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As we sweep out the old and bring in the New Year, the Out of Home channel can look forward to a whole series of opportunities around early spring events to drive footfall and profit with Valentine’s Day, Mother’s Day, and Easter just around the corner.
In this edition we bring you advice and tips on how to manage these key seasonal events in your outlet by adding a dash of difference – how about a Mother’s Day brunch for a simpler yet profitable alternative or create the perfect Easter menu with value in mind as your customers continue to navigate the cost of living crisis.
For 2023, we’re introducing our Tour of Britain with our first stop in East Anglia –learn more about the fabulous array of quality food and drink from the region including beers and ciders, turkeys and asparagus. During our tour we stopped off to speak to Sam Taylor, Head Chef at The Angel Inn in Suffolk. He shares his hints and tips on why shopping locally for your outlet is so important.
Look out for our regular features with the Masterclass looking at knives and knife use, and the Touch of Spice feature providing inspiration on how spicy flavours can add a completely new dimension to your dishes. Finally, learn how to use your social media channels more effectively to drive customer footfall and discover how, by being a bit savvier with your energy, you can save costs to your business.
Wishing you all a successful and fast start to 2023.
Anita Oakhill Marketing Controller
“Keep your menu small and manageable to maintain quality. 2023 is going to be a challenging year but we have navigated through worse. Try only having a stove or fryer on during service to save energy. Concentrate on delivering the best food you can, and be creative with your ingredients”
“Be a bit more savvy. Educate your staff and remember that energy saving is a combined team effort”
Sarah Sangha, Business Development Manager at Direct Business Solutions
“Get creative with your leftovers. Freeze fish trimmings and once you have enough, turn them into fish cakes. And use cuts of meat that you can make the most from, such as whole birds”
of meat that you can make the
Matt Owens, National Chairman of the Craft Guild of Chefs
Sam Taylor, Head Chef at The Angel Inn, Wangford
KEY DATES
Appeal to different customers with this season’s big events – don’t miss the opportunity!
Dust off the TVs, get your bar well stocked and order in the best snacks – it’s time for one of the biggest rugby tournaments to kick off. If you’re new to hosting sports events, Six Nations will be a good tester if you want to put on the Rugby World Cup in September and October. Record your food and drink sales to give you an idea of what to order in for September.
The loved-up day falls on a Tuesday, which means a boost for your midweek trade. Don’t miss out on the opportunity – let customers know your plans early to get those bookings rolling in. Some will be watching the pennies while others will still want to splash out, so why not offer a set menu but with a few luxuries customers can add in? A rump steak could have an optional upgrade to a fillet and prosecco could be swapped for champagne.
21
Pancakes are lowcost to make and super versatile. If you’re a venue that attracts a lot of families, consider an early evening pancake feast. Kids will love customising their stack with maple syrup, chocolate spread and fruit. Try a perfectly fluffy pancake recipe here:
create a specials menu dedicated to the humble pie to celebrate this very British institution. Go classic with steak and ale but also put on some delicious veggie options, such as cheese and caramelised onion or spiced vegetable and chickpea. Get inspired by our recipes here:
The Irish big day is sure to be even busier than usual, as it’s on a Friday. Turn it into a ticketed party with a full Irish menu and some post-meal dancing! Irish stew, colcannon and soda bread are low-cost and simple to make. As part of the deal, customers could opt for a pint of stout or shot of whiskey after food. For those who want to splash out, offer a special Irish coffee. Find the recipe here:
It has the potential to be one of the busiest days in your calendar so get your menus organised and advertise in January. Sunday lunch is the traditional offering but there’s scope to expand the opportunity by opening your doors earlier. Check out our top tips on creating a tempting brunch on page 21.
This English celebration is on a Sunday this year, which means only one thing – a traditional old roast is in order!
Go all out with Yorkies, cauliflower cheese and fruit crumbles. Give customers a St George’s deal – if they order a roast, they get a classic English beer or ale for a couple of pounds more.
Easter is often a fun family occasion so think about how you can appeal to those customers. Host an egg hunt or give mini chocolate eggs away as part of the kids’ menu. An Easter Sunday roast is essential and can be scaled down to a half-portion for the little ones. Find a tasty lamb dinner, veggies and sweet options on page 25.
• 40g Knorr® Professional Rich Vegetable Paste Bouillon
• 1.5l boiling water
• 40g butter
• 260g potatoes, peeled and diced
• 160g onions, diced
• 650g leeks, sliced
• 400g fennel, sliced
• 80ml double cream
1. Make up the stock by whisking the paste bouillon into the boiling water.
2. Add the butter to a pan and add the potatoes, onions, leeks and fennel, and gently soften.
3. Add the stock and simmer for 20 mins. 4. Blitz until smooth, then add the cream and serve.
• 180ml French’s® Classic Yellow® Sweet Mustard
• 180ml French’s® California
Sweet Onion Relish
• 120ml light sour cream
• 15ml curry powder
• 550g diced cooked chicken
• 180ml diced celery
• 100g golden raisins
• 141g shredded romaine lettuce
• 6 (15cm) flour tortillas, heated
• 84g French’s® Crunchy Onions
1. Combine the mustard, relish, sour cream and curry powder in a bowl and whisk into a sauce. 2. Mix chicken, celery, raisins and 200ml of the sauce together in a separate bowl. 3. Place shredded lettuce down the centre of each tortilla. Top with the chicken mix and Crunchy Onions. Roll tightly to close. 4. Serve the remaining sauce on the side.
• 100ml double cream
• 100g dark chocolate
• 30g butter (melted), plus extra butter or oil for frying
• 2 eggs
• 350ml milk
• 100g Marvel Milk Powder
• 150g McDougall’s Plain Flour
• 15g caster sugar
• Raspberries, to garnish
1. Heat the cream to just below boiling. Remove from the heat and add the chocolate, stirring so it melts. Cover and cool.
2. Melt the butter. Whisk the eggs with milk, Marvel Milk Powder and the melted butter.
3. Place the flour and sugar in
a bowl and slowly pour in the egg, milk and butter mixture, stirring as you go until the batter is smooth.
4. Heat a non-stick pan over a moderate heat and add a small knob of butter or a splash of oil, if preferred.
5. When the pan is hot, pour in enough pancake mix to just cover the base of the pan. Cook for 1 min on one side, then flip or turn it over and cook for 1 min or until it’s just golden.
6. Repeat until all the pancakes are made.
7. Spread the chocolate cream on the pancake, roll them up and then cut into 1 inch pieces. Serve with raspberries.
pair with Nescafé Azera Americano for rich flavour, fruity aroma and a layer of velvety crema
Choc-tastic: Make the pancakes even more tasty by adding 1 tbsp cocoa to the pancake mix for a double chocolate treat.
Biscuit bonus: As well as the cream, fill the pancakes with crushed KitKat, Oreo or other popular biscuits for an indulgent crunch.
Spices are a subtle and exciting addition to your cooking repertoire. Hot and ‘spicy’ spices lift a dish and give it a kick, including chilli, cayenne, hot paprika or black pepper, as well as dried chillies like adobo and ancho.
Spices also range into sweet notes like cinnamon, nutmeg, clove and saffron, as well as earthy cumin, coriander, smoked paprika, or Chinese five-spice.
Variety is the spice of life, so use them in sweet and savoury executions, but remember that a little goes a long way.
Always toast whole curry spices and cool before grinding. Fry them off at the beginning to create a base layer of flavour and add a pinch at the end for top notes. Ready-made curry pastes are a consistent alternative to fresh spices.
Substantial chocolate, carrot or fruit cakes can carry spices, especially sweet and earthy flavours like cinnamon, nutmeg and ginger. Try a pinch of chilli with chocolate or add spice to caramel or ganache toppings.
Overnight marinades allow spices to permeate meat more effectively. Try ready-made marinades or mix hot and earthy spices into a yogurt or oil marinade for meat, fish and vegetables before cooking.
Mix 2 tsp smoked paprika and 1 tsp dried chilli through 150g softened butter, roll into a log and refrigerate to make spiced butter. Drop your favourite spices into oil and leave to infuse for more flavour. Then use this oil in your dishes.
• 100g light brown soft sugar
• 3 eggs, beaten
• 4 tbsp sunflower oil
• Half a 405g can Carnation Fat Free Condensed Milk
• 150g self-raising flour
• ½ tsp ground mixed spice
• 1 tsp baking powder
• Zest of 1 orange and 2 tbsp juice
• 20 chicken drumsticks, skinned
For the marinade:
• 350ml olive oil
• 75ml lemon juice
• 50g Schwartz Piri Piri Seasoning
• 2 tsp Schwartz Oregano
• 2 tsp Schwartz Tarragon
1. Place the marinade ingredients in a bowl and mix together.
2. Score the chicken using a sharp knife, pour over the marinade, cover and refrigerate for 2 hrs or overnight. Cook the chicken pieces under a preheated grill for 25-30 mins, turning occasionally and basting with any remaining marinade throughout cooking.
3. Serve hot with a mixed salad or fresh vegetables.
Spice isn’t just for food! A little warmth or a big kick are brilliant in drinks, too. Think ginger beer or chai latte. Alcoholic drinks can also take on spice well. Try Dead Man’s Fingers Spiced Rum (or the new non-alcoholic Spiced 0.0) with coke and an orange slice.
• 55g raisins
• 55g ground almonds
• 350g carrots, peeled and grated
• 100g walnut pieces (optional)
• 150g cream cheese
• 4 tbsp Carnation Fat Free Condensed Milk
• Lemon and orange zest
1. Preheat the oven to 180C. Line a 20cm round tin with parchment.
2. In a large bowl whisk the sugar and eggs together until thick and creamy. Slowly whisk in the oil and half the tin of Condensed Milk. Mix in the remaining cake ingredients.
3. Pour into the tin and bake for 45-50 mins until well risen. Cool slightly then turn out and cool completely.
4. To prepare the frosting, place the cream cheese in a bowl and beat until smooth, whisk in 4 tbsp condensed milk. Spread the frosting over the cake. Decorate with lemon and orange zest.
Our series looks at how you can use sour tastes to enhance your menu
What’s your number one tip for people who are trying to reduce their energy usage in a business environment?
Become more educated around your business. Ask yourself what you’re using energy on, how you can be more savvy and look at ways that staff can support you on these changes.
As the cost of living crisis continues to bite, we speak to Sarah Sangha, Business Development Manager at Direct Business Solutions, on how you can reduce energy usage during these challenging times
Can changing your lighting make a difference to costs?
Absolutely. There are a few ways businesses can save energy – the easiest is by using energy-efficient light bulbs. Installing an automatic light system to areas such as bathrooms or storerooms is also a good way to reduce energy so that lights only come on when people enter, and they automatically go off as they leave. Also checking lights are switched off at the end of the day –a simple solution, but an important one.
The older the equipment you have in your venue, the more energy it is likely to use as it’s having to work overtime and is not going to be as energy-efficient. Think about large chillers or freezers – in order to remain at their optimal temperature they need to work harder and if they’re not serviced regularly or are particularly old, they’ll be wasting energy to hit those temperatures.
As a business you could consider looking at solar and renewable options, too. Although this involves initial installation costs, you’ll benefit from savings over the years to come. It’s also important to keep your freezers full as they work more efficiently this way.
If you have dishwashers or pot washers, make sure they’re full before you put them on and that they’re set to the correct health
and safety temperature, and not higher than they need to be. Install automatic taps in the bathrooms that only come on when guests have their hands under the tap and make sure flushers in the toilets work effectively – it’s these little things that add up and help to save water.
Should equipment be switched off at the end of service?
Where you can, yes. It’s estimated that energy bills are going to be increasing by up to 300% so all these smart ways to save energy will contribute, particularly if you’re a business that’s open 365 days a year. You should be able to switch everything off overnight as opposed to keeping it on standby. Obviously during service, it’s more efficient to keep the oven on instead of switching it on and off as it has to work harder to reach the correct temperature.
Should managers be open with their staff about the cost of living challenges?
Absolutely. If you look at making changes collectively, it will make a difference. Remember that staff will understand the pressures businesses are under as they too are facing it with their own energy bills. Speaking to an energy consultant like us can be useful – we can come in and help educate staff and provide expert tips on
how to rescue energy waste during this current climate.
This directive has to be from the top down, so management has to be serious about being more efficient and it’s this combined effort that will reap rewards.
Does good hygiene and best practice stock-rotation help curb costs?
Yes! I used to own my own business and keeping things like the fridge and freezers clean would always make a difference as they’re using less energy to be efficient. If you have several fridges or walk-in chillers, consider getting supplies delivered more frequently and switching one of your appliances off. This way you’re using less energy and making the most of your suppliers.
For more information and to arrange a consultation with Direct Business Solutions, visit dbsne.com
Download the article here to remind your team of the energy saving tips: brws.it/energysavers
“If you have several fridges or walk-in chillers, consider getting supplies delivered more frequently and switching one of your appliances off”
find out more
brunch menu for Mother’s Day is a savvy way to attract customers to your venue while keeping control over service. You can choose the extent and simplicity of the menu and add little touches to celebrate the occasion – plus, a brunch is generally just one course, keeping serving a breeze and covers coming through the door. Customers can relax over perfectly poached eggs or a glass of something without breaking the bank.
Price the menu to make it affordable for families and cost-effective for you. Consider a fixed menu, or give the Instagram craze of grazing boards a go. Choose interesting, great-value items such as continental cold meats, a selection of cheeses, fruit and
fresh breads such as ciabatta, baguettes or sliced brioche.
However, before you start cracking any eggs, the success of your menu rests on a few key aspects: your menu should have something for everyone, including the kids; remember that it’s mum’s day, so don’t forget a welcome drink but give her an option (not all mums like fizz, after all) – a special cocktail, a gin and tonic or mocktail are all good options; and think about teaming up with a local florist to offer a small bunch of flowers for mums to take home. Customers will remember details like this.
Serving a brunch menu can be easier than you think. Here we share the ultimate guide to getting it right, just in time for Mother’s Day…
Getting an appropriate mix of dishes for brunch is key – it’s good to have both sweet and savoury, and for an event such as Mother’s Day, sharing boards or dishes can provide good value for you and your customers…
go Value: go fancy:
A family pancake grazing board can provide high margins. Try a tiered option of 2-4 pancakes per person or by number of toppings.
Simple smashed avocado with salt, pepper and chilli flakes on sourdough. While sourdough feels premium, it’s a relatively inexpensive bread option.
Baked eggs for 2-4 people using a basic tomato recipe that customers can customise by paying extra for items such as bacon, chorizo, halloumi or potatoes.
Offer a vegetarian option with potato waffles or hash browns, tomatoes, field mushrooms and poached eggs. For vegans simply exclude the eggs.
Think American, crepes and whatever creative sweet or savoury toppings suit your menu. Ham and garlic mushrooms or banana and whipped cream, anyone?
The Australian favourite can be simple or jazzed up, sometimes served with chilli, feta, lemon or poached eggs, and it’s an easy vegan option if you avoid the eggs.
Thick buttermilk pancakes served with an orange liqueur cream and orange zest or fresh berries, maple syrup and quality back bacon.
A Middle Eastern dish, also referred to as baked eggs. The eggs are cooked in a tomatoey, sometimes fiery sauce, with paprika.
Make it loaded avocado on toast and top with fresh chillies, crumbled feta or smoked salmon, seeds, a splash of olive oil and black pepper.
Different elements that might feature in a traditional full English breakfast are presented in a stack.
Make with nduja (spicy sausage paste) or a goodquality chorizo, and drizzle with extra virgin olive oil and a dollop of yogurt. Served with toasted sourdough and fresh herbs.
Use more premium ingredients such as potato rosti, black pudding, back bacon, smoked salmon, spinach, or avocado. Serve with a pot of homemade beans.
Even if you’re going for a bottomless brunch menu, ensuring you have a variety of drinks on offer can be a game-changer, inspiring every bruncher.
For non- or mindful drinkers (as well as the kids, of course), a non-alcoholic pitcher is ideal. Use Cawston Press Sparkling Orange as the base and add chopped fruit, a handful of fresh mint and plenty of ice. Easy to make but feels like a treat for your guests.
This classic is a good option. You could also offer a Virgin Mary for the non-drinkers.
• 30ml Finlandia Vodka
• 10ml Finlandia Lime Vodka
• 10ml lemon juice
• 10ml tomato juice
A Mimosa: prosecco topped with fresh orange juice is simple and inexpensive (and quick to make!).
• Brunch: Merging breakfast and lunch, brunch is normally served from 10am until noon. Offer savoury and sweet options.
• Bottomless brunch: Normally this is a window of 90 minutes to two hours, giving guests the opportunity to have brunch with limitless drinks – often prosecco, Mimosas or Bloody Marys.
• All-you-can-eat brunch: For a fixed price and time, guests can enjoy unlimited food.
• All-day brunch: A full menu takeover where brunch is served all day (along with other dishes).
• Themed brunch: Bingo brunch, DJ brunch and drag brunch are all popular themes that add an interesting twist.
• Salt, pepper, Worcestershire sauce and hot sauce, to taste
• Cucumber and celery, to garnish
1. Shake the ingredients with ice and strain into a rocks glass.
2. Garnish.
Unlimited tea and coffee feels like a strong offering for your brunchers and isn’t expensive to provide.
Don’t forget to give a beer pairing – a light lager will work well with brunch.
Value is more important than ever. Go for in-season lamb shoulder rather than the pricier leg. To accompany the meat, you could offer traditional gravy or give the option of a new sauce such as rhubarb and cider gravy. There should be plenty of forced rhubarb available in April for a good price. On your sides menu, consider seasonal new potatoes, spinach and kale, or make the most of the last spring leeks.
For dessert, a bread and butter pudding is nostalgic and offers good margins at a minimal cost to create. Add your own twist with different jams or flavoured custard. For cafés and food-to-go venues, a chocolate egg-laden cupcake is sure to be a hit with customers. Opt for a mini simnel cake for adults, and for children create a nest of eggs on a cornflake cake. Now get some recipe inspiration here...
• 1.3kg lean rolled boneless lamb shoulder joint
• 10g ground cinnamon
• 225g fresh rhubarb (roughly chopped)
• 30g honey
• 50ml sweet cider
• 900ml boiling water
• 75g Bisto Gravy Granules
1. Preheat the oven to 150C.
2. Make several slits in the joint. Rub in salt, pepper and cinnamon all over the joint.
3. Place the lamb in a roasting tray and cook for 3.5 hrs, basting occasionally.
4. Remove from the oven and sprinkle the rhubarb around the lamb,
then drizzle with honey. Place back in the oven and cook for a further 30 mins.
5. Remove from the oven, place the lamb on a separate tray and cover loosely with foil, leaving to rest for 30 mins.
6. For the gravy: spoon off any excess fat from the tray and discard.
7. Place the tray over a medium heat and pour in the cider and water before bringing to a simmer. Stir well with a whisk, scraping the base of the tray to release any rich lamb sediment.
8. Sprinkle the Bisto Gravy Granules over and continue to whisk until thickened, then pass through a sieve into a clean pan.
9. Serve with seasonal vegetables and the gravy.
• 1.5kg leeks
• 25g Knorr® Professional Vegetable Paste Bouillon
• 1l boiling water
• 100g butter
• 5g thyme Method
1. Wash, top and trim the leeks. Cut into 1 inch lengths. 2. Make up the bouillon with the boiling water.
3. In a large pan stand the leeks on end. Sauté with the butter and thyme until lightly coloured. 4. Turn them over and add the bouillon.
5. Top with a lid or cartouche and braise on a low heat for 10 mins. 6. Take the pan off the heat, baste with the cooking liquor and serve.
For the custard:
• 70g custard powder
• 4g cinnamon
• 1l semi-skimmed milk
• 40g granulated sugar
For the pudding:
• 1kg bread, crusts removed (gluten-free if required)
• 100g butter
• 80g apricot jam
• 16 medium eggs (800g weight)
• 800ml semi-skimmed milk
• 20ml vanilla essence
• 150g sultanas
• 150g dried apricots, chopped
• 100g caster sugar
• 2g mixed spice
1. For the custard: whisk together the custard powder, cinnamon and 100ml of the milk into a smooth paste.
2. Bring the remaining 900ml of milk to the boil in pan.
3. Whisk in the custard paste and
bring back to a simmer, stirring continuously. When it coats the back of the spoon, add in the sugar and mix through. Store hot until required.
4. For the pudding: spread each slice of bread with a light layer of butter and then apricot jam. Cut the bread into diagonal halves.
5. Whisk together the eggs, milk and vanilla essence.
6. Place the bread in an ovenproof dish in an even layer. Add a third
of the dried fruits and repeat until all the fruit and bread have been used.
7. Evenly pour the milk and egg mixture over the bread.
8. Leave the pudding for a few mins to allow the bread time to absorb some of the liquid. Then sprinkle over the caster sugar and mixed spice.
9. Bake at 180C for 25-30 mins or until the custard is set. Serve warm with the cinnamon custard.
• 300g dried fruit
• Grated zest and juice of 1 orange
• 120g almond marzipan
• 110g butter, softened
• 110g dark brown sugar
• 2 eggs
• 140g self-raising flour
• 1 tsp mixed spice
• 140g icing sugar
• 120g Cadbury Mini Eggs
1. Preheat oven to 150C. Line a 12-hole tin with cupcake cases.
2. Put the dried fruit, orange zest and juice in a bowl. Microwave
for 90 secs on medium. Cool.
3. Divide the marzipan into 12 balls and flatten each one.
4. Cream the butter and brown sugar together until fluffy. Whisk in the eggs. Fold in the soaked fruit and any juice. Add the flour and spice and fold in gently.
5. Divide half the mixture between the cases and add a marzipan disc to each one. Spoon over the rest of the cake mixture. Bake for 35-40 mins. Cool on a wire rack.
6. Icing: mix the sugar with a little water to make a thick glace icing. Drizzle over the cakes and decorate with Cadbury Mini Eggs.
Add a teaspoon of pesto to your favourite salad dressing for a quick and easy boost of Mediterranean flavour. You can loosen pesto with a little oil and use it to dress grilled or baked fish, too.
Stir pesto through softened butter, roll into a log and refrigerate until set. Slice and serve with fresh, warm bread. Push pesto butter under the skin of a whole chicken before roasting to infuse the meat, or stir through warm new potatoes.
cooked. Scatter with rocket and a drizzle of oil before serving for an alternative green pizza. sandwich, or slather
brighten up a chicken onto a cheese toastie for a warm hint of basil.
The Italian sauce is destined for much more than pasta. Try these ways to brighten your menu
For our first Tour of Britain stop, we visit the home of some of the UK’s best produce and get advice on using local ingredients from chef Sam Taylor
he counties of Norfolk, Suffolk and Cambridgeshire are full of quality food and drink – from ciders and ales to asparagus and turkey. Agriculture is a big part of the local economy. The NFU says: “Farmers there harvest more than two thirds of England’s sugar beet crop and one third of its potato crop.” Plus, a huge 2.2 million eggs are produced each day by the region’s hens. We’ve picked out three of the area’s best exports to include on your menus.
The conditions in East Anglia are perfect for pig farming so it’s no surprise that some of our tastiest pork comes from the region. Blythburgh free range pork is prized for its flavour and succulence and is cooked in outlets across England and Wales. Ask your meat supplier for this great option to enhance your menu.
East Anglia might not be the first place you think of for top cheeses. However, its reputation is on the up with accolades and awards piling in. Offer your customers Baron Bigod, a Brie de Meaux-style cheese with rich, mushroomy notes. Another favourite is Mrs Temple’s Binham Blue, which won the gold medal in the blue cheese class at the 2021 Artisan Cheese Awards.
One of the region’s most famous stars is the Cromer crab, renowned for its fragrant flavour and ratio of white meat to brown. The Norfolk crab is best served simply with lemon juice, black pepper and mayonnaise, or add it to pasta or crab cakes. Brancaster mussels are a strong addition to any menu. Mussels in a garlic and white wine sauce with chips on the side is hard to beat!
“Why shop local? We’d be mad not to use the stuff near us! I use Smoked Norfolk Dapple cheese in our burgers, Cromer crab in salads… It’s so important to shop as locally and seasonally as you can, especially now. It makes sense cost-wise and keeps money in your local area.
“At The Angel we like to focus on quality rather than quantity. You won’t get a heapedup plate of food from us, but you will get a great-value, tasty dish. We stand out by doing pub grub with an upmarket twist – we make our own burgers, get fresh fish daily and source our burger buns from a local bakery.
“It’s a difficult time at the moment for lots of people in our industry. We’ve had to increase some prices. However, I think sometimes it’s more important to have more people in your pub and if you put prices up too much, then no one will come in.
“We’ve started a lunch offer to give customers a good deal and increase trade. Monday to Friday we give everyone 35% off their food, up to £10 per person. It’s gone down well, with big increases in our covers.
“We’re using our specials menu wisely, too. It helps you experiment and is a great way to use up ingredients that might otherwise go to waste. Just make a few portions so you won’t lose much if they don’t go down well. If they’re popular, add them to the main menu.”
Look at how you can adapt current dishes to save money. Use the same basic tart base but vary the fruit filling
We serve breakfast to our overnight guests so sometimes have leftover sausages. My favourite thing to do with them is a sausage ragu with a roast tomato sauce, which can be put inside arancini balls or stirred through pasta.
I always get whole birds as they are better value and can be turned into many dishes. For example, from a guinea fowl you can get roasted breast, confit leg and stock from the carcass, and use the wings for a starter.
If you have leftover beef from your Sunday roast, don’t just put it in a sandwich. Beef sirloin is amazing in a nice stir fry or crisped up in a Korean chilli beef dish. Both would make ideal midweek specials on a menu.
From Bury St Edmunds in Suffolk, this awardwinner is fruity, hoppy and malty. Pair with Sunday roasts and local cheeses.
The first Aspall apples were planted in Suffolk nearly 300 years ago. Suggest the Draught Cyder with mild curries.
Named after the popular seaside town it’s made in, this bitter has a herbal hoppiness with toffee notes. Brilliant with fish and chips.
Why spend time (and money) on creating new dishes all the time when you could tweak your bestsellers? We pair our dark chocolate fondants with different garnishes each season – salted caramel sauce and vanilla ice cream, or honeycomb with banana and whisky ice cream.
“The specials menu is there to help you experiment and it’s a great way to use up ingredients that might otherwise go to waste”
Sam Taylor, Head Chef, The Angel Inn
In the UK, over 80% of the population uses social media. From Instagram and Facebook to WhatsApp, TikTok, Twitter and more, these platforms are used for an average of 102 minutes each day!
All this really does mean that social media is a must for any business that wants to thrive, not just survive. It’s key to building your brand and boosting awareness with your target customers.
If you’re new to social media, it can be quite daunting, but doesn’t need to be! There are a lot of platforms to choose from and finding the right one can be a little tricky. In this five-part series, we’re going to focus on four of the popular platforms that will suit an out of home business: Facebook, Instagram, Twitter and TikTok, breaking down the difference between them, sharing tips and tricks, and busting the myths.
Generally you don’t need to worry about GDPR on social media but if you’re doing anything that collects data – such as running competitions – you must be aware of the correct protocols to follow. This can be as simple as having a page on your website about a customer’s rights in relation to GDPR.
1Put together a social media strategy – your aims and what content and messages you want to post, and when. Put time aside each week to do a plan rather than trying to remember every day.
2Your profile bio and ‘about’ page is important –customers will look here for your website and a link to book a table. Ensure your contact details and address is kept up to date.
3Monitor your pages regularly. If you can’t respond quickly to direct messages, set up an auto reply and give a contact email. Remember, this is customer service too. Don’t just post – engage.
Post regularly – three to five times a week if you can. Don’t just post for the sake of it, though. Think about what will make customers want to follow you and then visit your venue.
5Consider using social media influencers to help boost your reach and spread the word. Some will charge a fee, others will be happy with a free meal or drink in exchange for posting about your business. More on this in a future issue...
First, you need to understand your target audience or, in simple terms, your customers: who are they? What do they use
media for?
An audience tends to be segmented into four main groups, split into age categories. This is because people’s age has a huge influence on how they interact with social media and the platforms they use. You’ll see these categories being used a lot, so it’s good to understand what they mean.
Every good chef needs a knife. But how do you find the right one for you?
Matt Owens is Development Chef for Alliance Group and National Chairman of the Craft Guild of Chefs, which supports chefs with training and development. Here is his ultimate guide to knives.
MATT OWENS
National Chairman of the Craft Guild of Chefs
• Use a knife that’s larger than the item you’re cutting to be efficient and safe
• Store knives in a clean box or knife roll with a blade guard to protect them
• Do not open tins and packaging or hack at bones with a knife as this blunts the blade
• Never put knives in the dishwasher: the extreme temperature damages the blade and handle. Simply wipe clean in hot, soapy water
• Knives are a personal thing; it’s how they feel in your hand that counts. Always try before you buy, as you would a new car
A long, slim knife to cut raw and cooked meat precisely. Also good for slicing cake layers. You’ll need a cleaver to butcher meat and cut through bone.
Use a knife that is fit for purpose, especially when it comes to carving and filleting.
A flexible, slim blade with a fine point and very sharp edge to precisely fillet fish. Most knives are used vertically, but filleting knives cut horizontally along the shape of the fish.
This is a similar shape to a paring knife, but smaller and slimmer for intricate work such as deveining shrimp.
A long blade with a sharp serrated edge. They are more difficult to sharpen, so should be replaced every five years.
A large, slightly curved knife to chop all ingredients with a rocking motion. It can withstand heavier root veg because of the broad handle.
An alternative all-rounder. Dimples stop veg sticking to the knife. It’s shorter and more precise than a chef’s knife.
You don’t need too many knives to start. I recommend getting the best chef’s knife you can afford, as well as a paring knife, slicer and a serrated knife, and go from there.
Not all vegetables are created equal – you’ll need a straight knife and a serrated one.
Sharpen knives regularly. A blunt knife makes the job harder and does not achieve a clean cut. There are three ways to sharpen a knife:
WHETSTONE: saturate a whetstone in water. Start on the stone’s coarse side, and drag the knife across at a 20-degree angle several times. Finish off on the fine-grain side. Repeat on both sides.
KNIFE SHARPENER: electric or manual knife sharpeners are fast and convenient, but may dull knives more quickly. You can also take knives to a specialist for sharpening.
A broad, rectangular Japanese vegetable knife with a sharp blade. It has a straight edge to quickly chop up and down rather than rocking back and forth.
A small, serrated knife that cuts through tomatoes without squashing them. The forked tip de-cores and peels them without losing juice.
HONING: if you keep knives sharp, you can maintain the edge with a honing steel. Place the tip of the honing steel on a work surface and grip the handle firmly in one hand. Press the thickest part of the knife against the steel at a 15- to 20-degree angle, and pull the knife down towards you. Follow through to the tip of the blade. Hone both sides of the blade.
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