Bar & Kitchen Mar/Apr 2024 by Made by Sonder

Bar& Kitchen Mar/April 2024

Yo u r b est could w dish in you a £50 v oucher

Championing independent business success

HIT A HAT TRICK WITH EURO 24

HOW TO DO DAD’S DAY DIFFERENTLY

BREWING SUCCESS One man’s mission to create a special venue

BREAD MASTERCLASS. LIVING WAGE. WOMEN IN HOSPITALITY.

Wi n!

Pa g e 4 6

Advertising To advertise in Bar & Kitchen magazine or online, contact: hello@barandkitchenmagazine.com

Welcome.

Published by Made by Sonder on behalf of Unitas Wholesale The Fold, Spencer St Leamington Spa CV31 3NE For Made by Sonder Creative–Wayne Hayton Editor (maternity cover)–Cath Lyon Editor–Becky Aitken Artworkers–Sophia Sewell, Ben Walton Contributors–Jim Levack, Catriona Watson Content Director–Justine Ragany For Unitas Wholesale Tracey Redfearn, Laura Rowell 01302 249 909 unitaswholesale.co.uk hello@barandkitchenmagazine.com Social: @barkitchenmag

As the weather (hopefully) gets warmer and the events calendar starts to fill up, now is the perfect opportunity to spring-clean your approach. Take inspiration from Kieran Matchett (head to page 28). The 31-year-old set up Luda Brewing Co two years ago and has gone from strength to strength thanks to his bravery and fantastic team. If you’re looking for ways to do this summer’s events differently, we’ve got tips to attract younger dads on Father’s Day (page 18) and star player drinks to watch for at Euro 2024 (page 33). Plus, page 16 has advice on how to prepare for the National Living Wage rise and page 42 throws a spotlight on female inclusion in our industry.

Further information

We hope this help and advice sets you up well for a successful spring

Bar & Kitchen is published by Made by Sonder Ltd on behalf of Unitas Wholesale Ltd. All rights reserved. Reproduction in whole or part prohibited without permission. All information was correct at time of going to press. The magazine is printed in the UK by IMA Group using sustainable sources. To make a contribution to the magazine, please email editor@ barandkitchenmagazine.com

and into the early summer months.

get social

Katie Hinchliffe Trading Controller

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@BARKITCHENMAG

barandkitchenmagazine.com 03

“Rhubarb and blood oranges have a short season in spring but they bring amazing flavour and colour to dishes. You don’t have to add anything to get a lovely, very natural taste. My favourite dishes to make are a rhubarb and custard crème brûlée and blood orange sorbet.” Rebecca MarshmanRondeau, Group Head Pastry Chef for BaxterStorey

In good company What flavours are you loving this spring?

“Spring flavours I love include lamb, wild garlic, morel mushrooms, oxalis (otherwise known as wood sorrel), asparagus, spruce tips and hawthorn blossom.” Bjørn Moen, Private Chef and Forager

“I really like peaches and grapefruit. Or if I’m choosing a cocktail, I will go for elderflower and cucumber. They’re really refreshing, light to drink and can be mixed with gin or tequila.” Karissa Mason, Deputy and Events Manager, Queen of Bradgate, Leicester

“Newfound nostalgia, forever floral and creative caramel are all flavour trends identified for 2024. Put your own spin on marzipan, custard, sherbet and gingerbread. Start blossoming with elderflower, rose, hibiscus and geranium. Sweeten up with salted caramel lattes, caramelised apple and dulce de leche.” I.T.S. Journey into the Future of Flavour report

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28 Contents

38 On the cover

Recipe

Expertise

Flavour

08 Calendar… the key dates for summer 18 Father’s Day… attract more dads with healthier dishes and drinks

22 First orders… the insight and

expertise every bar owner needs

28 Spotlight on… read all about Luda Brewing Co in Louth, Lincolnshire

33 Euros 2024… score big profits at this 11

What’s new… the latest hot products and industry news

12 3 recipes, 3 ways… recipes full of seasonal menu inspiration

24 4 new ways with… try out these TikTok sandwich trends

37 Savvy shortcuts… add some spice

summer’s biggest tournament

38 Masterclass… learn to

knead, prove and shape your bread like an expert

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

to dishes with harissa paste

Advice

“ I often look at #FeedYourEyes for recipe inspiration. I’ll try to work out the ingredients from the photo, so I can make my own version. As a chef, you’re always learning and each of these dishes has lots of elements you can pick up and use in your own.” Bjørn Moen, Private Chef and Forager

Fancy your own chances at winning a £50 Amazon voucher? Share a photo of your best dish on Instagram with the #FeedYourEyes and tag @barkitchenmag.

See page 46

Cost to menu calculator CALCULATE

42 16 National Living Wage… get

COST HERE

Simply put in the cost of the dish, your desired margin and the VAT rate and our calculator does the hard work for you. Your gross profit and menu price will be revealed!

ready for the April rise

42 Women in hospitality… how

to make everyone feel included

barandkitchenmagazine.com

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

barandkitchenmagazine.com 07

KEY DATES

Bring on summer There are so many reasons for customers to go out to eat and drink this summer, make sure your venue is ready to welcome them

06MAY & 27maY Bank holidays

WITH TWO LONG WEEKENDS THIS MONTH, MAKE THE MOST OF YOUR CUSTOMERS’ EXTRA TIME OFF BY RUNNING SPECIAL EVENTS OR PROMOTIONS. IN MAY 2023, BANK HOLIDAYS BOOSTED SPEND AT OOH VENUES BY 5.6%, ACCORDING TO CGA. SO ADD ITEMS TO YOUR MENU, PUT TABLES AND CHAIRS OUTSIDE AND BOOK IN MORE STAFF TO MAXIMISE THIS OPPORTUNITY.

Start Here

15-21may Coeliac Awareness Week

AFFECTING ONE IN 100 PEOPLE, COELIAC DISEASE IS AN AUTOIMMUNE CONDITION THAT IS DIFFICULT TO DIAGNOSE AND CAUSES SOMEONE TO FALL ILL WHEN THEY EAT GLUTEN. SHOWCASE THE GLUTEN-FREE (GF) ITEMS ON YOUR MENU OR SHOW YOU REALLY CARE BY HOSTING A COFFEE MORNING FUNDRAISER FOR COELIAC UK WITH SPECIALLY BAKED GF COOKIES AND CAKES.

16-22MAY National Vegetarian Week Worries about the impact on their health and the environment is making more customers turn to meat-free diets. Though only around 5% to 7% of the UK population is vegetarian, 46% of these reported having cut out all meat and fish in the past five years. Show you’re in line with this growing trend by celebrating the best of British fruit and veg produce in this week. Artichokes, Jersey Royals, rhubarb and samphire are all in season now, perfect for making delicious specials.

19MAy World baking day It’s time to let your pastry and cakemaking skills shine. Run a tutorial of your own or switch up your cake and coffee offering to mark this day. Check out our Masterclass on page 38 to make sure your bread’s worthy of a Hollywood handshake.

14jun-14jul Euros

HOSTED ACROSS GERMANY, BOTH ENGLAND AND SCOTLAND HAVE MADE IT TO EURO 24. GIVE YOUR TV SCREENS A GOOD CLEAN, UPGRADE YOUR SKY SUBSCRIPTION AND STOCK UP YOUR BAR (SEE TIPS ON PAGE 32) TO ATTRACT GROUPS OF FANS IN TO CHEER ON THEIR FAVOURITE TEAMS.

16-22may British sandwich week Is there anything more British than a butty? Break free from ordinary fillings, take trend inspiration from TikTok (see page 24) and put new options on your lunch menu. From multi-layered creations to branching out into open sandwiches and flatbreads, attract extra footfall with a buy 1 get 1 half price or other limited time offers.

27MAy-02june National bbq week Whether you’re putting up the parasols or the umbrellas, you can still enjoy BBQ flavours. Gone are the days when US barbequers led the taste trend. Now, it’s all about Asian grilling. Korean and Japanese BBQ is rapidly growing in popularity, so brush up on your yakitori, short ribs and sides recipes to get your customers’ mouths watering.

16jun Father’s Day

Beef and beer are making way for vegan food and alcohol-light drinks for younger, more healthconscious dads, even when they’re celebrating their family life. Do you have the right choices on the menu and in your bar? Turn to page 18 for tips on how to meet these needs without losing any profit opportunity or sense of occasion.

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Turn up your soft drink takings with Tango Mango

Upgrade your bakes with Dr. Oetker

Whether you’re baking biscuits for your coffee counter or a customer’s birthday cake, making sure it tastes as special as possible will make people more likely to return. Dr. Oetker’s professional range of baking ingredients and products are designed to help you make your cake, biscuit and pastry creations look and taste great more easily. New Chocolate Chips and Inclusions (such as Rainbow and Billionaire’s Chocolate Chips) are made from real chocolate and add a sense of occasion to every drink or dessert. A bake staple and great for decorating, they’re made from Rainforest Alliancecertified cocoa and come in recyclable packaging.

Looking to offer your customers a new soft drink that’s full of flavour? Tango Mango is the third product in its Editions range. And with a fruity taste explosion, it will give your customers’ taste buds a spank. Sugar-free and with a bold pack design that’s sure to stand out in your chillers, this is a new, refreshing option from a well-known brand. Tango is worth over £96m RSV and is still seeing double digit growth at +24%*, so it’s going to be a popular choice in your bar or cafe. *Source: NielsenIQ RMS, Total Coverage, Fruit Flavoured carbonates Britvic Defined, Product Range, Value Sales, Value % Chg vs YA, Latest 52 weeks to 30.12.23.

INDUSTRY

What’s new? Look out for these exciting products and key news stories for Out of Home

Flavourful fizz from Fitch & Leedes

With summer just around the corner, why not upgrade your premium mixers with small-batch, bespoke options from Fitch & Leedes? Designed for the discerning individual and made with quadrupled filtered water, they have a pure, highquality taste that balances a delicate fizz with delicious flavour infusions. From a traditional Indian Tonic Water and Grapefruit tonic, to Dry Lemon and Cheeky Cranberry sodas, the Fitch & Leedes range is full of refreshing drink mixer options. Perfect served over ice with a simple garnish or quickly mixed into cocktail specials ready for the hot weather. Available now to order ready for summer in both the UK and Ireland.

Bottomless Sunday roasts and sharers on trend for 2024

Boozy weekend lunches and big group platters and plates will be two of the biggest Out of Home trends in 2024, according to an industry survey. CGA by NielsenIQ’s Food Insights 2023 report found that alongside foraging (which has become big on TikTok), hot honey sauces and Detroit-style pizza, bottomless Sunday roasts and sharing dishes were going to be customer favourites in the new year. For really out-there venues, turning cubed, marinated watermelon into a tuna alternative was identified by 12% consumers as a must-try item.

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33 ways Good, Better, best

recipes

Whip up three tasty courses and make them fancy or no-frills with our simple swaps

STARTER + GOOD

Paxo Pork, Sage and Apricot Scotch Eggs

Serves: 10 Skill rating: EASY

Ingredients

• 12 eggs • 125g Paxo Sage and Onion stuffing mix • 125ml boiling water • 550g sausage meat • 50g chopped apricots • 100g flour for dusting • 200g panko breadcrumbs • Salt and pepper • Vegetable oil for frying

Pair with Abbot Ale Rich and malty with a herbal note, this beer cuts through the egg and sausage.

Method 1.

4. 5. 6.

Put 10 eggs into a pan of cold water and bring to the boil for 3-3½ mins (soft) or 6-7 mins (hard). Transfer to a bowl of cold water. Once cooled, carefully peel the eggs. Mix the Paxo Stuffing Mix with the boiling water, stir then leave to cool. Add sausage meat and apricots and stir. Add flour to a plate, beat the last two eggs and add to the second plate and on a third place the panko breadcrumbs mixed with the salt and pepper. Flatten the sausage meat and Paxo mix into an oval-shaped patty and mould around the egg. Roll the 10 meat-wrapped eggs in flour, shake off and dip into beaten egg, then the panko. Heat oil to 180°C and lower the eggs into it for 6-8 mins or until the sausage meat is cooked. Turn them every so often, until golden. Remove with a slotted spoon and drain on kitchen paper.

++ BETTER

Make it veggie: To replace the sausage meat, fry onion, garlic and mushrooms and blend it with cooked lentils or beans. Use this paste as per the recipe.

+++ BEST

Upgrade your eggs: Instead of chicken eggs, boil up premium options such as duck or quail’s eggs for a more high-end version of this starter.

Pair with Fitch & Leedes Grapefruit Tonic Cut through the southern spices with this soft drink.

MAIN ++ BETTER

Pulled Jackfruit Burger Serves: 4 Skill rating: MEDIUM

Ingredients

• 1 Southern slaw seasoning • 1 Carolina chicken seasoning • 10g French’s Classic Yellow Mustard • 2 x 410g tin of jackfruit (210g drained weight) • 75ml water • 1 tbsp extra virgin olive oil • 100g red cabbage, finely shredded • 100g white cabbage, finely shredded • 1 carrot, peeled and grated • 3 tbsp mayonnaise • 4 burger buns, sliced in half • 1 Little Gem lettuce

Method 1.

Preheat the oven to 200°C. Drain the jackfruit and place in a deep roasting tray, lined with foil. 2. Mix the jackfruit with the

oil, water and Carolina seasoning. Place in the oven and cook for 30 mins, stirring and adding more water if needed, until caramelised and sticky. 3. While the jackfruit cooks, mix the red and white cabbage, carrot and 2 tbsp of mayonnaise in a medium bowl. 4. Once the jackfruit is cooked, use two forks to shred it and mix in the French’s yellow mustard until combined. 5. In a dry frying pan, char the burger buns. To serve, layer your buns with the leftover mayonnaise, lettuce and pulled jackfruit then top with the slaw and burger lid.

+ GOOD

+++ BEST

Speedy serve: Don’t have time to make the slaw? Swap it for shredded lettuce and thinly sliced tomatoes or red onions.

Make it a meal: Up the portion size and make this dish a hearty main by adding crisp French or sweet potato fries.

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Dessert ++ BETTER

Blueberry and Passion Fruit Cheesecake Serves: 12 Skill rating: EASY

Ingredients

• 100g blueberries • 2½ lemons, juice only • 2 tsp icing sugar • 175g shortbread biscuits, crushed • 30g butter, melted • 405g Carnation Fat Free Condensed Milk • 500g Capital mascarpone cheese • 2 passion fruit

Method 1.

Simmer blueberries in a pan with the juice of half a lemon and the icing sugar until reduced to a thick, syrupy sauce. Leave to cool completely. 2. Line a 20cm spring-form tin with baking parchment. Mix the biscuits and melted

butter in a bowl then lightly press into the tin. Chill for 10 mins. 3. Whisk the Carnation Fat Free Condensed Milk and Capital mascarpone cheese until completely smooth. Add the remaining lemon juice to thicken the mixture. 4. Spread half the cream mixture onto the biscuit base to seal the edges of the tin. Use a spoon to make a large shallow well in the centre and fill with the cooled blueberry sauce. Top with the remaining cream mixture and chill for 4 hours. 5. To serve, carefully lift the cheesecake onto a large plate. Halve the passion fruit and spoon the seeds on top.

Pair with Spring Break This golden ale’s fullbodied and hoppy taste complements the fruity dessert.

+ GOOD

+++ BEST

Faster prep: Skip the blueberry cooking by using ready-made coulis and buy the passion fruit as a purée for speedy serving.

Zing it up: Instead of just topping with the seeds, make a sorbet from the passion fruit to add freshness and texture.

What is the National Living Wage? The National Living Wage is the hourly rate most workers aged 23 or over are entitled to by law. Last year, Chancellor Jeremy Hunt announced that this age limit would be lowered to 21 from April 2024. The wage would also increase from £10.42 to £11.44 per hour from this date.

How does it differ from the Minimum Wage? The National Minimum Wage is the hourly rate most workers under the age of 23 are legally entitled to. It can vary based on age or employment status (eg for apprentices). Workers over 21 who aren’t first-year apprentices will be entitled to the Living Wage from April.

NATIONAL LIVING WAGE

All you need to know

How could this affect businesses?

From 1 April, the National Living Wage is going up. Get your business ready for the rise with our advice

ADVIC

What must employers do? A rise in wages means increasing payroll costs. Any staff aged 21 and currently on minimum wage will now be paid more per hour. This means reallocating budget and updating payslips and tax codes before April. Employers that don’t could face fines of up to £20,000 per worker.

How to prepare your business • Plan: Calculate the financial impact ahead of time to make cost savings and alter prices. • Update payroll: Adjust the wages of any eligible employees before 1 April. Remember, this doesn’t include tips, expenses or unsociable hours pay. • Get advice: Contact an accountant or the National Business Support Helpline for support.

2.7 million

GET SUPPORT

Workers will benefit from this pay boost Source: Department for Business and Trade, 2023

Kate Nicholls, CEO of UKHospitality, believes this change could have ‘significant knock-on impacts’ on venues and their cash flow. Making cuts in other operational costs between March and September will help you adjust to the wage increase.

SCAN HERE

For extra help and advice on the changes, contact the National Business Support Helpline

SHAKE UP YOUR MENU THIS

Father’s Day

When it comes to spoiling the main man on Father’s Day, things are changing. Now, younger dads are looking to make healthier choices by reducing red meat and alcohol

This is even happening on special occasions. Six million people chose to eat vegan on Father’s Day 2020*. In addition, 35% of men aged 16 to 24 reported not having drunk any alcohol in the past 12 months as of 2021**. Although they may be a little young to have children, these trends are being seen across generations. Bear this is mind while creating your special menu and increasing your appeal (and profits) this Father’s Day. Source: *Meatless Farm **NHS Health Survey for England. 2021

TIP 1 VARY IT WITH VEGGIES Meat consumption in the UK dropped by 14% between 2012 and 2022*. This means more families are putting the environment, animal welfare and their health first when they choose a special occasion venue. Cater for a broader crowd and push profits with a menu that includes veggie versions of old favourites. ‘Loaded’ vegan burgers, a meat-free wellington or a whole roasted cauliflower with all the trimmings will still pack plenty of flavour and make dads feel special. Vegetarianism and veganism are increasingly popular with children too so it’s important to think about your kid’s menu options. Simple product switches such as veggie nuggets, soy mince and lentil-based dishes make it easier to offer meat-free specials. Source: *Department for the Environment and Rural Affairs

Vegan Pepper Steaks Serves: 10 Skill rating: EASY

Ingredients

• 10pc GARDEN GOURMET Sensational Burger • 25g CHEF® Black Garlic Paste • 900ml water • 80g MAGGI® Demi-Glace • 4g lemon thyme

• 800g broccoli • 800g sugar snap peas • 50g pickled red onions • 30g flat leaf parsley • 120g spring onions • 50ml water

Method 1.

Cover the burgers in garlic paste and grill at 250°C for 7-9 mins until the core temperature is 74°C. 2. Mix the water, demi-glace and boil for 3-5 mins. Add the lemon thyme to infuse. 3. Cut and steam the broccoli till al dente. Blanch the sugar snap peas. Mix both with the pickled onions, parsley, spring onions and water. 4. Serve each burger with a side of the vegetables and a pot of the demi-glace sauce.

64%

of Britain’s consumers think it’s important to know the nutritional content of meals away from home Source: cgastrategy.com

TIP 2 KEEP IT SPECIAL Special dishes and fixed-priced menus are a great starting point for this occasion. To up your appeal, help guests relax by keeping the children happy… that’s both the young and grown-up ones. Offer a free beer (low and no-alcohol lagers included in the offer) for dad, live music and consider loyalty benefits for any returning guests. Give him a goody bag with a branded pint glass or merchandise supplied by local businesses. Mix in fun family activities such as face painting, a photo booth or a ‘Best Dad’ Instagram wall and offer free printed copies as a memento of their day with you.

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Carrot, Chickpea and Red Pepper Wellington Serves: 10 Skill rating: INTERMEDIATE

Ingredients

• 300ml water • 10g Knorr Professional Vegetable Bouillon Powder • 90g gram flour • 50ml rapeseed oil • 300g carrots • 400g onions

Method

• 450g red peppers • 200g frozen peas • 500g chestnut mushrooms • 100g kale • 800g tinned chickpeas • 20g Knorr Professional Garlic Purée

• 50g porridge oats • 50 soya milk (unsweetened) • 5g Marmite yeast extract • 1g Colman’s English Mustard Powder • 500g puff pastry • 600g savoy cabbage

7. 4. Cook the filling in a little oil for To make the pancakes, mix the 5 mins. Allow to cool and wrap in water, bouillon and gram flour into a clingfilm to form a sausage of about batter. Heat up oil in a pan until hot 8-10cm in diameter. and pour in enough batter to make a 5. Remove the outer leaves from pancake. Cook on both sides until the cabbage and blanch in boiling brown and repeat with all the batter. water for 2 mins. Refresh and 2. To make the filling, peel the 8. pat dry. carrots and onions. Deseed the pepper. Add these together with all 6. Mix the soya milk, Marmite and mustard together to create an ‘egg the other vegetables and blitz in a wash’. Roll the puff pastry into a food processor. rectangle and lay over the pancakes. 3. Add in the drained chickpeas, garlic Then lay over the cabbage leaves. purée, bouillon and oats and blitz. 1.

Unwrap the vegetable mix and lay it on the cabbage. Top with more cabbage leaves and pancakes before rolling the pastry to create the wellington. Seal and glaze with the ‘egg wash’ before chilling in the fridge for 30 mins. Preheat the oven to 180°C and bake for 40 mins or until golden. Allow to cool slightly before slicing and serving with potatoes and a port gravy.

27%

increase in Father’s Day bookings, with an 88% increase in sales of hospitality gift cards Source: zonal.co.uk

TIP 3 GO LOW AND NO Families getting together to celebrate the ‘Best Dad Ever’ were responsible for a 5% surge in drinks sales last Father’s Day*. While the traditional ciders and beers were still big sellers, soft drinks also saw an 8% jump in sales. With more health-conscious dads seeking to set an example, stocking 0% beers, spirits and premium soft drinks means they can still enjoy themselves before driving home. Make sure your staff try any new products in advance so they can recommend them. Putting no and low-alcohol drinks as meal pairings alongside promotions or discounts is also a great way to boost sales. Source: *OPME

Fitch & Leedes Blue Tonic This premium soft drink looks as striking as it tastes. The vivid blue colour is perfect for mocktails as part of this special occasion. Packed with juicy blueberry flavour and a cardamom finish, it looks great served simply over ice with a rosemary sprig garnish.

Dead Man’s Fingers 0% Customers can enjoy all the spice and tropical flavours of the original rum with no booze. Mix with lemonade or cola for a refreshing simple serve, add some heat by matching with non-alcoholic ginger beer or create a mocktail punch or daiquiri.

J2O Mocktail Get everyone in the mood for celebration with these delicious ready-to-drink serves. Available in three fruity flavours, these grownup non-alcoholic alternatives are perfect for special occasions like Father’s Day.

Coffee and Tonic FOR RECIPE

SCAN HERE

barandkitchenmagazine.com 21

O N -T R A D E

First orders Must-try drinks, trending cocktails and behind the bar advice

3 to try DURING SPRING SEASON

What’s on your bar? Karissa Mason Deputy & Events Manager, Queen of Bradgate

“We are a Leicester city centre venue with a great position on the high street. Downstairs is a pub that serves good food, with live music and a DJ at weekends. Upstairs is a private hire venue, including a vintage cinema and ping-pong tables.” St Germain Elderflower Liqueur A bunch of flowers in a glass. Mix this delicate liqueur with prosecco, soda water and mint for a refreshing spritz.

Squealing Pig Pinot Grigio Rose Northern Italian grapes bring balance and refreshing notes of berry and honeysuckle, perfect for springtime.

London Essence Pink Grapefruit Full of flavour, fruit and fizz, this delicious premium soda looks and tastes great served over ice with a slice of grapefruit.

Rhubarb & Ginger Spritz Serves: 1 Skill rating: EASY

Ingredients

• 50ml Whitley Neill Rhubarb & Ginger Gin • 50ml lemonade or soda water • 25ml prosecco • Garnish of mint and lemon wedge

Method

Add ice into a large copa glass. Pour in Whitley Neill Rhubarb & Ginger Gin, lemonade or soda water before topping with prosecco. Garnish with mint and a lemon wedge.

Desert island drink: I’ve just come back from Mexico, so it’s got to be a Margarita! Most versatile soft drink: We use a lot of fruit juices such as pineapple and passion fruit for our cocktails and mocktails. Top upselling tip: We listen to what our customers ask for and try to use what we’ve got in stock. We listen to staff feedback and adjust what’s on our bar. Twice a year we have a competition where they make their own cocktail creation using stock in our bar. The winning drink gets a place on the menu. Current customer favourite: We’ve noticed a huge spike in demand for spiced rum. Vodka is also popular with our younger customers.

4 WAYS W I T H

sandwiches

For British Sandwich Week in May, try these trending TikTok combos to make sarnies the star of your menu

Deli Meats Layer up a mix of 2-3 sliced meats. Match this sandwich’s ItalianAmerican roots and choose salami, pastrami, prosciutto or turkey.

ITALIAN GRINDER

Salad Coat shredded iceberg lettuce with a dressing of mayo, garlic paste, Italian seasoning, parmesan, chopped pepperoncini and a splash of red wine vinegar.

Cheese Top with a slice of tasty cheese that will melt perfectly when grilled – think smooth mozzarella, gouda and provolone or peppery Monterey.

2 CHOPPED CAPRESE

GET STUCK INTO #FOODTOK Scroll the hashtag for recipes and viral food trends. TikTok will show you what’s hot and inspire dishes that will draw in diners.

Mozzarella Go for a good-quality mozzarella and tear into small chunks or slice and grill on the bread then add your cold chopped fillings.

Tomato Finely dice a beef tomato or chop up ripe cherry varieties and season with plenty of salt to bring out the sweetness.

Basil It’s not a Caprese without fresh basil leaves for that subtle pepperiness. Tear instead of chopping to keep leaves vivid green.

3 BREAKFAST BAP To k ve rs io n T he a ut he nt ic T ik pa n. is m ad e all in on e to a Fry be at en eg gs in b re ad slices pa nca ke w it h th e er a nd fill la id on to p. F lip ov w ich. to create th e sa nd

Eggs Good eggs make a breakfast bap. Try fried with runny yolks, scramble with a knob of butter or opt for chopped soft-boiled.

Bacon Crisp up streaky bacon under the grill or fry in a pan to add saltiness and crunch. Choose smoked for extra flavour.

Cheese For a proper British combo, pick a mature cheddar that will melt easily. Try American slices if you want a stringier cheese pull.

37.2 billion views on #foodtok

*Source: Year On TikTok 2022, annual report

4 GLUTEN-FREE MELT

Bread Source a top-notch gluten-free bread that will hold fillings without crumbling, such as a sourdough or fluffy pitta.

Tuna Use a jar of tuna in oil for maximum flavour. Drain and mix with mayonnaise, seasoning and a dash of lemon juice.

Halloumi Slice up salty halloumi and fry gently until it starts to brown. Try breadcrumbing small chunks for added crunch.

barandkitchenmagazine.com 25

How B&K helps BjØrn’s business thrive BjØrn Moen is a private chef and forager (bjornmoenchef.co.uk) who discovered B&K while working in a hotel. Here are the tools and tips he finds most useful

Share Your Dishes

700+ recipes

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Looking for inspiration for your next dish? Use our filters to find food recipes by dish or type, cuisine or diet.

Get Business Advice From understanding upcoming trends to staying on top of your taxes. Our features will support you to run your venue at a profit.

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Tell us more about your current job At the moment I’m working on bookings. I run foraging courses and take people on walks to find produce we can then use in the dishes. It adds a different edge to the whole private dining experience. My main stomping grounds are north Cornwall and Devon, but I am also looking into bookings in France, Morocco, Bali and Sri Lanka.

How has B&K helped you at work? I was previously running a hotel kitchen and the information in Bar & Kitchen was all relevant to this line of work. It was really helpful to see all the product information and trends. When you’re working with high volumes at pace, it’s helpful to know what premium products are available that are easy and consistent to use. The recipes in Bar & Kitchen also give you different ways to use these products, which is helpful if you’re looking for inspiration.

Which B&K features do you like using most? I love the features that show the growing trends in the industry. For example, the Feed Your Eyes competition gives you a window into what dishes chefs are actually making. Often I’d look at the photo of a dish and think, ‘I like that combination’ and try to re-create it myself. These dishes indicate what’s influencing other chefs and what the new trends may be. Plus, if you like the look of a dish, it makes you more likely to visit that venue when you’re next in the area, so it also drives business for entrants. As a chef, you’re always learning, the day you think you know it all is the day your career is over. The Feed

Your Eyes feature and the drinks trends articles give you different ideas you can pick up and use.

How do you use B&K recipes?

Mo Whenever I start working Bj Ør n on a recipe, I’ll do my research fairly thoroughly. I’ll take one recipe as inspiration and then look at alternatives to see how other people are working on the dish. This helps me see if these recipes are in line with each other and verify them. Having as many recipes on hand as possible, including the Bar & Kitchen ones, helps with this process.

What is most valuable about B&K to you? Bar & Kitchen is always valuable because it allows you to see what’s happening in the industry and what new products are being offered by suppliers. You can look at the trends that are being driven by big businesses and see what direction they and their products are going in. Chefs working in larger hospitality environments can see what products are available and how they can make something new out of them. This helps diversify their options when using the product. By seeing what’s happening in terms of trends, you can also put yourself in a different position. You can ask questions like: ‘Am I looking stagnant?’, ‘Do I need to move on and do something new?’ Bar & Kitchen is a great tool to figure out whether you need to move on or stay with trends that are working.

“I love the features that show the growing trends in the industry. For example, the Feed Your Eyes competition gives you a window into what dishes chefs are actually making.” Bjørn Moen

Help your business get to the next level – go to:

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WHERE? Tap on the Line, Louth, Lincolnshire

y l i m Fa s d n e & f ri How close friendships, community and bundles of energy are fuelling young entrepreneur Kieran Matchett’s dream

Joe Byrd (left) Kieran Matchett (right)

omething special is happening at a former car parts warehouse close to the Meridian Line in Lincolnshire where geographical east meets west, but it’s nothing mystical. The Tap on the Line, a nod to the 15 beers and Louth’s connection with the line from Greenwich, is a new kid on the brewing block. The craft beer-focused open-plan space – with bench seating for 80, Chesterfield sofas and plenty of standing room – is the brainchild of 31-year-old Kieran and his team. The former supermarket retailer, who dropped out of university after four months, might be the founder of the venue and its linked beermaker Luda Brewing Co, but he insists the two-year-old venture only works because of family and friends.

Relationships and branding matter His “genius” Head Brewer, Joe Byrd from Jacksonville in Florida, is due to become Kieran’s brother-in-law and his three co-directors are his best mates. “Because we’re young lads, people have a different perception of us. But we’re all business people with a keen eye for the branding, which has been critical to our success so far,” he says. “Joe makes a fantastic product that constantly surprises customers who’ve tried other craft beers, and we back that up with exciting, vibrant and energetic branding.”

Be proactive and listen Kieran says quality of product, consistency and not being scared to try something different are key to driving a business forward: “We’re always very proactive and listen to our customers’ feedback, because reputation is everything.” So when the friends tried jumping on the trend for seltzer – a fruit-flavoured carbonated alcoholic drink huge in the States – and sales were average, they had a rethink. “We put it into a slushy machine, rebranded it as a summer drink and saw a 300% increase in sales. It’s seasonal between April and August but it’s a great performer,” he says. “We wanted to be different from pubs nearby. These are more traditional with nooks and crannies, so our spacious area with its long benches creates a great bierkellertype atmosphere.” That’s better still when groups of friends meet up for pool nights or Smart Darts, an event that Kieran hopes will grow in popularity after the recent World Darts Final.

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Always ride the wave

Stay positive to create energy

“We’ve always said we want to be riding the wave rather than drifting behind it, so we reinvest the profits back into the business to make sure we grow and stay innovative.” The tap room team also involve the community, from an annual music and beer Ludafest to music bingo at the Tap and a beer festival at the local cricket club. The 15-strong team enjoy clear career progression, flexible hours and opportunities to learn new skills. And the front-of-house welcome for all guests echoes the business’ ethos of being fun, friendly and warm. Kieran adds: “If you train your team well and look after them, they will look after you and give customers the best experience. Back that up with products of consistent quality in an environment to match, and you will succeed.”

He admits the special bond behind the scenes at Luda is difficult to replicate, but says always focusing on the positives means everyone pulls in the same direction. “We like to get things done. If we have an idea, we run with it. If it works, that’s great. If not, we try something else. The important thing is not to be scared,” he says. Kieran and his team are always looking for the new, with a rebrand scheduled soon to elevate the operation’s point of difference. “In a nutshell, the product has to come first because that’s where you grow your reputation. Get that right and then use your branding to back it up.”

Bestsellers LUDWEISER Crisp, clean lager is the flagship brew.

LUDA LAGER A softer, more floral and hoppier lager that weighs in at 4%.

STINGRAY Fruity, tropical IPA that packs a punch at 5.2% but is still a good session beer.

LUDAMANGO Cider that’s a big hit with the younger crowd and darts teams.

“We try to mix things up and always keep things fresh. Fortunately, Joe’s a genius and rarely creates anything that we don’t go with straightaway.” Kieran Matchett, Founder of The Tap on the Line

Keep changing the offer With a base offering of frequently changing IPAs, lagers, stouts and ciders, there’s no time for complacency. Guest beers from local breweries and from festivals in Manchester, Liverpool and London keep them (and customers) on their toes. “We started the Tap in 2021 after the pandemic, when people wanted to get out and socialise with a drink again, and because it was so different it gained a large following quickly. “We’ve built on that, and despite the cost-of-living crisis putting our costs up, we haven’t scared our customers off with big price rises. We have still maintained steady revenue and growth.”

JOE: THE GO-TO GUY Head Brewer Joe brings a decade of experience in the industry to the brewery he helped design, a stone’s throw from the tap room. He learned the trade at experimental-style and large production breweries in the States, so he was well placed to purpose-build the equipment from scratch. His brewing qualifications from Portland State gave him the knowledge to fully understand the science that goes into brewing the perfect beer.

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Kieran’s keys to success • ●Don’t be scared to try something different. If it doesn’t work, try something else.

• Create a family feel in your team and surround yourself with people you trust.

• Celebrate and support other businesses and charities in your community.

• Reinvest in the business to maintain growth, however steady.

• Make sure there’s a strong link between your branding and quality of product. If the product isn’t great, good branding is worthless and vice versa.

• Ride the wave, don’t cruise along behind it.

• Keep training your employees. They’ll pay you back in spades.

• Always try to be proactive and innovate.

Score at Kick off a profitable summer by celebrating the beautiful game and serving our ‘star performer’ drinks

ournament football brings in the punters. Hosted in Germany this year, Euro 2024 is a golden opportunity for any outlet to attract customers and pull in big profits. The action kicks off on 14 June with a whopping 51 games scheduled between 24 national teams, including England and Scotland. The Women’s Euros in 2022 saw sales of beer, spirits and soft drinks rise by 20% during England’s semi-final match*. Since the Lionesses’ success, 57% of women are more likely to head to the pub to watch football too*. To turn a busy bar into big revenue, having the right range of ‘back of the net’ beverages is key. Stock and promote our nine ‘star player’ drinks to give you a shot at the top sales trophy.

*Sources: CGA, Drinks Tracker. 2022. Budweiser Brewing Group research. 2023.

79%

Uplift in drinks sales during Eng V Italy Euro 2020 final Source: CGA, Powered by NIQ. 2021.

Before the first whistle… 1. Pick your squad: Get extra staff for busy shifts to make sure you’ve got a full squad. 2. Pre-match news: Promote the games on social media, so people know you’re showing them. 3. Warm up: Make sure the bars are fully stocked with bottles and cans for quick serves. 4. Best seats: Open online booking ahead of time so groups can bag their tables. 5. Kitted out: Fill your venue with flags and merch or let staff wear football shirts.

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LAGERS & CIDER Beer is a fan favourite, so choose a range from 0% to strong ABVs. During Euro 2020, Spanish lagers grew category share by 2.7% and Italian by 2.5%. Jonny Jones, CGA’s MD, says this shows fans are “broadening their horizons in lager” and “these brands often command higher price points.”

HEINEKEN The beer most associated with sports by UK customers. It’s the national Dutch beer so punters can enjoy this crisp lager as they watch them progress through Group D and possibly beyond.

INCH’S English customers can cheer on their home nation with this cold, refreshing and full of flavour cider, It’s the fastest-growing cider in the UK for a reason.

CRUZCAMPO Spain isn’t just one of the favourites for the tournament, its lagers are the winning choice for many too. Light and fruity with hoppy notes, this 4.4% ABV lager says Seville from the first sip.

SPIRITS

DEAD MAN’S FINGERS SPICED RUM This award-winning rum is suitable for vegans. Serve with lime and cola over ice or mix it with pineapple juice and coconut cream for a piña colada.

WHITLEY NEILL DISTILLER’S CUT LONDON DRY GIN This gin has won gold in many global competitions. Suggest pink grapefruit tonic or soda as an alternative to a G&T.

BANKHALL SINGLE MALT WHISKY Whisky is increasingly popular with younger customers. Serve with ginger ale or beer, or muddle with lemon wedges, sugar syrup and mint for a Whisky Smash.

In the week of England’s Euro 2022 semi-final match, spirits sales lifted by 8%. Good quality spirits from brands that customers know and love offer an opportunity for higher margins. Add mixer pairing suggestions on your drinks menu and rustle up some quick-serve cocktail specials to get fans in the holiday mood.

*Sources: CGA, Evolving High Tempo Occasion Report. 2023. Oxford Partnerships, Euro 2020 On-Trade Winners and Losers Report. 2021.

SOFTS Watching the match doesn’t have to revolve around booze. In fact, 63% opt for a no or low-alcohol alternative at least once when watching football at the pub*. Boost profits by opting for premium bottles and flavoured mixers.

LUCOZADE SPORT Sales of Lucozade Sport grew by 38% during Euro 2020. It’s available in a range of flavours and is a brand partner with the all-conquering Lionesses England team.

56% Feel the pub is the next best place to watch a match, after the stadium Source: Budweiser Brewing Group. 2023.

PEPSI MAX Having sponsored Euros 2022 and the UEFA Champions League, Pepsi Max is a go-to soft option for watching the big game. Refreshing and cold, it’s ideal in hot weather too.

TEAM TUCK-INS Winning or losing, sharing a bite over the footie is part of the fun. So why not try these speedy serves that groups can enjoy together?

egetarian V Nachos

COCA-COLA ORIGINAL The official sponsor of this tournament, what better way to hydrate than enjoying a Coca-Cola Original Taste with ice? It’s a fan favourite for a reason.

72% of pub-goers purchased food during a match Source: Oxford Partnerships, Euro 2020 On-Trade Winners and Losers report. 2021.

FOR RECIPE

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FOR RECIPE

Popcorn Chicken and Wings with Southern-Style Gravy

SCAN HERE

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Delicious dips

Make showstopping side sauces by drizzling over some spicy harissa. The paste adds a pop of colour, texture and taste to hummus and whipped feta. Or mix with yogurt, sour cream, lemon and minced garlic for a cooling, flavourful dip.

Spicy marinades

Tenderise meat and maximise flavour by using harissa as a speedy marinade. Massage it over chicken, prawns or Mediterranean veg and leave for more than 2 hours to add depth and zing. Skewer and grill to make quick kebabs.

SAVVY SHORTCUTS

Harissa paste Spice up dishes quickly with this flavourpacked chilli pepper paste

Stews, sauces and salads

Fiery cocktails

Spice up your drinks and please patrons who love a chilli margarita by adding instant fire. Simply dilute harissa paste with water and lemon juice and store it behind the bar. Serve mixed with tequila or mezcal for a unique cocktail.

Keep a jar of harissa in the pantry for a quick flavourbomb at any time. Add a tablespoon or two to your beef stew, stir into spaghetti sauce or mix a dollop into a basic salad dressing.

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Know your Bread From crusty rolls to sourdough, customers love that freshly baked bread smell, so get your flour flying this World Baking Day (19th May).

WHY BOTHER

1 MAKING BREAD?

The smell and taste of homemade bread can bring more guests to your venue. Taking the time and effort to make your own loaves, rolls or flatbreads makes customers feel extra special when they visit. Louise grew up surrounded by the sweet and savoury scents of baking, as her father was a pastry chef. It’s a passion she says could be easily shared with café and restaurant owners. “There’s nothing like sitting down for a meal and being served homemade crusty rolls and butter. The warm, melt-in-your-mouth feeling creates a bond,” she says. “With breadmaking, confidence is key and once you perfect it, the possibilities are endless.”

Louise Wagstaffe is a Senior Culinary Adviser at flour specialists McDougalls and has three decades of experience in the food industry.

TROUBLESHOOTING

2 TIPS

Baking is where art meets science. So by understanding your flour, the role of yeast, warm water, and their quantities, you’re guaranteed better results. Old yeast won’t get the rise you need during the proving process and the water needs to be ‘baby bath elbow’ warm to activate it. If your dough isn’t kneaded until it’s silky smooth, you’ll end up with a soggy, dense loaf. Too much flour or not enough water will make your loaf dry or burnt. Using a pre-mix like McDougalls’ Hovis Best of Both takes away the guesswork by ensuring the right proportions. Preparing in advance before service? Use cold water and pop the mix in the fridge to prolong the rise until you’re ready to shape and bake.

Poor texture Check proportions, increase proving time, ensure yeast is live and oven temperature correct.

Dry inside or crust burnt Wrong flour mix. Collapsing Left to prove for too long or kitchen too hot. 38

Holes Too much yeast.

Not rising Yeast is old, too hot or cold. Get the water temperature right and knead well.

3 THE FLOUR FAMILY

Wholewheat Its distinctive nutty taste and dense, textured finish can also be blended with white flour. The husk and heavier dough means the yeast has to work harder and takes longer to prove.

Rye A healthy continental flour with less gluten is best used in an open sandwich. A malty, earthy bread, it doesn’t need to be served in large portions. Pair with quality charcuterie items.

Gluten-free This should look more like a cake batter. Don’t expect a silky dough because this flour absorbs more liquid. Add xanthan gum to prevent crumbling and always trust the recipe.

Sourdough Naturally leavened with a crisp golden crust and light crumb, it doesn’t need yeast to rise but relies on an easily made starter culture. Its tangy flavour sets off strong cheese, hummus or avocado.

4 FEEL THE KNEAD

Kneading helps to work the gluten in the dough to create even gluten strands. Under or overdoing it means your bread won’t rise properly and create a dry, crumbly and dense loaf. To knead correctly, push the heel of your hand into the ball of dough, stretching, rolling and folding it to ensure micro bubbles created by the yeast inflate during proofing and baking. Use a scale to split your dough evenly. This will ensure your rolls or loaves bake at the same speed. Shaping creates a smooth outer surface on the dough. Hide any creases at the bottom by folding the dough downwards and tucking it underneath. Once your dough is shaped, add your own flourish with seeds, egg glaze, melted butter or even honey. You could even use a sharp knife to score in some finishing touches.

TAKE YOUR TIME

Give yourself space to experiment and try new things, especially when you’re starting out. Consider a signature bread for your venue. Perhaps add beer, seeds, sundried tomatoes, cheese, olive oil or even salt and rosemary for focaccia. Apply the science and art to move on to naans, where yogurt replaces water, and yeast-free flatbreads, which don’t want to rise and can be grilled. Baguettes apply the same principles as any breadmaking using French flour. Ciabatta has a long, slow rise and a high hydration thanks to added olive oil. barandkitchenmagazine.com 39

Bread Sticks with Chorizo & Cream Cheese Serves: 20 Skill rating: MEDIUM

Ingredients

• 500g Hovis Best of Both Bread & Roll Mix • 370ml warm water • 200g low fat cream cheese • 160g chorizo, thinly sliced • 100g cucumber, thinly sliced

Method

1. Preheat the oven to 200°C. 2. In a bowl fitted with a dough hook, put in the bread mix, add in the water and blend for 1 min. 3. Once the dough comes together, knead it for 6 mins on a medium speed. This should form a smooth dough. 4. Divide the dough into 20 equally sized pieces. 5. Turn them into long rolls by stretching each piece lengthways and then folding the dough over itself widthways to form a smooth, rounded top. 6. Place on a baking tray and leave to prove in a warm place for 20 mins or until the dough is doubled in size. 7. Bake in the oven for 10-12 mins or until the dough is cooked through. 8. Once cooled, these rolls can be frozen or split and filled with the cream cheese, chorizo and cucumber.

2,720 Businesses were making bread in the UK in 2021 Source: Open University

McDougalls Naan Bread Serves: 10 Skill rating: MEDIUM

Ingredients

• 450g McDougalls Soft Bap Mix • 50g yoghurt • 5g onion or cumin seeds (optional) • 275ml warm water • 30g butter or margarine • 5g fresh coriander or parsley

Method

1. To oven-bake the naan bread, preheat the oven to 220°C. 2. Place the mix into a bowl fitted with a dough hook. Add in the yogurt and onion or cumin seeds (if using). 3. Turn the mixer onto a slow speed and gradually add in the water. This should take about 1 min. 4. Once the dough has formed, turn up the mixer speed to medium and knead it for 7 mins. 5. Divide the dough into 10 equal portions and roll each out into a tear shape on a lightly floured surface. Then place each onto a greased baking sheet. 6. Leave the naan breads to prove in a warm place for around 10 mins. 7. If you’re baking the naan breads, place them in the oven for 8-10 minutes or until they’re golden and well-risen. 8. If you’re cooking them in a pan, preheat it until it’s hot and place the naans into a pan one at a time. Cook each for 2 mins on each side or until the dough has bubbled and the breads are cooked through. 9. To grill your naan breads, place them on a tray under a hot grill for 2-3 mins on each side. 10. Serve each naan bread as a side to a curry or add toppings such as chicken, salad and mango chutney.

Find more bread recipes here

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MAKE

EVERYONE FEEL WELCOME

Creating an inclusive team that empowers women can bring huge benefits to your employees, venue and customers

his year, 8 March marks International Women’s Day. It aims to ‘Inspire Inclusion’ of women in the wider world. One way to do this is to create more welcoming and empowering workplaces. Lots of progress is already being made in hospitality, and there are lots of ways venues can help make female employees and customers feel comfortable in their environment. For many managers and owners, fixing issues such as skills shortages and low employee motivation is their main workforce focus. So creating a more female-inclusive venue falls down the to-do list. But this is a way to reverse skills shortage challenges and boost motivation. Plus, it can quickly bring extra benefits to venues. Not just in the happiness of their team, but their customers too.

Empowering women brings big benefits The huge value of empowering women is why many businesses are now making it a top priority. Having a balance of male and female employees helps teams make better decisions, solve problems and meet the needs of all your customers. It also makes women feel more welcome and relaxed when they visit your venue. Having female leaders brings even bigger benefits. Women CFOs improve business profits by 6%**. Promoting female employees to the top jobs also helps break down barriers and make workplaces more inclusive.

The challenges facing women in hospitality There are several barriers to women having careers in hospitality. Although

7.3%

Pay gap between men and women working as managers in hospitality Source: Office for National Statistics. March 2023

the industry has one of the smallest gender pay gaps, women are still paid 8% less on average***. There is also a lack of women in leadership roles, with only 25% holding the most senior jobs****. Often responsible for many domestic tasks, giving women the flexibility they need for a good work-life balance is a major barrier to overcome. Both female customers and employees are also more likely to face harassment and stereotyping. Taking action against these behaviours is essential for hospitality to become more inclusive of women.

Rebecca MarshmanRondeau Group Head Pastry Chef for BaxterStorey, Becky started in hospitality at 15 and has worked in Michelin star restaurants, at major sporting events and is now in the private sector.

What’s life like working as a female chef? Life as a female chef has changed. Back when I was younger, the industry was very male-dominated. Today, more women are starting to come up the ranks. You hear a lot more about women in food which you wouldn’t have 10 years ago. The industry as a whole is trying to be more inclusive. Lots of places are working harder to support all employees. BaxterStorey is all about inclusivity, where individuality and ambition is encouraged. That’s why I like working here. Do you think there are particular barriers for female chefs? Back when I started in the industry, the kitchen was an uncomfortable environment. I’ve had to deal with a lot of aggression and sexist comments in my career. It’s harder for people to get away with bad behaviour these days. People’s mental health is more of a priority and there’s proper HR and support in place. The industry’s staff shortage also means more businesses are having to offer perks

such as better pay, reduced hours and maternity leave. What advice would you give to a woman starting her hospitality career? There’s a difficult line you have to tread of respecting your boss and sticking up for yourself. When I was younger, I took way too much from people. I let things go when I should have stood up and spoken to someone. You get into that ‘yes chef’ mindset, but now I don’t tolerate anything. What tips would you give a venue that wants to be more inclusive? They need to chat with women in their team about what they can do to make work better. They need to treat everyone the same. It shouldn’t matter what your gender or ethnicity is. Everyone should be given respect. People think women can’t handle it, but I’ve run passes in the main kitchen and managed whole teams on events. Women can do it, so we deserve more credit.

*Source: CGA, Transforming The Employee Experience In Hospitality, 2022 **Source: JLL, Finding a voice: Empowering women in hospitality, 2023 ***Source: PwC, Gender Pay Gap Reporting, 2022/23 ****Source: PwC, Women in Hospitality, Travel, and Leisure, 2020

barandkitchenmagazine.com 43

STEPS TO IMPROVE INCLUSIVITY

Champion family-friendly working policies and flexible hours.

Karissa is a Deputy and Events Manager at the Queen of Bradgate, Leicester. Having started out working as a part-time bartender aged 18, she now helps run this independent venue.

What benefits do female managers bring to a venue? It’s a generalisation but I think we pay a lot more attention to the smaller details. This is important in a lot of situations, including looking after female staff and customers. If you’re a woman who goes out to bars and works in this environment, it’s unfortunately likely that you’ll have been on the receiving end of some harassment. So you can spot the little signs of when something might not be quite right. On a busy night, I’ll walk around the venue regularly to see who might be vulnerable. I’ll also make sure all of our staff are happy and aren’t getting any trouble. We’re a lot more vigilant when it comes to harassment and make it clear to customers that it’s not welcome.

What’s it like to work as a woman in the bar industry? My experience over the years is that people expect a man to be running bars. If you think of a pub, many customers expect to see an older man with a loud voice as the landlord. It’s sometimes quite annoying but also feels like I’ve achieved something in quite a male-dominated industry. I didn’t expect to be running a venue when I started. All my managers were male. Here, a lot of them are female, so we’re heading in the right direction.

What has been the biggest change since you started your career? I think everyone’s more considerate of each other these days. Whether they’re male or female, I’d hate to think that any of my younger staff wouldn’t feel comfortable calling out a customer who says something rude to them. When I started I wouldn’t speak up, but nowadays I’d have no problem telling a customer that something was unacceptable. I’ve dealt with a lot of people and situations, so I’ve got good people skills. I want to pass this on to my younger team members.

Define a clear, fair wage structure and focus on reducing the gender pay gap.

Offer mentoring and focus on promoting female leadership.

Open up targeted learning and development opportunities.

Celebrate your female employees’ successes and make sure their voices are heard.

Karissa Mason

Find out more

Review your diversity policies to hire and retain the best talent. SCAN HERE

‘It Stops With Me’ is a campaign to end harassment and discrimination in the beverage industry. Access valuable resources, data and a toolkit to help you reduce negative behaviours.

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50 G

Competition

#feedyoureyes Would you like to showcase your best starter, main or dessert and win a £50 Amazon gift card? 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

Sweetcorn panna cotta, Cromer crab, roast sweetcorn, Binham Blue cheese, sweetcorn purée, foccacia melba toast.

Braised lamb belly with spinach & anchovy stuffing, parsley purée, pickled baby turnips.

Lemon sponge, raspberry Italian meringue, lemon ganache & vanilla ice cream.

This is a savoury panna cotta that’s light and moreish. Customers’ reactions have been great – they absolutely love the flavours and techniques.

I wanted to encourage people to use underrated cuts of meat and make them into something special. It’s been a firm favourite with the customers.

Inspired by my mother’s lemon cake, this brings back great memories. The flavour takes me back. The feedback has been amazing so we keep making it.

Starter

Main

Terry Balme

Ryan Bolt

Sam Taylor

@chef_terry_balme Executive Chef at Wheatacre White Lion and Duke’s Head, Somerleyton

@chefryanbolt Executive Head Chef at The Bell Inn, Carlton Colville

@chefsamtaylor Sous Chef at The Bell Inn – Carlton Colville