Bar & Kitchen Nov/Dec 2020

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Bar& Kitchen By

– Championing independent business success

Different is good Tasty cheats to make your Christmas better than usual

Tricky time 6 simple tips to avoid coronavirus customer clashes

Mix it up Cocktails, mocktails or hotties… give your drinks menu a shake

Be quick!

The first 1,000 sign-ups to our website get a £10 Love2shop voucher.

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Scan here to sign up now barandkitchenmagazine.com

Welcome.

As the Managing Director of Unitas Wholesale, I’m delighted we can bring you a publication to help you manage and grow your business in the uncertain times we find ourselves in.

The Out of Home channel has, in my view, been the hardest hit by the Covid-19 pandemic. It’s testament to all those who work in the industry – from suppliers to Wholesale Members and to you, their customers – that we continue to operate, despite the difficult situation. It’s been a rollercoaster year and we’re not sure what the future will bring. However, I know that you will be skilled and agile in your approach to handling these challenges.

We know the festive season is key to your business and this year will be very different to those you have experienced before but, as a channel, we are stronger together. We’re working with our suppliers and Wholesale Members to lend you support at a time when you need it most.

The magazine team has written a number of articles that we hope will give you inspiration and advice on the best ways to deal with the ever-changing landscape of hospitality, while still being able to create an environment and atmosphere that both you and your customers can enjoy!

Wishing you a happy festive season and future success for 2021.

Darren Goldney, Managing Director, Unitas Wholesale

barandkitchenmagazine.com 03

“As we enter the festive period and head into 2021, never has there been a more relevant time for everyone to work together for the greater good of the industry. So, whether we are licensees, operators, wholesalers or suppliers, the time for true collaboration is now. Season’s greetings and all the best for 2021” Martin Spivey, Trading Controller, Unitas Wholesale

Louise Wagstaff, Senior Culinary Advisor, Premier Foods

04

“This Christmas will be interesting for sure!

You have to adapt to what’s happening. During lockdown we turned our coffee shop into a grocery store and did deliveries. This has actually led to a rise in trade as more people have got to know us. Be ready to diversify” Dominic Ide, Pallets Tea & Coffee House, Beaulieu

In good company Our magazine contributors share how they’re planning for the upcoming festive season

“This year, we’ve realised the importance of the community. This Christmas is about people coming together safely.

Keep the menu seasonable yet simple, with gluten-free options and vegan dishes. Oven-ready meal kits and a strong takeaway offer are good options”

Carl Owen, owner of Owen’s, Ramsbottom

“We’ve had Christmas bookings but customers are hesitant. We ask for a deposit but we’ll refund the money if plans are cancelled. If you look after customers, they’ll look after you”

“The one thing I’m doing to prepare for Christmas and New Year is reminding myself why we’re in this business at all. Now, more than ever, people look to bars to bring them good times” Jez Nash, owner of The Strait and Narrow, Lincoln

“It’s important businesses plan for every eventuality, with flexibility. Think about how you can still provide a great Christmas offering if government guidance changes rapidly. Are you quickly able to adapt to a takeaway or delivery service for example, so your customers can still enjoy the celebrations?”

Katie Hinchliffe, Trading Controller, Unitas Wholesale

“We can’t offer our sharing platters this year; instead our menu will showcase our festive specials so they can be enjoyed by each person.

It’ll allow us to get those creative juices flowing!

“Our branded perspex screens create the perfect ‘booth style’, private dining-esque experience. It’s all about being safe but keeping the magic of Christmas in our offering” Sean Rust, Executive Chef, Zim Braai, Poole

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67 24

52 Contents

cŅƴx%åÏ ƗljƗlj

Bar& Kitchen By

Trends

On the cover

Recipe

)ƻŞåųƋĜŸå

– Championing independent business success

Different is good Tasty cheats to make your Christmas better than usual

Tricky time 6 simple tips to avoid coronavirus customer clashes

Be quick!

The first 1,000 sign-ups to our website get a £10 Love2shop voucher.

Do it today!

Scan here to sign up now barandkitchenmagazine.com

Mix it up

09 New products… don’t miss 10 Hungry for… pies, peanut butter and chocolate

12 Thirsty for… canned cocktails, non-alcoholic spirits and healthy snacks

Cocktails, mocktails or hotties… give your drinks menu a shake

Advertising To advertise in Bar & Kitchen magazine or online, contact: eÚƴåųƋĜŸĜĹč a±Ĺ±čåųôIƚĬĜ± 8ƚĬüŅųÚ ģƚĬĜ±ţüƚĬüŅųÚÄĵ±ÚåÆƼŸŅĹÚåųţÏŅĵ ljƁîƗĊ ƑăăƑŀƗ

15

Ingredient of the season… pears

15

61 18 Allergens… spotlight on eggs, milk and soya

Published by

24 The debate… the pros and cons

Made by Sonder on behalf of Unitas Wholesale ĜÏƋŅųĜ± ŅƚųƋØ î %Ņųĵåų {Ĭ±Ïå Xå±ĵĜĹčƋŅĹ Ş±Ø ƑƗ ăe)

of adding calorie counts to menus

29 12 tips of Christmas... new ideas for making the festive season special

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 )ÚĜƋŅųô åÏĩƼ eĜƋĩåĹ %åŸĜčĹåųô ±ƼĹå B±ƼƋŅĹ eųƋƵŅųĩåųô{±ƚĬ BĜÆƱųÚ ŅĹƋåĹƋ %ĜųåÏƋŅųôIƚŸƋĜĹå ±č±ĹƼ a±Ĺ±čĜĹč %ĜųåÏƋŅųôUĜųŸƋƼ ŞåĹÏåų ŅĹƋųĜÆƚƋŅųô%±ƴĜÚ XĬŅƼÚ

06

35 Drink up… inspiration for cocktails, mocktails, beer and hot drinks

41 New Year’s Eve… how a Lincoln

10

bar will celebrate a different New Year in 2020

45 Cheese and wine… eight pairings for the perfect cheeseboard

29 41 More online…

52 Restaurant profile… Zim Braai chef and owner tell us about their Christmas with an African twist

59 Planning for January… get ready for the big 2021 events

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

Advice

barandkitchenmagazine.com

26

get social

21 Customer care... how to deal with difficult customers

26 Tech time… the rise of ordering apps – should you try them?

49 Covid-19… new ideas on how to work around the restrictions

67 Property rights… what are your and your landlord’s rights?

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

Have you seen our new website? Ęå Ā ųŸƋ ŏØljljlj ŸĜčĹěƚŞŸ čåƋ ± Ɗŏlj XŅƴåƗŸĘŅŞ ƴŅƚÏĘåų ô ÚŅ ĜƋ ƋŅÚ±Ƽú ±ƴå ƋĜĵå ƵĜƋĘ Ņƚų ĹåƵ ÏŅŸƋ ƋŅ ŞųŅĀ Ƌ ϱĬÏƚĬ±ƋŅųţ {ĬƚŸØ Ņƚų ųåÏĜŞåŸ ±ĹÚ ĵåĹƚ ŞĬ±ĹĹåų ƋŅŅĬ Ï±Ĺ ĘåĬŞ ƼŅƚ Ïųå±Ƌå ±ĹÚ ŞĬ±Ĺ ĹåƵ ÚĜŸĘåŸ üŅų ÏƚŸƋŅĵåųŸţ

FOLLOW US ON INSTAGRAM @BARKITCHENMAG

JOIN OUR TWITTER COMMUNITY @BARKITCHENMAG

barandkitchenmagazine.com 07

Make Christmas even more special this year.

Pick up great deals on your Christmas essentials Visit UFS.com for more information

Support. Inspire. Progress.

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products

What’s new?

Keep your offering fresh. Here are three of the best new products to look out for brand new VEGAN MEAT-FREE RANGE from naked glory With more vegetarians and vegans in the UK than ever, and increasing numbers of people wanting to cut down on their meat consumption, now is the time to look at substitute products. Naked Glory’s range includes sausages, burgers and the super versatile tenderstrips which come in roasted, tikka and smoky BBQ flavours. The burgers and sausages both won Great Taste Awards earlier this year.

The products are fully certified by The Vegan Society and contain a blend of wheat and soya protein. Their meaty texture makes the products stand out. You can also appeal to customers looking for a healthier option – the burgers and sausages have a lot less fat than their meat equivalents. nakedglory.co.uk | kerry.com

NEW MOSAIC PALE ALE FROM WORLD BEER AWARD WINNERS The Lake District-based Hawkshead Brewery has a new addition to its award-winning collection: Mosaic Pale Ale. It’s been developed to showcase the amazing aromas and flavour of the Mosaic hop. You’ll find blueberry, tangerine and papaya flavours, as well as the bittering hop Hallertau Blanc which brings lemongrass and passionfruit notes to the beer. It has a very pale malt base, with carapils and malted oats, giving a lightly toasted complexity. At 4% ABV, it’s a lighter option this festive season. The eye-catching design is sure to get noticed by customers as well. hawksheadbrewery.co.uk | halewood-int.com

VIRUS-FIGHTING FORMULA FROM CIF FOR YOUR CLEANING NEEDS Keeping your kitchen clean has never been more important. Cif Pro Formula Alcohol + is a ready-to-use ethanol-based disinfectant spray for use in food and kitchen environments. It kills 99.99% of bacteria, yeast and viruses including both non-enveloped and enveloped viruses (ie coronaviruses). It can be used regularly to disinfect any hard surface areas throughout the day and is safe for use on food contact surfaces as it evaporates, leaving no tacky residue.

It is suitable for the disinfection of alcoholsafe, food contact surfaces and items such as chopping boards, utensils, thermometers and other smaller kitchen equipment. cifclean.co.uk | diversey.com

barandkitchenmagazine.com 09

trends 01

Hungry for...

The nights are drawing in, there’s a chill in the air and we’re all craving a bit of comfort after a challenging 2020

Go nuts about butter There’s a new favourite spread in town – peanut butter has bumped jam off the top spot. In the 12 months to the end of April, £98.9m was spent on peanut butter in supermarkets compared with £96.9m on jam. Consumers are going crazy for the nutty stuff at home so why not try it on your menu?

Peanut butter is a tale of two camps – the healthy and nutritious, and the ‘bad for you’. The nutty spread is touted as a healthy protein source and is rich in the ‘good’ unsaturated fats. So, you often see it used in healthier meals and bakes.

But there is another side to peanut butter – extravagant desserts and OTT milkshakes. Which camp are you in?

One thing is for sure – virtuous or not, peanut butter has big appeal to the Instagram generation so make sure your creation has that visual appeal, so your customers do the advertising for you.

Look out for roasted varieties which give an extra nutty flavour boost. Hi-oleic peanut butter is also worth a try – these peanuts are naturally sweeter.

£99m WAS SPENT ON peanut butter, OVERTAKING JAM AS THE TOP SPREAD IRI data from supermarkets; 12 weeks to 25 April

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Serves 10

Frozen Peanut Millionaire’s Cheesecake Ingredients • 175g oaty biscuits, crushed • 55g buttery baking spread or butter, melted* • 300g light cream cheese • 200g Carnation Condensed Milk • 80g peanut butter • 80g dark chocolate (70% cocoa solids), melted • 100g Carnation Caramel

Method 1. Put the crushed biscuits in a bowl with the melted baking spread or butter, and mix well. Press the mixture into an 18cm springform tin. Refrigerate for 10 mins.

2. While the base is chilling, beat the cream cheese and Carnation

Condensed Milk. Divide the mix between two bowls. Add the peanut butter to one and mix. Pour the peanut butter cheesecake mixture over the chilled base and freeze for 15 mins.

3. Meanwhile, mix in the melted chocolate to the other half of the mixture. When the peanut layer has set, spread over the chocolate cheesecake mixture and return to the freezer for 2 hours. Ten mins before serving, remove the cheesecake from the tin and place on a serving plate. Beat the Carnation Caramel to loosen it and then drizzle onto the cheesecake. *Recipe based on 70% fat buttery baking spread

Polished pies Pies are often thought of as a quick graband-go snack or a rustic pub meal. Think again. The era of the refined pie is upon us. That’s not to say there’s anything wrong with the more humble pie; it’s still up there as an all-time favourite. But this trend offers the inspiration to take your pies to the next level.

Calum Franklin, Executive Chef at Holborn Dining Room in London, is leading the new pie brigade with his brilliant collection of stunning handcrafted pies. He’s bringing back the craftmanship of traditional pies to showcase this British great.

Chocolate craving

Curried Mutton Pie Ingredients

Method

• • • • • • • • • • • • •

1. Preheat oven to 220C. 2. Roast the lamb shoulder for 25 mins until golden then put into a casserole dish.

3. In a separate pot, sweat down the onion, ginger and garlic with the oil.

4. Toast spices in a pan and add to onions, then add tomatoes and cook out briefly.

5. Pour the mixture over the lamb and top up with water, if needed, to cover.

6. Turn the oven down to 150C and braise for 2.5 hours with the lid on.

7. Allow to rest, then remove the lamb from liquid, chill. Break down meat into nuggets, removing any fat.

8. Put braising liquid back on to reduce, skimming the fat off until saucy, then chill and mix with the meat. Add diced potato and check seasoning.

9. Preheat oven to 180C. Cut pastry in half and roll one 45cm by 35cm piece and the other half 30cm by 20cm, both with 4mm thickness.

10. Butter a 30cm by 20cm oven dish and place the large pastry sheet inside, allowing excess to flap over the sides.

11. Refrigerate the pastry for 20 mins.

12. Add cold lamb mix to pie base, place second pastry sheet on top and brush well with beaten egg. Fold overlap in and crimp edges.

13. Make a small hole in the middle of the lid to allow steam to escape and bake for 45 mins in the oven at 220C.

1 boneless lamb shoulder 2 Spanish onions, diced 1 tsp root ginger, puréed 1 tsp garlic, puréed 15ml vegetable oil 2g turmeric 20g madras curry powder 4g chilli powder 4g ground cumin 4g ground coriander 4g garam masala 800g chopped tomatoes 200g diced peeled potatoes, steamed until just soft • 10g unsalted butter • 800g puff pastry • 1 whole egg, beaten

Recipe by

@chefcalum

SURGE IN SALES ĜĹÏå ŅƴĜÚěŏŀ ±ųųĜƴåÚØ Ƶåűƴå ÆååĹ ÏŅĵüŅųƋĜĹč ŅƚųŸåĬƴåŸ ƵĜƋĘ ŸƵååƋ Ƌųå±ƋŸţ ±ĬåŸ Ņü ÆĜč ƱųŸ Ņü ÏĘŅÏŅĬ±Ƌå ʱƴå ĜĹÏų屟åÚ ÆƼ ± Ęƚčå ƆŏţƆŢØ ±ĹÚ ĵƚĬƋĜޱÏĩŸ ±ĹÚ ŸĹ±Ïĩ ŸĜDŽåŸ ÆƼ ƑŏţăŢţà ĘĜŸ ƋųåĹÚ ƋŅ Ƌųå±Ƌ ŅƚųŸåĬƴåŸ Ï±Ĺ Æå ĵ±Úå ƋĘå ĵŅŸƋ Ņü ĜĹ kƚƋ Ņü BŅĵå ŅƚƋĬåƋŸţ 8Ņų å±ƋěĜĹ ÏƚŸƋŅĵåųŸ Ņų Ƌ±ĩå±Ƶ±ƼŸØ ĬŅŅĩ ±Ƌ Ïųå±ƋĜĹč ŸŅĵå ĜĹÚƚĬčåĹƋ ÏĘŅÏŅĬ±Ƌå ƱĩåŸţ I±DŽDŽ ƚŞ ƼŅƚų ŸƋ±ĹÚ±ųÚ ÆųŅƵĹĜåŸ ƵĜƋĘ ÏĘƚĹĩŸ Ņü kųåŅŸ Ņų ŅĬŅŸţ ¥Ņƚ ÏŅƚĬÚ ŸåĬĬ ŸåĬåÏƋĜŅĹ ÆŅƻåŸ Ņü ÆųŅƵĹĜåŸ ƵĜƋĘ ÏƚŸƋŅĵåųŸ Şųåě ŅųÚåųĜĹč ŅĹĬĜĹåţ Fü ƼŅƚ ʱƴå ± ƋŅŞ Æ±ĩåų ĜĹ ƼŅƚų ĩĜƋÏĘåĹØ ÏŅĹŸĜÚåų ŅýåųĜĹč ÆĜųƋĘÚ±Ƽ ϱĩåŸ ŞĜĬåÚ ĘĜčĘ ƵĜƋĘ ÏĘŅÏŅĬ±ƋåŸ ±Ÿ ƵåĬĬţ *Source: Kantar 12 w/e 8 August 2020

barandkitchenmagazine.com 11

trends 02

Thirsty for...

The latest in the world of alcoholic and soft drinks, plus super bar snacks

Snack-tastic Although we reached for the old comforts of crisps and chocolate during lockdown, there is growing demand for more virtuous snacks. Don’t miss out on this opportunity in pubs and bars.

Snacks don’t have to be confined to home or work. A bar snack that ticks the healthy and quality boxes is a good thing, particularly for the growing number of customers concerned about their health.

Popcorn, unsalted nuts, and high protein meats such as beef jerky or biltong all make great options.

Remember to get single-serves. Sharing bags are currently a no-no.

Canned cocktails Over the past two years, sales have been booming for the canned cocktail category, or as the Americans call them, ‘hard seltzers’. The drinks market analyst IWSR predicts that the ready-to-drink (RTD) market will increase by 23% between 2019 and 2023 in the US. The UK promises to follow a similar path.

For on-trade, they offer a cost-effective and quick way to satisfy a customer’s cocktail desire. With more and more of the big brands getting on board, it gives customers a chance to try a premium cocktail for a value for money price.

Bacardi’s Real Rum Cocktails and Southern Comfort Lemonade and Lime are great examples of how good quality RTD cocktails can be. Low calorie and low ABV RTDs are ones to watch as customers, particularly the younger demographic – millennials – are looking for healthier options.

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66% of adults snack at least once a day Source: Mintel Consumer Snacking UK, March 2019

Rising spirits It’s not big news anymore that the low and no ABV market is wildly expanding as some customers look to cut down on alcohol or go for a healthier option. IWSR analysts forecast that the no and low ABV market will grow by 6% per annum on average by 2023. It’s the fastest-growing drinks segment in the UK. Non-alcoholic spirits are one category that’s creeping up. GlobalData reports that sales of nonalcoholic spirits grew 506% from 2014-2019. And they forecast it to double again over the next five years.

Capitalise on this trend by selecting a couple of key lines. Advertise you’re now selling them; an opening 2-for-1 promotion will get them noticed.

Some top picks During these Covid-19 times, customers want to treat themselves to something more premium.

Unlike juices and other soft drinks, these spirits offer a taste similar to alcohol so non-drinkers don’t feel like they’re missing out.

Earlier this year, Bacardi launched its nonalcoholic Martini Aperitivo range, which uses the same wines as their vermouths but with the alcohol removed.

The Clean Liquor Company, owned by Spencer Matthews (aka ‘Made in Chelsea’ star), is getting lots of interest at the moment with its range of 1.2% low alcohol gin and rum.

Clean Cobbler Ingredients • • • •

3 lemon wedges 6 mint leaves 1 cucumber slice 50ml CleanGin

• 15ml elderflower cordial • ice • soda

Method 1. Squeeze 2 lemon wedges into a wine or gin glass, slap 4 mint leaves and add along with the cucumber.

2. Mix in the CleanGin, elderflower cordial, ice and churn.

3. Top with soda and churn once more.

4. Garnish with the remaining mint leaves and lemon wedge.

506% increase in non-alcoholic spirit sales 2014-2019 Source: GlobalData

barandkitchenmagazine.com 13

recipes

Season & Serve Go sweet or savoury with versatile pears

“Chefs know pears are great in desserts and savoury dishes alike.

Either poached or grilled, baked or puréed. My favourite is spiced pear chutney with blue cheese or this warm chicken salad” James Birch, Business Development Chef, Unilever

Chicken & Pear Salad A great warm starter with seasonal pears and chicory.

Ingredients • • • •

1

•

Serves 10

• • •

5 chicken breasts 30ml Maille Dijon Original 40ml olive oil 10 small pears, peeled and quartered 15ml Maille White Balsamic Vinegar 5 red chicory heads, washed 300g rocket, washed 30g fresh mint leaves, chopped

Which pear?

Method 1. Halve the chicken breasts and rub in 15ml Maille Dijon Original. Pan fry in 15ml olive oil until golden and cooked. Remove and rest.

2. Fry the pears in the same pan until caramelised.

3. Combine the remaining olive oil and mustard with the balsamic vinegar.

4. Dress the chicory leaves, rocket and mint with the vinaigrette. Divide into bowls. Top with warm chicken and pears. Toss with remaining vinaigrette.

The Conference pear’s elegant curved shape makes it the ideal choice for poaching the fruit whole.

THE Comice PEAR is delicious with cheese

barandkitchenmagazine.com 15

Serves 1

2

3

Rhubarb & Pear Flapjack Crumble

Lime, Pear & Ginger Twist This delicious spin on a G&T is a must for your cocktail menu.

Ingredients • • • • • •

50ml Bombay Sapphire 30ml pear juice 2 fresh lime wedges 50ml premium tonic water 1 sliver of ginger 1 sage leaf

Method 1. Fill balloon glass to the rim with ice.

2. Stir until frosted then strain excess liquid from glass.

3. Add Bombay Sapphire, pear juice and a squeeze of fresh lime.

4. Add a fresh lime wedge as a garnish under the ice and stir.

5. Tilt glass and pour chilled tonic water down the side.

6. Garnish with a sliver of ginger and a sage leaf. Serve.

83m

BOTTLES OF GIN WERE BOUGHT BY CUSTOMERS LAST YEAR Source: WSTA, thespiritsbusiness.com

16

Serves 10

Fruit crumble is the ultimate winter warmer and the flapjack and hazelnut additions take it to the next level.

Ingredients • 600g rhubarb, chopped into 3cm pieces • 600g pears, peeled, cored and chopped into 3cm chunks • 50g soft brown sugar • 200g McDougalls Flapjack Mix • 200g McDougalls Crumble Mix • 50g chopped hazelnuts • 1l Bird’s Custard (ready to use), to serve

Method 1. In a large pan, mix the rhubarb, pear and sugar, warm through until the

fruit starts to soften, then allow to cool.

2. Mix together the flapjack and crumble mixes, and hazelnuts and place on a baking tray. Bake at 170C for approximately 10 mins or until golden brown.

Allow to cool.

3. To assemble the dish: on a baking tray, place the fruit mix into 10 individual rings and gently press down.

4. Bake at 170C for around 10 mins until warmed through.

5. Using a palette knife or fish slice, carefully remove each portion from the tray onto a plate, with the ring still on.

6. Once plated, remove the ring and serve with hot Bird’s Custard.

find out more

Next issue

Get more inspiration online with a delicious chef recipe for a pear and rabbit main course. Try it out here: brws.it/rabbit

Celeriac. Do you have a special recipe with the knobbly veg? Send it in and you could feature on the website – editor@barandkitchenmagazine.com

åüŅųå ƋĘå ĹåƵ ĬåčĜŸĬ±ƋĜŅĹ ±ųųĜƴåŸ ĜĹ kÏƋŅÆåų ƗljƗŏØ Ƶåűųå ĬŅŅĩĜĹč ±Ƌ å±ÏĘ ±ĬĬåųčåĹ ĜĹ ÚåƋ±ĜĬţ Ņ ÚŅƵĹĬŅ±Ú ±ĹÚ ŞųĜĹƋ ƋĘå ±ĬĬåųčåĹ ü±ÏƋŸĘååƋŸØ Ęå±Ú ƋŅ Ņƚų ƵåÆŸĜƋå× brws.it/allergenpack

Allergens: eggs, milk and soya

Ęå ÏŅƚĹƋÚŅƵĹ ĜŸ ŅĹţ a±ĩå Ÿƚųå ƼŅƚűųå ųå±ÚƼ üŅų ƋĘå ƗljƗŏ ±ĬĬåųčåĹ Ĭ±Ƶ ÏʱĹčåţ å±Ú ĵŅųå Ęåųå× brws.it/allergens

ĘĜŸ ĹåƵ ŸåųĜåŸ ĬŅŅĩŸ ±Ƌ å±ÏĘ Ņü ƋĘå ŏĊ ĵŅŸƋ ÏŅĵĵŅĹ ±ĬĬåųčåĹŸ

01 eggs An egg allergy is particularly common in babies and young children, so if you run a venue that is popular with families it’s particularly important to be aware of the risks and offer safe alternatives.

Many egg-based meals and ingredients are easy to identify such as mayonnaise and quiche. However, there are some more hidden forms of eggs. For example, it’s trickier to spot egg in a glaze on pastry or in some types of pasta.

Look out for:

“Always buy ingredients from reputable suppliers who have clear allergen labelling on their products.

This will make it much easier to spot allergens as they’ll be signposted on the ingredients list” XåŸ aŅʱĵĵåÚØ åĹĜŅų ų±ÚĜĹč ŅĹƋųŅĬĬåųØ Unitas Wholesale

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• Egg proteins such as albumin, ovalbumin, globulin, ovoglobulin, livetin and ovomucin which are used as stabilisers or preservatives in processed food • Lysozyme is an enzyme that can come from eggs.

It acts as a preservative and can be found in tofu, some semi-hard cheeses and preserved fruit and vegetables • Lecithin (E322) is used to emulsify certain ingredients together and as a preservative. It can be made from eggs or soya.

Egg substitutions With the rise of veganism in recent years, many creative substitutions for eggs are appearing.

In baking, eggs often act as a binder so try swapping them for mashed bananas or apple Ÿ±ƚÏåţ e ĵĜƻƋƚųå Ņü Ƶ±Ƌåų ±ĹÚ ā ±ƻŸååÚŸ Ņų ÏĘĜ± seeds also give bakes a cohesive texture. For meringues, try using aquafaba which is the liquid from cooked chickpeas. It might sound strange but the protein present in the water acts in a similar way to egg whites!

next issue Allergens to ĩĹŅƵ ±ÆŅƚƋ× Ā ŸĘØ molluscs and crustaceans

02 milk Milk is the cause of an allergy that is most often seen in young children. Many will grow out of it by the time they are five years old.

There are numerous ways milk can be used in food products from the obvious – butter, cheese, yogurt and cream – to the not-so-obvious. Many processed foods such as soups, sauces, crisps and meats contain ingredients made from milk.

Look out for: • Milk powder in packet sauces and soups • Casein, which is a protein in milk. It can be found as a thickener in non-dairy food products • Lactose is a type of sugar found in milk. Watch out for it in breakfast cereals, bread, salad dressings and other processed foods • Whey – this is another protein in milk and can be in baked goods and salad dressings.

Milk substitutions Obvious substitutions might appear to be sheep or goat’s milk. However, these contain similar proteins to cow’s milk so may not be suitable for those who are allergic to the protein element in milk. It’s advisable to use plant-based milks, such as those made from oats, rice or soya. Some of these milks are ޱųƋĜÏƚĬ±ųĬƼ åý åÏƋĜƴå ĜĹ ĘŅƋ ÚųĜĹĩŸ ±ĹÚ Ę±ƴå similar frothing powers.

03 soya Although not as common as an allergy to milk or eggs, soya can still cause a serious reaction in allergy sufferers so it’s one to look out for.

Soya comes in many forms and is used widely across multiple cuisines and food types. According to Allergy UK, soya is used in up to 60% of manufactured foods.

As well as the obvious culprits such as soy sauce, soya milk and margarine, there are lots of hidden sources of the protein.

Look out for: • Soya lecithin, concentrate and isolated soya protein are used as emulsifiers or stabilisers in many processed foods such as ice cream, meat and bread • Edamame – these are fresh soya beans • Bean curd, tofu, miso paste and textured soya protein.

Soya substitutions As soya is found in a lot of processed foods, the best way to avoid it is to create meals from scratch using fresh ingredients. Soy sauce can be replaced with products such as Maggi Liquid Seasoning.

find out more eĬƵ±ƼŸ ųåüåų ƋŅ ƋĘå 8ŅŅÚ Ƌ±ĹÚ±ųÚ ečåĹÏƼűŸ ƵåÆŸĜƋå üŅų ƋĘå ĵŅŸƋ ƚŞěƋŅěÚ±Ƌå ±ĬĬåųčåĹ information: brws.it/fsa

barandkitchenmagazine.com 19

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How to deal ƵĜƋĘ ÚĜþ ÏƚĬƋ ÏƚŸƋŅĵåųŸ ĜƋĘ ƋĘå ŅĹčŅĜĹč ųåŸƋųĜÏƋĜŅĹŸ ±ĹÚ ŸŅÏĜ±Ĭ ÚĜŸƋ±ĹÏĜĹč ĵ屟ƚųåŸØ ĜƋűŸ ĵŅųå ĜĵŞŅųƋ±ĹƋ ƋʱŠåƴåų üŅų ƼŅƚų ŸƋ±ý ƋŅ ĩĹŅƵ ĘŅƵ ƋŅ Úå±Ĭ ƵĜƋĘ ƋųĜÏĩƼ ŸĜƋƚ±ƋĜŅĹŸ ƋʱƋ ĵĜčĘƋ ±ųĜŸå ƵĜƋĘ ƼŅƚų ÏƚŸƋŅĵåųŸ

H

ave you had customers who won’t respect social distancing (especially after a few drinks)? Or maybe you’ve been faced with those who don’t want to leave at 10pm? Pete Fullard, CEO of online learning experts Upskill People, says every situation, no matter how tense, can be diffused with the right techniques. Here are his six essential tips.

Identify

1

Every situation needs to be assessed ÚĜý åųåĹƋĬƼţ ĘĜĹĩ Ņü ± Ƌų±þ Ï ĬĜčĘƋ ŸƼŸƋåĵţ :ųååĹ ŞųåŸåĹƋŸ ĹŅ čųå±Ƌ Ú±Ĺčåųſ ĜƋűŸ ŅüƋåĹ ģƚŸƋ ƱĹƋåų Ņų ± ĬĜƋƋĬå ÆĜƋ Ņü ÏĘååĩţ eĵÆåų represents a situation ƋʱƋ ÏŅƚĬÚ åŸÏ±Ĭ±Ƌå ÆƚƋ ŸƋ±ųƋåÚ üųŅĵ ± ŞŅĜĹƋ ƵĘåųå ƋĘå ŞåųŸŅĹ ĜŸ ÏĬå±ųĬƼ ĜųųĜƋ±ƋåÚţ åÚ ŞŅŸåŸ ± ÏĬå±ų ±ĹÚ ĜĵĵåÚĜ±Ƌå Ú±Ĺčåųţ

2

Stay calm ųå±ƋĘåţ åŸĜŸƋ ƼŅƚų űƋƚų±Ĭ ƚųčå ƋŅ ůŸŅĬƴå ĜƋű Ņų Ƌ±ĩå ÏŅĹƋųŅĬ Ņü ƋĘå ŸĜƋƚ±ƋĜŅĹ üųŅĵ ± ŞŅŸĜƋĜŅĹ Ņü ±ƚƋĘŅųĜƋƼţ )ƴåĹ ± Ÿĵ±ĬĬ ±ĵŅƚĹƋ Ņü ±ŸŸåųƋĜƴå ÆåʱƴĜŅƚų ƋŅƵ±ųÚŸ ±Ĺ Ĝų±Ƌå ÏƚŸƋŅĵåų Ï±Ĺ ĜĹā ±ĵå ƋĘå ŸĜƋƚ±ƋĜŅĹ ƵĘåĹ ƼŅƚ ųå±ĬĬƼ ĹååÚ ƋŅ Ƌ±ĩå ƋĘå Ęå±Ƌ ŅƚƋ Ņü ĜƋţ ŅØ ŸƋ±ĹÚ ĜĹ ± ųåĬ±ƻåÚ ŸƋ±ĹÏåØ ±ĹÚ ĬŅŅĩ üųĜåĹÚĬƼţ

barandkitchenmagazine.com 21

Listen

3

It’s all about empathy. You have to be a really good listener.

XåƋ ƋĘå ÏƚŸƋŅĵåų ƴåĹƋØ čåƋ ƋĘĜĹčŸ Ņý ƋĘåĜų ÏĘåŸƋ ±ĹÚ ÆåĬĜåƴå they’re being taken seriously (even if they’re clearly under ƋĘå ĜĹāƚåĹÏå Ņü ÚųĜĹĩ Ņų ÚųƚčŸšţ

4

5

agree

Use ‘I’

While your response will depend on what you can actually do about the situation, it’s always ÆåŸƋ ƋŅ ĀĹÚ ± ÏŅĵĵŅĹ čųŅƚĹÚţ Şå±ĩĜĹč ϱĬĵĬƼ and slowly, repeating back what you think you’ve heard and agreeing your course of action with a timescale should reduce an amber down to a green very quickly.

6

Try this: ‘I understand… from what I can gather… can I just ask you something…’ Using ‘I’ phrases helps to build a rapport with the tricky customer. It also helps you to subtly take ownership of the situation. The more you do this, the more they’re likely to run out of steam, and back down. Communicating well is really important in this type of situation.

get extra help ĘåĹ ü±ÏåÚ ƵĜƋĘ ± ųåÚ ŸĜƋƚ±ƋĜŅĹØ ƼŅƚ ĹååÚ ± ÚĜýåųåĹƋ approach. These people have clearly come in with intent and rational conversation probably won’t work. Don’t make eye contact. Back away without turning your back on them ±ĹÚ čåƋ ĘåĬŞţ XŅŅĩ üŅų ÏĬåĹÏĘåÚ ĀŸƋŸØ ĹåųƴŅƚŸĹåŸŸØ Ƌ±ŞŞĜĹč ĀĹčåųŸ Ņų üååƋØ Ņų ± ųåĬƚÏƋ±ĹÏå ƋŅ ĬŅŅĩ ƼŅƚ ĜĹ ƋĘå åƼå üŅų telltale signs that you need to get help with the situation.

get involved How do you deal with customer complaints? Do ƼŅƚ ĬŅƴå Ņų ʱƋå ųĜŞeÚƴĜŸŅųũ åĹÚ ƚŸ ƼŅƚų ƴĜåƵŸ on Twitter or Instagram @barkitchenmag You never ĩĹŅƵØ ƼŅƚ ĵĜčĘƋ ĀĹÚ ƼŅƚųŸåĬü ĜĹ ± üƚƋƚųå ±ųƋĜÏĬåú

22

Want to print out this handy guide Ņų ŸĘ±ųå ƋĘå {%8 ƵĜƋĘ ƼŅƚų ŸƋ±ýũ Head to our website to download ± ÏŅŞƼţ ¥Ņƚ Ï±Ĺ ±ĬŸŅ ĀĹÚ ±ĬĬåųčåĹ guides and useful planning tools: brws.it/trickycustomer

20200

• 18 months total shelf life • Resealable • POS available

Source: *Absolute Value Sales Growth vs PY – IRI 52 w/e 5th Sep 2020. Pricing is at the sole discretion of the retailer.

TM, ®, © 2020 Kellogg Europe Trading Limited

The big debate

Calorie counts

E

arlier this year, the government announced plans for large restaurants, cafés and takeaways to add calorie counts to their menus as part of a new obesity strategy. As a smaller business, you won’t have to do this, but should you?

We look at the pros and cons to help you decide.

Only businesses with 250+ employees will have to update their menus when the law comes in. However, the government states: “We will also encourage smaller businesses to voluntarily provide calorie information and will consider extending the requirement to include them in the future.” So, it could be coming your way at some point.

At the moment, these plans are for food only and the timeline for the new law is still to be confirmed. The government has indicated it’s considering rolling out the law to alcohol in the future as well. Keep your eyes peeled for more on that later this year.

The pros Opens you up to new customers There is a growing number of customers who are looking to be more health conscious when eating out. By embracing the calorie counts on menus, you could widen your appeal to potential new audiences. Eight in 10 millennials say it is important to them to eat healthily.*

Encourages you to have healthy food on the menu Listing your meals’ calories might show you that it’s time to add some healthier options. Government research suggests “people consume around 200 more calories a day if they eat out compared to food prepared at home.” Are there ways you can make small changes to your dishes to reduce the calories?

Healthier food = more choice for your customers.

Do your bit for a healthier UK The Covid-19 pandemic has exposed the health vulnerable in our society. Those who have type 2 diabetes, heart disease or are obese are thought to be more at risk of having a serious case of the virus.

By adding calorie counts to your menu, you can help those people who find it difficult to lose weight to make healthier decisions when eating out.

24

Join the debate Are you planning on adding calorie counts to your menu? We’d love to hear your opinion.

Just message @barkitchenmag on Twitter or Instagram to get involved in the debate.

The CONS It would be time-consuming

Less flexibility

Working out the calorie counts on your dishes is no easy feat, especially if you have a large menu. There are online tools to help with the calculations, but it will take up valuable time. If you have a menu that remains the same for most of the year, then this would be a oneoff job but if you’re regularly changing it, then it could be a significant task for someone in your organisation.

Do you often tweak your recipes? Maybe adding in a little something extra or altering the quantities slightly? This could be tricky if you start stating your calorie counts as they’ll need to be consistent.

The expense

Lots of experts suggest eating well 80% of the time and having what you like the other 20%. Isn’t that 20% all about indulging when eating out? Will adding calories to menus give customers a big guilt trip if they pick that 1,000-calorie burger? The psychological impact of seeing those digits next to a favourite food needs to be considered.

Menus will need to be reprinted to add in calorie information. Consider how often you update your current menu – could the calorie additions be added in as part of a planned update?

Isn’t eating out about treating yourself?

*Source: The Halo Group

GET INVOLVED Are you that person at work who always has an opinion about EVERYTHING? We’re looking for people just like you for future debate articles! Send your details to: editor@barandkitchenmagazine.com

barandkitchenmagazine.com 25

future proof

Time for tech The Covid-19 pandemic has accelerated the tech take-up in hospitality. Will ordering through apps and online booking become the new normal?

In-venue ordering and payment apps have been around for several years with Wetherspoon’s Order & Pay leading the pack as the first of its kind for a major chain. For independents, the move towards tech has been at a slower pace but coronavirus has forced many to consider making the jump.

What’s in it for me?

Apart from the obvious safety benefits of avoiding close-quarter queues, the biggest pro of ordering and payment apps is ease. They save time for your staff so their skills are better used on pulling the best pints and dealing with customer questions.

Being able to stay seated at your table to order and pay gives reassurance to customers who are nervous about going out. An Attest survey showed

26

that only 8% of people were waiting to visit a pub or restaurant because of money worries; while a huge 49% were holding back due to safety concerns for themselves or others. Anything that can make customers feel more comfortable in your venue is worth considering.

Ordering apps appeal to many customers, with 18-34 year-olds particularly interested. They’re the age group who would most like to order drinks online through their phone.* This younger demographic is also the group most likely to be going out at the moment, which makes it all the more important to offer new payment and ordering methods.** *Source: CGA Brandtrack, August 2020

Won’t people miss the interaction at the bar?

Some people will, yes, but unfortunately times have changed (at least for the immediate future). A CGA survey in August found that 60% of customers believe staff interaction is important to create a good experience in pubs and

45% of customers prefer to make reservations online vs 20% favouring the phone

**Source: UKH Consumer Survey – Undertaken

by CGA, June 2020

Source: GO Technology Report, April 2019

80% of non-app users would consider using ONE in an outlet Source: Attest study, 7 August 2020

restaurants. The remaining 40% sided with the use of technology. So, it’s crucial to offer a solution for both types of customer – online ordering and safe table service.

Online ordering means fewer close interactions between your staff and customers, which makes it safer for everyone. There is still the chance to inject fun into customers’ experiences when bringing out the food and drinks.

Will we lose the upselling opportunity at the bar?

This is quite rightly a worry for outlets.

Losing this chance at a time when you need every penny is not ideal.

Think about how you can use other techniques to upsell or bring in more people. Social media is a powerful tool for sharing promotions, as are offers advertised on tables (on disposable menus). Many venues have a staff member greeting customers at the door now – use this opportunity to share the special pick of the day.

I’m interested but what are the options?

Several companies have released apps and websites in recent months, including Heineken and Carlsberg.

Heineken’s Swifty app allows customers to easily order, pay, and reserve a table. It can also help with

increasing return customers through in-built vouchers and a loyalty points system. Because all of the participating venues are accessible on the app, customers only need one app for different outlets and all loyalty points are stored in one place.

Matt Rix, Head of Data Driven Commerce at Heineken, explains how

“Swifty is the right solution for our business as they allow us to understand our consumer better and reward them for their loyalty.”

Paul Gordon, Retail Marketing Manager for Star Pubs & Bars

Swifty’s data can help your business: “By linking payments to individuals, outlets will gain insight into the makeup of their patrons. Not only that, they now have the opportunity to evaluate the effectiveness of marketing activity and do more targeted campaigns.”

The new digital platform from Carlsberg – Love My Local – launched earlier this year. It features the opportunity to offer click and collect, contactless service, table booking and delivery to table. There is no app to download, just a website to visit.

The service offers two packages, depending on your needs, and similarly to Swifty, outlets who are affiliated with the brand or who buy a certain amount of alcohol lines, get discounted access.

GET INVOLVED Are ordering apps and websites the future? Share your views with us on Twitter or Instagram: @barkitchenmag

barandkitchenmagazine.com 27

CREATE A DELICIOUS TASTING GRAVY THIS CHRISTMAS WITH MAGGI®

MAGGI® GRAVIES; GLUTEN FREE VEGETARIAN, GOLDEN AND ORIGINAL Take the hassle out of making thick, glossy and flavourful gravies To find out more visit www.nestleprofessional.co.uk/maggi ®Reg. Trademark of Société des Produits Nestlé SA *Serving suggestion

12 The

tips of Christmas

Letâ&#x20AC;&#x2122;s make this unusual festive season a special one. Follow our tips from chefs and bar owners to create a real celebration

barandkitchenmagazine.com 29

1

Brine the turkey “Turkey has a reputation for being quite dry but that doesn’t have to be the case. I always brine mine to make it really moist. It also adds wonderful flavours throughout the bird and increases the yield.

Try this wet brine...

“5 litres of water, zest of 1 orange, 1 sprig of rosemary, 4 garlic cloves smashed, 8 white peppercorns, 4 bay leaves, 150g sea salt and 75g soft brown sugar. Soak the turkey for 8-12 hours in the fridge.”

James Birch, Development Chef, Unilever

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2 Party food upgrade Party food for vegetarians and vegans can often be cheese-laden or just a bit dull. Impress your customers with new ideas such as stuffed sweet peppers with olive tapenade or chilli potato skins. Top the skins with chilli made from Garden Gourmet Vegan Mince, vegan or vegetarian blue cheese and apple chutney for a bite-sized treat. They’d also make a perfect starter.

3

Simplicity is key “We like to keep things simple by offering just a few options per course.

This means we can focus on making those dishes taste and look amazing.

“We always have our Christmas sticky toffee pudding on the menu. It’s lighter than the traditional pud.”

Carl Owen, owner of Owen’s restaurant, Ramsbottom

5 Serves 10

Serves 6-8

Christmas Sticky Toffee Pudding Ingredients • 225g dates • 175g mixed dried fruit • 2 tsp cinnamon • Juice of 1 lemon • Juice of 1 orange • 15 fl oz water

• • • • •

15 fl oz mulled wine 300g butter 4 eggs 300g caster sugar 300g self raising flour • 2.5 tsp bicarbonate of soda

Method 1. Boil the dates, mixed fruit, cinnamon and fruit juices in the water and mulled wine until nearly all the liquid has evaporated but the mix is still quite wet.

2. Cream the butter, eggs and sugar.

3. Add the fruit mixture to the creamed mixture, then add the flour and bicarb, and fold in until evenly mixed.

4. Pour into a tin lined with parchment and bake for 25-30 mins at 180C.

Give your roasties a twist Roast potatoes are one of the stars of Christmas dinner (or any roast!). How can you take yours to the next level this year and get customers talking? The answer is Marmite. The umami-packed spread gives the most amazing flavour.

This recipe has the power to change even a Marmite-hater’s mind…

Speed up service “When you’re testing recipes, make sure you have your phone to hand.

Take pictures of each dish so that anyone in the kitchen can jump on and assist execution. You can print them out for everyone to reference.”

Darren Chapman, Development Chef for Nestlé Professional

Marmite Roast Potatoes Ingredients

• 40g Marmite • 2kg potatoes Yeast Extract • 25ml vegetable oil • 2 garlic cloves • 75g butter • 5g thyme

Method 1. Peel and quarter the potatoes. Parboil for 10 mins.

2. Drain well and shake to roughen up the edges and add extra crispiness.

3. Heat the oil, butter and Marmite gently.

4. Tumble the potatoes, smashed garlic and thyme in the Marmite butter.

5. Roast for 45 mins at 180C until crisp.

barandkitchenmagazine.com 31

6 Serves 4

Try a new veggie main

More people are following a vegetarian or vegan diet than ever (the number of vegans in the UK doubled between 2016 and 2019 to 600,000 people).* This means it’s important to think creatively and divert from the vegetarian lasagne of old to show customers you take vegetarian and vegan food seriously. *Source: The Vegan Society

Method

Cranberry, Bean & Lentil Bake Ingredients • 100g dried cranberries • 4 tbsp red wine • 400g Cooks&Co Brown Lentils • 400g Cooks&Co Borlotti Beans • 2 tbsp olive oil • 1 onion, finely chopped

• 2 garlic cloves, crushed • Handful of fresh sage • Handful of fresh parsley • 1 tsp smoked paprika • 1 tsp mixed spice • 1 tbsp tomato purée • 1 tbsp soy sauce • 1 tbsp cornflour

1. Heat the oven to 200C. 2. Oil and line a loaf tin with parchment paper.

3. Heat the cranberries and wine in a small pan and cook for a couple of minutes over a medium heat, until the cranberries are soft and the wine has reduced slightly. Pour into the loaf tin and set aside.

4. Put the lentils and beans in a bowl and crush slightly.

5. Heat the oil in a small pan and cook the onion until soft. Add in the garlic, herbs, paprika and mixed spice and cook for another minute.

6. Turn off the heat and add the pulses, tomato purée, soy sauce and cornflour, and stir well.

7. Spoon the mixture into the tin and press down gently.

8. Bake for 25-30 mins, leave to cool for 1 minute and then turn out onto a serving plate.

“In these uncertain times, maximise your profits by offering drinks that deliver the biggest return. Think premium as well to capitalise on customers treating themselves” Sharon Kearney, Cash & Carry Controller, Bacardí

Upsell with super sides “If you have the capacity and staff available, offering inspirational sides is a great opportunity to increase sales in your outlet this festive season.

I’d include two or three sides with the main roast and then charge extra for additional ones.”

Mark Rigby, Executive Chef at Premier Foods

32

8

Keep things simple by preparing your sides in advance.

Try these: • Roast cauliflower cheese • Spicy red cabbage with apples • Maple and mustard roast parsnips • Herby Yorkshire puddings with sage.

9

Be clever with leftovers

Put on lunchtime specials to avoid wasting leftover meat or veggies. An epic festive sandwich is sure to be popular. Try turkey, bacon, brie, sweet pickled red cabbage and Heinz Truffle Mayonnaise. Serve with a gravy dipping sauce.

10

“Festive sharing serves can be a good way to boost profit, and prebatching pitchers in advance can also reduce contact between bar and guests” Gareth Lewis, Regional Account Manager, Halewood Wines & Spirits

Turkey & Bacon Croquettes Ingredients • 15g Knorr Chicken Powder Bouillon • 300g sage and onion stuffing mix • 100g cooked smoked streaky bacon, chopped • 400g cooked turkey, shredded • 10g rosemary, finely chopped

Method • 10g orange zest • 40g dried cranberries, chopped • 100g plain flour • 100g egg, beaten • 100g panko breadcrumbs

1. Mix the bouillon with 400ml boiling water and stir through the stuffing mix.

2. Leave to cool and then mix with the chopped bacon, shredded turkey, rosemary, orange zest and cranberries.

3. Shape into croquettes.

4. Coat in flour, then egg, then breadcrumbs. Chill until service.

5. Deep fry at 170C for 5 mins until cooked.

Local events “At Christmas in our village, there’s a Victorian Evening. It’s a lovely event where stallholders dress up. We put a stall outside our coffee shop and sell hot drinks, like real flake hot chocolates and winter spiced lattes. People come from miles away so it’s great for spreading the word about our business. Fingers crossed the event will happen this year!” %ŅĵĜĹĜÏ FÚåØ ŅƵĹåų ±Ƌ {±ĬĬåƋŸ å± ¼ Ņý åå BŅƚŸåØ å±ƚĬĜåƚ

11

Snacks

Remember to keep your bar stocked with snacks for a simple sales boost.

As well as the classics such as Walkers and Pringles, offer flavoured nuts like KP Spicy Chilli Peanuts or Tyrrells Veg Crisps for something different. Place a selection on the bar to get them noticed.

find out more Find more Christmas recipe inspiration on our website including Mini Custard Mince Pies brws.it/christmasrecipes

barandkitchenmagazine.com 33

Drink up!

Customers will want to treat themselves this Christmas after a turbulent year. So, make sure your drinks menu is exciting, fresh and inspirational. Try these diďŹ&#x20AC;erent ideas for extra special cocktails, mocktails and hot drinks

barandkitchenmagazine.com 35

Cocktails

Clementine Negroni

Very Berry

Clover Club

A festive spin on the popular negroni

A sophisticated drink with fruity gin

Ingredients

Ingredients

Ingredients

Ingredients

• 25ml Whitley Neill Dry Gin • 25ml Campari • 25ml Italian vermouth • 25ml fresh clementine juice

• • • • • •

• • • • •

• Lime wedges • 50ml Southern Comfort Black • 30ml Funkin Morello Cherry Purée • 15ml lime juice • 10ml sugar syrup

Method

Method

Method

1. Add all the ingredients to a rocks glass, along with cubed ice, and stir well.

2. Garnish with a slice of fresh clementine.

1. Crush the sugar with the raspberries.

2. Pour in the Chambord, red wine and lemon juice.

3. Top with hot water.

4. Then add the lemon wedge.

1. Chill a coupette or martini glass.

2. Hard shake the Bombay Bramble, lemon juice, sugar syrup and egg white.

3. Strain into the chilled glass and garnish with the lemon thumb.

1 tsp sugar 3 raspberries 25ml Chambord 125ml red wine 25ml lemon juice Slice of lemon studded with cloves

50ml Bombay Bramble 25ml fresh lemon juice 20ml sugar syrup 1/ 2 egg white Lemon thumb, to garnish

Download the recipes as a poster to guide you through making the drinks: brws.it/festivedrinks

36

Sour Cherry Smash

This warm cocktail is an upgrade to the classic mulled wine

Whiskey-flavoured cocktail with a sour edge

Method 1. Fill a tumbler with crushed ice and lime wedges.

2. Shake the rest of the ingredients with ice.

3. Strain into the glass.

Mocktails

Don’t forget… the all-important beer and cider

Upsell

Grenadine Sparkle A grown-up fruity drink that feels special

Moscow Mule A copycat mocktail with a spicy, sharp edge

Long Island Chai Tea A festive tea-based drink for customers who love something different

Super premium lagers such as Peroni and premium lagers like Kronenbourg and Stella Artois are a great pick for Christmas.

Customers want to treat themselves to something special and are likely to spend that bit extra.

Birra Moretti

Ingredients

Ingredients

Ingredients

• 20ml Teisseire Grenadine Le Sirop • 40ml grape juice • 40ml cranberry juice • 80ml sparkling water • Crushed ice • Berries, to garnish

• Ice cubes • 20ml lime juice • 100ml Schweppes Premium Ginger Beer • Sprig of mint and wedge of lime, to garnish

• 50ml Taylors of Harrogate Black Chai Cold Brew • 25ml lemon juice • 25ml cranberry juice • 20ml ginger cordial • 3 dashes Peychaud’s Bitters • Pinch of ground nutmeg • Soda water, to serve • Cinnamon stick and mint leaf, to garnish

Method

Method 1. Take a shaker, fill with crushed ice, add the Sirop and the juices.

2. Shake well before adding the sparkling water.

3. Serve with some berries.

1. Fill a large tumbler with crushed ice.

2. Add the fresh lime juice.

3. Top off with Schweppes Premium Mixer Ginger Beer.

4. Garnish with a sprig of mint and a wedge of lime.

23%

Method 1. Shake everything in a cocktail shaker and double strain onto cubed ice in a collins glass.

2. Top with soda and garnish.

of consumers think ‘high-quality drinks’ are now more appealing than before lockdown

This beer pairs really well with all types of food, thanks to its light carbonation, wholemeal flavour and citrus aroma.

It has been the fastestgrowing beer brand in the UK over the past three years so definitely one to put on your list.* *Source: CGA On Trade GB MAT TY, YA, 2 YA Value Growth, Nov 1

Strongbow Strongbow Original is the best-selling cider brand in the UK, followed by Strongbow Dark Fruit.* For the festive season, consider stocking both variants on the impactful Strongbow dual-branded fount, which has seen venues grow their total cider category rate of sale by almost 21%.** * CGA Volume Data MAT to 07.09.19. ** CGA Managed Volume Pool data up to end July 2019

Source: CGA’s ‘Reclaiming your Consumers in the Out-of-Home’ BrandTrack report, July 2020.

barandkitchenmagazine.com 37

Hot drinks Customers like to warm up in winter with cosy times in cafés and coffee to sip while shopping.

Making your business stand out is more important than ever. Think about how you can encourage more customers in. Natalie King, OOH Account Manager at Taylors of Harrogate, says: “A great way to add value for customers is by doing bundle offers. For example, pair a seasonal tea or coffee with a mince pie, and offer it at a discounted price.”

The chains are famous for their festive specialities. Natalie explains: “Offering festive drinks for a limited time really excites customers. Try something like our Apple and Cinnamon Tea which has real apples and a sweet cinnamon blend. It’s a big, warm hug in a cup!”

These simple recipes will show customers how the independents can do Christmas drinks just as well as the chains (if not better!).

9.2% annual growth in the hot drinks market is expected 2020-2025 Source: Statista CAGR 2020-2025

sugar free

Cardamom & Caramel Latte This spicy coffee ticks the healthier box

Add a little cream liqueur for an extra special hot chocolate

Ingredients

Ingredients

• 16ml (2 pumps) DaVinci Sugar Free Caramel Syrup • 10g ground cardamom • 60ml espresso • 300ml milk • Whipped cream, optional • Ground cinnamon, to dust

• • • •

Method 1. Add the syrup and cardamom to the glass.

2. Add the fresh espresso.

3. Steam the milk and pour over the espresso and syrup mix.

4. Top with whipped cream and a dusting of cinnamon.

Download the recipes as a poster to guide you through making the drinks: brws.it/festivedrinks

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Baileys Hot Chocolate

312ml semi-skimmed milk 25g Cadbury Hot Chocolate 25ml Baileys Hot chocolate powder for decoration

Method 1. Measure a cup of milk, leaving space for the Baileys. Tip the milk into a jug and heat to 70C. 2. Tip the powder into the jug and stir.

3. Stir in the Baileys.

4. Pour into cup and sprinkle with more chocolate powder.

Serve better with SmartDispense™ HEINEKEN SmartDispense™ is more than a dispense system. It’s the beating heart of your bar; an industry-leading business solution that connects dispense technology, services and insights to help you serve your customers better. There’s a SmartDispense™ solution to suit every kind of bar with each providing state-of-the-art technology that’s designed to improve your profitability by ensuring the quality of every pint you serve while also improving your business operations.

Perfect quality with every pour

A total business solution

SmartDispense™ delivers the pints your customers want to drink. Its unique dispense technology ensures perfect conditioning at 3°C or less while saving on water, dispense gas and beer and cider wastage.

Fundamentally, SmartDispense™ offers a total business solution. It includes support for your staff training needs and it provides access to datadriven insights and market trends that help you boost customer experience and further increase your profitability.

It also saves your valuable time. Where line cleaning is required, it’s done by our professional technicians. They’ll also complete routine safety checks and provide a comprehensive checklist on every visit that includes key insights that can improve your business.

Whatever your needs, however your bar is set up, you can rely on the HEINEKEN SmartDispense™ team to provide you with a solution that meets your needs and boosts your whole business.

Serve draught anywhere with BarBlade An astounding 90% of customers prefer draught over bottled beer.* Now, with HEINEKEN SmartDispense™ BarBlade every outlet, no matter how small, can serve freshly tapped pints of Birra Moretti, Tiger or Heineken 0.0.

BarBlade’s plug and play technology turns any countertop into a professional bar. There’s no maintenance, gas or line cleaning required and, once broached, our preservative-free kegs stay fresh for up to a month. And with draught commanding a higher price point, that means more cash in your till!

To find out more about SmartDispense™, speak to your HEINEKEN representative or visit smartdispense.heineken.co.uk *CGA Strategy w/c 22 Feb 2020.

“Over a period of 18 months, SmartDispense™ has saved us £2,000 worth of time and wastage, all while pouring consistent pints that keep our customers coming back for more.”

Juan José Castillo Castro, 99 Hanover Street, Edinburgh.

Getting ready for a different New Year Jez Nash, from Lincoln’s The Strait and Narrow cocktail bar

Bye-bye 2020!

As with all celebrations since Covid-19 hit, this New Year’s Eve will be a little different.

Find out what The Strait and Narrow is planning and how they’ll make it a night to remember, despite the restrictions

barandkitchenmagazine.com 41

Stay social What do your customers know you for? Good music?

Great cocktails? Lively banter? Whatever it is, focus on that and ask yourself: how can I bring out these qualities in times of social distancing?

“Get that right, and you can make New Year’s Eve a success, whatever situation you have to deal with,” says Jez Nash, from Lincoln’s much-loved The Strait and Narrow cocktail bar.

Think creatively to stay sociable “Of course things are different,” Jez says. “But there’s no point moaning about it. Go the extra mile, show that you’re still a place where your customers can have a good time and forget about the rest of the world for the night.”

With that in mind, and with an eye on his venue’s reputation for thinking outside the box, Jez has installed at-table telephones so that his customers can

“Of course things are different [this year] but there’s no point moaning about it. Go the extra mile, show you’re still a place where your customers can have a good time and forget about the rest of the world for the night” Jez Nash, owner of The Strait and Narrow, Lincoln

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mingle (and order from bar staff without leaving their ‘bubble’). “It’s about keeping things social,” he says.

“Who wants to spend New Year’s Eve at a party where you can’t chat to other party-goers?”

What about music?

New Year, for Jez, is also about good tunes. This is tricky when current rules state no shouting, no singing and definitely no dance floors.

“We’ve adapted to make sure the party spirit is still there. We’ve turned the bass down in our speakers so people can enjoy the music and still have a conversation… on the phone if they want to!”

This New Year’s party is set to be something special: “As soon as we shouted about it on social media, the response was overwhelming,” Jez says. “We’ll be making some unique cocktails to mark the end of a year we’ll all be glad to see the back of!”

“Show how inventive you are,” Jez says. “It’s not about saying, ‘Come into our biohazard-safe venue,’ but ‘Come to us and we’ll give you the time of your life!’”

The latest At the time of writing, the government has introduced a 10pm curfew but hasn’t yet given guidance on New Year’s Eve. Consult UKHospitality or gov.uk for the most up-to-date advice.

barandkitchenmagazine.com 43

Have yourself a Mayo little Christmas

Try it with a Seriously Good Christmas Sandwich!

*serving suggestion

The perfect cheeseboard It’s not Christmas without a good cheeseboard. For an easy, loweffort course for the busy festive period, try it on your menu for the big day, New Year’s Eve or Christmas parties

Y

ou don’t need to go crazy with lots of weird and wonderful cheeses. Keep it simple with the classics but impress with a few unusual choices and some special drink pairings.

barandkitchenmagazine.com 45

Manchego ĘĜŸ ޱĹĜŸĘ ÏĘååŸå Ņý åųŸ ŸŅĵåƋĘĜĹč ± ÆĜƋ ÚĜý åųåĹƋ ƋŅ ƼŅƚų ÏĘååŸåÆŅ±ųÚ ƵĜƋĘ its caramel and nutty notes. A fruity ųĜÆƚ a±ĬÆåÏ ĜŸ ƋĘå ŞåųüåÏƋ ĵ±ƋÏĘţ

Goat’s cheese

To complement the tang of goat’s cheese, look for a complex wine. Mud House Sauvignon Blanc is known for its fruity ā ±ƴŅƚų ±ĹÚ ÆųĜčĘƋ ±ųŅĵ±Ø ƵĘĜÏĘ ŸƋ±ĹÚŸ ƚŞ well to the tangiest of cheeses.

Oxford Blue The salty tang of this British cheese gives your customers a new twist on ƋĘå Ƌų±ÚĜƋĜŅűĬ ƋĜĬƋŅĹţ e ƵåĬĬěƱĬ±ĹÏåÚ Argentinian red like Trivento Private åĬåÏƋĜŅĹ a±ĬÆåÏ ƵŅųĩŸ ƵåĬĬ ƵĜƋĘ ĜƋŸ ÏĘåųųƼ ±ĹÚ ų±ŸŞÆåųųƼ ĹŅƋåŸţ

Outside of wine Cheese pairs beautifully with many drinks. Port and sherry work well with blue cheese, while French Vacherin is complemented by a strong ale.

Be experimental and try new ޱĜųĜĹčŸ ƼŅƚųŸåĬüţ ¥Ņƚ ĵĜčĘƋ Ā ĹÚ ƋĘå next big thing for your customers!

46

Wensleydale

Mild and creamy, this Yorkshire cheese goes well with a slice of Christmas cake!

Pair with a fruity red like Concha Y Toro Merlot for some extra juiciness.

Brie ĘĜŸ ųĜÏĘØ Ïųå±ĵƼ ÏĘååŸå ޱųƋĹåųŸ ųå±ĬĬƼ ƵåĬĬ ƵĜƋĘ Ņ±ĩƼ ƵĜĹåŸ ĬĜĩå Uƚĵ±Ĭ± Reserve Sauvignon Blanc, or even a čĬ±ŸŸ Ņü ʱĵޱčĹåţ åĵåĵÆåų ƋŅ Ĭå±ƴå ƋĘå ÆųĜå ±Ƌ ųŅŅĵ ƋåĵŞåų±Ƌƚųå ÆåüŅųå ŸåųƴĜĹč üŅų ĵ±ƻĜĵƚĵ ŅŅDŽåú

Sage Derby Ęå ŸƚÆƋĬå ĘåųÆ ā ±ƴŅƚų Ņü ƋĘĜŸ ĵŅƋƋĬåÚ čųååĹ ÏĘååŸå ±ÚÚŸ ± ÚĜý åųåĹƋ åĬåĵåĹƋ ƋŅ your board, and the colour looks inviting too. Suggest Concha y Toro’s Chardonnay {åÚųŅ £ĜĵæĹåDŽ ÆĬåĹÚ ƋŅ ÏƚŸƋŅĵåųŸţ FƋűŸ ± üųåŸĘØ ĵåÚĜƚĵěÆŅÚĜåÚ ŅŞƋĜŅĹ ƵĜƋĘ delicate sweetness.

a±ĩå ƼŅƚų board stand out with dried fruit and nuts. Figs, cranberries and ±ŞųĜÏŅƋŸ ÏŅĵŞĬåĵåĹƋ ƋĘå a±ĹÏĘåčŅØ ÆųĜå ±ĹÚ ¥ŅųĩŸĘĜųå Wensleydale, and add beautiful colours. Don’t forget the chutneys and crackers!

Vacherin Pecorino Romano B±ųÚØ Ÿ±ĬƋƼ ±ĹÚ ŸĘ±ųŞØ ƋĘĜŸ FƋ±ĬĜ±Ĺ ÏĘååŸå is a brilliant alternative to cheddar. The ŸĘååŞűŸ ÏĘååŸå ĵ±ƋÏĘåŸ Æå±ƚƋĜüƚĬĬƼ ƵĜƋĘ ƋĘå ųåÚ üųƚĜƋ ā ±ƴŅƚų Ņü B±ųÚƼŸ ųåŸƋ ±ÆåųĹåƋě ĘĜų±DŽěaåųĬŅƋ ÆĬåĹÚţ

The French version of vacherin is beautifully rich and soft. At its ripest, it can be scooped out of the box with a spoon!

Vacherin pairs well with the ripe, unoaked style of Hardys Crest Chardonnay.

barandkitchenmagazine.com 47

www.premierfoodservice.co.uk @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice 26

THE RULES Each area of the UK – England, Northern Ireland, Scotland and Wales – has its own rules, and as areas go in and out of ‘local lockdowns’, restrictions can quickly change. Go to the central čŅƴåųĹĵåĹƋűŸ ƵåÆŸĜƋå ƋŅ Ā ĹÚ ƵĘĜÏĘ tier you’re in if you’re in England. ¥ŅƚűĬĬ ±ĬŸŅ Ā ĹÚ ĬĜĹĩŸ ƋŅ ƋĘå ųåčĜŅűĬ government sites: brws.it/tiers The minimum rules are: MASKS ¥Ņƚų üųŅĹƋ Ņü ĘŅƚŸå ŸƋ±ý ±ĹÚ customers must wear a face covering. Customers can remove theirs when eating and drinking at their table.

TABLE SERVICE Venues that sell alcohol must provide table service only. Other outlets don’t have to but must follow social distancing measures.

All information was correct at time of going to press.

ŏlj{a 8) In most of the UK, venues selling food and drink must be closed ŏljŞĵěă±ĵţ ¥Ņƚ Ï±Ĺ ŸƋĜĬĬ ŅŞåų±Ƌå ±üƋåų ŏljŞĵ ÆƚƋ üŅų ÚåĬĜƴåųƼØ ÏĬĜÏĩ ±ĹÚ ÏŅĬĬåÏƋ Ņų ÚųĜƴåěƋĘųƚ ŅĹĬƼţ TEST AND TRACE You must collect customers’ details for the test and tracing programmes (Test and Trace in England, Test ±ĹÚ {ųŅƋåÏƋ ĜĹ ÏŅƋĬ±ĹÚØ åŸƋ ų±Ïå {ųŅƋåÏƋ ĜĹ ±ĬåŸ ±ĹÚ cFšţ ĘĜŸ ĜŸ ĹŅƵ a legal requirement.

X) k8 F£ In England, you can host six people from multiple households. While in Wales, up to four households can make up the six, and in Scotland, up to two households can meet. Again, ÏĘåÏĩ ƋĘå ƚŞěƋŅěÚ±Ƌå čƚĜÚ±ĹÏåţ

Covid

:

what you need to know

The key facts on the restrictions and how you can make the best of them The second wave of Covid-19 has led to local lockdowns and a threetier system in England with extra restrictions. Here’s some new ideas on how you can try to work around them.

The power of six The six-people limit in indoor and outdoor settings is a blow, especially at Christmas when larger groups tend to come together. But you can think differently about this restriction and have fun with it.

Take inspiration from Gaucho and M restaurant chains. They’ve launched a Safe Six night every Thursday for six weeks. Diners arrive at 6pm and pick from a special menu where each dish and drink is £6. Customers must choose a minimum of three dishes.

The popularity of the Eat Out To Help Out scheme showed how much customers love a deal and how they’re happy to eat out midweek. Think about how you could offer a special menu with a play on the ‘rule of six’.

barandkitchenmagazine.com 49

great photos of a sample brunch and advertise on your social channels.

If you’re famous for your food, can any of your dishes be adapted into a takeaway or click and collect snack?

Breakfast pastries or lunchtime food-to-go snacks can expand your offer. There’s a gap for kebabs, chips and burgers after a beer-fuelled night with the traditional shops not allowed to open after 10pm (at least for collections). Could you put on a latenight menu where customers take a snack home with them at 10pm, or offer a delivery service after the curfew? Or customers could take a dessert home with them in a box?

Expand your daytime When the 10pm closing time was announced, for many it felt like yet another knock for hospitality. Although, since venues re-opened, the stats show customers have been going out earlier.

92% of drinks sales were pre-10pm between July and the curfew announcement. That’s 5% higher than last year

Clear messaging is key Most customers should know the dos and don’ts but with rules frequently changing, especially with local lockdowns, it’s important to keep your message simple and clear. When customers book, explain the current requirements, and text or email a reminder on the day they are visiting.

Kate Nicholls, CEO at UKHospitality, explains the rules on customers’ contact details: “In England, businesses are required to display a QR code for the NHS Test and Trace app. They should refuse entry to customers who won’t provide their details or give information that appears to be false.”

Source: JAT EPOS

Regardless of the numbers, it’s worth looking at how you can boost your revenue elsewhere. Make more of daytime meals with deals or specials.

Bottomless brunches are a fantastic option at the weekend. Take some

50

GET INVOLVED UKHospitality has the latest čƚĜÚ±ĹÏå ŅĹ ƋĘå ŅƴĜÚěŏŀ restrictions in each area of the UK: brws.it/ukhosp

Safety ďŹ rst Keep your venue, customers and staff safe with Caterers Kitchen

More products available in the range.

Stock up now at your nearest Unitas Wholesale member depot barandkitchenmagazine.com 27

RESTAURANT profile

Stay positive and be brave A fresh take on food, and a fresh look at your offer – just some of the ways Poole and Bournemouth’s Zim Braai restaurants are keeping the festive spirit alive this year Favourite Christmas tune: Fairytale of New York, Kirsty MacColl and the Pogues Favourite seasonal dish: Durban Beef Curry – i have it all year round but using a Braai (cooking on coals) makes it REALLY festive!

Cooking hero: Gordon Ramsay

Healthy, colourful and fun, the cuisine of southern Africa is still something of a voyage of discovery for many of us. But that’s not stopped Zim Braai’s owner, Andy Lennox, and Head Chef Sean Rust bringing a much-needed boost of vitality to their two Dorsetbased venues, and a much-needed escape route from the everyday for their loyal customers.

With an unpredictable festive season ahead that promises to put them to the test, how are the team planning to keep their unique USP alive?

How important is Christmas going to be for you this year?

The Zim team Head Chef Sean Rust (above) and owner of Zim Braai Andy Lennox (right) are gearing up for a Christmas with a difference

Andy: I don’t think it’s going to be crucial. It will probably be relatively quiet. But that doesn’t mean we’re not going all out and giving our customers the best time. For us, the key period will be the tough months of January and February.

Sean: Christmas is going to be very different this year.

We’re so used to the Christmas party chaos starting mid-November. This year, there’s unlikely to be any of that pandemonium.

Faced with a very different festive season, what changes are you planning?

Sean: We’re looking at a much cosier and more intimate festive period. We’ll still give the restaurants a festive vibe of course. As we won’t have the large corporate Christmas groups, we’ll actually be able to focus more on personal service.

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Festive feast Zim Braai’s spin on Christmas

“Be prepared to pivot and weave this Christmas. Don’t be afraid to think outside the box. Don’t ‘dial up’ your Covid-safe changes.

Keep them subtle. Make the customer feel that they’re having a normal dining experience” Andy Lennox, owner of Zim Braai

barandkitchenmagazine.com 53

RESTAURANT profile

Andy: It might be different to the Christmas we’re used to, but it may be a fresh experience we can learn from.

Less (or no) bigger parties make way for memorable mini gatherings where customers can focus on the experience of the restaurant, rather than the free bar tab your boss has organised!

What have you learnt this year that’s helped you plan for Christmas?

Andy: Sometimes survival mode really forces you to be brave. We’ve always wanted to slim down our menus.

Covid made us do it and we’re stronger for it. Our fretcut screens (see above) have been so well received, we’re going to keep them.

Sean: Most of our party offerings include sharing, so we’re going to change that.

But it gets those creative juices flowing, which is always a good thing. It also means that our guests can expect something a little different if they’ve had a Christmas meal with us before.

“Sometimes survival mode really forces you to be brave. We’ve always wanted to slim down our menus, Covid made us do it and we’re stronger for it” Andy Lennox, owner of Zim Braai

On the braai The restaurant specialises in cooking on coals (‘braai’) barandkitchenmagazine.com 55

RESTAURANT profile

Raise a glass

What advice would you give to other venues on keeping Christmas alive?

Andy: Pivot and weave. Don’t be afraid to think outside the box. Don’t ‘dial up’ your Covid-safe changes. Keep them subtle. Make the customer feel that they’re having a normal dining experience.

Sean: Keep a positive headspace about it all and deal with each change as it comes along. Adapt and move forward. We all have to do that to get through this.

African influence Zim Braai’s specialities include lightly braai’d swordfish and Durban beef curry

How are you making the 10pm closing time work for you?

Sean: Brunch! We’re launching a brunch menu in our Bournemouth restaurant, and we’re planning to stagger our starting times for lunch, and potentially even introduce a festive brunch menu.

Andy: Even before the Eat Out To Help Out scheme we pioneered a campaign, with other local restaurants, to stretch the week out by offering discounts Mondays to Wednesdays. If a new restriction comes out, find a way to weave through it and make it work.

find out more Go online to read advice from UKHospitality on putting ŅĹ ± ĘųĜŸƋĵ±Ÿ ƵĜƋĘ ± ÚĜýåųåĹÏå× brws.it/xmasadvice

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“Christmas from a drinks perspective is all about luxury and celebration,” says Sean. “We can’t have our sharing platters this year, but everyone can raise a glass to each other!

“Don Pedros will be on the menu, which is a real favourite in South Africa. It’s basically an alcoholic milkshake for grown-ups! Take a few scoops of good vanilla ice Ïųå±ĵØ ± ŸĘŅƋ Ņü ƵĘĜŸĩƼØ ăljĵĬ of cream and whizz in a blender.

Garnish with a cherry.

“Amarula is another festive favourite. It’s a cream liqueur from South Africa made with sugar, cream and the fruit of the African marula tree. Or maybe an espresso martini or a couple of choice reds from our wine wall.”

DISCOVER THE WORLD’S FINEST BOURBON BEAUTIFULLY COMPLEX, PERFECTLY BALANCED The Old Fashioned is the World’s favourite classic cocktail with Woodford Reserve being the preferred bourbon for the Old Fashioned in 9 out of 10 of the world’s best bars.* C R A F T E D C A R E F U L LY. D R I N K R E S P O N S I B LY. WOODFORD RESERVE IS A REGISTERED TRADEMARK.©2020 BROWN-FORMAN. ALL RIGHTS RESERVED.

*Source: Drinks International 2019

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2021 ready Give yourself a head start by getting prepared now. The new year has lots of events to draw customers into your venue. Here’s how you can make the most of them

dry january

january

After the excesses of the festive period, more and more customers are taking part in Dry January.

What’s on the menu?

The campaign gives a chance for you to show customers how comprehensive your soft drink selection is. Stock up on the favourites such as Coca-Cola, Pepsi and juices but also look to increase customer spend by creating an exclusive Dry January menu.

As well as non-alcoholic beers, such as Heineken 0.0, consider non-alcoholic spirits and mocktails. Get inspiration on pages 13 and 37.

Botanical Rhubarb Sonic Ingredients • 20ml Teisseire Rhubarb Syrup • 20ml Teisseire Rose Syrup

• • • •

10ml fresh lime juice Soda water, to top up Tonic water, to top up Sprig of rosemary, to garnish

Method 1. Take a highball glass and add the syrups and lime juice.

2. Top up with equal quantities of soda and tonic waters.

3. Garnish with a rosemary sprig.

Make a night of it January is traditionally quiet in hospitality but that doesn’t have to be the way. If social distancing allows, put on a Dry January quiz night. As quiz nights are table-based, you can put them on relatively safely and restrict teams to 4-6 people. Offer tickets with a free drink and you could even include a drinks round in the quiz.

QUIZ NIGHT HERE!

4m adults gave up alcohol for Dry January 2020 *Source: Alcohol Change UK

barandkitchenmagazine.com 59

burn’s night

25 Jan

A highlight of the Scottish calendar, this celebration has grown to be a big occasion across the UK. There might not be any dancing this year because of social distancing but it can still be a great night.

14 feb A new twist Haggis, neeps and tatties are a must-have on your menu, it wouldn’t be Burn’s Night without them. But the bar can play its part in the celebrations, too.

Put on a whisky-themed night to remember. A tasting evening after the traditional meal is the perfect chance for customers to discover their new favourite whisky, and it gives you a new revenuegenerating opportunity.

Taste test You can sell tickets for the experience and offer add-on

Bobby Burns

deals for extra drinks for when customers need to try just a wee dram more of their top pick. Your drink suppliers or the brands themselves should be able to help with tasting notes, or you could even ask them to host the evening. Make it a sit-down event with the host taking customers through the whiskies on a mic to avoid people mingling unsafely.

Cocktail to start Get customers into the Scottish spirit with a whisky cocktail when they arrive. Try this twist on the classic Rob Roy.

Valentine’s Day In 2021, the day of romance is on a Sunday, which gives you the chance to turn the whole weekend into a celebration (and create more sales).

Try a loved-up brunch Valentine’s Day is traditionally celebrated in the evening but why not add something different to your offer? Keep your traditional Valentine’s evening menu to the Saturday night but also put on a Valentine’s brunch on the 14th itself. The market for morning meals is around 66% of the British adult population – 35 million – but demand is twice as strong with younger people.* If your venue has a high number of younger customers or you’d like to attract more, a Valentine’s Day brunch could be the answer!

Ingredients • 50ml Crabbie’s Yardhead Whisky • 20ml sweet vermouth • 7ml Dom Benedictine • 2 dashes of Angostura bitters • Cherry or orange peel, to garnish

Method 1. Mix all the ingredients, then strain into a coupette glass.

2. Garnish with a cherry or piece of orange peel.

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*Source: Restaurant Insights 2020 Report, Payment Sense

A brunch menu could include fried eggs cooked in a heart mould and brioche French toast cut into hearts with a fruity topping and chocolate hazelnut drizzle.

Or try a large stack of heartshaped American-style pancakes with bacon and maple syrup.

Food ideas Include a sharing menu for romantic couples to enjoy, without the worry of the Covid-19 risk. For starters, a meze or tapas-style course, followed by a sharing steak with a bowl of chips or dish of dauphinoise potatoes.

Round off the meal with heart-shaped meringues layered with Chantilly cream and fruit, or chocolate brownies cut into hearts and a scoop of ice cream.

41% INCREASE IN the number of cocktails served ON VALENTINE’S DAY. SPARKLING WINE SALES ARE UP BY 29% TOO, AS CUSTOMERS TREAT THEMSELVES Source: CGA BrandTrack and Trading Index

How to make the evening special Valentine’s Day is an occasion that can actually work well with social distancing as your customers will be couples, so no worries about big groups. Think about arranging two evening sittings if you think you will struggle with space to socially distance properly.

Pre-booking is essential and encourages customers to pre-order. This means you can order appropriate quantities to avoid waste. As part of a Valentine’s set menu, you could include a cocktail or glass of fizz.

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NE W

Bombay Bramble RIPE FOR DISCOVERY

100% natural flavours and colours

Created by blending Our Original London Dry Gin with a rich fruit Infusion of blackberries and raspberries

No added sugar

Taste A bold berried taste bursting with natural flavours of blackberries and raspberries, while perfectly balancing with vibrant juniper notes.

The Perfect Serve:

Bombay Bramble & Tonic 1. Fully fill the glass with cubed ice 2. Squeeze a lemon wedge into the glass and lay over the ice, then add 50ml Bombay Bramble 3. Top with 100ml of Premium Tonic 4. Gently fold/stir with a bar spoon to combine

Enjoy responsiblY ©2020 BOMBAY BRAMBLE AND ITS TRADE DRESS ARE TRADEMARKS

Valentine’s Tequila Rose

Drink specials Valentine’s is an ideal occasion to upsell on drinks. Offer some different options to excite customers, such as Tequila Rose. It’s a strawberry cream liqueur with tequila and tastes fantastic on its own as after dinner shots or in a Pink Russian.

Another great choice is the new Bombay Bramble, Bombay Sapphire’s blackberry and raspberry gin.

Serve with a plain tonic, ice and squeeze of lemon for a gorgeous twist on the G&T.

12 FEB

Ingredients • • • • • •

2 parts Tequila Rose 1 part date syrup 1 spoon strawberry jam 4 parts coconut cream 1 scoop vanilla ice cream Dash of maple syrup

Method Blend all ingredients and garnish with a fresh strawberry and mini lollipop.

Chinese New Year If you haven’t celebrated Chinese New Year in your venue before, make 2021 the year. It’s still one of the most popular cuisines in the UK, so a special celebration will be sure to get interest from current and new customers.

When is it?

The biggest celebration in the Chinese calendar, the New Year starts on Friday 12 February and will run until around 26 February. It’s a common misconception with Westerners that Chinese New Year is just celebrated on one day. It is, in fact, celebrated over a 2-3 week period, which means you can make a real occasion of it.

Year of the…

The Chinese zodiac animal for 2021 is the ox. So, you could get creative with ox cheeks, maybe a slow-cooked stew with star anise. Or try a simple steamed sea bass with Chinese five spice, ginger and garlic. Use Kikkoman Tamari Gluten Free Soy Sauce to cater for those with gluten allergies and intolerances, too.

Roaring success

Add some colour

Match up your Chinese dishes with an Asian beer. A well-known full-bodied lager is Tiger – winner of 40 international awards for quality. It goes particularly well with red meat stir-fries, so it’s ideal for Year of the Ox celebrations.

Red is traditionally associated with Chinese New Year as it’s believed to keep away the bad spirits, and bring luck and good fortune. Red decorations and tableware, as well as red vegetables such as peppers will bring brilliant colour and vibrancy to your menu.

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Don’t forget January is a time of renewal and planning. Here’s what should be on your radar

Serves 4

Soy Braised Beef Cheek with Grilled Broccoli & Heritage Carrots This braised beef cheek recipe was created for Kikkoman by Simon Hulstone, Head Chef at The Elephant in Torquay.

Replace with ox cheeks if available.

Ingredients Braised cheeks • 4 x 375g beef cheeks, excess fat removed • 2 carrots, peeled and roughly chopped • 1 large onion, peeled and sliced • 4 celery sticks, roughly chopped • 1 leek, roughly chopped • 3 garlic cloves, crushed • 750ml red wine • 100ml Madeira • 1 bay leaf • 1 sprig of thyme • 2 peppercorns • 1.2l hot, fresh veal stock • 1 tbsp tomato purée • 50ml Kikkoman Soy Sauce

To serve • 8 multicoloured heritage carrots, peeled and cleaned • 1 tbsp sugar • 1 tbsp butter • 2 heads of broccoli, sliced from stem to floret, 5mm thick • Vegetable oil

ă a)c F%)e 8k ¥)e k8 B) k£ Î ĘĜĹåŸå ŅƻƋ±ĜĬ ŸŅƚŞ Î ĘĜĹåŸå ŅƻƋ±ĜĬ ÏƚųųƼ Ņų ŸƋåƵ Î ĘĜĹåŸå Æų±ĜŸåÚ ŅƻƋ±ĜĬ Î Ƌƚý åÚ Ņƻ Ęå±ųƋ ŠüŅų ƋĘå ±ÚƴåĹƋƚųŅƚŸúš

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Method 1. Season the beef cheeks and preheat your oven to 140C. 2. In a large frying pan on a high heat, add vegetable oil and seal the cheeks well, getting a good colour all over (don’t scorch or burn them). Remove.

3. Fry the vegetables until brown. Add to a deep gastro pan with the meat.

4. Deglaze the frying pan with wine and Madeira and add this, with the herbs and peppercorns, to the beef. Pour over the boiling veal stock, tomato purée and soy sauce. Cover with lid and place in the oven for up to 6 hours. Check the liquid after the first 2 hours and make sure the cheeks are still covered. If not, top up with boiling water. Keep checking every hour thereafter until very tender.

5. When they’re tender, remove from the liquid and allow to cool for 15 mins.

Pass the stock through a fine sieve and reduce in a clean pan on a medium heat, making sure you skim regularly. Take it down to a nice shiny, sticky consistency.

Then pass through a fine chinois and check the seasoning.

6. Cook the heritage carrots in just enough water to cover with the sugar, butter and a pinch of salt. Cook until tender and glazed in the butter. Set aside.

7. Grill the broccoli with a little oil until cooked, moving around to show the bar marks. Set aside.

8. To serve, reheat the cheek in the sauce and keep spooning sauce over to give a deep shine. Place onto plate and position the carrots and broccoli around it. Finish with a little of the sauce and some red cabbage shoots, if desired.

THINK PROMO As well as making the most of the big events in January and February, look at how else you can boost your revenue. %Ĝý åųåĹƋ ÚųĜĹĩŸ Úå±ĬŸ ŅĹ ŸåƋ days of the week work well.

Fizz Fridays and Tequila Thursdays, anyone?

NEW MENUS Is it time to rethink your üŅŅÚ ±ĹÚ ÚųĜĹĩ Ņý åųĜĹčũ Have a think about which meals and drinks are doing well for you and which ones it’s time to ditch.

STAFF After the busy festive period, ųåƴĜåƵ ƼŅƚų ŸƋ±þ Ĺč ĬåƴåĬŸţ Taking advantage of the government’s Job Support ÏĘåĵå ƵĜĬĬ čĜƴå ƼŅƚ ā åƻĜÆĜĬĜƋƼ during the quieter months.

CLEANING ĜƋĘ ŅƴĜÚěŏŀØ ƋĘĜŸ ĜŸ more important than ever. Take the opportunity to do a deep clean, get behind all the kitchen equipment and bar kit into all those rarely reached areas.

SUPPLIERS Check all your suppliers are open and working as normal during January.

1. Purchase any participating product from the NESCAFÉ® Professional range* 2. Visit nestleprofessional.co.uk/backtoworkperks and upload your proof of purchase 3. You’ll be entered into the monthly prize draw to win £2,500, plus the chance to win a £100 cash boost every day

Visit nestleprofessional.co.uk/backtoworkperks today for your chance to WIN *UK, 18+. Opens 16.10.20 to 31.12.20 for Mon-Fri daily prize draws (excl. Bank Holidays) of £100 plus entry into £2.5k prize draws closing 10.11.20, 04.12.20 or 31.12.20.

Upload proof of purchase & register online (NPN in NI). Max 1 win/prize type/business. T&Cs apply. See nestleprofessional.co.uk/backtoworkperks for entry & full details.

34

PROPERTY FOCUS

Landlords and tenants: a new start?

What are the rules of engagement if you’re reshaping your relationship with your landlord?

How can your lease best adapt to a post-lockdown world? We speak to Director Nick Turk at commercial property experts Colliers to get his take What have been the biggest issues the hospitality sector has faced since lockdown?

Tenants and landlords alike have been worried about paying and collecting rent. It shows in the figures: the pub/restaurant sector was the lowest of all property sectors, with only about 10% of rent received in the period from March to June compared with about 80% in the industrial sector.

How are landlords reacting to rental concessions?

It has been mixed with some happy to share the pain, and offer a rent-free period or a reduction of, say, 50%.

But others either can’t or won’t consider rent concessions during the closures.

What are some of the other ways that landlords can help?

They can offer a rent-free period in return for a commensurate lease extension or a reduction in rent which is then paid back over a period of years. A landlord could offer a rent-free period or lease extension if the tenant agrees not to operate a break clause they have coming up in the next couple of years.

barandkitchenmagazine.com 67

How can tenants secure the best lease deal?

Often this work can be done on your behalf by a surveyor in return for a percentage of the savings/ concessions made. There is certainly no obligation for a landlord to offer a concession, but many realise that without one, a company may become insolvent and then they won’t receive any money and be faced with being charged empty rates. Compromise is usually the wisest move for everyone in the long run.

Are there any rules governing landlords and tenants during the pandemic?

Through various landlord and tenant organisations, a draft Covid-19 Code of Practice for commercial property has been written “to set out principles of behaviour and responses to difficulties experienced by businesses in order to share the property-related costs and business risks of the Covid-19 crisis in a proportionate and measured way.”

It is a voluntary code based on good practice for both landlords and tenants. But, as it’s not law, it relies on negotiation between the parties.

What can a tenant do in terms of altering premises to adapt to social distancing?

What you can and can’t do in a property you occupy is governed by the lease. ‘Non-structural alterations’ are often allowed to be undertaken without asking permission. Most of the signage and movement of tables will not be permanent and therefore will be allowed.

More extensive work could require permission from the landlord and so it is best to communicate with them if you are concerned.

What leasing changes can you imagine happening following the pandemic?

We hope the relationship between landlords and tenants will become less confrontational. This may happen because ‘turnover rents’ become more acceptable – these rents are usually a mix of a ‘base’ rent and a turnover-based top-up – and allow tenants and landlords to share the risk, and the good times.

Landlords will have to be less passive when it comes to improvements and tenants will have to share their turnover data, but the advantages will hopefully benefit all parties.

“We hope the relationship between landlords and tenants will become less confrontational” Nick Turk, Director, Colliers

find out more Read the government’s Code of Practice for commercial property relationships: brws.it/prop

68

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competition

#feedyoureyes Would you like to showcase your best starter, main or dessert and win a £50 Amazon voucher? Enter below and check out this issue’s brilliant winners

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Roast Marrow, Lardo & Parsley Pesto

Blythburgh Pork Fillet, Burnt Apple Purée & Cider Jus

Truffle & White Chocolate Delice, Sour Cherry Granita

“I love this dish. Roasting the marrow really brings out the flavour. St Andrew’s Cheddar in the pesto is lovely”

“Staying local and seasonal is the inspiration behind this dish.

I think that’s so important at the moment. Customers are loving it”

“The truffle and white chocolate go so well together, then the sharpness of the granita cuts through the sweetness”

Rory Lovie

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@chefrorylovie Head Chef at Bridgeview Station, Dundee

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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

70

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