ISSUE 5 2021
The magazine for Confex wholesaler customers
Inside... HOTTING UP
Ingenius ideas for summer sales IN THE PINK
Get creative with in-season rhubarb LITTLE ONES
Inspiration for the smallest customers WELL OILED
Cooking oils: which to use and when
Taste of sunshine
The low-down on what’s trending in summer drinks
WELCOME
«
Hello AND welcome… … to the latest issue of Eat, the digital magazine created to help
Jess’s mustreads this issue
support you in managing a successful business. With step 3 of lifting restrictions now passed and indoor hospitality open once more, and advice for a summer of soaring sales, as well as temperatures, throughout this issue.
Celebrate summer, page 14 Ice cream stations, takeaway picnics and more
»
keep those customers flooding in with our ideas
The hot weather is thirsty work, so we’ve created a mini drinks special to support you in meeting demand for something different to sip. Find suggestions for sunny summer cocktails on pages It’s great for your bottom line and your reputation
Cocktail hour, page 16 The latest trends in cocktails
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16-18 and irresistible soft drinks on pages 20-23. to use seasonal and local ingredients wherever possible, so we’ve conjured up five creative ways to use rhubarb on pages 28-29 – your customers won’t be able to resist!
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Children, page 26 Our guide to creating an inviting family friendly space
JESS DOUGLAS MARKETING & HR DIRECTOR CONFEX LTD
ISSUE 5 2021
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CONTENTS
20
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26
14 28 16 Eat is published by The Bright Media Agency, The Old Bank, 2 Cross Street, Enderby, Leicestershire LE19 4NJ, on behalf of Confex Ltd.
» FOR CONFEX LTD Jess Douglas
» FOR THE BRIGHT MEDIA AGENCY » Content Director Stephenie Shaw
» Creative Director Emma Bramwell
» Content Editor Kate Feasey
» Designer Rafaela Aguiar-Hill
» Artworker Chris Gardner
» Head of Sales and Business Development Sally James
» Publisher
Contents
07
Shelf stockers
The latest must-stock products for your outlet
09
16
Shake it up
All you need to know to serve up THE drink of the moment, perfect for summer sipping
News round-up
What’s happening within the industry and dates for your diary
11
Lumina Intelligence
Expert insight on why maximising on pandemic delivery habits is the key to success
13
CORE of it
Focus on your margins with own-brand range advice
14
Summer scorchers
Simple ideas to heat up your seasonal sales
20
Softer approach
Soft drinks are in the spotlight and getting your offer right is crucial
24
Little ones
Make your outlet family friendly and reap the rewards
26
Oil know-how
28
The low-down on cooking oils and how to use them
Five ways with…
Summer’s most sought- after vegetable – rhubarb!
David Shaw To advertise, please contact Sally James on 07514 623564 or sales@thebrightmediaagency.com
Get in touch
WANT TO SHARE YOUR VIEWS OR YOUR BUSINESS? IF YOU WOULD LIKE TO BE INCLUDED OR SEE US FEATURE A PARTICULAR SUBJECT, PLEASE GET IN TOUCH EAT@THEBRIGHTMEDIAAGENCY.COM
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Official Team Partner KP Snacks are the Official Team Partner for the action-packed, unmissable 100 ball cricket competition featuring the best international and domestic cricketers in the world.
STOCK THE BIG HITTERS!
ROUND-UP
Inch by inch Heineken is breathing new life into the cider category with the release of sustainable cider Inch’s. Made from 100% British apples, grown and sourced close to its Herefordshire mill, all apple waste is turned into green energy. In 4x440ml and 10x440ml cans and 500ml bottles.
Veggie taste sensation To meet growing demand for vegetarian sweets, Haribo Sour Sparks and Starbeams are the latest new recruits to the popular brand’s range and offer something for everyone. With three great-tasting flavours and colours, lightning-bolt-shaped Sour Sparks give a longer-lasting bolt of sourness from inside the jelly to deliver a sour experience that is completely new to the range. Starbeams is a mix of soft jelly and foam sweets in three fruity flavours.
Here’s WHAT’S NEW A round-up of the latest new products for your outlet
Exotic return for Kinder Kinder Bueno Coconut is back by popular demand, but grab the flavour quick as it won’t be around for long. The tropical twist on the original returns in time for summer to give consumers a taste of faraway climes.
« WHAT’S NEW
On the ball
Four limited-edition Walkers crisps flavours have kicked off. Inject fun to your selection with Steak & Ale Pie-nalty!, Hot Shot! Hot Dog, Chicken Tackle! Masala and Sour Cream & Sweet Chilli Kicker!
Goodness me
Cawston Press think glass half full… like sunshine on a rainy day. These are delicious drinks made from real ingredients, just like you would at home. Inspired by the kitchen garden, every sparkling can and fruit water carton contains no added sugar, no sweeteners, no concentrates, no shortcuts. Cawston Press do things properly. Always made from pressed fruit. No jiggery pokery. Just delicious.
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MAIN + SNACK + DRINK
ASK YOUR CONFEX WHOLESALER ABOUT THE BENEFITS OF THE FOOD TO GO CLUB AND SIGN UP TODAY!
£
3.99
NEW
Offer subject to availability. Varieties as stocked.
INDUSTRY NEWS
Partnership to protect Britvic has joined The Rivers Trust’s Water Stewardship Programme, reinforcing its commitment to the highest standards of water stewardship.
It will see Britvic working with its local rivers trusts to take practical action, including wetland and meadow creation, and improve the quality of waterways near its production sites. Sarah Webster, Sustainable Business Director at Britvic, says: “We know that in the coming decades, water shortages will become a growing threat and it’s one we need to take as seriously as the climate crisis and the war on waste.”
New app supports mental health As mental health continues to dominate conversations and social media, the Burnt Chef Project has launched a free mental health training app for the hospitality sector – the Burnt Chef Academy. Available online via Google Play and the App Store, the academy contains mental health and wellbeing learning modules on areas including personal resilience, selfawareness and effective communication. Designed to support everyone working in the sector, it’s a constantly evolving resource that also includes free access to a
«
Dates for your diary JULY
01-30
National Picnic Month
01-31 Ice Cream Month
02-11 National BBQ Week
07
World Chocolate Day
11
World Rum Day
growing database of resources, such as TED talks. To learn more visit theburntchefproject.com
»
17
Hot Dog Day
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* Nielsen Total Coverage, Fruit Carbonates, Value Abs Diff vs YA. 52w/e 02.01.21
Time to
Time to
INSIGHT
« GROWTH IN DELIVERY
Delivery was key for growth in 2020 Making the most of pandemic delivery habits is the secret to success in 2021 and beyond, says Blonnie Whist, Head of Insight, Lumina Intelligence
B
eing one of the only routes to market available during the height of the Covid-19 pandemic in 2020, it’s no surprise that the foodservice delivery market grew by £3.7 billion to double its 2015 value. With dine-in operations closed or heavily restricted over the last 12 months, consumers turned to foodservice delivery in their droves, including an additional 4.3 million UK adults who ordered foodservice delivery for the first time. While we expect the playing field to level out now that restrictions are starting to ease, the impact of 2020 is expected to drive habitual delivery behaviour beyond the pandemic. By 2024, the UK foodservice delivery market will have grown a further 10%, highlighting a significant opportunity.
Promotions will play a key role in driving volume as the recession continues to pinch household incomes. However, in the longer term, offering a point of difference and expanding day-part coverage will be key growth drivers for operators. These are some of the findings from the Lumina Intelligence UK Foodservice Delivery Market Report 2021. One in 12 ordered delivery for the first time during the pandemic, while a quarter increased their usage. Nearly three quarters of current users plan to still order delivery when restrictions are lifted, which shows the importance of continuing to offer a delivery service going forward. Consumers are tired of cooking and so ‘didn’t want to cook’ has overtaken ‘treat’ as the top reason for ordering delivery in 2021.
»
»
Did you know?
1 IN 12
ORDERED DELIVERY FOR THE FIRST TIME DURING THE PANDEMIC
» Uber Eats and Deliveroo
grew their share of delivery occasions by partnering with more branded and independent operators at the start of the pandemic. The foodservice delivery market will be worth £12.6bn in 2024. More branded outlets will be offering delivery, which will boost growth, but operators need to make the most of pandemic-driven consumer delivery habits to ensure deliveries are a regular habit rather than an occasional treat.
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CORE
RANGE ADVICE
As outlets gear up to welcome customers once again, it’s time to focus on your margins with CORE
N
ow that hospitality can reopen its doors, albeit with limited capacity with social distancing measures, it's time to look closely at your key lines and your margins.
BOTTOM LINE
For foodservice operators, the need to produce delicious meals while protecting your bottom line has never been more important. Offering tasty dishes that keep your customers coming back for more is a priority but it’s also
« OWN BRAND
TASTE and value essential that you protect your margins and make the most from every dish ordered.
BESTSELLERS
CORE is an own brand for the foodservice sector, ideal for pubs, restaurants, cafes, sandwich shops, schools and so many other outlets. Developed by foodservice experts and based on the bestselling products in each category, there are more than 300 products across ambient, chilled, frozen and non-food so you can be sure to have a top-quality value offering.
Top tip REDUCE YOUR COSTS WITH CORE OWN BRAND
YOUR KEY LINES » CORE Wholetail
Scampi in Breadcrumbs 450g » CORE 10mm Coated Chips 2.5kg » CORE 7mm Coated Chips 2.5kg » CORE Sweet Potato Fries, seasoned, pre-fried and deep frozen 2.5kg » CORE Light Mayonnaise 10 litres » CORE Real Mayonnaise 10 litres » CORE Luxury Mayonnaise 10 litres
Available from your local wholesaler now ISSUE 5 2021
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FEATURE
» SUMMER
Stations please
Everyone loves ice cream, so why not set up an ice cream station? Whether you have a Mr Whippy-style machine or a selection of flavours to scoop and serve, creating a dedicated station will set you apart. Stock it with plain and chocolate-dipped cones, tubs with wooden spoons and all the toppings you can find to make ice cream fans’ dreams come true. Display it all so everyone can see what’s on offer and include a menu – write one up on a blackboard A-frame to draw in the crowds.
SUMMER OF
opportunity Fire up those sales with these ingenius ideas that your customers will love
A
s we head towards the peak of the summer, people will be flocking outdoors to soak up the sun and celebrate the weather and the easing of restrictions. Be prepared to wow them with these ideas for summer fun and sizzling sales.
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Ice is nice Slush machines are big business. They’re an operator’s best friend when it comes to attracting customers and the margins are excellent. Available in different sizes, it’s easy to slot one into your outlet. Big and little kids will be queuing up for a fruity, refreshing slush on a hot day. Make them more appealing to adults by adding alcohol!
Perfect picnics
Pack up a picnic to takeaway for all those day trippers. Advertise it well so customers order in advance, but have some made up for impulse take-up from passers-by. Think deli-style cheese and meats with fresh bread, or a selection of sandwiches, rolls and wraps, plus savoury bites such as cocktail sausage rolls, Scotch eggs and home-made quiche. Don’t forget the sweet treats too, think fresh fruit, cakes and brownies. Encourage customers to trade up by adding soft drinks, a bottle of fizz or wine, or a bundle of beers.
Pizza the action
Pizza ovens are hot right now and setting one up outdoors will draw customers in droves. Set up alongside a bar and you’ve got the perfect summer meal out sorted.
Top tip PICNICS DON’T NEED TO BE JUST FOR LUNCH – CREATE BREAKFAST VERSIONS AS WELL TO BOOST THAT BOTTOM LINE. FILL WITH CROISSANTS, SWEET AND SAVOURY MUFFINS, SMOKED SALMON AND CREAM CHEESE BAGELS, GRANOLA BARS AND FRUIT SALAD, WITH BOTTLES OF FRESH JUICE
Extras = sales Try these ideas to keep customers coming:
» iced coffee » home-made lollies » salad and fruit bar » ice cream milkshakes » frozen ‘hot’ chocolate » b uckets of beer or wine, kept chilled on ice.
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FEATURE
» COCKTAIL TRENDS
COCKTAILS of the hour Cocktails are the ultimate summer drink and now that hospitality is springing back to life, here are the latest trends you need to be embracing
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L
et’s be honest, it’s cocktail season all year round, but nothing quite beats sipping on a cocktail while sitting in the sun. Here’s our round-up of the latest trends so you can be sure you’re meeting customer demands.
SHAKE THOSE COCONUTS
With dreams of sunnier shores and holidays abroad, drinks with a tropical twist are trending right now. Rum is, arguably, the mostsummery drink and can be used in so many ways to create delicious drinks. It’s the ideal base mixed with fresh juices, such as pineapple, and fruit for an exotic taste. Any of the 12 variants from Dead Man’s Fingers provide the perfect flavour – try its Banana Rum in a banana daiquiri or simply added to lemonade or mango juice with ice and a slice of pineapple.
Top tip ADD BENEFICIAL INGREDIENTS SUCH AS GINGER, HONEY AND LEMON
SIMPLICITY
Customers will be looking for simplicity but with flavours that pack a punch. Reflect this with flavourfocused classics and updated twists, using flavoured and premium gins and rums, such as bestseller Gordon’s Pink Gin, Whitley Neill gin, Dead Man’s Fingers rum and Kopparberg Cherry Spiced Rum, unusual mixers and tinctures, and minimalist garnishes. Consider drinks that comfort, cool and burn for a sensory experience – add chilli, bitters, lemon juice, syrups, fresh herbs and spices.
popularity over the past few years and that’s set to continue, so look for the latest releases and use them as a base for a margarita or negroni twist (below), or serve simply with tonic for a refreshing drink.
SHERRY PLEASE IT MAKES US HAPPY Tequila can be seen as a cheap route to intoxication, but encourage your customers to rethink their view with tequila and mezcal-based drinks. Both have grown in
Often thought of as a nan’s drink, sherry deserves to shine. Add to cocktails (above left) to raise the flavour and serve simply with a mixer for a low-ABV sippable drink. A dash is all that’s needed, so it’s great for your bottom line too.
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FEATURE
» COCKTAIL TRENDS COCKTAILS TO GO ARE HERE TO STAY! Mix them up and bottle them yourself – cash in on the latest rising trend for jarred cocktails – or stock up on ready-to-drink cans, which is big business. Bacardi, Smirnoff and Gordon’s are just three of the leading spirits brands that now offer premixed canned variants.
MINDFUL DRINKING
Lifestyles have changed and there’s a heavier focus on healthy living, so be prepared with a selection of alcohol-free cocktails. With more and more brands launching 0% versions of popular spirits, such as Gordon’s Alcohol Free 0.0%, it makes it even easier to create no-alcohol versions of popular drinks. Remember not to shortchange those ordering mocktails to include the same theatre, glassware and garnishes.
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HARD SELTZERS
Top tip WHAT YOU SERVE YOUR DRINKS IN IS IMPORTANT TOO – COCKTAILS ARE ALL ABOUT THE FLAIR AND PRESENTATION. THINK JARS, RUSTIC TUMBLERS AND WINE GLASSES FOR G&TS
Hard seltzers are also here to stay – IWSR predicts they’re likely to have the highest growth rate within the UK’s ready-to-drink category. Fruity and different, they’ll make your outlet stand out.
BRAND GROWTH OF +14% VALUE YOY FASTEST GROWING FLAVOUR
DELIVERING GREAT CASH MARGINS DON’T MISS OUT, STOCK UP NOW! www.drinkrio.com *IRI Marketplace Data Symbols & Independents 52 weeks Total Soft Drinks 21st February 2021
FEATURE
» SOFT DRINKS
SOFTLY,
softly Everyone’s going to be wanting a cool and refreshing soft drink as the mercury rises, so be prepared and see your sales sparkle
Elderflower, apple & mint sparkle Mix 75ml elderflower cordial with 1 litre of cloudy apple juice. Add a small handful of roughly chopped fresh mint leaves and give it a good stir. Pour to half fill cups and top up with sparkling water. 20 Eat » ISSUE 5 2021
Did you know?
60% OF SOFT DRINK
CONSUMERS GO FOR HEALTHY OPTIONS WHEN CHOOSING A DRINK Source: Mintel soft drinks Report 2019
Raspberry lemonade slushie
Put 600g raspberries, juice of 3 lemons, 225ml soda water, about 9 ice cubes and 3 tablespoons of agave nectar in a blender or food processor and blitz to get a smooth slush. Makes 6 servings.
S
ummer days conjure up visions of picnics, family fun days out, meet-ups with friends in the park, lazing on the beach – all of them sitting in the sun, drink in hand. And what better thirst-quencher than a refreshing soft drink? While the bestsellers are a must-stock, think about ways to refresh your range and you’ll seriously boost your sales this summer.
HEALTH FOCUS
The pandemic has created a refocus on health, so look at healthier options. As sugar is the big ‘nasty’, lean more towards low and sugar-free options. Low-sugar cola sales were up 22.4% over
approach to what they drink. Think naturally healthier options, such as Aqua Libra. Sparkling water is fast becoming a popular choice for refreshment, including plain and infused variants.
POWER SURGE
the past 12 months, according to Fentiman’s Low No Moderation 2020 Report, and with brands such as Coca-Cola providing a choice CREATE of flavours across its light BOOSTER cola portfolio, you can offer SHOTS something different. USING Soft drinks brands such as GINGER AND Britvic are seeing consumers ZINC FOR A HEALTHY HIT taking a more natural
Top tip
Energise sales by stocking energy and functional drinks – those that provide a natural energy lift or enhance wellbeing are big news. A recent report on soft drinks by Mintel revealed 31% of adults are interested in premium soft drinks that contain additional functional benefits. Big sellers are Britvic’s Purdey’s, CCEP’s Monster Ultra and Lucozade Energy’s zero-sugar range.
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FEATURE
» SOFT DRINKS
Frappé
Source: **Nielsen NCB sector report, RTD Coffee, Total GB incl. discounters, val MAT w/e 26.12.20
Pour 200ml chilled strong coffee into a blender with 50ml milk, ideally whole, and a few handfuls of ice. Add a tablespoon or two of sugar syrup (you can always add more at the end if not sweet enough) and blend until foamy and the ice is slush. For an extra-special finish, give the option to top with whipped cream or even a scoop of ice cream.
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CAFFEINE FIX
Sales of ready-to-drink coffee increase as the weather gets warmer and they offer a point of difference. The category is worth £165.6 million and is up 20% in value year-on-year, making it the fastest-growing segment in soft drinks**. Costa Coffee RTD cans are the ones to stock to take your share of a healthy profit.
FRESH AS A…
Elevate your offering by making your own fresh soft drinks. Juices and smoothies are essentials but think beyond for maximum appeal. Lemonade is enjoying a revival. Using green lemons, and offering lower-sugar variants and new flavour combos will capture attention. Mix up a batch quickly and easily by whizzing roughly chopped lemons, caster sugar and cold water in a food processor until the lemon is finely chopped – use roughly 50g sugar and 15ml water to every lemon. Pour the mixture through a sieve into a bowl and press to get out as much juice as possible. That’s
Did you know?
51%
THERE’S AROUND OF YOUR DAILY RECOMMENDED INTAKE OF VITAMIN C IN JUST ONE LEMON
Pomegranate fizz
a base to which you can dilute with sparkling or still water or fruit juice, or add fresh mint leaves to give it a cool, refreshing flavour.
NEWCOMERS
Citrus fruits are the stars of the soft drinks world but there’s a new band of the zesty little fellows making a play for summer drinks. Pomelos are the easiest to get hold of and have a bundle of health benefits. They’re packed with vitamins and minerals, including potassium and fibre, and are an amazing source of vitamin C. Simply juice or mix the juice with sparkling water for a refreshing premium drink.
Take a large bunch of fresh mint, tear half of it and throw into a jug with 2 quartered limes. Give them a bash to release the flavours. Add 1 litre pomegranate juice and 500ml lemonade. Add ice cubes to serving containers and strain over the pomegranate mix through a small sieve. Garnish with the rest of the mint or fresh rosemary sprigs and pomegranate seeds.
Top tip MAKE YOUR SOFT DRINKS STAND OUT FROM THE CROWD BY USING DIFFERENT STYLES OF GLASSWARE AND GOING ALL OUT WITH FRESH GARNISHES, SUCH AS HERBS
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FEATURE
» FAMILY FRIENDLY
Doing it for the Families are desperate to embrace eating out once more. Get your offer right for your youngest customers and you’ll see them return again and again
KIDS A
Source: *Nimblefins, March 2021
staggering 75% of families are eating out more regularly than they used to, according to recent research. This means one thing for venues – big business. The research carried out on behalf of Le Bistro Pierre in March this year, showed that three quarters of families were choosing to eat out together in restaurants more than they did five years ago. With the average household spending £1,050 per year on
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eating out*, it’s clear that winning over families is key for your venue’s bottom line. Taking steps to become a family friendly venue will ensure you’re busy throughout the day. Here’s our suggestions to delight your youngest customers, and their parents.
Make it fun
Dedicate a corner to the kids, packed with toys, books, puzzles and board games. Provide activity packs and colouring sheets, but make sure your pots of pencils are sharpened and ready to go or you have plenty of mini individual packs. If you have a great outdoor space, could you add some activities for children such as swings, slides and ride-on toys?
Mark the occasion
Factor in the kids for every meal occasion, including breakfast, lunch and dinner.
Never skimp on dessert
Delight your youngest customers with the ultimate kid-friendly dessert range: mini doughnuts or churros served with dipping sauces fruit and marshmallow kebabs with melted chocolate frozen bananas dipped in chocolate with sprinkles make-your-own ice cream sundaes fresh fruit iced lollies.
» » » » As families have been cooped up for months, expect to see a rise in demand for breakfast and brunch, leisurely lunches and evening meals. You could even go one further and offer a high tea, packed with children’s favourites, while their parents enjoy a glass of wine and grown-up snacks.
Offer lots of choice
Families have moved on from the standard children’s menu offering chicken nuggets and chips and want more variety and healthier choices that reflect the way they eat at home. As well as offering mini versions of your adult menu, now’s the time to shake up your children’s menu with some of the following: noodle and rice-based dishes, such as paella, biryani, ramen noodles or pad thai b aked potatoes with a choice of toppings
» »
»
And don’t forget the classics – you can’t go wrong with warm chocolate brownie with vanilla ice cream, traditional apple pie and custard or trifle.
Think creative
»
Make children’s meals exciting with new ways of serving, from fish and chips in your own newspaper to dishes served in tiny buckets, pans and striped paper bags. Rather than traditional soft drinks, could you offer customisable mini milkshakes and smoothies?
»
Promotions
» chicken katsu curry » f reshly barbecued ribs,
burgers or sausages pasta – let them create their own pasta dishes by adding extras to a tomatoor cheese-based sauce wraps, kebabs and quesadillas make-their-own pizzas.
»
Sharing’s caring
For many families, meals out are a great way to encourage their children to try something new. Rather than a separate menu for the children, could you stand out from the crowd by offering family sharing plates?
Think about inventive ways to offer value, especially after the past year. If particular days of the week are quiet, could you offer a kids-eat-free deal, or maybe free desserts for all the family when dining off a set menu? Everyone likes to feel they’re getting a bargain!
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FEATURE
» COOKING OILS
Well OLIVE OIL Best for: sautéing, pan-frying, roasting, in salad dressings and baking. Downside: there isn’t really one.
Knowing which oil to use for what purpose can be confusing, so here’s the lowdown on oils so your creations don’t spoil
EXTRA VIRGIN OLIVE OIL Best for: dressings, dips and drizzling. Downside: a no-go for cooking as heating ruins its flavour. An unrefined oil, it’s also the highest quality and contains more natural vitamins and minerals. The flavour – buttery, grassy, bitter, fruity – can vary depending on where the oil is produced.
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Arguably the most versatile oil as it has a neutral smell and taste and a high smoke point. Perfect for infusing with flavours such as garlic, chilli and pepper.
COCONUT OIL Best for: baking, low-heat roasting and sautéing. Downside: high in saturated fat and becomes solid at room temperature. Delicious with chicken or for sautéing vegetables in at low heat it’s also amazing in bakes, such as cookies and cakes, and for adding to hot drinks. It’s great for making bakes dairy-free.
SUNFLOWER OIL
VEGETABLE OIL Best for: frying and deep frying. Downside: refined, processed and not the healthiest. One of the cheaper oils to use, whatever you use to cook it in won’t change the flavour. It comes from various plant sources and most are a blend of canola, corn, soybean, palm and sunflower oils.
Did you know? OIL SHOULD BE KEPT AT
3750F WHEN FRYING
Best for: frying, deep-frying and baking. Downside: goes off quickly. Made from the pressed seeds of sunflowers and is high in vitamin E – one tablespoon contains 28% of the daily recommended intake.
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5
WAYS WITH…
rhubarb
A bounty of fresh fruit and veg is coming into season, giving us a glorious taste of summer. Rhubarb isn’t around for long, so here’s how to make the most of it
2
Stew on it
One of the easiest things to do with rhubarb is stew it in sugar or honey and water (otherwise known as a compote). Spice it up by adding ginger or using orange juice instead of water. You’ve then got an ingredient that can be used in so many ways, from mixing with yogurt and topping with granola for breakfast to layered Eton mess in a jar or spread over cake.
1
Eye on the pie
Rhubarb pie is a must and will make customers’ mouths water at first sight. Combine with berries for a perfect partnership and add a teaspoon of orange peel, vanilla or nutmeg for extra zing. Tossing the rhubarb in sugar and leaving for about 30 minutes helps it soften, release its juices and stops it going mushy.
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Fun fact! RHUBARB IS A VEGETABLE, NOT A FRUIT!
GET CREATIVE
3
« RHUBARB
Salad days
Toss chunks of rhubarb in sugar and roast until soft to make a perfect topping for salads. Equally good tossed in honey and balsamic vinegar before roasting. Sprinkle over spinach, crumbled feta and sliced strawberries or green leaves, goat’s cheese, walnuts and raisins.
4
Come on... ketchup
Combine with port, vinegar, sugar and orange zest to make a ketchup that goes beautifully with steak, pork, chicken and salmon.
Did you know? THE COLOUR OF THE STALK DETERMINES THE TASTE. THE DARKER THE RED STALK, THE SWEETER THE RHUBARB!
5
Drink it up
Make a simple syrup by heating chopped rhubarb, sugar and water –flavour it with cinnamon, nutmeg, ginger or vanilla if you like. Simmer for 15 minutes until it’s syrupy, then strain out the rhubarb and chill. Mix with soda water for a rhubarb soda or add a splash of cream and you’ve got cream soda. Perfect in champagne or prosecco for a refreshing Bellini.
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