Take Stock Magazine - January/February 2020

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FROM THE EDITOR

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Happy New Year!

Welcome to 2020.

Firstly, let me wish you all a very happy new year. I hope you had a profitable and fun - Christmas and New Year’s Eve. You may feel like a well-earned rest after the busiest time of the year. However, thanks to a jam-packed year ahead full of amazing opportunities for our industry, now is the perfect time to get organised and start planning - starting with January!

Even though more than 4.2 million people were estimated to have taken part in Dry January in 2019, January is no longer the quiet month it once was.

There is Veganuary, Chinese New Year and Burns Night to help boost trade for both drinkers and non-drinkers - so it looks set to be a busy time!

Read our feature on page 17 for tips on how you can get your year off to a flying start.

out all your business admin: from staff training and cleaning to getting updated on new legislation that affects our industry. We have it all covered for you

@TakeStockMag

in this issue.

Keep posting to #FeedYourEyes on our Twitter and Instagram pages. We adore seeing all your fabulous creations and

them coming!

Remember that takestockmagazine.com lets you read all our past issues and has all the latest features, advice and an abundance of great recipes for food and drink to help you. There’s the Take Stock App too - download it for free at the App Store or Google Play.

We’ve lots of feature ideas for coming months, but we’re always looking for inspirational stories. So, if you’d like to see your business featured in Take Stock,

and that means romance, pancakes and

from you.

recipe ideas to impress your customers.

takestockmagazine.com

for grabs in every category - so keep

why not get in touch? We’d love to hear

Read our features on page 30 and 34 for

VISIT US ONLINE

there are £50 of Amazon vouchers up

Before you know it, February will be here an opportunity to pack in some profit.

FOLLOW US ON

Finally, on behalf of the Take Stock team and Unitas, we hope you enjoy this issue.

Here’s to a happy and profitable 2020!

The new year is the perfect time to sort

Tracy x 3

Cover credit: Derek Sarno at Wicked Healthy

Published by the fabl.

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

Art Director Richard Smith

Editor Tracy Johnson

Designer Mark Longson

News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles

Online Martin Kersey Hollie Pickles Unitas Wholesale Les Mohammed Anita Oakhill

takestockmagazine.com

CONTENTS FEATURES 11-15 A Lasting Trend 17-19 Make Dry January a Profitable One 21-23 A Seasonal Celebration 24-25 Top Brews for 2020 27 New Year, Fresh Start 30-31 Feel the Love 34-35 Stacks of Profit 36-37 A New Way to Recycle 38-39 Happy St. Patrick’s Day! 41 A New Law

17

MAKE DRY JANUARY A PROFITABLE ONE

34

STACKS OF PROFIT

takestockmagazine.com

11

24

36

A LASTING TREND

TOP BREWS FOR 2020

A NEW WAY TO RECYCLE 4

30

38

FEEL THE LOVE

HAPPY ST. PATRICK'S DAY!

08 WHAT'S NEW

EVERY ISSUE 7 Calendar 8-9 What’s New 28-29 We Grill - Tom Hunt 33 Feed Your Eyes 42 Plan Ahead

28

33

WE GRILL - TOM HUNT

RECIPES 13 Roasted Tomato, Red Onion & Basil Blondie Pizza 13 Basmati Payasam Pudding 14 Miso Turmeric-Glazed Aubergine 14 Sundried Tomato & Broccoli Toasted Sandwich 15 Pulled ‘Pork’ Sandwich 15 Vegan Jackfruit Chilli 21 Tofu & Seeded Rice 23 Haggis Croquette, Pickled Turnip & Potato Tuile 31 Chocolate Loveheart Mallow Brownies 31 Victoria Sponge Cupcakes 35 Maple & Bacon Pancake Skewers 35 Pancakes with Lemon Sauce

14

31

MISO TURMERICGLAZED AUBERGINE

CHOCOLATE LOVEHEART MALLOW BROWNIES 5

21

35

TOFU & SEEDED RICE

PANCAKES WITH LEMON SAUCE takestockmagazine.com

NEW

Natural flavours

30% Reduced sugar*

Makes 42 portions Suitable for vegetarians

Lighter, fluffier and Gluten free.

*The new Angel Delight Mousse will achieve at least 30% less sugar than standard food service Angel Delight

Calendar January-February

1

NEW YEAR’S DAY

JAN

2325 JAN

MANCHESTER BEER & CIDER FESTIVAL Manchester Central

25

CHINESE NEW YEAR

14 FEB

VALENTINE'S DAY

JAN

10 JAN

19 FEB

HOSPITALITY ROCKS Evolution, London

1214 JAN

FOOD EMPORIUM AT TOP DRAWER Olympia London

1314 JAN

HOTEL LEADERSHIP CONFERENCE Hilton London, Bankside

1921 JAN

SCOTLAND’S SPECIALITY FOOD SHOW SEC, Glasgow

25 JAN

BRITISH TAKEAWAY AWARDS Savoy Hotel, London

29

HOSTECH Ham Yard Hotel, London

4-5 FEB

PUB20 Olympia London

4-8

GREAT BRITISH BEER FESTIVAL WINTER The New Bingley Hall, Birmingham

JAN

FEB

23 JAN

BURNS NIGHT

27 JAN

THE FISH & CHIP AWARDS Royal Lancaster London Hotel

5-6 FEB

NATIONAL BURGER AWARDS Islington Metal Works, London

1922 FEB

24FEB 8 MAR

7

FAIRTRADE FORTNIGHT

25 FEB

SHROVE TUESDAY

2526 FEB

INTERNATIONAL CONFEX ExCeL London

27 THE SOURCE TRADE SHOW Westpoint, Exeter

DERBY CAMRA WINTER ALE FESTIVAL Roundhouse, Derby

FEB

TENANTED PUB COMPANY SUMMIT & DINNER The Montcalm, London takestockmagazine.com

New What’s

January - February

Vegan-Friendly Mayo Veganism is a growing business out of home. Whether strict or flexitarian, the rise in UK consumers looking to reduce their meat intake and adopt vegetarian or vegan lifestyles is unstoppable. That’s why Unilever has brought their award-winning Hellmann’s Vegan Mayo to foodservice. Launched in a 2.62 litre tub, it has won awards including the Grocer New Products Award 2019. ufs.com/plantbased

Get Smokey!

In time for Veganuary, Unilever has reformulated their recipe for Hellmann’s Smokey BBQ Sauce 430ml to make it plant based and gluten free. This change means no one has to miss out on another chip dipping, sandwich filling, burger topping experience again! The same great taste of Hellmann’s, now vegan. ufs.com/plantbased

Seriously

Good takestockmagazine.com

Heinz has released their Seriously Good Mayonnaise to the foodservice in both 5 litre and 10 litre formats. Made using only free range eggs and containing no artificial colour or flavours this is a perfect back of house solution for a wide range of dishes including use as a side dip, within coleslaw or in a burger. kraftheinzfoodservice.co.uk

8

Savoury Sauces Macphie has launched two savoury sauces in a 1 litre Tetra Pak format, both of which are Vegetarian Society approved. The two varieties - White Sauce and Cheese Sauce - are ambient stable, ready to use and tolerant of the addition of flavours, colours and alcohol. Both are also microwave, hob, kettle, bain-marie and hot-cabinet stable, making them extremely versatile.

Check out the Macphie website for a whole range of recipes. macphie.com

A Fresh Serve Mixer manufacturer The London Essence Company has created an on trade dispense system that serves flavoured tonic water infusions. The innovative font system infuses the brand’s distilled botanicals into chilled tonic water at the point of service, thereby ensuring freshness and flavour, whilst reducing packaging by 96%. Available to the on trade from February, the system uses flavour cartridges to allow high quality serves of Classic Indian, cucumber, elderflower, grapefruit and rhubarb tonics, enabling the creation of a wide range of refreshing, exciting drinks.

With enhanced speed of serve, eye-catching bar presence and sustainability credentials, this is a system that ticks all the right boxes.

londonessenceco.com

9

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THE TASTE YOUR CUSTOMERS LOVE, NOW VEGAN.

Find out more at ufs.com/plantbased

WINNING WITH *Kantar Worldpanel Usage 52 w/e 2nd December 2018

PLANT BASED

TAKE STOCK

FEATURE

29%

of consumers look for vegan options when dining out of home Source: Americana Gourmet Burger Guide

66%

of consumers opt for, or are open to, meatalternative dishes

A Lasting Trend

Source: Vegan burgers report prepared by 3GE Research & Insights in 2019

Veganism is an important and profitable trend - and one that looks to be staying.

Research shows that 29% of consumers

vegan box with one uninspired meal

look for vegan options when eating

is not enough. Vegans want quality

out-of-home*, and with 3.5 million

taste and variety, comfort food and

in the UK now following a vegan diet

bold flavours - basically, they want

and a further 7 million vegetarian** it

what everyone else wants.

is becoming more important than ever for operators to take part in Veganuary

• Perfect timing for a new menu -

and create plant-based dishes with high

January is a great time to create

appeal throughout January.

a new menu or add exciting new

specials to the existing one. Not

“Consumers are choosing meat-free

only does it help creativity flow

for a variety of reasons, with health and

in the kitchen, but your existing

sustainability being top of the list - more

customers will be impressed by

than half of British adults now say they

your inspiration.

adopt vegan buying behaviour***,” says Kirsty Matthews, insight manager at

• Encourages new tastes - for those

Macphie. “During Veganuary consumers’

meat-eating customers who

awareness of vegan or plant-based will

fancy cutting back or just trying

be heightened, therefore outlets that

something new, offering vegan

show they are supporting the event are

dishes is the perfect opportunity

more likely to be noticed by consumers.”

to help expand and provide some

variety for your customer’s taste buds.

Why get involved

What to serve Competition is fierce so don’t just offer token dishes such as stuffed peppers or superfood salad, think about...

• Offer a mix of unique and classic

dishes such as fish and chips

(using tofu or banana blossom),

full English breakfasts and roast

dinners. Omitting the vegan tartar

sauce for the fish, cheese for pizzas

and Yorkshire puddings for roasts

will result in a disappointed and

dissatisfied customer.

• Be more adventurous with desserts

than a fruit salad! Sticky toffee

pudding, chocolate fudge cake

and Eton mess can now be made

suitable for vegans and will also

tempt non-vegans too.

• Don’t compromise on quality - • Vegans tend to dictate where their

• Times have changed - catering

options need to be full of flavour,

group eats out. Please them, and

for vegans is now a necessity for

taste and texture just like your

you will see your footfall rise.

any business, they can no longer

meat dishes. Premium, fresh,

be an afterthought when putting

seasonal and locally sourced

together your menu. Ticking the

ingredients are important.

Sources: *Vegan Society 2018 **Lantmännen Unibake’s Gourmet Burger Bun Brand Americana ***MCA

11

takestockmagazine.com

Walkers Core Grabs are worth 34% of Grabs Sales in Pubs

Crisps are the UK’s most popular snack

Crisps, snacks and nuts consumers spend +£2.35 more per visit vs main meal consumers

Grabs are growing at

39%

12.4%

of Pubs Crisps sales are Walkers Ready Salted, Cheese & Onion and Salt & Vinegar

in Pubs

32 x 50g 32 x 50g 32 x 50g

Walkers Cheese & Onion Crisps 50g Walkers Ready Salted Crisps 50g Walkers Salt & Vinegar Crisps 50g

50% pub visitors said selling snacks was a characteristic of their ideal pub Sales up 41% in pubs Case of 20 cards Case of 24 cards Case of 24 cards

Nobby’s Nust Sweet Chilli Coated Peanuts 40g Nobby’s Nust Sweet Dry Roasted Peanuts 50g Nobby’s Nust Salted Peanuts 50g

Sources: Crisps, snacks and nuts in the on trade 2011. YouGov UK Aug 2017 MCA Pub Brand Monitor, snacking occasions grew from 6.4% to 8.5% Q2 2018 YOY; Mintel Consumer Snacking Report, May 2018, 66% of UK consumers chose CSN as a snack in latest 2 weeks, highest % of any snack item. Salesout Pub £ Sales 52w/e 23 June 2019.

Sales Out, Total Food services, Pubs, Nuts, MAT we 09.09.18.

TAKE STOCK

FEATURE

Basmati Payasam Pudding

By Tilda Foodservice Serves 4

INGREDIENTS

Roasted Tomato, Red Onion & Basil Blondie Pizza

By Macphie

METHOD

Makes 5 portions

METHOD

INGREDIENTS

1. Spread the white sauce over the pizza base,

100g Macphie Plant-based White Sauce 1 pizza base 50g red onion, chopped 100g cherry tomatoes 10g basil leaves 50g vegan cheese

100g Tilda Original Pure Basmati Rice 200ml almond milk 400ml coconut milk 40ml maple syrup 5 cardamom pods (seeds only, crushed) 2 tbsp coconut oil 1 tbsp cashew nuts, pistachios & raisins 1 tbsp pomegranate seeds Pinch coconut shards

sprinkle with cheese, red onion and tomatoes

2. Bake in the oven until golden on the edges at 225°C 3. Once cooked, deep fry the basil leaves.

Drain well and place on the pizza before serving

1. In a wide, heavy bottom saucepan, add the rice and milk, and heat over a medium heat. Keep stirring and bring to the boil 2. Simmer and stir in the maple syrup and the cardamom seeds. Cook gently for about 30 minutes. Stir the rice, so it doesn’t stick. If it feels too dry just add a little more milk

3. Once the rice is soft and cooked

The vegan market is predicted to be worth

£1.1bn by 2023 Source: Mintel Research 2018

With

71%

of people saying they will eat more healthily as their new year’s resolution Veganuary could not be at a better time of year.

through, the pudding should have a lovely creamy consistency. Remove it from the heat and cover with a lid

4. In a frying pan heat the coconut oil and add cashew nuts to toast slightly.

Add the pistachios and raisins and fry for a few seconds

5. Pour the nuts along with the butter over the Payasam with a sprinkle of the coconut and pomegranate seeds and serve warm

Source: Inc.com

13

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Miso Turmeric-Glazed Aubergine

By Derek Sarno, chef director & co-founder at Wicked Kitchen Serves 3-4

INGREDIENTS For the glaze

100ml mirin 2 tbsp miso paste 2 tbsp maple syrup 1 tsp ground turmeric 4 garlic cloves, crushed 1 tsp very finely chopped lemongrass (1⠄₈ of a lemongrass stick)

For the aubergine

3 medium aubergines, sliced in half & scored 2 tsp vegetable oil 35g salted peanuts or cashews, roughly chopped 2 spring onions, sliced 1-2 small red chillis, deseeded & thinly sliced Handful coriander, roughly chopped Handful chickpeas

Sundried Tomato & Broccoli Toasted Sandwich

By Macphie Serves 1

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METHOD 1. Preheat the grill to hot. Whisk together the glaze ingredients 2. Brush the skins of the aubergine with oil and apply half the glaze to the cut side of the aubergine, making sure it gets in between the cracks of the score lines. Marinate for 15 minutes (any longer the aubergine will become soft and soggy) 3. Grill skin-side up for 10 minutes until the

flesh is tender, then baste the scored side with more glaze. Carefully turn the aubergine over and grill flesh-side up for 4-5 minutes, until browned and lightly charred. Check the aubergine regularly to make sure it’s not sticking to the bars

4. Brush the cooked aubergine with the remaining glaze, then top with the nuts, spring onions, red chillis, chickpeas and coriander

INGREDIENTS

METHOD

3 slices multi-seed bread 175g Macphie Plant-based White Sauce 20g sundried tomato paste 30g spinach, shredded 50g mini broccoli florets (pan fried) 50g julienne red pepper (pan fried)

1. Mix the paste, spinach and 75g of white sauce together

14

2. Toast the bread and layer the sun dried mix on two slices, place the veg mix on both

3. Place the remaining white sauce on the top slice of bread and glaze under the grill until brown, then serve

TAKE STOCK

FEATURE

Vegan Jackfruit Chilli

By Cooks&Co/Mutti Serves 8

INGREDIENTS

Pulled ‘Pork’ Sandwich

By Derek Sarno, chef director & co-founder at Wicked Kitchen Serves 2

INGREDIENTS 6 Eryngii mushrooms, ‘pulled’ 12 small potatoes, halved 1 regular size bottle BBQ sauce 3 tbsp beer (optional, but if using, choose one that is not cleared using animal products) 2 soft burger buns 3 tbsp ‘pork’ seasoning blend (sage and onion) ½ tsp salt flakes ½ tsp cracked black pepper ½ tsp granulated garlic 1 tsp vegan butter 4 tbsp sunflower/veg oil Fresh parsley to garnish

METHOD 1. Preheat the oven to 200°C 2. Shred the mushrooms by running a fork along the fibres, away from the cap. Pull apart with fingers and place in a large bowl

3. Add BBQ sauce to small bowl and whisk in a splash of beer 4. In the large bowl of mushrooms shreds, add granulated garlic, ‘pork’ seasoning, salt and pepper and toss to coat evenly. Heat a cast-iron pan on med-high heat until hot, add oil. Add the seasoned mushrooms and cook until brown on all sides, stirring occasionally

5. Once hot and crispy, transfer back to the bowl and add BBQ sauce, stir to coat evenly.

Place onto a parchment-lined baking tray, spread out evenly and roast for 10-15 minutes until browned and caramelized and cooked well 6. Place the halved potatoes into large bowl, add a touch of oil, salt, granulated garlic, black pepper and toss to coat. Add additional oil to the hot skillet, then add the potatoes in face down to brown and cook for about 3-4 minutes. Turn over. Potatoes should be crispy and golden brown on the flat side, then place pan in the oven and roast for 10-12 minutes until cooked 7. Butter rolls lightly on each open-faced side and place on hot skillet for 1-2 minutes to grill until golden brown on the bottom, then assemble

15

1 tbsp oil 2 onions, diced 2 cloves garlic, crushed 1 Cooks&Co red pepper, large chunks 2 x 400g cans Cooks&Co Jackfruit in brine 2 tsp chilli powder (to taste) 2 x 400g cans Mutti plum tomatoes 2 tbsp Mutti tomato puree 2 tbsp Mutti tomato ketchup 2 vegan vegetable stock cubes Vegan Worcestershire sauce (optional) to taste 400g Cooks&Co red kidney beans (in chilli sauce) 400g Cooks&Co borlotti beans 400g Cooks&Co cannellini beans

METHOD 1. Heat the oil in a pan and add the onion. Cook on a medium heat until soft then add the garlic and cook for a further few minutes 2. Add the jackfruit, red pepper and chilli powder and fry for a few minutes before adding the tomatoes, puree, ketchup, stock cubes, Worcestershire sauce and beans 3. Cover the saucepan and simmer on a low heat for 30-40 minutes, or until the jackfruit is soft

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TAKE STOCK

FEATURE

Make Dry January a Profitable One Dry January is now a well supported event. According to a YouGov poll an estimated 4.2 million people in the UK planned to do Dry January in 2019.

That’s a lot of potential customers, so

• When it comes to wines, brands

how can a business still attract them

like Hardys, Rawsons Retreat and

without the booze?

Freixenet offer highly rated wines

that give you options in white, red

and sparkling.

Here are Take Stock’s suggestions for pulling in the customers who’ll still have a great time in your venue - but

• There is a demand for speciality

without the hangover!

tonics, driven by people being

exposed to them as part of the gin

boom. The brand new tonic water

pump from London Essence is a

great way of tackling this demand,

but make sure you have the CGA top

sellers on your list too, which are:

What to serve Customers choosing not to drink alcohol, or opting for a lower ABV, will be looking for drinks in the same categories as those seeking an alcoholic drink - so make sure you cater for them. In the on trade there have been a number of product launches that make your life easier when deciding what to stock.

Fever-Tree Tonic; Schweppes Tonic;

Fever-Tree Naturally Light; Schweppes

Slimline and finally, Britvic Low

Calorie Tonic.

• Satisfy your draught beer customers

by using systems like ‘Blade’ to serve

Heineken 0.0.

• In the spirits category Seedlip leads

the way and new alcohol free spirits

are being launched all the time.

4.2 million people in the UK planned to do Dry January in 2019 Source: YouGov

17

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STOCK UP NOW © 2018 The Coca-Cola Company. All rights reserved. COCA-COLA, DIET COKE, COCA-COLA ZERO and TASTE THE FEELING are registered trade marks of The Coca-Cola Company.

TAKE STOCK

FEATURE • Make sure you have the top selling

How to present

soft drinks. The CGA top 10 are:

Coca-Cola; Diet Coke; Pepsi Max;

Treat your low and no customers exactly

R Whites; Schweppes Lemonade;

the same as regular customers. Look at

Pepsi; Diet Pepsi; Coca-Cola Zero;

your drinks menus and make sure there

J2O Orange & Passion Fruit and

are clearly marked zero alcohol drinks

Red Bull.

in every category. Go the extra mile too

• Offer a good range of hot drinks -

by including calorific and sugar content information - you’ll find health conscious

teas and infusions, plus the top

selling coffees: Latte; Cappuccino;

Americano, Flat White; Café au

Think about how the drinks are actually

Lait; Mocha and finally Espresso. You

served. Take advantage of free glassware

Don’t forget to look at things

should also consider selling a drink

offers from brands - Britvic Sensational

that can make your business a

that’s really starting to get people

Drinks being an excellent example. The

destination.

talking - Kombucha. A fermented,

major brands are a fantastic source of

lightly fizzy and sour drink made

non-alcoholic cocktail recipes too!

from sweetened tea.

customers will appreciate it.

15% of 18-24 year olds class themselves as teetotal Source: CGA

Low & no-alcohol market is now

worth

£50m

Attracting your audience

• Workers - could you offer a

‘business’ zone with power

points available?

• A phone re-charging facility

- which will really incentivise

customers to stay and enjoy

themselves.

• Be dog, walker and cyclist friendly

- water bowls and complimentary

dog treats are always a nice

touch. Have high tech bike

pods or locking areas for bikes

and how about offering a

breakfast for cyclists before they

set off? Make the most of your

area and encourage walkers

to start or finish up at your outlet.

The Spread Eagle in Sawley, Ribble

Valley offers a Ramble & Roast

which consists of bacon butties,

tea and coffee at 10:30am

followed by a ramble before

heading back for a Sunday roast

lunch at £20 per person.

• A regular weekly quiz, hosting a

Source: CGA

book club or community event

and showing sport will all attract

customers.

• Bring your customers a sense of

1 in 5 UK adults drink no alcohol Source: ONS

19

nostalgia by having a games night.

The Barking Cat Alehouse in Poole,

Dorset held a Scalextric night

once a month, with the majority

of proceeds going to charity.

• Hold a weekly film night complete

with a two-course meal, or book

some live music. Look into a

tribute band or local jazz band,

both will bring in customers.

takestockmagazine.com

TAKE STOCK

FEATURE

A Seasonal Celebration Seasonal events like Chinese New Year and Burns Night present two great opportunities to boost sales and help you benefit from their popularity during this quieter time of the year.

When to celebrate This year, both events fall on Saturday, 25 January - so it could be a busy night!

To keep things simple, celebrate the festivities on the night itself, or if you’re feeling brave, and like a challenge, why not celebrate both on consecutive nights?

What to do Make the most of both events and, depending on your customers, provide an all singing, all dancing evening or keep it simple. You know your customers best, so what would they prefer?

Tofu & Seeded Rice

By Tilda Foodservice Serves 2

INGREDIENTS

Chinese New Year Add a few specials to your regular menu or organise a Chinese New Year event.

• Include ‘lucky’ foods into you

What to serve • Have a mixture of dishes and firm

menu which are said to bring

wealth and prosperity. These

include citrus fruits, dumplings,

spring rolls, noodles, whole fish

and rice cakes.

favourites. Visit tildafoodservice.com

• Serve traditional, popular Chinese

for inspiration, but include dishes

beers such as Tiger Beer, Tsingtao

such as Duck Breast with Red

and Lucky Beer. Tea is a must for

Curry-Infused Fragrant Jasmine

those who do not drink alcohol, so

Rice, Chinese Claypot Rice and

stock up on the traditional options:

Chinese Prawn Potsticker Dumplings.

pu-erh (black tea), chrysanthemum

tea (herbal and caffeine-free), green

tea and oolong.

tempt those with smaller appetites

or who are trying something new

for the first time.

METHOD 1. Heat the oil in large pan. Add the tofu

• Offer smaller or tasting dishes to

250g Tilda Easy Cook Brown Wholegrain Rice or Wholegrain Basmati Rice 220g tofu, cubed and dried 2 tbsp vegetable oil 1 red chilli, finely chopped Large handful sugar snap peas Large handful baby corn Large handful broccoli florets Few pak choi leaves 1 lemongrass stalk, bruised 1 thumb ginger, finely grated 1 clove garlic, crushed 4 tsp mirin 2 tsp sesame oil 4 tsp teriyaki sauce

Chinese food was voted as the UK’s favourite takeaway last year so why not cash in on the love for oriental cuisine and offer a takeaway service for the festivities?

21

and cook for about 5 minutes until brown and crispy. Remove from the pan and set aside

2. Add the stir fry vegetables, chilli, sugar snap peas, broccoli, pak choi and lemongrass into the pan and cook over a high heat until the vegetables are cooked 3. Cook the rice as per the instructions on the pack. Add to the vegetables and stir through the cooked tofu 4. Blend the ginger, garlic, mirin, sesame oil and teriyaki sauce together, stir through the hot rice and serve

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d e n o i t r o P n o i t c e f r e p to For great tasting sauces your customers will love

@KraftHeinzFSUK Proof: Cambridge Direction “FOH Sauces and Brand Choices” research 2016

*

TAKE STOCK

FEATURE

Haggis Croquette, Pickled Turnip & Potato Tuile

By Rory Lovie, head chef at the Bridgeview Station in Dundee Serves 4

INGREDIENTS 250g haggis, sliced into 4 pieces 30g plain flour 1 egg 150g breadcrumbs 1 turnip, peeled 50ml white wine vinegar 10g caster sugar 100ml double cream 1 large rooster potato, peeled & cut julienne 10ml rapeseed oil

METHOD Pickled Turnip

1. Mix the vinegar, caster and 100ml water in a saucepan and bring to the boil. Once boiled, leave to cool slightly

Burns Night Hold a traditional Burns Supper complete with eating, drinking, dancing, piping and poetry on the day itself or have a more low-key celebration with haggis specials.

What to do

wine! A robust red compliments

the strength of the haggis.

• Serve a full Scottish breakfast

and include lorne sausage and

• Depending on the size of your

tattie scones. You may want to

outlet, why not hire a piper for the

add haggis and switch the black

day or an authentic ceilidh band

pudding for white if you want.

to entertain for the evening?

• As well as serving the traditional

haggis with tatties and neeps, why

not extend your menu to include

haggis pie, stuffed chicken supreme

and steak and haggis burger?

• Why not consider bar snacks that

pair well? Scotch eggs, sausage rolls

and nachos all work well with the

Scottish speciality.

• Whisky is the tipple of choice; either

2. Slice half of the turnip and cut julienne.

Add to the pan to infuse. Once cool, store in the fridge Turnip Puree

1. Chop up the rest of the turnip and put in a pot and cover with water. Cook until soft.

Strain the water then add the cream and bring it to the boil 2. Blend until smooth, season with salt then put in the fridge to cool Potato Tuile

1. Mix the potato with the rapeseed oil and add salt and pepper. Scatter on a tray with greaseproof paper making sure the pieces of potato overlap each other. Cook in the oven at 200°C for around 10 minutes until golden brown and crisp 2. Transfer to a wire rack to cool Haggis Croquette

Burns Night is no longer just a national event for Scotland to honour - it is now a popular celebration loved by the Scots and their friends all over the world, so a great event to be involved in!

1. Roll the haggis pieces into croquette shapes. Pane in the flour, egg, then breadcrumbs to coat evenly. Place in fridge to firm up slightly To assemble

1. Deep fry the haggis until golden brown and crispy. Place a dessert spoonful of the puree on to the middle of the plate and smear to form a large circle 2. Place a handful of turnip on top, then the haggis and garnish with the tuile

malts or blends - and lashings of

23

takestockmagazine.com

When it comes to looking at what brands to stock this year, and up-and-coming trends, reliable data is the key. And within the on-trade, there isn’t a more trusted source of information than CGA. Here are their top picks for 2020 that could make a real difference to your bar sales.

Mainstream lager

Craft beer

Cask

Carling still dominates, outselling Fosters

A volume rise of 19.7% sees

Sharp’s Doom Bar has continued to

and Carlsberg combined. However,

Brewdog Punk IPA maintain their

dominate the cask ale market, followed

the decision to rebrand Carlsberg to

number one position in this small,

by Greene King IPA and Fuller’s London

Carlsberg Danish Pilsner has helped to

but growing and extremely vocal,

Pride.

raise perceptions with consumers.

sector. Catching up though are Camden Hells Lager - up 37.9% and

Greene King Abbot Ale and Timothy

The fastest growing brands to watch

Camden Town Pale Ale - up 40.8%,

Taylor Landlord saw volumes up 25.7%

are: Coors Light - up 10.9% in volume,

followed in total volume terms by

and 11.7% respectively.

followed by Amstel at 9.9%. Also in

Marston’s Shipyard and Blue Moon.

On the local brew scene, Ruddles and

volume growth are Heineken Premium, Stella Artois and Peroni Nastro Azzurro,

Beavertown Neck Oil Session IPA

Wainwrights have maintained their

up 3.1%, 2.7% and 2.4% respectively.

saw volume sales up an incredible

volumes, which is a great achievement

Finally, whilst still not quite at the

156.5%.

in this sector.

volumes of these brands, don’t ignore Birra Moretti who, with a sales volume up 38.7% is gaining ground rapidly.

takestockmagazine.com

24

TAKE STOCK

FEATURE

The fastest growers‌ Lager:

Cider

Coors Light

Strongbow dominates this sector with Strongbow and Strongbow Dark Fruit selling over a million HL in the period, contrasting to sales of 305,996 HL by the third largest player in the category, Thatchers Gold.

Magners Original was up 5.4% and the cider showing strongest growth is Carling Black Fruit Cider, up 138.3%.

Cask:

Cider:

Low & no-alcohol:

Greene King Abbot Ale

Carling Black Fruit

Heineken 0.0

Top 10 lagers

1 Carling 2 Fosters 3 Carlsberg Danish Pilsner

Low and no-alcohol lager Interest in and demand for low and no-alcohol brews is well documented, and in the sector Beck’s Blue is still the top seller, showing 3.8% volume growth.

4 Peroni Nastro Azzurro 5 Coors Light 6 Stella Artois

But, coming up fast is Heineken 0.0. with sales volumes up an incredible 123.1% so that just 3198 HL separates the two.

With that level of growth, will we see a

7 Tennents Lager

new market leader this year?

8 Amstel

Behind this battle, the next three best

9 San Miguel

selling brands by volume are San Miguel 0,0 - up 27.7%, Erdinger Alcoholfrei - up 11.9% and Bavaria 0.0% up 43.2%, so all

10 Heineken Premium

definitely worth stocking.

25

takestockmagazine.com

The foodservice industry is now in your hands

Download the Take Stock app today and have all the tools of the trade at your fingertips.

Here is just some of what you will find: • • • •

A comprehensive recipe library Help to plan more effectively Industry leading tools and guides The latest in new product developments

And much more...

Download for free NOW!

TAKE STOCK

FEATURE

New Year, Fresh NewStart Year

Prep

The beginning of the new year is the perfect time to give your business an early spring clean.

From balancing the books to staff training and deep cleaning, now is the time to get cracking to ensure you make this year an even bigger success than last.

and learn from the latter this year. If

local charity shops. Get rid of

you have a staff appraisal programme,

plates and glasses you haven’t used

get these meetings in the diary asap. If

in 2019 - if you do need extra in the

not, consider running staff reviews.

future, you can always borrow or hire them. In the meantime, they are

Agree your new year goals

collecting dust and taking up valuable storage space.

Get your accounts in order

Use the information from your financial

After the busiest period of the hospitality

assessment and your year-end meeting

Make sure old messages on your

to plan your strategy for this year. Set out

telephone and email are deleted and

plans for improvements and changes and

up to date. Make sure the same applies

agree with your team how to achieve

for your website and social media.

and catering year, make sure you are up to date with your admin.

There’s nothing more important than making sure the receipts and invoices you need for your tax and VAT returns are in good order, so take time to ensure your accounts are as accurate and organised as possible. You need sound financial information to properly understand what areas of your business have worked well and where you can make improvements.

them and when by.

• Have a good hard look at your

Running a comprehensive diary enables

and POS materials. If they need

you to get a clear picture of the key

cleaning, now is the time to get

events for the year like Easter, Father’s

it done.

Day and bank holidays. Include major sporting dates as well as local events.

Plan when you’re going to run your

Look at your financial arrangements

own events and don’t forget to include the deadlines for the goals you’ve set the business.

financial services? If not, now is the perfect time to make a change before the new tax year is upon us.

curtains, carpets, bar towels, pictures

• If you’ve got company vehicles your customers can see, get them serviced and valeted - they are mobile advertisements for your business.

• Look at staff uniforms. Do they reflect

Are you happy with your business bank account, your accountant and other

Deep clean

Get your calendars organised

Look at your staffing

well upon your business? If not, do

With your calendar completed, map

buying new kit or setting up a hire

out your staffing requirements and

contract.

something about them - either by

begin any necessary recruitment. If

Hold a staff meeting

you use an agency to recruit staff, talk

• Is there an area of your business that

to them about your requirements and

needs a refresh? If so, far better to do

Sit down with your team and look at

negotiate a good deal with them.

paintwork now, before the busy spring

what worked well last year; what brought in additional revenue; what actions improved efficiency, and what didn’t

De-clutter

season kicks off.

• Audit the cleanliness of your bar,

Throw out or recycle unused materials;

kitchen, air extraction, storage and

fix or jettison broken or damaged fixtures

waste areas. If a clean is necessary,

Make a list of 2019’s successes and

and fittings; sort your freezers and store

ask your team to do it or bring in a

failures, so you can repeat the former

cupboards and send lost property to your

specialist as soon as possible.

work so well.

27

takestockmagazine.com

Photo credit: Jenny Zarins

We

Grill takestockmagazine.com

28

Tom Hunt Tom Hunt is an eco-chef, food sustainability consultant, food writer and co-founder of Poco Tapas Bar in Bristol which won the Best English Restaurant, Best Independent Restaurant and Best Restaurant at the Food Made Good Awards in 2016. Tom has taught food sustainability at Le Cordon Bleu London and his book Eating for Pleasure, People & Planet is out in March.

Tell us about Poco Tapas Bar…

But is it expensive?

Poco is a seasonal tapas restaurant with a core focus on

It may cost more to buy organic and better farmed ingredients,

ethics and sustainability. The dishes are small plates made

but by cutting down on waste and increasing the plant to meat

with seasonal, British food. Most of the fresh produce is

ratio on your dishes you can create a budget that will allow you

sourced within a 50 mile radius of the restaurant; they

to purchase these better quality ingredients.

are 70-80% organic and 100% seasonal. We don’t use any serve low-carbon meat. The quality of our ingredients match

When did you become conscious of sustainability?

that of any Michelin-starred restaurant. However, in line

I’ve always been aware of food sustainability and environmental

with our ethos, we serve our food in a relaxed environment

issues. However, I first decided that it would be my main focus

at an affordable price that aims to build a strong community

in 2011 when Tristram Stuart, author of the book Waste, invited

around the restaurant.

me to cook a banquet with food that would otherwise have been

Describe the menu…

wasted. It was a huge eye opener for me and made me rethink

My manifesto is called Root to Fruit eating. It’s a food

the environment simply by the way I cooked.

imported fresh products and have recently pledged to only

how I operate, realising that I could have a positive impact on

sustainability philosophy with three key points: eat for pleasure, eat whole foods and eat the best food you can. Our menu is

What is your favourite dish?

created with these points in mind. We cook everything whole

At the moment, it is more of an ingredient than a dish - cider

to produce zero waste, because all our veg is organic and local,

vinegar. It is very simple to make and is a great way to turn wasted

we never peel it. We also leave stalks and leaves on them too.

or windfall apples into a highly valuable product that can save

This approach not only helps the environment but is a financial

you a lot of money while increasing the quality of your menu.

saving too, which then in turn helps us to keep the cost of our dishes down. We only cook with low-carbon meat like wild

How did your love of food develop?

game and offal and 75% of our menu is plant-based, lowering

I’ve always been passionate about food from as long as I can

our carbon even further.

remember and I think that’s because of my family. We always ate around the dinner table, every night, as a family. Mum was

How can an outlet be more sustainable?

always cooking. It was never perfect, and sometimes from a

The world is facing a serious climate crisis, and our food

packet, but nevertheless she always made a home cooked meal

system has one of - if not the - biggest impacts on the planet.

for her family and that has had a massive influence on me.

We have to take responsibility for this impact by serving the best quality food we can. Where our food comes from

What is your career history?

makes a huge difference in terms of this impact. From

Since a young age I’ve been passionate about food and art, so in

the right suppliers we can even benefit the environment.

1997 I helped my friend Ben Hodges cater for weddings before

Therefore buying food from small, chemical free, local

heading up the catering for a chalet in Val d'Isère during the 2003

farms is the best way a business can become more sustainable.

ski season when I was just 23 years old. Thanks to being able

Buy as much local, seasonal food as you can, and try to

to create my own menu, I was able to find my feet with food: I

opt for low or no-spray vegetables too. Make your menu

learnt how to budget, experiment and write recipes. It helped

seasonal and focus your dishes on these ingredients. Be

build my confidence before returning in 2004 to a job as sous

proud of the quality of your ingredients and make them

chef at the prestigious River Cottage in Dorset working with TV

more affordable by shifting dishes to be more plant focused

chef Hugh Fearnley-Whittingstall. While working for Hugh, I set

and highlight this on your menu - I’m sure your customers

up a festival cafe which served posh wraps and salads at British

will be impressed that you’re buying local while trying to

music festivals - our first being Glastonbury. Then, in 2011, Poco

do your bit to save the planet!

Tapas Bar opened in Bristol.

29

takestockmagazine.com

Feel the

Love Have fun this Valentine’s Day through your sweet menu so everyone, young and old, single or coupled, can feel the love when they visit your outlet on Friday, 14 February.

And why not spread the love across the whole weekend?

“When thinking of Valentine’s Day, the first

• Give your cupcakes some love -

thing that comes to mind is love hearts,”

create a romantic twist by adding

says Emma Stamp, senior brand manager

a heart decoration on the top of

at Dr. Oetker Professional. “Why not use

each cupcake. Simply take out the

Dr. Oetker Professional has a wide

the symbol through your ingredients to

sponge in the middle of your

range of baking products from

evoke a sense of romance?”

cupcake and using your cutter

coloured icing and gel food colours

shape into a heart to sit on top of

to cocoa powder and cooking

a swirl of buttercream.

chocolate. Chocolate is one of the

Here are Emma’s top tips on how to incorporate love hearts into your fave sweet treats:

A helping hand

most popular ingredients to use for • Jazz up your biscuits - embrace

Valentine’s Day and their Scotbloc

• Add a hidden surprise - a loaf cake

the popularity of chocolate and

is simple, fast and effective. Easy to

with a secret heart in the middle,

roses on Valentine’s Day by including

melt, it’s suitable for all requirements,

only revealed once sliced, is a real

these flavours in your biscuits. Create

such as coating, drizzling, shaving

showstopper. Cut out hearts from

heart-shaped shortbread biscuits

and enrobing. The coating requires

a red sponge and on top of a layer

using rosewater and cocoa powder

no tempering and can be used over

of chocolate mixture add these to

and, once baked, finish them by

a wide temperature range, making it

your loaf tin and cover completely

covering with a generous amount

practical and versatile for delivering

with the rest of your mix to hide

of chocolate - guaranteed to be

a perfect finish.

your hearts.

a hit with customers!

takestockmagazine.com

30

TAKE STOCK

FEATURE

Victoria Sponge Cupcakes

By Dr. Oetker Professional Makes 12

INGREDIENTS For the cupcakes 12 Dr. Oetker Muffin Cases 150g margarine 150g caster sugar 1 tsp Dr. Oetker Madagascan Vanilla Extract 150g plain flour 1½ tsp Dr. Oetker Baking Powder 3 medium eggs

To decorate 200g strawberry jam 400g Dr. Oetker Vanilla Buttercream Style Icing

METHOD 1. Preheat the oven to 180˚C 2. Put the margarine in a mixing bowl with the caster sugar. Whisk together then gradually beat in the eggs and vanilla extract until blended

3. Sift the flour and baking powder on top and carefully fold into the whisked ingredients

Chocolate Loveheart Mallow Brownies

By Macphie Makes 24

METHOD 1. Mix the brownie mix and liquids on slow speed for 3 minutes 2. Deposit 2 x 700g into 7 x 12 foils 3. Bake at 180°C for 30-35 minutes

1kg Macphie Brownie Mix

4. Whip mallow for 4-5 minutes, as per pack instructions, adding pink colouring (and flavour as desired)

130g vegetable oil

5. Once brownies have cooled, cut out heart

290g water

shapes, divide into two and sandwich with mallow

INGREDIENTS

Macphie Mallow Pink colouring Macphie Sweet Snow

6. Dust heart shapes on top of each brownie using sweet snow to finish 31

4. Divide the mixture equally between the cupcake cases and smooth over the tops.

Bake for about 20 minutes until risen, golden brown and firm to the touch.

Transfer to wire racks to cool 5. Using a sharp knife, cut a heart out of the top of each cake approx. 1cm away from the edge, scooping out a pocket of the cake sponge underneath at the same time. Trim away the excess sponge from each of the cake tops to make a flat base 6. Fill the centre of each cake with strawberry jam and pipe a generous blob of buttercream. Place the sponge heart back on top of the buttercream, dust lightly with icing sugar and serve takestockmagazine.com

www.sugarandsyrup.com

Feed Your Eyes Winners

Created a dish you’d like to show the world?

Want to win £50 of Amazon vouchers?

Every edition we select the best starter, main and dessert from entries posted to #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50 Amazon vouchers, courtesy of our sponsors Macphie, Chef and cooks&co.

You’ve got to be in it to win it… so, get posting!

James McMahon @jimmer_mcmahon

Head chef, The Pier, Lairg, Sutherland - Home smoked duck salad, pickled girroles & roasted grapes

Stuart Wake @stuwake

Sous chef, Leila Lily's, Newcastle upon Tyne - Venison, salsify, beetroot & girolles

Emily Page @_chefemz_

Apprentice commis chef, The Cross Keys, Stow, Lincolnshire - Lemon tart with lemon meringues, lemon curd & crumbled lemon shortbread

33

takestockmagazine.com

Stacks of

Profit Boozy pancakes A fun treat for adults and a chance to create an upsell opportunity on your dessert menu. Here are some suggestions: Gin & tonic - add gin and tonic to the batter mix and the syrup and pour over the finished pancakes Baileys and Nutella - stack the pancakes with a layer of Nutella and top with whipped up Baileys cream Espresso martini - stack American-

Dust off your frying pans and get creative with your toppings this Shrove Tuesday.

style pancakes with Kahlua cream and top with rich chocolate, espresso and vodka sauce Prosecco - add Prosecco into the pancake batter or make a Prosecco-flavoured syrup

Pancake Day, on 25 February, is a day of

a pancake for each meal occasion, and

indulgence which everyone loves to get

to suit the tastes of any customers.

Don’t forget the different diet of your customers…

Breakfast - American pancakes with

Gluten free - use gluten-free

involved with.

French or American, savoury or sweet,

syrup and blueberries or potato

make sure you flip some profits with a

pancakes with bacon and eggs

pancake treat.

Lunch & dinner - cheese and smoked

What to serve

ham pancakes or pancake cannelloni

One of the best things about serving

Dessert - crêpe brochettes with

pancakes is that they can be eaten at any

chocolate spread and fruit or

time of the day! Fry up some sales by

pancakes with lemon sauce

trading in on their popularity and have takestockmagazine.com

34

plain flour Vegan - use all-purpose flour, almond or soy milk and coconut oil Dairy free - use coconut milk and sunflower or rice bran oil, for frying

TAKE STOCK

FEATURE

Pancakes with Lemon Sauce

By Macphie Makes 15

INGREDIENTS

Maple & Bacon Pancake Skewers

By Macphie Serves 3 (4 each)

INGREDIENTS 500g Macphie Luxury American Pancake Concentrate 500g bread flour 500g water 6 rashers smoked streaky bacon Macphie O.T.T Maple Flavoured Dessert Topping Fresh berries

1. Place the pancake mix and flour into a

500g Macphie Luxury American Pancake Concentrate 500g bread flour 500g water Macphie O.T.T Sicilian lemon Blueberries

bowl and whisk. Add water gradually and mix on fast speed until batter is smooth

METHOD

2. For each pancake, deposit 30g of batter on

1. Place Pancake Concentrate mix and bread flour into a bowl fitted with a whisk, add water gradually and mix on fast speed until batter is smooth

METHOD

a hot plate for 1 minute each side

3. Drizzle the dessert topping over the bacon and cook at 200°C for 8-10 minutes 4. Fold bacon onto skewers while still warm, sandwiching with 2 pancakes on each end of the skewer

5. Drizzle over the remaining dessert topping, add the berries, and serve

2. For each pancake, deposit 30g of batter on a hot plate for 1 minute each side 3. Stack pancakes onto plate and squeeze generous amount of Sicilian lemon O.T.T over the top 4. To finish, serve with fresh blueberries

On a normal day, Brits eat On average, people in the UK eat 2 pancakes each on Pancake Day. That means

30 million

117 million

but on Pancake Day that goes up to

eggs per day,

pancakes

52 million

are eaten on the day

eggs & enough milk to fill more than 93 Olympic swimming pools

35

takestockmagazine.com

A New Way to

Recycle Scotland is getting ready to transform the way we recycle.

The country will soon be the first part of the UK to introduce a deposit return scheme for drink containers; making it easier for everyone to recycle their used bottles and cans, including all drinks sold in PET plastic, metal and glass.

takestockmagazine.com

36

TAKE STOCK

FEATURE

Drinks suppliers will be targeted to

collect

90%

of their containers by year three of the scheme

20p doesn’t sound like a high price to pay to save the planet...

Try scaling it up! A 20p deposit would have a significant impact on wholesalers.

It would add £300,000 per week to the cost of buying drinks for the average wholesaler. That’s a major impact on cash flow. We might also find that producers and consumers switch away from single-use containers, which are a staple of the wholesale channel. So we argue that the deposit should not rise above 10p.

Take Stock asked David Visick from the FWD to explain the new scheme and how it will affect the industry…

Anything else?

Including glass in DRS represents a

Brexit

How will it work?

health and safety challenge for retailers,

The Scottish Government wants to

who have less space, and potentially

Update

introduce a Deposit Return Scheme by

wholesalers if they are backhauling

In its election manifesto the

April 2021 which will put a 20p deposit

returned materials. There’s a consumer

FWD set out a number of clear

on drinks containers, including PET, steel,

impact as well: DRS is also particular

policy priorities for the next

aluminium and glass. Drinks suppliers

inconvenient to the elderly, those with

administration. Now that there

will be targeted to collect 90% of their

mobility issues and those who don’t

is a clear majority in Parliament

containers by year three of the scheme,

have access to a car.

we look forward to working

either collecting their own packaging from retailers and other return points, or via wholesalers.

particularly small convenience stores

So it’s unfair on wholesalers?

And the problem is?

The proposals affect our sector

Where to start? Introducing a scheme

not ideal, wholesalers and others in

in Scotland only causes huge issues in

the drinks supply chain are already

the UK supply chain. Two selling prices

dealing with the trading and economic

means two sets of SKUs, and in effect

uncertainties of Brexit. We explained all

we’d have a hard border for drinks

this in our submission to the Scottish

between Scotland and England. So

Government’s call for evidence, and

wholesalers would have to segregate

recommended that the commencement

stock, which might require a significant

date for a single national scheme

increase in warehouse space. Our

should be 2023, with a sell through

Scottish partner organisation, the Scottish

period of two years. The Westminster

Wholesale Association have surveyed

Government will be consulting on DRS

their members and some estimate their

for England next year, so a later launch of

additional warehousing requirements

a nationwide scheme is far more realistic.

disproportionately. And the timing’s

could cost between £500k and £3m.

with the government to push for a comprehensive, frictionless trade deal after Brexit which keeps tariffs or trade barriers to a minimum. We encourage the new government to show restraint on National Living Wage increases and to take forward further measures to tackle alcohol duty fraud and sugar tax evasion. We will be working to ensure the government maintains the current exemption for distributors around packaging, without which our members would see cost increases of up to 300%, and we are also campaigning for a mandatory allergens database to guarantee consumers access to full and

So that’s point one - if DRS is introduced, it should be a single UK-wide scheme.

A separate scheme for Scotland will increase operational costs, reduce efficiency and increase the likelihood of fraud by creating a trading border between Scotland and the rest of the UK and the EU.

A 20p deposit would have a significant impact on wholesalers. It would add

£300,000 per week to the cost of buying drinks for the average wholesaler

37

accurate information on the potentially harmful ingredients in the food they purchase. We look forward to working with the new administration on these priorities and actively championing the wide economic contribution of wholesale in Parliament.

takestockmagazine.com

Happy St. Patrick’s Day!

March 17 is St. Patrick’s Day - and as this year the famous Irish celebration falls on a Tuesday, there’s a brilliant mid-week sales opportunity looming.

As in previous years there will be parades

Pair with: Guinness, a crisp dry

is a very popular Irish dish.

and events across the UK, so it makes

white wine such as a Muscadet,

Pair with: Pinot Grigio, an ice cold

sense for you to join in the fun with food

or for something special, a Fino

pilsner or a dry cider

and drink that will let all your customers

or Manzanilla sherry • Potato and Irish cheddar rolls

go green!

What to serve • The full Irish

• Colcannon

- a uniquely Irish combination that

- served as a main or side, Colcannon

can be prepared ahead of time as

is potatoes mashed with milk and

they freeze well. Perfect as a bar

butter, which is then mixed with

snack, with butter at teatime or to

cabbage or kale. Serve alongside

accompany dishes like Irish stew.

boiled ham or with bacon stirred

Pair with: Smithwick’s beer

- get your sales off to a flying start

by offering your customers an Irish

breakfast - bacon, sausages, eggs,

fried tomatoes, mushrooms, hash

into it.

browns, white and black pudding

Pair with: an unoaked Chardonnay

• Pies and stews

and baked beans.

or a glass of Irish whiskey

- Irish stew and steak and Guinness

Pair with: tea and coffee

pie are firm St. Patrick’s Day favourites.

• Cockles and mussels

Serve with colcannon and some soda

• Galway oysters

- Dublin’s unofficial anthem ‘Molly

bread to mop up the gravy.

- the West of Ireland is said to produce

Malone’ tells the story of a beautiful

Pair with: Côtes du Rhône or

some of the very best oysters, with

young woman selling her shellfish

Pinotage reds or a Belgian beer like

those harvested in Clarinbridge,

on the streets, and the delicious

Chimay goes great with Irish stew.

County Galway famous for their taste

combination of cockles - small

Choose a Porter-style beer, or an

and quality.

saltwater clams - and mussels

Argentinian Malbec for the steak pie

takestockmagazine.com

38

TAKE STOCK

FEATURE

Tradition dictates that the last whiskey on St. Patrick’s Day has a shamrock in the bottom of the glass. After a toast to St. Patrick the whiskey is drunk, and for good luck, the shamrock tossed over your left shoulder.

And for desserts...

Don’t forget the soda bread

There are a number of classic Irish

Simple and quick to make, but an

desserts that have whiskey or stout

absolute must for your menu! Do white

as the magic ingredient. Guinness

and brown varieties and serve with

chocolate cake and brownies; stout

plenty of Irish butter, jams and tea.

cupcakes; Irish whiskey salted caramels and soused orange bundt cake to name

And if you’re feeling adventurous, why

a few.

not serve Barmbrack - a sweet Irish quick bread made with sultanas and raisins, or

And of course, both whiskey and stout

incorporate Irish whiskey in your soda

are fantastic in creams and ice creams,

bread recipe?

Irish whiskeys to stock Jameson - the world leader Powers - a mixture of pot-still and

icings and ganache.

grain Redbreast - a pure pot whiskey Tullamore D.E.W - the world’s

Irish beers to stock

number two

Murphy Irish Red - a hoppy classic

Tyrconnell - from Ireland’s only independent distillery

O’Hara’s Irish Pale Ale - a balanced pale ale with bitter citrus aroma

Bushmills - from the oldest licensed distillery in the world

Kilkenny Irish Cream Ale - smooth and creamy

Paddy - an unusual mix of single pot, single

Smithwick’s Irish Red Ale - rich and

malt and grain

ruby coloured with malty, floral notes Beamish Irish Stout - a traditional, fully rounded malted stout Porterhouse Brewing Oyster Stout - a Dublin favourite Bulmers Original Irish Cider

Clonmel 1650 - a pilsner-style beer named after the historic town Murphy’s Irish Stout - from the Lady’s Well Brewery in Cork

- made with 17 different apple

Guinness Draught - the

varieties. Serve over ice

world’s number one

39

St. Patrick’s Day falls on a Tuesday. Why not hold the celebration on a weekend either side to make the most out of the event?

takestockmagazine.com

The most important meal of the day Stock up on all the breakfast essentials from bacon to beans, with Caterers Kitchen

148.487mm repeat

cranberry juice drink

from concentrate with sugar and sweetener

BEST BEFORE END

Cranberry Juice Drink made with Cranberry Juice from Concentrate and with Sugar and Sweetener

Specially packed in Ireland for

Ingredients

Independent Food Services Ltd,

Water, Cranberry Juice from Concentrate (13%), Sugar, Acidity Regulator: Citric Acid; Antioxidant: Ascorbic Acid; Flavouring, Sweetener: Sucralose.

Doncaster, DN4 5RA

Nutrition Information per 100ml per 150ml serving

Fat of which saturates Carbohydrate of which sugars Fibre Protein Salt

cranberry juice drink

84kJ 20kcal 0g 0g 4.9g 4.8g 0g 0g 0g

126kJ 30kcal 0g 0g 7.3g 7.2g 0g 0g 0g

This pack contains approximately 6 servings.

Storage Instructions Store in a cool dry place.

Best served chilled.

Shake well before opening.

Refrigerate after opening and use within 3 days.

from concentrate with sugar and sweetener

For Best Before End: See top of pack.

1litre

1litre

Proof Number

6

cranberry juice drink

cranberry juice drink from concentrate with sugar and sweetener

5

from concentrate with sugar and sweetener

Most of this carton is made from wood – a natural, renewable resource.

Please squash and recycle. www.tetrapaksustainability.com

431920

Energy

013668

Typical values

Grid Ref:

Tetra 1133

Approx 6 x 150ml servings in this carton

1litre

Client:

1litre

Mulrines

Job Description:

Caterers Kitchen Cranberry Juice from Concentrate 1 LITRE carton

CYAN

MAG

877

Job Number:

31923

YELL

BLK

2767

Date:

12-08-2019

Approx 6 x 150ml servings in this carton

TAKE STOCK

FEATURE

A New Law A new law has been introduced to protect allergy sufferers and give them confidence in the food they buy.

Why the new law?

What’s the current law?

provide food businesses with guidance

Following the tragic death of Natasha

Food prepared on the premises in which

Ednan-Laperouse, the teenager who died

it is sold is not required to display allergen

campaign it works to empower young

after suffering an allergic reaction to a

information in writing, meaning allergy

Pret a Manger baguette, ‘Natasha’s Law’

sufferers sometimes lack confidence

will strengthen allergen labelling rules

when buying food out of home.

on allergens, and through its ‘Easy to Ask’ people to ask food businesses about allergens when eating out, so they can make safe food choices.

and help protect the millions of allergy sufferers in the UK.

Foods that are prepared and packed on the same premises from which they are

What will it do?

The new law will tighten the rules by requiring foods that are pre-packed directly for sale to carry a full list of ingredients - giving allergy sufferers greater trust in the food they buy. The government has introduced legislation mandating full ingredients labelling for foods pre-packed for direct sale, and the

sold - such as a packaged sandwich or salad made by staff earlier in the day and placed on a shelf for purchase - are not currently required to carry labels. If asked by a consumer, allergen information must be given in person by the food business.

How can businesses prepare?

new law will come into force by October

Food businesses across the country

2021 - giving businesses time to adapt

have already taken steps to improve

to the change. ‘Natasha’s Law’ proposes

food labelling and outlets are being

four options: include full ingredient list

urged to do all they can ahead of the

labelling; allergen-only labelling; ‘ask the

implementation date to help consumers

staff’ labels on products; and promoting

make safe food choices. The Food

best practice to businesses.

Standards Agency (FSA) will continue to

Chair of the Food Standards Agency Heather Hancock said: “We want the UK to become the best place in the world for people living with food hypersensitivities. The impact of food allergy and intolerance on quality of life can be as great or even greater than almost all other foodborne diseases. Whilst it’s impossible to eliminate the risks entirely, we believe this change will mean better protection for allergic consumers.”

Source: gov.uk

41

takestockmagazine.com

Easter 10-13 April

Mother’s Day 22 March

’s Day St George 23 April

Plan Ahead We may have only just stepped into the new year, however, planning ahead is crucial to maximising the sales opportunities presented by key events during the year.

Mother’s Day

Easter

St George’s Day

Mother's Day is one of the biggest dining occasions in the calendar, so make your event memorable and help it stand out from the competitive crowd.

This four-day family holiday presents operators with the opportunity to increase sales and drive profit through meals, drinks and activities.

This year, the patriotic day falls on a Thursday. Host a St George’s party on the weekend or celebrate the day by serving all things English.

What to do

What to do

What to do

• Promote your menu and any offers on your social media, website and in-house. Make sure your staff know what is on offer.

• Go the extra mile for mum and greet her with complimentary flowers, chocolates or a glass of fizz.

• Offer a range of specials: Mother’s Day brunch, afternoon tea, or early birds to attract all-day traffic and ease the usual, traditional lunchtime rush.

• Remember your loyal customers who visit year round and not just for Mother’s Day by keeping your pricing fair. Perhaps offer a free meal on another date if they book for a larger party.

• Have plenty of colouring books, crayons and games to keep the young ones entertained - and give mum a well-earned break!

• Live music, a bouncy castle or even a free prize draw will add value to your offering.

• Why not make the most of the event and run a Mother’s Day package on Saturday as well? Perhaps an afternoon tea or early birds’ menu? Not all mums can make the Sunday celebrations, so this way, they don’t miss out, and it extends your sales opportunity.

• A roast dinner with all the trimmings is still the firm favourite on Easter Sunday.

Lamb is the obvious winner, however, beef, chicken and turkey should all have prominence on your menu too.

• Offer smaller portions from the main menu and a simple children’s menu.

• Cater for all diets, so don’t forget gluten free, vegetarian and vegan options.

• Provide a snack menu to cater for the steady flow of customers coming through your doors at different times.

Hot dogs, nachos, pizza and burgers are quick and easy, and the style of food often makes for bigger orders and allows a higher menu price. Stock up on bar snacks too.

• Stagger covers by offering a 2FOR1 brunch or an early birds’ evening menu.

• An egg hunt for children is traditional, however, how about involving the adults too? A DJ or live band will also draw in customers.

• Offering a free Easter egg for every child who eats, or having a basket of mini eggs on the bar (or by the till) will leave a lasting impression on customers.

• Make the most of the better weather by hosting a BBQ. Also, think about prepping your beer garden to enable you to make use of the extra space.

• Offer a breakfast and/or brunch with a full English breakfast.

• Make lunch traditional with pork pies, sausage rolls and Scotch eggs.

• Have your evening menu full of English favourites like fish and chips, bangers and mash or a roast dinner. Make sure you offer smaller portions of each dish for children or adults with little appetites.

• Tap into the trend for afternoon tea and serve up a tempting array of delicate savouries and scrumptious sweet treats.

• From the much loved cup of tea, to the amazing varieties of beer on offer and even English wine, make sure you serve the perfect English drink.

• Think about hosting a speciality gin event offering some of the finest gins that England has to offer - served with quintessentially English soft fruits such as blackberries, raspberries and blackcurrants.

• No celebration would be complete without pitchers of Pimms - so make sure you are stocked up!

• Why not put together an all-English playlist or, for bigger events, hire an English band or a covers band to perform some top tunes live on the night?

takestockmagazine.com

42

Fastest growing snacking brand in the past decade!*

gluten free

under 100 cals per 23g

suitable for vegetarians

popped not fried

Stock up today! *AC Nielsen data to 02.11.19