personal choice for customers – indeed, our research has also uncovered that 73% of fish and chip lovers prefer to add their own salt and vinegar rather than have it added for them at the counter*. It’s great to also hear the views of some of Britain’s best operators. What’s abundantly clear is that this is a debate set to roll for some time yet. But whichever side of the debate you sit on, the important thing is to ensure you use quality vinegar. That’s why Sarson’s malt vinegar is matured for seven times longer for a rich and round taste, using quality British ingredients and the same technique for the past 200 years.” This
National
Fish
and
Chip
Day
(May
27th),
Sarson’s is taking the ‘salt or vinegar first?’ debate to social media and calling on chippies to cast their votes, posting their preferences, tagging Sarson’s on Facebook @sarsonsforchippies and using the hashtag #SarsonsBigDebate.
NEW PRETZEL ROLLS INTO TOWN Funnybones Foodservice is simply delighted to bring you the Pretzel to end all Pretzels. The tastiest, chewiest, most garlicy Pretzel you could wish for
W
hy is Funnybones with all its Caribbean, Mexican,
Sarson’s Asks the Nation Sarson’s is also reprising its full-size 20ltr sampling campaign along with a free POS kit including a new ‘Did you know?’ poster, full of fun facts to keep customers entertained while they wait. Perfect for chippies thinking about making the switch to the UK’s number one malt vinegar brand+ or simply those who want to show their customers they are proud to serve Sarson’s+. Visit: www. switchtosarsons.co.uk for more details. * Independent consumer insight Toluna May 2022, sample 300 consumers. +Nielsen data 52 w/e 28th June 2019
and American connections, featuring a Germanstyle Pretzel? The answer is simple. America
loves a Pretzel. In 2021 the Pretzel market reached a value of US$ 1.65 billion, and it is predicted to rise again this year. We believe the time is right for the UK to take to Pretzels with the same enthusiasm. After all, what the Americans love often goes down a storm here too. Our Pretzel is Swabian style from South Western Germany, and it is filled with garlic and herb butter. Serve up as a side with pasta, as part of a sharer or alongside soups and starters. It even makes a great starter on its own with more garlic butter, Cajan Tomato sauce or Redpepperjam to dip into. “A really good Pretzel is a wonderful thing,” says Tom Styman-Heighton, Development Chef at Funnybones Foodservice. “They should be served slightly warm to ensure they are at their best. We are accustomed to a crunchy biscuit style Pretzel here but the Americans enjoy the real McCoy. The best Pretzels deliver a chewy outer enclosing a softer interior, are brown in colour, often salted and always made from a long roll of dough tied in a knot.” The Funnybones Swabian Pretzel arrives fully baked and frozen. It can be cooked from frozen in two to three minutes. There are 48 to a case. “Just like the Focaccia, the Baguette, and the Ciabatta, the Pretzel is set to become one of our favourite breads for serving alongside food,” says Tom. “Pretzels are poised to take their place as the side of choice to serve with American dishes in this country. Perfect with ribs, mac ‘n’ cheese, hearty salads and steaks, they are an ideal American-style bread choice for the menu.”
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Fastfood Professional • August and September 2022
August and September 2022 • Fastfood Professional
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