Bar & Kitchen Mar/Apr 2023

I hope your 2023 has started positively. Spring is on the horizon, so we’ve packed this issue with ideas to help you make the most of the opportunities the new season offers.

Get your bar ready for spring by reading our drinks trends feature on page 26. As the temperature creeps up and customers venture out more, it’s a great time to look at your drinks menu. We’ve asked three experts for their top wine, beer and spirit recommendations to help catch customers’ attention.

There are two big events to start planning for – the King’s Coronation and Father’s Day – which both present fantastic opportunities to drive customers to your venue. The Coronation promises to be a big celebration that can be extended across the bank holiday weekend. Find six ideas for how you can make the most of the occasion (plus three inspiring recipes) on page 28

Think value for Father’s Day. Give customers tempting deals and options to scale up their menu choices if they wish, or scale down if they’re tightening their belts. Go to page 22 for drink suggestions, promotions and a special sandwich recipe!

Enjoy the issue. Happy trading!

Cheryl Hope Trading and Development Director

Do you follow us on social media yet?

Follow us on Twitter and Instagram for special offers from brands, product recommendations and inspiring stories

“New seasons are a great opportunity to try new things on your menu. I always aim to surprise customers and encourage them to choose something different each time they visit. If your menu moves with the seasons and what’s available, it will remain exciting”

Mark Fice, Head Chef, The Church House Inn

In good company

What’s your advice for making the most of spring trade?

“As consumers seek out enhanced experiences, trade your guests into seasonal serves, house sodas or signature drinks. Perfectly served drinks encourage second drinks and repeat visits”

Katy Leech, Head of Channel Development, Britvic

“Despite the skills shortage we’re facing, don’t forget to invest in keeping your drinks fresh and exciting to engage customers. Look to solutions such as prebatching, so you can offer great quality with fewer staff”

invest

Rattery

Pritesh Mody, Cocktail Guru and Founder of World of Zing

“Spring brings an abundance of delicious vegetables, including asparagus, broad beans and watercress. Using seasonal vegetables is not only better for creating dishes that are full of flavour, but it is a great way to reduce costs”

Louise Wagstaffe, Chef, Premier Foods Foodservice

JUMP INTO SPRING

This

23 -30 apr

British Beef Week

A British steak isn’t just a tasty option for your customers, it means they’re helping the planet too. Around 85% of the water needed to produce British beef comes from the sky, and greenhouse gas emissions are half the global average. During this special week, promote your beef dishes with exclusive deals and let customers know our own beef is the most sustainable choice.

06 may

The King’s Coronation

It’s the first Coronation since 1953, so make a historic meal of it and the long Bank Holiday weekend that follows. Rename a cocktail or beer in King Charles’ honour or give a new slant on a traditional coronation chicken sandwich. Any venue flying the flag is sure to pull in customers looking to celebrate everything British. Don’t miss our red, white and blueprint for a right royal success on page 28.

09-15 may

Coeliac Awareness Week

Around one in 10 of your customers could be on a gluten-free diet, avoiding barley, rye and wheat. It’s a growing market worth £835 million a year so it makes sense to include at least a few menu options. find inspiration on our website >

Sources: ladiesinbeef.org.uk, coeliac.org.uk, finder.com

season presents a great opportunity to increase footfall –get these events in your diary

15-21 may

National Vegetarian Week

Around 13% of Britons – that’s 8.6 million people –plan to go vegetarian, with dishes such as Buddha bowls and sag aloo shepherd’s pie encouraging them to make the change. Why not push pulses, meaty mushrooms and realistic meat substitutes in a veggie-only menu one or two days during this week? It might open up a whole new audience for the rest of the year.

Father’s Day 18 june

Dad discounts are a show-stopping way to get the whole family through your doors, but make sure you shout about your promotions in advance on social media and in-venue. Most fathers like hearty, soul food on their big day – think pies, burgers, fish and chips and ‘treat yourself’ steaks – as well as being the centre of attention. Selfie points (featuring your brand logo) are perfect for capturing a memory when everyone comes together. For more great ideas turn to page 22.

21-27 may

British Sandwich Week

Everyone loves a sarnie but everyone adores a premium sarnie. It’s the inexpensive but big return flourishes such as side salad, dressing and tortilla chips that easily turn the favourite into something extra. Experiment with different types of bread – bagels, sourdough and wraps – and look beyond cheese and ham.

29 may-

04 june

National BBQ Week

Go barmy for a barbie and try something new. As well as burger and sausages, look at making a crispy porchetta joint. It’s a healthier option, it’s great theatre and gives a crackling crust. Experiment with different charcoal types for a smokin’ flavour or throw wood chips or herb branches on the coals for a subtle new twist.

10 june

Regardless of who makes it to the final, the host for European club football’s greatest prize –Istanbul – should make for a great themed night. get your customers in the mood for their holidays with beer and kebabs. For the non-drinkers, offer refreshing Heineken 0.0.

SCAN HERE

FOR IDEAS

Champions League Final

Your chance to help shape the industry with new survey

Be Inclusive Hospitality has launched its annual survey to assess the state of equality, diversity and inclusion in hospitality. Anyone working in the industry, no matter their background or career level, can get involved. The results will show the current situation and help determine what positive steps should happen next. By filling out the 10 minute survey, you’ll also get a chance to win £250 in vouchers. Be quick – it closes 31 March!

Delicious new flavour twist on classic gravy

How can you possibly improve gravy? We think Bisto has managed it with its Southern Style Seasoned Extra Thick Gravy. The lightly peppered, country-style gravy is ideal for serving with chicken or meat-free alternatives. Its creamy, thick texture means it’s also brilliant for dipping. Why not jump on the French dip trend – a hot, meatpacked sandwich served with a pot of this gravy for dipping?

This gravy gives consistent results every time and you can just make up what you need, when you need it. Just add hot water and stir to create a rich and flavourful Southern style gravy.

What’s new?

Look out for these exciting products and key news stories in Out of Home

Quality BBQ sauce made for foodservice

Did you know BBQ is the most popular sauce in quick serve restaurants?* Are you getting the best results from yours?

Fun cocktail experience for customers

As if cocktails couldn’t get more exciting, here comes a new-look drink – BuzzBallz. They are a smash hit in the USA and now these unique bar-strength cocktails are available for on-trade in the UK.

Made with premium spirits and bursting with real fruit juice, BuzzBallz single-serve cocktails are crafted to a high standard. With customers seeking out new experiences, this range provides a fantastic solution. They can be served chilled in the container or poured over ice and garnished, making them versatile for venues looking to serve modern cocktails with speed and ease.

plastic ban on its way

The government has announced a ban on single-use plastic plates, trays, bowls, cutlery, and certain types of polystyrene. You have until October to find sustainable alternatives such as wooden cutlery. The ban won’t apply to pre-packaged food such as salad bowls you’ve prepared ready for sale or bowls filled with food at a takeaway counter.

Just launched in the UK, Cattlemen’s® Kansas City Classic® BBQ Sauce is worth a try. It’s hugely popular in the USA for its sweet and robust flavour, and great performance for foodservice. Made with thick tomato paste for better coverage and cling, it’s formulated to meet the demands of commercial kitchens with an excellent hold time making it perfect for delivery and catering operators alike.

It’s also extendable by up to 20%, giving operators more miles per gallon while being a reliable and consistent sauce for back-of-house creativity.

*Source: MMR Survey for McCormick Flavour Solutions, 2020.

good, Better, best

3recipes 3 ways

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

Jerk Chicken Wings

Ingredients

• 300g Knorr® Jamaican Jerk Paste

• 200g tomato ketchup

• 60g honey

• 200ml water

• 2.2kg chicken wings

Method

1. Preheat the oven to 190C. Put the jerk paste, tomato ketchup, honey and water into a blender and blend until smooth. Refrigerate half until required.

2. Cover the chicken wings in the remaining sauce and leave to marinate for at least 3 hours in the fridge.

3. When ready for service, place the chicken wings onto a wire rack and bake for 10 mins.

Serves 10

GOOD + BETTER ++

pair with Cono Sur Bicicleta Sauvignon Blanc for a crisp and intense flavour

4. Remove from the oven and brush them with the glaze, then return for another 5 mins. Repeat twice more.

5. Once the wings are fully cooked, remove them from the oven and brush once more then serve immediately.

BEST +++

Expand the dish: serve as part of a sharing platter with potato wedges and dips such as chilli ketchup and sour cream.

Add sweetness: make a mango salsa to serve with the chicken – mix chopped peppers, fresh coriander, lime juice, spring onions and cubed mango.

pair with R. White’s Lemonade – light carbonated drinks work well with creamy sauces

Leek and Mushroom Tagliatelle

Ingredients

• 15g unsalted butter

• 1 sprig rosemary, finely chopped

• 3 garlic cloves, crushed

• 300g chestnut mushrooms, sliced

• 4 leeks, chopped

• 225ml water

• 45g MAGGI® Béchamel Sauce

• 75ml water

• 10g MAGGI® Vegetable Bouillon

• 200g cheddar cheese, grated

• Cracked black pepper, to taste

• Handful of finely chopped parsley

• 650g tagliatelle, uncooked

Method

1. In a large pan, melt the butter, then add the rosemary and garlic and gently fry for 2 mins.

2. Add the mushrooms and fry over a high heat for 5 mins until they are golden brown and the moisture has evaporated.

3. Add the leeks to the same pan and fry over a gentle heat for 10 mins, until softened.

4. Pour the 225ml of water into the same pan and bring to the boil.

5. Mix the béchamel sauce mix with 75ml cold water until smooth.

6. Once the pan with vegetables and water comes to the boil, whisk in the béchamel sauce mix and simmer for 2-3 mins.

7. Stir in the vegetable bouillon, cheddar cheese, a twist of cracked black pepper to taste and chopped parsley. Set aside.

8. Cook the tagliatelle in boiling water according to pack instructions.

9. Drain, mix through with the sauce and serve.

BETTER ++

A meaty main: add sliced chicken breast for a protein boost and change the vegetable bouillon for chicken. Stir in wholegrain mustard for added flavour.

BEST +++

Smoky tang: add a smoky, salty note. Fry chopped smoked streaky bacon until golden and remove from the pan. Then start step one. Add the bacon back in with the cheese.

GOOD +

Rhubarb and Custard Tart

Ingredients

• 200g rolled sweet pastry

• 250ml whole milk

• 1 vanilla pod, or 1 tsp vanilla extract

• 6 tbsp Carnation®

Condensed Milk

• 3 egg yolks

• 10g cornflour

• 10g plain flour

• 300g rhubarb

• 50g caster sugar

• 50ml water

Method

1. Preheat oven to 180C. Line a 36x12x3cm rectangular tart case with the pastry and blind bake until golden (approx. 20 mins). Leave to cool.

2. To make the custard: place the milk, vanilla and condensed milk in a pan and slowly bring to the boil stirring, then remove from the heat.

3. Meanwhile whisk the egg

yolks and flours together in a bowl. Continue whisking and gradually add the boiled milk mixture, a little at a time until combined. Return the whole whisked mixture to the pan, bring to the boil and simmer for 1 minute, whisking constantly. Cool for 5 mins.

4. Pour the custard into the cooked pastry case.

5. Cut the rhubarb into equal lengths to fit the pastry case. Pour the sugar and water into a pan and heat until the sugar has dissolved. Place the rhubarb into the sugar syrup. Cook for 1 minute then turn gently and cook for another minute until the liquid is syrupy and rhubarb tender.

6. Place the rhubarb on top of the custard along the length of the pastry case. Brush with the sugar syrup to glaze. Chill for 1 hour before serving.

pair with High acidity soft drinks work well with sweets. Offer J2O Orange & Passionfruit

BETTER ++

BEST +++

Citrus star: orange goes well with rhubarb so stir zest in with the milk. Once the custard is made, sieve to remove any lumps for a smooth sauce.

Pastry pro: make your own shortcrust pastry with real creamy butter for a flavour boost. Add orange zest to the pastry for extra tang.

Pucker up

These key sour elements can help you serve up lip-smacking dishes

Asqueeze of lemon elevates a dish from bland to beautiful. Whether it’s malt vinegar on a chip buttie or kimchi on a trendy burger, sour flavours create balance and interest. Lighter sours such as lemon, lime, or white wine vinegar are a perfect match with delicate fish, salads and chicken, whereas heartier vegetables and red meats can withstand punchy pickles, heavy sour cream or dark balsamic vinegar. Sourness naturally counteracts sweet or spicy foods but remember – a little goes a long way.

YOGURT

A tangy swirl of natural yogurt is an excellent dressing for spiced stews, curries or tagines. It’s a great overnight marinade too, as the active bacteria tenderises meat proteins and adds flavour. Try kefir or buttermilk as lighter alternatives, or sour cream for richness.

CITRUS

Lemon, lime and orange are classic citrus sours; try blending them 50:50 for more nuanced dressings. Look out for grapefruit or blood oranges when they are in season and substitute them in your cooking. For example, make lemon meringue pie with different citrus curds.

VINEGAR

Wine vinegars are good all-rounders; add a splash to pep up stews and soups. Apple cider and sherry vinegars have a delicate, fruity taste so are ideal for lighter meats, fish and salads. Balsamic is more robust so use it to deglaze a pan or in an Italian dressing.

PICKLES

A side order of kimchi, sauerkraut or pickled vegetables adds premium value. Try ‘quickles’: bring equal parts of white wine vinegar and water to the boil then add sliced onion, fennel or carrots with cumin or coriander seeds. Leave off the heat for 30 mins, drain and serve.

Sour Cherry Chocolate Mousse

Ingredients

For the mousse

• 500ml semi skimmed milk

• 240g Carte D’Or® Chocolate Mousse

For the sour cherries

• 150g caster sugar

40ml white wine vinegar

1 star anise

next issue

Our series looks at how you can use sweet tastes to enhance your menu

• 1 cinnamon stick

• 2 tins whole cherries, drained

For the chantilly cream

• 300ml whipping cream

• 1 tsp vanilla extract

• 16g icing sugar

To assemble 500g chocolate brownies

Serves 10

Thai Hot and Sour Soup

Ingredients

• 70g banana shallots, halved lengthways

• 25g red chillies

• 45g fresh lemongrass, crushed

500ml Knorr® Professional Blue Dragon Pad Thai Sauce

4g lime leaves

Method

• 150g dried chestnut mushrooms

• 150g morning glory or Tenderstem broccoli, trimmed

100g baby corn, trimmed and halved lengthways

150g dried rice noodles

150g pak choi, thinly sliced 4 spring onions, sliced

1. Char the shallots, whole chillies and lemongrass in a hot cast iron pan for 5 mins. Add the pad Thai sauce, 1.5l water and the lime leaves, then bring to the boil. Simmer for 40 mins.

2. Rehydrate the mushrooms according to pack instructions. Blanch the morning glory or broccoli and baby corn in boiling water and refresh in ice cold water.

3. Cook the noodles according to instructions and drain.

4. Place a portion of noodles, sliced pak choi, spring onions, baby corn, mushrooms and morning glory/ broccoli into each bowl.

5. Top with the hot and sour soup and serve.

Jack Sour

Ingredients

• 50ml Jack Daniel’s Old No. 7®

• 25ml fresh lemon juice

15ml simple syrup

2 dashes Angostura® bitters

Serves 1

1 egg white Orange slice and cherry, to garnish

Method

1. Mousse: whisk the milk and mousse mix with an electric mixer for 2 mins on low, followed by 5 mins on high.

2. Cherries: heat the sugar and vinegar together until it turns a light caramel colour. Reduce the heat and add the star anise, cinnamon and cherries. Cover and warm through on low for 5 mins. Cool and keep chilled.

3. Cream: whisk the cream and vanilla to soft peaks. Sift in the icing sugar and fold through.

4. To assemble: cut the brownies into small cubes and place at the base of each dessert glass. Top with a few cherries and juice. Pipe or spoon the chocolate mousse on top and follow with a quenelle or piped chantilly cream. Garnish with a couple of sour cherries.

Serves 10

Orange Spritz

Method

Half fill a cocktail shaker with cubed ice. Add all ingredients and shake vigorously for 20-30 secs. Half fill a rocks glass with cubed ice. Strain the liquid into the glass. Garnish with orange slice and cherry.

ADVICE: The lowdown on contactless ordering

Why should I offer contactless ordering?

Contactless ordering is one of the fastest-growing developments to have come out of the days of Covid social distancing. However, is it right for your business?

Can you still give good customer service with less interaction?

We look at the pros and cons…

It’s a way for customers to order their food and drink with minimal contact. But, for you, it’s also a way to offer a simpler, and more efficient experience. Many venues are currently short-staffed, so having a contactless system means your team can focus more on giving great service rather than running around taking orders and payments. It will streamline your processes as orders will go straight to the bar or kitchen without delay, speeding up the whole process.

Since Covid there is an increased appetite for this technology: research carried out in 2021 showed more than 40% of people thought it was more important to them that a venue offered contactless ordering and payment than it was 12 months previously.

What are the options?

The easiest and quickest way to start using this technology is by signing up for existing software such as Square Up or Gloria Food. You can add your menu and prices, along with payment information. Customers will then access your menu through a QR code or website address. You can quickly make your own QR code online. An app or website will let them place an order and pay. Orders

will then automatically go through to your kitchen and bar’s point of sale (POS) system. Most platforms will let customers customise orders with notes on removing burger toppings, for example, so offer flexibility.

Is contactless ordering expensive to use?

Some services are free to use but you can upgrade to more premium features at a cost if you wish. Others charge a monthly fee or take a percentage commission based on the sales you make. It’s a competitive market which means it’s easier to get a good deal, and many services offer trials so you can see if it works for you before investing.

If you don’t have a POS system set up in your bar or kitchen already, then you will incur a greater expense. Some companies can set this up for you as part of the contactless package.

How will customers know to order online?

Let them know when they arrive and position your charging information, QR code or website address anywhere your customers are likely to be – table cards, stickers on tables perhaps, or by the entrance to your venue. You can even display them on a big screen. Just make sure they’re clearly signposted, so that customers don’t have to go hunting around for them!

How can you still give great customer service?

Online ordering doesn’t mean the end of human interaction in hospitality and customers still place great value on seeing a friendly face. A Zonal and CGA GO Technology report says “Over half of consumers (51%) prefer to be welcomed in person when they arrive.” There is still a place (and desire) for personal menu recommendations, and this technology can actually free your

staff up to spend more time talking to customers. You should still provide an option for customers to order with a staff member if that is their preference.

What kind of businesses is contactless ordering best for?

The GO Technology report found that nearly two-thirds of 18- to 34-yearolds have used contactless ordering, whereas only 20% of over-65s have done the same. Therefore you might find that if your customer base is of an older generation, getting them to change their

ordering behaviour might take time.

If you’re offering quick serve, or takeaway items, consider contactless ordering to speed up service. Set up a touch-screen monitor such as a tablet where customers can place an order themselves which will go straight through to the kitchen.

Is it right for my customers? Would they

use it?

This is something only you can answer. You know your customers better than anyone. Before you go ahead and install contact-free ordering ask them: do you have a smartphone? Would you use a QR code? What would make you feel most comfortable when you visit? Maybe put a post or poll out on social media to see whether it would be a welcome move?

Source: Zonal and CGA GO Technology report, 2021

Download the article here so you can save it for future reference: brws.it/contactless

Online ordering doesn’t mean the end of human interaction in hospitality and customers still place great value on seeing a friendly face

ADVICE: Can you get a business rates rebate?

Here’s the lowdown

Business rates: what are they based on?

Rates experts Colliers say: “Business rates are based on a specific value, called a rateable value. All commercial properties are valued on the same day for consistency and fairness, with the current valuation date being 1 April 2015. The rateable value is based on a property’s annual market rent, size and usage.”

Why you might qualify for a reduction

You will have been paying the same amount for business rates since April 2017 (apart from any Covid-related reductions). However, the date for the next (potential) alteration is fast approaching in March. Before it changes, you have a chance to appeal your rateable value and get a rebate for the last six years.

The 2017 values are based on an assessment carried out in 2015 so the market may have changed in that time and your property may be valued differently if surveyed again. If this is the case, you may be able to obtain a rebate.

Does this affect you?

If you pay business rates, yes. If your property has a rateable value of £12,000 or less and you only have one property, then you don’t pay rates. For properties with a rateable value of £12,001 to £15,000, you pay a reduced rate. All properties over £15,000 have to pay the full amount.

How to get help with rates

If you don’t have time to appeal your current rates, you might still be able to reduce your bill going forwards. Colliers say: “On 1 April the next revaluation of properties will take effect and have

been based on the rental value of properties on 1 April 2021 in England and Wales, and 1 April 2022 in Scotland.”

If you think your property might have been overvalued, get in touch with Colliers and they can see if you have a case to appeal. Colliers only charge a fee if they secure a reduction for you.

What you need to do next

If you want to appeal your 2017 rateable value and potentially get a rebate, you need to be quick – the deadline is 31 March. Go to the government website to find out more. The advice varies for the different areas of the UK, look online for the right information for your business.

Before rates change, you have a chance to appeal your rateable value and get a rebate for the last six years

It’s likely one of your biggest overheads so it’s worth looking at whether you qualify for a reduction.

Burgers

It’s not Father’s Day without burgers so make sure you’ve got at least one on your menu. Provide options of the classic toppings such as cheese and bacon, but also let customers upgrade to more premium additions like stilton, a scoop of beef chilli or spicy pickles.

DAD Do it for

This 18 June is all about dad. Capitalise on Father’s Day with an exclusive edition menu, gift upgrades and great drinks offers

Cake

For those dads with a sweet tooth, consider a cake gift. When customers book a Father’s Day meal, ask if they’d like the option of paying a little extra for a takeaway cake with a Father’s Day message. And give the opportunity for personalisation – add dad’s name in advance for a premium.

Lunch specials

As well as a Sunday roast, consider interesting sandwich options as an alternative. Steak with spicy caramelised onions (see recipe), a triple-decker club with chicken, bacon, mustard mayo, lettuce and tomato or pulled pork and slaw will all score well with dads. Substitute shredded jackfruit for pulled pork for an easy veggie option.

Promotions

Serves 1

Big Daddy Sandwich

Ingredients

• 2 tbsp unsalted butter

• 150g shallots or onion, sliced

• 1 tbsp sugar

• 330ml dark ale

• 3 tbsp FRANK’S RedHot® Original Cayenne Pepper Sauce

• 10g fresh rosemary, finely chopped

• 1 tbsp olive oil

• 1 tbsp ground black pepper

• 350g sirloin steak

• 4 thick slices tiger bread

• 15g lettuce leaves

• 60g provolone cheese

Method

1. Place a frying pan over a lowmedium heat. Heat the butter and add the shallots or onion, stirring constantly until soft and golden.

2. Add the sugar, stir for 2 mins.

3. Next, increase the heat, stir in the beer and bring to the

boil. Reduce the heat and simmer, stirring occasionally, until the onions are golden and the beer has evaporated.

4. Remove from the heat and stir in 1 tbsp hot sauce, then set aside.

5. Next, make the marinade by mixing the remaining hot sauce, rosemary, olive oil and black pepper in a small bowl.

6. Rub the marinade all over the steaks. Lay the steaks on the grill and cook for 2-3 mins each side for medium-rare or 4–5 mins for medium-well done. Once cooked, remove from the grill and rest for 4 mins before slicing thinly.

7. Top the bread with lettuce, steak, cheese and the caramelised onions.

Free pud

For every dad ordering a starter and main, serve a complimentary pudding. Keep it simple for you, but special for them – pick your own brownie flavour with a choice of ice cream and sauce.

DAD Cheers

Given the continued cost of living crisis, there will be customers looking for value alternatives and they’ll take dad out for a drink and snack, rather than a full meal. Try these ideas...

Bar snacks

A small specials menu of dishes such as nachos, loaded flatbreads and interesting dips and tortilla chips is a great way to increase customer spend at the bar. Create a special deal for the day – get a percentage off a bar snack when ordering two drinks. Ensure you’re also well stocked with nuts and classic crisps such as Walkers Cheese & Onion.

Recommend Brixton Brewery Reliance Pale Ale to go with Salted Nobby’s Nuts. This fresh-tasting, easydrinking ale goes down well with a side of salty nuts.

Serves 4

BBQ Pulled Pork Flatbread

Ingredients

• 4 12” flatbreads

• 525g Cattlemens® Kansas City Classic BBQ Sauce

• 450g mozzarella cheese, grated

• 450g pulled pork, cooked

• 340g red onion, sliced

• 4 tsp fresh coriander, leaves picked

Method

1. Preheat oven to 200C. For each serving, spread 1 flatbread with 130g BBQ sauce, leaving a ½” border along edge.

2. Cover with 110g mozzarella, 110g pulled pork, and 85g onions.

3. Bake until cheese is melted and flatbread is crisp. Cut as desired and garnish with 1 tsp coriander. Serve hot.

Offer John Smith’s and KP Honey Roast peanuts as a perfect partnership. The sweetness and subtle saltiness of the nuts complements the ale.

Pair Strongbow with Tyrrells Sweet Chilli and Red Pepper Crisps. Cider cuts through spicy and savoury flavours for a delicious contrast.

2023 drinks trends for

What you should be stocking and serving this year

THE EXPERTS

Beers

Draught ale

Keg craft beer – especially pale ale such as Level Head IPA – is a must-have. It’s an ideal gateway drink to get consumers to experiment with cask ale. During summer opt for a blonde or golden cask ale, and make sure it’s a recognised local, regional, or national brand.

Draught lager

Mainstream big-name lagers still pull through the biggest volume, but the world lager category is in huge growth. These brands give customers a chance to ‘tradeup’ to premium brands such as Madrí or Birra Moretti, and they retail at a higher price point.

Packaged beer

Bottles and cans allow you to experiment with different styles of beer without risking wastage. Aim for an interesting selection and include a wheat beer, a sour, a fruit beer and most definitely some low- and no-alcohol options.

aNNABEL’S ADVICE ON margins

One of the biggest enemies of draught beer quality is throughputs: how quickly the beer is selling. Too many brands on the bar competing with each other leads to slower throughputs and as

a result the quality is compromised. This leads to wastage, which has a negative impact on margin. Review your range regularly and delist slow sellers. Aim to sell a cask within three days, and a keg within five days. Go for quality over quantity.

Annabel Smith is an award-winning independent Beer Sommelier and training specialist with over 30 years’ experience in on-trade. She’s the founder of beerbelle

Pritesh Mody is a regular on Channel 4’s Sunday Brunch AND owner of World of Zing, WHERE HIS innovative pre-mixed cocktails have shaken up the cocktail world

Douglas Blythe is a drinks columnist and consultant, who was delighted to be realised as a cocktail called The ‘Jekyll & Blyde’ served at Fortnum & Mason’s 181, Hong Kong

Tequila

We’re talking 100% agave tequila. It’s become so popular that the Mexican producers can’t make it fast enough. This summer, use it to create long fresh serves.

Spiced rum

It’s all about good quality rum and pairing with some of the newer dry-style ginger beers which are flavour-forward. Don’t forget to use spiced rum in your mojito cocktails too.

Amaro

Spirits

PRITESH’S 2023 favourites

Aperol has soared in popularity and customers are looking to try different aperitivo spritzes. There are plenty of other blends that give the same fruity profile as Aperol and Campari, which are just as delicious served with tonic as the prosecco and soda spritzes. Spritzes have a lower ABV than gin and vodka drinks which means they are a perfect summer option and great for customers looking for something lighter.

New grapes

DOUGLAS’ TIPS

Keep your bottles in the dark! Especially relevant for wines and champagnes bottled in clear glass. UV rays can alter the contents within moments, particularly from the summer sun, converting fresh flavours into off-boiled vegetable aromas. The effect is known in the trade as ‘light strike’.

You can coax more richness from fine sparkling wines by serving them in tulip-shaped white wine glasses rather than restrictive narrow flutes – try it!

This summer, the spritz is our main focus for new product launches with a variety of different flavours. We’ve had lots of requests from our on-trade customers for new tequila and rum pre-made cocktails so there will be new mixes available too.

Passion fruit is very popular at present. It’s a key ingredient of the Porn Star Martini which should still be a mainstay of your cocktail menu. We know customers are asking for the fruit in a wider variety of drinks so we’ve been exploring adding it to spritzes and in margaritas to give a delicious twist.

Wine

Expect increasing excitement in wines made with indigenous grape varieties, including Chablis-like Assyrtiko from Greece and Pinot Noir-esque Nerello Mascalese from the slopes of Etna in Sicily.

English wine

We’ve shown the world we can sparkle when it comes to our homegrown fizz – next, more wine lists will feature still examples, including highly rated reds reaped from decent vintages such as 2018 and 2020. Gently chill to suit warmer days.

Frosé

A wine slushy with lemon juice, sugar and strawberries, posh ‘frosé’ will be celebrated as the mercury rises. The best way to create them is using slushy machines. Use one to churn pale Provence rosé into an enticingly light icy serve, sipped through a biodegradable straw with tapas.

Fit for a

How you can make the most of this momentous occasion with celebrations throughout the long bank holiday weekend

British best

1 KING

Transform your menu into a full British offering for the 3-day weekend. Bring out your best fish and chips, bangers and mash (meat and veggie) and an all-day full English breakfast. Source British meat and fish where possible and shout about it. If you still want to put on your normal menu, create a specials board with Great British favourites. In the weeks up to the big weekend, ask your social media followers which classics they’d like to see on the menu and plan to accommodate them if you can.

Picnic to go

People may want to celebrate the Coronation day (Saturday) at home with family, friends or neighbours. Make the most of the opportunity by offering classic British picnic boxes which include sandwiches, quiche, scones and cakes such as Victoria sponge. Create a menu of ‘good’, ‘better’ and ‘best’ options for a range of budgets. Customers can pre-book a box and pick up on the day.

Sweet treats

We know how to make a good pud in the UK and this is the occasion for impressing customers. How about a traditional trifle or stunning summer pudding with seasonal berries? If you’re a café, Victoria sponge is a must. Upgrade by making individual sponges decorated in red, white and blue icing.

A royal cheers

Bring out your best G&T menu with a range of upgrades to premium gins and tonic options. Jugs of Pimm’s are essential, as well as a good British beer, cider and craft ale menu. Bulmers cider, Old Speckled Hen and Carling are all strong picks. You could also help customers get in the spirit by putting on pitchers of beer for a discounted price.

Look the part

A right royal celebration calls for Union Jacks and red, white and blue bunting and balloons. Dress up your venue with extra special decorations and encourage

customers to take selfies – it’s a fun way for them to remember the day and it’s good publicity for you if customers share the pictures online.

Gin Spritz Serves 1

Party time

Why not throw a party for the King on the Sunday or bank holiday Monday? Depending on your customer base, you could host a family-friendly event in the daytime with outdoor games and a BBQ (weather dependent!) or go allout with a themed party in the evening.

Ingredients

• 50ml Whitley Neill Rhubarb and Ginger Gin

• 50ml cloudy apple juice

• 20ml lemon juice

• 100ml ginger ale

• Prosecco

• Lemon wedge and mint leaves, to garnish

Method

Add the first four ingredients into a large wine glass over cubed ice. Stir gently to mix all the flavours. Top up with prosecco. Garnish with lemon and mint.

Serves 10

Coronation Chicken Quiche

Ingredients

• 400g chicken breast, skinless

• 280g plain flour

• 120g butter

• 56g Knorr® Professional

Patak’s Korma Paste

• 50g egg yolk

• 75ml white wine vinegar

• 75g caster sugar

• 10g Knorr® Professional

Patak’s Madras Paste

Method

1. Lightly oil the chicken breasts and grill. Blast chill once they’re cooked then cut into slices.

2. Pastry: rub together the flour, butter and korma paste until it resembles fine breadcrumbs. Add 50g egg yolks and form into a pastry. Chill for at least an hour before use.

3. Roll out the pastry and line individual quiche moulds. Chill for 20 mins before cooking.

4. Line the cases with greaseproof paper and add baking beans. Cook at 180C until the pastry is golden brown (approx. 20 mins). Remove the paper and beans and cook for a further 5 mins.

5. Apricot purée: place the white wine vinegar and

• 1.5 tsp Knorr® Professional Ginger Puree

• 100g dried apricots, chopped

• 100ml water

• 100ml semi skimmed milk

• 300ml double cream

• 200g eggs

• 60g celery, diced

• 7g flat leaf parsley, chopped

sugar in a pan and bring to the boil. Allow the mixture to reduce to a syrup-like consistency. Add in the madras paste and ginger puree, mix and allow to boil for 1 minute. Add in the chopped apricots and mix thoroughly. Mix in the water and blend to a paste. Place the mixture in a piping bag.

6. Whisk together the milk, double cream and 200g eggs until amalgamated.

7. In each of the pastry cases, pipe in 20g of the apricot purée and spread over the base evenly. Add the sliced chicken between the cases. Add the celery and chopped flat leaf parsley. Pour the quiche milk mix to the top of the cases and bake at 140C until set.

Serves 12

Celebration Cake

Ingredients

• 200g plain flour

• 405g Carnation® Fat Free Condensed Milk

• 2 eggs

• 4 tsp vanilla extract

• 3 tsp baking powder

Method

1. Preheat the oven to 180C. Line 2x18cm sandwich cake tins with parchment.

2. Beat the flour, condensed milk, eggs, 2 tsp vanilla, 150g baking spread and baking powder together until pale and creamy.

3. Put the cake mix evenly into the tins and bake for 25-30 mins until springy and golden. Cool for 1 minute then turn on to a rack.

• 5 tbsp strawberry jam

• 175g icing sugar

• 225g buttery baking spread

• 200g mixed berries

4. When cool, sandwich the cakes together with jam.

5. Beat the icing sugar, 75g baking spread and 2 tsp vanilla with a few drops of water to make a thick icing. Spread on the cake and decorate with berries to create a Union Jack.

Perfect pasta

Chicken puttanesca is tasty with pasta or bread. Fry off chicken breasts then add chillies and cook until softened. Add the sauce, stock, olives, capers, fresh oregano and chopped anchovy fillets in oil. Simmer until thickened and garnish with basil.

Simple soup

Stir chicken or vegetable stock and single cream through tomato sauce for a tasty soup. Aim for a 3:1 ratio of sauce to stock and add cream to taste. Garnish with garlic croutons.

Tomato

sauce

Fish stew

Poach firm white fish in tomato sauce for a Spanishstyle dish. Add olives and capers to the sauce with the fish, then cover and cook on medium to low until the fish is cooked.

Lightly spiced curry

Make a quick butter chicken curry by frying off onion and chicken breasts until cooked, then add garam masala, garlic, grated fresh ginger and tomato sauce. Stir through with cashew butter or single cream for richness. Serve with basmati rice.

Here are four ways to make the most of this versatile kitchen staple

What’s on the menu in the

South West

The next stop on our Tour of Britain discovers what the South West does best. Plus, we speak to chef Mark Fice to see how he uses the local specialities

tour of britain

ream teas and pasties might be the first treats visitors to the South West tick off their list. But food fans who look deeper (literally) are guaranteed a treat. The rolling south west seas are a treasure trove of fish. Cod and monkfish to lobster and crab… the quicker from boat to plate, the better. And with the traditional pasty never far from a menu, combining the two is big business. Smoked haddock, cheddar and parsley pasties do sound good. Look out for these top ingredients from the region and inspire your customers with new additions to your menu.

Dairy

The South West is the dairy capital of the UK. Around 23% of the UK’s cows and 37% of England’s dairy producers are based here. Cornwall, which offers over 50 different cheeses, hails the tangy, crumbly Yarg as its most distinct while Devon’s citrus goat-cheese Sharpham Ticklemore is melt in the mouth gorgeous crumbled into salads or melted into tagliatelle with pepper and oregano. A cream tea is a lavish treat with the indulgence of clotted cream, while berries and honeycomb will always have a friend in the area’s luxurious, rich ice cream.

Crab Cider

Britons bought more than 720,000 tonnes of crab in 2022*. Much of it came from pots in the sea off south Devon and south east Cornwall. Although available all year round, brown crab’s availability has dropped since 2016, making it even more of a premium headline dish for your blackboard. Its salty sweet flavour, firm or flaky texture and high vitamin and mineral content make it perfect for pasta, salads or a good old doorstep sandwich.

A trip to the South West wouldn’t be complete without scrumpy. Some of the UK’s finest is made here thanks to the region’s warm, wet conditions which are perfect for apple growing. Even though its origins are in the West Country, Devon and Cornwall have taken the tipple to their heart and now boast dozens of producers. A drop of cider in our cooking never goes amiss – sausages, shellfish, chicken and even gravy all get a kick out of the punchy apple drink.

*Source: Statista, 2022

Mark Fice, Head Chef at the Church House Inn Rattery, near Totnes, says…

We have a mix of locals who want quality, affordable food and customers from further afield who visit for fine dining. Both expect locally sourced produce… some of the beef comes from cows you can see from the top window of the pub.

Our customers share our passion for provenance. From an ethical sense to keeping carbon footprints down, and a moral one where we want to support people in our community, its growers and producers.

Times are tight for everyone, so we’ve started quiz and special burger or pie and a pint nights in our traditional open fire pub area, as well as a £20 for three courses offer in our elegant and fresh a la carte restaurant space.

We have local growers for lemongrass, heritage green beans and rhubarb (perfect with a vanilla and white chocolate ganache), local shooters for pheasant and pigeon and smaller suppliers for game. Foraging is big here and we also buy our Devon Ruby Red cows whole, so nothing gets wasted.

Our fishmonger keeps us informed on catch sizes and what’s available and we mix it up, sometimes using better value fish instead of cod.

As a real ale pub we champion our local Salcombe Brewery and a local cider maker, but if we need alcohol or fruit we can’t find locally, we turn to our wholesalers. I like trying new things dependent on availability and freshness and I’m never afraid to adapt… it keeps you and your customers on your toes and you either win or learn.

I like trying new things dependent on availability and freshness and I’m never afraid to adapt… it keeps you and your customers on your toes and you either win or learn

Mark Fice, Head Chef at the Church House Inn Rattery

Mark’s musts

Smart saver

Foraging is fun, easy and free wherever you are in the UK

ON THE CHURCH HOUSE INN’S BAR

1 2 3

DRAGON’S BREATH

Dartmoor Brewery’s Dragon’s Breath beer is flavoured with black treacle, making it the pub’s big winter seller alongside the sirloin of West Country beef.

SALCOMBE ALE

We have a great relationship with Salcombe Brewery. Their pale ale, fresh with citrus flavours, sells well with spicy, rich meat and cheese dishes.

BULKAMORE

We use Bulkamore cider made in Rattery, which is about as local as it can get. The regulars love its crisp sweetness, which also makes a lovely cider gel with potted crab and rye bread.

Talk… and listen

Talk to your suppliers, never stop learning new techniques and watch for new trends. That way, your menu never becomes predictable. Don’t be scared to experiment…some of the best things were made by mistake.

Beef and poultry

Good butchery in-house or from your supplier means you get a variety of cuts and dishes from game or a single cow rather than buying by the kilo. That reduces the cost of the prime meat we use in our Dartmoor Venison suet pudding and keeps us inventive.

Cream of the crop

Butter is expensive so we churn our own from local unpasteurised cream and mix in chilli and garlic or anchovy and pepper for bar snacks with bread. Nothing goes to waste… we even use the buttermilk to make panna cotta.

Something fishy

If your fishmonger says crab is expensive but sprat isn’t, trial it as a nibble, in salads or a side. Fish allows you to have off-the-cuff, economical plates that surprise and delight your customers. Hake is a good seller and more sustainable than cod or haddock.

6 WAYS we help your business thrive

There’s all of Bar & Kitchen online plus a wealth of tools and extras. Are YOU missing out?

Bar & 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.

1

700+ 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 (e.g. dessert, starters, cocktails or main courses); by cuisine (e.g. Chinese, Irish, Spanish and Brazilian); and by diet (dairy-free, vegan, dysphagia etc).

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.

depot locator Advice expertise tools

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.

6

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.

Download parts one and two of our social guide here: brws.it/socialguide2

The social media guide PART 2

TikTok is the new social media channel that everyone is talking about but can it drive customers to your outlet? Read on…

WHAT IS TIKTOK?

It’s the social media platform that has taken the world by storm with 9.2 million active TikTok users in the UK. TikTok is all about creating, sharing and discovering short videos, whether that’s a new dance routine or an amazing recipe idea.

HOW CAN TIKTOK BENEFIT BUSINESSES LIKE YOURS?

With an impressive 38% of TikTok users having dined at a restaurant after seeing a video from that venue, use the platform to attract new customers and gain exposure for your outlet. Even if you have a small following, an uploaded video can go viral and potentially be seen by thousands. A huge 75% of TikTok users are aged 18 to 34 so using the platform to engage with this demographic is an absolute must.

Sources: Statista, 2022; Data Reportal, 2022

YOUR AUDIENCE

38%

of TikTok users have dined at a restaurant after seeing a video from that venue

Source: MGH, 2022

43% of TikTok’s audience is between 18 and 24 years old

32% of TikTok users are aged between 25 and 34

Only 3.4% of the TikTok audience is 55+

TikTok users are mainly aged 18 to 34 so if your customers tend to be from the older generations, then it’s probably not worth investing time in.

FIVE THINGS TO POST ON TIKTOK

Show off the best bits with a venue tour. Go behind the scenes in the kitchen and bar so viewers can see the areas that are usually behind closed doors.

Demonstrate your personality with introductions to your staff. Be authentic. Show them having fun and doing a great job, e.g. creating a dish or cocktail.

did you know

Food and cookingrelated videos consistently rank among the top 10 content categories

Share a recipe, advice on making a plate of food look professional or a secret to a cocktail. The top-down view of the dish being made is popular as it’s engaging.

Run a giveaway. Share clips of your bestlooking drinks and food and add text to the screen to advertise a competition to win a round of drinks or a meal.

Create a hashtag challenge, e.g. show your chef making an omelette in record time and challenge viewers to do it quicker at home. Share your own unique hashtag to make it recognisable.

HOW TO DO TIKTOK WELL

Use trending sounds

Get more views by creating videos with trending sounds. Click ‘add sound’ when you upload to find them.

Embrace trends

Get involved in national food/drink days. Find one that works for you and make a fun video to show off your brand.

Create recognition

Set your username to your outlet’s name or the name you use for your other channels. Be consistent.

Sort your profile

Add your logo as a profile picture, connect all your social channels, write a short bio, and add your website link.

Be responsive

Reply to every comment and direct message you get. It takes time but it will help boost your engagement rate.

IN THE NEXT ISSUE

Casual is best

Unpolished videos often perform best on TikTok so don’t worry about making them look professional or fancy.

We look at Instagram. Do you know your Stories from your Reels?

Know your seafood

and shellfish is full of protein, low in fat and quick to cook. Here’s how to make the most of delicious seafood

Fish

Matt Owens is National Chairman of the Craft Guild of Chefs, which supports chefs with training and development. He shares his advice on sourcing, preparing and cooking seafood to perfection.

HOW TO BUY 1

Use a reputable supplier to get the freshest fish and buy what’s local and in season where possible. Whole fish should have clear eyes, bright blood under the gills, moist skin, and a firm tail and flesh. It should smell of salty seas — not fishy! Sustainably sourced fish is essential. Look for MSC approval or ask your supplier how the fish is caught. Don’t just rely on cod and salmon, try sustainable alternatives including sardines, mackerel, pollock, basa or tilapia. They deliver great flavour and better margins too.

HOW TO PREPARE FISH & SEAFOOD PROPERLY

Fillet fish: Use fresh fish, as it fillets better. Run a filleting knife along one side of the spine, then from head to tail to remove the fillet. The knife should run against the bones so you don’t cut into the flesh.

Remove skin: Put the fillet skin-side down. Slide the knife between the skin and fish, holding firmly onto one end. Cut horizontally away from you and push down onto the board to stay close to the skin.

Clean mussels: Discard any open mussels and soak in cold, fresh water to remove grit. Pull the hairy ‘beards’ off and use immediately. After cooking, discard any mussels that haven’t opened.

Peel prawns: Freshness is key. Peel shells off from the underside, as though taking off a jacket. Use a sharp paring knife to remove the bitter back vein. Use shells for stock.

MATT OWENS

National Chairman of the Craft Guild of Chefs

HOW TO COOK FISH

Remove fish from the fridge 10 minutes before cooking, so the muscles don’t seize in the pan. Fish can easily overcook: white fish turns translucent when ready and salmon or trout can be served slightly pink. Most fish are versatile and suit multiple cooking methods.

PAN-FRY

A quick-cook method for most fish. Place skin-side down in a hot pan to crisp up; wait until it’s cooked halfway through before flipping. Great for bass, salmon, halibut, or tilapia.

ROAST

Meaty fish without too many small bones including whole bream, sea bass, snapper or salmon are great cooked in the oven. Roast in a tray for crispy skin or wrap in greaseproof paper and stuff with lemon and fennel for Mediterranean flavours.

GRILL

Best for small or flat fish (mackerel, sardines, sole, skate), fattier, robust fillets (salmon, trout, and tuna), or smoked fish (kipper or smoked haddock). Robust or oily fish also BBQ well.

CURRY OR STEW

Use flaky, firm seafood such as gurnard, haddock or prawns. Dust pieces in spiced flour and pan-fry before adding to the stew or curry in the last 10 minutes. This thickens the sauce and avoids overcooking.

POACH

A delicate way to cook all fish. Poach fillets in a creamy or tomato sauce in a covered, shallow pan or hot oven for 10 minutes.

STOCK

Ask your fishmonger for fish heads, bones, tails and prawn shells to make a cost-saving stock. Boil with aromatics for 20 minutes, strain and use in soups, stews and risotto.

MATT’S TOP TIPS

FRESH OR FROZEN?

When fish is frozen at sea, it’s the same quality as fresh, as the taste and nutrients are captured immediately. Fish on the counter is often defrosted, so buying frozen actually increases shelf life for you, plus it’s frequently better value.

GOOD VALUE BUT IMPRESSIVE

Less is more when flavouring fish: a squeeze of lemon, parsley gremolata, or browned butter garnish feels premium.

pair with Casillero del Diablo Chardonnay’s hints of vanilla pair perfectly with the creamy sauce

Serves 10

Fish Pie

Ingredients

• 200g leeks, cut in half lengthways then cut into 1 cm slices

• 170g MAGGI® Béchamel Sauce

• 250ml single cream

• 200g frozen peas, defrosted

• 200g frozen sweetcorn, defrosted

• 150g smoked haddock, skinned and diced

• 550g coley, skinned and diced

• 200g MAGGI® Mashed

Potato Flakes

• 15g MAGGI® Lemon & Herb

Crunchy Bake

Method

1. Preheat oven to 190C.

2. Blanch the leeks for a minute to soften, then leave to drain.

3. Mix 150ml cold water into the béchamel sauce to form a smooth paste. Mix

250ml water and 250ml single cream and bring to the boil. Whisk in the béchamel paste and simmer for 2 mins until thickened.

4. Add the defrosted peas and sweetcorn then season to taste. Allow to cool.

5. Mix the diced fish and leeks into the sauce and pour into an ovenproof dish.

6. Prepare the mashed potato by whisking 1 litre cold water into the potato flakes. Leave to stand for 3 mins until fully thickened, then whisk again for texture.

7. Spoon or pipe the mashed potato over the fish then sprinkle with the crunchy bake mix.

8. Bake for 30 mins until the topping is golden brown and the filling is hot.

FISH FINGER SANDWICH

Good: Use sliced bread, readymade tartare sauce and fish fingers.

Better: Upgrade with sourdough bread and rocket.

Best: Make your own cod or pollock goujons and homemade tartare for the ultimate sandwich.

Serves 10

Seafood Paella

Ingredients

• 20ml vegetable oil

• 300g onion, chopped

• 2 chillies, chopped

• 1 garlic clove, crushed

• 675g long-grain rice

• 1 pinch saffron

• 2.5l boiling water

• 60g Bisto Vegetable Bouillon Paste

• 450g fresh mussels

• 325g mixed seafood

• 100g fresh anchovies

• 4 tbsp fresh mixed herbs, chopped

Method

1. Heat the oil and fry the onion, chilli and garlic for a few mins until softened.

2. Add the rice and cook for 2 mins, stirring.

3. Soak the saffron strands in the boiling water, add the vegetable bouillon paste and stir until dissolved. Gradually add to the rice, simmering gently between each

addition, cook for about 20-25 mins until the rice is tender and most of the liquid has been absorbed.

4. Simmer and steam the mussels in a little boiling water or stock for 2-3 mins until opened (discard any which have not opened).

5. Add the mussels to the rice together with the seafood, anchovies and herbs and warm through gently until cooked through.

pair with Cono Sur Bicicleta Viognier. The fruity aromas complement the seafood

A£50voucher plusachancetopromoteyourbusiness

#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 winNER Main winNER Dessert

Passion Fruit and Lime Sea Bass Ceviche with Cucumber, Mango, Black Sesame and Baharat Spiced Cracker

“I love cooking with spices but also making food as light and fresh as possible, like with this dish. My client was blown away by the presentation and taste”

Jack Witcher

@cotswoldprivatediningco

Chef Patron at The Cotswold Private Dining Company

Sponsored by:

how to enter

Maple Glazed Pork Cheek with Chorizo, Hazelnut and Piccolo Parsnip

“I like to take lesser-known cuts of meat and make them tasty. The customer reaction has been amazing – many said it’s the best pork dish they’ve ever had”

Joshua Jones

@chef_joshua_jones

Head Chef and Owner at Number Eight, Bideford

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

here: brws.it/comptc

Bespoke Treat Box with Kinder and Ferrero Rocher Cupcakes, Oreo and Marshmallow Brownie and Meringue Kisses

“Our customer’s daughter loved this birthday gift! Made with Belgian chocolate, organic flour and free range eggs, our boxes are fully customisable”

Lee and Emma Steele

@rabbitholecakes1

Owners at Rabbit Hole Cakes, Perth

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