Bar & Kitchen Jul/Aug 2021

Bar& Kitchen July/Aug 2021

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Holiday time

Meet the star chef

From Italy to Liverpool: Paolo shares his secrets

Give customers that sunshine feeling at your venue with our flavour-packed menu ideas B&K-issue-06-p1-Cover_v3.indd 1

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Bar& Kitchen July/Aug 2021

By

– Championing independent business success

FREE

Reduce your plastic use

£20 Amazon voucher The first 500 sign-ups to barandkitchenmagazine.com get a £20 Amazon voucher

Simple ways to recycle better and cut down on plastic

Scan here to sign up now

Holiday time

Meet the star chef

From Italy to Liverpool: Paolo shares his secrets

Give customers that sunshine feeling at your venue with our flavour-packed menu ideas B&K-issue-06-p1-Cover_v3.indd 1

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Advertising To advertise in Bar & Kitchen magazine or online, contact: Advertising Manager–Julia Fulford julia.fulford@madebysonder.com 07824 355392

Welcome.

Published by

It is my greatest hope that as you are reading this issue of Bar & Kitchen our

Made by Sonder on behalf of Unitas Wholesale Victoria Court, 8 Dormer Place Leamington Spa, CV32 5AE

hospitality industry is back up and running, and in full swing again following

For Unitas Wholesale Anita Oakhill and Les Mohammed 01302 260524 unitaswholesale.co.uk hello@barandkitchenmagazine.com Social: @barkitchenmag For Made by Sonder Editor–Becky Aitken Creative–Rick Fraterrigo Artworker–Paul Hibbard Content Director–Justine Ragany CEO–Simon Chappell Contributors–Jim Levack, Alice Dickson

the huge challenges that we have faced for such a long period of time.

The summer brings with it great weather (we hope) and as people start to meet with friends and relatives, there are so many opportunities for you to take advantage of, which will help you to kick-start your business.

Whether you are thinking of bringing the holiday feeling to your outlet as customers spend the summer in the UK, or you are searching for inspiring recipes, Bar & Kitchen is a helpful read for anyone in the Out of Home sector.

Further information Bar & Kitchen is published by Made

by Sonder Ltd on behalf of Unitas Wholesale Ltd. It is part of the Out of Home brand, Take Stock. All rights reserved. Reproduction in whole or part prohibited without permission. All information was correct at time of going to press.

The magazine is printed in the UK by IMA Group. To make a contribution, please email editor@ barandkitchenmagazine.com

Wishing you a successful summer!

John Kinney, Managing Director, Unitas Wholesale

get social @BARKITCHENMAG

Do you follow us on social media yet?

Follow us on Twitter and Instagram for special offers from brands, debates about the big issues facing the industry and access to digitalonly content

@BARKITCHENMAG

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“We are seeing a huge rise in enquiries from catering venues about making their premises secure internally, externally, financially and in terms of safety, which suggests the hospitality industry is already bouncing back with a vengeance.

It’s going to be a very busy summer” Chris Coughlin, Technical Product Manager, Stanley Security

In good company “I’ve missed eating out with friends and family so I couldn’t wait for hospitality to fully re-open. I’m feeling pretty optimistic about the summer; I’m ready and waiting to support my local venues!”

Ruth O’Sullivan, Nutritionist, Unilever

Our magazine contributors share their hopes for a more normal summertime

“We were always there for our customers during lockdown, even if it was just for an espresso.

Now things are returning to normal that loyalty is being rewarded by our customers, who can’t wait to truly appreciate simple food cooked well in an atmosphere we all perhaps took for granted” Paolo Cillo, Owner and Executive Chef, Il Forno

“As in every aspect of our lives, schools and their kitchens will have learned from the last year and will take some of the good changes and add them to the traditional ways of doing things. Children sitting in a dining hall eating and laughing will give all our members a buzz because that interaction is so important” Jacquie Blake, National Vice Chair of LACA

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30

36

£20 completely FREE!

18

Contents Trends 09 New products… don’t miss them 11

Ingredient of the season… tomatoes

11

On the cover

Recipe

Don’t miss our Amazon voucher give-away!

Expertise 14 Allergens… three allergen profiles and tips on getting ready for the new law

18 Holiday spirit… how to put on

holiday-inspired feasts for customers

24 Back to school… new menu ideas and key preparations for the new term

28 Special diet… gluten-free. Three ideas to welcome gluten-free customers in

30 Chef profile... Il Forno owner shares how he creates the best atmosphere

42 Seafood... learn all about UK seafood and why it should be on your menu

49 Do you follow... get inspired on

Scan the QR code to register on our site. Then wait for your £20 voucher to arrive. Simple!

Instagram with James McMahon

Advice 36 Customer care… how healthy

50 Feed Your Eyes… who are this issue’s winners?

should your menus be?

39 Plastic… find out how to recycle

better and reduce your plastic use

47 Security… expert advice on how to make your venue safer

24

Why should you register?

By registering on our site, you’ll get exclusive access to useful tools which will save you time – from a cost-toprofit calculator, to a menu planner.

The site has more than 600 delicious food and drink recipes to give you fresh inspiration for your customers.

Hurry, though – only the first 500 signups get a £20 Amazon voucher!

barandkitchenmagazine.com

All information was considered to be correct at time of going to press

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products

What’s new?

Are you up-to-date with the latest news in Out of Home? Here is what is happening...

NEW READY-TO-DRINK RANGE FROM NUMBER ONE SQUASH BRAND Look out for Robinsons’ refreshing new ready-to-drink range this summer – it’s full of flavour and contains real fruit in every drop. It offers the perfect pairing for lunch so customers can quench their thirst with a burst of fruit on the move. With no added sugar, preservatives, or artificial colours and flavourings, it’s the perfect choice for hydration. It also comes in a fully recyclable bottle. Available in Refreshing Raspberry & Apple or Exotic Peach & Mango. robinsonssquash.co.uk | britvic.com

NUTRIENT-PACKED drink FOR EDUCATION AND CARE SECTORS Marvel has expanded its popular dried skimmed milk range with the industry’s first fortified instant hot chocolate. It’s fantastic for nutrient replenishment, boasting significant levels of protein and calcium.

The range has also been fortified with vitamins A and D, helping to ensure normal immune function. Low in fat, it’s the ideal solution for a nutritious and tasty drink for snack and mealtimes in care homes and education. premierfoodservice.co.uk/our-brands

TWO TASTY VEGAN PRODUCTS TO ADD VARIETY TO YOUR MENUS

GARDEN GOURMET - ® Reg. Trademark used in agreement with the Trademark owner. Serving Suggestion

PLANT-BASED BRAND SETS NEW SUSTAINABILITY GOALS FOR 2022 The Garden Gourmet range has just announced it will become a carbon neutral certified brand by 2022. With 57% of consumers saying they’ll be scrutinising what they eat from venues more carefully now, it’s more important than ever to get sustainable products on your menu.* The products offer customers a realistic meat substitute that doesn’t compromise on taste or texture, plus they are high in protein and a source of fibre. nestleprofessional.co.uk/garden-gourmet

Cooks&Co has launched two Vegan-Approved products which are sure to become essentials on plant-based menus. The Vegan Green Pesto, made from basil and sunflower seeds, brings a rich flavour to pasta. It would also be good on vegan pizza.

Check out Banana Blossom – the new musthave vegan ingredient. The texture is similar to fish so it tastes great when coated in batter, shallow fried and served with tartare sauce. cooksandco.co.uk | rhamar.com

*CGA Consumer Analysis, April 2020

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recipes

Season & Serve Juicy and sweet, our British tomatoes

Homegrown tomatoes are one of the joys of summer. Sometimes the simplest treatment is all they need – a drizzle of olive oil and salt – but there are many recipes where they can deliver a big flavour boost too

Tomato & Mozzarella Salad with Oregano

1

Serves 4

Pick super ripe tomatoes for this so the flavour shines through. Serve as a starter or light lunch with crusty bread to dip into the juices.

• 2 tsp Schwartz Oregano • ½ tsp Schwartz Garlic Granules • Schwartz Sea Salt and Cracked Black Pepper, to season

Ingredients

Method

• 675g British tomatoes of assorted colours and sizes, sliced • 200g mozzarella, torn • 75g rocket leaves • 50g olives • 1 tbsp capers, washed • 125ml extra virgin olive oil • 75ml white wine vinegar • 1 tsp caster sugar

1.

Place the tomatoes, mozzarella, rocket, olives and capers in a large salad bowl.

2. For the vinaigrette, whisk the oil, vinegar, sugar, oregano and garlic granules in a bowl. Taste and season, then pour over the salad. Gently toss to evenly coat, then serve immediately.

Did you know?

Of all the tomatoes we buy in the UK, British growers currently produce around a fifth – that’s 100,000 tonnes. During the summer, this goes up to around half the tomatoes bought Source: British Tomato Growers’ Association

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SERVES 10

2

Macaroni Cheese with Roasted Tomatoes

Serves 10

3

White Bean & Mushroom Balls in a Tomato Sauce

Elevate a simple macaroni cheese with roasted seasonal tomatoes.

This unusual vegan dish adds something eye-catching to your menu and really celebrates tomatoes with a fresh sauce.

Ingredients

Ingredients

• • • • • • •

250g British cherry tomatoes 20ml rapeseed oil 1g thyme 800g Knorr Pasta Macaroni 500g spinach 50g watercress 20g Parmesan

For the sauce: • 50g butter • 50g plain flour • 800ml whole milk • 200g light cream cheese • 1g salt • 1g white pepper

Method 1.

For the sauce: make a roux, then add the milk in stages until smooth. Remove from the heat and whisk in the cream cheese. Season and cover with parchment until needed.

2. Halve the tomatoes, drizzle with oil and sprinkle with thyme.

Roast at 150C for 15-20 mins, then remove and cover.

3. Cook the pasta for 10 mins then add the spinach to wilt. Drain, refresh and cover until needed.

4. For service: mix the pasta, spinach and sauce together then place in a serving dish.

Bake at 180C for 10-12 mins.

Garnish with the tomatoes, watercress and Parmesan.

For the balls: • 50ml olive oil • 1 large onion, diced • 4 garlic cloves, finely chopped • 500g mushrooms, chopped • 1 tsp oregano • 20g Bisto Vegetable Bouillon • Salt, pinch • 1 tsp black pepper • 2 tsp chilli flakes • 2 x 400g cans of white beans, drained and rinsed • 1 lemon, juiced • 2 tbsp + 1 tsp fresh parsley, chopped • 300g breadcrumbs For the tomato sauce: • 50ml olive oil • 1 onion, chopped • 2 garlic cloves, finely chopped • 50g tomato purée • 400ml Bisto Vegetable Bouillon, made up as per instructions • 300g British cherry tomatoes, halved • Chilli flakes and chopped parsley, for garnish

Method 1.

For the balls: heat a large frying pan, then add the oil and onion and cook for 5 mins.

2. Next, add garlic and mushrooms and cook for another 2 mins. Stir in the oregano, Bisto Vegetable Bouillon, salt, pepper and half the chilli flakes. Add the white beans

3.

4.

5.

6.

7.

8.

and lemon juice and stir, let the mixture cook for 1 minute.

Blend the mixture in a food processor until it comes together.

Add 2 tbsp parsley and 200g breadcrumbs, blend again, until the mixture is well combined, then allow the mixture to stand for 5 mins so the breadcrumbs absorb the liquid.

Meanwhile, mix the remaining breadcrumbs, a pinch of pepper, remaining chilli flakes and 1 tsp parsley to a bowl.

Take 1 tbsp of the mixture and make it into a ball. Roll it in the seasoned breadcrumbs and place on a tray. Repeat until all the mixture is used.

For the sauce: heat the oil over a medium heat in a pan, add the onion and garlic and cook for 5 mins. Add the tomato purée, made-up Bisto and cherry tomatoes, bring to the boil, reduce and season to taste.

To cook the balls, preheat the oil in a deep-fat fryer.

Cook in batches for 4-5 mins or until they are piping hot and golden brown.

To serve, place the balls on the warm Perfect sauce, top with chilli match flakes and parsley.

Pair with soft and fruity Pinot Noir

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Before the new legislation arrives in October, we’re looking at each allergen in detail. To download and print the allergen factsheets, head to our website: brws.it/allergenpack

Allergens: mustard, celery and sulphites

For the most up-todate information, visit the Food Standards Agency’s website: brws.it/fsa

In the final article of our series, we look at the key watch-outs for three allergens

12 Mustard Commonly recognised as an ochre-coloured paste that’s added to sauces and accompanies roast dinners, mustard is derived from the seeds of the mustard plant.

Mustard allergies are rare in the UK but when they do occur, reactions to it are severe and, in extreme cases, result in life-threatening anaphylaxis.

So while we commonly associate mustard with jars of golden paste, it does come in many other forms and is used widely, so it’s worth taking careful note.

Look out for:

“Mustard allergies are rare in the UK but when they do occur, reactions to it are severe” Les Mohammed, Senior Trading Controller, Unitas Wholesale

• Mustard is a common ingredient in many sauces and condiments, including BBQ, ketchup, mayonnaise, salad dressing, vinaigrette, béchamel, béarnaise, hollandaise, pickles, fish sauce and fish paste • It’s also used as a spice in the form of mustard powder and mustard seeds, most commonly in Indian dishes, but also in prepared deli meats and sausages • Ready-made spice mixes and rubs are also likely to include mustard powder or seeds.

Mustard substitutions You can try swapping out mustard powder for horseradish powder. As it is spicier than mustard, only use half the measure.

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13 SULPHITES Sometimes known as sulphites, sulphur dioxide is a preservative used to extend shelf life in foods and drinks. Sulphites is a general term to describe a group of chemicals that includes sulphur dioxide and sodium or potassium metabisulphite.

Sulphites can induce both allergic and non-allergic reactions. They release sulphur dioxide gas, which is the component that preserves food and drink. In some people, this gas can cause the airway to become irritated or constricted. This is a non-allergic reaction because it is not a response of the immune system.

Common symptoms of a non-allergic reaction include wheezing, tight chest, cough and, in some cases, a rash. People with asthma are more likely to experience non-allergic reactions to sulphites.

True allergies to sulphites are extremely rare, however, they can occur and it is good to be mindful of them. Make sure your team is aware.

Look out for: • Processed meats such as sausages and burgers • Soft drinks, fruit juice concentrates, carbonated drinks, cordials and vegetable juices • Dried fruits and vegetables such as raisins and prunes • Wine, beer and cider • Pickled foods and vinegar • Guacamole

• Dehydrated vegetables such as dried onions and pre-cut or peeled potatoes • Maraschino cherries and glacé cherries • Coconut milk • Salad dressings • Pre-prepared mustard • Frozen raw potato products • Fresh or frozen prawns • Tofu/bean curd.

14 CELERY Allergies to celery are quite rare in the UK with the most common type of celery allergy being pollenrelated. Pollen food syndrome is caused by the body’s reaction to proteins in plants which are similar to pollen. Unsurprisingly, pollen food syndrome is more common in people who suffer from hay fever.

Look out for: • Celeriac is a type of celery which is likely to contain very similar allergens to celery.

So those with celery allergies should also avoid it • Celery is widely used as a base with onion and garlic in Italian cooking – a ‘soffrito’

• Celery is used in food in multiple forms, including sticks, leaves, spice, salt and seeds.

Be sure to check labels carefully for all forms • Stocks and sauces • Canned soups • Crisps • Salads.

KEEP READING Turn over to find out how you can prepare for Natasha’s Law...

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Natasha’s Law: ARE YOU READY?

A

re you prepared for Natasha’s Law to come into place on 1 October? With not long to go now, it is important that you prepare your business and staff in plenty of time. To help you, we have gathered the key information on what you need to include on the label, whether your business needs to adhere to the new law and how you can get ready.

What you need to know

From 1 October this year, laws on food labelling will change in England, Scotland, Wales and Northern Ireland. The new legislation, Natasha’s Law, states that all food that is pre-packaged for direct sale (PPDS) must list all ingredients and allergens clearly on the label.

This applies to you if you prepare food on site for sale and package it ready for customers. It could be items such as pre-packed sandwiches, cakes and salads.

The Food Standards Agency (FSA) explains that any food that is not in packaging or is packaged after being ordered by the consumer does not need this new labelling, but you must be able to tell customers what allergens are in the products when asked.

The change in legislation comes after a successful campaign from Nadim and Tanya Ednan-Laperouse, following the tragic death of their daughter Natasha, who suffered anaphylactic shock after unknowingly eating sesame seeds in a sandwich.

What should it look like?

Labels should state the name of the product followed by a list of all the ingredients. If the product contains any of the 14 allergens, they should be clearly highlighted. This could be in bold, capitalised, contrasting colours or underlined. You can find a full list of label requirements here: brws.it/newlawchange

CHEESE AND PICKLE SANDWICH Mature Cheddar cheese, pickle and butter in sliced malted bread INGREDIENTS (allergens in bold): Malted bread (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), water, malted wheat flakes, wheat bran, wheat protein, yeast, malted barley flour, salt, emulsifiers (mono- and diglycerides of fatty acids, mono- and diacetyltartaric acid esters of mono- and diglycerides of fatty acids), spirit vinegar, malted wheat flour, rapeseed oil, flour treatment agent (ascorbic acid), palm fat, wheat flour, palm oil, wheat starch) mature Cheddar cheese (milk), pickle (carrots, sugar, swede, onion, barley malt vinegar, water, spirit vinegar, apple pulp, dates, salt, modified maize starch, rice flour, colour (sulphite ammonia caramel), onion powder, concentrated lemon juice, spices, spice and herb extracts), butter (milk).

“Natasha’s Law applies to you if you prepare food on site for sale and package it ready for customers.

It could be items such as pre-packed sandwiches, cakes and salads” Les Mohammed, Senior Trading Controller, Unitas Wholesale

What do I need to do to prepare?

Follow our checklist to make sure you’re ready for Natasha’s Law, which comes into place on 1 October.

• Audit. Review all your suppliers and the ingredients and products being delivered to you. What information do you receive from your suppliers? What format is this information currently in and how can you make sure this information can be accurately detailed on labels? Chat to your supplier about any changes you think they may need to make. Don’t forget to consider any seasonal ingredients or recipes you may use throughout the year.

• Software. Is your system suitable for the new changes to labelling? Is your printer capable of creating the volume of labels you will need? The more you can automate, the less room for human error.

• Education and training.

Make sure all staff are fully aware of the new laws, what is required of them and how it affects your business.

Whether they’re involved in making the food or front of house, everyone needs to be aware of the changes.

• Trial run. The more prepared, the better. Have a trial run of your new Not sure if your food processes to highlight any needs new labelling? problems before the new Use the FSA’s handy law comes into place. tool to find out: • Take stock. Allow sufficient brws.it/ time to do a full review of all labellingtool the changes made to ensure everything is in place and running smoothly.

DOES THIS AFFECT YOU?

Download and print our full set of allergen factsheets: brws.it/allergenpack

Label taken from: food.gov.uk

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summer Staycation

Bring the sunshine to your venue with these holiday-themed ideas

63% of English people feel uncomfortable to travel abroad once restrictions are lifted

Source: YouGov poll, April 2021

I

t’s likely to be a different kind of summer this year with some holiday destinations out of bounds due to the pandemic and many people still reluctant to travel abroad. While other countries may suffer from a lack of UK tourists, Brits staying at home is likely to be good for the hospitality industry…

While we may not have the reliable weather of the Mediterranean, what we do have is the ability to create that holiday vibe. No passport control queues. No waiting for your luggage.

No stuffy aeroplanes.

perhaps a different country’s speciality each weekend. For mid-level, put on themed nights every Friday or Saturday in summer. Create a great customer experience with a menu takeover, together with complementary music, drinks and entertainment.

If you’re arranging entertainment or a set menu, take advance bookings so you can better prepare and reduce waste. Advertise well – marketing really counts – distribute flyers in the local area, tell your regulars about it and excite your social media followers with glimpses of the menu.

Choose your package deal As with any good holiday, you can go budget or push the boat out at your venue. With minimal effort, you can add some holiday specials to the menu,

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Spain Sizzling

This Mediterranean suntrap is the most popular holiday destination for Brits by far. Sun, beaches and great food and drink – what more do you need? You might not be able to guarantee the sun (or beaches!) but you can recreate the rest spot on!

TABLE OF TAPAS

FOR THE DRINKS

THE RIGHT TUNES

Think patatas bravas, garlic prawns, crusty bread and aioli (garlic mayonnaise), calamari, spiced almonds, chorizo glazed in sherry… Offer set tapas sharing platters or let customers choose their own. You can offer deals – for example, three dishes for £18 and give optional extras such as a glass of sherry. Fino and manzanilla sherries are both great with tapas.

In Spain, the drinks are as enticing as the food, so make sure you have plenty in stock. Jugs of sangria packed with fresh fruit will catch the eye of customers.

San Miguel and Estrella Galicia are musts for beer drinkers. For winelovers, try Casillero del Diablo Tempranillo. From Northern Spain, this wine provides a sophisticated, fruity flavour.

If Covid-19 restrictions allow it, hire in some flamenco dancers to create a real Iberian experience. You could even add in a fun dance lesson for guests, if permitted. Regardless, some authentic Spanish music, modern Latin pop or traditional, will add to the atmosphere and inspire your customers to get the party started and let their hair down.

Team

5m USA

The USA had 5 million UK visitors in 2019

Source: Finder

18m people from the UK visited Spain in 2019

Source: Statista

The United States is the most visited country outside Europe for UK tourists. And it is easy to see why – its diversity and many cultural influences make it hugely appealing. This carries over to regional food and drink with countless options.

GO SOUTH

THE BIG APPLE CALLS

SPREAD YOUR BETS

Take customers to the Southern states with a slow-cooked feast. Pair the staple cornbread with bourbon-glazed brisket, cauliflower steaks, slaw and chopped salad. Get recipe inspiration from Unilever’s Americas guide (brws.it/america). (brws.it/america brws.it/america Pair the food with bottles of Coors or a bourbon cocktail or two.

Go classic New York.

With Jewish and Italian influences, the Big Apple’s cuisine grabs attention.

Offer big bagels for lunch, pizzas for dinner and classic cheesecake for afters. You can’t go wrong with the most American of drinks – Coca-Cola – but add some flair with an exclusive Coke menu: JD and Coke, Coke floats and Long Island iced teas.

Give extra value to customers by hosting a casino night. Charge an entry fee, hire in roulette and blackjack tables and let the games commence! Just play for chips, not money but give out a prize to the person with the biggest haul of the night. If you want to make it a real occasion, ask customers to wear black tie.

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Turkish DELIGHTS Increasingly popular with Brits, Turkey is famous for its beautiful sunshine, friendly people and great-value food and drink. Recreate that lasting impression in your venue with a full-on Turkish experience (minus the baths and barbers!)

FEASTING PLATES

THE DRINKS MENU

GET DANCING

Turkish food is known for being plentiful and full of flavour. Put on grilled lamb or chicken kebabs and koftas. Imam bayildi – halved aubergines stuffed with onion, garlic and tomatoes – is perfect for vegetarians or vegans, and can be made in advance and reheated.

Serve both options with rice or bulgur wheat, flatbread, houmous and a tomato salad.

Many holidaymakers will have memories of being served mint tea in Turkish shops and cafés. This traditional drink is easy to make with fresh leaves and makes a lovely end to a meal. Efes beer is also an essential. If you’d like to try something unusual, offer ayran – Turkey’s national drink. It’s a blend of yogurt, water and salt, sometimes with added mint.

For a bit of fun, you could hire some Turkish folk or belly dancers for the evening. Customers will love the authentic entertainment and might even have a try themselves after a few Efes! The Turkish cities are known for their lively nightlife so, if restrictions allow, download a playlist, turn up the music and encourage the dancers to get moving!

2.5m Source: Government data

FOR MORE TRAVELS...

If you want to conjure up holidays further afield, try these three ideas.

Caribbean To create that laidback island feeling, tempt customers with jerk chicken, rice and peas, fried plantains and rum cocktails.

British nationals went to Turkey in 2019

North African Harissa and preserved lemon-spiked tagines, fruity couscous and stacks of juicy olives would be ideal specials for this region.

LET US KNOW

Are you famous for your tapas night or American BBQ food? We’d love to hear about it. Contact us @barkitchenmag on Instagram and Twitter or email editor@barandkitchen magazine.com

Thailand As well as Thai curries, you could add in pad Thai, sticky rice and papaya salad. Offer coconut and mango rice pudding for dessert.

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specials TRY these

Transport your customers to Turkey, Spain and the USA with these recipe ideas.

For more menu inspiration, go to our website for extra recipes from these countries, plus lots from Italy, Morocco, Brazil, Mexico and others: brws.it/recipebank

Serves 4

Spiced lamb and aubergine koftas

Patatas Bravas

Make the koftas and chill before service to get ahead.

Serve as a starter or as part of a main course.

An easy favourite that can be prepped in advance and reheated. Serve with a swirl of garlic mayonnaise on top.

Ingredients

Ingredients

• 3 tbsp oil • 225g aubergine, finely diced • 350g lamb mince • 50g fresh breadcrumbs • 2 tsp tomato purée

• 2 tsp Schwartz Ground Cumin • 1 tsp Schwartz Mixed Spice • 1 tsp Schwartz Chilli Powder • ¼ tsp Schwartz Sea Salt

• 900g potatoes, peeled and cubed • 2 tbsp olive oil • 1 tsp Schwartz Rosemary • 1 onion, chopped • 1 tbsp tomato purée

Method

Method

1.

1.

Heat the oil and fry the aubergine until soft. Drain and cool.

2. Combine the lamb with the breadcrumbs, tomato purée, cumin, mixed spice, chilli powder and salt.

Stir in the aubergine and mix thoroughly.

3. Divide the mixture into 8 pieces and roll into ’sausage’ shapes. Push a wooden or metal skewer through the length of the ’sausage’ to form a kofta.

Cook for 10-15 mins under a preheated grill, turning occasionally until cooked throughout.

• 400g can of chopped tomatoes • 2 tbsp Schwartz Spanish Seasoning or Paprika • 1 tsp caster sugar

Preheat the oven to 200C. Place the potato cubes onto a non-stick baking sheet and pour over 1 tbsp oil. Sprinkle with the rosemary and toss to coat the potatoes. Bake in the oven for 45 mins.

2. Meanwhile in a large pan over a medium heat, add the remaining oil and the onion and fry for 4-5 mins until softened. Add the tomato purée and cook out for 1 minute, then add the tomatoes, Spanish Seasoning or paprika, sugar and season with salt to taste. Simmer for 10-15 mins until thickened.

3. When the potatoes are done, transfer to a serving bowl, cover with the tomato sauce and serve.

Serves 4

Tennessee Iced TEA A light and refreshing cocktail for the summer.

Serve in a teapot for a bit of theatre!

Ingredients • 50ml American Eagle 4 Year Old Bourbon • 10ml lime juice • 150ml Peach Ice Tea

• Lime, lemon or grapefruit slice, to garnish

Method 1.

Mix together all the ingredients and pour into a highball glass with cubed ice.

2. Garnish with a lime, lemon or grapefruit slice and serve.

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New term, newer normal Bringing children safely back to the classroom has been a major landmark in getting the country up and running again during the pandemic… and our school kitchen staff have led the way. Comforting aromas of sausages and mash, freshly baked bread and strawberry cheesecake have fuelled the fightback, spearheaded by our incredible teachers and cooks.

So, we asked Louise Wagstaffe, Senior Culinary Advisor at Premier Foods, to give us an indication of what she thinks the start of the new September term might look like – and when you should start the all-important planning.

Can we go back to normal?

By the start of the September term, schools and their communal dining areas will hopefully be very different places from the same time last year if the vaccination programme has been

successful. Hygiene, food safety and the best parts of social distancing are still likely to be front of mind for parents and will continue to dictate the way kitchens operate into the near future.

Will some changes be worth keeping?

Some creative ideas brought in by schools and catering teams have been really successful, so they may choose to tweak the way they run in the new school year. Every school is different in size and layout, so each needs a slightly different and flexible plan for the future. Make sure you build yours around the pupils and their needs, kitchen skill levels, available equipment, dining-room facilities as well as access to alternative areas and outside dining spaces. Staggered lunchtimes and reduced menus have been a big success and have helped kitchen staff spread out their service to be more efficient.

New excitement

The new school year is an exciting time for pupils, with lunchtimes being a familiar and comforting part of the day that provide the perfect chance to sit and chat with friends. While guidance on restrictions and regulations may change again before September, caterers’ priority must be to ensure a smooth re-opening and to offer children healthy, exciting and accessible meals.

Fire up the old school dinners… and add a twist!

There’s a strong argument for sticking with traditional favourites… after all, everyone talks with affection about their most-loved school dinners. Children enjoy the familiarity of a menu they can trust, and that will be even more important after more than a year of uncertainty and changes.

But as the new term starts and restrictions ease, it is also the perfect opportunity to try something different in the kitchen. This can help reinforce the feeling among the children that the future looks bright.

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Positive next steps

Menu planning and development

Children have become more used to eating outside or in their classroom bubble, so a street-food theme with a grab-and-go option will boost the fun factor and get them talking.

“This will be important for caterers because a menu should include new and exciting dishes with global flavours,” says Louise. “Caterers can offer innovative meals that allow the pupils to travel the world through their taste buds. We have just launched a range of new recipes, including a Turkish Spicy Sumac Lamb Pie and Korean Gochujang Chicken Kebab served in Black Sesame Oil which will certainly offer innovation to a school’s menu and help with planning autumn menus.”

Maintaining standards

Parents will need reassurance that food standards and safety are being maintained as kitchens return to normality, so caterers need to pay close attention to allergens and dietary requirements.

Jacquie Blake, National Vice Chair of LACA – the school food people – shares her views on the new term and what Covid-19 has taught us.

“School kitchen caterers have done an outstanding job on the frontline during the past 15 months. They’ve showed flexibility, creativity and patience to keep our children fed.

“The move from dining room to classroom mealtimes and the use of reusable and hot boxes has been a major change that caterers have taken in their stride. As restrictions ease, their job will be to offer a reassuring return to the communal eating areas as well as taking the best of the new ideas to add to the familiar and welcoming lunch service.

“Logistics have changed a lot and the easing of restrictions will free up some schools to return to normal, but others may be cautious and reluctant to change back too quickly.

“Caterers will need to start conversations with head teachers and midday supervisors before term starts to devise a kitchen service that’s tailored to their school’s needs.

“Kitchen staff will breathe a sigh of relief when pupils come back to the dining room and they can control the flow, enjoy the buzz and interact with the children. It will be a step back to normality with all the good lessons around hygiene still front of mind. The children will be thrilled to sit with their friends again and that is a good opportunity to be innovative with the menu. We are also running Welcome Back to School theme days to encourage teams to run taste tests of new dishes. Because if the pandemic has taught us anything, it’s that we’re resilient and capable of embracing new things.”

Find out more about this and preparations for Natasha’s Law as well as the allergen tool and advice at: laca.co.uk

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get ready Download our exclusive back to school checklist to help prepare: brws.it/school

This is even more important if they are reducing options to ensure a simple and efficient lunch service. Think about using products like Bisto Gluten & Vegan Gravy with no declared allergens, Gluten Free Angel Delight Mousse and McDougalls Vegetarian Jelly Crystals, which can make a variety of dishes, suitable for all pupils.

Natasha’s Law

A meat-free Monday is a great way to incorporate vegetarian meals into school menus. It doesn’t have to be a revolution

Start thinking about changes to make your menus compliant with Natasha’s Law, which comes into effect from 1 October. (See more on this on page 16). Natasha’s Law covers labelling requirements for foods prepared and packed on the same premises from which they are sold, so it is vital for schools to be compliant and ensure packaged items, such as sandwiches and salad pots, follow the new labelling guidelines.

Louise says: “Caterers must be aware of allergies and dietary requirements of all new pupils joining the school in September, as well as reaffirming those of current pupils to make sure they have not changed since the summer.”

“We’ve worked on solutions to ensure caterers have the correct mix for their pupils, from vegetarian Vegetable and Lentil Lasagne to a vegan sponge recipe using McDougalls flour, served with Bird’s custard powder made with a soya milk.”

Tackle your training

Use the time before the new school year to ensure your staff members’ training is up to date. Every kitchen worker should be led through the new menu and any new recipes to ensure they are aware of ingredients and allergens.

Cater for vegan, vegetarian and plant-based diets

Demand for vegetarian and plant-based or vegan meals has surged in the past year so it is essential that schools move with the times.

A meat-free Monday is a great way to incorporate vegetarian meals into school menus. It doesn’t have to be a revolution – why not put a simple twist on a classic lasagne? A vegetable and lentil lasagne or vegan chickpea burger made using Paxo stuffing are simple to make and cost-effective.

Access Premier Foods’ back to school recipe guide here: brws.it/schoolfood

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diet

Gluten-free

Gluten-free food is big business, worth £835 million a year. As well as people who need to follow a gluten-free diet due to coeliac disease or gluten intolerance, there are many others who choose to, for the perceived health benefits. Here are some new ideas to inspire customers

Breakfast The first meal of the day can sometimes be a bit of a minefield for gluten-free options with many cereals and bread off the menu. So, why not offer a protein-rich frittata, packed with mushrooms, tomatoes and bacon? Galettes – pancakes made with buckwheat – could also be a delicious alternative for customers. They can be served with sweet or savoury toppings. Tapioca pancakes are an option as well.

Lunch

It’s estimated that at least

10%

Bread is the most purchased glutenfree product, however, it can be expensive, so think about offering alternatives to sandwiches**.

Try tarts and quiches made with gluten-free pastry – ready-to-roll or pre-made cases are easy to find at your local wholesaler. Customers may also enjoy large interesting salads – beans, pulses or rice with roasted squash, chorizo, spinach and tomatoes would catch their eye.

of UK customers are following a gluten-free diet*

Dinner next issue How to cater for halal diets

Gluten-free evening meals are fairly simple to achieve.

Meat or fish with veggies work well, just be wary of any sauces. A summer vegetable tagine with quinoa or rice is full of flavour. Desserts can be trickier, so go for something meringue-based such as mini pavlovas.

Personalise yours with seasonal fruit and flavoured cream for an impressive end to the meal.

Sources: *coeliac.org.uk **Mordor Intelligence

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The

Memory Maker Renowned food critic AA Gill named Liverpool’s Il Forno in the top three Italian restaurants in the country and its simple food cooked with passion has a celebrity following.

But Paolo Cillo’s heart is never far from the family kitchen where he started

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Quality matters Paolo says the secret to success is simplicity.

(Below) The new whisky and cigar area

“I

f you have the best quality ingredients you don’t need to go crazy because the best dishes are always the most simple ones cooked with passion.”

That mantra sums up Paolo’s approach. He dislikes needless rules that stifle the team, wants his guests to be relaxed and “make memories in their second home” and denounces the role of accountants in the hospitality industry.

His stripped-back view of what works hails from the bustling kitchen of his family’s business in Potenza, 100 miles inland from Naples, where he first helped as a 13-year-old boy.

Paolo Cillo, Owner of Il Forno

From Italy to England

“Time flew, my love for cooking and hospitality grew and by the time I was 20 I’d moved to England and opened the restaurant, Il Forno. It was hard at first.

I had to adapt to the culture and make a few changes to the menu. For example, British people like the soup hotter than in Italy!” he says.

“A few years later I realised I didn’t know how to do anything else,” Paolo adds. That modesty and humble approach are attributes he says are crucial in ensuring he can always put himself in the customers’ shoes.

For Paolo the restaurant is like a theatre, but not a stuffy, pretentious one – he wants people to enjoy the show, make lasting memories and, importantly, come back for more in the future.

“We’re purely here to make our guests happy,” he says. “If they have a problem with a steak or a starter we will put it right because they save up to have an occasion somewhere special like this.

“Because they want to make memories that they will remember in 20 years, we can’t let them down. That should be the same for any venue.”

Lockdown opening

He too couldn’t escape the financial effects of lockdown but the restaurant, a five-minute stroll from Liverpool’s cool Albert Dock, remained open throughout.

“On some days we took only £20 but we were here if our customers needed us and now they are coming back to support us and are determined to appreciate the new freedom even more,” he says.

Paolo used the quiet time to take a fresh look at the restaurant – “we wanted our guests to see we’d been thinking of them when they returned” – and changed things for a positive new start.

“The sense of occasion is important so where people used to go for a drink first and then eat, we’ve changed things so they can spend a whole evening here,” he says.

Fresh new ideas

A new bar and cocktail area, whisky and cigar lounge, dining extension with firepit tables and retractable windows and a colour scheme refresh are all new, along with the (now removed) giant outdoor marquee that helped the team maintain up to 300 covers each day when they could only serve outside.

Paolo also moved the kitchen from the basement to a light, open-plan space on the main floor next to the centrepiece oven – Il Forno in Italian – so customers can see their food being prepared.

The unassuming boss adds: “Re-opening has been a new beginning, only with the same food and the same hospitality. That’s down to having a great team who are brilliant at reading whether it’s a brisk business meeting or a slow, romantic meal.”

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Make a night of it Cocktails, Italian tapas and a warm family atmosphere are crucial to encouraging visitors to stay longer

The best ingredients are key

Since arriving in the north-west, Paolo and his family have opened two smaller restaurants: Crust, which sells pizzas, and A Tavola, a wine bar and deli where Paolo sometimes hosts culinary classes.

He also has an import business which is critical to maintaining a steady supply of the best-quality ingredients from suppliers in northern Italy, Sardinia and his hometown, Potenza.

“When you use quality products you don’t need to go crazy. Good cherry or plum tomatoes, the best extra virgin olive oil and aged Parmesan are key – we never try to do something different to what our grandmother or mother taught us. Simple ingredients cooked with passion are enough,” he adds.

“I always think about what I would want if I was going out for a night with my wife… good food, a warm and friendly meeting place and a great relaxed atmosphere to make me happy. That’s it” His jovial demeanour changes, though, as he talks about the role of accountants in the hospitality business: “They are the biggest disaster. They are just doing their job, but they tell you to buy cheaper tomatoes or Parmesan to increase margins and save money. But if you do, you risk being closed next year.”

Service is always first

As he talks, Paolo is frequently interrupted by regular guests, all friends thrilled to see him once more after lockdown. One of them has forgotten to book a table for a landmark family birthday.

Within minutes Paolo has found a space for them: “We always try to help our guests and if we can’t, we try to work with them. Flexibility and being humble is so important in hospitality.

“I always think about what I would want if I was going out for a night with my wife… good food, a warm and friendly meeting place and a great relaxed atmosphere to make me happy. That’s it.”

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Il Forno focal point The giant oven remains the centrepiece but Paolo has made the kitchen open plan in full view to add to the theatre of service

Paolo’s pick of the tips So in lockdown, Operations Manager Cheryl Hepplestone and Head Chef Antonino Di Natale worked with Paolo to flex the vision, design and menus.

That, alongside team passion, belief, commitment and tenacity, ensured guests still came first.

Just as it has been for all caterers, the past year has been tough for Paolo, but he is confident that that commitment to his Il Forno and Crust guests – he offered takeaway pizza and popular ‘box at home’ Italian Sunday roasts with rosemary, truffles and garlic accompaniments – will reap rewards in the long term.

That commitment to being part of their extended family is what drives the business: “Yes, we have a website and do social media but the one thing that keeps people coming back is word of mouth. That’s why it was so important to keep serving during lockdown so our regular guests remembered us.”

Those loyal advocates, like the man who told Paolo how his late mother used to make him minestrone soup and serve it from the pan, are the restaurant’s most powerful marketing tool.

Paolo says: “There is no such word as ‘no’ here, so I told him it would take an hour to prepare and cook and he said he was happy to wait. When I came out and poured it from the pan, he was lost for words – we had turned his dream into reality.”

Judging by the steady stream of visitors outside, his near mythical, yet simple, skill of making memories shows no sign of abating as we return to normality.

• Focus on how you can welcome people and make them feel comfortable, because it’s not just about the food. It’s also about how you make your guests feel at home.

• Look at how you can get guests to spend the whole night with you instead of going to a bar before or after the meal – we offer a relaxing aperitif at the bar, a meal and then they can go to another area for a whisky or espresso Martini.

• Offer new deals. At our more casual Bocconcini Bar, you can get three Italian fish, chicken and meat tapas for £20 to complement cocktails or prosecco.

• Buy the best ingredients you can afford. Good-quality cheese and tomatoes are richer, go further and taste better.

• If you can’t offer guests their preferred booking time, always give an alternative and try to accommodate them where possible. They’ll remember it.

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CUSTOMER CARE

How healthy should your menus be?

Should foodservice venues consider the nutritional content of meals when creating menus?

Obesity levels in the UK are higher than ever. Ruth o’Sullivan, Nutritionist at Unilever, explains how hospitality venues can support healthier eating

Some people eat out as a treat for a special event, however, there are a lot more out-of-home eating and drinking occasions than people realise – be that a pastry and coffee in the morning or lunch on the go at work. They’re all classed as eating out but aren’t necessarily special occasions or indulgent treats.

With more than 60% of the UK population either overweight or obese1, enabling people to make healthier choices when they eat out is essential.

Just like it’s important to offer people choices based on price or dietary preference, nutrition-based choices should also be available for customers.

Most venues don’t have access to a nutritionist to assess their dishes.

What are the big things to look out for?

Without recipe-analysis tools, it’s difficult to get an accurate picture but there are some tips that can help improve the overall nutritional balance of a menu: • Add salad to sandwiches • Add vegetables to sauces, soups, casseroles and curries • Offer high-fibre options such as brown pasta, rice and bread • Offer a choice of starchy sides rather than always serving mains with chips.

Rice and jacket potatoes are great alternatives and add variety • Serve sauces and dressings on the side, so diners can decide how much to use

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1 Statistics on Obesity, Physical Activity and Diet, England, 2020 2 UK 2019 Eating Out Market Report, Lumina Intelligence

What’s the HFSS legislation?

A new law on HFSS (high in fat, sugar and salt) products will soon arrive in the UK. If you’re a venue with 50+ employees, you’re larger than 2,000 sq foot in selling area or you belong to a franchise, then you’ll need to change where you locate HFSS items. The law won’t be enforced until April 2022 but goes live on 1 October 2021. Read more here: brws.it/hfss

How can kids’ menus be more nutritious?

There are many things you can do and here are just a few: • It’s important to offer balanced meals which include some protein, a starchy carbohydrate and a portion of fruit, vegetables or salad • Don’t use salt during cooking • Use colourful fruit and vegetables • Offer reduced sugar/salt baked beans and condiments where possible • Fruit-based desserts are ideal served with yogurt or frozen yogurt • Water and milk are the best drink choices.

How much do customers care about the healthiness of food when eating out?

According to the Lumina Intelligence Eating Out panel2, health isn’t usually the biggest driver for venue choice.

Although the report also showed that health is more important to people at certain times of the day, for example, when choosing breakfast, lunch and snacks as opposed to dinner. Health also seems to be more of a consideration when people visit sandwich shops, workplace facilities and coffee shops.

• If you do offer fried chips, go for thick cut as they have a smaller ratio of surface area to volume, so they’ll absorb less oil per serving • Choose leaner cuts of meat, remove poultry skin and trim visible fat from meat where possible • Make sure your vegetarian and vegan options contain a source of protein such as pulses, lentils, beans, eggs, nuts, seeds or meat alternatives like The Vegetarian Butcher • Use oil sprays to control the amount of fat used when shallow-frying • Grill, bake and steam foods where possible to reduce the fat content.

Health is more important to people at certain times of the day, for example, when choosing breakfast, lunch and snacks as opposed to dinner UK 2019 Eating Out Market Report, Lumina Intelligence

What other ways can venues help people make healthier choices?

I think the key is to give people options so they can decide which part of the meal they don’t want to ‘compromise’ on.

For example, a choice of a breaded/deepfried chicken burger or a flame-grilled chicken breast served with a choice of either chips or rice. Introducing healthier choices at each part of the meal allows people to make an informed choice for themselves.

Look at the layout, design and language used on menus and use descriptive words to draw attention to healthier options such as ‘crisp summer salad’ or ‘zesty salmon fillet’. If you have promotions on your menu, make sure the healthier dishes are included and consider offering different portion sizes for some dishes to cater for smaller appetites or those looking to cut down.

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Encourage your team to think green by downloading each article in our sustainability series and printing them out for your noticeboard: brws.it/csr

Recycle better and reduce your plastic use Our environment suffers badly for it, but plastic is very useful. The balance is tricky in hospitality but there are many ways you can do your bit to help protect the planet

Did you know...

65%

of diners now want to make sustainable choices when eating out

55%

would pay more for products and services from companies that are committed to positive social and environmental impact Sources: The Sustainable Restaurant Association, Oct 2020, NielsenIQ’s corporate social responsibility survey

In the next issue: staff and your team – hiring people and retaining them post-pandemic

Plastic is a brilliant invention in many ways, saving money, time and wasted food and drink.

However, its impact on the environment is huge. WRAP explains: “We understand that plastic packaging plays an important role in the foodservice industry. It helps preserve and extend the shelf life of food and is critical in reducing food waste. However, we know that many of the plastic items used in the sector are single-use, making them problematic.”

The Covid-19 pandemic has meant some progress has gone backwards with more plastic being used to make things more hygienic.

Hopefully, as the situation improves, venues will return to making positive steps.

Make sure customers know you are making changes and using more sustainable products.

It’s good marketing practice and if you’re buying from sustainable suppliers, let your customers know by highlighting it on your menus and social media, too. Your customers will want to know that you are taking action to become a more sustainable business and reduce your reliance on environmentally damaging products.

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RECYCLE BUY RECYCLED MATERIALS AND REUSE WHEREVER POSSIBLE

RELEVANT SYMBOLS Look for these on plastic to guide you on what is ok to recycle and what’s not

Soft-drinks bottles, food packaging like fruit punnets. Easy to recycle

Milk cartons, cleaning products, yogurt pots.

Easy to recycle

Margarine tubs, meal trays. Easy to recycle

Some yogurt pots, takeaway boxes, plastic cutlery. Difficult to recycle

Salad bags, crisp packets.

Very difficult to recycle

Often, buying plastic is unavoidable. But you can make informed choices. If you have to buy something with plastic packaging, choose recyclable, reusable, biodegradable or compostable. Look out for brands that offer refillable containers.

Plastic packaging carries a triangle with accompanying numbers or letters. This indicates the type of plastic it is.

PET is a good option. It’s made from recycled plastic and is a closed loop system so once recycled, it will be able to be used again and again. This means less virgin (new) plastic is being made and circulated.

Together with TerraCycle, some of the big brands such as Walkers and KP Snacks have introduced schemes where you can recycle tricky packaging like snack and crisp packets. Eighty per cent of UK households are within just four miles of a drop-off location so there should be one very near your venue. Have an extra recycling bin in the kitchen and if you’re a café or foodto-go venue where rubbish is left, also place one for customers – well signed, to alert them to the scheme.

There are many more TerraCycle schemes, find them here: brws.it/terracycle

What’s the DRS? The Deposit Return Scheme (DRS) is going live in Scotland in July 2022. If you sell drinks for consumption off-site, you will need to charge your customers a deposit which will be refunded if they return the container.

Customers who are consuming drinks on-site won’t be charged: the venue pays the deposit when the drinks are bought and it is paid back on return.

*For a full list of recycling symbols, go to: brws.it/recycling

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How the plastic tax will affect you Because plastic is so durable, every single piece of plastic ever made still exists, and will continue existing for at least 500 years Source: Greenpeace

From April 2022 plastic producers will have to pay a tax on anything they make that doesn’t have at least 30% recycled content.

There is a concern that manufacturers will pass this on to businesses, which would be difficult to absorb without passing it down the line to customers. We’ll keep you updated on this as more information is released.

REDUCE CUT YOUR PLASTIC USE with easy changes

Obviously, one of the biggest positive actions you can take is to use less plastic in your venue. A lot of the plastic that ends up on landfill can be avoided by making a few simple swaps.

• Use compostable straws and only give them out if asked for. Paper, metal and even pasta straws are available now!

• Swap takeaway cutlery for wooden versions or have a sign saying ‘ask for cutlery if needed’ • Buy loose fruit, veg, meat and fish where you can and wash before use • Post-Covid, use bottles of sauces on tables instead of sachets or invest in catering packs and decant into smaller condiment dishes to give to customers

• For takeaways, use paper bags instead of plastic. Alternatively, ask your customers to bring their own • For high-use and long shelf-life items like pasta, buy in bulk to reduce plastic. Or, if you can, buy loose and store in your own containers • Use compostable clingfilm or sealable tubs. Consider reusable silicon lids, if possible • For takeaways, use card boxes and never polystyrene! Recyclable foil containers are another option

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From the sea Why our seafood industry needs your support more than ever and how you can make a menu from the UK’s best seaside offerings

From fisherman jumpers to Cromer crab, the UK’s fishing heritage is an essential part of our island’s cultural identity. However, it’s taken a big hit in the past 18 months with Covid-19 and Brexit.

Industry body Seafish says: “In the UK, we export a lot of the seafood we catch and import much of the seafood we eat.” European exports have been made more difficult with Brexit due to extra paperwork and demand has been down across the world because of the pandemic causing hospitality to be closed for long periods. It’s never been more important to support our local fisheries and encourage more Brits to eat seafood.

20%

01 POLLACK Pollack is the slightly smaller and more sustainable relative of cod. Line-caught pollack from the southwest is a great sustainable choice, at its best from May to October. It can be used in most white fish recipes as a simple replacement. Use a quality curry paste, plenty of garlic, ginger, coconut milk and chillies to create a delicious pollack curry.

Serve with rice and naan bread to give customers an Indian feast.

03 HAKE Light in flavour but firm and meaty in texture – don’t be afraid to throw big flavours at this fish. It’s really popular in Spain so many customers might have tried it on holiday.

Try baking in orzo (rice-like pasta) with smoky chorizo and red chilli. Look out for hake from Cornwall or the North Sea and don’t buy it fresh until after July (when the breeding season ends).

drop in value of seafood exports in 2020 Source: Seafish, 2020 vs 2019

Greg Smith from Seafish shares: “Changing perceptions is the first step towards increasing seafood consumption in the UK over the long term – the goal for our Love Seafood initiative. We were heartened by a consumption increase in 2019 before the Covid-19 pandemic hit, but we know there’s still a lot more work to do, especially now. Getting more seafood on UK menus would be a fantastic step forward.”

We have access to an abundance of wonderful seafood in our shores, especially when you look beyond the usual cod and haddock. So, do your bit to support our seafood by popping some tasty additions on your menu. Take a look at our top, sustainable British seafood picks to serve this summer and beyond.

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02 Mackerel Mackerel is full of flavour and abundant on British shores.

Cornish mackerel caught by hook and line is an excellent sustainable option. Grill or BBQ whole mackerels seasoned with salt, pepper, and fresh herbs such as thyme. For an inviting sharing plate, lay the grilled fish on a bed of sweet, roasted tomatoes and serve with bread to mop up.

04 MUSSELS This homegrown shellfish is best eaten from September for those late summer meals. Many mussels in the UK are rope-grown, which means they pick up less grit and barnacles. The shells are thinner with a high meat content.

On their own, mussels are incredible simply steamed with white wine and a dash of cream but are an equally brilliant addition to stews, curries, and paella dishes.

05 GURNARD With large pectoral fins that move like bird’s wings, gurnards are known as the robins of the sea. Grey or red gurnard from the North or Celtic Seas are the ones to choose. This fish has been largely ignored for many years but is slowly starting to grow in popularity with chefs looking for more sustainable and tasty seafood options.

While its taste isn’t as strong as other fish such as salmon, it has a distinct flavour and matches well with earthy ingredients such as Jerusalem artichokes. You could also complement it with contrasting sharp, acidic flavours by lightly pan-frying with garlic, salt and parsley and a squeeze of fresh lime juice. Its firm flesh means it holds together well on frying.

ONLINE EXCLUSIVE Get five exclusive seafood recipes on our website – don’t miss them! brws. it/seafood

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Want to win £50?

Enter your best seafood dish into our Feed Your Eyes competition on page 50. Don’t miss it!

06 COLEY This is a flaky white fish, more sustainable than cod and haddock, with a thick skin that’s delicious when pan-fried with salt to crisp up. You could use coley in place of any white fish and it would be great in Asian dishes such as Tom Yum soup. One of the more sustainable types is from the north-east Arctic seas.

07 BROWN CRAB A native to our coastal waters, the most sustainable brown crab to choose is from the Shetlands in Scotland with the MSC-certification. Go for crabs that are at least 13-14cm from April to October. The male crabs (cocks) have larger claws with more white meat than brown; although the females are also a great pick as the meat tends to be sweeter.

As well as in crab cakes, the flaked meat is delicious in pasta dishes with garlic, lemon and harissa paste, or stir some into a macaroni cheese for a luxury upgrade.

08 CLAMS While only the size of a 20p coin, these tiny shell creatures are sweet and meaty. The Manila variety, farmed in the UK, has minimal environmental impact so is a safe choice.

No need to dress them up – spaghetti alle vongole (clams) is simplicity itself.

Soften garlic and chilli in olive oil, add the clams and wine, then bubble off with the pan lid on. Remove any unopened clams, then toss with cooked spaghetti, parsley, lemon juice and zest, and season to taste. Serve with samphire for an extra seaside flourish.

FIND OUT MORE about Seafish’s Love Seafood initiative and how you can get involved: loveseafood. co.uk

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How secure is your business?

Chris Coughlin, Technical Product Manager at Stanley Security, shares his seven tips to make security pay its way in the new normal “The pandemic has been the catalyst for a revolution in the security industry and moved technology forward by five years,” says Chris.

“The days of a single camera on a wall are long gone,” he insists: “Catering and hospitality sector decisionmakers are now asking not just ‘how do I protect my business?’ but also ‘how can I save money?’”

Like Q in the Bond films, in his job Chris puts the latest CCTV, intruder and monitoring technologies to the test. So here’s his expert guide to protect staff, stay hygienic, prevent loss, boost efficiency and build a business fit for a post-lockdown future.

1. Don’t cut corners

Security is always viewed as an unnecessary expense… right up until the time you have a problem. You can buy security cameras off the shelf, but the best solutions are tailored to the size, layout and footfall of your restaurant, pub, café or bar. These days, security options can be monthly contracts that are cheaper than a mobile phone subscription.

If you do change security, be sure to train your staff to help them maintain safe working conditions and dispel any anxiety around returning to work.

2. Internal threat

The pandemic has prompted a spike in staff becoming opportunist thieves at a faster rate than ever. It might be someone helping themselves to food each day, ‘sweethearting’ where they discount or are giving products away for free, or taking a fiver out of the till.

Although, since the pandemic, some venues now only accept card payments, cash is still widely used and can be an easy target for internal (and external) thieves.

Camera technology which records and zooms in every time there’s a transaction can help stop this and potentially save you thousands.

3. External threat

Traditional break-ins for cash in tills and stock, malicious damage, graffiti and vandalism tend to happen outside operating hours, so a remote, integrated and motion-sensitive intruder system

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coupled with a CCTV setup can help mitigate that risk and film anything suspicious.

Restaurants and bars are set up to be inviting and open which is tempting for walk-in thieves. Security can be unobtrusive to maintain a warm welcome for the right people but clear enough to deter. That’s especially important in the increasingly important outside area, where equipment may be left overnight.

4. Hygiene and Covid-19

There’s growing emphasis in the hospitality sector on staff and customer hygiene. Remote monitoring of mask-wearing and social distancing reduces infection, increases diners’ confidence and as a result, profits.

We’re seeing a move towards biometric facialrecognition orders and touchless-access control systems, where staff don’t need to touch doors to enter and where employers can monitor attendance remotely. Bluetooth-access control credentials are also being used to automatically open doors for kitchen or waiting staff with permissions. A few years ago, that would have been a flight of fancy.

5. Set your limits, increase efficiency

The best security packages are where an expert visits your premises and you sign up only for the products you need in the areas you need them in. If you have thousands of pounds of stock in a freezer, an effective tailored system will pay for itself instantly.

We recently helped a customer who was paying £20,000 a year to security guards to open and close their outlets each day. We looked at their model and by offering access control remotely, they are saving money that is now going into the business.

6. Changing behaviours

We’re all doing things differently now, and security

87% of opportunistic crimes inside venues are deterred by CCTV cameras and the presence of a working security system

Source: British Retail Consortium Retail Crime Survey 2020

monitoring can bring benefits by offering analytical insights into how customers behave at certain times during their visit to you.

Technology can provide a visual heat map of where diners or drinkers go, how they act and their dwell time. So, if it shows people tend to stand at one end of a bar then that might be the best place to put promotional material or if part of a café is always empty, it might be time to shift things around. That’s where security drives revenue.

7. Keep your people safe

The best security advisors offer a tiered system dependent on need, from intruder detection or video surveillance up to a total package which allows smartphone access to every aspect of the business’ physical security.

This technology allows solo staff who open the building to have an app that can tell if they fall over or are subject to sudden movement. A remote monitoring team can access the camera or microphone on the phone and take appropriate action.

EXCLUSIVE If you want to improve security at your venue and would like to find out more, take a look at Stanley Security. It offer packages for a small charge each month. Claim 10% off a starter package here: brws.it/stanley

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GET SOCIAL

Do you follow?

Head Chef James McMahon shares the inspiration behind his food

In Lairg in the Scottish Highlands, James has headed up the kitchen at the acclaimed Pier Cafe for six years.

“My first job out of school was a kitchen porter in a castle in the Highlands. I kind of fell into actual cooking, though, after seeing the food the chefs were making. It was mesmerising to see, and I was hooked!

I wanted to learn as much as possible.

“I’m now 14 years in to being a chef and love working at The Pier. It’s a very welcoming and homely place which is set in an amazing location, right on Loch Shin. You can see the views on my Instagram. We serve modern food to suit every palate and diet.

“I’d describe my cooking style as modern European. Marcus Wareing, Michel Roux Jr and Mark Hix are huge influences. I draw a lot of inspiration from the seasons when ingredients are at their peak. We also use as much local produce as possible – delicious wild garlic and langoustines have been on the menu recently!

“My go-to ingredient and absolute favourite is venison. I also love coffee, but maybe that’s more of an addiction than a favourite…!”

Follow

@jimmer_mcmahon

Who inspires you on Instagram and deserves more credit?

Send us your suggestions on social @barkitchenmag or email editor@barandkitchenmagazine.com

find out more Don’t forget to follow us on Instagram @barkitchenmag and enter our Feed Your Eyes competition. Read more on page 50.

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competition

#feedyoureyes Would you like to showcase your best starter, main or dessert and win a £50 Amazon voucher? If you win, you could also feature in future magazines and promote your business. Enter below and check out this issue’s brilliant winners

winNER

winNER

winNER

Shetland Monkfish Scampi, Curry Mayo & Soused Onions

Chicken & Roast Pepper Salad with Caramel Carrot

Victoria Swiss Roll, Chocolate Delice & more

“This vibrant seasonal dish uses beautiful Scottish monkfish which works in perfect harmony with the other flavours”

“I found the idea for this dish in a book but added some twists to make it my own. The sweet and salty combination is amazing”

“This is our modern take on the afternoon tea. My favourite is the Swiss roll as it has the Victoria sponge flavours but is lighter”

Starter

Main

Dessert

Rory Lovie

Nick Bailey

Billy Frost

@chefrorylovie Head Chef at Bridgeview Station, Dundee

@chef_nicholasbailey Chef de Partie at The Bell, Carlton Colville

@frost_billy1991 Head Chef at Tower Hotel, Lincoln

Sponsored by:

how to enter

Sponsored by:

Sponsored by:

To be in with a chance of winning, post a photo of your best dish on Twitter or Instagram, and tag #FeedYourEyes and @barkitchenmag Read the T&Cs here: brws.it/comptc

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