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Mr Muscle All Purpose Cleaner 5L • Specifically formulated to easily tackle tough grease and grime found in busy commercial kitchens and bathrooms •
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DCS Group (UK) Ltd, 1 Timothy’s Bridge Road Stratford-upon-Avon, CV37 9YL, England
Brillo Cleaner & Degreaser 5L • Makes up to 178L • Non tainting and odourless • Dissolves grease fast • Concentrated formula • Formulated to penetrate, lift and dissolve animal fats, grease, blood, protein and other ground in soilage without hard scrubbing
Telephone: (01789) 208000 | Fax: (01789) 208073 Email: sales@dcsgroup.com | Website: www.dcsgroup.com
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
takestockmagazine.com
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
takestockmagazine.com
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
1
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
takestockmagazine.com
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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8
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
takestockmagazine.com
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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10
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
takestockmagazine.com
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
takestockmagazine.com
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
*
takestockmagazine.com
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
takestockmagazine.com
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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Pack Size
Lyle’s Golden Syrup® Plastic Container
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2.8kg
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Lyle’s Golden Syrup® Sachets
4x24x20g
Lyle’s® Maple Flavour Syrup Sachets
4x24x20g
TO SEE THE FULL FOODSERVICE RANGE, PLEASE VISIT SUGARANDSYRUP.COM
“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
takestockmagazine.com
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
Virtually Fat, HVO and Saturated Fat Free
130 years of excellence in bouillons
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
takestockmagazine.com
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
41
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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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• 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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“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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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.
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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,
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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
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! w o n p u Stock
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