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Bar& Kitchen
Win!
Your best dish could win you °ƉƊăljƉƴŅƚÎĘåų
Championing independent business success
Page 50
Four days to boost profits { Fc: ƗljƗƗ× 8 ka eFc ű %e¥ k B) F£ ce Fkc
Ultimate spring cleaning guide
Serve up the
perfect cup How to brew the most popular drink in the world
B&K-issue-09-p01-Cover-v5.indd 1
07/12/2021 09:54
Advertising To advertise in Bar & Kitchen magazine or online, contact: eÚƴåųƋĜŸĜĹč a±Ĺ±čåųôIƚĬĜ± 8ƚĬüŅųÚ ģƚĬĜ±ţüƚĬüŅųÚÄĵ±ÚåÆƼŸŅĹÚåųţÏŅĵ ljƁîƗĊ Ƒăă ƑŀƗ
Published by Made by Sonder on behalf of Unitas Wholesale ĜÏƋŅųĜ± ŅƚųƋØ î %Ņųĵåų {Ĭ±Ïå Xå±ĵĜĹčƋŅĹ Ş±Ø ƑƗ ăe) For Unitas Wholesale eĹĜƋ± k±ĩĘĜĬĬ ±ĹÚ XåŸ aŅʱĵĵåÚ ljŏƑljƗ ƗƆljăƗĊ ƚĹĜƋ±ŸƵĘŅĬ埱ĬåţÏŅţƚĩ ĘåĬĬŅÄƱų±ĹÚĩĜƋÏĘåĹĵ±č±DŽĜĹåţÏŅĵ ŅÏĜ±Ĭ× ÄƱųĩĜƋÏĘåĹĵ±č For Made by Sonder ųå±ƋĜƴåô ĜÏĩ 8ų±ƋåųųĜčŅ ±ĹÚ ±ƼĹå B±ƼƋŅĹ eųƋƵŅųĩåųô{±ƚĬ BĜÆƱųÚ ŅĹƋåĹƋ %ĜųåÏƋŅųôIƚŸƋĜĹå ±č±ĹƼ )kô ĜĵŅĹ Ę±ŞŞåĬĬ ŅĹƋųĜÆƚƋŅųŸôIƚÚƼ Ņč±ĹØ ŅŞĘĜå a±ųĜå eƋĩĜĹŸŅĹØ IĜĵ Xåƴ±Ïĩ ±ĹÚ %±ƴĜÚ XĬŅƼÚ )ÚĜƋŅų a±Ƌ Xå±ƴåô åÏĩƼ eĜƋĩåĹ
Welcome. A New Year and a new set of opportunities… it couldn’t be a more exciting time. I don’t think that anyone would argue that the last few years have been challenging for all of us, and while I am sure we haven’t seen the last of them, as an industry we will face up to them, stepping forward into 2022 with gusto. Christmas and the New Year were a welcome treat, to reconnect with family, friends and customers, and to enjoy some well-earned ‘fun time’. Our Foodservice and On-Trade outlets were happily busy with the festive spirit in full flow. As we put away those decorations, we think of the year ahead. Bar & Kitchen is here to help with support and advice, recipes, industry updates and lots of information to help you and your business navigate a successful 2022.
Further information
We would love to hear what you think of the magazine and how we can improve
±ų ¼ UĜƋÏĘåĹ ĜŸ ŞƚÆĬĜŸĘåÚ ÆƼ a±Úå ÆƼ ŅĹÚåų XƋÚ ŅĹ ÆåʱĬü Ņü ĹĜƋ±Ÿ ĘŅĬ埱Ĭå XƋÚţ eĬĬ ųĜčĘƋŸ ųåŸåųƴåÚţ åŞųŅÚƚÏƋĜŅĹ ĜĹ ƵĘŅĬå Ņų ޱųƋ ŞųŅĘĜÆĜƋåÚ ƵĜƋĘŅƚƋ ŞåųĵĜŸŸĜŅĹţ eĬĬ ĜĹüŅųĵ±ƋĜŅĹ Ƶ±Ÿ ÏŅųųåÏƋ ±Ƌ ƋĜĵå Ņü čŅĜĹč ƋŅ Şų域ţ Ęå ĵ±č±DŽĜĹå ĜŸ ŞųĜĹƋåÚ ĜĹ ƋĘå U ÆƼ Fae :ųŅƚŞţ Ņ ĵ±ĩå ± ÏŅĹƋųĜÆƚƋĜŅĹ ƋŅ ƋĘå ĵ±č±DŽĜĹåØ ŞĬ屟å åĵ±ĜĬ åÚĜƋŅųÄ Æ±ų±ĹÚĩĜƋÏĘåĹĵ±č±DŽĜĹåţÏŅĵ
it for you and your business. Please get in touch and let us know what you think.
Les Mohammed, Senior Trading Controller, Out of Home Unitas Wholesale
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In 2022, we’re concentrating on our core business and in supporting some of our long-term clients who have really struggled over the past 18 months. They supported us, now we’re supporting them with innovative finance schemes and low-cost contract hire services. For us, that’ll be amazing Steve Williams, )k Ņü Ęå Ĭå±ĹĜĹč ŅĹŸƚĬƋ±ĹÏƼ
I’d love to see a shift to improving diversity and inclusion in the sector but it’s difficult to say when that will happen. Most companies are at the beginning of their journey, so we will only be able to understand progress when actions taken produce tangible outcomes Lorraine Copes, 8ŅƚĹÚåų Ņü å FĹÏĬƚŸĜƴå BŅŸŞĜƋ±ĬĜƋƼ
In good company Our industry experts on what’s hot and what’s happening in 2022
I’m going to say ‘yes’ to invitations and make the effort to go and see friends and family. Hopefully, there will be plenty of dog-friendly places for us to visit Bill Lambert, Ęå UåĹĹåĬ ĬƚÆűŸ spokesperson
This year, we are going to look into more guest roasters and coffee tastings at Pallets, as well as creating our own cake line at The Beaulieu Bakehouse Dominic Ide, Owner and Director of {±ĬĬåƋŸ å± ¼ Ņý åå BŅƚŸå
barandkitchenmagazine.com 05
22
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£20 42
Contents Trends
On the cover
Recipe
Expertise
09 New products… don’t miss them
19 Special diet… how to do dairy free
10 Hungry for… comfort food makes
22 Become a coffee connoisseur… learn
a comeback
12 Thirsty for… think spirits or sobriety
15
Season & Serve… mushrooms
Register for Bar & Kitchen today and receive a £20 Amazon gift card on us!
the art of the perfect roast and coffee art at Pallets Tea & Coffee House
28 Mother’s Day… delicious recipes and drink ideas
31 Do you follow... get inspired on Instagram with Billy Frost
33 Easter... don’t miss out on bank holiday business – that’s four days!
42 Spring events... celebrate our high days and holidays
15
50 Feed Your Eyes… who are this
Scan the QR code to register on our site. Then wait for your £20 voucher to arrive. Simple!
issue’s winners?
Why should you register? By registering on our site, you’ll get exclusive access to useful tools which will save you time – from a cost-toSURȴ W FDOFXODWRU WR D PHQX SODQQHU The site has more than 600 delicious food and drink recipes to give you IUHVK LQVSLUDWLRQ IRU \RXU FXVWRPHUV Hurry, though – only the next 500 sign-ups get a £20 Amazon voucher!
Advice 20 Customer care… make some new four-legged friends
39 Inclusion… why a diverse workforce is a successful workforce
46 Spring clean… your customers deserve it, your venue needs it
20
barandkitchenmagazine.com
All information was considered to be correct at time of going to press
barandkitchenmagazine.com 07
products
What’s new? Check out the latest news and products in the world of foodservice and on trade
jj whitley launches blackcurrant vodka distilled in st petersburg
NEW SPANISH-STYLE LAGER. INTRODUCE YOUR CUSTOMERS TO THE SOUL OF MADRID
The distillers at JJ Whitley have always pioneered innovation and flavours that speak to the modern consumer trends and numerous options of mixability in terms of serves. This time they headed to Russia to create a Russian winter wheat-based vodka, produced using a unique production process in St Petersburg that creates a full body character yet silky smoothness. JJ Whitley Blackcurrant Vodka has notes of tart dark fruits with a long sweet finish. Available in 70cl.
Madri Excepcional is an exciting collaboration between the brewers of La Sagra and Molson Coors who have joined forces to brew a beer that captures the soul of modern Madrid. Madri Excepcional is a crisp, smooth and refreshing Spanish style lager brewed at 4.6% ABV. Full of flavour and aroma, medium bodied with medium carbonation which are the hallmarks of the beers from La Sagra. With every sip your customers will experience El Alma de Madrid – ‘The Soul of Madrid’.
Tasting notes Bright blackcurrant notes on the nose along with rich cereal notes and sweet berry flavours. On the palate there are nostalgic flavours of blackcurrant juice and a long, sweet finish. Simple serve Blackcurrant Spritz. Method Pour 50ml of JJ Whitley Blackcurrant Vodka over ice. Add lemonade and a wedge of lemon to garnish.
jj-whitley.com | halewood-int.com
molsoncoors.com
offer Vegan Nuggets with a crunchy crumb bite and a source of fibre Garden Gourmet® Vegan Nuggets are a big hit with kids and grown-ups, giving a similar crunchy crumb bite, taste and experience to that of chicken nuggets. Made from plantbased protein, this family favourite is high in protein and provides a source of fibre.
tastes just like chicken but is vegan! meet The garden gourmet® schnitzel Garden Gourmet® Vegan Schnitzel is a breaded fillet that combines a crispy crumb coating with a juicy, tender flavour, which tastes and smells similar to a real chicken breaded fillet. High in protein and a source of fibre, it is pre-cooked and can easily be warmed in the oven or in a fryer. Serve with potatoes and vegetables, or simply add to a salad, soup, sandwich or wrap.
nestleprofessional.co.uk/gardengourmet
barandkitchenmagazine.com 09
trends 01
Hungry for... As the new year begins, here’s food for thought to help create a successful 2022
Food that delivers It wasn’t so long ago that pizza and Chinese cuisine dominated the world of food deliveries. But, when restaurants and pubs in the UK introduced delivery services to survive the pandemic, everything changed. Faced with the prospect of not being able to eat out, approximately 4.3 million UK adults ordered a food delivery for the first time in 2020. Consumers embraced the opportunity to enjoy restaurant-quality food delivered straight to their homes: from carefully boxed roast dinners to juicy stacked burgers and elaborate tasting menus created by Michelin-starred chefs and their local gastro pub. The delivery market grew by £3.7bn to reach £11.4bn and will be worth £12.6bn in 2024, according to Lumina Intelligence. So, there’s a huge opportunity to come that you can take advantage of. Yes, people are eating out again and, as a result, the rise in deliveries has reached a plateau. However, takeouts and deliveries still accounted for 35% of total sales for managed pubs and restaurants in June 2021. As we begin a new year, food deliveries should remain a powerful part of your business strategy. With safety concerns around Covid still lingering, people still want to enjoy chef-cooked food with a strong sense of occasion in their home.
18-24 year-olds order food 3 to 4 times per week
Be aware… Popular digital delivery platforms such as Just Eat, UberEats and Deliveroo may have a huge reach and a reliable reputation, but they will charge between 14% and 30% commission per order and perhaps a fixed admin charge. Cut out the middleman and attract orders directly. Maybe offer a discount if customers order from you or give a starter or dessert course free of charge.
Selling to Gen Z Generation Z (18 to 24-year-olds) order delivery food three to four times per week on average – more than any other generation in history, according to the
10
Source: International Foodservice Manufacturers Association: 2017
International Foodservice Manufacturers Association. Use your social media channels with lots of hastags to get their attention and help them to find you.
Selling to millennials For millennials (aged 25-40), offer limited-edition menus and themed at-home dining experiences. Creating a link between digital and physical taps into the ‘home eatertainment’ trend, which focuses on the experience and enjoyment of eating at home.
Fast Food Fashion Restaurant promotional merchandise used to mean a Hard Rock Cafe T-shirt or a baseball cap from Planet Hollywood. Now, however, many bakeries, breweries, cafes and restaurants are offering hip, design-savvy merchandise and products. If there’s one thing the past 21 months has taught us, it’s that restaurants can no longer rely on a single revenue stream. The reality is UK restaurants recorded almost 30,000 job losses in 2020 and seven in 10 restaurants fear they will have to close as a result of the pandemic. Establishments around the country, including the Taiwanese cult restaurant Bao (right), Crazy Pedros, a pizza parlour and tequila bar in Manchester and Liverpool, and Goat Ledge, a community cafe in St Leonards-on-Sea, have seen a rise in merchandise sales.
Put your name on it Cult restaurant Bao sells clothing, crockery and posters, boosting profits and promotions
How to be successful with merchandise This is a great way to grow brand awareness and for customers to support their favourite outlets. Choose your products carefully and brand with your logo, a fun design or simple and impactful slogans that your customers know you for: • T-shirts • Tote bags • Reusable mugs.
Why not run a social media competition for customers to share photos of people wearing and using your merchandise? Give discounts to everyone who hashtags and shares the photos, which is great online promotion for you too.
Creature comforts The nostalgia food trend of late has seen a boom in popularity in the UK for childhood classics as consumers are drawn to feel-good comfort foods in times of crisis. Covid may have contributed to the sales of jelly (three times higher in Co-op than pre-lockdown) and sales of tinned meat such as Spam and corned beef have risen by £9.8m to reach £83.3m in the past year, according to data from Kantar. The demand for nostalgic foods will only grow in 2022 says Mintel, which describes it as an “elastic trend” – meaning it’s easy to adapt on menus for all generations. Consider putting classics such as Spam fritters and trifle on your menu for a limited time and measure the result!
The study shows that people are seeking ‘functional’ healthier versions. For example, dishes with ingredients that boost immunity. It might be a shepherd’s pie stuffed with vegetables or homemade chicken noodle soup. There are plenty of wholesome and familiar dishes that fulfil an ongoing need for comfort in a tumultuous world, such as hearty tomato soups and veggie-loaded stews. Watch out too for a predicted ‘carbs comeback’.
Fast forward… Comfort foods are changing, too. Tastewise reports that consumers are seeking health benefits such as comfort (+74%) and stress relief (+14%) from food they eat. This isn’t your traditional comfort food, though.
barandkitchenmagazine.com 11
trends 02
Thirsty for... Mixers are going to play a big part in 2022, whether it is with premium spirits or for alcohol-free offerings
‘Sober-curious’ In 2021, we saw changing attitudes to sobriety and a wider acceptance of low- and no-alcohol (NoLo) drinks give way to evermore ‘sober-curious’ consumers. According to Nielsen data, the no- and low-ABV sector has grown by 506% since 2015 and annual growth for this category is expected to hit 7.1% by 2025. Steve Warnham, Manager, National & Key Accounts at Coca-Cola Europacific Partners GB Ltd, says: “In the last three years, mocktails and alcohol-free mixed drinks have grown 35%. This is partly due to people’s changing lifestyles but also because of the rising number of people classing themselves as teetotal. According to Mintel, in 2020, 15% of 18 to 24-year-olds classed themselves as teetotal and 50% of people now say they choose a drink based on the calorie content.” This year, consumers will expect more than an elderflower cordial when visiting outlets. In this new phase it’s all about matching delicious drinks with a variety of sober social occasions. Stock up on non-alcoholic drinks such as sparkling wine, wine, lager and spirits. In 2022, it’s time to up your soft drinks game too, with 61% of Britons saying they would like to see an even greater range targeted at adults and better aligned with health-conscious living.
12
Fauxjito Fresh and alcohol-free, this mocktail has a spring-like flavour, with zingy fresh mint.
Ingredients • Ice cubes • 2 lemon wedges • 50ml cloudy apple juice • 15ml sugar syrup
Method Put ice and lemon in the glass, add juice and syrup, add the leaves, stir and top up with soda water, and garnish.
• A few mint leaves • Schweppes Classic Soda Water, to top up To garnish: • 1 mint sprig
4th
Made in Blackpool Bankhall is a ‘sweet mash’ bourbon-style liquid distilled in the UK
United Kingdom is the world’s 4th largest whiskey market in value Source: Brown-Forman
INDUSTRY INSIGHT Spirits continue to rise in popularity James Stocker, Marketing Director at Halewood Artisanal Spirits, sees two trends on the horizon that bar owners should get behind. FLAVOURS “Over the past couple of years, we’ve seen exponential growth in flavoured gins, we’re now starting to see crossover into other spirits categories. Last year was big for flavoured rums – we launched a raft of new rum flavours under our Dead Man’s Fingers brand, including Passionfruit, which all performed well. PROVENANCE “Products with a strong provenance is a great way to drive sales. Consumers are increasingly drawn to products with local connections and stories. We think this will grow in 2022, so we have invested in distilleries all over the UK to provide artisanal spirits with regional links, including our Aber Falls Whisky (the first whisky to be produced in North Wales for over a century) and our Bankhall Distillery in Blackpool.
Sweeter spirits Brown-Forman’s Customer Marketing Manager – On Trade, Danny Whelan, says: “Flavour-seeking consumers are discovering new tastes, both sweeter and bigger and this will continue to grow in 2022. We are seeing lots of interest in Jack Daniel’s Tennessee Apple, for example.” He also acknowledges a focus on the more expensive drinks: “Consumers are demanding more Premium experiences and products such as our Woodford Reserve and Tequila Herradura. Great for your customers and great for your margins.”
Crabbie’s Pina Colada Ever thought of creating a Pina Colada with whisky instead of rum? Here’s how:
Ingredients • 40ml Crabbie’s Yardhead whisky • 20ml Dead Man’s Fingers Coconut Rum • 50ml coconut water • 50ml pineapple juice • 25ml fresh lime juice
• 25ml agave syrup • Slice of pineapple • Mint leaves • 2 lemon wedges • Ice cubes To garnish: • 1 pineapple slice
Method 1.
Combine all ingredients into a shaker with ice and give it a good go for a minute or so. Strain and pour over ice into a glass and garnish with a pineapple slice and the obligatory umbrella!
U-S-A When it’s big in the US, you can be sure it will soon be big over here too. Discover the drinks blazing a trail across the States and what your customers will be asking for in 2022...
lockdown and now will be expecting their local bars and restaurants to sell it too. For example, Waitrose saw a 175% increase in demand according to The Spirits Business.
Tequila
Cognac
According to The International Wines and Spirits Record, US consumption of tequila rose by more than 30% between 2015 and 2020, with premium handcrafted tequilas doing well, particularly for cocktails. In the UK, people bought tequila from supermarkets during
The US has never been a huge market for cognac but that all changed in 2020, when high-end premium sales of brandy and cognac soared by 809%. In the UK, demand is mostly seen in nightclubs and we expect this to trickle down to bars and restaurants later in 2022.
barandkitchenmagazine.com 13
recipes
Season & Serve Simply pair with butter, garlic, Parmesan or thyme
Versatile and delicious, mushrooms are just as good served with black pepper on toasted sourdough as in ramens and pies. Elevate a mushroom soup with crème fraîche and croutons. Or just roast them…
Serves 2
Porcini Sesame Crusted Steaks Ramen Bavette is a great cut to use in ramen, often known as butcher’s cut, as it was the piece the butchers reserved for themselves.
1
Ingredients • 40g Cooks&Co Dried Porcini Mushrooms • 8 tbsp sesame seeds • 2 bavette steaks • Vegetable oil • 400ml soy milk • 100ml soy sauce
• Konjac noodles • Sprouting cauliflower, lightly steamed • Wild mushrooms, sautéed in vegetable oil • Spring onion, finely sliced • Soy cured egg, cut in half lengthwise • Pickled ginger or radish
Method 1.
2.
3.
4. 5.
6.
For the porcini sesame crusted steaks: blitz the dried porcini in a blender to make a powder. You will use 3 tbsp in this recipe. Return the excess to the pot for a future use. Mix 1 tbsp of the porcini and sesame seeds to make a rub. Roll the steaks in the mix and make sure there is an even coating. Warm some vegetable oil in a frying pan. Brown the steaks on all sides. Should take about 5 mins depending on thickness. Set them aside to rest. For the broth: bring 1l water to a simmer. Add the remaining 2 tbsp of the porcini powder to the simmering water. Simmer for about 4 mins. Add the soy milk and soy sauce. If there is any foam at the top of the broth you can skim that off for a cleaner presentation.
7.
To serve: slice the steak against the grain into thin slices. 8. Place your noodles in a bowl. Pour over about one-third of the steaming broth into each bowl to warm the noodles. 9. Arrange the sprouting cauliflower, mushrooms and steak on the noodles. Garnish with spring onions, ½ egg, pickled radish and ginger. 10. Top up with broth if needed.
Perfect match
Pair with: Tiger beer. The Far Eastern heritage flavours of this lager complement the savoury, soy-based ramen
barandkitchenmagazine.com 15
SERVES 10
For the balls: • 50ml olive oil • 1 large diced onion • 4 cloves diced garlic • 500g chopped mushrooms • 1 tsp oregano • 20g Bisto Vegetable Bouillon • Salt • 1 tsp black pepper • 2 tsp chilli flakes • 2 x 400g cans white beans, drained and rinsed • Juice of 1 lemon • 2 tbsp + 1 tsp chopped fresh parsley • 300g breadcrumbs
2
Vegan Balls with White Beans & Mushroom in a Tomato Sauce
Taste the freshness of this tomato sauce served with flavourful balls.
Serves 10
3
Mushroom Ceviche and Avocado Tostada
Authentic Peruvian flavours and textures come alive in this dish.
16
Ingredients
For the tomato sauce: • 50ml olive oil • 1 chopped onion • 2 cloves garlic, diced • 50g tomato purée • 400ml Bisto Vegetable Bouillon, made up as per instructions • 300g cherry tomatoes, halved • Parsley and chilli flakes, for sprinkling
2.
3.
4.
5.
6.
Method 1.
For the balls: heat a large frying pan, add the olive oil and onion, cook for 5 mins. Add garlic and mushrooms and cook for 2 mins.
7.
Stir in the oregano, Bisto Vegetable Bouillon, seasoning, half the chilli flakes, white beans and lemon juice. Let the mixture cook for 1 min. Blend in a food processor until the mixture comes together. Add 2 tbsp of the parsley and 200g of the breadcrumbs. Blend until well combined. Stand for 5 mins, so that the breadcrumbs absorb the liquid. Mix the remaining breadcrumbs, a pinch of pepper, chilli flakes and 1 tsp of parsley in a bowl. Roll 1 tbsp scoop of the mixture into a ball in your hands. Roll it in the bowl of breadcrumbs and place on a tray. Repeat until all of the mixture is used. For the sauce: heat the olive oil over a medium heat in a pan, add the onion and garlic. Cook for 5 mins. Add the purée, Bisto and cherry tomatoes, bring to the boil, reduce and season to taste. To cook the balls: preheat the oil in a deep fat fryer. Cook in batches for 4-5 mins or until piping hot and golden brown. To serve: place the balls on the warm sauce, top with chilli flakes and parsley.
Ingredients
Method
For the roast mushrooms: • 900g wild mushrooms • 15ml olive oil • 5g Knorr Professional Vegetable Bouillon • 15g Knorr Professional Garlic Purée • 3g ground black pepper
1.
For the ceviche: • 20g aji peppers • 25ml coconut milk • 75ml Hellmann’s Vegan Mayo • 50g red onions, diced • 150g tomatoes • 20g coriander For the mousse: • 350g avocado • 25ml water • 5g smoked paprika To serve: • 500g tostada • 15g coriander
Perfect match
To roast the mushrooms: clean and pull into large strips. Place in a bowl and toss with the olive oil, Knorr Professional Vegetable Bouillon Powder, Knorr Professional Garlic Purée and pepper. Place mushrooms in a single layer on a tray and roast for 10 mins at 180C. Set aside to cool. 2. For the ceviche: blend the aji peppers, coconut milk and Hellmann’s Vegan Mayo until smooth. Fold in the onions, tomatoes and coriander. Fold in the roasted mushrooms. Chill until needed. 3. For the mousse: blend all the ingredients until smooth, then set aside and keep chilled until required. 4. To serve: spread avocado mousse on each tostada. Top with a portion of mushroom ceviche. Garnish with coriander. Serve 2 tostadas per portion.
Pair with: Doom Bar, a lighter flavoured real ale which suits this less intense dish
diet
Dairy free Catering for dairy-free customers is more than just taking cheese off the menu. Whether it’s a cow’s milk allergy, a lactose intolerance or customers with ethical reasons for excluding dairy, milk-based ingredients lurk in surprising places
Breakfast
Lunch
When serving breakfast, always offer non-dairy milks such as soya, oat or coconut. Be aware that granola and other mainstream cereal products are good hiding places for dairy. Milk powder (a manufactured dairy product made by evaporating milk) can make its way into store-bought granola to extend its shelf life. Try making granola from scratch with added wholegrains, fruits and nuts.
A handful of crisps to garnish a sandwich adds some crunch to a plate. However, in your new dairy-free mindset, understand that sour cream and chive flavour and any kind of cheese-flavoured potato chips have traces of milk powder. Salad dressings are also culprits – even vinaigrettes. Many contain Parmesan or other cheeses and whey protein, so it’s important to read the ingredients thoroughly. Check other condiment and sauce bottles too!
1 in 3 Brits drink non-dairy milks Source: Mintel, 2021
Dinner A classic dish like fish and chips can be dairy free but be careful as many batter mixes contain milk products. The safest bet to a dairy-free meal is to make your own beer batter in-house. For a crisp coating, use beer and flour with added salt and water. Serve tartare sauce for a finishing touch which doesn’t contain milk or milk-based products. next Pre-made tomato pasta sauces issue or passatas may also contain milk products – so beware if you have How to customers asking for dairy-free cater for options and always ensure that your diabetics staff are aware of which menu options are dairy free if they are asked.
barandkitchenmagazine.com 19
CUSTOMER CARE
Who let the dogs in? There’s a new type of customer who wants to visit you. It’s furry, got four legs and a waggy tail… An incredible 3.2 million households in the UK have welcomed a pet into their home since lockdown started, says the Pet Food Manufacturers’ Association. That’s a lot of families who will want to bring their dog when they go out. Bill Lambert from The Kennel Club gives his advice on how you can welcome them.
Why should businesses consider catering for canines? Pets are very much part of our families and therefore our lives. From a business point, there’s a lot of money out there when it comes to dog owners. If people can take their dog with them when they go out, they’re more likely to stay longer, and not rush home to their dog, and therefore ultimately spend more money.
Why now? There’s been a huge rise in the number of people owning dogs since 2019. Our figures – which account for the number of puppies being registered with us – are up 35%. There are around 10 million dogs in the UK. This means there are many more dog-owning families who are going to want to do what they did beforehand, such as eating and drinking out. If they can find a restaurant or a pub
20
Paws for profits Make the trip out a treat for the dogs too, by selling dog biscuits or even ice cream for dogs
55% of owners claim they would stay longer at a place if they had their dog with them, and 52% said they would spend more
Source: Kennel Club
to take their dog to, they are more likely to frequent those places over and above establishments that don’t allow dogs.
Do pets up the ante when it comes to atmosphere? Most people believe they do, yes. In a survey we conducted, 61% of people said dogs make venues feel more friendly, and 63% said petting a dog is relaxing. Dogs break down barriers, too. They are a great talking point – and getting conversations going in any premises is surely a good thing, as it helps add warmth and familiarity.
What regulations do outlets have to consider when preparing to accept dogs? You’re not allowed to have dogs in food preparation areas. I think there are some people who think that that extends to restaurants, which isn’t the case.
How can a venue make their venue pet-friendly? It’s about communication and setting boundaries. For example, think about a policy where all dogs are kept on leads (which is reasonable). It should be made clear that you have the right to turn some customers and their pets away if you don’t want them there. Not all of your customers will want to share their space with animals. Could you have a dog-friendly area, for example? Check that any areas that dogs have access to are safe and free of any plants and toxic food, such as chocolates.
How can outlets make their premises more welcoming? Bowls filled with fresh water are key. You might want to think about a jar of dog biscuits. There’s a coffee shop that my pup always wants to go in because the owner always gives them a treat. You could add dog-friendly items to the menu, such as ice cream,
which is becoming quite popular. We have a guide (thekennelclub.org.uk/ hospitality), where you can download an ‘Open for Dogs’ sign and more guidance.
What about furnishings? I think it’s up to the venue to decide if they want dogs on the furniture. Most owners wouldn’t expect it but, either way, the premises should make it clear what their preference is. If you are going to allow them on couches, consider wipe-clean furnishings. You could go the extra mile, and consider having dog beds available.
TOP TIPS FROM THE KENNEL CLUB... • Create a policy for areas where dogs can and can’t go • Ensure employees are okay with a dog-friendly policy • Make sure there is space between tables for dogs to enter and exit, and sit or lie down • Create a ‘regulars’ dog wall with pictures of all your doggie visitors
barandkitchenmagazine.com 21
Spilling beans THE
Dominic Ide on how he has achieved success as owner and director of Pallets Tea & Coffee House in Beaulieu, Hampshire
22
P
allets is something of a legacy business. “It was my grandmother’s and was a gift shop when she had it – then it was my brother Spencer’s. Today, I own and run it,” says Dominic Ide. “We didn’t have any funds so we had to magic up a way of putting it together. I found bits and pieces from my brother’s ŅƋĘåų ÏŅý åå ŸĘŅŞ ô aåƋƋųĜÏĩűŸ ĜĹ Southampton. Friends donated things and I made furniture out of wooden pallets – hence the name.” The result is a visually stunning cafe, full of reclaimed and upcycled furniture, in the heart of the New Forest. But it’s {±ĬĬåƋŸű Æåƴåų±čåŸ ƋʱƋ ĩååŞ ƋĘå ÏƚŸƋŅĵåųŸ ÏŅĵĜĹč ƱÏĩţ Ů Ęå ĩåƼ ĜŸ ƋŅ Ā ĹÚ ± ŞųŅÚƚÏƋ ƼŅƚ Ï±Ĺ ųå±ĬĬƼ ĵ±ĩå ƼŅƚų ŅƵĹØŰ Ÿ±ƼŸ %ŅĵĜĹĜÏţ “Understand what it is that you want to do, what it is that your customers want and from there, home in on something you can do really, really well. For us, ƋʱƋűŸ ÏŅý ååţŰ
Creatures of caffeinated habit %ŅĵĜĹĜÏ Ę±Ÿ ƵŅųĩåÚ ƵĜƋĘ aŅŅĹ Ņ±ŸƋØ ƵĘŅ ʱĹÚěųŅ±ŸƋ ŸŞåÏĜ±ĬĜƋƼ čų±Úå ÏŅý åå to provide exceptional, sustainable
“Understand what it is that you want to do, what it is that your customers want and from there, home in on something you can do really, really well. For us, that’s coffee”
ŞųŅÚƚÏƋŸţ ʱƋ ÚĜÚ %ŅĵĜĹĜÏ ĬŅŅĩ üŅų ƵĘåĹ ĜƋ ϱĵå ƋŅ ā ±ƴŅƚųũ Ů)ĬĜĵĜűƋĜĹč bitterness. It’s been proven time and ±č±ĜĹ ƋʱƋ ŞåŅŞĬå ÚŅĹűƋ ĬĜĩå ÆĜƋƋåų ÏŅý ååţ ƚƋ ƋĘåƼ ÚŅĹűƋ Ƶ±ĹƋ Ƶå±ĩ ÏŅý ååØ åĜƋĘåųţ “Our house blend,” continues Dominic, “has smooth, nutty notes to complement ±ĬĬ Ņƚų ÏŅý åå ÏĘŅĜÏåŸţ F Ƶ±ĹƋåÚ ĜƋ ƋŅ Æå proportioned. So there are three levels Ņü ā ±ƴŅƚųŸ ô ŸƵååƋØ ±ÏĜÚĜÏ Ņų ŸŅƚų ±ĹÚ ƋĘåĹ ÆĜƋƋåųţ ĘåĹØ ƼŅƚ ±ÚÚ ƋĘå ĵĜĬĩØ ±ĹÚ this balances it out nicely. You get a lovely chocolatey, nutty, almondy ā ±ƴŅƚųåÚ ÏŅý ååţ kƚų ÏƚŸƋŅĵåųŸ ĬŅƴå ĜƋţ “I’m biased of course but I really do ƋĘĜĹĩ Ƶå ÚŅ ƋĘå ÆåŸƋ Ĭ±ƋƋå ô ƋʱƋűŸ ĵƼ ÚųĜĹĩ Ņü ÏĘŅĜÏå ô ĜĹ B±ĵŞŸĘĜųåţ å ±ĬŸŅ ÚŅ čƚåŸƋ ųŅ±ŸƋŸ üŅų ÚĜý åųåĹƋ ŸƋƼĬåŸ Ņü ÏŅý ååØ üŅų ƋĘå ĬĜĩåŸ Ņü eåųŅ{ų域 Ņų ƆljŸţŰ Dominic is mindful, though, not to force new and unusual products on customers unnecessarily. “I’m not a big fan of saying ‘do you want to try our eüųĜÏ±Ĺ ŸĜĹčĬå ŅųĜčĜĹŸ ÆĬåĹÚØű ƋŅ åƴåųƼ
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Coffee artistry Jass Goodman (far left) is the expert in coffee art, says owner Dominic Ide – she can make hearts, lions and even a phoenix
“So nice to see you again!” Manager and Head Barista Jass Goodman always welcomes customers with a big smile
person as soon as they walk in the door, because the chances are it doesn’t mean anything to them. “We’re all sceptical of new things and ƵĘåĹ ĜƋ ÏŅĵåŸ ƋŅ ÏŅý ååØ ĵŅŸƋ Ņü ƚŸ ±ųå creatures of habit. But if you know your customers well, you know the ones who ƵĜĬĬ Æå ųåÏåŞƋĜƴå ƋŅ ŸŅĵåƋĘĜĹč ÚĜý åųåĹƋţŰ
The art of the perfect cup The personal touch is clearly key for Pallets. Dominic believes that the employees behind an establishment are as important as the product itself. “Your customers return because of the people who work at your venue. They’re such a crucial ingredient. ŮFü ƼŅƚűųå ĜĹ ƋĘå ÏŅý åå č±ĵåØ ƼŅƚ ĹååÚ to be passionate about both people and the product you’re serving. Everyone who comes through that door needs a big smile, and it’s got to feel natural. ĘåƼ Ƶ±ĹƋ ƼŅƚ ƋŅ ůŸååű ƋĘåĵţŰ What, according to Dominic, makes ƋĘå ŞåųüåÏƋ ÏƚŞũ Bå ĜŸ ± ÆĜč ü±Ĺ Ņü ÏŅý åå art. Jass Goodman, Pallets Manager and Head Barista, he says, is quite the pro. “She can make lions, or a phoenix. It’s very impressive and people love it. But a lot of them don’t know that those patterns ÏŅĹƋųĜÆƚƋå ƋŅ ƋĘå ā ±ƴŅƚųţ ¥Ņƚ ʱƴå ƋĘå ƵĘĜƋå Ņü ƋĘå ĵĜĬĩØ ƵĘĜÏĘ ĜŸ ± ā ±ƴŅƚų ĜƋŸåĬüØ
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All the tea in China Pallets widened its offering with its select choice of the finest teas
£3.7bn Market size, by revenue for 2021, of the Cafes & Coffee Shops industry Source: IBISWorld
then the golden orange loop on the foam, the crema – that’s where the bitterness ĬĜåŸØ ±ĹÚ ƋĘå ĵĜĬĩ ÏŅƚĹƋåų±ÏƋŸ ƋʱƋţŰ
kü ÏŅƚųŸåØ ĜƋűŸ ĹŅƋ ģƚŸƋ ÏŅý ååţ Ů å have a large range of cakes – a lot are from our new venue, The Beaulieu Bakehouse. But we wanted to cover the breakfast, brunch and lunch markets, too, which is why we serve things like paninis and sausage rolls. “We started out making sandwiches, but the labour side was too much. But you can make paninis ahead and keep them chilled. Then when you toast them, they taste delicious and fresh. They are hugely popular, especially the ÆųĜåØ Ïų±ĹÆåųųƼ ±ĹÚ Æ±ÏŅĹ ŅĹåţŰ
ARt-isAnal coffee Adding that finishing touch to your coffee is definitely a case of practice makes perfect, but for those of you new to coffee art, here are some quick steps to getting started
How to start up a second venue Last year, Dominic opened up a second business, The Beaulieu Bakehouse. ʱƋ ±ÚƴĜÏå ƵŅƚĬÚ Ęå Ņý åų ƋŅ ŅƋĘåųŸ looking to expand? “Don’t do it by yourself. I don’t necessarily mean having a business partner but to have a support network – friends, partners, parents. People who can help ground you again. “It’s the hardest thing I’ve gone through, bar becoming a dad. The stress of opening a business while running another is something else. It’s like holding onto sand and it’s much easier if you have people with hands underneath yours who are catching it and putting it back on the top of your pile. “Hire cracking people. Make it very clear what you expect from them. They’re your foundation, they’ll be holding everything up for you. With them in place, your time is less restricted. “The biggest problem I’ve found has been dealing with all the unexpected things that crop up every day – machinery Æųå±ĩĜĹčØ ŸŅĵåŅĹå Ņý ŸĜÏĩţ ¥Ņƚűųå ÚŅĜĹč everything – and then your mental Ęå±ĬƋĘ ŸƋ±ųƋŸ ƋŅ Ÿƚý åųţ Ůcåƴåų Ÿ±ÏųĜĀ Ïå ƼŅƚų ŅƵĹ ƵåĬĬÆåĜĹč for a business. Because without you in a happy place, your business won’t be in one, either. At the end of the day, your business is a part of you.”
1. Start by adding the desired amount of espresso to a cup, giving it a gentle swirl to even out the crema. 2. Next, steam the milk to 65C, giving the base of the jug a good bang before pouring. 3. Holding your coffee cup at about 45 degrees, slowly pour a small
amount of milk into the cup from a slightly higher than usual distance. This ensures the milk sits underneath the coffee and creates a base layer. 4. Bringing the milk closer to the coffee and pouring slightly faster, begin to draw your design:
The Heart
The rosette (AKA THE LEAF)
A good one for first-timers, as you begin to bring the milk closer to the coffee, aiming for the centre of the cup, you should begin to see the milk rise to the surface. A slight left to right shake of the hand and you’ll see the pattern form. Finish the design by pulling the pour through the shape (away from you) and towards the lip of the cup.
A coffee house classic, the rosette begins by drawing the heart, then once the heart begins to take shape continue to pour using your wrist to create a left-to-right motion as your pour moves from the centre of the cup to the lip nearest you. Finally, pull the pour through the design to the opposite lip.
The Tulip
The Bear
To create this social media star, finish making the base then, using a stop-start technique, pour a small amount from the lip of the cup, closest to you, move it to the centre, then stop pouring. Repeat several times and each pour will push the previous shape away from you. After several pours, pull the milk through all the shapes to the opposite lip.
Make a small heart but don’t pull the milk through. Then stop pouring and make a smaller heart closer to you, which sits under the first heart. Put the cup down and, using a spoon, scoop two small amounts of milk and dab into your coffee to make up the ears. Finally, using an etcher pen, dip it into the crema and draw the face.
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Download this page and print out this guide for your barista team to use and share with customers: FV[W MX GSǺ IIKYMHI
A guide to coffees From around the
world
How does the location of the beans affect the taste?
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Columbia
ETHIOPIA
INDIA
Myanmar
Vietnam
Columbia has a reputation for wellbalanced beans. It’s the third-largest producer, after Brazil and Vietnam, responsible for 12% of the world’s coffee. But unlike these two countries, Colombia grows almost exclusively high-quality arabica. Similar to top-end Peruvian coffees, people note a medium-body, rich taste, fruity flavours and citrus-like acidity. It’s relatively mild and works best with light and medium roasting. Colombian coffee can be single-origin (meaning it’s traceable to one farm) or part of blends.
It’s said that coffee was first discovered in Ethiopia by Kaldi, a goat herder in the 9th century. He noticed that after eating the berries from a certain tree, his goats became so energetic that they did not want to sleep at night! As such, it’s considered the birthplace of the coffee plant and coffee culture. Many argue that coffee from here is the best in the world. A prevalence of organic, sustainable and ethical practices also make it popular. It’s known for being fruity and floral, with lighter acidity, light to medium body and complex notes.
India is most commonly associated with tea, not coffee. But the plant has been growing here since the late 17th century. The story goes that an Indian pilgrim to Mecca – known as Baba Budan – smuggled seven beans back to India from Yemen in 1670 (it was illegal to take coffee seeds out of Arabia at the time) and planted them in the Chandragiri hills of Karnataka. Grown in its southern region, coffee from India shows a moderate body and acidity. Flavours can include hints of cardamom, clove, pepper and nutmeg, and hints of tropical fruit.
Although coffee has been produced in Myanmar (formerly Burma) since it was introduced there in 1885, the country has only become a global player in recent years. This can be attributed to investments in high-quality, specialist crops. About threequarters of Myanmar’s coffee is arabica, grown in the higher altitudes in the north. It has a sweet, round-bodied flavour and medium acidity. Expect hints of dark chocolate, hazelnut and plum. The earthy qualities make it comparable to Indonesian varieties.
Coffee was introduced to Vietnam by the French in the 19th century. Today, the industry here employs 2.6 million people and has helped to pull many people out of poverty. Vietnamese coffee refers to more than the beans that are grown here: it’s also about how the coffee is made. It’s a certain style, made using a unique dripper, known as a phin, that steeps the coffee before filtering it into a cup. It’s also traditional that coffee here is made with condensed milk and served over ice. All of this means a sweet, rich and strong drink.
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Recipes
Easy show stoppers This Mother’s Day, keep it simple in your kitchen with recipes that can be prepped beforehand and are guaranteed to wow your customers
Serves 10
Vegetarian Caesar Salad Sharing Starter Let the family fight over this one together! Try out this new take on a classic recipe, full of amazing flavours, and watch it become an absolute favourite with your customers.
Ingredients • 300g French beans, topped and tailed • 10 Garden Gourmet® Breaded Fillets • 1kg baby cos lettuce leaves (approx 12), washed and trimmed • 250g baby spinach, washed
For the tofu dressing: • 300g silken tofu • 1 tbsp Dijon mustard • 1 tbsp capers, rinsed • 1 tbsp lemon juice • 1 tbsp water
Method 1.
For the Parmesan crisps: • 160g finely grated Parmesan • 2 tsp white chia seeds
Preheat oven to 200C. To make the crisps, place the Parmesan and chia in a bowl and toss to combine. Place 10 mounds on 2 large lightly greased oven trays lined with non-stick baking paper and flatten slightly. Cook for 8-10 mins or until golden, set aside.
And to drink... Casillero del Diablo Sauvignon Blanc A refreshingly lightbodied sauvignon blanc with zesty peach, fruit and gooseberry flavours, ideal to match with salmon, spices and citrus.
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2. To make the tofu dressing, place all the ingredients in a small bowl. Using a handheld blender, blend until smooth. 3. Blanch the French beans for 2 mins in boiling water, refresh and drain. 4. Place the Garden Gourmet® Breaded Fillets on a lined tray with greaseproof paper and bake at 180C from frozen for 12-15 mins and then cut into strips at a 45-degree angle. 5. To serve, divide the lettuce and spinach into 10 bowls, add the fillet strips, beans, crumble over the Parmesan crisps and drizzle each bowl with the dressing.
Just as important as the food, add drinks offers to your Mother’s Day menu and showcase a range, including alcohol-free choices.
J2O Apple & Waterlemon Spritz A sparkling blend of fresh apple, cool watermelon and a dash of bubbles. Two delicious fruits, blended in one irresistible drink.
Serves 10
Mille Feuille Serves 4
You don’t need to be a pastry chef to make this stunning dessert. Even better, this is another dish that can be prepped before service.
Ingredients
Citrus Salmon The zesty orange complements the salmon.
Ingredients
• Schwartz Sea Salt and Black Pepper, to season
For the salmon: • 4 tbsp orange juice • 2 tsp dried thyme • 1 tsp paprika • 4 salmon fillets
Method
Method 1.
1.
For the relish: • ½ tsp grated orange peel • 2 oranges, peeled, cut into 1cm pieces • ½ red pepper, finely chopped • 1 tbsp honey • 1 tbsp red onion, chopped • 2 tsp flat leaf parsley • ½ tsp ground ginger
For the salmon, mix the orange juice, thyme and paprika in a large bowl. Season with a pinch of salt and add the salmon fillets, turn to coat well, cover and set aside for 30 mins. 2. For the relish, mix the ingredients in a bowl, cover and refrigerate. 3. Preheat the oven to 200C. Place the salmon on a foil-lined tray, bake for 15-20 mins or until the fish flakes easily with a fork. Serve with the relish.
• 500g puff pastry, rolled to approx 2mm thick • 300g Ambrosia custard • 300g double cream • 800g raspberries • Icing sugar, to dust
2.
3.
4. 5.
6.
Chambord Spritz
7.
Place the puff pastry between two heavy baking sheets, with silicon on both the top and bottom. Bake at 200C for approx 15-20 mins or until crisp and golden and place on a wire rack to cool. Whip the Ambrosia Custard and double cream together until it forms soft peaks. Cut the pastry into suitable size pieces. Working round each sheet of pastry, with the cream and raspberries, until the pastry is covered. Place on a second pastry lid and dust with icing sugar. Garnish with raspberries and serve.
Ingredients • 50ml Chambord • 125ml dry white wine
• Soda to top up • Seasonal red fruits
Method 1.
Using a large white wine glass, fill it half full with ice. Pour the measure of Chambord over the ice, add the wine and top up with soda. Garnish with red fruits.
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GET SOCIAL
Do you follow? Keep it simple, says Billy Frost The fine art of turning homespun ingredients into something spectacular. That’s the way Billy Frost does it at the beautifully restored Tower Hotel in Lincoln. “Food has always mattered to me. I used to love cooking at home with my parents, but it went into another gear when I did a work placement in a pub kitchen at 15. I knew that was what I wanted to do. I loved the buzz and watching the chef at the centre of it all. I used to love watching Hell’s Kitchen with Marco Pierre White, thinking: ‘Yeah, that’s the life for me.’
“I started, like most chefs do, with the pot wash and worked my way up. I was only 21 when I ran my first kitchen, the White Swan at Blyth. I got into the Good Food Guide and won a recommendation from Michelin, so I was off to a great start. All those 12-hour shifts when my friends were out clubbing suddenly paid off. “This season of winter is a great time to cook. I love all those hearty root vegetables like celeriac and
parsnip. My style is all about simple ingredients treated with respect – beef cheek, fantastic local pork and lamb. You don’t need fancy ingredients when the local produce is so good. It’s about turning British classics into exciting modern dining. “When a young person starts in my kitchen I give them as much advice as possible. I know how tough it is. But the important thing is not to throw in the towel. You have to stick at it and one day you’ll make it.” Follow
@frost_billy1991
Who inspires you on Instagram and deserves more credit? Send us your suggestions on social @barkitchenmag or email editor@barandkitchenmagazine.com
find out more Don’t forget to follow us on Instagram @barkitchenmag and enter our Feed Your Eyes competitionţ å±Ú ĵŅųå ŅĹ Ş±čå ăljţ
barandkitchenmagazine.com 31
Have a bumper
Easter holiday Don’t make it just about the Easter Sunday roast. Here’s how to profit from Friday through to Monday
62% T of people in the UK plan to spend money IN the Easter holidays
his year, Easter falls in mid-April (15-18). The days will be longer, the weather warmer and your customers will be ready to celebrate the long weekend, go out and meet up with friends and family. In the UK, 38.3 million people – 73% of the population – celebrate Easter. Last year, pubs and restaurants still faced lockdown restrictions: Easter 2022 will be all about making up for lost time. We’ve compiled a jam-packed guide with ideas, recipes and facts for you to spring into action.
Source: 365 Retail
76% of people in the UK associate Easter with chocolate eggs Source: YouGov
Plan, plan, plan Easter is one of the most lucrative public holidays. Sandwiched between New Year’s Day and the May bank holidays, it’s a prime time for people to get together. Work out your strategy. Get everyone’s eggs in your basket!
1. Target market Who will be your customers over Easter? Research what’s important to them and why they’re making a booking. Couples and groups of friends may want to spend Easter Sunday in a quieter environment that isn’t overrun with
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Sell, sell, sell 1. Hot cross buns Don’t let the supermarkets sell all the hot cross buns (20 million packs are sold at Easter). Serve them as a dessert, with morning teas and coffees or as a takeaway. families. Tempt them in on Good Friday and Easter Monday with bottomless brunches. Easter Sunday is a family time, so check what deals you can offer them. Is your children’s menu up to scratch?
Industry INSIGHTS And when you do want to prep that Sunday roast, follow our advice from Unilever’s chefs…
1. 2.
3. 4.
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At Easter, many people are looking for roast lamb. So put it on the menu and offer a smaller portion for children. A great roast contains two essential ingredients; good quality meats and gravy. Your gravy needs to be full of flavour with plenty of layers. Plan for larger groups. That might mean moving tables around before service to accommodate big families. The kitchen will get busy over the bank holiday period. In the run-up to the weekend, check all your machinery, ovens and fridges. They need to run like clockwork.
2. Timing is key Think about when to start posting about Easter on your social media channels or advertising menus or packages. Use suitable, high-quality images. What can you learn from previous years? When did bookings start to come in? How can you maximise and stagger occupancy across the four days? Your Friday and Monday lunch and afternoon sessions are likely to be busier than usual – do you need to rota on more staff? 3. Think about upsells Encourage customers to book early by offering an ‘early chick’ discount. Put on a children’s Easter afternoon tea (teddy bear or chocolate-themed) or a kids’ club that includes arts and crafts competitions or an Easter egg hunt. To drive incremental sales, extend your Sunday roast lunch to Easter Monday, too.
2. Easter egg hunts This activity is always popular. It keeps the children happy, and adults can enjoy lunch or a drink. 3. Hoppy hour Consider an Easter ‘hoppy’ hour on Good Friday night. You could promote spring-friendly English sparkling wines or create some Easter-themed cocktails: • Mini Egg martini • Simnel cake sour • Carrot mimosa. 4. Table turnarounds According to Insider Pro, the average table turnaround rate is 50 to 80 minutes, with casual dining just below an hour. Speed this up a little during the day and you will maximise revenues. At lunch you can expect a faster turnover but make sure your team keep up with clearing tables and sweep under the table between bookings. No customer likes to feel hurried or to be kept waiting, so have a space at the bar if customers overstay or arrive early.
“Your Friday and Monday lunch and afternoons are likely to be busier than usual – do you need to rota on more staff?”
Coffee for tea? ký åų ƚĹƚŸƚ±Ĭ ÆĬåĹÚŸ Ņü ÏŅý åå ƋŅŅØ ÏĘåÏĩ ŅƚƋ Ņƚų üå±Ƌƚųå ŅĹ ŞƗƗ
Easter afternoon tea
96% of all cups of tea drunk daily in the UK are brewed from teabags Source: UK Tea & Infusions Association
Create an afternoon tea menu to suit both your customers and your outlet. Either go for family favourites, such as our classic recommendation or if your customers prefer something a little more luxurious, follow our guide to step it up.
36
Sketch restaurant, Mayfair, London
Easter high tea is a great way of filling the void between lunch and dinner. It’s perfectly positioned for a lazy Easter Saturday afternoon or a bank holiday Monday wind down. Pre-pandemic bookings for afternoon tea increased by 54% between 2016-18 and 20% of the UK population now expect afternoon tea to be a standard offering on the menu. By 2025, 68% of spending and 14% of volume consumption in the Tea segment will be attributable to OOH consumption (bars and restaurants).
Go classic
OR
Step it up
You should always place the food in a particular order: sandwiches (no crusts allowed) at the bottom, then scones on the middle tier and cakes on the top.
Serve loose leaf tea in a teapot and use china teacups, serve classics with a twist (see right) and have white linen napkins on the table.
Our recommendation: Cucumber sandwiches Egg & cress sandwiches Coronation chicken sandwiches Scones with jam and cream Victoria sponge Earl Grey tea
Our recommendation: Smoked salmon sandwiches Salt beef & horseradish sandwiches Petits fours Fruit pastry cream tart Chinese white tea
Serves 10
Turn your sarnie into a
work of art Delicate finger-sized slices are great for your classic afternoon tea but if you want to make Instagram-worthy sandwiches, add a few unusual extra ingredients. Themed or seasonal versions will keep your menu fresh and give customers reason to return over and over again. This Easter, pop chocolate eggs on top of your cakes and serve tiny chocolate hot cross buns.
Move away from ŸĬĜÏåÚ Æųå±Ú ±ĹÚ Ņý åų tiny brioche buns, foccacia squares or sourdough bread. Pile ƋĘå Ā ĬĬĜĹčŸ ĘĜčĘØ ƵĜƋĘ ÏŅĵŞĬåĵåĹƋ±ųƼ ā ±ƴŅƚųŸ and a bit of spice to create a surprise hit.
Fresh Cream Raspberry Tarts Springtime treats that are ideal for afternoon tea with a scoop of Carte D’Or Vanilla ice cream.
Ingredients • 300ml whole milk • 300ml double cream • 80g Carte D’Or Crème Brûlée mix or Crème Caramel mix • 10 pastry cases Take the classic cucumber sandwich and elevate it to new heights – literally! Here the cucumber is sliced two ways and rolled on top. Salad leaves add piquancy and the cream cheese adds a cooling ā ±ƴŅƚųţ %ŅĹűƋ üŅųčåƋ ƋŅ season with a very light sprinkling of pepper.
Method 1. 2.
3.
4. 5.
Place the milk and cream into a pan and bring to a simmer. Remove from the heat and whisk in the Carte D’Or Crème Brûlée mix. When cooled slightly, fill the individual pastry cases and allow to set. Place the raspberries neatly on top of the set brûlée tarts. Lightly dust with icing sugar.
barandkitchenmagazine.com 37
)ÚƚϱƋå ƼŅƚų Ƌå±ĵ ÆƼ ÚŅƵĹĬŅ±ÚĜĹč å±ÏĘ ±ųƋĜÏĬå ĜĹ Ņƚų ŸåųĜåŸ ±ĹÚ ŞųĜĹƋĜĹč ƋĘåĵ ŅƚƋ üŅų ƼŅƚų ĹŅƋĜÏåÆŅ±ųÚ× FV[W MX HMZIVWMX]
Why wouldn’t you? Not ‘Why should you?’ Having a diverse team makes sense
Getting the best people in your team can be the HMǺIVIRGI FIX[IIR WYGGIWW ERH QIHMSGVMX] WS [L] PMQMX ]SYV GLSMGI MR XLI NSF QEVOIX$ ,IRHIV IXLRMGMX] HMWEFMPMX] ERH WI\YEPMX] EVI MRWMKRMǻGERX GSQTEVIH XS EFMPMX] TIVWSREPMX] ERH ǼEMV JSV XLI NSF kƚƋĬåƋŸ ƋʱƋ ųåāåÏƋ ƋĘåĜų ÏŅĵĵƚĹĜƋĜåŸ ±ĹÚ ƋĘå űƋĜŅűĬ ÚåĵŅčų±ŞĘĜÏ ƋåĹÚ ƋŅ ŞåųüŅųĵ ÆåƋƋåų ÆåϱƚŸå ƋĘåƼ ŸåĹÚ ± ÏĬå±ų ĵ域±čå ƋŅ ÏƚŸƋŅĵåųŸØ ±ÏÏŅųÚĜĹč ƋŅ ƋĘå ŅųĬÚ )ÏŅĹŅĵĜÏ 8Ņųƚĵţ GOOD FOR YOUR BUSINESS ĜĵŞĬƼ ƋųƼĜĹč ƋŅ ųåÏųƚĜƋ ĹåƵ ůÚĜƴåųŸåű Ƌ±ĬåĹƋ üŅų ±ŞŞå±ų±ĹÏåűŸ Ÿ±ĩå ƵĜƋĘŅƚƋ ±Ƶ±ųåĹ域 ƋʱƋ ƋĘåųåűŸ ± ŞųŅÆĬåĵ ƵĜƋĘ ƼŅƚų ÏŅĵޱĹƼűŸ ÏƚĬƋƚųå ƵĜĬĬ ±ÏĘĜåƴå ĹŅƋĘĜĹčØ ±ĹÚ ųĜŸĩ ĘĜčĘåų åĵŞĬŅƼåå ƋƚųĹŅƴåųţ %Ĝ±Ĺå XĜčĘƋüŅŅƋØ )k Ņü ƋĘå ƚŸĜĹ域 %ĜŸ±ÆĜĬĜƋƼ 8ŅųƚĵØ Ÿ±ƼŸ× Ů:åƋ ĜƋ ųĜčĘƋ ±ĹÚ ƼŅƚ ƵĜĬĬ ųå±Ş ųåƵ±ųÚŸţ ŮcƚĵåųŅƚŸ ŸƋƚÚĜåŸ ŸĘŅƵ ƋʱƋ ʱƴĜĹč ± ÚĜƴåųŸå ƵŅųĩüŅųÏå ĜŸ čŅŅÚ üŅų ƼŅƚų ÆƚŸĜĹ域 ÆåϱƚŸå ÚĜýåųåĹƋ ŞåŅŞĬå ÆųĜĹč ÚĜýåųåĹƋ ĬĜüå åƻŞåųĜåĹÏåŸ ±ĹÚ ŸĩĜĬĬŸ ±ĹÚ ųåāåÏƋ ƋĘå Æųå±ÚƋĘ Ņü ƼŅƚų ÏŅĹŸƚĵåų ƱŸåţŰ
Did you know, only
1 in 2 working age adults with a disability are in employment, compared with 81.8% of their non-disabled peers Source: Office for National Statistics
8ŅƚĹÚåų ±ĹÚ )k Ņü å FĹÏĬƚŸĜƴå BŅŸŞĜƋ±ĬĜƋƼØ XŅųų±ĜĹå ŅŞåŸØ ±ÚÚŸ× Ů ĬƋĜĵ±ƋåĬƼØ åŧƚĜƋƼØ ÚĜƴåųŸĜƋƼ ±ĹÚ ĜĹÏĬƚŸĜŅĹ ±ųå ĬĜĹĩåÚ ƵĜƋĘ ÏŅĵޱĹƼ ÏƚĬƋƚųåţ ¥Ņƚ ʱƴå ƋŅ Ƌ±ĩå
In the next issue: HOW TO PLAY A ROLE IN YOUR LOCAL COMMUNITY (AND WHY YOU SHOULD)
± ƋŅŞěÚŅƵĹ ±ŞŞųŅ±ÏĘţ Ƽ ĹŅƋ ÆåĜĹč ĜĹÏĬƚŸĜƴåØ ƼŅƚ ±ųå ĹŅƋ ŅĹĬƼ åƻÏĬƚÚĜĹč Ƌ±ĬåĹƋØ ÆƚƋ ƼŅƚ ƵĜĬĬ ŸƋųƚččĬå ƋŅ ųåƋ±ĜĹ Ƌ±ĬåĹƋ üųŅĵ ÚĜƴåųŸå ƱÏĩčųŅƚĹÚŸţ Ů Ƌ±ųƋ ƵĜƋĘ ±Ĺ ±ĹŅĹƼĵŅƚŸ ŸƚųƴåƼ ƋŅ ƚĹÚåųŸƋ±ĹÚ ĘŅƵ ƋĘå ÏŅĵޱĹƼ ÏƚĬƋƚųå ĜŸ åƻŞåųĜåĹÏåÚ ƋĘųŅƚčĘ ƋĘå åƼåŸ Ņü ƋĘå ÚĜýåųåĹƋ čųŅƚŞŸ ƵĜƋĘĜĹ ƼŅƚų Ņųč±ĹĜŸ±ƋĜŅĹţ ±ĩå ƋĘå Ÿ±ĵå ±ŞŞųŅ±ÏĘØ ƵĘåĹåƴåų ƼŅƚ Ƶ±ĹƋ ƋŅ ±ÚÚų域 ± ŞųŅÆĬåĵţ FƋ ƵĜĬĬ ųå±ĬĬƼ ĘåĬŞ ƼŅƚ ƋŅ ƚĹÚåųŸƋ±ĹÚ ƵĘåųå ƼŅƚ ±ųåØ ÆåüŅųå ƼŅƚ ƵŅųĩ ŅƚƋ ƵʱƋ ƼŅƚ Ƶ±ĹƋ ƋŅ ±ÏĘĜåƴåţ Ů ƚĬƋƚųå ±ƚÚĜƋŸ ϱųųĜåÚ ŅƚƋ ÆƼ ŞåŅŞĬå ŅƚƋŸĜÚå Ņü ƼŅƚų ÆƚŸĜĹ域 ŠƵĘåųå ƼŅƚų Ƌå±ĵ ±ųå ±ŸĩåÚ ±ÆŅƚƋ ƋĘåĜų åƻŞåųĜåĹÏåŸ ĜĹ ƋĘå ƵŅųĩŞĬ±Ïåš Ï±Ĺ Æå ĘƚčåĬƼ ųåƴå±ĬĜĹč ±ĹÚ ƴåųƼ ƚŸåüƚĬţ F üååĬ ŸƋųŅĹčĬƼ ±ÆŅƚƋ ĹŅƋ åƻŞåÏƋĜĹč ŞåŅŞĬå Ņü ÏŅĬŅƚų ƋŅ Ƌ±Ĭĩ ƋŅ ƋĘåĜų ĵ±Ĺ±čåųŸ ±ÆŅƚƋ Ƌų±ƚĵ±ƋĜÏ åƻŞåųĜåĹÏåŸ Ņü ų±ÏĜŸĵ ±ĹÚ ÚĜŸÏųĜĵĜűƋĜŅĹţ ĘĜŸ ƋŅŞĜÏ ĹååÚŸ ƋŅ Æå ʱĹÚĬåÚ ƵĜƋĘ Ï±ųå ±ĹÚ ŸåĹŸĜƋĜƴĜƋƼØ ±ĹÚ F ÆåĬĜåƴå ±ĹŅĹƼĵŅƚŸ üååÚƱÏĩ ±ĹÚ Ş±ųƋĹåųĜĹč ƵĜƋĘ ŅƚƋŸĜÚå ÏŅĵޱĹĜåŸØ ŸƚÏĘ ±Ÿ ĵĜĹåØ Ï±Ĺ ĘåĬŞ ƋŅ ÚŅ ƋĘĜŸţ 8ĜųŸƋØ ƋĘŅƚčĘØ ÆƚŸĜĹ域 Ĭå±ÚåųŸ ĵƚŸƋ ĵ±ĩå åŧƚ±ĬĜƋƼ ± ÆƚŸĜĹ域 ŞųĜŅųĜƋƼ ƵĜƋĘ Ƌ±ųčåƋŸØŰ ĜĹŸĜŸƋŸ XŅųų±ĜĹåţ ĘåĹ ŸĘŅƵ ƋʱƋ ƼŅƚ ±ųå ĵ±ĩĜĹč ƋĘå ŞųŅĵĜŸåÚ ÏʱĹčåŸţ XŅųų±ĜĹå ±ÚÚŸ× Ů ĹÚåųŸƋ±ĹÚĜĹč ƼŅƚų ÏŅĵޱĹƼ ÏƚĬƋƚųåØ ±ĹÚ ƵŅųĩĜĹč ƋŅ ĜĵŞųŅƴå ĜƋ ƵĜĬĬ Ïųå±Ƌå ÏʱĹčå ±ÏųŅŸŸ ƼŅƚų Ņųč±ĹĜŸ±ƋĜŅĹ ĜĹÏĬƚÚĜĹč ĘŅƵ ƼŅƚ ųåÏųƚĜƋØ ĘŅƵ ƼŅƚ ŞųŅĵŅƋåØ ±ĹÚ ĘŅƵ ƼŅƚ ųåƋ±ĜĹţŰ
barandkitchenmagazine.com 39
HIDDEN TALENT pool THERE IS AN EXCEPTIONAL POOL OF TALENT OUT THERE, READY FOR THE OPPORTUNITY
Just because someone has a disability, doesn’t mean they don’t have the ability to do the job, says Diane. “Employers who XLMRO TISTPI [MXL HMWEFMPMXMIW [MPP FI XSS HMǽGYPX SV XSS MRGSRZIRMIRX EVI FIGSQMRK E QMRSVMX] 3SRI SJ XLIWI LEW XS FI XVYI .XƶW RSX NYWX EFSYX [LIIPGLEMV YWIVW ERH QEOMRK WYVI ]SYV TVIQMWIW EVI EGGIWWMFPI &VSYRH ȟȉ SJ VIKMWXIVIH HMWEFPIH TISTPI LEZI GSRHMXMSRW XLEX EVI RSX MQQIHMEXIP] ZMWMFPI ƹ WLI WE]W Ƹ8LEX QMKLX QIER RIYVSHMZIVWMX] H]WPI\ME PSRK XIVQ GSRHMXMSRW WYGL EW GERGIV ERH 2 ERH XLIVIƶW E KSSH GLERGI XLEX WSQI KVIEX TISTPI MR ]SYV FYWMRIWW LEZI SRI SJ XLSWI FYX LEZIRƶX WEMH ER]XLMRK ƹ 7MKLX RS[ [MXL 'VI\MX ERH XLI EJXIVQEXL SJ XLI TERHIQMG XLIVI MW E WOMPPW WLSVXEKI MR GEXIVMRK ERH LSWTMXEPMX] WS MKRSVMRK E PEVKI TSSP SJ I\XVIQIP] XEPIRXIH TISTPI MW WLSVX WMKLXIH
Did you know...
75%
of people with disabilities have not made a purchase because of poor accessibility or customer service. With the Purple Pound worth £274bn to the UK economy, you need to address this
Source: Purple
BE OPEN & FLEXIBLE YOU NEED TO HAVE A DESIRE FOR CHANGE. AND THERE ARE FUNDS TO HELP
From gender and sexual orientation to ethnicity and disability, employers with a desire to change should listen and remodel their business and its environment to help new starters. 8LEX QMKLX QIER QEOMRK VIEWSREFPI EHNYWXQIRXW SQISRI [MXL H]WPI\ME QE] RIIH XLMRKW TVMRXIH MR E HMǺIVIRX GSPSYV SV TISTPI SJ WSQI VIPMKMSRW QE] RIIH WSQI[LIVI XS TVE] LS[ ]SY EVI STIR XS HMWEFPIH ETTPMGERXW ERH EVI TVITEVIH XS EGX HMǺIVIRXP] ERH ǼI\MFP] XS WYMX XLIQ 8LI ,SZIVRQIRX &GGIWW XS ;SVO JYRH EPWS LIPTW [MXL YT XS Ȧȉȉ SJ XLI GSWX SJ QEOMRK RIGIWWEV] GLERKIW
40
DO THINGS DIFFERENTLY IF YOU WANT THE BEST PEOPLE FOR THE JOB, YOU MAY NEED TO ADAPT FIRST
To generate meaningful diversity there are a number of simple things you can do. Think about the role and ask if you really need three years’ front-of-house experience. Ask ‘what are the skills I really need?’ and work backwards. Do you just need someone who is friendly or someone who is brilliant with numbers? An autistic person might be the best book-keeper you’ve ever had and someone who is naturally engaging is perfect to greet your guests. Show that you are open to disabled ETTPMGERXW ERH EVI TVITEVIH XS EGX HMǺIVIRXP] ERH ǼI\MFP] XS WYMX XLIQ 1SVVEMRI EHHW Ƹ.J ]SY KIX XLI culture right, recruitment becomes easier. Ethnically diverse candidates are more likely to join companies that have diversity at all levels, as role models and feelings of “give autistic people belonging are important.” a fighting chance Chris Bonnello, autistic special by allowing them to needs tutor, author and speaker perform the job, rather WE]W Ƹ&W E WIVMEP MRXIVZMI[ JEMPYVI than talk about how myself (and often including for jobs they would do it. would . [EW SZIVUYEPMǻIH JSV . GER XIWXMJ] you rather hire someone that autism-related speech delays who can build houses or ERH GSQQYRMGEXMSR HMǺIVIRGIW EVI is good at talking about misinterpreted as social inadequacies building them?” or incompetence. Give people the Chris Bonnello, autistic special chance to prove themselves.” needs tutor, author and speaker
WHERE TO GO FOR MORE INFO Government Access to Work – gov.uk/access-to-work | Business Disability Forum – businessdisabilityforum.org.uk | Be Inclusive Hospitality – bihospitality. co.uk | Purple: Changing the conversation – wearepurple.org.uk
OUR ADVICE • Tailor the job ad to the person you want and don’t stick with the norm. A long list may deter someone with less formal experience from applying • Use inclusive language that makes people from diverse backgrounds feel welcome. Make sure the culture and your website matches your words • Stress you’re open to ÚĜýåųåĹƋ ĜÚ屟 ±ĹÚ interested in people who are currently under-represented • Consider a work trial. Traditional interviews won’t necessarily let the right people shine. • Sign up to the Government’s Disability ŅĹĀÚåĹƋ åĵŞĬŅƼåų scheme • Join the Business Disability Forum
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GET PLANNING Four events. Four crowd pleasers. Four ways to profit this spring. Make sure your outlet is ready 5 FEB19 March
Six Nations 2022
The Guinness Six Nations Rugby Championship features the international rugby union teams of England, France, Ireland, Italy, Scotland and Wales. Five thrilling rugby-packed weekends of fixtures from Saturday 5 February will kick off first with Ireland and Wales (the defending champions). The tournament runs until 19 March – AKA Super Saturday – and this will be the 128th edition of the competition. Rugby is a sport best enjoyed in large groups, so be prepared for a full house if you are showing the matches. Alcohol is always going to do well before, during and after a rugby game. Use our guide below to match your drinks to the countries playing and think about doing special promotions. Don’t forget to provide a selection of alcohol-free choices too for those who want to stay sober. Lo-alcohol choices are also worth having. Don’t wait for your customers to have to ask, list what you have on chalkboards or on your menus.
Encourage link sales with a great range of snacks to complement a pint or two! Matt Collins, Trading Director at KP Snacks, says: “Sports fans will be eager to enjoy the big games with friends and family, which creates a valuable opportunity for outlets to drive sales. “Bagged snacks represent an excellent opportunity to upsell, with 53% of customers purchasing snacks on impulse and a massive 86% of customers purchasing bagged bar snacks.”
Snack attack Put your range of snacks on show for those impulse buys. Keep the traditional salted peanuts in stock but also try more unusual flavours such as chilli-coated peanuts. For the more classic customers, have Tyrell’s on sale and for a younger customer base, try out the new Fire Pit range from McCoy’s, such as Flame Smoked Chorizo.
That’s the spirit...
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Stout and whiskey
Ireland
Italian lagers, sambuca and wines
Italy
French lagers, wine and brandies
France
English ales and ciders
England
Welsh whisky and beer
Wales
Scotland
Scotch whisky
Shrove Tuesday It’s Pancake Day! The annual tradition of eating pancakes on Shrove Tuesday has been around for more than 1,000 years. Originally, making pancakes was a way of using up rich foods such as eggs, milk and sugar before fasting for Lent and records of pancake recipes date all the way back to the 1400s. Here are some ideas of how to make your Shrove Tuesday a flippin’ marvellous day and increase footfall in your venue.
Go premium on pancakes Offer customers something they can’t make at home. Why not create a Pancake Day special menu, savoury and sweet? You could serve American-style thick pancakes for a main meal and decadent delicate crêpes for dessert. Make them stacked high for breakfast and meaty, cheesy buckwheat galettes for dinner. Get creative!
Our favourite pancake toppings
Fresh lemon and brown sugar
Salted caramel sauce and banana
Bacon and maple syrup
1 March
On Pancake Day in the UK, people on average eat 2 pancakes each. That’s 117 million pancakes flipped and eaten! Source: The Mirror
Child-friendly Getting kids involved in this event is a great idea. Offer a ‘build your own pancake’, you provide the bases and three toppings for them to pile on.
Pancake delivery kits They take 10 minutes to put together and could be a godsend to your customers who will be planning to hold a Pancake Day event at home. People are busy, so consider putting together delivery options for your customers. This could range from the perfect takeaway pancakes cooked to order or a full pancake meal kit with inspirational toppings, as well as the traditional freshly squeezed lemon and brown sugar.
Our favourite galette toppings Galettes are square pancakes made with buckwheat flour. You add the toppings while the galette is still in the pan, then fold the edges over the toppings.
Gruyère cheese, fried egg and ham
Smoked salmon, crème fraîche, lemon and pepper
Mushrooms, onion and garlic
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St Patrick’s Day St Patrick’s Day is a significant opportunity in the on trade calendar and, this year, all the parades and celebrations should be back on. Did you know that on St Patrick’s Day, Guinness is served 819% more often than any other day of the year? But Guinness isn’t the only Irish stout available. Encourage your customers to try something new too, such as Murphy’s, Beamish or Porterhouse. Just make sure you’re stocked up with the black stuff and pour it slowly. And stout isn’t the only drink! Irish whiskey is distilled three times (Scotch whisky is distilled twice) and this gives it a smoother flavour. Perfect for cocktails or on ice.
Slane Cold Brew
17 March
celebrate the emerald isle...
DYE DRINKS GREEN Add pineapple juice and blue curacao to vodka, then top up with soda.
HOST AN IRISH-THEMED QUIZ NIGHT }ŏ× %ŅåŸ ±ĹƼŅĹå know Bono’s real name?
PLAY SOME IRISH MUSIC ƚŞŞŅųƋ ƼŅƚų ĬŅϱĬ musicians and invite in a band for the evening.
SERVE IRISH DELICACIES ...such as colcannon, corned beef hash and traditional Irish stew.
Cold brew is everywhere right now, and this is a modern take on the perfect post-dinner pick-me-up.
Ingredients • • • • •
3 parts Slane Irish Whiskey 1 part maple syrup or honey 1 cold brew coffee Ice 3 coffee beans
Method 1.
In a shaker over ice, add the whiskey, syrup/honey and cold brew coffee. 2. Shake or stir well to dissolve the syrup. 3. Strain into glass over fresh ice. 4. Garnish with the three coffee beans.
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23 april
St George’s Day
Get out your jousting lance – St George’s Day falls on a Saturday this year so offers perfect potential for celebrations. A survey in 2018 showed that 24% of the English public thought it should be made a UK bank holiday. Here are some ideas to help you make the most of the day, whatever type of outlet you run.
a toast to traditions Offer time-honoured favourites, with a bit of dancing, flags and feasting thrown in. Invest in some old-fashioned pub games, too.
English Beef and Ale Pie Always a favourite, whatever the weather.
Ingredients • • • • • • • • • •
50ml sunflower oil 2kg lean braising steak, diced 2 x 440ml cans dark ale 500g onions, peeled and roughly chopped 500g carrots, peeled and cut into chunks 800g can MAGGI® Rich & Rustic Tomato Sauce 1l MAGGI® Beef Bouillon 250g mushrooms, quartered 750g puff pastry, thawed if frozen 2 eggs, lightly beaten
STOCK ENGLISH CASK AND CRAFT BEERS Promote the limited ƋĜĵå ŅĹĬƼ Ņý åų ŅĹ ƼŅƚų social media channels.
OFFER A ST GEORGE’S DAY FEAST ųå±Ƌå ± ĵåĹƚ üƚĬĬ Ņü English classic dishes and ingredients.
HOST AN ENGLISH FARMER’S MARKET XŅϱĬĬƼ ŞųŅÚƚÏåÚ čŅŅÚŸ ±ųå ŞŅŞƚĬ±ųţ
MORRIS DANCING Ęåųå ±ųå ĬŅƋŸ Ņü aŅųųĜŸ Ú±ĹÏĜĹč čųŅƚŞŸţ FĹƴĜƋå ƼŅƚų ĬŅϱĬ čųŅƚŞţ
Method 1.
2.
3.
4.
5.
Heat 1 tbsp oil in a sauté pan over a high heat. When smoking, add the meat in batches and cook until browned on all sides. Remove with a slotted spoon to a heavy-based casserole dish. The sauté pan should have a lot of residue. Don’t waste that flavour. Keep the pan on the heat, pour half a can of ale in it, then, with a spatula, scrape the bits from the bottom of the pan and pour over the meat in the casserole dish. Return the pan to the heat and add 1 tbsp of the remaining oil and onions and cook stirring occasionally for 8-10 mins until softened and beginning to turn golden brown. Add to the casserole dish and stir in the remaining ale, carrots, tomato sauce and beef bouillon. Bring to the boil, cover and simmer over a low heat for 2-3 hours, stirring a few times and adding a little water if necessary. Season to taste. Preheat oven to 220C, 10 mins before the meat is ready. Add the remaining oil to the pan and sauté the mushrooms for 8-10 minutes. Stir into the stew and pour into a pie dish. On a lightly floured work surface, roll out the pastry large enough to cover your pie dishes. Top with the pastry and brush with beaten egg. Bake for 20-30 mins until the pastry is puffed and golden brown.
Serves 20
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HOW TO GIVE YOUR BUSINESS THE ULTIMATE
SPRING
Toilets Dirty, unhygienic bathrooms and toilets will make the ÚĜý åųåĹÏå ÆåƋƵååĹ ÏƚŸƋŅĵåųŸ ųåƴĜŸĜƋĜĹč ƼŅƚų ŅƚƋĬåƋ Ņų not! Paying real attention to spring cleaning means a deep scrub for the toilet and the whole room from each individual tile to new sanitary bins. Remember not to crossÏŅĹƋ±ĵĜűƋåØ ŸŅ ±ĬƵ±ƼŸ ÏŅĬŅƚųěÏŅÚå ÏĬå±ĹĜĹč åŧƚĜŞĵåĹƋţ Steve says: “I go for steam in toilets ÆåϱƚŸå ĜƋűŸ ÏĘå±Ş ±ĹÚ åý åÏƋĜƴåţ You might not get rid of the bugs by just spraying. Steam every cubicle and everything is dead. Simple as that.”
CLEAN Welcome customers into a hygienic and healthy venue, says Steve Williams, owner of The Cleaning Consultancy
ROUND THE BACK Whether customers can see the rear of your property or not, the health inspectors do! Rubbish Ï±Ĺ Ĭå±Ú ƋŅ Ā ųå Ņų ųŅÚåĹƋŸ ŸŅ ÏĬå±Ĺ åƴåųƼƋĘĜĹč ±Ƶ±ƼØ Are new bins needed? If they are just dirty, there are companies that will clean them out professionally. Set a high standard in this area to encourage your team to keep it well maintained in the future.
69% of customers want sanitising stations to become permanent Source: KAM Media, 2021
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The dining area Empty and clean out any display cabinets or decorative elements that normally get forgotten. Check tables and chairs: if they are ŸÏƚý åÚØ ± ŧƚĜÏĩ Ÿ±ĹÚ ±ĹÚ ƴ±ųĹĜŸĘ ƵĜĬĬ ƵŅųĩ ƵŅĹÚåųŸţ
The bar/self-serve Take the bottles down from display and clean each one and the shelving they sit on to make the bar gleam. Clean out the fridges and pull them out and clean behind and underneath them.
head to brws.i t/spri ng c l ean to download thi s usefu l vi sual guid e
Kitchens Empty all the cupboards and scrub the insides. Do a twice-yearly check on best before dates on long-life items. Do the dishwashers need a service? Steve says: “Remove all the portable equipment and lift the fryers, cleaning thoroughly underneath. Turn the kitchen from top to bottom, leaving it like an operating theatre.”
Turn over for our exclusive Q&A with Steve
FRONTAGE Cleaning the fascia in spring is a must! Use this time ƋŅ ÏĬå±ų čƚƋƋåųŸţ XŅŅĩ ƚŞ ƋŅ ƋĘå ĘĜčĘåų ā ŅŅųŸ ±Ƌ ƋĘå front and rear. What does the front of the building say about your venue? Hire a window cleaner to scrub windowpanes and walls even if they’re not yours. A lick of paint will go a long way. Steve says: “Make sure you wash down tables before they go outside after winter.”
OUTDOOR AREAS Your outside space is just as important as the inside of your venue and should be clean and tidy too. Take a seat yourself and see what’s in your customer’s eyeline. With more customers opting to be outside – even in the depths of winter – what can you scrub, mow, disinfect and repair?
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Expert Steve Williams answers the big cleaning questions for a new season... WHY IS SPRINGTIME THE PERFECT TIME FOR CATERERS TO CARRY OUT A DEEP CLEAN? You should be deep cleaning your venue regularly as a part of a basic maintenance cycle. Rather than it being a yearly deep clean, depending on the site, it is weekly or even daily now. However, in winter you get a čųå±Ƌåų Úåčųåå Ņü Ƌų±þ Ï ĜĹ ĜĹÚŅŅų spaces. You have the problem of ƋĘå ā ƚ Ÿå±ŸŅĹ ±ĹÚ ĹŅƵ ŅƴĜÚěŏŀØ so you’ve got to be doubly cautious coming out of winter.
WHAT ARE THE KEY POINTS TO CONSIDER? ƚŸƋŅĵåųŸ Ƶ±ĹƋ ƋŅ Ÿåå ŸåųƴåųŸ cleaning, wiping and spraying. It feels reassuring and will bring people back into the venue. It’s not about being good, you have to be seen to be good. Ĭå±Ĺ ±ĹƼƋĘĜĹč ± ÏƚŸƋŅĵåų Ï±Ĺ touch, from coat hooks to door handles and table tops using a handheld fogger. Also look at a system that’s ÏŅŸƋ åý åÏƋĜƴå ±ĹÚ ƋĜĵå åý åÏƋĜƴåţ For deep cleans I’ve always pushed towards steam. You can take tap water and turn it into the best disinfectant you can get just ÆƼ Ęå±ƋĜĹč ĜƋ ƚŞ ƋŅ ±ųŅƚĹÚ ŏƆlj and blasting it out. It will literally kill anything.
ARE CUSTOMER PRIORITIES LEANING FURTHER TOWARDS CLEANLINESS NOW? %åĀ ĹĜƋåĬƼţ {ųåƴĜŅƚŸĬƼ FűÚ ŞųĜŅųĜƋĜŸå the food, atmosphere and price. But now cleanliness is up there. {åŅŞĬå ±ųåĹűƋ åƻ±ÏƋĬƼ ŞƚĬĬĜĹč ŅĹ white gloves to check for dust, but they are very critical now. If F ŸŞŅƋƋåÚ ± űŞĩĜĹ ŅĹ ƋĘå ā ŅŅų Ņü
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a restaurant I’d walk out. It just says to me – what’s the kitchen like? The cleaner the place, the happier customers feel.
RECOMMENDED SPECIALIST CLEANING PRODUCTS
WHAT KIND OF EQUIPMENT DO YOU RECOMMEND CATERERS USE? Use a steam vacuum machine and consider buying your own. You might be spending between ƊƗěƑĩ ÆƚƋ ƋĘå ĵ±ÏĘĜĹå ƵĜĬĬ ÚŅ everything fast for around the same price as a professional deep clean and you’ve got it for ÚåϱÚåŸţ Ęå ĹåƻƋ ÆåŸƋ ƋĘĜĹč ĜŸ small handheld foggers. You walk around fogging everything and it will be sterile.
HAS THE TIME COME FOR CATERERS TO MOVE ON FROM (4:.) Ȧȟ$ F ƋĘĜĹĩ Ƶå ƵĜĬĬ ĬĜƴå ƵĜƋĘ ŅƴĜÚ as a circular thing forever. It’s something that will rise and fall ƵĜƋĘ ƋĘå Ÿå±ŸŅĹŸØ ģƚŸƋ ĬĜĩå ā ƚ season. So, you are going to have to factor this in. The pandemic Ƶ±Ÿ ± ÆĜč Ƶ±ĩåěƚŞ Ï±ĬĬ üŅų ± ĬŅƋ Ņü people. To make customers feel comfortable, everyone needs to up their game. Hugely. And visibly. You should able to go into the toilet of any restaurant, pub or cafe and see a sign with the Ĭ±ŸƋ ÏĬå±Ĺ ƋĜÏĩåÚ Ņý åƴåųƼ ĘŅƚųţ Elsewhere, you want to see a sign saying, ‘This establishment is steam cleaned for your safety’. I suggest taking note of the way McDonald’s do it. They have special systems where if you move from one station to another you wash your hands åƴåųƼ ƋĜĵåţ FƋűŸ åƻ±ÏƋĬƼ ƋĘå ĬåƴåĬ of detail you should be thinking about when designing your own cleaning systems.
ŏ Ɨ P&G FAIRY PROFESSIONAL ANTIBAC WASHING 95 1.69.) ȍ1 This super concentrate is up to four times longer lasting and cleans ƚŞ ƋŅ ƁljØljljlj plates.
CATERERS KITCHEN FLOOR GEL e ā ŅŅų čåĬ ŞųŅƴåĹ on most hard surfaces. It removes heavy deposits of oil, grease and čųĜĵåØ ŞĬƚŸ ŸÏƚý Ÿ and heel marks.
Ƒ Ċ CATERERS KITCHEN THICK BLEACH FOR BATHROOMS AND TOILETS {åųüåÏƋ üŅų ųåĵŅƴĜĹč stains, cleaning, disinfecting and unblocking lavatories, urinals and drains.
P&G PROFESSIONAL FLASH SPRAY SANITARY (1*&3*7 Ȯȍȉ21 e ĊěĜĹěŏ ŞŅƵåųüƚĬ cleaning spray and limescale remover that adds shine and deodorises, perfect for toilets.
competition
#feedyoureyes 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
winNER
winNER
Starter
Main
Dessert
Scallops with Cauliflower Purée, Cucumber & a Roast Chicken Sauce
Slow-Roasted Belly of Pork, Chilli Pepper Potato Rosti, Apple Purée, Cider Jus
Vanilla Baked Cheesecake & Locally Foraged Elderberry Compote
“Devon, hand-dived scallops are delivered to the restaurant. They’re a true customer favourite, that’s for sure”
“We always have had great feedback on our pork belly dishes, all served nice and tender with some great bubbly crackling”
“The inspiration simply came from all the elder trees that grow around the corner from our workplace”
Joshua Jones
Ryan Bolt
James McMahon
@numbereightrestaurant Chef Patron at Number Eight, Bideford
@chefryanbolt Executive Chef at Moss & Co, Suffolk
@jimmer_mcmahon Head Chef at Platform 1864, Tain
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how to enter
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To be in with a chance of winning, post a photo of your best dish on Twitter or Instagram, and tag #FeedYourEyes and @barkitchenmag Read the T&Cs here: brws.it/comptc
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