Take Stock Magazine - Christmas 2017

Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • CHRISTMAS 2017

*Abridged Terms and Conditions: Open to UK, IOM and CI, 18+. Closing date 01.01.18.

Enter online using barcode from NESCAFÉ Original 750g tin. Proof of purchase/till receipt required showing the purchase of 2x NESCAFÉ Original 750g tins or 1 x NESCAFÉ ‘Cracker Pack’ (containing 2 x NESCAFÉ Original 750g tins and 1 x Quality Street 1.2kg) made between 01.10.17 and 01.01.18. Keep packaging for verification if you are the winner. *Ultimate Coffee Break will be tailored to winner and is worth up to a maximum of £5000. 1 prize to be won in total. Max. one entry per week. Winner will be drawn at random and notified within 28 days of the cl closing date by email. Visit www.nestleprofessional.co.uk/crackerpack for further details and full T&Cs. NI residents only, see full terms for details of how to enter without purchase.

Promoter: Nestlé Professional, Nestlé UK Ltd, 1 City Place, Gatwick RH6 0PA (Please do not send entries to this address).

TAKE STOCK www.takestockmagazine.com

VISIT US ONLINE FROM THE EDITOR

Merry

Christmas

It’s getting to that time of year when it’s OK to wear a Santa hat, hang far too many baubles than is strictly necessary on your tree and overindulge on turkey and that’s just the Take Stock team!

Christmas may seem to come around more quickly each year, but, considering it's the most profitable season this should be celebrated - a successful Christmas 2017 will help set you up for an easier start to the new year.

We know that the chaos of Christmas can sometimes seem overwhelming, so to ease the stress we have teamed up with chefs and mixologists to bring you Take Stock’s 24 Days of Christmas; a bundle of tips and advice to give a little extra sparkle to your festive plans and help you countdown to the big day.

Our jam-packed Christmas issue brings you tips from the top on everything from the perfect way to cook turkey and what drinks pair best with a Christmas dinner, to how to get organised for the biggest party night of the year.

And although the number one goal of Christmas is to have fun, we also want you and your customers to stay safe.

So check out our features on allergen information on page 56 and on drinking and driving the morning after a party on page 65.

As we approach the end of another amazing year, we want to thank our FeedYourEyes contributors. Yet again they have shown tremendous loyalty and support to our Twitter and Instagram pages. As a special reward for all of our winners this year, we thought it would be a touching tribute to show off their creativity once more on page 52. We look forward to your 2018 posts!

FOLLOW US ON

@TakeStockMag

We also want to thank all the chefs, mixologists and industry experts who have kindly contributed recipes and content throughout 2017 to allow us to produce creative, insightful and informative features.

Last but not least, on behalf of the Take Stock team and Today’s, I wish you a very merry and prosperous Christmas and a happy and successful New Year.

Here’s to 2018!

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 Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designers Mark Longson Antony Butler

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

3

Illustrator Joe Hawkins Online Martin Kersey Hollie Pickles Joe Swarbrick

takestockmagazine.com

Contents 1 CALENDAR

3 P.7

STAND OUT STARTERS

2 WHAT’S NEW

DRINKS FOR P.19 DINNER

NEW CHRISTMAS P.29 PUDS

6

10

SUPER SIDES

THE MAIN EVENT

9

P.13

4 P.8

5

P.22

CHRISTMAS CROWD PLEASERS P.33

7

P.14

11

ROYAL ROASTIES

P.25

WE GRILL

8 STUFFING & SAUCES

Take Stock's

P.26

24 DAYS OF CHRISTMAS

WINE CHEESE

takestockmagazine.com

4

ALE

BEERS

P.36

12 SEASONAL SARNIES

19

15 FESTIVE CHEESE

P.39

THE MIXOLOGIST RECOMMENDS P.54

P.47

23

13

16

20

EASY CHRISTMAS P.41 BAKES

COUNTRY FOCUS: PORTUGAL P.48

BE ALLERGY P.56 AWARE

14 GET READY TO PARTY!

P.43

21

CARING AT CHRISTMAS P.50

DECK THE HALLS

18

22

P.57

FEED YOUR EYES RING IN THE PROFITS

P.52

TAKE AWAY FREE DELIVERY Except in snowy conditions

CAFE STOP CAFE

24

17

CAFE

E S T

1 8 5 9

MAKE THE SMART P.65 CHOICE

PLAN AHEAD

P.67

HOTE

P.59

YE OLD PUB

E S T

1 8 5 9

Take

Stock 5

takestockmagazine.com

1 1 ­ NOV 2-4 ­ NOV 4-5 NOV 5 ­ NOV

Calendar

WORLD VEGAN DAY

CARLISLE BEER FESTIVAL Portland Place

Nov-Dec

12-­ 19 NOV

BARCLAYS ATP WORLD TOUR FINALS The O2, London

THE ALLERGY & FREE FROM SHOW NORTH

1317 ­ NOV

NATIONAL SCHOOL MEALS WEEK

EUROPEAN PIZZA & PASTA SHOW

BONFIRE NIGHT

1516 ­ NOV 1619 ­ NOV

TASTE OF LONDON: THE FESTIVE EDITION

Exhibition Centre, Liverpool

5­ NOV

NEW YORK CITY MARATHON

1011­ NOV

CHESHIRE BEER FESTIVAL

1011 ­ NOV

WHARFEDALE BEER FESTIVAL

Chester Racecourse

Grassington Town Hall

1012­ NOV

BBC GOOD FOOD SHOW

11 NOV

RUGBY UNION

1119 ­ NOV

BWIN GRAND SLAM OF DARTS

12­ NOV

REMEMBRANCE SUNDAY

12 NOV

FORMULA 1

Belfast Waterfront

Twickenham

Wolverhampton Civic Hall

30NOV ­3­

BBC GOOD FOOD SHOW

2 ­ DEC

THE GREAT CHRISTMAS PUDDING RACE

Birmingham NEC

DEC

Covent Garden, London

Olympia, London

3 DEC

CRAFT GUILD OF CHEFS CHRISTMAS LUNCH Clayton Crown Hotel, London

Tobacco Dock

59 DEC

PIGS EAR BEER & CIDER FESTIVAL

8­1 0­ DEC

BBC GOOD FOOD'S FESTIVE FEAST

12­2 0 DEC

HANUKKAH

Hackney, London

18 NOV

RUGBY UNION

2123 ­ NOV

FOOD MATTERS LIVE

21-­ 25 ­ NOV

ROCHFORD BEER & CIDER FESTIVAL

25 NOV

RUGBY UNION

24 DEC

CHRISTMAS EVE

Twickenham

26 NOV

FORMULA 1

25 DEC

CHRISTMAS DAY

27 NOV

BRITISH TAKEAWAY AWARDS

26 DEC

BOXING DAY

31 DEC

NEW YEAR'S EVE

Twickenham

ExCeL, London

Hampton Court Palace

Freight House, Rochford

Abu Dhabi

Savoy, London

Brazil

7

takestockmagazine.com

New What’s

Christmas 2017

No compromise CHEF has announced the launch of two new ready-to-use sauces that allow busy chefs to give customers a high quality taste, with the maximum of convenience. CHEF Premium Sauce Hollandaise contains 41% butter and has an unopened shelf life of eight months. CHEF’s Sauce Vin Rouge keeps even better with a shelf life of 12 months, and has 850ml of red wine in each litre. Both sauces come in tetra pack format for easy storage, are gluten free and meet responsibility deal 2017 salt targets. They are also stable in a bain-marie and frozen and can be used as is, or as a base for a custom sauce. Consistent high quality and convenience and a great time saving aid to every busy kitchen. nestleprofessional.co.uk

Spirit Enhancers Sales of premium spirits have never been higher, with consumers demanding the very best ingredients in their drinks. The new range of spirit enhancers from Merchant’s Heart is therefore bang on trend. There are seven mixes in the collection, all designed to combine prefect carbonation with flavours and aromas that perfectly match and enrich specific spirits. The Classic Tonic pairs well with dry and juniper-led gin, vodka and wonderfully lengthens bourbon.

takestockmagazine.com

Tonic with Pink Peppercorn is excellent with aromatic spicy gins, earthy vodka and Cognac. Tonic with floral aromatics pairs well with citrus gin, vodka and blanco. Lemon is for agave spirits and over-proof gin; Ginger with aged spirits such as bourbon and whisky, Hibiscus with citric gins, vermouth and white rum, and finally Light Tonic with most gins and vodkas. Discover how you can elevate your spirits offering to a whole new level at merchantsheart.co.uk

8

Knockout Knorr

2

In recent years, demand for Asian flavours has grown to such an extent that it is normal to see Far Eastern inspired dishes on menus of every kind. And when it comes to soups, Asian varieties are among the top three flavours on menus, according to Technomic Q2 2017. To address this consumer interest, Knorr has launched two new Asian soups in 2.4l pouches that will enable chefs to offer their customers 100% authentic dishes that can be served as is, or added to. A traditional Thai soup called Tom Kha Kai, which is made with chillies, lemongrass, coconut milk and chicken, inspires Knorr’s Thai Coconut & Chicken Soup. This soup has many regional variations that can be recreated by adding mushrooms or coriander, for example.

The second flavour - Malaysian - is based upon the hugely popular Laksa spicy noodle soup that’s an Asian lunchtime mainstay. Knorr’s version is vegetarian, giving operators the option of serving as is, or customising it with the addition of chicken, prawn or fish, for example, to create an offering unique to them. unileverfoodsolutions.co.uk

Clickety-click-66!

Halewood International continues to expand its range of premium spirits with the launch of three new rums. RUM SIXTY SIX Family Reserve comes from one of the last independent family-owned distilleries in the Caribbean. It is small batch distilled and tropically aged for a minimum of 12 years in small American white oak casks before being bottled at the Foursquare Rum Distillery, Barbados.

Alongside Family Reserve there’s a six-year-aged Extra Old (40% ABV) - which Halewood says will appeal to the ‘rum explorer’ and the connoisseurs choice, 59% Cask Strength.

Three top quality sipping rums that cater for every rum palate.

In the Pink New from Gordon’s is a raspberry and redcurrant gin, inspired by an original pink recipe by Gordon’s dating back to 1880.

Gordon’s 37.5% Premium Pink Distilled Gin is made from the highest quality ingredients and has been crafted to balance the refreshing taste of Gordon’s with the natural sweetness of raspberry and strawberry, with an added tang of redcurrant. Perfect for an original twist on the classic gin and tonic, or in a pink spritz - two parts Gordon’s Pink, two parts lemonade and one part Prosecco.

Delicious! A must have addition to your premium gin range. gordonsgin.com

halewood-int.com

9

takestockmagazine.com

New What’s

Cîroc-Star

Made using the finest French grapes, the newest variant in Diageo Reserve’s portfolio of ultra premium vodkas - Cîroc French Vanilla - has been introduced to engage with consumer demand for luxurious flavoured vodkas.

Inspired by the French style of making luxury vanilla ice cream, the 37.5% ABV five-time distilled vodka has been infused with a blend of vanilla, delivering a rich and creamy taste and distinctive aromatic background. Nick Temperley, head of Diageo Reserve GB said “Ultra-premium vodka is in high demand. The category is up 13.3% by volume, driven mainly by Cîroc, which is up 37%. At Diageo, we’re committed to bringing consumers new and exciting drinking experiences - Cîroc French Vanilla being the latest example of this.”

And the perfect serve? A CîrocStar Martini. Shake 35ml Cîroc French Vanilla, 15ml passion fruit syrup, 10ml rhubarb aperitif, 25ml white peach purée and 5ml lemon juice over ice, fine strain into a large martini glass, garnish with half a passion fruit and serve with 50ml of Champagne on the side.

Christmas 2017

Total trade MAT, CGA to 17.07.17

ciroc.com

Elevated Spirits Schweppes has announced it’s biggest GB investment in over 200 years, with the launch of a new, premium, skittle-shaped bottle and a brand new range of naturally flavoured mixers for discerning drinkers.

Called Schweppes 1783, the 200ml glass bottle range features Crisp Tonic Water, Light Tonic water and Golden Ginger Ale as well as two unique flavoured tonics; Salty Lemon Tonic and Quenching Cucumber Tonic water. Each flavour is carefully crafted to marry perfectly with the finest spirits and has been developed with guidance from top mixologists and drinks experts.

With Schweppes 1783 being supported by a £6.6m marketing campaign between now and Christmas that includes Digital, OOH, TV and Cinema, this is a launch that cannot be ignored! coca-cola.co.uk

Blonde Cobra Molson Coors has added small-batch Blonde IPA Malabar to its Cobra range of beers, with the new offering being launched on draught to the on trade. Malabar has a hoppy aroma and is light in colour with a deep and refreshing flavour. It has been specifically developed to pair well with a wide range of world cuisines, helped by the fact it is brewed with ale yeast to make it as smooth and drinkable as Cobra bottled lager. An exciting addition to the premium world beers category, which is currently going from strength to strength in the UK. molsoncoors.co.uk

takestockmagazine.com

10

S A M T S I R H C UP! D E P P A WR W I T H K P’

S

RAN G N I L L E S BEST

GE

THE UK’S NO.1 RIDGE CUT CRISP!* THE UK’S NO.1!* FAMILY SNACK *AC Nielsen Data Impulse Market MAT 12.08.2017.

NFLAEVW OUR!

O.1 THE UK’S ND!* N A R B NUT

GLUTEN FREE SNACKS!

E H T K C O ST S R E M R O F R TOP PE

SNACKING SORTED Simple solutions for your snacking success

REAL CRISPS FOR REAL PEOPLE

CRISPS OF NATURAL CHARACTER

Hand cooked crisps with 8 distinctive flavours and great display solutions

Using the finest ingredients in pursuit of the perfect hand cooked crisp

TASTE PORKFECTION

TRADITIONAL READYMERCHANDISED SCRATCHINGS

No.1 Pork Snack Brand in Great Britain

1

Made in the black country

GOLDEN WONDER-FULLY FLAVOURED

NO NONSENSE HUNGER FIX

with 88% brand awareness2

Big flavours with a big crunch

Tayto Group Ltd offers a one stop shop range of products that are perfect for foodservice and licensed environments alike, delivering packs and full on flavours that consumers love whilst providing incremental sales and profit with the ease of one supplier.

Source 1: IRi MarketPlace & Kantar World Panel | Total GB Crisps, Snacks, Nuts & Popcorn | Value | 52 w.e. 11th September 2016 Source 2: Norstat Omnibus | Online Access Panel 4,051 licensed GB representative respondents | July 2016

Starter

3

“It is a beautiful seafood season, with langoustines, oysters and crabs all being perfect for starters.”

Greg Marchand, founder of Frenchie Covent Garden, London

“A nice alternative to smoked salmon is our version of gravadlax; where we use sea trout and cure it with No.3 Gin.”

No.3 Gin Cured Sea Trout

By Steve Wilmot, chef-proprietor at Korova, Tufnell Park, London

Stand out Starters The starters you serve present, for most, the first opportunity to make a good impression - so they have to be right.

“The most popular starters in the kitchen at Christmas will always be soup, pâté and prawn cocktail because they are easy to pre-prep and will keep service moving fast,” said Darren Chapman, Nestlé Professional business development chef.

However, personal touches and on trend twists can make them stand out and be remembered long after the main course has been served.

To begin Serving canapés before a meal will not only take the pressure off the kitchen (especially if it is a big party) but make it a more relaxing, enjoyable experience

for the customer. “It always takes time to serve everyone, so it’s nice to have something to nibble on while you are waiting,” said Greg Marchand, founder of Frenchie Covent Garden in London.

“I am a huge fan of pigs in blankets, sausage rolls and devils on horseback fun and delicious!”

Serves 12

INGREDIENTS

1 whole sea trout (2 kg), filleted 250g sea salt 100g muscovado sugar 150g granulated sugar 1 lemon, zest 1 lime, zest 1 bunch dill 20 juniper berries 100ml No.3 London Dry Gin 2 tsp lemon coriander seeds 2 tsp black pepper

METHOD

1. Blitz all ingredients together except for the trout

2. Roll out a 4 ft piece of foil, place 1 side of trout centrally - skin down - and cover with the blended mixture

3. Place the other side of trout on top -

What to do

skin up - and cover tightly with foil. Roll in

• Offer soup in mini loaves of bread

pierce your parcel on both sides several

• Always serve pâté with warm, fresh bread

times with a sharp knife

• Prawn cocktail served in a retro glass bowl still stands the test of time. However, to bring it right up to date why not serve it on a lettuce leaf cup balanced on a slate, or change to lobster, chipotle or habanero mayo and add avocado or lobster to the salad

more foil in the opposite direction then

4. Put a baking rack inside a baking tray and place your foil parcel on top. Use something heavy to weigh it down and place in the fridge for 48 hours, turning every 6-12 hours

5. Unwrap the foil and rinse the trout under cold water. Pat dry and thinly slice

6. Serve cold with pickled candy and golden beetroot, crème fraîche, garlic, chives and dill

Source: Darren Chapman, Nestlé Professional business development chef

13

takestockmagazine.com

4

Whatever your choice of meat is for Christmas, make it memorable for the customer.

For most, Christmas isn't Christmas without turkey, so it's no surprise that it is still the number one meat choice. Take Stock asked five top chefs to share their secrets on making sure the bird is as juicy and succulent as possible.

Spice it up - add extra spice to your turkey by sprinkling with Schwartz Buffalo Wings Seasoning before roasting.

Not a fan of the breast? Turkey leg is a good substitute. Slow cook with winter flavours such as thyme, rosemary and sage, and warm spices - cinnamon, nutmeg and star anise.

Steve Love, principal research chef, McCormick (UK) Limited

Owen Morrice, head chef at No.1 The Grange, Edinburgh

Allow a turkey to rest for at least 30 minutes before carving. If there is a lot of steam coming from your turkey when you carve, it will be dry.

Cook on the day - cook turkeys on the day of serving or no earlier than the day before.

Butter under the skin will add quality and flavour to crisp up the skin. Keep basting with stock and butter during cooking to keep the meat moist.

1

Cook as a crown - poach the crown in stock. It seals the shape of the breast and gets heat in, so it needs less time in the oven, and stays moist. Stuff some butter and a small amount of grated truffle under the skin, then wrap the crown in fatty, streaky bacon and pop it in the oven for about 45 minutes.

3

Ronald Robson, executive head chef at Glasshouse, Newcastle upon Tyne

takestockmagazine.com

4

Mark Rigby, executive chef at Premier Foods

14

2

5

Darren Chapman, NestlĂŠ Professional business development chef

TAKE STOCK

FEATURE

Slow Braised Turkey & Cranberry Pithivier, Burnt Sourdough Bread Sauce & Turkey Gravy

By Owen Morrice, head chef at No.1 The Grange, Edinburgh

Serves 6 “This recipe uses turkey leg in a different way. It’s also a great way to use up leftover turkey.”

INGREDIENTS TURKEY FILLING

1 turkey leg 4 rashers smoked bacon, chopped 1 large onion, diced 4 carrots, diced 4 celery, diced Whole head garlic, crushed Bouquet garni 1l chicken stock 1l cider 1 tsp ground nutmeg To taste salt & pepper 100g fresh cranberry or cranberry sauce 2 oranges, zest & juice 1 tbsp butter 1 tbsp oil

BURNT BREAD SAUCE

600ml full fat milk 200ml double cream 1 onion studded with cloves 200g stale sourdough (or any other bread)

Pinch cinnamon 2 star anise 1 lemon, juice Pinch salt

the bone. Skim any fat from the surface and top up with water

4. Remove turkey leg and leave to cool. Reduce stock by half and pass. Split into two separate pots; one for gravy and other for finishing

PITHIVIER

1 roll all-butter puff pastry 1 egg yolk

METHOD BREAD SAUCE

5. Once cool, shred the turkey. Add to gravy pot with cranberries, reduce until sticky. Season to taste and set aside. Leave to cool overnight

6. To make pithivier, cut 6 12cm rounds for base and 6 14cm rounds for lids out of puff

1. Bring the milk and studded onion to a

pastry

simmer. Add cinnamon, star anise and infuse

6. Place a rounded mound of turkey and

overnight

cranberry filling on smaller puff pastry disc

2. Char bread until black and add to infused

leaving about a centimetre for the lid and the

milk along with cream. Cook until bread is soft, blend, pass and season

TURKEY PITHIVIER 1. Colour your turkey leg in the oil. Take out

base to join

7. Brush the egg yolk on the outside of the pastry and score curved lines starting from the top to the bottom and bake in oven at 180ºC for 30 mins until puffed and golden

and rest

8. Serve with gravy, bread sauce and extra

2. Add butter to the pan, then add bacon,

cranberry sauce if needed

vegetables, garlic, bouquet garni and nutmeg and soften until almost coloured

3. Place turkey in the pan and add cider, chicken stock, orange juice and zest. Bring to the boil and simmer until turkey is falling from

There are some customers - and chefs - who aren’t fans of turkey. Here are some alternatives to the big bird: Beef - a good cut of beef will have lots of flavour so you don’t have to do as much as you would with turkey. Most importantly make sure it’s kept pink in the middle.

Beef brisket - season a slow roasted, rolled beef brisket with Old Bay Seasoning for an on-trend American flavour.

Capon - bigger than any chicken, the texture of the meat is luxurious and juicy, and it’s full of flavour. Think of chicken with a touch of game to it.

Lamb - for a middle eastern flavour slow cook a leg of lamb in a marinade of ground cinnamon, cumin, coriander, cracked black pepper and garlic granules.

15

takestockmagazine.com

Roasted Challans Duck with Honey & Sesame, Kumquat & Celery Roots

By Greg Marchand, founder of Frenchie Covent Garden, London ROAST DUCK

“A nice duck can feed six to eight people. Buy it one week in advance and dry age it in the fridge so its skin gets crispier.”

1 Challans duck (let it age one week in the refrigerator to dry out the skin, which will make it crispier) 60g honey 2 ¼ tsp white sesame seeds Salt

TO FINISH

Serves 4

INGREDIENTS CELERY ROOT WEDGES

1 celery root, peeled & sliced 2cm thick 350ml orange juice 20g butter 1 sprig thyme

CELERY ROOT PURÉE 1 small celery root, peeled & diced 500ml milk 1 bay leaf 1 lemon, juiced Salt

KUMQUAT CONDIMENT

200g kumquats, washed 120g sugar 1 star anise 1 lemon, juiced 2 tsp rock salt

METHOD CELERY ROOT WEDGES

1. Slice each celery root into 6 wedges

2. Put them in one layer in a pan, add the orange juice, butter and thyme, and cook on low heat for 15-20 minutes. Reserve in the cooking liquor

CELERY ROOTS PURÉE

1. Put the celery root in a pan, cover with milk, add the bay leaves and salt 2. Cook until tender and mix until smooth with the lemon juice

KUMQUAT CONDIMENT

1. Put the kumquats in a pan and cover with water. Bring to a boil, strain and refresh under cold water.

Repeat two more times 2. Put the blanched kumquats in a pan with the sugar, salt and star anise and cover with water. Bring to a simmer and cook for 45 minutes

Sources: Nestlé Professional, McCormick (UK) Limited, Steve Wilmot, Greg Marchand

takestockmagazine.com

4. Season with the lemon juice.

Keep in a squeezy bottle in the fridge until needed

ROAST DUCK

1. Preheat the oven to 235ºC

Fleur de sel Cracked black pepper Duck jus Few leaves dandelion

British ducks from your supplier can also be used in this recipe.

3. Strain, reserving the cooking liquor. Mix the kumquats with a little of the cooking liquor until you obtain a smooth purée

16

2. Remove the legs from the duck and reserve. Leave the breast on the bone 3. Rub the breast with honey, giving the entire skin a good coating. Spread the skin uniformly with sesame seeds and season with plenty of salt

4. Roast for 16 minutes. Turn the meat over 90 degrees every 4 minutes to check that it is cooked.

Make sure the thickest part of the breast is hot to the touch on both sides. Take the breast out of the oven and rest for 25-30 minutes at room temperature

TO FINISH

1. Reheat the celery wedges in their cooking liquor and then place on a plate 2. Reheat the celery root purée and put a quenelle on the plate 3. Slice the duck breast and put a slice on each plate, season with fleur de sel and cracked black pepper. Add a dot of the kumquat condiment 4. Pour the jus and garnish with the dandelion leaves

up k c o St

now

S ISTMA R H C FOR

Tapping in to growing popularity of Pumpkin Spice flavours Driving 17% growth in the Cream Liqueur Category 1

Please drink responsibly. ยนNielsen ScanTrack to w/e 25.03.17

takestockmagazine.com

e a Great CHristmas TAKE STOCK

FEATURE

5

Drinks for Dinner He wortley arms

No matter what your outlet Food & drink pairing Beer & cider Research from Heineken has shown that Beer and cider play a key role at speciality is, getting the over half of customers will have one drink Christmas, with a tenth of category value maximum out of Christmas with their meal and a third will go on to being spent at this time of year - that’s is critical to your bottom have another drink at a different venue. over £1.25 billion*! Make sure you: Therefore, encourage your customers line. This is especially so • Review your range and ensure you are to have more than one drink with their in the case of drinks1st-23rD - an AvAilAble from December by reservAtion stocking premium options to Christmas meal by offering a drinks menu essential part of your festive encourage your customers to trade up that pairs popular drinks with festive celebrations. Here’s what you dishes.

• Offer a wider range of premium n servedneed withto beetroot style IPAs,Sea amberBass ale, Pan-fried with New Potatoes, Confit know… carpaccio, Turkey - American options, as these tend to over-index at

ortley arms CHristmas menu

verde and rocket ing Rolls with a Thai Broth egetable Minestrone erved with a Sage Beurre Blanc oasted walnuts

th Sage & Onion Stuffing, con Roll, Cranberry Sauce Double-bone rack of Lamb boulangere, glazed shallot Source: CGAOPM To 15/7/17

Fenn

and Red Wine Sauce • Talk to your supplier about featuring Mushroom, Tarragon and Chestnut Suet Pudding Roast glazed ham - dark lagers, wheat Duvel, golden ale, brown ale and medium

Christmas versus the rest of the year*

speciality Christmas ales and other

festive additions that are relevant to

your customer base. Online services

dry ciders

beer and Belgian tripels And of course, this is a great opportunity

Wortley Arms Homemade Christmas Pudding like direct.heineken.co.uk are a great

full bottles. Top matches include: source of help Vanilla Turkey - pair with full bodied, oaked Cheesecake with Honeycomb • Don’t forget to have a selection of low Chardonnays or a white Burgundy. And Cheese and Biscuits for red wine, offer a Pinot Noir, Beaujolais, and no alcohol beers on display in the chiller Rioja, Bordeaux red chocolate or a Chianti Warm brownie served with Pistachio ice c for wine sales - by the glass or in half and

Roast glazed ham - Riesling, Zinfandel

• Innovate! Drinks like Rekorderlig

and Chenin Blanc for white, or a Merlot,

Spiced Plum can be served hot or

Coffee served with Mince Pies cold!

Shiraz or Douro red

19

takestockmagazine.com

Christmas classics

Spirits

Make a display of the classics! Christmas

Making sure you have clear upsell

is all about families and many - especially

options across your drinks ranges is

the older generation - will be looking

vital to maximize revenues. And that’s

for classics like Bristol Cream, Baileys,

particularly so when it comes to spirits.

Advocaat and Tia Maria. Prompt staff to

Vodka and gin will be your best sellers

point the display out or suggest a classic

so have your ‘house’ and two or three

as either an apéritif or suitable after

more premium brands clearly displayed

dinner drink.

to upsell. Don’t forget the popularity of

Fizz it up!

This is the season for Champagne and other bubbly options, so get those bottles and half bottles chilled - and have your by-the-glass offers clearly displayed.

Include a glass of bubbly with your

flavoured vodkas when planning and capture the seasonal feel with spiced rums, too.

Check out takestockmagazine.com for category advice - there’s lots of it in recent features.

Christmas menus and - especially for times like Boxing day - offer that ever popular ‘pick-me-up’ Bucks Fizz!

A N D F O R T H O S E W H O FA N C Y A F E S T I V E C O C K TA I L . . .

Mon Petit Cherie non alcoholic

METHOD

Glass: Tall flute

1. First make the cherry syrup reduction by

INGREDIENTS

adding the jam and water to a small saucepan,

15ml lemon juice 125ml Eisberg Alcohol-Free Sparkling Rosé Wine Cherry syrup reduction - 1 tbsp Bon Maman cherry jam & 1 tbsp water Fresh cherries Skewer

stirring constantly to bring it to the boil. Allow

Christmas Mojito Glass: Havana Tin or Collins

INGREDIENTS 50ml Havana Club 25ml lime juice 10ml gingerbread syrup 1 bar spoon of Muscavado sugar 2 mint sprigs Soda water Redcurrants Ice takestockmagazine.com

METHOD 1. Put the sugar, lime, syrup, rum and mint into a glass, add a splash of soda and lightly press

2. Fill with ice, top with soda and stir. Garnish with redcurrants

20

to cool

2. Add the lemon juice, wine and syrup reduction to a glass mixer (keeping a small amount aside to garnish) and shake well

3. Strain into the glass and garnish with more syrup and soaked fresh cherries on a skewer

HOW WE SAY “HAPPY HOLIDAYS” IN LYNCHBURG, TN. FIND YOUR TASTE OF TENNESSEE. CELEBRATE JOYFULLY, DRINk RESPONSIBLY JACK DANIEL’S, OLD NO.7, TENNESSEE HONEY, TENNESSEE FIRE, SINGLE BARREL and GENTLEMAN JACK are registered trademarks. Copyright © 2017 JACK DANIEL’S.

Super Sides

6

Sides shouldn’t take a back seat at Christmas... they should be right upfront! Done well, they can be exciting, innovative, and even help you maximise your profits.

Super sprouts Love or loath them, sprouts are the

Mix it up Instead of serving individual sides, why

ventreche,” says Steve Wilmot, chefproprietor at Korova, Tufnell Park, London.

number one festive side so should have

Pancetta & almonds - “The combination

a presence on your menu. Here’s how to

of adding these to Brussels sprouts can

make them more interesting:

really bring the dish alive,” says Darren Chapman, Nestlé Professional business

not serve a mix of vegetables in one

Bacon & chestnuts - “Boil the sprouts

bowl? The Wortley Arms in Sheffield

for about seven minutes or until tender,

serves a mixture of squash, parsnips,

remove from the pan and place in iced

carrots, swede and turnip roasted in olive

water,” says Ronald Robson, executive

Waste not, want not!

oil and butter, and served with chestnuts.

head chef at Glasshouse, Newcastle upon

Portion control will help you manage

Tyne. “Once chilled, halve each one and

your costs this Christmas by keeping

keep to one side. Warm a saucepan, add a

food costs in check and reducing the

Citrus fruit is great for the season

knob of butter and some diced bacon and

amount of food waste. Unfortunately,

because it adds freshness and brightness

chestnuts. Cook for two minutes, add the

sides tend to be the dishes that are left by

to winter vegetables such as roots and

sprouts along with a few sprigs of thyme,

customers, so why not monitor this over

cabbage. For something a little different,

and season with salt and pepper.”

the festivities? If a certain vegetable keeps

A citrus flavour

why not use it to flavour broccoli? It is not an obvious choice for Christmas, and will be a nice surprise for customers.

“Instead of boiling it, cut it into little florets and pan-fry from raw,” advises Greg Marchand, founder of Frenchie Covent Garden in London. “This will provide a beautiful caramelised flavour and nice

Kumquat - “Pan-fry the sprouts with sliced kumquat,” adds Greg Marchand.

“Use spices; roast carrots with Vadouvan (a mix of curry and spice from the Pondicherry region in India, which used to be a French colony) and seasoned Bergamot juice.”

development chef.

coming back to the kitchen uneaten, then change it, or if another vegetable returns with half of the quantity eaten then you know you have plated up too much. Instead of serving up all the sides automatically, why not ask the customers if they want them? By communicating with the customer you can find out what

crunchiness. Season it with mandarin/

Almonds & ventreche - “Barely cook the

they prefer, reduce waste and above all

clementine zest.”

sprouts, then serve with almonds and

save money!

Cook carrots sous-vide at 90°C in sugar for two hours. It accentuates their sweetness and texture.

Sprinkle Schwartz Lemon and Herb Wings Seasoning over roasted parsnips to give them a kick!

Steve Wilmot, chef-proprietor of Korova, Tufnell Park, London

Steve Love, principal research chef, McCormick (UK) Limited

takestockmagazine.com

22

If you’re serving Yorkshire puddings, add cumin seeds to the oil before the batter is poured into it to give a savoury, earthy flavour.

Minal Patel, head chef at Prashad, Bradford

TAKE STOCK

FEATURE

Sprouts, Bacon Toasted Macadamias, Apple Sauce & Crispy Sage

By Owen Morrice, head chef at No.1 The Grange, Edinburgh

“This is my favourite sprout dish inspired by a trip to the US. Once prepped it is easy, and takes the humble sprout to the next level!”

INGREDIENTS

METHOD

500g sprouts, trimmed, cut in ½ & blanched 100g macadamia nuts 500g smoked lardons Sage bunch Sea salt Vegetable oil Truffle oil, to serve

1. Cook the apples, cider and sugar until soft.

Blend, pass and set aside to cool

2. In a wok or big frying pan heat the oil high and fry the sage leaves until crispy. Set aside and season. Fry the lardons until crispy and add the blanched sprouts and nuts until they have a nice colour and have soaked up all the bacon

APPLE SAUCE

and sage flavour

1/2 pint scrumpy cider 6 Granny Smith apples, peeled & chopped 100g caster sugar

TO SERVE

1. Start the plate with apple sauce, then lardons, then sprouts. Finish with sage leaves and nuts, then add a drizzle of truffle oil.

This works well as a vegetarian side dish - just don’t use the bacon

23

takestockmagazine.com

Unwrap

OUR TANTALISING RANGE THIS CHRISTMAS FOR A SEASONAL COOKING ADVENTURE

Wishing you a very Happy New Year! www.cooks&andco.co.uk takestockmagazine.com

www.rhamar.com 24

TAKE STOCK

FEATURE

7

One thing about Christmas that most chefs are in agreement with is that roast potatoes make or break a roast dinner! But how to cook them?

Take Stock asks the experts for some top tips...

The old fashioned way…

Prepare right...

“We cook them the way they should be

“As the country’s favourite roast dinner

cooked - under the meat!” says Andy

vegetable, get the potatoes right and

Gabbitas, chef-proprietor at the Wortley

you’ll have customers coming back for

Arms near Sheffield. “It’s the way they

more!” says Darren Chapman, Nestlé

used to be done, and in my opinion is the

Professional business development

best way. Pop the potatoes in raw (don’t

chef. “Boil off, season with cracked black

pre-boil) and tuck under the meat. Once

pepper and salt before roughing up the

the meat is cooked take that out and leave

edges and adding to your pan of hot

the potatoes to carry on roasting in the

goose fat or vegetable fat for vegetarians.

meat juice for as long as they need.”

This will make your potatoes extra fluffy

Beef fat all the way...

“Preheat the oven to 180°C. Peel the

and will add the extra crunchiness and crispness.”

potatoes (always use Maris Piper) and

Nothing beats goose fat...

cut into quarters,” says Ronald Robson,

“Nothing beats roast potatoes cooked in

executive head chef at the Glasshouse,

goose fat! They are absolutely delicious,

Newcastle upon Tyne. “In a large pan

big, crunchy and fluffy,” says Greg

Marchand, founder of Frenchie Covent Garden, London. “I always roast preboiled potatoes in smoking, hot goose fat.”

Spice them up…

By sprinkling Old Bay Seasoning on before you roast them! Or once cooked, mix through a gentle mustard and cumin seed Tarka before serving.

Sources: McCormick (UK) Limited, Prashad

MAKE THEM DIFFERENT...

By adding a tablespoon of black truffle oil.

Source: Cooks&co

add brown chicken stock and top up with water, bring to the boil and cook for 10 minutes or until tender. Strain and shake to ruffle up the edges and allow to rest for 10-15 minutes. Put beef fat in a roasting tray and place in the oven. Once hot, add the potatoes and roast for about 15 minutes before adding cloves of garlic and sprigs of rosemary. Give the tray a little shuffle and carry on cooking until potatoes are golden brown and crispy.

Finish with a sprinkle of Maldon sea salt.”

Keep it simple...

“Goose fat, rock salt, rosemary and garlic. Simple!” says Steve Wilmot, chefproprietor at Korova, Tufnell Park, London.

25

takestockmagazine.com

8 ta k e

sto c k c h r i st m a s

Stuffing and sauces are essential for a Christmas feast. They are the finishing touches that bring some magic to the table. Here’s how to make yours sparkle...

Glorious gravy “The quality and amount of gravy is crucial to the enjoyment of the Christmas dinner,” said Darren Chapman, Nestlé Professional business development chef.

“Depending on the meat you are serving it’s best to make a great base gravy first, which you can then tweak by adding meat juices or sauces, such as cranberry or horseradish, to suit your meat."

Here’s how to make your Xmas gravy great: • The caramelised juices left behind by the turkey make the perfect base for the gravy. Add Madeira, one tbsp of plain flour and quality stock to make the gravy rich and delicious Steve Smith, head chef at Bohemia, Jersey • Use a brown chicken stock and beef stock and allow 24 hours to prepare.

takestockmagazine.com

Add the juices of the roast, a little hot water plus a glass of port or sherry, whisk and strain. Leave in the fat to make it a jus gras - Ronald Robson, executive head chef at the Glasshouse, Newcastle upon Tyne • Combine turkey juices with Bisto Gravy Granules and add your own flavours such as citrus, herbs, wine or brandy - Mark Rigby, executive chef at Premier Foods • A light, clear and delicate jus makes a change from heavy, thick, flour gravy.

Roast your bones until they are nice and golden brown, then cook them in water with vegetables, tomato purée and herbs for seven hours on a very,

96%

of consumers asked said a good gravy was crucial to their roast dinner 26

93%

of consumers asked preferred to pour their own gravy, so bring back the gravy boat very low simmer - don’t let them boil. Delicately reduce it to the right consistency and season with a little bit of acid to make it bright. Infuse it with delicate herbs at the last minute Greg Marchand, founder of Frenchie Covent Garden, London

Super stuffing “Christmas stuffing should be over the top and has to explode with flavour,” adds Ronald Robson. “I put cranberries in mine.

Start with some onions and garlic and sweat that down with some sage, add some of the very best quality sausage meat that you can buy, dehydrated cranberries (rehydrated in water to make them sweet) rehydrated apricots and chestnuts.”

TAKE STOCK

FEATURE

EASY SAUC E Is life too short to make cranberry sauce?

No! It’s easy…

Spiced Cranberries

by Ronald Robson

Preparation time: 30 minutes Cooking time: 90 minutes

INGREDIENTS 1 orange ½ lemon 120g caster sugar 2 cloves 1 cinnamon stick 300ml port 100ml red wine 500g cranberries

METHOD

3. Add the sugar, cloves, cinnamon, port and

1. Strip the zest from the citrus fruits with a

wine; bring to a boil and simmer for 2 minutes.

fine peeler. Cut away any white pith and cut

Add the cranberries, quickly bring back to the

½ of the orange zest and ⅓ of the lemon zest

boil then remove immediately and pour into

into fine juliennes

parfait jars and seal

2. Squeeze the juice from the orange and

4. Refrigerate when cold. It will keep for up to

lemon - strain. Add to a saucepan with the

6 months

juliennes

Porcini Mushroom Marsala Stuffing by cooks&co Preparation time: 45 minutes Cooking time: 55 minutes

METHOD

Serves 4-6

porcini, cover, and let it stand for 1 hour

INGREDIENTS

heat and add the sausage meat. Crumble with

30g Cooks&Co Dried Porcini Mushroom 1 cup sweet Marsala wine ¼ tsp red-pepper flakes 2 cups white diced sandwich bread Coarse salt & freshly ground pepper ⅓ cup pitted prunes, chopped ¼ cup fresh parsley, chopped ½ cup fresh sage, chopped 500g mixed fresh mushrooms 6 tbsp unsalted butter 1 onion, finely chopped 290g Italian sweet sausage ¼ cup extra virgin olive oil

a spoon and cook for about 8 minutes until

sausage and onion. Strain the reserved wine

½ cup chicken stock

through a sieve lined with a paper towel and

store until ready to cook. The sausage mixture

1. Bring the wine to a simmer, pour over the 2. Heat 2 tablespoons of oil over a medium

browned. Add onion and cook until softened, for about 5 minutes. Transfer to a bowl

3. Add 4 tablespoons of butter and fresh mushrooms to the frying pan, and cook for 8-10 minutes until browned. Drain the porcini, reserving the liquid, and remove any excess liquid. Coarsely chop the porcini and add it to the frying pan along with herbs, prunes, salt, and pepper. Cook for 3 minutes

4. Combine mushroom mixture with the

27

and Marsala can be refrigerated separately in airtight containers overnight.

5. Preheat oven to 180°C. Place bread on a rimmed baking sheet. Toss with the remaining oil, red-pepper flakes, salt and pepper. Bake for about 15 minutes until golden brown

6. Add the toasted bread mix and reserved wine to the sausage mixture, and toss. Reserve 2 to 3 cups for stuffing the roast meat itself.

Transfer the remaining stuffing to an 8 inch baking dish. Pour the stock over the top, and dot with the remaining 2 tablespoons of butter cut into small pieces. Cover with foil, and bake for 20 minutes. Uncover, and bake until top is crisp, for about 25 minutes

takestockmagazine.com

MAKE

s a m t s i Chr GREAT with

As summer ends, there’s no time to lose with your festive preparations. Customers will be booking seasonal events right away, so make sure you stock up with Margetts now!

Every festive menu needs brilliant condiments and tempting treats during the seasonal period, and Margetts’ range of great quality fruit fillings, preserves and sauces creates the best mince pies and elevates every turkey celebration feast!

Nationwide, you’ll find that Margetts delivers consistency and quality to every professional kitchen through its finest raw ingredients adding value to your menu.

Leading to Better

TAKE STOCK

FEATURE

9

New Christmas Puds For many outlets, dessert will be the grand finale of a Christmas celebration, so make it memorable.

“Desserts will always be remembered, so make them special,” said Darren Chapman, Nestlé Professional business development chef.

“With a little effort you can really wow your customers, and help make your dish memorable.”

The classics Traditional desserts are what most

over the boozy cherries and finish

with custard and whipped cream.

customers are looking for on the festive

• Baked Alaska - a perfect end to a

menu. However, there is nothing wrong

heavy meal, the delicious combination

with adding a twist to tradition to spice

of hot and cold elements and flamed

up your offering.

alcohol gives you a big ‘Christmas hug’.

70%

of people (surveyed) like to see traditional festive desserts on the menu Source: Premier Foods

On trend The ‘Bûche de Noël’ - or Yule Log - is very popular at this time of year. “They are very versatile as chefs can create many different flavour combinations as they would in an entremet, but using the Bûche de Noël moulds,” said Helen Vass, pastry chef consultant. “Last year I made a wild strawberry, mascarpone and pistachio Bûche de Noël for Christmas Day. You can get really seasonal with your

• Profiteroles - jazz them up using

flavour combinations - the creativity is

coloured crackling to make them look

endless!”

festive. Red or green craquelin is ideal

served with seasonal fillings.

soak cherries overnight in dark rum or

Marsala. Spread slices of chocolate

“A big, sharing pudding will really stand out on a table.”

cake or chocolate muffins with cherry

Darren Chapman, Nestlé Professional

jam and place in serving dishes. Pour

business development chef

• Trifle - for a trifle with a kick to it,

29

takestockmagazine.com

“This is an alternative way to serve Christmas pudding. Perfect for those who don't want anything too heavy and stodgy.”

Christmas Pudding Soufflé

By Steve Wilmot, chef-proprietor at Korova, Tufnell Park, London SERVES 4

INGREDIENTS CRÈME ANGLAISE 150ml double cream 100ml milk ½ vanilla pod, seeds 2 egg yolks 15g caster sugar PUDDING 25ml brandy 100g Christmas pudding 4 egg whites 35g caster sugar Butter takestockmagazine.com

Nutmeg powder to coat Cherry sorbet scoop

PUDDING

1. Break up the Christmas pudding and blend together with 40g of the crème anglaise

METHOD

2. Butter 4 ramekins and coat with nutmeg powder

CRÈME ANGLAISE

1. Heat the cream and milk then add the

3. Whisk the eggs whites to stiff peaks, then

vanilla seeds

add the caster sugar 1 teaspoon at a time

2. Whisk the egg and the sugar until smooth and golden then pour ½ of the hot milk/cream mixture into the egg mixture gradually whilst whisking

3. Whisk back into the remaining milk mixture, add the brandy and heat through. Stir until it thickens

TO ASSEMBLE 1. Roughly mix the two mixtures together, spoon into your ramekins and level off

2. Cook at 190°C for 8-10 minutes 3. Serve with the remaining crème anglaise and a scoop of cherry sorbet

30

E H T

S A M T S I R R H O C OP F SH EFS CH

Use your points to redeem special rewards this Christmas at UFSChefRewards.com Open to bona fide UK and ROI catering establishments and their employees aged 18+. Employees must seek their business owner’s permission. Scheme is available in relation to purchase of participating products outlined at www.ufschefrewards.com. Join UFS Chef Rewards scheme by registering at www.ufschefrewards.com and accrue points via (up to) three nominated participating customer accounts, you must provide wholesaler customer account number for each to redeem points. Retain copy invoices as proof of purchase. Internet access required. Points collected in a given year (January – December) will expire on 31st December of the following year. For example, points collected throughout 2016 will expire on 31 December 2017. Any points that are unspent by 31st December of the year following their accumulation will be lost.

Accounts or any outlets that have a direct agreement with Unilever Food Solutions are excluded from this Scheme. Participation at Unilever UK Ltd’s sole discretion: reserves right to alter, withdraw or terminate the Scheme at any time upon reasonable notice to Members. Visit www.ufschefrewards.com for full terms and conditions.

REKORDERLIG SPICED PLUM NOW AVAILABLE

TAKE STOCK

FEATURE

10

Christmas Crowd Pleasers

Christmas and New Year are critical times for the on trade. Footfall is high; there’s a happy party mood and people are willing to spend.

Use

social media as a means of engaging with customers

With this in mind, operators should focus on bringing as many people as possible into their outlet, encourage them to stay longer, spend more and make return visits.

Setting the stage • Create the right ambience - these

days, we all know it’s not enough

to just be a venue serving drinks

- competition is tight and customers

expect quality across the board, so

make sure your Christmas decor really

To help you make the most of the festive season, Take Stock has talked to a number of high profile brands to get their top

stands out!

tips and advice…

• Promote deals and special events well

in advance - print posters with a

calendar of events you’re holding and

display them in prominent positions.

Use social media as a means of

engaging with customers.

• Book bar staff - your rotas should

33

be confirmed well in advance to ensure

you have the correct staffing levels.

Recruit additional staff if necessary. takestockmagazine.com

Spread the word It may sound obvious, but making sure your regular customers and local area are aware of any special events is absolutely crucial to getting more people through the door. You can do this by: • Displaying signs outside your

premises detailing clearly what offers

you have on, menu details and events

you are running to draw people in.

• Creating a festive atmosphere,

whether that’s through decorations or

real fires depending on your venue

and customers, but make it clear

inside and outside that your pub is a

great place for a drink, some food and

to relax in, during the busy holiday

season. Visit our Deck the Hall feature

on page 57 for tips.

Serve buckets of premium lager and premium packaged cider.

It will not only reduce queuing time but free up the bar area and encourage customers to trade up.

• Keeping your website and social

media channels up-to-date so your

customers know exactly what is

going on.

Trading hours Due to Christmas Eve and New Year’s

You know what your drinks

Eve falling on a Sunday, operators should

range is, so have all the essentials

look at the terms of their premises

to create a ‘perfect serve’. Your

licence for Sundays now. There is a

checklist will include:

risk for those businesses who usually

• Using the correct style of glass

close early on a Sunday to miss out on

crucial trading hours if their premises

• Using top quality ice and the

licence does not cover extended hours.

Operators are being advised to check the terms of their premises licence for Sundays and if necessary apply for temporary event notices (TENs) to extend hours for the two nights.

to serve the drink means to serve it hygienically

• Garnishing correctly and use

cocktail sticks where needed

• Beers and spirits flights • Having the relevant POS material

Be efficient Ensuring your team is delivering efficient service is crucial, particularly when you are likely to be busier than usual. To prepare, we advise that you: • Have additional staff booked to work

during times that you anticipate may

be busy, to help reduce waiting and

queuing time.

• Offer contactless payment options.

Nine in ten payments in pubs, bars

and fast-food outlets are made using

contactless payments*.

• Offer a table service, as it is a really

useful way to create a more efficient

outlet.

takestockmagazine.com

Serve the perfect drink

34

9 in 10 payments in pubs, bars and fast-food outlets are made using contactless payments

Sources: .Barclaycard, Mintel - Pub Visiting - 2017, HEINEKEN UK & Cardinal Food Research, February 2017

ENHANCE YOUR SPIRIT

Merchant’ s H ea rt : a new ran g e o f sp i rit enh ancers, d e s i g n e d t o b r i n g o u t t h e best of yo u r f a v o u r i t e g i n , v o d k a , r u m o r w h a t e v e r s p i r i t y o u l i k e t o e n j o y .

To enhance the flavour not mask it.

merc hantsheart.com

35

takestockmagazine.com

11

We

Grill takestockmagazine.com

36

Charlie Gilpin Charlie Gilpin is the owner of Project Sandwich, a London-based street food company. The award-winning vendor trades at KERB lunchtime markets at West India Quays, the Gherkin, Kings Cross and London Bridge, as well as brewery pop ups and private events. It was awarded the Critic’s Choice and Best Sandwich at London’s Sandwich Fest 2017.

Describe Project Sandwich...

What types of bread do you use?

It is a street food company with one simple goal; take classic sandwiches from across the globe and shake them up to create something exceptionally delicious! The decision to do sandwiches came mainly out of indecision. I knew I wanted to do street food, but I just couldn’t stick to a single cuisine in my head. Sandwiches gave me something really specific to brand around, yet also allow a huge amount of creative freedom. They are eaten all over the world in some form so it means I can constantly create new things and explore different cuisines.

Because our signature dish is the El Jefe we use the closest thing to Pan Cubano (Cuban bread) which is a cross between a baguette and a sub roll. Versatile, it has a softer, lighter crust and it isn’t too heavy or chewy. However, when we do private events we tend to create one-off dishes, so we use sourdoughs and brioche buns.

Do you tweak your menu to make it festive?

Yes. Last year we served a Christmas club sandwich; a triple stacker with peppered chicken, smoked bacon, my mum’s cranberry sauce, swiss cheese and chestnut mayo on simple, white sliced bread (view the recipe on page 40). The combination was a winning success - our customers loved it!

This year we may do a festive sub; turkey, stuffing, sprouts and gravy.

Why did you set it up?

Food has been my passion for as long as I can remember. I grew up in a foodie household with my parents being great, and creative, cooks. The kitchen was the hub of our life, and when we weren’t at home we were lucky enough to be eating out in a range of restaurants from burger joints to the best restaurants in the world. Food was in my soul, so while I went travelling I worked in various hospitality jobs (barman, waiting staff, commis chef) to help fund my adventure. Thanks to my experience and the skills I learnt, I knew I wanted a job I was passionate about, so in 2014, Project Sandwich was born.

What do you do when you are not selling sandwiches?

My hobby is my job, so when I’m not working I tend to be eating out, as I love trying out new places. I also love to travel, so each year I try to take at least one month off work to go abroad and explore somewhere new. My objective is to eat at as many restaurants around the world as I can.

What’s the secret to a good sandwich?

Pickles. Everyone needs them in their life! From gherkins to pink onions, pickled carrot and kimchi they give a sandwich an amazing crunch which will contrast with any protein filler. Also it’s one ingredient that will satisfy salty, sweet and savoury all at the same time.

Which chefs have inspired you?

Without a doubt, my number one idol is Jamie Oliver. He personifies everything I love about food and feeding people. I probably owe a lot to him, having grown up with his cookbooks and TV shows. He definitely taught me to cook as much as my parents did. However, there are also a lot of other chefs who I admire and take inspiration from including Nathan Outlaw, Lee Westcott, Enrique Olvera, Virgilio Martínez Véliz and Niki Nakayama to name a few.

What is your best selling sandwich?

Our signature dish the El Jefe; a classic cubano with a kick.

It contains free range pork shoulder with smoked ham, swiss cheese, salsa mojo (a minty, citrusy salsa verde), chipotle mayo and of course, thick cut gherkins. We then press the whole thing on a plancha with honey and lime butter.

What is the appeal of street food?

I think it is that the quality of food on offer is so high. There is such a wealth of food available on the street, much of it, I believe, superior to a lot of restaurants. It’s also a really personal and unique way to eat. Being customer facing enables traders to cut out a lot of the barriers and obstacles that a restaurant can bring. It’s a hugely collaborative industry that sees all the traders in it together, sharing knowledge, experiences and most importantly, food.

How can an outlet make a sandwich more exciting?

Treat it with the same amount of attention and effort you do with any other dish on your menu. Use the best quality bread and ingredients, and treat it with care. A sandwich, when prepared correctly, can be just as impressive as a plate from a fine dining restaurant.

37

takestockmagazine.com

Get creative

WITH YOUR COCKTAIL SAUCE THIS CHRISTMAS The humble prawn cocktail is a mainstay on every Christmas menu. But why not get creative and add our pimped-up prawn cocktail sandwich to your menu.

All you need is 2 slices of sour dough bread topped with king prawns, our Heinz Cocktail sauce and some little gem lettuce.

The twist is on top where you add some sautĂŠed mushrooms, peppers and sliced spring onions. Delicious!

For more recipes inspiration visit www.kraftheinzfoodservice.co.uk @KraftHeinzFSUK

TAKE STOCK

FEATURE

12

Seasonal Sarnies There’s a subtle art to cramming festive flavours into a sandwich, wrap or roll. However, it doesn’t have to be turkey to be a winner!

“People know what they like and stick with it. And that tends to be the Christmas dinner in a sandwich,” said Darren Chapman, Nestlé Professional development chef.

“Over-complicating it could scare customers away, so stick to the classic combinations with a slight twist on the bread or sauce inside.”

Winning sarnies

Mix it up

• Turkey & cranberry

For those customers who want to

• Roast beef & horseradish

spice up their festive sarnie and experiment with something other

• Cranberry & brie

than the white or brown sliced, try

• Turkey, bacon, chutney & stuffing

the following:

• Butternut squash, crispy onions,

• Focaccia

festive nut pesto, spicy rocket,

• Cranberry ciabatta

yoghurt dressing

• Baguette

• Wensleydale & carrot chutney • Prawn cocktail

• Brioche bun • Seeded bloomer • Wrap • Malted bread

39

takestockmagazine.com

Make it memorable Where possible, serve a sandwich that your customers will remember. “The best thing about a sandwich is that there are no boundaries, so basically you can be really creative and put anything between or on bread,” says Charlie Gilpin, owner of Project Sandwich. “Don’t be afraid to experiment with flavours, but always use the best ingredients - and make sure the bread is fresh.” Project Sandwich makes all of its sandwiches fresh to order and serves them warm. “Why not serve a turkey and stuffing sandwich warm with a bowl of gravy on the side for dipping? We do it and

Festive packaging for any takeaway sandwich is a nice touch that will impress your customers.

our customers love it!"

Festive Club sandwich

By Charlie Gilpin, owner of Project Sandwich, London “A great twist on a classic triple stacked club sandwich. We use chicken, smoked bacon, my mum’s cranberry sauce, swiss cheese and chestnut mayo served on white sliced bread. It's a winning combination for this time of year.”

Makes 4

INGREDIENTS

4 free range boneless chicken thighs 8 rashers smoked streaky bacon 4 slices Red Leicester 4 slices Edam 400g frozen cranberries 100g caster sugar Orange juice 1 tsp allspice Salt & pepper 180g whole chestnuts (ready to eat), roughly chopped 1 tbsp mayonnaise Gem lettuce 12 thick slices white bread

METHOD

allspice and a pinch of salt and pepper, combine

5. Portion your chicken into little piles inside the

the mixture and bring to a low simmer

frying pan and place two slices of bacon next to

3. Cook for about 10-15 minutes until the

each one

cranberries are barely holding their shape.

6. Lay one slice of Red Leicester onto your

Check their sweetness and seasoning and pour

pile of cooked chicken and one slice of Edam

into a container to cool, and allow to thicken

on your bacon 7. While the cheese melts onto the meat, lightly toast three slices of bread

SANDWICH FILLING 1. Season the chestnuts with salt and pepper, then add the mayonnaise 2. Place the bacon into a cold, non stick frying pan, and bring to a medium/high heat. Turn the bacon once as it turns golden and crisp. Take out and leave on a tray 3. Place the chicken skin side down into the hot bacon fat. Once the skin is golden and crispy,

CRANBERRY SAUCE

remove it and slice into sandwich pieces

1. Empty the cranberries into a large saucepan,

4. Throw the chicken back into the pan, and

over a low heat. Add the orange juice until it

reduce to a medium/low heat and gently

barely covers the cranberries

cook to prevent it drying out. Season with

2. Add the caster sugar, sprinkle over the

salt and pepper

takestockmagazine.com

40

TO ASSEMBLE 1. Cover 2 slices of toast with cranberry sauce and gem lettuce 2. Place the cheesy chicken onto one slice and the cheesey bacon on the other 3. Leaving the chicken layer as the base, place the second piece of toast on top, bacon side up 4. Cover your third piece of toast with a thick layer of chestnut mayo, and place on top of the bacon as a lid. Slice diagonally and serve

TAKE STOCK

FEATURE

13

Easy Christmas Bakes The festive period is the perfect opportunity for smaller outlets to branch out with their cake selection. Add some seasonal flavours and toppings to your most popular treats and you’ll have a lot more than mince pies to offer this Christmas.

“Cafes and snack bars can add premium to their cakes by making their flavours seasonal,” said Helen Vass, pastry chef consultant.

“Jazz up simple cakes with seasonal garnishes such as sugarpaste snowflakes or chocolate stars - small details will make a big impact!”

What to serve

and worked exceptionally well for those customers eating on the go.”

Take away It’s always a lovely treat for customers to be able to take their cakes home in a

Decorate!

cake box or equally attractive packaging.

Don’t be shy when it comes to decorating

Why not consider a festive box or simply

cakes and biscuits with colourful icing

use traditionally coloured napkins of

and festive trimmings. Shortbread biscuits

green or red to create a seasonal feel for

and gingerbread shaped as Christmas

customers?

trees or stars will be a winner, or get even more creative and use coloured icing to decorate your gingerbread men (and women) wearing scarfs and hats, or even

Twist on tradition

dressed as Santa and Mrs Claus!

Want to put a twist on your popular cakes and treats? For

Christmas cupcakes Cupcakes continue to be a popular treat,

scones, cranberry and mixed spice scones make a great alternative to a fruit version.

Mince pies continue to be a customer

so why not have fun with them this

pleaser but how about giving them a

Christmas? Sprinkle some snowflakes

twist? Scrumptious Cakes in Chatburn,

on top or pop a mini snowman or

Lancashire makes mince slices as an

reindeer face onto your icing to make it

• Cranberry and orange

alternative to the traditional pie. “Mince

a show-stopping cupcake that will allow

pies are so popular that we decided to

you to add a slightly higher price than

• Chocolate orange cheesecake

make mince slices - like jam slices - as a

normal. Use seasonal flavours of spiced

change, and our customers loved them!”

• Chestnut caramel shortbread

apple cider and cranberry or chocolate

said owner Jemma Louise Green. “It was

peppermint to give your cupcakes a

a change from the normal mince pie

festive kick.

41

Here are a few more festive flavours: meringue pie

• Spiced Victoria sponge cake

takestockmagazine.com

TAKE STOCK

FEATURE

14

Get Ready to Party!

Whether you are holding a party for the office or for the children, or hiring a festive band to bring in more revenue, serving party food is quick, easy and tasty, and allows you to drive sales and footfall.

A winning guide Premier Foods Christmas Party Guide is focused on inspiring recipes of festive favourites with a modern twist. The recipes, developed by its executive chef, Mark Rigby, have been created to make use of products and ingredients that chefs already have in their kitchen at Christmas; making the most out of products you will already have bought. Dishes include mini Yorkshire puddings, turkey and cheese croquettes and mini pizza - perfect for adults and kids. Visit premierfoodservice. co.uk to download the guide and view a selection of recipes over the page.

A pleasing platter Sharing food works for everyone, so is perfect for any type of party. Platters and boards not only let you experiment with different sizes (according to your party) but allow you to base your dishes on your clientele. Foods such as BBQ pulled pork, spicy chicken wings and beef nachos are on-trend and popular. Single board options include chips: sweet potato fries, chunky chips and cheesy fries are always a winning formula to please all ages, or why not put a local spin on your dishes

by using regional ingredients? Antipasti platters featuring mozzarella balls, prosciutto, salami, artichokes, stuffed peppers and olives are simple to prepare, taste delicious and look stunning.

Delicious, but mild enough to appeal to children as well as adults, they can be made into smaller tapas portions using crispbreads or pitta and cut into bite size portions.

Fancy a nibble?

Desserts

Finger food and dips are perfect for this time of year. Go old school and serve cheese and pineapple on sticks or for a more modern version, wrap roasted red peppers around pieces of mozzarella, secure with a cocktail stick, then place on a baking tray and cook under a hot grill until the cheese melts. Spice up your dip offering by pureeing a jar of drained peppers and mix with cream cheese and a dash of hot chilli sauce - perfect as a veggie dip.

“The best desserts to serve at a buffet scenario are individual, but nothing too complicated,” said Helen Vass, pastry chef consultant. “Desserts in glasses that only need the final touches added before service; individual tarts, entremets work well, and ones whose flavours pack a punch are all perfect!”

A rising trend

Top tips

Customers are being more adventurous with their bread choice, leading to continental and ethnic breads becoming popular. As an alternative to garlic or cheesy garlic bread, try flavouring flatbreads or baguettes with a crunchy, cheesy topping. And for the more daring, why not try artichoke and mozzarella?

• The perfect number of dishes on a buffet would be around 6-9 savoury & 3 sweet

43

• If serving canapés, there should be around 6-9 savoury & 3 sweet Source: Premier Foods

takestockmagazine.com

Trifle Shots

Mini Yorkshire Puddings METHOD

Makes 10

Allergens: Milk, Wheat, Soya

1. Preheat oven to 230ºC

Preparation time: 15 minutes

2. Beat the eggs and flour until smooth, then

Allergens: Nuts, Milk, Wheat, Eggs, Soya

Makes 10

Cooking time: 25 minutes

INGREDIENTS

70g McDougalls Plain Flour 2 eggs To season salt & pepper 100ml semi skimmed milk Sunflower oil 200g turkey trimmings (cooked) 100g cranberry sauce 150ml Bisto turkey gravy

whisk in the milk and season

3. Drizzle a little oil into a non-stick tartlet or petit four tin and place in the oven to heat and bake for 20-25 minutes until the puddings have risen

4. Remove from the oven and place each Yorkshire pudding with turkey and cranberry sauce

5. Serve hot with the gravy

30g McDougalls Sponge Mix (premade and diced into 1cm pieces) 50g mandarin segments (canned) 100g McDougalls Vegetarian Orange Jelly Crystals 200ml boiling water 100g Bird’s Ready to Use Custard 100g fresh double cream Amaretti biscuits, crushed

1. Place the pieces of the McDougalls

Preparation time: 15 minutes

Allergens: Celery

Cooking time: 10 minutes

(check labelling on the Salami for allergens)

Sponge Mix into shot glasses

2. Add mandarin segments 3. Dissolve the McDougalls Vegetarian Orange Jelly Crystals in boiling water and pour over the sponge and mandarin

METHOD

1. Mix the bouillon with the oil, coat over the chicken and marinade for 1 hour

2. Cook at 180ºC, until the chicken just colours and is fully cooked. Allow to cool

3. Thread an olive onto a skewer, followed by a slice of salami, pepper and then the chicken.

Repeat on 9 more skewers and serve cold

Source: Premier Foods Christmas Party Guide

takestockmagazine.com

INGREDIENTS

METHOD

Makes 10

15g Bisto Chicken Bouillon 15ml sunflower oil 250g chicken breast, diced 200g mixed roasted peppers, diced 10 salami slices 10 olives

Setting time: 30 minutes

through. Remove and evenly pour the batter in

Italian Skewers

INGREDIENTS

Preparation time: 15 minutes

44

segments while hot. Chill in the fridge until set

4. Whisk together the custard and cream until it reaches a soft peak, then pipe onto each trifle and top with the biscuits and serve

Our iconic brands are perfect for

Download the Christmas Party brochure at

www.premierfoodservice.co.uk

TAKE STOCK

FEATURE

15

“Stilton really is the best cheese for Christmas...

If you can afford a whole one, take a scoop out of the middle and pour some port into it.”

Ronald Robson executive head chef, Glasshouse, Newcastle upon Tyne

Cheeseboard choice An indulgent, flavoured cheeseboard is the preferred choice for the festive period.

A minimum of four varieties of cheese makes up an interesting cheeseboard to ensure a good amount of choice for guests without being overwhelming.

Wensleydale and cranberry or white stilton and apricot are always popular, and winning choices.

And don’t forget the accompaniments!

• Fresh fruits - figs, grapes and

The big cheese

pear slices

“Stilton really is the best cheese for

• Artisan breads

mature,” said Ronald Robson executive

Christmas because it takes six months to head chef at the Glasshouse, Newcastle

• Crackers

upon Tyne. “If you think about it, the grass

• Chutneys

is at its best right at the height of summer,

Cheese twists

so six months later is the best time for the

For an on-trend twist, try serving a

you can afford a whole stilton, take a

However, for a great variety, think about including:

different version of breaded cheese;

scoop out of the middle and pour some

alternatives such as a mild goat’s cheese

port into it.”

• A rich and oozy classic French Epoisses

or punchy Roquefort.

• A characterful blue, such as a creamy and tangy French Roquefort

cheese, hence why it is traditional. If

A favourite Christmas showstopper is a light soufflé incorporating soft goat’s cheese and smoked bacon for depth of flavour.

• Fresh goat’s cheese such as the award-winning Soignon goat log to provide a lighter, palate cleansing option

For a party treat, wrap a wedge of

• A traditional territorial such as a fine quality, rich farmhouse cheddar

Cheese scraps can also be used in

Camembert in smoked streaky bacon and strips of buttered filo pastry, then bake until deliciously crisp.

inventive ways - the rinds of Parmesan, Comte or Brie make excellent sauces!

Sources: FJ Need(foods) Limited, Eurilait

47

takestockmagazine.com

Country Focus:

16

Portugal Every edition we ask John Mansfield of the Society of Vintners about what is happening in the world of wine.

This issue, his focus is Portugal - home of port and some surprising wines perfect for the festive season.

The Portuguese have been clever.

While virtually every other wine producing country has opted to develop mainstream grapes, Portugal has stuck with their indigenous grape varieties, of which there are over 250. For that reason, Portugal now has a range of unique and characterful wines that are starting to get serious attention here in the UK.

Portuguese wine sales in the UK are growing at

3.7% year on year

All that has changed, with groups of forward thinking growers developing a range of good quality, interesting wines that appeal to the export market.

Key wine areas Vinho Verde - A coastal region

Portugal has also responded to the current worldwide demand for easier drinking, more fruit forward and approachable wines. In previous decades, grapes like the Baga, or regions like the Dao, produced tough, tannic, often thick-skinned wines with little appeal. Compounding this, the dominance of port wine had prevented the fine terroir of the Douro from being used for anything but port.

in Portugal’s northwest

Wines: Red and rosé, however it’s Vinho Verde white that dominates.

Best served young - when it’s displaying maximum crisp acidity and often a slight spritz, Vinho Verde white has a lively fruity flavour, which combined with lowish alcohol levels (10-11%) makes for a really refreshing wine. Brilliant with salads, seafood and vegetable dishes.

After France, the

the UK

is Portugal’s biggest wine export market Source: CGA (Mat value)

takestockmagazine.com

48

TAKE STOCK

FEATURE

Port

Douro - Inland from Porto, the steep terraced vineyards along the Douro River have been producing world-class wines for centuries, most famously, port.

Wines: Robust, full-bodied, tannic reds from the same grapes as port.

Many of these are aged in oak to create even more complex flavours. Pair with grilled and roasted red meats.

Dão - South of the Douro Wines: Home of many of Portugal’s better-known reds. Generally full bodied with flavours of black cherry and cocoa, Dão reds are improving all the time, thanks to innovation amongst the region’s producers. Great with Italian foods, poultry and red meats.

Lisboa - by the Atlantic Ocean around Lisbon

Wines: Excellent wines labeled Vinho Regional Lisboa. Fresh and aromatic rosados have soft fruit notes balanced with fresh acidity which make them a fabulous pairing with seafood, grills or Asian food. The whites, typically made with the Arinto and Fernão Pires grapes, are generally crisp and aromatic, making them ideal as an apéritif or with fish, seafood and salads. Lisboa reds - which are often blends of Touriga Nacional, Tinta Roriz, and Castelão giving them intense black and red fruit aromas, with chocolate and oak notes - are brilliant with strong hard cheeses.

Often paired with rich cheese and heavy or luxurious desserts, there are various qualities of port:

Ruby - the most basic and least expensive port. Aged for just a few years before being bottled Vintage - more expensive and only

Peninsula de Setúbal - South East of Lisbon

Wines: These are two DOC’s within Look out for tasty white wines for this area too - especially recommended are wines made from just the Encruzado grape, which is gorgeous by itself, or with fish and shellfish.

Although port has been made for centuries in the Douro valley, its main development was as a result of the animosity and fighting between the British and the French. The British used to drink Clairet - a dark pink wine which was a speciality of Bordeaux (hence the English word Claret), but with the increased fighting between the two countries, the British turned to port, adding brandy to help the wine survive the voyage back to the UK, hence the higher alcohol and sweetness of modern port.

the peninsula: Palmela - where the castelão grape thrives and is used to produce balanced red table wines with ripe tannins and cherry flavours and Setúbal - whose sweet fortified wine of the same name is greatly admired.

Alentejo - Seven diverse sub-regions in south eastern Portugal, extending to the Spanish border

made in exceptional growing years.

Not aged for long at the winery these ports are for laying down for years in your cellar!

Late Bottle Vintage (LBV) - aged for 4-6 years at the winery and ready to drink

Tawny - spend more time ageing in wood before bottling than ruby ports

Colheita - a Tawny with a specific year. Aged at the winery for at least seven years. Can be drunk now or laid down

Wines: Full-bodied reds that are often blends of Touriga Nacional, Aragonez, Alfrocheiro and Trincadeira grapes that are frequently aged in wood. Pair with roasts, red meat and Italian dishes.

The famous port and lemon drink is not really either!

It should be made with British Fortified wine - which we used to call port before the laws protecting wine regions were introduced - and with sparkling lemonade, not proper lemon juice.

49

takestockmagazine.com

17

Christmas is an extra special time for residents in care homes.

Fun festivities The build-up to Christmas Day is just as important as the day itself. “At the beginning of December we add numerous festive twists to our menus,

“Reminiscence activities, such as making decorations and baking, or singing carols, all add to the festive atmosphere and increase well-being - especially for those residents who may have dementia,” says Care UK's food and hotel services director, Jon Bicknell.

as well as serving mince pies and getting the residents involved in preparing mulled wine,” explains Scott Moore, head chef at Care UK’s Ferndown Manor care home.

help celebrate the occasion by

entertaining and talking to residents.

The day itself Before dinner is served make sure residents have a memorable morning.

A nice touch is to make sure every resident has a present under the tree to open. And depending on the time lunch is served, mince pies and a sherry (for those whose diet allow it) aperitif to stimulate the appetite is a nice mid-

What to do • Hold a party - invite family and friends

morning treat. Or why not serve small canapés such as brie and cranberry

of residents to come along and

enjoy a buffet of sandwiches, pork

pies, quiches and of course mince

smoked salmon and cream cheese?

pies! This will be extra special for

those residents who may not be able

How to start

to see family on Christmas Day. Have

party games or book a singer to

entertain the residents with songs of

a bygone era.

• Decorate the premises - everyone

takestockmagazine.com

vol-au-vents, mini chicken Caesar and

“Traditionally a prawn cocktail is regarded as a special event starter and always proves popular with residents,” explained Andrew Mussett, regional support chef for Care UK’s Suffolk homes.

loves to trim up the tree so why not

What to serve

encourage residents to help? And

• Modernise the classic prawn cocktail

paper chains are an easy, fun

by adding an avocado, coriander and

decoration to make so you could

lime salsa

involve residents in making those too.

• Butternut squash soup with a slight

• Make Christmas pudding - get

hint of cumin is popular with residents

residents involved in making the

who don’t like seafood

Christmas pudding.

• Florida cocktail or melon fan with

• Invite the community - schools, local

red berry sauce is visually attractive

communities and choirs are always

and helps to cleanse the palate before

willing to visit residential homes to

the main course

50

TAKE STOCK

FEATURE

Everyone loves to trim up the tree so why not encourage residents to help?

Turkey all the way

What to serve?

Residents living with dementia

In most care homes, Christmas dinner

• Sweet flavours such as braised

• Plates - avoid heavy patterns because

is made up of traditional roast turkey

candied red cabbage with apple, dried

residents will think it is food. Use a

with pigs in blankets, sage and onion

fruit and mixed sweet spices appeals

solid colour plate to help make the

stuffing and cranberry sauce on the

to residents’ taste buds

food stand out and easier to see

side. “Turkey is a tasty and succulent

• Brussels sprouts with bacon

• Table settings - keep it simple with a

meat, and it evokes memories for the

and chestnuts give the meal a very

residents of their happy family days,”

Christmassy feel

• Candles - use only as decoration and

adds Scott. However, for those residents

• Parsnips are a traditional favourite -

do not light as the flame can distract

who don’t like turkey or can’t eat it, meat

par boil then roast until they are crisp,

some people from their food

such as gammon is offered, plus a fish

season and glaze with honey

• Crackers - remove (if possible)

option, such as seabass or salmon and a vegetarian meal for non meat or fish

Royal roasties

eaters.

Roast potatoes are a highlight of the

Experiment with sides

Christmas meal. “We add rosemary, garlic and butter to our roast potatoes,” says

waterless floral centrepiece

the banger as sudden loud noises or

surprises are not advised

• Cutlery - set the table as you go. A

table laid with multiple forks, knifes

and spoons can be confusing

“The correct vegetable selection is crucial

David Burfoot, head chef at Care UK’s

in providing a good Christmas dinner,”

Brook Court care home. “The size of the

says Scott. Where possible, steam

potato is very important because some

• Don’t overwhelm them - too

all vegetables to give them the best

residents like a small portion so I use

texture and retain all of the vitamins

one normal size potato cut into six.

and minerals.

• Correct appearance - make sure

That way, residents can have as many

the food you serve looks the same

as they desire.”

as the food served to residents on a

normal diet

Room for dessert

Have plenty of gravy in jugs on the table. That way, residents can choose themselves how much or little gravy they want!

Residents living with dysphagia much food can be a tiring process

Christmas pudding with brandy sauce is a traditional, and popular choice.

However, for those residents who want a lighter option, fresh fruit salad and gateaux are a perfect choice as they are desserts which residents identify with a celebration.

Residents’ requirements The festive season can be a challenge for residents living with an illness or dietary requirement. Here’s how, with a

Sources: Andrew Mussett, a regional support chef in Care UK’s

little thought, you can help to make their

care home, Michal Rebeka, a regional support chef for Care UK’s

Christmas special too:

Brook Court care home

51

Suffolk homes, Scott Moore, head chef at Care UK’s Ferndown Manor North London homes and David Burfoot, head chef at Care UK’s

takestockmagazine.com

18

Feed Your Eyes Yet again, it has been a triumphant year of #FeedYourEyes entries posted on Twitter and Instagram.

The quality and range of each dish created has dazzled and impressed us, so we would like to take this opportunity to say a huge thanks to everyone who has posted.

As a special reward for all of our winners this year, we thought it would be a touching tribute to show off their creativity once more!

And, thanks goes to our sponsors RH Amar, Premier Foods and Kerrymaid for their continued support.

Here’s to a prosperous and creative Christmas!

Please keep those entries coming in 2018!

Take

YOUR TAKE STOCK MAGAZINE

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JAN - FEB 2017

A Fine Romance Feel the Burns Night!

Instagram It

Better Breakfasts on a Plate

JAN-FEB

Jan Bretschneider

Allan Maynard @AllaneMaynard

Luke Daniels @chef_luke1

@janbretschneider - Chef/owner,

- Senior sous chef, Mount Falcon,

- Sous chef, Weston Hotel,

Restaurant Roots, Bournemouth -

Ballina, Ireland - Halibut & winter

Scarborough - White & dark

Duck, heritage carrots & coffee

ratatouille

chocolate, Baileys, coffee, pistachio & lemon balm

takestockmagazine.com

52

Take

YOUR TAKE STOCK MAGAZINE

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MARCH-APRIL 2017

Make it a Happy Easter World Gin Day Pies mean Profit Delicious Desserts

MAR-APR

Take

Bjorn Moen @PattardKitchen -

Jack Rawlings @jack_rawlings

Rebecca Marshman

Head chef/patron, Pattard Kitchen,

- Sous chef, Coutts Bank, London

@rebeccamrondeau - Head

Hartland, North Devon - Cured

- Guinness, root beer & liquorice

pastry chef at FMC Wimbledon

& torched mackerel, pickled

braised ox cheek & crispy onions

Tennis Club, London - Mango

vegetables, cucumber, dill &

panna cotta, passion fruit caviar,

buttermilk

lime jelly & coconut macaron

YOUR TAKE STOCK MAGAZINE

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAY - JUNE 2017

Fabulous Father’s Day

Soft Drinks, Hard Profits Best Bar Snacks Bar None

Insiders’ Guide to Cider

MAY-JUN

Rory Lovie @chefrorylovie

Dane Shelton @dane.shelton

George Dack @george_dack

- Head chef, Bridgeview Station,

- Head development chef,

- Head chef at Warwick St Social,

Dundee - Scallops, Great Glen

Rhubarb Food Design, London -

Norwich - Pistachio, local rhubarb

venison, chorizo & peas

Lamb rump, spring roll & goat’s

& ginger

cheese

Take

YOUR TAKE STOCK MAGAZINE

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JUL - AUG 2017

Healthy Profits?

Go Vegan!

Hooked on Seafood Versatile Vodka The Pull of Real Ale

JUL-AUG

David Punter @dpunter88

Daniel Renham @Renham

Ross Chatburn @chefchatburn

- Head chef, Mingarry Park,

- Sous chef, West Retford Hotel,

- Sous chef, Honey Restaurant,

Argyll - Steamed cockles, smoked

Notts - Confit duck, duck liver

Hotel Gotham, Manchester

Mallaig mussels, samphire, cured

bonbon, orange infused fennel,

- Peach parfait - raspberry,

egg yolk, foraged wild flowers, dill

fondant potato & Cointreau jus

honeycomb & lemon thyme

Steph Eynon @stepheynon

Owen Morrice @chef_morrice

Ivan Wright @ivanwright1986

- Head chef, The Hollywood

- Head chef, No. 1 The Grange,

- Pastry chef, Seckford Hall,

Arms, Chelsea, London - Peach

Edinburgh - Black seasame

Woodbridge, Suffolk - Chocolate

tea cured salmon, flat peach salsa,

coated coley, crispy mussels,

fondant, peanut, pistachio &

pickled peach, basil crisps & peach

charred spring onion, turmeric &

vanilla ice cream

vinaigrette

ginger broth & crispy noodles

& caper dressing

SEP-OCT

53

takestockmagazine.com

19

The Mixologist

Recommends with Callum Pates

Start planning now!

It’s never too early to start planning for the festive season, especially when a tenth of total annual drinks volume in the on trade is delivered in December.

With lots of reasons to celebrate, customers are more likely to be out and about in the run-up to Christmas, so it’s important to have the strongest possible offer to capture customers and keep them away from the competition.

Get your offer right The cocktail market is now worth nearly half a billion pounds and sales

We’ve asked our resident mixologist, Callum Pates for his top tips and serves for cocktails this Christmas.

Here’s what he recommends... takestockmagazine.com

are growing at around 10% year on year. What’s more, the number of outlets selling cocktails continues to grow and grow. There are now over 37,000 places in the UK where consumers can enjoy a cocktail - so it’s vital to get your offer right!

Key messages So the key messages when it comes to selling cocktails are firstly to use the very best ingredients - make sure your

54

cocktail list highlights these alongside details of flavours - and train your staff.

Seventy-one per cent of drinkers have used a bartender recommendation when deciding which cocktail to order, so if staff are not enthusiastic and knowledgeable, you’ll be missing sales.

Use seasonal flavours Your cocktail list should have seasonal flavours. And when I say flavour, I mean just that! There are very few classic cocktail recipes that can’t be made to feel Christmassy by including winter flavours and spices such as chestnut,

TAKE STOCK

FEATURE gingerbread, salted caramel, spiced

Why consumers choose to buy a cocktail

Reasons for choosing one cocktail over another

Price - 34%

Flavour - 60%

As a treat - 34%

Quality of spirits - 39%

Outlet promotion - 33%

Brand & type of mixer - 36%

Menu listing - 23%

Brand of spirits - 34%

Bar staff recommendation - 30%

Price compare - 27%

orange and cinnamon. See below for four of my favourite, yet simple recipes that any outlet should have on their Christmas cocktail listings.

Buying triggers With only 30% of consumers going into an outlet with the fixed intention of buying a cocktail, 70% of consumers make up their mind at the bar. This has been analysed and makes for interesting reading.

Callum’s

Christmas Mixes

Jameson & Spiced Orange Ginger Ale

Jameson Caskmates Boilermaker

Sloe Kir Royale

Winter G&T

Glass: Flute

Glass: Highball

Glass: Highball

Glass: Pint & Shot

25ml sloe gin Brut Champagne Raspberry

INGREDIENTS

50ml Jameson Whiskey Fever-Tree Spiced Orange Ginger ale Dried orange wheel Lime wedge Cubed ice

INGREDIENTS

INGREDIENTS

50ml Jameson Caskmates Your favourite festive ale

METHOD

1. Add sloe gin and

METHOD

Champagne in a flute

1. Serve either mixed or with

2. Garnish with the raspberry

the whiskey as a chaser

INGREDIENTS

50ml premium gin Aromatic tonic Dried lemon wheel Cloves Ice

METHOD

1. Add gin to the ice-filled glass and top with tonic

2. Garnish with the lemon

METHOD

and cloves

1. Put some cubed ice into the glass and add the whiskey. Top up with ginger ale and garnish with the orange and lime

55

takestockmagazine.com

56% of food allergic and intolerant consumers value staff as a source of information

20

67%

feel allergen information on food business websites is dependable

63%

say talking to the chef about their allergen needs can be relied on

Be Allergy Aware

70%

of food allergic and intolerant consumers feel confident in asking staff for allergen information

Now the festive season is upon us, it is vital that you and your staff are vigilant when it comes to allergen information.

On the whole, customers with food allergies and intolerances are more confident about eating out since the allergen information rules were introduced in 2014*. However, with over 2 million people in the UK having a food allergy and an estimated 1 in 100 people suffering with coeliac disease*, it is critical that during the busiest time of the year customer awareness and staff knowledge is faultless.

Be clear

“Everyone should be able to trust their food. When people live with a food allergy or intolerance that can make them really ill or be life threatening, that trust becomes critical,” says Heather Hancock, chairman of the Food Standards Agency.

Communicate

Here’s a gentle reminder to make sure your festivities run smoothly…

Highlight dishes on your menu that contain allergenic ingredients using different warning icons customers can refer to at a glance. Have a separate menu for gluten-free diners too. You can only claim a dish is gluten free if the level of gluten in it is 20ppm or less. Make sure you label your drinks and side dish menus too. See box for more details.

check that no one has an allergy or food intolerance. If an ordered dish contains a key allergy ingredient (such as nuts) notify the customer.

If a particular dish has an ingredient that could cause an allergic reaction, the chef should notify waiting staff before service starts and also flag it up to waiting staff when these dishes are ordered.

Make it simple The festive period is a frantic, busy time for everyone. However, taking an extra minute to double check could stop a lot of unnecessary stress in the long term.

When customers arrive at their table, ask them to notify you of any allergies or food intolerances. Once ordered, double

The Food Standards Agency has a variety of posters and templates that make allergy awareness simple to understand and become part of your daily process.

Print and pin up around the kitchen or front of house. Visit food.gov.uk/businessindustry/allergy-guide/allergen-resources to find out more.

Brush up on your knowledge “Staff training and communication between front and back of house is essential to maintain standards,” says Sarah Collard, Coeliac UK. All staff should be trained and prepared to answer any customer queries regarding allergens and gluten free. Before taking orders offer information about allergens to the table knowing your facts about the ingredients in dishes will give customers confidence in your establishment and the food they are ordering.

Information on allergenic ingredients must be either: • Written up front (for example on a menu or menu board) without the customer having to ask for information • Signposted to where written information can be found or obtained

• Signposted to say that oral information can be obtained from a member of staff •

Provided orally - in this case this must be consistent and verifiable (i.e. a business must have processes in place to capture information from recipes or ingredients lists from products bought in, and make this available to staff)

*Sources: food.gov.uk, Coeliac UK

takestockmagazine.com

56

TAKE STOCK

FEATURE

DEC

21

K THE

HALLS Over the top or subtle?

Christmas decorations swing from one extreme to the other depending on your outlet, personal taste, and of course your clientele. However, whatever your preferred choice, make sure your Christmas decorations leave a lasting impression.

outside in Christmas trees blanketed

crackers come in a whole range of

in lights and decorations of Rudolph

designs including polar bear, snowman

or Santa. “We aim to create a beautiful,

and reindeer, or choose those containing

Keep it subtle

general manager. The idea was created

Having decorations in keeping with

more than 30 years ago and keeps on

your surroundings works well. “Our decorations are very subtle, simple and

a game inside. For a stylish, sophisticated

Don’t put your decorations up too soon!

If you have bookings for November let the dust settle after Bonfire Night, mid-November is fine. magical effect that appeals to families, tourists and locals,” says James Keogh,

getting bigger; this year they are using 92 trees and 20,000 lights on the exterior

look, adults can pull a Champagne cocktail black cracker, or ‘party’ crackers which give you the choice to fill them yourself with higher quality gifts such as shot glasses, bottle openers, perfume atomisers and cuff-links.

Fairy lights are an easy way to decorate and provide a festive atmosphere if your budget is small.

alone. “It’s hard work and isn’t cheap

A flowery touch

but the rewards it brings are well worth

Seasonal winter flowers - bunches of ivy

it,” adds James. “Our December takings

for example - make beautiful, tasteful

pub near Sheffield. “We opt for traditional,

increase every year - it’s phenomenal for

decorations. But keep it subtle, as too

understated decorations so only have one

the business!”

many will lose the striking effect. “Less

tasteful to mirror the pub’s old fashioned, cosy decor,” says Andy Gabbitas, chefproprietor at the Wortley Arms, a country

is more - don’t overdo it,” says Greg

tree in the bar, lights and a festive garland over our fireplace.” In their tap room they hang blue and white baubles in support of their local team Sheffield Wednesday.

“Our customers appreciate how we

Crackers are a fun touch and a lovely start to the meal.

decorate and we have never felt the need to change,” adds Andy.

Stand out from the crowd

Marchand, founder of Frenchie Covent Garden, London. “Be careful not to overcrowd your place, or tables with flowers, otherwise you will not have enough room for everything else.”

Go crackers!

A British tradition since the 1800s, this

The Churchill Arms in Notting Hill is

novelty (and fun!) decoration is a table

unofficially known as the most festive

necessity. However, to make a lasting

pub in England. Each year, the London

impression on your customers, why not

pub dazzles customers by covering the

customise them for your party? Children’s

57

takestockmagazine.com

TAKE STOCK

FEATURE

22

RING IN THE

PROFITS

New Year’s Eve is the biggest party night of the year. However you plan to mark it, Take Stock is here to make sure you are prepared to profit...

Be organised Your event (whatever shape or size) should be promoted as soon as possible via your social media channels, in-house POS material and word of mouth - if your promotional material has already begun, make sure you keep customers up to date with any changes and keep reminding them of what you have to offer. In the chaos of Christmas, it is easy to overlook your New Year Eve’s activities so appoint a member of staff to make sure it is well planned. That way, they can keep track of numbers and orders, and make sure you have enough staff on the rota - having the correct staffing levels on the night is important for success.

What to serve An exclusive New Year’s Eve menu is always popular. However, for smaller, intimate venues sticking to your normal

menu or offering more snacky, party food like hot dogs, burgers and pizza is perfect - especially if children are invited to the event. “Our pub is in the centre of the village so we will be serving our normal menu,” said Matt Saxton, business manager at The Bell in Ramsbury that won Pub of the Year England at the AA Hospitality Awards. “As a family pub, the last thing we want to do is make people feel that they have to spend a lot on a tasting menu; especially as children are more than welcome.”

Stock up!

Don’t spoil the party - or your reputation and profits - by running out of drink, alcoholic or soft. Stocking up on Prosecco and Champagne is a given, factor in the number of bottles you will need to toast the new year. Cocktails are a popular choice for parties, so make sure your bar staff are prepared and confident in making some beauties for the celebrations. Pitchers are a great idea.

Not only do they reduce queues, they can be bought in quantity for ease and value. If you have a group of children or adults who are not drinking alcohol why not suggest a pitcher of an exclusive non alcoholic cocktail or cleverly designed soft drink? Running out of ice is not an option. It is a long night and there is nothing worse than a warm beer or a gin and tonic with no ice! Make sure you have a variety of adult soft drinks available. And see over the page for our

59

extensive range of cocktail recipes to suit the drinker and the driver!

Give something back A complimentary glass of fizz during the evening or hiring a band or DJ for free will leave a lasting impression on your customers. “We give all of our customers a glass of Champagne at midnight as a thank you for the support they have shown us for the year,” said Andy Gabbitas, chef-proprietor at the Wortley Arms near Sheffield. “And although we put three bands on we don’t charge an entrance fee or raise our menu prices. We believe our customers have been good enough to come all year round and we make enough on the bar without having to charge a fiver to get in.”

Entertain them From background music to a DJ or karaoke, most customers want some sort of entertainment on the big night.

Just make sure that your music licence is valid, or whether you need one. Visit takestockmagazine.com/let-musicplay/ to find out more. If you opt for a quieter affair, activities such as a quiz, will keep the party lively. And if you really want to pull out all the stops, nothing beats a firework display to impress your customers. Just make sure you follow all the safety guidelines. Visit takestockmagazine.com/bonfire-nightsafety for all the information you need.

takestockmagazine.com

now available in 25oml Cans

• In a new, convenient, on-the-go 250ml Can format • Exempt from the Soft Drinks Industry Levy, April 2018 • £3m marketing campaign, find us on Facebook • Place in the chiller next to Energy

takestockmagazine.com

TAKE STOCK

FEATURE

Shake it up!

Nothing gets the party started better than a cocktail. With the cocktail market worth nearly half a billion pounds and sales growing, this is the perfect time to serve them.

Thanks to Hi-Spirits, Diageo, Halewood, Bacardi, Maxxium and Pernod-Ricard for the selection...

Fairytale of New York alcoholic

3 dashes of bitters Maraschino & orange zest

Glass: Classic V Martini

INGREDIENTS

METHOD

50ml Pogues 10ml sweet vermouth

1. Stir ingredients together and strain into the

10ml dry vermouth

glass. Garnish with the maraschino and orange zest

Spice Rack Crush

15 cardamom pods

non alcoholic

3 star anise

Glass: Daiquiri style glass or standard 6oz coupette glass

1 tbsp pink peppercorns

INGREDIENTS

METHOD

20ml spiced gomme 125ml Eisberg alcohol-free sparkling white wine 10ml lemon juice 10ml cantaloupe melon juice 2 melon balls

20 cloves 3 cinnamon sticks

SPICED GOMME

1. Make the spiced gomme first by adding all the ingredients to a large saucepan and stir constantly while bringing it to a boil

2. Remove from the heat and allow to cool.

Keep refrigerated until needed

Chilli threads

3. Add the spiced gomme, wine, lemon and

Skewer

melon juice to a mixing glass and stir. Strain it into the glass

SPICED GOMME

4. Use a melon baller to create melon balls

500ml water

and soak them in the drink

400g caster sugar

5. Remove, and thread the melon balls onto a skewer, sprinkle with chilli threads and garnish over the drink

61

takestockmagazine.com

Rum & Chestnut Old Fashioned alcoholic Glass: Rocks

Don’t Mug Yourself

INGREDIENTS

25ml cream or milk

alcoholic

Nutmeg

50ml Havana Club 7 year old

Ice

10ml chestnut syrup

Glass: Cocktail or Mug

Chocolate powder

2 dashes Angostura Bitters

INGREDIENTS

METHOD

Cubed ice

30ml Buffalo Trace 20ml coffee liqueur 25ml fresh espresso

1. Put all the ingredients into a shaker, add some ice and shake well

2. Strain into the glass or mug and garnish with a shake of nutmeg and chocolate powder

20ml Bourbon biscuit syrup

Orange zest

METHOD 1. Add all ingredients to a mixing glass and stir 2. Pour into rocks glass full of cubed ice 3. Garnish with orange zest

Salted Caramel Espresso Martini

Wake & Bake

alcoholic

alcoholic

Glass: Martini

Glass: Shot

INGREDIENTS

INGREDIENTS

50ml vanilla vodka

15ml Fireball

25ml salted caramel Kahlua

15ml CafĂŠ Borghetti

25ml espresso

Ice

3 coffee beans

METHOD

Chocolate powder

1. Shake the ingredients

METHOD

with ice and serve chilled in the glass

1. Pour all ingredients into a Boston shaker and shake hard

2. Fine strain into the chilled glass and garnish with chocolate powder

takestockmagazine.com

62

TAKE STOCK

FEATURE

WITH OUR TOP SELLING BRANDS

AVAILABLE FROM

AS ATE R U C AC OOD L B A AS TEST

A breath test for detection of relative Blood Alcohol Concentration (BAC)

Accurate and Reliable Easy to use Results in 4 minutes

SOLUTIONS FO R TO M O R R O W ’ S

WORLD

e k a m ART THE SM CHOICE

The product comes either boxed in an open and display style box with 20 products or in a display A3 poster with 15 products attached and easy to pick up.

POS is available to support the product

BE SAFE, BE LEGAL info@AccutestSolutions.co.uk S O L U T I O N S F O R TO M O R R O W ’ S W O R L D

01743 44 36 33

Brooklands House • Yeomanry Road Battlefield Enterprise Park • Shrewsbury • Shropshire • SY1 3EH

TAKE STOCK

FEATURE

Make the 23 Smart Choice For the licensed trade, the festive season is all about making sure customers have a good time, but what happens the morning after?

According to Brake, the road safety charity, drink driving is still one of the biggest killers on UK roads with one in eight road deaths caused by a drink-driver.

"Most people wouldn't dream of getting

implying a serious message, as well as

behind the wheel after drinking,” said

showing due care and attention to your

Jason Wakeford, spokesman for Brake.

customers,” says Richard Canfer-Taylor,

“But many don't realise that, even after a

chief executive officer at Accutest,

good night's sleep, your driving will still

manufacturers of breath alcohol tests.

be significantly affected if you've been

It also demonstrates to your customers

drinking the night before.”

that you are not just interested in sales.

The one way to keep everyone safe this

How to sell them

Christmas is to encourage customers and staff - to check that they are legally fit to get back behind the wheel the morning after they have consumed alcohol. Even if you feel fine, the test may prove otherwise...

What to do Have individual breath alcohol detector tests for sale that can detect the amount of alcohol still in a person’s blood. The simple, easy-to-use test gives the user an accurate result in less than five minutes. The process involves the user blowing for 12 seconds into a tube and then comparing the test against the colour scale. If you are still over the limit and therefore unfit to drive it will turn aqua (green/blue or blue/ green), however if the colour remains yellow or a pale yellow then you are under the limit and fit to drive.

Why sell them?

Business owners have

Display the tests clearly where your customers can see them, such as on the bar or beside the till. The breath alcohol detector packaging can be personalised to your branding, with full colour logo in the title area of the label. The product comes either in an open box with 20 products or a pack which includes an A3 poster that can easily be displayed in your premises along with 15 products.

The tests can be sold from £2.99 and each packet contains two tests.

The penalties of drink driving Anyone caught over the legal alcohol limit when driving will be banned from driving for at least 12 months, and fined up to £5,000. You can also be given between three and 11 penalty driving points. And you could be sent to prison for up to six months. Imprisonment, the period of disqualification, size of fine and penalty points depends on the seriousness of the offence. If you’re caught drink driving more than once in a 10 year period, you’ll be banned for at least three years.

a certain amount of responsibility for their

For more information visit

customers’ well-being.

accutestsolutions.co.uk

“By selling the tests, it is

or call 01743 443633

65

takestockmagazine.com

QUICKLY FILLS THE ROOM WITH FRAGRANCE FOR UP TO

n e h s e r F

e d a l G h t i w s s e n i s u b ur o y up

60 DAYS

automatic spray

professional air freshener Address: DCS Group (UK) Ltd Noral Way Banbury OX16 2AA, England

Telephone: (01789) 208000 Fax: (01789) 208073 Email: sales@dcsgroup.com Website: www.dcsgroup.com

TAKE STOCK

FEATURE

24 Try ry a u n a J

New Year, New Start

ne's ti n le a V Day

Plan Ahead

The start of a new year is infamous for being the toughest time of the year. However, with great marketing, your profits could soar this January. Events at the beginning of the year are great opportunities to set the scene for a successful 2018.

New Year, New Start

Try Jan

Valentine’s Day

January is the perfect time to get all

Try January was set up by the industry

The day of love falls on a Wednesday in

those jobs done that you have been

to counter the sales dip created by Dry

2018 - a day many customers see as the

putting off or not had time for.

January, and encourages operators to

downward path towards the weekend

• Menu - does your menu need a refresh?

attract customers through promoting

- so use clever marketing to exploit this

Dishes or design, now is the time to do

new drinks and food or celebrating

mid-week event, and boost a typically

it as you’ll have time on your hands to

particular brands.

quiet night.

sit down and think about it.

• Make sure you use the hastag

• Have a lunchtime or early evening

• Cleaning - use January to deep clean

#TryJanuary on all your social

menu offer - mid-week customers may

your premises. Appoint members of

media posts.

not want a late night.

staff to help, or close for a day or two

• Hold a one-off event such as a gin

• Stock up on Prosecco!

and hire a professional.

tasting or Mexican night.

• Be creative with flowers and

• Training - what training does

• Experiment with new dishes and

chocolates to create a romantic touch.

your staff need? Book your team on

drinks on your menu. Promote your

• For those who would prefer to

well chosen courses that will add

offer via social media and in-house to

celebrate at the weekend, create

value to your business once the team

gain interest.

a night to remember by holding a

are trained. Consider bringing a

• Stay festive - The Churchill Arms in

Valentine’s dance on the Saturday

trainer in-house, to train your team

Notting Hill keeps its dazzling

night. Add good food and drinks for

more conveniently.

decorations up until mid January

couples and singles to enjoy.

• Recruitment - January is a month of

because it helps to attract custom and

• Create Valentine’s cocktails

new beginnings for some, resulting in

keeps the pub trading ‘non-stop’

to suit drinkers and drivers.

many changing jobs. This presents

• Create a menu that includes a

Visit takestockmagazine.com/recipe/

a great opportunity to introduce new

selection of healthy, low-fat dishes

categories/cocktails/ for the Passion

talent to your team. Recruit via an

to attract those customers on a new

Punch (alcoholic) and Passion on

agency or do it yourself through your

year diet.

Ice (non alcoholic) recipes.

social media and local media.

• Hold a games night or hire a band for

• Social media - update your social

the weekend. Activities will help to

media platforms and engage your

attract customers who don’t want to

customers by promoting your menu

drink alcohol but still fancy a night out.

or any events you are holding.

HERE’S TO A SPARKLING SEASON

© 2017 The Coca-Cola Company. All rights reserved.

STOCK UP NOW WITH THIS CHRISTMAS ICON