Bar & Kitchen May/Jun 2023

The big summer event season is nearly upon us which brings a whole host of opportunities to drive customer footfall to your outlet.

As the sun (hopefully!) makes an appearance, customers will be looking to get their calendars booked up with occasions to look forward to. So, make sure your outlet is front of mind with clever and consistent marketing. You could put on the best sports events every weekend but if people don’t know about it, your pub will be empty! Look at traditional media such as flyers, posters and A-boards and use your website and social media to shout about what’s going on. Find out how to improve your site on page 19 and discover how Instagram can benefit your business on page 43.

This summer has plenty of sport to keep customers entertained, from the FA Cup and Champions League Final to Wimbledon, The Ashes and the Women’s World Cup. Get inspiration for making the most of these on pages 8 and 37, and on our website –barandkitchenmagazine.com. And don’t miss World Gin Day on 10 June – a fantastic chance to show off your best G&Ts and cocktails to customers new and old.

I hope you have a busy and profitable few months!

Martin Spivey Trading Controller

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“Summer is exciting for the ontrade, as the warmer weather is a great reason to visit the pub and enjoy a pint. Prepare for the increased footfall by setting up extra seating and outdoor bars in your

“I’m optimistic. Data is showing that as people’s disposable income drops, they prioritise visits to the ontrade. Customers still want a treat so make sure they can trade-up on your wine list. Offering spritz style, wine-based cocktails can be a way to boost wine sales too”

In good company

What’s exciting you about the summer season?

“Summer is brilliant as there’s an abundance of amazing produce. My focus will be on lighter, fresher dishes and afternoon teas. My advice is keep your menu seasonal and take advantage of fresh berries and quality fish”

“The Lionesses will be back in action and despite the early game times, we anticipate this will still be a strong opportunity.

Billy Frost, Head Chef, No.Thirty8 at The Tower, Lincoln

Tom Stephenson, National Account Executive, Concha y Toro

garden, if space allows”

Jack Wignall, Category Development Manager, Heineken

World lager and craft are showing great success right now so a robust premium beer offering is a must”

JD Thumelaire, On Trade Sales Director, Budweiser Brewing Group

World great now offering

GET SUMMER READY

There are many opportunities to boost customer numbers in the next few months

02 jun

Fish and Chip Day

Did you know that fish and chips is still the most desired pub meal in the UK, according to on-trade data expert CGA. Its Food Insights 22 report also reveals that 60% of people say they are likely to pay more for a better quality version of the dish. Try an Asian spin for the big day – panko-breadcrumbed fish and chips drizzled in chilli and garlic oil.

World Gin Day 10 jun

G&T, Bramble, Tom Collins, Gimlet… gin is still hugely popular and customers won’t need much of an excuse to get involved this World Gin Day. Print out an exclusive gin menu for your bar, tables and A-board –include fancy tonics and garnishes, exciting fizz cocktails and a few classics like a Negroni. FIND MORE INSPIRATION ON PAGE 28.

16 jun- 31 jul

Cricket: The Ashes

Can England win the Ashes for the first time since 2015? Get the drinks and bar snacks ready – this could be the year! Show the Test matches and give customers incentives, such as drinks vouchers, to come to every game.

17-25 jun National Picnic Week

Create a takeaway picnic box for families. Add adult and childfriendly bites such as cheese and Marmite pastry swirls, pesto sausage rolls and classic sandwiches. To make yours stand out, include a nature trail print-out to keep the little ones busy. Then just hope for good weather!

Father’s Day

To help your customers celebrate their brilliant dads, put on a day to remember. Takeaway chocolate cakes to enjoy at home, pint and snack deals and free puds with a main and starter. Scan to read more>

03-16 jul

Wimbledon

The most anticipated tennis tournament of the year is here. Stock up on strawberries, fizz, and Pimm’s, and if your customers are game, get the big matches on the TV. Discover more ideas on how to bring customers in on page 38.

07 jul

World Chocolate Day

As one of the ultimate favourite treats, it’s only right that chocolate gets its own day. Bring out your best bakes and desserts and spruce up your drinks menu. Choose drinking chocolate for a simple option or give customers an indulgent hot chocolate made with the real deal. And don’t forget the hard stuff, find a chocolate orange cocktail on our website.

20 jul- 20 aug

Women’s World Cup

Pubs and bars are hoping the Lionesses’ success in the Euros will mean the crowds head out this World Cup to support the team. There’s lots you can do to encourage footfall during the four-week tournament. READ OUR TIPS ON PAGE 37.

Countdown to Deposit Return Scheme

After delays due to Covid, Scotland’s Deposit Return Scheme has a definite go live date – August 2023. Are you ready for it? The Scottish Environment Protection Agency says : “All drinks that are sold in single-use containers made from PET plastic, glass, steel or aluminium, sized between 50ml and 3 litres are included.” However you only need to charge customers a deposit if you sell drinks to consume off-site. Read more on the rules for on-site drinks: brws.it/drs

plastic, glass, steel or aluminium, sized

Quality seafood for your freezer

Looking for a new fish option for your menu? Whitby Seafood has got some brilliant new wholetail scampi. They only use the very best langoustine tails and coat them in their special gluten-free coating so they’re perfect for a range of customers. Quick to serve, you can deep-fry them from frozen within six minutes. They’re a great product to have in your freezer, with a shelf life of eighteen months. Partner them with chips or pack into bread or a tortilla wrap with tartare sauce and salad for a twist on the fish finger sandwich. Packed 6 x 600g.

What’s new?

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

Your new secret ingredient

Is your venue accessible?

Did you know it’s estimated that restaurants, pubs and clubs lose out on £163 million each month by not being accessible to disabled people?

The Blue Badge Access Awards celebrate businesses that have brilliant accessibility credentials with awards such as Best Bar, Best Accessible Toilet and Best Restaurant. The 2023 nominations have just opened. If you’ve made updates to your venue to make it more accessible or you’re planning to in the next few months, then you have until 18 September to enter. By entering, and potentially winning, you will gain exposure to a valuable market.

Toilet

Source: wearepurple.org.uk

If you’d like a unique new flavour on your menus to make your dishes stand out, then take a look at Old Bay Seasoning. Hailing from Maryland in the USA where it’s hugely popular, it offers a balanced and distinctive flavour with salty, tangy and spicy elements. Lots of outlets in American use it as a secret ingredient, dusting it over chips or potato salad as an addictive addition. Old Bay enhances seafood dishes but is also a useful seasoning for chicken, beef and veggie dishes. Check out a tasty Old Bay Honey Tuna recipe on page 17.

good, Better, best

3recipes 3 ways

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

GOOD

Tomato Risotto

Ingredients

• 40g Bisto® Vegetable Bouillon

• 75ml olive oil

• 2 onions, peeled and diced

• 2 cloves of garlic, crushed

• 650g arborio rice

• 75g sundried tomatoes, drained and sliced

• 2 tbsp tomato purée

• 1 tbsp fresh thyme

• 1 tbsp fresh basil, chopped, plus extra for garnish

• 800g spinach

Method

1. Bring 1.7l water to the boil and dissolve the bouillon to make your stock.

2. Heat the olive oil in a frying pan and cook the onions and garlic for 5 mins.

3. Add the rice and cook for 1 minute. Now add 500ml of the stock and stir until the stock is absorbed. Repeat this process until all the stock has been absorbed.

4. Add the sundried tomatoes, tomato purée, thyme and basil. Cook for 1 minute, then remove from the heat.

5. Wilt the spinach in a little water, drain, and season.

6. To serve, place the risotto on a bed of spinach on plates. Top with extra basil.

Serves 10

pair with Casillero del Diablo Reserva Especial Sauvignon Blanc for a fresh and expressive flavour

BEST

Mozz-otto: any dish benefits from a cheese injection – top with torn-up mozzarella and a drizzle of pesto. Or add shaves of Parmesan.

Serves

pair with Casillero del Diablo Reserva Shiraz. The spice notes are ideal with aromatic tagines

MAIN

BETTER ++

Ingredients

Chicken Tagine

• 10 chicken pieces, skin on, such as breast and thigh

• 45g CHEF® Chicken Liquid

Concentrate

• 20ml olive oil

• 200g shallots, peeled and finely chopped

• 15g garlic cloves, peeled and sliced

• 1 inch ginger, peeled and grated

• 1 tbsp harissa paste or Moroccan spice mix

• 500g butternut squash, peeled and diced

• 800g MAGGI® Rich & Rustic Tomato Sauce

• 20g clear honey

• Roughly chopped fresh coriander, to finish

Method

1. Preheat the oven to 180C. Cut the chicken breasts in half and add to a bowl with the thighs.

Add 15ml liquid concentrate to the chicken pieces and mix well.

2. Heat the oil in a large pan. Add the chicken, skin-side down, and sear until browned. Remove from the pan and set aside.

3. Reduce the heat slightly, add the shallots and cook for 5-6 mins until golden. Add the garlic and ginger and cook for 30 secs before adding the harissa and cook for a further minute.

4. Add the squash and stir in. Arrange the chicken, skin-side up, on the shallots and squash. Pour over the tomato sauce, remaining liquid concentrate, 500ml water and the honey. Bring to a gentle simmer, stirring occasionally then transfer to a gastronorm pan to bake for 40 mins until tender.

5. Finish with the coriander and serve with a couscous salad.

GOOD +

BEST +++

Make it veggie: instead of chicken, use a mix of vegetables such as cauliflower, peppers and carrots. Sub the chicken concentrate for CHEF® Vegan Liquid Concentrate Chicken Taste.

Brioche Ice Cream Sandwich

Ingredients

• 400g blueberries

• 450g caster sugar

• 2g cinnamon

• 1kg Ben & Jerry’s Caramel Chew Chew

• 600g brioche buns

• 500ml whole milk

• 500ml double cream

• 125g Carte D’Or® Crème Brûlée/ Crème Caramel

• 150g butter

Method

1. Blueberry compote: place 50ml water and 100g sugar in a pan, bring to the boil and reduce by half. Add in the blueberries and cinnamon and allow to cook for a minute. Remove from the heat and place in a container, cover and allow to cool. Place in the fridge until required.

2. Ice cream: scoop the ice cream into a ring with the

same diameter as the brioche bun and freeze. Repeat this until you have 10 rings of ice cream. Leave in the freezer until required.

3. French dip: cut the brioche buns in half. Place the milk, double cream and crème brûlée mix in a bowl and whisk together.

4. Across 2 frying pans add 350g sugar and heat to a caramel slowly.

5. Soak the brioche in the cream mix then add to the caramel in the frying pans. Add in the butter and allow the bread to caramelise then turn over and allow the other side to caramelise.

6. Remove from the pan straight to serving plates. Add the ice cream to the base of the bun and top with the blueberry compote. Top with the lid of the bun, skewer and serve.

GOOD +

pair with Robinsons Fruit Cordials. The acidity means they work well with sweet desserts

Save time: buy blueberry or another summer fruit conserve instead of making the compote. If it’s very thick, loosen with fruit cordial, juice or water until it’s a dropping consistency.

Ice ice baby: make your own ice cream. Salted caramel with a swirl of summer fruits would work well. Add 1 tbsp of vodka to stop the ice cream from freezing too hard.

Sweet enough?

Here’s how to best use the addictive and delicious sweet stuff

Since the dawn of time, we’ve been in love with all things sweet. One of life’s big indulgences, it’s got a bad reputation in recent years. It’s not all about processed food and drinks, though – sweetness can come from various sources, some healthy, some not so. It’s all about balance. Counteract sweetness by adding bitter (dark chocolate is good), spicy (chilli in savoury food) and sour notes (dairy can help here).

Savoury meals can benefit from something sweet too –dried fruit in tagines or sugar in a tomato sauce. There is no

end to its talents…

FRUIT

This is the healthiest way to add sweetness to a dish, while bringing bags of flavour. One of the best to pack a real punch is mango – known as the sweetest fruit. You don’t need much – try it in cheesecakes, tarts and ice cream. Add a squeeze of lime to tame the sugar.

SUGAR

Sugar comes in many forms. The brown sugars (light and dark soft) have caramel notes so work in cakes and cookies. A spoon in Thai dishes complements spicy and sour notes. The rich molasses taste of muscovado makes it perfect in marinades or BBQ sauce.

NATURAL SYRUPS

A natural companion to pancakes, maple syrup can also be drizzled over baked pears, ice cream and toasted pecans, or try it as a glaze for roasted parsnips. Salted caramel is everywhere, but have you heard of salted honey? Look up salted honey pie – a specials must-try!

VEGETABLES

Veggies such as squash and sweet potato are a brilliant way of adding sweetness to a dish while also keeping it healthy. Combine with salty or spicy tastes to keep the saccharine content balanced –think paprika sweet potato fries or squash soup with a spoon of curry paste.

Lemon and Blueberry Cheesecake Bites

Base:

• 175g light digestive biscuits, crushed

• 75g buttery baking spread, melted

Compote:

• 250g blueberries

• 1 tbsp caster sugar

• 1 tbsp lemon juice

Method

Serves 20

Honey Lime Tuna

Ingredients

• 3 tbsp vegetable oil

• 1 tbsp Old Bay® Classic Seafood Seasoning

• 1 tbsp lime juice

Method

• 1 tbsp honey

• 1.5 tsp dried basil leaves

• 4 tuna steaks (total weight approx. 450g)

1. In a small bowl mix the oil, Old Bay® Classic Seafood Seasoning, lime juice, honey and basil. Place the tuna steaks in a large, resealable plastic bag and add marinade. Turn to coat well.

2. Marinate in the fridge for at least 20 mins.

3. Transfer the fish to a grill and discard any leftover marinade. Grill the fish over a medium heat for 5-6 mins per side. Tuna is more moist when its centre is still rosypink after cooking.

Serves 4

Cheesecake:

• 397g Carnation®

Condensed Milk

• 500g light cream cheese

• 150g half fat crème fraîche

• 2 eggs and 2 egg yolks

• 3 lemons, zested and juice of 1 lemon

• 4 tbsp plain flour

1. Heat the oven to 180C. Grease and line a 23cm square tin.

2. For the compote, add fruit, sugar and 1 tbsp lemon juice to a pan and cook until the fruit has softened and started to break down. Remove from the heat and allow to cool.

3. Mix together the crushed biscuits and melted buttery spread and press firmly into the base of the baking tin.

4. Add all the cheesecake ingredients to a large bowl, mix until smooth then pour over the biscuit base. Add spoonfuls of the blueberry compote to the top and using a skewer, swirl it through the cheesecake mix.

5. Place in the oven and bake for 30–40 mins until there is a slight wobble in the middle when you shake the cheesecake. Allow the cheesecake to cool completely before removing.

Smart saver

Create a ‘mini bite’ dessert menu for those who want to save money

6. Slice into pieces and serve. Leftovers will keep in an airtight container in the fridge for up to three days.

Dark Fruit Club

Ingredients

• 50ml JJ Whitley®

Blackcurrant Vodka

• 25ml lemon juice

• 10ml Chambord

• 75ml pineapple juice

• Pineapple leaves, to garnish

Method

Shake all the ingredients with ice and strain into a martini glass. Garnish with pineapple leaf if desired.

Next issue: Our series looks at umami – what is it and how you can use umami to enhance your menu

Do YOU need a website?

In the social media era, how necessary is it? In short, it’s not. As long as you are online through social media, customers can find you, but a website will make you look more professional and gives a chance to show off your venue, team and menus

Yes! You can create a simple website on your own

FOR &

AGAINST

Social media platforms can feel generic and it’s harder to stand out; however, your website can be more creative and memorable. By having both, you enhance your brand and can capture more people.

If you can’t afford to hire a web developer to develop your site, head to companies such as Wix or Squarespace where you can easily set up your own with little or no technical knowledge. They offer various templates which will give you a cohesive design. Many come with in-built features that make sure you are more discoverable on Google too. Some offer free basic packages and you can pay for more premium designs and features, or you can pay by subscription.

How

can a website appear higher on Google?

Make sure you have a Google Business Profile. Simply register, filling out your opening hours, location, contact details and website. This will help you appear in search results.

It helps if your website is mobile-friendly and loads quickly. If you have lots of slow, large images, this can downgrade your site.

Put a blog on your site to help improve your rankings – post a new story once or twice a month. You could talk about new menu items, seasonal events, promotions and new team members.

I can’t afford to get photos taken and I’m a bad photographer. How can I make my website look good? There are stock photo websites such as Unsplash where you can download images for free. However, the images likely won’t match your offering so it could be misleading. If possible, hire a photographer. To save money, you could hire a local photography student or even pay them in meals/drinks vouchers! Alternatively, look on Fiverr.com where professionals offer their skills for discounted prices.

Should I take online bookings?

Yes. According to BookingLive’s research, 69% of customers “are more likely to book with a company that has an online booking system. Not only that, but if you don’t have [one], 59% will go to a competitor who does and 50% simply won’t book at all.”

There are many free online booking plugins available for websites. Speak to the person who built your site or look at the template company you used.

HERE ARE SIX WAYS TO IMPROVE YOUR WEBSITE...

Don’t use elaborate fonts that are difficult to read. Visitors want to quickly find the info they need.

Don’t have a Trip Advisor plugin on your site. One bad review could put people off.

Always put your menu online and ensure it’s in a format such as a PDF that’s easy to read on a phone.

Don’t cram in too much – images or text. People don’t have time to spend ages trying to find your location or what food you offer. Be concise.

Your site needs to be mobile phone-friendly. If you use a template site to build your website, then it will be. Customers shouldn’t need to zoom in and out to read the text on their screen.

Download

If your logo is hand drawn or a photo, get a designer to create it digitally so you can get a high resolution version to use online. It’ll look more credible.

“69% of customers are more likely to book with a company that has an online booking system. Not only that, but if you don’t have [one], 59% of customers will go to a competitor who does”

CIDER

Hit the fruit-flavoured jackpot

Over six million pints of cider are sold each week in the UK. Do you have the right offer for your customers?

With so many varieties available, which types are the best to stock?

“Generating more sales in outlets lies within the premium and flavoured categories while also supporting the high volume, mainstream cider stalwarts on the bar.”

Who are my cider customers?

“Cider has the advantage of engaging a younger drinker base, who are more likely to prioritise going out in the current climate and look to experiment or try something new.”

Stephen Watt, On-Trade Director at Heineken UK

APPLE

Apple, the original and still the big seller on draught, taking 62% of sales by volume compared to 38% for flavoured cider. Mainstream brands such as Strongbow remain the favourites, however premium apple brands such as Inch’s are growing in popularity and are one to watch. Look at your customer base to determine which brands are likely to perform best. A strong positive for apple cider which is often overlooked is its sustainability credentials. The majority are made exclusively from British apples. You should share this with customers as sustainability becomes more important.

41% of cider drinkers NOW CHOOSE FLAVOURED CIDER

Source: July 2021 & CGA Distillr-August 2021

FRUIT

Flavoured cider has cemented itself as a mainstay of every bar with 41% of cider drinkers now choosing it. More women drink flavoured variants, especially the premium lines where they make up 62% of consumers.

Although berry flavours still perform the best, there continues to be exciting innovation with more exotic flavours gaining traction such as pineapple and watermelon.

Stephen at Heineken explains that if flavoured ciders are a big seller for you and you have the space for a second cider tap (beside mainstream apple), it’s generally recommended to pick a mainstream flavoured brand before a premium equivalent, and keep your higher price lines to the bottles.

NO AND LOW

Alcohol-free is the fastest-growing cider segment. With more and more customers looking for no or low alcohol drinks, a cider option is a must for your bar.

CGA’s Leading the Way in No/Low Spirits 2022 report said 82% of venues were looking to increase no and low options in the next 12 months. A good place to start is Old Mout Berries & Cherries Alcohol-Free which is the number one best-seller in the cider category.

Inch’s medium apple cider

Apple Draught

A brilliant draught choice for an alternative to the big brands such as Strongbow. Lightly sparkling, Inch’s gives a refreshingly dry and sweet flavour. It’s made with 100% British apples which are grown within 40 miles of the mill and any apple waste is turned into green energy.

Pair with a grilled halloumi salad – use grains such as couscous or quinoa as a base and add in leaves, roasted peppers and courgettes and even some grilled peach if you’re feeling exotic.

Old

Berries

Along with your no and low beers and spirits, ensure you’ve got cider covered too. This fruity version is spritzy and sweet, with strawberry, raspberry, blueberry and apple flavours. Serve with ice and make it special with a fresh berry garnish.

Pair with fish such as sea bass and a beetroot salad for a light summery main. Buy ready-cooked beets to speed up prep and combine with spring onions, fresh herbs, lemon juice and olive oil.

Strongbow Dark Fruit

Fruit Draught

The top seller for fruit cider on tap, this is a must if you have the capacity for two draught ciders. Taking inspiration from the drink Cider and Black, it’s dry with a subtle tartness. Blackcurrant and apple notes give that fruity feel.

Pair with a filling and equally fruity apple and blackberry crumble. For a good value topping, make custard with powder. Or rustle up a vanillaspecked custard for those customers looking for a little extra.

Old Mout Pineapple & Raspberry

Fruit

Bottled

Exotic fruit ciders are on the up and especially this pineapple flavoured one from Old Mout – it delivers the highest value rate of sale of all ciders in the fridge. Its pink colour makes it look attractive and the sweet yet tart taste is delicious.

Pair with strawberries and cream. The classic summer treat complements the fruity cider. Take the dish further by making an Eton Mess with mixed berries, meringues, whipped cream and toasted nuts sprinkled over the top.

summer Ready, set,

The sunshine is on its way which means it’s time to polish off your seasonal menus – inspiring salads and tempting drinks anyone?

During last summer’s heatwave there were reports of venues turning their ovens off and opting for a cold menu, to keep staff cool and cater for the lighter bites customers craved. This sounds a bit radical but it actually makes a lot of sense with energy prices so high at the moment. So, is it worth considering a lighter lunch menu with half cold options or dishes that require less oven or hob time to cut your bills? We’ve got three exciting salads that can be adapted to suit your business.

Panzanella

An Italian favourite that’s simple but done properly, it’s one of the best. The tomato juices soak into the bread for a moreish mouthful.

Tomatoes – buy the ripest you can. Add a little sugar if they’re lacking in flavour and always season well with salt

Sourdough – you want slightly stale bread. Cut into large chunks and lightly toast to dry out

Basil – fresh and aromatic, basil and tomatoes are best friends. Tear the leaves to avoid damaging them

Dressing – whisk together extra virgin olive oil, red wine vinegar, chopped shallot and seasoning

Mozzarella – not traditional but the creamy cheese complements the flavours and makes it a more filling dish

Smart saver

Panzanella uses stale bread, helping you reduce waste

Caesar Bang bang

Classic doesn’t have to mean boring. What small tweaks can you make to ensure yours is the best?

Lettuce – whole leaves or chunky bits. Something with bite such as cos, romaine or little gem works well

The new salad on the block. A Chinese street food favourite with shredded vegetables and a nutty, salty and sweet dressing.

Chillies – the ‘bang’ comes from bashing the chicken to tear it up, but there’s also space for a little chilli bang too!

Cheese – shaved or grated Parmesan is the top (but expensive) choice but a similar hard cheese like Grana Padano also tastes delicious

Croutons – fry chunks of bread with oil, dried herbs and garlic. Or buy readymade for a quick option

Cabbage – Chinese cabbage is the best here but you could sub in finely sliced pointed or white cabbage

Vegetables – julienne carrots, cucumber and peppers, and slice up radishes to give the trademark crunch

Anchovies – serve them chopped mixed into the salad or squash them with a pestle and mortar and whisk into the dressing Chicken – use ready-cooked sliced chicken or go all out with free range griddled breast, marinated in garlic and lemon juice

Dressing – this is what makes the salad come alive. Combine chow mein sauce with salted peanuts, spring onions, fresh coriander and sesame seeds

Protein – offer shredded chicken as standard and charge extra for prawns or a plant-based ‘chicken’

FOR RECIPE

SCAN HERE

3 summer essentials pitchers

As well as the ever-popular Sex on the Beach and Mojito, look at offering alternative cocktail pitchers. A pitcher is a great option as you can pre-prepare them, saving you time during a busy service. In addition, they give customers tempting deals for going large. What about Negroni Sbagliato – prosecco, Campari, sweet vermouth, soda, ice and orange peel?

GIN

Summertime = gin time. CGA data demonstrates that gin grows its share of total spirit sales over the sunnier months. Celebrate World Gin Day on 10 June with an exclusive menu – think a range of your best-selling G&Ts with a couple of premium options thrown in. Encourage higher spend with gin cocktails.

Spritzes are hugely popular with 77% of consumers choose them at least occasionally. So jump on the trend and give it a twist – instead of traditional bitters, use gin. Garnish with fresh fruit to give that Instagrammable look!

Apple and Berry Spritz

Ingredients

• 50ml Whitley Neill Apple & Red Berries Gin

• 50ml prosecco

• 25ml soda water or lemonade

• Fresh berries, to garnish

Method

Add gin to a glass over ice, pour in prosecco before topping with lemonade or soda water. Stir through the berries.

wine

Whites and rosés tend to be the go-tos for warm days and nights – try Cono Sur Bicicleta Sauvignon Blanc Blush with summer salads. Or showcase a new trend – the frosé. Blend rosé with raspberries then sieve. Add sugar syrup for a sweeter taste. Pour into a container and freeze for 3-4 hours until slushy. Serve by the glass or as a pre-ordered pitcher.

tour of britain

What’s on the menu in the East Midlands

Next up in our series we look at the best of the East Midlands, plus the team at No.Thirty8, The Tower share their advice on food and drink

amous for being the home of the prestigious Melton Mowbray pork pie, the East Midlands has many more tasty foods to boast about – everything from cheese to crisps, and sausages to sweet treats!

The area encompasses the six counties of Lincolnshire, Northamptonshire, Derbyshire, Nottinghamshire, Leicestershire, and Rutland. Foodie hotspots include Bakewell for the frangipane tart and pudding and Cropwell Bishop for award-winning Stilton.

The biggest name in crisps – Walkers – also calls the East Midlands home and its factory in Leicester is one of the largest in the world.

Let’s look at three of the most sought-after ingredients found in the region and how you can use them in your menu.

Bramley apples

Considered by many to be the best cooking apple, the large, green Bramley hails from Nottinghamshire. Although it’s now grown all over the UK, a significant amount of the crop still comes from the area.

Excellent in chutneys, fruit pies, cakes and, of course, as a sauce for roast pork, the recipe options are endless. Why not pair Bramleys with Lincolnshire sausages in a toad in the hole – simply peel, slice and add to the batter.

Lincolnshire sausages

We’re known for our quality sausages in the UK and the East Midlands doesn’t let us down. The Lincolnshire sausage offers a unique flavour and texture – spiked with sage and coarse cut for added meatiness.

The herby notes lend themselves well to creamy dishes – try sausage, Parmesan and mushroom tagliatelle – and chicken. Create a stuffing from the sausages and pack into a whole bird for a spin on a Sunday roast.

Cheese

There are so many high-quality East Midlands cheeses that we could make this whole article just about them. The rich soil is a perfect partner for dairy farming, which, in turn, makes high quality milk and cheese.

Some names to look out for are Red Leicester, Dambuster Cheddar, Stilton, Lincolnshire Poacher, Sage Derby, Shropshire Blue, Stichelton… Celebrate them on a cheeseboard but don’t miss the opportunity to use them elsewhere. Serve in burgers, mix into pasta or gnocchi dishes and create tempting rarebits.

What makes Lincoln’s No.Thirty8, The Tower special, by Billy Frost, Head Chef and Finn Dillon, Operations Manager…

“We need to stand out – No.Thirty8 is in a busy part of Lincoln with around 20 restaurants within a 10-minute walk,” says Billy (left). “Our focus on quality, affordable dishes means people know if they come here, they’ll get a good meal.

“A mix of casual fine dining dishes and our bar meals menu provide our customers with lots of options. Buying locally and seasonally is important. We use Gelston Lamb which is fantastic. I’d recommend visiting your local suppliers. That’s what I did with Gelston. Get samples, taste it and talk to the suppliers – they know their product best. Cheese is another brilliant local ingredient. We use Dambuster Cheddar in our burgers, Lincolnshire Poacher in a soufflé.”

Versatile set menu

“To cut waste a couple of years ago, we introduced a weekly table d’hôte menu on weekday lunchtimes. It’s good for using up leftovers – for example if we’ve taken the breast off a chicken for an à la carte dish, we’ll then use the wings and legs to make a terrine for the set menu. I’ve found it’s a great way to challenge young chefs too. We recently had some cod left from a function so I challenged my team for new dish ideas.”

“Since the cost of living crisis, we’ve expanded the table d’hôte to Monday to Thursday, lunchtimes and evenings… and haven’t had a slow day since Christmas. Around 40% of our bookings are for this menu now”

Billy Frost, Head Chef at No.Thirty8, The Tower

The inspiration behind the drinks

Finn explains how he puts together a new drink: “I take a popular cocktail like a Mojito or Martini and experiment with it.

“I look at how I can push it in different directions. I was making a pot of Earl Grey tea the other day and wondered if you could use the leaves in a cocktail – that’s how our new Martini came about.”

“We always use fresh coffee in our espresso Martinis and add hazelnut liqueur to give a nutty flavour.

“We stock a local pale ale – Ossett White Rat – and Lincoln Gin which are both really popular. Customers like the local touch.”

New on the bar

Earl Grey Martini

We try to use local ingredients in our drinks as well as the food. For this Martini we’ve used Lincoln Gin and Earl Grey tea from a nearby supplier. I’ve added cardamom for subtle spice and honey for a little sweetness.

Strawberry and Basil Mojito

The inspiration for this came from an amazing strawberry and basil jam we were sent by a supplier who just moved to France. We add a spoonful of it to our normal Mojito mix. The basil adds a pepperiness that complements the mint. Perfect for summer.

Guava Negroni

One of my favourite cocktails is a Negroni, so I like to find ways to push it a bit further. For our summer menu, we’ve made this guava version. The fruit has a great bitterness that lends itself well to Campari. We make a guava-infused rum and add it to the drink.

Drinks expert Operations Manager, Finn Dillon

“Little details help our bar stand out,” says Finn (above). “I like to experiment with the drinks menu to add an element of surprise for our customers.

Potatoes

Stir a tablespoon or two of mayonnaise through mashed potato; the egg and oil make the potatoes smoother and more creamy. This trick works for scrambled eggs too!

Grilled cheese

Brush the outside of a cheese sandwich with mayonnaise before grilling. It stops it sticking and gives a perfect golden crunch.

Glaze

Lightly brush pastry, pies or bread with mayonnaise before baking to get a glossy egg-wash style finish.

Dress it up

Add chopped fresh herbs, a squeeze of lime juice, crushed garlic, a pinch of curry powder or dash of chilli sauce to upsell ready-made mayonnaise as a premium garnish.

Not just for tuna sandwiches, this versatile condiment adds gloss and creaminess to pies, potatoes and protein

20 jul-

20 aug

Game on!

Expect to be busy during the Women’s Football World Cup this summer. Here’s how to prep… Stock a varied bar

Since the Lionesses’ victory in Euro 2022, women’s football is going from strength to strength and is looking like being a big draw this summer.

An IPSOS survey found that 44% of the British public – and 64% of self-identified football fans – are more interested in watching women’s football following the Women’s Euros.

Young women, in particular, are watching more female football. According to Sky data, 40% of new viewers of the Women’s Super League are under 35 this season, compared to the 27% season average in 2021/22.

It’s likely more women will attend these games but that doesn’t mean it’s all about gin and wine, said beer expert and Bar & Kitchen contributor Annabel Smith, before the last Women’s World Cup. She advised offering customers beer samples before they buy. So by all means, stock up on your best-selling spirits and wines, but don’t presume that’s all women will drink.

Tricky timings

The match timings may be difficult to navigate as the World Cup is in Australia and New Zealand. England’s games will be in the morning. If your licence allows, could you open earlier? If the Lionesses progress far, it would be a lucrative morning! Ensure your coffee and soft drink menu is top class. Alternatively, show the games later in the day.

Targeted promotion

Ace Wimbledon TENNIS PARTY

If you have TV screens, why not arrange a themed party for Wimbledon? Give customers a bundle offer of strawberries and cream with a glass of fizz. Play a game of tennis lingo bingo (find free printable cards online) to create a fun atmosphere.

AT-HOME FUN

Cafes can take pre-orders for takeaway Wimbledon picnic boxes. Scones, jam and cream, a punnet of strawberries, smoked salmon and cream cheese sandwiches with some cans of quality lemonade makes a desirable deal.

Serves 8

Nacho Smoked

Bacon Mac ’n’ Cheese

Ingredients

• 500g macaroni pasta

• 150g smoked bacon

• 1l Macphie Nacho Cheese Sauce

• 200g tortilla chips

Method

1. Cook the macaroni in seasoned water as per pack instructions.

Tell local women’s football clubs you’re showing the games. Tag them in social media posts, email or direct mail them. They could be key in spreading the word about the games. You could give them group drink deals as an incentive to visit.

2. Cook the bacon and slice into strips.

3. Mix cheese sauce with the pasta and pour into oven-proof dishes.

4. Scatter broken tortillas and bacon over the top and bake for 15 mins, until the top of the pasta starts to char.

Ballsy brunch

With the games being played in the morning, it’s a good opportunity to showcase an impressive brunch menu. Pancake stacks and fry-ups are always popular. Or put on a breakfast mac and cheese – let customers choose their toppings from bacon, sausage chunks and mushrooms.

6 WAYS we help your business thrive

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

Bar & Kitchen magazine doesn’t just exist in print. There’s a whole website behind it too! It’s an essential encyclopedia of everything the modern bar owner, restaurateur, chef and caterer needs at their fingertips. Updated regularly, it matches the seasons so is relevant, useful and ready to provide inspiration whenever you need it.

1

700+ recipes

Delicious on tap From chilli con carne to ice cream via salads, satay and strawberry cheesecake, it’s all here. You can filter by dish and drink types (dessert, starters, cocktails or main courses, for example); cuisine (Chinese, Irish, Spanish, Brazilian, and so on); and by diet (dairy-free, vegan, dysphagia, etc).

More than 100 local independent wholesalers

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

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

depot locator Advice expertise tools

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

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

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

The social media guide PART 3

Instagram may have been around for years but are you making the most of it? Here’s how it can work for your business

WHAT IS INSTAGRAM?

Instagram is all about photo and video sharing. With more than 34 million users, it’s the second biggest social network in the UK. It offers many ways to engage with your community and potentially boost business.

Food and drink is the most popular category in the UK on Instagram – that means it has more followers than travel, music and fashion! It’s also the social channel where people interact with brands the most. This all makes Instagram the best place to connect with potential customers who are passionate about food.

Being on Instagram can get you noticed and bring more customers through your door. Almost 50% of diners report that they’ve visited a restaurant for the first time after seeing it on their social feeds. Customers are likely to visit your Instagram profile when considering where to eat or drink, so making sure it looks its best is essential.

As it’s so visual, Instagram is perfect for showcasing your food and drink offering and venue. You can create excitement through photos, short and longer videos and interact with customers, suppliers and your local community to help spread the buzz about your business.

HOW CAN INSTAGRAM BENEFIT YOUR BUSINESS? YOUR AUDIENCE

30% of millennial diners (aged 28-42) are less likely to go to a restaurant with an unappealing or inactive Instagram account.

66% of consumers found short-form video to be the most engaging type of in-feed social content

81% of people use Instagram for research on companies, products, and services

26% of users are aged 18–24

30% of users are aged 25-34

WHAT’S INSTAGRAM ALL ABOUT?

How to do Instagram well

These are your standard square photo and video posts that make up the majority of posts you see on an Instagram profile ‘grid’. You can create a carousel with multiple images. Tag your venue location to get noticed by people searching in your local area.

Post ideas

Introduce your team and put employees in the spotlight, or promote themed nights and special occasions

posts reels stories

These are temporary Instagram posts that appear at the top of a newsfeed and last for 24 hours. Save your best Instagram Stories to the top of your profile, called the Highlights section, so people can view them again.

Stories ideas

Ask customers to vote for new menu/bar items, or give a sneak peek at new menu items

Sources: Instagram Business, Hootsuite, MGH 2019, Social Media Today, Sprout Social Index 2022

These are full-screen vertical videos that can be up to 90 seconds long if you record them in the app or 15 minutes if you upload a pre-shot video. They can be multiple photos stitched together or videos. Reels generally reach more people and receive higher engagement compared to other types of posts as Instagram prioritises them when curating feeds.

Reel ideas

Show your most popular drink being made at the bar, or offer cooking tips and tricks

Quality photography

Instagram is all about the images, so put the best photographer on your team in charge. Stories and reels can be less polished but for your main grid, keep it looking slick.

Partner with influencers

Foodies often turn to food bloggers and influencers for inspiration when finding somewhere to eat. Offer influencers a free or discounted meal to gain some cheap publicity.

Repost 5* reviews

Show your followers what customers are saying about you by posting positive reviews and pictures in Stories. There’s nothing like a glowing review to encourage bookings.

Share promotions Advertise a competition with a fun Reel. Spread the word and get more followers by asking people to follow you and tag two friends to enter.

IN THE NEXT ISSUE

We look at Facebook. What is the largest social network best for?

Know your eggs

From a boiled egg to an extravagant pavlova, eggs can be transformed into many delicious dishes

Matt Owens is National Chairman of the Craft Guild of Chefs, which supports chefs with training and development. This edition he talks about all things eggs.

WHICH EGG FOR WHAT? 1

Hen: use the best quality hen’s eggs you can afford. Eggs such as Burford Browns have deep golden yolks. Try in dishes such as eggs benedict.

Duck: larger than a hen’s egg, duck eggs offer a deeper flavour. With bigger yolks and thicker whites, they are perfect for baking and meringues.

Quail: tiny and a little bit fiddly, yes, but they’re also richer and more indulgent. Soft-boil and add to salads or use in a mini scotch egg.

PERFECT POACHING EVERY TIME 2

Fresh eggs are key: as eggs age, the white becomes looser so you’re more likely to end up with wispy bits. Fresh eggs create a neater, better-looking poached egg.

Don’t go overboard with salt or vinegar: if you add too much, it can start to break down the egg in the water. Lightly season and only add a dash of vinegar.

Get the water right: it should be just off the boil when you add the egg, too vigorous and you’ll lose the shape. Some chefs prefer to crack it into a cup, then add to the water.

Prep ahead: half cook the eggs in advance, then store in ice cold water. When ready to serve, drop into lightly seasoned water and briefly cook.

MARVELLOUS MERINGUES 3

Impressive, versatile and low cost, meringues are a must-try. It’s essential to use fresh eggs as they’ll give better volume. French meringues are the simplest to make – my top tip is to ensure the whites are foamy before slowly adding the sugar. Turn into pavlovas or meringue kisses. Italian meringue, made with hot sugar syrup, is a great option as it’s stable and less fragile than French. Use it for buttercreams or as a fruit pie topping.

LEFTOVER WHITES? 4

Aside from meringues, there are many uses for egg whites. If you often have leftover whites, let your bar team know. Egg whites are fantastic in cocktails such as whisky or pisco sours, adding a smoothness and touch of luxury. Combine honey or sugar, nuts and egg whites to make chewy nougat, and stir chunks into cookie dough or ice cream.

USES FOR YOLKS 5

Yolks’ richness is a key component in many sauces such as hollandaise, béarnaise, custard and mayonnaise. Custard is brilliant for putting your stamp on – flavour with cream liqueurs, citrus or coffee. It can be served as a sauce, set in desserts like crème brûlée or churned into ice cream. One interesting use is in mashed potato – yolks enrich the potato, creating an indulgent side.

MATT’S TOP TIPS

FRESH OR FROZEN?

• Eggs are porous so will pick up strong odours in contained environments such as fridges.

• Room temperature eggs are essential for baking.

• Egg whites freeze well, make sure you label how many are in the container.

“There’s so much you can do with the humble egg, it’s pretty incredible when you think about it. Respect this versatile commodity – buy from a good source and use when super fresh”

Matt Owens, National Chairman of the Craft Guild of Chefs

Hazelnut Meringue Roulade

Ingredients

• 5 egg whites

• 320g caster sugar

• 50g hazelnuts, finely chopped

• 500ml whole milk

• 75g Birds® Chocolate

Flavour Custard Powder

• 20g grated chocolate, to garnish

• Strawberries, to garnish

• 10g icing sugar, to garnish

Method

1. Lightly grease a 23cm x 33cm Swiss roll tin and line with parchment. Preheat oven to 200C.

2. Whisk the egg whites in a clean large bowl using an electric mixer on full speed until very stiff. Gradually add 280g sugar, a teaspoon at a time, and whisk well on high between each addition. Whisk until very stiff and glossy.

3. Spread the mixture into the tin, sprinkle with the chopped hazelnuts. Bake for about 8 mins

until golden-brown. Lower the oven to 160C and bake for 15 mins more until firm to the touch.

4. Remove and turn upside down on a piece of non-stick baking paper. Carefully peel the paper from the base of the meringue and leave it to cool for about 10 mins.

5. Custard: pour 150ml milk into a bowl. Add 40g sugar and the custard powder and whisk well until there are no lumps.

6. Pour the rest of the milk into a pan and heat to just below boiling.

7. Pour the sugar mix into the pan and whisk. Keep whisking on the heat until thick and begins to boil. Set aside to cool.

8. Spread cooled custard over the meringue, then roll into a log. Sprinkle with grated chocolate, chopped strawberries and a dust of icing sugar.

Serves 10

Honeysuckle Sour

Ingredients

• 50ml Jack Daniel’s®

Tennessee Honey

• 25ml lemon juice

• 10ml ginger cordial

• 15ml egg white

• Lemon peel, to garnish

Method

Add all the ingredients to a shaker with cubed ice, then double shake. Strain into a rocks glass and garnish with a strip of lemon peel.

Huevos Rancheros

Serves 4

Ingredients

• 400g can of refried beans

• 5 tbsp Cholula® Original Hot Sauce

• 1 tbsp vegetable oil

• 8 (6-inch) corn tortillas

• 2 medium tomatoes, chopped

• 4 tbsp crumbled feta

• 8 fried eggs

• 1 avocado, peeled, pitted and thinly sliced

• Fresh coriander leaves and lime wedges, to garnish

Method

1. Mix refried beans and 1 tbsp of hot sauce in a saucepan. Cook on medium heat, stirring occasionally, until heated through. Keep warm.

2. Heat oil in large pan on medium-high heat. Place 2 tortillas in pan, cooking about 1 min per side or until browned and crispy. Transfer to a paper towel-lined plate. Repeat with tortillas, adding extra oil as needed. Keep warm.

3. To serve: divide bean mix and spread evenly over tortillas. Sprinkle tomato and cheese over top. For each serving, layer 2 tortillas on a serving plate. Top each stack with 2 fried eggs and sliced avocado. Drizzle with remaining hot sauce. Garnish with coriander and lime wedges.

#feedyoureyes

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

Gambas King Prawn Pil Pil with Chilli, Garlic and Lemongrass Oil & Toasted Baguette

“We wanted a nice warming dish to compete with the Highland weather! Cooking the prawns in the aromatic, spicy marinade makes them so tasty”

James McMahon

@jimmer_mcmahon

Head Chef at Platform 1864, Tain

Sponsored by:

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Pan-fried Salmon, New Potatoes, Spinach, Salmon Ceviche, Crispy Salmon Skin & Saffron Cream Sauce

“This dish, salmon three ways, was a great way to use up what we had in the fridge. Customers enjoyed the simple flavours and perfectly cooked fish”

Terry Balme

@chef_terry_balme Executive Head Chef at The Dukes Head, Somerleyton

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

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Carrot Cake, Frozen Cream Cheese Frosting, Candied Orange Zest & Chocolate Soil

“I wanted to take carrot cake to the next level. This is my mum’s recipe, which I’ve made into a dessert. It was so popular we sold out in two days!”

Sam Taylor

@chefsamtaylor Head Chef at The Angel Inn, Wangford

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