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Take

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAR - APR 2019

• Batter Up! • Coffee Crazy • Hip Hops!


TAKE STOCK FROM THE EDITOR

Hi

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& Welcome FOLLOW US ON The arrival of brighter, lighter days always brings a much needed spring to everyone’s step, and for the industry it represents the start of a busy, and exciting, couple of months. Kicking off proceedings is St Patrick’s Day. A major event for the on trade, we asked top mixologist Simon Hodgson to provide some easy-to-make, yet delicious, whiskey-based recipes that will help you tap up some sales, and make the event extra special. And talking of making events special, Mother’s Day is one occasion when sheer indulgence is acceptable! A huge day for the industry, we have brought you luxurious, mouth-watering dessert recipes on page 37 that are guaranteed to impress any mum who dines with you. And if you are thinking of going down the afternoon tea route as a viable menu option for the day, then read our We Grill feature on page 28 with Nigel Cooke, head chef at Laura Ashley The Tea Room Solihull. What he can’t tell you about the quintessential British experience is not worth knowing! In these challenging times, expert advice is crucial. That’s why we spoke to Alan Jane and Dennis Griffiths; the guys behind A&D Pub Services. These experienced licensees have more than 40 years in the trade between them, so can give you a tip or two about how to make your outlet a success - something everyone, I’m sure, would welcome.

With Easter around the corner there has never been a better time to brush up and make sure you are organised for the fourday holiday. Menu planning is vital, so we have brought you recipes for popular, quick and easy American food such as burgers and hotdogs; perfect for the fastpaced, high customer turnover that the bank holiday weekend generates. Or, if you want to keep it British then fish and chips is a must! Read our feature on page 11 to see why they still remain one of the favourite foods to eat and how you can drive sales by putting your own regional twist to the dish. Now is also the perfect time to make sure that your outdoor area is in a clean and tidy state. That way, if the weather (fingers crossed!) is suitable for al fresco dining or taking advantage of the beer garden, you are prepared. If you do need any extra help with recipes and planning, remember our free Take Stock app is right at your fingertips so use it to your own advantage!. Finally, if you’d like to see your business highlighted in Take Stock, then please get in touch. On behalf of the Take Stock team and Unitas, we hope you enjoy this issue.

Tracy x 3

@TakeStockMag

VISIT US ONLINE takestockmagazine.com

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YOUR TAKE STOCK MAGAZINE

Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAR - APR 2019

• Batter Up! • Coffee Crazy • Hip Hops!

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

Art Director Richard Smith

Editor Tracy Johnson

Designer Mark Longson

News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles

Online Martin Kersey Hollie Pickles Unitas Wholesale Les Mohammed Anita Oakhill

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CONTENTS FEATURES 11-12 A National Treasure 18-19 Crazy for Coffee 23-26 Keen as Mustard 31 A Very English Celebration 33-34 Serious About Craft 37-38 Indulgent Desserts 40-41 The Perfect Serve 42-43 The Great Outdoors 44-45 In the Spotlight: A&D Pub Services 47 Save More with Unitas Wholesale

23 40

KEEN AS MUSTARD

11

A NATIONAL TREASURE

31

CRAZY FOR COFFEE

33

SERIOUS ABOUT CRAFT

THE PERFECT SERVE

44 takestockmagazine.com

A VERY ENGLISH CELEBRATION

18

IN THE SPOTLIGHT: A&D PUB SERVICES

4


8

EVERY ISSUE

WHAT'S NEW

7 Calendar 8-9 What’s New 14-15 The Mixologist Recommends 21 Feed Your Eyes 28-29 We Grill - Nigel Cooke 46 Plan Ahead

14

21

THE MIXOLOGIST RECOMMENDS

RECIPES 14 Jameson Caskmates Stout Irish Coffee 15 Jameson Caskmates IPA & Tonic 15 Black Barrel Manhattan

26 Mustard Bagel Dogs 26 Maple Mustard Grilled Chicken Wings 26 Classic Burger with Homemade Chips

15 Jameson, Ginger Ale & Lime

38 Raspberries & Passion Fruit Tartlette with Rondnoir

25 All American Potato Skins with RedHot Salsa

38 Pistachio Glazed Ciambella with Ferrero Rocher

25

ALL AMERICAN POTATO SKINS WITH REDHOT SALSA

26

MUSTARD BAGEL DOGS

5

14

JAMESON CASKMATES STOUT IRISH COFFEE

38

RASPBERRIES & PASSION FRUIT TARTLETTE takestockmagazine.com


Calendar March-April

25FEB 10 MAR

FAIRTRADE FORTNIGHT

1 MAR

ST DAVID’S DAY

2-3 MAR

THE ALLERGY & FREE FROM SHOW SCOTLAND SEC Glasgow

3-7 MAR

PUBAID

410 MAR

BRITISH PIE WEEK

5 MAR 5-7 MAR

PANCAKE DAY

EXPOWEST CORNWALL Royal Cornwall Showground

6 MAR

BRITISH PIE AWARDS

7 MAR

LACA SCHOOL CHEF OF THE YEAR

910 MAR

RBS 6 NATIONS

12 MAR

THE PUBLICAN AWARDS

Melton Mowbray

Laca Main Event

Round 4

1215 MAR

CHELTENHAM FESTIVAL

2930 MAR

GIN LIVE LONDON

1314 MAR

SCOTHOT

31 MAR

MOTHER’S DAY

15 MAR

RED NOSE DAY

4-6 APR

COCKTAILS IN THE CITY

16 MAR

RBS 6 NATIONS

6 APR

GRAND NATIONAL

17 MAR

ST PATRICK’S DAY

7-8 APR

THE NATURAL FOOD SHOW

SEC Glasgow

Round 5

1720 MAR

IFE 2019

1820 MAR

PRO2PAC

1920 MAR

NR&B19

22MAR 7 APR

EAT + DRINK FESTIVAL

2831

THE LONDON COFFEE FESTIVAL

ExCeL London

Honourable Artillery Company

Waterloo, London

ExCeL London

810 APR

ExCeL London

FARM SHOP & DELI SHOW, NATIONAL CONVENIENCE SHOW, THE FORECOURT SHOW NEC Birmingham

Manchester Central

Olympia London

Old Truman Brewery

MAR

Battersea Evolution, London

7

1922 APR

EASTER

23 APR

ST GEORGE’S DAY

28 APR

THE LONDON MARATHON

29APR 5 MAY

UK COFFEE WEEK

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New What’s

March-April

A Natural Cup Unilever has launched a range of teas aimed at customers wanting to lead a healthier and happier life, at one with nature. The ‘Pukka Feel New’ range are organic herbal and medicinal grade creations - including teas, lattes and supplements - formed from a deep knowledge of plants and the ancient wisdom of Ayurveda, which is said to offer a transformational path to wellness for man and the planet. These delicious teas use only the highest-quality organic herbs, rich in natural oils, carefully and ethically sourced from over 50 countries from across the world. Available in one cup sachets, they are the perfect out of home answer for consumers looking for a healthy and different hot drink. pukkaherbs.com

Fabulous Fanta Fanta, the number one best seller in flavoured carbonated drinks, looks set to increase that domination with the launch of Fanta Grape, zero added sugar. Introduced in response to demand on social media from Fanta’s core audience of 16-19 year olds, Fanta Grape is naturally flavoured, sugar free and has zero calories. Available in 330ml cans and 330ml and 2L PET bottles Fanta Grape will be supported throughout 2019 as part of a £5m Fanta marketing campaign that will run across digital, social, in-store and out of home. coca-cola.co.uk

A New Take on the Old

300 Years Later...

Crabbie's - a name synonymous with ginger beer - also has a long history of whisky and gin distilling. Celebrating this, they’ve launched the moniker ‘1837’ - the year that gin making was first referenced in the Crabbie's archive. Based upon an original recipe, the new gin has a strong balance of sweet and spice. That special taste is then enhanced by the unusual addition of sea salt, which gives the gin a more rounded finish. With a piney, juniper, deep zesty orange marmalade and dry spice taste this is a 43% ABV gin that offers a whole new drinking experience.

Launched to celebrate the 300th anniversary of Belhaven Brewery, ‘1719’ pours three centuries of brewing expertise into creating a perfectly modern session pale ale. Triple hopped with Mandarina Bavaria, Galaxy and, aptly, Centennial for the triple centenary, the resulting brew is a clean, bright, mouthwatering 4.5% ABV pale ale with a citrus and tropical fruit character. Available in cask, keg and in 330ml bottles throughout 2019. belhaven.co.uk

halewood-int.com

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Top Tomatoes Super Tea Mutti Polpa’s finely chopped tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is now available to foodservice operators in a handy 5kg pouch format. Made with top quality tomatoes that are crushed at room temperature, diced and then pasteurised, it takes 5kg of tomatoes to make just 1kg of Polpa. That care and attention results in a product that retains all the freshness of just picked fruit in a format that is perfect for recipes that call for raw tomatoes. What’s more, because Polpa contains more juice than a passata, it can be used for recipes requiring long cooking times - in the oven for instance. Another product from Mutti that provides busy chefs with the very finest tomatoes in a time saving and cost effective format.

Tetley has launched its ‘Super’ range to foodservice operators in three delicious flavours; Super Green Tea Boost, Super Green Tea Immune and Super Fruits Boost. The launch aims to meet the demands of health conscious tea drinkers and those who are seeking a vitamin boost from their daily hot beverage intake. Sourced from Rainforest Alliance-certified farms and using allnatural flavours to create a great tasting tea, they are expertly blended for a smooth and refreshing taste. The tea comes in individually wrapped tea bags, so caters to the growing trends in the tea market by supplying new and adventurous flavours. With research from Tetley’s Tea Report 2018 showing that 29% of consumers are expected to drink more green tea than they did a year ago, and that 14% of the tea drinking market is choosing fruit teas as their favourite non-black blend out of home, these Super Teas are a must stock!

rhamar.com tetley.co.uk

Taste of Mexico

Fashionable Cola

McCoy’s, the UK’s number one ridged crisp, is continuing its mission of delivering full-on flavour with the launch of McCoy’s Muchos; a distinctive crescent-shaped folded tortilla crisp, in three feisty Mexican flavours. McCoy’s Muchos are a new and innovative corn, wheat and potato based crisp with a unique blend of 6 spices and beans locked into the base before being seasoned with Mexican flavours. Bringing excitement back into the Mexican segment, this double layered, folded tortilla snack offers a light and crispy puffed texture, combining full-on moreish flavour, texture and tortilla together in a totally new way.

Colas are back in fashion and the key growth driver is the availability of zero sugar and diet varieties. That’s great news for Coca-Cola where their diet and zero options account for 60% of total value market share. Never ones to rest on their laurels however, CCE has announced two brand new colas as part of a strategy to be the number one name in the fast growing flavoured cola sector - Diet Coke Twisted Strawberry and Coca-Cola Zero Sugar Raspberry. With strawberry and raspberry featuring in the top five flavours favourites purchased by 20-29 year olds, and Coca-Cola the only brand offering these unique flavours, these additions are sure to attract interest. The fact that both will feature in a £7m marketing campaign that will include out at home activities, sampling and TV can only increase demand!

mccoys.co.uk

Cherry Sun Capri-Sun’s new cherry flavour focuses on healthy hydration, available in easy to drink on-the-go formats. Low calorie with no preservatives or artificial additives, CapriSun Cherry is sugar tax exempt and comes in a resealable 330ml pouch that offers clear differentiation from competitors. This pouch format is free standing - so easy to display and keeps cooler, so can be sold via ambient secondary display.

coca-cola.co.uk

capri-sun.com/UK

9

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10


TAKE STOCK

FEATURE

72%

of consumers would prefer their fish & chips cooked in a way that lowers the saturated fat content

A National Treasure There is nothing nicer than a

chips are made or served

portion of fish and chips. Like

does vary depending on

Morecambe and Wise, they

geography.

unique selling point. The battered chips originated from the Black Country and the previous owners only sold those chips, so we decided to brand them and make

are an iconic double act, so it’s no wonder that 90%* of us

Take Stock investigated

eat this mouth-watering dish

what makes this dish a

regularly from a fish and

national treasure...

chip shop.

extremely popular and have become our

them special!”

Cod or haddock? It’s the constant battle - cod or haddock? According to a survey by

A winning team

Seafish, cod is predominantly the

Krispies Fish & Chips from Exmouth,

number one fish in England - although

Devon took the title of the UK’s best fish

haddock is the first choice in parts of

important part of our nation’s

and chip shop at the National Fish &

Lancashire, Yorkshire, the Midlands,

history and culture and have a

Chip Awards 2019, organised by Seafish.

Wales and Scotland. “Haddock is the fish

Krispies is owned and operated by

traditionally synonymous with Scotland,

husband and wife team Kelly and Tim

and we have four sizes of it available:

Barnes who believe the secret to good

8oz, 5oz, 4oz and 2.5oz - all are popular,”

fish and chips is to have the best quality

explains David Low, owner of Low’s

ingredients, to look after your oil and

Traditional Fish and Chips in Westhill,

train your staff well. Cod is the shop’s

Aberdeenshire which took third place in

best seller, and when it comes to sides

the National Fish & Chip Awards 2019.

it’s curry sauce all the way - along with

“With the Peterhead Fish Market on our

their homemade tartare sauce. “We also

doorstep, our customers expect nothing

sell battered chips!” says Tim. “They are

less than fresh haddock.”

“Fish and chips are an

truly special place in the heart of Brits,” says Andy Gray, trade marketing manager at Seafish. But what about the regional differences? Cod or haddock? Curry or gravy? How fish and

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What to drink According to Seafish, Irn Bru and Coca-

Lunchtime consumption and snacking on fish & chips is a key opportunity for independent fish & chip shops. This opens up opportunities to offer smaller portions and lunchtime specials.

Cola are the favourite fizzy drinks to have with fish and chips, with a cup of tea still the top beverage. Low’s fish and chip shop have just added a Tango Ice Blast - a fizzy iced crystal dink - which is causing quite a stir. “They are very popular, but not many shops have them, so I have customers travelling for miles to come and get one!” says owner David.

How do you eat yours? “It is reassuring that as a nation we still love to eat our fish and chips the old fashioned way with plenty of salt, vinegar and mushy peas,” says Andy Gray. “However, it’s clear that there are some interesting variations on how people eat their fish and chips depending on

• Edinburgh: nearly half of respondents

(45%) eat on the couch in front of the

Portion control

TV favouring salt ‘n’ sauce (45%)

“It is an interesting trend that many fish

You want what?

portion sizes to suit all different types of

Orange chips - native to the Black

customer,” explains Andy Gray. “Whether

Country, chips are dipped in an orange

customers want to share a jumbo size

coloured batter before being fried

with the family or prefer their own

where they live - it’s with curry sauce

Yorkshire fish cake - this ‘cake’ has two

in Birmingham, tomato ketchup in

slices of potato with a piece of white

Newcastle and gravy in Manchester!”

fish in the middle, covered in batter and

• Belfast: eats the most cod (81% of

and chip shops now offer a range of

deep-fried

lunchtime light bite, fish and chip shops are now heading in the direction of other takeaway food channels by grasping the opportunity of promoting a lunchtime trade that often demands smaller portions

respondents prefer cod) and is top

White pudding - a favourite across

- or at least a good choice of different

for splashing on vinegar (80%).

Ireland and Scotland, white pudding is

portion sizes.”

People in Belfast eat fish and chips

deep fried inside a crispy batter coating

most often (54% enjoying it at least

once a month)

Rag pudding/rag-pie - invented in Oldham, the former northern mill town,

• Birmingham: adds more curry sauce

the dish consists of minced meat and

onions wrapped in a suet pastry, which is

than any other city surveyed (43%)

The ‘healthy’ takeaway Fish and chips contain no additional sugars or preservatives. In its simplest form, it’s just straight up fish, potatoes, and flour and water for the batter! The

• Newcastle: biggest fans of eating

then cooked in a cheesecloth

from the paper/box; top for both tomato ketchup (40%) and eating by

Pizza crunch - unique to Glasgow, this

contains other vitamins and minerals

such as omega 3 and vitamin D, diners

the seaside (37%)

dish includes a pizza which has been battered and then deep fried

get some carbohydrate from the potatoes

• Manchester: number one for adding

mushy peas (66%) and gravy (29%)

Saveloy dip - this north east staple is a smoked sausage sandwich which

• Cardiff: most frequent salt users

is dipped in gravy or fat, before being

(89%) and like Glaswegians, love

covered in stuffing, mustard and pease

eating fish and chips on the way

pudding (a local spread made from

home from the pub

split peas)

fish is a great source of protein and also

and if they add a side of mushy peas, then that’s one of their recommended 5 a day.

Cod roe - it looks like your standard

Independent fish & chip shops remain the largest outlet for fish & chip meals in the UK, with

109 million servings in the year to September 2018

fishcake, but it is actually a dish made from the ripe internal egg masses of fish or sea urchins, served in Weston-SuperMare and the Midlands Smack barm pea wet - a native of Wigan, ‘smack’ is a dish of battered, fried potato and ‘pea-wet’ - the juice that comes off mushy peas Deep-fried Mars bar - invented in Scotland but now a famous novelty world wide. The chocolate bar is usually chilled before battering to prevent it from melting in the fryer Source: Seafish

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* UFS Consumer Online Survey, Cambridge Direction 2018 (n=800) ** Nielsen Retail Grocery Value Sales MAT 11.08.2018


The Mixologist

Recommends with Simon Hodgson In every edition of Take

“St. Patrick’s Day is all

Stock we ask a top

about celebrating the very

mixologist for tips of the

best of all things Irish!” says

trade. With St Patrick’s

Simon. “From Guinness,

Day (Sunday, 17 March) an

Hop House 13, Smithwick’s,

important event on the on

Beamish and Murphy’s, to

trade calendar, we asked

Lava Bread and Full Irish

Simon Hodgson from

Breakfasts, and of course,

the Pernod-Ricard Brand

Irish whiskeys, interest has

Activation Team for his

never been higher.”

best cocktail recipes to help celebrate the popular event.

Here are Simon’s easyto-make, yet delicious whiskey-based recipes...

Jameson Caskmates Stout Irish Coffee Serves 1

METHOD

Glass: Georgian Coffee Glass

1. Pour the whiskey into the glass, add the

INGREDIENTS 50ml Jameson Stout 1 tsp demerara sugar 1 double Espresso Hot water Double cream Nutmeg, grated

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sugar, Espresso and stir

2. Once the sugar is dissolved, top with the water and leave a ‘wash line’

3. Float the cream on the top of the drink use a spoon to help float the cream

4. Lightly sprinkle nutmeg over the cream

14


Jameson Caskmates IPA & Tonic Serves 1

METHOD

Glass: High Ball

1. Pour the whiskey into the glass before filling it with ice

INGREDIENTS

2. Top with tonic remembering to leave a 'wash line' approximately one finger's width from the top

50ml Jameson IPA Tonic 1 fresh lemon wedge Cubed ice

3. Squeeze the lemon juice into the drink then add the wedge

Jameson, Ginger Ale & Lime Serves 1

Black Barrel Manhattan

Glass: High Ball

Serves 1

2. Fill the glass 2/3 of the way with ice and stir.

Glass: Martini

This method of mixing is to control the dilution from the ice whilst mixing together our key ingredients. If at any point the ice falls below the liquid, top the mixing glass up with more ice

INGREDIENTS 50ml Jameson Black Barrel 10ml Sweet Vermouth (my preference for this drink - Punt Des Mes) 2-3 dashes orange bitters 1 orange zest 1 Maraschino cherry Cubed ice

METHOD

INGREDIENTS 50ml Jameson Original Ginger ale 1 lime wedge Cubed ice

3. Stir to your own taste, but the preference is 40 to 60 seconds with regular tastes

METHOD

4. Strain cocktail into a chilled Martini glass,

1. Pour the whiskey into the glass then fill

and gently squeeze the orange zest over and around the edge of the glass. Discard the zest and add the cherry; letting it sink to the bottom of the glass

it to the top with the cubed ice

2. Top with the ale remembering to leave a 'wash line'

3. Squeeze the wedge into the drink before adding it

1. In a Mixing Glass, pour in the Black Barrel, then the Vermouth, followed by the bitters

15

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The foodservice industry is now in your hands

Download the NEW Take Stock app today and have all the tools of the trade at your fingertips. Here is just some of what you will find: • • • •

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

And much more...

Download for free NOW!

17

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“The market remains resilient driven by premiumisation and personalisation. Consumers will pay more for a quality experience out of home, but their expectations couldn’t be higher.” Paul Chmielewski, head of marketing & international, Lakeland Dairies

Crazy for Coffee The value of the coffee shops market is

Chris Stemman, executive director of

estimated to have grown by 7.3% in

the British Coffee Association. “Coffee

2018 and is now worth £3.75 billion in value*

culture has exploded across the UK and

making beverages a key profit opportunity

we now drink 95 million cups every day,

for those operators that get it right.

with the average customer drinking three cups of coffee each week from a

“In recent years we have become a nation

coffee shop.”

of coffee lovers and coffee aficionados,” says takestockmagazine.com

18


TAKE STOCK

FEATURE

Ongoing momentum in the coffee shops market is forecast to grow by

40% in value over the next five years to reach £5.2 billion by 2023

Coffee is the most popular drink worldwide with around

2 billion cups consumed every day

Source: British Coffee Association

Why the love? There are a number of reasons for the growth in popularity. Firstly, we now have many more varieties of coffee available, so consumer tastes have developed and become more sophisticated. Coffee drinkers are very interested in the different taste profiles of brews from different origins and they are happy to spend more on quality coffee.

Set the bar high From cappuccinos and cortados to macchiatos and mochas, today’s coffee choices are endless and consumers are experts, with a high level of expectation when it comes to their coffee experience. For operators trying to meet these high standards, help is at hand with equipment and products becoming more sophisticated, yet easier to use. One example of this is Barista Milk, which has been specifically developed to help deliver the ultimate long-lasting frothy coffee. “No matter the time pressures, staff experience or equipment available, operators can create great tasting, frothy coffees that will last right until the bottom of the cup,” explains Paul Chmielewski, head of marketing & international at Lakeland Dairies. “Barista Milk’s foaming capabilities means operators are guaranteed a smooth, dense and longlasting frothy beverage every time it’s

used. What’s more, this new generation of milk can be foamed and re-foamed, and is enhanced to ensure a consistent foam texture is guaranteed every time.” Containing just 1% fat, Barista Milk is suitable for use in all barista style coffee machines and can be stored ambient until opened. It also reduces the wastage associated with using fresh milk, helping to boost the bottom line.

Perfect to celebrate St Patrick’s Day to mark the end of an evening on a high note, Irish coffees are a musthave for your menu! The cocktail of hot coffee, Irish whiskey and sugar, then topped with cream is simple, delicious and a pure indulgence.

What’s trending? “The younger generations and millennials are shaping the future of coffee consumption,” explains Chris Stemman. “Of paramount importance to this is their demand that great tasting coffee be served conveniently, and with the younger generations also growing up in a time that has finally put environmental sustainability at the heart of society’s principles, the coffee has to be ethically

We drink

95 million

cups of coffee each day in the UK Source: British Coffee Association

produced. The more that this embeds across all industries around the world, the better the future will be for all of us.”

Celebrate the love UK Coffee Week (29 April-5 May) presents a great opportunity for operators to celebrate the love for coffee through having fun, raising revenue and giving something back. The event is a massive player for the industry and presents outlets with the perfect opportunity to experiment and brew up some memorable cups. From serving new and different types of coffee; hosting a coffee cocktail evening or latte art class, or donating 5 pence (or more!) of every cup of coffee sold during the week to charity,

The value of the coffee shops market was estimated to have grown by

7.3% in 2018

& is now worth

£3.75 billion in value

Source: British Coffee Association

there is something for both your regular and new customers to enjoy. Make sure you shout about the event on your social media pages prior to the event and during it.

*Souce: British Coffee Association

19

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#McYBT

0 0 0 1 £ W in e

* m n p i t u q o f Kitchen e

Four runner up finalists will win £250’ of kitchen equipment* OLLLOW TH GISTER FO LO O REEGISTER FP L W TH ESE TTO RTHREE SIM E STEPS ESE

Step 1

Register at www. premierfoodservice.co.uk by 5th April 2019. Within 14 days, we will send you a competition tool kit, including a McDougalls Flour Based Mix

Step 2 Develop your recipe using a McDougalls Flour Based Mix and at least one ingredient sourced from within 30 miles of your school

Step 3

Submit your recipe and pictures of your creation to Sarah.Robb@Premierfoods.co.uk by 17th May 2019

Live final to take place at LACA - The Main Event, Thurs 11th July 2019 * The winning school will receive £1,000 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Each of the four runner up finalist schools will win £250 of credit with a catering equipment supplier of their choice, to spend on school catering equipment. Open to UK primary schools only. Opens: 9am on 2 January 2019. Schools may enter one baking team made up of one of their school caterers, aged 18+ and, three of the school’s pupils, who must be aged 7-11 years, at the date of the live final. Schools may only enter pupils into its baking team with the pupil’s parent or legal guardian’s consent. School caterers may only enter with their employer’s consent. A panel of judges will select the five schools whose entries best meet their criteria (see T&Cs for detail) to compete in the live final. The five shortlisted schools’ baking teams will cook their recipe at the live final and a panel of judges will select one winner, based on their criteria (see T&Cs for detail), to win £1000 credit with the school’s selected catering equipment supplier. The four runner up schools will each win £250 credit with their selected catering equipment supplier. Participants in the school’s baking team consent (and where participants are under 18, then the school must seek the participant’s parent or legal guardian’s consent) to the processing of the participant’s personal data by the Promoter and its agency, for the purpose of administering this competition. Promoter: Premier Foods Group Ltd, Premier House, Centrium Business Park, Griffiths Way, St Albans, AL1 2RE. Full T&Cs apply: www.premierfoods.co.uk

www.premierfoodservice.co.uk @PremierFoods_FS


Feed Your Eyes Winners

Created a dish you’d like to show the world? Want to win £50 of Amazon vouchers? Every edition we select the best starter, main and dessert from entries posted to #FeedYourEyes @takestockmag on Twitter and Instagram - the winners all receiving £50 Amazon vouchers, courtesy of our sponsors Kerrymaid, Chef and cooks&co. You’ve got to be in it to win it… so, get posting!

Alex Waldron @chefdealex

Sous chef, Darwins at The George Hotel, Lichfield - Char-grilled sweet potato, sweet potato puree, pickled grapes, leeks, smoked paprika granola & grape jus

Ryan Bolt @chefryanbolt

Executive chef, The Bell Inn, Lowestoft - Deconstructed beef wellington

Mason Wooltorton @chef_mason_wooltorton

Head chef, The Ship Inn, South Walsham, Norfolk - Creme de menthe parfait chocolate mousse, mint gel & chocolate tuile

21

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A passion for Mediterranean Olives for over 70 years!

The UK’s No.1* olives brand, for all your catering needs.

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*IRI 52 w/e 05.01.19

22


TAKE STOCK

FEATURE

Keen as Mustard Mustard is hot stuff at the

Why it works

moment. More than just

The love for American cuisine shows

the go-to condiment to

mustard is growing in popularity with

Marinades - Maple mustard

accompany a hot dog

UK consumers* with all sectors and day

for grilled chicken wings

or complement a juicy

Pancakes have become the star turn at

Dips - spicy beer cheese dip

steak, mustards now go

breakfast and hot dogs feature in the

& spicy red pepper hummus

beyond toppings and into

beef burgers have overtaken curry as the

no sign of slowing down. American

parts having been influenced by the US.

top 20 mains in pubs and hotels - even

marinades, dips and as a key

leading dinner dish!** Give American

ingredient in many dishes.

as the quick, easy to cook dishes are

Take Stock shows you how to get your customers all fired up‌

cuisine a strong presence on your menu

chips, cheeseburger burritos & shredded pork tacos with spicy mustard salsa

bank holiday when you will be dealing with a larger number of customers coming through your door.

of millennial customers consider sauces & condiments to be important to the overall taste experience when eating out Source: McCormick/Toluna survey of millennials, January 2018

Menu & Food trends 2017**

Mains - loaded mustard

perfect for all occasions such as Easter

89%

Sources: Euromontior International & Mintel GNPD EMEA*, MCA,

What to serve

23

American mustard is growing in popularity with UK consumers (sales value grew by

7.6% YOY from 2016-2017)

Source: UK sales data, as of 04.11.17

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FRee

FROM

all d

alleerclarable gens

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24


TAKE STOCK

FEATURE

All American Potato Skins with RedHot Salsa By French’s Serves 4 Preparation time: 30 minutes Cooking time: 30 minutes

INGREDIENTS 4 jacket potatoes, cooked 125g dry macaroni 550ml semi-skimmed milk 1 tbsp French’s Classic Yellow Mustard 110g mature cheddar cheese, grated 150g tomatoes, seeded & diced 1 small red onion, diced 2 tbsp parsley, chopped 2 tsp Frank’s RedHot Original Cayenne Pepper Sauce or Chilli ‘n Lime

METHOD 1. Halve the potatoes lengthways and scoop out the flesh leaving ½ cm with the skin - keep the potato flesh to use as mash another day lay the skins on a baking sheet 2. Preheat the oven to 200°C 3. Place the macaroni and milk in a saucepan and bring to the boil. Reduce the heat and gently simmer, stirring occasionally to prevent it sticking, for 7-10 minutes until just cooked and thickened. Remove from the heat and stir in the mustard, half the cheese and the spring onions

4. Spoon the mixture into the potato skins, scatter over the remaining cheese. Bake for 15-20 minutes until golden and crisp

5. Combine the tomatoes with the onion, parsley and sauce and serve with the skins

25

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10 hot dog sausages, drained 1 egg, beaten 1 tbsp black onion seeds 1 tbsp sesame seeds 2 tsp French’s Classic Yellow Mustard Sweet 60g mayonnaise

METHOD 1. Knead the mustard into the pizza dough then lightly dust the work surface with flour and roll out to rectangle approximately 20cmx30cm

2. Cut the dough into 10 strips. Roll a strip round one of the hot dogs spiralling it along the sausage to the end. Repeat with the rest of the sausages

Mustard Bagel Dogs By French’s Serves 10 Preparation time: 15 minutes Cooking time: 20 minutes

INGREDIENTS 220g ready-made pizza dough 2 tsp French’s Classic Yellow Mustard

3. Preheat oven to 190°C 4. Bring a large shallow pan of water to the boil. Add the sausages a couple at a time and boil for 1 minute. Remove and drain on kitchen paper whilst cooking the remaining ones

5. Place the black onion and sesame seeds on a plate. Brush the sausages with the egg and roll them in the seeds until coated and place on a greased tray. Bake for 15-20 minutes until golden and puffed up 6. Lace the sweet mustard with the mayonnaise and use as a dip for the warm bagel dogs

3 tbsp Kühne Sandwich Slices 4 tbsp crispy fried onions 2 tbsp Kühne Remoulade Sauce 1 tbsp Medium Hot Mustard

THE CHIPS 1 lt vegetable or olive oil 4 large, floury potatoes, washed & cut into sticks Salt

METHOD

Classic Burger with Homemade Chips By Kühne Serves 4

INGREDIENTS THE BURGER 500g minced meat 4 sesame hamburger buns 1 large beef tomato, sliced ½ iceberg lettuce, cut into thin strips 20ml olive oil Salt & pepper, to taste takestockmagazine.com

1. Mix the meat with the salt and pepper then shape them before frying them in a little oil on each side

2. Slice open the burger buns and warm in a toaster or briefly in the oven. Mix the

Maple Mustard Grilled Chicken Wings By French’s Serves 6 Preparation time: 10 minutes Cooking time: 25 minutes

INGREDIENTS 60ml real maple syrup 60ml French’s Maple Mustard Dressing 60ml French’s Classic Yellow Mustard Spicy 15ml soy sauce 2.25kg chicken wings, separated at the joint, tips removed Salt & pepper, to taste Chives, chopped

METHOD 1. Lightly grease a grill with vegetable oil, then preheat to medium heat. In a bowl, whisk together the maple syrup, dressing, mustard, and soy sauce. Pour half of the sauce into a microwave safe bowl

2. Season the wings with salt and pepper and place on the grill. Cook for 10 minutes, turning halfway through 3. Brush the wings with half of the sauce then grill for a further 10 minutes, before flipping and brush with the remaining sauce. Grill for another 5 minutes, or until the wings are cooked 4. Microwave the remaining sauce, after 1 or 2 minutes pour into a small saucepan and cook until slightly thickened 5. Once wings are cooked, place in a large bowl and pour the sauce over to coat. Top with chives

Remoulade sauce with the mustard and spread the mixture onto the buns

3. Place the burger on the bottom bun and top with a tomato slice, gherkin and fried onions, lettuce and top bun

4. Heat the oil to 140°C and parfry the chips for 2 minutes. Remove and let them cook briefly before frying in a hot fryer at 170°C for about 3 minutes

5. Serve the burger and chips on a plate 26

French's mustard

contains no preservatives or added flavours, and is gluten and fat free!


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takestockmagazine.com Visit Tetleyfoodservice.co.uk to find out more, and27discover our product range and marketing support


We

Grill takestockmagazine.com

28


Nigel Cooke

29

takestockmagazine.com


IDEAL FOR CREATING DELICIOUS TASTING GRAVIES, WHICH GUESTS WILL KEEP COMING BACK FOR

MAGGI® GRAVIES; GLUTEN FREE VEGETARIAN, GOLDEN AND ORIGINAL

Take the hassle out of making thick, glossy and flavourful gravies

*Serving suggestion ®Reg. Trademark of Société des Produits Nestlé S.A.

To find out more visit www.nestleprofessional.co.uk/maggi


TAKE STOCK THEME NIGHT

A Very English Celebration What better event to bring everyone together than St George’s Day? Food

Entertainment

We’re lucky to have some wonderful

England is known around the world for

English dishes that make the perfect

its musical exports so spend time putting

centrepiece for your event. Whether

together an all-English playlist. Include

you do a brunch offer with a full English

well known English bands or a covers

breakfast, a snacky lunch with pork pies,

band to perform some top tunes live

sausage rolls and scotch eggs, dinner

on the night. Alternatively, make it a

with favourites like fish and chips (see

costume party, inviting people to dress

our feature on page 11) or a full roast

as famous English icons or as a character

there are so many crowd pleasers to

relating to the story of St George - a

choose from. Alternatively, tap into the

knight or even a dragon - with a prize

trend for afternoon tea and serve up a

for the best one!

tempting array of delicate savouries and scrumptious sweet treats. See our We Grill feature for ideas.

Drinks

The patriotic day (23 April)

Whatever your customers like, whatever

falls on a Tuesday this year

there’s an English drink that’s perfect.

time of day you’re planning an event for,

and, as Easter is so late, it

From the much loved cup of tea, to

comes hot on the heels of

and even English wine, you’ll find the

the amazing varieties of beer on offer

the bank holiday weekend.

perfect pairing for the food you choose.

Why not host a party on

event offering some of the finest gins

the Tuesday night to see off the holiday weekend in

Think about hosting a speciality gin that England has to offer - served with quintessentially English soft fruits such as blackberries, raspberries and

style - or push it back to

blackcurrants. For a whimsical English

the following weekend as

red and white striped paper straws.

look, serve soft drinks in jam jars with

another chance to increase

And of course no celebration would be

revenue?

make sure you are stocked up!

complete without pitchers of Pimms - so

31

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ÂŽ Registered Trade Mark.

32

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TAKE STOCK

FEATURE

Serious About Craft Sales figures prove that interest in and demand for craft beer has never been greater, and one of the most innovative drivers of the whole craft scene - and certainly the loudest - is BrewDog. Take Stock spoke to Paul Cowdery at BrewDog to find out more...

How can an outlet maximise their craft sales? Educate and excite your staff, have the correct glassware to showcase the beer in the best possible way, and have a range of craft beer that is global, national and local. There are some amazing breweries around the UK who are making beautiful beer with British ingredients, often with a Trans-Atlantic or Antipodean twist thanks to the addition of new world hops. Education of staff and literature to inform your consumer is critical in taking them on this journey from mainstream beer to awesome craft beer, so talk to your suppliers about the beer you’re buying, and what branded glassware and POS is available. It’s in their interest to help you!

What do you define as a craft beer? For us, “craft” is beer brewed with a

committed to creating exciting beers, brewed with a soul and a purpose.

years and is an incredible vessel for our

and hops, innovative brews and perfect serves. It’s not beer that is brewed by accountants focused on their bottom line, rather than on quality and what it would mean to the beer. We are

recyclable, so better for the environment, and it completely blocks two of the biggest enemies of beer - light and oxygen. Customers are now drinking more canned craft beer than bottled which is a fantastic shift to see from a quality perspective. We are also investing in 20,000 quality audits to take place across our on trade and off trade customer base, enabling us to provide feedback on improving the quality of beer via these valuable one to one sessions in trade.

What’s next for craft beer? Craft beer is exploding on both the UK on and off trade, with sales being blown out of the water every single month!

What is BrewDog doing to drive beer quality upwards? We are deadly serious about quality; there are two things we focus on at BrewDog: beer and people, and beer quality is such an important part of that. We are super critical of what’s best for our beer, and we’re stringent with where we sell it as a result. Canned beer quality has improved massively in recent

total focus on quality. That’s top malts

hop-laden wares. It’s lightweight and

33

Customers are crying out for their taste buds to be challenged and BrewDog along with many other amazing craft brewers are stepping up to make this happen. We at BrewDog are on a mission to make other people as passionate about great craft beer as we are - and this won’t happen overnight. We are expanding our footprint from our roots in North East Scotland by launching into new countries, as well as investing takestockmagazine.com


heavily in the UK’s burgeoning craft beer scene. This couldn’t be a more exciting time for craft.

What to stock • Catering for all tastes and occasions is

important, so look for what’s exciting

and new on the craft beer scene

• Start with craft beers for non-drinkers

and drivers - BrewDog’s Nanny State

and Raspberry Blitz Sour Ale, both at

0.5% ABV, being prime examples

• Then look at what’s available locally,

nationally and internationally. The

trade press and your suppliers should

help you

• Finally, think draught. New brews

are coming on stream all the time

- our collaboration series of American

pale ale, German lager and wheat

beer brewed in conjunction with

industry leading partners being

three great examples!

7.4% - Craft beer’s share of the market, by value Source: CGA Peach Brandtrack

Ways to increase your craft beer sales • Get your range right and

promote it

• Educate your staff • Target twenty-somethings • Get your price points right • Encourage customers to

trade up

• Perfect the serve

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PLEASE DRINK RESPONSIBLY |

35

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Ideal for your Easter Menu Treat No-Bake Lemon Cheesecake Recipe

SERVES 10 PREP TIME: 10MINS

175g light digestive biscuits, crushed 55g unsalted butter* 397g can Carnation Condensed Milk 300g cream cheese Sweet and deliciously creamy, Carnation® Condensed Milk is made from all natural ingredients.

Juice and zest of 2 lemons 6tbsp lemon curd Extra lemon zest to serve (optional)

Made with just two ingredients, fresh whole milk and natural sugar, Carnation® Condensed Milk offers complete versatility to make quick and easy delicious sweet treats. Why not whip up one of our creamy cheesecakes, Lemon Drizzle cakes or Millionaires’ Shortbreads – a great addition to any menu!

You will also need... 20cm loose-bottomed cake tin *recipe is based on 70% fat buttery baking spread

STEP 1 Put the crushed biscuit into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base of your tin. Chill for ten minutes.

Also great for: Key Lime Pie Carrot Cake Fruity Flapjack

STEP 2 Pour the condensed milk into a large bowl. Add the cream cheese and lemon zest and whisk together. Mix in the lemon juice and pour into the tin. Chill for 2 hours.

TIPS Why not top your no-bake lemon cheesecake with some raspberries?

STEP 3 To serve, take the cheesecake out of the tin and place onto a plate. Warm the lemon curd with 1tbsp water and then drizzle over the cheesecake, finish with lemon zest.

®Reg. Trademark of Société des Produits Nestlé S.A.

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TAKE STOCK

FEATURE

Indulgent Desserts Special occasions such as

What to do

Mother’s Day (31 March)

Both events present an opportunity for operators to go all-out with their dessert menu. So, this is the time to impress, and satisfy, customers with a spectacular pud that is worth the calories - and the guilt! Make it memorable and they are sure to return.

and Easter (19 April) provide a golden opportunity for caterers to boost their dessert offerings and in turn increase their profits. Why In these days when sugar has become seen as enemy number one, Mother’s Day and Easter are times when customers have a great excuse to indulge - both are seen as acceptable occasions to give into your sweet tooth and have a welldeserved treat.

Take Stock brings you two recipes created by Ferrero Foodservice and renowned chef Francesco Mazzei to inspire and add a touch of luxury to your dessert menu…

37

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For Mum

For Easter

Pistachio Glazed Ciambella with Ferrero Rocher

Raspberries & Passion Fruit Tartlette with Rondnoir By Ferrero Foodservice & Francesco Mazzei Serves 5

INGREDIENTS Sweet pastry 100g butter 125g 00 flour 10g egg yolk 10g whole egg 55g sugar

Passion fruit cream 100g passion fruit, puréed 100g sugar 200g butter 2 eggs 2g gelatine

Italian meringue 100g sugar 55g egg white

Raspberry coulis 200g raspberries 50g sugar Lemon juice

Garnish 400g raspberries 5 Rondnoir (unwrap at the last moment)

4. In an electric mixing bowl whisk the egg white, and when the sugar is ready, start to slowly pour in. Keep whipping until completely cold then transfer to piping bags and set in the fridge for later

5. Soak the gelatine leaves in cold water 6. In a bowl, mix the sugar and the eggs 7. In a shallow pan, heat the passion fruit purée and pour it over the eggs. Put back in the pan and cook until it starts to thicken, but don’t let it boil. Remove from the heat and add the gelatine

8. Let cool for a few minutes then add the butter, mixing with a hand blender. Cool down completely and give another blitz with the hand blender, then transfer to a piping bag 9. In a pan put together the raspberries, the sugar and a few drops of lemon juice. Cook on a low heat for about 10 minutes then blend until really smooth, pass through a sieve if needed. Leave to cool

10. Fill the tartlet shell with the passion fruit cream. Decorate around the edges with the fresh raspberries (keep the hole facing upwards) then fill every raspberry with the coulis. Place an almond flake in between every raspberry

METHOD

11. Place a bit of cream in the middle

1. Mix all the ingredients for the sweet

of the serving plate and sit the tartlet on top. Decorate all around the tartlet with the Italian meringue and burn it with a blowtorch. Finish with a Ferrero Rondnoir in the centre of the tartlet

pastry, wrap in cling film and let rest in the fridge for about 30 minutes

2. Flat down the dough to 5mm of thickness, cut in discs and line the tartlet moulds. Cook in a preheated oven at 180°C for about 7-8 minutes. Once cooked, let them cool down before removing from the moulds

By Ferrero Foodservice & Francesco Mazzei Serves 5

INGREDIENTS 100ml water 100ml milk 90g butter 90g 00 flour 180g eggs 2000g icing sugar 150g pistachio paste 30g nibbed pistachio kernels 20g white chocolate 5 x Ferrero Rocher (unwrap at the last moment) Salt

METHOD 1. In a saucepan mix the water, milk, butter, salt and sugar and bring to the boil 2. Add the flour in one go and mix quickly. Keep cooking until it does not stick anymore to the walls of the pan 3. Transfer to a bowl and let it cool for a few minutes. Using an electric mixing bowl add the eggs one at a time mixing quickly to produce a smooth but sticky mixture 4. Preheat a pot of frying oil at 180°C 5. Transfer the mix to a piping bag and pipe a ring of dough onto a piece of parchment paper. Transfer it to the hot oil, being careful to put it upside down, and cook for about 5 minutes. Remove the paper and turn it upside down and cook until it is golden brown in colour. Remove from oil and transfer onto kitchen paper

6. Sprinkle each ciambella with icing sugar and grill both sides to caramelise 7. In a bowl, whisk the icing sugar, egg white and pistachio paste

3. In a saucepan mix 25g water and sugar, bring to the boil and cook until you reach 121°C

8. Dip each ciambella into the mixture before placing on a baking tray 9. Decorate with the nibbed pistachios and melted white chocolate, and finish with the Ferrero Rocher in the middle

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The

Perfect Serve

Interest in wine continues

to share his top tips for both

How to store

to grow, with customers

storing and serving wine,

If you are serious about storing and

increasingly willing to pay

so that your customers

condition, the answer is a refrigerated

a premium for quality.

experience the perfect

While this is great news for

serve...

the on trade, it also means

serving your wines in the very best wine store. These range in size and complexity from a single temperature stand alone unit, to a multi temperature system that will enable you to store

If you ask a room full of drinkers how

whites, reds, ports and Champagnes

that to meet customer

wines should be served, my bet is that

together.

expectations the wines you

the vast majority will say that white

stock and serve have to be

at room temperature. Now that isn’t

selected carefully and served

necessarily wrong, however, there is

• Aim for a constant temperature - 11-

so much more you can do to ensure

correctly.

14°C (52-57°F) is ideal - wine is badly

maximum customer enjoyment.

hurt by fluctuating temperatures. A

dry cellar is perfect

wines are served chilled and red wines

The first thing that has to be considered

John Mansfield of The Society of Vintners is pleased takestockmagazine.com

If you don't want to go that far, then try to follow these simple rules:

is how and where you should store your

• Never get above 25°C - your wines

wine, prior to bringing them to the bar

will start to oxidise, and become

for sale.

irreversibly damaged

40


TAKE STOCK

FEATURE Wine Type

Store at °C

Serve at °C

Vintage Port; Madeira

19

19

Full bodied reds

17 - 18

17 - 18

Light and medium bodied reds

15 - 16

13 - 16

Rosé

12

7

Dry whites

8 - 12

7 - 12

Sparkling and dessert wines

5-8

7

Vintage Champagne; Muscats

8

7

Champagne/sparkling wine

6

5-7

Dessert wine

7

5-7

Ice wines

7

6

• Wine is best stored in the dark - avoid

As a general rule, white wines and

exposure to sunlight and fluorescent

Champagnes should be served chilled,

light. A cupboard is ideal

and red wines should be given time

• Move your wine bottles as little

as possible - vibration and vigorous

movement can spoil wine

• Do not store with anything that has a

strong smell - corks become tainted

and pass the smell onto the wine

to ‘breathe’ at room temperatures. However, this isn’t always the case, as a dry red wine can benefit from being slightly chilled and a sweet white should be served slightly warm.

Start with the basics • Serve red wines at between 12 and

• Keep the area well ventilated - musty

odours can be transmitted to the wine

12°C and dessert wines and

through the cork

18°C; white wines between 8 and

• Red wines benefit from being

excess humidity allows mould to

grow and wine labels to loosen and

serving, more if it’s a big red like a

deteriorate. If things are getting damp

Barolo. Even better - decant the red.

- ventilate!

It’s great theatre and getting air and

temperature into the wine really

opens up the flavours

uncorked at least 30 minutes before

the cork in contact with the wine

stops the cork from drying out, which

• If you need to quickly chill wines,

lets air in

submerge the bottle in a mixture of

water and ice. Once it’s cold enough

Serving temperatures

70%

- excess humidity allows mould to grow and wine labels to loosen and deteriorate

Champagnes at 5 to 7°C

• Keep humidity levels under 70% -

• Store bottles on their sides - keeping

Keep humidity levels under

Never get above

25°C

- your wines will start to oxidise, and become irreversibly damaged

take the bottle out and use a wine

Having spent the time and effort to store

cool sleeve or half filled ice bucket

your wines correctly, it’s now time to

to keep the wine chilled, however,

make sure they’re served with the same

not so cold all flavours and aromas

care, and attention. While selecting the

are deadened

appropriate glass and pouring the wine correctly are important, the critical

• If serving wines by the glass and

element in serving is wine temperature.

you want to store half finished bottles between servings, invest in

The rules

technology. The Vacu Vin pump is a

Your customer should be presented with

cheap and effective option, as are

a glass of wine at a temperature where

clip on Champagne stoppers.

they can smell and taste the full flavour

Operators handling fine wines should

and aroma.

invest in a more sophisticated system

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The Great Outdoors Drinking and dining alfresco

On your marks...

offers a great opportunity

This year, the Easter weekend falls from

to attract new customers

fingers crossed, we’ll have some warmer

• Advertise any events you are hosting

and increase revenue, so

weather to enjoy. Hot on its heels just

on social media and at your entrances

it’s important that you

two weeks later is the first May bank

to publicise your beer garden or

holiday weekend (4-6 May), with the

outdoor seating area

Friday 19 April to Monday 22 April and,

• Plan your staff rota early and have

sufficient staff available for the busy

holiday weekends

make the most of whatever

second following not too far behind (25-

outdoor space you have.

27 May). A busy few weeks in the out of

Make it special

home calendar, so establishments with

Enjoying the outside while having a drink

With a late Easter on the

outdoor spaces should think about how

or eating good food is one of the real

horizon, now is the time

they can put them to best use to attract

treats of a British spring or summer time.

customers in search of excellent food and

To attract a high volume of customers

to get your outdoor areas

a lovely external environment in which

- and encourage them to stay as long

summer ready.

to soak up the British springtime. And, if

as possible - your outdoor space should

we’re treated to another summer as good

offer something really special.

as last year’s, your outdoor space could be in demand for months to come.

Think outside the box to make the most of whatever space you have.

Take some time to plan ahead of Easter weekend to get your outdoors ready:

• Offer blankets for guests to use

to keep them warm as the sun goes

• Make sure the lawn is cut neatly, the

down and, for when the temperature

paving is power washed and outdoor

falls, consider investing in patio

furniture is clean

heaters. The Little Fable, tucked

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42

behind City Thameslink in Fleet Place,


TAKE STOCK

FEATURE

The law Remember to check who owns the land outside your premises before putting tables and chairs out on it - if it’s a public highway you’ll need to apply for a pavement licence and you may need to ask for planning permission to change the area’s use. Take a look at your premises licence to make sure the outside serving area is within the licensed area shown on your licence plans.

London, has a comforting collection

Games like giant Jenga and chess are

of fluffy cushions and blankets to

an affordable option or, if you have the

keep customers warm while they

space, then play equipment will keep

enjoy cocktails and snacks.

them entertained while the adults enjoy

• Create a beautiful environment

a leisurely dessert or hot drinks, once the kids have eaten.

The burning question... Smoking outside venues is a touchy subject and it’s very difficult to please everyone. It is important that smokers have a designated area

where customers will want to linger

- hanging fairy lights is an inexpensive,

Live entertainment will help to attract

outside in which to smoke - some

effective way to bring a little magic

crowds so why not invite local bands

outlets go out of their way to make

to your outdoor space. Other ideas

to take part in a battle of the bands, or

it a welcoming environment for

include table lanterns, beanbags and

hold an outdoor karaoke competition?

those who use it. The Hotel du Vin

quirky mismatched furniture - or even

As an example, the Tom Treddlehoyle

chain, for example, has created

an alfresco Burger Shack like The

Inn in Barnsley has a large beer garden

‘Cigar Shacks’ - wooden structures

Eagle in Shepherd’s Bush, London.

which includes a children’s play area and

with underfloor heating, warm

a stage. Their team plans a full calendar

air curtains and plasma gas fires

of events during the summer including

designed to continue the feel of the

As well as having a great children’s menu,

performances from local bands and the

hotel outside. Any designated area

it’s worthwhile sourcing something

screening of live sporting events.

shouldn’t be too close to outdoor

Something for everyone

eating areas as the smell of smoke

that can keep little ones entertained.

will put diners off their food. As it stands, it’s legal to smoke in a beer garden. However, some licensees have taken the decision to ban smoking from their premises - Scott Westlake hit the national headlines back in 2017 when he banned smoking in the beer garden of the Myrtle Tavern in Leeds one of the first landlords to take this decision in the UK. There had been a huge increase in families with young children using their outdoor area so they wanted to make sure the beer garden was a safe and smoke-free environment for children and parents alike. It’s a decision, he said, that wasn’t made lightly, but is a step in the right direction.

43

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In the Spotlight:

A&D Pub Services They spoke to Take Stock about

Dennis’ first job was as a manager for

the importance of ‘the local’

Samuel Smith Old Brewery before taking

and how licensees can play

on his first tenancy in 1981. At one point, he was leasing eight pubs. Alan, who

their part in keeping this British

started his career as a butcher before

institution alive…

turning his hand to the trade, has leased

Dennis and Alan know what makes a pub

Being in the same business - and town

successful.

12 pubs.

- the pair’s paths often crossed and they

In these uncertain times when, according

became friends.

to CAMRA, pubs are continuing to

So, in 2008, alongside their own ventures,

struggle with 18 closing each week in

they set up A&D Pub Services as they saw

Dennis Griffiths and Alan Jane

Britain, their advice is like gold dust.

an opportunity to advise pub companies

are champions of the pub

“You have to run a pub to accommodate

trade. The South Yorkshire

your clientele,” says Dennis. “Licensees

“We had the experience to advise them

licensees joined forces in

need to be flexible and run their pub

on the best way to run their pubs,”

in the way it’ll bring in money. If your

explains Alan. “Lots of them were making

customers want food; serve it. If they

business A&D Pub Services

the mistake of making them too posh or

want entertainment; provide it. If they

not putting in the right landlord to suit

Ltd in Barnsley to help revive

want a pint at 10.30am; open at that time.

the area. We knew by looking at a pub,

It’s that simple.”

knowing its rates and rent, takings and

2008 to set up consulting

and reform under-achieving pubs or ones threatened with

It’s this no nonsense, straight-talking

closure. A&D currently owns

approach coupled with their wealth of

two pubs and has a new micropub due to open later this year. takestockmagazine.com

on the best landlords to suit their pubs.

loss what kind of landlord was needed and we found them.”

experience which make the dynamic

Keen to be hands-on again, the pair then

duo so well-liked and respected within

acquired three pubs from a pub company

the trade.

- again finding the right landlord for each

44


TAKE STOCK

FEATURE one. The pubs being Tom Treddlehoyle

outside Barnsley, was refurbished to a

Furnace and The Silkstone we also serve

- an Enterprise tenancy - The Furnace

very high standard and won Winter Pub

complimentary sandwiches and snacks

and The Silkstone - both free houses - all

of the Season 2014/2015. According to

on the bar at tea-time,” says Dennis.

in Barnsley, all local, community pubs;

CAMRA the new furnishings and fittings

“It’s these little touches which make the

an area where the pair’s experience and

as well as the local landlord have brought

customers feel special - and hopefully

passion shines through.

the wonderful pub ‘back to life’.

keep returning!”

“Times are changing and more ‘super’

“The Furnace tends to get busier in the

It’s clear from the pubs’ Facebook pages,

pubs are cropping up, but local pubs

evening as we cater for more office-

which are full of positive comments and

still play an important, vital role within

type workers who want a post-work or

pictures of events, that the local isn’t

the community - we need to use them

evening drink,” says Dennis. “Whereas

dead. You just have to know how to do

or lose them,” says Dennis. “Whether

The Silkstone, which is situated within

it well.

it’s the village pub or one on a housing

a housing estate, attracts more retired

estate, the local can be the heart of the

customers who like a pint early doors and

community and symbolise so much more

local labourers who come in for a tea-

than just being ‘a boozer’. It would be very

time drink and are able to leave their van

bad news not just for the industry, but

and walk home. It has an old-fashioned

people too, if pubs were to die out.”

Last December, they sold Tom

tap room which has a pool table and

Treddlehoyle but still have The Furnace

And Alan and Dennis are living proof of

darts board - but obviously women are

and The Silkstone and are opening a new

how to run one successfully...

now allowed in!”

micro pub later this year.

“None of our pubs serve food, because

One thing all three pubs have in common

“It’s an achievement to stay in this

that is not something our customers

is the community spirit that’s alive and

business for 46 years and still be

want,” explains Dennis. “They are all

well in each.

expanding!” adds Dennis.

run according to the customers who

“You have to get the community

come in.”

making local groups welcome, setting

the Hare and Hounds and Saville Square

up your own darts or pool club or

in Barnsley, and the Crown and Cushion

holding events for the family over key

in Sheffield all of which are food-led

calendar dates, the pub needs this

establishments.

interaction and support to help it survive.”

“They are a destination for food, and that’s

And in return the pub gives something

what attracts our customers,” says Alan.

back.

areas want - hence why they work.” The Furnace, based in Hoyland just

explains Alan. “Clean pub, good staff and a warm friendly welcome.”

involved,” adds Alan. “Whether it’s

In addition to A&D, Alan owns three pubs;

“But that’s what the customers from those

“You have got to have good standards,”

Top tips Maintain high standards - keep your outlet clean - from the bar to the toilets this is essential Correct glassware - glasses should

“We built a stage and outside bar at Tom

be clean and the correct one

Treddlehoyle in the beer garden, so have

served for the drink. A pint of John

regular free entertainment playing. In The

Smith's bitter should be in a John Smith’s glass, a G&T in a bowl glass for example Involve the community - be a place for groups to meet or set up your own darts or pool team Make use of space - if you have plenty of outdoor space set up a stage and bring in regular entertainment by supporting local and unknown acts, hiring a karaoke machine, or hosting a BBQ Extra touches - complimentary sweet or savoury snacks put on the bar will impress customers and encourage them to stay for another drink

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24 English Wine Week 25 May - 2 June

Day World Gin 8 June

ay Father’s D 16 June

Plan Ahead English Wine Week

World Gin Day

Father’s Day

The mission is to establish Great Britain as one of the world’s great quality wine regions, and encourage customers who have never tried English wine before, to give it a go.

A global celebration of all things gin. Whether you are a licensed café or a bustling bar this is one event you should be involved in.

Father’s Day is giving Mother’s Day a run for its money, with it now being one of the on trade’s busiest occasions.

What to do: • Speak to your suppliers to stock a varied selection of wines. • Promote food and wine pairings speak to your supplier for suggestions. • Offer information about each wine in an attempt to open people's minds to English wine and reduce snobbery around it. • Host a week long English Wine celebration or choose one day during the week to showcase how special it is. With Brexit, this is the perfect time to get a better understanding of what we can obtain domestically. • Invite a producer along to host a tasting event. • Hold offers during the week - 2FOR1 on glasses or bottles of English wine or a free glass with every main meal bought.

What to do: • Increase your gin range and put on promotions, or extend your happy hour for G&Ts and gin cocktails on the day itself, or even on the run-up. • Vary your usual stock by serving a more expensive gin than normal and a more flavoured or higher proof gin to test the water with your customers. • Relaunch a new gin menu on the day. • Make it a weekend (starting Friday) event or even a week long celebration. • Host a gin tasting event with local gins, your best sellers and new or interesting ones. Learn the key points of each gin, especially where and how it’s made and the botanicals used. Speak to your suppliers about getting the brands involved. • If your venue has the space (especially outdoors) then why not go all out and host a gin party with live music or a DJ?

• Order free PoS that is available from English Wine Producers (EWP), including menu cards, bunting and banners.

• Host a gin dinner where your dishes are inspired by the botanicals found in gin, then match with cocktails or drinks for each course.

• Get customers excited about English wine by briefing staff to recommend it. The heatwave of 2018 enabled the harvest last year to be the UK’s biggest on record so some fantastic still wines will be produced this year.

• Invite a distiller to your establishment to come and talk about their gin - and of course bring samples!

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• Increase reach for social media about your activities by using the hashtag #WorldGinDay.

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What to do: • Offer ‘big plate’ specials for those dads with an extra large appetite! Curries, steaks and mixed grills work well even a steak on a pie - especially when a free drink is included. • Host a family music day like Elgood’s Brewery Gardens in Cambridgeshire. Almost 400 people gathered last year to enjoy an afternoon of jazz. Refreshments and a licensed bar was available, and customers brought a picnic. They charged £10 fee with children under 12 free and raised £500 for charity. • Get the BBQ out! Burgers and steak are quick and easy, or go the whole hog and roast a pig. • Encourage children to ‘eat like dad’ like The Club House at Liverpool ONE did last year. Their menu included Sunday roasts, deli boards and hanging kebabs and were all available on the kids menu too, in smaller portions. • Offer a hearty breakfast or brunch menu. A bap filled with sausage, chips, bacon, and beans, or go the full monty and offer steak and eggs! • A dads eat free offer after 6pm is a good way to encourage evening trade and help ease the lunchtime rush. • Offer a rum or whisky tasting session event either on the day or Saturday.


Now is the perfect time to reassess your business. Are you paying over the odds for your utilities and other services? As customers of Unitas Wholesale, you can benefit from the best value for money. It’s all too easy to stick with the same suppliers for utilities and telecoms. These aren’t services that customers necessarily value and time is too precious to spend contacting potential new suppliers and comparing costs. However, if you don’t take the opportunity to refresh your contracts, you might be losing out. Unitas Wholesale has an established portfolio of suppliers and services available to Out of Home customers - to help with preferential rates and provide clear, unbiased and informed advice whenever you need it. These include: • Merchant Services - First Data First Data is the largest processor of card payments in the world - it processes 2,800 transactions a second and has over six million customers. • Telecoms - AdePT One of the UK’s leading independent providers of communication services; offering a broad range of IT, Unified Communications, Connectivity and Voice. Over 20,000 sites including more than 200 business centres. • Business Energy - Food Utilities & Voixenergy Providing an independent service to secure the best prices and offer an extensive range of business energy

solutions to help manage cost effectively. • Banking - Santander Access your account 24 hours a day via Santander Connect and Post Office branches. Offers dedicated support for your business from a locally based relationship director, offering lower individual transaction costs compared to their standard Corporate Current Account.

• Uniforms - Progressive Safety One of the UK’s leading distributors of safety footwear, personal protective equipment and corporate clothing. It holds the exclusive license to manufacture a range of safety footwear and workwear under the world famous JCB brand. All its clothing can be badged with bespoke company names and logos. Up to 15% discount. • Training - Bolt

• Pest Control - Ecolab Ecolab will carry out a no obligation assessment at your site and provide a report on your current procedures and services, and make recommendations. • Stock Takings - OCS OCS Retail Support operates nationwide with offices throughout the UK. It provides flexible and cost effective stocktaking services, built around specific stocktaking requirements. Discount rates available. • Stationery - Vow Retail With over 40 years' experience and mature relationships with global suppliers, Vow Retail can provide all the top brands for your requirements. A comprehensive range of stationery and office equipment.

A unique and effective way to provide training to all staff; done in a way that management time is minimal but excellent. • Business Rates - Colliers One of the largest business rates advisors in the UK. Review rates liability over the life of the 2017 Rating List (1 April 2017-31 March 2021). No win, no fee. • R&D Tax Credits/Capital Allowance There are no upfront costs for this service and fees are only charged once a claim is identified and this is a percentage of the claim. • Cash Machines - YourCash

• Floor Cleaners - The Cleaning Consultancy

An experienced European ATM provider, it offers a variety of propositions from its market leading, internal ATM that saves merchants thousands each year on banking fees, to external fully managed ‘Through the Wall’ ATMs.

A comprehensive range of floor cleaners and bailers to fit all requirements. Up to 20% discount.

• Coffee Machines - Allied Drinks (JDE) & Tchibo

• Cash Handling - Volumatic The UK’s leading manufacturer of intelligent cash handling equipment. Its products enhance security, reduce shrinkage and deliver process efficiencies, and are used globally to count and protect over $4 billion per day. 15% discount available on equipment.

Whether you want a traditional, bean to cup, soluble or a simple filter coffee machine, they will ensure you find the machine that’s best suited to your needs and requirements. For more info contact Steve Hodson, trading controller for drop shipment and support services at Unitas Wholesale. steve.hodson@unitaswholesale.co.uk

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Edwards Take Stock March/April 2019  

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Edwards Take Stock March/April 2019  

Edwards Take Stock March/April 2019