovation is imperative, it is also important to remain true to your roots and not loose your identity. Our Inn has been here for over 340 years and we want it to be here for the next 340.
ARE YOU INVOLVED IN THE LOCAL COMMUNITY? Our neighbours are also our customers, suppliers, family and friends. One of the truly wonderful aspects of Whitby town centre has been its previous stated policy of preventing the invasion of the chains resulting in the town retaining much of its character. Unfortunately in recent years the rot has begun to set in but a number of local community initiatives of which we are part, actively support and promote each others businesses to the greater good. Long may it continue. WHAT IS YOUR FAVOURITE ASPECT OF YOUR ROLE? The aspect I enjoy most is trying to make it a great place to work. I believe that if I recruit, train and retain the right people this will shine through to the customer, giving them an incredible “experienceâ€?. FINALLY, ANY TOP TIPS FOR RUNNING A BUSY INN? How many clichĂŠs can I use in one answer? It has been everything I thought it would be and more. Set and maintain the highest standards you can and you won’t go far wrong. If you do, you’ll know, as your customers will tell you. WWW.WHITEHORSEANDGRIFFIN.COM
WHAT ARE THE THREE MOST IMPORTANT QUALITIES IN A CHEF, IN YOUR OPINION? Passion, consistency and a strong work ethic. WHAT IS THE BEST THING ABOUT BEING A MEMBER OF THE GREAT INNS OF BRITAIN? The other Inn Keepers. Every one is a character, as individual as the Inn they operate. The network is a tremendous source of ideas, advice, support and fun. I’d recommend it to anyone.
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For this month’s ‘Meet the Chef’ interview we talk to Stephen Treadwell, Head Chef at The Bell Inn, a 15th Century Coaching Inn set in the lovely historic village of Horndon on the Hill. The Bell is featured in all the ‘serious’ guides and has won numerous industry awards including being recommended in The Sunday Times Food List and Good Pub Guide as one of the 10 best gastropubs in the UK, The Times Cool Hotel Guide and The Telegraph Best hotels in Essex.
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ÇË 8 HOW LONG HAVE YOU BEEN COOKING PROFESSIONALLY? 19 years and counting. WHERE DID YOU START OUT/TRAIN TO COOK? As a child I travelled the world with my family, so I was exposed to a huge array of different cultures and cuisines from a young age. I was adventurous and excited to try all sorts of food and flavours from across the globe, and would never turn down an opportunity to try something new. I believe this is what really ignited my passion to become a Chef. I enrolled at my local college in Chelmsford as soon as I could and took a day release course. I was also working at The Red Lion in Latchingdon at the time, a fantastic historic village pub which has been running for more than 200 years. WHAT IS YOUR FAVOURITE DISH AND FAVOURITE INGREDIENT? I love working with seafood. It provides such versatile and intense flavours in your dishes. WHO OR WHAT INSPIRES AND INFLUENCES YOUR COOKING THE MOST? Seasons are truly magical - what they produce as they evolve and change provides a constant source of inspiration for my dishes. At the moment I am strongly influenced by the Scandinavian style of cooking. It focuses on using less elements but maximising flavour. One of the Chefs I take inspiration from is Magnus Nilsson, head chef at Fäviken in Sweden; a restaurant that only uses produce grown on its 20,000-acre grounds. RUN US THROUGH YOUR AVERAGE DAY AT WORK: As the birds begin to sing we are in the kitchen kneading the bread and setting up for breakfast service, which begins at around 6.45am. Afterwards the team meets to discuss and run through the mise en place for all the sections in the kitchen for the day. The mornings are normally filled with preparing the kitchen for lunch service, but I always try to catch up with the General Manager and other members of staff who were on last night’s service. No two days are ever the same, but I sometimes need to check on deliveries, look into staff training, write the menu and place food orders with our local suppliers, but one things that remains a constant is that most days end with a chat over a drink with the lovely team at around 11pm!
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ÇË 8 WHAT HAS BEEN YOUR MOST INTERESTING/FUN EXPERIENCE FROM YOUR TIME WORKING AS A CHEF? Our team was invited by Bank of America to attend an international cooking competition in Philadelphia with around 1,000 chefs from around the world. I found working alongside all these amazing international chefs thoroughly inspiring and exciting. WHAT WOULD YOUR ‘LAST REQUEST’ DISH BE? Kielbasa – a delicious smoked sausage from Eastern Europe. FINALLY, ANY ADVICE FOR YOUNG CHEFS OUT THERE? Definitely immerse yourself in the industry because every element of it is amazing! If I could pass on one piece of advice though, it would have to be that you should never be late. Always, always be early!
ABOUT THE BELL INN The Bell Inn is a 15th century coaching inn run by the same family for over 75 years, set in the picturesque and historic village of Horndon on the Hill. The inn features two busy bars, both of which boast a warm, friendly atmosphere associated with a traditional pub. As the nights draw in, guests are greeted with an open fire, a wide selection of ales on hand pump, and a carefully curated list of wine by the glass. The Bell’s restaurant menu changes daily, wherever possible using seasonal and local produce. Upstairs in the Bell, and in the beautiful Georgian properties next door-but-one, there are 26 individually styled bedrooms that combine modern comfort and period twists. The Bell has won many industry awards, among them a recommendation in The Sunday Times Food List, as well as one in The Good Pub Guide. Horndon-on-the-Hill itself is has been ranked a conservation area for nearly 50 years and is steeped in history. It features in the Domesday Book, and is understood to have been the site of the 11th-century Horndon Mint, a belief based on the discovery in the village of a single Anglo-Saxon penny. In the late 15th century, the lord of the manors of Arden Hall and Horndon House was Sir Edmund Shaa. Shaa was a supporter of Richard III and was knighted by him. These manors remained in the Shaa family for several generations. WWW.BELL-INN.CO.UK
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food & drink
PIPERS CRISPS
THE PERFECT PREMIUM BAR SNACK
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food & drink
Alex Albone, founder of Pipers Crisps, voted Britain’s Best Brand of savoury snack for the fifth consecutive year, emphasises the increasing importance of premium crisps and the unique opportunity they offer operators to increase sales and margin.
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food & drink
P
remium crisps are one of the best-performing types of snack in the on-trade at present, having almost doubled their penetration in less than five years. They also represent a significant advantage over ‘standard’ and ‘value’ crisps in terms of their rate of sale and price/ margin. Premium crisps command around a 30% price premium over quality mainstream products (CGA Trading Index figures). Ever-more sophisticated consumer tastes have led licensed outlets to premiumise their food menus, enhance flavours and improve provenance. This trend has also driven the premiumisation of snacks and is the reason behind the huge sales growth in this category. The growth is happening right across the UK, in all kinds of pubs; managed, branded or independent.
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WHAT DOES THIS MEAN FOR THE LICENSED OPERATOR? The figures send a clear message to licensed operators; premium crisps offer a great opportunity to grow sales and increase margin by meeting the consumer demand for greater menu sophistication and food provenance. Premium crisps are the perfect snack for more discerning customers who don’t mind paying for high quality, great-tasting products. By selecting the right premium crisp brand operators can further enhance the benefits they achieve. Look for a range of flavours that accompany a wide variety of drink choices. For example, these days, crisps aren’t just for beer drinkers; Britain’s growing number of spirit drinkers - particularly gin - are realising that premium crisps are also the perfect partner for their favourite tipple. The gin-drinking
OCTOBER 2017 | INN KEEPER | 29
food & drink revolution is currently riding the crest of a wave based on exciting new premium blends. Gin distillers are travelling the world discovering the best flavour combinations - juniper and other botanicals - to make their gin unique. Gin drinkers are looking for high quality snacks with innovative herbal flavours that go really well with these gins. Flavours such as thyme and rosemary work really well in premium crisps, and are a perfect match for great gins. It’s also a good idea to recognise the increasing importance of healthier eating and the fact that growing numbers of people are choosing to follow a gluten-free diet, either because they are gluten intolerant or suffer from coeliac disease. So, as an additional selling point, look for a range of premium crisps that is gluten-free and preferably also wheatfree and barley-free
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Alex’s Top Tips for driving bar snack sales… • Choose premium crisps for the best rate of sale and top cash margin • Offer only great-tasting snacks with good provenance • Place packs in clear view, on or behind the bar • Offer a point of difference - don’t offer something that’s available in every supermarket • Train staff to use every drink sale as an opportunity for cross-selling your snacks • Use snacks as part of your food offering (e.g. a ploughman’s with Pipers Crisps)
FOR MORE INFORMATION PLEASE CONTACT PIPER ON 01652 686960 OR VISIT WWW.PIPERSCRISPS.COM
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food & drink
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OCTOBER 2017 | INN KEEPER | 31
food & drink
BENEFITS OF JERKY Jennifer Macdonald-Nethercott, Marketing Manager at Meatsnacks Group Ltd recently visited their local craft brewery, Cairngorm Brewery set in the heart of the Cairngorms National Park to pair their jerky with beers. The visitors to the brewery tour got really involved in the pairing and gave some very honest feedback which they share with us here.
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food & drink
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OCTOBER 2017 | INN KEEPER | 33
food & drink
J
erky and beer go together like cheese and wine (although jerky goes well with wine too!). But you may be asking: what is jerky? Jerky is made from a variety of proteins including beef silverside, chicken breast and salmon. The protein is marinated in a variety of store cupboard ingredients before being slowly cooked and smoked. Jerky is also a healthy snack as it’s high in protein, low in fat and calories, and gluten free. These health benefits cover a lot of the key messages that consumers are looking for in a snack. WHAT SHOULD YOU PAIR WITH A LIGHTER BEER? Our newly launched Speyside Smokehouse salmon jerky went down particularly well with the group, and they favoured this with lighter beers that include a high proportion of wheat with a bouquet of fruit and citrus flavours. The taster group agreed that a Bavaria style crystal wheat beer with a hint of spice is light enough to complement the salmon jerky. The team at Cairngorm Brewery also agree that their light beers, including Trade Winds and White Lady, go well with lighter meats. So, these light beers are perfect to pair with salmon and chicken jerky. Salmon jerky has a ‘fresh’ flavour to it and is a light snack. Salmon jerky is also high in Omega 3 which consumers know is good to include as part of a balanced diet.
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Light beers are a good way to start out on your pairing journey and they are also a great introduction to craft beer for consumers. BUT WHAT ABOUT DARKER BEERS? If you like a darker beer, then why not try one of these two beers with a beef jerky? Black Gold tasting notes, ‘This wholesome stout has a rich dark colour and nutty roast flavour. No less than four colours of malt make up the grist! A smooth sweetness leads to a dry finish and a satisfying after taste.’ This beer is said to be perfect with a Sunday roast and as our beef jerky is made from beef silverside (which is used to make a Sunday roast) then this beer is perfect to pair with any of our beef jerky. We would recommend pairing the beer with some of our more peppery or chilli based recipes. The tour visitors did say that all the beef jerky flavours paired well with the darker beers, which are more hoppy and flavourful and complement a spicier jerky. The key to beer and jerky is to choose flavours that complement each other. BUT NOT EVERYONE LIKES BEER. The great thing with jerky being full of flavour is it also pairs well as a snack with prosecco, which has traditionally been paired with other cured meats such
as parma ham. The acidity in prosecco makes it a refreshing drink to cleanse the palate whilst enjoying beef jerky. We also know that beef jerky with chilli notes goes well with a velvety Malbec and lighter jerkies with a refreshing Riesling. With the craft gin explosion that the country is experiencing, adding jerky to the range of bar snacks gives adventurous consumers a new snack to complement a gin and tonic or gin cocktail. Salmon jerky goes particularly well with gin as it’s lighter in flavour and texture than a beef jerky. WHY SHOULD YOU STOCK JERKY? Jerky is a flavoursome, guilt-free snack that complements a range of drinks. Whether it’s light or dark beer, red or white wine, gin or prosecco, we have a jerky that will pair with it. As jerky is a preserved meat, it has a long shelf life of up to 18 months and makes a great addition to any snack offering.
WWW.MEATSNACKSGROUP.COM WWW.CAIRNGORMBREWERY.COM
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cocktails
The cold dark nights are drawing in. Some might say it’s not cocktail weather. Well we don’t agree at all so we thought we would share with you a selection of our favourite Winter cocktails – perfect for sipping in front of a roaring log fire.
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cocktails
Hot Berry
INGREDIENTS
25ml Gordon’s London Dry Gin, 100ml Hot Cranberry Juice, 50ml Raspberry Fruit Tea, 1 drizzle of honey
1 unit per serving
METHOD • Pour Cranberry juice into a saucepan and simmer gently. Add boiling water to a pot of Raspberry fruit tea. • Add Gordon’s London Dry Gin to a heat proof glass and combine with the hot Cranberry and the Raspberry fruit tea. • Add a drizzle of honey. Garnish with Cranberries and a slice of Orange
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OCTOBER 2017 | INN KEEPER | 37
cocktails
o m s o C e h T Twist INGREDIENTS 25 ml Smirnoff No. 21 Vodka, 10ml Grand Marnier, 50 ml Cranberry juice, 10 ml Lime Juice
1.9 units per serving
METHOD • Fill a cocktail shaker. • Add Smirnoff No 21 Vodka, Grand Marnier, Cranberry juice and Lime. Shake until cold. • Strain the drink into the glass. Garnish with a twist of Lime, Cranberries and a candy cane.
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Winter
cocktails
War mer
INGREDIENTS 35 ml Captain Morgan Spiced Rum, 140 ml Hot Apple juice, 1 Apple
1.5 units per serving
METHOD • Pour Apple juice into a saucepan and simmer gently until warmed through. • Add Captain Morgan Spiced Rum to a heat proof glass and combine with the hot Apple juice. • Garnish with a slice of Apple. Keep everything nice and warm with a festive drinks cosy!
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OCTOBER 2017 | INN KEEPER | 39
cocktails
Jaz zy
Ginger INGREDIENTS 25ml Johnnie Walker Red label, 100ml Ginger Ale, 10 ml Lime Juice
1 unit per serving
METHOD • Fill the glass with ice cubes. • Pour over the Johnnie Walker Red Label. Top with Ginger Ale. • Give it a good stir. Add a twist of lime. Garnish with a little festive gingerbread.
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e l g n i D e h T
cocktails
Mo-gin-to
INGREDIENTS 50ml Dingle Original Gin Cucumber 5-6 Fresh Mint Leaves 20-50ml Pressed Apple Juice 20ml Lemon Juice 20ml Elderflower Cordial 10ml Gomme/Simple Syrup Crushed Ice
METHOD • Muddle cucumber and syrup into a pulp in the base of a glass • Smack the mint and add to the mix. Add the crushed ice to the top of the glass. • Pour in the lemon juice, elderflower cordial and gin. • Churn the contents of the glass, distributing the mint and cucumber evenly • Add more crushed ice and top with the apple juice. • Serve immediately
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OCTOBER 2017 | INN KEEPER | 41
food & drink
The Inn at Whitewell have shared this recipe with us for the freshest Grouse you’re ever likely to taste!
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Gr ouse on the menu
food & drink
INGREDIENTS
METHOD
Four grouse
For the grouse: Season the grouse, pan fry until golden,
Four slices of bacon
place the bacon over the breast and roast for 13-14
400g cranberries
minutes at 180°C. Take the grouse out of the pan when
1 orange
cooked and leave to rest for 5 minutes. Slice the bacon
1 lemon
and add to the pan. Put it back on the heat, de-grease
75 – 100g sugar
the pan with a small amount of red wine and reduce.
½ loaf of day old white bread 400 – 500ml milk
Add a little chicken stock, reduce again and finish with a
½ tsp grated nutmeg
knob of butter.
Dash of red wine Potatoes
For the cranberry compote: Juice and zest the orange and lemon, add the sugar and bring to the boil. Add the cranberries and reduce for 5 – 10 minutes until the cranberries are soft and the liquor is almost at a syrup consistency. For the bread sauce: Infuse the milk with the nutmeg. When the milk is at simmering point, turn the heat right down and add the bread, stirring frequently until thickened. Season to taste and add a squeeze of lemon. For the game chips: Thinly slice some potatoes (however many you want), deep fry them and season.
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OCTOBER 2017 | INN KEEPER | 43
food & drink
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food & drink
WELCOME TO THE WONDERFUL Pub owners are struggling with food allergies and having to stock a whole range of bar snacks. Tony Goodman, CEO of Yumsh Snacks – award-winning creators of Ten Acre hand cooked crisps and popcorn explains their solution
OCTOBER 2017 | INN KEEPER | 45
food & drink
F
ree from foods are moving into the mainstream. The Food Standards Agency reported two million people in the UK have a food allergy - and one in 100 people have coeliac disease. Drinkers are looking for products that can cater to lots of different dietary needs, not just one - and they are also demanding great taste. Sharing is key - people like to enjoy a drink and share a packet of crisps with friends. With Ten Acre they can feel safe in the knowledge that they can buy a packet and enjoy them with everyone regardless of allergies or specific dietary requirements. Ten Acre was created three years ago - and our one size fits all snacking solution was revolutionary. After the allergen legislation came into play in 2014, pubs are making big improvements in their awareness of dietary requirements. By stocking Ten Acre behind the bar pub operators can feel confident that all of our products are labelled with our credentials. Plus our snacks are produced in an exclusive free from
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environment avoiding any risk of contamination. We led the way in the 'Free From Plus' category; every bag of Ten Acre is great-tasting plus: gluten, dairy, MSG and GMO free, as well as, vegan and vegetarian certified. This means that pubs need only stock one brand - Ten Acre. Having great taste and texture is the most important element for us. We have always created products that blaze a trail, not just in 'Free From Plus', but in the broader snacking market. Other brands have responded to the changing dietary needs with accelerating levels of innovation - but they unfortunately need to deliver on taste first. Ten Acre solves any dietary concerns when it comes to bar snacks - and there are 17 tasty flavours in the range, offering something for all palates. Ten Acre really are snacks for everyone! Plus they aren't available in the major supermarkets - this gives drinkers a unique bar snacks selection. WWW.YUMSHSNACKS.COM
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food & drink
ALL FOR ONE
Sue Warren, Strategic Development Director at Wellaby's explores the debate for making bar snacks 'inclusive' for all
48 | INN KEEPER | OCTOBER 2017
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food & drink
I
t’s no secret that in the last decade, the cases of food allergies and intolerances have doubled to nearly one in five people in the UK alone. According to Allergy UK 44% of allergy sufferers live in daily fear of a reaction and eating out in pubs and restaurants (whether dining or snacking) can cause extreme anxiety for those who live with them. This puts incredible ongoing pressure on pubs and bars where allergy awareness is just one of the safety issues they need to keep constantly on their radar. Bar snacks remain ever popular with consumers, particularly in the case of those that can be shared – sharing bags have become very popular over recent years because they are also a big part of the overall social experience for consumers. For some however, the worry is that they cannot eat some of the more common bar snacks like crisps and nuts due to an intolerance or fear of an allergic reaction. So, how can you ensure your range of bar snacks contains a greater array of options not just in terms of being free from allergens, but also for the many other dietary requirements we must consider today?
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OCTOBER 2017 | INN KEEPER | 49
food & drink
CLEANER EATING Clean eating is a growing trend that shows no sign of slowing and it is becoming more important to more people. This is largely due to our increased awareness of the foods we eat including the allergens present in certain foods and how this can affect both our wellbeing and our environment. Provenance is also important as we build a greater understanding of where our food comes from and how it’s produced, as well as if it is safe to eat. As consumers, we want freedom to enjoy our snacks and our expectations are increasing. We want great tasting foods that won’t negatively impact our health and snacks that we can feel free to eat and enjoy. With that in mind, as well as considering allergens present in certain snacks, there is a huge opportunity for pubs and bars to offer a ‘better for you’ snack too. People want to eat more healthily these days, ‘healthy’ is the name of the game and the numbers of those following gluten free and also vegan diets are soaring. Crucially, healthy snacks are not a compromise on flavour: if pubs and bars are going to offer a greater choice of snacks, they have to taste great too; there is no room for empty calories. Healthy but popular snacks such as free from, lower fat, vegan, baked not fried alternatives to potato crisps are a good choice. ON THE GO In the case of free-from snacks, these are becoming more readily available to pubs and bars and there are societies that can provide support too such as Coeliac UK and the Vegan Society etc. Although increasingly, the leading wholesalers and importers are becoming more ‘category aware’ and can offer support and category guidance to pubs and bars more readily when considering these options. Add to this the trend for 2017 and beyond being all about snacks aimed at on-the-go consumers and it stands to reason that pubs and bars need to start making provisions for this. Plus with so many products out there, it is now much easier for the industry in terms of choice and range. When it comes to allergens there is nowhere to hide. More and more people are affected every year and ensuring that your pub or bar is equipped both in terms of the management of allergens information, and also providing a range of snacking options for all, is a natural progression.
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"Bar snacks remain ever popular with snack-loving consumers, particularly in the case of snacks that can be shared."
ABOUT WELLABY’S SIMPLE BAKES Simple Bakes are a new range of tasty, totally moreish, savoury snacks that everyone can feel free to enjoy. The latest snacking innovation from Wellaby’s, Simple Bakes are made using the finest, authentic ingredients. These delicious wholegrain snacks are also free from most common allergens including gluten, nuts and eggs and they contain no diary. With only 6% fat and less than 100 calories per serving, Simple Bakes are also a healthier snacking option as they contain 70% less fat that regular potato crisps. Simple Bakes are available in a range of tempting flavours including, Pinch of Salt & Pepper, Spicy Chilli and Smoky BBQ. WWW.WELLABYS.COM
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