Bar & Kitchen Jul/Aug 2023

Bar

&

NEW SCHOOL YEAR IDEAS

WHAT DOES A GOOD WINE LIST LOOK LIKE?

“How we keep customers coming back for more”

I hope summer trade has been positive so far and customer numbers are up.

There are some great sporting events on the horizon for attracting more people to your venue so make sure you’re prepared. Head to our website to get ideas on how to make the most of the Women’s Football World Cup in July and August –barandkitchenmagazine.com. The Rugby World Cup begins in September and promises to be a big occasion for on-trade. Pick up some tips on enticing more customers in from a top sports bar in Nottingham – go to page 20

Revitalise your drinks menu for the sunny months to boost sales. This issue, we’ve spoken to cocktail and wine experts to get their advice on how to craft your menus and provide the best drinks for customers. How to put together a brilliant wine list is on page 24; for our cocktail masterclass, look at page 46

Unfortunately the skill shortage in our industry is continuing but there are ways you can act smart in the kitchen to maintain high standards. Discover four ways to manage a low skill kitchen on page 19

Wishing you a busy and profitable summer!

Aoife Kenny Commercial Director

“Summer footfall increases means more data capture. Run competitions on table talkers and incentivise sign-ups to your email list. All these summer visitors should be receiving your winter offers”

Ash Dilks, Marketing Manager, The Trent Navigation, Nottingham

good company

“I am looking forward to hanging my speaker from the tree in my garden and hosting a barbecue for friends awash with crisp English sparkling wine. On-trade guests will prize outdoor space too, for tipsy brunches, long lunches and aperitivos”

Douglas Blyde,

and columnist

In

“With more customers through the door in the busy months, it’s important to maintain great service. Ask them questions, be sociable and make everyone feel welcome”

Steve Hindmarsh, Owner, The Bear Hotel, Crickhowell

How can you get ready for the months ahead?

“With children heading back to school and many children starting school for the first time, it’s a perfect time to launch new and enticing menus. Make sure you keep some traditional classics in there too that you know are popular”

wine consultant

Louise Wagstaffe, Chef, Premier Foods Foodservice

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

for your customers. Hurry, though

don’t miss out!

Big events are a great way to bring in customers – make the most of them

20 jul- 20 aug

Women’s Football World Cup

A perfect opportunity to win new customers and keep you busy all day. It’s happening in Australia and New Zealand with most games between 6am and 11am. All of England’s group games are in the morning so brunch is a brilliant option. Find our advice here: SCAN HERE

start here

07 aug- 13 aug

Afternoon Tea Week

Give your regular afternoon tea menu a rest for a week and switch it up with a modern, premium twist. Try blueberry scones or a savoury cheese, chive and Marmite variety. Earl Grey-infused cakes will also elevate your menu, along with different tea options such as chai and healthy turmeric. Don’t forget to cater for all customers with gluten-free and vegan cream teas.

13 aug

National Prosecco Day

What better way to toast the end of summer than with tapas, antipasti and a bottle of fizz? Prosecco pairs well with salty flavours, so small plate options such as olives, charcuterie, meat or veggie bruschetta or fried calamari are easy to prepare and sell at a good price point. Do offers on bottles and spritz cocktails for the big day.

start sep

Back to school

JUST BECAUSE SUMMER’S OVER DOESN’T MEAN THE FUN HAS TO STOP. KEEP THE SUN SHINING ON YOUR SCHOOL MENU WITH INVENTIVE NEW MEALS SUCH AS VEGAN MAC AND CHEESE OR KOREAN BBQ BOWLS. MAKE YOUR CANTEEN A SHOP WINDOW FOR HEALTHY OPTIONS, INCLUDING FRUIT AND GRAIN SALADS. GET MORE IDEAS ON PAGE 35.

04 sep- 08 sep

Zero Waste Week

Cutting costs is so important right now. Look at what you’re throwing away – food waste and packaging – to see if you can save money there. Find four ways to reduce your food waste here:

16 sep- 01 oct

British Food Fortnight

Toad in the hole, shepherd’s pie, bangers and mash, fish and chips, roast beef with Yorkshires. Need we say more? Get the red, white and blue bunting out and start the day with a full British breakfast (like a full English but with haggis, black pud and tattie scones). Promotion and patriotism are key so get the word out early and offer a discount on key British dishes and ales for the fortnight.

01

sep- 07 sep

Love Lamb Week

Showcase the versatility of lamb with Middle Eastern shawarma wraps, an Indian biryani or a traditional British chop. Subtle coriander and cumin or garlic, rosemary and mint rubs will give your lamb dishes that Mediterranean feel to help customers relive their summer holidays.

08 sep- 28 oct

Rugby World Cup

With 20 teams from around the world taking part, add a Springbok-inspired South African bobotie –spiced minced meat baked with an egg-based topping – or Les Bleus French onion soup to your menu? Deck your space with flags and offer a discount on the black stuff every time Ireland score. Get more ideas from a top sports bar on page 20.

SCAN HERE

New range of quality black teas from experts Pukka

Is your tea offering in need of an upgrade? Pukka has just launched its Speciality Black Tea range, using all natural ingredients which will lift your customers’ spirits and put a spring in their step. The English Breakfast tea is a celebration of rich, full-bodied taste, blended with the highest quality organic black tea from India and Africa. Or try the expertly blended Earl Grey. A blend of the finest black tea with a delicious citrussy twist of bergamot and lemon, it’s balanced with a floral lavender finish, giving a refreshing and rich flavour. Both are perfect for your afternoon tea menu or general tea needs across daytime and evening service.

Two exciting lines for your veggie and vegan customers

Make sure you get Nestlé Professional’s new GARDEN GOURMET® products on your menu.

Sensational™ Vegan Pulled Fillet has a juicy bite, taste and light aroma that is similar to chicken thighs. The soft, light fibrous texture makes it perfect for absorbing flavours and sauces. Use in salads, sandwiches, wraps and stir fries.

Sensational™ Vegan Crispy Tenders are another must-try. With a similar taste and texture to chicken, they have a golden coating, giving a crisp crunch. Serve with a dip, in burgers and sandwiches or on pizzas. They’re precooked and easily warmed in the oven or fryer.

What’s new?

Look out for these exciting products and key news stories in Out of Home

Iconic flavours released in a spring water

Support hospitality workers with a sponsored walk

To promote better wellbeing in the hospitality industry, Hospitality Action is hosting a series of 20km walks across the UK in September and October. All money raised will go to helping those needing advice or support, be that for mental or physical health issues, financial difficulties, addiction and more. Sign up your team today.

New law passes to protect customer tips

From 2024, the Employment (Allocation of Tips) Act 2023 is expected to come into force which will mean that withholding tips from staff is unlawful. If you don’t already, you’ll need to start passing any service charges and other tips on to your team. It should benefit more than 2 million hospitality workers.

Introducing a new way for your customers to enjoy the classic flavours of Barratt sweets, this all-new range is exclusively available through Unitas Wholesale Member depots throughout the UK. It delivers the delicious retro Barratt flavours of Wham and Fruit Salad in a 500ml spring water range. Made with vegetarian ingredients, this HFSS-compliant range is a great treat for your customers. Bring on the nostalgia!

good, Better, best

3recipes 3 ways

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

Baked Chorizo Fondue

Serves: 2 Skill rating: EASY

Ingredients

• 50g diced chorizo

• 30g grated mozzarella cheese

• 200g Macphie Béchamel with Butter Sauce

• Ciabatta or baguette, toasted, to serve

Method

1. Preheat the oven to 180C.

2. Heat a heavy-bottomed saucepan over a medium heat and add the oil and chorizo.

3. Cook for 5 mins, letting the chorizo release its fat. Season with salt and pepper then leave to cool.

4. Fold the grated mozzarella and chorizo (with some of the oil) through the béchamel sauce.

5. Pour the mixture into an ovenproof pot.

BETTER ++ GOOD +

pair with 7UP – carbonated drinks work well with rich and fatty foods such as cheese

6. Place in the oven for 10 mins or until the fondue has coloured on top. Alternatively place the dish under the grill until golden.

7. Serve with toasted ciabatta/ baguette.

BEST +++

Make it veggie: remove the chorizo and add in a strong cheese instead like mature cheddar. Keep the mozzarella for the creamy, gooey texture.

Upgrades: serve with a selection of accompaniments such as mini gherkins, boiled new potatoes and blanched asparagus spears.

Aubergine with Butterbean Stew and Crispy Onions

Serves: 10 Skill rating: MEDIUM

Ingredients

For the aubergine:

• 3 aubergines

• 1 OXO Vegetable Stock Cube

• 100ml olive oil

• 5g oregano

For the stew:

• 1 tbsp olive oil

• 1 red onion, peeled and diced

• 2 garlic cloves, peeled and chopped

• 1 carrot, peeled and diced

• 2 celery sticks, diced

• 1 tbsp smoked paprika

• 1 tbsp cumin seeds

• 800g tinned chopped tomatoes

• 1 OXO Vegetable Stock Cube

• 500g butterbeans, drained

• 200g green beans, 2cm pieces

For the onions:

• 100g McDougalls Plain Flour

• 1 tsp paprika

• 1 tsp turmeric

• 2 onions, cut into rings

• ½ tsp salt

• 100ml unsweetened plant milk

• vegetable oil for frying

Method

1. Cut the aubergines into 10cm x 2cm steaks. Dice the trimmings and reserve for the stew.

2. Crumble the stock cube into the oil and add the oregano, mixing thoroughly. Then drizzle over the aubergine slices to marinate.

3. For the stew: add the oil and onions to a pan on medium heat and lightly fry for 5 mins. Add the garlic, carrot, and celery and cook for a further 5 mins.

4. Next add the smoked paprika, cumin seeds, tomatoes, 500ml water, stock cube, butterbeans, green beans and reserved aubergine trimmings. Simmer for 20 mins until all the vegetables are tender.

5. Fry the aubergine steaks in a hot griddle pan for 4 mins each side, or until cooked through.

6. To make the crispy onions, mix the flour, paprika and turmeric in a medium bowl. Place the onion slices in the seasoned flour, then dip into the milk then back into the flour. Then shallow fry in hot oil until golden.

7. Divide the stew between the bowls, top with an aubergine steak and serve garnished with the crispy onions.

pair with Cono Sur Bicicleta

Pinot Noir. The fruit complements the gentle spicing of the stew

BEST +++

Go simple: to save time, skip making the crispy onions and serve with readymade onion rings instead. Battered or breaded both work well.

Protein boost: as an add-on to the dish, fry slices of halloumi with the aubergine. Charge customers extra for this cheese addition.

Baked Lemon Cheesecake

Serves: 4 Rating: MEDIUM

Ingredients

• 20g vegetable margarine

• 10g sugar

• 2g golden syrup

• 23g oats

• 2g bicarbonate of soda

• 23g wholemeal flour

• 2g baking powder

• 1 small lemon, zest and juice

• 120g CARNATION® Condensed

Milk Light

• 100g egg

• 120g low fat soft cheese

• 8g icing sugar

• 80g strawberries, thinly sliced

• 80g raspberries

• 5g fresh mint

Method

1. Melt the margarine, sugar and golden syrup in a pan. Add to the oats, bicarbonate of soda, flour and baking powder then pour in 3ml water and mix.

2. Divide the mix equally, shape into rounds and bake on a

baking tray at 180C for 8-10 mins or until golden. Place rings on to cut the shape and leave them on.

3. Add the lemon to the milk a little at a time to thicken. Then add the egg and cheese. Pour equal amounts into each ring on top of the cookies. Bake for 15-20 mins or until set. Cool.

4. In a pan, bring the icing sugar and 30ml water to the boil, add the strawberries and simmer for 2 mins. Add 70g raspberries and simmer for a further 2 mins. Blend and sieve a fifth of this mixture. Cool.

5. Divide the compote between small glasses and pour the coulis into a bottle. Place the cooled cheesecakes onto each plate and garnish with a mint leaf and raspberry. Decorate the plates with drops of coulis, and place the compote glasses on each one.

pair with 1000 Stories

Chardonnay – the subtle vanilla notes are a perfect partner

Shortcuts: make a simple cheesecake base from digestive biscuits and butter. Buy in a raspberry or strawberry coulis and compote instead of making them from scratch.

Added flavour: lemon or orange zest mixed into the oat base would be delicious. Caramelise thin slices of lemons to use as a stunning decoration on top of each cake.

Savoury secret

Discover all about umami and how you can use it on your menu

Umami is a Japanese word that describes a savoury or meaty taste and can be found in foods such as meat, soy sauce and mushrooms. It adds a rich depth of flavour and complexity to dishes, giving a satisfying (and addictive!) sensation. Umami elements can complement other tastes such as sweet and sour to create a more balanced dish.

You can gain the umami depth through ingredients such as fish sauce, but also through cooking methods like grilling and caramelisation. Fermented foods such as pickles and kimchi are another way to add in

a savoury flavour.

MUSHROOMS

A great way to get umami flavour into a veggie or vegan dish. Mix soy, balsamic, oil and crushed garlic, pour over portobello mushrooms then grill for an alternative ‘burger’ option. Dried mushrooms, rehydrated then chopped, make a tasty addition to stews.

cheese

Cheese such as Gruyère or Parmesan packs a big umami punch. Use the latter stirred into pasta dishes or put the rind in soups or ragu for added depth (and to cut waste!). Gruyère is often the chef’s favourite for the best cheese toastie. Pair with quality ham and a swipe of mustard.

SOY

The king of umami, soy sauce gives a satisfyingly salty and savoury boost, and it’s not just for East Asian food. A dash in soup or bolognese adds bags of flavour. Have you tried miso (fermented soybean paste) yet? Use in a dressing with sesame oil, rice vinegar, and honey.

MARMITE

Love it or hate it, there’s no denying it’s a versatile ingredient that can lend itself to a wide variety of dishes. Marmite is vegan, so use it to add tang without meat or cheese. Stir into gravy to get added depth or mix with oil and toss with potatoes before roasting.

Korean BBQ Short Rib

Serves: 10 Skill rating: EASY

Ingredients

• 2kg beef short rib

• 250g brown sugar

• 100ml reduced salt

soy sauce

• 100ml mirin (Japanese rice wine)

• 1 onion, finely chopped (150g)

Method

• 1 small Asian pear, peeled and finely grated (150g)

• 4 cloves garlic, minced (20g)

• 100ml sesame oil

• 2 tbsp CHEF Beef Liquid

Concentrate

• Little gem lettuce

• 500g long grain rice, cooked

1. Place the beef and sugar in a resealable freezer bag. Shake to coat the beef with the sugar and set aside at room temperature for 10 mins.

2. Whisk together the soy sauce, 250ml water, mirin, chopped onion, grated Asian pear, garlic, sesame oil and beef concentrate. Pour marinade into the freezer bag with the beef and seal. Refrigerate overnight or for at least 4 hours.

3. Preheat the oven to 160C. Drain the excess marinade from the beef and place it in a roasting tin. Cover with foil and cook for 2 hours until the meat is really tender.

4. Remove the foil and caramelise the beef under a hot grill for 5 mins. Cut into individual ribs or pull the meat from the bone. If desired, reduce the remaining marinade then pour over the ribs before serving with steamed rice and crisp lettuce leaves.

Red Snapper

Serves: 10 Skill rating: EASY

Ingredients

• 50ml Bombay Sapphire

• 100ml tomato juice

• 2 lemon wedges

• 2 dashes hot sauce

• 1 tsp horseradish, to taste

Philli ‘Cheesesteak’

Serves: 10 Skill rating: EASY

Ingredients

• 500ml Hellmann’s Vegan Mayo

• 35g flat leaf parsley, finely chopped

• 1 lemon

• 50ml olive oil

• 200g red onions, sliced

• 300g green peppers, sliced

• 800g portobello

Method

• 2 dashes Worcestershire sauce, to taste

• Pinch of celery salt

• Pinch of cayenne pepper

• 1 celery stalk, olive and cocktail onion, to garnish

next issue

Our series explores bitter tastes for your food and drink menus

mushrooms, sliced

• 900ml soya milk (unsweetened)

• 100g KNORR White Roux

• 30g Marmite

• 20ml Colman’s English Mustard

• 350g vegan cheese, grated

To serve:

• 10 white sub rolls

• 50g vegan cheese, grated

1. Combine the mayo, flat leaf parsley and lemon zest and juice.

2. Over a medium heat, sauté in oil the onions, peppers and mushrooms.

3. For the cheese sauce: heat soya milk to the boil, whisk in the roux granules for 30 secs and combine with the Marmite, mustard and cheese until you have a smooth sauce.

4. To serve: slice the sub rolls in half and lightly grill.

5. Spread the roll base with the mayo mix. Top with onions, peppers and mushrooms and then the cheese sauce and some extra grated cheese.

6. Grill for approximately 2 mins until lightly browned and the cheese sauce has melted. Serve.

Method

1. In a long highball glass, add the gin and tomato juice.

2. Squeeze in (and then discard) one lemon wedge and season with hot sauce, horseradish, Worcestershire sauce, celery salt and cayenne pepper, to taste.

3. Fill the glass with cubed ice and stir.

4. Garnish with the celery, olive, cocktail onion and a fresh wedge of lemon.

Smart buys

Try to keep ingredients to a minimum. Buy fewer ingredients of a higher quality that can be used across multiple applications. For example, chicken wings can be adapted in many ways – with peri-peri sauce, BBQ sauce or sriracha. By being clever with your shopping, you can reduce the amount of product knowledge your team will need to have.

ADVICE:

4 ways to manage a low-skill kitchen

Hospitality is facing huge skill gaps. We speak to Tim Oakes, Head of Food Service & New Business Development at Kepak, for advice on how you can still give customers a brilliant experience

Which method?

Reconsider your cooking methods. Can you buy ingredients to be cooked simply in the microwave or oven? Be wary of cutting corners though – only cook products in the way the producer advises or you risk losing the quality. Not everything can be cooked in the microwave.

Upskill

Help your team to gain more skills. We’ve joined forces with The National Skills Academy for Food & Drink to help the industry. The Food & Drink Careers Passport initiative gives participants the opportunity to complete courses relating to the food and drink industry. There are 200 training places available. Find out more here: brws.it/fdpassport

40% of hospitality businesses are having difficulties recruiting skilled workers Source: Koozai and ONS, Sep 2022

Preprepared

One shortcut is moving from raw products to cooked such as Big Al’s Fully Cooked Burgers. There’s skill involved in cooking raw meat and getting consistent results, plus you need knowledge of cross-contamination, use by dates, and safe temperatures. If your team lacks those skills, buy fully cooked meat. You’ll get guaranteed quality each time and an easier cooking experience.

big! Score

The leading tournament in the rugby calendar will soon be here – are you ready? We speak to Ash Dilks from Nottingham sports pub The Trent Navigation to find out how they celebrate the Rugby World Cup

08 Sep28 Oct

The venue

The pub used to have a car park at the back but we converted it into an outdoor venue, The Big Shed, which is dedicated to live sport and music. We installed the biggest screen in the Midlands, plus a stage, stand-alone bar, bench seating and BBQ area. Nobody seems to miss the car park!

What’s on the menu?

Customers love hearty food on the big matchdays. Our famous homemade steak and ale pies and traditional fish and chips go down very well. If the weather is good, we also fire up the BBQ and

THE KEY FACTS

The Rugby World Cup promises to be a busy seven weeks for ontrade, based on the sales uplift seen for the Six Nations earlier this year. Heineken’s research with Toluna shows that rugby is one of the top three most popular sports to watch at the pub.

Live sports fans choose to go out to watch the games for a better atmosphere and more sociable environment so ensure you tick off these boxes for customers. Audible commentary and large screens are top requirements for sports fans too.

Over half of customers drink lager on live sport occasions. Stock up on your big sellers and definitely don’t forget stout. During the Six Nations, it benefited from a huge 85% uplift in sales in sports venues.

Loaded Mustard Chips

Serves: 2 Skill rating: EASY

Ingredients

We market the games on our website and do paid advertising on our social media channels. We target local rugby fans, sports fans and a ‘look-alike’ audience created from previously successful campaigns. We’ve also built up a good email database. If customers are on that, they’re the first to know about big sports events coming up. We also use the sports fixtures website, Fanzo, for listing the games we show.

Get the word out Respect the game

We treat the Rugby World Cup with the same respect and importance as the football World Cup. This is THE big event for rugby fans. Do this and the customers will come. The rugby crowd is always brilliant, with a decent range of ages and several local, amateur rugby clubs come down to enjoy all the action. We get a lot of people from the local area but people do travel from further afield because our reputation precedes us!

• 2 potatoes, cut into thin fries

• 2 sweet potatoes, cut into thin fries

• 50ml rapeseed oil

• 2 tomatoes, cut into large dice

• 3 spring onions, cut into thick slices

• 400g red kidney beans, drained

• 4 cooked bacon rashers (plant-based for veggies and vegans), cut into large pieces

• 50g cheddar cheese, grated

• A sprinkling of French’s® Crunchy Onions

• A generous portion of French’s® Classic Yellow Mustard

Method

1. Arrange the fries evenly across two large baking trays. Toss with the oil. Place in a preheated oven set at 190C for 25-30 mins until crisp and golden.

2. Mix together the tomatoes, spring onions and red kidney beans.

3. Fill two ovenproof dishes with the fries, top with a large spoonful of the tomato salsa mixture, followed by bacon pieces, grated cheese and French’s® Crunchy Onions. Place in the oven for about 5 mins until the cheese has melted and everything is warmed through.

4. Add a large squeeze of French’s® mustard and serve.

wine lists

NEED TO KNOW

We speak to top wine columnist and consultant Douglas Blyde to find out how to put together an enticing list

HOW MANY WINES SHOULD BE ON A LIST?

This depends on the venue – how much space they have and how much of their business model relies on wine sales. For smaller venues, I’d recommend having a short list but do monthly specials and deep dive into areas or grapes. In summer, put together a seasonal selection of rosés from different parts of the world.

At Christmas do some port specials.

If you’re in a wine producing region such as Kent or Oxfordshire, look to do a specials menu of local wines.

HOW SHOULD YOU ARRANGE THE LIST?

Cheapest to most expensive is still the best way to go as customers understand it. But you could provide sections within this. Rather than section the list by country, I’d choose a different categorisation as it encourages people to go out of their comfort zone and creates interest. For example, you could section by landscapes as they

are options.

ANY ADVICE ON PRICING?

For more expensive wines, reconsider the standard three or four times mark-up and go lower. You’ll still make a profit but customers are more likely to try something different if it’s not prohibitively expensive and you’ll gain a reputation for being fair on price.

“For more expensive wines, reconsider the standard mark-up and go lower. You’ll still make a profit but customers are more likely to try something different”

Douglas Blyde, wine columnist and consultant

produce different wine types – coastal (Kent, Chile) or mountainous (Napa in California)

HOW CAN YOU MAKE THE DESCRIPTIONS TEMPTING?

Words are not always the solution. A simple key, illustrating the type of flavours which a wine might offer, level of sugar, whether the wine is made using organic grapes, and a country flag can provide more intrigue and appeal to diners who are more visual.

HOW CAN YOU ENTICE CUSTOMERS TO UPGRADE?

Make the list attractive – lots of text is off-putting. Consider tasters and 75ml wine flights where customers can try three varieties of a single grape. At home most people haven’t tried wines side by side, so it makes going out an experience. Bring out special glassware when serving your top wines. It creates a special event for customers.

WHAT RATIO OF BY THE GLASS OR BOTTLE IS BEST?

By the glass is a sure-fire way to sell more and with the new wine preservation technology available such as Coravin, you can offer anything by the glass. It doesn’t have to be just the most popular, cheaper wines.

If you don’t have someone to sell wines and pairings to customers, I’d recommend getting advice from an expert like your wine supplier and putting suggestions beside each dish. It’s less intimidating for customers as they can digest the information in their own time and you’re likely to sell more.

OUR PICKS

With aromas of red fruits and vanilla, this wine is perfect with lamb.

SQUEALING PIG

SAUVIGNON BLANC

A refreshing white to serve with grilled fish or Thai curry.

MATEUS ROSÉ

This classic is having a resurgence. Soft and lightly fizzy – pair with pizza.

EL COTO RIOJA

First orders

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

3 to try…rum

What’s on your bar?

Bacardí

Caribbean Spiced

This smooth rum is blended with spice, fresh pineapple and coconut which makes it the perfect pick for tropical cocktails.

Berry

Dead Man’s Fingers

Passion Fruit

Put a fresh spin on the Passion Fruit Martini by swapping vodka for this rum. Or pair with lemonade for a refreshing cooler.

Cheeky Spritz

Serves: 2 Skill rating: EASY

Ingredients

• 35ml Warner’s Raspberry Gin

• 25ml dry rosé wine

• 15ml peach liqueur or schnapps

• 100ml soda

• Raspberries and thyme sprig, to garnish

Method

Fill a wine glass with cubed ice and add all the ingredients. Stir and add the garnish.

Bacardí Coconut

Try this natural coconut-infused white rum in a Coco Colada Spritz – mix the rum, pineapple juice and syrup, lemon juice and soda.

“We have a very busy bar. Right now cocktails are popular, as are real ales. I think people are being a bit more confident with trying different drinks too. One of the favourite parts of my job is experimenting with cocktails and adding new dimensions to classics.”

Desert island drink: Tommy’s Margarita – swap orange liqueur for agave syrup.

My new tipple: Galipette cider. You can’t beat a Brittany-style cider in the warmer months.

Most versatile soft drink: flavoured tonics. In recent years they’ve brought fantastic flavour diversity to spirit-mixer combos and cocktails.

Top upselling tip: start doing tap takeovers. It’s a great way to push people towards new products and get them noticed. Plus, it helps you build relationships with suppliers.

Current customer favourite: Ossett’s White Rat, a local hoppy, pale ale.

FINN DILLON Ops Manager at No.Thirty8, The Tower, Lincoln

tour of britain

What’s on the menu in

Wales

Next in our series, we travel to Wales to discover their specialities. Plus, the team at The Bear Hotel tell us how they’re still welcoming customers after 500 years

ugged coastlines, rolling hills and lofty mountains make for a beautiful country that’s home to some fine produce. From Caerphilly cheese to Brains beer and lamb, Wales has a proud food and drink culture. Their baked goods are second to none with Welsh cakes and bara brith fruit loaf being their main stars. But one of the most famous is the Welsh rarebit, a special kind of cheese on toast. Low cost and simple, it’s a perfect addition to a lunch menu and can be adapted with smoked fish and various cheeses.

Take a look at these top Welsh ingredients and find out how you can use them.

Lamb

One of Wales’ most famous exports is its top quality lamb, especially the salt marsh variety. Its distinct flavour makes it the shining star in many meat dishes. The Welsh green pastures offer ideal grazing conditions, which produce super tender and delicious meat. Despite it being a meat associated with spring, our homegrown lamb is actually at its best in the summer and autumn months. One of the best ways to showcase Welsh lamb is, of course, the roast, but it’s also fantastic in spiced meatballs and skewered on a BBQ.

Sea salt

Table salt might do the job for seasoning curries and stews, but if you want to add texture and added flavour, try sea salt. Look out for Pembrokeshire and Anglesey’s award-winning salts, which are handharvested and contain bags of flavour. Sprinkled over avocado and eggs on toast, stirred into a caramel sauce or scattered over dark chocolate cookies, quality sea salt adds a special dimension that can make your dishes stand out.

Leeks

As the national emblem of Wales, we have to celebrate their fantastic leeks. Recently awarded protected status, the Welsh-grown varieties are prized for their strong peppery flavour and vibrant green colour. Look out for the Welsh leeks logo to be sure you’re buying the real deal. They’re harvested from August to early spring, giving you plenty of opportunity to try them out. Serve a lunch special of Welsh rarebit with leeks or create a bacon, Parmesan and leek risotto – so tasty!

We speak to Owner Steve Hindmarsh and Head Chef Iain Sampson at The Bear Hotel in Crickhowell, Wales…

Tell us about The Bear

Steve: We’re a 14th-century coaching inn with 40 bedrooms, a traditional bar and fantastic food. My mum bought The Bear 45 years ago, so it’s been in the family for a while! It only had eight bedrooms when we first arrived but we modernised and gradually added to it, while maintaining the traditional look and feel.

What makes The Bear stand out compared to a standard pub or hotel?

Steve: We’re consistent, offer great service and really care about customers. Our rooms are all individually decorated and we are renowned for giving a warm welcome to all.

I had been wanting to refurbish and upgrade our kitchen for a while but found the logistics daunting. However, during Covid, we took full advantage of the forced closure and completely gutted the kitchen

and installed a state-of-the-art induction kitchen. It was hard to spend money when you didn’t know what the future held but it turned out to be worth the risk and was a defining moment for us. We were helped by a government grant and we can now cook greener, more efficiently and more economically. Look out for any government grants that you may be eligible to apply for. Our staff love the new layout and it’s so much quicker to produce the dishes and much easier to clean. Some of our locals actually order course by course to slow service down! But it’s a definite advantage for us with other customers who want a quick meal.

How are you finding recruitment?

Iain: Since Brexit, we’ve struggled with staffing so we’ve widened our search. We have an eclectic mix of chefs in our kitchen right now – from Romania, Italy, and India – and I

Owners Steve and Samantha Hindmarsh

love it. The Indian chefs’ use of spices has helped shape new dishes on our menu and it’s been educational for me. We’re getting great feedback from customers on our food. Combined with the amazing larder available in Wales, the global influence of our chefs is making our food stand out.

How do you deal with difficult customers?

Steve: I like to deal with them personally and wherever possible ask the person to come in to discuss their issue. I take all complaints seriously and always investigate and make changes where necessary. This is how we improve on all aspects of the Hotel.

Have you made any changes to your offering because of the cost of living crisis?

Iain: Before, we may have cooked a lamb curry that was mostly meat but now, we’re doing lamb and chickpea curry. Chickpeas are a great way to reduce the cost of a dish and they’re delicious. Our Indian chefs have also made a paneer cheese and pea curry which is low cost with no meat. If you get the flavour right, customers won’t notice the lack of more expensive ingredients.

What Welsh ingredients would you recommend?

Iain: Lamb is obviously a big one. It’s expensive for us to buy in but it’s worth the extra money, it’s a fantastic product. Lamb shank is one of our bestsellers. Our local leeks, mussels and whinberries (like wild blueberries) are also fantastic. Don’t just buy local for the sake of it though. The quality must be there and we’re lucky that we have that here.

“The classic desserts sell well for us – sticky toffee pudding, apple and blackberry crumble, panna cotta and crème brûlée”

Iain Sampson, Head Chef at The Bear Hotel, Crickhowell

Smart saver

Mackerel is a better value fish. Our customers love it.

Bellini

For brunch or an evening tipple, the Bellini is a classy addition to any menu. A simple cocktail to serve –it’s just peach purée topped up with your choice of fizz.

Summer salad

Add sunshine to your salads with a prawn and mango special. Use chunks of fresh fruit and avocado then drizzle over mango purée and lime juice to finish.

Fruitpurée

A versatile ingredient across your food and drink menus

Mango Nojito

Mocktails are on the up so don’t forget them on your menu. Leave out the rum from a normal Mojito, sub in mango purée and add sugar to taste.

Pornstar Martini

To avoid mess and save time, use passion-fruit purée instead of the fresh fruit in this customer favourite. It keeps well in the fridge or freeze in ice-cube trays.

school to Back

September is approaching which means school kitchens will be back in action. We’ve asked an expert for fresh ideas on getting the kids excited about lunch

Tempting fakeaways

Get the children talking with takeawaystyle dishes. Traditional curries are always favourites but also consider katsu – chicken or butternut squash work well. Spicy cauliflower tacos, hoisin pork noodles and a range of meat and veggie burgers with personalised extras should go down well.

Not just for Sunday

“From our experience of the education sector,” Louise says, “we know that roast dinners are always popular with children.” Roasts are a flexible option as kids can pick and choose which elements they like. Go big on low-cost veggies such as potatoes and carrots and use seasonal greens where possible.

Versatile ingredients

Cut costs and buy smart ingredients that have multiple uses. Louise shares: “As well as using in a curry, you could mix curry sauce with mayonnaise to create a delicious filling for sandwiches or wraps. For a roast, save time and money by making one gravy – try Bisto Gluten-Free Fine Gravy Granules, which is suitable for a vegan diet.”

THE EXPERT

Louise Wagstaffe, Chef at Premier Foods Foodservice, has three decades of experience in the food industry and is a great advocate for healthy eating in schools.

Wide appeal

Get the balance right with your menus – bring out some new dishes but don’t forget the old favourites. Louise explains:

Shop with the seasons

“Using seasonal fruit and vegetables helps to minimise costs when you are buying produce that is more readily available locally,” says Louise. In the colder months, avoid expensive berries and go for apples and pears in crumbles and pastries. Turn tasty squash into Thai soup or roast chunks in Mexican spices and add to a fajita bowl.

Sneak in healthier options

Creating appealing dishes that are also healthy can be a challenge but by using ingredients that have extra vitamins, you can tick that box more easily. Louise recommends: “The new Sharwood’s sauces have been fortified with vitamins C and D and are a good source of fibre. The Homepride sauces are also fortified.”

Delicious desserts

Banoffee mousse? Chocolate and cherry pots? Fancy puds don’t need to send costs rocketing. Louise suggests trying Angel Delight mixes as they’re versatile and cost-effective. You can even make a frozen ice-cream mousse from them. Find the recipe on our website.

“It’s great to welcome children with some of the traditional flavours you know they will enjoy so you can get your meal uptake off to a great start.”

watch the video

SCAN HERE Follow the simple steps to making the bean burger here

Sweet Pepper, Tomato and Pepperoni Pasta

Serves: 10 Skill rating: EASY

Ingredients

• 50ml olive oil

• 4 red onions, sliced

• 4 red peppers, sliced

• 4 yellow peppers, sliced

• 200g pepperoni, sliced

• 2kg Homepride Tomato and Basil Sauce

• 650g penne pasta

• 150g mascarpone cheese

• 25g basil

Method

1. Heat the oil in a large saucepan, and gently cook the onions and peppers until golden.

2. Add the sliced pepperoni and cook for 5 mins. Then add the tomato and basil sauce and bring to a simmer then remove from the heat.

3. In a large pan of boiling water, cook the pasta until tender, drain and refresh.

4. Add the cooked pasta to the sauce and mix well until piping hot.

5. Top with mascarpone cheese, and fresh basil.

Cheesy Cajun Bean Burger

Serves: 10 Skill rating: MEDIUM

Ingredients

• 250g wholemeal bread, sliced

• 1kg red kidney beans, cooked and drained

• 300g carrots, peeled and grated

• 300g Cheddar cheese, grated

• 5g cajun seasoning

• 20g Knorr Professional Vegetable Powder Bouillon

• 300g Cheddar cheese, grated

Method

1. Place the bread into a blender and blitz to make fine breadcrumbs then pour into a bowl.

2. Add the beans to the blender and blitz to roughly chop then place into a bowl with the breadcrumbs.

3. Add the carrots, cheese, cajun seasoning, and 15g bouillon then mix together.

4. Shape into burger patties and place onto an oven tray then chill in the fridge for 20 mins.

5. To finish: add 250ml water into a saucepan, whisk in 5g bouillon and reduce to a glaze.

6. Remove the burgers from the fridge and brush with the bouillon glaze, then place into the oven and bake for 10 mins at 200C.

7. Turn the burgers over and brush with any remaining glaze, then continue to cook for another 10 mins or until golden and core temperature is reached.

Smart swap

Use lentils instead of pepperoni. They add great texture and a protein boost.

6 WAYS we help your business thrive

There’s all of Bar & Kitchen online plus a wealth of tools and extras. Are YOU missing out?

Bar & 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.

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700+ recipes

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).

More than 100 members

Not sure if there’s a Unitas Wholesaler near you? Put your postcode into our search and we’ll find the closest one to you.

Making business sense Want to know what tax rebates could be available, how to attract tourists or recruit and retain staff? We know these aren’t your specialist areas so we’ve found the right people from the right industries to advise and support you all the way.

depot locator Advice expertise tools

Meet your peers What are other business owners, chefs and bar managers doing to innovate, budget and deliver? We ask them and tell you! What are the latest trends that your suppliers are seeing and what new products are on offer? You’ll find it all on our website, exclusive to your business.

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Menu planner Put together new menus for any occasion. From your bank of saved recipes, you can create custom menus for a variety of courses. You can have a different menu for every season.

Cost to menu calculator There’s no more guesswork with our profit calculator. Simply put in the cost of the dish, your desired margin and the VAT rate to reveal your gross profit and menu price.

The social media guide PART 4

With new social channels such as TikTok so popular right now, is Facebook still relevant to your business? Absolutely yes!

28-42

WHAT IS FACEBOOK?

The social media giant continues to be the most popular social media platform in the UK with over 44 million active users. You can use it to connect with customers through sharing updates and events, posting photos and videos, and advertising.

HOW CAN FACEBOOK BENEFIT YOUR BUSINESS?

Widen your customer base by ‘liking’ local businesses and where relevant tag them in your posts. Facebook’s event listings are brilliant as even if someone doesn’t follow you, they can see you through the local events section. So, make sure live music and sports events are on there.

According to Sprout Social’s 2022 Social Index, Facebook is the most popular customer service social channel. Get a team member who is a service star to respond to people on your page. Reply to comments and direct messages as quickly as possible. Showing you’re present and friendly will create a good feeling about your venue.

Get your venue noticed by more people by boosting posts or creating paid adverts. Putting money into boosts means more people can see what you’re talking about and you can choose who you want to target – by age, location, gender and interests. You don’t need to spend hundreds of pounds. Start with £20-£50 and see how it goes.

GEN

Age 43-62

BABY BOOMER Age 63-82

• 24.5% of users are aged 25-34

• Users aged 65+ are a growing group

• The number of users aged 18-24 is declining

GEN Y (MILLENNIAL) Age

X

Top tips on how to do Facebook well

Upload your menu

One of the top things customers will want to see is your menu, so upload it in a post and pin as a featured post so it appears at the top of your page.

WHAT’S FACEBOOK ALL ABOUT?

Encourage reviews

Get your team to ask customers to leave a review if they’ve had a good experience. Five stars means a lot when looking for somewhere to visit.

reels

Set up bookings

Add a ‘book now’ button to your profile to make it easy for customers and boost bookings. Check-ins

Customers are doing marketing for you when they ‘check in’ at your venue. Get more customers to do this by offering incentives for check-ins – 50% off your first drink perhaps?

IN THE NEXT ISSUE

We look at Twitter. Is it just a customer service channel?

As on Instagram, Reels are popular on Facebook too. If you haven’t used them yet, give it a go. You film them within the app and they can be up to 90 seconds long. Add fun effects and music to make them stand out. Use Reels to show off new food or drinks, offer promotions for slower nights or highlight your team doing fun challenges to show their personality.

Paid adverts

Try adverts to expand your audience. They’re easy to set up and needn’t cost much. Use your best photos and keep the text snappy. You can choose a goal – push people to book, send customers to your site, get more page likes and more.

If you’re holding an event soon, set up the listing then create an advert to promote it in your area. Start small with £20 and monitor it.

Live video

As the name suggests, this Facebook feature is all about going live! It’s a fun way to create buzz around your venue and show exclusive, behind the scenes views or promote a particular dish or drink. Make sure you’re prepared for it – plan what you’re going to say and get your best video-taker and your most chatty, charismatic team member to take charge.

60% of consumers use Facebook to get customer service, so ensure you check it often

Sources: Statista, 2022 Sprout Social Index

Know your COCKTAILS

We speak to a cocktail guru to get his expert opinion on what you need to know to create the very best serves

Pritesh Mody is a Cocktail Developer and Founder of bottled cocktail company World of Zing. He’s a regular on TV show Sunday Brunch, mixing up the latest drinks.

THE KEY GLASSES 1

The glass for a Margarita, Negroni and Old Fashioned.

Use for simple spirit/mixer drinks, Mojitos and Tom Collins.

A nice wine glass is fantastic for the super popular spritzes.

THE ESSENTIAL INGREDIENTS 2

Sugar syrup: bring two parts sugar and one part water to a gentle simmer and stir until the sugar’s dissolved. Leave to cool, pour into a bottle and refrigerate for up to three months. Add a flavoured teabag while cooling to create a flavoured syrup!

Ice: we often get this wrong in the UK. You need to use large cubes so the drink will dilute less. And the glass or shaker has to be packed. If there’s ice floating when you pour the liquid in, there’s not enough! It keeps the drink cooler for longer and maintains flavour.

Egg whites: they create a frothy texture in drinks such as sours. I don’t use them now as there are more sustainable options that appeal to a wider audience. Aquafaba, made from chickpea water, is great. You can buy it in cartons –I use Oggs.

Mixers: a quality tonic is one of my favourites. Beyond the obvious, it pairs well with tequila and bourbon. Soda is something bars sometimes miss. It has brilliant effervescence and offers a different experience in drinks such as Mojitos.

Tumbler

Highball

Wine

Coupe

Martinis are at home in a coupe, as is a Daiquiri.

THE TECHNIQUE 3

I see a lot of people in on-trade who don’t shake a cocktail properly. It’s not about strength, it’s all in the movement. Put the shaker by your ear/ side of your head, holding the top and bottom. Shake back and forward. You want to hear and feel ALL the ice moving back and forward, not just a bit. If your technique is poor, the drink won’t be properly aerated or chilled.

THE MAGIC FORMULA

This works for Margaritas, Mojitos and sours.

4 PARTS ALCOHOL

THE LOOK 4

Cocktails (and mocktails) tend to have a higher price point so they need to look good. Here’s how you can impress customers

Use

strong visual impact.

Think about garnishes. Fresh fruit can be expensive so look at alternatives. Edible ricepaper toppers and penny sweets are fun, as are dustings like cocoa on Espresso Martinis or berry powder on fruity drinks. Consider a flavour essence spray – spritz it over the finished cocktail for an enticing aroma!

1

For mocktails, presentation is important to justify the higher cost. A simple mocktail can feel premium in a wine glass filled with ice and topped with fruit.

Make sure your glassware is sparkly clean.

2 PARTS CITRUS

PART SWEET

Try out your new masterclass skills with these on-trend cocktails and mocktail...

Raspberry

Margarita

Ingredients

• 25ml el Jimador Blanco Tequila

• 25ml Chambord

• 20ml lime juice

• 15ml triple sec

• Salt, for rim

• Lime wedge and raspberry, to garnish

Method

Shake the first four ingredients with ice. Pour into a tumbler glass rimmed with salt. Garnish.

Mocha

Martini

Ingredients

• 35ml Grey Goose® Vodka

• 35ml espresso

• 15ml crème de cacao

• 15ml simple syrup

• Espresso beans, to garnish

Method

Put all the ingredients, apart from the beans in a cocktail shaker. Shake hard and strain into a well-chilled coupe glass. Add garnish.

Raspberry

Mojito

Ingredients

• 50ml Bacardí Raspberry Rum

• 3 raspberries plus 1 to garnish

• 4 lime wedges

• 2 tsp sugar

• 12 mint leaves, plus sprig for garnish

• Club soda, to top up

Method

Build all the ingredients in a highball and lightly muddle. Add ice and stir. Top with soda and stir. Add garnish.

Classic Negroni

Ingredients

• 30ml Whitley Neill Distiller’s Cut London Dry Gin

• 30ml sweet vermouth

• 30ml Campari

• Orange slice, to garnish

Method

Add all the ingredients to a tumbler glass filled with ice and stir. Garnish with a slice of orange.

Rhubarb

Rebel Spritz

Ingredients

• 50ml Warner’s Rhubarb Gin

• 35ml cloudy apple juice

• 35ml soda water

• 35ml prosecco

• Mint and orange twist, to garnish

Method

Fill a large wine or copa glass with cubed ice and add all the ingredients. Give a quick stir and garnish.

Passion Fruit

Cooler

Ingredients

• 1 bottle Orange & Passion Fruit J2O

• 25ml Teisseire Vanilla

• 25ml lemon juice

• Lemonade, to top up

• Orange slice and mint, to garnish

Method

Add the first three ingredients to a highball glass and stir to combine. Top up with lemonade and stir. Garnish.

mocktail

#feedyoureyes

Would you like to showcase your best starter, main or dessert and win a £50 Amazon gift card? If you win, you could also feature in future magazines and promote your business. Enter below and check out this issue’s brilliant winners

Twice Baked Goat’s Cheese Soufflé with Beetroot and Cumin Velouté

“We had some lovely goat’s cheese delivered which inspired this summery dish. Customers enjoyed the lightness and simplicity of the bold flavours”

Rory Lovie

@chefrorylovie

Head Chef at Bridgeview Station, Dundee

Sponsored by:

how to enter

Pan-Roasted Cod Fillet, Caponata, Parmesan Gnocchi and Pine Nut Brown Butter

“I love using flavours from around the world and for this I fancied some Italian inspiration. It’s been really popular and got great feedback”

Ryan Bolt

@chefryanbolt

Executive Chef at The Bell Inn, Carlton Colville

Sponsored by:

To be in with a chance of winning, post a photo of your best dish on Twitter or Instagram, and tag #FeedYourEyes and @barkitchenmag

brws.it/comptc

Rhubarb Swiss Roll, Rhubarb Compote, Ginger Nut Crumble, Bramley Apple Gel and Mint

“The inspiration was local rhubarb. I paired it with some great flavours to achieve a dish full of freshness and texture. It’s also gluten free!”

Jack Witcher

@cotswoldprivatediningco

Chef Patron at The Cotswold Private Dining Company

Sponsored by: