Bar & Kitchen Nov/Dec 2022 by Made by Sonder

Bar& Kitchen Nov/Dec 2022

Championing independent business success

Win

£50!

Your best dish could win you a £50 voucher Page 74

Master the pasta Know your linguine from your lasagne It’s kick-off time for the World Cup, with ideas, recipes and drinks

January inspiration No more winter blues

Ready,

steady

Christmas

Follow our guide so customers choose YOUR venue at the most wonderful time of the year B&K-issue-14-p01-Cover-v4.indd 1

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Advertising To advertise in Bar & Kitchen magazine or online, contact: eÚƴåųƋĜŸĜĹč a±Ĺ±čåųôIƚĬĜ± 8ƚĬüŅųÚ ģƚĬĜ±ţüƚĬüŅųÚÄĵ±ÚåÆƼŸŅĹÚåųţÏŅĵ ǉƁîƗĊ Ƒăă ƑŀƗ

Welcome. What a wonderful time of the year to be involved in the Foodservice and

Published by Made by Sonder on behalf of Unitas Wholesale ĜÏƋŅųĜ± ŅƚųƋØ î %Ņųĵåų {Ĭ±Ïå Xå±ĵĜĹčƋŅĹ Ş±Ø ƑƗ ăe) For Unitas Wholesale eĹĜƋ± k±ĩĘĜĬĬ ǉŏƑǉƗ ƗƆǉ ăƗĊ ƚĹĜƋ±ŸƵĘŅĬåŸ±ĬåţÏŅţƚĩ ĘåĬĬŅÄÆ±ų±ĹÚĩĜƋÏĘåĹĵ±č±ǄĜĹåţÏŅĵ ŅÏĜ±Ĭ× ÄÆ±ųĩĜƋÏĘåĹĵ±č For Made by Sonder ųå±ƋĜƴåô ±ƼĹå B±ƼƋŅĹ eųƋƵŅųĩåųô{±ƚĬ BĜÆÆ±ųÚ ŅĹƋåĹƋ %ĜųåÏƋŅųôIƚŸƋĜĹå ±č±ĹƼ )kô ĜĵŅĹ Ę±ŞŞåĬĬ ŅĹƋųĜÆƚƋŅųŸôU±ƋĘåųĜĹå ųŅŅĩØ åÆåÏÏ± %åĹĹåØ XĜŸ± I±ƼĹå B±ųųĜŸØ IĜĵ Xåƴ±ÏĩØ %±ƴĜÚ XĬŅƼÚ )ÚĜƋŅų a±Ƌ Xå±ƴåô åÏĩƼ eĜƋĩåĹ

On Trade channels with the festive season presenting us with so many possibilities to grow and develop our businesses!

Having recently joined as Trading and Development Director for Unitas Wholesale, I am so excited to be working with the Bar and Kitchen team on your magazine. I am passionate about supporting our members and their end users to deliver growth for their businesses.

In this festive issue of the magazine, we have put together a number of features to make the most of this busy season and you will ﬁnd insights and ideas for the many hospitality outlets that our members support, so there is something for everyone! And for many of you, the World Cup will be the ‘standout’ event of the year, so before Christmas is upon us, please make sure you are making the most of football’s greatest event by taking a look at the advice we

Further information ±ų ¼ UĜƋÏĘåĹ ĜŸ ŞƚÆĬĜŸĘåÚ ÆƼ a±Úå ÆƼ ŅĹÚåų XƋÚ ŅĹ ÆåĘ±Ĭü Ņü ĹĜƋ±Ÿ ĘŅĬåŸ±Ĭå XƋÚţ eĬĬ ųĜčĘƋŸ ųåŸåųƴåÚţ åŞųŅÚƚÏƋĜŅĹ ĜĹ ƵĘŅĬå Ņų Ş±ųƋ ŞųŅĘĜÆĜƋåÚ ƵĜƋĘŅƚƋ ŞåųĵĜŸŸĜŅĹţ eĬĬ ĜĹüŅųĵ±ƋĜŅĹ Ƶ±Ÿ ÏŅųųåÏƋ ±Ƌ ƋĜĵå Ņü čŅĜĹč ƋŅ ŞųåŸŸţ Ęå ĵ±č±ǄĜĹå ĜŸ ŞųĜĹƋåÚ ĜĹ ƋĘå U ÆƼ Fae :ųŅƚŞţ Ņ ĵ±ĩå ± ÏŅĹƋųĜÆƚƋĜŅĹ ƋŅ ƋĘå ĵ±č±ǄĜĹåØ ŞĬå±Ÿå åĵ±ĜĬ åÚĜƋŅųÄ Æ±ų±ĹÚĩĜƋÏĘåĹĵ±č±ǄĜĹåţÏŅĵ

have prepared for you in our World Cup feature.

Wishing you all a successful, busy and prosperous festive season and I look forward to seeing you in 2023!

Cheryl Hope Trading and Development Director

get social @BARKITCHENMAG

Do you follow us on social media yet? 8ŅĬĬŅƵ ƚŸ ŅĹ ƵĜƋƋåų ±ĹÚ FĹŸƋ±čų±ĵ üŅų ŸŞåÏĜ±Ĭ Ņý åųŸ üųŅĵ Æų±ĹÚŸØ ÚåÆ±ƋåŸ ±ÆŅƚƋ ƋĘå ÆĜč ĜŸŸƚåŸ ü±ÏĜĹč ƋĘå ĜĹÚƚŸƋųƼ

@BARKITCHENMAG

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“The soft drinks market has continued to grow during ‘occasions’ in the pub sector. People buy into brands at Christmas so ﬁnd time to oﬀer a second serve at the bar and during meal times.” Steve Warnham, National Manager, Coca-Cola

“Don’t go overboard with decorations. Invest in good-quality twinkling lights this Christmas – it’s all you need to transform your venue with a touch of class. No tinsel needed.”

In good company

Richard Eastwood, Ɨ eųÏĘĜƋåÏƋƚųå

Advice from the experts on how to get the best from the upcoming season

“My go-to winter wonderland dessert is a white chocolate panna cotta dusted with icing sugar, but you can’t beat a Yule log. Try chocolate and hazelnut with orange cream. Delicious!”

“A Chinese New Year feast should be a celebration of luck and prosperity for the coming year. When planning your menu, oﬀer dishes with seasonal and fresh ingredients.” %±ƴå ųĜƋÏĘĬåƼØ ƋĘå ƵŅųĬÚűŸ ĀųŸƋ åŸƋåųĹ apprentice to a Chinese master chef

Rebecca Marshman-Eynon, Bå±Ú {±ŸƋųƼ ĘåüØ ŅƚƋƋŸ ±Ĺĩ

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£20 42

Contents

Recipe

Expertise

Trends 08 Calendar… it’s a busy season

16 3 recipes, 3 ways… choose from good, better or best

10 New products… to try 13 Hungry for… from TikTok trends to vegan inspiration

On the cover

Thirsty for… unusual ﬂavours

30 Christmas: the perfect sit-down meal… recipe advice, decoration and promotion ideas

36 Christmas: side dish special… don’t underestimate the power of some crunchy, colourful vegetables

Advice

42 Christmas: party on… how to host the perfect party for large groups

48 New Year’s Eve… make your venue the only one to visit in town

73 Do you follow? Meet Rebecca

68 20 It’s kick-oﬀ time… everything you need to plan hosting the World Cup

Marshman-Eynon, creator of exquisite pastries at Coutts Bank

74 Feed your eyes… who are this issue’s winners?

52 Jump into January... three ways to attract customers

56 Chinese New Year… take your customers on a culinary trip to the Far East

60 Get online… our website is packed full of useful menu tools and tips

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

SCAN HERE Why should you register? By registering on our site, you’ll get exclusive access to useful tools that will save you time – from a cost-toSURȴ W FDOFXODWRU WR D PHQX SODQQHU The site has more than 600 delicious food and drink recipes to give you IUHVK LQVSLUDWLRQ IRU \RXU FXVWRPHUV Hurry, though – only the next 500 sign-ups get a £20 Amazon voucher!

62 Masterclass… discover how to cook the perfect pasta

barandkitchenmagazine.com

68 Interior design… our expert guide All information was considered to be correct at time of going to press

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KEY DATES

AS 2022 BECOMES 2023 Make the most of the winter months by oﬀering something special for the high days and holidays

20NOVNOV-18 18DEC DEC FIFA World Cup It’s an unusual time of year for a World Cup XSYVREQIRX WS ]SYV SǺ IV QE] RIIH XS FI HMǺ IVIRX XS TVIZMSYW ]IEVW XSGO YT SR FIIVW ERH WREGOW JVSQ FSXL LSQI REXMSRW SV QM\ MX YT [MXL JSSH ERH HVMRO JVSQ /ETER &VKIRXMRE ERH 2I\MGS II TEKI ȶȉ JSV MHIEW ERH EHZMGI +ȄȀȃȋ ȣȷȋșȺ ȶȉ 3ȨȒ

ȷȤȲ +.3&1 ȨȤ 93)&= Ȧȁ )*(

start here

31Dec new year

25dec dec Christmas 8YVR XLI WTSXPMKLX SR ]SYV WMHIW ERH QEOI XLIQ WLMRI XS FIGSQI XLI XEPO SJ XLI XEFPI XLMW (LVMWXQEW ,IX ]SYV VSEWXMIW VMKLX ERH ]SYV TEVWRMTW TIVJIGX ERH XLI]ƶPP NSMR XLI XVEHMXMSREP XYVOI] EW XLI WXEVW ;L] RSX SǺ IV WQEPP TPEXIW SJ JIWXMZI VSEWX ZIKIXEFPI XETEW SV WIEWSREP FEV WREGOW$

=ȨȎȀ Ȧȉ ȸȷȬȇ ȬȎȄȲȇ ȋȨ ȷ ȣȨȎȋȺȕȷȋȇȀȄȤȬ (ȺȀȄȃȋȣȷȃ ȃȋȷȀȋȃ ȨȤ ȸȷȬȇ ȶȟ

.ȋƶȃ ȐȇȇȤ ȷ ȋȨȎȬȺ ȶȉȶȶ ȷȤȲ ȶȉȶȴ ȣȷȚ Ȑȇ șȺȷȜȜȇȤȬȄȤȬ ȃȨ ȨȧȧȇȀ ȚȨȎȀ șȎȃȋȨȣȇȀȃ ȃȨȣȇ ȸȨȃȄȋȄȒȄȋȚ ȷȤȲ ȣȷȗȇ ȚȨȎȀ 3ȇȕ =ȇȷȀƶȃ *Ȓȇ ȸȷȀȋȚ ȬȨ ȕȄȋȺ ȷ ȐȷȤȬ )ȄȃșȨȒȇȀ ȨȎȀ ȋȨȸ ȃȄȘ ȋȄȸȃ ȋȨ ȣȷȗȇ ȚȨȎȀ ȒȇȤȎȇ ȋȺȇ ȸȜȷșȇ ȋȨ Ȑȇ ȄȤ ȋȺȇ 3ȇȕ =ȇȷȀ ȇȇ ȸȷȬȇ ȏȁ

01-31JAN Dry January … aaand breathe! Dry January can be just as much fun if you think ÚĜý åųåĹƋĬƼţ ký åų ĬŅƵě ±ĬÏŅĘŅĬ ±ĹÚ ±ĬÏŅĘŅĬě üųåå ŅŞƋĜŅĹŸ ŞĬƚŸ ĵŅÏĩƋ±ĜĬ ĵåĹƚŸ ±ĹÚ ŞĬ±Ĺ ±Ĺ åĹÚ Ņü ĵŅĹƋĘ Ş±ųƋƼţ II TEKI ȍȶ ţ

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25jan Burns Night 7ȷȄȃȇ ȷ ȕȇȇ ȲȀȷȣ ȄȤ ȃȋȚȜȇ ȨȤ 'ȎȀȤȃ ȤȄȬȺȋ ȕȄȋȺ ȺȷȬȬȄȃ Ȥȇȇȸȃ ȷȤȲ ȋȷȋȋȄȇȃ 'Ȏȋ ȣȷȚȐȇ ȷȜȃȨ ȃȇȀȒȇ ȷ șȨȋȋȄȃȺ ȃȷȒȨȎȀȚ ȸȎȲȲȄȤȬ Ȩȧ ȜȷȣȐ ȣȄȤșȇȲ ȨȤȄȨȤ ȨȷȋȣȇȷȜ ȃȎȇȋ ȃȸȄșȇȃ ȃȷȜȋ ȷȤȲ ȃȋȨșȗ .ȋ ȸȷȄȀȃ ȐȇȷȎȋȄȧȎȜȜȚ ȕȄȋȺ ȀȇȲ ȕȄȤȇȃ ȃȎșȺ ȷȃ ȃȚȀȷȺ ȷȤȲ ȃȺȄȀȷȝ

14FEB Valentine’s Day 8VEHMXMSREP JEVI WYGL EW WXIEO JSPPS[IH F] PSFWXIV ERH 8LEM EVI XLI QSWX MQTVIWWMZI WE]W FSSOMRK WIVZMGI 'SSOEXEFPI ,MZI GSYTPIW XLI VIH GEVTIX XVIEXQIRX [MXL E GSQTPMQIRXEV] KPEWW SJ FYFFP] IEGL XS tempt them out, but ensure you get a deposit in case of broken hearts.

21FEb

22jan

Shrove Tuesday

Chinese New Year – Year of the Rabbit It’s easier than you think to turn your venue into a Chinese restaurant for the night. We’ve put XSKIXLIV E LSWX SJ LMRXW SR TEKI ȍȰ XS LIPT ]SY and your team have some fun and become wok [SRHIVW 7IEH SR XS ǻ RH SYX QSVI EFSYX XLI tastiest wonton and the best beers, and how XS HIGSVEXI ]SYV TEPEGI

09FEb

If there’s one day where we can indulge ourselves guilt-free, it’s Shrove Tuesday. Pancakes are versatile. Go sweet at breakfast with bananas and a berry compote, savoury at lunch with bacon and maple syrup or top up your ÚåŸŸåųƋŸ Ņý åųĜĹč ƵĜƋĘ ±Ĺ invention of your own.

National Pizza Day ;ȺȨ ȲȨȇȃȤƶȋ ȜȨȒȇ ȷ ȸȄȝȝȷ$ .Ȥ ȃȜȄșȇȃ ȨȀ ȕȺȨȜȇ ȕȄȋȺ șȺȄȜȜȄ ȨȄȜ ȨȀ ȨȜȄȒȇ ȒȇȬȬȄȇ ȨȀ ȋȺȇ ȧȎȜȜ ȣȇȷȋ$ 5Ȅȝȝȷ Ⱥȷȃ ȬȨȋ ȷ ȬȀȇȷȋ ȨȸȸȨȀȋȎȤȄȋȚ ȧȨȀ ȣȷȀȗ Ȏȸ ȷȤȲ ȣȷȀȬȄȤȃ ȃȨ ȣȷȚȐȇ Ȅȋƶȃ ȋȄȣȇ ȋȨ ȄȤȒȇȃȋ ȄȤ ȷ ȸȄȝȝȷ ȨȒȇȤ ȷȤȲ ȨȧȧȇȀ Ȅȋ ȷȜȜ ȚȇȷȀ ȀȨȎȤȲ

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products

What’s new? Update your menu and bar with these innovative and exciting product launches New Attached Caps for coca-cola and fanta bottles The roll-out of attached caps to 500ml plastic bottles is being extended to help improve recycling rates, reduce litter and prevent waste. Customers will start to see the new attached caps design appear on bottles of Coca-Cola Zero Sugar, Diet Coke and Fanta Zero, before being rolled out across all Coca-Cola brands and pack sizes by the end of 2024. The new design enables the cap to stay connected to the bottle after opening, making it easier to recycle the entire package so no cap gets left behind. The message on the bottle cap has also been changed to ‘I am attached to recycle together’. All of Coca-Cola’s bottles, including the caps, have been 100% recyclable for many years but not every part of the bottle is being recycled due to bottle caps being discarded. This is just one of the actions Coca-Cola is taking towards its commitment to a World Without Waste, which will see the company help collect and recycle a bottle or can for every one it sells by 2025.

cocacolaep.com/gb

get into the spirit of SLANE Slane Irish Whiskey is a triple-casked blend born in the legendary Boyne Valley. It is a smooth spirit of natural character with untamed notes of oak and spice. The whiskey takes its bolder taste from the signature triple-casked process. Slane Irish Whiskey is made in the grounds of Slane Castle in the beautiful countryside of County Meath. This is a 1,500-acre estate which has been run by the Conyngham family for more than 300 years.

slaneirishwhiskey.com

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It’s time for a Beanvolution Your customers know that Beanz Meanz Heinz. What they may not have realised is that these tiny parcels of superpower bring simple plant-based greatness to the menu! High in protein and a source of ﬁbre, Heinz Beanz Burgerz are packed with all the goodness of beans, mushrooms and tomatoes. Why not serve them in a delicious burger with sourdough bread, lettuce, tomato and red onion?

heinzfoodservice.co.uk

GRAPEFRUIT CRAFTED SODA

DA VINCI PREMIUM FRUIT: IDEAL FOR COCKTAILS & SMOOTHIES

London Essence draws on its heritage and expertise to create exquisite and delicate essences from the ﬁnest botanicals. New Pink Grapefruit Crafted Soda from London Essence is a delicious soda featuring crisp, zesty grapefruit, hints of fresh green herbal notes and a sharp lime distillate. As a result of the cost of living crisis, consumers are going out less often but when they do they’re looking for a treat and will trade up on quality. With cocktails and mocktails proving popular, Pink Grapefruit Crafted Soda is perfectly placed to fulﬁl this treat occasion. Why not try it as a Pink Grapefruit Paloma, providing an elegant twist on tequila?

Da Vinci Premium fruit purees provide a consistent, quality option for cocktails, smoothies and frappés, or in general cooking applications. The range consists of seven ﬂavours with a fruit content of over 90% per product (lime puree is

100% fruit) which are stored in easyto-use ambient Tetra Pak packaging. For more information and for recipe ideas visit the website.

davincigourmet.com

Colour image to be supplied?

londonessenceco.com

KEEP UP WITH TRENDS: Bisto Southern Style Gravy To meet the needs of the casual dining market, Premier Foods has introduced a Bisto Southern Style Seasoned Extra Thick Gravy into its foodservice range. Recent insights from Lumina Intelligence revealed some chefs are moving away from pub classics and towards a wider mix of trends and Asianinspired, modern British, plant-based alternatives and healthier options. This new product is a perfect accompaniment to meet these current trends in the casual dining market. It is

certiﬁed by The Vegan Society, making it ideal for serving with chicken- or meatfree alternatives. As it’s extra thick, it’s also great for dipping. With consistent results every time, you can just make up what you need, when you need it. Simply add hot water and stir to create a rich, thick Southern Style Gravy. It’s also low in fat, low in sugar and meets the 2024 Salt Reduction Targets.

premierfoodservice.co.uk

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trends 01

Hungry for... Follow the trends, use sustainable ingredients and extend your vegan recipe choice

More millet, more sustainability

FOR RECIPE

Aquafaba

SCAN HERE

With January approaching, it’s time to take a look at your vegan options. Egg whites are essential in many dishes and there is an ingenious swap you can easily make: aquafaba. This viscous water is found in tins of chickpeas. You simply keep the water from the tin and use it to make vegan meringues, brownies or desserts. Anne-Marie Cannon, Cooks&Co Brand Manager, says: “Ingredients need to work harder than ever. Chickpeas offer an added usage now aquafaba is becoming increasingly wellknown as a substitute for egg whites.” Scan the QR code for Alpro’s Very Berry Winter Clafoutis recipe.

Millet is a sustainable, nutritious grain which the UN believes is essential in our fight against climate change and food insecurity. Inspired by this, Knorr has also identified millet as one of its top Future 50 Foods and is working with the World Wildlife Fund to promote sustainable ingredients. James Birch from Unilever says: “Our choice of what we cook as chefs can have a positive impact beyond the plate.” To add millet to your menu, use it like couscous, tossed through a salad, or dressed with roasted vegetables. You can make a millet pilaf or swap rice for millet with curries or stews. Throw a cup of millet into soups to thicken or use instead of oats to make a hearty spiced apple porridge.

TRENDS ON TikTok

did you know?

It was the most downloaded app of 2021, according to Hootsuite, and its popularity looks set to continue into 2023 and beyond. Influencers, cafes, restaurants and bars are posting short videos on TikTok promoting their unusual or trend-led dishes and drinks. Here are some of the recent TikTok food sensations, for your inspiration:

ƑƆŢ Ņü Ĝĩ Ņĩ ƚŸåųŸ say they have visited or ordered from a venue after seeing a video on TikTok.

• Overnight Weetabix, left • Mochi balls • Custard yoghurt toast

• Sushi bake • Corn ribs • Orange coffee

FOR RECIPE

Don’t be surprised if you haven’t heard of these dishes – they are cutting-edge ideas, only just coming into the mainstream. Follow their lead and put a Tiramisu Overnight Weetabix on your breakfast menu – scan the QR code for the recipe. SCAN HERE

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trends 02

Thirsty for... Make time for tea, don’t forget to offer vegan milk and offer an unusual flavoured wine

Moo-less milk Adding a splash of milk to your customers’ tea or coffee has never been so complicated. Due to allergies and personal choice, consumers are looking for more sustainable and healthier ways to have dairy. One of the latest versions of the

NEED TO know!

The tea rainbow Black, green or red tea might be familiar, but white, yellow and blue teas are starting to gain popularity too. With 100 million cups of tea being drunk in the UK every day, according to the UK Tea & Infusions Association, make sure you have a wide range of teas to suit all tastes. Blue tea (butterfly pea flower tea) is a caffeine-free herbal tea made from the flower petals or powder. It’s a striking blue and can be used to create distinctive non-alcoholic cocktails too. White and yellow teas derive from green teas and are fragrant, slightly fermented, and low in caffeine. As mentioned in the last issue of Bar & Kitchen Trends, cafes are seeing customers ask for low-caffeine hot drinks in the late afternoon and onwards, so these are perfect to promote towards the end of the day.

MILK ALLERGIES VS LACTOSE INTOLERANCES Lactose intolerance is a relatively common digestive problem where the body does not produce the lactase enzyme and so it cannot digest lactose sugar found in milk, which leads to stomach ache or discomfort. A milk or dairy allergy is a severe immune response to milk proteins, which can lead to a rash, swelling lips or difficulty breathing. Animal-free milk is lactose-free. However it’s not safe for milk allergies. Similarly, be aware of nut allergies which will make some plant-based milks, such as almond or cashew milk, unsafe for those customers.

white stuff includes ‘animal-free’ milk, which is different to plantbased milk. Made using precision fermentation to mimic milk protein (without needing to farm cows), animal-free milk is lactose-free yet contains milk’s essential amino acids and calcium. Mars has already released a Co2coa chocolate bar using Perfect Day’s animal-free milk. Sales of plant-based milk are still on the rise too, with the Vegan Society predicting that the market for almond milk will grow 16.6% between 2020 and 2025.

Bourbon-Aged wines Wine producers are now ageing their red wine in bourbon barrels. Crossover products aren’t new, as whisky and beer producers have long aged their products in wine barrels, but the wine industry has been slow to follow suit. Only 26% of 18- to 34-yearolds are regular wine drinkers (Wine Intelligence, Oct 2021) so

innovations like this are key to keep younger customers interested, especially with bourbon’s on-trend associations with cocktails. Bob Blue, based in the US and maker of 1000 Stories, available from Concha y Toro, says: “We see this wine bringing in customers who weren’t previously interested in wine but have an affinity for spirits.”

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33 ways good, Better, best

recipes

Whatever your budget and venue, here are three versatile dishes that can be adjusted to suit your customers and your business

STARTER + GOOD

Teriyaki Salmon Skewers

Ingredients For the salmon • 400g salmon fillet • 50ml Kikkoman Teriyaki Marinade • 4 thin wooden skewers For the ponzu-marinated spring onions • 2 bunches spring onions • 1 tbsp Kikkoman Ponzu Soy Sauce • 1 tbsp rice vinegar • 25ml neutral oil eg sunflower or vegetable • Freshly ground black pepper For the wasabi mayonnaise • 125g mayonnaise • 1 tbsp wasabi paste • 2 tsp Kikkoman Ponzu Soy Sauce

Method 1.

Cut salmon fillets into large cubes, and cover with Kikkoman Teriyaki. Cover with cling film and leave to marinade in the fridge for

30 mins. After marinating thread the salmon cubes onto skewers. 2. Cut the spring onions into long, thin strips and place in a bowl. Mix Kikkoman Ponzu, rice vinegar and oil for a marinade, and pour over the spring onions. Season with pepper. 3. Mix the mayonnaise with wasabi and Kikkoman Ponzu to taste. 4. Grill the salmon skewers on a hot grill for 2-3 mins on each side or until cooked to your liking. Serve with the ponzu-marinated spring onions and wasabi mayo.

Serves 4

++ BETTER

Add a zing: Thread the salmon with alternating cubes of fresh pineapple and grill as per recipe for a sweet and tangy ﬂavour contrast.

pair with Mountain Range Sauvignon Blanc is an ideal partner as the freshness contrasts with the salty sweet ā ±ƴŅƚųŸ

+++ BEST

Crispy wonton chips: Cut circular dumpling wrappers into triangles and deep-fry until golden, sprinkle with salt and serve warm.

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Serves 10

pair with

MAIN ++ BETTER

Classic Beef Bourguignon

Ingredients • • • • • • • • • • • • •

1.4kg beef, cubed 100g plain ﬂour 5 tbsp olive oil 100g butter 450g button onions, chopped 1 tbsp Schwartz for Chef Chopped Garlic in Oil 250g streaky bacon, chopped 600ml red wine 750ml beef stock 2 tsp Schwartz Thyme 3 Schwartz Bay Leaves, whole 3 sachets Schwartz for Chef Bouquet Garni 325g button mushrooms

6. 7.

Method 1. Pre-heat the oven to 180C. 2. Coat the beef with 50g of the flour. 3. Heat the oil with 50g butter in a large casserole pan. Add the meat to the dish in batches and fry until

8. 9.

browned on all sides, remove and set aside. Add the Schwartz for Chef Chopped Garlic in Oil, onions and bacon and fry over a high heat until browned. Return the beef to the pan and pour over the wine and stock. Stir in the Thyme, Bay Leaves and Bouquet Garni. Cover the casserole, place in the oven and cook for 1¼ hrs or until the meat is tender. Remove from the oven and add the mushrooms. Make a paste from the remaining flour and butter. Add it in small pieces to the casserole, stirring constantly. Cook for a further 20 mins. Season to taste. Discard the Bay Leaves and Bouquet Garni before serving.

Wolf Blass Yellow Label Shiraz’s wine with rich berry fruit ±ĹÚ ŸŞĜÏå ā ±ƴŅƚųŸ pairs perfectly with red meat

+ GOOD

+++ BEST

Great value: Using beef chuck, brisket or bone-in short rib will create a value for money dish for you and your customers. The meat will soften with slow cooking to release a more in-depth ﬂavour.

Brandy ﬂavour: Add 50ml of brandy with the wine. Allow to simmer for 5 mins before adding the stock to evaporate the alcohol. Serve with toasted rye sourdough for an authentic rustic taste.

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Serves 10

pair with dessert ++ BETTER

Orange & Almond Cake

Ingredients For the cake • 220g ground almonds • 65g gluten-free breadcrumbs (check for other allergens) • ¼ tsp baking powder • 2 oranges, zested and segmented • 150g caster sugar • 4 eggs • 60ml vegetable oil • Icing sugar to dust For the cardamom custard • 1L Ambrosia Light Devon Custard • 6 cardamom pods (remove husks and grind seeds to a powder)

Method 1.

Preheat the oven to 180C. Lightly grease a 22cm cake tin. Line the base and side with baking paper.

2. Place the almond, breadcrumbs, baking powder and orange zest in a bowl and combine. 3. Place sugar and eggs in a large bowl and whisk until thick and pale. Gradually add the oil, while continuing to whisk, until well combined. 4. Gently fold the dry ingredients into the egg mixture using a large metal spoon. Pour into the tin and bake for 30 mins or until a skewer comes out clean. Leave to cool in the tin. 5. Heat the custard in a pan with the cardamom over a medium heat until boiling. Strain with a sieve to remove the pods. 6. Remove the cake from the tin. Dust with icing sugar, top with the segments, and serve with the warm cardamom custard.

This Taylors Earl Grey tea with its elegant bergamot fruit fragrance complements the citrus cake

+ GOOD

+++ BEST

Great value: Garnish with tinned orange slices instead of fresh and use cinnamon in the custard for an economical alternative to cardamon pods.

Luxury nuts: Mix 50/50 of ground almonds and pistachios for a more sophisticated cake. This also works with hazelnuts or walnuts. Whip double cream and fold through with custard for a decadent accompaniment.

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worldCUP Win big at the

20 NOVEMBER-18 DECEMBER 2022 DURING THE 2018 WORLD CUP, spending in pubs jumped by 35% ACCORDING TO BARClaycard. hit the back of the net WITH EXPERT ADVICE FROM FANZO, a FAN engagement PLATFORM

Put the commentary ON and turn it UP! You will create atmosphere and make the match the focus. It also helps the customers follow the action, particularly those who aren’t die-hard football fans.

Start early and run late

fanzo recommends

Show the build-up and half-time analysis – this is just as important as the match (and gives fans something to chat about).

Table bookings Allow customers to book seats but insist on a minimum spend deposit and arrival 30 minutes before the match. However, you will get walk-ins so keep half of your tables free.

65% of customers want to be able to guarantee a seat to watch the match Source: FANZO

DID YOU KNOW?

Branded promotions and games Make the most of your customers’ enthusiasm by running competitions for the duration and encouraging people to arrive early and stay afterwards. Some ideas include: • Sweepstakes to boost engagement before the tournament begins. • Pre and post-match football quizzes. • Loyalty cards for customers. For example, they get a stamp each time they watch a match at your venue, and if they have enough stamps they get a free pitcher of beer for the final.

For the average UK pub, live sport delivers a sales uplift of fȁȴ ȉȉȉ TIV ]IEV. Depending on what ]SY TE] JSV ]SYV O] SV BT subscriptions, that’s an average return on investment somewhere between \ȏ ERH \ȁ. FANZO On ȶȦ 3SZIQFIV England TPE] XLIMV JMVWX QEXGL EX ȦTQ EKEMRWX .VER ERH ;EPIW TPE] XLI 9 & EX ȮTQ

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Tell people in advance • Put sandwich boards outside two weeks before the first game and keep them updated with three days of timings. • Advertise on your social media channels and local noticeboards – and don’t forget to include photographs, size and number of screens, your address and special offers. • Send emails to your customer database and include images and offers, even exclusive ones to loyal customers. It’s an opportunity to grow your email database, but watch out for GDPR rules and give people the chance to opt out of communications.

Stand up or sit down? Stand up • Some sports bars serve pints in plastic glasses during big games just in case they get broken during the celebrations (hopefully there’ll be some!). Probably an idea if you have lots of customers standing tightly packed together. • Having spaces for customers to stand is going to create more of a party atmosphere. But don’t forget to put a few chairs at the front for those who can’t stand for too long.

Sit down • Rearrange tables so chairs face the screens. • Use QR codes on the tables so people can order remotely from their seats. • Be like a theatre – get people to pre-order halftime drinks and have them ready to serve.

Decoration

Booking

Food

Ask your suppliers to provide POS materials to help create a sense of theatre. Some of the biggest sponsors are licensed and soft drinks suppliers who will be giving out bunting, beer mats, posters and more.

Encourage bookings by oﬀering a free pint or soft drink to the person making the booking or give them a choice of tables. Remember to get a deposit and potentially give a discount on food if they order and pay in advance.

Your current customers will have an expectation of your menu and might have even chosen to watch the matches at your venue because of what you serve. But also run a special themed menu too. This can be based on which nations are playing, a larger ﬁnger food menu, bucket deals etc. Be sure to do something, even if it’s just a diﬀerent topping on a pizza!

Download our match dates poster SCAN HERE

For all the dates and times of the matches, download our poster here

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Mexico

Germany

Japan

Chicken with Mexican Peanut Chocolate Sauce

Currywurst with Sauerkraut

Chicken Wings

Give your menu an unexpected kick with a dish that’s as spicy as its Mexican hopefuls.

Reliably solid and steady, this German staple could be a sureﬁre winter winner.

Outsiders to lift the trophy, but their sticky umami snacks could prove a real fans’ favourite.

FOR RECIPES

a world of flavour Check out the hot and spicy favourites

SCAN HERE

Brazil

Morocco

Australia

Brazilian Chicken

Beetroot Falafel with Moroccan Salad Pot

Australian Steak & Cheese Pies

Brazil are always likely ﬁnalists, but this coconut Copacabana twist could take all the honours.

Stay as ﬁt as the national team with a lower-fat option that will be a match-winner with regulars.

The Socceroos might not make the last four but steak and cheese pies are always a world-beater.

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Quick

wins! Easy to cook, easier to serve, easiest to eat and drink

Serves 12

Buﬀalo Mac & Cheese Bites Ingredients

Serves 10

• • • •

Chicken Wings & Popcorn Chicken with Gravy Sharing Platter Ingredients • • • • • • • • •

30 chicken wings 2 tsp salt 100g plain flour 200g Paxo Stuffing Mix 1 tbsp ground pepper 4 tbsp paprika 1 tsp garlic powder 1 tbsp mustard powder 1 tsp ground ginger

Method 1.

2. 3. 4.

Season the chicken wings and roast in the oven at 180C for 25 mins or until cooked through. Meanwhile, mix all the dry ingredients in a bowl. In another bowl, break the eggs and slightly beat. Place the chicken pieces into the bowl with the eggs and toss to coat the chicken with the eggs. Using a fork, transfer the chicken pieces into the flour mixture, and toss and stir them to coat the pieces evenly with the seasoning.

• 2 eggs • 5 chicken breasts, boneless, skinless, cut into chunks • Garnish – sliced red chillies, chopped spring onions For the gravy • 500ml water • 40g Bisto Southern Style Gravy Granules 6. In a large frying pan, add about 2.5cm of oil and heat over a medium-high heat. 7. Space the chicken pieces around the frying pan in a single layer and cook until golden and crisp (10 mins). You may need to cook them in 2 batches. 8. To make the gravy, bring the water to the boil, and whisk in the Bisto Southern Style Gravy Granules. 9. When the chicken is cooked, place on kitchen paper to drain off excess oil, serve with gravy in a pot. 10. Sprinkle with garnish.

3 tbsp butter 50g flour 250ml milk 80ml plus 3 tbsp Frank’s RedHot® Original Cayenne Pepper Sauce

Method 1.

Melt butter in large saucepan on medium heat. Whisk in flour, cook and stir for 1 min. Gradually stir in milk, whisking until thickened. Reduce heat to low. Add 80ml RedHot Sauce and cheese, stirring until melted. Remove from heat. Set aside 125ml cheese sauce and place in small microwavesafe bowl. 2. Add 1 egg to remaining cheese sauce in saucepan, stirring to mix well. Add cooked macaroni, stirring gently to coat. Spread mixture evenly in 33x23cm pan. Cover and refrigerate for at least 4 hrs. 3. Pour 5cm of oil into large, deep pan. Heat to 180C, on medium heat. Whisk remaining 3 tbsp Frank’s RedHot® Sauce and remaining egg in small bowl. Place

• 225g shredded cheddar cheese • 2 eggs, lightly beaten, divided • 110g macaroni, cooked • 280g panko breadcrumbs • Vegetable oil, for frying panko in separate shallow dish. Scoop cold mac and cheese mixture into a heaped tablespoon and roll into balls, to create 24 balls. 4. Dip in egg mixture, shaking gently to remove excess. Then roll in panko to coat. Repeat until all mac and cheese balls are coated. 5. Working in batches, gently place mac and cheese balls in hot oil, being sure not to overcrowd the oil. Cook until crispy and golden brown – about 2-3 mins. Transfer to paper towel-lined plate to drain. 6. Re-heat reserved cheese sauce in microwave for 1-2 mins, or until heated through, stirring every 30 secs. Serve Mac & Cheese Bites with hot cheese sauce for dipping.

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england

J2O

england

wales

Sparkling Harrogate Spring Water

Aber Falls Whisky

soft drinks

For the designated drivers, the families and those who want to enjoy their football matches alcohol-free. Soft drinks are also a must for early starts (some games kick oﬀ at 10am).

denmark

Coca-Cola

Fris Vodka

trophy-winning tipples

If you are pairing your food with the nations playing, remember to put a wine recommendation on the menu. And, if you can’t match the country, then oﬀer a wine from the same continent.

wine

australia

USA

Jam Shed Shiraz

Pair your drinks menu with the qualifying countries for the perfect match

france

spain

Veuve Clicquot Yellow Label

Madri Excepcional

spirits

mexico

El Jimador Tequila

Most nations playing have their own distinct spirit so encourage customers to try something new. Jugs of cocktails could work well for table bookings, and make sure you’ve got a great selection of mixers.

There’s so much choice here so you can really change it up each game. Don’t forget to promote the relevant draught beers and ales too – and add some alcohol-free options to the mix.

BEER

netherlands

Heineken 0.0

argentina

belgium

Tribu Malbec

Duvel 6,66

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Traditional Christmas MEAL IDEAS

CHRISTMAS VEG IDEAS

p30

p36

Ideas to get

FESTIVE

Make it the most wonderful time of the year for your customers

p42 CHRISTMAS PARTY IDEAS

p48 NEW YEAR IDEAS

IDEAS ESPECIALLY TAILORED TO YOUR VENUE TYPE special advice for Schools: LOOK OUT FOR THIS ICON WHICH GIVES YOU BESPOKE IDEAS FOR YOUR SCHOOL CANTEEN

special advice for Cafes & Restaurants: WE OFFER UNIQUE RECOMMENDATIONS FOR YOUR VENUE

advice for Care homes: EVERYONE IS WELCOME AT CHRISTMAS, SO MAKE IT SPECIAL FOR YOUR CARE HOME RESIDENTS

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Let’s make this

Christmas

a cracker

How to create a memorable Christmas sit-down meal

hether you’re a restaurant, pub, school or care home, it’s time to dust oﬀ the decorations and start planning because preparation is key. There are many ways to host Christmas meal – and plenty of customers ready to enjoy them: in a study commissioned by Premier Foods Foodservice, more than 55% of people said they like to eat out at least once over the Christmas period, and 52% agreed that food plays a huge part in their Christmas party. This creates a huge opportunity for venues this festive season. And with get-togethers and celebrations starting as early as November, it’s time to get cracking…

The Premier Foods Foodservice consumer ŸƚųƴåƼØ kÏƋŅÆåų ƗǉƗŏ

8 TOP TIPS:

1. Create a menu for every diet

3. ASK GROUPS TO PRE-ORDER THEIR MEAL

Turkey says Christmas like no other meat. Oﬀer a traditional roast dinner and also use it in other dishes such as wraps and burgers. You’ll need to oﬀer vegetarian and even vegan alternatives but to truly give all customers a warm welcome, don’t forget to cater to people who are lactose and glutenintolerant or have allergies.

If you know exactly what people have ordered, it will help you achieve your desired margins, make ordering from your local wholesaler easier and reduce waste.

2. Book in advance Potential customers will already be planning their parties. Large bookings are often made over the phone, and it’s a good idea to have a booking form on your website. Send an email conﬁrmation follow-up and ask for a deposit for groups.

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2 r 202 o f f f St a

6. Premiumisation This is your chance to pull out all the stops, using high-quality ingredients. When it comes to choosing your ingredients, look to source as much as you can locally (and use that in your marketing) as provenance is a key driver for customers.

7. Staffing

4. Create a set menu

Plan your staﬃng requirements early and make sure that you have all areas of your venue covered, from the kitchen to cleaning. We’d recommend planning early, and managing the peaks and troughs of the season, training any new starters thoroughly, to ensure a smooth, attentive service.

Keep it simple and stick to just a few dishes for each course. This will give you control, and make preparation and service more eﬃcient. Including a welcome drink makes customers feel special.

5. Decorations Dress your tables with crackers, festive-coloured napkins, glitter confetti and ﬂowers. And add a sparkle to your venue with twinkling lights, wreathes, festive ﬂowers such as amaryllis or poinsettia, plus a tree if you have space. Could you get a discount from a local garden centre if you promote them?

8. Marketing Shout about your offering in your venue, as well as on your website and social media. Place chalkboards inside and out – something simple such as ‘Christmas Party Bookings Open’. And make sure your staff are fully briefed on the offer.

TRADITIONAL CHRISTMAS LUNCH

Time-honoured traditions For many people, nothing beats a traditional Christmas dinner. See the QR code on page 34 for all the recipes on these pages.

THE MAIN EVENT

Mulled Wine Glazed Ham

ADVICE FOR COOKING TURKEY Sarah Robb, Foodservice Marketing Manager at Premier Foods Foodservice “Try cooking the turkey upside-down. This will allow the juices from the legs and thighs to run over the breast during cooking, keeping it moist. You could also add some herbs such as sage or rosemary within the foil, or any citrus peelings and spices. Don’t stuﬀ the whole cavity of the bird, this will add to the cooking time and dry out the outer meat. For a simple stuﬃng, blend 50% Paxo (reconstituted) and 50% sausage meat. To this you can add your own blend of herbs, spices, fruits and chestnuts.”

Roast Turkey

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Baked Camembert with Cajeta Sauce

to start

VEGETARIAN

Chestnut & Mushroom Pie

to drink

to finish

Decanter magazine, the world’s leading wine media brand, recommends the red fruit and acidity of a pinot noir and the full-bodied ﬂavours of a chardonnay to accompany Christmas dinner. Try: • Cono Sur Pinot Noir • 1000 Stories Chardonnay

Traditional Triﬂe

a GLUTEN-FREE DINNER

Offer gluten-free It can be easy to forget just how much gluten there is in a traditional Christmas dinner. From the stuffing to the gravy, it’s important that all caterers offer a glutenfree alternative, especially for the turkey.

Gluten-Free Turkey & Stuﬃng Most turkeys can easily be made gluten and dairy-free – just add a free-from alternative to butter and breadcrumbs. Try the Paxo gluten-free sage and onion stuﬃng or use their plain glutenfree breadcrumbs and add in your own herbs and spices.

main or side

Sugar Roasted Squash with Bacon

To drink Most wine is gluten-free and so are many cocktails but be sure to double check. If you can, source a gluten-free beer.

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international cuisine at christmas

Go international Traditional ingredients, such as turkey, ham and chipolatas, can work brilliantly in many diﬀerent cuisines. Here are a few recommendations.

Japanese

Mexican

Sticky Teriyaki Turkey Meatballs

Turkey Tortilla with a Mixed Bean Salad

To drink Italian

Jack Rabbit Shiraz is a rich and spicy wine with ﬂavours of blackberries and raspberries, and a touch of vanilla. This easy-to-drink wine with savoury notes is perfect to serve with turkey.

Tuscan Style Turkey, wrapped in Parma Ham

Christmas at SCHOOL

Perfect for kids…

Pork & Cranberry Stuﬃng Meatballs

If you’re catering for a school, you’ll want something simple yet delicious, which you can make in large batches. These brownies are ideal for all of the above reasons!

Festive Christmas Tree Brownies Christmas is your time to really demonstrate to your customers what you can do – showing oﬀ in December is your best marketing plan for January. Just remember to prepare well and keep it simple.

find out more SCAN HERE

All of the recipes in this article can be found on our website

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something on the

side Forget soggy sprouts or lacklustre potatoes. Side dishes can really shine if you follow these simple ideas for Christmas dinner

Carrots • Heritage: Look for colourful purple, yellow and orange carrots to add variety • Brown butter: Cook butter on the hob until it turns a dark caramel colour and drizzle over steamed carrots for a nutty ﬁnish • Microwave: Toss baby carrots with butter and microwave for 5-6 mins in a large, covered bowl with 2 tsp water until just tender

special advice for schools: Use a little oil rather than butter for a healthier dressing and do not add salt.

he turkey gets all the glory on Christmas Day, but vegetable side dishes deserve some care and attention too. Spending time getting them right will always be appreciated by your customers. These clever tips and recipes can often be prepped ahead to improve eﬃciency and Christmas cheer in the kitchen.

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Roast potatoes • Freeze ahead: Keep parboiled potatoes in the freezer and roast in hot rapeseed oil until golden to save time • Cheesy: Toss parboiled potatoes in a mix of ﬂour and parmesan for savoury, cheesy roasties • Hasselback: Slice like a hedgehog and roast for more texture and a premium look on the plate

Advice for Care Homes: serve lots of gravy with roast potatoes and avoid them being too crispy for residents who have difficulty chewing and swallowing.

Sprouts • Say NO to scoring: Don’t cross the bottom of your sprouts as it makes them soggy • Marmite butter: Mix 100g unsalted butter with 4 tsp Marmite and chill until ﬁrm. Toss sprouts with ﬂavoured butter just before serving • Middle Eastern sprouts: Griddle halved sprouts until charred and dress with pomegranate, molasses and pistachios • Gluten-free recommendation: Brussels sprouts with cranberries and chestnuts

special advice for schools: Add chestnuts to sprouts for an interesting and nutritious alternative to plain sprouts. They’re high in fibre and not included in most common nut allergies.

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Red cabbage Red cabbage adds great colour to the plate and can take a wide range of ﬂavour combinations. • Ginger beer, coriander and apple: Fry 1 red onion until soft and add 1 tbsp crushed coriander seeds. Stir in 1 shredded red cabbage and cook for 5 mins. Add 350ml ginger beer, 1 whole star anise, 1⁄2 tbsp brown sugar, and 1 chopped, peeled apple. Cook for 1 hr on low until soft. • Port, prunes and orange: Gently fry 1 large onion in butter in an ovenproof dish until golden. Add 1 medium, ﬁnely

sliced red cabbage, 220ml port, 80g pitted prunes, 1 cinnamon stick, 1 tbsp brown sugar, and juice and zest of an orange. Bake for 2 hrs at 140C, stirring halfway through and adding more liquid if needed. • Chorizo, fennel and pear: Fry 120g diced chorizo to release its oils and add 1⁄2 tbsp fennel seeds. Add 1 sliced red onion and 1 sliced fennel bulb and cook until soft. Add 1 ﬁnely sliced red cabbage, 1 tbsp red wine vinegar and 1 tin pears in their juice. Cook for 30 mins or until soft.

Advice for Care Homes: red cabbage is robust enough to be cooked until soft and broken down while still retaining colour and flavour.

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Roasted roots • Parsnips: Roast chunky parsnips with potatoes for extra sweetness • Butternut squash: Stuff a whole butternut squash with vegetarian stuffing for an impressive alternative main dish for non-meat eaters or as a grand side dish • Sweet potato: Counts as one of your five a day. Roast it with ordinary potatoes or puree with a touch of cinnamon • Celeriac: Makes an elegant gratin or mash as a stylish alternative to potatoes

Special advice for cafes and restaurants: A multicoloured vegetable selection creates a more premium offering, so include different colours and varieties where you can.

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PArTY on...

Ready to wow your customers with a party oﬀering they can’t refuse? From oﬃce parties to annual catch-ups, here’s how to host the ultimate Christmas party

his year, Christmas events are back, with customers looking for an unforgettable Christmas party experience. From fun teambonding events and large groups to drinks with friends, make the most of this lucrative season with a Christmas party oﬀer they won’t want to ignore.

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Types of Christmas parties

Which one is right for your venue? Drinks only Large groups are most likely to go for this one. It could be the main event and go late into the night or a cocktail hour.

Drinks and snacks Large to medium groups. You can upsell on snacks by creating tapas and canapés for the party.

Buffet If you offer a buffet, be very mindful of how you manage the food, particularly in terms of hygiene and allergies. Have plenty of utensils such as tongs and ensure each dish has clearly marked food allergy labels. Make sure you have staff on hand to help customers if necessary, and provide hand sanitisers on the table too.

Activity-based You could team up with a local business to oﬀer wreath-making, candle-making, Christmas baubles decorating, or even host a cocktail-making class, featuring some festive favourites. People will likely want drinks and food during the activity, so make sure there is a member of staﬀ on hand to take orders – if they haven’t pre-ordered already.

Serves 10

Winter Spritz Mocktail Ingredients • 50ml Everleaf Forest • 25ml GIMBER • 75ml Noughty non-alcoholic sparkling wine • 50ml sparkling Harrogate Spring Water • Orange slice, cinnamon stick and thyme to garnish

Method Fill your wine glass with ice cubes and pour in your measured ingredients, gently stir and garnish with the orange slice, cinnamon stick and thyme.

Teriyaki Chicken Skewers

Method 1. 2.

A simple buﬀet solution with pickled cucumber and mouli. Replace chicken with turkey for a festive ﬂavour.

Ingredients

• 1kg chicken breast, skinless • Enough Knorr Blue Dragon Teriyaki Marinade to cover chicken • 30 wooden skewers • 150ml Japanese rice vinegar • 2g star anise • 75g demerara sugar • 50g mouli / radish • 100g cucumber

6. 7.

Soak the wooden skewers in cold water for 24 hrs. Cut the chicken into 2cm dice and cover in Knorr Blue Dragon Teriyaki Marinade. Thread the chicken onto the skewers (3 per portion) and leave in the fridge until ready to cook. To make the pickles: heat vinegar, star anise and demerara sugar until the sugar dissolves. Set aside to chill. Add small cubes of the mouli to pickling liquor for 2 hrs, then add thinly sliced cucumber for 30 mins prior to service. Before service, cook the skewers on a griddle, over a medium heat, until cooked through. Sprinkle with sesame seeds and serve on a platter with the pickled cucumber and mouli.

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Getting ready

Fail to prepare, prepare to fail

Your menu Whether it’s a buﬀet, sharing plates, snacks or a full meal, create a good, better and premium menu at diﬀerent price points to cover all budgets. Contact your customers to double check allergies a few days before the party.

The drinks Create a speciﬁc drinks menu and remember to include some alcohol-free options too!

Pre-paid tabs or drinks For large groups, oﬀer the option for pre-order on at least the ﬁrst round of drinks. Alternatively, ask the party to set up a pre-paid bar tab.

Buckets and jugs Offering drinks in larger quantities could be more efficient in serving your customers in large groups. Place (pre-paid for) iced buckets of beer on tables, as well as wine, and serve cocktails in jugs, then people can help themselves. Offer pre-made cocktails, which are becoming increasingly popular for venues.

Arrange the space Consider how you will host your parties. Will you be placing people in private areas or rooms? Or do you need to rope oﬀ areas of your main spaces? If you are asked to host a large party (and the ﬁnancials stack up), you may even want to close to host the event.

Decorations

Santa’s Little Helper Ingredients • • • • •

2 parts rum 1 part coffee liqueur 1 part cream ½ part Teisseire Cinnamon 2 dashes orange bitters

Method Pour all of the ingredients into the smaller half of your cocktail shaker and ¾ ﬁll the larger half with ice. Pour the mixture over the ice, connect the tins and shake. Strain just the liquid in to an ornate coupette and garnish with one of the following: • Biscuit & icing sugar • Grated chocolate • Coffee beans

Think carefully how you would like your venue to look over the festive period. A welcoming festive atmosphere and seasonal ambience are important to customers, and getting your environment right is absolutely vital at this time of year. A Christmas tree, garlands and lights are great if you have the room. However, a more subtle approach with fairy lights, wreathes, holly and mistletoe can also transform your space.

Plan your staffing requirements There is nothing worse for customers than a lack of staff, so plan and recruit early to make sure you have enough staff available to cater for the increase in bookings, both front and back of house.

Get a deposit Request a deposit at the time of booking and full payment for food and pre-ordered drinks a week before each party to help manage your cash ﬂow. Do you need a cancellation policy? Make it very clear in writing at the time of booking.

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Serves 10

Mini Yorkshire Puddings Almost a Christmas roast dinner wrapped in a Yorkshire pudding!

Ingredients • • • • • • • •

Serves 10

Vegan Satay Salad Bites An Asian-inspired vegan hot salad that even meat eaters will adore

Method 1.

Ingredients • 650g Garden Gourmet Fillet Pieces • 650ml water • 40ml CHEF® Vegetable Liquid Concentrate • 180ml satay sauce • 350g cucumber • 200g spring onions • 200g carrot ribbons • 100g baby tomatoes cut into quarters • 150g shallots • 8g red chilli • 20g Thai basil • 20g coriander • 800g baby romaine salad • 35g natural peanuts, toasted

2. 3. 4.

5. 6. 7.

Boil the Garden Gourmet Fillet Pieces in water with the CHEF® Vegetable Liquid Concentrate for 5-8 mins, then remove and cool. Mix the Fillet Pieces with the satay sauce. Peel cucumber, remove the seeds and cut into pieces. Julienne the carrots, spring onions, shallots and chilli and place in ice water. Wash the baby romaine salad as whole leaves. Chop all the herbs. Assemble the Gourmet Fillet Pieces on top of a leaf of salad, sprinkle with peanuts, herbs, julienne vegetables and tomatoes.

2 whole eggs 70g McDougalls Plain Flour 100ml semi skimmed milk Salt and pepper to season Splash of sunflower oil 200g turkey trimmings (cooked) 100g cranberry sauce 150ml Bisto Turkey Gravy (made as per instructions)

Method 1. Pre-heat oven to 230C. 2. In a mixing bowl, beat the eggs and flour until smooth, then whisk in the milk and season. 3. Drizzle a little sunflower oil into a non-stick tartlet or petit four tins and place in the oven to heat through. 4. Remove the hot tins from the oven and carefully and evenly pour the batter into the tins. Place the tins back in the oven and bake for 20-25 mins until the puddings have risen. Remove from the oven. 5. Place turkey trimmings and cranberry sauce into each Yorkshire pudding and serve hot with Bisto Turkey Gravy.

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marketing

Tell everyone about your oﬀer

Serves 10

Mini Custard Mince Pies The size of your venue and where you’re situated will have a huge impact on the type of parties you host. Use clever social media messaging to engage your followers Put up posters in your venue and on A boards outside Put all the details, menus and prices on your website Advertise in local press and on local social media noticeboards

Top Tip: Add some spices and nuts to the crumble mix for that extra festive touch

If you have an email customer list, consider a simple email campaign to tell them about your Christmas plans

Ingredients

Contact customers who have booked Christmas events with you before with a unique oﬀer if they book again

• Method

• 100g McDougalls Short Crust Pastry (made as per instructions) • 100g mincemeat (vegetarian) • 50g Ambrosia Custard • 25g McDougalls Crumble Mix

2. 3.

4. 5. 6. 7. 8.

Make the pastry mix, as per the instructions on pack, cover and rest for at least 15 mins before using (you can also make this the day before). Preheat the oven to 180C. Roll out the pastry to approx 2mm thick and, using a cutter, cut to the size suitable for lining a non-stick petit four tray. Repeat until all the pastry is used up. Dock the base of each pastry case (to prevent it rising). Mix the mincemeat and custard together until fully combined. Spoon the mixture into each tartlet and top with the crumble mix. Place in the oven and bake for approx 20 mins or until golden brown. Remove from the oven and allow to cool, then serve, dusted with a little icing sugar.

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6 ways to make your New Year’s Eve go off with a

bAng! 1

It’s been another tough year with customers’ (and venues’) purse strings being tightened so here are some ideas to help you put on a great farewell to 2022 without breaking the bank

Plan plan plan • Planning is key to cutting costs. Make New Year’s Eve a pre-booked event so you know approximate numbers in advance. Oﬀer deals on drinks bundles when customers pre-book to give you a better indication of what to order. • Start marketing the big night after Halloween – posters, social media posts and ﬂyers on the bar all work well. Get your team to drum up interest by telling customers about the party plans too. Think about passing footfall and use traditional methods such as A boards to let people know what you are planning.

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Food • Keep it simple with sharing platters. Source ready-to-cook items to save time such as breaded prawns and onion rings with dips. Jazz up big bowls of low-value items such as chips with pre-grated cheese, tomato salsa and jalapeño to be able to charge a premium. • Or oﬀer a special themed menu with prep-ahead dishes. Go Italian with pizza slices plus garlic bread, followed by the super easy aﬀogato (scoop of vanilla ice cream with a shot of espresso that the customer pours on top).

2 Drinks

• To kick things oﬀ, oﬀer customers a free drink on arrival. It doesn’t need to be of high value – think a glass of cava or house wine, or a pint of beer. Make sure you advertise the freebie when marketing the event. It’ll impress customers and hopefully make you stand out from the competition.

Sparkling Raspberry Prosecco Cocktail Ingredients • • • • •

Santa Loretta Prosecco Rosé 25ml raspberry liqueur 25ml Grand Marnier Ice (cubed or crushed) Syrup (optional)

Method Place liqueur, Grand Marnier and syrup in a shaker, adding the ice last. Shake well. Add to glass and ﬁll glass with prosecco. Garnish with mint and raspberries. Serve in a Martini glass, or tumbler if you want to add more ice and prosecco!

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The look • You don’t need to spend lots of money to create an attractive ambience. Balloons can create an eﬀective display and could double up as a fun balloon drop with prizes inside at midnight. Buy biodegradable balloons to be more eco-friendly. • If you have a bare wall, create an exciting photo backdrop for selﬁes, which your customers should be encouraged to share on their social media channels for some free publicity. Create a #tag.

“You don’t need to spend lots of money to create an attractive ambience. Balloons can look eﬀective and could double up as a fun balloon drop with prizes inside at midnight”

Music

5 6

• If you have space and the budget, why not create an area for dancing and a live band? • If not, create a buzzy playlist that ramps up as the evening goes on to get everyone in a celebratory mood. It is illegal to use streaming services such as Spotify in businesses. However, there are other similar options such as Soundtrack Your Brand and Soundsuit, which have been developed for commercial use. Sign up for a free trial and monitor how well it goes down with customers before investing in a subscription. • Whichever music option you go for, ensure you have the correct licence to play music in a public place. Find out more from the oﬃcial music licensing website: pplprs.co.uk

Entertainment • Consider an activity such as themed bingo with prizes or a 2022 trivia quiz, or hire a photo booth and go fancy dress. • By charging an entry fee, you can recoup the money spent on these extras.

• Care home residents will want to celebrate the New Year too. So why not oﬀer a glass of Buck’s ﬁzz – or nonalcoholic prosecco for those who can’t drink – before lunch, followed by games such as bingo or dominoes?

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Jump i n t o

January With all the indications being that January is going to be tough for everyone and especially out of home venues, we’ve put together some ideas to grab your customers’ attention and bring them in from the cold…

Dry

mocktails

january Happy hours aren’t just for boozy nights out. Reﬁne your mocktail menu and introduce a 2-for-1 deal for early evenings throughout January.

Put a twist on a quiz night with a theme! Pick a cult classic ﬁlm or TV show such as Harry Potter or Stranger Things and test their biggest fans’ knowledge. Charge a fee for entry to the quiz that includes a non-alcoholic drink. Market the event on your social media channels and tell people to tag friends to help spread the word. You can use hashtags on your social media too, including the name of the show and the name of your town – and don’t forget to mention your address.

Gingerbread Fizz

Ingredients • • • •

10ml gingerbread syrup 10ml lime juice Schweppes Lemonade, to top up Candied ginger or ginger slice, to garnish

Method Gently stir the syrup and lime juice in a highball glass. Top up with lemonade and garnish with ginger.

Apple Flower Fizz

Ingredients By the end of the month, the abstinence might be wearing a little thin for many so why not throw an ‘end of Dry January’ party or create a campaign of clever deals? Help customers celebrate getting through the month by discounting pitchers of beer and cocktails, and for every £10 spent on drinks, give away a packet of crisps or nuts.

• • • •

15ml cloudy apple juice 5ml lime juice 75ml Schweppes Slimline Elderflower Tonic Apple slice, to garnish

Method Add the juices and tonic to a tumbler and gently stir. Add a slice of apple to garnish.

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25 jan

Burns

Scan to Print out colouring-in sheets for kids

night

SCAN HERE

Put together a great-value evening customers won’t be able to refuse. The ticket could include a three-course meal, dram of whisky and either a live piper or soundtrack.

Culloden Cranachan Ingredients

Get customers to go all out on kilts, tartan and other Scottish-related items and give away a bottle of whisky for the best dressed.

• • • • •

500ml cream 120g caster sugar 62ml whole milk 35ml Drambuie 7 sheets gelatine, soaked 300g honey 150g pinhead oatmeal 500g raspberries 1 tsp mixed spice 3 sprigs mint

Neeps, tatties and haggis are low-cost to prepare, upping your margins. Encourage more spend by giving optional luxury upgrades such as whisky cream sauce.

• • • • •

For dessert, go for cranachan triﬂe or clootie dumpling (a spicy, fruity steamed pudding).

Method 1.

Don’t forget to serve traditional Scottish shortbread with coffee to finish it all off. 2. Families will be looking for indoor activities in rainy January so if you run a cafe, look to host a Scottish-themed event. Charge a small entry fee for an afternoon of arts, crafts and tasty snacks. Buy some Scottish shortbread and icing tubes for the little ones to get creative with. Print out blank tartan and Celtic badge pages for some design-your-own colouring action. Parents are bound to order a couple of hot drinks to boost your sales.

4. 5.

Place 375ml of the cream, 62g of the sugar, milk and Drambuie in a pan and bring to the boil. Add 3 sheets gelatine to cream mix, pour into ramekins and set up in the fridge. Place honey in a measuring jug and top up to 1 pint with water. Bring to the boil and add the remaining gelatine. Pour onto plates and place in fridge to set. Toast the oatmeal in a pan until golden. Place raspberries in a pan (keeping

enough back for the garnish) with 30g of sugar, add 1 tbsp water and bring to boil. Sieve out the seeds and chill. 6. Whip cream with remaining sugar and marble in a spoonful of the coulis. To plate Sprinkle oatmeal in a line off-centre across the plate of honey jelly. Demould panna cotta and place on plate. Add a quenelle of the whipped cream on the oats. 8. Dot the coulis around the edge of plate, with dots getting smaller as they get towards the panna cotta. Place 3 raspberries in the centre of the plate. Sprinkle panna cotta with mixed spice. Garnish the cream with mint. 7.

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Veganuary month For the month of January, oﬀer 10-20% discount on your vegan and veggie options to encourage customers to visit your outlet and showcase your eco credentials.

Meat-free products such as Garden Gourmet and The Vegetarian Butcher can easily be substituted into your existing menus – think sausage casseroles, burgers and stir fries. Highlight the existing vegan dishes on your menu too.

Vegan Sausage Cassoulet A hearty dish for wintry nights that tastes like the real thing.

Ingredients • • • • • • • •

3 tbsp olive oil 2 white onions, sliced 2 carrots, sliced 400g button mushrooms, quartered 3 fat garlic cloves, crushed 160ml vegan red wine 3 x 400g cans chopped tomatoes 400g can cannellini beans, rinsed and drained 30g sundried tomato purée 500ml vegetable stock 2 small sprigs or 1 tbsp fresh thyme leaves Freshly ground black pepper, to taste 20 Garden Gourmet® Sensational™ Cumberland Sausages

• • • • •

Get people to join the conversation by running a fun ‘meat or no meat’ event. Serve a selection of meat and meat-free tasters to see if customers can spot which are which. Some of the meat-free products are so good now that you might ﬁnd your customers are pleasantly surprised! Package the tasting with a meal to make it into an evening to remember.

Method

Not all drinks are vegan, so make sure you’ve got wine and beer options that are and make them stand out on your menu.

2. 3. 4.

7.2m

In a large pan fry the onion, carrot and mushrooms in 2 tbsp oil until they start to turn brown. Add the garlic and cook for 1 min. Add the wine and bubble until reduced by half. Then add the tomatoes, beans, tomato purée, stock, thyme and black pepper. Simmer for 20-30 mins and let the flavours get to know each other. In a separate pan cook the sausages in 1 tbsp oil according to the cooking instructions on pack. Add to the cassoulet and serve with some crusty bread.

find out more

Brits follow a meat-free diet and this is expected to rise to 8.8m by the end of 2022 Source: Finder

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

Serves 10

SCAN HERE

Head to our website for more vegan recipe inspirations

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22jan Chinese New Year

In with the

Dave Critchley, the world’s ﬁrst Western apprentice to a Chinese master chef, on hosting a Chinese New Year feast “My whole mission is to bring real Chinese culinary arts and the culture behind it to the UK,” says Dave Critchley. While Dave’s home is in Liverpool, his heart is in China. After years of working his way YT MR OMXGLIRW JVSQ XLI EKI SJ Ȧȍ ȶȉȦȟ saw him train and study in China with some of the world’s most acclaimed (LMRIWI GLIJW Ƹ. Ǽ I[ SYX XS 8MERNMR in northern China where I got to experience the culture and learn about XLI JSSH EX ǻ VWX LERH .X [EW TEVX SJ E QEWWMZI TVSNIGX XS XV] ERH MRGVIEWI British culinary skills in the Chinese food sector because less people are going into the industry,” Dave explains. “My whole perception of Chinese JSSH [EW Ǽ MTTIH SR MXW LIEH ;LEX you see in China is absolutely nothing like you see in the UK; it’s an incredibly LIEPXL] HMIX SYX XLIVI 8LIVIƶW E LYKI respect for ingredients, it’s very WIEWSREP ERH ZIV] JVIWL 8LI]ƶZI KSX a massive knowledge of food – it was eye opening.”

How to be authentic As we look ahead to the prosperity and celebrations of Chinese New Year on ȶȶ /ERYEV] )EZI WLEVIW ǻ ZI XVEHMXMSREP dishes for those venues who would like to bring a touch of authentic Chinese cuisine to their customers.

Fish The word ‘fish’ in Chinese sounds like the word ‘surplus’, so it’s important to serve fish at New Year, demonstrating you want to have made profits at the end of the year. Just steaming the fish in a little broth is ideal. The Chinese serve a whole carp, however, in the UK a lovely whole sea bass or bream using the same techniques would be delicious. Traditionally, the most esteemed guest would be served the head of the fish and everyone would leave a little on their plate to signify a year of surplus.

Chinese dumplings A lucky food for the New Year, they are shaped like little Chinese silver ingots. The more you eat over the celebrations, the more money you’re going to get that year. The dumplings can be ﬁlled with pork, ﬁsh and vegetables but the veg always has to be fresh, not preserved, to show prosperity and to mark the start of the new season.

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Soup In a Chinese meal, a light soup is normally eaten towards the end. It could be salty, sweet or spicy but it’s packed full of ﬂavour and a real celebration of the chef’s skills, using local vegetables and often lamb or pork. The soup would be served in a large bowl that can be shared among guests, symbolising the idea of coming together.

Chinese New Year • ĘĜĹåŸå cåƵ ¥å±ųűŸ )ƴå ĜŸ ± Ęƚčå ÏåĬåÆų±ƋĜŅĹØ ĜƋűŸ ĬĜĩå ĘųĜŸƋĵ±Ÿ ±ĹÚ cåƵ ¥å±ų ųŅĬĬåÚ ĜĹƋŅ ŅĹåţ FƋűŸ ± ƋĜĵå ƵĘåĹ ± ĬŅƋ Ņü ƋĘå ĹåƵ ÏųŅŞŸ ±ųå ±ƴ±ĜĬ±ÆĬåţ e cåƵ ¥å±ų üå±ŸƋ ŸĘŅƚĬÚ Æå ± ÏåĬåÆų±ƋĜŅĹ Ņü ĬƚÏĩ ±ĹÚ ŞųŅŸŞåųĜƋƼ üŅų ƋĘå ÏŅĵĜĹč Ƽå±ų ô åƴåųƼƋĘĜĹč ±Ƌ ƋĘå ĵå±Ĭ Ę±Ÿ ĵ±ŸŸĜƴå ŸĜčĹĜĀ Ï±ĹÏåţ

Spring rolls Very few people in the West know that spring rolls should only be eaten during New Year. Named after the start of the Spring Festival, inside is a collection of all the young, fresh shoots so you wouldn’t ever use pickled or fermented vegetables. The Chinese use a vinegar dressing for dipping as it’s a flavour enhancer – soy sauce is a real no as it effectively kills off the delicate flavours. But the real significance is their colour; when they’re deep fried, they look like golden ingots – and what’s more prosperous than a gold ingot?

• FĹ ĘĜĹåŸå ÏƚĬƋƚųåØ ĜƋűŸ ÏŅĹŸĜÚåųåÚ čŅŅÚ ĵ±ĹĹåųŸ ƋŅ Ĭå±ƴå ± ĬĜƋƋĬå üŅŅÚ ŅĹ ƼŅƚų ŞĬ±Ƌå ƵĘåĹ ƼŅƚűƴå Ā ĹĜŸĘåÚ ƋĘå ĵå±Ĭţ ĘĜŸ ŸĘŅƵŸ ƋĘ±Ƌ ƼŅƚ Ę±ƴå å±ƋåĹ Ÿƚþ ÏĜåĹƋĬƼ ±ĹÚ ƋĘå ĘŅŸƋ Ę±Ÿ üåÚ ƼŅƚ ƵåĬĬţ • ųŅŸŸĜĹč ÏĘŅŞŸƋĜÏĩŸ ŅĹ ± Ƌ±ÆĬå ĜĹ ÆŅƋĘ ĘĜĹ± ±ĹÚ I±Ş±Ĺ ĜŸ ± ŸĜčĹ Ņü Úå±ƋĘ ±ĹÚ ŸĘŅƚĬÚ Æå ±ƴŅĜÚåÚ ƵĘåĹ ŸåųƴĜĹč Ņų ÚĜĹĜĹčţ • ĜÏå ÚŅåŸĹűƋ Ę±ƴå ƋŅ Æå ŸåųƴåÚ ƵĜƋĘ åƴåųƼƋĘĜĹč ±Ÿ ĜƋ ÚŅåŸĹűƋ ŸĜčĹĜüƼ ųĜÏĘĹåŸŸ ô ĜƋűŸ åý åÏƋĜƴåĬƼ ± Ā ĬĬåųţ ŅĵåƋĘĜĹč ĬĜĩå ƴåųƼ ĬŅĹč ĹŅŅÚĬåŸ ±ųå ŸåųƴåÚ ±Ÿ ± ÏåĬåÆų±ƋŅųƼ ÚĜŸĘ ĜĹŸƋå±Úţ • eƋ ĘĜĹåŸå cåƵ ¥å±ųØ ƋĘå ÏĘĜĬÚųåĹ ųåÏåĜƴå ųåÚ åĹƴåĬŅŞåŸ ƵĜƋĘ ĵŅĹåƼ ĜĹŸĜÚå ƋĘåĵ üųŅĵ ƋĘå åĬÚåųŸ ĜĹ ƋĘå ü±ĵĜĬƼţ

Sweet rice balls The Chinese don’t really do dessert. In their culture, they like to eat all ﬁve ﬂavours – salty, sweet, sour, spicy and bitter – in harmony, so little sweet snacks will come out throughout the meal. But you could serve sweet rice balls; rice is made into balls and served in a sweet stock – it’s almost like a sweet soup that symbolises reunion and coming together. This would be eaten with fruit such as tangerine and pomelo, their shape and ‘gold’ colour representing wealth and fullness.

“If we haven’t seen it or tasted it in China then it doesn’t go on our menu” Dave Critchley, Expert Chinese culinary chef

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6 WAYS we help your business thrive Find Bar & Kitchen online together with a wealth of tools and extras to support your business

ar & Kitchen magazine doesn’t just exist in print. There’s a whole website behind it too! It’s an essential encyclopedia of everything the modern bar owner, restaurateur, chef and caterer needs at their ﬁngertips. Updated regularly, it matches the seasons so is relevant, useful and ready to provide inspiration whenever you need it.

600+recipes Delicious on tap From chilli con carne to ice cream via salads, satay and strawberry cheesecake, it’s all here. You can ﬁlter by dish and drink types (eg dessert, starters, cocktails or main courses etc); by cuisine (eg Chinese, Irish, Spanish, Brazilian and more); and by diet (dairy-free, vegan, dysphagia etc).

Scan here to sign up now SCAN HERE

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depot locator

Advice

expertise

More than 100 members Not sure if there’s a Unitas Wholesaler near you? Put your postcode into our search and we’ll ﬁnd the closest one to you.

Making business sense Want to know what tax rebates could be available, how to attract tourists or recruit and retain staﬀ? We know these aren’t your specialist areas so we’ve found the right people from the right industries to advise and support you all the way.

Meet your peers What are other business owners, chefs and bar managers doing to innovate, budget and deliver? We ask them and tell you! What are the latest trends that your suppliers are seeing and what new products are on oﬀer? You’ll ﬁnd it all on our website, exclusive to your business.

tools Menu Planner Put together new menus for any occasion. From your bank of saved recipes, you can create custom menus for a variety of courses. You can have a different menu for every season. Cost to menu calculator There’s no more guesswork with our profit calculator. Simply put in the cost of the dish, your desired margin and the VAT rate to reveal your gross profit and menu price.

join our social community Online 24/7 If you are looking for more regular inspiration, industry news and ideas be sure to follow our social media channels. We’re on Instagram and Twitter and there’s always our #feedyoureyes competition to enter, where you could win a £50 Amazon voucher – just for sharing a photo of your best dishes and drinks.

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Know your PASTA Pasta is one of life’s great pleasures and always a hit on the menu. But what do you need to know to make your pasta dishes stand out from the rest?

Mark Reynolds is an executive head chef and Vice Chair of the Craft Guild of Chefs, which supports chefs with training and development. He has judged the Mediterranean Taste Awards and Risotto Chef of the Year, so he certainly knows a thing or two about Italian food.

MARK REYNOLDS

01 Spaghetti Spaghetti suits a seafood sauce, carbonara, or any light tomato sauce, so it coats the pasta all round.

04 Pappardelle Pappardelle is my favourite pasta. It holds a good arrabbiata sauce, slightly spiced ±ĹÚ Ā ĹĜŸĘåÚ ƵĜƋĘ čŅ±ƋŸű ÏƚųÚţ Ęå ųĜƋĜŸĘ often serve bolognese with spaghetti, but it’s better with wide ribbon pappardelle.

Vice Chair of the Craft Guild of Chefs

Not all pastas were created equal, which means each shape suits a particular sauce. Generally larger pasta shapes suit more robust sauces, whereas delicate or long pasta is better for smoother, cream-based sauce.

07 Gnocchi Gnocchi is very versatile. It can be as simple as sage and butter or a pesto sauce or works really well with a rich tomato sauce.

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02 Linguine

03 Tagliatelle

XĜĹčƚĜĹå ĜŸ čŅŅÚ ƵĜƋĘ ± Ā ŸĘěÆ±ŸåÚ Ïųå±ĵ Ÿ±ƚÏå ô ±ÚÚ üųåŸĘ ÏĬ±ĵŸ ±ĹÚ ĵƚŸŸåĬŸ Ā ĹĜŸĘåÚ ƵĜƋĘ ĬŅƋŸ Ņü ÏĘŅŞŞåÚ ĘåųÆŸţ

åųƴå Ƌ±čĬĜ±ƋåĬĬå ƵĜƋĘ Ïųå±ĵƼ Ÿ±ƚÏåŸ ŸƚÏĘ ±Ÿ Ï±ųÆŅĹ±ų±ţ ŅŅĩ ƋĘå Ş±ŸƋ± üųåŸĘ ±ĹÚ Ÿåųƴå ƵĜƋĘ ĬŅƋŸ Ņü Ş±ųĵåŸ±Ĺţ

05 Penne

06 Filled pasta

{åĹĹå ĜŸ ± čųå±Ƌ Æ±Ÿå Ş±ŸƋ± üŅų ĘŅĬÚĜĹč Ÿ±ƚÏåŸØ ƵĘĜÏĘ ĵ±ĩåŸ ĜƋ čŅŅÚ ƵĜƋĘ ÆŅĬŅčĹåŸåØ ±ųų±ÆÆĜ±Ƌ±Ø ų±čƚ Ņų Æ±ĩåÚ ÏĘååŸå ÚĜŸĘåŸţ

8ĜĬĬåÚ Ş±ŸƋ± ŸƚÏĘ ±Ÿ ų±ƴĜŅĬĜ Ņų ƋŅųƋåĬĬĜĹĜ ±Ĭųå±ÚƼ ĘŅĬÚ ŸĜčĹĜĀ Ï±ĹƋ ā ±ƴŅƚųØ ŸŅ ƋĘåƼűųå ÆåŸƋ ŸåųƴåÚ ŸĜĵŞĬƼ ƵĜƋĘ ÆƚƋƋåų Ņų ± ā ±ƴŅƚųåÚ ŅĜĬţ

10 Lasagne X±Ÿ±čĹå ŸĘååƋŸ ÚŅĹűƋ ƚŸƚ±ĬĬƼ ĹååÚ ŞųåěÏŅŅĩĜĹč ƋĘåŸå Ú±ƼŸţ kü ÏŅƚųŸåØ ƋĘåƼűųå ÆåŸƋ üŅų Ĭ±Ÿ±čĹ±ţ BŅƵåƴåųØ üŅų ŸŅĵåƋĘĜĹč ± ĬĜƋƋĬå ÚĜý åųåĹƋØ ƚŸå ÏŅŅĩåÚ ŸĘååƋŸ ƵĜƋĘ ųŅ±ŸƋåÚ ƴåčåƋ±ÆĬåŸ ƋŅ ĵ±ĩå ±Ĺ ŅŞåĹ ůĬ±Ÿ±čĹ±űţ

08 Rigatoni

09 PASTINA

Ĝč±ƋŅĹĜ ĜŸ čųå±Ƌ üŅų Ş±ŸƋ± Æ±ĩåŸţ FƋ Ï±Ĺ Æå ŞųåŞ±ųåÚ ÆåüŅųåĘ±ĹÚ ô ƋĘåĹ ģƚŸƋ ŞŅŞ ĜĹ ƋĘå ŅƴåĹ ƋŅ čåĹƋĬƼ Ƶ±ųĵ ƋĘųŅƚčĘţ

aĜĹĜ ŸĘ±ŞåŸ ŸƚÏĘ ±Ÿ üųåčŅĬ±Ø ŅųǄŅ Ņų ÚĜƋ±ĬĜĹĜ ±ųå ĵ±Úå üŅų Ş±ŸƋ± Ÿ±Ĭ±ÚŸØ ŸŅƚŞŸ ±ĹÚ ŸƋåƵŸţ

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How to cook pasta like a professional

Lasagne

vs 1 2 3

4 5

eĹ ±ƴåų±čå Ş±ŸƋ± ŞŅųƋĜŅĹ ŸĘŅƚĬÚ Æå Ɓăěŀǉč per person. It’s easy to cook too much, as dried pasta looks less before cooking. Always use a large pan so the pasta has room to move, and it doesn’t stick together. Make sure the water is bubbling before adding the pasta and never cover with a lid. A lid stops pasta cooking evenly and it almost always boils over.

lasagna Yes, there is a difference! Lasagne is the Italian name for the sheets of pasta, whereas lasagna refers to the finished dish with layers of pasta, béchamel sauce and bolognese sauce.

Never add oil to the water. This makes the pasta stick together. It’s OK to give a quick stir to the pasta while it’s cooking to avoid it sticking together – but if you’ve used a large pan and plenty of water, this shouldn’t be a problem. The pasta should always be the hero in the dish, so don’t drown it in sauce.

DRIED

or FRESH? The old saying is that fresh is best – however, dried pasta certainly has its place.

The secret ingredient for cooking pasta

The secret ingredient in pasta sauce

Always salt the pasta Ƶ±Ƌåų ƋŅ čĜƴå ĜƋ ā ±ƴŅƚųţ I like to use sea salt but be careful not to over salt it. A good rule Ņü ƋĘƚĵÆ ĜŸ ŏX Ņü Ƶ±Ƌåų ±ĹÚ ŏǉč Ÿ±ĬƋ ƋŅ ÏŅŅĩ ŏǉǉč ÚųĜåÚ Ş±ŸƋ±ţ

Pasta cooking water is a brilliant ingredient for the rest of your dish; save a cup when you drain the pasta to thin the sauce. FƋ ±ÚÚŸ ā ±ƴŅƚų ±ĹÚ ƋĘå salty starchiness binds the pasta and sauce together to give a richer dish.

Dried pasta is easier to store, doesn’t usually contain eggs, and holds up better to more robust sauces. The rougher texture of dried pasta helps sauces cling without overwhelming it. On the other hand, fresh pasta is great if you’ve got time to make it. It’s more delicate and works well with lighter, creamier sauces. The main difference between the two is the flour, as fresh pasta is made with super-fine ‘00’ wheat flour whereas dried is typically made with semolina flour. Always use the best-quality pasta you can for the tastiest results.

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Beef Lasagna Ingredients

Serves 4

Creamy Pea Pesto Pasta Ingredients For the pesto • 20g fresh basil • 20g fresh parsley • 200g frozen peas • 1 clove garlic • Juice from ½ lemon • 2 tbsp nutritional yeast • 2 tbsp roasted pine nuts • 4 tbsp olive oil For the pasta • 320g wholewheat penne • 300g roasted peppers (from a jar/can) • 2 shallots • 70g thawed frozen peas • 250g cherry tomatoes • 100ml Alpro Soya Plain No Sugars alternative to yogurt

• • • • • • • • • • • • • • • • •

35g olive oil 300g onions 185g celery 185g carrots 875g lean minced beef 3g dried oregano 150g tomato puree 1.25L water 50g Bisto Beef Bouillon Paste 250g Marvel Milk Powder 35g Bisto Gluten Free Gravy Granules 125g butter, unsalted 125g plain flour 1.5L semi-skimmed milk 7.5g nutmeg, ground 35g parmesan, grated 500g lasagne sheets no pre-cook with egg

Method 1.

In a saucepan add the oil and heat to a medium high heat, fry the onions, celery, carrot and minced beef until browned. 2. Add the oregano, tomato puree, water, Bisto Beef Bouillon and 125g Marvel Milk Powder and cook for 20 mins over a medium heat. Adjust the consistency by thickening with the Bisto Gluten

Free Granules, then set aside. 3. For the béchamel, melt the butter in a large saucepan, add the flour and mix to make a white roux. Add the milk and the remaining Marvel Milk Powder and gradually whisk into a smooth sauce. Add the nutmeg and simmer gently for 20 mins, stirring occasionally. Season with a little salt, cover with cling film to prevent skinning and set aside. 4. Grease an oven-proof dish, spread 5 tbsp of the béchamel and 5 tbsp of the meat mixture over the base, sprinkle with a quarter of the parmesan and then cover with one layer of lasagne sheets. 5. Add half the minced beef and top with another quarter of the parmesan. Top with lasagne sheets and repeat once more. Top the final layer with the cheese sauce, evenly smooth out with a spoon or spatula and top with remaining parmesan. 6. Place the dish in the oven, preheated to 200C, and bake for 20 mins until thoroughly cooked throughout and the surface is lightly browned all over. Remove and leave to rest for 10 mins before serving.

Method 1.

Fill a large saucepan with water, add a pinch of salt and bring it to a boil. 2. Meanwhile, prep your pesto. Put all the pesto ingredients into a food processor, and whizz until all mixed together. Season to taste. 3. Add the penne into the boiling water and follow the cooking instructions. 4. To finish the sauce, slice the peppers, dice the shallots and halve the tomatoes. Add all the vegetables into a non-stick pan with a drizzle of olive oil, and sauté over a low heat for 3-4 mins.

pair with I±Ïĩ ±ÆÆĜƋ Ę±ųÚŅĹĹ±Ƽţ e üƚĬĬěÆŅÚĜåÚ ƵĘĜƋåØ ĜƋ Ę±Ÿ ĬŅƋŸ Ņü ā ±ƴŅƚų so is perfect to pair ƵĜƋĘ ± ųĜÏĘ Ïųå±ĵƼ Ş±ŸƋ± ÚĜŸĘ

Serves 10

pair with The intensity of Birra Moretti matches the rich ā ±ƴŅƚųŸ Ņü ƋĘå Ÿ±ƚÏå ±ĹÚ Æååü

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Serves 4

Roasted Red Pepper Rigatoni Pasta Ingredients • • • • • • • • • •

2 Cooks&Co Roasted Red Peppers 175ml almond milk 170g almond butter 6 tbsp tomato paste 1½ tsp garlic salt 3 tsp nutritional yeast 150g rigatoni pasta (uncooked) 3 handfuls coriander 90g pumpkin seeds 60g mixed chopped nuts

Method 1.

Pork Meatballs with Linguine Ingredients For the pork • 4 spring onions, roughly chopped • Thumb-sized piece ginger, peeled and grated • 1 clove garlic, peeled and crushed • 400g pork mince • Pinch of chilli flakes • 2 tsp Kikkoman Naturally Brewed Soy Sauce • 30g dry white breadcrumbs • 1 egg yolk For the sauce • 1 tbsp olive oil • 1 onion, peeled and finely chopped • 1 clove garlic, peeled and crushed • 1 tbsp tomato puree • 2 star anise • 2 tins chopped tomatoes • 2 tsp Kikkoman Naturally Brewed Soy Sauce • Pinch of sugar • 300g dried linguine

Blend all ingredients (except the pasta, coriander, nuts and seeds) in a food processor and set aside. 2. Cook the pasta according to the pack and drain once ready. 3. Add the sauce to the pasta and finish with the coriander, nuts and seeds.

based pan, add the onions and fry for 5 mins until soft. Add the garlic and star anise and fry for a further 2 mins. Add the tomato puree, tomatoes, soy sauce and sugar and simmer for 20 mins until thickened. 3. When the sauce is nearly ready, heat a little olive oil in a deep frying pan, add the meatballs and fry for 5 mins until golden brown all over. When the sauce is ready pour it over the meatballs and cook for a further 10 mins. 4. Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook for 7-8 mins until al dente. Drain and reserve a little of the cooking water. Add the cooked pasta and a ladleful of the cooking water to the meatballs and sauce and toss to coat. Serve with a crisp green salad.

Serves 6

Method 1.

Blitz the spring onions and ginger in a food processor until finely chopped, then add the remaining ingredients. Pulse until combined then tip into a large bowl. Shape the mixture into marble-sized meatballs, cover and refrigerate for 30 mins. 2. Meanwhile make the sauce. Heat a little olive oil in a large heavy-

pair with Ęå Ā åųƼ ā ±ƴŅƚų Ņü ƋĘå ±ƵŸƋŅĹ {ųåŸŸ :ĜĹčåų ååų ƵŅųĩŸ ƋŅ ÏŅĵŞĬåĵåĹƋ ƋĘå ƚĵ±ĵĜ Ƌ±ŸƋå Ņü ƋĘå ŸŅƼ Ÿ±ƚÏå

pair with Ęå ĹƚƋŸ ±ĹÚ ųåÚ ŞåŞŞåųŸ ĜĹ ƋĘĜŸ ÚĜŸĘ ƵĜĬĬ ƵŅųĩ Æå±ƚƋĜüƚĬĬƼ ƵĜƋĘ ± ±ŸĜĬĬåųŅ ÚåĬ %Ĝ±ÆĬŅ aåųĬŅƋ

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give a little

heart

soul & Updating your space can take many forms, from a lick of paint refresh to a total transformation

During the quiet months of the New Year, plan to refresh your space. By closing oﬀ speciﬁc areas and moving your trade into the space that is left you will create a cosier, busier environment which can be managed section by section without having to shut the entire venue. This will give you the opportunity to preserve income and maintain customer loyalty. Here’s how to make those changes, says Richard Eastwood of R2 Architecture, designer of premier restaurant chains such as Mowgli. www.r2architecture.com

Function before form • Who are your customers? Is there a type of customer you want to attract? • What do you do? Wine tasting? Parties? Romantic meals? Cater for large groups? Sports nights? All of these will dictate how your space should work.

Before you start • You’re so close to your business it’s hard to see the wood for the trees. Ask a friend or associate to critique your venue. • Change isn’t always the answer on its own. Think about your purpose: what is it you do, what is it you want to do better, what are the issues you want to solve?

• Redesign is about ‘tidying up’. Use clever tweaks to make your operation run more smoothly. Build in comfort and use drapes and soft furnishing to soften sounds.

Don’t follow trends • You can’t just take a design from Pinterest or TikTok. It’s YOUR business – it must reflect your personality. • So-called ‘Instagrammable’ places will come along. Not surprisingly, those places often close after six months.

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colour first • Colour should always be the first thing you think of. • Never just settle for ‘grey’ because it’s inoffensive. • Colour must match your branding/logo. A popular saying among interior designers is ‘Design is heart, branding is soul’. • Pink is hot now. Will it be next year? Probably not.

lighting MATTERS • Think layers of lighting. This is when you use different types of lights across your venue. 1) Ambient lighting ensures people can see across the room. 2) Accent lighting highlights points of interest, such as the shelving for your spirit bottles or glasses. This light should be three times brighter than ambient lights. 3) Task lighting. Use this by your till or over tables. It needs to be glare-free and shadow-free. • Use accent lighting to pick out beautiful things. For example, flowers, plants, ornaments or artwork. • The colour temperature of the lights (in Kelvins) need to be right. Yellow lights give a warmer, relaxing tone and blue light is cooler and good for co-working spaces.

Warmer

Kelvins

Cooler

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are you sitting comfortably?

• Is it a first date place, a second date place? Do couples want to sit side by side? At the original Ivy restaurant in London, they place friends opposite each other and couples at right angles. • Look around. Where are people going to sit? And are you expecting a large standing crowd? • Booths for friends are good. However, high-perched tables encourage mixed visiting and sociability. • Long tables are ideal for wine tasting, food sharing and birthday parties. Think about how you are going to manage the space for serving food – is there plenty of space for the waiting staff to get in between the tables?

ideas to drive footfall • January is the time of year for people to get fit – could you get a local fitness instructor or yoga teacher in to host classes? Charge a hire fee or take a cut of the class revenue. • Hire out your room for kids’ parties. Offer catering and soft drink packages to encourage more spend. • Co-working space: if you tend to be quiet in the daytime, consider offering part of your venue for people to work in and charge a small fee each day. Lots of customers will buy hot drinks and lunch, too. You will need to invest in good internet for this.

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GET SOCIAL

Do you follow? I love using ingredients from the company’s rooftop garden, says Rebecca Marshman-Eynon Only customers of London’s Coutts Bank get to taste Rebecca’s exquisite pastries. As Head Pastry Chef, she explains what excites her at work: “I love how technical pastry is. You can have fun with ﬂavours. But it’s also meticulous. It’s a balancing act: every ingredient must be just right.”

Rebecca uses ingredients from Coutts’ urban rooftop garden: “We grow strawberries, rhubarb, mint and more. We even have beehives.

My inspiration “My Dad loved cooking. He was a passionate amateur, with hundreds of cookery books. He was a plumber by trade, but at home there was always something bubbling away, some new stock or sauce he was trying out. “My mum gave me the best pastry tips ever, including never to get flour on your palms! Only use your fingertips when combining the butter and flour for the lightest shortcrust pastry.”

My career After an apprenticeship at Westminster Kingsway College, Rebecca jumped into the hospitality

deep end at Rules, London’s oldest restaurant, in Covent Garden. “I was given ‘oﬃcial hours’ at ﬁrst, but quickly I was given double shift after

double shift. They probably thought I couldn’t hack it. But I managed it!” She also won the Craft Guild of Chefs Apprentice of the Year while working at the London Hilton Hotel Park Lane at just 17. This was one of the stepping stones that led her to become Head Pastry Chef at the Wimbledon All England Tennis Club. Here she had the opportunity to prepare afternoon tea – her speciality and favourite thing to make. “There are some incredible pastry chefs out there,” she admits. “It’s why Instagram is so cool. I love sharing tips and tricks, my fun inventions and building a community,” she says. “It’s so nice to get comments from people who’ve tried my recipes.” Follow

@rebeccamrondeau

GET INVOLVED Is your food and drink Insta-worthy? To appear on our Do You Follow? page, email editor@barandkitchenmagazine.com #FEED YOUR EYES COMPETITION: WIN £50 Follow us on Instagram @barkitchenmag and enter our Feed Your Eyes competition ŠŞ±čå ƁĊšţ

SCAN HERE

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s us ine s

A£ 50 o p vo ro u mo c te h yo er ur b us a

ch an ce t

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

Starter

Main

Dessert

Yellison’s Goat’s Cheese Bon Bons with Heritage Beetroot & Goat’s Cheese Roulade

Spiced Chicken Breast, Sweetcorn Velouté, Summer Cabbage & Potato Rosti with Crispy Chicken Skin

White Chocolate & Tarragon Panna Cotta with Pittormie Blackcurrants

“It was inspired by the classic ﬂavour combinations of goat’s cheese and beetroot. I love to put my own twist on traditional dishes.”

“This was a very popular dish on our menu throughout the summer. I enjoy using this mix of ﬂavours together.”

“Our vegetable supplier Euan had loads of blackcurrants so we did a very simple seasonal dish to suit everyone’s taste.”

Billy Frost

Ryan Bolt

Rory Lovie

@frost_billy1991 Head Chef at The Tower Hotel, Lincoln

@chefryanbolt Executive Chef at Moss & Co, Suﬀolk

@chefrorylovie Head Chef at Bridgeview Station, Dundee

Bar & Kitchen Nov/Dec 2022

Articles inside

Thirsty for… unusual fl avours

Interior design… our expert guide

Christmas: side dish special… don’t