Bar & Kitchen Sept/Oct 2022

Kitchen& Championing independent business success £50!Win Your best dish could win you a £50 voucher Page 70 Bar Footie Be a baker:master masterclasspastry HFSS: How the new laws affect your venue Great ideas for andBonfiHalloween,reNightDiwali Sept/Oct 2022 How two sports bars will be welcoming customers during the 2022 FIFA World Cup heaven

*source: www.entrepreneur.com/article/377145 GOODDESERVEPEOPLE GOODCOFFEE Make your everyday better with Nescafé – scan the QR code for resources and guidance on how you can invest in your people and create meaningful moments today. www.nestleprofessional.co.uk/workplace-heroes CHAT WORK MAKECHAT WORK As the nation’s favourite* bringing your good people together is what we do best. business – #MakeChatWork. MAKE MORE OF YOUR COFFEE BREAK AT WORK * GOODDESERVEPEOPLE GOODCOFFEE Buy today. Download the free Nescafé toolkit to help you Make Chat Work. www.nestleprofessional.co.uk/makechatwork

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Welcome.

For Unitas Wholesale Anita Oakhill and Les Mohammed 01302 260 hello@barandkitchenmagazine.comunitaswholesale.co.uk524Social:@barkitchenmag For Made by Sonder Creative–Wayne Hayton Artworker–Paul Hibbard Content Director–Justine Ragany CEO–Simon EditorContributors–KatherineChappellBrook,LisaJayneHarris,JimLevack,DavidLloydMatLeave–BeckyAitken Published by To advertise in Bar & Kitchen magazine or online, contact: Advertising Manager–Julia julia.fulford@madebysonder.comFulford07824355392 Advertising 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. To make a contribution to the magazine, please email barandkitchenmagazine.com.editor@ Further information @BARKITCHENMAG@BARKITCHENMAG Do you follow us on mediasocialyet? Follow us on Twitter and Instagram for special offers from brands and debates about the big issues facing the industry socialget Anita

A year on from Natasha’s Law coming into force and with new HFSS regulations being introduced in October, you will find all you need to know to keep your customers safe and your venue within the regulations.

Here’s to making autumn a great success and we look forward to providing you with more ideas in the run-up to the festive season in our next issue!

Place,

Autumn will soon be upon us and now is the time to start planning for the last few months of the year. So, with a host of events coming your way that will see your bookings increase and your profits soar, Bar & Kitchen brings you inspirational ideas to make the most of the season’s celebrations – check out our exciting recipes for Diwali, Halloween and Bonfire Night that will put your venue ahead of the rest!

Anita Oakhill, Marketing Controller, Unitas Wholesale 8 Dormer Leamington Spa, CV32 5AE

Let’s not forget the big one of this year, the 2022 FIFA World Cup – take a look at the expert advice from two bar owners with a passion for sport and learn how to host successful high-profile events, using their hints and tips.

In companygood Our experts share their business, bar and autumntheadvicecateringforupcomingmonths “It’s OK for your customers to let off steam in the World Cup when they are cheering on their national football team! Be clear with your boundaries, but don’t kill atmosphere.”the Dan Hone, owner of the Active Arena venue and ex-Lincoln City defender “Fully optimise your Google My Business profile to boost visibility in local searches and connect with new customers. Make sure your profile is complete, along with photos of your business’s interior, products and staff.” Adrian Valeriano, SVP and MD, EMEA, Lightspeed Commerce Inc., the one-stop commerce platform for merchants around the world 04 Alan Hall, Account Director at CloudCasting Corporation Ltd “Don’t leave music to chance or staff choice –have control over the music that you play in your venue.”

Terry Balme, Executive Chef, Hog Hotel, Lowestoft

“Food businesses have

Sharon Moore, Senior Shopper Marketing Manager, Impulse & OOH Channel, Danone

“On busy evenings during the World Cup, think about what you can get out quickly, such as food buckets or a condensed menu of sharing boards.”

“My perfect autumnal dishes include just-caught Cromer crabs, rich braised pork belly and lamb ballotine, finished with an indulgent cherry cheesecake.”

“Inspire warmth and cosy experiences by tapping into plant-based trends, with recipes such as pumpkinspiced dairy-free lattes – while also linking into mindful drinking with fiery mocktails so all customers can enjoy the upcoming sporting events!”

Jon Hobson, General Manager, Wildcard sports bar, Sheffield

barandkitchenmagazine.com 05

Arvind Thandi, Team Leader Food Hypersensitivity at the FSA

thesedealingconfidentyourhelpandaconsumersbeneficialtraining.suitablestaffforyourMakefoodpeopleinroleimportantantoplaysupportingwithallergies.autumntargetensuringhaveallergenThiswillbeforwithfoodallergywillalsoensurestaffareinwithrequests.”

Why should you register? By registering on our site, you’ll get exclusive access to useful tools that will save you time – from a cost-toprofit calculator to a menu planner. The site has more than 600 delicious food and drink recipes to give you fresh inspiration for your customers. Hurry, though – only the next 500 sign-ups get a £20 Amazon voucher! barandkitchenmagazine.com cardAmazonreceivetodayBarRegister£20for&Kitchenanda£20giftonus! Scan the QR code to register on our site. Then wait for your £20 voucher to arrive. Simple! barandkitchenmagazine.com 07 Advice 22 Entertainment packages… what TV and sound system set-up is right for your business? 45 Allergens… are you following Natasha’s Law? 54 Get online… our website is packed full of useful menu tools and tips 61 Diets… time to go kosher? 63 Reducing your carbon footprint… our expert guide 66 HFSS… how the anti-obesity legislation will affect your venue All information was considered to be correct at time of going to press 48 Contents Trends Expertise On the coverRecipe 08 Calendar… time to get planning! 11 New products… to discover 13 Hungry for… ideas for your venue, including gourmet fast food 14 Thirsty for… all things liquid 1824 45 1808 3 recipes, 3 ways… choose from good, better or best 24 Two ways to win at the World Cup… we visit Active Arena, Lincoln and Wildcard in Sheffield 37 Events of the season… the best food and drink recipes for Diwali, Halloween and Bonfire Night 48 Take a walk on the dark side… time to put rum, whisky and brandy on show at your bar 56 Masterclass… continuing our expert series: this issue we look at pastry 69 Do you follow? Meet Terry Balme, the chef who got his job because of his Instagram feed 70 Feed your eyes… who are this issue’s winners?

14-20BAKINGnationaloctWEEK

fACT

Tikka masala is still the UK’s favourite, followed by a creamy korma Make your venue glow to celebrate the Festival of Lights. Find out more on p38-39 24Diwalioct

It’s time to dress up: your venue, your menu and even your staff. Follow the QR code here for six ways to boost your profits this Halloween. 31 oct moreoutfind From croissants to sponge cakes and deep-fill pies, baked goods are always going to be popular. Put some special recipes on your menu to celebrate the week or try the recipes in our pastry onmasterclass p56-60.

Get ahead of gamethe From WorldtheCup to specialist food and drink weeks, our guide helps you plan for success KEY DATES starthere 08

Make it a double shot by registering your venue and raising funds for coffeegrowing communities who make our espressos and lattes possible. Since 2011, UK Coffee Week has raised £800,000 for Project Waterfall, helping 45,000 people get clean drinking water, sanitation and education. Visit ukcoffeeweek.com

UK Coffee Week 10-16 oct 10-15 oct National Curry Week

We hardly need an excuse to have curry, and the nation’s favourite food can be served in many different ways; whatever your venue type, there’s a dish that your customers will love. Spice up your mains, sandwich or sides because Indian food makes up 66% of all UK meals eaten out and is worth £3.2 billion a year. 90%of outlets said taking part attracted new customers and prompted conversations about ethics and sustainable practice.

Any World Cup is going to create a buzz but as this is held during the winter months, it’s going to bring its own opportunities and challenges. If you plan on showing the matches, get expert insight from our sports bar owners on p24 and for advice on TV screens and sound systems, turn to p22. Will you need to adjust staff shift patterns?

It’ll be here before you know it, so start planning!

November?

The Jewish celebration is eight days of light, gifts and food, from latkes (potato pancakes) to beef brisket and kugel (egg noodle pudding). For more on kosher food, see p61 18-26

DECHanukkahDon’tmissthenext issue of Bar & Kitchen for more cracking Christmas ideas! to 10am, 1pm, 4pm and 7pm in the UK and be

FIFA has confirmed that the first two rounds of matches will kick off at 10am, 1pm, 4pm and 7pm in the UK and the third stage will be shown at 3pm and 7pm. For dates, see p35 How could this affect your traditional seasonal planning if you usually host company Christmas parties? Both fans and non-fans will need to be catered for.

If a big firework display is the direction you’re going, having a BBQ or hog roast is a great way to feed lots of mouths. Turn to p42-43 to create the perfect food and drink for the occasion.

BonfireNOVNight

Could your customers be tempted to try a vegan dish this For inspiration, our website is packed with delicious recipes created just for chefs.

07-11 NOV National School Meals Week

moreoutfind05

Visit lacansmw.co.uk

You don’t have to be at school to love school dinners. Whatever your venue, why not recreate magical memories of sticky toffee pudding, tuna bake or even Spam fritters for the week? Run by LACA, The School Food People for 30 years, it’s a great excuse to celebrate the hot, balanced, nutritional classics… and maybe even pink custard.

01-30VEGANWORLDNOVMONTH

Decide and advertise your opening hours over the seasonal period Order the decorations and plan the ‘look and feel’ you want to create for your customers (coming before you know Christmasit!)

Now’s the time to: Plan and premiumise your festive menu

21 NOV- 18 DEC 2022 FIFA World Cup

Begin your marketing campaign to encourage early bookings Plan your staff requirements over the period and begin any necessary recruitment

barandkitchenmagazine.com 09

All Violife products are free from everything. No allergens, no dairy, no nuts, no GMO, no preservatives. Plus, they are enriched with Vitamin B12… and above all they are delicious! From Grated and Slices to Creamy and Cocospread, Violife has a vegan alternative for every dish. Did you know that Violife products have less than half the climate footprint and occupy less than one third of the land when compared to the same amount of dairy cheese? So not only do Violife products make your favourite cheesy food taste great, they are also better for the planet. upfieldprofessional.com

INDUSTRY-FIRST ACHIEVEMENT FOR HEALTHY cooking SAUCES

In 1994, a first-of-its-kind tequila was born at the Casa Herradura distillery. In honour of the man who with pride, determination and courage, has mastered the art of selecting and harvesting the best blue agaves, the tequila was named el Jimador. The tequila needed to be of top quality and it also needed to be approachable as the jimadores believe good-quality tequila should be accessible to all. el Jimador launched as that tequila, made with 100% blue Weber agave. It revolutionised the category and quickly became one of the top-selling 100% agave tequilas in the world. eljimador.com/gb TEQUILA, TEQUILA!!

Congratulations to the team at Premier Foods Foodservice, which has launched a new range of Sharwood’s and Homepride Sauces backed up with exclusive research on parents’ and children’s attitudes to nutrition. These are the first sauces to be introduced to the school meals sector that are a source of vitamins C and D, and fibre. The range includes five favourites: Sharwood’s Korma, Tikka Masala and Sweet & Sour, and Tomato & Basil and Bolognese from Homepride, which also has an exciting new flavour – Tomato & Chargrilled Vegetables. These delicious sauces are ready to use and ideal for gluten-free and vegetarian diets. premierfoodservice.co.uk

What’s new? Check out the latest news and products in the world of foodservice and on trade

Change your cheese with Violife!

barandkitchenmagazine.com 11 products

“We’re seeing restaurant chefs try out new fast food concepts, both as a creative outlet and because it makes business sense. This could be as a pop-up at a local food festival or a scaleddown menu at quieter times of the day or week. “There are two key trends in the fast food area:

“These styles are popular with a foodie crowd who are looking for quick meals that have interesting flavours and goodquality ingredients.”

Gourmet

James Birch, Development Chef at Unilever Food Solutions, explains some of the new food trends he is seeing for pubs and restaurants:

“Using more suchsophisticatedhigh-end,ingredients,asbetter-qualityor local meat in burgers, handmade pizza dough with buffalo mozzarella topping or hot dogs with creative topping such as crispy fried ham, roasted peanuts or hoisin sauce with freshly grated ginger.

Food halls

Meat as a treat

Meaty burgers, communal eating and iconic dishes are leading the food revolution

Fusion “This is all about unlikely food pairings – Indian breads stuffed with Mediterranean chicken and tzatziki or Mexican tacos filled with Korean ingredients.

Food halls that showcase multiple food vendors under one roof have popped up in London, Leeds and Doncaster, as well as many towns. “Food halls suit large groups who want different food types or diets,” says James Ashurst, Client Director at CGA. “They’re ideal incubators for hospitality entrepreneurs and new concepts too, with low start-up costs and overheads.” If you want to expand your business why not open a pop-up or ‘best of’ concept in a food hall? Usually, you only need one member of staff and can rent for short periods of time. You’ll access younger demographics and can test out new dishes with instant feedback. Meat consumption out of home is on the rise, as 29% of consumers only eat meat dishes in restaurants and takeaways — up 11% since January 2020. This suggests that meat is increasingly being seen as a treat when eating out (The Food People, March 2022). Keep strong meat options on your menu that appeal to consumers’ sense of occasion: try family-style dishes such as a whole roast chicken for the table or T-bone steak to share. posh fast food

trends 01 Hungry for... barandkitchenmagazine.com 13

Decaf tea

trends 02

Thirsty for...

14

Hard Seltzers

“Decaf tea has experienced the highest growth compared to all other types of tea, as consumers are now taking more notice of their caffeine intake,” says Yorkshire Tea Assistant Brand Manager Carly Murphy. “One of the main concerns is taste,” says Murphy, “and whether decaf can match the flavour of their caffeinated brew. Well, with the right blends, it can!”

Alcoholic sparkling water is a great alternative to alcoholic drinks when customers are looking for healthier options. These hard seltzers appeal to consumers who want to make healthier life choices, but aren’t willing to give up the ABV just yet. They are growing in popularity, especially among younger demographics: recent IWSR data outlined an annual average growth rate of 90% for hard seltzers from 2020 to 2025 (Drinks Retailing News, Feb 2022). They can be served as an alternative to a G&T, and any beer or lighter alcoholic drink on your menu.

Research from Dunnhumby Health found that two in five people stop having caffeinated drinks between 3pm and 7pm; take advantage of this change in consumer behaviour and ensure you have good decaffeinated options available, especially for the afternoon and evenings, so customers can manage their caffeine intake.

90% recent IWSR data PREDICTED an annual average growth rate of 90% for hard seltzers from 2020 to 2025 Source: Drinks Retailing News, Feb 2022

Customers are drinking up trends in fizzy water, pink prosecco and decaf tea this summer

“The waters category has seen a variety of innovations in plain and flavoured sparkling, such as Evian sparkling,” says Sharon Moore, Danone Senior Shopper Marketing Manager. Sixty-nine per cent of 16- to 24-yearolds believe pubs and bars should stock more unique flavours of soft drinks, according to the Mintel Soft Drinks Review, April 2021. This demonstrates a great opportunity for outlets that shouldn’t be missed.

According to CGA Trends to Watch 2022, 80% of on-trade wine-drinking occasions feature food, so Accolade Wines has prepared this handy guide for a winning formula every time, depending on the results you want to offer your customers

Wine food

Marc Patch, director of GM Drinks, reports that production of rosé prosecco increased 25.4% in volume compared to 2020, despite it being a difficult year, including the impact of Covid-19.

roséCALMINGSpicyfood(tryJamShedRosé)

Source: Accolade Wines

MORE(tryWARMINGHeartyfoodfull-bodiedwineHardysShiraz)PROFITFoodwine

Accolade Wines also reports a 38% awareness and 27% appeal in pink prosecco among customers, which demonstrates it is no longer a niche product. Include rosé prosecco on your menu, so that customers can trade up to pink fizz when they want to celebrate or try something different.

REFRESHINGLightfoodlight-bodiedwine(try Jack Rabbit Sauvignon Blanc)

Water of life Forget tap water – sparkling and flavoured waters are making a splash across the industry. Sparkling water sales grew 121% YoY (CGA data, for the year up to March 2022).

barandkitchenmagazine.com 15

Pink fizz Pink prosecco is the new bubbles of choice. Prosecco DOC rosé sells 15% better compared to the same-brand white prosecco alternative (Drinks Retailing News, March 2022).

STARTER

Ingredients • 1 tbsp vegetable oil • 1 red onion, finely chopped • 1 red pepper, finely chopped • 2 cloves garlic, peeled and finely chopped • 90g Thai red curry paste • 400g sweet potatoes, peeled and cut into 1cm cubes • 115g dried red split lentils • 1 vegetable stock cube, dissolved in 500ml boiling water • 500ml Alpro Coconut drink • 3 tbsp fresh coriander leaves, plus more to garnish • 4 tbsp Alpro Plain No Sugars yoghurt alternative Method

1. Heat the oil in a large saucepan, add the onion and pepper and cook over a low heat for 10 mins until softened but not coloured.

Coco crazy: Add 200ml tinned coconut cream to the coconut drink to make it more creamy. Spiced yoghurt: Toast 1 tsp coriander seeds in a dry pan, crush with a pestle and stir through the yoghurt. BETTER++ ingredients. Add the sweet potato, lentils and stock, cover with a lid and bring to the boil.

3. Reduce the heat, add the Alpro Coconut drink and simmer with the lid on for 20 mins. Add the fresh coriander.

good, Better, best 3recipes 3 ways

This soda water is best served with a twist of citrus, or lemon or lime cordial

4. Carefully liquidise the soup until smooth. Reheat and season to taste before serving. 5. Garnish with a swirl of Alpro Plain yoghurt alternative and a few coriander leaves. withpair

2. Add the garlic and red Thai paste and cook over a medium heat for 3 mins, stirring well to combine the Thai Sweet Potato and Red Lentil Soup

Serves 6 18

Whatever your budget and venue, here are three versatile dishes that can be adjusted to suit your business and your customers

BEST+++ GOOD+

3.

Serves 10 Ingredients • 10 duck breasts • 30g Schwartz Juniper Berries, slightly crushed • 100g CranberrySchwartzSauce • 50g honey • 25g orange zest • Sea salt to taste • Cracked black pepper to taste Method 1. Score the duck breast skin with a criss-cross pattern, without cutting

flesh. Season well,

4.

Juniper

On the side: Serve with an impressive side of Pommes Anna. Toss thin slices of Desiree or King Edward potatoes with duck fat reserved from cooking, layer up in a hot skillet, and roast for 1 hr until golden. Sunday lunch special: Roast a whole duck and baste with the cranberry and juniper servedbethecrisphoneycooking.halfwaydressingthroughThegivesaskin,andbirdcanjointedorwhole. the then aside to temperature. Put the duck skin-side down in a cold frying pan and slowly heat the pan. This melts the fat and crisps up the skin without burning. Fry for 15-20 mins until cooked through. Meanwhile, heat through the Schwartz Juniper Berries and Cranberry Sauce, honey, orange zest and seasoning. Once the duck is cooked, place on a plate and drizzle over the sauce. Serve with crushed new potatoes and green beans or wilted spinach. withpair A fresh, voluptuous pinot noir with rich notes of blackberriescherry,andplum

barandkitchenmagazine.com 19

come to room

and Cranberry Glazed Duck Breast MAIN

set

GOOD+ BEST+++BETTER++

2.

White tastes right: Use 300g white colourberriesorwithdessert.forininsteadchocolateofdarkthefillingastrikingTopredfruitsseasonalforarealcontrast. Chuck in the choc: darkertochocolatethepowder1chocolate.darktopandchocolateyforofOreosCrushinsteaddigestivesamorebase,drizzlethewithmeltedandwhiteAddtspespressotomeltedfillingbringouttheflavours.

20 Ingredients • 1 tbsp golden syrup • 55g spread • 175g digestive biscuits, finely crushed • 2 tbsp cocoa powder • 500g light cream cheese • 397g Carnation® Sweetened Condensed Milk • 300g dark chocolate, melted • 3 eggs, beaten • 2 tsp vanilla extract Method 1. Preheat the oven to 180C. Double-wrap the outside of a 20cm (8in) spring-form cake tin with cling film. 2. Heat the golden syrup and spread in a saucepan until melted. Stir in the crushed biscuits and cocoa until combined. Tip into the prepared tin and spread out evenly with the back of a spoon, pressing down well. Chill for 10 mins. 3. Beat the cream cheese until soft. Gradually whisk in the condensed milk, melted dark chocolate, eggs and vanilla extract until smooth. Pour over the set biscuit base. Sit the cheesecake in a roasting tin. 4. Pour boiling water into the tin until it comes halfway up the side of the cake tin. Bake in the centre of the oven for 1 hr. Turn the oven off, without opening the door, and leave for 1 hr to set. 5. Cool and chill for 4 hrs or overnight. Remove from the tin and cut into 15 slices. Baked CheesecakeChocolate

BEST+++ dessert

rich

Serving Suggestion

contrast.

BETTER++ withpair A long withsoothingandtastenotesofrich toffee and caramel touched with cinnamon colour with notes of S.A.NestléProduitsdesSociétéofTrademarkReg.®

ServesGOOD+15

Is there a right place in the room to fit the screen?

Give a thought to where the screen is going to be positioned – avoid trading areas or where there is high footfall. Also, think about ambient lighting. If there is a window close to the screen the sunlight will wash it out. Speak to your provider and they will conduct a site survey and advise you on the best area to position your screen.

22

How do you choose the correct screen for your venue?

How can a venue get prepared for a big event?

With events such as The 2022 FIFA World Cup, knowing what entertainment package to have in place can be as nervewracking as A penaltY SHOOTOUT! We spoke to Alan Hall, Account DIRECTOr at CloudCasting Corporation Ltd, which provideS audio, visual and scent services

Whether you are questioning your current package or it’s your first time getting into entertainment, you need to think about your premises and have a clear understanding of the role TV screens will play in your business. For example, subtle background music, weekly DJs or sport? Whatever you choose should match the atmosphere and theme of your venue and your customer demographic so they will have a good experience. Once you know this, your provider will be able to help.

Let entertainme you

A screen should be relevant for the size of your venue and the amount of people watching it. TV screens only go up to 86 or 96 inches, whereas a projector screen (fixed with a ceiling bracket) comes in a range of sizes to suit bigger rooms with larger crowds.

New technology that might be of interest to the hospitality sector are digital chalkboards. These are matt

What types of entertainment package are available?

screens, with no glare, that convert all text and imagery to a chalkboard typeface and design style (see below right). This allows venues to display food, drink and menu options in an easily updateable digital format but maintain a chalkboard design.

If you’ve already got a sound system in place then make sure it’s all working correctly, such as the speakers and amplifier. It can take four to six weeks for speakers to be installed so build this into your planning.

See what your provider comes back with and, if you’re not happy, shop around. We are offering our customers a playlist for the World Cup that includes different football-based songs, so the minute the final whistle is blown the music plays and this encourages the euphoric atmosphere to continue, and customers stay put, instead of leaving because the game is over.

How can businesses utilise their equipment all year round?

Becoming more popular in the industry, creating a specific scent for your business is a way to reinforce your brand and give your customers a sensory experience. For example, a Mexican-themed restaurant may choose a chilli essence and a coffee shop could choose to pipe a pastry scent. The diffuser goes into a specific area in your business or into the air con and can last for 12 hours a day, seven days a week.

75% of emotions are triggered by smell, which is linked to pleasure, wellbeing and memory

Alan Hall, CloudCasting Corporation Ltd

“It’s no good having a top of the range sound system and playing the wrong music or playing the right music through

Why would you buy scent for your venue?

Investing in a screen costs money so make sure you get the most out of them by using them as a marketing tool for products and events. Screens are easy to relocate around your premises and are a great visual aid to raise awareness of your promotions – happy hour, 2 for 1 or your next quiz night, for example. Also use them to display your main or special menus instead of using a board or physical menus.

How can a business get the best deal from their service provider? Challenge your provider and ask what else they can do to support you. To attract more customers, you’ll need ideas and different playlists. For example, you may want to host a senior citizens lunch every Tuesday or a student night on Thursday, and therefore you need a change in music to reflect the clientele.

barandkitchenmagazine.com 23

speakers.cracklingThetwogohandinhand”

Source: CloudCasting

We meet two bars with a passion for sport, but an even bigger passion for making sure everyone has a great night out – win, lose or draw! How to win the 2022 FIFA World Cup ACTIVELINCOLNARENA,p30

“Anyone can show sports on telly,” Jon says.

barandkitchenmagazine.com 25

ool bars and independent coffee shops line Sheffield’s bustling Ecclesall Road, but few are as eye-catching as the huge, split-level Wildcard Bar and Grill. Describing itself as a ‘luxury sports bar’, the venue prides itself on offering premium service, Instagramready food and relaxed drinking. Sport, as General Manager Jon Hobson says, plays its part, but it’s not the main attraction.

Don’t change a winning team

THE

“It’s

C

keepingaboutyourstandards up”

Being an independent is about being yourself. You’re not a chain, so be true to your beliefs. When big occasions happen, it’s tempting to chop and change and go all out to win a new crowd. But keep focused on being authentic and build your audience naturally. Just think: ‘Who are we trying to attract?’ and focus on that.

SHEFFIELDWILDCARD,

“You have to keep your eyes on what it is you do differently to stand out.”

All day and all night Huge video screens tower above a buzzy island bar while the mezzanine floor with cosy blue-leather booths offers more intimate dining options. Memorabilia fills glass-fronted display cabinets, and leather seating, gleaming brass and rose gold-edged tables give the space a clubby, upmarket feel. It’s a recipe that attracts parents and toddlers by day as much as it does friends out for an evening’s fun. And it’s a recipe they’re in no hurry to change, with the upcoming World Cup being a bonus, as Jon explains…

If you’re having a party, do it

We don’t pack the venue out. Even when the Euros or UEFA were on, we wanted people to come in and really enjoy their experience. Think about how more people can alter your atmosphere. If people are eating at tables, do you want a crowd standing around close to them, just drinking?

26

It’s tempting to lower standards when you’re at your busiest. But that’s really when you should up your game. Because if you’re welcoming new customers, that’s the time to get your name out and show how important quality is to you. with style

For us, it’s all about the experience

28

Food is always why people will come back

Yes, during a big match, people will gravitate more towards hand-held food. Burgers, wings and American-inspired comfort food is great. But elevate it. It’s easy to do it wrong. But it’s just as easy to do it right: make your burgers to your own recipe and shout about them.

A good welcome goes a long way On busy nights you’ll need to keep an eye on the door. But think ‘meeters and greeters’ rather than heavy-handed bouncers. Reputation is everything. Give people a warm welcome and it really sets the tone for the evening.

30

A Being different is your calling card. Because we’re a little out of the way, we had to work harder to build an audience. So that made us really think about what we can offer that the city centre pubs can’t. It’s a good lesson for anyone to ask: ‘What is it that makes you special?’ If it’s not the beer, is it the banter? Make the most of it

ACTIVELINCOLNARENA,

“Not many places offer the space we do, with big screens, a beer garden and sports under one roof,” says owner Dan Hone, an ex-Lincoln City defender. Football pitches upstairs

“It’sbuildingaboutacommunity”

way from Lincoln’s city centre, the huge Active Arena venue offers an experience that’s part social hub, part busy sports bar and completely communityminded. It’s, above all, a space designed to bring people together: mothers and toddlers, dads and lads, yoga buddies and party goers alike.

The sprawling split-level space is a feat of engineering as much as it is a beacon of inclusivity. With its first-floor football pitches suspended above play zones for kids and a sports bar for grown-ups, it’s unlike anything you’ve seen before. And it’s a formula Dan’s evidently proud of, and one he’s hoping will be enjoyed by a new audience when the World Cup comes to town – well, to the big screens!

Don’t hide away.

The cost of living matters. We have a £50 offer for two buckets of beers and food. It’s a great way to get people set up for the night and in the party mood. With Christmas just around the corner, making it affordable for people to come out for five, six or seven nights over the tournament is really important. People are feeling it

Be the face of The one thing I always do is make sure I get to know my customers. As people, we’re sociable animals. We like to build relationships. It’s not just about the beer and food. It’s about feeling that you belong somewhere. That’s even more important if a special event is bringing in a fresh crowd. your business

32

So if you’ve a party booked in don’t cut the menu down, just send it on ahead and get people to choose their meals before they come. Less prep time, less waste, more happy customers sampling what you do best.

Try tabs

Make it easy for chefs. Plan ahead

34

Make it easy for your staff.

If you know and trust your customers, think about having a member of staff doing table service all night, with a tab settled at the end. Then you can have your bar staff focused on making great cocktails instead of dealing with a scrum at the bar, which will only frustrate the people waiting.

When the World Cup’s on it can be ‘all or nothing’ depending on the schedule, and it’s hard to staff up.

EcuadorQatarv EnglandvIRIran SaudiArgentinavArabia DenmarkvTunisia GermanyvJapan MoroccovCroatia SwitzerlandvCameroon SouthUruguayvKorea NetherlandsSenegalv WalesUSAv MexicovPoland AustraliaFrancev CostaSpainvRica BelgiumvCanada SerbiaBrazilv PortugalvGhana SenegalQatarv IRWalesvIran SaudiPolandvArabia AustraliaTunisiav CostaJapanvRica MoroccoBelgiumv CameroonvSerbia SouthGhanavKorea NetherlandsvEcuador EnglandvUSA ArgentinavMexico DenmarkFrancev GermanySpainv CanadaCroatiav SwitzerlandBrazilv UruguayPortugalv EcuadorvSenegal EnglandWalesv ArgentinaPolandv DenmarkAustraliav SpainJapanv BelgiumCroatiav SwitzerlandSerbiav UruguayGhanav NetherlandsvQatar IRUSAIranv SaudiMexicovArabia TunisiavFrance Costa Rica Germanyv MoroccoCanadav CameroonvBrazil SouthPortugalvKorea 1st: Group A v 2nd: Group B 1st: Group C v 2nd: Group D 1st: Group D v 2nd: Group C 1st: Group E v 2nd: Group F 1st: Group G v 2nd: Group H 1st: Group F v 2nd: Group E 1st: Group H v 2nd: Group G Winners of 49 Winnersv of 50 Winners of 55 Winnersv of 56 Winners of 51 Winnersv 52 Winners of 57 Winnersv of 58 Winners of 59 Winnersv of 60 Winners of 61 Winnersv of 62 1st: Group B v 2nd: GroupWinnersA of 53 Winnersv of 54 Don’t miss a single match with our at-a-glance guide ARE YOU READY? Download your printable match planner here: world cup 2022 fixtures

• Try to give as much space between tables as possible, and offer table service for drinks as well as food if you can.

Safety first With large groups of people you are always going to get those who might be wary of the possible health risks. Here’s how to make everyone feel comfortable:

barandkitchenmagazine.com 37

• Provide hand sanitiser on the way in, at the bar and on tables to demonstrate to customers that their safety is still top of your mind.

BonfireHalloweenNightDiwali ow do you create an environment where your customers can enjoy Halloween, Bonfire Night and Diwali? Creating great food is central to special occasions with a well-thought out menu keeping your customers coming back for more. So whether you are a school, bar, restaurant, café or care home, there are inspiring tips here that can easily be adapted for your venue. Once you’ve decided how you are going to celebrate a particular event, the most important thing to do is shout about it! Use your website and social media to communicate your offer to your followers, as well as at your venue. Use blackboards inside and outside your venue to engage loyal customers and passing footfall. p42 p38 celebrate your way

H p40

With the start of autumn come three exciting occasions that as a population we love celebrating together. All of these give you lots of opportunities to create inspirational menus and events with plenty of colourful decorations

• Ensure your team wash their hands regularly and tables are properly cleaned between sittings.

• Encourage your staff to wear masks and display signs indicating that you respect and appreciate customers who do the same too.

1. Brew the Yorkshire Tea Decaf tea bags in a teapot to your desired strength. Allow to cool to room temperature.

38

2. Slice the vanilla pod and add to the teapot. Chill the teapot in the fridge for at least 30 mins. Add the ice to a jug, then half fill with lemonade and add the lemongrass stick. 5. Top up the rest of the jug with the chilled tea. Serve in a tall glass with ice and a slice of lemon. Finish with some grated nutmeg.

4.

Consider using golden serving plates and decorations to add an authentic feel.

Transformseparately.youreveryday

2. Heat the oil then add in the spices and toast for 1 min, add the onions then fry until lightly golden. Add the Knorr Professional Patak’s Balti Sauce, coconut milk and water, and bring to the boil for 5 mins, then remove from the heat and allow to cool until needed. service Grill the chicken for 10 mins, then add to sauce and simmer until cooked through. Cook the rice in 1.5l water for 10 mins, then remove from heat. Cover with cling film, and put a lid on top to steam-finish the cooking (or use a steamer). Garnish the curry with chopped coriander and diced tomatoes. Serve rice brew into a fragrant iced tea you can serve your guests on this perfect occasion. Tea Decaf tea bags pod stick slice to serve

Ingredients • Yorkshire

3.

• Lemon

Evening Chill Iced Tea Serves 4

• Whole nutmeg Method

• Vanilla

3.

ForMethodthesauce

Serves 10

6.

An

1. Peel and dice the onions.

Balti Concentrated Sauce • 250ml light coconut milk • 250ml water • 1.2kg skinless chicken breasts, diced • 800g basmati rice • 10g coriander, washed and chopped • 150g tomatoes, diced

• Ice • Lemonade • Lemongrass

Kerala Chicken Curry aromatic curry from the south coast of India. Serve with rice and all the sides. Professional Patak’s

For

Who? Schools, care homes and cafés When?

Ingredients • 400g onions, prepared and diced • 25ml sunflower oil • 5g green cardamom • 2g curry leaves • 5g mustard seeds • 10g cinnamon sticks • 500ml Knorr

4.

Diwali 24 October D iwali is one of the major religious festivals in Hinduism, Jainism and Sikhism, and is known as the Festival of Lights. While the main day celebrated is 24 October in most cultures, the festival actually runs for five days, from 23 to 27 October. During Diwali, people come together to pray and share stories, but it’s also an opportunity for everyone to enjoy a big feast. To host your own Diwali event, create a set menu with a variety of curries and lots of sides, such as samosas, bhajis, aloo tikki and chana bhatura (spiced chickpeas and puffed bread). Decorate your venue with fairy lights, candles or lamps.

5.

barandkitchenmagazine.com 39 Spinach, Squash and Lentil Dahl with Raita Full of flavour and vegan too, with a refreshing minty yoghurt. Ingredients • 1 tbsp oil • 1 white onion, finely chopped • 1 garlic clove, crushed • Thumb-sized piece ginger, peeled and finely chopped • 1 red chilli, finely chopped • 1 tsp ground turmeric • 1 tsp ground cumin • 1 tsp coriander • 400g butternut squash, peeled, deseeded and cut into even 1cm cubes • 250g red split lentils • 300ml reduced-salt vegetable stock • 300ml Alpro No Sugars Almond drink • 80g spinach • Fresh coriander to garnish For the raita: • Handful fresh mint, finely chopped • ½ cucumber, seeds removed and diced • 1 green chilli, finely chopped • 200g Alpro Plain No Sugars yoghurt alternative • Black pepper to season Method

6. To finish, taste and adjust the seasoning of the dahl, then gently stir in the spinach.

1. Heat 1 tbsp oil in a large pan with a tight-fitting lid, add the chopped onion and cook over a low heat until softened.

3. Turn up the heat to medium, add the squash cubes and stir everything together so the squash is coated in the spice mixture.

5. Meanwhile, mix together all the ingredients for the raita, then cover with cling film and chill in the fridge until ready to serve

7. Cook for another 2-3 mins, then serve with chopped coriander leaves, a lovely dollop of raita and naan breads or chapati.

2. Add the crushed garlic clove, ginger, chopped red chilli and cook for 1 min, then add the turmeric, cumin and coriander, and cook out the spices gently.

Serves 4

4. Stir in the red split lentils, vegetable stock and Almond drink, bring to the boil then reduce the heat, cover and cook for 30 mins until the lentils are tender.

•

•

•

•

• 20ml orange juice

redefined with a distinctive wood aroma.

A fun take on the tequila classic, the Walking Dead Sunrise uses mangoflavoured rum for a fruity fusion. For a really spooky edge, get creative with the garnish and use a syringe filled with Campari.

31 October H alloween is a great way to boost your profits. From spooky-looking cocktails to horror-themed fancy dress and pumpkin carving, there is a lot you can do to make Halloween fun.

Walking Dead Sunrise

• 30ml mango juice

Halloween

Garnish with eyeball candy and squeeze a Campari-filled syringe into the drink for a bloody effect.

Ingredients • 50ml Dead Man’s Fingers

•

Drip the Angostura bitters on just before you serve for a spooky blood-like effect.

40 Who? Pubs, cafés and Restaurants

Ingredients 30ml Sanpellegrino Tonica

The traditional Tom Collins

Mango Rum • 20ml lemon juice

Oakwood 50ml aged gin 20ml simple syrup 30ml fresh lemon juice 2 dashes Angostura bitters 1 lemon wedge 1 sprig of mint

Of course, this year Halloween is on a Monday, which isn’t the best day for hospitality, but you could always host something on the weekend too. And don’t forget to put up lots of decorations such as cobwebs and pumpkins, with bowls of dry ice for a creepy atmosphere. Get creative with your drinks, using ingredients such as grenadine or food colouring to look like fake blood, and create some theatre by serving them in mini cauldrons (which can be put away and brought out again next year).

When?

•

•

WoodSanpellegrinoCollins

1. Pour the cold water into a large bowl.

3. Scrape down, then increase speed to high and whisk for 5 mins.

2. Place the Hovis Best of Both Mix in a bowl fitted with the dough hook and slowly blend in the water, mixing for 1 min at slow speed. Then continue to mix for 6 mins at medium speed.

Serves 10 Serves 10 FORGREATKIDS

2. Add the Angel Delight Mousse Mix and whisk for 30 secs on slow.

•

Ingredients •

5. To make the spiders, cut the olives in half. Use one half for the body, then cut the other half in two for the head. Once you have made the heads and bodies, thinly slice the remaining olives to make 8 legs per body, and assemble on top of the cheese.

Banana

4. Spread the pizza sauce over the base, then sprinkle over the cheese.

Halloween

•

A spooky low-sugar dessert for any Halloween menu, with delicious Angel Delight Mousse. 300ml cold water 140g Angel Delight Mousse Mix 2 large bananas 5g raisins Method

•

4. Pipe into 10 serving dishes and refrigerate for 1 hr before serving.

6. Bake for 20-25 mins or until golden. Spider Pizza

TOP TIP If you are not serving straightaway, dip the banana pieces in lemon juice to stop them going brown barandkitchenmagazine.com 41 Ingredients • 300g Hovis Best of Both Mix • 200ml warm water • 350g pizza sauce • 300g grated cheese • 100g olives Method 1. Pre-heat the oven to 200C.

3. Roll the dough out into a rectangle to fit a 25cm x 35cm (10in x 14in) tin. Prick the base with a fork, then leave to prove in a warm place for 10 mins.

5. Cut the bananas into 10 x 2.5cm pieces (any extra banana can be diced and sprinkled on the top of each pot), place each piece of banana in a pot, and place two raisins into each piece for the ‘ghost’ eyes. Serve. Ghost Pots

• 225g icing sugar • 4 bars Cadbury Fudge The 5.

42 Who? Pubs and cafés When? 5 November R emember, remember the fifth of November. This year, Bonfire Night falls on a Saturday, which is brilliant as there’s lots you can do. If you can put on a firework display, go for it – just make sure you adhere to the proper health and safety protocols. Otherwise, creating a themed cocktail menu and offering nostalgic treats such as toffee apples is enough to bring on the Fireworksexcitement.callfor a BBQ or hog roast and if it’s a more modest affair, some decorations, music and maybe glow sticks and sparklers for the kids is more than enough. Remember, Bonfire Night is usually quite a family affair, so cater for everyone. Serves 8 Everyone loves a slice of chocolate cake and once you have the base right, you can get creative with the toppings. Use the chocolate fudge pieces as bonfire logs and create flames out of icing. Ingredients • 100g soft margarine • 100g light soft brown sugar • 2 medium eggs • 100g self-raising flour • 1 tsp baking powder • 3 tbsp Cadbury Bournville Cocoa Powder • 50g butter • 75g Cadbury Bournville Dark Chocolate • 2 tbsp semi-skimmed milk Cadbury Chocolate Fudge Cake Method

Bonfire10 Night 6. withpair A cabernet sauvignon that’s firm and full, with flavours of redcurrants, dark cherries chocolateand

1. Place margarine, sugar and eggs into a bowl with the sieved flour, baking powder and cocoa, then add 2 tbsp of hot water and beat well together with an electric hand mixer for 1-2 mins.

Serves

4. Sieve the icing sugar and cocoa into a bowl and, using a wooden spoon, beat in the chocolate mixture along with 1 tbsp hot water. The mixture should be thick enough to spread onto the cake – if not, leave to cool a little. Sandwich the sponges together with a quarter of the icing. Use the remaining icing to cover the sides and top of the cake. Decorate with the pieces of Cadbury Fudge and yellow and orange icing for a fiery topping.

2. Divide evenly between the sandwich tins and bake in the oven for 25-30 mins until well risen and springy to the touch. Remove from the tins and cool on a wire rack for around 30 mins.

3. Melt the butter and chocolate with the milk in a bowl over a pan of simmering water.

Ingredients Taylors of Harrogate Hot Lava Java or Rich Italian Ground Roast Coffee 25ml Irish whiskey 25ml spiced rum 40ml dark brown sugar syrup (made with equal parts dark brown sugar and boiling water) 40ml double cream

Jack Fire & Ginger withpair this cordial hot and infused with indulgentspicesaromaticforantreat

Bonfire

barandkitchenmagazine.com 43 Toffee apples are a hit with adults and children alike – nostalgic, sweet and delicious. Ingredients • 8 Granny Smith apples • 400g golden caster sugar • 100ml water • 4 tbsp golden syrup • 1 tsp Schwartz Cinnamon Ground • 1 tsp white wine vinegar Method

3. Have ready a sheet of baking parchment on a wire rack.

1. Brew the coffee with your preferred method, ensuring you have used water just off the boil. Stir and leave for 4-5 mins. Pour into a warm jug.

2. Dry thoroughly and twist off any stalks, then push a wooden skewer or stick into the stalk end of each apple.

Ingredients •

6. Leave to cool before eating. Toffee apples can be made up to 2 days in advance and stored in a dry place.

•

2. Add the whiskey, spiced rum and sugar syrup into the brewed coffee, stirring it in. Decant into two Irish coffee glasses. 4. Gently whip the cream, making sure it still has a pouring consistency.

5. Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick.

Cinnamon Toffee Apples lolly

50ml Jack Daniel’s Tennessee Fire 200ml ginger beer Build in a highball over cubes of ice and garnish with an orange wedge.

•

Serve

•

4. Tip the sugar into a pan along with the water, and set over a medium heat. Cook for 5 mins until the sugar dissolves. Then stir in the golden syrup, cinnamon and vinegar – set a sugar thermometer into the pan and heat to 140C.

Method

•

•

3.

5. Pour the cream so that it floats on top of the drink.

6. Sprinkle a little cinnamon or grate some chocolate on the top for an extra-special touch. Enjoy! Night Irish Coffee a

Turn up the heat with this fiery tipple that will warm you from the inside out.

• •

1. Place the apples in a large bowl, then cover with boiling water – this will remove the waxy coating to help the caramel to stick.

•

•

Keeping customersyoursafe

Arvind Thandi, Team Leader Food Hypersensitivity at the Food Standards Agency (FSA) Know the legislation – it’s important!

• Use an allergy matrix to plan menus.

Twelve months after ‘Natasha’s Law’ came into force to protect allergy sufferers, are you STILL keepING your customers safe?

When taking orders, ask customers whether they have allergies or intolerances.

• Make staff aware of what to do if a customer has an allergic reaction.

In October 2021, legislation requiring the labelling of pre-packed for direct sale (PPDS) foods came into effect. This legislation, also known as ‘Natasha’s Law’, followed the death of Natasha Ednan-Laperouse, who died after eating a pre-packaged baguette, which at the time did not require ingredients labelling. Now, businesses are required to label PPDS foods with the food name and a full list of ingredients, with any of the 14 allergens required to be declared by law, clearly highlighted (see over). Take these steps to protect your customers and stay legal

“Around two million people in the UK live with a food allergy and the implementation of this law has helped create more consistency, ensuring that anyone with an allergy, intolerance or coeliac disease can make safer choices about the food they eat – particularly when purchasing ‘grab and go’ foods”

barandkitchenmagazine.com 45

• Print off and display the allergy and intolerance sign for customers to see before ordering, using this QR code.

• Provide instructions in the kitchen area to explain how to prevent cross-contamination.

• Undertake allergen training annually.

CUSTOMER CARE

• Have a statement on printed menus and flyers to inform customers how to obtain allergen information for your dishes. This is a legal requirement if the written information isn’t immediately visible to the customer.

Food that isn’t PPDS

These are foods packaged on the same site at which they are sold, by the same business, before being offered for sale, where the food cannot be altered without opening the packaging, such as pre-wrapped sandwiches and fast food that is already in packaging before a customer places their order:

• PPDS food provided in schools, care homes or hospitals requires labelling

What else is being done?

What are PPDS foods?

• Food not in packaging or packaged after being ordered by the consumer. It doesn’t require a label with name, ingredients and allergens emphasised, BUT allergen information must be provided through other means, including orally. Food packed by one business and supplied to another business. This is pre-packed food and must already have full labelling, including the name of the food and a full ingredients list, with allergenic ingredients printed in bold.

The FSA advises young people to speak up when they visit and order, to make sure their food allergy is fully understood by the person taking the order in the outlet. Let your team know so they can expect these questions from customers.

The Food Standards Agency (FSA) has launched the Speak Up For Allergies campaign to encourage customers to make their food allergy known to food business staff. Research shows that children and young people are at a higher risk of experiencing food allergy reactions and are less likely to tell a café or restaurant about their allergy, particularly if they have eaten there before.

Takeaway and food deliveries sold online, by phone or in person are classed as ‘distance selling’. Natasha’s Law doesn’t apply to them, but allergen information must be made available before the purchase is concluded and at the moment of delivery –in writing (website, catalogue or menu) or orally (face-to-face or phone). Takeaway meals should be labelled clearly so customers know which dishes are suitable for those with an allergy.

What about takeaways?

46 Know your allergens

cerealsCelery containing gluten, such as barley and oats molluscslupinfishmilk such as mussels and oysters mustard treesoyasesamepeanutsnuts such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts. This also applies to additives, processing aids and any other substances which are present in the final product sulphur dioxide sometimes known as sulphites crustaceans such as prawns, crabs and lobsters eggs

• Products pre-packaged on site ready for sale, such as pizza, salads and pasta pots Foods packaged and sold by the same operator at a market stall or mobile site

• Sandwiches and bakery products packed on site before a consumer selects or orders them

he dark spirits category has been steadily evolving over the past couple of years, with innovative new flavours and styles shaking up the traditional spirits we’re used to. The rum market in particular has grown in on-trade since 2019, and the UK is now the third largest rum market in the world (UK Rum Category Report 2022 – Campari Group UK). Much of this growth has come from brands creating interesting flavour combinations, such as Halewood’s Dead Man’s Fingers rum in exotic flavours like passion fruit, banana, cherry and mango.

Whisky too is following suit. The traditional image of a gentleman sitting in his leather armchair – cigar in one hand, neat whisky in the other – is beginning to fade, and a new age of whisky has arrived. The rulebook has been rewritten and it’s certainly paying off, as whisky is now the fastest-growing spirit category. The whole whisky market is worth £1.5 billion, says a recent Kantor report. While the markets for rum and brandy aren’t quite as big as whisky, they are both still in growth, and in the last year have expanded at a faster rate than the gin market, according to a recent report from Campari.

WelcomeIt’s‘whiskyago go’ and ‘a rum do’ as dark spirits surge in popularity

T

£1.5bn whisky is now the fastest-growing spirit category, and the whole whisky market is worth £1.5bn

Source: a recent Kantor report

Just look at Jack Daniel’s, now available in a variety of expressions, including Jack Daniel’s Tennessee Apple, appealing to those who prefer something a little sweeter.

48dark side to the

Driving this increased demand is a variety of factors, from innovation to premiumisation – but most importantly, versatility.

With more nights in, many consumers have become their own mixologists, and 29% of people say they make cocktails more frequently than they did three years ago, according to the Mintel UK Dark Spirits & Liqueurs Market Report 2022. Moreover, when it comes to mixing, 53% of adults are drawn to dark spirits. So, it’s no longer enough for out of home venues to just offer whisky made for sipping and a rum and Coke – you need to be creative in the serves you offer and the products you stock. behind the change

barandkitchenmagazine.com 49

Reasons

James Stocker, Marketing Director, Halewood Artisanal Spirits, says: “We’re seeing consumers looking to break out of the traditional ‘neat’ serves and explore the versatility of the liquid. This in part will be led by the growth in cocktail culture and consumer experimentation, as well as many more brands highlighting the wealth of ways in which the spirit can be served.” use dark spirits in cocktails

Ingredients • 25ml Jack TennesseeDaniel’sWhiskey • 15ml Chambord • Squeeze of 2 lemon wedges • 125ml lemonade Serve in a highball glass with cubed ice and a wedge of lemon. Jack LemonadeBerry Ingredients • 50ml Dead Man’s Fingers Spiced Rum • Ginger beer • Lime juice • BuildHoneyand stir over ice, garnish with mint and edge of lime. Spiced Mule Punch BOURBONRUM

barandkitchenmagazine.com 51 Some dark spirits are made to be mixed, especially the new styles we’ve seen in the past couple of years. However, if you start pouring a 60-year-old single malt into a shaker in front of a traditional whisky drinker, it may not go down so well. Educating bar staff on the different dark spirits is key to customer experience. Not only will it ensure your mixologists make brilliant cocktails, but it will also allow them to talk to customers about the drink they’re choosing, as well as recommend one specifically for their taste. Train your team WHISKEYIRISH Gelston’s Irish Coffee Ingredients • 40ml Samuel Gelston’s Irish Whiskey • 10ml sugar syrup • 2 dashes orange bitters • 100ml strong coffee • Double/whippingcream • Grated nutmeg Add the ingredients into an Irish coffee glass, top with the double cream and garnish with grated nutmeg. Ingredients • 50ml Sheep Dog Peanut WhiskeyButter • 10ml honey syrup • 4 dashes chocolate Stirbittersallingredients in a rocks glass, slowly adding ice to dilute the drink while stirring. Serve with a Snickers. americanWHISKEY

Raspberry Death Wish

•

•

Garnish: white chocolate; freeze dried raspberries or sprinkles

52

Make it premium

And when it comes to making cocktails, create theatre and engagement by doing it in front of the customer and engage them by explaining the ingredients and the spirit you’re using. This will add to the whole experience, making it more of an occasion – and one worth treating themselves to. It’s an incredibly exciting time for the dark spirits category. With this new wave of styles, there is an opportunity to bring excitement to the cocktail scene, to educate consumers and challenge them to try something new. How you present a cocktail matters. Consumers are much more likely to take a picture and share it on social media if it looks pretty, increasing your outlet’s exposure. But a garnish isn’t just there to be pretty. The peel of an orange or fresh sprig of mint enhances the overall flavour: first we see, then we smell, then we taste.

•

Rim a margarita glass with melted white chocolate and dip in freeze-dried raspberries or sprinkles. Add all ingredients to a shaker and shake well. Pour into glass.

25ml raspberry syrup

•

• 1 egg white (optional)

Tennessee Apple Fizz

50ml Dead Man’s Fingers

BOURBON

•

• 10ml sugar

Consumers are always looking for something special. However, they are starting to feel the pinch as the cost of living continues to increase (CGA Mixed Drink Report). For many, the tightening of pockets can mean going out less but when they do, customers still want a premium, memorable experience, as noted by both the 2022 Campari Group UK Report and Trends 22 from Brown Forman. create some theatre To cater for all audiences, venues should stock a variety of dark spirits, applying good, better, best principles that give consumers choice.

Rum Cream Liqueur

LIQUEURRUM

Ingredients

50ml Jack Daniel’s Tennessee Apple

Add a fl ourish, add a garnish

Raspberry

• 75ml soda water

• 25ml lemon

Add the ingredients (bar the soda water) to a shaker. Shake and strain then pour into a highball glass over cubed ice. Top with soda, an apple fan and a sprig of mint.

Ingredients

1 scoop raspberry ice cream

54 Scan here to sign up now Delicious on tap From chilli con carne to ice cream via salads, satay and strawberry cheesecake, it’s all here. You can filter by dish and drink types (eg dessert, starters, cocktails or main courses); by cuisine (eg Chinese, Irish, Spanish and Brazilian); and by diet (dairy-free, vegan, dysphagia etc). 700+ recipes1 ar & Kitchen magazine doesn’t just exist in print. There’s a whole website behind it too! It’s a essential encyclopedia of everything the modern bar owner, restaurateur, chef and caterer needs at their fingertips. Updated regularly, it matches the seasons so is relevant, useful and ready to provide inspiration whenever you need it. B There’s all of Bar & Kitchen online plus a wealth of tools and extras. Are YOU missing out? 6 WAYS we help your business thrive Sign up to get a £20 Amazon voucher. Limited time offer. Do it today!

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5

56

Whether it’s a buttery puff pastry pie, crisp filo or an elegant choux dessert, pastry-making is one of the most essential and versatile skills to master in the kitchen

Our regular masterclass chef, Matt Owens, is National Chairman for the Craft Guild of Chefs, which supports chefs with training and development. Previously executive pastry chef at the Four Seasons Park Lane and Waldorf hotels, he shares top tips to get the best out of the six main types of pastry.

3. Pastry freezes well, so you can store leftovers for up to three months, and always keep a block of pastry to hand in your freezer.

OWENSMATT National Chairman of the Craft Guild of Chefs

01 Shortcrust Perfect for pies, quiches, pasties, empanada or tarts, shortcrust can be sweet or Homemadesavoury.shortcrust gives an artisan feel and increases your price point if flavoured with herbs, cheese and seeds, or orange zest and cocoa. Whizz it up in a food processor or by hand, but always rest the pastry in the fridge after lining the tin. Bake shortcrust blind by lining the pastry case with two sheets of cling film and filling with flour; you can use baking beans and greaseproof paper, but cling film is perfectly safe and gives a smoother finish. Baking blind gives a crisper pastry for raw or wet fillings such as a quiche or tarts, but precooked fillings – for chicken or apple pies, for example – don’t need this step.

02

Filo Thin sheets of filo pastry are popular for Middle Eastern baklava and desserts, Eastern European strudels, or as a lowerfat pastry alternative for pies and tarts. Strudel-style filo desserts are a great way to use up leftover fruit, and baking buttery layers of filo between two tins makes an impressive tart case. Keep filo under a damp cloth while you’re cooking to stop it drying out, and always brush with butter or oil to get a crisp, golden finish. Homemade shortcrust

Know PASTRYyour

Three steps to perfect pastry

2. Weigh ingredients correctly, keep the butter cold, and don’t overwork pastry to stop it getting glutinous and tough. Roll pastry out between cling film, silicone sheets or just a little flour to avoid it drying out.

1. Pastry brings so much creativity to your menu. It’s great to make your own shortcrust or suet pastry, but there’s excellent ready-made puff pastry and filo pastry on the market that gives perfect results every time.

Elegant, sweet eclair and choux buns or savoury beignets and fritters showcase choux pastry as its best. For a savoury version, Pommes Dauphine is deep fried to create a deliciously decadent appetiser or side. Choux can be complicated to make as it requires a lot of beating; a hot oven gives the initial lift followed by lower temperatures to dry the pastry out. Ready-made powders such as Choutex are quicker with more consistent results, and you just add water.

Buttery layers of puff pastry are the star of sausage rolls, turnovers, tarts, galettes and so many appetisers. There’s no need to bake your own puff pastry as you can buy such excellent quality on the roll or in sheets for both sweet and savoury recipes. Rough puff or flakey pastry is easier to make as it requires less folds; it’s not as airy as puff but does bring a homemade feel. Full butter puff pastry gives better colour, flavour and finish, especially if you brush it with egg or milk before baking. Viennoiserie is a type of puff pastry, but it’s yeasted lamination that’s used to make croissants, Danish and other breakfast pastries.

04 Suet

Steamed or boiled sweet and savoury puddings are wrapped in a hearty layer of suet pastry, made with just flour, beef or vegetarian suet, and a dash of water or milk. Use for traditional steak and kidney puddings and dumplings – or try a jam roly poly or Sussex pond pudding with a whole lemon inside for an impressive dessert. Suet pastry is easy enough to make yourself and is a great way to use up leftover beef suet. mashed potato mixed with choux and

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05 Puff

03

barandkitchenmagazine.com 59 06 Hot water crust This is a very traditional pastry for raised pies, gala and pork pies. You mix boiling water, lard, butter and flour, and shape it into the tin while it’s still warm. Cook it together with meat filling and add jelly once cool. Don’t make too much hot water crust at once, as you have to work with it while it’s warm. Always line the mould evenly to avoid thick lumps of pastry and season the filling well. IS IT VEGAN? A lot of shop-bought puff, shortcrust and filo pastry is vegan. While puff and shortcrust are traditionally made with a lot of butter, Jus-Roll and other major brands use vegetable oil to make it vegan. Suet pastry can be made vegetarian. Always check the labels. RECIPES Ingredients • 150g onions, sliced • 250g shortcrust pastry • 300ml double cream • 3 eggs, beaten • 30ml COLMAN’S Wholegrain Mustard • 200g chicken breast, cooked and sliced • 10g fresh parsley, chopped • 50g smoked Applewood cheese • 100g cheddar cheese, grated Method 1. Preheat the oven at 200C. Fry the onions for 15 mins on a low heat until caramelised. Allow to cool. 2. Roll out the pastry to line a 20cm greased pastry ring or quiche tin. Fill the pastry case with greaseproof paper and baking beans and blind bake for 15-20 mins. Remove the baking beans and bake for another Chicken MushroomandQuiche Serves 10 5 mins until golden. Allow to cool. Reduce the oven to 180C. 3. Whisk the double cream, eggs and COLMAN’S Wholegrain Mustard together. 4. Mix the cooked onions, chicken and parsley together and tip into the baked pastry case. Pour over the egg mixture.

5. Sprinkle the cheeses over the filling and bake for 25-30 mins or until set. Allow to cool before serving. withpair Alcohol-free sparkling wine with flavours of lemon curd, melon and nougat shortcrust

3. Simmer for 15-20 mins, then remove from heat and set aside to cool.

5. Cut the puff pastry into 8 squares. Put 4 squares on a lined baking tray, and lay a mushroom on each, filling side down. Press the pastry around each mushroom with a fork to seal.

2. Heat oil over a medium heat and fry the onion and mushroom stems until soft. Add the garlic and red peppers and fry for 1 min.

3. Add the jackfruit to the pan with the spices and brown sugar and cook until you can shred the jackfruit with two forks. Stir BBQ sauce into the shredded jackfruit. Mix in the breadcrumbs and season to taste.

tea –

Caster Sugar • 250ml water • 8 tbsp Lyle’s Golden Syrup® • 1 large piece lemon peel • 350g walnuts, finely chopped • 120g pistachio nuts, finely chopped • 1 tsp ground cinnamon • 16 sheets filo pastry • 250g butter, melted • 30g pistachios, finely chopped, to garnish Method

4. Mix nuts and cinnamon in a bowl and set aside. Trim filo pastry to fit the baking dish. Cover the remaining filo pastry with a damp tea towel to avoid it drying out.

1. Preheat oven to 200C. Remove stems from the mushrooms; hollow out the mushrooms and finely chop the Mini stems. Leave the mushrooms whole.

7. Using a sharp knife, cut into diamond or square shapes all the way to the bottom of the dish. Bake for 50 mins or until golden and crisp.

60 Ingredients • 4 portobello mushrooms • 2 tbsp olive oil • 1 onion, finely chopped • 3 garlic cloves, crushed • 1 jar Cooks&Co Roasted Red Peppers, finely chopped • 400g tin Cooks&Co Young Green Jackfruit, drained and chopped • 2 sheets ready-roll vegan puff pastry • ½ tsp chilli powder • 2 tsp paprika • ½ tbsp brown sugar • 150g BBQ sauce • 100g breadcrumbs • Soya milk, to glaze Method

8. Remove from oven and immediately pour the cooled syrup over it, with the lemon peel removed. Leave to cool. petal leaf mellow and sweet-tasting with a perfumedwonderfullyaroma

Walnut and Pistachio Baklava SWEETServesFILO18 withpair Rose

WellingtonsPortobello

6. Brush the top with soya milk, then bake for 25-30 mins or until golden brown. Serves 4 puff withpair Thirst-quenching IPA with a powerful hop hit. Smooth flavours of papaya, passion fruit and satsuma Lyle Golden

1. Preheat oven to 180C. Butter the bottom and sides of a 23cm x 33cm baking dish.

2. Boil Tate & Lyle Golden Caster Sugar and water until sugar is dissolved. Add Lyle’s Golden Syrup® and lemon peel.

4. Spoon the jackfruit filling into the hollowed-out portobello mushrooms.

Ingredients • 200g Tate &

5. Line the bottom of the baking dish with 2 sheets of filo and brush top layer with melted butter. Repeat until you have 6 layers of pastry.

6. Sprinkle over 3-4 tbsp of chopped nuts. Top with 2 sheets of filo and butter. Repeat twice more. Finish with 4 buttered layers of pastry only.

diet Kosher

This might include fruit pancakes, muffins or pastries with tea, coffee and juice. Pork is not kosher for a cooked breakfast, so try a veggie fry up instead. Avoid blackberries and raspberries in a fruit salad, as they can’t be washed properly and are not strictly kosher – however, any other fruit is perfect on top of cereal, granola or Breakfastporridge.

Do you offer a kosher option?

Check any ingredient at isitkosher.uk Roast chicken, meatballs and mashed potatoes, or vegetable lasagne make excellent suppers. Avoid cauliflower, asparagus or broccoli, as they cannot be washed to kosher standards, but you can cook up any other vegetarian dishes such as moussaka or potato kugels. Strict kosher may require separate utensils for meat and dairy, so use disposable cooking trays, plates and cutlery to be sure. Use kosher salt, and always serve kosher wine.

LunchtraditionalandandcreamorandvegetarianeggscanaservingkoshercertifiDairyeggssalmonYouSnackingTheFestivalofLightsfallsattheendofDecember2022.Classiccelebratoryrecipesincludecrispypotatolatkes,slow-cookedbeefbrisket,orrestorativematzoballsoup.Sweettreatsincludeplaitedchallahbread,cinnamonapplecakeandsufganiyotjamdoughnutstosharewithfriendsandfamily.couldserveasmokedbagelorshakshukabakedintomatosauce.andmeatmustbeedandcannotmixinmeals(thatincludesdairydessertsaftermeatcourse),butdairybeservedwithfish,andanyplants.Makesandwichfillings,swapbutterforolivecoconutoil.Trycoconutorveganmilks,usevegancheesesalternativemeatsinrecipes.

barandkitchenmagazine.com 61 Dinner

Just remember to choose certified diary and meat products. Crispy potatoes, beef and honey cakes make delicious kosher meals, as long as dairy and meat are certified and not served together in the same sitting

Grand View2022Research, of kosher meat revenue is for beef loin cut 35% Is it kosher?

Educate your team by downloading each article in our CSR series and printing them out for your noticeboard: brws.it/nz

Three ways to reduce your carbon footprint With the Government setting 2030 as the date for the UK to reach 50% reduction in carbon emissions and aiming for net zero by 2050 (defined as a 90% reduction), it’s tempting to think there’s no need to rush. But climate change is happening now and, increasingly, customers are keen to support companies that are doing their bit. So where do you start? Here are three ways to reduce your carbon footprint – that are good for your business and good for the planet too.

What is net toCountdownzero?netzero

Institute for Government DEFINITION

Net zero refers to achieving a balance between the amount of greenhouse gas emissions produced and the amount removed from the atmosphere. There are two different routes to achieving net zero, which work in tandem: reducing existing emissions and actively removing greenhouse gases. When the amount of carbon emissions produced are cancelled out by the amount removed, the UK will be a net-zero emitter. The lower the emissions, the easier this becomes.

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Did you 93%know? of UK consumers say that knowing the ethical credentials of a business’s food could influence where they eat Sustainable Restaurant Association

There are plenty of easy changes you can make too: Reduce the carbon footprint of your menu Serve your delivered and takeaway food in compostable containers and cups

Less food waste makes good sense all round

“As well as helping restaurateurs reduce waste in the kitchen, technology such as redistribution apps like Too Good to Go can help you recoup some of the cost and engage with a whole new customer base,” explains Juliane Caillouette-Noble, Managing Director of the “EncouragingSRA.your diners to take leftovers home in a ‘doggy bag’ can also take a big bite out of waste.

Taking action on food waste has always polled among diners’ most pressing sustainability priorities when surveyed by the SRA, so it makes good sense to make this a priority.” Keeping food on the plate and out of the bin will help with boosting profits and protecting the planet. A good win-win for everyone.

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The first thing you need to consider is: less energy used means lower energy bills. Already, lowering your carbon footprint makes financial sense!

The restaurant sector produces more than 1m tonnes of food waste every year – enough to fill the Shard more than 10 times. It should be everyone’s number one priority to tackle, says the Sustainable Restaurant Association (SRA). Food production and transportation are incredibly energy-hungry. Cutting back on the food you waste is a positive way to reduce your carbon footprint.

can

• When you upgrade your appliances choose energy-efficient ones

How you help the planet and your business?

REDUCE WASTE

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Shorter supply chains and STOCK CONTROL GO MEAT-FREE

Less meat equals FEWER greenhouse gases

Adam Bastock runs Small99, an organisation that offers practical, easy to understand advice on net zero to small businesses. For him, sustainability starts at home: “Keeping your supply chain short is so important,” he says. “As climate change accelerates it can really affect your access to fresh food. This year there’s been droughts in Italy and Spain affecting olive oil and salad production. If you’re overly reliant on international food for your menu you’re putting yourself at risk.” It’s not just the carbon we use in our fuels that we need to tackle. Emissions from livestock produce around 18% of the greenhouse gases, increasing the world’s temperatures. According to research by Bard College, beef production needs 28 times more land and 11 times more water than other livestock.

Adam recommends seeking out local vertical farms, ensuring fresh produce without the food miles: “You need to think locally and smartly,” he says. “That way, you’re more in control and less exposed to risk and uncertainties.”

Adrian Valeriano, SVP and MD of EMEA at Lightspeed Commerce Inc – the one-stop commerce platform for merchants, which works to offset carbon for its own operations and for clients – suggests food inventory management. This is where ingredients are tracked through from order to serving on a customer’s plate. “It helps keep costs of goods sold and losses associated with food waste to a minimum while assuring that each customer gets fresh, quality produce,” he says.

Being sustainable isn’t just about caring for the planet – it’s about making your business resilient and sustainable for the future too.

Just a 10% drop in a restaurant’s meat use could save 350 tonnes of carbon per year meatfreemondays.com

There are a number of ways to encourage less meat consumption. For example, menu design and pricing can play a part. “It might be beneficial to make vegan and vegetarian options cheaper, or even organise your menu in a way that meat options are the ‘extras’ in a way that some vegan options are now,” says Adam Bastock of Small99. Another idea is ‘meatless Mondays’. You can still offer meat on the menu but concentrate your marketing on meatfree meals and trial some different meat substitute products – asking your customers to rate them after they’ve eaten the meal each week. Did you know?

BE MORE RESILIENT

The regulations will restrict how food and drink that’s high in fat, salt or sugar (HFSS) is sold. For example, multibuy offers and free item promotions on pre-packaged HFSS products will no longer be allowed from October 2023.

End of free refills? The main part of this legislation affecting the out of home sector is the end of free refill promotions on drinks that are HFSS or ‘less healthy’. Under the new rules, some out of home businesses won’t be able to offer free refill promotions on drinks that are deemed HFSS or ‘less healthy’. This includes soft, milk or juice drinks with more than 4.5g of sugar per 100ml (under HFSS guidelines). The legislation excludes drinks that have an ABV greater than 1.2%, plain water and other drinks with no added sugar, but does include pre-packaged and non-packed beverages. only

Hot on the heels of calorie labelling comes new legislation controlling the sale of products such as pizza, chips and soft drinks. Most of these new rules only affect the retail sector.

It stands for High in Fat, Salt or Sugar and is part of a government initiative to encourage people to make healthier food choices

HFSS – will the new legislation affect you?

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Therefore, if a café qualifies under the rules, it won’t be able to offer ‘buyone-get-one-free’ promotions on crisps, chocolate or high-sugar soft drinks.

However, some out of home businesses and caterers need to be prepared for the changes coming in October 2022.

What action do affected businesses need to take?

Which WON’Tbusinesses be affected by HFSS?

Charities that offer food and drink as part of their activities.

• Small businesses with less than 50 employees.

The restrictions on free refills will apply to any restaurants, out of home businesses or retailers with 50 or more employees. Consumeroperated drinks machines based within qualifying businesses are also subject to these limits, such as coffee or soft drink dispensers in large service stations. This includes university catered halls, bars and cafés.

The out of home sector is defined in the regulations as a ‘restaurant’, which states that a ‘restaurant’ means a business whose premises are used mainly for the preparation or sale of food intended for immediate consumption, whether on or off the premises (including a café, coffee shop, fast food or takeaway business).

A restaurant is out of scope of the location and volume price promotions where its premises are used mainly for the sale and immediate consumption of food, including its seating area.”

The government DEFINITION is:

Food businesses exempt from HFSS restrictions to free refills include:

• Military establishments, prisons, young offenders’ institutions and hospitals, and other institutions that serve only to residents and don’t operate as businesses.

If you’re a qualifying business, then adjusting your offering will help you fall in line with new rules and stop you getting a compliance notice, fine (which can be up to £2,500) or being prosecuted by the local authority. The best way for out of home businesses to make sure they comply with the new rules is to adjust their free refill promotions to include only low- (less than 4.5g per 100ml) or no-sugar drinks. With 58% of consumers expressing a desire to see more offers on healthier soft drinks, according to a 2021 Brita report, making this change will keep your business compliant and put it in a stronger position to meet your customers’ needs.

“The exemption for the out of home sector from the location and volume price restrictions applies to all foods, including pre-packed foods, meaning that if a restaurant sells pre-packed food, this food will not be in scope of these regulations.

Which businesses WILL be affected by HFSS?

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• Care homes that serve only to residents and don’t ask for payment for food products.

• Education institutions that teach children aged under 18.

Executive Chef at Lowestoft’s elegant Hog Hotel, Terry Balme explains: “The owners of the hotel saw my photos on Instagram and invited me in for a chat. I don’t get obsessed with social media, but I must be honest: you can’t live without it. And I’d be lying if I said I didn’t use it to have a nose at what the competition was doing, either!” His creativity and expertise have led to him being awarded two AA Rosettes but for Terry it all started with his sleeves rolled up, washing the pots and pans in his local pub.

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“Before I knew it, I was garnishing plates and that was it, I was hooked,” he says. Then, three years full time in Norwich’s City College officially set Terry off on his professional career. “I lived on the coast near Cromer in Norfolk and, as a teenager, I’d be hot and sweating in a kitchen while my mates were having fun on the beach,” Terry says. spots. But his recent move to the coastal town of Lowestoft in Suffolk, in the UK’s most easterly town, just three miles east of the Norfolk border, has given Terry a sense of a journey completed.

Do you follow?

“I’m 35 now, and it’s good to live just down the road from my place of work,” Terry says. “I feel like I’ve settled down at last!” British with a touch of French Terry brings his keen eye for regional flavours and old favourites to the busy dining room at the Hog, a luxury boutique hotel, where his dishes cater for locals and tourists alike.

My Instagram account got me my job, says chef Terry Balme

“At its heart, our menu is modern British with a little bit of French in there,” Terry says. “I like to think it’s food that people understand, but with a little twist to keep things exciting, for them and for me.” He adds: “Being a hotel, you have to cater for special events, so we’ll do everything from christenings to wakes.” All human life, you could say, and for Terry, that’s just perfect.

69 GET SOCIAL

#FEED YOUR EYES COMPETITION: WIN £50 Follow us on Instagram @barkitchenmag and enter our Feed Your Eyes competition (page 70). Follow @chef_terry_balme Travelling man His career has taken him up and down the east coast of England, stopping off at village pubs, Michelinstarred destinations and relaxed fine dining restaurants, including some of East Anglia’s most fabled eating

Dan Cavell @tailorsrestaurant Co-owner of Tailors Restaurant, Warwick Sponsored by:

WINA£50voucherplusachancetopromoteyourbusiness

Confit sea trout mousse, beetroot meringue, beetroot gel, lime

70% dark chocolate delice, fermented English cherries, griottines, Aero, buttermilk ice cream and apple marigold emulsion, and

caviar

coriander 70

competition Would you like to showcase your best starter, main or dessert and win a £50 Amazon voucher? If you win, you could also feature in future magazines and promote your business. Enter below and check out this issue’s brilliant winners winNER Starter winNER Main winNER Dessert how to enter To be in with a chance of winning, post a photo of your best dish on Twitter or Instagram, and tag #FeedYourEyes and @barkitchenmag #feedyoureyes Read the T&Cs here: brws.it/comptc “A classic flavour combination in a slightly unconventional way – which on paper shouldn’t work, but does.” Mark Fice @m4rkf1ce Head Chef at The Church House Inn, Rattery Sponsored by: Seared Petley Farm pork loin, black pudding potato gratin, sauteed savoy and chanterelles “We had a large table of folks from the local Petley Farm and they requested we used their pork fillet for a special main course that evening.”

James McMahon @jimmer_mcmahon Head Chef at Platform 1864, Tain Sponsored by: “Inspired by a classic combination, it is our restaurant’s play on the mighty Black Forest gateau –definitely one to remember!”

Introducing our new additions to the Weetabix portion pack range *Nielsen 52 w/e 21.05.22 – Total Coverage. **Combined wholesaler data w/e 14.01.22 FO ERVI C E Crispy Minis Chocolate 40g portion pack (32x) Weetabix Chocolate boxed twin pack (28x)boxed twin pack (48x) Weetabix is the UK’s No.1 Breakfast Cereal * Weetabix Chocolate and Crispy Minis available in portion packs for the first time Convenient, easy to prepare, hygienically packaged and portable All the new products are non-HFSS & CQUIN Compliant www.weetabixfoodservice.co.uk Visit our website for more information about our delicious Foodservice range Only3%ofconsumerswillswitchtootherportionpackbrands fastestBreakfastgrowingistheoutofhomeoccasion 24%portionpackgrowthL13WvLY £28mCrispyMinisareworthUK’sCrispyNo.3Minisarethechocolatecereal * * **