Take Stock Magazine - March/April 2017

Page 1


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TAKE STOCK

FROM THE EDITOR

Hi

www.takestockmagazine.com

VISIT US ONLINE

& Welcome It feels like it has taken a lifetime to get here, but we are finally kissing goodbye to dark, dreary days and welcoming brighter, lighter days. And with the change of season comes exciting opportunities for operators, thanks to the abundance of events happening over the next two months that will help drive sales and boost profits. From St Patrick’s Day to Mother’s Day, these annual (and extremely popular) events are fantastic opportunities for upselling and building repeat business - so make sure you get organised well in advance. Read our features on pages 16 and 41 for handy hints, and make sure you post updates and pictures pre and post events on your social media accounts. Easter is on the horizon too so get prepared early. This four-day holiday is the perfect time to charge premium prices and reap some cracking rewards. And because the holiday coincides with school holidays make sure that you carry on with promotions and offers during that time - and even tweak your menu accordingly.

managing the disposal of your waste fats, oils and grease to comply with legal requirements is vital. Read our feature on page 63 to make sure you’re getting it right. When it came to a choice between fish and chips or pie, the team at Take Stock found it impossible to choose. To satisfy our cravings, we decided to do a feature on both of these iconic dishes. Pie fans please note that I’ve had the honour of being asked to be a judge at the British Pie Awards on 8 March in Melton Mowbray. I’ll be posting pictures and updates onto our Twitter and Instagram pages @takestockmag to let you know how I get on. I just hope I don’t eat all the pies!

FOLLOW US ON

Tweet us @TakeStockMag

On behalf of the Take Stock team and Today’s, we hope you enjoy this issue and wish you a happy, and fruitful spring.

Tracy x

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

As well as making sure your food and drinks selection is spot on, don’t neglect the rest of your business. Having WiFi is crucial these days - especially during the busy periods - so read our feature on page 61. And although it’s probably the least glamorous side of your business,

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

3

Online Martin Kersey Joe Swarbrick Hollie Pickles

takestockmagazine.com


CONTENTS FEATURES 12-13 Life of Pie 15 Getting Saucey! 16-17 Mum Knows Best 18 Mother’s Day Drinks 21-22 Frying High 24 Kitchen Capers! 28-30 An Eggcellent Time of Year 31 Caring at Easter 33-34 Tempting Treats 37 Small Plates, Big Profits

18

MOTHERS DAY DRINKS

21

FRYING HIGH

41-43 Happy St Patrick’s Day 44-45 We Love Guinness! 46-48 A Celebration of Gin 51-52 Keep the Volume Down! 61 Is WiFi on your Menu? 63 Get on Top of your Grease 65 New Water Legislation

12

24 LIFE OF PIE

EVERY ISSUE

8

KITCHEN CAPERS

WHAT’S NEW

7 Calendar 8-10 What’s New 26-27 We Grill - Helen Vass 39 Feed Your Eyes 54-55 Country Focus South America 56-57 In the Spotlight -

26

Outlane Golf Club 66 Plan Ahead

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4

WE GRILL HELEN VASS


28

AN EGGCELLENT TIME OF YEAR

33

TEMPTING TREATS

44 WE LOVE GUINNESS!

39

46 A CELEBRATION OF GIN

RECIPES 13 Steak & Guinness Pie 17 Cheese Box 30 Roasted Lamb Cutlets with Chilli Mint Sauce 34 Easter Egg

13

54

COUNTRY FOCUS SOUTH AMERICA

17

STEAK & GUINESS PIE

5

58

GET ON TOP OF YOPUR GREASE

CHEESE BOX

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GRoUND BREAkING INNOVATION IN MILK DRINkS! 200ML SINGLE SERVE

3 No added sugar 3 No artificial sweeteners 3 Schools approved

Stock Up NoW


Calendar March-April

ST DAVID’S DAY

MAR

612­

BRITISH PIE WEEK

MAR

8

BRITISH PIE AWARDS

MAR

1011

RBS 6 NATIONS Round 4

MAR

14­ MAR

2122

MAR

1417­

2326

AUSTRALIAN F1 GRAND PRIX

MAR

24

RED NOSE DAY

26

MOTHER’S DAY

MAR

THE PUBLICAN AWARDS

2-3 APR

THE NATURAL FOOD SHOW

14-­ EASTER 17 APR

23

HOTEL, CATERING & RETAIL SHOW Bournemouth International Centre

CHELTENHAM FESTIVAL

23 APR

3-9

US MASTERS

6-9

LONDON COFFEE FESTIVAL

APR

SCOTHOT SECC, Glasgow

APR

Old Truman Brewery

2426 APR

ST PATRICK’S DAY

1922

RBS 6 NATIONS Round 5

8

APR

THE LONDON MARATHON

Augusta, Georgia

251 APR

MAR

ST GEORGE’S DAY

APR

ExCeL, London

MAR

18

BAHRAIN FORMULA 1 GRAND PRIX

APR

MAR

17

1416

MAR

MAR

1516­

Manchester Central

MAR

Battersea Evolution, London

1415­

NR&B

THE GRAND NATIONAL

IFE ExCeL, London

FARM SHOP & DELI SHOW NEC Birmingham

ALLERGY AWARENESS WEEK

MAY

2830

TOUR DE YORKSHIRE

APR

MAR

7

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New What’s

March-April

Simple Trust

No Added Sugar Beanz Heinz has the first no added sugar beans

The all-new Pro Formula range is a full set of easy-to-use cleaning products from Diversey Care that meets demand from food service businesses to complete routine tasks quickly, economically and with excellent results. Pro Formula products are designed to deliver better performance and results with lower cost-in-use than alternatives bought in retail outlets such as supermarkets. All Pro Formula products have unique formulations specifically developed to meet the demands of the business environment in trusted brands including Persil, Sun, Cif, Domestos

on the market, sweetened with stevia extracts from the stevia plant. Still with the same great taste of Heinz, the new beanz contain nearly half the sugar, 20% less calories, half the fat and 27% less salt than the leading healthier choice baked beans. If health is a priority, for beans, it

and Surf. The range also includes products for specialist tasks. Pro Formula

has to be Heinz.

products require no special

kraftheinzfoodservice.co.uk

equipment, are simple to use and are supplied in

Healthier Heinz

special business pack sizes. Comprehensive support including user guides and wall charts are available at diversey.com

As everyone is more concerned than ever about sugar and salt intake, Heinz has brought to market a new tomato ketchup with no artificial sweeteners, sweetened from stevia

Sparkling Sales

extracts. Heinz 50% Less Sugar & Salt Tomato Ketchup keeps the unmistakable taste of Heinz Tomato Ketchup but with 50% less sugar and 50% less salt!

Cott has launched their new brand Sparkletts; sparkling flavoured water with added vitamins and only nine calories per 500ml bottle. Sparkletts is designed for consumers who want to drink more water but also desire the stronger taste of carbonated soft drinks. With sparkling stronger flavoured water a fast growing category, Cott’s new family member gives operators a great additional sales opportunity, especially as we enter the warmer months of the year. Available in three eye catching flavours; Blood Orange & Mango, Black Cherry and Coconut & Pineapple with Lime. cott.co.uk

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Portioned Peanut The UK’s favourite peanut butter is now available in a convenient and portion controlled 15g serving. Made with 95% peanuts, Sun-Pat is a source of protein, high in fibre and helps maintain energy levels - qualities that explain peanut butter's ever increasing appeal to health conscious consumers. It tastes delicious on toast and crumpets, and in sandwiches too. sunpat.co.uk

Foodservice First Premier Foods is extending its iconic Bisto portfolio with four new, easy to use, sauces - Curry, Parsley, Béchamel and Cheese. Available in a ‘granule’ format, a first for sauce mixes in the foodservice industry, the portfolio has been developed for the channel following insight into the most popular dishes on UK menus. The new Bisto sauces are ready to serve after simply mixing with boiling water, offering chefs a delicious and time saving solution for side

Free Samples

Boasting 130 years of excellence in bouillons, Maggi is known and trusted by chefs. And now they've gluten-free bouillons in chicken and beef, and vegetable variants whose dehydrated powder format allow them to be used at any stage of the cooking process to add flavour. Virtually fat, HVO and saturated fat free, both meet 2017 Salt Targets and come in easily re-sealable 2kg tubs. For a free sample or more information call 0800 742 842

Bulmers Orchard Pioneers

Bulmers - the leading and

most trusted name in bottled cider - has collaborated with two passionate, upand-coming cider makers and apple growers, to create Orchard Pioneers. With Kier Rogers from the Wye Valley there’s Kier’s Cloudy Apple Cider a medium bodied sparkling apple cider, with the flavour of fresh apple juice and caramel sweetness. And with third generation cider maker Sarah Hawkins, they’ve created Sarah’s Red Apple Cider again medium bodied and sparkling, but this time with the subtle bittersweet taste of Hertfordshire red apple. Both are at 5% ABV and in 500ml glass bottles with striking Orchard Pioneers labelling, perfect for consumers looking for something new in premium bottled ciders.

dish up-sell opportunities. Download a recipe guide at premierfoodservice.co.uk

Professional Power P&G has launched a new range of professional powders that gives a perfect wash solution for every type of use - from fine dining to café and high standard hotel to care home. Designed to deliver outstanding cleaning results, the P&G Professional range includes Ariel Regular, Bold 2 in 1, Daz Professional Regular and Citrus Splash, and Fairy Non Bio Powder, all in a large format that gives operators up to 90 washes per box. Each one offers a unique combination of high performing ingredients that are safe to use on all types of white and coloured textiles, and at wash temperatures from 30 to 90°C - or in the case of Bold 2in1, 20 to 95°C. And each has an individually distinctive perfume that tells customers that your business cares about cleanliness. Data sheets and more information at pgpro.co.uk

9

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New What’s

Jameson Crested

March-April

Slim Can Within adult soft drinks, there’s increasing demand for innovation and premiumisation - something Appletiser has addressed with the launch of a slim 250ml can that looks great on shelf and in chillers. Perfect for food and food on the go opportunities where glass bottles aren’t viable, there are two 100% fruit juice Appletiser varieties available - Apple and Apple & Pomegranate. Both offer a premium sparkling taste, count as one of your customers' 5 a day and are sugar levy exempt. An essential part of your premium soft drinks offering. coca-cola.co.uk/drinks/appletiser

Maltsmiths Magic

It was 1963 that saw Jameson take control of its whiskey bottling, having previously left that to ‘bonders’. That change made sure that every bottle of Jameson was as perfect in taste and quality as it could be. Jameson Crested is a celebration of those first drops bottled in Bow Street, Dublin, and is now available to the on-trade. Crested is a rich pot still whiskey blended with Jameson signature grain whiskey, matured in a combination of sherry casks and bourbon barrels. The high proportion of sherry casks used in that process delivers vivid sherry and hearty pot still notes with some spice and a hint of melon and ginger, meaning Crested is best enjoyed neat on the rocks or with the gradual addition of water to release its complex flavours. jamesonwhiskey.com

Demand for craft beers continues to grow and grow across every on-trade category, fuelled by ‘Craft Curious’ drinkers wanting

Café Style

and willing to pay a premium for new tastes and experiences. Recognising this, Heineken has launched Maltsmiths. Leading the charge is a Bavarian style pilsner at 4.6%. Bright gold in colour and with a balance of sweetness and bitterness, Maltsmiths Pils

194m cups of coffee are drunk out of home each week, with consumers searching out operators who use the best ingredients to offer a high quality taste experience with every cup. Recognising this, Nescafé has launched two new café style instant coffees, under the nation’s favourite premium coffee brand - Nescafé Gold. The new variants are Nescafé Gold Cappuccino and Latte, with both available in large format re-sealable cans and one-mug sachets, covering every out of home opportunity. The use of micronised roasted coffee has given both varieties enhanced taste and improved aroma, so you can offer your customers a premium taste with

is perfect for the myriad of pilsner lovers out there, but with the advantage of a more accessible ABV. And for drinkers looking for a hoppier taste there is an American Style IPA, again golden coloured and at 4.6% ABV, but this time with more bitterness, and with a hint of citrus. With the top two craft beer styles being pilsner and IPA, these Maltsmiths offerings are perfectly placed, especially as a choice of draught, 330ml bottle and 330ml can means there’s a format for every operation.

minimum fuss. nescafe.co.uk

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Life of Pie With research revealing that 75% of people enjoy a pie at least once a month*, British Pie Week (6-12 March) is the perfect opportunity to lift the crust on this delicious favourite and bake up some profits all-year round.

out, and it smells divine,” said Katherine Pritchard, joint owner of Blueberries in Clitheroe, whose homemade meat pies and cheese and onion pies are the cafe’s best sellers. “A pie has to have well made pastry and a tasty filling.”

Top pies

Source: Mark Beeston

director of the Melton Mowbray Pork Pie Association and a British Pie Awards committee member. “It is far less common

tradition. Steak and ale wins by a country mile with pubs tending to use their own beer when crafting their signature pies.

The Plough Inn, in Statham, Leicestershire

from scratch in their own homes - there

and pudding ambassador Mark Beeston,

of pie, it appears that customers stick to

and kidney, beef and ale and pork pies.

these days for consumers to make pastry

and homemade provenance,” said pie

When it comes to the number one choice

Other traditional favourites include steak

Steak & ale Chicken & leek/ham Steak & veg or cheese Steak & kidney Chicken & mushroom

“British pies are all about quality ingredients

Old favourites

can prove this. “Our steak and ale pie made with homemade puff pastry is still the firm favourite,” said landlord and owner Martin Wilson. “But other fillings that are popular include our chilli mince beef, chicken, leek and bacon and we even have a breakfast pie - sausage, bacon and egg.”

Chips or mash? Handmade chips or creamy mash -

is now a stronger desire to order pastry-

the choice is yours! To make it a less

based dishes in pub restaurants which has

premium pie, serve with chips - chips,

resulted in putting pies firmly in the top five best sellers and becoming a permanent fixture on British menus.”

The perfect pie Is the secret to the perfect pie the filling or the pastry? “People love pies because they are a comfort food; the filling oozes takestockmagazine.com

According to the British Pie Awards, a true

peas and gravy are the most cost effective

pie must be fully enclosed. “The filling

accompaniments, but more premium pies

of a pie is equally as important as the

are served with mash and fresh steamed

pastry - consumers expect a great filling

vegetables. Remember lots of children

with, in the case of meat or fish pies, lots

prefer baked beans with their pies, and

of protein,” said Mark Beeston. “Meat with

they’re also a popular side to go with

British provenance is also something that

cheese and onion pie.

consumers are drawn to.”

12

* Source: Jus-Rol Professional


TAKE STOCK

FEATURE

Veggie suggestions

are legally classified as gluten free.” Having

pies - including two vegetarian - and serve

more than one vegetarian and gluten-free

them with our very popular home-cooked

option on your menu is vital.

chips or creamy mash, peas and gravy for

Ale & mushroom Woodland Chestnut bourguignon Cheesy lattice Visit takestockmagazine.com for recipes Source: The Vegetarian Society, Healthy, Happy and Delicious

Lower calories? Pies are an indulgent treat, so can there be a healthy version? “On average, pies are getting smaller in size, which ultimately reduces the calories people are consuming,” said Mark Beeson. “Producers now also tend to use less salt and MSG. The British Pie Awards introduced a popular 'free from' class in 2015 - producers can only enter their pies into this category if they

just £5.50.”

Pie and ale pairing • Steak & ale - Brown Ale, Fullers ESB & Lagers • Steak & kidney - English Bitter • Beef & oyster - Guinness • Chicken & mushroom - IPA, Blonde & Golden Ales

Raise revenue Help your pies make more profit with a 2FOR1 offer during quieter times or a ‘beat the pie’ offer on specific days - the time you order is the price you pay. Have a seasonal theme; Guinness pies for St Patrick’s Day (see recipe below), or pumpkin for Halloween and so on. The Plough Inn has a Friday Pie night every week. “It’s really popular,” said Martin

The annual World Pie Eating Championship held in Wigan has been going since 1992. To win the Bradley Piggins Trophy, contestants have to eat a meat and potato pie in the least time; current record is 45.5 seconds

Wilson. “We always have a choice of five

Main

Steak & Guinness Pie By Allan Maynard, senior sous chef, Ghan House, Carlingford, Ireland Serves 8

INGREDIENTS 2kg feather blade, diced 8 banana shallots, diced

METHOD

into 8 250ml ovenproof ramekins and cover

1. Brown the feather blade in hot oil and

with 8 pastry circles, press firmly and seal 6. Brush with the beaten egg, place on a tray

set aside 2. Cook the shallots in the garlic and oil until golden brown then sprinkle over the flour and

and bake for 25 minutes until golden 7. Serve with homemade chips

cook for a further 1 minute 3. Return meat and juices to the pan, add the Guinness, stock and bay leaf and bring to the boil

4 cloves garlic, crushed

4. Reduce the heat and

1 tbsp oil

simmer for 2 hours until

⅔ cup wholemeal flour

tender and the sauce has

400ml Guinness

thickened. Taste and check

200ml veal stock

for seasoning and remove the

800g puff pastry (homemade)

bay leaf

1 egg, beaten

5. Pre-heat the oven to

1 bay leaf

180°C. Spoon beef mixture

13

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TAKE STOCK

FEATURE

Getting Saucey! Everything creates an impression and that includes the sauces and condiments you offer front of house - and more importantly how you present them. Branded or not, individual portions or dispensers, there’s a choice for every type of establishment and budget. Offering top quality branded condiments - ketchups, mayonnaise, mustards and

depending on the choice of dispenser as long as it is easy to use, always clean and filled. For individual portions, sachets remain a favourite but many brands have a range of serving options such as dip pots - see below.

83%

of consumers

trust the

Heinz

brand and associate it with quality

vinegars for example - is an easy way to improve customer perceptions of your service and your product. Research has shown that customers associate

Here are the most common: FORMAT

BEST FOR

Tabletop

All outlets. Use a caddy to keep table tops tidy and easy

quality brands front of house with quality products in the kitchen.

to clean. However, some operators feel they cannot justify the expense

Squeezable portions

Help monitor portion control. Easy to use and mess

of a ‘give away’ and use

free they enable you to turn a cost into a profit as

unbranded products.

customers are willing to pay up to 35p for a single SqueezMe! pod, according to research by Heinz.

Research by Heinz has shown that consumers are willing to pay a little extra for a

Dip Pots

and available in many varieties.

branded sauce they know and trust.

Sachets

and help reduce waste.

costs under control the most suitable

In-house when table space is limited, or takeaway. Hygienic and easy to serve they allow portion control

One way to keep is to offer sauces in

Takeaway because they are convenient, easy to use

Mini Jars

A premium format. Not only do they look good there is little mess to clean up after use.

format. Unbranded sauces can still demonstrate

Dispensers

Perfect for high volume operations as they allow quick self service and demonstrate quality.

sophistication So, take your choice and reap the benefits of a quality sauce offering.

15

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Mum Knows Best Mothering Sunday provides an opportunity to encourage a significant rise in footfall and sales. With more than half of UK families heading out for food on Mother’s Day* (26 March) make sure you offer a varied menu choice for this family occasion. Toast the roast A roast dinner is still the firm favourite. “Our members and guests always want a carvery

cocktail, potted chicken livers and scampi

pleases customers. Sharing desserts are

(don’t forget the white bread and butter!)

a lovely treat too for this special day. “A

will be welcomed with open arms.

sharing dessert is perfect for this family occasion, as it gets everyone involved

on Mother’s Day,” said Caroline Hirst, bar steward and manager at Outlane Golf Club

Remember the kids

in Huddersfield. “There will be a choice

The day may be about mum but children

of three meats: beef, turkey and ham,

will be enjoying the occasion too. Most

alongside a choice of starters and desserts.

parents (and kids!) would prefer their child

We have found children are most likely to

to eat the same meals as adults rather

eat a small portion of carvery if it is turkey

than chicken nuggets and chips. So why

or ham.”

not create a children’s special menu with more ‘child friendly’ food like lasagne

Keep the classics Traditional pub grub will satisfy all ages and palates. Classics like sausage and mash, steak and ale pie (see our feature on

or macaroni cheese or offer a smaller portion of pub classics like sausage and mash or fish and chips, and charge accordingly.

page 12) or fish and chips (see our feature on page 21) are still popular choices. The

Devilish desserts

Empire Fish and Chip restaurant, takeaway

This is the one day when ‘diet’ is

and drive through in Wakefield was fully

definitely off the menu so make sure

booked by January for Mother’s Day. To

you have a good selection of desserts

make it fun and memorable for the older

on offer. Sticking with the retro theme,

clientele, why not add a couple of retro

delights such as trifle, black forest

dishes to your specials board? Prawn

gâteau or a light Victoria sponge always

Source: Carlsberg UK’s Consumer Insight Report & MCA 2016 Menu & Trends Report

*

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16

and is a lot of fun!” said Helen Vass, pastry chef at Number 16 Restaurant, Glasgow. “I’d suggest making an edible flower pot. Put skewers with lollipops, chocolate and macaroons inside and tie a big bow around


TAKE STOCK

FEATURE

to have mocktails for non drinkers so they don’t feel like they have missed out, and stock up on bottled water. Water is the fastest growing sector of the soft drinks market and customers will pay a higher premium for what they think is a better brand. Presentation is key too; serving it in a wine glass with ice and lemon will make

Mothering Sunday is always held on the 4th Sunday of Lent - 3 weeks before Easter Sunday

bottled water more appealing to customers not drinking alcohol. it so it looks like a flower display!” Helen’s Cheese Box; a cheesecake disguised as a camembert, works well too as a sharing board (see recipe below). And don’t forget to stock up on flavoured ice cream. A popular choice with children, it will keep them - and their parents - happy so make sure you don’t run out!

A tipple or two

Make them an offer Why not offer a glass of fizz on arrival and provide entertainment? Not only will it bring in the trade but it will make mums feel extra special. Mitton Hall in Whalley is offering a glass of fizz and canapés on arrival followed by a three course meal with coffee while a singer provides

Simnel cake was the traditional treat to

eat with family on the day a light fruit cake covered with a layer of marzipan and with

background music. Alternatively, why

another layer of marzipan

not spread the event over a few days?

baked into the middle of the

Most mums will want to celebrate their

The Garden Kitchen, Bolton-by-Bowland,

special day with a fancy tipple (or two!).

Lancashire is offering a Mother’s Day

Gin & tonic and Prosecco are the favourites,

Deluxe Picnic with Prosecco and tea or

so make sure you have an abundance of

coffee for £19.99 per person. The offer

both. Make it extra special with a cocktail

starts on Friday 24 March until Monday

representing the 11 disciples

offering or even create a signature drink

27 March.

and, sometimes, Jesus Christ

(see our feature on page 18). Remember

INGREDIENTS

1. Heat the raspberries to 40ºC. Mix sugar and

72g pasteurised egg yolks 260g sugar 10.5 sheets silver gelatine 450g UHT whipping cream 450g cream cheese

plastic tub

BISCUIT BASE

100g plain flour 100g butter

1. Hydrate the gelatine. Heat milk and sugar and then pour over egg yolk and mix well. Add

100g sugar

gelatine. Mix with cream cheese

METHOD

2. Semi whip the cream. Add to cream cheese

1. Blitz together in the thermomix. Pass

mixture. Cool to 60ºC before piping in moulds

through a wire rack using a scraper and bake at 160ºC for approx 10 minutes

RASPBERRY JAM CENTRE

INGREDIENTS 500g frozen raspberries 130g sugar

Makes 12 portions

bring to the boil. Once boiled, leave to cool in a

100g ground almonds

METHOD

By Helen Vass, pastry chef at Number 16 Restaurant, Glasgow

pectin together. Add to the raspberries and

INGREDIENTS

225ml whole milk

Cheese Box

11 or 12 balls of marzipan,

METHOD

MOUSSE

Dessert

cake and decorated with

HOW TO ASSEMBLE 1. Put an acetate in the ring and put the crumble in the base 2. Pipe in some mousse, then raspberry jam,

7.6g NH pectin

then more mousse and freeze 3. Spray with a white chocolate/cocoa butter mix

17

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Mother’s Day Drinks Mother’s Day is now a bigger event than Christmas for pubs*, so it’s vital you have a great range of drinks to keep everyone happy, not least the special ladies who will be the centre of attention.

What are the cocktail trends we’re likely to see in 2017? As with people's increased awareness of healthy eating, we will see a greater demand for healthy drinks and virtuous cocktails. Consumers are becoming more aware of what they are drinking and consequently are seeking out more locally sourced, authentic and premium spirits. What’s your all time favourite cocktail,

To help you in your preparations, Take Stock asked Pernod

and why?

Ricard’s mixologist Callum Pates for some tips…

An Absolut Elyx Vodka Martini with a lemon twist; clean, crisp, and fresh.

What do you do for Pernod Ricard? Having started off behind the bar with Harvey Nichols, I wanted to get out and work with staff in every kind of bar. In 2016, a job with Pernod Ricard came up. Now I travel the country, training people within the drinks industry on how to turn fine ingredients into even finer cocktails, and educate them about our diverse portfolio of brands.

What makes a really good Mother’s Day cocktail? Something that plays on home comforts with homemade ingredients. Strong, sweet and authentic.

Here are Callum’s suggestions:

Source: Carlsberg UK’s Consumer Insight Report

*

Drink

Drink

Rhubarb G&T

Sloe Gin 75

Testament to my mother’s one-in-a-million homemade rhubarb and apple crumble.

This drink takes me back to when my mother used to send my twin brother and I out to pick sloes in the garden!

Glass: Highball

METHOD

Glass: Flute

METHOD

INGREDIENTS

1. Mix Beefeater gin, rhubarb

INGREDIENTS

1. Mix Monkey 47 sloe gin with

50ml Beefeater gin

in a highball glass

25ml Monkey 47 sloe gin

with Champagne

15ml rhubarb liqueur 25ml cloudy apple juice Tonic water

Garnish: Lemon wheel takestockmagazine.com

liqueur and apple juice together

2 tsp fresh lemon juice

2. Fill with ice, top with tonic and

Mumm Cordon Rouge

garnish with a fresh lemon wheel

Champagne

Tips: Really fill this up with ice to ensure it's extremely cold and

Garnish: Cocktail cherry

even more refreshing!

18

lemon juice in a flute and top Tips: Slowly add the Champagne and give it a very gentle stir at the end to bring all the sloe gin up through the drink.


Fuelling the great British tea break since 1837.

Tetley’s All-New Envelope Range has been developed to meet customers’ tea drinking needs around the clock.

Delicious new flavours. Best ever quality. Great new look. Visit tetleyteaacademy.co.uk for more details.



TAKE STOCK

FEATURE

Awards. “This is surprising considering the hugely diverse variety of food that has become available in recent years but just shows that people will always remain true to what is nostalgic and British, hence fish and chips continues to hold the top spot.”

Best batter “We have kept the cooking traditional and cook in beef dripping - we believe it adds to the taste,” said Sean Bentley, whose best-selling dish is the Empire’s Famous

Frying High Who doesn’t love fish and chips? Whether it’s eating them straight from the wrapping or devouring them from a warm plate, this mouth-watering dish has been enjoyed for 100 years and shows no signs of losing its appeal. “Still the nation’s favourite takeaway, fish and chips can be regarded as an iconic part of British tradition, history and culture,” said Andy Gray, trade marketing manager, Seafish. “Indeed, it could be said that fish and chips are hardwired into the DNA of the people of the UK!”

Why the love? Fish and chips is a meal that cuts across all socio-demographic divides, enjoyed by everyone from royalty to the man in the street. “Fish and chips can be eaten in so many different ways and places but it is always a dish that consumers are familiar with and which provides great comfort and enjoyment,” said Andy Gray. “Widely available and a great value meal option freshly cooked fish and chips is a simple, wholesome meal using natural ingredients

What do customers want? • • •

Alternative portion sizes Nutritional information Fish & chips lower in saturated fat

with little or no adulteration. Heaven on a plate, or in a takeaway box - what could be better?” And although fish and chips are perfect any day of the week, Fish Friday still remains the traditional day to eat them. “Friday is still the busiest time of the week,” said Sean Bentley, manager of the Empire Fish and Chip restaurant, takeaway and drive through in Wakefield. “It’s never changed since the day we opened - and continues to get busier every year!”

Popularity keeps growing

Haddock Fillet; regular haddock fillet cooked in a light crispy batter. “Hands down this is our best seller,” adds Sean. “The appeal is the lighter batter - our customers like the fact that it isn’t heavy and have even said it doesn’t give them heartburn or indigestion." Simpsons Fish & Chips recommend a thin crispy batter with no additives. “Temperature is also paramount,” adds Jamie Ritchie. “The oil has to be so hot that minimal oil is absorbed, but not too hot so that the food burns.”

56% of UK consumers buy fish & chips from a takeaway outlet to eat in the home as a

family meal

The ultimate comfort food has enjoyed a meteoric rise in popularity over the past few years. “Our turnover has increased to more than five times what it was when we opened six years ago,” said James Ritchie, co-founder of Simpsons Fish & Chips, in

What to drink?

Cheltenham and 2016 winner of the UK’s

At the Empire Fish and Chip restaurant,

Independent Takeaway Fish and Chip Shop

takeaway and drive through, tea attracts

of the Year at the National Fish & Chip

the most custom. “On an afternoon we

21

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popular choice.” Whistler's Fish and Chips has daily and weekly offers that include Monday Madness, Whipper Snapper

Cod is the most popular fish sold over the fish and chip shop counter in

the UK

Wednesday and Thirsty Thursdays, but it is Tenner Tuesday that is the busiest. “It’s definitely our best deal,” said Emma Jane Dorey. “They get two medium cod, two regular chips and two cans of pop for £10!"

A healthy dish? Fish and chips may not be the ideal ‘diet’ meal but if you promote it appropriately, you can still attract the health-conscious customer. Make customers aware that a single serving of fish and chips provides a third of the recommended daily allowance of vitamins for a man and nearly half for a woman. Research from Seafish and AHDB Potatoes has revealed that consumers would be inclined to eat fish and chips more often if there was a bigger range of portion sizes and fish species to choose from on the menu, so that way they could build their own ideal meal. Offering a smaller portion of chips as part of your menu is recommended, and a smaller piece of fish too if you can. “While still

sell a lot of bitter - especially among the older customers - and wine, but in the evening it tends to be soft drinks; coke and the traditional Dandelion and Burdock. But overall tea is the biggest seller it’s drunk all the time!” said Sean Bentley. A pub or restaurant can make their fish and chips premium by serving them with some fizz. Cold crisp wines such as Sauvignon Blanc, Mateus Rosé or, if you’re feeling indulgent, Champagne works

remaining true to the great British dish, we make fish and chips as healthy as we possibly can by using the best ingredients and correct cooking methods,” said James Ritchie. “Nutritional testing highlights that a regular portion of cod, chips and

Gluten free Gluten-free options are being made more readily available in takeaways and pubs. Simpsons Fish & Chips has a monthly gluten-free Monday. “They are enormously popular and it is so rewarding to hear that customers that have, in the past, had to miss out can now tuck into fish and chips. Gluten-free products have greatly improved in quality in recent years, meaning coeliac customers can enjoy the same authentic taste we all know and love,” said James Ritchie.

It is estimated that 80% of the UK population visit fish and chip shops at least once a year, while 22% of people visit a fish and chip shop every week

mushy peas contains just 7.3% fat and 2.6% saturated. This is dramatically lower than many other more indulgent takeaway options available.”

brilliantly with fish and chips, as well as British style bitter, pilsners and wheat beers. And a medium sweet or medium dry cider works a treat too!

Tips for trade Offers on fish and chips are gaining momentum among takeaways and pubs to boost slower trading days and times. “We have been running a Wednesday fish and chip supper for years,” explains Martin Wilson, landlord and owner of The Plough Inn, Leicestershire. Available from 6-8.30pm, it costs £5.50 for fish, chips and

“Good quality, honest ingredients cooked with love and passion - it really is that simple!”

mushy (or garden) peas to eat in or take away. “It varies from week to week but the takeaway service is always the most

takestockmagazine.com

James Ritchie, Simpsons Fish & Chips, 2016 winner 22


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Kitchen Capers! Capers are one of those lesser known ingredients that provide a distinctive taste in several famous dishes. An ancient ingredient, these little green berries are versatile, available year round and bring a unique depth and flavour to modern cooking. Stock up on a few jars - pickled or salted - and your customers won’t be disappointed with the results.

How to use? Because of the pickling process, it’s a good idea to rinse and blot dry pickled capers before use. Once opened, make sure capers are submerged in their liquid and kept refrigerated. Capers in salt should be kept in airtight containers. Chop larger capers before adding them to your dish and for the best flavour, add at the end of the cooking process. The tangy, lemony, bitter flavour of capers adds piquancy to dishes. Mix with lemon, garlic butter or Dijon mustard to create wonderful sauces; use in tapenades and as a garnish for meat, fish and pasta dishes and of course use in classics like remoulade and tartare sauce - so perfect with fish and chips (see our feature on page 21).

takestockmagazine.com

Pickled caper berries work as a garnish in martinis and Bloody Mary’s! Perfect pairing: Tomatoes Olives Anchovies

Works well in: Pizza Spaghetti Puttanesca Roast Lamb

24

What are they? Capers are pickled flower buds picked from a shrub-like bush (Capparis spinosa), long before the buds ever flower. Fresh capers are picked and immediately preserved in brine or wine vinegar, or are packed in salt. Caper berries are well developed capers, slightly larger and a little sweeter. They are often sold with the stalk left on and can be used in the same way as capers.


Add a little magic with Crespo

Crespo has been supplying olives and capers to the UK market since 1955 and the brand is synonymous with quality and choice. Versatile, full of flavour and available in a range of pack formats, Crespo olives and capers are perfect to serve on their own or to add flavour to dishes.

www.crespo-olives.co.uk


We

Grill takestockmagazine.com

26


Helen Vass Pastry Chef at Number 16, a 2 AA Rosette in Glasgow. Having previously worked in administration, Helen followed her dream and retrained as a pastry chef. After being crowned one of the winners of BBC2’s Bake Off: Crème de la Crème, her profile has soared. What made you become a pastry chef?

my first one, I did amuse-bouche, three desserts - including a raspberry, mascarpone and pistachio entremet as seen on Bake Off - with paired wines, coffee with macarons for 30 people. I did a five-course event at Corinthia London for Valentine’s, where guests received a pre-dessert course, a sharing dessert platter for couples and a signature heart to take away. It was a great success and amazing to be in collaboration with the executive chef Adriano Cavagnini and pastry chef Loic Carbonne.

I lived in Barcelona for seven years and worked in administration. Baking was my hobby; I even ran a British baking class in the Spanish city. I soon realised I wasn’t that bad at it, and after much deliberation I knew that if I didn’t take the plunge now, I never would. I moved back to Scotland and in September 2013 started my training at the City of Glasgow College. It all took off from there. Alongside my baking, I hold motivational talks to encourage people to follow their dreams. I’m a big believer that you can do what you want. It’s never too late to become a chef - I have the most fantastic job in the world

What place does a dessert have on the menu? For me, it’s the most important part of the meal because it’s the last moment you have to impress the customer, and tends to be the thing customers always remember. I like to surprise customers with a dessert. At the moment at Number 16, I have 'The Lemon' on the dessert menu. It is a lemon made of chocolate and has all the elements of a lemon meringue pie - so the customer thinks, what is this? It’s simple and a surprise for guests!

and I love it.

Does your baking have a Spanish influence? Yes, definitely. In the restaurant I’m the only pastry chef so I don’t have anyone to learn from. I go out to Barcelona as often as I can to gain inspiration from some of the top chefs. I visit the Barry Callebaut Chocolate Academy, just outside the city, as often as I can and I have done courses with the pastry chefs Ferran and Albert Adrià, world champion pastry chef Jordi Bordas, and world chocolate masters Hans Ovando and Antonio Bachour. The Spanish think outside the box - they don’t take themselves too seriously and just have fun with the desserts and that’s the route I follow with my baking. I’m never going to be a Michelin-starred pastry chef - I don’t want to be. I just want to have fun with my job and I’m lucky that I get to do that.

What is your number one dessert? My choice is an entremet which has different elements all in the one bite! They are individual little gateaux. A sponge with a crunch all inside one dessert - you get everything at once without playing about with food on the plate. At the moment, it is a white chocolate cremeux with raspberry coulis and forest fruits - it was one that I did in Bake Off and the judge Cherish Finden said she loved it.

Tell us about Bake Off: Crème de la Crème... When I finished college, Mark Tilling, resident tutor at Squires Kitchen Cookery School in Surrey, approached me to be in his team for the BBC2 show. I had done two courses with Mark; chocolate making and a chocolate showpiece one. He liked the Spanish influences I use in my pastry, so together with Samantha Rain, a chocolatier at Paul Wayne Gregory Chocolates in East Sussex, we made a team and won. Our final showpiece was an all chocolate show-stopper that would feed 100 people and incorporated copper bowls, chopping boards, spoons, spatulas, lemons and a steaming pot on top.

Where did your love of baking come from? My mum and my grandmother were always baking in the house and they’d let me get involved. As I got older, I loved baking and trying out new things, so it turned into a hobby. For me, baking is not just about the making of it, it is about making other people happy - I get a lot of satisfaction from watching family, friends and customers enjoying what I’ve made.

Are you conscious that sugar is deemed ‘the enemy’ these days?

How has winning helped you? It’s given me a platform to showcase - and develop - my baking. I now work with some of the best in the industry, have a great position at Number 16 Restaurant and I was able to debut the first dessert pop-up event in Glasgow, which I now run in Edinburgh and London too.

Very much so! When I make desserts and pastries at Number 16, I make sure it is not too sweet - if it’s going to taste of lemon then I want it to taste of lemon rather than sugar. I sometimes use cocoa butter instead of butter because you don’t have to use as much. And I don’t use double cream in my baking - only whipping cream as it has less fat and is lighter.

What are your dessert pop-up events?

What chefs inspire you?

In Barcelona, they have dessert restaurants so I thought why not do it here? It’s something totally different and has never been done before. I offer a five-course dessert menu with wine pairing. It’s fun and something different to afternoon tea. For

A lot of the Catalonia Spanish, especially Jordi Bordas who won the 2011 Pastry World Cup. I've done a course with him and I’m a great admirer of his work. I also like Melissa Coppel who is a chocolatier who I've also done a course with in Barcelona.

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An Eggcellent Time of Year Easter is the first major holiday of the year that offers the opportunity to increase sales and drive profit through value meals, treats or activities. The four-day holiday (1417 April) attracts families, and friends, new and regular customers, each wanting to celebrate the occasion in theirown way. “Easter marks the start of the tourist

Easter lamb

format and can be used in a number

A roast dinner with all the trimmings is still what most people choose on Easter Sunday*. Roast lamb is synonymous with Easter, the perfect and for some, the only choice, with lamb cutlets and chops as equally tasty options (see our Roasted Lamb

to make and we’ve made sure that the flavours are well suited to the dishes consumers want to enjoy when eating out,” said Sarah Robb, channel marketing manager at Premier Foods.

Cutlets with Chilli Mint Sauce recipe).

Menu ideas

Otherwise, make sure you have beef

By Premier Foods’ executive chef Mark

and chicken, or even turkey on the

Rigby

menu.

• Glazed Gammon with Parsley &

• 55% named roast dinner as top

Cider Sauce

Easter food

• Beef Cannelloni

• 41% said good value was key when

• Cod, Cauliflower & Chorizo Mornay

choosing where to eat out

View recipes at takestockmagazine.com

• £11-£20 per person was the price they wanted to pay

Gluten free and veggie Make sure your Easter menu caters

season, when people start to get out

to all diets - so don’t forget gluten

and about more often,” said Steven

Make it easy

Pike, managing director of HGEM. “If

For the other three days of the long

you can get front-of-mind for potential

weekend, you’ll see a busier kitchen

guests at this point, you will increase

than normal thanks to the higher

the chances of people visiting during

turnover of customers. Save time by

the summer.”

using easy to use sauce mixes like curry, parsley, béchamel and cheese that are now available in a ‘granule’

*Sources: Unilever Food Solutions, National Diet & Nutrition Survey 2012

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of dishes. “The Bisto sauces are quick

28

free and vegetarian options. With 1.2 million of the UK population now not eating meat or fish and large numbers cutting back on meat consumption, according to the most up to date figures*, it’s crucial that your vegetarian offerings are varied and inspiring.


TAKE STOCK

FEATURE

Veggie menu ideas:

Keep it casual

Entertain them

• Cajun Quorn with Coriander Rice &

The Easter weekend not only pulls in

An egg hunt is standard for the children

Mango Salsa

families but friends socialising in the

but how about running an adult one? A

• Pea, Spinach & Goat’s Cheese Frittata

pub for longer periods, so why not offer

DJ or live band will draw in customers

a snack menu that works outside your

(especially if it’s free of charge) and

normal menu for those ever hungry

keep them there for longer. If booking

customers? Snack food is quick and easy

entertainment is difficult, then why not

“Whilst gluten-free meals are not essential

to prepare and serve; the style of food

hold your own game of bingo or have a

for every customer, the decision on

often makes for bigger orders and allows

good selection of board games readily

where to eat is driven by the customer

you to justify higher menu prices. Hot

with a gluten-free requirement, so if chefs

dogs, nachos, pizza, chips and burgers

and caterers can successfully cater for

all fit the bill. And don’t forget your bar

gluten-free customers this Easter, they

snacks: crisps, pork scratchings and nuts

will bring their friends and family with

are favourites among customers so make

them,” said Kathryn Miller, head of food

sure you stock up!

View recipes at takestockmagazine.com

Offering a sauce as a side dish is now the second most popular ‘upsell initiative’ on menus

policy at Coeliac UK.

Something different?

Asparagus

Helen Vass, pastry chef at Number 16

is a delicious & healthy vegetable to add to your menu

wine pairings for the Easter weekend.

Restaurant in Glasgow shares dessert and available? Easter is a bumper weekend

Somontano red wine - Madagascar dark

for sport with 15 Premier League games

chocolate cremeux with olive oil ice

on Easter Saturday, nine Championship

cream

games on Good Friday, three on Saturday

Cava brut nature - Olive oil cake with

and 12 on the bank holiday Monday - so

mandarin foam and granita, caramelised muesli and white chocolate cremeux Verdejo white wine - Pistachio, mascarpone and raspberry entremet Rosé cava - Rosé cava mousse with a pistachio crumble, raspberry compote and fresh raspberries Muscat white wine - Lemon meringue pie

check nearer the time to see which ones are available for you to screen. From Friday to Sunday, there’s also the Formula 1 Bahrain Grand Prix.

Drive business Think about ways that you can entice customers and stand out from the competition. A simple touch like giving an Easter egg to every child that eats or

Michelin-starred chef Steve Smith from Bohemia, in Jersey shares his top five dishes for the Easter weekend. 1. Devilled Eggs

colouring, and then add

4. Load up on Lamb

Great as a canapé or starter.

potatoes, stock and double

The perfect choice at Easter.

Once the eggs are boiled,

cream. Simmer gently for

Roast lamb loin and braised

halve them and spoon out

10 minutes, then finish

neck is a good choice, served

the yolk and add mayonnaise

by blending together the

with peas and roscoff onion.

and mustard for the filling. Be

ingredients and finally adding

playful with the garnish too to

fromage blanc.

5. Give in to the Greens Purple sprouting broccoli is

help amuse kids (and adults!)

delicious this time of year and

by thinly slicing some olives to

3. Hooked on Shellfish

look like Easter bunny ears.

Langoustine is in season so a

2. Seasonal Soup Jersey Royal Soup is a great starter dish. Sweat an onion

great choice with diners over Easter. Serve it with parsnip, sea herbs and cobnuts.

works well with most meats. Toss with roasted garlic and pickled walnuts, as they have a savoury-sour flavour which perfectly complements the greens.

and leek in butter without

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having a basket of mini eggs on the bar

experience in terms of both food and

for children to help themselves will make

welcome will pay dividends in later

them feel extra special and leave a lasting

profitability,” said Steven Pike. “Look online

impression on the bill payer. Offering

to see how others have promoted Easter in

a discount for repeat visits or having a

the past and look for an angle of difference

2FOR1 offer during out-of-eating times

that might get you noticed. And make sure

during the weekend will boost trade.

the team are fully aware of your offer so

Make sure all the offers, activities and

they can sell bookings and, when Easter

treats are on your website, pushed on

arrives, manage experiences efficiently and

social media and advertised in-house.

with a smile.”

“A bit of investment in promoting what you’re doing and ensuring a great

During

Easter 2015 more than

77% of adults planned to visit a pub or restaurant during the holiday

Main

Roasted Lamb Cutlets with Chilli Mint Sauce, Dauphinoise Potatoes, Fine Beans & Cauliflower Purée By Coeliac UK Serves 2 Preparation time: 50 minutes Cooking time: 90 minutes

INGREDIENTS

DAUPHINOISE

CAULIFLOWER PURéE

METHOD

METHOD

1. Pre-heat oven to 160°C

1. Cover the cauliflower with water and

2. Grease an ovenproof dish and layer thinly

milk, add the bay leaf and bring to the boil

sliced potatoes with cream between each

and cook until tender

2 lamb cutlets

layer and on top

2. Drain and purée with butter and season

1 tbsp oil

3. Bake for 1 hour until potatoes are soft

FINE BEANS

2 medium potatoes, peeled & thinly sliced 150ml double cream

and the top is brown

50g fine beans

SAUCE

Handful cauliflower florets

METHOD

125ml milk 125ml water 1 bay leaf 30g butter

METHOD 1. Boil until tender

1. Sweat off onions and 2 chillies in oil

TO SERVE

until soft

Cut a round of potatoes and plate; serve

2. Add red wine and reduce by a one third

the lamb cutlets on a bed of fine beans,

2 onions, diced

3. Add the stock and simmer until syrupy in

3 chillies, finely chopped

texture. Strain to remove the onion

1 tbsp oil

4. Sweat off the third chilli and return the

150ml red wine

sauce to the pan

500ml gluten-free chicken (or lamb) stock

5. Add the honey and chilli sauce. Season

2 tbsp honey 1 tbsp gluten-free sweet chilli sauce 1 tbsp fresh mint, finely chopped

drizzle with the sauce, with the cauliflower purée on the side

to taste

LAMB

METHOD 1. Seal in a hot frying pan to achieve a good colour and roast in oven for 10-12 minutes at 160°C or until cooked as desired 2. Remove, cover with foil, rest for 10 minutes

takestockmagazine.com

30

Visit www.coeliac.org.uk/roastedlamb for more information


TAKE STOCK

FEATURE

Photo credit: The team at Brook Court care home, Kidderminster

Caring at Easter

Caring at Easter Thanks to the four-day holiday, Easter is one of the busiest times for catering teams working in care homes.

• Chocolate fondue or hot cross bun

fond memories. “Although some residents

bread & butter pudding

may no longer be able to use an oven,

“Our teams love Easter. It is a special time

to involve residents. “Taste and smell are

Easter eggs - not only wonderful to eat,

when residents are buoyant at the thought

powerful memory triggers,” adds James.

decorating them is great fun! Use lots of

of spending time with their loved ones,”

“The combination of remembering cooking

coloured icing tubes and edible decorative

said James Clear, Care UK’s hotel services

certain dishes and the wonderfully tactile

treats. “Chocolate is great; it’s easy to digest,

manager. “So, as well as creating enjoyable

nature of many of the activities makes it

releases endorphins and our residents are

food for residents, chefs have an increase

ideal, especially for those whose dementia

delighted they can give the eggs they have

in visitors to their homes so it is their

has begun to affect their life skills.”

decorated to loved ones,” said James.

they can help with stirring the mixture and Visit takestockmagazine.com for recipes

then sit with their family or guests to help them roll the 11 eggs needed to go on the

Aside from the traditional egg hunt, and

marzipan top,” said James.

holding a raffle, cooking is a good activity

opportunity to impress them!” Chocolate bird nests - popular with Here are Care UK’s handy tips on how to

residents and young visitors, these treats

keep residents and guests entertained this

are easy to make and great to eat. Puffed

Easter.

rice make a good base or shredded wheat gives it a more authentic bird-nest look.

Menu • Smoked haddock fishcake with a poached egg topping • Slow roasted leg of lamb with garlic & rosemary served with roast potatoes, honey glazed parsnips, spring vegetables & mint sauce

Simnel or Apostle cake - traditional Easter fare. Some older people will not only have enjoyed eating them with their families but they may also have baked them so this will help provoke some

31

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TAKE STOCK

FEATURE

Tempting Treats Special occasions like Easter encourage people to eat out and spend more than usual and desserts play a profitable role. Make it memorable

Be inspirational

Ninety-four per cent of people would be

Presenting a creative, interactive dish will

more likely to return to an establishment

not only allow you to charge a premium

that made them feel special* “Not only

but will leave a lasting impression on

is there the immediate profit potential to

the customer. Callebaut’s development

consider, but it will also lead to repeat

chef, Julie Sharp has created ‘10 Ways

business,” said Andrew Ely, managing

To Make It Special’, a series of videos

director, Almondy. “And desserts present

demonstrating recipes, techniques and

a key opportunity for operators - 78%

simple tips - including an Easter egg

Chocolate ideas

of people would be more likely to treat

(see recipe) that melts to reveal a hidden

• Hot cross bun brownie

themselves when out for a special

centre when hot chocolate sauce is

• Chocolate sorbet

occasion, while a third of consumers

poured over it. “This brings an element

• Chocolate tart

think there should be more desserts

of theatre to the dining experience,” said

• Fairy cakes with mini eggs

targeting special occasions on menus .” *

Easter is synonymous with chocolate and

so Almondy’s range of confectioneryinspired gluten-free cakes (see recipes at takestockmagazine.com) fit the bill perfectly and allows caterers to cash in and bring the popularity of confectionery to their menus with minimum effort.

Julie. “Allowing the customer to pour the sauce will be fun and memorable for all

Offer a variety

that’s topped with a confectionary brand

the family.”

Other inspiration • Lemon meringue • Sultana cheesecake (gluten free, view

with two-thirds of people likely to order

Confectionary appeal

a chocolate dessert* they are a must on

Research shows that 22% of customers

• Banana pudding pie

your menu! However, make sure you

are more likely to eat sweet treats when

• Rhubarb & strawberry pie

have chocolate-free options on too -

dining with children* so make sure your

including ice cream - and don’t forget

dessert menu appeals to young appetites.

gluten-free and vegetarian alternatives.

68% of consumers would choose a cake

33

recipe at takestockmagazine.com)

Source: Toluna April 2015

*

takestockmagazine.com


Dessert

METHOD

58g liquid glucose 591g chocolate 734g whipped cream

1. Bring the water, sugar and glucose to the boil. Add in the orange juice and mango purée

METHOD

2. Churn and freeze until needed

1. Boil the milk, sugar and liquid glucose. Pour over the chocolate. At 45°C, add the

MANGO COMPOTE

whipped cream

INGREDIENTS

MANGO MOUSSE

INGREDIENTS 500g mango purée

1 ripe mango 1 lime juice and zest 50g mango purée Sugar to taste

180g granulated sugar 90g egg yolks 45g custard powder

METHOD

75g cocoa butter Callebaut Mycryo

1. Cut the mango into 1 cm cubes. Add

Easter Egg

600g whipping cream, semi whipped

the zest and juice of the lime to the

By Julie Sharp, technical and development chef, Callebaut’s Chocolate Academy Centre

METHOD

Makes 30 eggs MOULDING

EQUIPMENT 1 polycarbonate egg mould, cleaned 1 ladle 1 scraper

INGREDIENTS 1kg Belgian dark chocolate

METHOD 1. Pre-crystallise the chocolate, warm the

mango purée. Sweeten if necessary

1. Mix the sugar, egg yolks and custard

HOT CHOCOLATE SAUCE

powder

INGREDIENTS

2. Bring the mango purée to the boil

100g Belgian dark chocolate

and pour onto the mix. Pour back into

150g whipping cream (35% fat)

the saucepan and cook out (the same as pastry cream)

METHOD

3. Add in the butter and allow to cool to

1. Bring the cream to the boil, pour over

40°C. Fold through the cream

the chocolate and let sit for 1 min 2. Whisk together. Pour into a jug ready

MANGO JELLY

INGREDIENTS 250g mango purée 125g water 125g sugar 5 bronze gelatine leaves

to serve

HOW TO ASSEMBLE 1. Place the bottom ½ egg shell into the serving bowl, secure with a bit of chocolate mousse

mould slightly to 26-27°C and fill with the

METHOD

chocolate. Tap to remove air bubbles and

1. Bring the water and sugar to the boil to

then immediately turn over to remove all

create a syrup and dissolve the previously

3. Place some cubes of brownie

excess chocolate and leave a thin, even shell

hydrated gelatine leaves in it. Add the

(pre-made) and mango jelly around the

2. Turn the mould over onto a piece of paper

mango purée and pour into a container so

edge

and set for 2 mins or until set

the jelly is 1cm thick

4. Place a ball of mango sorbet in the

3. Turn over, clean the edges with a scraper and refrigerate to set. Release from the egg mould

CHOCOLATE MOUSSE

INGREDIENTS 121g whole milk 87g sugar

takestockmagazine.com

2. Pipe 50g chocolate mousse into the first ½ of the egg shell

middle and then top with some mango

MANGO SORBET

and passion fruit compote

INGREDIENTS

5. Place the other ½ egg shell on top

500ml mango purée

6. Let your customer pour the hot

125ml orange juice

chocolate sauce over the Easter egg

300ml water

and see it disappear

140g glucose 325g sugar

34


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Lyle’s Golden Syrup® Baking Bottle

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Lyle’s Golden Syrup® Sachets

4x24x20g

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“Everyone deserves a delicious gravy KNORR gravy granules make a great gravy that is gluten free”

GLUTEN FREE

Joanne Simpson – North Yorkshire County Caterers

Get a free sample at knorrgravy.co.uk* *Open to UK bona fide caterers and chefs aged 18+. One sample per establishment and per IP address. Limited to 4000 samples. To apply submit your details at www.knorrgravy.co.uk. Closing date for receipt of applications is 23.59GMT on 31 December 2015 or when samples run out. See www.ufs.com/knorrgravyterms for full terms and conditions.


TAKE STOCK

FEATURE

Small Plates, Big Profits Smaller, sharing dishes are a great way to boost income and bring people together.

dish, why not offer a wine pairing option and brief staff on the best matches? That way, when a board is ordered, they can suggest the perfect wine to complement the customer’s choice.

Why it works?

Go veggie With 1.2 million people in the UK now not eating meat or fish, according to the most up to date figures*, catering for vegetarians is a must - and menu choices can no longer be limited or dull.

Whether it’s daytime grazing, weekend

American feast

Hummus and pitta boards that include

socialising or a romantic night out, sharing

Our appetite for US-style smokehouse BBQ

olives, falafel, tzatziki and salad are popular.

dishes are a popular choice among diners.

meats is still on fire! Ribs, chicken wings,

No.73 Delicatessen at Uppermill has

Not only do they meet the customers’

pulled pork and beef brisket are showing

nine speciality boards; five of which are

changing dietary needs and cravings, but

no sign of falling out of favour. Perhaps

vegetarian. They include a cheese board,

they encourage diners to stay longer - and

add a steak (with an extra supplement) for

vegetable platter, mezze, bread board and

order more drinks and dishes - by making

those hearty eaters, and don’t forget to add

breadsticks and aioli.

their experience a more leisurely event.

sides - slaw, fries and onion rings being the

Make an offer

most popular.

What to serve?

To boost trade during quiet times why

Tapas, meat platters or fish sharing

Sing for seafood

not offer a deal? Early bird menus bring

boards...the list is endless! Whether you

Fish is an ideal sharing board. It not only

in the custom and if you don’t have a

serve them hot or cold, with or without

ticks the boxes for customers who follow

second booking on that particular table,

bread; opt for either a fixed, regular

a gluten-free diet, but with the rise in the

the customers will tend to stay for the

choice of boards, a mix and match or

numbers of people who are cutting back

evening; meaning you gain from their bar

daily specials. Make sure that you provide

on meat without going vegetarian, fish

bill. Or why not offer wine with a platter?

vegetarian options and ones suitable for

consumption is increasing. Mix the board

The Royal Hotel, Kirkby Lonsdale offers

diners following a gluten-free diet.

up with fish and seafood - depending on

Platter & Prosecco for £30 per couple

price and availability. Just make sure that

every day. Perfect for a quiet night, but

if you are promoting the fish platter as

together this also encourages groups who

gluten free, any fish served isn’t breaded

are looking for a cheaper way to dine.

Stick with tradition Cheese and pâté selections are the original sharing boards and remain popular. To help raise revenue on this familiar sharing

or battered or cooked in, or served, with a sauce containing gluten. Source: National Diet and Nutrition Survey, 2012

*

37

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Gluten Free Bouillons

Serving suggestions

A dehydrated bouillon powder that can be used at any stage of the cooking process to boost flavour GLUTEN FREE

Meets 2017 Responsibility Deal Salt Targets

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For your free sample or more information call 0800 742 842 ® Reg. Trademark of Société des Produits Nestlé S.A. All rights reserved.


Feed Your Eyes Winners

Our twitter followers continue to dazzle and impress us with the range and quality of each dish created. As always, it was a tough job whittling them down to the top three winners for each course - so a huge congratulations to you all. Keep posting to #FeedYourEyes on Twitter and our Instagram account @takestockmag.

Mix it up We’re on th e lookout fo r the best mixolo gist... Tweet us yo ur best drin k @TakeStock Mag #mixo logist

Bjorn Moen @PattardKitchen

Head chef/patron, Pattard Kitchen, Hartland, North Devon Cured & torched mackerel, pickled vegetables, cucumber & buttermilk gel

Jack Rawlings @_Jack_Rawlings_

Sous chef, Coutts Bank, London - Guinness, root beer & liquorice braised ox cheek & crispy onions

Rebecca Marshman @Bexxmrondeau

Head pastry chef, FMC Wimbledon Tennis Club, London - Mango panacotta, passion fruit caviar, lime jelly & coconut macaron

39

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KP’s Best Selling Must Stock Range The No.1 Ridge Cut crisps brand*

The No.1 Family Snack!*

The leading nut brand in the UK*

*AC Nielsen Data Symbols & Independents Market MAT 08.10.2016

Gluten-free premium crisps


Happy St Patrick’s Day St Patrick’s Day (17 March) is an important event on the on-trade calendars as it offers outlets a fantastic opportunity to increase sales and footfall - especially as this year it falls on a Friday so gives your customers the whole weekend to celebrate.

Promote the event

Now one of the most celebrated traditions, St Patrick’s Day continues to increase in popularity so outlets are encouraged to develop their own events and to capitalise on the event.

Don’t forget to use all available channels to publicise your St Patrick's Day celebrations ahead of the occasion, including your digital platforms and social media.

The importance of Guinness

How to celebrate

Guinness and St Patrick’s Day has a long-standing association, CGA data demonstrated that last year Guinness Draught accounted for 61% of incremental total beer uplift, with more than 100 pints sold on average per outlet (see our feature on page 44). Licensees should also remember that according to Kantar, Guinness drinkers are higher spenders overall in both food and drink, are more loyal to the on-trade and visit more often than lager drinkers - therefore it is really important to have plenty of stock to avoid disappointment!

Publicans should ensure that their St Patrick's Day point of sale is highly visible ahead of the occasion to help drive preevent awareness and footfall into outlet. And this year Guinness is providing 6,000 outlets in the GB market with St Patrick's Day kits. The kits costing £30 include rugby balls and inflatable goal posts allowing outlets to create the perfect atmosphere in which consumers can celebrate St Patrick's Day.

Nations. There are three crucial matches between all of the home nations starting at 2.30pm. Capitalise on Guinness’ long association with rugby and its position as Official Beer of the RBS 6 Nations to drive sales over the weekend. Sunday 19 March: consider have a themed menu. As food occasions have been in steady growth in the UK ontrade during 2016* capitalise on the sales

As St Patrick’s Day falls on a Friday there is an even greater opportunity for licensees to see a category uplift by extending the celebrations into Saturday and Sunday. Friday 17 March: this should be your main event. Make the most of St Patrick's Day point of sale and run price promotions on Irish brands to drive rate of sale. Having an Irish themed quiz could also be a great way of increasing time spent in your outlet and total spend on food and drink. Saturday 18 March: take advantage of this being the final day of the RBS 6

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TAKE STOCK

FEATURE opportunity and provide your customers with a themed menu, such as Irish stew or a steak and Guinness pie (see our recipe on page 13) with a complimentary pint of Guinness or shot of Irish Whiskey deal. Have a range of Irish themed cocktails too.

Drink suggestions St Patrick’s Day is a natural and unique sales opportunity for brands such as Jameson, Bushmills and Guinness. And for those customers who don’t usually drink the traditional Irish brands why not tempt them with a cocktail?

Drink

Guinness Black Velvet

Drink

INGREDIENTS

METHOD

1 part Guinness

1. Pour Guinness into a chilled

2 parts Champagne

Champagne flute

INGREDIENTS

2. Add the Champagne carefully - it should

3/4 drops liquid green food

not mix with the Guinness

Pale ale or lager

Green Beer

METHOD Drink

1. Put 3 or 4 drops of liquid green food

Irish Flag

dye into a glass 2. Pour over pale ale or lager 3. If necessary, mix gently with

INGREDIENTS

METHOD

1 part Baileys Original Irish Cream

1. Pour Crème de Menthe into a glass

1 part green Crème de Menthe

2. Slowly pour the Baileys over the back of a spoon, so it floats on the Crème de Menthe

1 part Grand Marnier orange liqueur

a thin stirrer

3. Do the same with the Grand Marnier and you’ve got a liquid Irish Flag!

Drink

JGL - Jameson with Ginger Ale & Lime INGREDIENTS 1 part Jameson whiskey 3 parts ginger ale

METHOD 1. Fill a highball glass with ice and add the Jameson whiskey 2. Top up with ginger ale and stir 3. Squeeze a large wedge of lime into the glass and drop into the glass Source: Kantar Worldpanel June 2014

*

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We Love

Guinness! In 1759 Arthur Guinness signed a 9,000-year lease on the St. James’s Gate Brewery, Dublin at £45 per annum, and 10 years later shipped his first ales to Great Britain. The rest is history.

The biggest selling stout in the world, Guinness can be found in over 120 countries worldwide, annual sales coming to around 850 million litres. The UK is the only sovereign state to consume more Guinness than Ireland, with Nigeria third in the rankings, ahead of the USA in 4th place. It’s fair to say we love Guinness! Nowadays of course there are a number of different brews in the Guinness portfolio, each with their own characteristics.

BREW

FLAVOUR

PALATE

ABV

FOOD PAIRINGS

Guinness

Creamy, with hints

Smooth, with a distinctive tang

4.3

Beef stew, beef and oyster pie,

of roast coffee and

shepherds pie, baked salmon,

chocolate

oysters, short pork ribs, fish and chips, soda bread, ice cream

Dublin Porter

Sweet and smooth,

Smooth, easy finish with a sweet

with malt and dark

mouth feel

3.8

mushroom risotto, root vegetable soups

caramel notes West Indies Porter

Rich, with hints of

Smooth, easy finish with a

toffee, caramel and

medium sweet mouth feel

6.0

Balanced subtle malty

Game and strong flavoured meats, scallops, some Thai dishes, Creole cuisine

chocolate Golden Ale

BBQ foods, smoked salmon,

Delicate hops with malt notes

4.5

Herb roasted chicken, white fish, pork

biscuit flavours and a crisp finish Hop House 13

Crisp, hoppy and full

Light and hoppy with floral and

flavoured, with hints of

citrus notes

5.0

game like duck, pizza, BBQ foods, cheese

peach and apricot

Guinness isn’t black it’s officially a

very dark shade of ruby takestockmagazine.com

Fragrant Asian/citrus dishes, lighter

44


TAKE STOCK

FEATURE

Stout

originally referred to a beer’s strength, but nowadays refers to a beer’s

body and colour

Guinness twists Mixologists have come up with some interesting Guinness combinations, the most recent of which is probably ‘The Badger’ - created by the staff of The Marine Boathouse in Skegness. Here are a few suggestions: The Badger Pour a bottle of Smirnoff Ice into a pint glass. Carefully top up with Guinness Extra Cold. The Guinness will float on top of the Smirnoff, creating a black on white ‘Badger’ look.

Good things come to those who wait…

Guinness has

fewer calories

than the equivalent volume of

The Perfect Pour is an essential part of serving Guinness, as is the use of Guinness branded glassware - which is specifically designed to bring out the best of every pint. Here’s how to do it:

skimmed milk

Mulled Guinness Put 500ml of pressed apple juice, 440ml of Guinness Stout, 1 cinnamon stick and a star anise into a saucepan. Bring to a simmer then take off the heat, remove the spices and serve. (Serves 4) Guinness Black Russian Put 25ml of Tia Maria, 25ml of vodka and 100ml of cola into a tall, ice filled glass. Swizzle gently to combine, then add 100ml of Guinness. Garnish with a wedge of lime. Lady Guinness Put one shot of Crème de Cassis into a nice glass and top up with Guinness. Guinness and Coke Shandy Try it - you’ll be surprised! Wilde Oscar Put 3 parts bourbon, 2 parts Guinness stout, 1 part rich simple sugar and a dash of bitters into a shaker. Mix and strain over ice. Garnish with a maraschino cherry and orange peel. St. James’s Flip Put 2 parts dark rum, 1 part sweet condensed milk, ½ a raw egg and 3 parts Guinness stout into a shaker, without ice. Mix. Add ice to shaker and shake again until smooth and frothy. Strain into goblets and garnish with grated nutmeg.

45

,


A Celebration of Gin World Gin Day is back on Saturday 10 June.

Shout about it

Nearly

Gin sales have grown 13% in the last year, ahead of spirits such as vodka and rum*, so this global event presents a prime opportunity for outlets to celebrate the love of gin - and drive sales.

1 in 10

cocktails are gin based

“The gin category continues to thrive, with the craft and heritage of brands becoming increasingly important to consumer decisions in a category worth £600m* to the on-trade,” said Faith Holland, GB’s head of on-trade category development, Diageo.

What is it? World Gin Day is about encouraging people around the globe to enjoy a gin - in a cocktail, G&T or even neat! Many events are held in outlets and venues, as well as bucket loads of gin promotions, and this year it is expected to be bigger and better than ever before.

turned its terrace into a quintessential English gin garden with decking, parasols and deck chair. What about creating a ‘gin weekend’ event beginning on the Friday.

What you can do •

Create a gin menu - grouped by botanicals and country, to demonstrate the diversity of the drink

Hold a series of tasting sessions

Have a ‘Gin O’Clock’ offer and associated promotions

Create a Sloe Gin Dessert - goes great with ice cream

How to celebrate Resources and size of your outlet will dictate what you can do. However big or small your contribution, doing something will draw in customers. Last year, gin festivals dominated the country, and outlets joined in with parties, special gin menus, masterclasses and tastings. The Plough on the Moor, in Manchester even

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46

Make sure everyone knows what you are planning for the event - including any offers you are running. Promote your event on your social media pages including #WorldGinDay well in advance and make a member of staff responsible for posting pictures and updates on the day and afterwards - great publicity will continue to draw in customers once the event is over.

What to stock Customers look for brands they recognise, which in turn can offer them variety. “Operators should stock a range of gins from best-selling brands,” said Faith Holland. “Customers are also always looking for variety and with Gordon’s new flavours range, customers can try something new while still having the security of ordering a brand they know and love.” Premium gins, such as Tanqueray are popular with customers. “As a general rule, we suggest three; one for pouring, one for an upsell and one for a choice (different),” adds Faith.


TAKE STOCK

FEATURE

A young spirit

27%

Gone are the days when ‘mother’s ruin’ was just drunk by the older generation. According to Mintel, 48% of Britons aged 18-34 drank gin in the past 12 months

of cocktail drinkers currently purchase a health conscious cocktail at least once a month

Mix it up The days of hosing draught tonic onto a gin are long gone. Now, the taste of individual gin is driven by the botanicals added during the distillation process and brands like Britvic and Schweppes recognise this and offer mixers that are designed to complement the botanicals within different gins. Think tonics with added zest or elderflower as examples, as well as dry ginger ales and bitter lemons. Make sure you have a range on display - and have gin and mixer recommendations in your gin menu!

Quality presentation Presentation is key - especially on your premium serves. Quality spirits deserve quality presentation. Make sure you serve in the correct glassware; large balloon and highball glasses, as well as heavy bottomed tumblers are essential. Drinkers like to hear the clink of fresh ice cubes they don’t appreciate half melted offerings that dilute both the taste and drinking

Gin sales have grown

13%

in the last

year

pleasure. And, eye-catching garnishes add premium to any drink - lemon, lime and orange zest are core favourites, however don’t forget mint, cucumber and black and pink peppercorns (see front cover picture) too. Edible flowers are becoming more popular as a garnish to help bring the drink to life.

drinkers currently purchase a health conscious cocktail at least once a month* so make sure you have a varied selection of drinks that contain florals and infusions, nut milks, raw ingredients, lower calorie and juices to satisfy the younger generations health conscious lifestyle.

compared with 32% of 35-44 year olds and 24% of 45-64 year olds. Therefore, make sure that your gin offer - premium gins especially appeals to the younger market.

On-trend flavours Unique and on-trend flavours, such as elderflower are becoming hugely popular with consumers - especially during the warmer months. They make a great base for cocktails; and are an easy way for publicans to add an extra, unique twist to their drinks list.

Conscious cocktails Health conscious cocktails made with the finest premium spirits and superior ingredients are shaking up the on-trade as Millennials opt for sin-free satisfaction. 27% of cocktail

*Sources: GB CGA on-trade report 5/11/2016, December 2016 UK White Spirits and RTDs report, Beefeater Drinks Strategy FY16

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White Lady INGREDIENTS 40ml Beefeater Dry 20ml Cointreau 20ml fresh lemon juice White of one fresh egg (optional) Garnish: Lemon twist

METHOD 1. Add all ingredients to a cocktail shaker, fill with cubed ice and shake hard until the correct dilution point and icy cold 2. Fine strain to remove ice chips into a chilled stemmed cocktail glass 3. Add a twist of lemon

London Spritz INGREDIENTS 40ml Beefeater Dry 20ml Aperol 60ml tonic water

Elderberry & Rosehip Kombucha Fizz INGREDIENTS 35ml Plymouth gin

100ml Prosecco Ice - cube or hand-chipped

25ml elderberry & rosehip concentrate

Garnish: Orange wheel

100ml Green sencha kombcha

METHOD

Garnish: Edible flowers

1. Add the orange wheel to the glass

METHOD

2. Add the rest of the ingredients, and fill with ice

1. Shake the gin and concentrate together 2. Add the kombucha and pour over an icefilled glass 3. Garnish with edible flowers

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48


• Gin is the fastest growing category in the on-trade* • Premium gin drives the growth (+21% volume)**

*Volume +13%, value +18% vs last year **Source: CGA total on-trade MAT to 05.11.2016


0.0% alcohol created in the brewing process 0.0% alcohol in the bottle.

bavaria.com


TAKE STOCK

FEATURE

Keep the Volume Down! Your low or no alcohol drinks should be just as varied and appealing as your alcoholic ones. With one-in-four people thinking of, or trying to, cut down their drinking and the demand for a more virtuous, healthier drinks offering, it’s hardly surprising that brands are bringing a variety of exciting 0% drinks to market. What are 0% and low alcohol drinks?

Catering for this audience is vitally important, and not just for your bottom line.

Alcohol-free and de-alcoholised: Contains 0.05% alcohol or less

Low-alcohol: contains more than 0.5% but no more than 1.2%

An opportunity Premium 0% drink sales are on the rise, fuelled by the fact that: •

1-in-4 people are thinking of, or trying to, cut down their drinking*

19% of the UK population don’t drink at all, rising to 25% for 16-24 year olds*

Don’t put low and nos on your premium soft drinks menus - treat them as a serious alternative to standard alcoholic drinks and have them on that listing.

Include low and no options in your food pairing suggestions.

Have a low and no premium offering, within your promotions planner.

Promote new additions to the category - younger customers in particular love to be the first to try (and then tell the social media world about) new tastes and experiences.

And of course make sure your offerings (and customer feedback) are posted on your social media.

Marketing low or no alcohol drinks Clear advertising and promotion of your low or no alcoholic drink selection will draw in customers. •

Sit a small chiller on your back bar specifically for low and no alcoholic drinks to maximise visibility.

Have a dedicated section on your menus and wine/craft beer listings.

Organise blind tasting events - customers will be genuinely surprised. Indeed, research has

In the the UK, low or no alcohol beers and wines are normally split into the following categories: •

shown nearly 20% of Brits are unable to taste the difference between alcoholic and non-alcoholic beer!

32% of Britons tried alcohol-free beer last year*

The Law The Licensing Act 2003 states alcohol means beer, wine, cider, spirits or other liquor over 0.5% ABV. Therefore, legal advice is that under 18s can buy and consume drinks that are at, or below 0.5%, as none of the underage laws apply. However, many publicans refuse to serve these drinks to under 18s, mainly because of the difficulty staff have in telling if customers are drinking legally, and don’t want the risk of being fined for allowing underage drinking. It’s your choice! Source: Drinkaware stats, Opinium research

*

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New drinks on the block With the demand for more virtuous, healthier drinks offerings, brands are bringing a variety of exciting 0% drinks to market. Latest arrivals include:

Next to water, alcohol-free beer is the healthiest thing to drink in the pub

Cobra Zero

Bavaria 0.0%

Heineken 0.0

The same premium taste, but no alcohol!

New to the Molson Coors range, Bavaria is a premium 0.0% Dutch lager

Heineken 0.0 is a premium lager beer with just 69 calories a bottle

Eisberg Now with ‘Sparkling Blanć and ‘Sparkling Rosé’ in their leading alcohol-free wine range

takestockmagazine.com

52


MAX THE TASTE OF YOUR BURGER

Pepsi Max has a combination of citrus, caramel and vanilla taste cues which compliment alcoholic serves by extracting not only the taste of the alcohol but also the taste of the acidic garnish found with a cola serve.


Country Focus:

South America Wine has been made in South America since the 1500s, but for many, wines from that part of the world are a relatively ‘new thing’. Knowledge and appreciation of America’s southern continent has blossomed in recent years, aided in no small part by clever marketing and supermarket availability. However, the biggest reason for the success of South American wines is that a great many of them are extremely good! Take Stock talked to John Mansfield of the Society of Vintners about the key South American wine making areas and what to look for with the 2016 vintage.

Although Brazil and Uruguay have a growing winemaking

exchange rate. This has been further exacerbated by a dramatic fall in the value of the peso - early last year it stood

industry,

at a high of 22.05 yet by November

Uruguay’s

the rate was 18.4 - so we’ll be seeing

Tannat wine

increasing prices over coming months

being a good

here in the UK, driven by exchange rates.

example, for the UK market

The other major consideration is that the

most interest is in

2016 vintage was extremely wet - a 64%

Argentina and Chile.

increase over the expected rain levels, so oenologists have had their work cut out

Argentina Argentina is

in producing quality wines and yield is obviously down. This will inevitably have

South America’s

a further impact on prices for the 2016

second largest

vintage.

wine growing country and at

Wine suggestions

seventh in the

Thinking more positively, wines to look

world - bigger

out for include Malbec - with wines

than Australia - is a major force in the wine market.

from areas like Mendoza particularly of note; but also look out for some of the Argentinean whites that work well - Torrontes (often paired with

Impact on 2016 vintage The Argentinean peso is very closely linked to the US dollar, and so prices for the UK are heavily

Chardonnay); Chardonnay itself and Viognier.

My recommendations: Finca Clasica Malbec/Shiraz, Viognier and Pablo Cortez Malbec.

affected by movements in the sterling against dollar

54


TAKE STOCK

FEATURE

Chile Chile is South America’s largest wine growing country and fifth in the world - with wine production mainly in coastal valleys that benefit from cool air travelling into the Andes.

Impact on 2016 vintage Like Argentina, 2016 saw adverse weather, as well as major currency movements - Brexit saw a loss of some 19% in the USD exchange rate - and this has to be reflected in the price of wines. The vintage in most of the main wine production areas was dramatically affected by very strong rains. The rains were particularly strong in the Casablanca, Rapel Maipo and Colchagua Valley, leading to a reduction in both volume and quality; and prices for entry and commercial level wines are rising. This has led some suppliers to expand the range of wineries that they use - in some cases buying wine from vineyards out of their normal region in order to maintain or increase quality.

Wine suggestions

Chardonnay are of course very popular; but blends such as Semillon/Sauvignon are gaining good traction from those seeking something slightly different. For reds, Merlot is by far the most widely distributed, but grapes such as Cabernet Sauvignon are also frequently listed. The Carmenere grape was one of the six original grapes grown in Bordeaux, yet nowadays it is rarely seen in France. However, Chile is now the largest area of production in the world, and Carmenere is sold both on its own as well as a blending grape. It has a deep red colour, and smoky aromas of red fruits, berries and spices. On the palate, there are hints of cherries, chocolate and tobacco flavours.

As a general point, Chile does produce good wines from a range of different

Chile is also producing some lovely Pinot

grapes - Sauvignon Blanc and

Noir wines, even though the region is not normally considered to be a major Pinot Noir area.

My recommendations: Tinamou Private Bin Pinot Noir and Carmenere and Peregrino Sauvignon Blanc or for something with real body and depth, Irene Morales Grand Reserve Carmenere/Cabernet Sauvignon 2013 bronze medal winner in the International Wine Challenge.

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In the Spotlight:

Outlane Golf Club

Take Stock spoke to readers Caroline and Nick Hirst, the bar steward and chef at Outlane Golf Club in Huddersfield. As the couple celebrate 25 years at the golf club, we spoke to them about their recent refurbishment, and how they've used ideas from our magazine to help them drive revenue. Caroline and her husband applied to Outlane Golf Club as newlyweds after they saw an advert for a husband and wife team. They live on the premises in a threebedroom flat where they have raised their three daughters - who, like their parents, all play golf. “We are settled here; the directors like us and we work well together,” says Caroline. “We know what we can do and it’s going well. But most importantly, we enjoy it, and we get on very well with the members.” With just short of 400 members, Caroline’s job is a busy one. The couple have seven part-time staff helping between the bar and the kitchen.

The bar is open from 11.30am to 11pm every day - with a later bar finish at the weekend - and the kitchen from 11.303pm then 5-9pm. The best selling drinks from the bar are their two hand-pull beers - Timothy Taylors sits alongside one of two local blonde beers which they alternate, together with Becks on draught. To entice more golfers to dine following the extensive revamp, the couple are now working on a new menu. “Now we have refurbished the premises, the next thing to do is the menu,” says Caroline. “Our breakfast sandwiches are always popular and although we use fresh, seasonal

ingredients and locally sourced meat, a lot of the members come into the clubhouse for a drink after their game but don’t eat,” says Caroline. “We asked them if it was the menu and although a few said they have to get back home, others asked for healthy options because they are on a diet!” Therefore, Nick has created a menu that features sandwiches and specials, seasonal salads, a wider selection of vegetables, jacket potatoes, and more chicken and salmon dishes that will hopefully entice members to dine. However, with his customers predominantly being members, and not members of the public, raising revenue is a daily debate. “The clubhouse is busy on a Wednesday, Friday and Saturday during the main competition days, but can be a steady turnover the rest of the week, so we are constantly thinking of new ways to bring in outside custom through events and private functions,” says Caroline. And one event that was super successful - thanks to a little help from Take Stock was the club’s first ever beer festival, held last July...

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being set off. ing – hard protective cloth • You need ant ction, fire retard hat, eye prote firers. Do r regula rs. Their gloves for your will be overalls and invaluabl contac you nee assessmen le to do ts peop trees, e. – etent d to pro g obstacles • Don't you have comp vide the planning staff are any overhangin your there se? If you go too if Are that a marqu big. It's one lines? ’re this? Remember ee, get better to than be as size power and teleph e not going or it organi ock they’r left sell out and pos livest rks, wit sed h a load properties, ition wil setting off firewo how ma of beer. any residential l determ • Try your customers area? serve firing ny peo to and your ble ine link the next to ple you to be availa to public roads, day to can ser • Leave and if it’s you may need so a ve. loc food rk al and yourself a summe event firewo drinks ng. at least r festival what effect each the sch for the eveni weeks six staff , ool fan to bef extra a • Do you know it to eight ore holidays recru get org set up anised. start. know how to insurance • Decide gives? Do you • Start g and one ed under your with a one upon a rk – do it wron venue. • Are you cover -day eve rks? You type of firewo facilities Are the at your you’ve nt. Once ty with firewo such as re establish will end up firing for public liabili toilets or ed you side of the fan mouth rself, wo will £5m minimum. and loc rd of takestoc need cover of al dem spectators. kmagaz if you can and wil ine.com l tell you go bigger .

Beer & •

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Venue size wil l dictate beers you how ma can fea ny ture. Get bee r ideas from you your loc r regula al CAMR rs and A branch . • Hav e a sele ction. The festival Crown seven yea Inn’s firs t rs ago had beers and just nin two cid e ers. In 201 becom e nine cid 5 this had ers and ale •

“I was discussing ideas with our new captain and committee to bring in more revenue, when I sat down to read Take Stock and there in front of me was an article called ‘Run Your Own Beer Festival’ - it was fate!” says Caroline. “We read


and Halifax and the only beer festival in the area, they said that the 400 who came will double this year!” And that’s not the only successful event the club hosted with some help from Take Stock…

through the article and it gave us the finer details to put the finishing touches to our plans.” The three-day festival was held on Friday, Saturday and Sunday at the end of July, and thanks to its roaring success it’s now set to become an annual event. “We set the beer festival up in our 19th hole - a room just off from our main bar - and used a local company Barfit to come and run a temporary bar,” explains Caroline. “We got 28 different beers and got local companies we use to sponsor us - with wine too. As a thank you we made their logos into large collages and pinned them around the main bar. "We advertised the event on our Facebook and Twitter accounts - we even created a beer festival Twitter account - and made three big banners.” The free event served a pig roast and barbecue, and local bands were booked. “Customers had to buy vouchers and each one equalled a half pint,” says Caroline. “It was easier that way as no cash was handled and at the end of each day we knew how many half pints had been sold. All in all, it was an amazing event.” The main club house bar made a profit too. “The takings were up quite phenomenally - which was a nice surprise!” says Caroline. “We found that because not everyone who came liked real ale and bitter, after a couple of tries they headed to the main bar for their preferred drink then back again to try some more real ale.” They even received a glowing report from CAMRA... “We were thrilled to be told that we had ticked all the right boxes and made a good job of it,” says Caroline. “And because we are on the border between Huddersfield

“We hadn’t held a Bonfire Night event for 10 years and were thinking of bringing it back when I read the Take Stock feature on Bonfire Night safety; which confirmed that we were capable of running one due to the legal side of it, such as notifying the police to making sure that your own insurance covers public liability,” explained Caroline. “It also made us aware of the little things that sometimes get overlooked like having a paramedic - in our case we were lucky that one of our members is a district nurse who kindly volunteered to be the first aider if needed.” The club held it on Friday 4 November so they didn’t clash with other local events. The bonfire was built at the bottom of the golf course on waste ground, Nick barbecued burgers, hot dogs and jacket potatoes which were sold for £3 and after a fireworks display there was a children’s fancy dress disco in the clubhouse! “The event attracted all ages,” added Caroline. “It went really well - and the bar takings were up! Thanks to its success, we are now holding it as an annual event.” Attracting new and existing members to drink and dine at the clubhouse was the driving force behind captain Marc Webb and Nick and Caroline’s decision for the refurbishment; a modern look while still retaining the club’s heritage and tradition. “The Environmental Health Office was doing an annual inspection and although everything was fine, they mentioned the interior was looking tired and worn - it was in need of a facelift!” says Caroline. Now, Caroline and Nick are looking forward to a productive year ahead. “Mother’s Day and Easter are always busy,” says Caroline. “We always serve a carvery for both occasions as that is what the members want. On Mother’s Day we’ll give every mum a hanging basket and at Easter we have an egg hunt for the children.” Celebrating their 25th anniversary as working stewards is a remarkable and rare achievement, and although they may be the longest-serving in the area they have no plans of hanging up their clubs just yet. “We are constantly thinking of ways to raise revenue,” said Caroline. “It’s all about trying to keep everyone happy - something we’ll never stop striving to do!”

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takestockmagazine.com


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TAKE STOCK

FEATURE

Is WiFi on your Menu? Consumers have come to expect WiFi availability when eating out. With 70% of adults accessing the internet on the go using a mobile phone or smartphone in 2016*, outlets should use this to their advantage and introduce a WiFi hotspot in their establishments. Get the best deal If you don’t already have internet access or you are looking for an upgrade, make sure you research the best deal you can find for your budget. You need a strong WiFi connection that can hold an unlimited number of users at any one time as 61% of people search for a WiFi hotspot when eating and drinking*. Having a secure, efficient connection will avoid any dissatisfaction, and keep your customers happy.

Make it secure It’s important to have as secure a connection as possible, especially if your establishment is popular with young families, to avoid any abusive/sensitive content being accessed. Ensure your router is hidden away so the public cannot make adjustments or plug in directly, and tune your WiFi signal strength so it only covers your business. Goboomtown.com suggests operators should frequently update the WiFi password to prevent people continuing to use the internet and slowing down the

connection for paying customers. Speak to your broadband supplier about the security features available to you.

61% of people search for a

WiFi hotspot

when eating and drinking

Advertise! Make sure you advertise that your business has free WiFi. Chalkboards, menus and signs on the bar and tables are great places to present your access code to customers. Or, what about having WiFi code cards printed to hand out when seating parties? If you promote with a poster outside, you will attract families (WiFi connection is like gold dust to children and young people!) and customers looking for a place to work/ use their laptop will buy a drink (or a few) and even food. Promote your brand and any offers on your WiFi login page or automatically direct customers to your website and social media accounts from the login page. Make sure that your social media

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followers are aware that WiFi is available throughout your venue.

Keep everyone happy It's crucial you up your WiFi game before any event that will attract families and a higher turnover of children and teenagers than normal. Mother’s Day and Easter are fast approaching, but don’t forget Father’s Day, Bonfire Night and, of course, Christmas later in the year. Having internet access in your establishment will keep the kids entertained which means mum and dad will be happy to stay longer; therefore, happy to spend more money. If your venue is popular for holding bigger events, internet access is key for customers who want to update their social media accounts. Encourage them to tag you in any photos/posts to advertise your brand to their followers! *

Sources: ons.gov.uk, btwifi.co.uk, broadbandchoices.co.uk.

Checklist

Choose the correct package for your sized business

Ensure a strong & secure connection

Let customers know you offer free WiFi

takestockmagazine.com



TAKE STOCK

FEATURE

Get on Top of your Grease Managing your grease and oil is really important if you are in the hospitality and catering industry. Experts are warning operators to make sure that their disposal and cleaning standards of FOG (fats, oils and grease) meet the legal requirements. Clear drains The industry had a wake-up call recently when a landmark case saw Café Saffron in Codsall prosecuted for more than £5,000 for pouring cooking fat down the drain which then blocked the sewers and led to nearby businesses being unable to flush their toilets.

Do

Don't

Wipe and scrape plates, pans and

Put cooking oils, fats or grease

utensils before washing - and put

down the sink

the waste in the bin Collect waste oil in a suitably secure

Pour waste oils, fats or grease

Under section 111 of the Water Industry Act, it is an offence to discharge anything into the sewer that may interfere with the free flow. The recent prosecution, brought about by Severn Trent, is only the second example of such a case being brought in the UK.

container and store it well away

down the drain

Follow these simple rules to make sure

Use strainers in sink plug holes -

Sweep waste into floor drains -

and empty contents into the

you’ll block them

your business is following the rules...

Ventilation systems In 2015, legislation was passed that compelled catering businesses to keep their ventilation and duct systems clean, to standards set out in HVCA TR19. Failure to do so creates an environment for bacteria and cockroaches to breed. It also leaves you vulnerable to an uninsured fire risk. To avoid this: •

Familiarise yourself with TR19 standards.

Clean and maintain filters to manufacturer recommended standards.

For anything but simple and easily assessable extraction systems, use professionals who are trained and accredited to HVCA/BESCA standards.

Have your extraction systems regularly inspected and cleaned to professional standards.

from drains Arrange for oil to be collected by

Put food scrapings into the sink.

a licensed waste contractor - and

Use a dedicated rubbish bin!

don’t forget it has a value!

correct bin Install grease traps and enzyme

Pour boiling water down the sink

dosing equipment - and maintain

to try and dissolve fats and grease.

them regularly

It doesn’t work!

Maintain dishwashers to

Use domestic standard dishwashers

manufacturer standards

in a professional environment

Use professional standard

Dilute cleaning products from

cleaning products as directed by

manufacturer recommendations.

the manufacturer and COSHH

You’ll use more to do the job, so

standards

it’s false economy

Guideline intervals Light use:

2-6 hours per day

Once a year

Moderate use:

6-12 hours per day

6 monthly

Heavy use:

12-16 hours per day

3 monthly

Have a written maintenance report to show system maintenance to Environmental Health and buildings insurance standards. This report is also a requirement of your Fire Risk Assessment. For more information visit www.enviro-group.eu

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TAKE STOCK

FEATURE

New Water Legislation From April 2017, all businesses in England will be able to buy water and wastewater services from a supplier of their choice. The new open market gives businesses the option to switch to the supplier who gives them the most competitive price, regardless of where they operate. Take Stock shows you how to take advantage of the new legislation step by step...

1: Check your current billing and charging is correct. If not, speak to your current supplier before switching.

6: Enquire too about additional services included like water efficiency and leakage checks. These will save you money.

2: Look at exactly how much water you’re using, where and when. Check if you’re on a smart meter or have any special arrangements with your current provider. This information will help you in your negotiations.

7: Don’t ignore the opportunity! Water companies are changing the way they engage with business customers and some are leaving the commercial market. If you don’t look at your water deal, you stand a real chance of being put on a default tariff - which could cost you dearly!

3: If you have multiple sites, work out your total consumption across the business, as you’ll be able to switch to one supplier for everything. You’ll no longer have to use different suppliers for different UK regions, and that consolidation will reduce complexity and cut administration costs too.

In Scotland businesses are already saving nearly

25% on their

4: Know your rights and read up on the changes. There’s lots of impartial advice out there. ccwater.org.uk/ business-customers is a great place to start for more information.

water bills with these

5: Contact your existing water supplier and ask about your deal. Look on the internet too as water companies and brokers will be promoting their services. Many companies already have sites where you can register your interest, so don’t delay.

changes 65

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Bank Hol iday 1st May

Spring Bank Holiday

29th May

Father's Day 18th June

Plan Ahead

With two bank holidays and Father’s Day to look forward to, it is vital you plan ahead to drive uptake and sales. Light the barbie! A BBQ is a great way to bring in trade. Run it alongside your normal menu to attract customers and help reduce the volume of orders going into the kitchen. Premium burgers and hotdogs are a must. For something special offer a juicy steak (dads will love this!), alongside tasty kebabs - meat and vegetarian options.

Be weather ready By May, the weather should be warmer (fingers crossed!) so al fresco drinking and dining is the perfect draw for customers. Make sure your outdoor area or beer garden is clean and tidy, with neatly cut lawns. Clean, replace or repair any tatty or out of place furniture. Read our feature takestockmagazine.com/thegreat-outdoors/ for tips and advice. The last thing you need is a fluke sunny spell on the first bank holiday to catch you unprepared.

Staff rotas Make sure you manage your rotas well in advance - it is really important to have the right number of staff at the right time to make sure you are able to manage busy periods. If needed, hire temporary staff, even if it’s just to cover the busiest hours. Father’s Day is a special event, so customers want to feel special too. Most customers appreciate the occasion brings

takestockmagazine.com

in more trade, so are happy to wait a little longer than normal, however, they won’t be happy if they are ignored.

Order supplies s Organise staff rota t Advertise your even rea Prepare outdoor a t Book entertainmen Make them an offer Offers will not only draw in customers, they encourage a repeat visit. Over the bank holidays 2FOR1 on food is a great selling point when offered out of normal eating times. Happy Hour and Cocktail Hour will bring in an earlier trade if you offer the deal between 4-6pm. On Father’s Day, a free pint for dad on arrival is a nice touch, then follow this with a discounted bottle of house wine with every family meal purchased, or ice cream for the children.

Spring and summer entertainment Entertainment will encourage customers to stay longer. During the daytime,

66

a bouncy castle is a crowd-pleaser - if you have space, the budget and a good weather forecast. Face painting is a fun idea; especially as it can be hosted indoor or out and a children’s entertainer is always a hit with customers. For evenings, a disco, DJ or band are all popular. Alternatively, to keep costs down, why not arrange a karaoke night instead? There’s always a full calendar of sport at holiday time - and showing local and national sporting events will bring in customers - and keep them there. Think about how you can take advantage of the many events during the spring - with football, cycling and Formula 1 featuring strongly - there is something to bring sports lovers into your outlet.

Sporting Fixture List • • • •

28-30 April: Tour de Yorkshire 28-30 April: Russian Grand Prix 25-28 May: Monaco Grand Prix 27 May: FA Cup final and Scottish Cup final • 28 May: League Two Play-Off final • 29 May: Championship Play-Off final



. e c i u j t i u r f 100% g. n i l k r a p s s ’ t a h Now t NEW

N

SLIM CA

! w o n p u Stock

© 2017 European refreshments. All rights reserved. APPLETISER is a trademark of European refreshments.


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