Bar & Kitchen September/October 2024 by Made by Sonder

& Kitchen Bar

Advertising

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

Published by

Made by Sonder on behalf of Unitas Wholesale

The Fold, Spencer St Leamington Spa CV31 3NE

For Made by Sonder Creative–Wayne Hayton Editor (maternity cover)–Cath Lyon Editor–Becky Aitken Artworkers–Sophia Sewell, Ben Walton Contributors–Jim Levack, Catriona Watson

For Unitas Wholesale 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.

Just like that, the summer season is over and we’re looking forward to the busy Christmas period. So we’ve asked on-trade experts for their tips on optimising your bar ready for the festivities (page 44) to help you maximise your profits in the final four weeks of the year.

We’ve compiled a step-by-step plan to help you publicise your Christmas event and get the bookings rolling in (page 64).

There’s lots to look forward to before then though.

New LACA School Chef of the Year Jennifer Brown shares her back to school tips (page 40), one of the country’s leading development chefs, Darren Neal, explains how his team are revolutionising care home cooking (page 32) and experts look at the latest trends for Halloween (page 16).

Before you dip in, why not start your autumn with a quick cash boost by turning to page 50 and sending your feedback on B&K for the chance to win £100!

Lee Wharton On-Trade Trading Controller

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

“Expect Greek-inspired slow-cooked meats or rich and spicy Southeast Asian curries and stews popping up on menus. Beans will be puréed or casseroled, carbs will re-emerge and social media will have the amber glow of squash and baked cheese.”

Kelly Dowson, Group Managing Director, F!S Group

“We’ll have hearty seasonal food and themed days for harvest festival, bonfire night and Halloween. Autumn is my favourite term because of the bounty of food from Mother Nature.”

Jennifer Brown, School Chef of the Year

In good company

As summer fades, what’s your main focus for autumn?

“We’ll be putting some classic comfort foods on our specials and trialling fantastic game dishes. This area is renowned for the quality of its game and we’re always excited to make the most of what’s out there on our doorstep.”

“We’re constantly reviewing our menu to ensure it not only meets the nutritional needs of residents, but also reflects the seasonality of produce that’s available to our teams around the UK.”

Darren Neal Executive Development Chef at Caterplus

“Our focus will be on launching seasonal menus for food and cocktails. We’re also taking part in Leicester Restaurant Week in October half term, with specially priced menus to attract families and other visitors looking to try food they might not have thought of.”

James McMahon, Head Chef, Platform 1864, Tain Train Station

Karissa Mason, Deputy and Events Manager, Queen of Bradgate, Leicester

59 Recruitment… how to find and keep the best team members

64 Boost bookings… your guide to pulling in Christmas punters

08 Calendar… key dates for autumn 16 Halloween… top trends and tips for a spook-tacular scary season

28 First orders… the insight and expertise every bar owner needs

32 Spotlight on… what all chefs can learn from later life nutrition

40 LACA Chef of the Year... the winner, their dishes and advice revealed

52 Masterclass… become an expert in Indian cuisine with tips and dishes

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

McMahon, Head Chef at Platform 1864

Change up your Events

Make sure you’re the hottest date in your customers’ diaries this autumn

09-15 OCT

National Curry Week

Add spice to your menu with a week-long run of tasting menus, collaborations with a popular local masala chef or a flaming tandoori theatre demonstration. All are great ways to create a different atmosphere

02-06 SEP

Zero Waste Week

Around 39% of restaurant food is wasted and 79% of customers say sustainability is important when eating out*. Venues that showcase reuse and recycle by turning scraps into soups can get ahead of the game. Find out from a Business Waste expert how to make your food go further on page 30.

*Sodexo and Harris Interactive 2023

Start Here SEPt–OCT

14-20 OCT

National Baking Week

Nostalgic tastes and florals dominate this year’s baking trends*, with young people now the biggest growth market for a sweet or savoury treat. Nuts, seeds and spices increasingly tick diners’ health needs while mixing sweet, salty and sour flavours is also on the rise. Create Bakes of the Day – cinnamon buns to carrot cake – to tempt different guests across all opening hours. Bundle them with a drink and give some of the proceeds to charity. Feeling brave? Host your own prize Bake Off contest.

*British Baker

Coffee lovers appreciate where their beans come from. So should you. Sign up to UK Coffee Week to support growers and your customers will love it. Nearly nine out of 10 cafes that took part in 2023 attracted new customers who thanked them for promoting ethical and sustainable practice. more at ukcoffeeweek.com

*finder.com

31 oct Halloween

What better opportunity do you need to get creative, have fun and draw a family crowd beyond your regulars? Get in the spirit with black bun burgers and hot dogs mummified in bacon. Or get creative with Bloody Marys and Vampire sangria shrouded in dry ice for a special effect. Pumpkin carving for mornings and family friendly horror movies at night broaden your appeal. Don’t miss more devilishly good ideas on page 16.

03 nov

National Sandwich Day

When it comes to sandwiches, the next best filling is yet to be invented. Use the day to add surprises to your board. Go Stateside with a hot pastrami and gherkin on rye or full Greek with hummus, olives and halloumi. If cheese and pickle’s your signature, mix it up with Jarlsberg or Emmental for a continental twist. Keep the staples of bacon, chicken, cheese, ham and tuna, but remember 75% of lunch snackers are happy to spend £2 more on a sandwich with premium bread and ingredients*.

*Lantmannen Unibake UK

Win Gen Z’s loyalty

Launching a loyalty scheme might help you attract younger customers, according to RSM UK’s latest Customer Outlook report. It found that 58% of Gen Z and 48% of millennials are more likely to visit a restaurant that has one.

Around a quarter said they’d also consider going to a pub or bar that offers rewards. Price reductions or bonus points that can be spent on free drinks or meals were found to be the most popular options.

INDUSTRY

Taste

the Continent with these premium

pales

Started in 1882 by two Germans passionate about bringing lager beer to the UK, Wrexham Lager is the country’s oldest brewery of its kind. Creating quality beers with a continental taste, it’s established the north Wales town made famous by football club backers Ryan Reynolds and Rob McElhenney, as a great alternative to better known brands.

The 4% Lager is subtly hopped with a clean aroma, the 5% Export Lager is award-winning for its crisp, fresh taste and the 4.6% Pilsener is packed full of delicious flavours. All are available in 50-litre kegs, 330ml bottles and 440ml cans, so you can find the right serve option for your venue.

What’s new?

Check out these autumn products, trends and insights

Taste the spirit of the tropics

The brand behind some of the most exuberant events and luxurious venues, MAHIKI has launched a range of rums to bring their magic to your bar.

MAHIKI Pineapple & Coconut Liqueur and MAHIKI White Spiced Rum will form the perfect base for many delicious cocktails.

Try your own take on MAHIKI’s signature sharer Treasure Chest of blended rums and brandy and peach liqueur topped with Champagne. Or recreate their Coconut Grenade serve by mixing Pineapple & Coconut Liqueur with passionfruit, lemon, apple and coconut juices.

New nutrition advice for care homes

A new resource has been launched to help care home caterers give their residents nutritionally balanced meals. Working alongside the Food Services Specialist Group and Older People Specialist Group of the British Dietetic Association (BDA), the National Association of Care Catering (NACC) has released the Care Home Digest.

The first menu planning and food service guideline of its kind, it gives teams advice on how to create a quality dining experience for their residents.

Call for health from school caterers

Eight in ten UK school caterers want to improve the freshness and nutritional balance of meals, according to a survey run by innovation company Green Gourmet. But 70% are worried that rising food costs are a barrier to adding a variety of healthy dishes to menus.

Caterers said getting help from local educational authorities, the national government and the wider food supply chain was essential to achieving this goal. They said chef creativity and better nutrition training will also be key to improving meal quality.

Brand new from Lion. ready-to-use cooking sauces

Transform your menu with Lion’s new range of ready-to-use cooking sauces.

Bursting with on-trend flavours, from Asian and Italian cuisines to Smoky Bourbon BBQ and Chilli con Carne, they’re so simple to use – perfect for enhancing menus without the hassle of extensive prep time.

Ensure delicious, consistent results every time with these great new sauces from a brand you can trust. Try them today and keep your customers coming back for more.

Get adventurous with your cocktails

The CGA by NIQ’s Mixed Drinks Report 2024 has found customers are getting braver with their choice of cocktails despite the cost of living crisis.

Well-known serves are still popular with 47% of drinkers, while 21% are looking for signature drinks and 16% want modern flavours.

To take advantage of the £707 million UK cocktail market, create unusual smoky, sour, creamy, coffee and hot-tasting cocktails. Or you can introduce popular fruity flavours such as coconut, lemon, apple, pineapple and cherry.

Stock up with no-allergen Knorr

Have complete peace of mind without compromising on your dishes’ taste or technique with the new Knorr Professional bouillons. The recipes for their vegetable, chicken and beef products have all been updated so they have no allergens to declare. The ingredients are also sustainable, meaning you can enjoy the deep flavour and make a greener, safer menu.

S Pellegrino Essenza: a twist of fruit flavour

An exciting new taste experience brings vibrant blends of delicious Mediterranean fruit flavours. So you can add an authentic Italian touch of taste to your lunches, brunches and more.

Essenza is specially crafted from S.Pellegrino sparkling mineral water, famous for its perfect bubbles. Light and refreshing, with a twist.

Essenza adds a stylish, Italian touch of taste to meals, meaning it’s also a perfect match for fine dining, Savour the aroma of carefully selected Mediterranean fruit flavours in a range of creative blends that are a delightful flavour experience for all your senses.

3recipes 3 ways

Roasted Mixed Pepper Soup Good,

Serves: 4 Skill rating: EASY

Ingredients

• • • • • • • Method

2 red peppers

2 yellow peppers

2 tbsp olive oil

1 tbsp lemon juice

2 tsp Schwartz Piri Piri Seasoning

1 onion, chopped

• 400g tin chopped tomatoes

• 1 tbsp tomato puree

• 1 tsp sugar

• 450ml chicken stock

• Salt and pepper pair with Cawston Press

1. Heat the oven to 220°C.

2. Cut the peppers into quarters and place on a baking sheet. Pour over 1 tbsp olive oil, lemon juice and sprinkle over the Schwartz Piri Piri Seasoning. Roast in the oven for 20 minutes.

3. Meanwhile, heat the remaining oil in a large saucepan and fry the onion until softened. Add all the other ingredients.

4. Once roasted, put 2 pieces of red and yellow pepper to one side then roughly chop the rest and add to the pan. Bring to the boil and simmer for 5 minutes before seasoning to taste.

5. Purée the cooked mixture in a food processor or liquidiser until smooth. To serve, chop up the reserved peppers and sprinkle them on top.

Ginger Beer for its complex aromas of warming fresh ground ginger, with citrus and apple notes

Add crunch: make homemade croutons by cutting crusty bread into small chunks, mixing with oil and seasoning before cooking at a high temperature.

Max flavour: get different tastes and added intensity from your peppers by using a mix of seasonal varieties instead of standard bell peppers.

pair with

A balanced Cawston Press Elderflower for its floral perfume of zesty lemon and fruity pressed apples

MAIN

Cassoulet

Serves: 10 Skill rating:

Ingredients

• 1kg white cannellini beans, soaked in cold water for 24 hours

• 500g belly pork, with rind

• 1 smoked bacon hock

• 2 onions, diced

• 2 leeks

• 8 garlic cloves

• 30g parsley

8 thyme sprigs

2 bay leaves

20g Bisto Vegetable Bouillon Paste

1l boiling water

500g lamb shoulder, diced

20 75g Toulouse sausages

• 500g tomatoes, chopped

• 4 tbsp tomato puree

Method

1. Remove the rind from the belly pork and place into a large saucepan with soaked beans, bacon hock, onion, whole leek and 5 cloves of garlic (skin on) plus the parsley, thyme and bay leaves tied with a strip of leek as a Bouquet Garni. Dissolve the Bisto Vegetable Bouillon Paste in the boiling water and add to

the pan. Bring to the boil, skim, cover with a lid and simmer for 1 hour.

2. Dice the belly pork and brown in a hot pan then place onto a shallow roasting tray. In the same pan, brown the diced lamb and add to the pork. Place the sausages onto the roasting tray and pop into a pre-heated oven at 170°C for 10 minutes.

3. Drain the beans, reserving the cooking liquid and garlic but discarding everything else. Cut the sausages into thick slices and place into a large casserole dish with the beans, pork and lamb. Add the cooking liquid, chopped tomatoes and tomato puree.

4. Pulp and skin the cooked garlic and add to the dish before seasoning to taste. Cover with a lid and place in a pre-heated oven at 150°C for a further 2 hours. Check regularly to ensure it’s not dry and add more stock if needed.

5. Chop the parsley and remaining

Budget-friendly swaps: switch out the bacon hock, belly pork, lamb shoulder and Toulouse sausages for standard butcher’s cuts.

Special sides: elevate the dish by serving it with a light salad, garlicky roast potatoes or wellseasoned rice to soak up the

3 garlic cloves then add to the breadcrumbs. After 90 minutes, remove the cassoulet, sprinkle the breadcrumbs on the top and return to the oven for the final 30 minutes, uncovered, to brown.

Chocolate Sponge Pudding

Serves: 4 Skill rating: MEDIUM

Ingredients

• 75g butter, softened

• 72g caster sugar

• 2 medium eggs

• 140g self-raising flour

• 20g Cadbury Bournville Cocoa

4 tbsp milk

60g Cadbury Dairy Milk, roughly chopped

Method

1. Grease a 900ml ovenproof dish and heat the oven to 180°C.

2. To make the pudding, cream the fat and sugar until pale and fluffy. Add the eggs one at a time and beat well.

3. Fold in the flour and cocoa powder together with a little milk to create a dropping consistency. Stir in the chocolate pieces.

4. Spoon into the dish and bake for 35-40 minutes until risen and firm to touch or once a

skewer inserted into the centre comes out clean.

5. Serve warm with hot chocolate sauce or custard.

“The

cost of living crisis has put consumers’ spending under pressure, but it’s clear that the appetite for desserts remains very strong”

James Ashurst, CGA’s client director – foodservice

33%

choose desserts as eating out treats

Source: CGA by NIQ’s 2023 ‘Food Insights’ report

pair with Dark chocolate Blood Hound Halloween stout with its roasted, liquorice and blood orange notes

Double choc: for a little luxury, switch some of the milk chocolate cubes to white or dark and mix extra choc chunks into your hot custard.

Posh plating: separate the mixture into small individual pudding basins, cook for less time and serve with a light Chantilly cream.

Get tips on how to give your customers a frighteningly good time for October’s biggest event.

Hot Chocolate made with AERO®

ou might already be adding spooky specials to your menu, running a ghoulishly great event or stocking seasonal products that will make customers scream for Halloween. Now one of autumn’s biggest events, scary season has always been big for retailers, with total UK spending topping £1bn in 2023 (Halloween and Bonfire Report 2023, Mintel).

Venues also enjoy a boost over Halloween week, with on-premise drinks sales rising 7% year-on-year in 2023 (CGA by NIQ). Young people and families are the groups most likely to embrace the skele-fun. Last year, customers aged 16 to 24 spent £68.20 on average and 35 to 44-year-olds said they were ready to splash out 27% more (Skipton Building Society).

Trick or sweets

Buckets of spooky candies and chocolates aren’t just popular with kids. Adults are also looking to treat themselves and enjoy a touch of nostalgia. So having a selection of bagged sweets available on your bar or offering them at your event is a quick win.

Kelly Dowson, Group Managing Director of F!S Group, highlights one trending sugary treat: “We are seeing lots of freeze-dried sweets popping up and becoming popular. It started as a TikTok trend but now brands are launching in the USA. Incorporating these sweets and their unique texture into desserts or cocktails is a fun way to get ahead of the trend.”

Whoever you’re hosting this Halloween, here are some fang-tastic tips and trends to delight or frighten your customers.

Doughnuts are another seasonal favourite easily turned into spooky faces or pumpkins. Hot chocolates are a go-to drink for 42% of autumn eventgoers (F!S Insights), so create a scary version with marshmallow eyeballs or foam fingers.

Just a bite

More people are unleashing their vampire side and opting for snacks over larger meals. Small bites are a treat for 41% of customers, with twists on standard options being the most appealing. Crisps or crisp-style snacks are the most popular savoury items, particularly with young people. So make sure you offer and highlight these.

To really get their fangs gnashing, create quickserve signatures of your own. Turn Santa Maria Snack Base Lentil Waves into Creepy Bats by deep frying them at 180C to 200C for 20 seconds until they’ve expanded. Then flavour with Santa Maria BBQ Smokehouse or Vanilla Sugar & Cinnamon seasoning for a delicious, fresh snack.

SCAN HERE FOR RECIPE

American Sliders with Spicy Nacho Sauce

Cheese screams

When it comes to TikTok treats, ‘girl dinners’ are big. A spinoff from the snacking trend, social media is full of boards laid out with favourite bites, and cheese is always one of the most popular. Speciality, strongtasting or hot-serve options are on-trend so make up a seasonal sharing board with unusually flavoured fromages, tasty blues and melting bites.

Extras are great for adding flavour and spooky touches. Olives and pickles are back in favour with customers and can easily be turned into creepy body parts. Make bread in the shapes of bats, spiders or pumpkins and add ghostly crackers or pretzels.

“Customers love looking for and experimenting with new condiments as it allows them to try different flavour profiles in a low-risk way.”

Kelly Dowson, Group Managing Director of F!S Group

Spook-tacular dips

To add an eerie-sistible touch to your Halloween starters or mains, create a dip with a difference. An easy way to upgrade your menu, people are more likely to try new flavours in sauces. As Kelly explains, “Customers love looking for and experimenting with new condiments as it allows them to try different flavour profiles in a low-risk way.”

For platters, add seasonal flavour by blending roasted pumpkin into hummus, creep up the colour by whizzing together beetroot and yogurt and bring the fire of hell by adding extra chilli to a salsa. Hot sauce, honey and BBQ are trendy options for mixing into side dips.

M-ooooo-vie themes

Last year’s monster movie Barbenheimer made pink sparkles and smoking pipes the main Halloween costume accessories. As Kelly explains, “Looking at this year’s film releases, the second Beetlejuice and Joker movies look the most likely to impact Halloween”. So get your creep on with clown-themed face painting, create your own green, stripy bakes and drinks or use these big screen blockbusters to set your event theme.

Dead delicious

Mexican flavours are a big favourite. So celebrate and create on-trend, delicious dishes with a Day of the Dead theme. More grown-up than ghoulish, embrace your spicy side with a special menu or invite pop-up street food vendors for a oneoff event. Add chilli margaritas and creepy Tequila-based cocktails to your signatures.

BEWITCHING TIPS

GREENER ‘WEEN

Many costumes, pumpkins and decorations end up in landfill after the celebrations are over. Avoid running dress-up competitions, use recyclable decorations and put excess pumpkin in special dishes.

GHOULISH MUSIC

From ‘Thriller’ to ‘Ghost Town’, these tracks get the Halloween party started. Switch up your playlist for the week or, for a bigger event, hire a band or DJ to play these spooky songs.

SPINE-CHILLING PROMOS

Happy hour? More like howling hour! Encourage customers to try your specials by putting on offers and marketing them in advance.

MAGIC ACTIVITIES

Halloween doesn’t always have to be scary. For kids and families, put on fun games and crafts like lantern-making, cauldron colouring or pumpkin puzzles.

Dia De Los Muertos parties are full of colour and fun, making it a great alternative for a fun evening or family event. SCAN HERE FOR RECIPE

CREEPY THIRST-QUENCHERS

BUNDABERG GINGER BEER

Three-day farm-grown ginger from Australia suspended in every bottle gives this a warming kick made for cold Halloween nights – on its own, as a mixer or in a cocktail.

DEAD MAN’S FINGERS STRAWBERRY TEQUILA CREAM LIQUEUR

Tequila is a trending spirit, so mix up your offering with this cream version. It’s a decadent base for an adult shake or to drink as a flavourful shot.

This rum is award-winning for a reason. Full of caramel, vanilla and cinnamon notes, it’s great mixed with cola or ginger ale and as a base for cocktails.

Bloodcurdling classics

Recreating well-known cocktails for Halloween is a great way to create signature specials that customers will recognise. Twists on originals can also introduce your regulars to new drinks they might return to later.

For a new take on the Mojito, make it Stormy. Muddle together 4 lime wedges, 4-6 mint leaves, and 15ml sugar syrup. Make sure the sugar is fully dissolved.

Add ice, then pour in 50ml Dead Man’s Fingers Spiced Rum before topping with ginger beer. Garnish with a lime wheel and a sprig of mint.

BARR CHERRYADE

Add a drop of the red stuff to enjoy fiendish fun with this mouthwatering mixer. It will pack a sweet fruity punch as well as matching the creepy colour theme perfectly,

Pornstar, passionfruit and espresso martinis are favourites, so new versions for Halloween are sure to be top sellers

Make a Scary Strawberry Spooktini by adding 50ml Dead Man’s Fingers Strawberry Tequila Cream Liqueur, 25ml JJ Vanilla Vodka and a scoop of vanilla ice cream into a shaker. Shake well, pour into a coupette glass and garnish with a strawberry.

A winning recipe for f&B awards

Should you enter your venue for an award? Previous winners share the benefits and give entry tips

SCOTT FREEMAN, CULINARY DIRECTOR FOR ESS DEFENCE MARINE AND AEROSPACE

What award have you won?

I won Public Sector Catering Chef Award at the Craft Guild of Chefs Awards in 2023 and was also named as a winner in the Rising Stars 100 at the We Are the City Awards in the Men for Gender Balance category.

Why did you decide to enter?

Nick Vadis, Culinary Director for Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain, nominated me for the award without me knowing – the first I heard of my involvement was when the shortlist was announced!

What did you have to do to enter?

Although I wasn’t involved in my own nomination, I’ve been part of the process for nominating some of my colleagues. For the Craft Guild of Chefs Awards, you need to submit a 500-word summary of why the nominee should win, which is challenging as there’s generally a lot more to say! You can also provide supporting information and evidence.

How was the experience?

My own experience of the awards was really positive. It’s an event I’ve attended several times. I had a dream of one day being called up on stage to receive the coveted Craft Guild of Chefs jacket! It was a great evening surrounded by my friends and colleagues and a moment that I’ll never forget.

What have been the benefits of winning this award?

The award came at the start of an incredibly busy 12 months. The win encouraged me to pause and reflect on my achievements, which is something I feel we could all benefit from. It also enabled me to build on my network and became a talking point with many of our clients who recognised the prestigious nature of the event.

"My own experience of the awards was really positive... it was a moment that I'll never forget."

YOUR AWARDS ENTRY TIMELINE

AA ROSETTES

Celebrating culinary excellence, the AA Rosettes were the first nationwide scheme for assessing the quality of food served by restaurants and hotels. This award is one of the most well-recognised and prestigious.

Entry date : N/A

Categories: Restaurants within accommodation, multiple restaurants within one accommodation establishment and standalone restaurants

Requirements: Fill in an online form and inspectors will visit (most commonly) at lunch service.

THE BEST PLACES TO WORK IN HOSPITALITY

For companies large and small, these awards identify and showcase the Top 30 operators who lead the way in people engagement and workplace culture.

Entry date: 9 Feb

Categories: N/A

Requirements: Register online and your employees will be sent a unique survey link to answer questions and provide comments about their experience at work.

THE CRAFT GUILD OF CHEFS AWARDS

Seen as the chefs' Oscars, these awards recognise exceptional talent across the industry – from apprentice and young chefs to those with established careers in hospitality, pubs and restaurants.

Entry date: 16 Feb

Categories: Various

Requirements: Online nominations and 500-word submission plus additional awards without nominations.

GREAT BRITISH PUB AWARDS

This recognises and rewards pub teams for their amazing work, telling incredible stories of how they’re integral to communities whilst giving customers a list of the very best nearby pubs for every occasion.

Entry date: 5 May

Categories: Various

Requirements: Initial online entry, shortlisting by judges, site visit and final interviews.

FOODSERVICE CATEYS

The coveted Catey statue symbolises excellence and is awarded to those at the very top of their game, as judged by the wider foodservice industry.

Entry date: 26 June

Categories: Various

Requirements: Register online and submit nomination.

TOP 50 GASTROPUBS

Conceived in 2009, this list recognises the hardworking individuals in the gastropubs industry. Judged by 350 industry experts, the guide is also a go-to source for the best pubs to dine at in the UK.

Entry date: 3 Nov

Categories: Top 50 Gastropubs, 51-100 Gastropubs, One to Watch, Chef of the Year, Highest New Entry and Highest Climber.

Requirements: The voting academy nominate pubs but venues can put themselves forward for One to Watch.

THE CASUAL DINING AWARDS

Run by the organisers of the award-winning Casual Dining show, these awards highlight achievements made by the most innovative and successful multi-site restaurants, pubs and bars in the UK.

Entry date: 3 Nov

Categories: Various

Requirements: Online entry form.

CLASS BAR AWARDS

This is the longest-running and best-attended UK bar industry celebration, judging bars and bartenders by an esteemed panel of judges.

Entry date: 22 Nov

Categories: Bar Employer of the Year, Emerging Bartender of the Year, Sustainable Practices Award, Bar Manager of the Year, Front of House Star of the Year and Social Media Presence of the Year

Requirements: Nominate via a 500-word submission explaining why they should win.

NICK VADIS , CULINARY DIRECTOR FOR THE COMPASS GROUP

What award have you won?

I’ve worked in this industry for decades and in that time I’m very proud to have won several awards.

Five standouts are: Cost Sector Caterer AwardLifetime Achievement Award 2018, Foodservice Cateys - Outstanding Contribution Award 2022, Craft Guild of Chefs - Culinary Hero Award 2022 (for NHS Work), Public Sector Catering Awards - Special Contribution Award 2024 and Chef Food Service Catey in 2014.

Why did you decide to enter the award?

These awards came about because someone put pen to paper on my behalf. I now do this for others within the industry to recognise the fantastic talent in our business, so that people get the recognition that they deserve.

How do you find the entry process and experience?

Entering a nomination takes time. Make sure you have the right candidate and they’ve gone over and above in their field. My advice would be to read the criteria and make sure when writing the nomination, you hit all the relevant points. The experience for you and the recipient is very rewarding, it’s great seeing someone who wholeheartedly deserves it being recognised.

What have been the benefits of receiving this award?

It’s the power of recognition by your peers and just confirms you are doing the right thing. For some, it could mean a promotion or recognition from your business. Honestly, the real benefit is the confidence and acknowledgement – getting this at any level for the job you do is the greatest prize of all!

AWARD-WINNING TIPS

CHOOSE THE RIGHT COMPETITION

You might be tempted to enter your pub for an AA Rosette on your first try, but this might not be the best award for your venue. Take a good look at the criteria, requirements and different categories before you can enter. This means you're putting effort into an award you're most likely to win.

PUT PLENTY OF TIME ASIDE

If you can't make space in your diary, then try and find a colleague in the team who has the time to research and write your entry. Researching previous winners, pulling together any evidence of your success and making sure all entry questions are answered inside the word limit isn't a quick task, though the effort will be worthwhile!

MAKE YOUR VENUE STAND OUT

Judges will be reviewing tens or even hundreds of applications for your award, so to be in with a chance of winning, you need to shout the loudest about what you do. Numbers that show your progress or achievements, adding personality into your written entry or highlighting your venue's innovations or colleagues will all help.

4 WAYS WITH

jacket spuds

The ultimate affordable comfort food has gone viral. Baked, buttery and stuffed with gooey goodness, why wouldn’t you?

STAR-CROSSED GARLIC 1

Roasted garlic cloves

Blitz with salt, lemon juice and pepper to season and add acidity, adding enough olive oil to bind the mix into a thick, gloopy consistency.

Feta or cream cheese

Low in calories but high on protein and flavour, make your gut-healthy, salty and creamy base for this unforgettable creation.

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 STUCK INTO #FOODTOK

into the spud, fill with feta mix and bake for 10 more minutes. Dress with melted butter, parsley and garlic.

2

Mix of peppers

Roasted, charred red peppers add sweetness or, if you’re adventurous, sprinkle on jalapenos for a mouth-warming glow.

Thinly sliced red onion

Balance heat with the mild sweetness of a finely chopped red onion to bring texture to the creamy vegan salted butter spud.

Vegan cheese

Natural fats of cashews or almonds in vegan cheese give a decadent feel while also being super healthy. Celebrate it on your menu.

It’s a sin to neglect the skin: pre-bake with a generous layer of olive oil and salt to make sure it’s crisp on the

3 STUFFED

Finely chop your salty, streaky bacon and work into the cheesy mix, loading the spud until the deliciousness is pouring over the edges.

Shredded sauce-covered chicken

Mix apple cider vinegar, water and a good BBQ sauce and add to browned chicken breasts.

Sour cream with thinly sliced spring onions

Balance the salty, luxurious filling with a light, sweet drizzle of cream topped with mellow spring onions.

436%

increase in online searches for jacket potatoes

Source: Waitrose.com

Chives

Once cooked remove and shred your chicken and return to simmering sauce. Drop in crisp, fresh chives for a lighter garlicky kick.

Melt in mozzarella to absorb the silky sauce and give a milky, sweet tang. Garnish with chives for a higher price point.

Mozzarella

First orders

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

3 to try… sweet

Licor 43

Golden in colour, this Spanish liqueur’s sunny mix of vanilla, orange and lemon blossom flavours make it deliciously sweet and light.

Barr Bubblegum Soda Nostalgia is back. Create a blue punch by creating your own candy-shop inventions with this fruity mixer.

The Carajillo

Serves: 1 Skill rating: EASY

Ingredients

• 50 ml Licor 43 Original

• 50ml shaken espresso coffee

• Ice cubes

Method

Half-fill your glass with ice cubes and pour the measure of Licor 43 over the top. Place next to the cup of hot espresso on a serving board. Just before serving, pour the coffee over the liqueur and stir.

Irn Bru Created to help Scottish steelworkers through a day’s graft, its orange flavours and tonic roots make it a great mixer with gins or cocktails.

What’s on your bar?

Franco Rodrigues

Assistant Bar Manager, Park Regis Birmingham

“I’ve been here six years helping to run the entire operations. We’re got the 1565 Bar and Outdoor Terrace, an Indianthemed restaurant called Indus and lots of events and banqueting space. We’re a four-star hotel with 253 rooms that hosts conferences, weddings and parties.”

Desert island drink

We make a cocktail called Loco Coco. It’s like a pina colada but made with fresh coconut milk, pineapple juice and lots of rum.

Most versatile soft drink

Mango and pineapple juices are a great base for mocktails and are perfect for events from conferences to weddings.

My new tipple Raspberry lemon drop. It’s Absolut Raspberri, syrup, passionfruit, fresh raspberry puree, Cointreau, Chambord and fresh lemon juice.

Top upselling tip

Naturally push unique menu items that will make guests happy to spend a little more.

WHY SHOULD TEAMS FOCUS ON REDUCING WASTE?

Save time

Reducing waste cuts down the time you spend managing rubbish. Less waste means fewer trips to the bins, lighter loads that are easier to carry and less risk of bins overflowing (which can lead to rats and nasty odours). This all helps maintain a hygienic working environment, which is especially important working with food and customers.

Save money

Reducing food and drink waste saves money in the long run. Often, it’s simply about reviewing current processes and seeing where waste occurs, then working out how to eliminate or reduce it. This could be by changing your menu, ordering or other processes. By producing less waste your organisation should need fewer bin collections and will pay less landfill tax, as you’ll send less (ideally zero) waste to landfill.

Save the planet

Making significant steps to reduce waste is an easy way to improve sustainability and attract potential customers. This is important for the food and drink industry as consumers are becoming more eco-conscious and looking to dine at places that align with their ethics. Research shows 70% of Brits want restaurants to be more sustainable and almost a third would pay more to eat at a sustainable restaurant*.

*Source: Belu and WaterAid

ZERO WASTE WEEK

Find out how to get your waste closer to that magic number without increasing costs

“Businesses should follow the waste hierarchy and prioritise preventing and reducing waste before thinking about reusing, recycling, and recovery. These all require energy and resources, which add to carbon footprints.”

Alex Neag, Business Waste Head of PR

£682m

HOW TO MONITOR FOOD WASTE

Tracking

cost of food waste to UK restaurants every year

Source: Waste Managed

The cheap and easy way is to set up a spreadsheet and record daily weights of food waste, cardboard, glass and other rubbish streams. This helps identify days when waste increases or decreases, spikes for certain waste types, and shows any areas to focus on.

Ticketing

An electronic ticketing system for orders provides good visibility and highlights fulfilment. It should help avoid double orders and reduce food waste while also assisting in helping you to track plate waste.

Technology

There’s plenty of software available that provides automated food waste monitoring. They offer insights, which should make tracking food and drink waste seamless for bars and kitchens. They’ve all got different features and costs, so it’s worth looking around and comparing to see which suit your company best.

DRINKS

Serving more drinks on draught (both alcoholic and soft) saves significantly on glass, plastic and metal can waste. Drinks glasses are washed and reused numerous times, unlike cans, plastic or glass bottles which are used once then sent for recycling.

MENUS

Adapting the menu can encourage you to get creative with waste. Cafes, restaurant and pubs with surplus of a specific ingredient close to its use-by date can introduce a limited time special that makes the most of it. For vegetables this is often seen with the changing soup of the day.

BINS

Having separate food waste bins for kitchen and plate waste helps highlight where most waste food is produced. Use this information to change kitchen processes if that’s where lots of produce is wasted or reassess your menu and portion sizes if too much food is wasted by diners.

Simple steps to reduce your waste

Go paperless with QR codes on tables and email receipts

Grill, poach, steam or bake where you can to cut fried food oil waste

Put condiment bottles on tables to avoid unrecyclable sachets

Check food storage conditions are the right temperature

Regularly review inventory and demand to avoid overordering

Follow the First in First out (FIFO) method for food and ingredients

Use washable, reusable cloth napkins and tablecloths

“The most rewarding job in the world”

Experienced chef Darren Neal reveals his secrets for getting the most out of catering’s most complex and challenging sector.

If you can be successful as a chef in the care sector, you can be successful as a chef anywhere,” insists award-winning chef Darren Neal.

“It’s a tough job that needs resilience, but it’s also incredibly rewarding. I want my team to aspire to be number one in food, number one in care and for them to be recognised in both.”

The Executive Development Chef at Caterplus has 35 years of experience in the health, care and retirement living sectors and joined the organisation in 2017 as a Mobilisation Chef.

For the past six years he’s been the man leading the healthcare division of Elior UK’s hundreds of core care venues in thinking differently about what residents want – and need –from their food.

Listen to the feedback

In high end restaurants and hotels, customers pay for their food and leave a tip if they like it, but in care homes people don’t have a lot of choice so you can’t expect a pat on the back. That’s why we make sure that we’re always talking to the residents to make sure we give them what they want. When we get it right it really is the most rewarding job in the world.”

His team does it through:

• Comment feedback cards

• Tasting days before new menu frameworks are launched each quarter

• Revealing new dishes at resident meetings to let them taste, see and feel the food.

• Encouraging dialogue with servers

“Lunch, dinner and afternoon tea are residents’ most social parts of the day, so you must get it right. Get it wrong and they will let you know in no uncertain terms.”

Darren Neal, Executive Development Chef

Get the menu right

“Our menus can never be one size fits all because of the many ages, health issues, illnesses and geographical and demographic differences across the UK.

That’s why we launch a menu framework which is then modified and tweaked following workshop sessions with local operators who speak to their chefs for feedback which then helps inform their final menu.

Each dish is checked so it meets National Association of Care Catering nutrition guidelines, while a dietician also analyses all the fat and carbohydrate totals.”

Know your audience

“Knowing customers’ tastes is more critical than ever in the care sector. We need to know residents’ health related dietary needs, allergies and preferences because not getting it right could be catastrophic.

In care and extra care settings we are going into their home, almost like a personal chef, so it’s acutely important for their health that we make a difference.”

Multi skill your team

“Matching menus to the needs of residents is challenging. If they feel they’ve lost their dignity alongside a decline in health, the last thing they might want is someone is cooking for them.

Your team must be imaginative and innovative in the kitchen, kind and diplomatic with customers and understand the various health care needs at their home. Some places have dozens of people with different requirements and need to provide six variations on the same meal.

An elderly person with dementia suffering with dysphagia – a condition where they can’t swallow –

“Care home providers run a business but should never lose sight of the fact that the food they create is keeping customers healthy and extending their quality of life.”

Darren Neal

will need added nutrition. Someone losing weight because of an illness must have food to give them energy and strength.

People suffer food anxiety as they age so it’s vital that the people making the menu and serving it are trained in explaining the benefits it will bring.”

Applying science to food

“I work in a team of six who share my passion for thinking differently about how to meet the needs of a unique and respected audience.

We’ve been working with Texture Modified Foods (TMF) for people with chewing or swallowing difficulties and found it’s possible to create most plates in a soft and safe way with all the nutrition and aesthetic appeal of a regular meal.

The individual elements are graded, from pureed through to minced and moist, soft and bite-sized and soft and easy to chew. The consistency has to be perfect for each person’s medical needs, which is why chef training is so critical.

We turned peas into a puree that looks like peas. We’ve recreated a Christmas dinner of turkey and trimmings which tasted like the real thing. The look on the faces of residents who previously couldn’t have the same as their friends makes it worthwhile, because inclusion is so important in what we do.”

Don’t be afraid to fail

“We created Cake Shakes for residents losing weight due to lack of appetite or their condition. Having one of these drinks a day adds 3,000 calories to their weekly intake.

Mince pie, lemon drizzle and sticky toffee are just a few of the 14 different nostalgic flavours which also help the kitchen make the best use of any leftover cake.

We break all the rules and blend the cake with ice cream, full fat milk, butter and whipped cream to give people with food anxiety due to end-of-life conditions, denture issues or toothache a heavily fortified treat.

We’ve also introduced Superjack bars, flapjack cakes with 250 calories per 50g piece. They’re a in a mix of peanut butter, chocolate, nuts and sticky stuff and also come lactose free. It’s all about trial and error and we’ve had quite a few failures, but when we find something that works, the customers like it and the dieticians say ‘yes’, we run with it.”

Team works and training

“Food has the power to improve residents’ quality of life on many levels. That’s why we make sure engagement is always a priority, both within our teams and with the people we cook for.”

Darren has spearheaded a raft of initiatives to develop a common purpose within the firm’s care sector to enhance training, operations, recruitment, retention… and fun.

“This sector can be challenging due to the sometimes complex nature of what we’re doing and who we’re doing it for, which is why it also needs to be fun.

On the business side of things, we run a Health, Care and Retirement Living Chef of the Year Competition, hold mentor days and competitions, stage ‘ready, steady cook’ shows and even livestream events from farms and beaches.

We hold Bake Offs and other events at homes to ensure food is a focal point for people to come together. Only by having that engagement can you make sure that what goes on the plate is right.”

Embracing technology

A robot that delivers food to residents, sings, tell jokes and purrs when she’s stroked is another weapon in the team’s engagement armoury.

BellaBot has joined the front of house team at a retirement village delivering trays of food to tables and then clearing up, leaving her human colleagues to spend more time interacting with residents.

The company is also introducing interactive sensory tables, a portable projection system that encourages and rewards the motion of users in 150 different activities, from painting flowers and walking through fish-filled water to playing football or shove ha’penny.

“We’re always innovating to grow engagement between us and residents, and further the holistic approach to our food offering. And the residents love it.”

Never stand still

“The face of the care sector is changing as people travel more and want different kinds of food. Asian and Jamaican food is growing in popularity.

We always strive to match the demographic or location of the home with locally sourced ingredients that residents will recognise and love, because they’re very discerning. It also helps us remain sustainable and aware of our carbon footprint.”

“The complexities and challenges of working in the care sector are many, but I can honestly say that it’s an area where chefs and their teams will learn the most.”

Darren Neal

Don’t let an allergen ruin your business… … remember the basics

It’s three years since a major overhaul of the UK’s allergen labelling legislation following the tragic death of teenager Natasha Ednan-Laperouse.

The 15-year-old suffered an allergic reaction to an artichoke, olive and tapenade baguette bought from a Heathrow Airport shop before a flight in 2016.

Her legacy means nine out of 10 venues are now more aware than ever before of the requirement for clear labelling of prepacked for direct sale foods (PPDS), according to a Food Standards Authority survey.

And although half of venues said the need to clearly display a full ingredients list highlighting any of the 14 regulated allergens had increased costs, the industry has moved at pace.

But the survey found a third of Food Business Operators still feel they don’t have all the information they need to fully comply with Natasha’s Law, with low awareness and understanding of labelling requirements being the main reasons.

SCAN HERE

For further information, the FSA offers guidance and training advice… find out more

… and an Allergen and ingredients food labelling decision tool

HERE’S A QUICK REMINDER:

LABELLING IS NEEDED IF: the food is presented to the consumer in packaging it’s packaged before the consumer selects or orders it

• it’s packaged at the same place it’s sold from

PREPACKED FOR DIRECT SALE (PPDS) FOOD INCLUDES:

• Sandwiches and bakery products packed on site

• Fast food packed before order –burgers under a hot lamp where the food can’t be altered without opening the packaging

• Products prepackaged on site ready for sale – pizzas, rotisserie chicken, salads and pasta pots Burgers and sausages prepackaged by a butcher on site ready for sale

• Free samples of food given to consumers packed on site

• Foods packaged and sold elsewhere by the same operator

• PPDS food in schools, care homes or hospitals.

The 14 cross contaminator allergens

CELERY CEREALS CONTAINING GLUTEN CRUSTACEANS

“We

work collaboratively across supply chain and wider stakeholders on our already robust system of food safety and provide allergen guidance in our updated Catering Guide.”

Kate Nicholls, UKHospitality Chief Executive

EGGS FISH LUPIN

MILK MOLLUSCS MUSTARD

PEANUTS

SESAME SOYBEANS

SULPHUR DIOXIDE AND SULPHITES

TREE NUTS

Make it fun and

colourful

Chef of the Year’s simple recipe for success

A creative chef who uses colour and fun to introduce children to new types of food has been named School Chef of the Year. It was the fourth time Jennifer Brown had reached the finals of the LACA-run competition… and she got there this time as a wildcard entry.

Tell us about your team

There are four of us and I couldn’t have won without them. I’ve been a chef for 26 years and I’ve got two boys of 10 and 12 so I know how to disguise vegetables, hide avocado in a smoothie or be clever with words.

Three top tips?

1. Keep your counter colourful – drop in more expensive experimental dishes alongside cheaper ones you know they’ll love such as mac and cheese.

2. Don’t be scared of spice – children eat curries and Thai food at home. Be brave.

3. Give opportunity – most want something different. It’s tough at 85p a child but hopefully that will change.

“Most children want to try something new. It’s our job to make their meals fun, nutritious and appealing”

Jennifer Brown, Chef at Sarum Academy, Salisbury, Wilts

What were your winning dishes?

We had 90 minutes to cook food that was nutritional and met the cost per head. I did baked pollock in a potato and spinach case and a rhubarb and custard meringue tart with raspberry coulis. I love introducing the children to fish as it’s healthy and a great source of Omega oils, but you have to be creative. The fish cake was fun as it had a melted cheese sauce in the middle.

Your three most popular meals?

School compliant brownies, pizza or pasta and fruit pots for the ‘grab and goers’.

Marinades

Use as a marinade overnight for chicken breast, beef, prawn or tofu before grilling. The paste will give a floral, tasty tang to protein for curry dishes, premium grilled sandwiches or cooked on an open flame for a touch of theatre.

Fish cakes

Add a tablespoon or two to roughly mixed or puréed, flaked fish, spring onions, parsley, egg and seasoning. Fry the spoonfuls until crisp, then flip. Serve with noodles and soy for umami balance.

Thai curry paste

It’s not just for curries. Add some punch to your menu with a taste of Asia

Dressings

Whisk a small amount into yogurt, lime juice or neutral oil and use as a cold dressing with a bit of kick for salads or noodles. Use to accompany traditional plates and get your customers thinking differently next visit.

Soups

Give stew with carrots, peppers and spring onions a makeover. Push the price point by blending with stock or coconut milk and topping with shredded chicken. Add noodles or a light beer as a side or part of a deal.

SHORTCUTS

SAVVY

Stretch your summer: take the inside out

More than half of Brits say fresh air, views and the ambience of eating and drinking in pub and café outdoor areas improves their mental wellbeing, according to OpenTable.

Get

comfy

Quality outdoor furniture will keep the feel-good factor alive into autumn. Get good weather-proof kit so customers want to linger longer, even in the rain. Durable, attractive seating looks good and ensures longevity, making it a better long-term investment.

Remember to let it flow

The smells from a barbecue area serving an adapted al fresco menu of tapas-style plates will entice customers outside. Set up a temporary bar and ensure the area is integrated with your overall service flow with a table ordering system, Make sure staff don’t neglect this part of your venue.

Make it like the Med

Timer-run infrared heaters are efficient and warm objects rather than the air. They’ll bring the Med to your garden or courtyard, especially if you offer blankets or throws. Fire pits are another option, but make sure what you fit is safe, ventilated and compliant.

Stay

undercover

Temporary or permanent awnings, umbrellas or retractable roofs will seamlessly extend your indoor area and protect customers from rain or excessive sunlight. Creating external weather-proof areas also lets you add rugs, pillows and plans for a homely feel while protecting your investment from the elements.

Let the light shine in

A soft, warm glow from festoon, string or fairy lights with spotlights creates an inviting space your guests will gravitate towards. Consider solarpowered or energy-efficient options to work alongside low-maintenance greenery in planters or hanging baskets.

FESTIVE Cheers!

Turn your bar into a winter wonderland with these simple festive planning steps

t's important to gear up for Christmas as early as possible to lessen the impact of the poorer performing months in January or February.

That’s the view of Karissa Mason, Deputy and Events Manager at the Queen of Bradgate, one of Leicester's most popular food and drink venues.

She starts decking the halls and preparing for the run-in a full year in advance, so find out why it's vital to stay ahead of Santa…

Crack your cocktail offering

“We’re known for our craft beers and cask ales, but at Christmas cocktails and spirits outstrip everything and give us a good price point.

Our daily cocktail happy hours, two for one deals and masterclasses maintain our reputation all year, but from November people are in high spirits and like to treat themselves whether they’re eating or not.”

Karissa is stocking up on rich, creamy flavours such as Baileys or peanut butter for an espresso martini with a twist: “They perform well when people want indulgence, but we split our cocktail menu to keep the classics such as Long Island Iced Tea and Cosmopolitan.”

Be polite and proactive

Keep it fresh

Guests make time for leisure and catching up as the big day gets closer.

Get your proposition right and half will visit your venue at least three times in the build-up, while one in five will return multiple times. Keep your bar offering fresh with guest ales and special offers alongside imaginative food pairings.

“Make sure your festive menu is talked about in advance. A good chunk of Christmas income is linked to annual parties and corporate bookings,” insists Karissa.

Her venue’s guests start asking about the festive menu within weeks of their last company outing, with many Friday and Saturday slots in December booked by March.

“One business said they loved their party meal so when I saw we only had one slot left I let them know. They snapped it up, so it pays to be politely proactive,” she says.

“We usually have the Christmas food and cocktail menus on tables by August so businesses can see ours before anyone else’s, and book early.”

Karissa Mason, Deputy and Events Manager, Queen of Bradgate

Mix and match

Make sure your whole day reflects the customer-base. Older customers love lunch deals, while younger, midlife guests look for happy hours and experiences. Christmassy live music or carols maybe? The younger crowd are more open to trying something new and trade up opportunities, so go all out to inspire them.

In the spirit of its pirate namesake, this adventurous rum blends the cultures of Jamaica, the Dominican Republic and Réunion Island to bring consumers a bold moment in every sip.

This Trappist beer with a golden hue offers a rich taste experience while remaining approachable. It delivers a fruity aroma with malt scents and a spicy palate with notes of caramel.

This classic dark-brown Trappist ale with an ivory-coloured head has a full malty and caramel-sweet taste with the subtle, sweet influence of dates, honey and dried fruits

INSPIRE THE INDULGENCE

We all push the boat out a little at Christmas so stock up on something a bit special for your customers. They’ll be happy to pay a bit extra to celebrate the most wonderful time of the year

Fruitage is the refreshing fruit beer from world renowned Belgian brewery, Rodenbach. Brewed to 3.9%, a blend of red ale and natural cherry juice delivers a balanced and thirst quenching beer.

This oaked, strong, blond Belgian beer’s subtle vanilla note is achieved by adding oak chips during brewing, which began in honour of 11th century knight Salomon de Maldeghem.

Mix 25ml of classic London Dry Gin with 15ml of elderflower cordial and lemon juice in an ice-filled glass. Top with prosecco and garnish with lemon and mint. for a Distiller’s Festive Fizz.

WHITLEY NEILL DISTILLER’S CUT

RODENBACH FRUITAGE – 3.9%

LA TRAPPE BLOND – 6.5%

LA TRAPPE DUBBEL – 7%

ANNE BONNY RUM

DON’T FORGET THE SNACKS

KP FLAVOUR KRAVERS FLAME GRILLED STEAK

Across the festive season, nut sales increase by 60%*. Keep this tasty option in your customers’ eyelines and make the most of the profit opportunity. High protein and bold in flavour, KP Nuts are five times the size of their nearest competitor, so give your partygoers the best (and most delicious) this Christmas.

*Source: Nielsen IQ, Total Coverage, Total Value, w/e 26.12.20

TYRRELL’S SEA SALT AND CIDER VINEGAR CRISPS

With a premium crunch and flavours that get punters coming back for more, these crisps will make every visit to your venue feel like a special occassion. Winning 93 Great Taste Awards across the range, they’re a great accompanyment to a glass of wine (or even a festive fizz). Remember, 85% of customers are more likely to buy those on display.

*Source: Toluna - Feb 2024

Got the drink side of things sorted? Don’t forget to get busy in your Christmas workshop so the business and venue operations fly too.

Maximise your space

Don’t be afraid to shift bar furniture to promote products with good seasonal margins. Champagne and sparkling wine perform well while upselling more premium beer than usual tempts ‘treat myself’ guests.

“Putting a mulled wine urn on the bar drives spontaneous custom. We also see a big upturn in premium vodka and gin as sales surge in the final four weeks of the year.”

Make it heart-warming

“We think about the stories of our guests. They might be at a works ‘do’, dropping in after Christmas shopping or meeting friends, so they want a special and very festive experience, says Karissa. “The venue needs to be warm and cosy with a relaxed atmosphere in customer areas and a brisk efficiency in the bar, kitchen and front of house.”

Don’t forget the small stuff

Little luxuries mean a lot, especially at Christmas when customers are happy to pay a little more for premium beer or spirits to get the festive fun factor.

“That said, it’s an expensive time of year so any deals or offers that give your customers added value such as happy hours, experiences or small freebies go down a storm.”

Be fair with your team

Your people are key to keeping customers happy so looking after them is vital, says Karissa. “I give everyone their entire Christmas rota in November so they can check their shifts fit in with their family Christmas and see if they’re happy to pick up any extra.

“Being open and upfront with your team in advance will earn their loyalty and keep them happy. We have good staff recruitment and retention so it must be working.”

Tell people about it

Karissa insists: “You can have the best offering out there but if people don’t know about it, Christmas can pass you by. Word of mouth from people in groups or corporates is crucial because they return or come back with family or friends. We update Instagram and Facebook with warm shots of food, drink and events as December nears to grow anticipation.”

Learn

from the past

Compare patterns from previous years and use them to stay ahead of orders, bookings, sales and prices this year. If once a week deliveries didn’t match demand, increase them to two.

Karissa says: “The same goes for something as mundane as the bins, crockery and cutlery. If you didn’t have enough last year, restock now.”

& Kitchen Bar

For just two minutes of your time, you could be in with a chance of winning £100 in cash. Simply follow the QR code and fill in our readers’ survey to be entered into our prize draw.

How B&K magazine supports your business

We don’t just offer advice, expertise and inspiration, we’ve got lots of tools to help with your every day tasks too.

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. 700+ recipes

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

Know your indian

Add deeper flavour to your curries, understand your spices and try new techniques from one of the world’s hottest cuisines.

Don’t forget!

National Curry Week runs from 9 to 15 October.

Any chef who wants to make their Indian dishes more authentic needs to learn how to build flavour. The worst thing a curry can taste like is flat. There should be different layers of flavour, plenty of body and a good mouthfeel and these are only created by learning the right technique. Don’t just throw everything in and boil it up, but create the curry in stages. Learn how to use spices correctly. Some of them should be put in at the start of cooking, like cumin and clove, while others are finishing spices, like fenugreek and ground cardamom.

Onion purées are used to add body to curries.

• Brown onion purée is made by caramelising diced onions until they’re sweet and dark brown but not burnt, then blending them down. It goes in near the beginning of cooking with other vegetables and is used to add sweetness and colour.

• White onion purée is made using fresh white onions blended with water. It goes in near the beginning of cooking with other vegetables and is used in lighter curries like Korma.

Once you understand the blocks and how to put them together, you can start experimenting and applying them differently. For example, should you add more chilli or lemon to a marinade if it’s being used on different proteins?

Craig Middleton, a Premier Food Development Chef, discovered his love of Indian cuisine travelling the country in 2006… and he’s still experimenting now!

LAYERS OF FLAVOUR 1

What drew me to Indian cuisine was the curiosity of learning how to cook it. Takeaways were a staple when I was young, and I wanted to know how to make the dishes myself. That curiosity only grew as I travelled through India trying different flavours

GET SPICY 2

Cumin, coriander, chilli and turmeric are the fundamental spices that go into almost all curries or marinades. Garam masala is a must-have finishing spice.

Cumin - toast the whole seeds and grind them for an impactful flavour. Or use the whole spice to temper dahl with curry leaves and mustard seeds

Ground coriander - its deep aroma is also added at the beginning of the cooking process. It can also be used in marinades and baking

Turmeric - this is also good as a starting spice, but should be used in smaller quantities because of its bright colour and potent flavour

Ground Kashmiri chilli - you can add a lot of this chilli to give a curry flavour with a nice heat, I’d recommend using this or another local chilli

Garam masala - a great finishing spice with a flavour that helps to lift a dish when added at the end, particularly lamb or heavier tomato-based curries

3

STOCKING AND STORAGE

The key with spices is to keep them fresh. The aroma you get when you first open a package of spices is what they should always smell like, not like a fusty cupboard!

• ●If you can, grind them yourself.

• Whole spices are versatile and can be used in garnishes, pickles and marinades or ground down.

• Store ground spices store in a cool place away from the light.

Buy spices in as small a package as possible so it doesn’t go stale.

Try not to use spices older than six months old.

FOCUS ON REGIONS 4

Indian cuisine is very regional. The key differences are a result of many factors, including the weather and what grows locally. Social differences can also play a part. For example, Gujarat is a dry, mainly vegetarian state, so the food in that area is very lentil and pulse-based. People there also have a massive sweet tooth.

West: in places like Goa there is a strong influence of the Portuguese settlers that came here. They brought ingredients like vinegar which led to dishes like pickles and chutneys.

North: dishes here are more hardy. There are more tomatoes and strong Mogul influences. More dairy is used and dishes are finished with yogurt or ghee (like Korma and Butter Chicken). The area is known for the tandoor oven.

South: as you go south, the climate and temperature changes. In Kerala and even heading over to Sri Lanka there are coconuts everywhere, meaning there are a lot more lighter dishes and spices.

CURRY-LOVING CUSTOMERS 5

A lot of smaller venues are popping up and doing Indian cuisine differently. So, to make an impact with your dishes, it’s important to have a strong understanding of them. Get to know the regions, the ingredients used there and what has influenced the most popular dishes. This gives a backbone to the dish and helps you sell it because you know it’s authentic. Long gone are the days of ‘chicken curry’. Customers want more than that. When you name dishes, pick out ingredients to create a point of difference and make them sound more exciting.

East: a lot of rice is grown in this region, as are green vegetables. There is a strong influence of Chinese and Mongolian cuisine and popular spices include mustard, fennel and fenugreek.

BIGGEST INDIAN ICK 6

I hate it when coriander is thrown on everything. I love the fresh herb and use it a lot, but it doesn’t need to go on everything. When you start to understand the regionality you’ll understand not every dish needs it. There are other garnishes such as tempered spices, crispy mixes, colourful pickles and pomegranate seeds or other herbs. Don’t make everything look the same. Each item should be visually appealing and different.

‘MUST MASTER’ DISHES

Cooking a biryani with a pastry lid is a big skill to learn. Knowing how to layer all the components and bake it off so the steam finishes off the rice to the right point is key. It’s also a great one to learn in venues as it can be done en masse or in individual servings.

Look at dahls, lentils and chickpeas. With more customers looking at plantbased options, knowing how to make classic dishes fresher and cleaner is a great way to switch up your menu. Indian salads are also delicious and fresh.

Marinating and grilling meat, fish and prawns is another essential technique. Know how to get a chargrill without burning and dress the proteins with dips and sides. Not everything needs to be smothered in sauce!

Indian Spiced Vegetable and Potato Cake

Serves: 10 Skill rating: EASY

Ingredients

• 250g Smash Instant Mashed Potato

• 800ml boiling water

1 tbsp oil, plus extra for frying

1 onion, chopped

2 garlic cloves, finely chopped

1 tbsp ground cumin

• 1 tbsp garam masala

Method

Korma Butternut Squash and Sweet Potato Wrap

Serves: 20 Skill rating: EASY

Ingredients

• 50ml oil

• 4 onions peeled and sliced

• 2 red peppers, sliced

• 800g sweet potato peeled, and 1cm diced

1 butternut squash, peeled and 1cm diced

800g chickpeas, drained

Method

• 1 jar Sharwood’s Korma Curry Cooking Sauce

• 100g fresh coriander, chopped

• 400g fresh spinach, washed 20 wholemeal wraps

1. Heat oil in a large saucepan, gently cook onions for 10 mins then add peppers, sweet potatoes and butternut squash.

2. Cook for a further 10 mins then add the drained chickpeas and pour over the Sharwood’s Korma Curry Cooking Sauce simmer for 20 mins or until vegetables are tender, then finish with fresh coriander.

3. Place the wraps on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the wrap. Add the curry filling.

4. Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up tightly.

5. Serve as they are, or sear the wrap on a griddle pan.

• 200g cauliflower, finely diced

• 200g chickpeas, roughly chopped

200g spinach, wilted with water squeezed out 100g gluten free gram flour

2 tbsp coriander, chopped

Sharwood’s Mango Chutney, to serve

1. In a large bowl place the Smash Instant Mashed Potato and pour over boiling water. Mix well then leave to stand for three minutes. Stir again then leave to cool.

2. Heat 1 tbsp oil in a frying pan. Add the onion and cook for 5 mins until soft. Add the garlic, cumin, garam masala and cauliflower and cook for a further 2 mins.

3. Then add to the prepared Smash Instant Mashed Potato, with chickpeas, wilted spinach, gram flour and coriander, and mix until all flavours are combined.

4. Shape into small bite size disks. Chill for 1 hour.

5. Heat the oil in a non-stick pan and fry until golden brown on both sides. Serve with mango chutney.

ADVICE: How to hire and hold onto the right staff

Claire McCartney is Policy and Practice Manager at the CIPD, the professional body for HR and people development. She shares her advice on the best ways to recruit and retain staff.

An ongoing crisis

Whether you’re looking to recruit your next kitchen lead, or need temporary staff to fill the gaps running up to Christmas, finding the right team members is an ongoing challenge.

An industry-wide survey from CGA by NIQ and Harri found that 91% of hospitality leaders were worried about staff shortages. With 42% of current hospitality employees looking for a new career outside the industry. Finding the right skills and experience is a challenge. However, it’s not all doom and gloom. As pay is increasing and wellbeing is becoming a greater focus, 74% of sector employees are satisfied in their current job role, an increase of 13% since 2022. By taking a few positive steps in your recruitment process, you can find and keep quality employees in your team.

Perfect your job descriptions

The key with job descriptions is to make sure they’re inclusive and accurate. It’s important to make any requirements

91% of hospitality leaders are concerned about staff shortages in the industry

Source: CGA by NIQ and Harri. 2023.

clear, specific and behaviour-based. For example, instead of asking for ‘a natural leader’ say that the ideal person needs to have held people management responsibilities.

Job adverts should be realistic and transparent about the reality of a role, It should cover any pressures the employee might face. Otherwise, it will be a huge shock to them when they arrive.

Be open about the salary you’re offering and try to offer flexible working terms where possible, as this is a huge plus for many of today’s candidates. If you’re readvertising for a role, make sure you reassess the description to see if it’s still accurate to your needs.

Maximise your outreach

To make your job advert appeal to as wide a talent pool as possible, check your description isn’t inadvertantly biased. Online ‘decoders’ from TotalJobs and Micheal Page will help identify any stereotypical language.

69% of hospitality businesses feel leaving the EU is still impacting recruitment

Source: Public Sector Catering, 2024.

If you make the effort, you’ll stand out from the crowd, with equality being an important value for 35% of candidates looking for a job in hospitality.

Using sector-specific job boards such as Caterer.com and Hosco will mean your adverts are seen by candidates with the right skills for your role.

However, you should use a variety of outreach methods to get your role seen as widely as possible. Regularly evaluating your methods will help you target the right people and make the most of your

Evaluate your whole recruitment process, with emphasis on getting the job description right and supporting new colleagues through onboarding so they are more likely to stay.

Claire McCartney, Policy and Practice Manager at the CIPD

efforts. Our research has found that an organisation’s website is a highly effective way of finding candidates so make sure yours is up to date.

Run structured interviews

Skills-based assessments such as a short trial shift are good predictors of on-the-job performance. But you’ve got to make sure the tasks they do resemble the real role. This gives the candidate an accurate understanding of what the work could be like.

When you’re running trial shifts, make sure you’re properly explaining what’s required and what support there is in place. We recommend managers make sure people understand where they can go to for support. You want to help candidates to succeed and perform at their best.

Although it takes longer to share and collect feedback, it’s important. Use checklists to make it simple for colleagues to do after an interview. Be specific about areas of improvement to help the candidate in the future.

More effective onboarding

It’s important to evaluate your whole recruitment process, with emphasis on getting the job description right and supporting new colleagues through onboarding so they are more likely to stay. Make sure you’re giving a clear understanding of a role, the support in place and who they go to for help. Buddy systems and regular check-ins with line managers are helpful to deal with any issues as they come up. So problems don’t get bottled up and the colleague isn’t left feeling unsupported.

Common recruitment mistakes

Inaccurate job descriptions can lead to high turnover

Biased language may put off valuable applicants

Using the wrong outreach methods wastes time and money

Inadequate onboarding puts staff under pressure

Failing to support new starters can damage team confidence

Top tips for successful hiring

Put skills to the test

Running trial shifts and skills-based assessments is a good predictor of performance. Just make sure you explain what’s required and that the tasks resemble a real workday.

Create a buddy system

Pairing up new starters with experienced colleagues gives them someone to rely on. Catch-ups will help address issues and questions.

The power of checklists

Give hiring managers checklists or templates so they don’t have to feel through the process alone. It also helps distil what you’re looking for into simple terms.

Ask for feedback

Once a new team member joins, check in to see how they found the hiring process and use their feedback to make improvements next time.

Signpost support

Make sure everyone knows where they can go for advice and help on every shift. When employees feel supported, they’ll be less likely to leave.

SCAN HERE

Step-by-step into Christmas

Follow our festive plan to set your business up for seasonal success

deadline: 01 oct

Craft your merry menu

Diners love a fixed-price during December and you’ll need something extra special for key dates. Go for classic crowd-pleasers or twist traditions to cause a stir. Perfect and publish them as soon as possible so you can lay them around your venue and post online.

38% of diners say seasonal events like Christmas are a primary reason to eat out

Source: ResDiary, ‘Beyond the Booking: UK & IE Hospitality Industry Report 2024’.

deadline: 15 oct

Snap happy holidays

Once your festive menu is finalised, don’t forget to take professional photos. Style your dishes with seasonal accessories and sprigs of holly. Post these on social, add to the website or use them to create posters and flyers.

deadline: 29 oct

Set your seasonal savings

Draw in the Christmas parties with holly jolly discounts. It might be free festive snacks for larger bookings, a prosecco on arrival or savings when you pre-order. Whatever you pick, don’t forget to shout it out on social and in venue.

Noël newsletters deadline: 11 nov

Now you’re fully in the yuletide swing, it’s time to send out targeted emails to your existing customers. Share your events calendar, push them towards booking and advertise your group packages.

deadline: 01 nov

Deck the website

Create a clickable banner on your homepage that directs to festive bookings. A Christmas landing page with more info, menus and the foodie photography will help whet your customer’s appetites.

deadline: 04 nov

Social season’s greetings

Kick off the festivities on social media. Use free tools to design your posts and advertise events or share playful behind the scenes snaps of December prep. A countdown, prize giveaways and quizzes are an easy way to boost engagement.

73% of consumers visited a licensed venue over the festive season last year

Source: CGA by NIQ, ‘Christmas Report’. 2023.

deadline: 07 jan

Festive feedback

Once the NYE glitter settles, it’s time to check your campaign success. Look into which posts got most engagement, what dishes flew off the pass and the events that drew in crowds (or didn’t). Use what you find to make 2025 sparkle.

#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