Caterer Connections Sept/Oct 2018 by The Bright Media Agency

Caterer

connections Sept/Oct 2018

The magazine exclusively for catering professionals

just the tonic

let them eat cake

Why gin is still the star spirit

Ready, steady... bake!

twist on a classic Making the most of the roast

A night to

remember Stand out from the crowd by creating themed evenings to wow your customers

real success stories â&#x20AC;˘ latest news â&#x20AC;˘ recipes AND meal ideas

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Hello. . .

…and welcome to your September/October issue of Caterer Connections. We don’t know about you, but this is our favourite time of the year. With the crisp autumn leaves fast appearing on the trees, the next few months are potentially some of the most fruitful of the year for foodservice professionals. Over on page 22, we look at how you can make your restaurant stand out from the crowd this autumn. Think Mexican nights, open mic nights or even speed-dating nights if you’re feeling adventurous. And with the return of autumn comes the return of one of the staples of British society – the roast dinner. On page 34 are some tips on how to add a subtle twist to keep customers coming back for more. Along with autumn temperatures, September is also the time when children up and down the country return to school (and parents rejoice). Over on page 27, we look at how school caterers can get the balance right between taste and nutrition on their menus, while competing with local fast-food chains and convincing kids to stay in the canteen rather than lining the pockets of the local competition. And as we’re creeping closer to Christmas, we’re dusting off the tinsel on page 41. Staying ahead of the game is key when it comes to the festivities so whether you love or hate it, it pays to plan ahead, so what are you waiting for? As you’ll already know, the growth of coffee shop culture taking hold of the country shows absolutely no sign of slowing down, so over on page 32 we discuss this growth and how you can harness it to benefit your footfall and bottom lines. Enjoy this issue and see you in November!

’

Les & Martin s

top hacks for autumn

Stock up Autumn marks the gradual start of festivities, so get in early, stock up and brace yourself for a seriously busy few months

Think outside of the box When in doubt, think creatively to make your venue stand out

Get booked How’re the bookings looking for Christmas? Broaden your audience by turning to social media and shouting about your festive offering if you still have tables free

Think of the kids Don’t forget about children. Tailor offers and

promotions to parents with little ones in tow, and don’t forget the colouring sheets to keep them happy

Stick to your budgets Don’t overstretch yourself. Be realistic with your budgeting, get advice if need be and stick to it firmly. You’ll thank us later!

caterer connections sept/oct 2018

#McYBT Click here for more infoâ&#x20AC;¦

Young Baking Team of the year 2018 www.premierfoodservice.co.uk @PremierFoods_FS

In this issue FEATURES

profile: the barn cafe We visit a bustling café to discover owner Janette’s recipe for success

food for thought Use themes to really stand out from the crowd

back to school Are you making the most of the lunchtime opportunity?

32 34 38 41

full of beans Coffee shop sales still in growth the traditional roast Put a twist on the classic gin’s a winner Celebrating all things gin

it pays to plan Christmas isn’t that far away – are you ready?

16 41

22 32

regulars

09 11

events Delicious dates for your diary

News Latest trends and updates from across the foodservice industry

15 46 48 50

what’s cooking The must-have kitchen products

Caterer Connections is published six times a year by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Landmark Wholesale. www.landmarkwholesale.co.uk For Landmark Wholesale Les Mohammed and Martin Spivey For THe Bright media agency Editor Stephenie Shaw Head of Design Emma Bramwell Designer Rafaela Aguiar-Hill PR & Communications Manager Rosie Bambury Photographer James Newell Artworker Chris Gardner Head of Sales Adam Turner Publisher David Shaw To advertise, please contact Adam Turner on 07947 902263 or adam@thebrightmediaagency.com

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Last word We quiz sous chef Harry Hunter about all things food caterer connections sept/oct 2018

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Events

15–21 October National Baking Week

early September Back to School

The kids head back to school in early September, so why not offer a ‘kids go free’ meal out to get the year off to a great start (for the parents, at least!)?

12–28 September Urban Food Fest, London

London Food Link’s annual celebration of the fabulous produce being grown, made, cooked, saved and foraged in the big smoke. With pop-up events, supper clubs in growing spaces and allotments, botanical cocktail nights, foraging walks and urban cookery classes, there’s something for everyone.

27–28 September Taste Cumbria

The county’s biggest annual food and drink festival, this festival sees local shops, restaurants, chefs and foodies join forces for a weekend-long culinary celebration.

Be inspired by the Great British Bake Off and impress your customers with your home baking skills. Tantalise their tastebuds with muffins, cakes, scones and pancakes.

Make a

note

Autumn’s p events – acked with great here are some tha we’re mo t st exc

25 October World Pasta Day

One for your foodie customers, turn heads by having a pasta-themed special. Bellissima!

ited abou t

23–30 October National Roast Dinner Week

5–12 October

Pull out the stops and impress your customers with a traditional roast dinner, or be adventurous and offer a twist on the classic.

31 October Halloween

Have some fun and dress your venue up for Halloween, it’ll be a hit with the kids, young and old!

Seafood Week

The return of a much-loved annual campaign, aimed at getting more people to eat more fish, more often. It’s not just for Fridays!

9–15 October National Curry Week

Whether it’s Thai green, chicken tikka masala, or a good-old-fashioned korma, National Curry Week is the perfect time to branch out and try new things with your menus. caterer connections sept/oct 2018

Click here for more infoâ&#x20AC;Ś

News

Do you embrace organic food enough in your kitchens? Recent research by a Soil Association study has discovered that UK sales of organic food hit a record

£2.2bn 6%

in 2017, a rise of

Sugar slashed by schools

Public Health England has revealed the number of children leaving primary school severely obese has hit record levels.They’re working with the food industry to cut a fifth of sugar from everyday products by 2020. Can you limit sugar in your school menus by making healthier food cheaper, making more water and less fruit juice available or including calorie labels on school dinner menus? One in 25 pupils aged 10 and 11 is in the most obese category, up from one in 32 a decade ago.

sunny p u s e l a s

Bars and pubs enjoyed a rewarding summer thanks to the everlasting heatwave and the World Cup. Stats showed that pub spending increased by an average of 60 per cent on England match days, with 200,000 transactions made in a number of businesses during England’s first three matches. Spending peaked across the UK when England faced their nemesis Croatia during the semi-finals and spending soared by a whopping 78.7 per cent Pubs and bars were not alone in profiting from the sunny weather. A study by Travelodge found that hotels profited due to more than half of Brits choosing to holiday in the UK rather than abroad this year. Research by Kayak.co.uk found that market towns such as Gloucester saw an increase of 821 per cent in online searches during 2018, and other popular tourist destinations such as Cornwall, Devon and Wales were also voted as popular ‘staycation’ destinations. caterer connections sept/oct 2018

News

Christmas cancelled?

Although Christmas seems like a long while away yet, this summer’s record-breaking heatwave may have negative effects on the traditional Christmas dinner. The weather has caused farmers to be concerned about a shortage of potatoes due to the raging Beast from the East followed by a scorching hot summer. Potatoes are not alone in a potential festive shortage – carrot crops are suffering too. The chairman of the British Carrot Growers Association, Rodger Hobson, said during the heatwave that he has “never seen anything like this” and warns that carrots may even have to be imported from Israel if the UK fails to meet demand.

PubS AND BARS BOUNCING BACK New figures suggest entrepreneurial pubs are on the rise, showing that thinking outside the box pays dividends. Pubs and bars are among the businesses that struggled following the financial crash of 2008 with data from the British Beer and Pub Association (BBPA) showing that the number of pubs has declined by 17% since 2000. However, the tides are turning. BDO, one of the leading advisers to the restaurants and bars sector, recently issued a summer 2018 report on bars and restaurants which revealed like-for-like sales in pubs have risen 3.5%. It said “wet-led concepts” – establishments not focused on food – are making a comeback and have shown “resilience” while counterparts in the casual dining sector and foodled pubs continue to struggle. Tom Barnard, director at BDO, said: “A pub can appeal to a broader audience than a casual dining restaurant and often the fit out [cost] is lower, but the all-day trading can be stronger – look at Wetherspoons coffee sales to see how a traditional view of a pub has changed dramatically.”

see salt

Some ready-to-eat salads sold by restaurants contain almost a full day’s recommended amount of salt, a survey found. Health campaigners found that salt in salads bought from restaurants, coffee shops and fast food outlets has increased by 13 per cent to an average of 1.86 grams per serving since last examined in 2014. More than a third (36 per cent) of

caterer connections sept/oct 2018

the 213 restaurant, coffee shop and fast food salads surveyed had 2g or more of salt. Current health guidelines say adults should eat no more than 6g of salt a day. Action on Salt (AoS) said the findings showed “a distinct lack of commitment” from the food industry to reduce salt. Are there are any ways you could reduce the salt levels in your menus?

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Our round-up of the latest must-stock products for your venue this autumn

Whats ’

in the pink Beefeater Pink is the vibrant new strawberry-flavoured gin, fusing natural strawberry, citrus and classic juniper botanicals. Created by Beefeater London, Beefeater Pink is a delicate, refreshing strawberryflavoured gin.

cooking berry, berry nice

easy as pie

With Caterers Kitchen’s range of seven fruit pie fillings to choose from, it’s time to bake your way to a slice of the action. Bursting with flavour, they have high fruit content and you can choose from apple sauce, Bramley apple filling, blackcurrant filling, cranberry sauce, mincemeat, red cherry filling and strawberry filling.

Crusha’s berry flavours are now made with fruit and vegetable concentrates which is bound to delight vegetarians as this now means they can enjoy all Crusha flavours. While the milkshake mixes are an ideal way to boost dairy intake, they can also be used with non-dairy alternatives so are ideal to use when catering for those on free-from diets.

Peas please When you think of the nation’s favourite indulgence, fish and chips, what else springs to mind? It has to be the ultimate traditional side dish: mushy peas. Caterers Kitchen’s mushy peas are not only delicious and nutritious, but also work wonderfully with countless dishes.

caterer connections sept/oct 2018

Profile

Above left: Janette enjoys a rare sit down to enjoy the fruit of her labours. Below and right: The buzzing café is a real destination for customers

Down to at When it comes to pleasure, you simply can’t beat a traditional cuppa as Janette Tubbs is proving, it’s not just delicious for the consumer, it’s 16

caterer connections sept/oct 2018

our customers want something different to the high street chains and we all pride ourselves on giving them something special

tea and a slice of homemade cake and, also great for business

or Janette Tubbs, it’s clear that catering runs in her blood. Brought up in a hotel where she worked behind the bar from the tender age of 10, it’s clear she’s inherited the passion for customer service from her parents. “It’s all I’ve ever known,” she laughs. “There’s nothing better than providing your customers with a wonderful experience, whether that’s a relaxing hotel stay, a refreshing glass of wine or a slice of delicious homemade cake that leaves them wanting more.” After a spell of running a wine bar, a laundrette and a B&B, Janette turned her attention to The Barn Café, which is in Lytchett Matravers, just six miles from Poole, Dorset. “I’d visited it before, hoping to have some lunch or a cup of tea, but every time I came it was closed,” she says. “I found it so frustrating as it was in the most glorious spot, but the owners clearly weren’t making the most of it and I knew then if it ever became available, I’d want to snap it up and explore its potential.” And, luckily for Janette, the stars were aligned. The café was advertised for sale a couple of years later, and Janette was soon in her rightful place behind the counter. And she had big plans for what she wanted The Barn Café to become. caterer connections sept/oct 2018

Profile

so many cafes and coffee shops overlook tea drinkers so we give them four pages of tea blends to choose from and take home

staff. “I knew I wanted everything made on the premises and even now, we don’t buy anything in. All of our cakes are made on site by my fantastic staff, and that’s created a real point of difference locally. In fact, I know people drive for miles and miles just to come and indulge in our cakes.”

Piece of cake

“I knew exactly what I wanted to create – a buzzing, vibrant café offering something really special. I know the area well, and I know that customers want something different, not the same cakes, coffees and sandwiches that you could buy anywhere.”

Getting the basics right

So Janette set about creating her dream business. She started with the basics – her

caterer connections sept/oct 2018

And it’s no wonder. Janette’s team of bakers, Becky, Mel and Sally, really do deliver impressive results. The cakes are different each day and offer something you won’t find in your local Costa on the high street. “My staff are incredibly creative and are always looking for new flavours to try, from Earl Grey cake to cappuccino, orange and almond or lavender. There’s always something new for our regular customers to try, and they just fly out. The challenge with continually evolving our cakes means that our food allergen information has to be

The Barn Cafe creates all of its cakes, traybakes, lunches and specials on site, nothing is bought in. According to Janette, it’s this that makes it a truly special destination

continually revised.” With the never-ending rise of high-street coffee shops, Janette recognises the challenge that lies ahead. “We pride ourselves in offering something that the high street chains don’t,” she says. “There’s lots of choice for coffee drinkers, but tea drinkers can be overlooked. My niece is a tea merchant and we work closely with her to ensure that customers are spoilt for choice. In fact, we have four pages of teas to choose from, including our very own blend. And those customers who love our tea can buy it, and others, and take it home.”

Spoilt for choice

Tea aficionados will indeed be in heaven. All teas are loose leaf and come in a pot, complete with a timer so they’re brewed to perfection. “It’s these small details that our customers really value,” says Janette. To say the café focuses on tea and cake

would be doing it a disservice. “Oh no, we’re about far more than just cake,” laughs Janette. “In fact, I’d say our lunches are legendary!”

Tailoring your offer

The lunch menu is impressive, as is the specials board. Boasting meze-style platters, homemade soups, quiches, salads and baguettes, paninis, omelettes and baked camembert, it’s clear that a lot of thought has gone into what customers are looking for. “Just like our cakes, our quiches are different every day and often the first question a customer will ask is, ‘what quiches do you have today?’. We have a choice of three every day, one of which will be suitable for vegetarians.” A recent addition is the breakfasts. There are no full English options, instead customers can choose from pastries, bacon baguettes, eggs with salmon or Serrano caterer connections sept/oct 2018

Profile

Menu Check out The Barn Café’s mouthwatering menu

our clientele want a grown-up menu packed with local produce and homemade goodies so this is what we give them

Sweet potato rosti with mozzarella, salad and salsa dip

There’s a choice of fresh paninis and meze-style platters on offer

ham, omelettes, porridge and specials such as sweet potato rosti with roasted tomatoes, bacon and cheese. “We’re always checking to be sure we’re offering the type of menu that our customers want, and there’s no demand for a full English breakfast. We don’t offer chips with any of our dishes and perhaps unusually, we don’t offer a children’s menu either. We know our clientele well, they’re looking for a grown-up menu packed with local produce and plenty of homemade goodies so this is what we give them.” So what now for Janette’s plans? “We’ve just taken over the unit next door so we can expand our kitchen to cope with demand. It also gives us more space for additional tables and we’ve added new customer facilities. The café is going from strength to strength and I want to be sure we’re making the most of every opportunity.”

caterer connections sept/oct 2018

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Customers can indulge in the ever-changing choice of cakes

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Themes

Food for

The heat is on for foodservice operators as the industry gets more and more competitive. Themed offerings could give you the edge

ith restaurants, bars and eateries of all shapes and sizes popping up left, right and centre across our high street, it’s never been more important to find your own personality and a little something that helps to mark your venue out in such a crowded markeplace. Customers’ desire for ‘unique’ and immersive experiences is creating pressure for operators who now need to look beyond their menus for ways to increase footfall and drive up sales. But when there’s a new eatery appearing on the corner of every high street, creating further competition, is it even possible to turn heads anymore or shall we all just hang up our chef hats and call it a day? Well, you’ll know our answer to that…

Shake it up

Diners are looking for something a bit different, especially those who eat out frequently. This doesn’t mean the chef has to personally deliver the food balanced on their head while doing the hop-scotch and

caterer connections sepT/oct 2018

singing the national anthem backwards – alas, no. But, it doesn’t hurt to shake things up a bit and gain your venue a reputation for offering a slightly different dining experience each time guests visit. Themed evenings and promotions are a great way to pull in the punters and make your venue stands out. Have a look around at your nearby competition to see if there are any gaps not being filled. Live music nights increase bar spend significantly, so why not hold a monthly gig night to support local bands? Alternatively, you could come up with something a little bit different. For example, launch a monthly ‘comedy and pie night’ and offer customers a ticket to the comedy show and a pie for £10. Easy as pie and a bargain that’s bound to drive your sales up. Another simple way to turn heads is to pay attention to key dates in the industry and incorporate them into your menus with themed weeks/evenings (pro tip: it’s worth keeping an eye on our events pages to help). Here are a few key foodie dates on the horizon.

thought Seafood Week 5–12 October

Calling all seafood fans! Seafood Week will be back again in 2018 with recipes and inspiration to get you to try something new and really impress your customers. With so many health benefits, such as keeping your cogs turning and your ticker ticking, fish should be a regular dish for us all, and there’s no better way to experiment with some fresh new fishy ideas on your menus. Caviar, fish fingers or fish cakes, there are so many ways you can incorporate this week into your offering and tailor it perfectly to your customers.

Firm Fishy Favourites 1 The nation’s favourite: fish and chips with Vintners Collection Sauvignon Blanc 2 Smoked haddock big cheesy fish fingers with dry chenin blanc 3 Tuna and broccoli pasta bake with dry rosé 4 Seafood lasagne with chardonnay 5 Thai green fish curry with sémillon

Nothing fishy about this! Check out thIS website for more amazing recipe ideas: www.fishisthedish.co.uk

caterer connections sepT/oct 2018

Themes

National Curry Week National Curry Week is widely celebrated across the UK in October each year so get ready to tantalise your customers’ taste buds and really branch out. This is your chance to have fun and impress your customers. And it’s not just about the food, National Curry Week also raises money for malnourishment and poverty focused charities, so this is also a great opportunity to encourage your customers to fundraise for a great cause.

A menu that’s second to naan 1 Keralan prawn curry with Cobra 2 Rogan josh with Blue Moon 3 Jalfrezi with Pilsner Urquell 4 Chicken tikka masala with Tiger 5 Bombay potato turmeric with Kingfisher

2 3

Check out thIS website for even more inspiration: www.nationaleatingoutweek.com

caterer connections SEPT/OCT 2018

British Food Fortnight 22 Sep–7 Oct

British Food Fortnight is hailed as the biggest annual, national celebration of British food and drink. Whether your venue is a pub, hotel or independent restaurant, it’s a week that’s been proven to increase sales, and is a way to attract new customers, increase spending by existing customers and establish a point of difference between your business and your competitors. It’s also a great chance to support local food and the British economy – what’s not to love? Look for the Red Tractor logo, which can be found on products that can be traced back to farms producing according to Assured Food Standards. Use the opportunity to experiment with new dishes on your menu and set yourself a target to include at least five locally sourced dishes. Remember to promote your participation by displaying POS material using Union Jack flags on menus and in restaurants and ensure your staff knows about the new products and suppliers so they can be on hand to let customers know.

Best of British 1 Roast beef with Vintners Collection Shiraz 2 Steak and chips with malbec 3 Lamb casserole with zinfandel 4 Lancashire hotpot with Pedigree Amber Ale 5 Sausage and mash with dry rosé

Can’t get enough? For more information visit www.lovebritishfood.co.uk

4 caterer connections SEPT/OCT 2018

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School meals

ABC As easy as

The kids are back at school so the heat is on to make sure their lunchtime options tick all the right boxes

tâ&#x20AC;&#x2122;s that time of the year again. Summer holidays are over, the kids are hanging up their summer sandals, polishing new school shoes and are getting ready for the sound of the school bell. For foodservice caterers, this is the perfect time to evaluate menus and make sure theyâ&#x20AC;&#x2122;re still in line with current advice and guidelines. Healthy eating in schools has been high on the agenda for a number of years with pioneers such as TV chef Jamie Oliver

29.9% Of pupils in grantaided schools are entitled to free school meals caterer connections sept/oct 2018

School meals

fronting up the battle to reduce childhood obesity. It’s not easy for caterers, though, as the heat is on to pull together a menu that children actually want to eat while also meeting strict nutrition guidelines in the face of the government’s tough austerity measures. What a minefield. It’s up to you to create a menu that perfectly balances food that is low sugar, low salt and low fat, yet still big on flavour. In the meantime, there are rules you do have to play by.

School rules

The government states that all maintained schools and academies that were founded before 2010 and after June 2014 must provide: l high-quality meat, poultry or oily fish l fruit and veg l bread, other cereals and potatoes l drinking water free of charge at all times on school premises.

80.8%

They shouldn’t serve: l drinks with added sugar, crisps,

chocolate or sweets in school meals and vending machines l more than two portions of deep-fried, battered or breaded food a week. Although there is no requirement that lunches must be hot, they should be provided wherever possible to ensure that all pupils are able to eat at least one hot meal every day. Whole milk can be provided for pupils up to the end of the school year in which they reach the age of 5; after that, milk must be lower fat or lactose reduced.

Beat the competition

One of the worst things school caterers can do is become complacent. Just because there’s a range of food available onsite doesn’t mean that older children with pounds in their pocket won’t venture further afield for their lunchtime grub. Your menu has to work hard to compete and kids will vote with their feet if they don’t fancy what’s on offer on your menu. Local takeaway or

k c i t o t s Menu

of those entitled to a free school meal take one

The uptake level of school meals for 2016/2017 was

0.5% Higher than the previous year 28

caterer connections sept/oct 2018

ese n g o l f bo e e b tti & bread e h g a c Sp Garli eetcorn & sw s a e P mble u r c e Appl ustard c with

MORE THAN

184,000 fast food chains close by can be quids in when they see hordes of school kids heading their way and they’re savvy. Their prices, especially for lunchtime meal deals, are aimed to please and be comparable to the in-school offer. This obviously isn’t great for your sales, or for their waistlines. So how do you go about convincing them to stay put rather than heading out? Well, the best place to start is with your finances. Is there any wiggle room at all to make your prices more competitive? Remember that most kids are frugal (as are their parents) and will jump at the opportunity to save a few pounds that they can spend after school with their friends, even if that means

s e x o b e h t

school meals WERE HAD by pupils on census day

sacrificing a McDonald’s at lunchtime. You have a captive audience, so if you can offer something tasty and great value, you’re on to a winning combination. Secondly, speak to them. Now, this one might be slightly more difficult as you are still under the pressures of meeting tight rules and regulations even if the pupils chirp, “but we don’t like vegetables, we want chips every day!” However, it might be worth putting out a short survey to ask what they liked and didn’t like on the menu that week. Incentivise it with the chance to win a voucher to encourage more entries. Use the results to help you tailor your menu to suit their tastes as much as possible.

Chicken fajita Potato wedges Salad & coleslaw Fresh fruit salad with cream

Reducing costs in the kitchen l Work with the seasons. Seasonal produce tends to be cheaper and more widely available. Talk to your wholesaler about what’s available and on offer. l Encourage staff to give more thought to saving water and energy in the kitchen, whether it’s simply by turning off unused appliances or not filling up a whole sink to wash a few pots and pans. l Continually reviewing uneaten and unused food will help you to assess what’s popular and what’s not, not to mention limit food waste. Invest in Tupperware and sandwich bags to save as much as you can for future dishes. l Could you reduce delivery costs by partnering with regional food suppliers or other schools to jointly purchase food in larger quantities? l When it’s time to replace kitchen equipment, opt for products with the highest energy efficiency rating.

Toad in the hole Seasonal vegetables Creamy mashed potat oes Sticky date cake with toffee sauce

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The Right Cereal Range Offering the right range means providing the right brands in the best format. Available in Portion Paks Available in Bag Paks Available in Bulk Paks

THE CEREAL

CATEGORY

LEADER*

†Excluding Northern Ireland and the Republic of Ireland, as part of a balanced lunch.

Coffee shops

Have your and eat it

Get involved Macmillan Coffee Morning 28 September 2018 National Baking Week 15–21 October 2018

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The UK bakery market is worth

£3.6bn

cake T

he UK coffee shop sector is growing at an extraordinary rate. Originally finding popularity in the 1990s as a result of American sitcoms such as Friends, the number of UK coffee outlets shot up by a whopping 847% during this decade alone. And although today’s growth might not be quite as huge, the value of the industry rose by 12% in the past year and it’s reported that three new coffee shops open their doors every single day on our high streets. In fact, the coffee industry is now worth more than double the value of the on-trade wine industry in the UK, and it’s showing no sign of slowing down. It’s not just the sale of coffee that’s making the industry boom. Us Brits love to indulge along with our hot drinks. Elevenses, afternoon tea or high tea – whatever the occasion or time of day, we will find an excuse to help ourselves to a sweet treat.

Bite-sized treats

Research has also revealed that while us health-conscious Brits definitely like a treat, we particularly like to indulge in smaller portions rather than giant slabs. In fact, in 2016 it was reported that the sale of teatime treats had soared by £43 million in just 12 months. That

cups of coffee consumed in the UK each day

70m

We’ve done the research and we’re delighted to report that Britain’s coffee shop culture is full of beans and growing rapidly. Here’s the low-down…

figure is mostly associated with smaller, individual cakes so why not put the stats to the test and offer your customers a selection of bite-sized delights with smaller portions of brownies, shortbread and flapjacks? Ideal for the customer wanting to be just a little bit naughty without blowing their calorie intake in just one sitting.

After eight

It would seem that we’re catching up with our cosmopolitan European cousins when it comes to our coffee shop culture. While late-night coffee shops are the norm in some countries, in the UK we’re more likely to head to a pub, restaurant or a bar as the evening draws in. But times, well, they are a-changing. Several city centre cafés have been experimenting by keeping their doors open late into the evening and have experienced a huge success rate. A recent survey found that 40 per cent of Brits say they drink less now than they did a year ago, so late-nightopening coffee shops may be something we see more and more of on our high streets. Why not be a pioneer and trial keeping your doors open later for a fortnight and see how it goes? Just make sure you advertise inside and outside your venue, shout about it on social media, maybe even talk to the local press about your evening plans and offer a deal on a coffee and cake.

Lauren Henderson, Bakery Manager – Cake “The Great British Bake Off has worked wonders for the baking industry. Purchasing cake is a real treat and can be a highlight of a person’s day, most definitely not about basic sustenance. “It’s important to remember that people buy with their eyes. The presentation and dressing of cake is equally as important as the cake itself. Using wood, slate, points of sale or chalkboards all add to a customer’s experience of that cake and create a perception before it has even touched their lips. It is this staging that initially drives a customer to the decision to buy it. There is an argument that some may even make a choice entirely based on the ‘Instagrammable’ factor.”

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Roast dinners

Sun

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nday

sizzlers

The roast dinner is as popular as ever, so we look at how you can make your menus really work by putting a little twist on an old classic

ith one major restaurant chain claiming to serve a whopping 27 million Yorkshire puddings every year, it’s clear that we Brits can’t get enough of the traditional roast dinner. It’s a staple of British society, nestled comfortably alongside a good brew, the Queen and National Trust. With studies showing that heading out for a Sunday roast is still our favourite dining out occasion of the week, it’s worth making sure you’re doing it right, being creative where you can and that you’re standing out against the major players. We’re not for one moment suggesting that the classic roast needs a major overhaul, but we can all do better than plain roast chicken, right? Autumn’s just around the corner, so now is the perfect time to review your menu to see if there are any simple changes you can make to really deliver the wow factor. Remember, the major restaurant chains mass-produce their roasts in huge quantity and while they may be delicious, this definitely gives you the advantage by allowing you the opportunity to be more creative and make your roasts a little bit more unique. Unilever Food Solutions Head

With the growing popularity of vegetarianism, veganism and flexitarianism it’s important to have a menu to suit all

a twist on… the roast If you’re bored of the old favourites, how about offering your customers something a little bit different?

l Roast guinea fowl l Roasted beetroot with pistachios

and chives l Sweet and spicy roasted chicken

thighs l Marrakech lamb with tahini gratin l Whole roast masala chicken l Sticky ginger beer ham l Orange and ginger roast chicken l Slow-roast lamb with feta, peppers

and dill l Nut roast en croute

the veg If you like to play it safe with the meat, why not experiment with the sides to jazz up your roast?

l Harissa and maple roasted carrots l Roasted cauliflower with a pinch of

pepper and nutmeg l Roasted mushroom with oil and garlic

Development Chef, Alex Hall, offers suggestions to put a twist on the classic: “Change up your roast and keep it fresh and varied by offering up seasonal side dishes. In autumn, you have got great ingredients like butternut squash, celeriac and kale so offer honey-roast squash or salt-baked celeriac alongside your roast potatoes. “With the growing popularity in vegetarianism, veganism and flexitarianism, it’s really important to ensure you have a menu that suits all your customers, so try swapping out your duck fat for vegetable oil on your roast potatoes to give you an option for all. Traditionally roasts are meat heavy; for vegans try a brined cauliflower steak and for your

l Caramelised carrots and parsnips

The perfect combination… What you need with a delicious roast is a great bottle of wine to go with it. How about: l Roast chicken with chardonnay l Roast pork with chenin blanc l Roast lamb with Californian zinfandel l Roast beef with merlot l Cashew nut roast with cabernet shiraz

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Roast dinners

Could you offer mini joints carved at the table? What about serving individual chickens for groups so they can help themselves? vegetarian customers a butternut squash wellington.” For the meat lovers among your clientele, could you offer the option of mini joints, carved at the table? What about serving individual chickens for groups of four, so customers can help themselves? What about different gravies or stuffings? Alongside your roast beef, could you offer the chance to go premium with a chateaubriand for two? And don’t forget those essential little touches such as home-made horseradish, mint sauce or a redcurrant jus – these are the details that will keep people coming back for more. And more. And more. SERVES

Just a thought…

autumn, If you need to fill seats this to promotions are a great way it’s r ethe increase footfall. Wh k in 10% off when customers boo wine of s glas a off 50% or e, advanc , ered with every roast dinner ord s’ itor pet com l check out your loca you that s way r side con offers and can beat them. Run seasonal promotions to ring constantly shake up your offe how le, mp exa for , een – for Hallow free’ go e tum cos in s ‘Kid a ut abo your offer? Use offers to increase ring offe by g win social media follo n whe ers dinn t 25% off roas vant customers show you the rele on ion post for the promot social media.

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Spinach and artichoke filo pie Prep time: 30 mins Cooking time: 1hr 30 mins Ingredients 2 small leeks, very thinly sliced 50g butter, plus a knob 400g frozen leaf spinach, thawed and well drained and chopped 250g tub ricotta cheese 4 large eggs, beaten 140g grated parmesan cheese ½ nutmeg, grated 400g can artichoke heart, drained and halved 85g Sunblush tomato 270g pack filo pastry 2 tbsp olive oil

Method Soften the leeks in the butter. Add the spinach to the pan, cover and cook until the spinach has thawed. In a separate bowl, beat the ricotta and eggs with the parmesan, spinach mix, nutmeg and plenty of seasoning. Stir in the artichokes and tomatoes. Heat oven to 180C/fan 160C/gas 4. Line the base and sides of a greased 23cm clip-sided or loose-based tin with the filo pastry. Brushing each sheet lightly with the oil, place in the tin, oil-side down, leaving excess to hang over the edge. Turn the tin a quarter turn after each sheet. Tip filling into the tin, fold excess pastry onto the top of the pie, a sheet at a time, crumpling to give a ruffled effect. Bake for 1½ hours until golden and firm.

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Gin

n i G

the ultimate tonic

With UK sales of gin going from strength to strength, it’s clear that this is the star performer on your spirit shelves. With International Gin and Tonic Day on 19 October, it’s time to get creative

Source: CGA OPMS Data to 19.06.2018 *Report by IWSR, 2017

Diageo’s advice for serves with a smile l A classic G&T is the most accessible and popular serve, so focus on having a varied range of gins and tonics, and execute these well before moving onto cocktails l Create dedicated gin menus pairing a variety of quality gins with premium tonics l Invest in stylish copa glassware l Stand out with a fresh fruit garnish l Stock a variety of visibly flavoured gins such as Gordons Pink, Tanqueray Sevilla, Zymurgorium Sweet Violet Gin Liqueur l The Tom Collins cocktail is simple but popular lR ight now, the Negroni cocktail is growing in popularity the fastest

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ou’d have to have been living under a rock to miss the UK’s current craze for gin. Whether it’s a classic G&T or a refreshing cocktail, it’s clear that gin is the star of the show when it comes to spirits. As the fastest-growing spirits category in the on trade, gin is a clear winner. In fact, in the year ending March 2018, UK gin sales rose by 28% in volume, and by 33% in value to reach £1.5 billion. Impressive figures, eh? Gin has doubled in value in the past five years, and there’s no sign of that growth slowing down. In fact, a 2017 report* revealed that gin would grow by 37.2% by 2021. With that in mind, are you really making the most of it?

Drive up sales

We already know that the classic G&T is an eternal crowd pleaser, but what else could you be doing to drive up sales? According to Diageo, premium gin is now growing faster than standard gins, although the gap is narrowing and customers are happy to pay more to discover a new brand or gin and tonic combination, so this can play to your advantage. Stock a variety of gin brands and styles, and encourage your customers to trade up. Whatever you do,

don’t skimp on the tonics – these can make or break the combination. Think about flavours and what works best, and trial them yourselves to establish what works and what doesn’t.

Perfect match

Could you create a dedicated gin menu? Give it plenty of thought and talk to your wholesaler about the best options to include. Our advice: stock the big wellknown brands such as Tanqueray, Gordon’s, Beefeater, Bombay Sapphire and Whitley Neill but also introduce a few that are less well known. Share some information about each one, and then explain why they work well with particular tonics or mixers. You could even take it a step further and offer some bar snacks to accompany them too. How about a gin-tasting evening? Ideal for groups paying a set price per head, pair different gins with a variety of tonics and garnishes to demonstrate the very different styles of the spirit. Add in a few nibbles, and you’ve got a sure-fire way to stand out from your competition. How about a gin-themed Christmas party offer? A three-course meal with a welcome gin and tonic, then different gins to match different courses. This is the ideal solution for those looking for something special during the festive period.

Shaken & stirred Bramble

French 75

You’ll need: 40ml dry gin 20ml sugar syrup 20ml lemon juice 10ml crème de mure Berries or lemon zest for garnish

You’ll need: 10ml gin 10ml orange liqueur 10ml lemon juice 5ml sugar syrup Proseccco

Shake the dry gin together with the lemon and sugar syrup and pour over crushed ice. Drizzle the crème de mure through the drink. Garnish with lemon zest or some fresh seasonal berries.

Mix the gin, orange liqueur, lemon juice and sugar syrup together, then pour in a tall glass. Top with prosecco.

Gin Fizz You’ll need 50ml gin 30ml lemon juice 10ml sugar syrup 1 tsp sugar 20ml lightly whipped egg white (optional) Chilled soda water, quantity to taste Shake the gin, lemon juice, sugar syrup, sugar and egg white (if using) in a cocktail shaker with a little ice and strain into a highball glass half-filled with ice cubes. Top with soda water.

Negroni

You’ll need: 25ml gin 25ml sweet vermouth 25ml Campari Orange zest Pour the gin, sweet vermouth and Campari into a tumbler over ice. Stir it then add the fresh orange zest.

Tom Collins You’ll need: 50ml gin 25ml lemon juice 25ml sugar syrup 125ml chilled soda water Build the drink over plenty of ice, stir gently and garnish simply with a slice of lemon.

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Christmas

Tis the season

to get planning Christmas is coming and itâ&#x20AC;&#x2122;s never too early to start planning for the festivities ahead, so hereâ&#x20AC;&#x2122;s our guide to making it your most wonderful time of the year

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Christmas

he nights are drawing in, the leaves are changing colour and the summer sun has hung its hat up for the winter. Yes, you’ve guessed it, it’s almost that time of the year once again. Whether or not you think the festive season is the most wonderful time of the year, it’s important to stay ahead of the game and make sure you’re fully prepared and organised without leaving anything to chance. Now is the perfect time to start thinking about your festive plans, and so we’ve put together a step-by-step guide to making sure you’re ready for the season to be jolly.

Jingle bells

Get a festive music playlist ready to really get your venue in the Christmas spirit. Now, we don’t recommend doing this too early as it might annoy less-festive customers but it might be a good thing to think about starting in late November. Do you have the ability to create a shared playlist to encourage customers to get involved by picking a festive tune that they’d like to hear?

Social butterfly

If you need an extra push on your bookings, try advertising your offering across social media 42

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Social media is your friend. Use it to your advantage in the run up to Christmas by posting pictures of your menus and anything else visually appealing. Whether it’s fancy cocktails, festive hot chocolate or your Christmassy menus, increase your footfall by encouraging your customers to get on board and share images of your venue with relevant hashtags. If you need an extra push on your bookings, try advertising your offering across all social media channels. How about featuring a promotion such as ‘Book now and receive a free bottle of wine’? You could even celebrate the season and boost your social media following by featuring a new promotion online every day. For example, encourage your Instagram followers to visit your venue and use a special code to receive 50% off a festive cocktail.

Deck the halls

And by ‘halls’, we of course mean your venue. As we get closer to Christmas, inject some festive fun in the run up to the season – we’re thinking Christmas trees, baubles, fairy lights, the works. If you cater for a school, nursery or care home, make sure you have everything, from crackers to festive napkins, at the ready.

Mistletoe and wine

It’s probably too early to play festive music, but now is the perfect time to start thinking about your alcohol offering this Christmas. Have you got your white wine, prosecco and red wine sorted? Customers traditionally drink more during the festive period with an influx of work Christmas parties, friendly gatherings and of course the day itself (if you’re open). If you’ve paired your menu with wines, it’s worth evaluating your stock levels from previous years to plan ahead for this Christmas. Keep on top of current trends too, to make sure you’re prepared for whatever fashionable drink your customers might request.

As the weeks tick by, don’t get complacent. Make notes and keep on top of what’s working well

Next year all wrapped up

Keep on top of current trends to make sure you’re prepared for whatever fashionable drink your customers might request

As the weeks tick by this year, don’t get too complacent. Make notes and keep on top of what’s working well and what’s not quite going to plan. Use your evaluations to help you put together those essential budgets and menus for the next year. Research your competition to see what they’re doing this Christmas and consider how you can use it to improve your offering next year. For example, if no one around you is hosting live music nights it may well be too late to organise something for this year, but bear it in mind as a possibility for next year. Jotting everything down will help you to put together a 12-month plan.

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in your NEXT ISSUE coming in novemberâ&#x20AC;Ś

Christmas lunch

Are you ready for the biggest event of the year? Christmas treats

Christmas menus

Christmas drinks

delicious recipes l Real success stories l the latest industry news

Avai l ab le ex c lusive ly f rom your l o c a l l a n d m a r k w h o l e s a l e m e m b er d ep o t

BREWED IN THE UK

Depot finder

1 2

Landmark Catering depot locations

Shetland Isles

4 5 7

9 10

46 56 47 49

50 51 52

20 21 23

13 14 15 16

17 22

26 27 28 29 30

31 33

32 34

35 36 45

57 39

41 55

KEY

and Carry and Delivered • Cash Cash and Carry only • Delivered only •

44 43

* Non-stockist of alcohol products SCOTLAND

WALES & SOUTH WEST

JERSEY

JW Gray & Co: Kirkwall

NORTH WEST

19 A J Wholesale: Blackburn

38 Hall’s Drinks: Holywell

58 Battrick’s Food Service: Jersey

JW Gray & Co: Lerwick

39 Blakemore Wholesale: Swansea

Sutherland Bros: Wick

20 Restaurant Wholesale: Miles Platting, Manchester

40 JJ Food Service: Bristol

Bidvest Foodservice: Oban

21 JJ Food Service: Manchester

NORTHERN IRELAND

41 Jones Food Solutions: Bath

59 Express Foodservice: Londonderry

5 William Yule and Son: Kirkcaldy

22 A G Parfett & Sons: Stockport

60 Drinks Inc: Belfast

6 United Wholesale Grocers: Springburn, Glasgow

23 A G Parfett & Sons: Aintree, Liverpool

42 Chaffins Foodservice (RD Johns): Redruth

24 A G Parfett & Sons: Anfield, Liverpool

43 RD Johns: Newton Abbot

7 Lomond Fine Foods: Glasgow

25 Hall’s Drinks: Crewe

44 Country Fare: Bournemouth

8 United Wholesale Grocers: Polmadie, Glasgow

MIDLANDS

LONDON & SOUTH EAST

26 A G Parfett & Sons: Somercotes 27 Hyperama Cash & Carry: Derby

45 Brook Street Foodservice: Needham Market

9 JJ Food Service: Newcastle

28 Hyperama Cash & Carry: Nottingham

46 JJ Food Service: Enfield

10 United Wholesale Grocers: Gateshead

29 First Choice: Burton upon Trent

47 Abra Wholesale: Edmonton

11 A G Parfett & Sons: Middlesbrough

30 JJ Food Service: Leicester

48 TRS Cash & Carry: Southall

NORTH

31 Hyperama Cash & Carry: West Bromwich

49 TRS Cash & Carry: Leyton

12 Blakemore Wholesale: Grimsby

32 Blakemore Foodservice: Wednesbury

51 Time Wholesale Services: Barking

13 JJ Food Service: Leeds

33 East End Foods: Smethwick

52 JJ Food Service: Sidcup

14 A G Parfett & Sons: Halifax

34 Blakemore Wholesale: Wolverhampton

53 Hi-Line Cash & Carry: Croydon

15 Fairway Foodservice: Huddersfield

35 East End Foods: Aston Cross

54 Camelot: Crawley

16 Blakemore Foodservice: Wakefield

36 JJ Food Service: Aston

55 JJ Food Service: Basingstoke

17 JJ Food Service: Doncaster

37 Hyperama Cash & Carry: Peterborough

56 EDA Quality Foods Limited: Enfield

NORTH EAST

18 A G Parfett & Sons: Sheffield

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* *

50 Restaurant Wholesale: Barking

57 JJ Food Service: Dagenham

Southern IRELAND 61 Plassey Food Distribution: Rathkeale NB. All depots correct at time of going to print

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In season

An apple Gala

In season September to May

The largest single variety of eating apple produced in the UK, they have a red mottled skin, the flavour is predominantly sweet and the texture crisp and juicy.

ad y a

Cameo

In season October to April Sweet flavoured with hints of honey and citrus, Cameos are crunchy and juicy.

Spartan

October to November

Bramley

In season August to July

Regarded as the best apple for cooking due to its tangy taste and light, airy texture when cooked. 95% of the apples sold in the UK for cooking are Bramleys.

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Red skin turns a deep maroon when ripe, and the white flesh has honey and strawberry tones. Sweet and sharp, the Spartan is aromatic and incredibly popular.

Jazz

in season November to May

With a shiny bright red skin and creamcoloured flesh, Jazz apples have an outstanding crunchy texture. Very juicy with an excellent balance of sugars and tartness with a hint of peardrops.

While it may keep the doctor away, the humble apple is also the star of many a comfort dish. Here’s our guide to pushing the UK’s favourite fruit out of its comfort zone and into new territory altogether

o, when it comes to apples, what immediately springs to mind? A steaming hot apple pie? A tasty apple crumble with custard? Roast pork with apple sauce? Just the thought of these traditional crowd-pleasing dishes is enough to make your mouth water, but is it enough to make your customers sit up and take notice? While the apple is universally versatile and, when in season, cheap to use, are you making the most of the sweet, tart, crisp and juicy flavours that can be created by using apples on your menu, in sweet and savoury options?

Think creative and team an apple with…

n Sausages Serve slices of good-quality pork sausage with a thick slice of apple on a cocktail stick. n Ham and mustard Top buttered bread with a thin smear of English mustard, add some good quality ham and a layer of thinly sliced sweet English apple, and finish with another slice of bread for an

unsual but delicious sandwich. n Bread Next time you’re making a bread dough, add in some apples and cinnamon for a warm loaf that’s decidedly moreish. n Turkey Create memorable meatballs with minced turkey and shredded apple, with an apple and cranberry sauce. n Chorizo Truly a match made in heaven, chopped apple and diced chorizo work wonderfully together so try combining them in a fresh rice salad with onion, thyme, orange juice and pecans. n Rosemary and lime We all know apples and pastry are a dream combo, but lift your next apple tart to another level by sprinkling with sugar infused with fresh rosemary and the zest of a lime. n Bacon and cheese We already know that apple sauce is the perfect accompaniment to roast pork so bacon’s hardly a stretch, but try combining hot bacon, melted cheese and chopped apple in a panini or quesadilla for a lunch offering that will blow your customers away.

Cox

Braeburn

In season December to May

Very crispy and full of juice, Braeburns are tangy and sweet with a hint of peardrops.

Empire

In season November to January

With a deep red skin and white flesh, Empire’s flavour is sweet with a hint of melon while the texture is crisp and juicy.

In season from September to April

Regarded by many as the finest eating apple, Coxes offer sugar and tartness in equal measure with a wonderful honeyed aroma and firm, juicy texture.

Golden Delicious

In season in November Mild sweetness balanced with slight acidity and a firm, juicy texture. Most Golden Delicious sold in Britain are imported.

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st a l e h T . . . d r o w

What would your last meal be? My last meal would be a fresh scoglio (seafood pasta); it’s a dish that just can’t be beaten.

What are you most t? passionate ngabtheou best food

All I focus on is deliveri ance every I possibly can. I want to enh erience with exp ng single customer’s dini with flavour. g stin bur d, foo clean, simple

Harry Hunter is Sous Chef at The George and Dragon, Hurstbourne Tarrant, Andover, Hampshire

arry Hunter, 23, started his career as a young chef at Lainston House in Winchester. He’s since completed three years in Cirrus Inns kitchens, before moving to become Chef de Partie at Neo, Bournemouth, where he specialised in sourcing local, sustainable produce and using the freshest ingredients around to create new dishes and an incredibly popular taster menu. Having recently moved to the George and Dragon in Hurstbourne Tarrant, Andover, Harry’s focus is once again on creating sensational dishes from scratch to reflect local produce and seasonal ingredients.

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What valuable lessons have you learnt along the way?

Simple: be kind to everyone. In a busy kitchen, you quickly become a family, all relying on each other, and it’s crucial that you respect and love each other as though you’re flesh and blood.

What’s your guilty pleasure? Oh boudin noir, without a doubt. I love, love, love it!

How did you first get into catering? I used to cook

with my mum and nan from a really young age. I quickly developed a passion for cooking, using different ingredien ts to create new flavours, and within a short space of time I realised I wanted to become a chef.

Do you have a h? signaturnaetudre is dish.

I don’t have a sig particular There isn't one ore cooking with m e ingredient I lik ! ok co t love to than others, I jus

How would you like customers to react to your food?

If I can tap into a wave of nostalgia for the customer then I love that. I love to take a familiar dish or much-loved flavour and play with it, and transport customers back in time to the point in their lives that dish connects with.

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