12 minute read
Premium bar snacks
Tuck in!
Zoe Fryday considers how bar operators can tempt and impress customers with premium snacks A s Brits emerge from their homes and return to their favourite drinking establishments to celebrate the last bit of summer, portion, which helps with presentation and cost controls, and this may be particularly important as pubs and bars open up and operate in the new landscape. Fewer they’ll be expecting quality and indulgence. people are needed to prep and serve the Now, more so than ever, is the time to food, and they don’t require such a high entice patrons with an exciting, creative level of skill, meaning that other kitchen offering – one that will encourage them staff can be freed up to concentrate on to stay in venues a little while longer and, what they are best at – creating the freshly ultimately, put more cash in the tills. This cooked items.” can be achieved by serving second-toWith more and more consumers opting none tipples accompanied by appetising, for plant-based or vegan food, and an premium bar snacks that are convenient, increasing number requiring gluten-free cost-effective, and, most importantly, bang options, Gordon and the team stress the on trend. importance of catering to customers’
Operators looking for premium snacks different dietary requirements. “There that are quick and simple to prepare and are some fantastic tasting, pre-prepared serve can explore the growing variety of frozen snack products that are both vegan pre-prepared frozen products available and gluten-free, which means they will be to the hospitality sector. Gordon Lauder, suitable for the vast majority of customers. managing director of frozen food Cauliflower is currently a foodie favourite, distributor Central Foods, believes that and Middle Eastern and Persian flavours now is the opportune moment to discover are also on trend, so why not opt to serve these ranges. “Pre-prepared frozen food the KaterVeg! Moroccan-style Cauliflower is supplied in a consistent shape, size or Bites.” Another option, Gordon proposes,
polarbröd’s recipe For avocado, toFu and dill mini roll
For one portion: 1 Polarbröd Soft Thin Bread XL 70g Avocado (fresh or thawed from frozen) 6g Lemon juice 60g Cream cheese (or spreadable vegan cheese or vegan mayonnaise) 15g Horseradish (grated) 70g Tofu 70g Red bell pepper 10g Dill (fresh or thawed from frozen) Salt and pepper If using fresh avocado, peel and pit it. Cut the avocado into pieces about 10mm in diameter and gently toss in the lemon juice before placing on a paper towel to drain. Mix the cheese with the horseradish, add salt and pepper to taste and spread the mix on the bread, covering it completely. Cut the tofu into cubes of the same size as the avocado and chop the bell pepper into smaller pieces. Place the avocado, tofu, bell pepper and dill on the thin bread. Sprinkle the surface with a little salt and pepper. Roll it tightly together lengthwise and wrap it in plastic. Store the sandwich roll in the refrigerator until serving. When serving, decorate with small pieces of fresh dill and bell pepper.
KaterVeg! Moroccan-style Cauliflower Bites
could be the Menuserve Indian savoury snacks selection, consisting of onion bhajis, vegetable pakoras and vegetable samosas. “Like the Cauliflower Bites, they are vegan-friendly and gluten-free, and would work as perfect savoury snacks to complement drinks.”
When it comes to bar snacks and the wider food offering, world flavours continue to grow in popularity. Jenny Jeppsson, concept manager at Swedish baker Polarbröd, suggests adding some Scandi style to the menu by serving mini open sandwiches or appetising mini rolls using Nordic breads. She explains that Swedish flatbreads and thinbreads, like those from Polarbröd, can be cut into small squares and topped with a variety of colourful, tasty ingredients, bringing something new and different to the table. “You can also use Polarbröd’s Arctic Soft Thinbread to create superb mini rolls,” adds Jenny. “Inspired by the popular sushi style, mini rolls can be served as part of a bar snack menu but are really versatile and could also be sold in a practical takeaway box by venues keen to provide a flexible offering.” Chefs can simply spread the ingredients onto the pliable, soft bread, roll it up and chop it into bite-sized savoury pieces. “This is super practical since the mini rolls can be prepared in advance and kept in plastic film for a few hours. You can also offer customers the option to choose their favourite fillings and
make then mini rolls to order, based on popularity.”
Polarbröd soft thinbread made into mini rolls
Demand for plant-based products has been increasing for a while now. According to recent figures from market intelligence agency Mintel, a quarter of young British millennials said that the coronavirus pandemic has made a vegan diet more appealing. The June survey also highlighted that since the start of the pandemic, a vegan diet is proving more attractive to Londoners.
Stem + Glory, a collection of trendy plant-based UK restaurants, serves gourmet vegan food that is created on-site using locally-sourced ingredients. Founder Louise around 12% of Brits and more than 20% of
Pre-prepared frozen food is supplied in a consistent shape, size or portion, which helps with presentation and cost controls, and this may be particularly important as pubs and bars open up and operate in this new landscape.
Palmer-Masterton, an authority on vegan cuisine, explains that anything that you can eat easily with the hands works perfectly for bar snacks. “Plant-based nibbles are a great offering alongside premium drinks such as artisan craft beer and cocktails. Bartenders are perfectly placed to upsell premium snacks. Once someone is on the cocktails, they are generally peckish. At Stem + Glory, we offer our own roasted
new banana crisps launch in the uk UK start-up Katie’s Food Co is rolling out a new range of banana crisps, targeting snackers looking for a healthier alternative.
The 100% natural vegan crisps, which are free from dairy and gluten, are available in four flavours: Thai Sweet Chilli, Mixed Herb, Salt & Vinegar and Himalayan Salt. Each 32g pack contains one of the suggested ‘five a day’.
“I love bananas, and these crisps take the humble banana and turn it into something quite extraordinary,” explains Katie Grennall, founder of Katie’s Food Co. “If you’ve never tasted a banana crisp before then you’re really missing out.
“I’ve seen where the snack market is heading. People are no longer looking for a quick fix to fill their hunger pangs – they are considering what they are putting in their body and want to make sure that every calorie has nutritional clout. Our banana crisps tick all the boxes; they are really tasty, completely natural, gluten-free, vegan and dairy-free and they offer a slow energy release that will keep you fuller and more satisfied for longer, whilst providing one of your five a day.”
vegFestuk summerFest online takes place in august With indoor events cancelled for much of 2020 and into 2021, UK vegan events company VegfestUK has come up with a cost-effective, practical solution for consumers and businesses looking for and selling the latest vegan products.
VegfestUK Summerfest Online will be hosted from 14 to 16 August from 10am to 8pm, and will feature a number of exhibiting brands, including Bute island Foods, makers of the famed Scheese range of vegan cheeses and Nairn’s Oatcakes, plus new vegan brands such as Better Nature, providing a range of tempeh and Vegums, with a recently launched omega 3 multivitamin.
During the trade and media day, on 14 August, there will be opportunities to talk with the founders of the businesses and to be sent free samples. The events, including live streams panel debates, presentations and live chat facilities, plus a range of entertainment and information, are all free to attend for the public.
VegfestUK organiser Tim Barford says: “As an events company, Covid-19 has hit VegfestUK hard, like so many other businesses. The cancellation of our event at Olympia has given us a considerable challenge to overcome.
“There are some drawbacks to the online option, of course, however, the benefits are beginning to come into their own, not least the opportunity for the trade and media day.”
almonds, olives, Edamame Beans with ‘Nippon’ Sauce, Nori Tapenade (a take on traditional tapenade) and crackers. As well as our vibrant Blue Corn Tacos, which we promote as the perfect partner to a Margarita, we also serve sharing plates of hummus and homemade crackers, sushi rolls and mock duck pancakes.”
The intensifying consumer interest in plant-based products led Tipiak, which supplies frozen, authentic French sweet and savoury pâtisserie to the UK hospitality sector, to launch a Vegan Cocktail Selection, consisting of 36 individual canapés. “The luxury range is a world-first for us and is perfect for serving in bars,” states MarieEmmanuelle Chessé, international development project manager at Tipiak. “It brings together a superb range of top-quality flavours to create a tasty, visually attractive selection that is ideal for bars, clubs, hotels and other outlets to serve as accompaniments to
drinks any time of day, during Happy Hour, with aperitifs or as hors d’oeuvres.”
Designed to appeal to all customers – not just those who avoid meat – the French canapé assortment includes almond cream and edamame bean on pea and mint muffins; carrot, lemon and ginger mousseline mini-tarts; sesame hummus and courgette tagliatelle on courgette and pine nut shortbread; sun-dried cherry tomato and olive tapenade on curry polenta cubes; guacamole and almond on walnut crackers; piquillo and sweet pepper tomato tarts; and falafel bites topped with sesame seeds. Marie-Emmanuelle advises, for maximum convenience, whilst still frozen, remove
Tipiak Vegan Cocktail Selection
the canapés from their box and arrange on a serving plate, tapas-style. Leave for four hours in the refrigerator to defrost, plus 30 minutes at room temperature before serving to allow the full flavour of each piece to develop. “Thaw and serve bar snacks are ideal as they are so simple and convenient, especially if staff numbers are reduced due to social distancing measures in the kitchen. It will also leave chefs and food professionals more time to prepare the main meal items on any menu.”
king Frost adds mega-siZed lincolnshire Fishcake to line-up Growing consumer demand for larger portions of fish, to be enjoyed with chips, has prompted King Frost to launch new Lincolnshire Fishcakes, which weigh 140g each and come in packs of 24.
Made from a secret blend of fish, potato, herbs and spices, before being covered in a light, crispy breadcrumb, they will shallow-fry in 12 minutes or deep-fry in just seven minutes.
“As Fish & Chips is the meal that home-bound families missed the most during twomonths of home isolation, it is more crucial than ever to offer extensive menus with additional products and a selection of sizes to appeal to all consumers,” says Adrian Greaves, foodservice director at King Frost.
“With half a century of heritage, our Lincolnshire fishcakes are trusted and loved by the nation’s favourite chippies, and now operators can trade customers even further with the new 140g fishcake.
“It’s our priority to ensure our customers can offer an extensive menu that suits every need. Now, there really is a fishcake for all members of the family.”
BAR ACCESSORIES
Edible Cocktail Toppers
20 North House, North John Street, Liverpool, L2 5QY E: alex@ ediblecocktailtoppers. co.uk W: www. ediblecocktailtoppers. co.uk
BAR EQUIPMENT
Drinkstuff
T: 01763 264280 E: trade@drinkstuff .com W: www.drinkstuff .com
CATERING EQUIPMENT
Nelson Dish & Glasswashing Machines
Unit 1, Rowley Industrial Park, Roslin Road, London, W3 8BH T: 0800 592 833 E: office@nelsonwash. co.uk W: www.nelsonwash. co.uk
Scotsman / Hubbard Systems
Unit 106, Claydon Business Park, Great Blakenham, Ipswich Suffolk, IP6 0NL T: 01473 350045 E: sales@ hubbardsystems.co.uk W: www.scotsman-ice. co.uk W: www.Scotsman-ice.it
DRINKS DISTRIBUTION
10 Degrees C Ltd
T: 01442 863661 E: info@10degreesc.com W: www.10degreesc. com
EPOS
NFS Technology Group
NFS House, 15 Harforde Court, John Tate Road, Hertford, SG13 7NW T: 01992 514555 E: info@nfs-hospitality. com W: www.nfs-hospitality. com
FURNITURE
Fixed Seating UK
Unit 17, Sutton Rd, St Helens, WA9 3BN T: 01744 730 845 M: 07411 993 051 E: fi xedseatinguk@ outlook.com W: www.fi xedseatinguk. co.uk
Sims Contract Furniture Ltd
Plash Drove, Wisbech St Mary, Cambs, PE13 4SP T: 01945 450957 E: sales@simscf.com W: www.simscf.com
INTERIOR FIT OUT & BAR SPECIALISTS
Servaclean
Gower Street, Bradford, BD5 7JF T: 01274 390038 E: info@servaclean. co.uk W: www.servaclean. co.uk
CaterFab Bespoke Sheet Metal Fabrications
0161 672 8775 sales@caterfab.com
Raising the bar
Caterfab Ltd are the leading manufacturers in the Bar industry in the UK.
Cocktail stations — Bespoke fully welded bars — Ice wells — Back bar displays and glass stemware Mobile bars — Glasswash stations — Bar tops (various materials including brass and copper)
Astounding Interiors have innovative design, supply & fit out skills that have produced an extensive portfolio of leisure and entertainment venues.
Where versatility, usability and individuality count
The new X10
Coffee pleasure – freshly ground, not capsuled
Customised coffee via 4.3" colour display thanks to One-Touch function for 31 programmable specialities Professional Aroma Grinder for ideal grinding results over the entire service life One-Touch Lungo function for delicious, aromatic barista specialities
Ideal areas of use: pub bars, small bistros, barista bars, coffee lounges, private clubs and function areas
Recommended maximum daily output: 80 cups
JURA – If you love coffee
