Bar & Kitchen Jul/Aug 2022 by Made by Sonder

Bar& Kitchen Jul/Aug 2022

Championing independent business success

Win!

Your best dish could win you a £50 voucher Page 50

Beat the school budget squeeze TURN YOUR PUB INTO A WEDDING VENUE

Oil & fat disposal: our mustread guide

Burgerlicious Discover the many uses of pork in our masterclass

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Bar& Kitchen Jul/Aug 2022

Championing independent business success

Win!

Your best dish could win you a £50 voucher Page 50

Beat the school budget squeeze TURN YOUR PUB INTO A WEDDING VENUE

Oil & fat disposal: our mustread guide

Burgerlicious Discover the many uses of pork in our masterclass

Advertising To advertise in Bar & Kitchen magazine or online, contact: Advertising Manager–Julia Fulford julia.fulford@madebysonder.com 07824 355 392

Published by Made by Sonder on behalf of Unitas Wholesale Victoria Court, 8 Dormer Place Leamington Spa, CV32 5AE For Unitas Wholesale Anita Oakhill and Les Mohammed 01302 260 524 unitaswholesale.co.uk hello@barandkitchenmagazine.com Social: @barkitchenmag For Made by Sonder Creative–Wayne Hayton Artworker–Paul Hibbard Content Director–Justine Ragany CEO–Simon Chappell Contributors–Katie Brook, Lisa Jayne Harris, Jim Levack, David Lloyd Editor Mat Leave–Becky Aitken

Welcome. Summer is finally here! No matter where we are, no matter what we do or how we do it, one thing is for sure, everyone deserves a little fun and time in the sun. As caterers and bar owners, you are the people who make it happen for your customers. There’s no better way for them to kick back than to go out and eat, drink and socialise with family and friends. As a local independent venue, pub, restaurant, cafe or takeaway, you all offer something to tantalise everyone’s tastebuds, so this summer encourage your community to enjoy what’s available and support businesses in your area.

Further information Bar & Kitchen is published by Made by Sonder Ltd on behalf of Unitas Wholesale Ltd. All rights reserved. Reproduction in whole or part prohibited without permission. All information was correct at time of going to press. The magazine is printed in the UK by IMA Group. To make a contribution to the magazine, please email editor@ barandkitchenmagazine.com

Enjoy this read, there is something for everyone.

Les Mohammed, Senior Trading Controller, Out of Home, Unitas Wholesale

get social @BARKITCHENMAG

Do you follow us on social media yet? Follow us on Twitter and Instagram for special oﬀers from brands, debates about the big issues facing the industry

@BARKITCHENMAG

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“When prices keep rising it’s ok to cut corners in your costs, but never in your beliefs. Stay true to them and your customers will stay with you.” Manish Shah, Non Executive Director for TUCO: the membership body for in-house caterers at universities

“When you shop locally, you may have more choice than you think,” Jake says,“some of which are unique, seasonal and locally sourced, offering you originality and flavours not found elsewhere. Customers really value this.” Jake Lines, Shop Local UK Org

“Summer is all about keeping food on the plate and out of the bin, to engage staff and customers, while boosting profits and protecting the planet.” Juliane Caillouette-Noble, Managing Director, Sustainable Restaurant Association

In good company Best practice ideas for your business, for customer service and growth for customers

“It pays to use good quality cooking oil. Customers will come back repeatedly if the standard of your food is better than those who don’t take time and effort in oil management.” Jim Wiseman, National Sales and Marketing, Arrow Oils

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“Planning for the new school year needs to start now. Work closely with the school leadership team and get the message home to parents and pupils about your great menu and, of course, ensure you have enough supplies ready in preparation for any potential supply disruption.” Jacquie Blake, National Chair, Director LACA Ltd

“Summer cocktails are all about complementary flavours and balancing ice to drink ratio, especially when the sun is shining. Always garnish, I try to use one that pairs well with the spirit and mixer. If in doubt, steal your chef’s cookbooks!” John Highton, On-trade Marketing Manager, Halewood Artisanal Spirits

Jessie Westwood, Wedding Planner, Studio Sorores

“Have you tried foraging? This is the perfect time of year. My advice is to focus on a single ingredient or plant and learn everything you can about it first. It’s a lot to take in! Always read up on the laws and restrictions, as well as the etiquette and good practices to follow in order to be responsible about foraging.” Bjorn Moen, Head Chef, Commodore Hotel

“If you want to turn your venue into an events space or wedding venue, move fast to get in on the action and be ready to receive enquiries and new bookings for 2023 and beyond. Meet with your local suppliers and open up a new side of your business that is currently enjoying a huge growth phase.” barandkitchenmagazine.com 05

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£20

Contents 08 Calendar… time to get planning! New products… to discover

13 Hungry for… new flavours and trends to try in your venue

Recipe

Expertise

Trends 11

On the cover

Thirsty for… healthy soft drinks

20 Plan your own wedding… how to

turn your venue into a romantic haven

32 Best in class... support for school and university kitchens

40 Masterclass… continuing our expert series: this issue we look at pork

48 Do you follow? Get inspired on

Advice

Instagram with chef Bjorn Moen and his global inspirations

50 Feed Your Eyes… who are this issue’s winners?

36 08

Scan the QR code to register on our site. Then wait for your £20 voucher to arrive. Simple!

16 3 recipes, 3 ways… choose from good, better or best

26 Revamp your soup offering…

summer really does mean soup!

29 Managing your oil and fat… how to store, manage and dispose of it

36 Get online… are you missing out

on our useful menu tools and tips? Find out how to use our website

38 Diets… reduce your sugar content 46 Buying local… buying

independently and being sustainable

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-toproﬁt calculator, to a menu planner. The site has more than 600 delicious food and drink recipes to give you fresh inspiration for your customers. Hurry, though – only the next 500 sign-ups get a £20 Amazon voucher!

barandkitchenmagazine.com

All information was considered to be correct at time of going to press

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KEY DATES

Need an excuse... … to try something new? Make the most of these events to give your customers a menu refresh

3augaug13aug aug 3sep

National Prosecco Day

THE HUNDRED The Hundred is the action-packed 100 ball cricket competition, featuring men and women squads, that’s opened up cricket to a whole new fanbase. Show it on your tv and theme your drinks and menu by regional teams.

There’s a day for it but customers rarely need an excuse. Lighten the mood of the summer holidays with a promotion of this sweet tasting but light and beautifully bubbly favourite. Pair with seafood, savoury cheeses, cured meats and fruits to showcase your main menu.

start here

8-14aug aug

Afternoon Tea Week

Is there a better way to make more of the ‘down time’ between lunch service and dinner prep than with a true British tea? Formal or informal, an elegant brew is always a good idea when complemented by light sandwiches and something dainty and sweet. It’s a treat, so use premium high margin ingredients such as salmon, prawns, clotted cream and fresh jam. Not together, obviously.

16aug aug

International Rum Day

As summer turns to autumn, spice up your venue with a Caribbean cocktail makeover. Turn the reggae up and get the party started with a cocktail board celebrating the best rum recipes. The UK’s most popular and simple is a Dark ’n’ Stormy.

Passion in the Med This is a delicious and refreshing summer cocktail, that uses simple ingredients yet is guaranteed to make an impression. • 50ml Dead Man’s Fingers Passionfruit Rum • 50ml orange juice • Top up with London Essence Grapefruit & Rosemary Tonic Water • Garnish: half a passionfruit Method Mix the ingredients in the glass and top with half a passionfruit.

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30sep sep

World’s biggest coffee morning

25aug aug National Burger Day Premium ground beef or brisket, a quality brioche bun, cheese and bacon, this is one of the world’s most popular foods. This is the day to try something diﬀerent. Vary the cheese, pickles and go leftﬁeld with the meat to give your menu an experimental kick. Take your chips and sides up a level and don’t forget the portobello mushroom, halloumi, and other veggie options.

Feel good about what you do and invite your local community. Sign up and Macmillan will send you promotional merchandise and lots of advice on how to draw people in. Donate a percentage of your takings and you could encourage a new customer base. visit coffee.macmillan.org.uk

British Food Fortnight

There’s much more to great British food than roast beef and Yorkshire pud. Celebrate the diverse range of produce grown and reared on our doorstep, hail the changing seasons and support local producers with a local menu strong on taste. Spotlight the welfare standards of our meat with red, white and blue menus, fun ‘did you know?’ activities for children and special menus in schools. See lovebritishfood.co.uk

1-7sep

5-20sep

Love Lamb Week

Pep up the traditional British heroes of chops, rack or leg with a twist of oregano and mint pesto sauce. Too formal? Why not go with fajitas, curries and burgers and don’t forget to push their perfect partners of cabernet sauvignon, a classic Bordeaux or Chianti.

17sep-2oct

scottish Food Fortnight

13sep International Chocolate Day From hot chocolate to brownies, it’s the ultimate sweet treat. Maybe create a complete menu for the day? Start with baked beans in a choc, chilli and honey mix. Then oﬀer chilli con carne, bolognese, pork leg with cider and beer braised pork, all come alive with a touch of choc.

Scotland’s vibrant food and drink landscape has been given a deserved boost by the export of Burns Night’s neeps, tatties and haggis. So go to the next level with products from the Highland’s artisan ﬁsh smokehouses, Arran’s cheesemakers and Fife’s buﬀalo farms. Shout about the new dishes’ provenance, explain their background and celebrate the best from north of the border.

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products

What’s new? Time saving and reliable, these new products have been designed to help you NEW FLAVOURED CUSTARD POWDERS New from Premier Foods Foodservice, these custard powders are available in strawberry and chocolate flavours. They offer flexibility for chefs as they are versatile and can be served as either a warm dessert topping or used in cold recipes such as trifles. Meeting the needs of all diners, they are suitable for vegans when made up with a plant-based milk alternative. Caterers will find them an ideal solution as they taste delicious, are quick to prepare and great value for money. They also help if you are looking to reduce sugar content on your menus in line with Government guidelines.

premierfoodservice.co.uk

Lenor sensitive fabric conditioner Get an impeccable soft & fresh laundry with the New Lenor Professional Sensitive Fabric Conditioner made with plant-based softness to provide temptingly soft laundry. What’s more, it’s dermatologically tested and accredited by the Skin Health Alliance, with a perfume designed with lower levels of allergens to prevent irritation whilst providing subtly fragranced yet fabulously fresh linen.

pgpro.co.uk/en-gb

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trends 01

Hungry for... What to serve this summer (hint: plenty of the sweet stuff)

Stay cool, stay sweet

® Reg. Trademark of Société des Produits Nestlé S.A.

JUST ADD A CHOC BAR What’s better than dessert? A dessert with your favourite chocolate bar on top, that’s what. Brand collaborations are a big trend in the sweet space and liked by customers, as seen in at least seven of the major high street coffee and restaurant chains. Including iconic confectionery in your desserts can transform an otherwise familiar dish. Try garnishing your best-selling desserts or drinks with a biscuit, chocolate bar or branded dessert ingredient and promote loyalty and customer interest by launching limited edition versions periodically.

KITKAT® Eclair This tempting chocolate éclair dessert is a French patisserie favourite, with KITKAT® crunchy mix in a soft choux bun.

Nearly half (45%) of consumers order desserts when eating out (BakeryInfo, March 2022) and the frozen dessert category is set to grow this year 5.64% CAGR globally by 2026 (Global Industry Analysts Inc, March 2022). Frozen puddings are more convenient to stock and serve because they: • have an extended shelf compared to fresh • arrive ready prepared and pre-portioned, which reduces food waste too • need limited preparation time for the kitchen.

Hands-free menus Could contactless be a part of the future of ordering food? QR code downloads have increased 750% since the start of the pandemic (Bitly, March 2021), and one of their many uses is to view menus, order food and pay for it in bars, restaurants and cafes. In fact, more than 30% of the industry are reporting that they have expanded QR codes beyond just menus (Beaconstac, March 2022).

Digital ordering is easier for customers, and can be cost-effective and time-saving. It is possible to create a branded space for customers to interact with and collect approved data for ongoing marketing and loyalty schemes. Ensure you have mobile or app ordering activated menus, and use QR codes where possible to speed up the whole customer experience.

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trends 02

Thirsty for... Summer inspirations for your bar

retro reigns supreme Retro drinks are back as part of this summer’s nostalgia trend, as 81% of consumers find nostalgic flavours appealing (FMCG Gurus: Top Trends 2022). That means a return of drinks such as Piña Colada and the Woo Woo. In addition, Piña Colada is predicted to be the fourth most popular cocktail this year, according to the Bacardi 2022 Cocktail Report. So, pull out those cocktail

Piña Colada Ingredients • • • • •

umbrellas and maraschino cherries for a retro revival. James Stocker, Marketing Director of Halewood Artisanal Spirits, said: “Retro drinks are perfect for the summer season. For venues looking to tap into this element of fun, bright liquids provide a great option – our JJ Whitley Blue Raspberry Vodka for example, which pairs simply with lemonade for a really striking serve.”

Serves 1

Some still soft drinks and juices are getting a makeover with added vitamins, collagen and minerals. Brands are creating products that are marketed as healthy, as demonstrated by Purdey’s Refocus and Replenish juices with B vitamins or Coca-Cola’s Glacéau Vitaminwater; a low-calorie flavoured spring water with added vitamin C and minerals. Collagen is increasingly popular in juices as an anti-aging, superingredient; this ingestible beauty trend is targeted at the 7 in 10 consumers who believe that functional food and drink can be more beneficial to skin health than external products (Mintel, April 2022). Be aware that collagen, vitamin and mineral-infused drinks are becoming more widely available, and engage with your customer base to increase awareness.

4 pineapple chunks 25ml pineapple juice 35ml coconut water 2 tsp sugar 50ml BACARDÍ Coconut

Method 1.

Gently crush pineapple chunks in a shaker. Add pineapple juice, coconut water, sugar and stir. 2. Add BACARDÍ Coconut and fill the shaker with ice. Shake vigorously. 3. Serve in a hurricane glass of crushed ice and garnish with a fresh pineapple slice.

Top 5 cocktails for 2022 • • • • •

MOJITO MARGARITA GIN & TONIC PINA COLADA VODKA & SODA

Bacardi 2022 Cocktail Report

Can soft drinks be healthy?

5 ways to go premium Demand for premium soft drinks are high, both as a solus option and as a mixer, according to the Britvic 2022 Soft Drinks Review. Here’s how to elevate your serve, as recommended by the soft drinks experts:

Glassware & theatre

Ice & temperature

Taste & accuracy

Personalisation

Range & choice

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33 ways good, Better, best

recipes

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

STARTER + GOOD

Mexican Jackfruit Birria with Avocado on Nachos

Ingredients • • • • • • • • • • • • • • • • • • • • •

2 tbsp vegetable oil 1 tsp thyme 2 tsp dried marjoram 2 bay leaves ¼ tsp ground cloves ½ tsp ground cumin ½ tsp ground ginger ½ cinnamon stick 2 tsp chilli flakes 6 garlic cloves, crushed 2 red onions, diced 550g jackfruit, drained 2 red peppers, large dice 300g tomatoes, diced 500ml Bisto Vegetable Bouillon, prepared 1 tbsp tomato purée 30g Bisto Reduced Salt Gravy Granules 500g corn tortilla chips 1 avocado, peeled and diced 20g fresh coriander, chopped Lime wedges

Method 1.

Heat the oil until it smokes a little. Add the thyme, marjoram, bay leaves, cloves,

cumin, ginger, cinnamon, chilli flakes, garlic and onion and fry until the spices are aromatic. Stir in the jackfruit and red pepper to coat with the spices. Cook until the jackfruit catches on the edges. Add the diced tomatoes, Bisto Vegetable Bouillon, and tomato purée. Bring this to a boil and add the Bisto gravy granules. Simmer for 15-20 mins until the jackfruit softens. To serve, scatter tortilla chips across a large plate, top with the jackfruit birria and finish with avocado, coriander and fresh lime wedges.

pair with Sol, a light golden coloured pilsner-style beer with a fresh, lemony quenching dry ﬁnish

Serves 10

++ BETTER

+++ BEST

Spice it up:: Garnish with sliced fresh red chillies or hot sauce for extra kick.

High protein: Stir in a tin of black beans with the jackfruit to bulk out the recipe and add a boost of protein.

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Serves 10

pair with Pomegranate & elderﬂower pressé, a deliciously fragrant soft drink

MAIN + GOOD

Chicken with Mediterranean Vegetables

Ingredients • • • • • • • • •

2 red onions, cut into wedges 2 courgettes, sliced 2 yellow peppers, chopped 2 red peppers, chopped 2 aubergines, chopped 6 tbsp olive oil 16 chicken thighs, skin on 2 tbsp fresh thyme, chopped 6 tbsp Kikkoman Less Salt Soy Sauce • 400ml chicken stock • 130ml tomato passata

Method

1. Preheat the oven to 180°C. 2. Put the chopped vegetables in a large bowl and drizzle with oil. Stir to coat evenly.

3. Spread the vegetables in a large roasting tin and nestle the chicken thighs amongst them, skin side up. Sprinkle with the thyme. 4. Roast for 30 mins, turning the vegetables over occasionally so they cook evenly. 5. Mix the Kikkoman Less Salt Soy Sauce, chicken stock and passata in a small jug and pour over the vegetables and around the chicken pieces. Return to the oven for a further 15-20 mins or until the chicken is cooked through and the vegetables are tender.

++ BETTER

On the side: Serve with rice, freekeh or another grain for a large meal, or with a green salad for lunch.

+++ BEST

5-a-day: Parboil sweet potatoes, parsnips or carrots and add them with the other vegetables for a more substantial dish.

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36 cakes

pair with Jack Rabbit White Zinfandel, a light rosé, great with desserts

dessert + GOOD

Mini Lamington Cakes

Ingredients

For the lamington sponge: • 3 large eggs, beaten • 150g caster sugar • 1 tsp vanilla extract • 150g plain flour • 1 tsp baking powder • 250g butter, melted and cooled

4. To decorate: • 250g butter • 125ml semi-skimmed milk • 35g cocoa powder, sifted • 215g icing sugar, sifted • 150g desiccated coconut

Method

Preheat the oven to 170°C. Line a deep 25cm x 35cm baking tray or half gastronome tray with baking paper. 2. In a kitchen mixer, whisk the eggs, sugar and vanilla until pale and creamy. Sift in the flour and baking powder and

gently fold until combined. Gradually fold in the melted butter. Pour into the lined tray and bake for 20-25 mins until a skewer comes out clean. Allow to cool. Cut the cake into 36 small square pieces. Melt the butter in a small pan and stir in the milk. Gradually whisk in the sifted cocoa powder until it is fully dissolved. Then whisk in the sifted icing sugar until combined. Remove from the heat and keep warm. Place the desiccated coconut onto a large plate. Dip the lamington sponges in the chocolate glaze and then roll in the desiccated coconut. Place onto a wire rack to set. Repeat the process until all the sponges are coated.

++ BETTER

Jammy: For a sweeter filling, cut the whole sponge in half and sandwich with a layer of raspberry jam before cutting into squares, rolling in glaze and coconut.

+++ BEST

Mango mousse: Make up one sachet of Carte D’Or Mango Mousse as per instructions and pipe a rosette onto each lamington. Finish with grated lime zest.

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How to turn your pub or restaurant into a

wedding venue

Looking to add an extra service to your business offering? How about hosting weddings?

ach year, the number of people opting to tie the knot in more intimate, relaxed locations – like pubs and restaurants – is growing, with almost 2 million people choosing quaint pubs over grand country hotels and marquees in 2022, according to research from Caterer.com. Given the setbacks of the past two years, it’s no surprise that wedding demand is higher than ever. The good news is that pubs and restaurants are becoming increasingly popular, as couples look for smaller places. If you are lucky enough to be near to a registry

office, be sure to put up sandwich boards outside your venue and mention it on your website and social media channels. Many couples plan their wedding one or two years in advance, so you should start to market 2023 and 2024 right now! We spoke to event planning expert Jessie Westwood, from Studio Sorores, who has more than a decade of experience creating destination weddings and events, to find out her top tips for transforming pubs and restaurants into a wedding venue. From the licensing to the decor; the food to the drink.

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What’s the benefit of turning a pub into a wedding venue? Planning a wedding in a pub brings many benefits. The obvious one is that it’s a fantastic way to increase your turnover, as well as it being relatively easy to do. Most places will have a fully stocked bar and operating kitchen, with caterers already on site, so that’s two big jobs already taken care of. Secondly, pubs and restaurants are usually quite small, so there’s less you can do with a space, which means decor is more minimal and it’s likely the guest list will be smaller too than the typical wedding, which is a lot easier to manage.

What are the key challenges a business should be aware of? A wedding timeline is much more complex than any other type of party, with a lot of moving parts. Communication will be key. Whoever’s running the show at your venue will need to ensure they communicate well with both the couples and suppliers, creating a detailed itinerary that includes everything from the guest arrival times to photo slots, speeches, and coordinating the food and drink – just to name a few. If pubs or restaurants would like to offer legal ceremonies, then they will have to obtain the correct licences first, which can usually be applied for through your local council. Most venues of this kind will only host the reception however. Another thing to consider is your alcohol licence and opening hours licence. Most couples will want to party until at least midnight, and will want alcohol served throughout.

How easy is it to become a venue that can host weddings? Very! It’s not hard to host a wedding at your venue… but it is hard to do it really well. You’ll need to hold couples’ hands a lot and be aware that most people getting married in your venue likely won’t have a large budget or a wedding planner, so they’ll be looking to you for advice. If you aren’t ready to start drawing up floor plans and managing suppliers, why don’t you get an event manager for your venue instead – or choose someone in your existing team to be the lead contact.

What are your top tips for transforming a venue into a wedding-ready venue? Start with the space. How will guests move around, is there space to dance and eat? A cosy outside area? When it comes to the interior decoration, try to choose neutral colour schemes and allow room on the tables for flower arrangements. And if you do one big change, remove any carpets – stone, tile or wooden floors only. Perfect for dancing and easier to clean. If you have a large venue, what about pop-up bars outside? It’s helpful to create floor plans for each area so they can picture how the wedding and your space will look. Finally, it’s always best to close your venue to the public for the day: your team can focus on the wedding and it’s nicer for guests. If you don’t have an event space and will be closing your pub to the public, give plenty of notice and date closures to your online booking system or website. A clear, polite sign on the door will be well received by those who turn up without a booking (increasingly rare these days). Limit how many you take on in peak season, and encourage weekday bookings at lower hire prices to save your weekend trade.

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What’s the best way to serve food at a wedding? Avoid the buffet at all costs, unless it is a relaxed BBQ or small number of guests – they are logistically a nightmare to manage. Plated, table service, and possibly family-style sharing is best, even if the setting isn’t formal.

Should we buy or hire special tables and chairs? It’s easier for couples if you’re able to provide the furniture and tableware, but ideally allow them to hire in their own preferred styles if possible. It might be worth making contact with local companies you can confidently recommend who are reliable and able to work with your delivery and collection schedules.

What can venues do to offer a point of difference?

Focus on local, seasonal food and an exceptional drinks list, be ready with FAQ documents and recommended supplier lists. If you can, try to find local suppliers, such as breweries, farmers, distilleries and cake makers. People always enjoy buying local and it’s another way that couples can make their wedding unique.

What sort of dishes should be served? British or European-style fresh, seasonal menus are recommended with local food producers featured. It is by far the most preferred choice for couples, and I would avoid any ‘fun’ themes unless offering street food-style options or BBQ service. Think vibrant salads with farm-to-fork bright, beautiful vegetables, flame-grilled showstoppers such as lobster or tomahawk steaks cooked outside in front of guests, local wild garlic gnocchi, or even a modern take on classics such as prawn cocktail and shepherd’s pie. Use local fruit farms for delicious rhubarb or strawberry tartlets, or a light and simple chocolate mousse. Dining is a huge part of a wedding experience and pubs should absolutely make it their biggest selling point.

Does transforming your venue have to be expensive? No, it doesn’t have to be expensive, but it will certainly make things easier if you invest from the start, by creating a plain yet characterful canvas for guests to build on, should they wish. All direct costs will be paid for by the bride and groom, so it’s really the initial makeover, should you need it.

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Think you’ve got what it takes to host a wedding? No matter how grand or intimate your venue is, whether you want to host legal ceremonies or not, planning a wedding can be incredibly exciting. You just need to get the basics right first, and that comes down to checking licences, making sure you have a trusted team, and maybe giving your interiors a bit of a refresh too.

find out more Get a licence to hold civil ceremonies: brws.it/wed

rose wine Perfect for a summer wedding, serve extra chilled in a cold glass.

red wine

white wine

Always a favourite. Go for full-bodied grapes at the table such as a malbec.

Everyone loves a chardonnay, with its juicy fruit flavour and oaky finish.

Say

cheers! lager Premium lager is a great alternative to that welcome glass of fizz and bottles are easier to handle when eating canapés.

What’s a wedding without a celebratory drink? Whether the bubbles come from champagne, cava or Coca-Cola, drinks are a key part of the offering and must be included in your plan. Speak to your local wholesaler who could potentially arrange a buyback deal if you buy too much. The married couple may never forgive you if you run dry!

soft drinks Always have these to hand and ensure that they are given out throughout the day. Make sure your couple budget for this!

prosecco

champagne

Who doesn’t love the sound of popping corks? Prosecco is a delicious yet cost-effective option so can be bought in bulk and offered around generously.

Pour and serve by the glass at the table for the ideal accompaniment to the toasts. Not the cheapest drink but speak to your wholesaler for deals.

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GIVE YOUR SOUP A

swirl of

summer T

raditionally thought of as a winter warmer, soup can still form part of your menu even during the summer months. Many customers will be looking for a light lunch or dinner, especially in the warmer weather when they might be eating less – soup is the perfect answer. Offer light broths, seasonal ingredients, and vibrant colours. And try chilled soup. It may not be quite as traditional in the UK, however, cold soups are wonderfully refreshing, and we recommend you seek

inspiration from delicious recipes from all over the world that will really hit the spot on a hot summer’s day. Making soup doesn’t need to be over complicated, it just takes a little imagination, love, and care. The best bit is you can have a variety of soups on your menu at any one time. Batch cook them and freeze the soup in portions, and you’ll be ready to go in no time – you’ll also save on waste! To help you create the ultimate summer soup menu, here are our top tips, recipes and ideas to inspire your kitchen.

SEASONAL TASTES Chicken, Kale & Salsify soup

Use seasonal ingredients that are rich in nutrients and vibrant in colour. Try: asparagus, asparagus, sugar snap peas, peas kale kale, tomatoes tomatoes, courgettes, courgettes, artichokes and grapefruit grapefruit.

DRIZZLE IT Swap heavy crea m drizzles for something lighter such as olive oil or a thinned-out yogurt with lemon juice. juice

A LIGHTER TOUCH Rather than starchy potato to thicken the soup, use lighter ingredients such as yogurt yogurt, beans or soaked cashew nuts. nuts

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Get creative with flavours Butternut Squash, Bacon and Onion Soup

Pineapple, Cucu mber and Spinach Soup Mint, Pea, Avocado and Pancetta Soup

Add texture Top with toasted nuts and seeds such as pu mpkin seeds, seeds sesa me seeds, seeds or pine nuts. nuts If you’re using root vegetables, vegetables add a few cubes of it roasted as a garnish to add interest – and don’t forget fresh herbs! herbs

BE CHILLED Some of the best soups are served cold and are perfect for a hot su mmer’s day. Take inspiration from different countries with soups like Salmorejo (a refreshing Spanish soup made from tomatoes tomatoes, garlic and bread bread); vichyssoise (the classic French chilled soup with chicken broth, potatoes, potatoes leeks and lots of crea m); m Chlodnik (a cold Polish soup made with beetroot beetroot, radish dill and kefir radish, kefir).

Salmorejo soup

GO EAST

VIETNAMESESTYLE CHICKEN & RICE NOODLE SOUP

Experiment with broths to make lighter, fragrant soups, as used in Far Eastern cuisines, such as Thai, Japanese and Vietna mese. Add depth with ingredients such as ginger, garlic Thai basil, garlic, basil miso, coconut and citrus citrus. Don’t be afraid to add some chilli to raise the temperature.

find out more See Bar & Kitchen website for recipes for all pictured dishes brws.it/soup barandkitchenmagazine.com 27

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Grease is the word How you store and dispose of fat, oil and grease matters as much as how you use it in your kitchen There are legal implications and there are taste implications. Handle fat incorrectly and you could be liable to fines: from health and safety implications of spills to the environmental catastrophe of drains blocked with so-called ‘fatbergs’. Jim Wiseman of Arrow Oils (which helps restaurant owners use, store and dispose of their cooking oils responsibly and economically), says how you use fats in your kitchen can make a huge difference.

Avoid bad smells

“Frying and cooking food in the correct oil and correct temperature with the right level of control will make your food taste and look so much better,” he says. “If you neglect your oils, the smell and the smoke alone is enough to put customers off.”

Beware of spills

“When spilled,” explains Jim, “oil can be a serious pollutant, not to mention a very labour-intensive process to remedy. The cost of clearing up of the damaged environment, loss of product and prosecution by the Environment Agency costs can be very considerable,” Jim says.

Turn the page for Jim’s expert advice

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Cooking

• You can use companies who will filter your oil and clean it up but, once the cooking oil is past its best, it’s far better to refresh completely and start with good quality fresh oil. • During frying, if debris and food particles are carefully sieved or skimmed out and the oil is continually monitored, you can get a bit more life out of it.

Cleaning

OIL CHANGE

• Empty and clean fryers regularly. If very busy, it could be necessary every few days as it depends on the condition and usage of cooking oil on a daily basis. • Use grease traps as they can be a good investment. These are systems that take in wastewater containing fat, oil and grease, and separate the water from the fats. • Keep your cooking area safe from spills. • Spend time getting it clean – but take care what you use. Some cleaning products can corrupt the cooking oil.

We asked Jim for his expert advice on working better with fats and oils

“It is an environmental health legal requirement to have a record of who’s collected the cooking oil and what it is being recycled into, or what happens to it. It’s just not sensible to cut any corners here”

Storage

• Collect fats, oil and grease waste in sealed (leakproof) containers such as plastic drums, tins or barrels to prevent odours and to avoid attracting vermin. • Store containers in a secure area away from all drains to prevent container spills and leaks from causing water pollution.

Jim Wiseman, Arrow Oils

Disposal

• When getting rid of your used fats, it’s essential – and a legal requirement – to do it properly. Failure to use a licensed waste collector and to keep documentation of waste disposal is an offence. • Don’t dispose of oil, fat and grease with your other waste. Contractors may refuse to remove it. • Don’t pour waste fats, oils and grease down drains. As well as blockages, this leads to odour and vermin problems. • Don’t take used cooking oil to household waste recycling centres. These sites do not usually accept business waste.

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Best in

class

It has to be one of the toughest times ever to keep our kids and young adults fuelled with the brain food they need to thrive

e speak to those on the frontline to see what tips they can teach the rest of us. The rising price of food is making it tougher than ever for the sector to provide our young people with what they need to grow, learn and reach their potential. Both schools and universities face unique demands of their own. For schools, it’s about providing nutritious meals that hit the food-

based Nutritional Standards, a target set out by the government’s School Food Plan, while sticking to incredibly tight budgets. For universities, it’s about keeping students on campus and eating healthily when chain operators on the high street, with their huge buying and marketing powers, are luring them away. So how do our schools and universities keep designing wellbalanced, appealing dishes and meals

when their budgets are stretched like never before? And how can the competition for our children’s stomachs be won, while balancing the books?

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find out more

laca.co.uk

Back to

school

LACA – the School Food People – represents Local Authority and private catering suppliers in schools. Every day, their members serve up around 3 million lunches in 27,000 schools. If anyone understands the pressures, it’s their National Chair, Jacquie Blake. “We’re campaigning to have our budgets ringfenced,” she says. “Currently, the allowance for Benefited Free School Meals is £2.47, and the Universal Infant Free School Meals (UIFSM) – for every child in their first two years at school – is £2.34. But the money for school meals is not ringfenced, and a number of caterers do not receive the full allowance.” LACA wants to see UIFSM funding – static for seven years – increase to cover the rising costs of food, labour and equipment. “This is the best way to deliver healthy and nutritional meals that meet the School Food Standards.”

Affordable for all

It’s not just about the budget the school receives from the government – LACA is concerned that, in the wake of Covid, not enough children who have to pay are opting for meals at all. “With the predicted rise in food costs, it won’t be long before more parents won’t be able to afford their children’s school meals,” Jacquie fears. “That’s why we’re campaigning for a significant increase to the allowance of Universal Free School Meals.” School caterers are getting creative. “Our members are working together to find ways to provide healthy meals while sticking to very tight budgets,” Jacquie says, highlighting some other key areas worth thinking about. “They say they are looking at substitutions and menu changes to ensure that they meet the standards, and they have support from suppliers. I’d recommend every school caterer to have more conversations with suppliers, other cooks and local catering colleges: help and support, and ideas, are out there,” Jacquie says.

Listening to what you say

To understand how all of this is affecting school caterers, LACA launched a member survey. “We asked for their experiences, as well as suggestions and real life data,” says Brad Pearce of CATERed – which provides meals to schools around Plymouth. “It’s important that the voice of the school food industry is listened to when we take the fight to the government and those that can address the issues around costs and funding.” Over the coming months, LACA will be sharing its findings with us.

University

challenge

Manish Shah is Associate Director at King’s Food, caterers for King’s College in London, and a Non Executive Director for TUCO, a professional membership body for in-house caterers at universities. “Like the school sector, our costs are not going down, but we have lots of other competing demands,” Manish says.

“Most of our students are Generation Z, young people who are really switched on about food. If we don’t get our offer right, they’ll just go elsewhere,” he says. Situated in four campuses around the capital, Manish knows how fierce the competition is for these students’ custom.“There are pop-up food stalls, food markets and major chains

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find out more

Five ways to keep your students on campus

1. EAT OUT. See what’s popular local to your college, and take inspiration from what’s out there. 2. �SHARE BEST PRACTICES – TUCO is one way to join the conversation. See what other professionals are doing, and learn from each other. 3. KEEP YOUR SUPPLY CHAINS SHORT. Think local: it’s not a premium cost and helps build reputation too. 4. BE CLEVER WITH HERBS AND SPICES: Dishes with just three or four ingredients can work if you’re smart with ﬂavours. 5. CUTTING CORNERS DOESN’T WORK IN THE LONG RUN. Young people care about nutrition like never before, and they care about food miles and sustainability.

ALLERGIES IN CHILDREN

tuco.ac.uk

all wanting a slice of our revenue, so we have to up the game,” Manish says. “In catered halls the fee is all built-in, but that usually means they have to turn a profit for their university. Like us, they can only do that if their offer is what the students want,” he says. Catered hall set-ups will use economies of scale and lean production methods to squeeze every last penny of profit out of their operation. “They’ll have one centralised kitchen, and use the same salads in their sandwiches as they do in their dining halls.”

The right choices

On a campus, they have to consciously opt out. “We aim for around £5.50 a meal,” Manish says. “We have an agreement to break even, and not cost the university a penny. Mark-ups are low – at around 50% gross profit. “We’ll take a hit to make sure our students stay with us,” he says. “Part of that experience is ensuring they’re fed a healthy, balanced diet.” But Manish doesn’t keep his eyes off

the high street. “Seeing what’s out there means we can forecast what our customers want,” he says. So in come chefs with a real passion – and skill – to provide world flavours. “Global menus have their advantages, as historically they don’t come from rich communities, and they can make delicious meals with very low-cost ingredients,” Manish says.

COST-EFFECTIVE INGREDIENTS

With the recent change in law, allergen management is an extra pressure that caterers are facing. At Knorr, we have a wide range of ingredients that have no allergens to declare, are easy to use and can be used across the menu. For recipe inspiration, search unileverfoodsolutions.co.uk

It is important to have cost-effective ingredients in your school kitchens. Favourites such as Angel Delight Mousse and McDougalls Jelly provide opportunities for school chefs to create a huge range of desserts, even on a tight budget. These are also easy to prepare and loved by children.

Paul Hawkins, Business Development Chef, Unilever

Sarah Robb, Foodservice Marketing Manager, Premier Foods

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6 WAYS we help your

business thrive B

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

ar & Kitchen magazine doesn’t just exist in print. There’s a whole website behind it too! It’s a necessary 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.

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, etc); by cuisine (eg Chinese, Irish, Spanish, Brazilian and more); and by diet (dairy-free, vegan, dysphagia, etc).

Scan here to sign up now Sign up to get a £20 Amazon voucher. Limited time offer. Do it today! 36

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depot locator

Advice

expertise

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 to 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.

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.

tools 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.

join our social community Online 24/7 If you are looking for more regular inspiration, industry news and ideas be sure to follow our social media channels. We’re on Instagram and Twitter and there’s always our #feedyoureyes competition to enter where you could win a £50 Amazon voucher just for sharing a photo of your best dishes and drinks.

JOIN OUR TWITTER COMMUNITY @BARKITCHENMAG

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diet

Low sugar

Reducing sugar consumption helps to avoid health complications such as obesity and diabetes

Breakfast Pick unsweetened or low sugar cereals and breakfast spreads and avoid serving cereal bars as they are generally high in sugar. Fat-free yogurt and low fat products such as muffins, cereal bars and dairy products are not as healthy as they appear because manufacturers often add sugar to replace the fat. Grapes, mango and bananas are naturally high in sugar, so instead offer raspberries, blackberries and strawberries.

Lunch

76%

Highly processed bread can hide high levels of sugar, therefore inspire customers with healthy sandwiches using alternative breads such as wholemeal and rye. Opt for no-added sugar options when it comes to soups or canned products such as baked beans and sauces. Check labels if you aren’t sure: if sugar is in the first four ingredients, then it’s best avoided. Look for “Carbohydrates of which sugars” too: more than 22.5g per 100g is high, and 5g or less is low.

of consumers are actively trying to reduce or moderate their sugar consumption

Dinner

A burger might not appear to be high in sugars however, as with many savoury foods, it hides unassumingly within the bread, the sauces and the meat itself. Ketchup, BBQ sauce, salad dressings, chilli sauce and salsas are all high sugar. Use salad and spices to create flavour. Even the Mediterranean diet can be guilty of a high sugar content, with just one portion of tomato-based pasta sauce containing up to one-third of the daily recommended allowance. Make it fresh so you control the sugar content.

Source: GlobalData, 2021

Snacking

find out more Action on Sugar works with the industry and government to lower sugar content brws.it/sugar

Replace sweet with savoury snacks, such as pitta and hummus, unsweetened popcorn, roasted nuts, or cheese and crackers. Limit dried fruit as it is high in sugar, despite being nutritious. Provide your customers with an alternative to sugar with their tea or coffee and offer honey or natural sweeteners instead.

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Know your PORK Sausages are essential to a fry up, pork makes a great roast and is an easy stir-fry ingredient. But it’s far more versatile than that

Matt Owens, Chairman of the Craft Guild of Chefs, which supports chefs with training and development, shares his tips for cooking pork in all its forms, and explains how to truly eat nose to tail.

The basics It’s important to use good quality pork. It’s a relatively economical meat which means you can spend that bit more on native breeds such as Tamworth or Gloucester Old Spot for flavour and a better product. If you can, buy free range and always buy British too, as it isn’t treated with growthpromoting hormones, and it’s fresher with fewer travel miles. Pork is a popular meat and is recovering well in the out of home (OOH) market, post-pandemic. Pork occasions grew 13% year-on-year (AHDB, January 2022), however OOH pork meat consumption still relies heavily on processed cuts, especially sausage, ham and bacon, and there’s room for more varied use of other economical cuts. Pork easily adapts to different flavours and cuisine styles, and I always recommend cooking bigger, cheaper cuts of pork low and slow to get more for your money. It can take quite bold flavours, so you can keep it classic with apple, or go punchy with plenty of spicy Mexican chilli, Korean gochujang chilli paste or aromatic Chinese 5 spice.

LEAN CUTS

01 Tenderloin Tenderloin is a quick cook cut with little fat. It roasts well wrapped in bacon, but you don’t want it to dry out. Cheaper than beef or lamb tenderloin, it’s best pan fried and ﬁnished in the oven, especially with Chinese-style spices.

02 Chops Can come from the shoulder or loin and are leaner depending how much fat is left on. Always crisp the fat up to keep the chop moist. Shoulder is a more ﬂavourful chop, and boneless cutlets or chops make excellent schnitzel.

MATT OWENS Chairman of the Craft Guild of Chefs

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FOR A ROAST

03 Chump The rear end makes a good roast on or oﬀ the bone. Try rubbing it with fennel and roasting with cider to cut through the fattiness. The chump makes a meaty chop too, which is good on the BBQ.

04 Belly It’s evolved from being one of the cheapest to one of the most expensive cuts, as everyone is using it. The key to good pork belly is drying the skin, scoring it and getting crisp crackling in a hot oven, before cooking it low and slow to render down the fat. Restaurants often press it to get those ﬁne layers and reheat it in the pan with a quick sear. Porchetta is Italian-style rolled and stuﬀed belly, it’s a striking dish that goes a long way.

05 Shoulder One of the cheapest cuts. Try slow cooking it with an American or Korean-style rub, pull it apart and serve it in wraps, burgers, or salads. Shredding gives the impression of volume, and you can charge a premium for this economical cut. Hand of pork comes from the lower part of the shoulder and is a cheap cut for roasting or braising.

EVERYDAY

06 ribs Messy to eat but so delicious, ribs come as half or full racks which can be boiled down, marinated and grilled on the BBQ or oven.

07 Mince and sausage meat

08 Bacon and ham

Pork mince is often mixed into burgers or bolognese because it’s fattier than beef and brings a little sweetness. It makes an excellent stuffing or meatballs and holds its shape well for koftas. Sausages are traditionally made with pork mince, fat, breadcrumbs and seasoning; fry sausages in their skin, or squeeze out the filling for sausage rolls, pies and stuffing.

Back bacon comes from the loin whereas streaky bacon is the belly. It can be smoked or unsmoked; thick-cut and cubed is known as pancetta which makes a good base for Italian dishes. Ham or gammon is leg meat and is popular all year round; boil it with onion, cloves and bay, and serve sliced with egg and chips as a classic.

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OFFAL

7% Pork retails 7% lower on average compared to total meat, fish and poultry

NOSE TO TAIL

Nothing beats making the most of every part of the animal. • Trotters can be braised or boned out and stuﬀed. They make excellent stock and bring natural thickness to gravy. • Pork knuckle should be cooked low and slow, then crisped up in a hot oven. It’s very cheap, tender and looks like a lamb shank. • Use pork fat in your pâtés. • Pork lard makes deliciously crisp pie crusts. • Ears are perhaps a more acquired taste, but the cartilage takes on a lot of ﬂavour stewed or seared to a crisp.

Source: Kantar, Dec 2021

• Cheeks are delicious slow cooked with wine, cider or sherry. Allow 2-3 per person depending on the size. • Jowl is a fatty cut from the cheek, which you can simmer, braise or slow cook to get the most from this cheap, flavourful cut. Also works well smoked and cured in Italian-style guanciale. • Heart is an inexpensive cut. Marinate it overnight and quick cook on high heat, or cook slowly in a rich sauce or with a stuffing, as with other animal heart. • Pig’s liver pan fried with onions is a classic. • Pork caul is a thin, lacy sheet of fat which is used to wrap sausages, meatloaf and patties. Clean and dry the caul before using, before roasting, grilling, or sautéing the finished dish.

RECIPES

Roast Pork Belly with Black Pudding Mash and Gravy

Serves 10

pair with A fresh and voluptuous pinot with rich notes of cherry, blackberries and plum

Crispy pork belly with Smash potatoes makes an easy but impressive roast dinner

Ingredients • • • • • • • • •

2kg pork belly, skin scored 1 tbsp sea salt 300g Smash Instant Mashed Potato 2 tbsp oil 400g black pudding, peeled and diced 100ml milk 100ml double cream 50g unsalted butter 75g Bisto Gravy granules

Method

4. 5.

Place pork belly in a large baking tray and season all over with the salt. Leave to rest for 30 mins. 2. Preheat the oven to 200ºC. Roast the pork belly skin side up for 40 mins

before turning the oven down to 160ºC. Cook for a further 1 hour. Turn the oven back up to 200ºC and roast the pork for 15 mins until the crackling is crisp. Take the pork from the oven and rest it for at least 15 mins, keeping the juices. Mix Smash with 1.5l of boiling water. Mix until smooth and leave to stand for 3 mins. Heat the oil in a frying pan and cook the black pudding until crispy. Remove from the oil and drain on kitchen paper.

Warm the milk, double cream and butter in a saucepan until the butter melts. Stir through the Smash and then fold in the black pudding pieces. 8. For the gravy, skim the fat from the surface of the meat juices and discard. Add 1l of water to the remaining juices and bring to the boil. Whisk in the Bisto Gravy granules until thick, and pass through a sieve into a warm jug. 9. Slice the pork belly to serve on a platter with the Smash potato and seasonal vegetables.

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Salade Gourmande A luxurious salad with Pata Negra ham drizzled with red wine and port dressing.

Serves 10

Ingredients

• • • • • • • •

30ml gastrique 40g CHEF® Red and Port Wine Reduction Paste 50ml olive oil 100g confit of gizzards 600g mixed salad leaves, washed 70g shallots, finely chopped 40g walnuts, toasted 100g Pata Negra ham

Method 1.

For the dressing, mix 50ml water with the gastrique and CHEF® Red and Port Wine Reduction Paste. Slowly add the olive oil while whisking until smooth. 2. Trim and fry the gizzards until they take on a little colour. 3. Layer up the salad leaves with the shallots, walnuts, Pata Negra and gizzards. Drizzle with the dressing to serve.

pair with Jack Rabbit Sauvignon Blanc, a fresh, citrus wine that will pair with any delicate salad

Spicy Pork Noodles Serves 4

A quick and easy delicious dish that your customers will keep coming back for.

Ingredients • • • • • • • •

pair with Tiger Asian lager, full bodied with fruity aromatic notes mellowing into a clean, refreshing taste

find out more See more pork recipes on the Bar & Kitchen website.

• • •

250g egg noodles 1 tbsp oil 400g pork mince 2 garlic cloves, crushed 1 inch of ginger, peeled and grated 2 spring onions, finely sliced 200g stir-fry vegetables (baby corn, sugar snap peas, etc) 3 tbsp FRANK’S RedHot® Original Cayenne Pepper Sauce 2 tbsp light soy sauce 1 tbsp rice wine vinegar 4 tbsp crispy onions

Method 1.

Cook the noodles according to instructions and drain well. 2. Heat the oil in a large wok on a high heat. Add the pork mince, garlic, ginger and spring onions, and fry for 6-8 mins or until the meat starts to brown. Add the vegetables and cook for a further 2 mins. 3. Add the cooked noodles to the wok and stir through with FRANK’S RedHot® Original Sauce, soy sauce and rice wine vinegar. Cook for a further 2 mins. 4. Serve immediately with an extra drizzle of FRANK’S RedHot® Original Sauce and crispy onions.

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

Local, Sustainable, Independent… and You! It can make a difference to your bottom line Learn how to benefit your business, boost your community and do the right thing for the planet

In the next issue how to REDUCE YOUR CARBON EMISSIONS

SHOPPING LOCALLY HELPING YOUR COMMUNITY TO PROSPER Imagine if you could improve your venue’s reputation, serve fresher, tastier food, and invest in the local economy – paving the way for regeneration, more footfall and the chance to boost your bottom line. Jake Lines helped set up Shop Local UK Org, a campaigning group proud and passionate about the benefits of shopping within your local community. “Cauliflowers picked in Cornwall on Monday are sent to London to be packed and sent back on Thursdays for supermarket chains to sell on Friday. It just doesn’t make any sense,” Jake says. “Food is fresher, tastier and often cheaper the closer to the source you buy it.” It makes good business sense, too: “By shopping locally, you are pumping money back into your community. Keeping people employed creates a better and more prosperous community.” It also goes some way to preventing your high street becoming a ‘ghost town’ of boarded-up shops: not the best for hospitality.

£10

Did you know? for every £10 spent locally, £3.85 is recirculated within the local community

For more information and support:

Sustainable Restaurant Association thesra.org

WRAP’s Guardians of Grub toolkit brws.it/grub

Too good to go toogoodtogo.co.uk

Shop Local UK Org shoplocaluk.org

UK government study

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BEING SUSTAINABLE THINK CREATIVELY AND SAVE WASTE, SAVE MONEY

We hear a lot about why being sustainable matters. But what does sustainability actually mean for your business? As Juliane Caillouette-Noble from the Sustainable Restaurant Association says, being more sustainable starts with what we leave behind. “The scale of waste is immense,” Juliane says, “but the potential prize on offer to operators, through serious reduction, is equally huge. When you consider that 75% of this waste is avoidable, it presents restaurateurs with an enormous opportunity, especially with food inflation running at its highest level in decades. Food waste costs the average restaurant at least £20,000 a year. “Apps like Too Good To Waste help restaurants with a simple means of demonstrating to consumers that they’re taking action. And 93% of UK consumers say that knowing more about the ethical credentials of a business’s food would or could influence where they choose to eat.”

Five ways to cut down on waste 1. What you don’t measure you can’t manage. Set up a simple week-long audit. Divide waste into spoilage, prep and plate and review the worst culprits. 2. Implement a reduction plan. Act on the findings of the audit – if spoilage is a major issue, review stock control. 3. What’s left on the plate? Are your portions too big or are you plating up unwanted garnishes? 4. Design out waste. Plan menus to make maximum use of every ingredient. 5. Make waste everyone’s business. Train your team to be part of the waste solution. WRAP’s Guardians of Grub toolkit is a great place to start.

THINK INDEPENDENTLY PROVENANCE AND TRACEABILITY MATTER “There’s a growing trend towards customers seeking independent businesses,” says Andrew Goodacre from BIRA (British Independent Retailers Association). “Provenance is so important,” Andrew adds, “Local provenance is hard if you want to serve fish and you’re in the middle of the country. But as long as you tell your customers where the fish was landed, and by which fisherman, you’re good to go!” As Andrew says, it’s all in the communication. “Tell them where their gin is made, and who distilled it. I’m in the Cotswolds, and they make a great whisky here, which you really wouldn’t expect. That’s a great story.” In these days of restaurant, pub and cafe chains plus online megastores, Andrew believes that customers are looking for something a little bit different: “…and they will pay a little more for it,” he says – a fact backed by research carried out for YouGov, which showed 58% of customers are willing to bear the additional expense. “People are looking for specialisms. Really dedicated coffee roasters, sourdough bakers or local beers,” he says.

Ultimately, thinking about introducing some independent offerings is a great way to make that extra point of difference. “With everything becoming centralised, a Yorkshire pudding tastes the same in Leeds as it does in Reading. But it shouldn’t have to be that way.” How to find your local independents Do a hashtag search on Instagram (#coffeeroasters, for example), ask your customers, or visit craft and food fairs. Think about customer experience first, Andrew suggests, rather than profit margins, and you might be surprised at how closely one affects the other. “Unique experiences are what customers crave,” he says. “Give them that, and the rest will follow.”

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Experiment with flavours and textures, says Bjorn Moen

“I suppose it was inevitable I’d become a chef, although if you’d have told me when I was studying to be a lawyer, I mightn’t have believed you!” Bjorn is now head chef at Devon’s Commodore Hotel in Instow near Bideford and he wouldn’t want it any other way. “I come from a very well-travelled family, of Norwegian heritage. I was born in South Africa and grew up in West Africa before living in Malaysia, the Philippines and the Cayman Islands. That’s a lot of food styles for a growing boy! I love is simply called Beetroot and Goat’s Cheese. But it’s way more than that. It’s powdered and puréed, raw and roasted, whipped and crumbled. It’s far better to underpromise and overdeliver!”

Foraging workshops “When I settled back in the UK, I took a Saturday job in a hotel kitchen and fell into cooking when the chef didn’t turn up one morning. I realised then, this was where I wanted to be. “My career path continued to be a little off-piste. I went from a junior Chef de Partie, to running my own kitchen when a friend suggested I run the kitchens of his pub and we split the profits.”

Mixing it up “I’ve always been restless, maybe it’s because of all that travel. I love experimenting with food too. “I also like to twist conventions and play with people’s perceptions. A dish

Instagram Tip “It’s about having fun. Experiment with how the food looks on the plate, with ﬂavours and textures.”

“I live in Cornwall and I love taking people out on foraging workshops (brws.it/forage). There are so many wonderful flavours to discover here. “I love the instructional side of food. I suppose I’m a bit of an evangelist. If I find something I love, I’m the one running around saying ‘Have you tasted this?’ I suppose that’s the reaction I want all my food to have! “I have a deep willingness not to be bored. For chefs, stagnation is the real enemy. That’s why, for me, it’s about staying curious, listening to your customers, and always, always seeing what would happen if you teamed this flavour with that one…” Follow

@bjornmoenchefproject

GET INVOLVED Is your food and drink instaworthy? To appear on our Do you Follow? page, email to editor@barandkitchenmagazine.com #FEED YOUR EYES COMPETITION: WIN £50 Follow us on Instagram @barkitchenmag and enter our Feed Your Eyes competition (page 50).

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s bu si n es

A£ 50 o p vo ro u mo c te h yo er ur ch an ce t

competition

us a

#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

Roasted asparagus with Serrano ham, polenta, lemon balm hollandaise, white asparagus and chive flowers

Angus Glen venison with pistachio-crusted carrot, beetroot and balsamic ketchup, savoy cabbage, and rooster mash

Rhubarb fool with lemon verbena shortbread

A very popular dish with our customers. One described it as ‘a flavour sensation’.

We were given a whole deer by a local gamekeeper. Customers’ reaction has been great, as we love venison in Scotland and it’s plentiful up here!

This was inspired by our rooftop garden at Coutts, where we grow the lemon verbena amd rhubarb. It was a classic dish made with a twist.

Ryan Bolt

Rory Lovie

@chefryanbolt Executive Chef at Moss & Co, Suffolk

@chefrorylovie Head Chef at Bridgeview Station, Dundee

Rebecca Marshman Eynon

Starter

Bar & Kitchen Jul/Aug 2022

Articles inside

Managing your oil and fat… how

Do you follow? Get inspired on Instagram with chef Bjorn Moen and his global inspirations

Hungry for… new fl avours and trends to try in your venue

Best in class... support for school and university kitchens

New products… to discover