Bar & Kitchen July/August 2024

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Made by Sonder on behalf of Unitas Wholesale

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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

Further information

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

Welcome.

As the August bank holiday approaches and people spend more time outdoors, there are lots of opportunities for on-trade and cost-sector businesses to give customers a great summer.

Freshen up your menus with delicious seasonal offerings (page 12) to tempt people’s tastebuds and attract footfall. Also look out for our tips for marking big and small summer events such as Afternoon Tea Week (page 39).

Creating a better dining experience is always a focus. Make sure your outdoor space has plenty of comfortable seating and get a game-plan from Executive Chef Mark Reynolds on how to adapt your offering to any environment on page 30.

Although the brighter weather boosts everyone’s mood, it’s still important to focus on staff wellbeing. See page 42 to understand how managers can improve their team’s mental health.

Wishing you a summer full of sun and fun!

Tracey

Redfearn

Head of Marketing & Communications

Are you following us on social media yet? Follow us on X and Instagram for special offers from brands, product recommendations and inspiring stories

“The most important event during the summer is the start of the tomato season around 15 July. We also have a big party at Mutti to celebrate the end of this season in October which we all look forward to!”

Carlo Casoni, Corporate Chef, Mutti

“We are looking forward to the Scotland games in the Euros. We plan to host a VIP event with a menu packed full of local Scottish produce.”

Rory Lovie, Head Chef, Bridgeview Station Restaurant, Dundee

In good company

What summer event are you looking forward to?

“The free JQ Festival. We’ll have a stage showcasing an array of bands from our roster.”

Paul Roberts, Operations Manager, The Jam House, Birmingham

“An online survey of 250 UK adults found that 55% people are most looking forward to barbecues this summer. Beach days and picnics are also popular, with 43% and 42% of customers excited about drinking in beer gardens and eating outdoors at restaurants.”

Survey by Good Sense Research and F!S Insights

Back to school… LACA ambassador Mark Sargeant’s vow to caterers

First orders… the insight and expertise every bar owner needs

Perfect wine cellar… stock your customers’ favourites

Spotlight on... how Tottenham Stadium chefs max their profits

Masterclass… become an expert in Italian cuisine with tips and dishes

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

Fun all summer Long

Make every day, every event and every dish or drink a reason to celebrate with your guests

12 July

National French Fry Day

They’re perfect with ketchup or artisan dips, but why not celebrate French fries by sprinkling on za’atar seasoning for a middle eastern twist or garlic and onion powder for a fuller flavour. Be brave for bigger margins and take the snack to a new level by loading with cheese and jalapenos or Cajun-spiced chicken with peppers, chillies and spring onions.

July–Aug

Start Here

21 july

Ice Cream Day

We all scream for ice cream. Demand for artisan varieties is booming, with the UK now the fastest-growing market in Europe. Apart from new flavours such as blonde caramel, marshmallow mudslide and even charcoal, 42% of dessert lovers want their favourite pud to be healthy, high protein and low calorie*. Ice cream made with more easily digestible goat’s, buffalo and sheep’s milk is also winning over gut healthconscious guests.

*Mintel 2022

July- 11 aug

Paris Olympics

Add some ‘ooh la la’ to your menu to celebrate Team GB’s success, drive footfall and push profits during the greatest sporting event on earth. This year it’s in the French capital, so think croque monsieur as a small plate or an easy-to-prepare warm quiche Lorraine with salad as a main. Offer a discount on premium French wines, run gold medal happy hours or add sprint-zers to the drinks menu.

13 aug

National Prosecco Day

Prosecco is the mainstay of the bottomless brunch, so put fun – and food – on the menu. If ‘prosecco pong’ games aren’t your venue’s thing, spumante (sparkling), frizzante (semi sparkling) and tranquilo (still) tasters or DIY cocktail classes will attract summer wine lovers.

16 AUG

National Rum Day

The UK rum market is set to grow 5.29% between now and 2027* as people explore new varieties. Premium or craft, flavoured or spiced, rum sells well on its own or in a cocktail. Celebrate summer with specials like Caribbean Sunset, a tasty rum-based drink containing pineapple, grenadine and lime.

31 AUG

International Bacon Day

Bring home the bacon for your business with a butty – or go healthy and allow its unmistakable flavour to take vegetables, whole grains or lean proteins to a new level. Make salty snacks to perfectly pair with an IPA, sour or slightly hopped drink.

12 - 18 aug

Afternoon Tea week

Is there a more delightful way to fill the gap between lunch and dinner than tea, scones and cut sandwiches? Aim for a higher price point and showcase exclusive blends, single-origin or unique flavour profile teas. Or give your guests a luxury experience without breaking the budget with our tips on page 39.

*Statista Market Forecast 2024

02 - 08 sep

Zero Waste Week

Shout out the sustainability of your no-waste menu, composting scheme or how you work to reuse and recycle. Educate guests on how they can play their part and team up with food banks to cut waste. A third of UK consumers think cafes, restaurants and pubs could do more to support sustainability* and are willing to spend more at venues that promote it.

* Sustainability Matters CGA by NiQ 2023

Squashies – Keeping the family happy this summer

Tap into a sales opportunity sweet spot and keep your family guests happy with the UK’s No. 1 selling hanging bag.

One in four of the population choose a sugar product over a chocolate alternative, but many pubs, cafes, entertainment and sports venues don’t offer an ‘on the go’ sugar treat.

That’s where Squashies 60g OTG pack (peel off and try on the cover) fits the bill.

Available in a case of 30, with a strong rate of sale, strong margins and loved by anyone from eight to eighty, they’re perfect for the whole family, no matter what the occasion.

INDUSTRY

What’s new?

Look out for these exciting new products in Out of Home

Feel the buzz with Dragon Energy

Looking for an alternative to traditional pairings with vodka and Jägermeister?

Each 250ml Dragon Energy can is a powerhouse packed with 75mg of caffeine, four B vitamins and fortified with taurine.

Each can contains just 40 calories per serving or just two calories for the sugar-free version.

Its bright, dynamic cans, already being stocked for more than 60 events across the UK, are an eye-catching addition to any bar that will power your profits at high-energy music nights, summer parties and sporting events.

A premium mixer bursting with zest

Crafted by bespoke mixer maker Fitch & Leedes using four-times filtered water, this Grapefruit Tonic is the perfect addition to any venue’s soft range.

Complementary to a variety of gins, it’s a beautiful coral drink combining juiciness with a touch of bitterness that makes it refreshing and delicious. It’s the ideal summer drink, best served over ice with mint and a slice of grapefruit.

Quick, delicious protein for your vegan dishes

With 9% of UK customers now identifying as vegan or vegetarian*, offering a range of satisfying plantbased dishes is a non-negotiable.

Having a good source of protein in these meals is key to helping people feel fuller for longer. Garden Gourmet’s Sensational Vegan Fillet Pieces make it easier to create balanced dishes.

Quick, versatile and easy to cook, they are the perfect replacement for chicken, while their delicious flavour and succulent texture also complement stews, tagines, pasta sauces or curries.

They’re a certified vegan product, a great source of fibre and a non high fat, salt and sugar food. So your dishes will be both nutritious and filling.

*Source: Smart Protein Project: Plant-based food in the UK Report

3recipes 3 ways

Add some barbecue flavours to your menu with these flexible and delicious dishes

BBQGlazed Shrimp

Serves: 6 Skill rating: EASY

Ingredients

• 1 tsp red pepper flakes

• 120ml rice wine vinegar

• 175ml caramel sauce

• 175ml French’s® Kansas City Classic BBQ Sauce

• 1.5kg raw, peeled tail on shrimps

Method

1. Hydrate the pepper flakes in the vinegar, then combine with the caramel and French’s® Kansas City Classic BBQ Sauce.

2. Put aside 120ml of this mix as a glaze for the shrimps. Keep at room temperature until needed.

3. Skewer the shrimps (5 on each of the 12 skewers) and coat very lightly with the BBQ glaze.

4. Cook the shrimps on a very hot grill or outdoor barbecue, turning once and basting before flipping. Once cooked, remove from the grill and baste again.

5. Serve 2 skewers per person alongside 60ml of the BBQ sauce mixture for dipping and a side salad, slaw or onion rings.

pair with Crammed with sweet, sour cherry juice, this 3.9% Fruitage ale cuts through smoky BBQ flavours

Budget swaps: for a flavourful, purse-friendly version, switch out the shrimps for scampi or chunks of a cheaper, seasonal meaty fish.

Final flourish: garnish with a quick zingy slaw or slightly spicy Asian salad made of shredded red onion, cabbage, carrot and chilli for some freshness.

Veggie BBQ

Meatball Sandwich

Serves: 10 Skill rating: EASY

Ingredients

50 pieces of Garden Gourmet® Vegan Balls

30g CHEF® Signature Black Garlic Paste

• 150ml BBQ sauce

• 300g cabbage

• 300g red cabbage

• 150ml light sour cream dressing (or vegan alternative)

• 10 sourdough baguettes

• 300g baby gem lettuce

• 250g rocket leaf

• 250g baby plum tomatoes, quartered

200g cucumber, cut into ribbons

120g red onion, finely sliced

200g yellow pepper, deseeded and cut into strips

Method

1. Defrost the Garden Gourmet® Vegan Balls and marinade in CHEF® Signature Black Garlic Paste and BBQ sauce.

2. Cut both cabbages julienne and mix into a multicolour slaw with the sour cream.

3. Add a generous amount of slaw and vegan balls inside 10 separate, pre-sliced sourdough baguettes or buns.

4. Drizzle extra sour cream on top of the vegan balls. Serve the sandwich hot or cold alongside a salad of baby gem lettuce, rocket, tomatoes, cucumber, red onion and yellow pepper.

Speedy serve: use just the BBQ sauce as the marinade and add a simple salad of sliced onion, tomato

pair with

A rich red and mildly spiced blackcurrant Cabernet Sauvignon is perfect with saucy meat or vegan balls and sour cream

Further with fries: make this summery dish a meal with a side of French fries, paprika-spiced or sweet potato

pair with Juicy Lucy, a hazy, tropical NEIPA, will be a favourite on its own and also complement the ice cream’s exotic flavours Serves:

Ingredients

• 2 ripe mangoes, diced

• 55g caster sugar

• 2 limes, zested and juiced

• 405g Carnation Fat Free Condensed Milk

300ml double cream

200ml coconut milk

Handful of toasted coconut flakes

Method

1. Put the diced mango in a small saucepan with the sugar, lime juice and zest. Cook over a medium heat until it has reduced slightly and become syrupy, then transfer to a bowl and leave to cool.

2. Place a few spoonfuls of the cooled mango and lime mixture into a bowl and set aside for later. Mix the rest with the condensed milk, which should thicken slightly after a few minutes.

3. Beat the cream to soft peaks, then add the coconut milk and mango mixture, beating again to soft peaks.

4. Pour the ice cream into a shallow, freezable container then top with reserved mango and toasted coconut flakes. Freeze until solid (about 3-4 hours or overnight).

5. To serve, leave the container out at room temperature for 5-10 mins before scooping the ice cream out into cones, glasses or bowls.

Less prep: buy in premade tropical fruit puree and add this into the cream instead of the mango and lime mixture. Save some extra to drizzle on the top as decoration

Sundae showstopper: add three scoops of ice cream to tall glasses and top with a mango puree drizzle, lime twists and a sprinkling of coconut flakes.

MARK SARGEANT

A regular on BBC’s Saturday Kitchen, Mark has previously worked with Gordon Ramsay at Michelinstarred restaurants Aubergine and Claridge’s for 13 years. Named Chef of the Year in 2002, Mark now runs his own restaurant, The Restaurant MS, in Folkestone, Kent.

‘We

have to feed our future’

School caterers are key to a campaign to give children healthy, nutritious meals, says top chef

Chef and father-of-two Mark Sargeant is passionate about giving every child the best chance to succeed at school and beyond. That’s why he jumped at the chance to become an ambassador for school meals industry body LACA.

After a career at some of the UK’s finest restaurants, he’s focusing on its ‘critical’ Levelling Up School Food campaign and wants school kitchen campaigners to join him before it’s too late for this and future generations.

Why did you want to be an ambassador for LACA?

I have two daughters who’ve been lucky enough not to have to rely on free school meals. But in England alone two million children do. That’s a figure I just can’t get my head around.

Caterers get £2.53 per child towards free school lunch, which sounds okay until you have to pay labour and you’re left with 85p. Throw in a huge increase in food prices – pasta up 75% and baked beans 60% – and the quality can suffer.

School meals are served by dedicated, passionate catering teams, but it’s getting increasingly hard for them to cook good, nutritional food consistently. There’s just not enough money being ringfenced in the system for making balanced, quality dishes.

Mark’s top tips to feed our children

Why

the campaign matters

If you earn more than £7,500 a year –the cut-off for free meals – it’s tempting to turn to crisps and doughnuts to feed your children. But it’s not healthy food to give them energy, feed their bodies and brains. For some, school food may be the only hot meal they have all day.

That’s a tragedy because the child who is angry or distracted through hunger may become the adult who finds a cure for cancer. The service has been beyond the critical stage for some time and it’s only getting worse. We have to feed our children’s future, and our own.

What do you plan to do as LACA ambassador?

It’s important not to blame the proud chefs and caterers who do a brilliant job every day, but something’s got to give.

To showcase the great food they produce and show MPs the financial challenges they face, I attended LACA’s Great School Lunch at Parliament to start conversations that the stunning lamb tikka, leek and red pepper quiche and focaccia they tried shouldn’t be the exception.

I’d love our Levelling Up campaign to end with a petition at Number 10. We need ringfenced funding to deal with increased food and staff costs, or caterers will go under. That £2.53 has to rise too along with the income threshold. It isn’t a political thing. It’s a looking after our children thing.

Is Levelling Up School

Food achievable?

Yes, if the will is there from everyone. I cried when the mum of a girl I’d given a cooking demo to told me her daughter had bought the veg on her way home and cooked her family the same stir fry. I want children like her to join their parents in a mini revolt and petition the government to insist on better food.

Struggling chefs and their teams do an amazing job with the money they get, always trying to cook tasty meals with limited resources. But schools are having to bolster their budgets by taking money from elsewhere and that can’t be right.

Source seasonal, fresh local produce and explain to the children why it’s so important.

Use display boards to educate pupils on what’s in their meals and how to cook it at home.

Encourage your school to create vegetable beds for the children to ‘own’ for a seed-to-plate experience.

Explain your approach to school meals whenever Ofsted inspectors are visiting.

Host regular open days or cooking demos for a dozen parents and their children. Word will soon spread.

Stay in contact with your suppliers to make the most of products and see what solutions they can offer.

“The service has been beyond the critical stage for some time and it’s only getting worse… it’s not a political thing, it’s a looking after our children thing.”

How can school caterers start the campaign?

In-school cooking demonstrations for parents and children are a great way to grow momentum, raise awareness of the funding issue and educate future generations. There are a wealth of quality products available from wholesalers that professional caterers can turn into wonderful meals, but they desperately need help financially.

What would a good result look like?

I know Jamie Oliver well, and his school dinners campaign in the early 2000s led to greater awareness and improvements in the type of food being served because of financial constraints facing school caterers at the time.

We’ve come a long way since then, but the spend per child is still too low and it’s essential we nourish the future generations. We are very lucky to be in a first world country but even people in prison get more spend per head. I understand it’s not as easy as the government just giving more money, but increased support combined with mentoring young people to cook healthily has to be a starting point.

What would your message to frustrated school caterers be?

You are doing a fantastic job being imaginative and creative with your menus against a backdrop of massively

challenging financial circumstances. It’s easily the hardest time I can recall for school kitchens.

We need every teacher, parent and child to support you through the Levelling Up campaign with the goal of going to Downing Street with a petition demanding better food for every child. That is my hope for the future, but we can only do it together.

SCAN HERE

Find out more

Read all about LACA’s Levelling Up School Food campaign.

Mark Sargeant, ambassador for LACA

4 WAYS WITH

meringues

Sweeten up your summer puds with these tasty, trendy takes on meringue

1

LEMON PIE

Lemon curd

Buy a high-quality jar or make your own by simmering zest, juice, sugar and butter before whisking in beaten egg.

Biscuits

The perfect biscuit base calls for digestives. Smash them up, mix with butter and pat firmly into the base of a springform cake tin.

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

2

Lemon zest

Save waste by zesting any lemons before you juice them. To quickly add extra tang, gently mix zest through the meringue mix.

STRAWBERRIES & CREAM

Strawberries

Bring summer to life with this iconic combo. Use fresh British strawberries and macerate them in sugar to boost sweetness.

Cream

Cover a pavlova base with lashings of cream. Whip it up with vanilla until it’s fluffy and airy to create the perfect pillow for your fruit.

with lemon

or serve it on the side. This will add sharpness that cuts through the cream.

Coulis Spoon over berry coulis made

juice

“Meringues peaked in popularity in the 80s and 90s. But as nostalgia becomes a key trend, customers are seeking out the comfort of more retro desserts and familiar flavours.”

Create a layered pud by crumbling brownie chunks over plain meringues. Bake the brownies ahead of time or use leftovers.

TROPICAL PAVLOVA

Mango

Fresh mango adds tropical sweetness. Test ripeness by gently squeezing (the fruit should give slightly), dice it and top your meringues.

BROWNIES

Caramel sauce

A simple caramel sauce brings this dish together. Buy it premade or make your own with a pinch of sea salt for a savoury note.

Dark chocolate

Create a delicious dusting of dark choc on the top by grating it. Pick one with 60% cocoa or above to counteract the sweetness.

33%

Of guests order desserts every time – or most times – they eat out

Source: CGA’s Food Insights 2023 Report

Passionfruit

Scoop out the juicy insides of some passionfruit. The seeds add a pop of flavour, texture and colour when sprinkled on as decoration.

Puree

Whizz up mango, passionfruit and pineapple with sugar and lime or grab a ready-made drizzle to decorate your dish.

Brownie chunks

First orders

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

3 to try…exotic

G’Vine June

Watermelon Gin

Made with all natural ingredients to give an authentic juicy taste, this combines gin spices with refreshing fruit flavours.

Project#173 Banana Rum

What’s the simplest way to add an exotic twist to a rum cocktail? Adding

Project#173 Banana Spiced Rum of course!

Summer Crush

Serves: 1 Skill rating: EASY

Ingredients

• 40ml G’Vine June Watermelon Gin

• 40ml Cranberry Juice

• 20ml Fresh Lime Juice

• Dash of lemonade

Method

Fill a highball glass with ice. Add in all the ingredients and stir together gently before topping up with lemonade and garnishing with a watermelon slice.

Bols Lychee Liqueur

Made in Amsterdam, this spirit is packed full of the flavours of the tropics. Add a touch of the fruity mouthfeel and hint of rose to any cocktail.

What’s on your bar?

Paul Roberts Ops Manager at The Jamhouse, Birmingham

“We are a live music venue and restaurant based in the Jewellery Quarter. On weekday nights, we look like a jazz or blues bar, on weekends we turn into a nightclub. Whatever time of day or night, we focus on warm, friendly customer service from the front door.”

My new tipple: We’ve just introduced a signature cocktail menu for restaurant diners only. We’ve done this as an incentive and to increase spend per head.

Most versatile soft drink: Ginger beer is a surprising favourite, particularly on our reggae nights.

Top upselling tip: We’ve currently got a staff incentive running – whoever sells the most glasses of Moët wins a magnum of it. We don’t use POS, instead we rely on our chatty team to upsell based on what customers ask for.

Current customer favourite: Baby Guinness, it’s crazy how much we get through per week.

“Start with the main components of the dish and then match them to a grape variety that will enhance it.”

“Food and wine pairing shouldn’t be a stressful experience, but it can take a little trial and error at the start! It’s all about balance and enhancing the qualities of both the food and the wine. A full-bodied, tannic wine can seem bitter when drunk alone. When paired with a perfectly cooked steak, the tannins soften and the fruit flavour of the wine is allowed to come through.

Similarly, if a wine high in acid is paired with spicy food, this can make the spice seem hotter and less palatable. But, if you pair an aromatic wine with hot dishes, the spices soften and improve the flavour.

However, fried food needs a wine with higher acid – fish and chips pairs exceptionally well with an English sparkling wine, such as our Silver Reign made at the Silverhand Estate in Kent.”

Henry Boyes, Sales Director, MDCV UK

Match making matters

Meat

Red meats need a rich red wine such as a Barolo or Malbec or a full-bodied, oaked white wine. White meat almost always matches with Chardonnay or Pinot Noir.

What wines do your guests want?

Wine sales in pubs, restaurants and bars continue to grow despite the cost of living crisis. However, 34% of drinkers said in CGA’s 2023 Wine Insights Report that the crisis would impact how they buy wine. So to maximise profits it’s important to stock wines that match customers’ buying habits.

Group Managing Director for F!S Group, Kelly Dowson, says: “The appeal

of discovering new wines is a significant driver for consumers drinking out of home. There’s a growing interest in lesserknown British grape varieties as consumers explore beyond mainstream options. Stocking wine varieties from local producers can set your bar apart.”

Having local wines also appeals to customers’ eco-conscious side,

Stock your customers’ perfect wine cellar

To push profits per bottle and glass, follow our tips and offer wines that pair perfectly with your menu and customers’ tastes.

Vegetarian

Rich, hearty dishes need a full-bodied white Viognier or fruity Cabernet Sauvignon. Delicate plates will partner well with a crisp Sauvignon Blanc or rosé.

Kelly explains. “Sustainability is a lifestyle choice for many,” she says. “Wines produced with organic, biodynamic and sustainable methods are growing significantly in popularity.

“These tend to come with unique stories that can be leveraged to create a more intriguing wine list.”

Spicy

Here you need sweetness, fruit and aromatics. Thai food works with a Gewürztraminer or Torrontes. Indian dishes suit a very fruity red such a New Zealand Pinot Noir.

What wines should you be offering?

Although 48% of wine drinkers are aged over 55,* the average is falling. For younger customers, stock low or no alcohol and rosé varieties, says Kelly.

She explains: “Demand for low and no alcohol shows no sign of slowing as customers continue to be more mindful of their health. These wines generally have a poor quality and taste reputation, so there is definitely room for something great in this area!

“That’s where rosé, popular in summer when lighter, refreshing choices are favoured, is perfect. Stocking a wide range of styles from different regions helps capture a broader audience.”

Kelly also suggests offering unusual alternatives; “Orange wine hasn’t taken off as I expected but I think it is one to watch.”

*Source: Wine Intelligence, Vinitrac, 2022

Sweet

Avoid high-acid wines and opt for a touch of sweetness such as Moscato d’Asti, a sweeter style of Riesling, demi-sec Champagne or sparkling wine.

Trending wines

Lindeman’s Alcohol-Free Semillon Chardonnay

The fresh tropical and citrus flavours of this white wine are perfect for summer sipping. The mix of Semillon and Chardonnay grapes creates a scent of lemon curd and freshly cut hay with the taste of melons, lemons and limes. Serve ice cold with seafood, chicken or salads.

Lower in calories and naturally crafted, this clean white wine has all of the characteristic taste of the original at just 78 calories per 125ml glass. Fresh, aromatic and refreshing, the grapes are harvested earlier to reduce the sugar in this vegan, gluten-free vintage.

Customers relaxing in the pub garden will love this pale pink rosé full of juicy berry flavours made entirely from pinot grigio grapes. They will recognise the taste of delicious acidity and refreshing pear, and enjoy the aroma of raspberries and strawberries.

If you’re looking for an unusual addition to your wine list, try this Romanian orange wine. The dark straw colour hints at the complex taste which combines fresh stone fruit with powerful tannins. Balanced, pure and fresh, this is sure to get all your wine drinkers talking.

Six Upselling tips

1

Add pairings to your food menu this will make customer decision-making easier

2

Educate your team run tastings and give them the know-how to make suggestions

3

Hold tasting events hire an expert or get your own to help customers find new favourites

4

Try short-run specials before adding to the wine list, test certain vintages for limited times

5

Headline your wines highlight them on your display boards, in your menus and on the bar

6

Promote by the glass get customers to try new wines they might buy by the bottle next time

Squealing Pig Pinot Grigio Rosé

Traces Sauvignon Blanc

Cramele Recas Solara

What does it mean for venues?

Depending on their capacity and the types of events they hold, venues will need to take certain steps to mitigate risks. There will be different requirements for standard tier (100-799 capacity) and enhanced tier (800+) premises. This will include having clear safety procedures and policies as well as training staff. The tiered system has been designed to offer a more flexible approach for venues so they can introduce the safety measures that best suit them.

What is Martyn’s Law?

Martyn’s Law will make it necessary for venues or event organisers to consider enhanced safety measures, assess terrorist risk and prepare responses to potential attacks. The Protection of Premises Bill is named after Martyn Hett, who died in the 2017 Manchester Arena attacks.

When will it become law?

The bill is currently under public consultation but it’s expected to come into force later this year. Although the exact details and measures are still to be confirmed, it’s a good idea to get ahead and start planning straight away.

Martyn’s Law: all you need to know

Find out how this proposed bill that’s set to improve venue safety and security could impact your business

“As guidance is developed, we’ll continue to work with the Home Office to ensure it supports venues and keeps customers safe.”

Kate Nicholls, UKHospitality Chief Executive

How to prepare your venue

Check which tier your venue will fall into and the precautions you’ll likely need to take.

• Review your site to assess any potential vulnerabilities and put a risk assessment in place.

• Encourage a security culture where staff are vigilant and know where to report issues quickly.

• Stay up to date with current e-learning and use free resources like See, Check and Notify (SCaN) training. SCAN HERE

Find out more

Look out for updates on Martyn’s Law and any specific support available.

“We do things for the right reasons. That’s a big part of the decision-making process”

Tottenham Hotspur Stadium is among the best, most innovative and sustainable in the world.

It’s also proud to be part of the community, thanks to its premium food and drink offering

Imagine looking after 10,500 covers, pulling 50,000 pints and baking 8,000 speciality pies in an adrenaline-fuelled six hours. It’s all in a matchday’s work for Regional Executive Head Chef Mark Reynolds and the team of 265 chefs and 1,600 bar staff behind the military-style catering operation at Spurs’ new £1 billion home.

The emphasis is always on quality across the nine floors of 60 corporate dining and concourse street food outlets. Prep and planning to stay ahead of the game are key – both off and on the pitch.

Mark insists: “Teamwork, trust and collaboration are critical because we’re so big. Despite our size, the principles we work to can apply equally to any venue.”

Community first

The 62,850-seater stadium is multifunctional to give the community maximum use across each week. The media centre where journalists file match reports becomes the cool M Café for the public and a popular end stop for tour parties from around the world when it’s not a game day.

Mark says: “Local churches and children’s clubs use it and it’s a revenue stream when there’s no football. It cements our place as being at the heart of the community, just like a good pub often is.

“We do things for the right reasons. That’s a big part of the decision-making process whenever we want to try something new, regardless of whether it’s a big revenue generator or not.”

Adapt to your audience

The stadium boasts the Goal Line Bar – the longest in Europe at 65 metres – along with a host of stalls selling everything from handmade pizzas to fried chicken, bagels to katsu and vegan to fish and chips.

There’s even a Beavertown brewery on the concourse. With new housing set to be built opposite, this is another ‘walk-in local’ for the people of north London to try.

Duncan Crisp, Head of Supply and Logistics, says: “Some supporters like to go to the same place every game while others prefer to mix it up and try somewhere new, so we try to cater for all.”

Mark adds: “We do a lot of market research in the pubs and restaurants near the stadium and try to be competitive on price so fans can head straight here before a game.”

“We have special offers to bring people into the stadium early. That idea could easily be rolled out at any venue in the hours before a big screen sports event.”

Mark Reynolds, Regional Executive Head Chef

10,500

Covers in the premium dining areas every matchday

Have a gameplan

Every eventuality is considered in the senior chefs’ weekly planning meetings.

Prep begins four days before game day at the stadium’s Central Production Unit, the heartbeat of the operation which despatches the readied dishes out to the corporate or concourse areas.

“It’s all in the planning. We look at external factors such as the weather, type of game and link those to previous sales. If it’s cold, we prepare more pies and sausage rolls. If it’s a big Category A game, the crowds arrive earlier,” says Duncan.

“If kick off is a Sunday 4pm, people might want a roast with us. Before a 12.30pm game, they’re more likely to want brunch, so behavioural analysis influences our varied menus and dishes too.”

In the concourse, that might mean serving an artisan sausage roll or pulled pork while the fine dining brunch might be a fillet steak sandwich or crab crumpet. The stadium also hosts music events and NFL football, so flexibility is key. The longest bar becomes a cocktail and rum bar for a gig and food choices change for families with children.

Sustainability is a winner

Nine out of ten of the club’s suppliers are less than an hour’s drive away, making Spurs the Premier League’s greenest club for a fourth year running.

All ingredients are locally and sustainably sourced, with plant-based options as part of a commitment to become net zero by 2040.

Crushable cartons made from renewable materials, a ‘zero to landfill’ waste management programme and even an allotment at the players’ training ground are a few initiatives that could be rolled out on a smaller scale by venues.

“We waste nothing,” says Duncan. “Even the by-product grain from the brewery goes to a farm in Essex to feed the pigs we use in our sausage rolls. The burgers also contain 50% fermented vegetables to keep them lovely and moist.”

“Customers at all levels want to know the provenance of ingredients and feel good about supporting local businesses, so it’s important to develop and celebrate those partnerships.”

Duncan Crisp, Head of Supply and Logistics

Team works

It’s not just former Spurs legend Harry Kane who can earn a Golden Boot. The catering teams are nurtured, rewarded and recognised for being exceptional in a diverse and inclusive culture.

Mark says: “We don’t just get feedback from customers. We give it and ask for it from our teams because we can’t take anything for granted. The day we stand still is the day we start to get left behind.”

Rhys Grayson, Senior Head Chef of Premium, adds: “Everything we make has to be quality and made with passion using seasonal produce, different cuts of meat and varying techniques. Our customers deserve better than heated-up pies and, in any case, where’s the satisfaction for us in doing that?”

Offer something extra

Deep beneath the stadium’s retractable pitch and towering White Wall stand sits a cavernous storage area where the hybrid grass playing surface is lit, watered and cut.

The empty space is the perfect temporary venue for three high-tech F1-inspired go-karting tracks with ‘pick-up and shift’ bars for corporate events, birthdays or just some high-speed fun.

Duncan says: “We want people to come here even when there’s no event or game and perhaps have a drink or meal when they do. Lots of pubs and restaurants will have space they could transform into value-added activity areas with a little imagination and outlay.

“Let’s be honest, there’s a child in all of us, so anything that’s fun will attract customers. Installing a karting track might be a stretch, but old-school computer games or a pub Olympics will do the job. Sometimes it’s a case of venues thinking differently about what their clientele actually want and making a meal more of an occasion, whether that’s for a couple or the whole family.”

Don’t waste space

The H Club is an area high above the pitch with five different members-only areas featuring fine dining venues such as The Brasserie, The Vault, Players’ Table and the Chef’s Table.

Guest chefs have included Korean food icon Judy Joo and the Michelin-starred Galvin brothers in a model Mark insists could be easily replicated in smaller venues.

“The H Club has different rooms, each with a slightly different atmosphere. There’s the intimate Vault or the Players’ Table where diners are joined by former stars of the club,” explains Mark.

“On match days, we have 23 chefs doing 500 covers across the five small areas. Having a guest chef – perhaps someone well known in your area – can work really well for you and them. Look at your space and see how you can break it up into slightly different areas for different demographics.”

Winning honours

After three decades in hospitality, Mark has been named Chairman of the Craft Guild of Chefs.

The Levy UK & Ireland chef, now in his seventh year at Spurs, says: “As a boy from Essex who joined the Army, I never thought I’d lead the Guild and be invited to Buckingham Palace garden parties. It’s been very humbling.”

The senior chef at Levy UK, who oversees operations at 12 football clubs, The Oval, O2 Arena and Wembley, adds: “I’m incredibly lucky to have a team of good people making sure they’re on top of things while I’m out and about. They lead from the front and never, ever stand still.”

THE TOTTENHAM TACTICS BOARD

Tweak your garnishes Keep the protein element the same but add different garnishes to differentiate them price-wise. For fine dining pair pork belly with apple gel, smoked creamed potato with mustard kale and a sage jus. For The Brasserie it’s apple sauce, pommes Anna, young carrots and pan gravy. This will also speed up prep time.

Make some theatre

Spurs have the Tunnel Club, a glass-walled restaurant and bar with an exclusive view of the

players’ tunnel. But you don’t need a 150-guest space to create a sense of occasion. Look at the rooms in your venue and give them their own unique family room or intimate dining vibe.

Think differently Tottenham’s players are invested in healthy, nutritional eating after seeing and tasting produce from their Training Centre Kitchen Garden. Leftover veg is delivered to some of the most vulnerable in the community. Why not start an allotment on or

near your venue or support your local growers and promote home-grown food at the same time?

Develop a signature dish

The Tottenham pie is crammed with minced beef and onion, a touch of Bovril and tomato sauce. It’s affordable because the sirloin and its fat are minced and mixed with 100% beef on a 50-50 ratio, so there’s no waste. Invest in a pie-making machine and rotating oven to save valuable time.

Quintessentially British on a budget

Join in with Afternoon Tea Week (12–18 August) and celebrate a classic without breaking the bank

Simply the best

Keeping things simple will help keep costs down. Serve English breakfast tea, try tinned tuna instead of pricey smoked salmon in your sandwiches and bulkbake vanilla cupcakes as your sweet treat.

Stress-free dietaries

Catering for different dietaries doesn’t have to be complex. Instead of creating vastly different dishes, make simple swaps like oil instead of butter and gluten-free flour in your bakes. It might make sense to stay totally nut-free too.

Pretty plates

When you’re making cutbacks, it’s well worth spending more time on presentation. Layer your goodies on cake stands or boards, use quirky mismatched crockery and decorate the food with low-cost fruit and herb garnishes.

Buy in bulk

The best savings come when you order all your ingredients in one go. To help with planning, advertise your event and encourage advance bookings. That way, you’ll know numbers ahead of time and can shop once for everything.

Nothing beats homemade

It might require more effort, but making things from scratch is much better value than buying ready-made. Try a basic bread recipe with just flour, yeast, salt, oil and water. For cakes, a traybake is really easy to decorate and slice.

Go veggie

Swap out mince for a tin of lentils in your bolognese or chilli recipe. Customers won’t miss the meat as they soak up all the flavour. Plus, lentils contain plenty of protein and a similar texture with a much smaller price tag.

Quick curry

Turn plain pulses into a Friday night favourite. Whip up a curry sauce of onions, spices, ginger, garlic and creamy coconut milk or chopped tomatoes. Stir in your long-life legumes and serve with rice or naan.

Added extra

Use lentils to create the ultimate crumbly topping or tasty side dish. Mix them with your choice of spices, onions and fresh herbs to top nachos, salads and baked potatoes or to go alongside a meaty main.

Canned lentils

Use these protein-rich pulses to bulk up and add extra nutrition to any dish

Perfect patties

Diners love burgers and meatballs. Drain and

SHORTCUTS

SAVVY

ADVICE: How to be a

wellbeing-focused boss

Emma Keeble is the Mental Health First Aid trainer for Hospitality Action, an organisation that offers support services to hospitality workers. She shares her simple steps to help everyone (including yourself) feel happy and engaged.

Educate yourself and your management team

Understanding common challenges your employees face will help you and your management team develop empathy. Remember that each person’s capacity to handle stress is different.

Be aware of the signs and symptoms of common mental health conditions such as anxiety, depression and fatigue. Offering mental health first aid training and setting out a wellbeing action plan are positive, proactive steps.

Grow an open and supportive culture

Regular team check-ins prompt valuable conversations about mental health that help break down taboos. Managers should model positive wellbeing behaviours and challenge any stigmas out loud.

Making mental health resources and contact details for helplines available in staff areas or having an employee assistance programme mean teams can access independent support if needed.

40%

Of hospitality workers have considered leaving the industry due to the impact of poor mental health

Source: Hospitality Action

Look after yourself

Always make sure your team take proper breaks and use their holiday entitlement. That goes for you too. Because if you’re experiencing poor mental health, it affects everyone.

Your team will look to you to lead by example, so if you’re not achieving a healthy work-life balance, they’re unlikely to. Discourage excessive overtime and try to flex around each team member’s needs as much as possible.

Make your workplace uplifting

We all love recognition for a job well done. Appreciation and teamwork go hand in hand so celebrate achievements and offer constructive feedback to help your people grow.

Always be available to listen and take a genuine interest in your team as individuals outside work. That makes people feel good, encourages collaboration and will help them bond and build supportive relationships.

Possible signs of poor mental health at work

85%

Of hospitality professionals have reported symptoms of poor mental health over the past year

Source: workforce solutions company Planday

Training boosts development

Teaching your people about stress management, resilience and self-care will pay back with reduced absence, greater engagement and heightened productivity.

Stay ahead of the game

Regularly evaluate and update mental health policies or initiatives based on feedback from your team. Tailor your approach to mental health according to the needs of your people and the type of business you are. That way you can identify key areas for improvement and work towards fixing them.

Appearing tired, anxious or withdrawn

An increase in sickness absence or being late

Changes in the standard of their work or focus on tasks

Being less interested in tasks they once enjoyed

Changes in behaviour or mood, or in how someone interacts with the people they work with

“Bosses should be approachable, available and encourage team members to talk to them. They should keep regular contact with teams to check how staff are feeling, how their work is going and if they have the right workplace set up.”

John Palmer, Acas adviser

Top tips for a better workplace

Plan your rota

This has a big impact on mental wellbeing, with many hospitality workers saying they only get a week’s notice or less of their next shift. This can be stressful and disruptive.

Reward their commitment

Try to find some budget for extra pay on bank holidays. It improves morale and helps with staffing levels on those busier days.

Join fundraising events for workers

The annual Walk for Wellbeing raises vital funds to support individuals and their families in the hospitality sector facing challenging times. Find out more at: walkforwellbeing.org

Treat your staff

Seven in ten people in the hospitality sector have considered changing industry due to lack of flexibility over down time. Give your team a weekend off or weekly days off together to boost their work-life balance, and they’ll stay with you.

Train yourself

Organisations such as Hospitality Action and Acas run mental health training programmes for managers to manage and support their teams.

How B&K benefits SCOTT And his team

Scott Dineen is the Group Culinary Lead at BaxterStorey and won last issue’s Feed Your Eyes competition. He explains how B&K articles inspire him and his colleagues.

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 to treat yourself.

Tell us more about your career

I started working as an apprentice in a five-star hotel with a brigade of 55 chefs before moving to a two-star restaurant with a team of six. I then moved into London’s corporate sector and was working in high-end hospitality.

Now, I look after five locations across the UK and Ireland. My current role focuses more on food strategy, budget management, mentorship and training. As well as looking after the culinary team, I focus on building relationships and maintaining sustainability across the whole kitchen operation.

What are you most passionate about?

By far my biggest passion is the development of the junior brigade. As we all know, the talent pool has diminished in the last couple of years, so giving young people new opportunities to break into the industry is key. When it comes to food, I’m all about going back to basics, getting inspiration from products and ingredients and looking for flavours beyond the trends. When food looks elegant, does good for the planet and makes people feel good, it talks for itself.

What’s your favourite part of B&K?

I like all the content in B&K magazine. Whether it’s pieces from suppliers, recipes or excerpts from chefs, you can take inspiration from it. Even the advertisements are helpful to see what’s hot off the press and current beyond the latest dishes.

The variety in the magazine is fantastic. You can read everything from expert advice to a calendar of the different events coming up. You can look at pictures of dishes and browse recipes. It allows you to see what everyone else is doing.

This is really important in our industry, as sharing is caring. Chefs don’t hold their own recipes too closely any more. The more we share, the better the industry becomes.

What do you like reading in B&K?

What I find most interesting is seeing the variety in each issue. There are a fair few industry magazines out there, but this one is catchy and has a bit of everything. So whether you’re a chef, front of house manager or a hotelier, you can pick it up and be inspired.

Other magazines are very specific and hone in on particular areas, like fine dining. B&K shows that you don’t always have to be quite as formal, you can show some flair, do something that’s bold and good to read. There might be street food vendors looking for the most eye-catching picture, the next best microbrewer or a celebration of women in industry.

Would you recommend entering Feed Your Eyes?

Yes. The competition is good for chefs looking for exposure. It’s a great chance for them to showcase their food. There is a huge variety of dishes and it’s good to see what people are rolling off the pass everyday.

I always encourage my apprentices to look at it to know more about what’s really going on in the industry. B&K is the perfect canvas for inspiration.

“What I find most interesting is seeing the variety in each issue. There are a fair few industry magazines out there, but B&K is catchy and has a bit of everything.”

Scott Dineen

Know your Italian

The Mediterranean nation’s cuisine is about much more than just pizza and pasta. We get the expert tips on how to master key techniques

Most common mix-up

When most people think about Italy, they think about pizza. After Chinese food, pizza is the most well-known takeaway.

Italian food is much more varied than this. Our food tradition has more than 2,000 years of history. All the regions, towns and villages have their own ways of doing things. Every summer holiday, I travel around Italy for five or six days and I discover something new every time.

Meaning of Italian cuisine

Any cuisine from the Mediterranean diet is about making delicious, easyto-prepare dishes quickly with few ingredients. It takes five minutes to cook a plate of pasta and tomato sauce. All you need is olive oil, onion, tomatoes, some seasoning and basil.

For Italian chefs, the two most important factors when making a dish are that it’s made from quality vegetables, meat or fish and is very satisfying for the customer to eat.

Carlo Casoni has been a Corporate Chef at Mutti for 13 years, having previously worked for Ferrari F1 and in kitchens as far-flung as the Maldives and Melbourne.

USE ITALIAN INGREDIENTS 1

Pasta make this yourself wherever possible. Have a go at different shapes and don’t overcomplicate the method or ingredients.

Extra virgin olive oil choose olive oil sourced from Italy. Extra virgin is the least processed and most flavourful oil, so use it for everything.

Tomatoes the king and cornerstone ingredient of Italian cooking. Know your tomato varieties and how best to use them in different forms.

Vegetables for northern dishes like kale and potatoes are used to create hearty dishes. In the south, tomatoes, peppers and courgettes feature heavily.

Bread you might think that the French are Europe’s bread masters, but Italy has a huge variety of its own, from focaccia to piadina.

MASTER PASTA SKILLS 2

I specialise in pasta and have seen lots of different recipes and methods when travelling around the world. The best way to make fresh egg pasta is to use 1kg of 00 grade flour with ten eggs. Don’t add any extra salt or water – you only need these two ingredients and the right method. Ideally, put the flour on a board, make a well and crack the eggs into it, then beat them through the flour with a fork a bit at a time. Once combined, knead everything together into a single lump of dough. Keep working the dough until it’s smooth and silky: this means the gluten has developed. Cover in clingfilm and rest in the fridge for at least 30 minutes – then it’s ready to roll (by hand or using a machine) and shape.

Farfalle to create these ‘bow-ties’ make the dough using the method above, then cut it into even rectangles. Pinch the long edge into the centre to form a little ‘tunnel’, then pinch the middle.

MAKE AUTHENTIC DISHES 3

Other than learning dishes directly from an Italian chef, the best way to create authentic dishes outside of the country is to import and use Italian products. For example, if you’re going to make a simple plate of tomato pasta and the pasta comes from France, the tomatoes from Greece and olive oil from Morocco, the result is not as good. Nowadays, it’s possible to source Italian products wherever you are in the world. The country is one of the best producers of canned vegetables. Whether you want mushrooms, peas or tomatoes, Italian growers and manufacturers go beyond EU standards. We use less water in the canning process, so you get a concentration of taste in each product.

Tagliatelle roll out a portion of the dough on a rolled surface until thin, then roll it up into a loose log and cut it into medium-width strips. Toss with semolina and use immediately.

Busiate create ‘ribbon spirals’ by dividing the dough into small pieces. Roll into a thin sausage and wrap it around a wooden skewer to make a spiral. Slip this off the skewer and repeat.

Giant penne once thinly rolled, cut into evenly sized squares using a sharp knife or pizza cutter, then place a wooden spoon handle on one corner and roll diagonally. Press to seal the shape.

Tortellini: use a round cutter to divide the thinly rolled dough, put a small amount of filling into the centre and fold the dough into a half moon (using a dab of water to seal). Draw the corners together and press to seal.

Tagliatelle alla Bolognese

Serves: 6 Skill rating: MEDIUM

Ingredients

• 50g extra virgin olive oil

50g butter

150g celery, chopped

150g carrots, chopped

150g onion, chopped

100g bacon, cut into small cubes

• 250g minced pork

Method

• 250g minced beef

• 250ml sparkling red wine

150g Mutti Double

Tomato Paste

200g Mutti Finely

Chopped Tomatoes

360g tagliatelle

1. Heat the olive oil and butter in a saucepan. Add in the chopped celery, carrots and onion and cook for about 5 mins until softened.

2. Add in the bacon, pork and beef and cook until browned. Pour in the sparkling red wine and simmer until it’s mostly evaporated.

3. In a separate bowl, mix the tomato paste with warm water to create a mix, add this into the meat, stir well and cook for about 1 hour.

4. Add in the chopped tomatoes and cook for 30 mins. Boil the pasta for about 5 mins in salted water, toss with the sauce and serve.

Sausage Stew and Potatoes with Dill and Sour Cream

Serves: 4 Skill rating: EASY

Ingredients

• 5 large potatoes

• 50g bacon, chopped

• Olive oil

• 1 onion, chopped

• 1 garlic clove, chopped Fresh rosemary, chopped

8 sausages

125ml red wine

Method

• 500ml polpa

• 1 tbsp Mutti Triple

Concentrated Tomato Puree

• 150ml beef stock

• 1 bay leaf

4 tbsp sour cream

Fresh dill, roughly chopped

1. Boil the whole, unpeeled potatoes until tender (about 10 mins). Drain and leave to cool. Preheat the oven to 200C. Cut the potatoes into quarters and season. Roast in the oven for 15 mins. Then switch the oven to grill and finish for 1-2 mins until crisp.

2. Heat a casserole on medium-high, add the bacon and fry until golden brown. Remove and set aside. Add 1tbsp of oil and cook the onion, garlic and rosemary for 10-15 mins until soft.

3. Add sausages and cook for 3 mins, stirring. Add wine and leave to evaporate before stirring in polpa, tomato puree, bay leaf and bacon. Simmer, cover and cook for 30 mins until sausages are cooked and sauce reduced. Remove bay leaf, season to taste and serve with the potatoes, sour cream and a sprinkle of dill.

WIN A£50GIFTCARD Plusachancetopromoteyourbusiness

#feedyoureyes

Share your best starter, main or dessert for a chance to win a £50 Amazon gift card… and put your kitchen on the map. We’ll feature the three winners in the next edition. It takes seconds to enter… simply follow the instructions below

Winner Starter Winner Main Winner Dessert

Monkfish ‘Scallop’, Toasted Almonds, Fennel Vinegar, Makhani Gravy and Yogurt

Indulgent without the scallop price, Indian flavours with seafood, rich gravy finished with cream, salted butter and honey and warm sourdough.

Jack Herbert @chefjackherbs_ Head Chef, Angel Inn, Wangford

Sponsored by:

How to enter

Grilled Swordfish with a Fattoush Salad, Sumac Roasted Croutons, Mint and Lemon Dressing

I wanted something light for the specials in warm weather. Being able to use produce from the kitchen garden was great and popular with our guests.

Ryan Bolt @chefryanbolt Executive Head Chef, The Bell Inn, Carlton Colville

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

Egg Custard Tart with Sour Cherry Sorbet, White Chocolate Ganache, Lemon Meringue, Raspberry Gel, Berries and Honey Tuille

I wanted to take a childhood memory to a new level by celebrating early local summer produce and using interesting methods to put it together.

Bjorn Moen @bjornmoenchef1 Private Chef, Bude

Sponsored by:

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