Bar & Kitchen May/June 2024

We’ve given you the heads up on the season’s hottest food and drink trends, now turn to page 22 to get the lowdown on what customers will love to see in your menus, according to our experts.

If you’re in the cost sector and looking for recipe inspiration, head to page 30 to get tips from John, a team member in a supported living kitchen who’s passionate about freshness.

There are also plenty of fresh ideas for all of summer’s events, including World Gin Day (page 28) and Fish and Chip Day (page 39).

We hope this issue provides you with some inspiration heading into the summer season.

Philip Dawson Trading Controller

Do you follow us on social media yet?

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

“Fusion foods and traditional favourites with twists will excite customers this year, with social media sharing being popular. Longed-for sunshine will encourage diners to embrace local, seasonal foods.”

Kelly Dowson, Group Managing Director, F!S Group

“We’re going to be focusing on slow ’n’ low cooking, sharing plates and seasonal fruity salads with Asian flavours this summer.”

Matt Owens, National Chairman, Craft Guild of Chefs

In good company

How are you doing summer differently this year?

“We’re seeing more lamb with Persian and ‘spice road’ flavours. Hot sauce is also very popular.”

Charles Banks,  Co-founder and Director, thefoodpeople

“We’ll have a lot more venison cooked in traditional ways. The perception of venison as a winter meat couldn’t be further from the truth. It’s a healthy red meat and absorbs flavours like you wouldn’t believe.”

Mark Reynolds, Regional Executive Head Chef UK and Ireland, Levy UK

I like entering the Feed Your Eyes competition with my dishes. It’s a great platform for chefs. I think it’s important for us to get recognition. I’ve also had some feedback from other chefs who have asked for the recipe and tried it themselves. 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 42

HOTTest summer events

As spring turns to summer, entice your customers with our pick of exciting occasions

KEY DATES start here

12 & 25 maY

FA CUP FINALS

87% of people will stay out longer when live sport is on and 89% are more likely to revisit a venue that screens it*. That means it’s a no-brainer to show both the Women’s (12th) and Men’s (25th) FA Cup finals. Make the most of it by spotlighting guest beers. Create the right atmosphere with decorations and add ample seating near your venue’s screens.

May–JuLY

08 jun

WORLD GIN DAY

Join in on this global appreciation of all things gin with your own mini celebrations. Entice Saturday revellers with a special offer on G&Ts, create a gin pairing to complement your food menu or mix up a limited-edition Turn to page 28 for serving inspiration.

17-25 jun

NATIONAL PICNIC WEEK

Warmer weather calls for outdoor dining and much-loved British picnic foods. Tempt customers with easy-to-prepahead pork pies and pastries, cheeses and charcuterie boards or modern takes on classic sarnies. Serve in hampers for an extra classy touch.

*Source: Sky Business & CGA, ‘The value of live sport in Britain’s pubs and bars’. 2023.

28 jun

NATIONAL CREAM TEA DAY

Jam or cream first? A bit of debate is good for business if you’re taking part in this playful celebration. Dating back to the 11th century, no one can resist this traditional English treat. Scones freeze well, so bake in bulk, defrost then serve with clotted cream and your jam of choice.

7 jul

WORLD CHOCOLATE DAY

Nothing says chocolate quite like a melting fondant or warm brownie with ice cream. But you don’t have to be restricted to puddings to join in with this indulgent day. Make extra easy margins by promoting chocolate bar snacks or cake-counter treats, like cookies. (See page 18)

16 JUN

FATHER’S DAY

Give your customers an easy way to thank Dad with an exclusive Father’s Day menu. A traditional Sunday roast is a firm family favourite or a stacked-high burger special will always go down a treat. To make it extra special, offer Dads a complimentary pudding or pint when they order a starter and main. Scan the qr code to read our Father’s Day feature

29 jun

LONDON PRIDE

London vendors know the LGBTQIA+ community are 76% more likely to visit an inclusive venue* so host a Pride brunch, serve a guest cocktail and donate a percentage to charity. Outside London, host a party and stick the recognised inclusive ‘Ask for Clive’ badge on the door.

*Source: Stonegate Group and Heineken UK. 2023.

1-14 jul

WIMBLEDON

The 137th Wimbledon Championships mark the start of July. Draw in tennis fans by screening the big matches, ideally outside for the ultimate summery feel. If showing them isn’t an option, get involved by whipping up a strawberries and cream Eton mess dessert or serve Pimm’s and fresh fruit.

What venues can learn from festival-goers this summer

You might not be putting on your wellies and a trilby hat yourself, but the latest festival trends can inspire new paths to profit for venues this summer.

Half of customers heading to these events are looking for quality music acts, while vendors are seeing ‘try before you buy’ samples drive purchases

Plus, nearly 70% of festival-goers use social media to choose which vendors to eat from*. So make sure you fill your feeds ahead of summer’s big events.

Widen your menu options with gluten-free goujons

With 90% of coeliacs looking for gluten-free versions of classic dishes and more customers choosing these menu options, finding quality foods to put on the menu is a priority.

After launching its Gluten-Free Wholetail Scampi in 2023, Whitby Seafoods has expanded its range to include Gluten-Free Cod Goujons. With 50,000 servings of fish fingers plated up out of home, these delicious MSC-certified strips mean customers with these dietary requirements don’t need to miss out. Packed into 600g cartons, serve them on sharing plates, with a classic side of chips and mushy peas or sandwich them in gluten-free bread for a tasty lunchtime option.

INDUSTRY

What’s new?

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

Classic scampi, now cooked four ways

From the producers Whitby Seafoods, this product sits under their added value scampi brand range ‘Kilkeel Seafoods. Its new ‘4-Way Cook’ Scampi is available in 1kg bags. Even easier to portion, cost up and cook, they also have all the taste and quality you and your customers would expect.

Sourced in the same way as the rest of Whitby’s scampi products, these langoustine tails still have their signature crisp, light batter. They are also in regular-sized pieces, making portion control straightforward.

Mayo-nly one you can rely on

From one of the most well-known condiment brands comes a mayonnaise that won’t let you down, even in a busy service. Heat stable, sustainably sourced and with the same classic taste, Hellmann’s Professional will perfectly coat bound salads for 72 hours. Its great binding qualities and consistency make it the ideal base to build your signature sauces and dishes on.

Tipping changes incoming on 1 July

A new law on how tips are distributed to employees will come into effect from 1 July. The Employment (Allocation

of Tips)

Act 2023 makes it unlawful for hospitality businesses to keep any service charges earned by their employees.

As a result, 100% of the tips your team receive need to be passed back to them. However, it doesn’t mean they need to be distributed equally between each of your team members.

Role types, performance and length of time served may all affect the percentage of tips an employee gets. These factors must be fair, reasonable and clearly set out in a tips policy.

To get ahead, chat with your team to figure out the best approach for everyone.

*Source: Insights from CGA by NIQ’s Festivals Report 2023

good, Better, best

3recipes 3 ways

Create simpler serves or take your plates up a notch with these seasonal switch-ups

STARTER

Caesar Salad

Serves: 4 Skill rating: MEDIUM BEST

Ingredients

2 chicken breasts, skinless and boneless

1 Romaine or Cos lettuce

Marinade:

• ½ tsp sea salt

• Pinch of coarse ground black pepper

• 1 tbsp dark brown sugar

• ½ tbsp FRANK’S RedHot®

Original Cayenne

Pepper Sauce

• 1 lime, zested and juiced

½ tsp garlic powder

½ tsp onion powder

½ tsp French’s mustard

1 tbsp apple cider vinegar

1 tsp Worcestershire sauce

Croutons:

• 4 ciabatta bread slices

• Olive oil, for drizzling

• Pinch of salt

Dressing:

• 1 anchovy fillet

• 1 small garlic clove, crushed

• 2 tbsp mayonnaise

• 2 tsp white wine vinegar

• Parmesan or Grana Padano, for shaving

Method

1. Mix all the marinade ingredients. Butterfly the

chicken breast by slicing it in half horizontally, not quite the whole way through, and opening it up. Rub in the marinade and leave for 30 mins.

2. BBQ the chicken on a medium, indirect heat or cook in a chargrill pan for 3 mins each side. Remove when crisp and cooked through. Leave to cool then shred into pieces.

3. Prepare the croutons by tearing the ciabatta into small chunks. Drizzle with oil, sprinkle with sea salt and bake in the oven at 200C for 8-10 mins.

4. Make the dressing by mashing the anchovy and garlic with a fork. Mix in the mayonnaise and white wine vinegar.

5. Separate the lettuce leaves, cut large ones in half and wash. Dry well and place on a serving dish. Put the cold BBQ chicken and croutons on top. Drizzle over the dressing and shave over the cheese generously.

Blanc’s citrus and grapefruit notes make it a perfect light, crisp pairing.

Speedy dressing: pair things back without losing taste by mixing mayo, crushed garlic, white wine vinegar and anchovies for a quicker serve.

Make it veggie: swap the chicken, parmesan and dressing for vegan fillet pieces, vegan hard cheese and a premade dressing.

MAIN

Mexican-style Poke Bowl

Serves: 10 Skill rating: EASY

Ingredients

• 900g Garden Gourmet®

Pulled Fillet

• 150g baby mixed leaf salad

• 250g grilled red peppers

250g pickled red cabbage

20 cherry tomatoes

50g jalapeños

50g pomegranate seeds

2 limes

10g coriander leaf

Dressing:

• 4 tbsp olive oil

• 3 limes

• 2 garlic cloves

• 20g coriander

• 1 tsp brown sugar

• 1 tsp red chilli flakes

• ½ tsp ground cumin

Piquant rice (makes 650g):

• 600g long grain rice, cooked

50g coriander

8 spring onions

2 limes

¼ tsp chilli flakes

pair with Los Gansos Viognier. This Chilean wine is fresh and packed with stone fruit flavours.

Marinade:

• 3 tbsp extra virgin olive oil

• 5 garlic cloves

• 3 limes

• 2 tbsp smoked paprika, oregano, cayenne pepper, cumin, red wine vinegar

1 tsp brown sugar

Method

1. Combine all the marinade ingredients, mix well and add the GARDEN GOURMET®

Pulled Fillets.

2. Heat a large pan on a mediumhigh heat. Add the fillets and stir for about 8 mins until golden and charred around the edges. Transfer to a clean container and leave to cool.

3. In a bowl, add the rice ingredients. Season with cracked black pepper to taste and mix well.

Keep it simple: use a mix of lime juice, paprika, crushed garlic and brown sugar for the dressing and fillet marinade.

Go extra: add more Mexican touches by making fresh guacamole, salsa and refried beans.

4. Whisk the dressing ingredients together to combine.

and rice into 10 bowls. Drizzle with dressing and garnish with lime segments, sliced chilli, pomegranate seeds and coriander leaf.

pair with Casillero Del Diablo Rosé’s blackberry and raspberry notes complement the fruit of the Fool to perfection.

BEST +++ dessert

Vegan Fruit Fool

Serves: 10 Skill rating: EASY

Ingredients

• 500ml unsweetened soya milk

• 25g sugar

45g Bird’s Custard Powder

25g seedless strawberry jam

750ml soya yogurt

500g frozen summer fruits, defrosted

Method

1. To make the custard, pour 150ml of soya milk into a bowl. Whisk in the sugar and custard powder. Mix well.

2. Pour the rest of the soya milk into a pan and heat to just below boiling.

3. Pour the rest of the soya milk, sugar and custard mix into the pan of hot soya milk and whisk. Keep whisking and heating until it’s thick and just beginning to boil.

4. Remove from the heat, add strawberry jam and place into a bowl. Press a layer of clingfilm onto the surface of the mix so a skin doesn’t form.

5. Once cooled, whisk the mix till smooth. Place into a piping bag and layer with the soya yogurt and defrosted berries in a serving dish or glass.

“With consumers desiring nostalgic desserts, Bird’s custard is the perfect base for hot or cold desserts. Made with soya milk, it’s also a great option for vegan customers.”

Louise Wagstaffe, Senior Culinary Advisor at Premier Foods

Fresh fruit: swap out strawberry jam and frozen fruit with your own compôte of seasonal fruits simmered gently with sugar and a little water.

Textural touches: step up this dessert by creating a delicate shortbread biscuit or brandy snap to sit on the side. BETTER

ADVICE: Why venues are outsourcing kitchens

Rising costs, recruitment challenges and changing customer tastes are perfect reasons to try a new catering approach at your venue this summer

To ease the pressure of high customer demands and huge food, energy and staff costs, more on-trade venues are switching up their kitchen operations.

Instead of worrying about finding the right team members and covering big bills, they’re outsourcing their catering to guest chefs.

This takes a load off operational costs and gives customers a more exciting experience. Plus, with the caterers changing regularly they can try new menu options each week.

Jack Brabant, Director of the Digbeth Dining Club, says the financial and social benefits of the guest caterer model are behind its success in venues.

“People want to try high-quality global cuisines in a relaxed environment where everyone is equal,” he explains.

“Speed of service, flexibility and innovative new ways of cooking for the caterer and venue mean venues can grow a diverse community with potential for collaborating on events. It also means lower overheads.”

“Get a product, nail it and people will come. It’s not about who has the sexiest van. It’s about how you showcase yourself and your food to become a rock star.”

Jack Brabant, Director, Digbeth Dining Club

Q&A: The Venue and the Caterer

THE VENUE HOST

Nicol Dwyer, Operations Director at Digbeth Social Club

How popular is the model?

It’s a growing trend for pubs wanting to breathe life into their food offering. Landlords no longer need to recruit a team who aren’t that interested or skilled. Now they can partner with a team passionate about its product.

What advice would you give to on-trade first-timers?

Choose a food provider with a growing reputation, try them out one night a week, publicise their presence and work with them as

if they were your own kitchen staff. Expensive menus don’t work but small punchy ones can keep the orders ticking over.

Should on-trade venues mix it up?

If it works, then extend the invitation to other caterers on other nights. Your only outlay is the energy, so you’ll save on staff wages and get a good proportion of the income as long as you attract high volume through good prices and a great product. Pop-ups also attract a younger crowd, so think about bands and other add-ons.

THE MOBILE CATERER

Jamie Reidy, founder of Greidy’s Wings and Strips

What’s the secret of your success?

A consistent, fresh product cooked to order and ‘to eye’ concept. All our sauces, from jerk to honey soy, are made in small batches and we never cut corners.

What are the pitfalls?

Go into it thinking you are going to be the busiest you’re ever going to be. If you go in half-hearted and can’t hit the 200 covers because your gas cookers fail, you won’t be invited back. Don’t be scared to spend extra on kit and canopies.

How important is the brand?

After your food, it’s the next biggest thing. My social posts show me on good and bad days. Once you get the brand and the food right, you’ll be invited back and it’s so rewarding.

Cooked to order: Jamie Reidy loves serving wings from his truck (below)

4 WAYS WITH

cookies

Try these on-trend cookie twists to make some easy cake-counter treats for your customers

Chocolate chips

Add some contrast to cocoa-flavoured cookie dough and up the intensity with 70% dark or drop in chunky white choc chips.

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

White choc chunks create visual and taste contrast to the red cookies and cocoa flavour. Chop a bar into small bits or use chips.

Roll quality peanut butter ) into balls, freeze and stuff them into centre of the cookie before baking.

First orders

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

3 to try… Fruity

White Peach and Mango Daiquiri

A deliciously blended mocktail, the hint of botanicals will leave everyone’s taste buds tingling. Serve with plenty of ice.

Strawberry and Orange Blossom Mojito

A new no-alcohol twist on the classic drink, this is delicious served in a highball glass with a sprig of mint and a strawberry.

Mocktail

Dirty Pink

Serves: 1 Skill rating: EASY

Ingredients

• 50ml fresh grapefruit juice

• 20ml fresh lemon juice

• 100ml Schweppes Selection

Pink Soda

• Garnish of pink grapefruit and strawberries

Method

Fill a wine glass with ice cubes. Pour in the grapefruit and lemon juice. Top up with the pink soda. Garnish the glass with the fruit.

Mountain Range Rose

Made from grapes grown in eastern Chile’s Andes Mountain range, this wine is vibrant, refreshing and has fruity, floral notes.

What’s on your bar?

Norten De Souza

Bar Supervisor, Sonrisa Comida Argentina, Leicester

“We are an Argentinian Restaurant and Cocktail Bar located in the heart of Leicester. We create a unique Buenos Aires experience with a wide variety of small sharing plates, steaks and Latinthemed cocktails.”

Desert island drink: It would probably be a simple Margarita or Mai Tai.

My new tipple: That would be a Lychee Martini, a tropical take on a classic.

Most versatile soft drink: With the current menu it would be pineapple juice.

Top upselling tip: A thorough knowledge of your products is definitely the best way to upsell. Using tricks like dry ice or flaming can also get the guests’ attention.

Current customer favourite: Always a Pornstar Martini. Though one of our guests’ favourites is a twist of it, the Superstar Martini.

superstars Summer

Matt Owens – Head of Culinary at Alliance Group and Chairman of the Craft Guild of Chefs.

Mark Reynolds – Regional Executive Chef, Levy UK and Ireland, heading up the catering teams at Tottenham Hotspur FC.

Peter Joyner – Development Director at contract catering firm Elior UK with more than 40 years in the industry.

and pork belly will make big comebacks this year.

“Customers increasingly want quality over quantity. Think fresh, locally sourced meat with a light, tasty and textured side. Barbecue flavours with local honey are also going to be huge as people get used to being outdoors again, so make sure this is on your menu.”

Kebab Karaz Lamb with Sour Cherries and Pomegranate

MEDIUM

1 tbsp pomegranate molasses

Place the sauce ingredients (apart from the lemon) into a saucepan. Bring to the boil and gently simmer for 30 mins until the sauce is thick. Add the lemon juice and set aside.

2. To make the meatballs, heat the olive oil and gently fry the garlic, chilli, coriander and cumin for 1-2 mins until fragrant. Add the onion and fry gently for 4-5 mins until softened.

3. Remove from the pan and add to a bowl with the lamb mince and 1 tbsp

Currywurst, Pilsner Onions, Red Cabbage & Beetroot Sauerkraut

Serves: 10 Skill rating: MEDIUM

Ingredients

• 250g red cabbage

• 250g beetroot

• 10g salt

• 1g carraway seeds

• 10g medium curry powder

• 5g paprika

• 100g balti sauce

200ml Hellmann’s Professional

25g butter

800g onions

1 bay leaf

5g salt

25g demerara sugar

• 250ml light pilsner

• 10 bratwurst sausages

• 10g crispy onions

• 5g thyme

Method

1. Wash and finely slice the red cabbage and grate the beetroot. Add the salt and carraway and leave for 1 hour. Compact the mixture into a sterilised jar with a rubber-sealed lid. Leave in a dark area for 3-4 days. This can be refrigerated for up to 6 weeks.

2. To make the sauce, toast the medium curry powder and paprika lightly in a pan. Leave to cool and blend with the balti sauce. Pass through a sieve and blend in the Hellmann’s Professional.

3. Melt butter in a pan. Add finely sliced onions, bay leaf, salt and sugar. Cook over a low heat for 40 mins, stirring occasionally. Remove the bay leaf. Add the pilsner and reduce to a glaze.

4. Place the bratwurst over indirect heat to cook. Finish over a chargrill.

5. Top a base of pilsner onions with currywurst sauce, crispy onions, thyme and a side of sauerkraut.

for health-conscious guests by adding fermented kimchi and pickled veg to regulars. Salted or fermented leftover veg such as cabbage or cucumber are great for the gut, last for three months and carry a premium. We’re also seeing

with easy-to-prepare wellness bowls.”

Healthy barbecues

mark: “Half-and-half burgers will be the answer for the diet-conscious customer this summer. We’re seeing burgers and hot dogs that are 50% beef and 50% white bean and kale. This keeps the meat moist and gives it a lovely umami flavour over time. There’s a lot of work being done around a vegetarian chorizo and ’nduja sausage, so expect that to gather pace as we edge towards summer and autumn.”

Forecasting fruit

PETER: “Summer-savvy landlords will tempt new guests with non-alcoholic food pairings. Fruit purées – think pineapple, blueberry or passion fruit – will be a sunny-day staple, along with kombucha neat or in a cocktail. Also expect vanilla and coconut smoothies, chilled frappé with an espresso ‘bullet’ and peach iced tea decorated with fresh fruit to all grow in popularity.”

1 in 10

consumers left a UK pub due to a lack of alcohol-free options

Source: Hospitality Research Consultancy KAM

Delightfuldesserts

PETER: “Anything Instagrammable is cool. It’s not the be all and end all but new desserts like popcorn ice cream and strawberry shortcake sour (a mix of ice cream, cake and milk) attract likes. Customisation is going to be big. Our Mustn’t Crumble dessert will let customers create their own bespoke pudding using different fruits, crumbles and toppings. This creates a sense of theatre that diners love.”

Angel Delight Banana Cherry Ripple Ice Cream

Serves: 20 Skill rating: EASY

Ingredients

• 280g Angel Delight Banana Mousse

• 600ml cold water

200g Cherry sweet pie filling

Method

1. Place the correct amount of water into a mixing bowl (electric mixer).

2. Blend the correct amount of Angel Delight Banana Mousse powder with the water and whisk on high speed for 5 minutes (until the volume has increased by approximately 3 times).

3. Gently fold the cherry filling through the mousse mixture until a ripple effect is achieved.

4. Place in a suitable container and freeze.

Pepsi Paloma

Serves: 1 Skill rating: MEDIUM

Ingredients

50ml Tequila

50ml Pink grapefruit juice

12.5ml Lime juice

12.5ml Agave syrup

• 100ml Pepsi MAX

Method

1. Pre-prepare a highball glass with a pink salt rim by wiping the rim with a wedge of lime to moisten it and then rolling the rim through a dish of pink salt crystals.

2. Add the tequila, grapefruit, lime and agave to a shaker full with ice and shake!

3. Strain into your highball glass, top up with Pepsi MAX, garnish with a grapefruit slice on a cocktail pick and serve.

World Gin Day

Bust out your gin balloons, max your profits and celebrate on 8th June with these products and tips

Gin & Tips

Take the teasers from the latest Bacardi Cocktail Trends report as a start point to give your G&T menu a lift.

greenall’s gin

Handcrafted by England’s oldest gin distillery, G&J Distillers, the original pioneers of gin. Greenall’s Gin is recognised as the original London Dry Gin, first produced in 1761, by Thomas Dakin, the forefather of quality gin made with all-natural ingredients. Crisp, wellrounded and full of juniper, it’s a delicious base for any mixer or cocktail recipe.

thomas dakin gin

Named after the forefather of classic English gin, this small batch spirit is handcrafted from selected, high-quality botanicals. Notes of sweet orange and citrus team up with horseradish that adds a savoury note to the longlasting finish. Mix with Mediterranean tonic water or in a Negroni.

Opt for exotic garnishes

Two-thirds of customers say they’re interested in unusual tastes, so swap out your classic lemon and lime for something new, like pomelo and guava.

Choose natural ingredients

As more drinkers become environmentally aware, they’ll want options with sustainably sourced botanicals, aromatics and florals, so make this a promotional focus.

0% Raspberry

A delicious no or low option, this gin has plenty of flavour with none of the alcohol. Base botanicals of juniper, coriander and liquorice are made fresh and vibrant with the sweet flavour of Scottish raspberries. The perfect base for fruity drinks, mix with cranberry or pomegranate juice in a colourful mocktail. Or, for a simple serve, put over ice, top with lemonade or soda water and garnish with mint and raspberries.

Fitch & Leedes Pink Tonic

Convert the G&T sceptics with an alternative premium mixer. Sweeter than classic tonic, the rose and cucumber flavours and a delicate colour make this pink tonic a great summer stock option. For a drink with the ultimate glow-up, add a dash of St Germain elderflower liqueur to your gin and top with this mixer and a few slices or ribbons of fresh cucumber.

Get experimenting

Customers are looking for cocktails that look and taste totally new. Switch up your formats and reinvent flavours, colours and textures to create excitement.

approach A fresh

How one supported housing kitchen team is staying on budget and satisfying tenants’ tastebuds with quality ingredients and dishes

COST SECTOR

WHERE? Corson Court, Belshill, North Lanarkshire

It’s 12pm. That makes it the start of lunch service at Corson Court. Jane Green and John Glancey, two of the three-person kitchen team at the supported housing development in Belshill, North Lanarkshire, are serving up today’s options.

Under the watchful eye of Housing Coordinator Marsha Rasuli, they dish up sandwiches, soup, fish goujons and salad. Having worked as a restaurant chef for two decades and at this later living residence for around five years, preparing and serving dishes fresh is a must for John. “We might not be cooking to order but, like in any other venue, we still need to deliver quality dishes for individual customers.”

Living better for longer

One of Scotland’s biggest social landlords, Trust Housing, has a third of its homes in North Lanarkshire. Its flats, bungalows and houses make living more affordable for adults over the age of 16, with 61% of them supporting those aged over 60. As well as lower rent prices, these later-living homes give tenants access to financial advice, which has become even more important as the cost of living has risen.

Working across several different developments, Housing Coordinator Marsha Rasuli says this is what sets these homes apart. “We are clear to everyone, our housing are supported living homes not care homes. Corson Court has 20 flats and there are 17 tenants currently here. We support them in terms of meals, entertainment and rent and make sure they are well looked after, but they have their own flats and live independently.”

“I couldn’t cook to the four-star restaurant standard I was used to. Everyone said it was too fancy. Instead, I introduce … different kinds of sauces, vegetables or ingredients.”

John Glancey, Kitchen Team Member, Trust Housing

Service time

Marsha and Jane stand in the dining room at Corson Court (left)

Nutrition is number one

Eating a balanced diet becomes even more important as people get older. So when John is planning the week’s menu, he always starts with the most nutritious, locally sourced ingredients. “We offer lunch and dinner to all residents, seven days a week,” he says. “They’re all homemade meals and 80% of the ingredients we use are fresh produce. We work with local supplier Yules for our dry goods. I’ve also been working with the same independent fishmonger for ten years and I use a Glasgow-based butcher.”

With freshness as the main focus, John then tries to balance a variety of proteins and vegetables across each week. Dishes also need to be made to suit tenants’ particular tastes and dietary needs. John explains: “When people get to a certain age they might not be as open to trying new things. They tend to prefer traditional meals like stews and casseroles.

“This was the biggest adaptation I had to make when I first came into Trust. I couldn’t cook to the four-star restaurant standard I was used to,” he says.

“I started with a restaurant menu and around seven people loved it. Everyone else said it was too fancy. Instead, I introduce new, small elements such as different kinds of vegetables, sauces or ingredients.”

Smart

saver

“The key is no wastage and not over-ordering”

Cooking for the same tenants every day means John and the kitchen team now know their favourite dishes, inside out. Fish, including salmon, sea bass and sole, is particularly popular. To encourage the residents to try new flavours, they create trial dishes for tenants to give feedback on. “If we put items straight on the menu and the tenants don’t like the sound of certain elements, they won’t try it. But, if they taste it first, sometimes they become more open to it. If the majority enjoy a dish, we will put it on the menu.”

Meet costs with lower waste

Cost is also top of John’s mind. Just like in kitchens across the country, rising food prices threatened to cut into the team’s set budget. “My budgeting has never been in the red,” John says proudly. “We don’t have a gross profit expectation, so we don’t have to make money – just look after money. The key is no wastage and not over-ordering. We take orders from tenants the day before and have suppliers who work six days a week. So we can order the right amount of ingredients as and when we need them.”

John’s experience also helps keep the kitchen running to budget. He admits: “It’s easier because I’ve been here so long. I know what people are going to want. If there are 18 people, I know 15 of them are going to take the salmon, for example. I’ll then buy a whole salmon and cut it myself, which is cheaper than buying by the slice.”

Supplier spotlight

Known locally as Yules, William Yules and Son has been supplying kitchens across central Scotland for more than 150 years. Starting in 1865, the familyowned business first imported tea, wines and spirits into Kirkcaldy harbour in Fife. Now, it serves venues working in the hospitality, education and care sectors.

A team you can trust

Two other team members work alongside John to serve lunch at 12pm and dinner at 4.30pm each day. With two choices for lunch and three for dinner, this small team offer enough variety to suit everyone’s tastes. John explains: “There will always be a main meal and one or two alternatives. We offer pies, sausage rolls, salads and chips, always have fresh vegetables and make soup each day of the week or lunch. We also make desserts every other day.”

To keep this service running smoothly, the team has to be tight-knit. “There is no rank in Trust kitchens,” says Marsha. “Everyone is the same, whether they have five years or six months of experience. They have to work together to handle and resolve issues. Trust Housing also offers support and training to staff members who want it. So we know we’re always making the best quality meals for residents.”

Happy, healthy tenants

With the kitchen team’s focus on freshness and variety, Corson Court tenants benefit from a nutritious and delicious menu. They’re also regularly encouraged to feedback on the dishes. This is key to keeping everyone well-fed, says Marsha, “We value customer satisfaction. We listen and put all tenants’ input into the menu. We go by the majority but always offer an alternative to make sure everyone has a choice they’ll enjoy.”

John says that having skilled, experienced kitchen team members also benefits tenants. “A lot of restaurant chefs have come to work for Trust,” he says. “You can tell by the menu. It isn’t just traditional dishes.

“These chefs get their tenants to try different things and enjoy quality ingredients, which gives them a better experience. When they try a quality dish made with fresh ingredients, for that moment in time they can believe they are in a restaurant.”

John’s menuplanning rules

• Think carefully about your customers’ needs

• Use the freshest ingredients

• Think about the balance of your menu

• Stay in budget by not over-ordering

Work with trusted local suppliers

• Get regular feedback on your dishes

Glacé Cherry Cake

Serves: 4 Skill rating: EASY

Ingredients

50g unsalted butter

150g caster sugar

2 medium eggs

150g dates, stoned and chopped

150g glacé cherries, chopped

• 150g self-raising flour

• 1 tsp bicarbonate of soda

• 1 tsp vanilla essence

• 250ml water

Method

1. Preheat the oven to 180C (350F).

2. Cream the butter and sugar together until light and white. Gradually beat in the eggs.

3. Mix in the dates, cherries, flour, bicarbonate of soda, vanilla essence and water. Stir well.

4. Form into a greased baking tin and bake for about 30-40 mins until firm to the touch.

5. Carefully portion the sponge, and serve with an ice cream and toffee sauce.

Frittata

Need an easy lunch option? A veggie frittata is quick and healthy. Fry a combo of fresh veg and frozen peas or sweetcorn, then pour over whisked eggs and cook until firm.

Next-level veg

There’s more to frozen veg than peas and sweetcorn. Mediterranean medleys, earthy edamame, butternut squash and zingy ginger can all be frozen to speed up prep next time.

Frozen SHORTCUTS

It’s time to celebrate nutrient-packed frozen veg with these inventive hacks

Bar snacks

It’s easy to turn humble frozen veg into showstopping snacks and finger food. Make mini pasties, nuggets or veggie rolls by adding mashed potato and deep-frying or wrapping in pastry and baking.

Make bold Asian flavours from basic veg by adding spices, soy or sweet chilli. Stir-fry and serve with rice or noodles for a fast and flavoursome dish. veg

Go Asian

Get frying for Fish & Chip Day 2

1

Best ever batter

Brits have tucked into this classic dish since 1870, so make yours the best on 6th June with our top tips

3

Choose your chip

The freshest fish

Sourcing the freshest catch will give you the edge on flavour, especially if you choose larger, more mature fish. Pick a supplier with an MSC Blue Tick (the certification matters to 37% of consumers*) and opt for cod, the top pick for 55% people.

*Source: The Great Fish and Chip Survey. 2023.

For a crunchy outside and fluffy middle, choose options made from a floury potato such as Maris Piper or King Edward. Thick-cut is the classic choice, thanks to its crunch and flavour. Save time and maximise taste with the award-winning Caterers Kitchen Premium A Grade Chips 12/12mm.

Batter can make or break fish and chips. But there’s more than one crunchy coating to choose from – tempura with flour and fizzy water, easy whipped egg whites, baking powder or a flavoursome beer batter. Whatever you go for, make it crisp and golden (not greasy).

4

Fry away

First, pick an oil with a high smoke point such as vegetable, sunflower or rapeseed. Getting it to the right temperature instantly seals the batter without grease seeping through. Heat slowly, to 175-180C and fry in small batches. Aim for a nice golden hue – any darker and it’ll taste bitter.

5

On the side

From mushy peas to baked beans, tartare sauce and pickled eggs, offer customers a set of sides that complement each other. Add a twist on traditional with minted peas or sprinkle subtle spice into the batter to pair with curry sauce. Upsell on your menu with extra bread and butter or sauces.

ADVICE: How to control pests this summer

As temperatures rise, unwanted visitors can put your profits at risk.

Mark Williams, Head of Technical Pest at Ecolab UKI, shares his tips on how to make sure they stay away

Wasps, flies and rats are a risk at all times of the year. But when warmer weather arrives, even more pests will be attracted towards your venue. As customers eat outside and windows and doors are left open, insects and rodents can get into your dining room, kitchen or bar more easily. “Warmer temperatures, plentiful food sources and distracted staff can all combine to become a health and safety issue,” says Mark. “It’s the perfect situation for pests to be attracted to premises. So as we approach summer, everyone working in a venue must be vigilant to the threat pests can play to their business.”

What are the risks of pests?

Risking the health and safety of your customers isn’t the only way pests can disrupt the smooth operation of your business. They can also:

• Damage your reputation, particularly if a customer spots a pest or makes a complaint online

• Bring financial losses, including falls in profits or the cost of replacing spoilt food

• Lead to prosecution, fines or closures by public health and regulatory authorities.

Taking a proactive approach will help your premises stay pest-free all year round. This includes simple practices such as a regular cleaning regime, reporting any sightings and making sure that any entry points, such as drains, doors or windows are always kept secure.

Partner with a professional pest controller

Mark says working with a professional firm approved by the British Pest Control Association (BPCA) is recommended.

They’ll not just help keep your premises pest-free but be aware of any upcoming changes in legislation. They can then recommend how the pest management on your site may need to adapt.

Mark explains: “For example, in October 2023, the Welsh government banned the use of glue boards to control pests in both residential and commercial premises.

“In England, the government is putting a licensing scheme in place from July 2024 where you can request to use them under certain circumstances. The Scottish government is still consulting and hasn’t decided on any legislation changes yet.

“By having a professional on your side, you can make sure the right controls are in place to keep your premises safe and on the right side of the law.”

Have a pest control plan

Working with your professional pest control partner, you should have an agreed policy that both parties sign up to. This means you’ll all understand the particular actions you need to take to keep your premises safe.

It will also set out your team’s roles and responsibilities, including any pest control training you recommend or require.

The plan might also include the timings of pest control visits to your venue, how you’ll keep in touch with them and how your employees can report any pest signs or incidents. Having this plan in place means everyone will be taking proactive action to manage pests onsite.

£20,000

the typical magistrates’ court fine for each offence where food has risked customers’ health. But it can be higher or custody

Source: Food Standards Agency

Most common signs

RATS AND MICE

Live sightings, footprints in dust, droppings, holes in walls and doors, gnawed goods and smear marks

ANTS

Live insects such as ants, small piles of sand or soil and flying ants

FLIES AND FLYING INSECTS

Live insect sightings, bodies of insects, webbing and maggots

Tips to staying pest-free

Follow Mark’s advice to keep your business clear of rodents, insects or other animals this summer

Keep everywhere clean and tidy

The cleaner your venue, the less appealing it is to pests. This is because there won’t be anything for them to feast on. A pest is a simple creature. It’s always searching for its next food source. So if your premises are kept clean, there will be fewer food sources on offer.

In particular, food storage and preparation areas should be kept clean at all times. Make sure the team members who work in this environment know that it’s their care and work which will either deter or attract pests. Put time aside in people’s schedules for these tasks and get supervisors to check potential ‘danger zones’ frequently.

Get to the root cause

Getting rid of any pest from your premises is the priority. However, to protect your venue long-term, you need to figure out the root causes of your problems and put in ongoing measures. Treating the pest at the source will prevent any future activity onsite.

Searching for places where pests might be sheltering, figuring out any routes of access into the premises from the outside and finding out what’s attracting them to the site in the first place are all tasks your pest controller can help with. This will shut off any potential food source and stop any problem in its tracks.

Think outside-in

An outside-in approach means thinking about and solving any risk factors external to your premises. Securing any potential entry points, such as doors, windows and drains, will stop any pests from getting in.

Having the same attitude to cleanliness outside as you do inside will help. Keeping the waste disposal or rubbish bin area clean and well-maintained is absolutely critical. Putting up preventative measures such as fly screens is another positive step you can take. A good partnership with your pest controller will also help you get to the root cause of problems.

How B&K benefits Rory’s business

We asked Rory Lovie, Head Chef at Bridgeview Station Restaurant in Dundee, about the B&K features, online tools and competitions that help him in his job

700+ recipes

Share Your Dishes

Follow us on Instagram or X @barkitchenmag and share your best seasonal dish with #feedyoureyes to inspire other chefs and have the chance of winning a £50 Amazon voucher.

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.

Scan here to sign up now

Get access to all our exclusive tools and recipes today!

Tell us more about your current job

I’ll have been at the restaurant for ten years this summer. We are proud to be one of a few independent family-run restaurants in the city. Bridgeview Station opened in 2009 with the vision of being Tayside’s first gastro café and in 2013 we won Best Fine Dining Restaurant in Scotland. This is all down to our kitchen philosophy which fuses locally sourced food, the precision techniques of fine dining and simple everyday cuisine.

What’s your favourite part about B&K?

I like entering the Feed Your Eyes competition with my dishes. I’ve now won it a few times, so I think I’m getting quite good at it! The £50 Amazon voucher is a good incentive plus it’s a great platform for chefs to showcase their food.

I think it’s important for chefs to get recognition. I’ve also had some feedback from other chefs who have asked for the recipe and tried it themselves.

What do you like reading in B&K?

I like looking at the ideas and the recipes. It’s a useful tool to find the latest trends in the hospitality sector. It’s also good to see what’s happening in the pub sector as you don’t always hear about this in restaurants. What’s New also highlights new products coming from our suppliers which we might not otherwise know about.

I’m a bit of a perfectionist. I often spend days refining our dishes. So seeing the recipes in B&K is helpful for inspiration. For example, a previous issue had a Haggis dish for Burns Night which

I used as a starting point.

I use the recipes and work them up myself or put a twist on them.

Do you use any of the online tools?

I use both the menu planner and the cost-to-menu calculator. At our restaurant, we aim for a good margin of around 72% gross profit. So these tools are handy to see what you’re making and if the dishes will reach our target or not. Creating a profitable menu is easier with this handy online tool. Simply input your dishes and get an estimate of your margins and ingredient prices.

Before I found the tools I used an Excel sheet, which was fine. But now I have the apps on my phone and can do the calculations much more quickly.

How does B&K magazine benefit your business?

The online tools help me in my day-to-day work. At our restaurant, we aim for a margin of around 72% gross profit. B&K tools are handy to see what you’re making and if the dishes will reach our target or not.

The magazine gives us a bit of recognition for our work. Whenever a dish wins the Feed Your Eyes competition, our front-of-house team stick the feature up on the noticeboard and customers are always interested in it. Often, the customers also want to try it, so it helps us sell our specials.

“Creating a profitable menu is easier with this handy online tool. Simply input your dishes and get an estimate of your margins and cost of ingredients”

Rory Lovie

Know your RICE

Eaten by around half the world’s population every day, rice is a versatile staple that can be the base for a range of delicious dishes

With 1.74 billion meals cooked in UK homes containing rice each year, this grain continues to be a popular choice for many customers who want to try different cuisines and find nutritious foods suitable for alternative dietary needs. Rice meets this need well and all Tilda rice is gluten-free, vegan and vegetarian, and works well alongside dishes from a range of countries around the world.

Wild

Tasty, nutty and nutrient-rich, wild rice is actually an aquatic grass. It creates a unique appearance and earthy flavour, especially when combined with Basmati rice.

Brown Also called wholegrain, brown rice’s bran and germ layer makes it rich in fibre and nutrients with a nutty flavour. Its opposite number, the short, white and plump Arborio grain, is adored in Italy in a creamy risotto.

With more than 30 years of industry experience, Jo Witchell is the Commercial Foodservice Marketing Manager and rice expert at Tilda

RICE VARIETIES 1

Easy cook

Easy Cook is basmati or long grain – both parboiled ‘husk on’ so that when cooked the grains stay separate and won’t stick for improved holding, regeneration and to lock in nutrition.

Jasmine

With a distinctive flavour and scent, this sticky rice is perfect for oriental recipes. Ideal in many savoury dishes, it’s also a great option for sweet rice puddings.

Basmati

Light, fragrant and fluffy, basmati is an authentic rice traditionally served with Indian cuisine but adaptable to all. Pure Basmati can only be grown and harvested in the foothills of the

USE RICE SAFELY 3

Rice can be stored and reused, making it handy for batch cooking of busier services. However, you need to take care that it’s held and reheated correctly, as it can become hazardous and cause food poisoning. Here’s a reminder of guidelines to maximise profit and reduce food wastage.

Dry rice storage: Dried rice should be stored in a cool, dry place. Once opened, it should be tightly resealed or stored in an upright container to maintain its freshness and aroma.

Storing cooked rice: Cool your cooked rice fully and as quickly as possible. Place it in an airtight container and keep refrigerated for up to two days.

Freezing cooked rice: Make sure the rice is fully chilled before freezing. Label and date the container. It can be frozen safely for up to one month for tasty servings straight from the freezer.

COOK RICE RIGHT 2

Avoid sticking or clumping and avoid wastage by choosing the best cooking method for your kitchen.

Rice cookers: simply put a measured amount of rice and water in the machine, cover and switch it on. When the water has been absorbed, the rice cooker turns itself off and keeps the rice warm for several hours without spoiling.

Open pan method: cover the rice with plenty of water (as you would with pasta or vegetables) and bring to a boil. Stir, turn down to a simmer and cook until the grains are tender. Drain in a colander and stand for a few minutes before fluffing with a fork.

Closed pan method: measure the right amount of cold water for your grain type and bring it to a boil. Lower the heat, cover the pan and simmer until the rice absorbs the water completely. Turn off the heat and leave it covered for a few minutes.

Combi-steamer method: add a measured amount of rice and water to the machine along with any seasonings such as whole spices, salt and butter. Cook on 100% steam according to the timings on the packet’s instructions.

JO’S TOP TIPS

• General rule of thumb is roughly 2 parts liquid to 1 part rice by volume, but always check the pack or visit the Tilda website for specific instructions

• Short grain rice – Arborio is perfect and delicious for puddings

Rice cookers are amazing for cooking one-pot rice dishes. Pop your spices in with the water and rice and all the delicious flavours will be absorbed

Reheating rice safely: Use a little water when reheating the rice to help loosen the dried grains. Ensure the rice is piping hot before serving and only re-heat the batch of rice once.

• Top tip: for quality and consistency, always use quality brands such as Tilda

• If you’re holding rice for any length of time – on a buffet or servery – always use an Easy Cook Variety

SOURCE SUSTAINABLE RICE 4

Serves: 4 Skill rating: HARD

Vegetable Biryani Ingredients

• 500g easy cook basmati

• 2 medium onions, sliced into rings

8 green cardamoms

1 black cardamom

8 cloves

1 cinnamon stick

1 bay leaf

• ½ tsp caraway seeds

• 2 medium carrots, roughly chopped

• 15 French beans, roughly chopped

• 10-12 cauliflower florets

• 160g green peas

• 1 ½ tbsp ginger-garlic paste

• 1 tbsp turmeric powder

1 tbsp red chilli powder

1 tbsp coriander powder

125g yogurt

1 tsp rose water (optional)

1 large pinch of saffron, soaked in 2 tbsp hot water

• 250g tomato purée

• ½ tsp garam masala powder

• 2 tbsp fresh mint leaves, chopped

• 2 tbsp fresh coriander leaves, chopped

• Handful of cashew nuts

• Handful of sliced pistachio

Method

1. Rinse the basmati rice at least three times and soak in a bowl of cold water for 30 mins.

The traditional methods of growing and processing rice use a lot of water and energy. To farm rice, irrigation systems are often put in place which can cause environmental problems. Using wider grain varieties and choosing a trusted supplier will help you source rice more sustainably.

Tilda is on a mission to be one of the most socially and environmentally responsible rice producers in the world. Its recent B Corp certification is a result of its work with rice farmers to cut emissions and test new farming techniques such as Alternate Wetting Drying, which reduces water and energy use. Tilda aims to have 80% more farmers using this method.

2. Fry the onions in oil till golden brown, remove from pan and set aside.

3. Roast the green cardamoms, black cardamom, cloves, cinnamon stick, bay leaf and caraway seeds in a non-stick pan.

4. Add the carrots, French beans, cauliflower florets and green peas. Season with salt, cover and cook on medium heat for 2 mins.

5. Add the ginger-garlic paste with a splash of water. Stir, cover and cook for 2 mins. Add the turmeric powder, red chilli powder and coriander powder and cook.

6. Whisk the yogurt with rose water and saffron. Add a little water or milk if needed. Add tomato purée to the vegetables along with ½ tsp garam masala powder and mix well. Simmer for 2 mins.

7. Preheat the oven to 180C/350F..

8. Cook the rice until al dente. Take an ovenproof pot and remove half of the veg from the veg curry using a slotted spoon (to leave the sauce behind) and place it at the

pair with Jack Rabbit Chardonnay. Rich tropical fruit and spicy oak match the delicate spices perfectly.

bottom of the pot. Add a little of chopped mint and coriander. Top the veg with half of the rice and half of the onions and repeat with the rest of the veg, rice and onions. Keep the sauce of the

curry aside to serve with the biryani.

9. Bake the biryani for 20 mins.

10. Sprinkle the rice with the rose water, saffron, toasted cashews and sliced pistachio.

What are the key dangers for hospitality workers?

Working on their feet, navigating hot kitchens or serving in sunny beer gardens – hospitality staff are at the mercy of soaring temperatures. Rooms with lots of windows or limited ventilation and materials, surfaces or equipment prone to overheating can be risks that lead to heat stress, cramps, rashes and exhaustion.

What are the laws around hot weather working?

As Acas Advisor John Palmer explains: “There’s no legal minimum or maximum temperature for workplaces, but employers do have a duty of care to make sure they’re reasonable for their staff.” If a heatwave is on the way, you should plan ahead to carry out risk assessments and put in protective steps.

Keep everyone well in hot weather

Get ready for risk assessments

• Check who to invite, thinking about your team members’ different needs.

law

As temperatures rise, take extra care of your employees and stay on the right side of the

• Sit down with employees and ask about their concerns to find the right solution. Consider adjusting their hours to cooler times of the day or installing an air-con unit where they work.

• If a risk can’t be avoided, you can suspend the individual on full pay until it’s resolved.

How can employers support their teams?

One easy way is by relaxing dress codes, as long as staff are still safe and protected. Encourage them to wear SPF, allow extra breaks, provide fans for cooling off and make sure there’s a suitable source of drinking water.

Which employees are most vulnerable?

Some of your team might be more at risk, such as those who are differently abled or taking medication. Employers must carry out risk assessments for these people and all women of childbearing age, including any staff who are pregnant, breastfeeding or have a baby.

WIN A£50GIFTCARD Plusachancetopromoteyourbusiness

#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 Starter Winner Main Winner Dessert

Home-Smoked Duck Breast with Raspberry and Cashew Nut Salad

The sweet and sharp raspberry vinaigrette complements the duck beautifully. Customers were very positive and we sold out pretty quickly.

James McMahon

@jimmer_mcmahon

Head Chef at Platform 1864, Tain Train Station

Sponsored by:

How to enter

Poached Cornish Turbot, Courgette, Morels, Smoked Crѐme Fraîche and Bonito

This dish celebrates the best British produce. It encapsulates flavour, texture, acidity and indulgence, bringing a smile with every mouthful!

Scott Dineen

@chef_scott89 Group Culinary Lead, BaxterStorey

Sponsored by:

To be in with a chance of winning, post a photo of your best dish on X or Instagram, and tag #FeedYourEyes and @barkitchenmag

White Chocolate Cheesecake with Passion Fruit, Mango, Lime and Pineapple

I wanted to create the flavours of a cheesecake, but in a more modern, exciting way. The salsa cuts through the rich white chocolate and balances the dish.

Joshua Jones

@numbereightrestaurant

Chef Patron of Number Eight Restaurant, Bideford

Sponsored by: