Bar & Kitchen Jan/Feb 2021

Bar& Kitchen Jan/Feb 2021

By

– Championing independent business success

Rock the roast this Easter Ideas for big lunches, treasure hunts and egg-tastic bakes

Deliveries How you can improve your offer and boost revenue

Sweet treats

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Are you Mother’s Day ready?

Tasty bakes and puds? Tick A chilled glass of wine? Tick

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“Hospitality Hospitality has some of the most resilient characters I know and I fully expect us all to adapt to whatever is thrown at us by Covid, the government and any other challenges following that that.

I’m looking forward to seeing how operators and suppliers will innovate to keep customers coming to the on-trade” Adam Russell, On-Trade Director, Britvic

In good company

“Make your marketing work hard. Use social media to inspire your customers with gorgeous food photography.

Don’t forget traditional methods too – use outdoor signage to let passers-by know what you offer inside your venue if you can!”

Anita Oakhill, Marketing Controller, Unitas Wholesale

What will 2021 bring? We ask our magazine contributors how they’re feeling

“To be honest, I’m not as confident as I was about 2021. I think our business will be ok and tough it out as there will likely be another year of staycations in the UK but it’s hard.

We really need the 5% VAT rate to remain beyond March” Victor Buchanan, owner of The White Swan Inn, Pickering

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“It’s difficult to make plans for 2021 as we are in such unpredictable times, but we are looking at doing a series of tasting menu and collaboration evenings in early spring. This will generate some interest in a time that typically has little happening. Let’s hope it’s a more stable year!”

Bjorn Moen, Head Chef at The Commodore Hotel, Instow

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10 20

30 Contents Trends

On the cover

Recipe

Expertise

07 New products… don’t miss 08 Hungry for… the plant-based

trend – what you need to know

10 Thirsty for… mixers. We look at the latest trends

13 Ingredient of the season…

Advertising To advertise in Bar & Kitchen magazine or online, contact: Advertising Manager–Julia Fulford julia.fulford@madebysonder.com 07824 355392

celeriac

32

13

16 Allergens… spotlight on fish, molluscs and crustaceans

Published by

18 Special diet… dysphagia. How to

Made by Sonder on behalf of Unitas Wholesale Victoria Court, 8 Dormer Place Leamington Spa, CV32 5AE

make meals more visually-appealing

22 Do you follow... get inspired on Instagram with perfect pastry

For Unitas Wholesale Anita Oakhill and Les Mohammed 01302 260524 unitaswholesale.co.uk hello@barandkitchenmagazine.com Social: @barkitchenmag For Made by Sonder Editor–Becky Aitken Designer–Rick Fraterrigo Artworker–Paul Hibbard Content Director–Justine Ragany Managing Director–Kirsty Spencer

30 Easter… roast dinners, special bakes and chocolate treasure hunts

32 Spring events… spotlight on

08

Mother’s Day, St Patrick’s Day and St George’s Day

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

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25

32 Advice

43

FREE

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20 Customer care... how to make

barandkitchenmagazine.com

your venue more accessible

25 Deliveries… advice on creating

get social

a great delivery service

38 Outdoor space… spruce up your outdoor area for 2021

43 HR advice… supporting your team during Covid-19 from two experts

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

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products

What’s new?

Are you up-to-date with the latest products?

Here are our top three for January

COVID-FRIENDLY SACHETS TO GIVE CUSTOMERS PEACE OF MIND Sarson’s has reintroduced 7g malt vinegar sachets for operators to use for table service, delivery and takeaway, following guidelines restricting the use of ‘serve-yourself’ condiment bottles during the Covid-19 pandemic.

The new format has been specially designed to offer customers the great taste of the UK’s number one malt vinegar in a hygienic way. Minimising contact and containing a perfectly portioned sprinkle, the sachets are a safe and practical option for front-of-house use, takeaways and deliveries.

The sachets are available now in 200x7g catering packs. Visit Sarson’s website for more information. switchtosarsons.co.uk | mizkan.co.uk

VIRUS-FIGHTING FORMULA FROM CIF FOR YOUR CLEANING NEEDS Keeping your kitchen clean has never been so important. Cif Pro Formula Alcohol+ is a ready-to-use ethanolbased disinfectant spray.

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 and is safe for use on food contact surfaces as it evaporates, leaving no tacky residue.

Suitable for disinfecting alcohol-safe food contact surfaces and items such as chopping boards, utensils, thermometers and other smaller kitchen equipment. cifclean.co.uk | diversey.com

TOP brand releases new-look nicotine pouches Japan Tobacco International (JTI) has recently unveiled a new design, flavour and strength to its Nordic Spirit range.

They are the UK’s number one nicotine pouch brand, with a 83.4% market share*. Already available in Mint and Bergamot Wildberry, they’ve extended the range with a 12mg Extra Strong Mint as well as an Elderflower variant in both a regular 6mg and strong 9mg strength – offering even more choice to existing adult smokers and vapers. nordicspirit.co.uk | jti.com

*IRI Market Place, Volume Share, Nicotine Pouch Category, Total UK, YTD to 04/10/20. To verify, contact Nordic Spirit on Facebook or Instagram: @nordicspirit_uk or via nordicspirit.co.uk/contact

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trends 01

Hungry for...

It’s the trend that’s here to stay: plant-based food. Read the essential facts and why it’s not just for vegans

Just a few years ago, most of us hadn’t even heard of the term, ‘plant-based food’. Fast-forward to 2021 and it’s everywhere, with customers looking to cut down on meat for health and environmental reasons.

Many people are shifting their eating habits to vegetarian, vegan or flexitarian diets. This was compounded last year with the arrival of Covid-19 with 1 in 5 Brits reducing their meat consumption during the pandemic.* The plant-based trend is most popular with the younger generations, aged 20-40. A quarter of millennials now find a vegan diet more appealing.** It’s not just vegans and veggies who want these dishes, though. A massive 92% of plantbased meals are eaten by non-vegans.

This presents a huge opportunity for Out of Home outlets. Gone are the days of just having one boring vegetarian option on your menu. *Source: Attest consumer survey April 2020 **Source: The Vegan Society, Mintel

92%

of plant-based meals are eaten by non-vegans

Garden Gourmet Fillet Pieces

Can you tell the difference?

Source: WGSN Coronavirus Food & Drink Change Accelerators, April 2020

A big part of the plant-based offering is so-called fake meat or meat substitutes.

Often made from soya, these products aim to simulate that savoury meatiness in taste and texture.

Adding these meat substitutes to your menu is simple to do. More often than not, you can do a like-for-like swap for the plant products in popular dishes such

as burgers and hotdogs. Pile the fillings as high as you would on normal burgers.

Vegan ‘cheese’ slices, guacamole, lime-soaked red onions and salad turn a plant-based patty into something that your customers will return for. Chicken alternatives work well in sandwiches and wraps. Try a pesto ‘chicken’ with sundried tomatoes and salad leaves.

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It’s in the name For 63% of consumers looking for plantbased meals, it’s important to see a brand name on a menu as it allows them to look up their credentials and read reviews.

So pick a reputable brand and let your customers know what they’re buying.

Two brands to watch are Garden Gourmet and The Vegetarian Butcher.

Garden Gourmet’s products are vegan or vegetarian and range from burgers and mince, to breaded fillets and meatballs.

The Garden Gourmet® Sensational™ Burger’s carbon footprint is 80% lower than that of a standard beef burger.* As well as the classics, The Vegetarian Butcher has hotdogs, ‘bacon’ and ‘chicken’ shawarma. Its popular vegan

hotdogs have a seaweed coating to give an authentic snap like the real deal and are a good protein source. Plus, their ‘chicken’ fooled one of the best chefs in the world – El Bulli’s Ferran Adrià – into thinking he was eating the real deal!

Don’t forget your sauces. Approach mayonnaise and dressings with caution as they can contain eggs, dairy products or fish. As well as adding vegan-friendly sauces to your plant-based meals, make sure you have some to hand to serve in little dishes with chips. Customers will remember small details like this.

Try Heinz’s new vegan mayonnaise range. There’s the original flavour as well as garlic aioli and chilli. These are great in sandwiches or dishes like patatas bravas. Smear the aioli on ciabatta and add plant-based bacon, chicken, tomato and lettuce for a tasty vegan CBLT. *Nestlé 2019 comparative LCA study in Europe.

Contact nestlepromedia@nestle.com for details.

Smoky Squash Tacos Moreish tacos with a spicy kick.

Ingredients • • • • • • • • •

1kg butternut squash, diced 100ml olive oil 5 tsp smoked chilli powder 5 tsp ground cumin 5 tsp ground coriander 30 small corn tortilla wraps 500g red cabbage, shredded 5 avocados, sliced 500ml Heinz [Seriously] Good Vegan Mayo • 10 limes

Method 1.

Preheat the oven to 200C. Place the diced butternut on a baking tray.

Drizzle with olive oil and sprinkle with the smoked chilli powder, cumin and coriander. Roast in the oven for 30 mins or until golden.

2. In a dry frying pan, toast the corn tortillas on one side.

3. To assemble the tacos: take a toasted tortilla, fill with the red cabbage, avocado and roasted butternut.

Drizzle over Heinz [Seriously] Good Vegan Mayo and a squeeze of lime.

Serves 10

Serves 10

Katsu Curry Veggie Burger Ingredients

• 10 Garden Gourmet Breaded Fillets • 10 seeded burger buns • 5 tomatoes, sliced • 300g iceberg lettuce, sliced Katsu slaw • 90g light ketchup • 1 tsp toasted sesame oil • 1.5 tsp low salt light soy sauce • 1.5 tbsp Worcestershire sauce or vegetarian equivalent • 1 tsp runny honey • 1 lime, squeezed • 1.5 tsp English mustard • 4 tsp medium curry powder • 110g light mayonnaise • 500g green cabbage, finely shredded • 400g daikon, peeled and shredded • 150g spring onions, shredded

Method 1.

Katsu slaw: Combine all the ingredients (apart from the cabbage, daikon and onions) in a bowl and stir until smooth. Then add the vegetables and mix.

2. Place the Garden Gourmet Breaded Fillets on a lined baking tray and bake in a preheated oven at 200C for 5-6 mins if defrosted, or 8-10 mins from frozen.

3. To assemble the burgers, split and toast the buns, then divide the slaw between the base of the bun halves and top with the Perfect breaded fillets, two slices match of tomato on each burger and a layer of lettuce.

For more Garden Gourmet recipe inspiration: nestleprofessional.co.uk/ GGRecipes Pair with a full-bodied Viognier

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trends 02

Thirsty for...

We look into the latest trends in the world of mixers

The trusted classics During times of upheaval and uncertainty (like right now!) customers look for reassurance and familiarity.

Well-known heritage brands provide comfort and security, so remember to mention the brand as well as the drink.* For on-trade, this means putting trusted brands front and centre, and providing comforting classics for customers to enjoy – think Britvic, CocaCola, Pepsi and Schweppes. Offer classic cocktails as well, such as a great Bloody Mary or traditional Cosmopolitan. *Source: What European food and drink brands can learn from 2008-09 recession, Mintel 2020

Bloody Mary Ingredients

• 50ml vodka • 200ml Britvic Tomato Juice • 20ml fresh lemon juice • 5ml Worcestershire sauce • Pinch of salt and black pepper • Celery stick, to garnish

Method

1. Shake ice and the first five ingredients until combined.

2. Strain into a highball with cubed ice.

3. Garnish with a celery stick.

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Hold the spirits More people are ditching the alcohol and drinking mixers on their own – on-trade has seen a 6.4% increase in these occasions. This trend started in 2019 but could well continue with Covid-19 prompting new customer behaviours.

6.4%

growth in occasions where mixers are drunk without spirits Source: Kantar Worldpanel, Take Home Usage Panel, Total Demographics, 52wks, Data to w/e: 03.11.19

According to a CGA study, 16% of customers surveyed cut down their alcohol intake as a way to protect their health during the pandemic and 43% of people who drink weekly in on-trade admitted to reducing or cutting out alcohol completely during lockdown.* It remains to be seen whether this trend will live on when we revert to the ‘old normal’. In the meantime, it opens up the chance for outlets to increase their mixer sales. Keep your bar well-stocked with the new generation flavoured mixers as they’re big sellers.

Elderflower is the number one tonic so make sure you have it on your bar – look out for new launches from Britvic and Schweppes, available from spring 2021. *Source: CGA Covid-19 Insights April 2020

It’s not all about G&Ts As popular as gin and tonic is, 74% of spirit and mixers sold don’t actually contain the juniper-spiked drink. Vodka and whisky account for a huge 51% of total spirits volume sold.* So there is a real opportunity to pair mixers with spirits customers might not traditionally opt for to boost your mixer takings. Ginger ale or ginger beer make a brilliant companion to dark spirits such as rum and whisky. Suggest grapefruit or pineapple juice with vodka for a fruity twist. *Source: Global Data, Spirit Analysers, Total Market, 52wks, 2019 vs 5 years ago, data to April 2020

Jack and Smoke Ingredients

• Ice cubes • 50ml Jack Daniel’s • 125ml Coca-Cola Signature Mixers Smoky Notes • Orange peel

Method

1. Fill a highball glass with large ice cubes.

2. Add the Jack Daniel’s to the glass and top up with Coca-Cola Signature Mixers Smoky Notes.

3. Garnish with a twist of orange peel.

WANT MORE DRINK IDEAS? Get some inspiration for the new year from Britvic: brws.it/britvic

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recipes

Season & Serve Three ways with earthy, sweet celeriac

“I love celeriac as it’s bold yet delicate. I have roasted, fried, fermented, puréed and pickled it – it’s so versatile. Try my pigeon recipe which uses celeriac two ways” Bjorn Moen, Head Chef at The Commodore Hotel, Instow

Roast Beef Ciabatta with Celeriac Remoulade Ingredients • • • • •

1

1kg striploin of beef, trimmed of fat 20ml sunflower oil 5g salt and pepper 900g ciabatta 150g rocket, washed and dried

Celeriac remoulade • 450g celeriac, skin removed • 10g thyme, leaves picked • 250ml Hellmann’s Real Mayonnaise • 45ml Colman’s Horseradish Sauce • 3g salt

Method 1.

Serves 10

Preheat the oven to 200C. Place the beef into a Gastronorm tray, cover in the oil and seasoning, then place in the oven. Cook for

Get inspired:

10 mins, then reduce the heat to 180C. Cook for a further 30 mins or until the desired temperature has been reached. Allow to rest and chill before slicing thinly.

Store in the fridge until required.

2. Julienne the celeriac and place in a mixing bowl. Add the thyme leaves, 200ml Hellmann’s Real Mayonnaise, Colman’s Horseradish Sauce and salt to the celeriac and mix together.

Store in the fridge until required.

3. When ready to serve, cut the ciabattas in half. On the base of each piece, add 35g celeriac remoulade, 90g of beef and 15g rocket. Spread the remaining 50ml mayonnaise across the top layers of ciabatta. Serve.

For an impressive veggie main course or as a side dish to meat, roast a celeriac whole with butter, herbs or spices. Serve as slices or wedges

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Serves 2

2

Recipe and photography by waitrose.com/recipes

Wild Alaskan Salmon with Celeriac & Cauliflower Mash This simple main can easily be scaled up. Save time by substituting the herb salsa for a ready-made pesto or salsa verde.

Ingredients

• ½ tbsp unsalted butter • 1 echalion shallot, finely diced • ½ small cauliflower (about 300g), in small florets • 200g celeriac, peeled and diced • 100ml semi-skimmed milk • ½ tbsp olive oil • 2 wild Alaskan sockeye salmon fillets • ½ lemon, zest and juice Herb salsa • Handful of flat-leaf parsley leaves • Handful of mint leaves • Handful of basil leaves • 1 tbsp olive oil • 1 small garlic clove, crushed • ½ tsp Dijon mustard • ½ tbsp red wine vinegar • ½ tsp capers

Method 1.

Heat the butter in a saucepan over a medium heat. Add the shallot, cauliflower, celeriac and a pinch of salt. Cover with a

tight-fitting lid and cook for 15 mins. Add the milk and simmer gently, uncovered, for 10 mins until the veg are tender (don’t worry if the milk looks split). Whizz in a food processor until chunky; season and add the lemon juice, then tip back into the pan, cover and set aside.

2. Wipe out the food processor and pulse all the salsa ingredients.

Season and set aside.

3. Preheat the grill to high.

Brush the oil over the salmon, season and sprinkle with most of the lemon zest. Place, skin-side up, on a parchment-lined baking tray. Grill for 3 mins, then turn fleshside up and grill for another 2 mins. Pile the mash, salmon and Perfect salsa onto match plates and sprinkle over the remaining zest.

Pair with this Chenin Blanc

Serves 4

3

Recipe by

@bjornmoenchefproject

Pan-fried Pigeon Breast with Celeriac & Blackberry

This recipe is perfect for four as a starter and really celebrates the beautiful ingredients.

Ingredients

• 2 whole pigeons • 150g blackberries • 2 tsp Ultratex (thickening starch) • 1 celeriac, peeled and halved • 25g salted butter • ½ lemon • Oil • 200ml red wine • Micro lemon balm

Method 1.

Remove the pigeon breasts and set aside for later. Break the rest of the birds up and roast at 160C until golden and crispy. Put the roasted carcasses in a pan with 3l water and simmer, reduce to 1l, sieve and reduce again to one third.

2. Reserve 12 good blackberries for the sauce. Blitz the rest and pass it through a sieve. Blitz again slowly, adding a little Ultratex at a time until a shiny gel is achieved.

3. Dice half the celeriac,

place in a pan with 200ml water, the butter and juice of half a lemon. Simmer until tender and purée. Pass through a sieve and season to taste.

4. Cut the remaining celeriac into 1cm slices, oil, season and cover in foil. Roast at 180C for approx 15 mins until tender, then cut into rounds to serve.

5. Reduce the red wine to a third. Add the pigeon reduction, reduce for a minute, then add the blackberries. Stir and make sure the berries don’t overcook.

6. Oil and season the pigeon breast. Pan-fry in a hot pan, skin-side down first. Once seared, transfer the pan to an oven at 180C for 4 mins. Leave to rest for 5 Perfect mins. Slice and match assemble, and finish with some micro lemon balm.

Try the pigeon with a Pinot Noir

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Before the new legislation arrives in October, we’re looking at each allergen in detail. To download and print the allergen factsheets, head to our website: brws.it/allergenpack

Allergens: fish and shellfish Next up in our series is all things from the sea

A

seafood allergy is one of the most common in adults but can also affect children. It can start at any time in your life and you can react to a seafood you’ve had before when you might previously have had no reaction.

An allergy to seafood is one of the more serious as it can potentially cause life-threatening anaphylaxis. So it’s definitely worth swotting up on the more unusual ingredients seafood is hiding in.

Seafood splits into fish and shellfish, and those with shells can be molluscs or crustaceans. If someone is allergic to fish, it doesn’t necessarily mean they will also have an adverse reaction to shellfish, and vice versa.

reminder You must have allergen information on your menu.

Label each menu item or include a note to explain how customers can get this information.

Your staff must also be able to answer questions about the individual dishes.

If you missed our first allergen feature, read it online here for the lowdown on milk, eggs and soya: brws.it/allergens1

04 Fish A backbone is what defines fish as fish – a vertebrate.

They also often have scales and fins. Most types of fish are easily identifiable on menus and in food, however, there are a few watchouts, especially for anchovies which can be hiding in sauces.

Look out for: • Caesar salad dressing, which often contains anchovies • Worcestershire sauce also contains anchovies, even though it doesn’t have a fishy taste • Anchovies can also be used in stews or sauce bases to add a salty, umami element • Isinglass is a gelatine-type substance that comes from fish bladders and is used to clear and brighten alcoholic drinks such as beer. Not everyone who has a fish allergy would react to isinglass, as it is often the flesh of a fish that people are allergic to.

However, in some severe cases, a reaction could happen. More and more brewers are moving away from using isinglass but it is always worth checking if drinks that you are selling contain it. Some jelly-based desserts might use isinglass as a setting agent • Surimi is a processed product that is sometimes used as a cheaper alternative to crabmeat. It often contains several types of fish. Look out for it in processed products such as ready-made meals or pizzas • Avoid frying food in the same oil as fish or shellfish as it can present a risk to allergy sufferers.

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next issue

“If you buy products imported from Asia, allergens should be labelled correctly for the UK but always check. Look out for nam pla or nuoc mam, which are other names for fish sauce”

Allergens to know about: nuts, peanuts and sesame

Les Mohammed, Senior Trading Controller, Unitas Wholesale

06 Crustaceans Similarly to molluscs, crustaceans are invertebrates but they have a segmented body and jointed legs.

Crabs, shrimp, lobster and prawns fall into this category, among others.

Crustaceans generally form the central part to a meal but they are regularly used in other ways, especially in Asian dishes.

Look out for: • Shrimp in Asian foods. Dried shrimp is commonly used in many Thai curry pastes and sauces such as sambal.

Seafood substitutions

05 Molluscs Molluscs are invertebrates, which means they have no backbone. They have soft bodies and are often covered by a shell. Some have a shell that opens and closes – bivalve molluscs. Examples of molluscs include mussels, octopus and squid.

This type of seafood is often the star of a dish, so it’s easy to identify but there can still be hidden forms in sauces so be vigilant.

Look out for: • Oyster sauce – as the name suggests, this does contain real oysters. It adds flavour to many Asian dishes.

Simulating that signature fishy taste and aroma can be hard to replicate but there are several ways you can offer customers that same salty, umami-esque flavour.

Fish sauce is a pungent flavour in Southeast Asian dishes. Although not a direct swap, you can use soy sauce or tamari instead. The latter has the extra bonus of being suitable for customers with wheat and gluten allergies or intolerances.

A mushroom and soy broth can give a similar flavour to fish-based sauces and stocks. Coconut aminos is a salty, savoury seasoning to look out for as well.

find out more Always refer to the Food Standard Agency’s website for the most up-to-date allergen information: brws.it/fsa

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diet

Dysphagia

‘You eat with your eyes first’ but this can be forgotten when it comes to serving people who have difficulty swallowing. Here are three ideas from Premier Foods to make food look appealing and attractive

Layers

Add visual interest by presenting meals in glass dishes in layers.

It’s simple to do and looks really effective. Layered desserts look fantastic and feel like a ‘normal’ pud. Trifle is a popular choice for the older generation; jazz it up with different fruits.

Colours

Let’s face it – a lot of the best foods are beige! Pasta, pastry, bread… It’s not the most attractive on a plate, though, so think about inventive ways you can introduce colour.

This kedgeree makes a delicious breakfast and cleverly adds easy-toeat flavours through sauces.

51% of older people in care homes have difficulty swallowing*

Piping Fancy pipework isn’t just for cakes.

Rather than a scoop of mash or puréed vegetables, consider using a piping bag. You can buy shaped nozzles to create interest. It elevates this chicken dinner to a special meal.

find out more Find the kedgeree, roast chicken dinner and trifle recipes on our new website: brws.it/dysphagia

next issue The keto diet: what it is and how you can create ketofriendly meals

*Source: Premier Foods, International Dysphagia Guide 2019 Diet Standards

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CUSTOMER CARE

How to make your venue more accessible (and why you should)

In these testing times, can you afford to miss out on business from ‘Purple Pound’ (disabled) customers? Fiona Jarvis, CO-founder of the Blue Badge Access Awards, shares what you can do to improve accessibility “The most important thing is to treat disabled customers with dignity, respect and kindness.

We’re people, too!”

Fiona Jarvis, founder of Blue Badge Style

Why should a business become more accessible?

As well as the obvious – anyone should be able to go out and enjoy a meal with their friends and family – the value of the disabled market is massive and so many businesses are missing out on that.

The Covid-19 pandemic is a good time to take a look at what kind of business you’d like to be and who your market is. Not all disabled people are on the breadline.

Many are not, many are quite wealthy and actually have spare money they’d like to spend on socialising.

What simple upgrades can venues make that won’t cost too much?

Easy access for disabled customers is essential. I’ve been to venues that say they’re accessible but there’s actually a 3-inch step at the front door. If someone is in an electric wheelchair they can’t get in. You can buy a portable metal ramp for under £100. It doesn’t have to be permanent, just bring it out when it’s needed. Go through your venue with a baby buggy and you’ll soon notice the steps and tricky-to-navigate bits.

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THE FACTS

Keep the lights on Many ‘trendy’ outlets have the lights low to create an atmosphere.

Try to keep some well-lit tables for partially sighted customers

14.1m million people in the UK are disabled

Source: Family Resources Survey 2018/9

£163m is the amount of ‘Purple Pound’ money lost each month by restaurants, pubs and clubs

Source: wearepurple.org.uk

What larger changes would help accessibility?

Toilets are often a big issue. I’ve even seen steps into a so-called ‘disabled toilet’! Installing a new toilet from scratch isn’t a cheap job but adding hand/grab rails to an existing toilet could work if it’s a larger one. Four rails are ideal – two vertical at the back of the toilet and two horizontal ones either side. Don’t presume that a toilet can’t be stylish. These days there are lots of options available, it doesn’t have to look like a hospital toilet.

Some disabilities aren’t visible. How can venues help these customers?

If feasible, having a quiet area in your venue is great. People who are hard of hearing or those with sensory problems will appreciate less background noise.

Some restaurants and pubs can be very dark. Try to have a couple of tables that are well-lit. Your partially sighted customers will thank you for it.

75%

of disabled people and their families have walked away from a UK business because of poor accessibility or customer service Source: wearepurple.org.uk

What’s the best way for venues to advertise they are accessible?

The first place customers will look is on the business’s website. I see ‘wheelchairfriendly’ a lot but unfortunately this doesn’t mean anything as wheelchairs can vary in size hugely. I want to see photos of the accessible features. It’s so awkward to arrive somewhere you think is accessible and find out that you can’t get in. Save your customers that embarrassment. Put a photo gallery on your website. Take a look at examples on our Blue Badge Style site and we can even make one for you.

IS YOUR VENUE ACCESSIBLE? Get customers to leave a review on Fiona’s website to show you’re an accessible venue: brws.it/bluebadge OR enter into 2021’s Blue Badge Access Awards: brws.it/bbawards

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GET SOCIAL

Do you follow?

Picture-perfect pastries with fruit-packed fillings – check out pastry queen Julie Jones

Learning new skills is always a good thing, right? Especially things that can really help you up your cheffing game like the notoriously tricky but hugely impressive pastry.

Take a look at Julie Jones, the queen of pastry on Instagram (@julie_jonesuk). Julie turned her hand to baking and pastry as a way to connect with her mum who was sadly diagnosed with dementia.

What began as a source of comfort with her mum has led to amazing things – awards, pastry books and collaborations with celebrity chefs.

Julie’s creations are truly beautiful and full of great flavour combinations.

Think persimmon, grape and almond frangipane and boozy cherry liquor pie. Check out her account to get inspired and a beautiful pastry tart could be making its way to your menu before long. Or what about selling whole pies for customers who can’t come in to eat with you? They’d make a perfect centrepiece for a celebration meal.

Follow

@julie_jonesuk

Who inspires you on Instagram and deserves more credit?

Send us your suggestions on social @barkitchenmag or email editor@barandkitchenmagazine.com

find out more Don’t forget to follow us on Instagram @barkitchenmag and enter our Feed Your Eyes competition. Read more on page 46.

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Deliveries

to do, or not to do?

2020 changed everything. If it’s about time you started a delivery service, here’s what you need to consider

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The delivery market has been growing in recent years with aggregators Just Eat, Deliveroo and Uber Eats exploding the takeaway landscape. And then Covid-19 arrived and accelerated this trend even further. In January-October 2020, customer spend on deliveries jumped by a huge 40% compared with 2019.* During the pandemic, businesses have diversified into deliveries or click and collect to keep the cash coming in and reach new customers, and many more are likely to take the plunge with the restrictions expected to last for many more months. Here we have pulled together all the essential information you need to consider if you’re thinking of starting up deliveries or you want to improve your takeaway game.

40%

INCREASE IN CUSTOMER SPEND ON DELIVERIES JANUARY-OCTOBER 2020 *Source: NPD Group, Nov 2020

Packaging

This is important. The last thing a customer wants is a box full of soggy, squashed food that’s leaking out the side. Your packaging needs to look attractive, and ideally be recyclable to appeal to the eco-conscious.

Card or foil boxes are perfect as they tend to be sturdy.

Add a paper insert to avoid food sweating. This is especially important with fried food. Put sauces and dressings in small separate pots so customers can add as much (or as little) as they like. And make sure your hot sauce pots have holes in the top to avoid explosions!

Logistics

If the delivery apps are in your area, you have a choice: use their delivery platform for orders and deliveries, just use them for orders and manage your own deliveries or go it alone. It’s a difficult decision.

The biggest downside of going with an app is the cost. Each deal is individually negotiated, however, the commission on orders could be up to 30%. This cost

should be balanced against the lucrative advertising the platforms offer, though. Getting your menu under the noses of thousands of customers could justify the cost.

One of the most important factors with deliveries is speed. Customers are likely to go elsewhere next time if your delivery is slow and the food arrives in poor condition. Be accurate with your communications and give customers an honest estimate of how long the wait will be. They’ll respect you more for that.

Pricing

Should you charge your normal menu prices or reduce them? Or increase them to balance out the delivery and packaging costs? It’s a tricky one. Look at what your competitors charge and align it with that.

Unilever Food Solutions’ Food Delivery Guide recommends offering menu add-ons. Extra cheese or bacon on a burger can encourage customers to spend a bit more, which raises your margins.

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Don’t forget to Read about the hygiene and allergy look-outs when offering takeaways and deliveries: brws.it/deliveryadvice

Marketing

This is where the delivery apps really come into their own as they will do a lot of the marketing for you and you’ll be able to pick up new customers who might have never heard of your business before.

Social media is also your friend here – make sure all your followers know you offer deliveries. Run opening promotions to get the word out. Make sure you have a sign outside your venue and a poster in your window advertising your delivery service.

Get yourself noticed and increase future custom by including a discount on eating in at your venue in the delivery order. The White Swan Inn in Pickering put their full menu in with their deliveries to show customers the breadth of food they offer if they visit in person.

The menu

Think about what will travel well. Intricately plated dishes are unlikely to get to your customers looking their best. Don’t be restricted by your normal menu. Maybe adjust your delivery offering to just your bestsellers or one item that has lots of variations like burritos or burgers. Think carefully before adding chips to the menu – Offer ‘good, better if the delivery address isn’t super and best’ on sauces. local, they can arrive soggy and cold.

For example, with Tater tots (deep-fried balls of grated a roast try add-ons – potatoes) are a good alternative, and gravy for 50p, a red you could sell a dip to go with them. wine gravy for £1 or a Merlot jus for £1.50 Something to remember With the delivery market being more Create an enticing competitive than ever, experiment sides menu to with different strategies to make increase spend. your food stand out. Just Eat’s Head Halloumi fries and of Strategic Accounts Amy Heather garlic bread packed says businesses are becoming with Parmesan inventive: “One of our restaurants and bacon bits go gives a children’s colouring page when down well customers order from the kids’ menu.”

Little things like this are great for Go premium on your word of mouth and repeat custom. fish and chip sauces.

At the weekends or for a big sports Customers will pay game, consider a ‘cinema night’ or extra for truffle mayo, ‘big match day’ meal bundle. Pre-made homemade tartare desserts such as cheesecakes, bottled or sweet chilli drinks and snacks can boost your revenue for little effort.

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New territory “We’d never done deliveries before Covid-19 hit and hadn’t really considered it,” says Victor Buchanan, owner of The White Swan Inn in Pickering. “We put the team on furlough during lockdown but we wanted to keep spirits up, so we volunteered to make meals for local hospital staff.

“To fund these meals, we decided to offer deliveries to our local community, which was a great success. Around 50% of customers were shielding and the other half wanted a nice restaurant-quality meal. After we re-opened, we delivered to shielders only but with the increased restrictions and lockdown before Christmas, we restarted our general delivery offer as well.

“My biggest piece of advice would be to stick to what you know. We did roasts on a Sunday and fish and chip Fridays, limiting the number of covers to 50.

This way, we knew we could still deliver a brilliant meal. Packaging was a bit trial and error to begin with. Don’t put hot gravy in a tub with no holes in it – we learnt the hard (and explosive) way! Thermal bags are essential to keep the food warm in transit. We bought three, which is fine for 50 covers.

“Deliveries have been a brilliant way to market our business. Only around 10% of orders were from existing customers, so it’s opened us up to lots of new people. I’ll be honest, I’d much prefer to have a full restaurant but we can’t just sit here doing nothing. In these tough times, we have to go to our customers.”

WATCH ONLINE Watch The White Swan Inn’s video to hear about their deliveries during lockdown: brws.it/swanvideo

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3

hip-hopping EASTER IDEAS

2-5 ApRIL

Chocolate, roast dinners and treasure hunts – what more do you need?

Everyone’s hoping Easter this year will be quite a different occasion to 2020, which left venues closed and the nation in lockdown. While we can’t predict the future, we have hopes for a more ‘normal’ celebration this April: big Easter lunches, Good Friday drinks and treats for the whole family.

A roast lunch is the big meal at Easter, so market your offering early to get the bookings in. Make a real experience of the meal by stealing an idea from wedding venues.

Give each booking the option of having their own joint of meat (or veggie equivalent) to carve themselves at the table. Provide a paper chef’s hat and apron for the designated carver and let the fun photos commence!

The long Easter weekend presents an excellent opportunity to up your wet sales, so spruce up your menu with some fresh new drinks to go with a roast. Serve roast lamb with a rich red wine like Tribu Malbec for a fruity, yet savoury punch.

Braised Cauliflower Leaves

Make this vegan by swapping the butter for a dairy-free margarine

Ingredients

• 60g cauliflower leaves (not the hard outer leaves) • 50g butter • 600ml water • 20g Knorr Professional Rich Vegetable Bouillon • 10g flat-leaf parsley

Method 1.

2.

3.

£2k

boost to drinks sales on the long Easter weekend compared to an average Friday-Monday

4.

5.

Cut out the hard stem from the leaves and chop any big leaves in half.

Melt the butter in a sauté pan and add the leaves. Cook for 2-3 mins.

In a saucepan, bring the water to the boil then whisk in the Knorr Professional Rich Vegetable Bouillon.

Pour the bouillon mix into the sauté pan and bring to the boil. Then simmer for 10 mins or until the leaves have softened.

Chop the parsley and add to the pan. Serve.

Source: CGA: Volume Pool

Make the most of your veg (and be more cost-effective) by using waste trimmings that usually end up in the bin. Carrot tops and beetroot leaves can turn into a tasty pesto – try it drizzled over roasted carrots or greens. Add cauliflower leaves and broccoli stalks to a cheese bake or braise for a new side.

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Ready, set,

GET BAKING You just can’t have enough chocolate at Easter, so why not create some indulgent bakes for your customers or residents? Individual cakes such as cupcakes, brownies, cookies or tiffin can be decorated with Easter bunnies and eggs. You could put together a special Easter box with a selection of treats and offer a pre-order service.

If you have an excellent baker, cook up some batches of hot cross buns. The spicy, sweet aroma will fill your venue and make them impossible to resist! Any leftover buns can be transformed into a bread and butter pudding with custard, or a twist on French toast with a crème fraîche and fresh fruit topping.

The

BIG

CHOCOLATE HUNT

Easter is a great event for families with egg hunts and chocolate goodies galore. Be a part of this by putting on your own treasure hunt in your village or town, rather than hiding eggs around your venue.

Customers can head to different landmarks to gather information and answers. When they have worked out the answer, they should return to your venue for their chocolatey prize. You could charge a nominal fee for the hunt, but include an offer on drinks and a meal for the Easter weekend, to encourage customers to stay on and enjoy the day.

If you don’t have time to think up the treasure hunt yourself, there are some great businesses online that sell trails and offer bulk discounts.

Look up treasuretrails.co.uk to see if there is a hunt near you.

COVID -SAFE If restrictions are still in place, offer takeaway lunches after the hunt

ShARE YOUR EASTER CREATIONS We’d love to see your Easter bakes and roasts – tag us in your photos on Twitter or Instagram @barkitchenmag

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Let’s celebrate

THIS SPRING Inspire your customers and up those profit margins with these new ideas and opportunities

14 March

Mother’s Day Cards and flowers are a must for Mother’s Day, but why not put on a different treat for mums visiting your venue? Try an afternoon tea or dessert extravaganza, sprinkled with extra touches

Afternoon teatime Tiers of sandwiches, scones and cakes plus a pot of coffee or tea is Mother’s Day heaven. Get prepped in advance by making bakes that store well – think coloured macaroons, mini Victoria sponges and small squares of chocolate cheesecake. Try some unusual bread choices to upgrade your offer. An open rye sandwich with smoked salmon, dill

£311

Drink sales on Mother’s Day increase by an average of £311 compared to an average Sunday Source: CGA: Volume Pool

and horseradish-spiked cream cheese would be delicious.

Give yourself plenty of time on the day to make fresh scones and stock up on clotted cream. Make your own jam if you really want to push the boat out.

Give the option to ‘go premium’ on the afternoon tea with a glass of wine, a cocktail or fizz as an add-on.

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PUDDING CLUB Made famous by The Three Ways House Hotel in The Cotswolds, pudding clubs have now become more common across the UK. Yet they are still rare enough to be a very special treat.

The usual routine is a glass of bubbly, followed by a light main course, and then the puddings commence! Five, six or seven puddings is quite normal, with a goody bag to take home if customers can’t make it through them all. If you’re a venue known for your fabulous homemade desserts, why not introduce it for a special Mother’s Day treat and other upcoming events.

Charge a set price per head and take prebookings to make planning easier.

Those little touches Serves 10

Make it really special for your customers – a half-price or free drink for mum as she arrives and a small gift of chocolates or flowers to take home would make the day all the more memorable.

Use social media to advertise your offer beforehand, so customers know they’re going to get something special.

Alternatively, provide your offer as a lastminute ‘surprise and delight’ moment.

French Toast, Vanilla Ice Cream & Caramelised Banana Try this at a Mother’s Day pudding club or as a decadent dessert

Ingredients

• 375ml whole milk • 375ml double cream • 94g Carte D’Or Crème Brûlée/Crème Caramel • 300g caster sugar • 10 slices of brioche • 100g butter • 400g bananas • 800ml Carte D’Or Vanilla Ice Cream

Method 1.

12% Customers are prepared to pay 12% more than normal on occasions like Mother’s Day

2.

3.

4.

5.

6.

Source: Paymentsense Restaurant Insights 2020

7.

Perfect match

Serve with this vibrant rosé

Place the milk, double cream and Carte D’Or Crème Brûlée/ Crème Caramel mix in a bowl and whisk together.

Add 250g sugar across two frying pans and heat to a caramel slowly.

Soak the brioche slices in the milk mix, then add to the caramel in the frying pans.

Add in the butter and allow the bread to caramelise. Turn the slices over and allow the other sides to caramelise.

Remove from the pan and put straight on to serving plates.

Peel the bananas and cut in half lengthways. Coat with 50g sugar and glaze with a blow torch.

Place two banana halves on each toast and top with a scoop of Carte D’Or Vanilla Ice Cream.

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17 March

St. PATRICK’S Day One of the big party nights in the calendar, Ireland’s saint’s day in 2021 might be a little different, but that doesn’t mean any less fun

Top tipples As well as the obligatory Guinness, give your customers a taste of the other classic Irish drinks. Make a special themed menu with cocktails, shots, shorts and bottles to show the variety of drinks Ireland has to offer.

Whiskey is a must – try The Pogues Single Malt, created in a West Cork distillery. It’s fantastic served on the rocks or in a cocktail. The Dubliner Irish Whiskey and Honeycomb is a great option for customers who like their drinks a little sweeter. Serve the liqueur in a frozen shot glass.

Iced Irish A pick-me-up cocktail to keep customers going.

Ingredients • • • •

50ml The Pogues Single Malt 75ml cold brewed coffee 10ml simple sugar syrup 2 dashes Bitter Truth Chocolate Bitters

Method 1.

Stir ingredients together over cubed ice, and serve.

A memorable menu Take pre-bookings for a night of traditional Irish food and music. As well as the essentials – leek and potato soup and Irish stew – cook up some soda bread flavoured with smoky bacon, spring onion and cheese. The no-yeast loaf is simple to make and delicious served alongside the soup and stew with some Irish butter.

Other meals to consider are bacon and cabbage or colcannon, and boxty,

which is a fried pancake made of mashed and grated potato. Top the boxty with bacon and eggs for a breakfast, brunch or lunch.

If you’re looking for a great dessert, a certain domestic goddess has a chocolate stout cake worth trying or you could go a bit leftfield and serve a fruit porter cake with Irish cheddar.

Remember an Irish cream liqueur or coffee to finish off the evening nicely.

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Snack box

TAKEAWAY Bump up lunchtime trade with a St George’s takeaway box filled with English goodies. You could also sell them as a snack box to take home after a few drinks. Fill the box with:

23 APRIL

St GEORGE’S Day Deals of the day A pint and a snack is exactly the thing to kick off the St George’s Day festivities.

Consider a deal on a pack of nuts or crisps and your on-tap beers and ciders.

Make sure your snacks are easily seen at the bar. More than a third of customers purchase snacks because they noticed them while getting a drink and 52% of customers purchase them on impulse*. This means the position of your snacks offer and display is super important. Rustic baskets, wooden boxes or clip-strips behind the bar will really get your snack selection front and centre of customers’ attention. *Source: CGA Pub snacking habits survey April 2020

52%

of customers purchase Visible bar snacks on impulse

Flaky sausage rolls flavoured with onion marmalade or thyme and cheddar. They’re quick to make or buy them in to save time

A bag of nuts such as KP Salted, Dry Roasted or Honey Roast Peanuts. Perfect for those lunchtime munchy moments

Chunky Scotch eggs spiked with chilli.

Choose some with top-quality pork to get customers coming back for more

Scones with cream and jam. Scoop the jam and clotted cream into sealed pots or look out for mini jars of jam for a premium feel

Marmite and cheese straws are a real celebration of the iconic spread. Put plenty in the box – they’ll disappear!

Don’t forget crisps – try English classics Walkers or Tyrells.

Depending on the size of your box, opt for small or sharing bags.

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FUTURE-PROOF

Optimise your outdoor space With Covid-19 restrictions due to continue throughout winter, improving your outdoor area is essential. Here are our tips on creating an inviting space

See it as an investment

After nine months of peaks and severe troughs in trade, it is likely that your financial reserves have been badly affected. So, it may not seem like a good time to be spending money. However, it’s worth weighing up the pros and cons of investing in your outdoor area as long-term you could reap the benefits.

A revamped alfresco space could have many uses throughout the year – from Covid-19 friendly meals and drinks, to sports screenings and film nights in the summer. An addition such as a pizza oven can open up new revenue streams to you and create a buzz around your venue, ready for the busier summer months.

The biggest expense is getting the area covered from the inevitable ups and downs of the British weather.

Look out for discounts on marquees and sailcloth coverings over the winter.

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Choose the right kit

Think about how your space works – would a big cover be more suitable or a series of smaller covers or even large waterproof parasols? Dining pods are another option where groups of customers can have their personal space for a meal or drinks.

During winter and early spring, heaters are obviously non-negotiable! Patio or tabletop heaters will keep customers cosy and mean they’re more likely to stay longer into the evening and spend more.

If you have the space and you can make it safe, fire pits or braziers are worth a look. They look instantly inviting and throw off a lot of heat. You could even sell a marshmallow toasting or s’mores kit to create an experience out of it. Encouraging customers to bring their own blankets to keep cosy while sitting outdoors is the norm now, so don’t be shy in mentioning it!

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Our space

Atmosphere is everything

A rainproof cover and heaters are important, but they won’t necessarily make a memorable space. It’s all about creating somewhere that has great ambience.

Attractive lighting is vital and can be cost-effective.

Strings of festoons or even outdoor Christmas lights look fantastic. Real or LED candles on each table are also a nice touch. Planters with seasonal shrubs and flowers or bay trees elevate a standard pub garden into something special.

The bottom line Pros An outdoor area could bring in those customers who are wary of being indoors during the pandemic Having an attractive outdoor space could open up new possibilities – events, weddings and themed nights

Jill Hall, owner of The Black Swan Coaching Inn in Pickering, shares how she and husband Philip have revamped their venue.

“We’ve been talking about setting up a proper outdoor area for a while but time and lack of funds meant it didn’t happen.

When lockdown came, we knew we had to do it as we wanted customers to feel safe and comfortable visiting us again.

“We took advantage of the government’s Bounce Back Loan and used the money to buy a second-hand marquee roof. It’s a big expense but we can use it for many years to come. We’re already thinking of different uses for it – small weddings and parties when it’s safe to host them. We have a film licence and can fire up the pizza oven for a cinema night, too.

“Since we re-opened, customers have loved it and many have chosen to stay outside even as it’s got chillier. Heaters keep everyone nice and toasty. Lots of customers told us they were worried about sitting inside. We’re so pleased we can still welcome them to eat and drink with us.”

This summer could be busy after a turbulent 12 months.

Expanding your covers could prove to be very lucrative

CONS The cost. It would likely be a sizeable investment if you’re starting from scratch. Will you see the return?

THE LEGALITIES The government relaxed licensing restrictions last year to give more flexibility with customers drinking outside. Read more here: brws.it/licence

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HR advice How can you do right by your staff during the Covid-19 pandemic?

“We all have different sets of circumstances and reactions, so employers have to be flexible in their approach” Michele Piertney, Senior Advisor, ACAS

Times are challenging at the moment: you need to protect the future of your business and support your team as best you can. We ask industry experts the most-asked questions about HR issues.

How can I keep staff engaged when they’re on reduced hours?

“Regular communication is key,” says Advisory, Conciliation and Arbitration Service (ACAS) Senior Advisor Michele Piertney. “Talking with employees and maintaining a dialogue is vital to ensure that both you and your employees know what’s going on and what may happen in the future. We all have different sets

of circumstances and reactions, so employers have to be flexible in their approach – some employees will be ok but others will be worried. I think the most important thing, whether you’re an employer or an employee, is to not make assumptions.”

The Coronavirus Job Retention Scheme has meant changes to many employees’ hours. Michele continues: “Some employees may be assuming they will return to working their normal hours but that might not be the case. Talking honestly with each other regularly will go a long way to prevent future problems.”

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Help out your staff Recommend CareerScope to any team members you have to let go. It’s a support network for people in hospitality who have lost their jobs. It offers CV advice, training courses, financial and wellbeing support, and lots more. And it’s all free. careerscope.uk.net

How should I deal with staff who won’t come into work because they have vulnerable people at home and don’t want to risk their health, or if they are vulnerable themselves?

For the vast majority of roles in hospitality it’s not possible to work from home which presents a difficult situation. Michele explains the best plan: “If your employees are concerned, then have an informal chat with them in the first instance. Explain what measures have been put in place and what – if any – additional things can be done to reassure them, and keep them and their families safe. A friendly discussion can

agree a plan for returning to work and any adjustments that may be needed before they return.”

A member of my team has asked to take time off work to look after their child who has suspected Covid-19.

How do I deal with this?

Michele says: “All employees have the right to take time off to care for dependants. However, this right is to take a reasonable amount of time off for emergencies – typically one or two days to put alternative arrangements in place.

It does not have to be paid time off – although this is something you may wish

to discuss. Unpaid leave or using annual leave entitlement instead is another option, alongside Parental Leave which can allow employees to take up to four weeks’ (usually unpaid) leave a year.

“If a child or dependant becomes unwell then the parent will likely be told to self-isolate as well – at which point employer good practice would be to pay them as if they were on sick leave.”

With reduced footfall, I can’t afford to keep all my staff on, even with the government job scheme. Any advice on the redundancy process?

Rachel Suff, Senior Employee Relations Advisor at CIPD, the HR industry body, says: “Regular, honest and two-way communication is essential so employees don’t rely on the grapevine to hear what’s happening. Take time to explain the reasons for the redundancy and why it’s a hard business decision, and the actions that were taken to avoid it. Make sure everyone knows their contribution to the business was valued and that redundancy selection is in no way a reflection on them personally.”

Want to print out this advice? Head to our website to download a copy. You can also find allergen guides, tips on dealing with tricky customers and useful planning tools for your menus: brws.it/hradvice

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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

winNER

winNER

winNER

Herb-crusted Lemon Sole, Squid Ink & Prawn Ravioli

Confit Turbot, Gremolata Potato & Braised Leek

Oozing Salted Caramel & Chocolate Crémeux

“Pasta is one of my favourite things to make. This prawn ravioli is packed with flavour, complementing the delicate fish”

“The inspiration behind this dish is the amazing produce we have in the south west. Customer feedback has been fantastic”

“This is my take on a Rolo but in dessert form, and lighter than the original. I’m sure it’ll go down a treat in the new year”

Nick Bailey

Mark Fice

Ryan Bolt

@chef_nicholasbailey Chef de Partie at The Bell, Carlton Colville

@m4rkf1ce Head Chef at The Church House Inn, Rattery

@chefryanbolt Executive Chef at Moss & Co, Suffolk

Starter

Sponsored by:

how to enter

Main

Sponsored by:

Dessert

Sponsored by:

To be in with a chance of winning, post a photo of your best dish on Twitter or Instagram, and tag #FeedYourEyes and @barkitchenmag Read the T&Cs here: brws.it/comptc

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09/12/2020 14:31