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Issue 01
Lockdown special How the food & drink industry has reacted to its biggest challenge in living memory.
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T HI N G S T O L O V E
#VISITBRADFORD SHARE THE EXPERIENCE! WWW.VISITBRADFORD.COM FOR MORE INFORMATION FOLLOW US
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Welcome to the first ever edition of Scran, a digital magazine by Eat Drink Guides. We hope many of you will already be familiar with our annual food and drink guides, which we have been publishing for the past few years in Bradford, Ilkley and Harrogate. These are designed to be easy to use and easy to carry, which is great if your looking to discover new places or get to know the area. But there just isn’t the room to delve deeper and find out more about the fantastic restaurants, cafes, bars and producers we work with. So we’ve been looking at doing a digital magazine to supplement the guides for a while now, we just hadn’t figured out when and how. The innovative way the industry has reacted to the lock down situation has definitely inspired us and we decided that now would be the perfect time to give it a go. We saw it as an opportunity to help businesses share what they are doing to keep going during lockdown and help provide free publicity at time many have been forced to slash their marketing budgets. As a result this first issue has been very much a passion project for us. We would really appreciate any donations to support the writers, designers and illustrators that made this issue possible. If you can take one thing away from this issue, we hope it is to support your local independents and try something new!
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Contributors & contacts
Submissions If you would like to contribute to Scran please email info@ eatdrinkguides.co.uk We’re always delighted to hear from writers, photographers and anyone involved in a local group or activity. Disclaimer This magazine is published by Out of Place Studio Ltd. While every effort has been made to ensure the accuracy of content we accept no liability for any resulting loss or damage. Views expressed by contributors are their own and not those of the publisher. ŠOut of Place Studio Ltd. All rights reserved. No reproduction or copying without permission.
Out of Place Studio Ltd 20 North Parade Bradford BD1 3HT info@outofplace.studio
Editor Haigh Simpson haigh@outofplace.studio Design Matt Lamont matt@outofplace.studio Contributors Catherine Simes Rachel Auty Lauren Baxter Karol Wyszynski
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brand design web design publications →outofplace.studio info@outofplace.studio
20 North Parade, Bradford BD1 3HT
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Contents 10
tuff we like S A roundup of food & drink news that’s tickled our fancy.
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at Drink Guides update E An update on our 2020 printed guides
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ake out Treats...Bradford T A selection of tasty take out offers from Bradford
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ubs, a world apart P How social distancing might impact the future of pubs
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ake out Treats...Ilkley T A selection of tasty take out offers from Ilkley
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hil Garvey interview P We chat to the owner of Cap and Collar
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ecipes from our Friends R Some ace recipes for you to try at home!
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Photography Focus Why good photography should be key to your marketing strategy
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Lockdown Beers What you should be drinking during lockdown
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eith Wildman interview K We chat to the owner of The Record Cafe
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Pubs, a world apart
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Recipes from our Friends
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76 Lishman’s Butchers
54 Photography Focus
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omen on Tap W We learn how the festival thrived despite the lockdown.
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WAS interview K We chat to the owners of Kwas wine bar.
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orkshire Cookbooks Y Inspiration for all the home cooks out there
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ake out Treats... T Huddersfield A selection of tasty take out offers from Huddersfield
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imon Sumerville-Frost S We chat to the owner of No.43 Brew Bar
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wesome Merch A A guide to the best merch from local indies
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ake out Treats... T Harrogate
Kwas Interview
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Awesome Merch
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Stuff we
like
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La Casita launch Cook at home Tapas videos Popular Yorkshire Tapas restaurant chain La Casita are encouraging fans to try cooking tapas at home by creating easy to follow YouTube cooking videos. Dishes available online with video instruction, include the popular halloumi and chorizo popcorn, chilli and garlic prawns, patatas bravas and sticky chicken and herbs. Simply search for “La Casita Cooking Channel� on Youtube or head to their Facebook page. They are also due to release a tapas cookbook with all proceeds going to a local cause close to their hearts. With over 40 recipes, there is something for all the family including mains, desserts, cocktail recipes and wine and beer food pairing suggestions. Head to their Facebook page or website to keep up to date with when and how you can get your hands on one and donate to a good cause at the same time. www.thelittlehouseoftapas.co.uk.
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Theakstons jarred goodness Did you know that Theakston Brewery produce a range of tasty condiments including jams, chutneys and mustards based around their legendary Old Peculiar beer? Well they do and they are available to buy individually or as part of a hamper for the ultimate indulgent night in. Their entry level hamper ‘The Cooper’, costs £45.95 and contains a Bottle of Old Peculier, a Bottle of Lightfoot, one jar of Perculier English Country Mustard, Peculier Seville Orange Marmalade. Peculier Christmas Pudding 120g (because why not!) and a Theakston Branded Gold Rim Stemmed Glass. If you’re just after some beer then you can pick up a 5 litre keg of fresh cask conditioned Old Peculier or Best Bitter via their webshop. www.theakstons.co.uk/shop
Harrogate Independent Drive In Harrogate Tipple have put together their own ‘Independent Drive In’ with a huge range of alcohol, groceries and treats available for clock and collect. The hampers bring together produce from a number of local suppliers including Acorn Dairy, Baltzersen’s, Brown and Blond, The Cheeseboard, Cold Bath Brewing, Daleside Nurseries, Harrogate Spring Water, Jarfull. Legitimate Industries, The Little Ale House, Northern Bloc, Old Sleningford Preserves, Regal Flowers and Ripley Castle. Their website is full of local, independent produce so check it out! www.harrogatetipple.com
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Northern Monk’s Mango Cacao Sour The first in a brand new Old Flax Store Projects. beer series, This thick Mango Cacao Sour has been brewed with Alphonso mango and conditioned over Peruvian cacao, with Madagascan vanilla rounding out the flavours. Heavily dry hopped with Citra to back up the tropical fruit flavours, the result is a delicately soured beer with a touch of bitterness from the cacao to balance the juice. Each of the Old Flax Store Projects will be individually numbered, no beer will be re-brewed and no two beers will be the same. They are also limited to two cans per person, making it all the more special for those who can get their hands on one!
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An update on our 2020 guides Like so many of the businesses featured in this magazine, we have been hit pretty hard by the Corona Virus. We had planned to launch new guides in Bradford, Ilkley, Harrogate and Huddersfield this summer but the closure restaurants, cafes and bars to the public forced us to think again. It goes without saying that a printed food & drink guide is pretty useless if nowhere is open. We also recognise the uncertainty and struggle many of the businesses we work with are facing. So we are in no position morally or practically to start signing businesses up to any new guides right now. However, we are as determined as ever to continue the series and having put in some serious ground work earlier this year, we know our next set of guides will be worth the wait.
As things stand we have no idea when we will be in a position to move forward with these but we hope to be able to launch all four guides by the end of this year.
We are working hard to secure similar deals in Ilkley and Harrogate and we are exploring various ways to provide value for the businesses who support our vision.
As difficult as things may be at the moment, we’ve seen some real determination from businesses looking to bounce back stronger than ever.
Our digital presence is growing all the time and is becoming a much bigger part of our offer to food & drink businesses. Website traffic and social media reach has grown significantly since we launched our 2019 guides and we’re excited to have introduced a quarterly digital magazine with free marketing for dozens of our friends and partners.
We plan to do the same and we thing the appetite for people to go out and discover, support and enjoy quality independents in their area will be greater than ever. Any future guides will be adapted to fit the needs of the ‘new normal’ but our mission will be the same... to help and encourage people to discover the best food and drink businesses in their area. We are incredibly lucky to have the support of Huddersfield BID and Bradford BID, who have agreed to be partner sponsors of their respective guides. This commitment will allow us to offer subsidised profiles for levy payers in these areas and invest more in our marketing campaigns.
The next few months will be interesting for all of us so keep an eye on our social media for more news.
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OUR LOCKDOWN STORY
Lockdown Stories
Cloth Store
(Haworth)
“We’re in a slightly different position to other business as we hadn’t fully opened before the lockdown. We’re in the middle of refurbishing the main building and had planned to open in May. We’d been busy with a pop up shop and a Terrace Takeout service to give people a taster of what Cloth Store would be about. We also sold locally roasted coffee, t-shirts and prints. Since the lockdown we’ve been offering beer bundles for collection or local delivery, and have recently added our coffee to this as well. We’re also looking into ways we can sell our wine without refilling bottles. Because we’d not fully opened and we’d deliberately not overly marketed the Terrace Takeout (we wanted it to be something people stumbled upon) it’s making it a little bit harder to get our product offering out to people as they just don’t know we’re here. We’re also looking into what we can do once the refurbishment gets completed, seeing how the restrictions are lifted and if we are able to do take away food if opening up isn’t an option. When we do finally open, Cloth Store will be a place you can come for a drink, coffee or food with a very relaxed feel and atmosphere. Our food menu will be small offerings so they can be eaten as quick bites or shared among friends with regular Kitchen takeovers planned. We’ve created defined spaces for use in the day/night, either for creative or homeworkers alike. Come evening these are then turned into a place to meet friends and unwind over a drink.”
Cloth Store 81 Main Street, BD22 8DA Haworth
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OUR LOCKDOWN STORY
HUD Coffee (Huddersfield) OUR LOCKDOWN STORY
Three’s a Crowd
(Harrogate)
“The lockdown has been a difficult period for any hospitality business but here at Three’s a Crowd we have decided to react positively. We have started a crowdfunding campaign to raise money to prepare and deliver ready made meals to the frontline NHS workers, the elderly and most vulnerable in our community. We have delivered over 250 meals so far. indiegogo.com/projects/ three-s-a-crowd-help-us-and-our-community#/ We have also been delivering our award winning Sunday roasts to Harrogate and Leeds and continue to do so! Most recently we have teamed up with our friends at Boss Burgers to bring back the Harrogate and Leeds burger favourites. This has been going from strength to strength. Keep an eye out for our pre made bottled cocktails which will be available to order through our website, for delivery, from this weekend. Three’s a Crowd is also building a fantastic 100 cover outside secret garden area for our guests to enjoy when the lockdown measures begin to ease.”
Three’s A Crowd 11 West Park, Harrogate HG1 1BL threes-a-crowd.co.uk
“We started HUD coffee just before the pandemic begin!! Unfortunate and fortunate timing!! When #StayHome happened it was a difficult time for us- we had only just begun - but at the same time. people have never been online as much as they had been in the past - which meant our platform started growing quickly and sales via delivery were hot! Reg, the owner of Bex’s Coffee Shop in Huddersfield and Joel, who runs the website, started offering free local delivery at the start - gloves and masks and distancing all included! And the people of Huddersfield have been fully caffienated ever since! HUD Coffee Co. 72D Westbourne Road, Huddersfield HD1 4LQ hudcoffee.com
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Airedale Heifer The Airedale Heifer is offering a wide range of their menu including Sunday roasts and even alcohol and milkshake for collection. Order here
The Terrace The Terrace in Saltaire, normal known for bistro style dining, are now offering a tasty range of burgers for delivery through Uber Eats.
Take out treats...
Bradford
View menu
Shimla Spice Shimla Spice are offering delivery and collection orders so you can enjoy your favourite dishes at home. Order here
Dandelion Cafe Tapas Tree Tapas Tree are offering delivery of delicious tapas dishes straight to your door. Order here
For vegan and vegetarian options, check out Dandelion’s menu on Facebook where they’re offering a range of dishes from delicious Mezze boards to Saag Aloo. View Menu
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SALT Bar & Kitchen Salt Bar & Kitchen have a launched a click and collect service available to get freshly prepared wood-fired pizzas delivered to your home. Order here
Nawaab Gourmet My Lahore Missing the authentic curry experience? My Lahore have launched a cook at home food range with marinated meats and pre-prepared curries that allow you to create classic My Lahore dishes at home without any of the messy prep to do beforehand!
Nawaab Gourmet are delivering great Indian cuisine straight to your door. Order here
Order here
Smorgasbord
The Fleece Inn
If you’re fancying a late night coffee or treat, Smorgasbord are opening from 5pm till midnight for deliveries and takeouts.
In Haworth, The Fleece Inn have special offers available for collection for ‘fish & chip Fridays’, breakfasts, beers and more.
Order here
Order here
Cake ‘Ole Amici Amici Ristorante are running a delivery service of delicious pizza and pasta dishes, they will also deliver beer and wine to help make it a special night in.
Wondering how to spend an afternoon in isolation, why not order afternoon tea from The Cake’Ole? They’re offering free delivery within 10 miles of their Keighley Cafe of their scrumptious cakes and sandwiches!
View menu
Order here
The Canteen For breakfast, The Canteen have launched a business members club and click and collect breakfast service. Order here
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Pubs, a world apart Can a social distancing model work for public spaces? BY RACHEL AUTY Rachel Auty is a freelance engagement strategist specialising in marketing, PR and events for beer, hospitality and the arts at www.weareraucous.co
For the last five years I’ve worked as Head of Communications at an arts venue — a theatre in Harrogate to be exact. The building itself is 120 years old and with the exception of a few closures over the years, its very existence has been rooted in the act of bringing as many people as possible together to share cultural experiences. On Friday 20th March we locked the doors. No entry. Closed until further notice. Nine weeks on and we still aren’t sure when — or indeed if — those doors will be unlocked. It’s been a rollercoaster few weeks. If you follow the news, you may know the arts is an industry facing the very real prospect of total collapse — an industry worth £10.8bn to the UK economy that has been reliant on ever-decreasing public subsidy in a ‘best-case-break-even’ mindset and one that has been largely operating tentatively on a financial knife-edge for as long as I can remember. I’ve often pondered
over the sustainability of such a system. It’s at times like these that the cracks in the model become painfully clear. I’ve spent a great deal of time over the last few weeks reading, researching and digesting the situation globally. What are other people thinking about ‘higher risk’ activity and public spaces? What are similar businesses discussing and planning? What are the Governments, authorities and relevant industry trade bodies saying? Who is lobbying who, and what for? How might it all look in practice? These are the stories that continue to unfold and as the situation has the ability to change by the day, it’s hard to keep up. A few things are consistent, however. The simple fact of the matter is that with a life threatening new virus in circulation and a 2m social distancing rule being the only current ‘cure’, it is simply impossible for many, many arts venues to reopen as both safe and financially
viable spaces. The arts obviously aren’t only about venues, but think about things like outdoor festivals and ‘without walls’ performances and the essence is still about bringing many humans together for shared experiences. The industry faces its biggest crisis to date, but it’s not the only one. Hospitality faces very similar challenges and an uncertain future, and with many such businesses classed as higher risk public spaces, there is much crossover. I want to move on to talk about beer and specifically, ‘the pub’. Theatres are intended to serve communities and bring people together over shared social experiences, just as pubs are. There are certainly shared challenges right now, but could there also be shared solutions and learning? The UK has 47,000 pubs and an £18bn beer industry. There isn’t a single beer business that isn’t currently affected by the Covid-19 pandemic.
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On 20th March at 5pm — just as many were heading out for a (albeit cautious by this point) post-work Friday beer — the UK Government told pubs to close that night, and not to reopen the next day. It all happened so fast and hearts were broken across the country that night. Nine weeks on and the pain and uncertainty continues to be felt across the industry as the future remains unclear. For many, beer is not so much ‘a job’ as it is a passion project that has taken blood, sweat, tears, and years of hard work and sacrifice — another similarity to the arts. I know from experience those who work in beer are some of the most tenacious, resilient, and resourceful folk — this is an industry that will not go down without a fight. Over the last few weeks since lockdown it’s been about crisis management for businesses —
it was sudden and no-one was prepared. Now there’s a little more guidance emerging on when and how trade might be permitted to begin again, it’s time to plan and ramp up for reopening. The phase that follows involves adjustment, or becoming the ‘new normal’ — at least for a while. On 10th May the Government set out their long-awaited roadmap for reopening the economy, or their ‘plan to rebuild’. Unsurprisingly, as ‘higher risk businesses’, pubs and bars are featured towards the end of the road map as part of ‘step 3’, allocated a date of 4th July ‘at the earliest’ when ‘at least some’ pubs could open again. Within the official guidance document it is also stated that ‘Some venues which are, by design, crowded and where it may prove difficult to enact distancing may still not be able to re-open safely at this point, or may be able to open safely only in part.’ before
going on to say ‘Nevertheless the Government will wish to open as many businesses and public places as the data and information at the time allows.’ In order to support the process, industry-specific task forces are being established and as many other countries begin to cautiously reopen there will be close monitoring and shared learning along the way. When the time comes to reopen, businesses will be expected to meet COVID-19 Secure guidelines — a set of new safety guidelines that set out how each type of physical space can be adapted to operate safely, and enforcement measures will exist for non-compliance on whatever rules exist at that time. It’s all serious stuff and as we step forward nervously, every next move is as important as the last. It’s worth reiterating here that the commencement of each new step is entirely dependent upon the outcomes of the previous one and the Government is asking ‘all employers and operators of communal spaces to be innovative in developing novel approaches’. This is no easy task faced across the industry right now and there is so much to think about — starting with defining a ‘new normal’ model that works on a number of levels. For many, reopening is only the start of the hardest challenge yet as they navigate brand new operations alongside rebuilding trust to lure a spending-ready public and making sure everyone is kept safe.
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MAKING SAFETY PAY Alongside discussions around how to retain some of the joy of the usually interactive pub experience with a 2m social distancing model, many of the worries I’ve come across from public space businesses focus on how that business can actually be financially viable with such limitations applied. Many of those are working on financial scenarios that reduce potential capacities by 50% or more. One consideration alongside this is that it will be a good while before pubs go back to usual capacities, even if they reopened fully today. A recent YouGov survey revealed that only 32% of respondents said they would be comfortable to go into a pub or bar currently. Within this statistic it’s worth noting that a large part of this caution is likely to stem from the fact pubs and bars aren’t yet setting out when they are likely to reopen and how they will work after reopening to operate safely — naturally through sharing these plans public confidence will be boosted. I expect something of a landslide of information on this from pubs and bars across the UK in the coming weeks.
It’s worth also noting here that a number of countries have cut social distancing guidelines to 1m in line with WHO guidance to help the economy back on its feet. This is a move that can make a huge difference to the bottom line. Pub operators in the UK are calling for a similar shift.
closing off certain areas, moving stools away from the bar, perhaps removing seating completely, and where there is no physical guidance in place provided by furniture, you may want to use floor tape or stickers.
Pubs that keep people apart
It’s been floated that those with outdoor space may be able to open first. Being outside has shown to significantly reduce the risk of transmission and infection of the virus and with added social distancing, outdoor space planned and managed in the right way holds huge potential for financial viability.
There has been much written already about how this new socially distanced pub world might look. Here’s some food for thought from me, having spent the last few weeks obsessing over discussions and research across the hospitality and arts industries. I acknowledge that not all these would work or are relevant/ feasible at every public venue.
The physical space: Redesign seating and define standing areas. By redesigning both indoor and outdoor spaces you can create a physical model for social distancing making it really easy for customers to follow the social distancing guidance. This is likely to include relocating tables and chairs,
Utilise outdoor space
For those pubs without currently licensed outdoor areas but where there is outside opportunity, it’s worth noting that there’s currently a campaign for a change to licensing rules that would allow pubs and restaurants to use outdoor areas temporarily to accommodate more customers within social distancing guidelines.
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Install protective screens at bar
Remove all printed materials
Many shops have installed protective screens as protective shielding which also acts as reassurance for both staff and customers. For some bars, this type of addition could be both the safety and reassurance needed to get staff back to work and attract customers back to the business.
Removing tactile items is basic good practice right now. Things like beer mats and printed magazines, flyers and menus will be a thing of the past for a while.
Keep indoor spaces wellventilated Given reopening is likely to be summer, plan to safely prop doors & windows open as much as possible and weather permitting. Again, it is believed that good ventilation is good practice when spending time sharing indoor space with others.
Designate specific entrances & exits This move is designed to reduce interaction. With a dedicated entry and exit it helps to keep people apart creating something of a one way system as seen in many retail outlets over recent weeks.
Rethink toilets From what I gather this is one of the trickiest areas to manage. There’s talk of a one-in-one-out policy, having staff as attendants, and additional hygiene policies, gear and processes. The management of queuing and the issue around the fact that people need the loo more frequently than normal in the pub are difficult challenges — no one enjoys a toilet queue and the danger is that a problematic system could stop people coming to the pub at all.
While some businesses may be investing in more ‘high tech’ solutions like apps, pubs can always use a simple method of having menus displayed on the doors/ windows and encourage people to take a photo on their phone as they come in.
Go cashless This one should be fairly straightforward. Many venues have already gone cashless, and now handling cash is a no no due to the unnecessary risk of virus transmission. It’s a good opportunity to implement this measure in response to the virus and in the interests of safety, and then once those regulars we were nervous about have come to terms with the concept, just keep it like that?
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OPERATIONAL MATTERS: Enable the pre-booking of tables/ areas
Support an ‘order and pay at the table’ system
Offer a virtual queuing system
A widely spoken about approach is, once the seating has been planned, ask people to pre-book spaces. This could be via an online booking system or through a simple email/ messaging or telephone system. You could offer time limited slots on this and you could apply a minimum spend for pre-bookings, otherwise people can be asked to walk up and take their chances. You could also ask for a deposit payment on booking, which could then be deducted from the bill to avoid noshows. Something else to consider is the size of booking parties can be limited to work with your seating capabilities and staffing arrangements.
Table service seems a common phrase in pub business circles right now. The idea means customers aren’t gathering at a bar or mingling with each other and staff, but rather they are seated within their designated area with their own group and they stay there. Some businesses are planning to utilise an app-based system to enable customers to both order and pay from their tables — which will also solve the menu access issue, and can enable pubs to build loyalty and provide access to valuable customer data. However, for smaller businesses such an investment may be well out of reach and those businesses are looking at alternatives such as assigning specific staff to areas and tables to limit interactions, much like how it is done in restaurants.
For those who choose not to pre book — or for pubs who do not wish to implement a pre-booking facility — walk-ups can work too. For walk ups where no table is currently available people can be placed in a simple virtual queuing system where their mobile number is taken and they are text when a table is about to become free. If time slots are pre-allocated to tables it should be clear to see how long someone might need to wait for the next available table, too.
As part of this it’s a good idea to write a Booking Policy to clearly state how it’s all going to work and what the terms and conditions of the booking are, which is online and emailed to all those who book.
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SPECIAL INITIATIVES Now is the time to think cleverly about how to maximise possible revenue streams. Here are a few ideas from me.
Run ticketed events As numbers have to be heavily restricted this is your chance to really work with the ‘exclusive access’ message to boost income. By offering events that are ticketed and in limited numbers you can increase spend per head alongside managing your numbers, deliver your social distancing model, and adding an element of VIP to your bar experience.
Introduce gift/ pre-payment cards Many have introduced gift cards as a way of generating some cash flow for venues, but can these now also work as pre-payment cards? People can be encouraged to add a balance for example, perhaps on pay day, which they can then redeem with you on their next visit. This is another way to generate steady cash flow without those people needing to be physically in your (restricted) space at the time they are spending.
Consider rewards
Offer take outs
Right, let’s be honest — the main goal here is to get the most revenue from as few customers as possible. Yes, there are restrictions on the number of bodies you are allowed in your pub, but there are no restrictions on how much that person spends. Do you already know who your highest value customers are? Are you talking to them? This group of regulars holds the key to financial buoyancy over the coming months. It may be that 10% of your customers generate 50% of your revenue. You really want that 10% in your bar once you open again.
If you have an online shop continue with but consider adding the option to ‘click and collect’ too. This can then be offered to those in your pub who may want to take drinks home, and as a standalone service to those who just want to drop by or who didn’t want to join the virtual queue for a table.
Consider introducing a reward scheme for your biggest spenders, starting with an invited group comprising those you already know of. Those eligible unlock a load of perks such as priority booking on ticketed events, access to extended time slots, priority choice of seats, a fast-tracked ordering service etc. It’s worth thinking about.
Stock items to cross sell Once people are installed in your space they won’t want to move. If you have customers booked in for a time slot they will want to make the most of that and you’ll want to make sure you maximise spend per head. Think about what items you may be able to start to stock easily with good margins to cross sell — merchandise, pre-packed sandwiches or snacks, tasting flights, or something else… also make sure your take out menu is available to them. Staff may need some additional training on how to up sell and cross sell to customers.
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COMMUNICATIONS Talk to people. Now. Remember only 32% said they would be comfortable returning to a pub or bar currently. A large part of that is that we’ve all heard not much else for more than two months other than how we should all avoid other humans or die. There’s now a lot of work to be done to repair the damage. We now need to take the hands of our communities (metaphorically speaking) and safely lead them into the new normal where risk is minimised, the economy fires up again, and people can reconnect. This is going to be achieved through communicating — clearly, openly, and regularly — about plans, new measures, and processes that you are shaping up to contribute to achieving that balance. This responsibility sits with every business. Do you have a mailing list? Now is the time to use it. Use your socials, use your website.. Host a Facebook live. Write an FAQs piece. However you do it, talk to your community. The bottom line is your customers miss you. They really want to get back to the pub, but they are naturally nervous. They know we
can’t just go back to the way things were but they haven’t had much steer from how it will look so they can’t visualise it enough to decide whether or not it’s the right choice for them. It’s time to change that.
Create and share your Coronavirus Operations Policy It’s a really good idea to have one central guide that sets out: • How things will work at your venue or venues • Promises from you as a business to customers and staff regarding service and safety (Hygiene and cleanliness, glassware, staff training etc) • Expectations of those entering and working in your venue (hand washing, not entering with symptoms, safe use of toilets etc) • Include reference to COVID-19 Secure compliance Talk over this with staff, encouraging the sharing of questions or concerns. Add a public version to your website, and make sure it’s linked to from all digital communications.
Display signage around the venue It’s worth reminding customers of how you are now operating with key messages displayed around the building, affixed to the walls rather than something people need to pick up. Remember, this is a new world for everyone and we all need guidance and steer as we learn to adapt. Make sure information is displayed in areas where people may need to wait such as toilet queue areas or on the front doors.
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SUMMARY There is no one-size-fits-all here — no two venues are the same so there is no standard template. That makes this next phase excruciatingly hard, but there is no one who knows your business and your customers better than you. Finding a balance of compliance and the lowest possible transmission risk alongside maintaining financial viability and retaining some of ‘the joy of the pub’ is the ultimate aim. Some serious organisational remodelling is going to be required. It’s not an easy ask.
One key point in all of this is that this safe new normal is a shared responsibility. As businesses and staff teams you can only do so much, and you need to be able to rely on the patience and cooperation of all customers to make it work. The pub experience — one that is based on social interaction, bumping into friends and making new ones — is going to be really quite different for a while. Will this put people off altogether? Maybe. This goes back to working with your regulars. Don’t be afraid to give your most profitable regulars the VIP treatment. Not only will they be the most lucrative use of your time and already limited space over the coming months, but they are also most likely to comply and support you with the challenging weeks ahead. Make them party to preview information too, and you’ve got yourself a group of ambassadors who can really help you get back on your feet. Finally, I want to take you back to one of my earliest points about the arts industry and how this pandemic has exposed many fundamental issues that threaten its very existence. Now, I know beer and hospitality are in many ways very different to the arts; there isn’t the same history or reliance
on public subsidy, and it’s not a largely charitable sector. However in the beer world, squeezed margins, problematic business costs, licensing red tape, and consumer-driven expectations on things like how much a pint of cask should be have resulted in another beloved industry largely operating tentatively on a financial knife-edge. This time it’s a commercial industry worth £18bn and yet, as with the arts, it’s now that the cracks in the model become painfully clear as we face the prospect of losing the things we love the most. Can this unprecedented experience help us to reframe the beer industry and enable much-needed clarity on a new more resilient and sustainable industry model? There’s no denying that the beer industry is being forced to dig deeper than ever into every single reserve of passion, innovation, and determination. At a time when it’s hard to see the light, the hope has to be that some elements of this journey of new learning, enhanced collaboration, and ambitious rethinking might just end up being a much-needed silver lining in the longer run.
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Lockdown Stories
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OUR LOCKDOWN STORY
Humpit (Huddersfield) “We have been closed but we’re finding a lot were missing their hummus fix and as nothing much will change for quite a while we needed to adapt our business. We are doing deliveries across all HD postcodes or people can Grab n Go their order from Humpit at a pre-booked time. We are finding we are getting lots of new customers that aren’t able to come into Huddersfield normally!”
Try This: Deliveries every Friday including meals for one, mezze’s for two or a meal for four which includes four filled pita’s and a side of aubergine & olive or side of tabuleh salad for £20. Add a slice of (vegan & gluten free) Chocolate Cake for £2.50. Delivering to: All Huddersfield postcodes www.facebook.com/humpithudds
Humpit Hummus 32 Queen Street, Huddersfield HD1 2SP 07939 091010 | www.humpit-hummus.com
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OUR LOCKDOWN STORY
Ilkley Kitchen (Ilkley) “The prospect looked great for 2020, I had just moved into my new premises, had starting supplying to some brilliant new restaurants and I loved that The Ilkley Kitchen now had its own place to call home. As the concern for COVID-19 started to grow, my orders started slowing down and before I knew it, all our beloved, restaurants and cafes, cinema and Food market in Ilkley had shut, until further notice. Not only did I supply to many of these brilliant independent businesses but these were places that I’ve loved going to with friends and family for many years – it was hard to see Ilkley become a ghost town overnight. I made the hard decision to shut up shop and have a serious think about how I could adapt the way I work and safely supply my food to the people of Ilkley. Along came the simply brilliant and supportive Pronto Ilkley and within a week a new delivery menu was developed and we were off!
My delivery menu mainly targets lunch time grub but can also be heated up for a delicious evening meals too. From Shredded Asian Chicken Salads to Spanish Meatballs, our famous Sausage Rolls with a Celeriac Potato and Chorizo Soup, it’s been a hard but rewarding challenge to adapt the menu to accommodate lockdown life. My keen cyclist son drops off all orders on his bike, ensuring strict hygiene rules are always followed and food is dropped to your doorstep without any contact. Pronto Ilkley has enabled me to reach out to customers that didn’t even know The Ilkley Kitchen existed pre-lockdown, I’ve cooked for Zoom date nights, key workers, sent cakes and lunches to families with loved ones in hospital and found many new loyal, supportive customers. As the cafes in Ilkley slowly re-open under new takeout restrictions, look out for The Ilkley Kitchen cakes and bakes available for takeout. But in the meantime, I will continue to develop my new found love for home delivery and I am already excited for The Ilkley Kitchen to grow when post lockdown life restarts!”
Ilkley Kitchen Ground Floor, 23B Brook Street, Ilkley, LS29 8AA | 07813 989 817 | theilkleykitchen.com
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Ilkley
Take out treats...
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Lishman’s
Riverside Hotel
Lishman’s of Ilkley are open throughout the week offering all their delicious, locally sourced meat including sausages, steak and even belly pork sandwiches!
For some classic fish and chips, try Riverside Hotel who are still offering takeaway services and also now serving pizza, ice cream and hot drinks.
Order here
Find out more
Erica Berry Flowers
Broadley’s
Erica Berry Flowers are delivering fresh fruit and vegetable boxes including four pints of milk for £30. Order here
Wharfedale Fine Cheese’s Cheese lovers can get their fix with Wharfedale Fine Cheese’s essential box, local artisan and delivered weekly. Find out more
Broadley’s Bistro & Wine Bar have even set up a fish and chip drive through to offer a limited contact customer service experience View menu
Panache Panache Indian Restaurant are doing both collection and delivery with special offers on including 20% off for NHS staff. Order here
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Sachi’s
Host
Sachi’s have a huge range of curries available for both collection and delivery.
Host are a produce-led British restaurant which have a range of dishes, sides and drinks available for delivery.
View menu
Order on Pronto
Moin Moin Bäckerei Moin Moin Bäckerei are offering a delivery service of all their scrumptious baked goods but also still have their shop open on Brook Street so you can head their for freshly baked bread and sweet treats. View menu
Copper Spoon Cakery Copper Spoon Cakery have brownie boxes and mini cakes made using organic, local ingredients for delivery.
The Ilkley Kitchen The Ilkley Kitchen have main meals, soups and even whole cakes all freshly made by Marcella. View menu
Order here
Love Brownies Pranzo
The Little Teahouse
Pranzo are providing rustic, authentic Italian dishes for collection from their restaurant in Ben Rhydding.
The Little Teahouse are offering sandwiches, cakes and scones to your door; check their weekly menus on their Facebook page.
Order on Pronto
View menu
Love Brownies are still offering all your favourite brownies through their website online and delivered straight to your door. Order here
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It was a surreal moment being told that pubs and restaurants had to close.
Phil Garvey, Cap & Collar Cap & Collar, 4 Queens Rd, Shipley BD18 4SJ | tinyurl.com/capncollar
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Phil Garvey is the owner of Cap and Collar, a small neighbourhood bar in Saltaire that opened in 2014 and specialises in modern craft beers. We caught up with him to find out how the Cap has responded to corona-virus.
How has the corona virus affected The Cap & Collar so far? We closed our doors at 9pm on Friday 20th March. It was a surreal moment listening to Boris’ press conference that evening and being told that pubs and restaurants had to close that night. Lockdown had been anticipated so I’d spent most of that week putting together an online shop to ensure that the business could continue trading in some capacity once closed. What can your customers do to support you during the lock down? Our online shop went live on 19th March and I’ve been making noncontact beer deliveries across Saltaire, Baildon and Bingley on Friday and Saturday evenings. Support from both existing and new customers has been amazing and it’s been a great way of staying in touch with the Cap and Collar “family”. You work with lots of independent breweries and suppliers, how is the situation effecting these businesses and have you been able to support them? Everyone has been effected by this, no one has been immune to the seismic changes this has brought to the hospitality sector. Cap and Collar is supporting as many local breweries as possible by continuing to buy beer
from them. Primarily these are breweries which we already have strong relationships with and who themselves have supported our business over the last six years. What have you learned from the lock down and is there anything you will do differently as a business once things return to normal? The benefit of being a small business is that you can adapt to change quicker than bigger organisations and venues. Both Nathan [Assistant Manager] and I had wanted to develop and expand our take-out offering and in the weeks leading up to lockdown we’d started pushing take-out beers ahead of launching our online shop. It’s a great addition to the Cap’s main drink-in offering and it’s something that we will continue with once we are able to re-open the Cap. It’s been a learning curve as the online / take-out business is a very different market place but there’s been a great response so far and we hope that we can continue to provide people with a great selection of beers and a personal, Cap and Collar-like, service! We have seen lots of examples of innovation and collaboration over the past few weeks, do you think the situation has brought local independents closer together? Pre-Covid 19 there were already
strong relationships between the local independents in Saltaire. It’s one of the best things about running a business in the village and its surrounds. Unfortunately many of our friends have had to temporarily stop trading but it’s great to see people like Joel (Giddy Arts) making big differences with his eco refill shop! Is there anything you have been enjoying about the lockdown? What have you been doing to keep yourselves busy (at home or with the business)? Early nights! The combination of running a bar and having two children under 4 years means there isn’t much time for sleep! It has been a really busy period so far in setting up and running the delivery business but when I get a spare moment I can be found with a paint brush in hand as we’re trying to renovate and redecorate our house! Finally, if we could order one thing from you to help us though the isolation, what would it be? Please take a look at our online shop and if there is anything of interest pop an order in! The purchase of bag-in-box beers is particularly helpful as these are being filled from the beers we already have in our own cellar so buying them means they’re not going to go to waste.
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Really good recipes! We asked some of our favourite restaurants to send us their recipes so you can have a go at recreating some of the treats you’re missing out on during lockdown. Give these a go, take a picture and don’t forget to tag us and the venues on social media!
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Recipe | La Feria
Jamon Serrano, fresh fig and rocket salad This simple salad sums up what La Feria is all about. The best Spanish charcuterie paired with seasonal produce from across the Mediterranean. Sweet figs, salty jamon Serrano, peppery rocket and grassy extra virgin olive oil. Perfect.
Ingredients
Method
3 – 4 slices of Jamon Serrano 3 figs, the freshest you can find A handful of fresh rocket leaves
This personifies what La Feria salads are all about, showcasing the very best Spanish produce, matching it with fruit and vegetables when they are absolutely in season and presenting everything simply for everyone to share.
Extra virgin olive oil Balsamic vinegar Freshly ground black pepper
We serve this salad from late Spring to the end of Summer and, paired with a glass of chilled verdejo or pale rosado on our sunny terrace, you could easily imagine you’re sat in your favourite beach bar in our beloved Andalusia.
To serve, wash your salad leaves and cover the bottom of a serving plate. Wash your figs, snip off the top and then cut a cross shape about halfway down each fig. Gently squeeze each fig so that it slightly opens (see picture) and then place on top of the rocket. Strew the Jamon serrano in and around your figs. Drizzle with the best extra virgin olive oil and a splash of balsamic vinegar. We use Fuenroble olive oil, a beautiful grassy, fruity oil made from Picual olives in Jaen province in Andalusia, available online from Basco Fine Foods. Finish the salad with half a dozen turns of the black peppermill.
La Feria Wellington House, Cold Bath Road, Harrogate, HG2 0NA | 01423 538181 | www.laferiarestaurants.co.uk
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Recipe | La Casita
Roasted king prawns, garlic, chilli & spring onions This prawn dish from Ilkley tapas masters La Casita is simple, tasty and perfect for a quick summer time supper.
Ingredients
Method
6 King Tiger prawns
Start by de-shelling and de-veining the prawns. Start by gently peeling the shell back from what would be the head side, follow it down the tail the shell should come off quite easy, when you get near the tail, squeeze the very bottom of the tail and the prawn should push out and you will be left with the meat of the prawn
1 Clove of garlic ½ Red chilli 10g Butter ¼ Lemon, juiced 1 Spring onion Small handful of parsley
To de-vein, run a sharp knife down the back and scrape out the black vein that runs along the back Dry the prawns on kitchen roll and pre-heat a frying pan with olive oil, the pan wants to hot before you start to cook Add the prawns to the pan one at a time, try to work around the pan in the same direction, as then you will know which order to turn them, season and leave to cook
After a minute you should notice the prawns starting to colour on the bottom, now add the sliced garlic and chilli Roast the garlic and chilli and add the butter, melt the butter and tilt the pan a little to help the butter colour the prawns To stop the butter burning, squeeze in the lemon juice and finish with the spring onions and parsley. For the last few seconds, turn the prawns. To serve spoon everything into a tapas dish and sprinkle with a little parsley.
Chefs tip: It’s important not to season the prawns before they go in the pan as we don’t want to draw any moisture from them.
La Casita Ilkley The Victoria Arcade, South Hawksworth Street, Ilkley | 01943 601062 | www.littlehouseoftapas.co.uk
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Recipe | West Park Hotel
Linguine, asparagus & wild garlic pesto A seasonal pasta dish packed with flavour from Harrogate’s West Park Hotel. We love the addition of wild garlic, which gave us a great excuse to go forraging in the woods!
Ingredients
Method
250g dried linguine pasta
To make the pesto, add all the ingredients to a food processor then blend to a paste. Spoon into a bowl, and season with sea salt to taste. Bring two pans of salted water to the boil. Put the linguine pasta into one pan and cook for 8-10 minutes or until al dente.
1 50g fine asparagus spears, cut into thirds 100ml double cream 60g finely grated parmesan 1 00g smoked bacon lardons (recommended)
For the wild garlic pesto 150ml olive oil 3 garlic cloves crushed 00g wild garlic leaves with any 2 thick, tough stalks stripped off (You can use 200g spinach as an alternative if impossible to find) 100g pine nuts 100g finely grated parmesan 1 tsp honey Sea salt to taste
Meanwhile, drop the asparagus into the other pan and cook for 2-3 minutes or until just tender. Drain both pans, reserving some of the pasta water. Return the pasta to a hot pan with 6 tbsp of the pesto, 4 tbsp of the reserved cooking water and the double cream. Toss together until all the pasta is coated in the creamy pesto. Add the asparagus, and some of the grated parmesan and a
West Park Hotel 19 West Park, Harrogate HG1 1BJ | 01423 524471 | www.thewestparkhotel.com
little more seasoning to taste, then toss together once more. Serve straightaway, sprinkled with the remaining parmesan.
Chefs tip If you want to you could sprinkle with some little crispy bits of bacon or pancetta when you serve, which works lovely with this lovely springtime bowl of pasta! If you can’t find any wild garlic, you can use spinach as an alternative, it tastes just as good! available online from Basco Fine Foods. Finish the salad with half a dozen turns of the black peppermill.
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Recipe | Santoni Osteria
Cavatelli alla norcina Italian comfort food at its finest, try this simple pasta dish courtesy of one of our favourite restaurants, Keighley’s Santoni Osteria.
Ingredients
Method
400g Cavatelli or other pasta of choice
While the pasta is cooking sweat the onion with the oil for a few minutes. Add the sausage meat and stir until cooked. Add cream and black pepper.
00g Good quality sausages 3 preferably Italian style (skinned and crumbled) Fresh whipping cream 150ml Extra virgin olive oil 2 tbsp Onion 1/2 chopped finely Black pepper Pecorino cheese Black truffle or truffle oil
Drain the pasta and add to the sauce with cheese to taste, and serve.
Chefs tip You can add some slivers of black truffle with the cheese, or use truffle oil when cooking the onionzen turns of the black peppermill.
Santoni Osteria 23 Airedale Rd, Keighley BD21 4LW | 01535 601792 | www.santoni-osteria.com
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Recipe | Ramus Seafood
Lobster thermidor with new potatoes, pea shoots & parmesan Ramus Seafood give us their take on this classic seafood dish, perfect for a special occasion or an indulgent treat.
Ingredients
Method
700 g cooked whole lobster 150 ml double cream 1 tsp. English mustard 40 g butter Finely grated zest of ½ lemon 40 g parmesan cheese, grated New potatoes A sprinkling of chives A handful of pea shoots to garnish
Twist the claws off the lobster. Hit the heavy side of a claw sharply with the heel of a knife. Now twist the knife until the claw cracks open. Pick the meat from the claw, then chop and put into a bowl. Repeat with the remaining claw.
Preheat oven to 200°C (180°C fan) gas mark 6. Put the cream, mustard, butter and lemon zest into a pan. Heat gently, stirring, and simmer for 3-5 minutes. Stir in the lobster meat. Then spoon the mixture back into the shells.
Next, twist off the legs, then fully extend the lobster body in front of you (back facing up), lay on a board and push the tip of a knife into the lobster just below the head. Now cut down the length of the back to halve the lobster. Ease out the white meat, chop and add to the bowl. Wash the halved shells and set on a baking tray.
Cook until lightly golden and bubbling.
Ramus Seafood Ocean House, King’s Rd, Harrogate HG1 5HY | 01423 563271 | www.ramus.co.uk
Next, begin boiling the new potatoes, once boiled add butter and chives. This will form the bed for your lobster to sit on. Finally, garnish with a handful of pea shoots and grated parmesan.
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Recipe | Three’s A Crowd
Crispy satay chicken burger We’re all missing a proper burger right now aren’t we? Why not give this belting recipe by Three’s a Crowd Head Chef Joe Carroll a try?
Ingredients
Method
Chicken:
Crispy Chicken:
1x chicken breast or 2 boneless skin off thighs
Grate the garlic, mix all of the chicken ingredients and set aside to marinade for a minimum of 1 hour. Dust the pieces of chicken into the seasoned corn flour mix. Shallow fry until golden brown and cooked through. Once cooked coat the chicken in the satay sauce.
1x clove of garlic 1 tbsp Salt and pepper 1 tbsp paprika 100ml buttermilk 1x tbsp hot sauce (or sriracha) 1 00g cornflour for coating the chicken just before you’re ready to fry.
Satay sauce: 1x jar peanut butter, smooth or chunky 25 ml soy sauce 2 tbsp spoon sriracha 1/2 onion Finely chopped 2x cloves garlic Finely chopped
Satay Sauce: Fry the onion and garlic in a little oil, add all the other ingredients for the satay sauce and bring to the boil for 2 minutes. Either leave chunky or blend smooth (Add a touch of water if it’s too thick).
Chilli Lime Mayo: Add the juice of 1 lime and freshly chopped chilli to 4 tbsp of mayo and mix.
100ml milk 1x Tin chopped Tomato
To serve:
Salt and pepper
On a toasted brioche bun (or bun of your choice), add the lime mayo to the bottom half. Top with crisp lettuce, freshly picked shallots and crushed chilli peanuts and extra satay sauce. Add the chicken and serve with fries or salad.
Chilli Lime Mayo: Lime Chilli Mayonnaise
Three’s A Crowd 11 West Park, Harrogate HG1 1BL | 01423 391459 | www.threes-a-crowd.co.uk
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Recipe | Daniel’s Cafe & Bistro
Traditional Romanian sweet bread A traditional sweet bread that’s incredibly popular at Daniel’s Cafe in Ilkley. Ideal for breakfast or a midday treat with a coffee.
Ingredients For the dough: 1/2 cup milk 3 cups plain flour 25g rapid-rise yeast 3 large egg yolks, at room temperature 1/4 cup granulated sugar 8 Tbs unsalted butter, softened 1-1/2 tsp. fine sea salt 1 tsp. pure vanilla extract 1/4 tsp. pure almond extract Nonstick cooking spray
For the filling: 2 large egg whites 1/4 tsp. fine sea salt or table salt 1/2 cup granulated sugar 2 Tbs. natural cocoa powder, sifted 1-1/2 oz. toasted walnuts, finely chopped 1-1/2 oz. toasted pecans, finely chopped 1/3 cup chocolate, finely chopped For shaping, baking, and finishing 1 large egg 1 Tbs. unsalted butter, melted 1-1/2 to 2 Tbs. demerara sugar
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Method Make the dough
The filling
Bake and finish the bread
In a small saucepan heat the milk until warm, not hot. Combine 1 cup of the flour with the yeast in the bowl of a stand mixer. Stir in 1/2 cup very warm water and form into a ball. Cover the bowl lightly with plastic wrap. Set the bowl in a warm spot until the mixture has visible bubbles on its surface for about 30 minutes.
Using a hand mixer, beat the egg whites and salt in a medium bowl on high speed until stiff but not dry, 2 to 3 minutes. Gradually add the sugar and continue to beat until the sugar dissolves and the mixture turns glossy and thickens, about 3 minutes. Add the cocoa and beat on low speed until smooth. Turn off the mixer, and fold in the nuts and chocolate with a silicone spatula until well combined.
In a small bowl, whisk the egg with 1 Tbs. water, and use a pastry brush to brush the dough with the egg wash.
Put the bowl in the mixer stand, and fit the mixer with the dough hook. On medium speed, beat in the egg yolks, sugar, butter, and salt, scraping the bowl occasionally. With the mixer running, add the milk and continue to beat until combined. Gradually add the remaining 2 cups flour. Raise the speed to medium-high, and knead until the dough is smooth, about 5 minutes. The dough will be soft and may not form a ball. Stop the mixer, add the vanilla and almond extracts, and continue to mix until incorporated, 1 minute. Lightly coat a bowl with the cooking spray. Transfer the dough to the bowl and cover with plastic. Let rise in a warm place until the dough is doubled in size, about 1h.
Position a rack in the center of the oven, and heat the oven to 180 C. Bake the bread until a wooden skewer inserted in the center comes out with only dry crumbs.
Shape and fill the dough and butter a 9×5-inch loaf pan. Gently scrape the dough onto a lightly floured surface. Divide the dough into thirds. Roll one piece of the dough into a 12-inch-long by 5-inch-wide rectangle (the dough will be 1/4 to 1/2 inch thick). With an offset spatula, spread about one-third of the filling over the dough, leaving a 1/2-inch border. Roll the dough up lengthwise to make a long cylinder. Pinch the dough’s ends and along the long edge to seal. Repeat with the remaining dough and filling.
Daniel’s 34 Leeds Road, Ilkley, West Yorkshire, LS29 8DS | 07985 432133 | www.danielscafebistro.co.uk
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Recipe | Toast House
Raspberry & blueberry lime drizzle cake An elegant, tangy cake from Toast House in Ilkley that screams summertime. A fantastic addition to your picnic hamper and just as nice if you want to scoff it down while you Netflix binge!
Ingredients
Method
For the cake
Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
225g softened butter, plus extra for greasing 225g golden caster sugar 4 medium eggs 2 limes, grated zest and juice 250g self-raising flour, sifted with a pinch of salt, plus extra flour 25g ground almond 1 00g each blueberry and raspberries
For the syrup 8 tbsp lime juice (about 4 limes) 1 lime, grated zest 140g golden caster sugar
Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice – about 3 tablespoons – to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped). Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top – it will sink as the cake rises.
Toast House 22 Leeds Rd, Ilkley LS29 8DS | 01943 601987 | www.toasthouse.co.uk
Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed. Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil. Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.
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Why great photography is more important than ever for your restaurant Do you have you arsenal of images to stand out on social media in times of a lockdown? BY KAROL WYSZYNSKI
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I’ve recently run into an article recently stating that people with poor profile pictures are mostly ignored on dating sites. The same applies to any media campaign. The image has ruled the world ever since photography was invented. In these times of digital revolution with a massive push for mobile photography and the constantly increasing role that social media plays in our lives, images hold much more power. Data says it all. Posts with images have 37% more engagement on Facebook. According to other statistics, photos which are posted are likely to have 2.3 times more engagement than text or links. This was all before we had the Covid19 situation. Now the battle for the customer entirely has moved to the virtual world and content is needed more than ever.
Restaurants, microbreweries and other establishments are quickly moving their services online by creating website shops, thinking about how they can punch through the large pool of competitors with their offers. As a photographer, I like smaller clients. I like places with a soul and heart. Small and independent means it has a relationship with its community and customers. All those factors are very important for tailoring a good online strategy. Let’s look at some more data; 95 million pictures are posted on Instagram daily. How do you win with yours? You want good images. If you take them and don’t have good light, or don’t know much about composition among other factors, it will hurt your brand- you will become that dating profile with bad pictures that nobody interacts with or wants to associate with.
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‘Posts with images have 37% more engagement on Facebook. According to other statistics, photos which are posted are likely to have 2.3 times more engagement than text or links.’ ‘Associate’ is a keyword. People don’t just want to have good food delivered or receive a pretty product with a good design. People also want to be part of something and by purchasing a product they invest in this. It’s the idea behind why influencers associate themselves with products, and why brands often have an ethos or brand values. When I photograph
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an establishment I like to portray the chef, the owner and the service. I want to tell the story. A story that the customers can and will be part of. A story of a place, of people and food. This is part of why Netflix’s documentaries about food and restaurants are so popular; they personalise the product with the way that it is shown. First of all, don’t use stock images. They are not genuine, might cost you more and they falsely advertise a unique establishment. Get a professional photographer and talk with him. As a photographer, I need to know what an establishment is trying to achieve- Photographers will do the job but getting a good brief will increase the quality of the outcome.
This doesn’t mean you manage every image the photographer takes, but you need to communicate what your brand is about in order to reach your customer base. Is it a homey, warm and caring business selling traditional dishes or something more on the edge, dynamic and aimed at a younger demographic? All this information will enable the photographer to produce an appropriate style and edit of images. This way you will have exclusive and genuine content that nobody has and your customers can relate to. Photography sends a powerful visual message, sending many coded pieces of information which are retained by the viewer. People only remember 10% of the new knowledge they absorb after 3 days but if the information is supported by the image we have a boost to 63%.
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The current pandemic has and will change the way we live and operate. I think more than ever the role of professional photographers is important not only as photographers but also as social media content creator and marketing advisors. Personally I’m a part of and work with many marketing agencies and push any campaign where my images are involved since I believe it is a team effort. The biggest challenge business owners face now is how to transport that restaurant experience to our homes and we photographers can help. If you have any questions don’t hesitate to get in touch. media.karol@gmail.com 07704521349
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Lockdown Stories
OUR LOCKDOWN STORY
The Disappearing Chin (Harrogate) “The Disappearing Chin took the decision to close fully just before the government announced bars and pubs to close. We enjoyed wonderful support from the best customers who practically drunk the bar dry! We live with and care for Han’s 89 year old grandparents so we have been very cautious during lockdown to shield them and limit our contact with the outside world. The Chin turned one at Easter, we had planned lots of celebrations that couldn’t materialise but our incredible regulars arranged a virtual celebration for us which was incredible. Unfortunately the very next day some chump decided to kick through our door during their “daily exercise”. Whilst we’ve been away we’ve given the bar a lick of paint and have developed a website, ready to launch our collection and delivery service when other shops open in mid June. We are so excited to get back to it, to be swimming in delicious beers, mixing exotic cocktails and delivering you bottles of vino for all your socially distanced pleasure. Check out our social media for updates on the launch and our website, you can order to collect, selecting an allotted pick up time or can chose to have us deliver in the evening. We cannot wait to see you all!!
The Disappearing Chin 38 Beulah St, Harrogate HG1 1QH 07539 942344 | the-disappearing-chin.myshopify.com
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OUR LOCKDOWN STORY
Northern Tea House (Huddersfield) “Our initial reaction to the announcement that, all restaurants, pubs and cafes had to close was relief. The takings had plummeted to 60, 50 and then down to 40% in the week leading up to the announcement. The financial package set by the government was good and we had enough cashflow to see us through the early weeks. This meant we were able to keep all our 18 strong team using the furlough scheme and avoid any redundancies. That same evening we organised for a small team to meet at the shop to get it ready for lock down. This involved clearing out all the fridges, freezers and ambient produce that would perish during lockdown. Much of which was given away to staff and vulnerable customers of ours. Then an intense clean of the whole premises and a few essential repairs. We’ve had several delays and a few hiccups accessing the government’s financial packages, but that support is very welcome and has been crucial in order for the business to survive. The management team have completed some training during closure which will make us stronger on reopening. I personally have been helping some of our vulnerable customers with getting supplies to their homes during these difficult times and some with a friendly phone call. Just someone to talk to is the most
important aspect for some customers that are isolating alone. We haven’t offered any form of takeaway/delivery service for our products. Our menu is not designed in this way and nor is our kitchen. We don’t feel it’s safe enough or morally right to ask customers and staff to risk health over profit. We’ve all missed something during the crisis and we’ve had loads of lovely messages via social media platforms from customers showing their support. There is a lot to consider before we can reopen. We have to wait for government guidance, work within their guidelines, ensure there are enough consumers around to support our offering, take into account consumer confidence and so much more. It’s going to be a difficult transition moving forward however, it’s one all high street businesses face over the coming weeks and months. We look forward to the challenge and welcoming all our customers back as soon as is practicable to do so.”
Northern Tea House 36 King St, Huddersfield HD1 2QT | 01484 769229 | northernteahouse.co.uk
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Lockdown Beers
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The Triangle recommends... 1
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Burning Sky
Wylam/Mikkeller
Augustiner
Nelson Sauvin is one of my favourite hops, it’s has a complex wine like flavour with notes of pepper, grape & lychee. This particular beer is a single hopped IPA from one of the best breweries in the UK and it showcases the hop beautifully.
This is a coffee oatmeal stout & an ode to Mikkellers famous Beer Geek Breakfast beer. It’s brewed with Columbian coffee beans & makes for a full flavoured stout with notes of honey & brown sugar.
A classic German Lager from the oldest brewery in Munich & brewed in accordance with the German Reinheitsgebot purity laws it’s quite simply one of the best lagers going; crisp, smooth & light. It goes down a treat in the sunshine, in the rain, with food, without food, in your sleep…you get the picture.
Indecision Time Nelson Sauvin IPA
Geordie Beer Geek
Helles
Order ace beers direct from The Triangle: We’ve been running a local delivery service since lockdown began so the best way to support us would be to put an order online. We currently offer a click & collect service and free local delivery within 5 miles of the shop too. You can find us at www.shipleytriangle.co.uk
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HUSK recommends... 1
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Pressure Drop
Upland Brew Co
MARZ Community Brew Co (US)
‘The Numbers’ New England Pale 5.2% Soft and gentle as a warm summer’s breeze. Packed full of ripe fruit aromas, thanks to the Bru-1 and Amarillo hop profile, this is pale ale luxury. Full-bodied and hazy, if it were a person, The Numbers would definitely wear a kaftan.
Guava Barrel Aged Sour 6.3%
Guava provides a wonderful tropical drinking experience. Dripping with papaya, mango, and guava fruit flavor, this beer finishes tart and dry. The Basis blend used for this beer is 80% four month old Fouder beer and 20% 12 month old beer pulled from wine barrels with an additional one month of aging on pink guavas.
Crushed Velvet DDH New England IPA 7.5%
Crushed Velvet is a NE Style IPA at 7% ABV, and loaded with Hallertau Blanc, Motueka, Citra, and Simcoe hops that combine to make this a mango and citrusforward freak out.
Order ace beers direct from HUSK: Customers can drop into the shop which is now open 12-3pm Fridays & Saturdays. Free delivery in Harrogate for online orders www.huskbeeremporiumltd.selz.com, Customers can also call 07470512781 or email beer@huskbeeremporium.com for enquiries.
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“I’m missing the customers and the team I work with.”
Keith Wildman, The Record Cafe The Record Cafe, 45-47 N Parade, Bradford BD1 3JH | 01274 723143 | www.therecordcafe.co.uk
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Keith Wildman is the owner of The Record Café in Bradford. Established in 2014 The Record Cafe is an independent vinyl record shop and speciality beer cafe, serving charcuterie and cheese – vinyl, ale, and ham. They were recently voted Bradford CAMRA Pub of the Year 2020. How has the corona virus affected the Record Cafe? We’ve had to close our doors and furlough staff. So we’re closed until further notice. I did toy with the idea of going on line and / or doing home deliveries, pay on vouchers etc, but nothing is guaranteed with that, and the government schemes in place, at the moment, will help us get through this. I thought it more important we reduce our footprint and follow the government advice. Stay at home, and don’t go out it you don’t have to. Obviously each business has their own plans but this was best for us. What are you missing the most about running the bar? I’m missing the customers and the team I work with. The excitement of buying something in that someone wants to buy – whether it’s food, records or beer – and just the mental buzz and stress of being busy! The buzz of people enjoying what you’re offering, and ‘curating’ an atmosphere that makes people want to come back. Before this I’d not had so much as a week off in 6 years. So all this time and a relatively free mind is a bit of a shock. Is there anything your customers do to support you during the lock down? The best thing people can do is
stay at home. To help get this over with sooner. And the sooner this is over, the sooner we can reopen. You work with lots of independent breweries, do you think the industry be able to bounce back strongly? I’m trying not to think too long term. I just look at a day and a week at a time. Otherwise the whole situation becomes too overwhelming. I think like every business all over the world right now, some will bounce back and some won’t. It’s not going to be easy as who knows what the other side of this will look like. What have you learned from the lock down and is there anything you will do differently as a business once things return to normal? I think there’s a lot to learn, and there’s a lot of time to think about it. This could well change people’s shopping and socialising habits for good, and I think we’ll have to look at that and adapt. Is there anything you have been enjoying about the lock down? What have you been doing to keep yourself busy? As I’ve said. I’ve not had a week off since we opened in November 2014, so it’s nice to have a rest. I’ve been doing a lot of cleaning at home, gardening on my balcony
and catching up with the huge backlog of books I’ve acquired over the last 6 years. Like a lot of people I’ve also been doing a lot of cooking and eating, which I enjoy! There’s also a lot of admin I’ve got to do, and I still need to call in to work to check all is still ok there. Can you recommend any local independents offering quality produce during lock down? Between them, Sollys and Roswitha Delicatessen in Bradford’s John Street Market and Paul Binns Quality Meats in Saltaire have been providing everything I need. Honourable mention to Plant One On Me too who are out and about delivering houseplants! There’s plenty of people out there who’ve been adapting their businesses to cope with the current situation and I applaud them all. What does the Record Cafe have in-store once you’re able to re-open? Hopefully carrying on where we left off. We’re due to have the Bradford CAMRA Pub of the Year presentation, and we’ll have to see whether we can still do this year’s vintage bus trip. But I’d just want to carry on focusing on what we do, and doing it as well as we can.
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Women On Tap 2020 ‘It just shows what happens if you work out what can be done, rather than dwelling on what can’t.’ BY RACHEL AUTY Rachel Auty is a freelance engagement strategist specialising in marketing, PR and events for beer, hospitality and the arts at www.weareraucous.co
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Unlike many scheduled events for 2020, the fourth annual Women On Tap Beer & Arts Festival still happened this May during the UK lockdown, following an innovative reconfiguration of the planned programme. A virtual beer festival experience was created through a five-day schedule of online talks, livestreamed panel discussions, virtual tastings, internet gigs, and more – all designed to showcase brilliant women, highlight beer excellence, and promote equality. Events included beer sommelierhosted tastings, poetry readings, yoga, interviews, a brewery tour, visual art exhibitions, and some wartime-themed specials to mark 75 years since VE Day. One particularly notable event on the 2020 programme was an emotionally charged ‘Postpandemic Beer in Britain’ – a panel discussion of industry experts addressing the painful challenges faced ahead. The session reinvigorated many of those who took part with one brewery commenting “Thanks for running this session. It's given me motivation and hope for our industry. Knowing there's so many lovely folk out there really helps.” Panel host Miranda Hudson, Duration Brewing, added afterwards “Honestly the joy it brought me… may just have been the focus I needed” Founded in 2017 Women On Tap has now delivered more than 70 events and four major festivals, all showcasing women alongside top creative talent, great beer and hospitality.
Rooted in Harrogate, Yorkshire, the 2019 Women On Tap Festival attracted sponsorship from leading UK breweries and presented 25 events over 5 days across 13 venues in 4 towns. Around 650 people got involved, and visitors traveled to Harrogate from across the UK. In 2020 the virtual festival became more accessible and far-reaching than ever, with participants from across the world including Australia, Italy, and the US.
Around 650 people got involved, and visitors traveled to Harrogate from across the UK! Asked about the decision to carry on with plans for 2020 rather than postpone, Women On Tap CIC founder, Rachel Auty says: “We realise that many are missing the pub and the social benefits of pubs and beer, and our friends in the industry are feeling a lot of pain right now. We felt we had a responsibility to continue as long as we could find a safe and beneficial way to do so, and we could.
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We wanted to create a virtual beer festival experience to help boost community morale, playing our part in supporting positive mental health and reducing social isolation, while highlighting persistent issues and tackling inequality. We also wanted to ensure that all the pleasures and benefits of beer is put back in the spotlight and I’m so proud we could still showcase an impressive portfolio of experts and talented creatives from across the UK against all the odds. We wanted to keep connecting people and keep the conversations alive.” Due to funding challenges caused by lockdown, the festival was only possible thanks to the donation of time, energy and skills by more than 40 women, alongside the Women On Tap team who were also volunteers. Almost all events were completely free and instead £1,270 was raised for Refuge – a domestic violence charity experiencing a high demand for their services during lockdown. Women On Tap Virtual Festival took place 6-10 May 2020 with 19 online events across the 5-days. To access recordings and podcasts from the 2020 virtual festival and find out about future events visit www.womenontap.co.uk
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Five reasons to take a culinary trip to...
Bradford 1
International Supermarkets With specialist supermarkets catering for South Asian, East Asian, and Eastern European tastes, Bradford is a treasure trove for experimental chefs and curious cooks.
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Ace Breweries
The Waterside
Bradford’s brewing game is very strong right now and many of the districts breweries have awesome tap rooms to boot. Head to Keighley to visit the legendary Timothy Taylors and call in at the excellent Wishbone Brewery. Saltaire Brewery tap room should be high on your list for a hazy afternoon, followed by a trip up the road to the breathtaking Salt Beer Factory.
A glowing review by Giles Coren in the Times has brought this quaint canalside bistro to the attention of foodies all over the UK. Michelin standard food in Shipley... who’d have thought it?
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Curry
Saltaire
We’re sorry to be predictable but you just can’t beat a Bradford curry. Our favourite’s include Prashad’s, Jinnah Bistro, Shimla Spice, East z East, International, Desi Grill, My Lahore and The Sweet Centre.
A UNESCO world heritage site surrounded by beautiful scenery and home to a thriving foodie scene. Enjoy Scandinavian perfection at Nordish, quality coffee at Tambourine and amazing treats at Edward Street Bakery.
Feature sponsored by:
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Missing quality coffee? Meet Casa Espresso! Coffee subscriptions are a great way of having fresh coffee delivered regularly without hassle. Our subscriptions come in various shapes and sizes to suit your needs, and they also make great gifts! Our bags are designed to be letter box friendly so you don’t need to worry about picking the coffee up from a neighbour or from the post office depot – and the cost of postage and packaging is included in the price, no hidden charges.
3, 6 or 12 month?
Frequency?
Firstly how long do you want your subscription to last? You can choose from a shorter 3 month period, great for a Christmas present or for trialling our various coffees out, all the way up to 12 months.
How often do you want your coffee to be delivered? You can pick from weekly, fortnightly or monthly and if you go through coffee quickly you can always order 2 or more subscriptions.
Filter or Espresso? If you choose filter, we will send you our lighter, brighter coffees that work extremely well in filter style brews, but are also a great choice if you like bright and fruity espresso too. Choose espresso and we will send you a mixture of espresso blends and single origin coffees that work great in Espresso, but will also make a great choice for brewers such as cafetiere and moka pot. This option is also good if you prefer less bright coffees for filter brewing.
Whole bean or ground? Obviously choose whole bean! Seriously though you can choose any grind size you like, and if you’re not sure just leave a note with your order and tell us what brewing equipment you use and we will grind it especially. That’s it! When your subscription is due to finish we’ll drop you a reminder, with no obligation to renew, and because the subscription is prepaid, there will be no extra rolling payments or unwelcome extra costs at the end.
Casa Espresso Coffee Roasters 5, Briar Rhydding House, Otley Road, Shipley BD17 7JW | 01274 595841 | casaespresso.co.uk
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“As independents we try to support each other and collaborate where we can.”
Ola Dabrowska & Duncan Sime, Kwas Kwas Wine Shop and Bar 2 Viaduct St, Huddersfield HD1 5DL | 01484 425157 | www.kwas.me
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We speak to Ola Dabrowska and Duncan Sime, owners of Huddersfield wine shop, Kwas
Ola Dabrowska and Duncan Sime opened the Kwas in December 2018, opening up Huddersfield to a world of natural wine sourced from independent wine makers. As well as being a space to drink out, take in, share a bottle with friends or sample by the glass, Kwas also offers an adaptable art space, with regular gigs, tasting events and more. How has the corona virus affected your business? We have reduced our shop openings from 35 hours to just 10 hours, only allowing people to take out, no drinking in or sharing a bottle. Most orders are now pre ordered or delivered. What can your customers do to support you during the lock down? They can buy wine / cider / beer via our website (www. kwasshopandbar.ecwid.com) or just post some spare change through our letter box. You work with lots of independent wine makers, how has the situation effected your suppliers and your ability to work with them? Not at all to be honest, supply at the moment is as strong as ever – however some of our small importers have really struggled with the collapse of the London
restaurant trade – they have adapted too, by offering home deliveries to the public. Which I think people will expect all the time, which is not really a bad thing. What have you learned from the lock down and is there anything you will do differently as a business once things return to normal? We’ve definitely learned how to wash our hands and not to touch every single bottle of wine on the shelves! Joking aside it has made us rethink our entire business model, we have now implemented some different methods of how well sell wine (alongside Cider and beer) The website has helped massively, it has kept things ticking over when we aren’t open. We don’t think there will be a normal anymore, we are interested in providing more of a community service and giving something back to this town. We have seen lots of examples of innovation and collaboration over the past few weeks, do you think the situation has brought local independents closer together? Only as humans, we have been brought closer together. Always as independents we try to support each other and collaborate where we can.
What do you think the long term impact will be on your business and on the industry post-Covid? We can’t really tell at the moment, we might change how we function totally. We just need to go with the flow. For sure nothing is going to be normal anymore. Is there anything you have been enjoying about the lockdown? What have you been doing to keep yourselves busy (at home or with the business)? We completed Netflix, enjoying more times together, we have spent more time in the garden, built some furniture – as a business were always busy with new ideas and being creative this has just pushed up even more to think on our feet. Finally, if we could order one thing from you to help us though the isolation, what would it be? Buy our lovely natural wine and drink better.
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Lockdown Stories
OUR LOCKDOWN STORY
Addingham Fruit Liqueurs (Ilkley) “Like a lot of businesses we have been adversely affected by this pandemic. We are still able to sell directly either online or face-to-face, maintaining social distancing of course, and taking payments electronically. A lot of our regular customers....shops, pubs and restaurants have either closed their doors or have severely cut back their operations. It’s a difficult time for everyone but we send our best wishes to all our customers and suppliers. Stay safe”
Try This: I call this a Bouthwaite Slammer and it is divine..... • One measure our Sloe Gin • One measure Amaretto • One part Cranberry Juice • Two parts Orange Juice in a large gin glass with lots of ice
Addingham Fruit Liquers 07968 962955 | addinghamfruitliqueurs.co.uk
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OUR LOCKDOWN STORY
Harrogate Brewery (Harrogate) “Having recently acquired the brewery early this year, we had no idea what lay in store for us. Expanding the business and developing the brand was an exciting challenge, but the pandemic presented significant obstacles which we’ve had to work hard to overcome. The closing of pubs and restaurants placed us in a difficult situation as we weren’t able to sell much of our casked ale, and our beer would go out of date over the next few months. We had to decide rather quickly whether to hold out and see if the lockdown eased, or look to move the beer into bottles and beer in a box to then deliver to the public. The result was to speedily set up a delivery service where we could offer no contact delivery direct to people’s doors. When the lockdown was implemented it was sad for us because the brewery already had such a supportive following and we really wanted to get to know our customers on a more personal level. The support we’ve received through the delivery service has been really amazing and it’s been great to get out there and properly interact with our customers (at a 2 metre distance of course). We’re now delighted to offer delivery to Harrogate, Knaresborough and surrounding areas with free delivery for orders over £25. We offer 12 x 500ml bottles per case, including a mixed case as well as 5 Litre and 10 Litre beer in a box. Setting it up has certainly been a learning curve but we’re proud of how quickly ourselves
and other independent breweries have been able to react to the situation. We even learnt the best way to get a head on your Biab pint at home is to use a food syringe! Lockdown has also been an opportunity for us to focus on the refurbishment of our brewery, so whilst we’ve had to adapt our work, we haven’t slowed down. After recently upgrading our brew kit to a larger capacity, we’ve continued to brew, as well as painting our new taproom, up-cycling old chairs and re-purposing old pallets to create a new beer garden. It’s been really exciting to see the progress made so far, right now we’re just gearing up to be ready for when everything eases. The support received from other independent businesses and local community has been immense and we are sincerely grateful for the encouragement they have given us, whether by continuing to sell our beer or collaborating with us for charity events (Shout out to Blind Jacks ‘Pub in a box’ event to raise money for Henshaws UK charity). So whilst the delivery service keeps us connected to our customers we can’t wait for them to see the developments made at the brewery - until then it would be great if they could follow our updates on social media and let us know what they think!”
Harrogate Brewery Unit 7 Hookstone Centre, Hookstone Chase, Harrogate HG2 7HW | 07593 259425 | harrogatebrewery.co.uk
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Keep your lockdown larder interesting with Lishmans subscription Lishman’s have adapted to ‘the new normal’ and now offer a range of services to allow their customers new and old to shop safely and smartly. As well as offering regular deliveries to vulnerable customers around LS29, Steeton, Silsden, Keighley, Baildon and Guiseley, Lishman’s also offer a contactless collection service in the shop’s car park at the rear. Customers are welcome to continue to browse and buy in person, but do please note that they have a policy of no more than 3 customers in the shop at a time to help keep everyone safe. Opening hours are slightly shorter; 8 - 4:30 Monday to Friday and 8-4pm on Saturdays.
Local farmers are continuing to work hard to ensure that wonderful livestock and produce is still being enjoyed by customers around Yorkshire. Lishman’s list the majority of their offering online so customers can plan their menus before they set out shopping. In addition to the fresh meat which the butchers prepare, Lishman’s have also introduced a range of products from Ramus Seafoods and Brindisa Spanish Foods, as well as groceries including Yorkshire Rapeseed Oil, Yockenthwaite Granola, Pucketts Pickles, Potts Sauces, The Chilli Jam Man, Ilkley Brewery Beers etc. David Lishman and his daughter Emma very much believe that the ‘Lockdown Larder’ shouldn’t ever be boring and have been delighted by the surge in popularity of their more unusual cuts and groceries, as customers spend time trying different recipes at home and emulating their favourite places to eat out. Nevertheless, Lishman’s also know that cooking can become pretty relentless and their weekly Rotisserie Style Roast Chicken has become a staple for many families. Available to pre-order only*,
customers can collect their hot roast chicken every Friday and even take home the roast spuds and proper butchers gravy too. Winner winner chicken dinner: we love it served hot with all the Lishman’s trimmings but it’s also gorgeous served alongside a big green salad or in a baguette. (*Limited numbers only - you must order by Thursday midday for collection on Friday) For those who live further afield and cannot get their Lishman’s fix, Lishman’s now courier various products direct to UK doorsteps. Just the job for those who’ve taken a shine to charcuterie or those with a fondness for Franks or a hankering for hams (and bacon). Sending a Lishman’s goodybag is a pretty original gift, and as ever, when you support an independent it doesn’t half make you feel warm inside. www.lishmansbutchers.co.uk/ online-shop/
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Yorkshire
Cookbooks Prashad At Home: Everyday Indian Cooking from our Vegetarian Kitchen
The Leeds & West Yorkshire Cook Book (Get Stuck in)
Since winning everyone over on Ramsay’s Best Restaurant, Prashad has grown in size and reputation, and so too has the Patel family. In this, their second book, Kaushy returns the focus to the heart of Indian home cooking.
From quirky home-grown cafés to sleek citycentre restaurants and off-the-track country pubs, The Leeds and West Yorkshire Cook Book offers a veritable slice of the region s burgeoning food and drink scene.
Traditional recipes have been simplified using readily available ingredients. These are the quick dishes that can be prepared in the evenings when you’re tired after work, meals to leave bubbling away while you relax at the weekend and feasts for special occasions - as well as everything you need to serve alongside: the breads, the rice and the chutneys. You’ll also find many recipes drawing influence from British, Chinese and Italian cuisines - a perfect combining of cultures in the kitchen. And, because Gujaratis are well known for their sweet teeth, there are plenty of snacks and treats too. Life is all about balance after all.
Combining original step-by-step recipes with stories and anecdotes from the independent businesses that make the city and its surroundings thrive; this book is your guide to the area, one forkful at a time. Whether you fancy something hearty and traditional like beef cheek bourguignon, roast woodland pigeon, or Shipley hogget, or if you re after a taste of something different such as a dandelion and burdock cake, Brazilian breakfast or festive chicken bastilla the dishes amongst these pages reflect the true diversity of our city and beyond. It s time to get stuck in!
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Relish North East and Yorkshire 2019: Recipes from the regions best loved chefs
Vegan North: A celebration of the amazing vegan food & drink in the north of England
The latest 2019 edition of the popular recipe book Relish North East and Yorkshire with a foreword from Michael Wignall and featuring stories and recipes from the region’s best loved chefs and venues.
Not strictly Yorkshire, but we’ll let them off. Vegan North celebrates the best of the burgeoning vegan food scene across the north of England: down to Sheffield, across to Liverpool and Manchester, and as far up as Newcastle. The recipes and stories of restaurants, cafes, small producers, bars and more are brought together in this book.
An opportunity to replicate your favourite dishes from some of Yorkshire’s best restaurants or just fantastic inspiration for a culinary tour!
With delicious dishes to make at home and plant-based hotspots to discover, this book has something for everyone and offers a fresh approach to regional vegan cuisine at its best.
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Atkinson Butchers
Take out treats...
Huddersfield
Hinchcliffe’s Farm Shop Hinchliffe’s Farm Shop is still open so you are able to get all your fresh, local produce with award-winning meat and lots of fruit and vegetables; they even have a wide range of international cheeses and wine available; they also have a delivery service for those self-isolating. Order here
Atkinsons Butchers are also now open again selling Holme valleys finest reared beef, lamb and pork, as well as fresh fruit and vegetables. Visit website
Hoults Wine Merchants Hoults Wine Merchants are still prioviding their customers with tasty wines from around the world with a home delivery service and collection in store. View wine list
J Brindon Addy J Brindon Addy are a traditional butchers now doing a delivery service and have now been able to reopen their shop. Visit website
Punch Bar & Tapas Punch Bar & Tapas have a Saturday takeaway option with sharing platters and tasty tapas; they are even offering 200 free meals a week for local NHS workers! Order here
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Bolser Moor Bolster Moor Coffee Shop have ‘isolation boxes’ available filled with all your essentials and delivered to your door, as well as offering hot food delivery. Find out more
Grappolo Grappolo are also delivery lots of Italian meals straight to you with delicious pizza and pasta View menu
Gringos Gringos are offering their famous fajitas and tasty burritos and nachos delivered to you by calling them or heading to Just Eat or Uber Eats. Order here
Arcade Coffee & Food Arcade Coffee & Food are serving up delicious vegan meals with soups, pastas and also Buddha bowls available; they’re even delivering some tasty beers to wash it all down with.
Ugarit For a taste of Lebanon, Ugarit are still delivering a wide range of wonderful Lebanese food. View menu
Order here
Eric’s
Blue Tiger The Parish The Parish also have a range of takeout food and beers to be delivered to you. View menu
For a bit of Asia straight to your home, Blue Tiger Honley offer a vast range of Asian fusion foods and are still operating a delivery service. View menu
Eric’s are offering classic British food to be delivered straight to you with roasts available, but also tasty afternoon teas delivered for a nice treat. Order here
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“At a time when throwing in the towel would be an option to most, so many independents have stood tall and proud.”
Simon Somerville-Frost No.43 BrewBar No. 43 Brew Bar, 43 St Winifred’s Ave, Harrogate HG2 8LT | 07875 701748 | no43brewbarharrogate.co.uk
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Harrogate’s No.43 Brew Bar have grown quickly in their first two years. Owner Simon Somerville-Frost tells us how the local community are key to their future success post-lock down. How has the corona virus affected the No 43 Brew Bar and what have you done to adapt to the situation? When news of the Coronavirus became available, it was clearly a time of uncertainty for many people, both business owners and individuals. The footfall of our business had increased, we had taken on new staff and things were going well. We closed our doors on March 23rd knowing it was the right decision to make, to support the lockdown and support our community. We knew during this period that one day we would want to re-open to offer a takeaway facility and so we invested what money we had available to change the configuration of the shop, fitting new workspace areas to allow safe distance between both staff and customers coming into the shop. We are also lucky to have our own forecourt outside which we have been able to mark with two meter standing points to enable customers to social distance of walking past and stopping to purchase a takeaway. We re-opened with the new measures in place on Saturday 2nd May. How much do you think Harrogate’s food and drink scene will change as a result of this? I honestly don’t have the answer, in some respect it’s brought
business owners closer together, with offers of support to each other. I would like to think that people will respect the wishes of the Government and health officials, to allow a safe practice to the food and drink industry. Harrogate is such a beautiful town with so many lovely restaurants and bars I certainly will be doing what I can to support them in the safest way possible. Are there any other businesses that have impressed you with their response to the crisis? I simply cannot pick just one as so many stand out. At a time when throwing in the towel would be an option to most, so many independents have stood tall and proud and adapted the way in which they offer their services to the public. If it’s sweet treats then Doe have offered an amazing postal service of their donuts, tasty Tacos being delivered by Taccoporium and a lovely selection of baked goods by Manna Bakery. We’ve all been spoilt for choice. What are you missing the most about ‘normal’ life? Contact. Something that we all take for granted but speaks a thousand words. To shake someone’s hand, show affection in the form of a hug, all taken from us in an instant.
What have you learned from the lockdown, is there anything you’d do differently as a business in the future? I don’t think anyone was prepared for lockdown, both personally or as a business owner. My decisions in business are always that of what would I want or expect in the shoes of the customer. I’m happy with the decisions I have made and feel I have supported the community in my actions. On a personal level, is there anything you have been enjoying about the lock down? What have you been doing to keep yourself busy? Eating ! I love to cook and bake, and someone has to eat it in the end. Let’s just say my Christmas cake, yes you read that right, lasted just two days. Whilst no one would ever wish this situation upon us again, we have all been granted a time in which the important things in our life’s matter, spending time together. How can your customers continue to support you during lock down? They can show their support by simply following our social media, hitting the like or share button on any of our posts. If our customers are out during their daily walk / exercise, the Brew Bar is open for take-away coffee and cakes, all of which can be pre ordered if required from our Facebook shop.
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Lockdown Stories
OUR LOCKDOWN STORY
Manna Bakery (Harrogate) We have strived to alter and adapt in supporting the local community to provide the necessity’s as well as the the little luxury’s we need to treat ourselves during these difficult times. Selling fresh fruit, vegetables, eggs, milk, butter, bread, savoury & sweet treats. It has been amazing to see how many people have been cooking or baking and trying new things whilst lockdown has been happening. We’ve been making daily specials to keep it interesting for the customers, creating new flavours and making new products. Everyone has had to change the way they work during lockdown, we have had to furlough a lot of our staff, we have lost most of our wholesale business where we supply to the restaurants & hotels and we have also had to close our own cafe. We are just very lucky we have the bakery shop and have adapted. We have adhered to social distancing by closing our seated area, limiting the number of people in the shop at one time and forming an orderly queue spaced 2 meters apart on the pavement up cold bath road. We have been overwhelmed with the support we have received from both current and new customers and hope the support for local businesses continues.
Manna Bakery 34 Cold Bath Rd, Harrogate HG2 0NA 01423 313720 | mannabakeryharrogate.com
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Awesome
Merch Buying merchandise is a great way to support your favorite venues through lockdown. It provides them with bonus income and you get cool shit like this in return. Plus it’s free advertising for them...win win!
We love this graphic t-shirt by Harrogate coffee shop Bean & Bud. Designed by Miles, one of their supertalented baristas, these shirts are beautifully made, while being ethically sourced, manufactured and packaged. www.beanandbud.co.uk/merchandise
Legendary Huddersfield venue The Parish have launched this super cool t-shirt as part of their #savetheparish campaign. Donate via their Crowdfunder page to get your hands on one.
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Not only do Thug Sandwich do awesome sandwiches but they also knock out some pretty decent merch! Check out their webshop for more items like this.
A versatile hoodie in olive green from Ilkley Brewery and a snip at £25. This design is also available as a t-shirt while there are loads of other designs to choose from on their webshop.
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An ace t-shirt from Magic Rock Brewery. 100% organic cotton featuring screen printed Huddersfield text with a woven label on the hem. Pick one up from their webstore for £15.
Bradford coffee roasters Casa Espresso have made an impression with these gold and blue t-shirts, just £12 from casaespresso.co.uk.
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“It’s not easy completely changing your business model in a couple of days.”
Jonny Slow, The Parish, rs Arcade Coffee & Food, Arcade Bee La Feria, Wellington House, Cold Bath Road, Harrogate, HG2 0NA | 01423 538181 | enquiries@laferiarestaurants.co.uk
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Jonny Slow is one of three owners of The Parish, Arcade Beers and Arcade Coffee & Food in Huddersfield. For the past five years he’s worked tirelessly to bring the best music, food and drink to Huddersfield. How has the corona virus affected the Parish and Arcade and what have you done to adapt to the situation? Being largely music focused at the parish its massively effected things there. We closed doors on Saturday, and have focused on bringing our food into peoples homes. We have an amazing team of chefs in the kitchen lead by head chef Perry, and they’ve worked wonders through these challenging times. In the background we’ve been working on postponing rearranging gigs, and pushing the crowd funder. Arcade has stopped any face to face sales and we’ve started doing Arcade at home with head chef Annabel and manger Blyth. Again they have worked really hard brining our food into peoples homes, and selling a select range of craft beer. How much do you think Huddersfield’s food and drink scene will change as a result of this? Its really difficult to say as every day there is a new announcement or policy change that massively effects the outlook. There’s some really good independent business doing their very best to support Huddersfield and keep on going. If given the support during and when lockdown is eased, I hope to see what already is a vibrant food and drink scene continue to develop and thrive.
Are there any other businesses that have impressed you with their response to the crisis?
Do you have any ideas/plans for what you’d like to do once venues are allowed to reopen?
All the independents that have adapted to a take away model have really impressed me. Its not easy completely chasing your business model and how you work in a couple of days.
We’ve been talking this time to concentrate on how continue as a business, during lockdown. There are a few changes we have thought about, but that sort of thought will definitely be looked into when we see some kind of open date in the future.
What are you missing the most about ‘normal’ life? Put simply interactions with staff and customers, they are the beating heart of what we do and what keeps us going. Having that catch up with a regular when they order their morning coffee, talking to a chef about what restaurants they have enjoyed, a promoter about what music they are into, it’s all these interactions that I look forward to in my normal working life. On a personal level, is there anything you have been enjoying about the lock down? What have you been doing to keep yourself busy? I’ve really enjoyed hanging with my two little girls, discovering new music through stations like NTS, Netil radio and worldwide FM and I’ve managed to get through a couple the books I’ve been trying to read.
How can your customers continue to support you during lock down? Our customers have been amazing and the support they have shown us really is humbling. Sharing, liking and when finances allow purchasing food, drink and march is the best we can ask for.
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MISSING
THE PUB? HARROGATE
BRADFORD
HUDDERSFIELD
Are you missing your locally brewed beers? Head online where Cold Bath Brewing are delivering cases of lager or pale ales straight to your door; they’re offering exclusive deals over on their Facebook page.
If you’re fancying a glass of wine or pint, plenty of bars and breweries are offering delivery services of all your favourite drinks!
For some nice craft beer, Magic Rock Tap are doing an online ordering service with some delicious brews available, head to their website. The Nook Brewhouse are delivering mixed cases of your favourites as well as full kegs of stout. Riverhead Brewery Tap are offering delivery services through Ossett Beers.
North Brewing Co are also taking online orders with a wide range of beers available – treat yourself to a locally brewed pint- they’re even offering free local delivery and 20% NHS discount! North Brewing Co and North Bar are also hosting their own ‘Saturday Kitchen’ over on Instagram Live where they’re chatting all things Northern and what they’ve been up to through the pandemic. North Bar and Rooster’s Taproom, as well as doing their online shops, are also hosting virtual pub quizzes which are posted on their social media. Grab a locally brewed pint and gather virtually with your friends for a proper pub quiz. If gin is more to your taste, Whitaker’s Gin still have their online shop open with a large variety of gin and special offers currently on, it’s guaranteed to help you survive lockdown at home.
For a bit of Saltaire Blonde, head over to Saltaire Brewery. Over at Salt Brewery, you can get some lovely beers delivered to your door. And exclusively in BD17 and BD18, Cap and Collar are delivering some independent beers as well as great pub snacks on their online shops, with unique beers available every day. Kirkstall Brewery still have their online shop selling their brewed beers and even merchandise, with free local delivery. If you’re craving a proper pint of cask ale, Keighley’s Wishbone Brewery are doing a ‘Beer for Social Distancing’ promotion with 18 different brews available in a 10 Litre Bag-in-Box… that’s 17 pints! Or if wine is more your thing, Martinez Wines are taking order on their website so you can enjoy a nice glass of pinot Grigio or sauvignon blanc. The pub experience can be found through Rose & Crown, in Sunbridge Wells, who are running a delivery service.
The Corner are offering beer delivery through Mallinsons Brewery so if you fancy a tipple, head there. Kwas have lots of wine available for delivery so head to their website for your favourite chardonnay or Zinfandel.
ILKLEY Martinez Wine Bar are still taking orders online with everything from cabernet sauvignon to chardonnay, so to enjoy a little glass with dinner or celebrate with a whole bottle, head to their website. Missing a proper pint in your local? Ilkley Brewery are offering a range of 5l mini casks for home delivery including Ilkley Blonde and Mary Jane. Fuggle & Golding are selling a range of quality craft beers via their website.
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Bradford’s online ‘street market’ By Catherine Simes
The Bradford Street Market was launched in April as a response to the corona virus crisis as shops and markets have been forced to close their doors and our town centres and high streets have become off-limits to us. Inspired by the South Lanes Market project in Colchester, brainchild of Participation Revolution author Neil Gibb, with his help I founded and host the Bradford Street Market along with Ursula Sutcliffe, owner of Plant One on Me Yorkshire, the house plant shop in Bradford City Centre. The idea is to recreate an online market-like atmosphere, where vendors can connect with customers old and new and shoppers can support Bradford’s local independent businesses. The market is ‘open’ online every Thursday between 9am and 5pm via the Bradford Street Market Facebook group where Bradford’s independent traders, makers and artists set out their stalls and share their wares. Over 70 traders took part in the first market, selling everything from house plants, paintings, vintage clothing, handmade jewellery and crafts, prints, beer, spices, jam, cakes and unique gifts. Over 2,200 people have joined the Bradford Street Market group so far to browse the stalls. We wanted to create an online
indie quarter to promote the best of Bradford’s independent businesses and build an online community for them to benefit from a shared online presence and customer base. The market provides an opportunity to showcase Bradford’s talented independent makers and producers all in one place. There’s been an amazing response from both traders and shoppers. People have really enjoyed getting to know Bradford’s talented makers and producers and people seem to have a real appetite to support local businesses and traders and connect online. It’s brought a bit of fun and community to Thursdays in Bradford, some saying it’s the highlight of their week! My hope is that this support will continue after the lockdown and people will appreciate the value of backing local businesses and keeping money in the local economy. The Bradford Street Market is ‘open’ online every Thursday 9am-5pm. The market closes to new stalls at 5pm, but posts remain open for customers to browse, comment or contact the vendors with questions or to make a purchase. Independent retailers, makers, food producers and artists are invited to contact the Bradford Street Market www.facebook.com/groups/ bradfordstreetmarket if they would like to participate.
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The new app helping people enjoy their favourite restaurant food during lockdown Pronto is a new Ilkley-based food order app that brings together restaurants, breweries, bakeries and all sorts of other local food and drink outlets. Users place their order through the app, ready for their order to be collected, or delivered to their door. Unlike existing food order apps, Pronto isn’t just focused on traditional takeaway meals, it’s about connecting quality restaurants to new and existing customers, with options ranging from fish and chips (with a seaweed salt and malt vinegar mayonnaise), to lobster ravioli, eton mess, £100 bottles of red wine, and everything in-between. The app recently launched in Ilkley, and is now growing into Harrogate and Wetherby due to its popularity with restaurants and customers alike. Cat and Mark Barrett started Pronto to give a fair, low commission rate to restaurants, whilst providing a brilliant service, backed with a well designed, easy to use system. “Mark said: We’ve been really proud to see the app take off and
be embraced in Ilkley. We’re not a big company, but we are a local company, focused on doing things better than any of the big food ordering apps.”
delivery address - saving so much time. Restaurants have had great results and are now planning to offer a takeaway service alongside their regular restaurant service."
“I heard that customer service was really poor from the big food app companies so I’ve been focused on doing it the right way. My record for taking a phone call from a restaurant to getting their menu onto the app and taking their first order is three hours!”
With people wanting restaurant level, alongside regular takeaway food at home, Pronto hopes to go from strength to strength in the local area.
“It’s amazing to hear that some restaurants are selling more through the app than when they were operating as a regular restaurant without takeaway. After two years of design and development, we’re here for the long term to help restaurants get orders to their customers. Regular customers are not only ordering from their favourite restaurants, but they’re also ordering from other restaurants in the area as they discover new menus.” “The app takes all the customer details so instead of having to take orders over the phone (or Facebook, and then checking that a bank transfer has happened!), we send restaurants the customer order and
Download the Pronto app from www.prontopronto.co.uk and place your order!
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Lockdown Stories
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OUR LOCKDOWN STORY
Plenty at the Square (Bradford) “Sadly, Plenty at the Square is closed at the moment, but that doesn’t mean the team are not busy. Here’s some of the useful things we’ve been up to... Emma has been foraging there’s nothing we love more than making use of nature’s bounty. Here is a link to the film made as part of South Square’s Mindful May: https://www.youtube.com/watch?v=7S6QygIuH7E Meanwhile Sally has been updating her blog. Being able to grow some of your own food at home can feel empowering and you don’t necessarily need a trip to the garden centre. It’s surprising what you do with what is lurking at the back of your kitchen cupboard. For anyone who is hungry and or bored and or has children to keep busy, check out these ideas: https://salsblog.home.blog/food-and-family-blog/
Plenty at the Square South Square, Thornton, Bradford BD13 3LD 01274 832752 | plentyatthesquare.co.uk
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OUR LOCKDOWN STORY
MyLahore (Bradford) The COVID-19 pandemic has really had a big impact on MyLahore and the whole world. As a brand within the leisure and hospitality industry, we have had to make major changes to how we manage our business and how we can help in the best way we know by feeding the nation. We have transformed all our restaurants to takeaways and we have had to close our flagship locations in Bradford. This has had a big implication for our staff and how we see the industry as a whole. We have taken a forward stance, feeding various key workers, NHS health workers, transport bus drivers and fire station workers. We have also distributed food parcels to the vulnerable and elderly in these isolating times. To date, we have distributed more than 15,000 meals to put a smile on those most at risk, sometimes getting a hot meal is the only contact these people in the community have. As a business we have responded by introducing a few ranges to help our customers still feel part of the dining experience at home. We have introduced the My Uncooked range that can be barbecued or cooked in the kitchen, with all the prep work taken out and all the flavours added for your convenience. We are in the process of launching our My Ready to eat range. This is a range that is cooked fresh in our catering kitchen and reheated at home saving time and savouring the same great taste as the restaurant.
We are also in talks to launch our My Home Essentials which will utilise wholesale supplier buying power and deliver direct to customers that are struggling to get out. Hygienehas always been a top priority for us. But we have raised all efforts throughout our business, to keep our team members and customers safe. We have not made any team members redundant and have furloughed majority of our team and kept the minimum team required to operate our delivery and take out operations. We are continuously communicating with our team via personal emails, WhatsApp messages and on our social media pages, outlining the situation and how it is going to affect everyone. No one really knows what the situation is going to look like when this crisis is over or even when the lockdown ends. We have been in business for nearly 18 years and had many ups and downs. Although we have never seen anything quite like this. It is through these fair shares of knocks that we have the confidence to ride this storm, having built a strong business to manage the financial impact. Due to being a family business, we have always pulled together when times are tough and this crisis is no exception. Extracted from original interview for www.desiblitz.com with permission.
MyLahore 52 Great Horton Road, Bradford, BD7 1AL | 01274 308 508 | mylahore.co.uk
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Fodder Fodder is still open, with the shop following government guidelines; they sell everything from locally sourced fruit and vegetable to freshly baked goods. They currently have offers on treat hampers and even a full Yorkshire Afternoon Tea for you to enjoy at home.
Take out treats...
Harrogate
Order here
Suzetta Crepes Suzetta crepes are offering delivery services of delicious Nutella filled treats and scrumptious fruity crepes. View menu
The Cheeseboard
Bakeri Baltzersen
The Cheeseboard is selling a range of cheese, crackers and chutney for you all to enjoy a nibble on while you’re stuck inside with both home delivery and collection options available.
For delightful breads, pastries and other baked treats Bakeri Baltzersen are running a home delivery and collection service of tasty special treats throughout the pandemic.
Visit website
Order here
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LMDC Espresso
Farmhouse
LMDC Espresso Bar have now reopened so treat yourself to some tasty brownies and a nice Square Mile Coffee to wash it down with.
Get your favourite Farmhouse classics as well as try out new menu treats via delivery apps.
Order here
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Order here
Côte Brasserie Côte Brasserie are offering ready meals through their newly launched Cote at Home website. Order here
Bean & Bud
Cardamon Black
Bean & Bud are doing home deliveries of coffee beans (whole, or ground to order), brewing equipment and accessories, tea and hot chocolate.
For Indian food, Cardamon Black are offering a range of curries and Indian starters for collection Thursday to Sunday.
Order here
Order here
Fisk Sasso Sasso Italian fine dining restaurant are offering your favourite restaurant-quality food for both delivery and collection.
FISK have a huge range of dishes with international flair and delicious taste available to enjoy from the comfort of your home; they’re even offering complimentary bottle of wine on orders over £50.
Order here
View menu
William & Victoria William And Victoria Restaurant & Wine Bar now have a takeaway menu with a range of options and even some of your favourite wines. Order here
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2020 Guides Coming Soon! Handy guides to the best restaurants, cafes and bars in your district