Bar & Kitchen January/February 2025 by Made by Sonder

LET THE VALENTINE’S DAY LOVE LAST ALL YEAR

MAKE IT MAGIC FOR THE MUMS

A KICK & Kitchen Bar

It’s not just for stir fries – page 22

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Made by Sonder on behalf of Unitas Wholesale

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For Made by Sonder Creative–Sam Armistead Editor (maternity cover)–Jim Levack Editor–Becky Aitken Artworkers–Sophia Sewell, Ben Walton Contributor–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.

Now the Christmas and New Year rush is over, it’s a good time to look ahead and get things ready to guarantee the best possible 2025. This edition features guides on how to use the slower months to get your cellar in order and focus on training your team (page 38). There’s also a first-aid guide to the steps you’ll need to take to keep them safe, on page 30.

A restaurant boss bringing the sizzle of Tex Mex to a picturesque tourist spot reveals how he attracts the crowds (page 18), and there’s a guide on how to make the best margins on tea from a Teapigs expert (page 36).

There’s a lot going on in the world, so why not make sure the message of love rings out throughout the year and not just on Valentine’s Day? See how you can make it romantic to tempt sweethearts and friends all year round on page 34.

Don’t forget Mum either. We’ve put together a simple guide for both foodservice and cost sector to make sure you make good margins from Mother’s Day by making it memorable for the whole family (page 24).

Phil Dawson Trading Controller

Follow us on social media for special offers from brands, product recommendations and inspiring stories that will grow your takings. We’re on X and Instagram, so don’t miss out.

“I’ll experiment with vibrant, fresh flavours and seasonal ingredients like asparagus, strawberries and tomatoes. Mediterranean-inspired dishes and plant-based options will open the children to evolving tastes. It’s going to be exciting”

Duygu Karakas, Chef at Cogan Primary School in Penarth, Cardiff

“I’m looking forward to spending quality time with the family this summer, hosting lots of BBQs, gathering friends and family to enjoy food, drinks and laughter in the sunshine – just like many of our care and retirement homes will be too”

Gill Heath, Divisional Director of Care and Retirement Living at Elior

In good company

What’s

your focus this spring

and summer?

“I’ll be mixing flip-flops with forward-thinking. By figuring out our knowledge gaps and investing time in development, we’ll make sure we’re not just beach-ready, but business-ready. We think hospitality venues should do the same to recruit and retain the best people in 2025”

Pete Fullard, CEO of Upskill People

“We’ll be jumping headfirst into summer-themed events, making sure our food and drink menus reflect the changing seasons –but most importantly, having fun and surprising our regular and new customers”

James Shoults, Owner of The Lonestar Tex Mex restaurant, Buxton, Derbyshire

Day... from proposal packages to love potions!

36 Time for tea… Teapigs expert gives the lowdown on our favourite drink

First orders… special focus on the upcoming Saints Days

Ryan Bolt, Chef at The Bell, Carlton Colville and co-founder of Seconds Catering

Fancy your own chances at winning a £50 Amazon voucher? Share a photo of your best dish on Instagram with the #FeedYourEyes and tag @barkitchenmag See page 42

SPRING INTO ACTION

As the sun reappears, bounce your customers into summer with these key calendar events

31 jan -15 mar

SIX NATIONS

4 MAR

PANCAKE DAY

For those observing Lent, Shrove Tuesday is a final chance to feast on eggs, milk and butter. Traditional British pancakes with lemon and sugar always go down a treat. But today, diners also love thicker American stacks or light and fluffy Scottish drop scones. Add a special to your breakfast menu or host a pancake-themed brunch. Turn these low-cost ingredients into a showstopper by piling them high with delicious savoury and sweet toppings.

JAN-APR

Start Here

It’s that time again. The nation turns rugby-crazy, heading straight to the pubs to watch every match. This is a great opportunity for your outlet. Think quick wins, like spotlighting national beers or bar snacks. To score big, feature a special dish from England’s competitors – French escargots, handmade Italian pasta, a hearty Welsh cawl or Scottish cranachan for pud. Don’t forget to draw in the crowds by draping the walls with flags and bunting.

Raise a glass or more to the national Patron Saints, page 40

20 mar

NATIONAL RAVIOLI DAY

Pasta is the ultimate comfort food and a pillowy parcel with a savoury filling is a sure-fire crowd-pleaser. Cheap to make but easy to elevate, they make a great starter or main. Serve 4 or 5, stuffed with lemony ricotta, herby beef ragu or even a soft or runny egg yolk.

27 FEB -4 MAR

Cornish Pasty week

Pasties aren’t just for Cornwall. This much-loved savoury is an ideal snack or starter for your menu. With low-cost fillings like braising steak, potatoes, onions and swedes, you can easily make a tidy mark-up. Plus you can batch-cook the filling and part-bake the parcels for speedy service.

3-9 MAR

BRITISH PIE WEEK

There’s nothing quite like a well-made pie. From precision pastry – puff, flaky, shortcrust or traditional suet – to rich and umami-packed fillings like steak and ale, chicken and mushroom or cheese and onion. Celebrate this staple with a 2-for-1 night or a pie-and-drink deal.

Make the Valentine’s Day of love a year-round thing, page 34

Foodservice or cost sector –how to make it a magnificent Mother’s Day, page 24

21 MAR RED NOSE DAY

This fundraiser is all about doing ‘something funny for money’. Why not take that literally and ask the team to turn up in fancy dress? Or hold an afternoon tea with 10% of the profits going to the charity. Reinforce the message with themed treats like Red Nose cupcakes or tomatoey pizza pinwheels.

21 APR

NATIONAL TEA DAY

Our nation’s favourite drink deserves celebration. This year, try something quintessentially quirky by crafting a ‘tea flight’ to go alongside your menu. Creating a playful gimmick will be fun to advertise, draw in brew fanatics and, when you get the pairings right, show off your flavour knowledge. Grow your margins on a brew, page 36.

Tequila sales on the up

The agave-based spirit is still proving popular with on-trade customers. CGA by NIQ’s research in October 2024 found that sales grew by 6% over the last quarter. Tequila blanco was the best-performing while sales of mezcal (tequila’s smoky sister) are also increasing.

Shots are the most popular way to drink tequila but cocktails containing the Mexican spirit are gaining more interest. According to CGA’s Mixed Drinks Report, nearly a third of consumers have chosen a tequila-based cocktail which is 5% higher than a year ago. So, make sure your drinks list has at least one classic such as a margarita or paloma, and one more unusual take, like the London Diablo.

INDUSTRY

What’s new?

The latest news and exciting products in Out of Home

What’s popular in care homes?

Fruit, biscuits and afternoon tea are the most popular snack choices for people in care-home and retirement living.

Nearly seven in 10 opted for fruit as their go-to treat, while around half of the 3,000 surveyed for catering service provider Caterplus preferred a slice of cake.

Tea is still the drink of choice for 60%, demand for alcohol has dropped 5% to 62% since 2018 and although 35% of respondents aged 65-75 favoured British dishes, only 17% of those between 45 and 54 did… suggesting a growing appetite for global flavours.

Smoking ban shelved

The proposed outdoor smoking ban in pub and restaurant gardens in England has been dropped. The government stated that it didn’t want to cause more harm to the hospitality industry.

Kate Nicholls, Chief Executive at UK Hospitality, said: “Now is not the time for further cost to be added to businesses and we’re pleased the government has listened to and acted on the sector’s concerns.”

No-shows at record high

A new report shows that 14% of guests don’t inform restaurants when they can no longer attend their booking. Levels of no-shows had been decreasing but are now back to where they were three years ago.

The Zonal GO Technology report, in partnership with CGA by NIQ, also asked 5,000 British adults what would make them cancel the booking in advance. The top answer was a simple cancellation process, so make sure customers know yours when they book.

PALOMA RECIPE

DIABLO RECIPE

3recipes 3 ways

Celebrate the end of winter with feelgood plates… and pair with on-trend 0.0% tipples for some healthy new year balance

Serves: 10 Skill rating:

Ingredients

• 400g macaroni

• 50g unsalted butter

• 200g McDougalls Plain Flour

• 800ml milk

• 125g Marvel Milk Powder

1 bay leaf

15g English mustard

300g cheese, grated

2 eggs, beaten

250g breadcrumbs

Method

1. Add the macaroni to a large pan of boiling water, stir and return to the boil. Cook for 11-13 mins, drain well, cover and set aside.

2. Make up the sauce in a saucepan by melting the butter and adding 50g of the flour to make a white roux.

3. Slowly whisk in the milk until a thickened smooth sauce is achieved. Add the

Marvel Milk Powder and bay leaf and simmer gently for 20-25 mins. Remove from the heat and take out the bay leaf. Add the mustard and the cheese, and whisk until smooth and creamy.

4. Fold the cooked pasta into the sauce, spread into a dish and leave to cool. Then place in a fridge to set.

5. Cut the macaroni mix into 2.5cm cubes, then pass through the remaining 150g of flour, eggs, breadcrumbs, salt and pepper. Deep fry for 4 mins or until cooked through. Serve warm.

pair with Eisberg Selection Pinot Grigio. The juicy acidity of lemon and green fruits balance out rich treats.

Add cooked bacon or ham to the mix for a meaty, salty twist.

Stir pesto, Parmesan and chopped basil into the sauce.

SCAN HERE

MAIN

Bourbon Glazed Beef Brisket

Serves: 10 Skill rating: MEDIUM

Ingredients

• 2.5kg beef brisket

• 40g KNORR Professional Garlic Purée

• 10g smoked paprika

• 25g KNORR Professional Beef Jelly Bouillon

• 50ml rapeseed oil

100ml bourbon

20g KNORR Barbecue Paste

Method

1. Trim excess fat from the beef. Mix the KNORR Professional Garlic Purée and paprika, then spread it over the beef. Cover with cling film and chill for 2 hours.

2. Bring 1l water to the boil and whisk in the KNORR Professional Beef Jelly Bouillon. Remove and set aside until needed.

3. Remove the beef from the fridge 30 mins before cooking while the oven is pre-heating to 150°C.

4. Heat the oil, then add the beef and brown on all sides before removing and placing into a deep roasting tray.

5. Pour the bouillon over the beef and cover with parchment and foil. Place into the oven and cook for 5 hours.

6. Remove from the oven and pour the cooking liquor into a saucepan. Cover the beef and allow to rest.

7. Bring the cooking liquor to the boil and reduce by two-thirds, then add the bourbon and KNORR Barbecue Paste. Simmer for 2 mins then remove from the heat.

8. When ready for service, pour the glaze over the beef. Slice the beef against the grain and serve.

pair with Eisberg Signature Merlot. Decadent deep cherry and black plum end in a jammy finish.

For an alcoholfree version, swap the bourbon for a mix of one-part vanilla extract to two-parts water.

Marinate the brisket overnight with the garlic and paprika for a deeper flavour.

Apricot Bread and Butter Pudding with Cinnamon Custard

Ingredients

Cinnamon custard:

• 4g cinnamon

• 40g granulated sugar

• 70g custard powder

• 1l semi-skimmed milk

Apricot bread and butter pudding:

• 80g apricot jam

• 16 eggs

100g caster sugar

20ml vanilla essence

150g sultanas

150g dried apricots, chopped

2g mixed spice

1kg gluten-free bread, crusts removed

• 100g butter

• 800ml semi-skimmed milk

Method

1. For the custard: whisk together the custard powder, cinnamon and 100ml of the milk into a smooth paste. Place the 900ml of milk in a pan and bring to the boil.

2. Whisk in the custard paste and bring back to a simmer, stirring continuously.

When it coats the back of the spoon, add the sugar and mix through. Keep warm.

3. For the pudding: spread each slice of bread with a light layer of butter and then with the apricot jam. Cut the bread into diagonal halves.

4. Whisk together the eggs, milk and vanilla essence and place the bread in an ovenproof dish. Create an even layer then add a third of the dried fruits and repeat until all the fruit and bread has been used.

5. Pour the milk and egg mixture evenly over the bread. Leave the pudding for a few minutes to allow the bread time to absorb some of the liquid. Then sprinkle over the caster sugar and mixed spice.

6. Bake at 180°C for 25-30 mins or until the custard is set. Serve warm with the cinnamon custard.

pair with Eisberg Signature Rosé. Sweet red berries and tangy cranberry complement desserts.

Use ready-made custard to save time and stir in some cinnamon.

Upgrade the bread to sourdough or panettone (gluten-free if needed).

Turkish Dee-light

How one school chef is bringing a taste of the Mediterranean to dinner time

Duygu Karakus may have left her native Turkey for Wales, but her cooking is bringing a taste of sunshine to her young fans

The adventurous chef, known as Dee, at Cogan Primary School in Penarth, insists she loves the daily challenge of creating nutritious, colourful and fun food on a budget.

So what items are first on the School Chef of the Year (SCOTY) finalist’s list when it’s time to stock up?

“I couldn’t live without…”

Three packs of ready-made meatballs will serve 100 children, and they absolutely love them with pasta and a sauce that I sometimes make from scratch, to keep it different.

We always order fish fingers. They’re high in protein and Omega-3 and are versatile with vegetables and chips.

What’s the secret to a good plate?

It has to be nutritious first, then goodlooking, colourful and fun. People eat with their eyes first so if they like what the food looks like, they want to try it.

How does buying wholesale help?

We feed 150 children a day, so it gives us the core ingredients for meals, while still allowing us to make the food our own with a home-made sauce or chocolate cake. It’s busy before, during and after service so any extra time is essential. We’d love to cook everything from scratch, but time and cost makes that difficult, so we balance it out in the meal planning.

We always order fish fingers. They’re high in protein and Omega-3 and are versatile with vegetables and chips

Chicken is popular. The children are always asking for it in milder curry or katsu style, so we try to have variety.

How do you keep it different?

I did a Mediterranean lasagne with lentils instead of beef, and a Turkish Delightstyle dessert of caramelised carrot balls with coconut and custard for SCOTY. The children raved about those, so I’m always looking to adapt dishes.

I try to use less sugar and more fruit wherever I can, but I’m also keen on trying new things. We mash cheddar cheese with potato and onions in a puff pastry and call them cheese wheels. It’s a fun and tasty meal, especially with sides of vegetables.

Two tips you’d share with a new school chef?

Stay organised. At first I wasn’t planning properly, so make sure you draft the menus in advance and order what you need early.

Build positive relationships. We are all friends here and the children love seeing friendly, smiling faces in the kitchen. It makes dinner time something they look forward to and if they’re happy and eating healthy food they’re better prepared to learn.

Any essentials you’ve forgotten?

We get through lots of baguettes, ham and cheese for the children who prefer a coldfood or jacket-potato option, so tubs of tuna mayo and baked beans go on the list too.

The best show in town

The Tex Mex restaurant making one of England’s most picturesque tourist areas a culinary hot spot

When comedian Ed Gamble hid out in a Tex Mex restaurant in one of England’s most beautiful spa towns as he tried to lie low in TV series Celebrity Hunted, he knew he was taking a huge risk.

He’d raved about The Lonestar on his hit Off Menu podcast months earlier – leaving a giant clue for the reality show’s sleuths to trace him and fellow funnyman James Acaster to the Peak District venue.

But the jeopardy was worth it for the warm welcome and sizzling skillet of fajitas from restaurant manager James Shoults, who also looked after the Hunters when they arrived – too late – the next day.

The warm and bustling restaurant first earned Ed’s lavish praise when he dropped in before appearing on stage at the Buxton Opera House just around the corner.

Pre-theatre offer

Tourists and theatre-goers watching everything from an Electric Light Orchestra tribute act to panto are regular visitors to the small but perfectly located venue, which regularly handles 150 covers on a Saturday night.

Mixologist Morgan Elliott says: “We take 10% off the bill for people with valid theatre tickets and are always looking to match our cocktail menu. When ABBA Forever was on, we produced a bright blue Dancing Queen cocktail. Everyone wanted one.”

The Lonestar has a reputation for being the town’s pre-theatre stop, with advance booking essential when the big shows are on. Morgan adds: “The discount works well too because most parties tend to leave at least that as their tip… and come back.”

“No one leaves hungry”

Former builder James has grown the business over the past 18 years on principles of “consistent quality and sensible prices”.

But he insists it’s also the surprise element of finding a “different food proposition” in such a traditional part of town that keeps customers returning. “Nowhere else does Tex Mex near us, so we get guests from 40 miles away.

“They’d only come that far if we were offering consistently high-quality food that is good value. We tick the boxes and can honestly say that no one leaves here feeling hungry. It’s a proper hearty meal.”

Family

Large group bookings are a constant thanks to the party vibe created by the seven front-of-house team, two chefs and two sous chefs. Head chef Ryan Mycock says: “It’s a family-run business so we’re treated like family when it comes to shift swaps, holidays and training – and that creates goodwill.

“We want customers to enjoy great food and have a memorable time with us, so we go all out for birthdays, special events and calendar dates such as Mother’s Day.

“Mums will get a free cocktail again following the success of last year’s complimentary gin berry fizz. That went down so well, and we found that because mum was having one, other people in the party did too,” adds Morgan.

The 2-for-£15 offer is always a big draw, while the bar – complete with Heineken’s new Smart Dispense system – gets through two barrels a week of Cruzcampo, Moretti and Brixton Brewery IPA.

Make your specials work

“We’re always thinking about how we can stay relevant and keep ahead of the trends when we plan the menu,” admits James. “We have a lot of specials on boards, as well as offering upgrades on fries and dips.

“Flexibility is important on the menu. If customers order fajitas, they can have a filling of one or more of chicken, bullet steak, prawns or BBQ pork. On top of that, we do some super-sized family feasts.”

Their bi-annual steak and lobster night sells out immediately. A competition to win a free return by posting a picture and tagging the place brought 11,200 Facebook views and 3,500 Instagram hits last year.

James says: “Social media at a restaurant like this is very powerful, but only if you’re true to the core values of good quality and consistency. The quality of our food speaks for itself, so when customers talk about it on social media as part of a competition, they become our greatest advocates.”

Social media at a restaurant like this is very powerful, but only if you’re true to the core values of good quality and consistency

And finally…

James insists that sourcing ingredients wisely is vital, but adds: “Hospitality is a tough industry to thrive in, so that and ensuring your team is well trained, knowledgeable about the produce and confident to upsell, will give you the best chance of succeeding well into the future.”

Keeping it fresh

As well as the Tex Mex staples of burritos and tacos, the Lonestar team aren’t afraid to try new things. Smash burgers, Deep South sauces for the chicken, and birria tacos with beef marinated in a vinegar, dried chilli, garlic, and herbs and spices mix then cooked in a beer broth, are all trending.

James says: “It’s vital to evolve your menu and be brave. We weren’t Tex Mex experts when we started, but it’s a national cuisine worth considering if you want to expand your menu by a couple of dishes.”

Prep is everything

“Most of the skill is in the preparation of the peppers and onions, which have to be crisp and fresh, which is why we get ours from London’s Smithfield Market,” says Ryan. “Different heats appeal to different people, so make sure you can vary those.

“The same goes for our steaks, which we get from a local butcher renowned for consistency. We then finesse them further with home-made sauces, including the Diane made with a generous glug of brandy.”

4 WAYS WITH

KIKKOMAN SOY SAUCE

This centuries-old condiment is the perfect taste-transformer for dishes sweet and savoury

STICKY AUBERGINES 1

AUBERGINE

Always use aubergines with shiny, unblemished skin. Halve them vertically and score the flesh in a diamond pattern to soak up the sauce.

MISO

Make a paste of miso, honey, soy, sesame oil, ginger and garlic. Brush it over the aubergine and roast until golden and soft.

Look up #foodtok on TikTok for recipes and viral food trends. You'll learn what’s hot and get ideas for dishes that will draw in diners. GET STUCK INTO #FOODTOK 2

GARNISH

Cross-slice raw spring onions and scatter them over the dish alongside lightly toasted sesame seeds for added crunch.

SALMON TACOS

SALMON

Cut uncooked fillets into chunky cubes. Fry them in oil for a few minutes then coat with a tablespoon of soy sauce and pepper.

Dice chilli, garlic and ginger. Fry in a hot pan with chopped pineapple then add sugar to caramelise. Deglaze with soy, cool, then purée.

Spread a mix of pineapple purée and mayo on soft wraps or crunchy taco shells. Add the salmon and top with avocado.

PINEAPPLE

TACOS

MEATBALLS

12,000 tons of soy sauce are bought in the UK every year

Source: Statista, 2022

TURKEY

Mix lean turkey mince with egg, soy sauce, breadcrumbs and seasoning. Form into meatballs, thread onto skewers and chill.

CRANBERRY

Make a zingy sauce by combining cranberry sauce, soy, orange zest, lemon juice and herbs. Add chilli to give extra kick.

SALAD

Shred up some crunchy lettuce and mixed leaves. Finally, brush the meatballs with sauce, griddle and serve with the fresh salad.

Super Soy

Soy sauce dates back 2,000 years. It adds intense umami flavour and its antioxidant properties boost gut health and reduce inflammation

FRUIT

Chop two ripe bananas and one apple. Pre-heat the oven to 180°C and add your fruit to a dish with 150g of juicy raspberries.

OATS

Mix oats, almond flour and vanilla then add coconut oil, maple syrup and a dash of soy. Combine until a crumbly texture forms.

Sprinkle crumble over the fruit and bake for 25-30 mins. Serve with a cooling dairy or coconut yogurt and a sprig of fresh mint.

YOGURT

Blooming lovely

Shoppers in the UK spent a huge £1.6bn on last year’s Mother’s Day, with flowers a meaningful but affordable first choice. They’re a thoughtful gift that makes the recipient feel loved. So why not add a bouquet to your bookings? An eclectic mix of more affordable wildflowers (perhaps handpicked from your venue) looks organic and authentic.

Source: Mintel, 2024

Pimp your prosecco

A glass of fizz always adds to the occasion. Even better, when there’s a little twist. Take it up a notch to a Bellini with peach purée or a breakfast Mimosa with orange juice and fresh fruit. Serve in coupes or crystal glassware, with eye-catching edible flowers.

Make them feel special this Mother’s Day

Go above and beyond with an indulgent, personalised celebration

High tea

Afternoon tea is a firm family favourite. Elevate the celebration with luxurious flavours like egg with truffle mayo or lemony dressed crab. Offering a wide range of loose-leaf teas, unlimited sandwiches or desserts from a trolley will make it feel like an afternoon at The Ritz.

*Source: Pinterest.com, 2024

Boujee brunch

Brunch is the perfect way to thank mums. To replicate breakfast in bed, you could even invite families to come in their pyjamas and hand out cosy blankets. Despite the ‘homemade feel’, don’t go for basic dishes. Choose flavourful and standout menu choices like our Spicy Shakshuka.

£1.6bn was spent on Mother’s Day in the UK in 2023*

Musical mood

Set the tone with beautiful backing music. You could painstakingly craft a Mother’s Day playlist, hire a pianist or go all out with a live band. Whatever you choose, make sure it’s the right volume to create a cosy atmosphere, without disturbing chatter.

Spicy Shakshuka

Serves: 4 Skill rating: MEDIUM

Ingredients

• 1 tbsp extra virgin olive oil

• 1 medium red onion, roughly chopped

½ yellow pepper, roughly chopped

2 garlic cloves, crushed

½ tsp ground cumin

1 tbsp ground coriander

1 tbsp FRANK’S RedHot® Original Cayenne Pepper Sauce

• 400g tin of cherry tomatoes in sauce

• 4 large eggs

• 1 tbsp fresh parsley, torn

Method

1. Heat the olive oil in a 20cm pan on the hob then add the onion, yellow peppers and garlic. Stir over a medium heat for about 5 minutes until lightly coloured.

2. Season with salt, pepper, cumin, coriander and FRANK’S RedHot® original cayenne pepper sauce.

3. Add the chopped tomatoes and stir. Simmer the mixture for about 6-7 mins until the sauce thickens slightly. Season to taste.

4. Use the back of a spoon to make four holes in the sauce and then crack the eggs into each one. Simmer gently until the whites of the eggs have set. Cover with a lid and continue to simmer for around 4 mins.

5. Once you’re happy with the eggs, take off the heat, sprinkle with the parsley and serve with toast or warmed flatbreads.

Make memories linger longer

Gill Heath, who oversees 350 care and retirement homes in the UK, shares her tips for the perfect Mother’s Day. And she maintains that creating the perfect day shouldn't be that different in the cost sector

CARE HOME–

Elevate the experience

“Hosting the best Mothering Sunday is about elevating the usual menu with something different or unusual… while surrounding mums with their family.”

Those simple ingredients – and a little wine, fun and laughter – are key to an unforgettable breakfast, lunch, high tea or supper, says Elior’s Director of Care and Retirement Living.

“Make sure it feels special. Having children and grandchildren there will do that, so send out a formal invite so everyone can pre-order to make service easier. Laying on different activities in the build-up or adding something not normally on the menu grows excitement.”

Push the boat out

“Leave a little extra budget for smoked salmon, nut roast, dessert board or a slightly superior bottle of something. Red or white wine is always the most popular. Push the boat out slightly for events like this and it brings everyone closer all year.”

Tropical fruit and vanilla notes

Be inclusive and flexible

“There might be people who aren’t mums or whose family can’t make it. Offer treat boxes to all the women and involve them in any inter-generational activities,” says Gill. “Remember to include the men too, as it can be a lonely time for them.”

“If families can’t be there, offer a private dining experience on another day. The more touchpoints you create, the more likely your team will make it memorable. Think differently.”

Casillero del Diablo Chardonnay

Memory lane moments

Ask families to bring in old snapshots, create a memory scrapbook or let you know mum’s favourite music for a communal compilation. It’ll get feet tapping.

“One resident at a care home in Leeds came up with an idea of showing pictures of the mums in their 20s and people had to guess who each one was,” says Gill. “Everyone loved it.”

Surprise them!

Sharing a meal brings families together, allowing them to express love and appreciation, says Elior Development Chef Scott Stanford. “Special dishes evoke memories, create nostalgia and warmth so we use tradition in our menus to make their day feel even more meaningful. Breakfast in bed, afternoon tea and cooking together all add a personal touch we rely on when designing our menus. A classic menu with a twist can also be a lovely surprise and prove a real winner.”

Casillero del Diablo Merlot

Medium-bodied with cherries

Banoffee Ice Cream Pie

Serves: 10 Skill rating: EASY

Ingredients

75g butter

175g Bird’s Cheesecake Crumb Base

• 50g Angel Delight Banana Mousse

• 50g Angel Delight

Butterscotch Mousse

• 100g banana, mashed, plus extra for garnish

Method

1. Melt the butter and mix with the Bird’s Cheesecake Crumb Base. Spread into a shallow 24cm x 24cm tin (or similar sized tin) and chill until firm.

2. Place 200ml cold water into a bowl fitted with a whisk attachment. Add the Angel Delight Butterscotch Mousse and Angel Delight Banana Mousse. Blend at a slow speed for 30 secs. Scrape down and whisk on a high speed for 5 mins until light, thick and creamy.

3. Whisk in the banana.

4. Spoon the banoffee ice cream onto the base and freeze for at least 3 hours until frozen.

5. Portion and serve with sliced banana to decorate.

Think of a theme and be brave

“Mums have wonderful stories to tell, so encourage that when you’re thinking about themes. Quizzes, bingo or board games also bring families together.”

Family bake-off events increase anticipation and provide a traditional calorific mid-afternoon treat, says Gill. “Or why not ask if a grandchild wants to play the violin or the scouts want to join a story-exchange circle. It builds strong community bonds and residents love it.”

Put your business in the spotlight

Ryan Bolt, Chef at The Bell Inn near Lowestoft in Suffolk and co-founder of a new gastro street-food van, on why he can’t get enough of Bar & Kitchen… and sea bass!

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.

When did you first start cooking?

Aged 14, nearly three decades ago – I know, I don’t look old enough – but it was in my early 20s that I did an NVQ and started climbing the ladder as a chef de partie at a two-Rosette restaurant, after moving to Suffolk from Bournemouth.

I’ve been cheffing at The Bell in Carlton Colville for seven years but have just cut my days back to focus on starting my own outside catering company called Seconds Catering.

What prompted the move?

I like change and trying new things in the kitchen and work-wise. So a friend and I are doing gourmet hotdogs, bánh mì and other high-quality street food from our new van as well as cooking for private dinner parties, weddings, festivals and corporate events.

We’ve done a sit-down wedding for 120 that went really well and we’re getting a lot of enquiries. Not having overheads gives us the freedom to move into new areas, from pop-ups for pubs right through to county shows. It’s exciting.

What drives you as a chef?

I love experimenting and travelling, so I combine the two to create dishes based on my travels. That means I’m big into fusion cooking and providing a modern twist on classic dishes.

My sister lives in the States, so I tried crispy curried polenta, crusted okra, tomato and avocado salsa with roasted garlic mayo. So a blend of American and Asian can work beautifully.

Customers loved the combination of flavours and ingredients they’d never tried before, but I also like cooking with gamey meats and working with breweries for ingredients and pairings.

What’s your favourite food?

We’re by the sea – good because fish is a real passion. I love cooking with sea bass. It’s so versatile because you can complement it with so many different flavours, sauces and spices. Even with just a simple beurre blanc or a Thai green curry sauce, it’s a winner on the menu. I also love working with pheasant and venison.

What do you like about Bar & Kitchen?

Like most chefs I’m quite timepoor, so I love the fact I can easily keep up with new trends and then adapt them to make them mine! The magazine gives me an insight into techniques and tips, gels and powders, new products and how to use them.

There’s also useful info on how to market your business and advice on things that go hand in hand with running a food operation. It provides inspiration through other chefs’ stories and is one of the few catering magazines that really looks the part and isn’t just a sales sheet.

Would you recommend entering Feed Your Eyes?

I’m glad I entered and won because it’s given me a chance to showcase my new venture. Word of mouth and exposure will be as important as producing consistently brilliant food for our new business. We know it’s a bit of a gamble but we’re getting a lot of interest and hopefully this article will help with that.

“Bar & Kitchen is great. I’m quite time-poor, so I love the fact that I can easily keep up with new trends and then adapt them to make them mine… it provides inspiration”

Ryan Bolt

Would your team know what to do in an emergency?

The essential first-aid kit you need… and why it’s vital to keep your team trained in how to use it

Upskill People CEO Pete Fullard lists that as the main motivator behind the need to keep your bar, kitchen or service team up to speed with first aid.

They’ll thank you for looking after them and providing an additional area of expertise, and your customers will praise you if an accident happens.

Pete adds: “It’s pointless having a full first-aid kit if no one knows how to use it or has forgotten. Ignoring the basics will come back to haunt you.

“We specialise in 30-minute online refresher courses for a few pounds per person, so those nominated first-aiders are ready, and confident enough to act.”

Here are Pete’s tips on how to get your venue accident-aware.

Get kitted up

It’s a legal requirement for all UK workplaces to provide first-aid kits for staff, so assess your staff numbers, workplace layout, equipment and type of work, then stock up with one in all the main risk areas.

A first-aid assessment based on the activities that your team members regularly do will influence which items you need in your first-aid kit and where to put it.

Factor in:

• The type of work activities and associated hazards

• Number of employees

• Employees’ work hours and shifts

• Customer care

• Accident history

• A regular first-aid and emergency plan sharing session with the team

• Initial training, followed by refresher courses

Nominate

It’s a minimum requirement to appoint a person to take charge of first-aid arrangements. That’s usually a trained first-aider who can also assess and replace first-aid equipment, especially sterile items that are due to expire.

Pete says: “In larger venues it’s important to have two or three trained first-aiders so there is always one on shift. If not, you may have a situation where an accident happens or a customer is choking and your system fails.”

Place first aid safety signs prominently so everyone can quickly identify where the supplies are kept.

What should a first-aid box contain?

Basic kit suggestions include:

• A flash card guide giving guidance on priorities in an emergency, checking for a response, checking airways and breathing and how to perform CPR.

• The emergency services number: 999 – never assume that your team knows what to do or who to call.

• Sterile plasters and eye pads: different sizes for cuts and grazes.

• Dressings: large and medium sterile individually wrapped and unmedicated – to apply pressure to larger wounds and help stop bleeding. Bandages: triangular shaped to support joints, hold dressings in place, put pressure on wounds and stop swelling.

• Scissors: used to cut bandages or sticky tape or someone’s clothing if you need to get to a wound.

• Disposable gloves: single-use low-protein, powderfree latex gloves to reduce risk of infection.

• Face shields or pocket masks: used to prevent infection when you give rescue breaths.

• Cleansing wipes, alcohol-free wipes: used to clean the skin around the wound.

• Adhesive tape: used to hold dressings or the loose end of bandages in place.

• Foil blankets: used to help retain body heat in survival, emergency and first aid situations.

The legal side

The Health and Safety (First-Aid) Regulations 1981 require employers to provide adequate and appropriate first-aid equipment, facilities and people so that employees can be given immediate help if they are injured or taken ill at work.

All businesses with more than five employees must have a written Health and Safety Policy document, covering risk assessments, fire safety, first aid, and other workplace issues. If you run a small café or bar with a low level of hazards, you may only need the minimum first-aid provision. But if burns or machinery are a risk, it’s essential to have the necessary kit.

Train and train again

“Being able to save a colleague, customer or family member’s life should be the first thing hospitality managers train their team in,” insists Pete, whose firm runs online first-aid refreshers.

“It’s no good sending your team on a course and hoping they’ll remember everything because they won’t. A little bit of half-remembered knowledge can be dangerous,” he says. Awareness of key areas such as burns, slips, trips and falls –and, importantly, how to avoid them – is vital in a busy kitchen.

Regular reminders on how to assess and deal with heartattack and stroke victims, fainting and knowing the signs and treatment of seizures, anaphylactic shock and asthma should be basic knowledge for nominated people.

“Bleeding, burns, scalds, choking and electric shock are all areas that might confront a first-aider in a kitchen, so ask them if they’d know what to do,” he adds. “If they’re unsure, their knowledge from their initial training needs refreshing.

The greatest transferable skill you can learn at work is the ability to save a loved one’s life at home

“It’s easy to lose confidence as time progresses and leave it to emergency responders rather than using our own skills and knowledge. Those minutes could be critical.”

Tasty bakes

From loaf cakes to muffins to microwave pudding – there are so many ways to bake this versatile fruit. Simply pick a basic recipe and mash in bananas for flavour and moistness. They pair perfectly with caramel and hazelnuts.

Instant ice cream

Slice and bag your browning bananas then pop them in the freezer. When whizzed with a dash of milk, they become magically creamy for an instant ice cream. Just add honey, fruit or peanut butter to switch up the flavour.

Bananas

Reduce waste by rescuing brown, soggy bananas from the bin with these easy hacks

Weekend brunch

Create showstopping sweet brunch dishes by making banana the star. Mash your overripe fruit into waffle or pancake batter, alongside blueberry and chocolate chips. Stack them high, topped with syrup or yogurt.

Simple smoothie

Diners are often drawn to special soft drinks and smoothies are the perfect upsell at breakfast or brunch. For a fast and velvety drink, add your banana into a blender and mix with milk or dairy-free varieties, spinach and ice.

That’s how long it takes to fill in our readers’ survey and be in with a chance. Just scan the QR code, complete the quick magazine Q&A and join our prize draw

Extend the love this Valentine’s

Rewrite the rules on romance and Cupid’s day… tap into a wider customer base with year-round celebrations

Valentine’s Day has gone beyond a one-off romantic dinner. Today, it’s about celebrating all forms of love, including friendships and family bonds. With the event falling on a Friday this year, venues have an ideal opportunity to stretch the love into a long weekend or seven days of celebrations… and beyond.

There are endless ways to bring more people through your doors. From promoting female-only Galentine’s events – why should it be a singles day? – to offering experiences or more casual invitations. Discover how to lock in profits with love.

Toast to friendship

Galentine’s or (for the chaps) Palentine’s is a fantastic opportunity for venues to cater to groups of friends looking to celebrate their bonds. Create an inviting atmosphere with fun decor, perhaps avoiding cliché’s like red, pink and roses to make it feel neutral. Offering a prix fixe or shareable plates will allow friends to gather and indulge in a curated dining experience without breaking the bank.

Love is love

These celebrations should be about embracing queer and platonic love, inviting everyone to join festivities. Instead of typical romantic events, try laid-back brunches and lunches. The key is to provide an environment where everyone feels welcome. An easy way is by flying the rainbow flag or adding a Pride sticker to your front door.

65% of Brits celebrated Valentine’s Day last year

A sophisticated twist

For those looking for a refined and quirky experience, consider offering a special high tea service throughout the Valentine’s season. This is a delightful way to celebrate friendships, family and romantic partnerships alike. Check out our article on page 36 to discover which brews work best for an elegant afternoon event.

Small celebrations, big impact

Don’t underestimate the power of more intimate celebrations. Encourage guests to gather over a simple glass of fizz or beer and snacks after work to celebrate their relationships in a relaxed atmosphere. By providing a range of options for varying group sizes, your venue will become a key spot for celebrating love in all its forms.

Raspberry & White Chocolate Fudge

Makes: 36 Skill rating: EASY

Ingredients

• 450g white chocolate, chopped

• 397g Carnation Condensed Milk

• Raspberry extract

• Red or pink food colouring

• 1 tbsp freeze-dried raspberries

Method

1. Put the chocolate and Carnation Condensed Milk into a non-stick saucepan. Melt gently over a low to medium heat until smooth and silky.

2. Add a few drops of raspberry flavour and mix well. Divide the mix into two bowls and colour one red or pink with the food colouring.

3. Line a 20cm square tin with baking parchment so that it overlaps the sides to help you lift the fudge out once set. Add dollops of the fudge in alternating spoonfuls and swirl with a skewer for a marbled effect.

4. Press the freeze-dried raspberries into the fudge so they stick.

5. Chill the fudge for 1-2 hours, or until fully set, before cutting.

Cater to couples

To honour the origins of Valentine’s Day, remember to reserve a place for romantic love. Why not try something unique and craft an ‘aphrodisiac menu’? Spotlight oysters, spicy chilli, dark chocolate and indulgent red wine to ignite passion and create a memorable experience.

5 ways to capitalise on Cupid

1 Proposal packages

For those looking to pop the question, offer a proposal bundle. Make their nerve-wracking night go smoothly with the best table, a gift on arrival and personalised food, drinks or music for the big moment.

Brad’s Ice Tea

Serves: 1 Skill rating: EASY

Ingredients

25ml bourbon

50ml fresh lemon juice

25ml Teisseire Cherry Syrup

150ml Pepsi Max Lemon peel, to garnish

Method

1. Half-fill a highball glass with fractured ice and add the bourbon.

2. Pour in the lemon juice and the Teisseire Cherry Syrup, stir.

3. Top with Pepsi Max.

4. Garnish with the lemon peel.

Say it with merch

Branded merch makes the perfect takeaway. Think packaged sweet treats (like our Raspberry & White Chocolate Fudge recipe), limited edition crockery, or tote bags that promote your venue when carried around.

3 Cosy cooking

Host cooking or cocktail-making classes for couples and groups of friends. These hands-on experiences are memorable and a perfect way to bring in customers seeking something a little different.

4 Love potions

Drinks give you a great opportunity to upsell, especially when matched to a theme. Craft romantic cocktails, served in luxurious glassware, as well as a beer-based or whisky concoction (see left) for a masculine edge.

5 Elevate the plate

Make your menu extra special with premium options. This could be high-quality add-ons, like a sprinkle of caviar and truffle oil in pasta. Or offer luxurious sharing dishes like chateaubriand and lobster.

Quality tea matters

Liv Turner, Senior Brand Manager at Teapigs, reveals how investing in a quality tea can drive café and restaurant margins

TEA TYPES

There are more than 3,000 varieties of tea but the main four popular in the UK are black, green, yellow and pu-erh, each differentiated by how their leaves are processed.

BLACK

The star of the tea world, black tea leaves turn dark and robust during full oxidation for a full-bodied flavour.

Technique: Steep in boiling water for up to five minutes. A splash of milk and touch of sugar makes a classic English Breakfast tea.

GREEN

TEA-PRODUCING NATIONS

China

As in many large countries with varying microclimates and processing techniques passed down through generations, the contrasts are stark. Flavours range from delicate green teas to rich, earthy black teas like Yunnan Gold, made for milk and sugar.

India

Darjeeling This black tea’s floral and citrus notes have given it the title of the champagne of teas.

Assam Strong and malty, Assam teas like English Breakfast are perfect for kick-starting your day.

Japan

Steaming or pan-frying stops any oxidation and ensures the antioxidants and subtle flavours remain.

Technique: Vibrant in flavour, it’s usually a more delicate taste that requires water just below boiling point for up to three minutes.

OR TRY THESE BREWS

YELLOW

A rare tea similar to its white cousin, it’s known for its sweet, smooth and mellow honeyed flavour and is definitely one for your premium price speciality drinks menu.

Shizuoka Sencha, a green tea with vegetal and grassy notes.

Matcha A powdered green tea used in traditional ceremonies, it has a strong umami flavour.

Kenya

Kericho Rich and full-bodied, Kericho teas are often found in blends and go well with hearty breakfasts.

Sri Lanka Offers a delightful balance of black tea styles.

Full-bodied black teas like Nuwara Eliya are notable for hints of spice and fruit.

PU-ERH TEA

A fermented loose leaf tea with earthy and woody flavours created by microbial ageing over many years. Multiple short infusions are recommended.

EVERYTHING STOPS FOR TEA… OR IT SHOULD DO IF IT’S BREWED PROPERLY.

That’s the view of Liv’s team who are on a mission to brew awareness among the tea-loving British public of the craft and patience needed to create the perfect cup. “Customers are happy to pay a premium for their cappuccino or latte but the skill and dedication that goes into creating a bag full of the highest quality tea should never be underestimated.

“It’s an opportunity for customers to stop, unwind and steep themselves in a taste tradition that embraces art, culture and complex flavours rather than a rushed and insipid cuppa.”

From the zesty bergamot infusion of Darjeeling Earl Grey to the malty Everyday Brew, there’s a blend for everyone – and few things are easier to upsell than a taste of luxury.

Celebrate the decadence of your brew’s warm fragrant aromas with sandwiches and scones while also promoting its scientifically backed health benefits.

“Less than 0.04% of tea is good enough to be in a Teapigs black tea. We only use the full flower in our chamomile – no dust and stems, just the full ingredients, and people will pay for that.”

GROWING IN POPULARITY…

They’re not technically tea but herbal, fruit, floral or spice infusions use flowers, fruits, herbs, and spices such as chamomile and ginger to create strong drinks with minimal caffeine. Allow to sit for a little longer. Liv, whose favourite brew is Earl Grey, says: “Peppermint is extremely popular after a meal while chamomile, and lemon and ginger are just behind black tea as our best-sellers.”

In the UK, 7.7 million people drink herbal, fruit, or green tea two to three times a day. (Kantar, 2024)

National Tea Day is 21 April

DON’T FORGET DECAF…

• Black decaf tea sales have soared in the UK by 13% in the past two years as people switch for health reasons, for better sleep. The organic segment of the decaf tea market is expected to grow as more consumers prefer natural products.

• Yorkshire Tea is the most popular brand of decaf tea – with 6.3 million consumers – because of its stronger flavour.

• Care homes and healthcare venues are starting to change to decaffeinated tea because it makes residents and patients need the toilet less often, meaning fewer falls.

perfect pairings

A quality cup of tea demands a sweet treat. Try these ideas to upsell.

• Morning The tannins in a strong, malty Teapigs Breakfast or All Day tea blend of Assam, Rwandan and Ceylon cut through the fat of a Full English, leaving the palate refreshed.

• Dim Sum Floral notes of a light oolong are perfect alongside umami flavours, leaving the palate refreshed and wanting more.

• Curry The sweetness of a chamomile tea counteracts the heat and its floral notes are a complex complement to any chilli-based plate.

Know your Cuppa?

• Most British tea-drinkers opt for a traditional English Breakfast tea. But Earl Grey or a herbal-like green tea or Rooibos are growing in popularity. (TheTeaGroup.com)

• 100 million cups of tea are drunk in the UK every day.

• Nine out of 10 people pair their tea with a biscuit, cake or sandwich. (TheTeaGroup.com)

• Most people – around 47% – like their tea to be the colour of a lightly browned Yorkshire Pudding. (yougov)

Bar WATCH

“Customers buy their second beer based on the quality of their first”

International Draught Master Allan Stevenson is on a mission to make sure bars and restaurants serve the perfect pint. From keg coupler to the glass, Chemisphere’s Draught Quality Training Manager says the early-year lull is the perfect time to get your cellar sorted

After Christmas and before Easter, bar teams need to lay the foundations for a prosperous 2025. But after decades in the industry, Allan says some breweries and management companies simply “hand the keys over and say good luck”, leaving the bar team to pick it up as they go along.

Luck shouldn’t come into it, and his courses at Chemisphere’s purpose-built academy show managers how they are missing out on better margins.

Here’s Allan’s new year hit list of things every venue needs to tackle.

Training

This time of year is perfect to invest in your team. Better knowledge of their role and how it increases customer satisfaction grows pride, aids career development and improves engagement.

It’s inexpensive and adds incredible value to your business. As your employees’ confidence increases, many will see it as more of a career rather than a ‘drop-in, drop-out’ job.

A better pint means customers stay longer so any training, from cellar maintenance to the perfect serve, will pay for itself in no time.

Why it matters

I meet plenty of bartenders serving poor pints who say, “I’m self-taught”, “no one ever complains” and “the regulars are used to it”.

But when you give someone a fresh, properly poured beer in a clean glass with no chips or scuffs and the brand logo facing them while smiling at them and talking, the difference in quality is like night and day.”

of people will go somewhere else based on the perception they get from a bad first glass or beer

biiab.co.uk

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pints who say, “I’m self-taught”, “no one ever complains” and “the regulars are used to it”

Three-pint challenge

People buy with their eyes, so what their beer looks like, the feel, smell and taste of it are all crucial. That’s why I use the Three Pint Challenge when delivering training to bartenders.

Pour the first two badly, one with as little foam as possible and the other using the ‘disco dance’ and ‘milk the cow’ methods. This involves submerging the beer nozzle and producing too much foam which is then poured into the drip tray as wastage, releasing too much gas.

The third should be perfect, placed with the brand logo facing the customer and served with a smile. Ask the bartenders which of the three they’d prefer – 100% of the time they’ll go with the third pint as it looks the best and most appealing.

Cellar-savvy

Always make sure someone trained, competent and with common sense is managing your cellar.

Because they’ll be dealing with a potentially dangerous asphyxiant in an enclosed space, knowledge of gas safety, ventilation, gas monitoring and door access is vital.

It’s absolutely critical that your team knows what each bit of equipment does. That means understanding the different kinds of keg couplers and how to change a gas bottle.

If they’re trained to take pride in the cellar and the beer, the customers will notice the flavour and service and will keep returning.

1. Ensure cellar cooling and beer cooler are left on (you wouldn’t turn your fridge off overnight).

2. Ensure gas is switched off every night.

3. Clean the beer lines every seven days.

Saints alive!

Celebrate your customers’ home nations heritage with one of these Saints Day delights

We think raising a glass to the patron saints of David, George or Patrick should be compulsory on their special days, so try out these time-honoured tipples. Deck your venue in red, white, green and blue and go native with a Full English, Irish stew, Welsh cakes or rarebit and, not forgetting Scotland’s St Andrew, a creamy, oatmeal cranachan dessert with whisky.

Tempt your guests with special offers in the run-up to the day or go all-in with themed quizzes and music. It’s a great excuse to bang out The Proclaimers, Tom Jones or The Pogues.

Key dates

And a little later…

6 to try…

Aber Falls Whisky

A deliciously fruity tipple perfect for the winter months. Serve a double over ice or top a single with prosecco.

Wrexham Lager Export

Well balanced malt and hops leave a fresh, crisp taste and a deceptively smooth strength and fullness of flavour.

Berkshire Botanicals Morello Cherry Gin Distilled with nine botanicals and infused with cherries, its rich, sweet, sour flavour is perfect for dark nights with lemonade.

Greene King IPA Hoppy and fresh with a herbal aroma, crystal malt gives a satisfying toffee caramel note with black malt for a clean, dry, refreshing finish.

Jameson Black Barrel

Sweet, spicy, rich and complex, it’s perfect alone, on the rocks or in an Old Fashioned where its toasted oak, creamy caramel and vanilla notes excel.

Belhaven Black

A velvety smooth Scottish stout with subtle hints of sweet chocolate and a rich dark, malty finish –without the bitterness of other stouts.

Pick up a pack of Pipers

Nine award-winning flavours from potatoes grown by a trusted community of farmers, only using natural ingredients.

The classic crunch and flavour Perfect with a cold beer or wine and featuring bold, savoury flavours, from a kick of Ham and Mustard to zesty Prawn Cocktail.

Jameson’s

Old Fashioned

Serves: 1 Skill rating: EASY

Ingredients

• Ice cubes

• 60ml Jameson Black Barrel

• 2 dashes angostura bitters

• 2 dashes orange bitters

• 2 dashes demerara syrup

• Orange peel, to garnish

Method

Fill a glass or jug with ice and add the Jameson Black Barrel. Add the angostura bitters, orange bitters and syrup, then stir until ice cold. Garnish.

What’s on your bar?

Tom Davidson Owner of The Garden Bar, Baildon

“We recently redesigned the old mill building to recreate the outdoors inside with a welcoming and friendly atmosphere, with a nod to Spanish al fresco. We’ve got a traditional main bar that also does cocktails and a separate one where we show sports, so it’s versatile and brings the younger and older crowd together.”

Berkshire

Morello Sour

Serves: 1 Skill rating: EASY

Ingredients

50ml Berkshire Morello

Cherry Gin

30ml fresh lemon juice

20ml simple syrup

• 30ml egg white

• Garnish with a Luxardo Maraschino Cherry and a mint sprig

Method

Shake the first four ingredients with ice. Strain and garnish.

Speciality drink?

Our signature cocktail is called English Garden and features mint, St Germain Elderflower Liqueur, lemon juice and apple juice. Refreshing and warming at the same time.

The must-have soft drinks?

Pineapple and cranberry juices. We use them in many cocktails and they also work really well with many spirits.

Beer necessities?

Bottled Corona, Desperados, Peroni and Budweiser fly off the shelves, so we’re always ordering more than we need.

Upsell mantra?

The 2-for-£14 offer on cocktails is a great selling point for the team. But we have a cocktail genius behind the bar, so we don’t have to push it too hard.

Cocktail secret?

We couldn’t do without Passoã, a passion-fruit liqueur from Brazil. We use a lot in our best-selling cocktails such as Pornstar Martini.

WIN A£50GIFTCARD Plusachancetopromoteyourbusiness

Competition

#feedyoureyes

Most chefs love to share their culinary triumphs, so why not get your venue known by thousands of Bar & Kitchen readers by letting us know your best starter, main or dessert. The best win a £50 Amazon gift card… and a big shout out in the next issue.

Winner Starter Winner Main Winner Dessert

‘Cheese and Potato’ –Crispy Potato Terrine, Mature Cheddar Custard, Romesco, Bitter Leaves

“The inspiration is from a dish I had as a child so it feels nostalgic. It’s extra special too as the potatoes are from Hem’s family farm. Customers’ empty plates speak volumes!”

Dan Cavell

@hem_restaurant Executive Chef, HEM Restaurant, Warwick

How to enter

Jamaican Jerk BBQ Chicken, Cajun Mango Rice

“I created this special as an end of summer dish but with warmth from the jerk seasoning to celebrate the cold months to come. Customers really enjoyed the sweet and spicy flavours”

Andy Hopley @thebradgate37 Head Chef, The Bradgate, Newtown Linford