Take Stock Magazine - Christmas 2016 by the fabl

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING â&#x20AC;¢ CHRISTMAS 2016

Merry Christmas

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Merry

Christmas

It’s the most wonderful time of the year, and I for one, cannot wait! With research from Premier Foods announcing that almost two thirds of the British public dined out on Christmas Day last year, Christmas 2016 is set to be busier than ever for the foodservice industry. So, if it’s going to be a busy one, then organisation is key! From decorating your premises to toasting the occasion, we have every aspect of Christmas covered. With turkey still the number one choice at Christmas, we have brought you the best turkey tips on page 27. If you fancy a twist on tradition, chef Peter Lloyd, who has just opened his first restaurant Sticky Mango, has given us an amazing Asian-inspired Christmas Day lunch recipe - and it looks delicious! Vegetarians and vegans can sometimes feel left out at this time of year. To keep them happy - and guarantee their custom throughout year - check out our inspirational (and delicious) recipes on page 17. They are sure to make the season memorable, and may even tempt a few turkey eaters to switch! Of course, Christmas isn’t Christmas without bubbles! Our feature on Champagne on page 37 gives you the low-down on what to stock, and how to make sales sparkle too. You have to raise the bar this season - from premium spirits to port - so make sure

you are well stocked, and have the right POS materials so your customers know what you are offering. Don’t forget the non-drinkers! With 21% of adults not drinking alcohol at all, it’s crucial that you cater for teetotal customers. The festive season offers an opportunity to make the most of your soft drinks offering through choice and premium serves. The main thing is not to make non-alcoholic drinks boring, but exciting. That way, the bar will always be buzzing! And amidst the Christmas chaos, don’t forget to plan for New Year’s Eve. Our guide to the biggest party of the year will help you get the night organised and bring in the New Year with a bang!

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Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • CHRISTMAS 2016

As a thank you for all our amazing FeedYourEyes entries over the year, we pay tribute to the winners. And if you chefs do get any spare time this Christmas, a cup of mulled wine at your local Christmas market is a treat worth taking - read our Time Out feature on page 62 for some suggestions. Last but not least, on behalf of the Take Stock team and Today’s Group, we wish you a very merry and prosperous Christmas and a happy and successful New Year. Here’s to 2017!

Tracy x 3

Merry Christmas

Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com hello@takestockmagazine.com For advertising contact david.jackson@thefabl.com Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designers Mark Longson Joe Harrison Antony Butler

News and Features David Jackson Sarah Hardy Fiona Kyle Alex Hinge Hollie Pickles Frankie Hebbert

Online Martin Kersey Hollie Pickles

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CONTENTS FEATURES 12-15 Spicing up Christmas 17-21 A Very Veggie Christmas 22-24 Make Christmas Memorable 27 Turkey Tips 29 Free-from Feasting

34-35 The Perfect Pairing 37-38 Sparkling Success 41-42 Get Christmas Cracking! 44-45 Pouring Pleasure 47-48 Streets Ahead

51-52 Raise the Bar this

Christmas 55-56 Driving Home for Christmas

SPARKLING SUCCESS

FREE-FROM FEASTING

IT'S A MINI REVOLUTION

59-60 Party On!

SPICING UP CHRISTMAS

EVERY ISSUE 7 Calendar

55 8

DRIVING HOME FOR CHRISTMAS

WHAT’S NEW

8-10 What’s New 30-31 We Grill - Peter Lloyd 32-33 Feed Your Eyes 62-64 Time Out Christmas markets 66 Plan Ahead

30 takestockmagazine.com

WE GRILL PETER LLOYD

TIME OUT

RECIPES 13 Black Pepper Prawns

22 Smash & Paxo

with “Sun-Dried” Pineapple

Croquettes

13 Malaysian Style Roast

23 Turkey & Trimmings

Turkey

23 Honey & Thyme

13 Butternut Squash &

Roasted Parsnips

Ginger Purée

23 Spicy Braised Red

14 Crispy Brussel Sprouts,

Cabbage

Lemongrass Honey & Mint

23 Christmas Pudding

17 Beetroot & Horseradish

24 Christmas Turkey &

Dip

Champ Pie with Cranberry

17 Christmas Galette

& Apple Sauce

19 Chestnut & Butter Bean

24 Orange & Mince Pie

Wellington

27 Turkey, Cream Cheese,

19 Gravy

Apple & Celery, Pecan &

20 Fruity Trifle with

Mizuna Sandwich

Cashew Cream

29 Gluten-Free Stuffing

21 Christmas Cake

48 Torta de Adobada

Bacon & Onion Soup

22 Butternut Squash,

CHRISTMAS GALETTE

CHESTNUT & BUTTER BEAN WELLINGTON

CHRISTMAS PUDDING

TORTA DE ADOBADA

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Calendar Nov-Dec

WORLD VEGAN DAY

3-5

CARLISLE BEER FESTIVAL

NOV

Portland Place

GOOD FOOD 4-6 BBC SHOW

1113

BBC GOOD FOOD SHOW London Olympia

NOV

1220 NOV

SINGHA BEER GRAND SLAM OF DARTS Wolverhampton

Glasgow SECC

BONFIRE NIGHT

NOV

REMEMBRANCE SUNDAY

FORMULA 1 BRAZIL

NOV

RUGBY UNION FOUR NATIONS

ATP 13- BARCLAYS WORLD TOUR 20 FINALS NOV

O2 Arena, London

DEC

520

THE 2016 FOUR NATIONS TOURNAMENT

NEW YORK CITY MARATHON

SCOTTISH CHEFS CONFERENCE

NOV

The Glasgow City Hotel

1112 NOV

CHESHIRE BEER FESTIVAL Chester Roodee Racecourse

NOV

WHARFEDALE BEER FESTIVAL Grassington Town Hall

NOV

293 DEC

33RD PIGS EAR BEER & CIDER FESTIVAL Hackney, London

THE GREAT CHRISTMAS PUDDING RACE Covent Garden, London

4 DEC

CRAFT GUILD OF CHEFS CHRISTMAS LUNCH Chiswick Moran Hotel????

1720 NOV

TASTE OF LONDON: THE FESTIVE EDITION Tobacco Dock

DEC

241

BRITISH TAKEAWAY AWARDS HANUKKAH

DEC

1820

FOODIES FESTIVAL Trueman Brewery, London

NOV

1920 NOV

1112

EICC, Edinburgh

DEC

NOV

25- FOODIES FESTIVAL 27 NOV

13 NOV

Birmingham NEC

NOV

GOOD FOOD 24- BBC SHOW 27

JAN

CHRISTMAS EVE

CHRISTMAS DAY

BOXING DAY

NEW YEAR'S EVE

DEC

THE NATIONAL POULTRY SHOW

DEC

The International Centre, Telford

BEER & 22- ROCHFORD CIDER FESTIVAL 26 Freight House, Rochford

NOV

DEC

DEC 7

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New What’s

Christmas 2016

Dark Spirits Hot

Tomato!

Tia Maria has long been a Christmas favourite, so what better time than now to give yourself a new look? Distributed by William Grant & Sons, the new bottle gains an elegant silhouette and shape that

Walkers has introduced a fifth flavour to their best selling Deli range - Cayenne

is designed to appeal to buyer’s sub-consciousness. The black bottle is retained, offset by a deep red label - the combination

Chilli with Spanish Tomato.

generating real eye appeal. What remains unchanged is the

The launch is in response to feedback from publicans who wanted a broader choice and boldly different flavours in their crisp range. With chilli consistently among the most popular flavours across all key premium crisp brands, Deli’s chefs applied the same criteria to the existing range - thicker cut, longer cooked and ingredients with true provenance - and developed the mix of Cayenne Chilli and

unique blend of 100% Arabica coffee, Jamaican rum and Madagascan vanilla that has been a favourite with drinkers and bartenders around the world for years. Serve straight, over ice, with coffee, in desserts or in any number of classic cocktails, including the iconic Espresso Martini. At 26.5% ABV, this is a Christmas classic with year round appeal! tiamaria.com

Spanish Tomato. Available in packs of 18 x 40g this is a great addition to the fastest growing premium crisp brand. walkersdeli.co.uk

SHS Drinks are making major changes to the WKD range - all designed to abolish the drinks image as a sugar-laden alcopop and ‘reignite’ the RTD category. Not only is there a new retro-style 275ml glass bottle, but the range has been changed too. WKD ‘Original’

Wonderfully

WKD! takestockmagazine.com

in Blue and Iron Brew variants remain, but tapping into drinkers desire for healthier options, WKD Blush becomes Passionfruit and Red becomes Berry, and plans are afoot for two lower calorie variants to join the range shortly. The WKD range stays at 4% ABV and SHS will be supporting the re-brand with a multi-million pound campaign based on a ‘WKD for the Now’ slogan. wkd.co.uk

Flash Gordon’s Gordon’s has been around since 1769, establishing itself as one of the nation’s favourite gins. And now the range has a new look, designed to reassert Gordon’s position as the top selling gin brand. Still instantly recognisable as Gordon’s, the bottle is taller and slimmer, with the label applied to the D-shaped curved as opposed to the flat side of the old bottle. In addition, the bottle gains embossing and a signature ‘Boars Head’ logo that will form part of future Gordon’s campaigns. The brighter, modern re-brand gives Gordon’s Original (1.5l, 1l and 70cl), Gordon’s Sloe (70cl) and Gordon’s Spot of Elderflower (70cl) a premium look and enhanced presence on the shelf - all guaranteed to drive demand. gordons-gin.co.uk

Sicilian Blood

Premium Polish

The Whitley and Neill families have been involved in the creation of fine spirits since 1762,

Today’s drinkers demand a premium

using the best ingredients from around the

experience. If you can add the

world. Now, following in the footsteps

excitement of something different, then

of Africa-inspired award-winning

you’re on the way to a winner. New look

Whitley Neill small batch dry gin,

Żubrówka vodka from William Grant ticks

there’s a hand crafted vodka with

both these boxes. Produced in Poland,

the zesty flavour of Sicilian blood

the seven times distilled rye-based vodka

oranges. Possessed of a dynamic

is then infused with extract of bison grass,

citrus flavour and earthy spices,

hand picked in the Białowieża Forest.

the smooth tasting vodka is great

This gives Żubrówka both a uniquely

by itself, or in a wide range of

distinctive taste and a greenish hue that

serves, including the Sicilian Sunset

really commands attention. Available

combination of blood orange

in 70cl bottles complete with a bison

vodka, runny honey and fresh

adorned label, Żubrówka is 40% ABV.

orange and lime juices. 43% ABV

zubrowka.co.uk

and presented in an eye catching orange 70cl bottle, this is the first of a number of launches from

Sachet Success

the Whitley and JJ Neill stables, including a quince gin and a rhubarb vodka. whitleyneill.com

Mizkan has launched a range of their top selling condiments, in sachet format. Ideal for front of house or self-serve, the four variants available are Sarson’s Malt Vinegar (7g) and from Branston - Brown Sauce, Mayonnaise and Tomato Ketchup, all in 10g sachets. The tasty trio of Branston sauces are all produced in Britain, as is the Sarson’s vinegar. The sachets - which come in selfservice ready packaging containing 200 units - allow your customers to personalise their dishes while you control portion sizes, and reduce wastage. Perfect for takeaway use or when table space is limited. mizkan.co.uk

New What’s

Christmas Wrapping

Nov-Dec

Christmas 2016

Mango Fandango Cîroc has been so successful in meeting demand for flavoured vodka, that it is now Great Britain’s number one luxury vodka brand. However, that success hasn’t stopped Diageo from innovating, hence the launch of an eighth member of the family - Cîroc Mango. Still made from French grapes, the vodka is distilled five times before being infused with the taste of Carabano mango, citrus and other natural tropical flavours. The smooth and creamy combination mixes brilliantly with citrus mixers, on it’s own, or with Champagne and orange juice in a Mango Mimosa.

Wrap Film Systems - makers of the award-winning Wrapmaster range - has introduced a new ‘Easy Start’ feature to its PVC and PE cling films, making tangled and ripped film a thing of the past. Exclusive to Wrapmaster, Easy Start can be used with the Wrapmaster Duo, which dispenses two types of material while taking up 40% less space than two separate dispensers; the 4500, which caters for kitchens using high volumes of film; and the 3000, Compact and 1000

ciroc.com

dispenser for smaller operations. All machines can handle the full range of Wrap Film foil, baking parchment, grease

Rye Thoughts

proof paper and cling film, effortlessly

There’s no stopping the Guinness Brewers Project! Firstly the

washable, meeting health and safety

dispensing and cutting from readily available 30 and 45cm refills. What’s more, they’re safe to use and being as well as hygiene rules is as simple as

team at St. James Gate, Dublin launched Dublin & West Indies

popping the dispenser in the dishwasher.

Porters that grabbed the headlines. Then there were the hugely

Easy to use, quick and efficient,

successful launches of a Golden Ale and Hop House 13 - a brew

Wrapmaster is the perfect dispensing

that has immediately become a UK top seller. And now there’s Guinness Rye Pale Ale joining the family. The fifth Brewers

solution for busy professional kitchens.

Project beer was originally brewed as a Christmas gift for

wrapfilm.com

friends and family of the St James Gate brewers. From there, it was made available to brewery visitors - reaction being so positive that Guinness have decided to share it with everyone. The brew itself offers a rustic peppery bite, balanced with citrusy grapefruit notes from mosaic and cascade hops - a taste that’s bang on trend - and it’s available now in 500ml bottles and at an ABV of 5%! guinness.com

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My roast dinner is important COLMANâ&#x20AC;&#x2122;S Stuffing helps me get it right every time FREE SAMPLE

Get your FREE sample today at ufs.com* *Open to UK bona fide caterers and chefs aged 18+. One sample per establishment and per IP address. To apply submit your details at www.ufs.com. Closing date for receipt of applications is 23.59 GMT on 31 December 2016 or when samples run out. See www.ufs.com for details.

Spice up Christmas Christmas dinner is without doubt the most important meal of the year. Operators are under more pressure than usual thanks to customers’ high expectations, as they look forward to over-indulging on the delicious, mouth-watering plate of food - which some have been craving all year round!

Turkey is still the number one choice for Christmas dinner (see our feature on page 27) however, you don’t have to stick with tradition. As an early seasonal gift, Take Stock brings you an alternative Christmas menu courtesy of chef Peter Lloyd to give the big day an Asian twist.

A South-east Asian Christmas Peter Lloyd’s new restaurant Sticky Mango, in London, celebrates his love of and expertise in Asian cuisine. Here, he shares his ultimate Christmas dinner, an Asian-inspired twist on the traditional. Be inspired and spice up your Christmas menu.

takestockmagazine.com

TAKE STOCK

FEATURE

Malaysian Style Roast Turkey Serves 6-7

INGREDIENTS

350g palm sugar

3kg turkey

30g dried chilli

100g candlenuts

80g Garam masala

100g lemongrass 50g garlic

METHOD

100g turmeric fresh

1.Blend all ingredients together - except

50g galangal

turkey - in a robot coupe to make marinade

100g shallots

2. Marinate turkey in paste overnight

50g salt

3. Roast turkey in oven at 170°C for 2 hours

400g sugar 300g coconut milk

(or until cooked)

4. Rest, slice and serve

Black Pepper Prawns with “Sun-Dried” Pineapple

Butternut Squash & Ginger Purée INGREDIENTS 1 large butternut squash 2 tbsp butter Salt and white pepper 200ml lemon juice 200g sugar

Serves 4

METHOD

INGREDIENTS

1. Preheat oven to 90°C. Put a rack on top

1/2 pineapple, peeled, cored, and cut into 1-inch chunks

Silpat

of a rimmed baking tray and line with a

3 tbsp grapeseed, corn, or other neutral oil

2. Put pineapple pieces on the Silpat in a

3 spring onions, trimmed & sliced

single, even layer and bake for around 2

200g ginger, peeled & grated 1 Thai chili split 50g pumpkin seeds 1 tbsp olive oil ½ tsp salt

hours until it is dried, shriveled, and chewy.

METHOD

1 tbsp fresh ginger, chopped

Remove and allow to cool

1 tbsp chopped garlic

1. Split the squash in half and remove

3. Heat 1 tbsp of oil over a medium-high

seeds. Season the squash and dot

1 3/4 tsp black peppercorns, crushed

heat and add spring onions, ginger, and

1 3/4 tsp fermented black beans, rinsed, squeezed dry & chopped

generously with 2 tbs of butter

garlic. Cook until softened and golden

2. Reassemble and wrap in foil. Bake at

4. Add peppercorns and cook until fragrant.

200°C until completely tender. Once cool,

3 tbsp sweet soy sauce

Add black beans, soy sauces, lime juice,

scoop out flesh

sugar, and salt and bring to a boil, stirring

3. To make the ginger syrup, combine sugar,

occasionally. Turn heat to medium and

lemon and chilli and bring to boil. Squeeze

simmer for 2 minutes. Transfer to a blender

ginger to extract juice. Add to the syrup and

12 large prawns, peeled, deveined, & halved crosswise

and purée until coarsely blended. Set aside

then throw in the pulp. Mix well. Cool at room

5. Heat the remaining oil until almost

temperature and strain through a chinois

30g jicama, diced

smoking, add the prawns and cook, turning

4. To make the purée, take 400g of the

10g baby pea shoots, thinly sliced

the pieces once, until crisp and browned.

roasted butternut flesh and combine with

3 tbsp oil

Remove from the pan, add the black pepper

200g of the ginger syrup. Add 12g of salt and

2 tbsp water

sauce and water

purée until smooth. Warm as needed

6. Cook, stirring, until the prawn is well-

5. Mix pumpkin seeds with olive oil and salt.

coated, then stir in the dried pineapple.

Combine and toss well. Spread onto a tray

Decoratively arrange on your serving plate,

lined with parchment and bake at 170°C

garnish with the jicama and pea shoots,

until golden. Use to garnish the purée

1 tbsp soy sauce 1 tbsp fresh lime juice 1 1/2 tbsp sugar 1/2 tsp salt

and serve

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1g sesame seeds, toasted

Crispy Brussel Sprouts, Lemongrass Honey & Mint Makes 2 servings

INGREDIENTS 120g Brussel sprouts, trimmed and quartered Cooking oil for deep frying 3g mint, wide chiffonade

juice, with a pinch of salt and vinegar in a

1 lemon wedge

blender. Pass through a chinois and keep

100g honey

2. To make the star anise salt, finely grind

15g lemongrass

the star anise in a blender and combine with

7g lemon juice

80g of salt, sugar and ground chili. Whisk

Pinch salt

until blended

12ml Champagne vinegar

3. Slice red finger chili on the bias and cover

80g salt

with rice vinegar

50g star anise, ground fine in blender 30g granulated sugar 3g ground dry Thai chili 20g red finger chilli

4. Peel and prep Brussel sprouts. Heat oil to 160°C oil and fry sprouts until lightly golden and crispy for 1 minute. Drain well and add to a mixing bowl and toss with the mint,

50ml rice vinegar

star anise salt, pickled chili, sesame seeds, lemongrass honey and a lemon wedge

METHOD 1. Combine honey, lemongrass, lemon

Roasties with a difference “Traditional options are always going to be a big hit with consumers at Christmas and no Christmas dinner would be complete without quality roast potatoes,” said Jonathan Taylor, McCain Foods’ Culinary Lead. “However, small twists on classic ingredients can work well for operators looking to create a more memorable experience and can help them to stand out from the competition. For example, roast potatoes with sage and zesty orange peel can add real interest to menus without straying too far away from the familiar options consumers know and love.”

Dreamy desserts Everyone has room for pudding! Here are Alex Hall, executive chef at Unilever Food Solutions suggestions for the big day: • Winterberry sherry trifle

To save time in the kitchen McCain Menu Signatures Roasts are

• Ginger and treacle sponge

made with 100% quality potato, simply peeled, chopped, blanched

with gingernut biscuit

and frozen and enable operators to profit from serving roasts

buttercream

cooked and seasoned in their own signature style in less than 30

• Mince crumble tart with

minutes. Because of the short cooking time, Signatures Roasts can be cooked while the meat for the roast is resting, ensuring oven space isn’t an issue.

orange crème fraiche • Christmas pudding cookies • Spiced poached figs with cinnamon cream

takestockmagazine.com

TAKE STOCK

FEATURE

Your Drinks

Serving the correct wines on the big day is as important as the food you serve. Here, John Mansfield, chief executive of The Society of Vintners shares his perfect wine list to accompany a Christmas dinner.

SPARKLING WINE Conti di Campiano Spumante Millesimato, Extra Brut. (11.5%) An IWC Commended Winner in 2016, and a great value party wine

Nua NV Prosecco Balanced, full bodied and full of flavour, this is a premium Prosecco with good presentation and style

CHAMPAGNE Jules Feraud NV Brut An award-winning house Champagne with delicacy combined with a rich full flavour. Refreshing and lively, this is a must try

WHITE WINES Riesling Coming back into fashion, this is an affordable wine that works well with spicy dishes

Finca Clasica Viognier, Mendoza, Argentina (13%) Crisp and dry, with aromas of ripe fruit and marzipan

Chablis or White Burgundy - special dry white wines that are perfect for special occasions

RED WINES Neptune Point Pinot Noir, New Zealand (13%) Light, smooth and perfectly balanced, with bags of flavour

Rioja Reserva - A quality Spanish favourite that when well oaked, perfectly matches turkey dishes

Irene Morales CarmĂŠnĂ¨re / Cabernet Sauvignon, 2013, Chile (14.5%) A serious wine with notes of blueberry, black pepper and blackcurrant leaf, that is a must to drink with steak and other red meats

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The proof is in the pudding

Kerrymaid Double does it all, outperforming on taste, functionality and versatility. Kerrymaid cream alternatives have been voted the creamiest and best looking cream alternatives by customers.* Coupled with multipurpose Kerrymaid Buttery - ideal for baking, cooking and spreading - chefs can create exceptional desserts this Christmas. For Christmas recipe ideas from brand ambassador Sophie Wright, visit www.kerrymaid.co.uk.

Irish Dairy Craft

*research conducted by Cambridge Direction

For more information contact Customer Services T: 0800 783 4321 E: info@kerry-foodservice.co.uk W: www.kerrymaid.co.uk @KerrymaidDairy

TAKE STOCK

A Very Veggie Christmas

FEATURE

Vegetarians and vegans deserve a hearty, well-prepared and scrumptious Christmas feast just like everybody else. Take Stock brings you the ultimate Christmas dinner suitable for vegetarians and vegans that will wow your customers and have them wanting to book again before the first cracker has been pulled! “Vegetarians and vegans want to feel valued and welcomed,

doesn’t cater well for their dietary requirement then they -

as well as catered for,” said Karin Ridgers from VeggieVision.

and their party - will go elsewhere.”

“And as vegetarians - particularly vegans - are often the

Take Stock brings you a selection of recipes to make your

decision maker in a group when eating out, if a restaurant

vegetarian and vegan Christmas lunch one to remember. pancake for around 2 minutes on each side,

Starter

Canapé

until set and lightly golden brown 3. Slide out of the pan and fold the edges in to create a square shape with the centre exposed. Place on a baking sheet, cover with foil or greaseproof paper, and keep warm in the oven. Repeat with the rest of the batter THE FILLING

INGREDIENTS 1 tbsp vegetable oil 300g mushrooms, sliced 2 cloves garlic, chopped

Beetroot & Horseradish Dip

40g walnuts, chopped

Christmas Galette

100g vegetarian or vegan cream cheese

By The Vegetarian Society, Festive Flavours

1 tsp Dijon mustard

Serves 4 Preparation time: 10 mins Cooking time: 25 mins

Salt and pepper

1 raw beetroot

PANCAKES

remaining ingredients and cook for a further 5

1 cup cashew nuts, soaked & drained

INGREDIENTS

minutes. Season to taste and keep warm

100g buckwheat flour

TO SERVE

By Juliette Bryant, Superfoods and How To Use Them Serves 8

INGREDIENTS 2 tbsp horseradish, grated 1/2 tin organic coconut cream 1/2 cup of olive oil Pinch sea salt

300ml milk or soya milk ½ tsp paprika 1 tbsp vegetable oil (and some extra for

100ml single cream or soya cream 1 tsp fresh thyme leaves, chopped

METHOD 1. Fry the mushrooms for 5 minutes. Add the

100g vegetarian Cheshire cheese or vegan cheese, crumbled or grated Mango chutney and/or cranberry sauce

METHOD

frying)

1. Blend all ingredients into a food

METHOD

1. Place each pancake on a warm plate, unfold

1. Whisk the buckwheat flour, milk or soya milk,

the edges and place a quarter of the filling in

paprika and vegetable oil together and set to

the centre, then refold

one side. Preheat the oven on its lowest setting

2. Sprinkle with cheese and add a dollop of

2. Add a quarter of the batter and cook the

mango chutney or cranberry sauce and salad

processor until smooth and place in the fridge to set 2. Serve on a sliced cucumber for canapes, or use as a dip

Small side salad (optional)

takestockmagazine.com

TAKE STOCK

FEATURE

Main

Chestnut & Butter Bean Wellington By The Vegetarian Society, Festive Flavours

Serves 4-6 Preparation time: 25 mins Cooking time: 1hr 15 mins

PASTRY

METHOD

INGREDIENTS

1. Heat a little of the sun-dried tomato oil (save

INGREDIENTS

500g vegan puff or shortcrust

some for later) in a large frying pan and gently

2 tbsp soya milk

pastry, in a block

fry the onion for 5 minutes. Add the remaining

Flour, for rolling out

ingredients, except the seasoning, and cook for

TO ASSEMBLE

10 minutes on a low heat, stirring often until dry

METHOD

1. Line a baking sheet with greaseproof paper

and holding together

and transfer the pastry to it. With the long edge

1. Preheat the oven to 180°C. Roll out the pastry

2. Season to taste and set aside to cool

facing you, use the back of a table knife to

to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed INNER FILLING

INGREDIENTS

TO GLAZE

lightly mark the pastry in half horizontally, giving OUTER FILLING

two long rectangles. Place the inner filling in the

INGREDIENTS

top rectangle, leaving a 3cm border around the

400g mixed mushrooms, chopped

edges, and form it into a sausage shape. Pat the

2 cloves garlic, finely chopped

mushroom and spinach layer all over the filling

50g sun-dried tomatoes (oil reserved)

2 tsp soy sauce

to form the outer filling

drained & chopped

200g frozen spinach

2. Brush the pastry borders with a little water.

1 onion, chopped

1 lemon, juice & ½ zest

Fold the lower half of the pastry over to enclose

300g cooked chestnuts, mashed 400g tin butter beans, drained & mashed 2 tsp fresh thyme leaves, chopped 50g ready-to-eat prunes, chopped

the fillings and press all around to seal, then

METHOD

crimp the ends with a fork. Brush with the soya milk and bake for 45 minutes or until golden

1. Fry the mushrooms and garlic for 5 minutes

1 tsp mild curry powder

in tomato oil

100g mixed nuts, chopped

2. Add the soy sauce, spinach, lemon zest and

Salt and pepper

juice and cook for 10 minutes, or until all of the

3. Serve with trimmings of your choice

moisture has evaporated. Allow to cool

Gravy

INGREDIENTS

By The Vegetarian Society, Festive Flavours

1 tbsp olive oil

1 tsp dried mixed herbs

1 onion, finely chopped

Salt and pepper

METHOD

1 tsp mustard seeds

1. Fry the onion for 5 minutes. Add the mustard

Serves 4 Preparation time: 5 mins Cooking time: 25 mins

2 cloves garlic, chopped

600ml vegan vegetable stock

2. Add the stock, cranberry sauce, wine and

• Gluten-free • Wheat-free • Nut-free

(or gluten-free stock)

herbs, season and simmer for 15 minutes. Purée

2 tsp cranberry sauce

with a stick blender until smooth

1 stick celery, chopped 5 cherry tomatoes

seeds, garlic, celery and tomatoes and cook for another 5 minutes, stirring occasionally

3 tbsp vegan red wine

takestockmagazine.com

Dessert

Fruity Trifle with Cashew Cream By The Vegetarian Society, Festive Flavours Serves 4 Preparation time: 40 mins • Gluten-free • Wheat-free • Raw

INGREDIENTS 70g cashew nuts ¼ tsp mixed spice 4 blood oranges 2 tsp vanilla extract 10 ready-to-eat prunes 2 tbsp cacao powder 3 tbsp date syrup 400g frozen summer fruits, thawed & drained

METHOD 1. To make the cashew cream, chop 20g of nuts with the mixed spice in a food processor and set aside. Juice 1 orange and pulse 1/2 with the remaining nuts and 1 tsp of vanilla extract until smooth and set aside 2. For the chocolate sauce, blend 3 prunes, cacao powder, remaining vanilla extract, juice of 1 orange and 2 tbsp of date syrup until smooth. Set aside 3. Pick 12 whole fruits from the summer fruits and set aside. Split the rest into two portions. Blend one portion with the remaining prunes and 1 tbsp date syrup. Set aside 4. For the compote, sieve remaining portion of summer to retain the juice; discard the pulp. Peel and segment remaining 2 oranges

TO ASSEMBLE 1. Divide the summer fruits between 4 serving glasses 2. Layer the cashew cream, chocolate sauce, orange segments and fruit purée on top. Finish with chopped nuts and a drizzle of compote

takestockmagazine.com

TAKE STOCK

FEATURE TOPPING

Dessert

INGREDIENTS 3 tbsp coconut butter, melted 1 cup cashews, soaked for at least 30 mins ½ tin coconut milk 1 tsp orange zest, grated 1 tsp ground cinnamon 3 tbsp maple syrup or agave nectar ½ tsp vanilla extract or vanilla pod extract BASE

METHOD 1. Blend the seeds and nuts until they’ve broken down into a biscuit-like consistency. Add the remaining ingredients and blend until all the fruit is broken down and you have a dough-like consistency

Christmas Cake

2. Pour into a silicon mould and press firmly down with your hand making a firm base

By Juliette Bryant, Superfoods and How To Use Them

3. Place in the freezer while you make the topping

Makes 12 slices

TOPPING

BASE

METHOD

INGREDIENTS

1. Blend the cashew nuts, coconut butter, maple syrup and

1 cup almonds, soaked for 1 hour & water discarded

coconut milk until creamy. Add in the vanilla, cinnamon and

1 cup mixed seeds (pumpkin seeds, sunflower seeds &

orange zest and re-blend until mixed

hemp seeds) ½ cup of walnuts

TO ASSEMBLE

¼ cup raisins or incan berries

1. Remove base from the freezer and spread the topping

¼ cup of goji berries ¼ cup of dried cranberries

over evenly

(without sulphur dioxide)

2. Place the cake back in the freezer to set for 30 mins

1 cup pitted dates 1 tbsp maple syrup

TO SERVE

½ tsp ground cinnamon

1. You can keep the cake in the freezer covered until the day

½ tsp mixed spice

you want to eat it. Take it out 1 hour prior to eating and leave

1 tbsp orange zest, grated

to defrost 2. Serve chilled with grated orange zest

Points to consider •

•

Some foods can be easily

•

Use more flavours and find out

love food and share photos on

swapped, for example vegan

about alternatives to cheese,

mince, sausages and chicken!

mayo, cream and yoghurt rather

than just leaving them out!

Vegans are loyal customers - they social media - do a great job at

Christmas and you’ll keep their

custom all year round!

•

Be inventive and not lazy - most

•

vegans eat fruit everyday but they

Advertise your menu - vegans

don’t want to see it as a starter or

have the same money to spend as

dessert on your menu

everybody else and are prepared

to travel for good food

•

Don’t be nervous - making vegan

•

Have a specials menu for vegan

than making a meat dish thanks

Source: Juliette Bryant

and vegetarian

to vegetables being full of flavour

julietteskitchen.tv

and vegetarian food is easier

takestockmagazine.com

In the UK there are an estimated 426,000 elderly and disabled people in residential care and for most residents, food remains one of the most important parts of the daily routine. “With such a vast range of dietary requirements and health conditions caterers need to take into account, we are continuing our journey to develop workable catering solutions for the care home sector, with the ultimate aim of supporting and improving standards of catering for elderly residents not only at Christmas, but in the long term,” said Preston Walker, Premier Foods' dysphagia catering expert. “An ageing population, and the increasing prevalence of conditions such as dysphagia, dementia and diabetes pose additional challenges to caterers, so we’ve worked with our experiences culinary team to develop

Make Christmas Memorable

solutions with your specific needs in mind.”

A traditional lunch Mark Rigby, executive chef at Premier Foods, shares his traditional Christmas dinner recipe.

INGREDIENTS 20ml olive oil 150g onion, chopped 6 rashers smoked streaky bacon, cut into small lardons 150g carrots, finely chopped

Butternut Squash, Bacon & Onion Soup Preparation time: 15 minutes Cooking time: 45 minutes Serves 10

150g celeriac, finely chopped

INGREDIENTS

450g butternut squash, peeled, seeded &

125g Smash

chopped

75g Paxo Stuffing

130g potatoes, peeled & chopped

400ml boiling water

1.5ltrs water

50ml double cream

35g Bisto Ham Bouillon

1 egg, beaten

Cracked black pepper

Salt & pepper

METHOD

1. Heat olive oil in a deep casserole pan, add

1. Mix together Smash and Paxo Stuffing,

onions and bacon and cook for 3-4 minutes.

pour over the water and mix until smooth.

Add carrots and celeriac and continue cooking

Allow to cool slightly

for a further 4 minutes

2. Add cream and eggs and season to taste.

2. Add squash, potato and water. Bring to the boil, stir and reduce to a simmer. Cover and cook for 30 minutes until vegetables are soft. Add bouillon and stir until dissolved 3. Purée the soup, and add pepper to taste. Re-heat to serve

takestockmagazine.com

Smash & Potato Croquettes

Roll the mixture into 40g balls 3. Deep fry at 170°C until golden brown and serve

TAKE STOCK

FEATURE

Turkey & Trimmings Preparation time: 40 minutes Cooking time: 1 hour 15 minutes Serves 10

INGREDIENTS

with olive oil. Arrange the bacon side by side along the foil

Christmas Pudding

2. Flatten each turkey escalope then arrange down the centre of the bacon slightly overlapping them 3. Mix the sausage meat and stuffing and spread over the turkey to cover. Scatter over

Preparation time: 30 minutes

mozzarella and sage leaves

Cooking time: 5 hours

4. Roll up tightly like a Swiss roll. Wrap

Serves 10 Allergens: Nuts, Wheat, Soya, Milk, Eggs

10ml olive oil

tightly in the foil and twist the ends to seal

20 rashers streaky bacon

completely

1.2kg British turkey escalopes

5. Cook for approximately 45 minutes (to a

200g sausage meat

core temp of 72°C) then remove the foil and

200g Paxo Sage & Onion Stuffing, premade

reserve the cooking juices. Brush with honey,

175g raisins

via pack instructions (reduce amount of

turn the temperature up to 200°C and return

175 currants

water by 1/3)

to the oven for a further 10 minutes or until it

175g sultanas

50g Mozzerella, diced

starts to brown

50g whole blanched almonds

1 small bunch fresh sage leaves 50g honey

6. Bring the juices and water to the boil and stir in the gravy granules

2ltrs water 150g Bisto Turkey Gravy Granules

7. Rest the turkey for 30 minutes before serving it with all the trimmings

METHOD

(always check labels on any ingredients you use)

INGREDIENTS

1 orange, zest 1 lemon, zest 50g mixed peel 150g whole glacé cherries 1 carrot, peeled & finely grated 150ml brandy

1. Pre-heat the oven to 180°C. Lay a large

50ml Grand Marnier

piece of foil on the worktop and lightly brush

175g light muscovado sugar 175 fresh white breadcrumbs

Honey & Thyme Roasted Parsnips

METHOD

Preparation time: 10 minutes Cooking time: 30 minutes

sprinkle over thyme

INGREDIENTS 4 tbsp beef dripping (or vegetable oil)

125m McDougalls Self-Raising Flour 1 tsp mixed spice

1. Pre-heat the oven to 190°C

¼ tsp nutmeg, grated

2. Heat a pan with beef dripping in the oven

175g butter, melted

3. Remove from oven and put in parsnips, stirring well. Season with salt and pepper and 4. Return to the oven and cook for 25 minutes

1. Mix raisins, currants, sultanas, almonds, citrus zests, glacé cherries and carrot with brandy and Grand Marnier in a

Return to oven and cook for 5 minutes or

large mixing bowl. Cover and leave to soak

until golden

overnight 2. Mix all dry ingredients together, then

Salt & pepper

add to the soaked fruit mixture. Add

2 tbsp fresh thyme, chopped

butter and eggs and stir

3 tbsp clear honey

3. Grease a 1.5 litre pudding basin with butter and line the base with greaseproof 100g sultanas

paper. Spoon in mixture, press down well

1 large garlic clove, chopped 3 fresh sage leaves, chopped Black pepper

4. Cover surface with greaseproof paper, then cover the bowl with doublethickness greaseproof paper and foil, and

Preparation time: 20 minutes Cooking time: 1 hour

METHOD

INGREDIENTS

vegetable stock with the Bisto Vegetable

10g Bisto Vegetable Bouillon Paste

METHOD

5. Remove, pour over honey and coat well.

750g parsnips, peeled, cored & chopped

Spicy Braised Red Cabbage

2 eggs, broken

tie at the rim with string

1. Pre-heat oven to 170°C. Make the Bouillon and water. Add the red wine

125ml boiling water

2. Place cabbage, onion, apples, sultanas,

125ml red wine

garlic and sage into an ovenproof dish.

500g red cabbage, sliced

Season with a little pepper and pour over the

125g onion, sliced

liquid. Cover and place in the oven for 1 hour,

125g red apples, sliced with skin on

stirring occasionally

5. Steam the pudding for 5 hours or until cooked through. Allow to cool, then cover and store in a cool, dry cupboard (it will keep for up to a year) 6. To re-heat, steam for 1 hour before turning out. Remove from the oven and allow to cool, then serve, dusted with a little icing sugar

takestockmagazine.com

Festive flavours for dysphagics For residents with dysphagia, chef Preston Walker, Premier Foods’ dysphagia catering expert shares his recipes. “Christmas often involves a lot of food and over-indulging, so be careful not to overwhelm someone with dysphagia with too much food as eating can be a tiring process,” he explains. “It is all about quality not quantity."

Orange & Mince Pie (Descriptor C - Thick Purée)

Serves 12 Cooking time: 25 minutes PASTRY

INGREDIENTS 250g McDougalls Pastry Mix (made up & cooked) 200ml smooth orange juice 300ml milk 20g vegi gel

METHOD 1. Blend the pastry into a fine crumb. Bring the crumbs, orange juice and milk to the boil

Christmas Turkey & Champ Pie with Cranberry & Apple Sauce Serves 8

and apple sauce together, spoon and spread

Cooking time: 30 minutes

over the filling

INGREDIENTS

6. Top the filling with the champ mixture. Keep warm

1 tbsp vegetable oil 300g onion, finely chopped 750g turkey mince 100g stuffing mix

METHOD FOR DESCRIPTOR C THICK PURÉE 1 portion using the above recipe weigh out -

500ml chicken stock

to fill 1 x 10cm presentation ring:

CHAMP TOPPING 180g Smash 450ml whole milk, heated 450ml boiling water

· 138 Turkey filling

· 2dsp Cranberry and apple sauce

· 150g Champ

25g butter

1. Place the cooked turkey mixture into a

200g baby leeks, thinly sliced

blender and blend. Adjust the texture to comply

2. Add the Vegi gel and cook for 2 minutes to

125ml water

with descriptor C by gradually adding sufficient

form a thick paste and spread between two

Salt & ground white pepper

chicken stock

sheets of baking parchment and lightly roll into

SAUCE

a sheet. Once set, cut to make the bases

2. Using a blender, purée the Smash and the

100g smooth cranberry juice

drained leeks (use the vegetable liquor from the

100g apple sauce

leeks to adjust the consistency of the mash).

4 scoops Thick & Easy (if needed)

Place in a piping bag

THE FILLING

INGREDIENTS

3. Place a 10cm round mould to one side of

400g mincemeat

METHOD

1 tsp ground cinnamon

1. Heat vegetable oil in pan and add onion. Stir

mixture, spoon the thickened cranberry and

200g tinned apple slices

fry for 5 minutes until soft and transparent. Add

apple sauce over the turkey fill and then top

100ml smooth orange juice

turkey mince and fry for 3 minutes

with piped champ

Food thickener

2. Add stuffing and chicken stock, mix well and

4. Remove the presentation ring and re-heat in

METHOD

cook for 20 minutes until the turkey is cooked.

a microwave until core temperature is reached.

1. Bring mincemeat, cinnamon, apple slices and orange to the boil and simmer for 5 minutes to soften the fruit 2. Blend and pass through a sieve to remove any bits. Complete texture checks and if required add food thickener

TO ASSEMBLE 1. Pipe the filling onto the orange pastry bases takestockmagazine.com

the serving plate. Fill two thirds with the turkey

Add more stock if required

5. To serve, pipe a zigzag of the cranberry and

3. Place leeks and water in a pan and poach for

apple sauce onto the serving plate of serve in a

10-15 minutes or until leeks are soft

small ramekin on the side

4. To make the champ, combine heated milk and boiling water, stir in Smash and mix well. Drain leeks and add to potato. Add butter and season to taste 5. Spoon cooked turkey filling into a heatproof serving dish. Mix cranberry sauce

Cooks notes: The turkey mixture can be cooked in a slow oven at 150°C for 1 hour. The cranberry and apple sauce has the consistency of apple purée which suited this recipe. Use a smooth cranberry sauce as it contains no skins

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TAKE STOCK

FEATURE

Turkey Tips If you are still wondering what’s the best turkey to buy, how to cook it and what to do with the leftovers, worry no more. Take Stock asked Lee Maycock, chairman of the Craft Guild of Chefs, to talk turkey.

How do you prep a turkey ready for cooking?

What’s the best turkey to buy?

Rub rapeseed or sunflower oil into the skin and season well. Rub butter under the skin and add a flavour like sage, lemon thyme, or fresh orange as that works really well. Do not cover when cooking otherwise the skin will not crisp up. The most important element of cooking is the resting time when the turkey should be placed somewhere warm. Keep it uncovered. Covering the turkey will steam it and soften the crispy skin. Remember the core temperature will continue to cook the bird once it’s out the oven so do not overcook it.

Like most things in life you get what you pay for. There are 43 different turkey breeds however, the most common types are the standard white, bronze and Norfolk Black. The bronze and Norfolk Black are specialist breeds which are slow growing and have a coarser texture, and a richer, slightly gamey flavour, especially the dark meat. These will cost more than standard white turkeys but they are seen as superior quality. Christmas comes but once a

Never wash a turkey! This will only spread bacteria around the kitchen and may contaminate other dishes. Instead, just remove it from the packaging and allow it to breathe in the fridge. Remove an hour before cooking to allow it to come up to room temperature before roasting.

Tips for cooking it?

year, so spend a little extra for an outdoor reared, free range, possibly organic bird.

When should you cook it?

Support your local farm shop or farmer’s

Cooking on the day will create a far superior end result. Turkey’s don’t actually take a long time to cook - the turkey is the

market or speak with your friendly local butcher now to discuss your options.

Main

A new take on the turkey sandwich by Michelin Star chef Steve Smith, Bohemia restaurant, Jersey

Turkey, Cream Cheese, Apple & Celery, Pecan & Mizuna Sandwich

easiest part. It’s the trimmings that require prep so I’d do all of that the day before! Like all birds the breast will cook quicker than the legs. The legs are working muscles so will need a little longer, you could remove the legs before roasting, still roast together but remove the breast from the oven before the legs to achieve that perfectly cooked turkey.

How long can you keep cooked turkey for? As long as it's kept refrigerated, then three days is fine. If you want to freeze it then remove the carcass and freeze that separately. If you freeze it in stock or gravy the meat will remain moist and succulent. Just remember if you reheat frozen turkey it must be to over 75 degrees.

Tips to tackle leftover turkey • A fresh turkey salad with juicy pomegranate seeds. • Asian salad with fresh clementine slices and a honey and soy dressing. • Pair with some Moroccan flavours like aubergine and spicy harissa.

INGREDIENTS

METHOD

8 slices rye/multiseed bread

1. Butter the bread. Divide the cream cheese

10 slices white turkey meat 100g sliced/flaked turkey leg meat

between 4 slices of bread and spread evenly. Sprinkle the pecan nuts and celery over

1 granny smith apple, sliced

2. Divide the turkey leg meat between the

24 pecan nuts, roughly chopped

sandwiches and cover with sliced apple. Season

1 stick celery, finely chopped

with salt and pepper

40g mizuna

3. Mix the mizuna with a little hazelnut dressing,

120g cream cheese or Philadelphia

place on top of the turkey meat. Place the white

Salt & pepper

turkey meat on top, and place the remaining

2 tbsp hazelnut vinaigrette

slice of bread on top. Slice in two and serve

25g butter

Makes 4 27

takestockmagazine.com

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To discuss your optimum coffee solution Call John Campbell on: 07967 452 828 * Nielsen, total coverage, MAT sales 17/07/2016

TAKE STOCK

FEATURE

Free-from Feasting Christmas is a lucrative period for operators. However, it can be a difficult time for those who suffer with coeliac disease or who adhere to a gluten-free diet. With 1 in 100 people in the UK suffering with coeliac disease, operators could be losing out on potential Xmas sales from those diners who require a gluten-free diet and drive the decision on where to eat out. “Offering gluten-free food at Christmas - or any time of the year - attracts diners and has real profit potential,” says Kathryn Miller, head of food policy for Coeliac UK. “People with coeliac disease and the friends and family they eat with are

puddings to make it extra special • Chipolata sausages and stuffing generally contain gluten - see our gluten-free stuffing recipe below

and khorasan wheat. Visit coeliac.org.uk/chirstmas

juices is fine, but if using a stock make sure this is gluten free. Some gravy granules contain gluten so it is important to check before use or buy a gluten-free alternative • For mince pies make sure you make them with gluten-free flour and

hospitality industry. Whether you are

mincemeat, or buy ready to roll gluten-

producing gluten-free meals already and

free pastry. You can buy gluten-free

are not actively promoting your offer, or if

Christmas puddings too

your ingredients and processes, it is worth

include: wheat, rye, barley, oats, spelt

• Traditional gravy made with meat

worth an estimated £100 million to the

you need to make minor adjustments to

you must declare this on the list. These

• Alternative options for a Christmas

Gluten-free Stuffing By Coeliac UK Serves 6

INGREDIENTS 1 loaf gluten-free bread, breadcrumbed

dessert include crème brûlée or a

1 bunch parsley

pavlova - both gluten free. Or how

Catering gluten free doesn’t have to

50g margarine

about a cheese board? Cheese is

be difficult or mean those customers

2 onions, finely chopped

naturally gluten free and gluten-free

following a gluten-free diet have to miss

crackers are readily available

the time and investment in the long run.”

out on the season’s festivities. Here are some helpful tips from Coeliac UK to help make your Christmas a happy, gluten-free one...

• Cider, wine, sherry, port, spirits and liqueurs are all gluten free

fed on a gluten-containing cereal, the meat is gluten free

1. Melt margarine and soften onions over a low heat

2. Add mushrooms and cook for a

• Beer, lager, stout and ale contain gluten

further 4-5 minutes, then allow to cool

Checking labels

season to taste

3. Add parsley and breadcrumbs, and

• All poultry, meat and fish are naturally gluten free. Even if a bird has been

METHOD

Gluten-containing cereals are one of the 14 listed allergens that must be listed in

• All vegetables are naturally gluten free,

the ingredients list. Therefore, if you use a

and add some gluten-free Yorkshire

cereal containing gluten as an ingredient

4. Bind with egg and roll into balls about 4cm in diameter. Roast in hot fat for about 30 minutes at 190° until golden brown

takestockmagazine.com

Grill takestockmagazine.com

Peter Lloyd Peter Lloyd gained his first head chef position at the tender age of 23 and earned an impressive 2 Rosettes. Since then, the British chef has become famous for his interpretation of Asian cuisine; travelling the world as a guest chef and appearing regularly on TV. He has just opened his first restaurant in London, Sticky Mango. Tell us about Sticky Mango…

Asian food and coupled with my experience of knowing how to cook food, I put the two together to develop my own style - and I’ve never looked back!

Having my own restaurant was always important to me. When Spice Market in London - where I was working as executive chef - closed down in March this year, I knew it was the right time. I felt confident and mature enough that with all the experience I had gained I was finally able to present my own interpretation of Asian cuisine. I got a great location on the Southbank at Waterloo, across from the ITV studios, and not only did I want a cheeky, quirky name, but also something that represented a British chef cooking Southeast Asian street food - and it is an abbreviation of one of my classic street food dishes Sticky Mango Rice, so it was perfect! I have a team of seven and we do around 60 covers a day, but have the possibility to expand if we need to.

Your favourite restaurant? I actually have two; Kiin Kiin in Copenhagen and Issaya in Bangkok offer the perfect balance of modern interpretations of classic dishes. I admire the creativity that goes into the styles of service, the presentation of food and combinations of flavours. They have set a benchmark for the standard of Asian cuisine and that’s what I aspire to.

Where did your love of food come from? I had a very simple upbringing with food; I grew up on egg and chips and I couldn’t even spell vinaigrette never mind know what it was! My father was in the Army so I grew up in Germany. I never really took school too seriously, so when I left I joined the Army’s YTS scheme and opted for the cooking skill thanks to a friend’s recommendation. I’d always loved my food so thought that was a good start! I made it through to the finals of a YTS competition and that inspired my motivation and proved I could be successful. A year later, we moved to Woolwich and I gained an apprenticeship with Forte Hotels and I haven’t moved from London since.

Why is Asian cuisine so popular? Most of the successful restaurants in London are Asian-influenced and more and more of these restaurants are coming into the marketplace because it’s a cuisine most people love, but aren’t confident cooking at home. The style of service and the way you eat Asian food is all about sharing; it helps you engage with family, friends or colleagues so suits lots of occasions. There is always going to be room for fine dining but people are wanting more of a casual, fun dining experience and that’s what Asian restaurants offer.

What advice would you give to an aspiring chef?

What is your career history? I started as an apprentice at Forte Hotels and then moved to be commis chef at The Dorchester. From there I moved to RSJ Restaurant where I worked my way up from chef de partie to head chef where I gained my 2 AA Rosettes. Thanks to chef Ian Stabler I really learned how to cook there; he taught me how to understand the flavour of food and develop a menu. I was head chef at The Room Restaurant and Simpsons in the Strand before moving on to be a private chef to Sir Anthony and Lady Bamford aboard their yacht! One year later I moved to BANK restaurant as head chef before becoming executive chef at City Inn Westminster, then at the Sanderson Hotel - which is where I had my first experience of cooking Asian cuisine - before moving to the Spice Market at the W Hotel.

Be patient. Becoming a good chef is very much like building a house; if you don’t have a strong foundation you won't stay up. It’s crucial you vary your experience - from Michelin restaurants to hotel kitchens - each place will help you develop your own style.

Hobbies outside the kitchen? I’m an avid Manchester United fan. I try and watch them as much as possible. In fact, I was extremely fortunate to be the chef who cooked for David and Victoria Beckham on their first date at RSJ restaurant. I love watching Formula 1 too, and I also spend as much time as possible with my two daughters.

What attracts you to Asian cuisine?

Do you have a festive menu?

When I joined the Sanderson my experience was in British and European cuisine. The hotel had a Malaysian restaurant called Suka that we were supposed to be turning into French tapas but that never came off so with no real knowledge of Malaysian cuisine I had to learn fast! Thanks to reading and travelling, I began to understand the cuisine and it opened up a whole new world of flavours - it was like a new beginning for me; like starting my career again. I started to understand the concept of

Asian cuisine isn’t festive like ours so that is where the creativity comes in. I’ll use seasonal ingredients to give my dishes a festive twist; butternut squash flavoured with ginger syrup or crispy Brussel sprouts garnished with a chilli and tamarind sauce, for instance. Instead of a set course and individual dishes, our food is about sharing which makes it a perfect way to celebrate during the festivities.

www.stickymango.co.uk

takestockmagazine.com

Feed Your Eyes This year our Twitter followers have surpassed themselves with the number of entries they’ve posted. And the quality and range of each dish created has dazzled and impressed us too. We would like to take this opportunity to say a huge thanks to everyone who has posted. As a special reward for all of our winners this year, we thought it would be a touching tribute to show off their creativity once more! And, thanks goes to our sponsors RH Amar, Premier Foods and Kerrymaid for their support.

Here’s to a prosperous and creative Christmas! Please keep those entries coming in 2017!

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JAN - FEB 2016

Time for Tea Crafty Ales

Join the Breakfast Club

JAN-FEB

James Stewart @jamesstewart25

Ross Leggitt @R_Leggitt -

Neil Ferguson @neilfergie -

- Second chef, Somerset Arms,

Freelance chef - Hake, salt cod

Pastry chef, Castlemartyr Resort,

Semington, Wiltshire - Pulled pork,

brandade, sautéed savoy, pancetta

Cork - Strawberry mousse, sugar

scotch egg, streaky bacon, black

& peas, sweet potato

tube, sablè crumb, basil gel,

pudding, celeriac & apple purée

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fermented milk ice-cream

Take

YOUR TAKE STOCK MAGAZINE

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MARCH - APRIL 2016

Get Cracking for Easter

Raise the Bar with Premium Spirits

Asparagus Tips

WIN

tickets to the Crabbie's Grand National

POS Pointers

MAR-APR

Noel Keane @chefnoelk - Head

David Pigram @chefdave_82 -

Mark Ramshaw @

chef, Eabha Joans, Listowel,

Executive head chef, The Royal

feast4thesenses - Chef/owner,

Ireland - Mousse of confit wood

Society, London - Confit halibut,

Feast For The Senses, Stow-on-

pigeon, chocolate & cherries

fermented garlic, micro carrot,

the-Wold - The Lemon: parfait,

crispy chicken wing & sea beat

jelly skin, lemon thyme meringue, almond & limoncello

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAY - JUNE 2016

A Royal

Celebration

Cider

Success

Bank Holiday

Business

MAY-JUN

Dean Douglass @dean_douglass

Matthew Brewer @

Rebecca Marshman @

- Sous chef, Twins Farms,

mattlbrewer92 - Head chef,

Bexxmrondeau - Head pastry

Newcastle-upon-Tyne - King

The Peppered Pig, Turnbridge -

chef, Four Gables Food, Surrey

scallops, black pudding, pickled

Tasting of pork, asparagus, confit

- White chocolate & basil dome

cauliflower & crackling crumb

potatoes, cider sauce & smoked

with black olive & raspberry sorbet

apple

Take

YOUR TAKE STOCK MAGAZINE

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JULY - AUGUST 2016

Put Your Walking Boots on!

A Sizzling

Summer! Perfect

Get into the Spirit

Pasta

JUL-AUG

Claudia Escobar @Justlovefood

Ben Bartlett @bbqben1 - BBQ

David Paton @Daveflipaburger -

- Head chef @Justlovefood, Leith

expert and author of The Haynes

CDP at The Three Crowns, Stoke

- Cod cheek, olive oil, shallot,

BBQ Manual - Chargrilled lobster

Newington, London - Beef short

rosemary, lime, sea salt, mixed

ribs four ways

pepper, talisker & single malt

Take

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Stock CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT 2016

Toast the Roast Crack Down on Food Waste

Worldly

Beers

Spice up your Menu!

SEP-OCT

George Dack @ChefDack -

Ronald Robson @ronnyrobson85

Neil Ferguson @neilfergie -

Head chef, The Last Wine Bar &

- Head chef, The Merchants

Pastry chef, Castlemartyr Resort,

Restaurant, Norwich - Sesame

Tavern, Newcastle-upon-Tyne

Cork - Rhubarb, lemon & milk

seed tuna loin, heirloom tomatoes

- Beef tartar, marmite, beer

& avocado

pickled onions, confit egg yolk & nasturtium leaves

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The

Perfect Pairing A cheese board is crucial at Christmas, however, create a premium choice, and drive sales, by pairing it with the appropriate drink. Fortified wines are perfect partners for most types of matured cheese as stronger tasting cheese wonâ&#x20AC;&#x2122;t be dominated by the powerful flavours of the wine. Follow our guide for perfect pairings...

Sherry Fino - The lightest and driest of sherries it is best served chilled as an aperitif. Traditionally served with wafer thin slices of Manchego (Spanish hard sheep's milk cheese) it also works well with vintage cheddars (three-year-old Cornish Cheddar or Vintage Cathedral City). Slice using a cheese plane for small wafers.

Manzanilla - Is a dry Fino style sherry produced near the sea estuary of the Guadalquivir river which gives the sherry a tang of salt. Pair with England's finest hard sheep's milk cheese, Berkswell.

Amontillado - A naturally dry sherry with an amber colour, it can be sold lightly or medium sweetened. Perfect with brie and soft gooey goatâ&#x20AC;&#x2122;s cheese or a strong smoke flavour works well too, so offer a smoked cheese choice as well.

Oloroso - A sweet, rich, darker sherry with a nutty aroma. It is the most alcoholic of sherries, and works beautifully with blue stilton or other British blue cheeses such as Shropshire Blue, Cropwell Bishop's Beauvale or Long Clawson's Creamy Blue.

Palo Cortado - Dark coloured and dry however, not as heavy as Oloroso, it should be served chilled. Pair with Belton Farm's Traditional Red Leicester or Double Gloucester - both matured for a bit longer than standard varieties for extra flavour and a firmer texture.

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FEATURE

Port Bottle Aged Ports Ruby, Ruby Reserve and Pink - They only have two to three years in wood before bottling so are perfect with traditional cheddar - Quickes, Keens, Gould when they are at around 12 months of age. Also good with traditional Tasty Lancashire aged for three to four months - a softer texture than traditional cheddar and a more gentle but distinct flavour.

Vintage Port - Powerful, intense sweet - often 10 to 20 years old - is perfect for a mature, creamy blue stilton - Cropwell Bishop or Colston Bassett are generally matured that little bit longer for a stronger but still mellow flavour. Serve with nuts or figs for an added dimension.

Barrel Aged Ports Tawny and Colheita - Both aged for between eight and 15 years in barrels so that they get that tawny colour and mellow, rich, fine taste. Three-year-old Cornish cheddar where the slight sweetness and complexity of the cheese matches the sweeter nutty tones of the port. Serve with nuts or figs for an added dimension.

Drive your sales of sherries and port:

And don’t forget about the cheese… •

Create a cheese menu and include information on: provenance and maker, pasteurised and unpasteurised,

•

Brief and educate staff so they suggest a post-meal

perfect drink pairings

sherry or port or when the cheese board is ordered

•

Offer a selection of breads, biscuits or fruit

they can suggest the appropriate drink pairing.

•

Cut a wedge from cheeses such as brie or camembert to

•

Sherry isn’t just to drink with cheese! Educate your staff

encourage ripening

so they can suggest the type of sherry to complement

•

Include top quality salted and unsalted butter on the board

their dish. For example, Palo Cortado goes well with

•

Offer a range of chutneys to make the customer’s

pâté, an Amontillado suits roast beef, and Oloroso works

experience complete

well with mince pies. •

Have a lunchtime offer on port and sherry - this will help push sales on Christmas lunch parties.

“There’s a Port or Sherry for every customer, be they traditionalists or those looking for a fun, less formal drink. Try Port over ice to see what I mean and then let your imagination go from there!”

•

Create a special port and sherry menu, describing the flavours and tastes, and what dish they are best suited to.

•

Ask your supplier for relevant POS material which you can display accordingly so it catches the eye of customers and notifies them of your sherry and port offerings upon their entrance to the bar.

Goncalo Sousa Machado, MD, Offley Port UK

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FEATURE

Sparkling Success One of the keys to a successful business is making people feel special - and that’s especially the case in hospitality and catering. And what better way to do that than to hand your customer a flute of sparkling wine or Champagne? It’s a surefire way of making someone smile, and a great boost to your bottom line too. So as we approach a peak time for sales of Champagne, Take Stock shares some hints and tips for sparkling success. Know your audience

Your range

CGA research has shown that 61% of

The rise and rise of Prosecco has been

people drinking Champagne in pubs

well documented. That familiarity makes

and bars are also drinking Prosecco. The

its presence on your wine list a given.

same research also identifies typical fizz

Consider having a draught offering,

drinkers as coming from higher income

enabling quick and simple by the glass

groups, particularly graduates aged

sales. However, for that special occasion,

between 25-44 years.

nothing beats the ceremony of a popping

It is vital, therefore, to satisfy both

cork.

the demands of that demographic

To maximise eye appeal - and profitability

and extend your offering to reach the

- it’s important to have an offering with

broadest possible audience. This is best

good presentation and style. Nua from

done by having a range that covers entry

The Society of Vintners is an excellent

level to premium price points, and by

example.

making choosing a sparkling wine or Champagne both easy and exciting something younger drinkers especially demand.

price points that not only look good, but are exclusive to the on-trade. And banish any Brexit blues by listing some of the fabulous - and award winning - sparkling wines being produced here in Britain. Look for names like Hambledon, Berry Bros & Rudd and Nyetimber, all of whom are giving French Champagnes a real run for their money. Make sure you include rosé derivatives. Both Mateus and Italian Lambrusco are wines that have changed significantly from their sweeter historical styles, now successfully being offered in drier, brut form.

Then look beyond and stock something a little bit different. There are some excellent French, Italian, Spanish and Australian sparkling wines at a variety of

And finally, Champagne With a wide range of offerings, ranging from real entry level up to the Grand

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Marques - it’s important to get this right. Look for a ‘house’ Champagne that has consistent quality. Society of Vintners own brand Jules Feraud NV Brut is a former award winner and is also available in Rosé and Demi-Sec. Even more importantly for the hospitality market, it’s available in half bottles, magnums and jeroboams too! Then add names that your customers recognise - Mumm, Moët, Bollinger, Veuve Cliquot, etc - but get around customers retail market familiarity by opting for ‘specials’ from their respective ranges. So, for instance, the 2008 rosés recently announced by Moët & Chandon and Veuve Clicquot - the latter heralding a return to oak cask ageing for that house.

Presentation A special drink deserves special treatment. By all means have your

Sales of Champagne magnums have risen almost

sparkling wines and Champagnes in your wine list, but have a dedicated list

70%

too - both on and behind the bar and on a prominently sited blackboard. Run a sparkling wine and Champagne offer too.

over the last

5 years

Offer a half bottle within a meal deal. This gives you an opportunity to up sell, and once your customer has started with a sparkler, there’s every probability they’ll want to continue the fun with another. Stock magnums. Offering maximum

More than

£804m

theatre, these contain sufficient to fill 12 glasses - perfect for larger groups and guaranteed to get people talking and

of fizz has been sold by the on-trade in the past 12 months, a rise of

feeling good. And finally, make sure the fizz you sell

Glassware

is properly chilled and bubbly! If you’re

13%

left with a part finished bottle, either use

Presentation is an essential part of the

a professional stopper, or use the part

excitement surrounding sparkling wine

bottle in any one of the many cocktails

and Champagne. Whether you use

that have sparkling wine within. That

traditional ‘saucer’ glasses or modern

way, everyone gets their drink in the best

flutes, it’s essential your glassware is

possible condition.

polished and dry - thereby maximising the bubbles within. And if you’re catering for an event where there will be speeches, invest in Champagne toasting glasses - the prominent rim of which

over last year

We’re approaching the season to be jolly.

Sparkling wine sales in the on-trade are up

Follow these tips and you might just find that the season to be jolly lasts all

28.7%

year round!

allow for a satisfying clink.

year-on-year

Champagne bottles - A Quick Guide

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Name

Number of bottles

No of glasses

Piccolo 20cl

Demi

37.5cl

Standard Bottle

75cl/1 bottle

Magnum

Jéroboam

Réhoboam

Methuselah

Balthazar

Nebuchadnezzar

120

Solomon

144

Sovereign

210

Primat

216

240

Melchizedek

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FINER FLAVOURS. Customers really appreciate the flavour of our Real crisps range

PICK OF THE PACKS. It’s hard to resist the delicious Jonathan Crisp range and Mr Porky Finest Quality Crispy Strips

GIVE ‘EM WHAT THEY WANT For further details please contact Neil Sturgess mobile: 07918 733220 email: neil.sturgess@tayto.com

TAKE STOCK

Get Christmas Cracking! It’s that time of year again to start scrambling around the store cupboard and dust off your trusty decorations - yes, the annual ‘trim-up’ has arrived! Whether you go for fullon glitzy, quirky and original or just sophisticated and subtle, how you decorate your premises is important. With the number of people anticipated to eat out increasing this year according to research from Horizons, customers’ reactions to your decorations could determine the extent of your sales. When to decorate?

If you have bookings for November then

a gold room, indoor Igloo and a Frozen

Christmas preparations are getting earlier

let the dust settle from Bonfire Night

room. “It brings in families as the kids love

before you start ‘decking your halls’,

it,” adds Mark. The cost each year is £1,000

otherwise, mid-November is fine.

- but for an operator to set this beaming

each year. According to figures from HospitalityGEM 59% of Christmas events are being planned at least three months

operation up from scratch it would cost a

ahead of the festive season - however,

Out shine the competition

beware of putting your decorations up

Customers flock in coach loads to The

as the money we make over Christmas

too soon, as you may scare off customers.

Hanging Gate at Chapel-en-le-Frith, in the

helps to carry us through the following

Peak District to see the pub with the most

three months,” said Mark.

decorations in Britain! It takes landlord

dazzling £20,000. “It’s money well spent,

Mark Thomas three weeks to decorate the

Be original

pub, which includes a 160-seat restaurant

If Christmas trees and tinsel make you shudder at the thought then opt for something less traditional. Subtle festive ornaments and candles on mantlepieces are simple but effective. The Last Wine Bar in Norwich sticks to minimal decorations. “We have always wanted to be different from other places so don’t have a Christmas tree or tinsel, just a few

with 35,000 twinkling lights and 7,000 sparkling baubles. “We’ve been doing it for 25 years,” said Mark. “It started small but because the customers were impressed each year we’ve added to it and it’s got bigger and bigger!” They have different themes each year, which have included

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Photo by: Simonpendrigh.com

FEATURE

to do something that would put us on the map,”

Tips to help stand out this Christmas:

said Jason. ”We wanted it to be a community event, and make local people aware that we are a child-friendly environment.” The pub

• Create a festive menu

charged each child £2.50 to visit Santa and receive a gift. “While we didn’t make a profit, the activity wasn’t about making money -

• Decorate your premises accordingly

the idea was to build up the goodwill of the community,” explained Jason. “And we’ve since recouped the cost as sales have increased this year by 50%.”

• Have festive napkins and disposables, as well as crackers • Promote your festivities via social media, website and in-house

lights around the bar,” said George Dack, head chef. The Old Sergeant and The Pig & Whistle, both in Wandsworth, South London decorate their pubs with Santa hats! Licensees Keris and Lee De Villiers wanted something that wasn’t traditional, but eye-catching, and the theme raised money for charity because the hats are sold to customers on Christmas Eve and Christmas Day for £1 - and it means they’ve no decorations to take down.

Go crackers!

Seasonal disposables

Your table should be as well presented as

Fun and festive seasonal disposables will

your interior. Customers love - and expect

encourage customers to spend more. If

- a good table setting when they come

you are an outlet that serves on-the-go

for the Christmas menu or to eat on the

hot drinks then the festive styles will bring

day itself. The choice of crackers, napkins

a smile to your loyal customer. Equally,

and tableware is endless, so you can’t

to improve sales have a takeaway cup

fail to make a good impression. And why

available for your tea and coffee offerings.

not throw in some party hats, blowouts

Adding this option - whatever your outlet

and party poppers for the fun of it? If you

- will boost trade, especially on Christmas

know children are eating consider festive

lunches when people have to leave to

headbands, reindeer antlers or Santa hats

return to work and don’t have time to stay

on the table to make them cheer. Little

any longer. The range of hot cups made

extra touches show the customer you

in the UK from PEFC Chain of Custody

are willing to go that extra mile for their

Certified Board has more than doubled in

special day and it will encourage them to

size this year due to its huge popularity

visit again.

in 2015, when each design sold out in the run up to Christmas.

Doing it for the kids Christmas is, after all, for the little ones, so why not invite Santa to your premises! Last year, the Prince of Wales in Risca, South Wales built a Santa’s grotto complete with reindeers - and thanks to its success are doing it all again this year. Landlord Jason Salmon invited the local Salvation Army brass band along and wrapped 100 selection boxes as gifts for the children on 21 December. “We are a little bit isolated so wanted

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Pouring Pleasure Last Christmas, Diageo told the on-trade: “Modern drinkers are going premium. Consumers are becoming better informed and adventurous, expanding their drinks repertoire beyond traditional brands and categories.” They were right! Sales increases of premium spirits - especially gin and golden rum have left other categories standing! So what’s planned this Christmas? The answer is imported malt and whiskies and liqueurs!

Who’s buying?

How to sell

Help your customer decide!

• Train your staff so they know all

New drinkers to malts and liqueurs both

and experiences

about your range - and can advise

want, and appreciate knowledgeable

customers knowledgably

guidance. You can achieve this by word

drinks they can make their own

• If they try, they’ll buy. So, have a

of mouth, or within your malts and

range of tasters on display and get

liqueurs menu.

• Drinkers looking for new tastes • Under 35’s looking for quality • Drinkers who want something

special for a late night occasion

• Cocktail drinkers - with men now

accounting for 45% of consumption according to CGA stats

staff to offer customers a taste. This can be done by using tasting straws

What to stock?

or 1oz plastic disposable glasses

You don’t need to be an expert to

• Group whisk(e)y by type and

develop your malts and liqueurs

country, liqueurs by style

selection - there’s lots of advice both online or through your wholesaler.

“Growth of the category is being driven

• Have a prominently displayed bar

by younger consumers -and not just the

menu for your malts & liqueurs

traditional ABC1’s - who are looking for

that includes:

quality products with provenance and

• A brief, easily understood taste

heritage, as well as those who have an

and Canada and the Far East. The

description. Jura Single Malt

interest in cocktail drinking,” said Stephen

whisky map opposite will help with your

whisky’s “Sweet & Smoky”

Watt, sales director for Whyte & Mackay.

buying decisions.

descriptive is a great illustration

“The category continues to hold loyalty with the traditional and experienced drinker due to their preference for drinking brands that they trust and understand."

However, as a basic guide you should have whisk(e)y and a great selection of malts from Scotland, Ireland, USA

• Provenance - where it’s from; how it’s made; any amusing

Y-o-Y Market growth

background story attached to it • Advice on how to drink it - straight; over ice; with which mixers; in what cocktails? • Hot options - liqueur coffees for example • Highlight award winners and new products - younger drinkers love to be the first in their peer group to try something - and to then tell their friends face to face, and online.

Imported whiskies

+ 4.0% Malts

+ 4.3%

• run promotions by: • tasting flights at a special price • a featured whisk(e)y and liqueur of the month If serving food, offer the malts & liqueurs menu to diners, either with coffee, or to match (or replace) a dessert. Others at the table will be tempted….

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Liqueurs

+ 5.8% Source: CGA Y-o-Y value growth figures to 6th August 2016

TAKE STOCK

FEATURE

the four core flavour profiles

How to get the best from your whisky experience: How to serve whisky - by Whyte & Mackay’s Master Blender, Richard Paterson 1. Use a Copita or Glencairn glass.

aromas every time.

the whisky’s taste and dimension

2. Take your whisky. Swirl it

5. Then taste. Hold the whisky on

without getting rawness or a

around. Admire the clarity and

top of the tongue, then under the

burning sensation.

colour.

tongue, then in the middle. Spend

Some drinkers like to have their

3. Stick your nose right into the

20 seconds taking in the texture.

whisky over ice. Many of the

glass and spend 20 seconds just

The golden rule is simple - Sip.

American flavoured ones, are

taking in the aroma.

Savour. Revere.”

designed to be enjoyed ‘on the

4. Bring the glass up to the nose

6. If adding water, it must be at

rocks’. However, remember that

a second and third time - you’ll

room temperature and add small

ice doesn’t do anything for a top

discover different nuances and

drops at a time. You’re looking

quality single malt - it masks and

for a point where you’re enjoying

bruises it.

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MALT WHISKY - SALES RISING

Malt whisky accounts for 17.1% of all whisk(e)y sales, up from 6.4% With drinkers now having a repertoire of drinks and access to better knowledge on a brandâ&#x20AC;&#x2122;s heritage and provenance, we see a rise in discovery malt whisky such as The Balvenie Malt Whisky

Glenfiddich is the most awarded single malt whisky in the world

For more about our Premium Brands, please visit: www.williamgrant.com Enjoy responsibly

*WG&S UK Market Report 2016

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FEATURE

Streets Ahead Street food is delicious and quick, so it is no wonder that the trend once seen as merely a fad - has grown dramatically over the past two years. This is great news for the eating out

Tacos - ideal for sharing or eating solo,

with prawn, chicken or vegetables. Take

market - especially at Christmas

‘Taco Tuesday’ is a quirky way to attract

inspiration from Dabbawal, in Newcastle-

when operators are faced with a higher

customers and the range of fillings is

upon-Tyne and think outside the box

turnover of customers and want good,

endless!

from a standard Indian curry. The

fast-food alternatives.

Burger success - burgers remain the

award-winning restaurant has a selection

“Wetherspoon decided that it wasn’t

number one item on menus, according

of street food classics which include

going to do a traditional Christmas meal

to Horizons Menu Trends Report. Easy,

lamb chops marinated in ginger, garlic,

and instead decided to offer its customers

tasty and quick to prepare, burgers are a

peppercorns and basil, and king

some Christmas alternatives with a

consistently good bet.

prawns with chilli, lemongrass and

twist,” said Wetherspoon spokesman,

Tortas - traditional hand-held bread,

Eddie Gershon. “Burgers are extremely

that can be grilled or served cold with

popular all year round, so we believe

a variety of fillings; notably pulled pork.

Spice up your sarnie

that a Christmas burger will appeal to

Perfect for diners eating in, or for those

Sandwiches are a popular lunch choice,

customers too. Our festive menus over

wanting a delicious snack to eat on the

however, why not to ring the changes,

the years have always proven popular and

go (see recipe).

take inspiration from the streets and

we are confident this will be the case this year too.”

What to serve?

Hot dogs - clearly, the dog has not had its day! Now a popular dish on most menus, there are even meat-free varieties. Newly opened Holmes Mill in

kaffir lime leaves.

introduce wraps, brioche buns, and sourdough bread served with a festive filling, which will bring excitement to the eating experience? Offer a lunch deal complete with drink and sweet treat, and

Burritos and tacos are the number one

Clitheroe, Lancashire has a whole section

street food sellers, followed by burgers

dedicated to hotdogs. It includes the

and then rice or noodle pots.

traditional sausage with mustard and

Burritos - favourites like chicken, steak

onions however, also offers a grilled

Winter drinks

and black bean are big sellers, add

halloumi with BBQ beans and a chilli

There is nothing nicer than the aroma

pumpkin or butternut squash for a

brisket with French fries.

of warming spices to lure in customers,

seasonal twist.

Asian cuisine - rice or noodle pots are a

so why not offer your customers some

winner! The rice noodles dish Pad Thai

traditional winter beverages? “Mulled

is gaining momentum. Healthy and delicious, it can be served

create pairing suggestions too.

cider in particular is experiencing phenomenal levels of growth,” said David Cantle, brand manager for Schwartz. “CGA statistics show that in 2015, sales reached 45 serves per outlet per week during cold periods - matching that of mulled wine in some venues.” Schwartz mulled wine and cider sachet mix provides vendors with the opportunity to differentiate from the ‘at-home drinking’ occasion by serving warming drinks and adding some theatre to the experience. Eggnog screams Christmas. An unusual

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drink, Eggnog is a popular choice during the festive season and should feature on your drinks menu. And don’t forget about alternative hot chocolate recipes for children and non-drinkers.

Don’t forget breakfast! Inspire your customers - offer a breakfast burrito wrap with spiced scrambled eggs, bacon, salsa and seasoning. Serve your food in a pot, wrap or box so customers have the option of eating their breakfast on the go.

54%

of consumers are eating street food

Torta de Adobada By Mark Rigby, executive chef for Premier Foods Preparation time: 30 mins Cooking time: 4-6 hours Serves 10

buy street food two to three times a week

is main time to eat street food

2.5kg boneless pork shoulder 2 lemons, zest & juice 1 orange, zest & juice 2 red chillies, finely chopped 10g cumin seeds, crushed 10g coriander seeds 20ml red wine vinegar 200g Homepride BBQ Sauce

1. Pre-heat the oven to 150°C 2. Pat the pork shoulder dry. Blend the lemon and orange zests and juice, chilli, cumin, coriander and Bisto Chicken Bouillon and rub over the pork vinegar, cover with parchment paper then foil

1. Chinese 2. Caribbean 3. Mexican

and cook for 4 - 6 hours. Remove from the oven and rest for 1 hour 4. Remove the shoulder from the tray (reserve the juices), and shred into bite-sized pieces. Mix the remaining meat juices and bbq sauce together, then fold into the pork

4. British 5. BBQ

TOP 5 DISHES

PICKLED RED ONION 200g red onions, sliced 30g salt

2. Burger (beef or chicken)

10g mustard seeds

3. Rice dish/noodle pot 4. Thai 5. Vegetarian dish

10g smoked paprika

METHOD 1. Pre-heat the oven to 200°C. Place the McDougalls Soft Bap Mix in a bowl fitted with a dough hook. Add the water and mix on a low speed for 1 minute 2. Add the paprika and mix for a further 6 3. Divide the mixture into 10 dough balls and shape into 14 inch-long rolls, scoring the top. 4. Leave to prove for 15 - 20 minutes or until they double in size. Bake until golden brown SALSA

INGREDIENTS 400g tomatoes, skinned, deseeded & chopped 100g onions, finely diced 2 cloves garlic, crushed 2 Habanero pepper, finely chopped 4 limes, juiced Fresh coriander, chopped

1. Combine the tomatoes, onion, pepper, lime juice, garlic and coriander. Season to taste and place to one side

50g caster sugar 200ml white wine vinegar

METHOD

TO ASSEMBLE 1. Slice the fresh tortas in half and place a generous portion of the pulled pork inside

1. Bring the salt, mustard seeds, vinegar and Source: Santa Maria

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550ml warm water

METHOD

INGREDIENTS

1. Burrito/tacos/carnitas

1kg McDougalls Soft Bap Mix

minutes on a medium speed

3. Place in a roasting tray with the red wine

TOP 5 CUISINES:

and cool

INGREDIENTS

METHOD

Lunchtime

covered for 5 minutes. Remove from the stove

TORTAS

PULLED PORK

50g Bisto Chicken Bouillon

1 in 4

sugar to a simmer. Add in the onions and cook

2. Top with the salsa, pickled onion and serve

TAKE STOCK

FEATURE

Raise the Bar this Christmas The bar is a busy place at Christmas. Christmas 2015 drove an incremental 762 serves per outlet versus an average month. Customers are also more likely to choose more premium spirits at Christmas too with the premium share up by 1.9% per person versus the rest of the year. Cocktails, sparkling wines and Champagne also spike at this time of year with people celebrating with a special drink or two.

To take advantage of these trends, make

Make recommendations - 1/3 of people

sure your bar is well-stocked and your

visiting a bar are undecided about what

bartenders are prepped and ready to

they are going to order. Recommend

upsell and pour out more premium

a drink you think they’ll love that you

serves.

can make quickly and you’ll find them

Take Stock spoke to Diageo to get

coming back all night. 9/10 customers

some helpful hints to really wow your

would buy a drink again if it was served

customers. We are delighted that they

correctly.

have also provided an exclusive cocktail

Work on your memory - Learning

recipe for Christmas and Halewood has

cocktail recipes, so you can make them

provided one for New Year’s Eve.

accurately every time, is an important

Christmas tips for bartenders

skill for a bartender. Memorising large

Smile - Acknowledge your guests with a smile as they arrive at the bar. People

drinks orders helps you make them with speed and efficiency, improving your guests experience and the amount of

will tolerate a much longer wait for service if they feel they’ve been acknowledged and you know they’re waiting! 8/10 customers see service as the most important thing for a bar to improve upon. Clean as you go - Nothing highlights an unprofessional bartender more than a messy bar! Clean as you go and your bar station will always look neat and tidy no

Consumers are more interested in

premium spirits at Christmas

matter how busy you get.

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Christmas 2015

29%

drove an incremental

of cocktail drinkers seek a skinny option so stock and serve

per outlet vs an average month

lower calorie alternatives

762 serves

1 in 4 on trade outlets now stock cocktails - that’s a

20% distribution increase on previous years

money in the till and tip jar at the end of the night.

The Ultimate Christmas Cocktail - Winter White Russian

Legal age - If in doubt, always ask for ID. You’re responsible for the customers you serve. Glassware - A critical element of any

This rich mix of Cîroc, coffee liqueur and cream is a decadent dessert style cocktail, perfect as a replacement for pudding or as a digestif to round off a meal.

cocktail or mixed drink, glassware has a huge impact on your guests perception

Serves: 1

METHOD

the higher the quality of the glassware

Glass: Short Tumbler

1. Fill the glass with ice, add the

the better the perception of the quality

INGREDIENTS

vodka, coffee liqueur and cream and

of the finished drink, even when the

25ml Cîroc

stir gently to mix

ingredients are identical. Regardless of

25ml coffee liqueur

2. Garnish with a light dusting of

150ml single cream

cinnamon on the surface

Drop of vanilla extract or essence

of the drink and serve

of quality. All other things being equal,

what glassware you’re using, there are certain principles you should always apply; check your glass is cold, clean and free from any damage; only ever handle

Cinnamon, to garnish

the glass by the bottom third, thereby ensuring that your hands will never come into contact with the portion of the glass your guest will drink from and, whenever possible, always serve your finished drink with the glass placed on a

The Ultimate New Year Cocktail - Whitley Neill Martinez

bar napkin - to catch any condensation and allow your guest to wipe up any accidental spillages.

This is an elegant post-dinner cocktail that carries enough of a punch to carry you through to midnight!

Cocktails account for

6% of total

Serves: 1

Method

Glass: V-shaped martini glass

1. Add all of the ingredients to a

INGREDIENTS

shaker. Stir and strain into a cut

50ml Whitley Neill Gin

glass V-shaped martini glass

20ml Sweet Vermouth

2. Garnish with a large twist of

10ml Dry Vermouth

orange peel

5ml Maraschino 1 dash Bitters

spirit serves

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FEATURE

Driving Home for Christmas

It’s a challenging time for the licensed trade. An increasing proportion of young adults avoid drinking alcohol altogether and drink-driving legislation means that at least one member of every car-borne party will be keeping ‘dry’.

same is true of low and no alcohol drinks

And it’s unlikely things will get any easier

Presentation is key - serves should be

in the future. Scotland has now adopted

prepared with the same care as a cocktail.

Europe’s lower blood/alcohol limits for

So, in the correct glass and accompanied

Labrador Sea Lemonade - Simply dip

drivers and there’s increasing pressure

by sparkling ice, fresh fruit garnishes

the rim of a glass in sea salt before filling

on people to lead a healthier

and swizzle sticks. "We know that 42%

with ice and lemonade. Looks and tastes

lifestyle - which often means

of consumers are more likely to order a

great!

cutting back on alcohol, be

soft drink if it's presented attractively," said

that all year round, or during

Roxana parvizi, senior brand manager,

Strawberry Daiquiri - A blend of lime

months such as ‘Dry January’

Orangina. "So, for winter and autumn,

and ‘Stoptober’.

serving a premium adult soft drink like

So how do you attract the

Orangina or Orangina Light over ice with

custom of this teetotal

a cinnamon stick or a skewer of dark

audience during the festivities?

berries will ensure something special is

- brewers like AB Inbev now have nonalcoholic beers that 1-in-5 drinkers can’t tell from the real deal.

Menu suggestions Mojito - Muddle six mint leaves in the bottom of a glass to extract the juices and flavour. Add apple juice, lime juice

The trick to profitably and making the

and elderflower cordial. Add crushed ice,

most of these offerings are:

stir and top up with soda water. Garnish

Don’t be predictable or boring -

with a sprig of mint.

customers demand more and are

The country’s most popular cocktail, but

prepared to pay a premium if they feel

alcohol free!

they’re getting a premium drinking

Soft Pornstar - Passion fruit purée mixed

experience!

with orange juice and sugar. Garnish with

added to the experience."

more passion fruit and serve with a side of soda.

juice, sugar, strawberries and ice, served with a strawberry or orange slice garnish. Shirley Temple - Add a splash of Grenadine to a glass of 7Up. Garnish with a Maraschino cherry and a swizzle stick. Let the customer stir the mix together.

Going soft

Offer a varied choice - develop a range

Firstly, the good news. Recent

of offerings that complement simple

times have seen major changes

serves. Alongside familiar favourites

Gunner - a 50/50 mix of ginger beer and

in the soft drink arena, with the

like Coca-Cola, Schweppes, Orangina,

ginger ale, plus a splash of Angostura

introduction of new flavours

Appletize and Britvic’s J2O, use a mixture

bitters and of lime cordial.

and styles directly developed

of ingredients to have your own house

And if the Champagne corks are popping,

for more adult tastes. And the

specials.

keep everyone involved with:

Arnold Palmer - A mixture of iced tea and lemonade.

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Promote any drink offers or new choices

Soft drinks is the second biggest category for on-trade in volume with

22.3% share Source: CGA Total

on your website, social media and via in-house POS material. The more customers know about it, the more sales you’ll make. Remember, sophisticated non-alcoholic drinks aren’t just for Christmas. Keep developing your range - and tell the world about it.

Coca-Cola’s Designated Driver campaign For the third year running, Coca-Cola’s Designated Driver campaign will be in

Free from fizz - Cold white grape juice

modern non-alcoholic beer is produced

topped up with chilled ginger ale. Serve

in exactly the same way at a traditional

in a Champagne flute, decorated with a

brew, before undergoing a gentle de-

frozen raspberry - so the drinker doesn’t

alcoholisation process to remove the

pick up the wrong glass!

alcohol from the beer, while keeping the same, great taste.

operation this Christmas. The initiative encourages outlets to say thanks to all those customers who help friends and family get home this Christmas with a buy one, get one free offer on soft drinks. Talk to your Coca-

Hot stuff!

A number of suppliers have developed

Cola representative or Business Support

‘Tis the season to spice up your drink

top tasting alternatives to their alcoholic

Centre to get involved and use the free

offering - and just because there is zero

ranges. Look for low and no-alcohol

bar activation kit to let customers know

alcohol, doesn’t mean it should be any

brews from Bitburger, Kopparberg, Super

that your establishment is taking part.

different. Don’t be afraid to experiment

Bock, Brewdog, Budvar, Estrella and

with your hot serves and spices. Cordials

Sagres, among others.

and juices infused with spices such as cinnamon and clove make a delicious non-alcoholic alternative to a mulled wine or add them to hot apple juice as an alternative to mulled cider. Nutmeg and mint can be paired with citrus-based flavours, apple and dark berries to give them a kick, and a hot ginger beer paired with cinnamon becomes a mulled ginger beer.

And the same can be said of wine too. Indeed, there is no reason you cannot have a low/no alcohol option in virtually every category of your craft ale, cider and wine listings. It takes just a little effort, to tap into a huge and growing market.

Top tips Make non-drinkers feel welcome!

21%

of adults don’t drink alcohol at all

Develop a menu of non-alcoholic drinks and publicise it in-house, on your social media sites and website. Combine a mix of well-established, popular brands with innovative and new products like non-alcoholic gin and tonic, so there is something for everyone, however adventurous they are feeling.

Source: ONS

Include non-alcoholic drinks when

Teetotal tipple While low or no alcohol beers and ciders

making food and drink matching suggestions on your menu.

have suffered from a poor reputation

Make it special! For the one fifth of UK

in the past, in recent times, things have

adults who now say they don’t drink

moved on. One of the world’s leading

alcohol, make sure their soft option is

brewers has found that nearly a fifth of

an indulgent choice. From eye-catching

Brits are unable to taste the difference

garnishes to attractive presentation, it

between today’s alcoholic and alcohol-

will ensure something special is added to

free beers. This is probably because

the occasion.

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21.9m consumers drink soft drinks in bars, pubs & restaurants &

30%

drink premium soft drinks as an alternative to alcohol Source: CGA Strategy & Mintel Attitudes

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FEATURE

Party On! It’s the biggest night of the year, so make sure your New Year’s Eve event is an occasion to remember! Whether you are having an informal gathering or a ticketed event, planning the occasion correctly to suit your customer’s needs is crucial. “It is very important to give your customers a great experience

queues, pitchers will be bought in quantity for ease and

on New Year’s Eve, because that way they will continue

value. Visit our website takestockmagazine.com for tips and

to book with you for the rest of the year,” said Steve Wilmot,

recipe ideas to make sure the till is ringing and customers are

chef-proprietor of Korova Restaurant, London. “But mess it

happy. Don’t forget to stock up on bottle beers and lager, and

up, and you’ll never see them again!”

apply the same theory to beer buckets as pitchers! A good selection of brandy is essential - read our feature on malts

What to eat?

and liquors on page 44 - and a selection of whisky too. Visit

If your establishment is not having a formal, sit-down meal

takestockmagazine.com for ideas.

then create a food offering that is as easy, and stress-free as possible. Bar bites, nibbles, sharing platters or easy-to-eat finger

Teetotal tipples

food such as hot dogs, burgers and pizza are perfect - or even

Not everyone will be drinking on New Year’s Eve (read our

consider a good old fashioned buffet! Add premium to food

feature on page 55) so make sure the non-drinkers are catered

by offering sweet potato fries rather than the standard chip,

for and you have stocked up on a varied choice of premium soft

or spice up your wedges with seasoning and a dip.

drinks and hot beverages. Remember, if customers are driving then they will be driving drinkers home so you want them all

Cheers!

to stay (and spend) until the bar is closed. Steve Wilmot from

Stocking up on Prosecco is a given, however, make sure

Korova Restaurant is serving a hibiscus spritz - a hibiscus flower and syrup with soda water served in a Champagne flute.

you have a selection of sparkling wines and even bottles of Champagne chilled and handy too. Read our feature on page 37 for the best selections. Remember, it’s a long night, so make

Be organised

sure you have enough for the new year toast! Cocktails will

Publish your event (whatever shape or size) via your social

be in full swing so make sure your bartenders are prepped

media channels, in-house POS material and word of mouth.

and ready. Pitchers are a great idea. Not only do they reduce

Is all your event information clear from starting and closing

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times, to food and additional costs? The sooner you advertise the night, the sooner you can get organised once you know the size of event you are dealing with. In the chaos of Christmas, designate a member of staff to manage the new year numbers

Care to party

and orders - the last thing you want is to not have stocked up

For care home celebrations, timing is key to

for the big night. If you need temporary staff for the night, book them in now! Good staff will be snapped up if you don’t

making sure everyone enjoys the fun.

act soon.

“Helping care home residents celebrate New Year’s Eve can be quite tricky, as most will be in

Be original

bed by midnight, so a tea party in the day is a

“Our thing is picking something that is relevant to the local area

good idea,” said Sue Dunk editor of Care Home

and what the local community want, rather than us dictating

Catering. “Colourful streamers, party hats and

what we think they want,” said Sarah Brookfield-Almond,

sparkly table decorations will help to make the

marketing manager for Individual Inns Ltd. The Spread Eagle

place feel special - residents could get involved

at Sawley, Lancashire had an all-request New Year’s Eve last

and help make some glittery DIY decorations to

year. As part of their set price dinner - which included a glass

transform the dining areas and lounges.”

of bubbly - they put slips of paper on every table and guests

She suggests a finger food buffet as an ideal

requested their favourite tunes from the DJ all night long. “The

meal as it lets residents eat at their own pace.

idea of letting customers choose their own music guaranteed a

“Mix up the traditional favourites - such as

really successful evening, as the dance floor was constantly full

sausage rolls, sandwiches, vol-au-vents, cheese

and that created a real party atmosphere - so we are planning

and pineapple sticks, cheese straws, pork pies,

the same for this year,” added Sarah. They also had a photo

mini scotch eggs, chicken drumsticks, etc -

booth with fun accessories so guests could take pictures

with seasonal specialities from other countries,”

and take them home as memorabilia for the evening. The

added Sue.

Wheatsheaf in Brigsteer had an open mic night. The historic,

For a tipple, she recommends fruit punch or

village pub spread the word among its locals to bring in

sparkling grape juice. “This will keep residents

an instrument to play, sing a song, or even read a poem,

hydrated throughout the busy occasion. A

during the evening celebrations.

glass of bubbly during the day (medication permitting) is OK - but probably not at

Keep them entertained

midnight!”

Whether you are throwing a 1980s party or a karaoke night, if you are playing music of some sort then you need to check whether you need to apply for a music licence. Visit takestockmagazine.com/let-music-play/ to find out more information. Board games and activities will keep the party spirit going. If you are having a firework display, again visit takestockmagazine.com/bonfire-night-safety/ for all the safety information.

A thank you “New Year’s Eve can be a tricky night for restaurants, as everyone who books is going to have pretty much the same schedule, so you will need a menu that is opulent, but not too difficult to get out there,” said Steve Wilmot, chef-proprietor of Korova Restaurant. “New Year’s Eve is just another night so we don’t charge any entrance fee or bump up our prices. For us, it’s a chance to look after the people that have decided to spend this important night (and their money) in your venue.”

Snacking success If you choose not to serve food then having snacks available to buy is a must - so stock up now! Nuts, crisps, pork scratchings and even mixed olives are all essential snacks to have readily available. Make sure to buy a variety too, as people love something different. Chilli peanuts to hot and spicy flavoured crisps are all great choices for the celebration. takestockmagazine.com

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There is nothing better to get you in the festive mood than to wrap up warm and go visit a Christmas market. The popular, bustling events stretch up and down the country, and are loved by visitors everywhere. Sipping mulled wine from decorative cups to feasting on mouth-watering seasonal street food, there is no nicer treat this time of year. So, what are you waiting for?

Your

WIN!

And for one lucky reader, Take Stock is giving away £250 Love2shop vouchers courtesy of Premier Foods. For a chance to win, visit www.takestockmagazine.com/ competitions and www.todays.co.uk for T&Cs. Entries close on 16 December 2016 and the winner will be drawn at random.

Photo credit: Mark Waugh

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MANCHESTER CHRISTMAS MARKETS

HYDE PARK WINTER WONDERLAND

WHERE: City Centre

WHERE: London

WHEN: 10 November - 20 December

WHEN: 18 November - 2 January

WHAT'S ON: Arguably the largest and best, Manchester Christmas markets are spread across the city centre. Including, Albert Square and St Anne's Square, there are more than 300 stalls offering international food, drinks and Yuletide gifts.

WHAT'S ON: Celebrating its 10th year, Hyde Park’s Winter Wonderland provides fun for all the family. As well as a huge Christmas market, attractions include ice skating, the Magical Ice Kingdom Arctic adventure, Bar Ice, giant observation wheel, Zippo’s Christmas circus, Cirque Beserk and the Sooty Christmas Show.

MORE INFO: manchester.gov.uk/christmasmarkets

MORE INFO: hydeparkwinterwonderland.com

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DICKENSIAN FESTIVAL

YORK CHRISTMAS FESTIVAL

WHERE: Grassington, North Yorkshire WHEN: 3 - 11 December

WHERE: York

WHAT'S ON: Traditional Christmas market on the streets of Grassington, with villagers dressed in Victorian costume. Attractions include musicians, dancers, street entertainers and exhibitions of traditional country crafts, as well as the sights, smells and tastes from Victorian Grassington.

WHEN: 17 November - 23 December. WHAT'S ON: In addition to the traditional snug Christmas market stalls of the St Nicholas Fair lining the streets of York, attractions include pantomimes at the York Theatre Royal and the Grand Opera House, and the York Early Music Christmas Festival.

MORE INFO: grassington.uk.com/dickensianfestival

MORE INFO: visityork.org/christmas

VICTORIAN MATLOCK CHRISTMAS WEEKEND AND MARKETS WHERE: Derbyshire WHEN: 2 - 4 December WHAT'S ON: 150 stalls in the centre of Matlock offering locally produced goods along with street entertainers, marching bands, funfair, Santaâ&#x20AC;&#x2122;s grotto and a firework display at 5:15pm on the Sunday. MORE INFO: matlock.gov.uk/victorian-matlock-christmas-weekend-and-markets 63

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CHRISTMAS CONTINENTAL MARKET

BELFAST CHRISTMAS MARKET

WHERE: Glasgow

WHERE: Belfast City Hall

WHEN: 10 November - 22nd December

WHEN: 19 November - 22 December

WHAT'S ON: Glasgow on ice, ice skating rink, Glasgow santa dash along with a variety of festive stalls offering gifts, food and drink as well as jewellery, clothing and accessories.

WHAT'S ON: A selection of festive stalls with a range of continental foods, decorations and arts and crafts from across Europe as well as a Santa’s Grotto.

MORE INFO: glasgowloveschristmas.com

MORE INFO: belfastcity.gov.uk/events

GOING GLOBAL... GERMANY

CZECH REPUBLIC

BELGIUM

WHERE: Düsseldorf

WHERE: Prague

WHERE: Brussels

WHEN: 17 November - 23

WHEN: 26 November - 1 January

WHEN: 25 November - 1 January

December

WHAT'S ON: The main markets at the

WHAT'S ON: The winter festival

WHAT'S ON: An exciting mix of

Old Town Square and Wenceslas Square

boasts the magical illuminations

Christmas markets, particularly

offer hand-crafted gifts from glassware

at the Grand-Place Christmas

round the Königsallee where the

and jewellery to gloves and scarves all

markets in the city centre, merry-

themed markets lead the way along

sold from the festive traditional wooden

go-rounds, ferris wheel, ice rinks

the most popular shopping streets

huts. Visitors can sample local produce

and stalls for stocking up on food

in Düsseldorf. Other features include

such as meat and pastries whilst kids

and gifts within a 2km trail.

the free entry ice rink and merry-

can stroke the animals in the stable at

go-round.

the Old Town Square.

MORE INFO:

germany-christmas-market.org.uk

czechtourism.com

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MORE INFO: visitbrussels.be

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Dry January

New Year New You

Valentine's Day

Plan Ahead The beginning of January is commonly perceived as a quieter time for operators but if you market your business effectively you could see a busy and profitable start to 2017 instead. New year, new you By the time Big Ben strikes his twelfth dong, new year’s resolutions will have already been made. And with losing weight being one of the top declarations, why not tweak your menu to reflect this healthier attitude. • Have a daily ‘diet’ option • Try to list the calorie content for each dish • Experiment with lower-fat versions of popular dishes • Offer customers skimmed milk with their tea or coffee • Some chains offer ‘Saint’ and ‘Sinners' menus for the month of January. Sitting alongside three indulgent dishes and cocktails are three lower calorie alternative dishes with a mocktail. Why not try a similar idea in your outlet to encourage your customers to visit?

Dry January After the over-indulgence of the festive season, more customers are opting for a Dry January. But instead of dreading this booze-free time indulge, go with it and look for the potential profit to be made takestockmagazine.com

and don’t forget those who are still up for a pint. • 2FOR1 offers on food • Free pint of lager or soft drink with food • Pub quiz to liven up a quiet night - the prize could even be a meal for two later in the year • Children’s day - why not have a fun day one weekend with a DJ or magician? Or keep it cheap with face painting and colouring, plus games and giveaways. While the kids are playing, the chances are at that at least one of the parents will be indulging in a glass or two

• Promote with in-house posters and advertise via your website. Brief staff to let customers know what you are doing • Use social media - especially Instagram - to showcase pictures of your new dishes and drinks

Spread the love The day of love is just around the corner, and with Valentine’s Day falling on a Tuesday next year, it is a prime opportunity to boost a typically quiet night.

• Make your soft drinks offering premium (see our feature on page 55 for ideas)

• Have a lunchtime offer or an early doors menu - mid-week customers may not want a late night

Try January

• Stock up on Prosecco!

Try January, set up by the industry to counter the sales dip created by Dry January, is a programme to encourage customers to venture out of home and try new drinks and food throughout the month. Use the hashtag #TryJanuary on your social media to let customers know you are supporting the initiative. • Introduce new drinks and dishes to your menu that you’ve never had before

• Advertise your offers on social media, website and in-house at the beginning of January. This gives people something to look forward to - especially if they have been doing Dry January • Offer a Valentine’s menu throughout the weekend before - some couples, especially those with children, may struggle to celebrate the event on the day

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Cocktails with a festive twist That magical time of the year when people get together & get mixing is fast approaching. And with shoppers looking for a little more, it’s only right we serve up something special. Which is why we’ve teamed up with a collection of mixologists to create a range of 12 cocktail recipes with a creative Christmas twist. From clove-studded lemons to Christmas cranberries, each unique recipe is finished off with a festive garnish and created using one of Schweppes’ finest mixers – ready to inspire your customers at any seasonal celebration.

No.1

JINGLE&TONIC Go to www.takestockmagazine.com Tools and Guides section for all 12 Festive Recipes!