YOUR TAKE STOCK MAGAZINE
Stock CHAMPIONING INDEPENDENT BRITISH CATERING â€¢ CHRISTMAS 2018
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Christmas FOLLOW US ON It’s the most wonderful time of the year and I, for one, cannot wait! Christmas may seem to come around more quickly each year, however, considering it’s the most profitable season this is something to celebrate, because a successful Christmas will help set you up for an easier start to the new year. By now, all your menus will have been created and your plans firmly put in place. Therefore, at this stage, all we can do is offer a helping hand, where you may need it. So, this issue is jam-packed full of tips and recipes to make sure these festivities are your best yet - from what wine to stock, the best party food to serve and how to make sure your business stand out from the rest, we have it all! Our checklist style feature on page 43 will help you make sure that your bar is in order before the silly season, well, gets silly! And our mixologist Callum Whitehead shakes up some exclusive cocktail recipes especially for us, so you can impress your customers this Christmas and New Year’s Eve. Talking about impressing people, congratulations go to Heath Ball, the licensee of the UK’s Best Pub, The
Red Lion & Sun in Highgate, London. Read on page 32 how he turned his dream into a reality and now runs a successful business; where his ethos is hospitality is key. As we near the end of another memorable and successful year, we want to thank our FeedYourEyes contributors. You have been monumental in remaining loyal and creative - with your constant flow of entries to our Twitter and Instagram pages. We pay tribute to this year’s winners on page 40 and ask you all to keep those entries coming in 2019! We also want to thank all the chefs, mixologists and industry experts who have kindly contributed recipes and content throughout 2018 to allow us to produce creative, insightful and informative features. Last, but by no means least, on behalf of the Take Stock team and Today’s, I want to wish you and yours a very merry and prosperous Christmas and a happy and successful new year. Here’s to 2019!
VISIT US ONLINE takestockmagazine.com
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • CHRISTMAS 2018
Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE www.thefabl.com firstname.lastname@example.org For advertising contact email@example.com Editor-in-Chief Mags Walker
Art Director Richard Smith
Editor Tracy Johnson
Designers Mark Longson Antony Butler Joe Hawkins
News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles
YOUR TAKE STOCK MAGAZINE
Online Martin Kersey Hollie Pickles
TIME TO PARTY
WE GRILL P.14
TOP TIPS P.21
PERFECT YOUR ROASTIES
ON THE SAUCE
FEED YOUR EYES
GETTING YOUR BAR IN ORDER
Days of Christmas
PUT THE SPARKLE INTO SOFT DRINKS
NEW YEAR BOOST
THE LITTLE THINGS THAT MEAN A LOT
THINK BEFORE THEY DRINK!
A LASTING IMPRESSION
fish & Chips
JACKSON & JOHNSON CARE HOME
e? v i t s e F g n i Feel our Download d n Christmas a g in Drinks Pair k Recipe boo e sit b e w from our
1 1 NOV 2-3 NOV
WORLD VEGAN DAY
COCKTAILS IN THE CITY Manchester
THE ALLERGY & FREE FROM SHOW
NEW YORK CITY MARATHON
Exhibition Centre, Liverpool
BATH CAMRA WINTER ALES FESTIVAL
COCKTAILS IN THE CITY
BWIN GRAND SLAM OF DARTS
Widcombe Social Club
NATIONAL SCHOOL MEALS WEEK
The Savoy, London
BBC GOOD FOOD SHOW WINTER Birmingham NEC
THE EUROPEAN PIZZA & PASTA SHOW
Old Trafford, Manchester
THE GREAT CHRISTMAS PUDDING RACE Covent Garden, London
TASTE OF LONDON Tobacco Dock
STONEHENGE WINTER SOLSTICE
BRITISH GAME WEEK
FOOD MATTERS LIVE
HARWICH & PARKESTON WINTER ALE FESTIVAL
NEW YEAR'S EVE
Parkeston Railway Club
Wolverhampton Civic Hall
BRITISH TAKEAWAY AWARDS
THE SPIRIT SHOW
DUDLEY WINTER ALES FAYRE
Business Design Centre, London
Dudley Town Hall
A Range Full of
UKâ€™s No.1 flavoured water brand*
Well thatâ€™s refreshing *IRI Marketplace, Total Market, Value Sales, 52 w/e 14/07/2018.
Way back in 2003, Grey Goose La Vanille was the first super premium 100% natural vanilla flavoured spirit. Placed in the vaults after a successful run, bartenders kept it on their back bar as a cult flavour, and never stopped asking for it. Responding to that demand, Bacardi has retrieved the original recipe - a blend of Grey Goose Vodka and the natural flavour of Madagascan vanilla - and made it available to the UK market once more. All natural, no added sugar and gluten free - this 40% ABV vodka is a must stock wherever you have vodka loving customers. bacardilimited.com
Interest in baking has never been greater - meaning chefs have to offer homemade if they want to generate consumer engagement - which is where Dr. Oetkerâ€™s new range of sprinkles comes in. Three variants are available: Glamour & Sparkle - gold and silver metallic spheres and strands; Unicorn Confetti - pastel and coloured strands in a range of different shapes from spheres to strands, and Midnight Magic - dark metallic and bright coloured spheres, orbs, strands and stars. All are available in a larger easy pour jar format - 110g for Unicorn and Magic, 115g for Glamour & Sparkle and all are bang on trend for covering whole cakes for that premium feel. oetker.co.uk
Ahhh Bisto! A new and improved Bisto gluten-free gravy is available. The new recipe has free flowing granules making it easier to dose and Premier has also improved the yield so you can now make 30 litres from the easy seal pack, instead of 27. With no added MSG, no artificial colourings or preservatives, 2017 salt target compliant and Bain Marie stable, Bisto gluten-free gravy mix is the perfect ingredient in every busy kitchen. Itâ€™s suitable for vegetarians and vegans too. premierfoodservice.co.uk takestockmagazine.com
Doing the Twist
Interest in tequila continues to grow - with many commentators backing it as the next big thing, after gin. Hi-Spirits are doing their best to make these predictions come true with their launch into the UK market of three Corazón tequilas. Produced at the San Matías distillery - one of the oldest tequila distilleries in Mexico - Corazón is single estate and made from 100% agave, which is transformed into tequila in a traditional production process that includes cooking in old fashioned clay ovens and infusion of oxygen after second distillation. The result is a range of distinctively flavoured tequilas that includes Blanco, Reposado and Añejo that are all at 40% ABV and offered in stylish cork closure bottles for a premium look and feel. hi-spirits.com
Pepsi MAX has launched new glassware to customers in the licensed sector - featuring the eye-catching twist that has been such a hit with drinkers buying Pepsi Max in bottled format. With more and more consumers looking for authenticity from brands, the new AXL glassware features the Pepsi logo at the top, with the stand out twist at the bottom. Firmly aligning bottle with serving glassware, the combination helps licensees deliver a premium soft drinks experience. And the perfect serve? Pepsi Max over ice in an AXL glass, garnished with a wedge of lime. pepsico.com
Pink New Gin on the Block The Halewood International range of Whitley Neill gins and vodkas has become increasingly popular within the on trade, not least because of the different flavour combinations available. And now there’s a new member of the family - Whitley Neill Aloe & Cucumber Gin. The new blend is an African inspired infusion of fresh, green and earthy cucumber and subtle hints of Karoo aloe which enhances the other botanicals within the base gin, making for a smooth, light, fragrant and well balanced gin. Perfect for sipping over ice, within cocktails or as the basis for an upmarket G&T when served with complementary garnishes such as fennel dust, honeydew melon or green apple matchsticks. halewood-int.com
According to CGA figures, pink gin currently accounts for 14% of gin sales. It’s therefore no surprise that Bacardi has launched a new 37.5% ABV pink premium gin - Bosford Rose. Based upon the original 1948 recipe of Bosford London Extra Dry Gin which distills botanicals such as juniper, angelica, lemon and orange peel, the new variant has two natural ‘Secret Squirrel’ ingredients - strawberries and raspberries. This combination brings a soft and sweet taste profile that allows you to create a twist on the classic G&T that’s perfect for your younger legal drinking age customers. bacardilimited.com
Say Yes to YES! Dark Spirits Schweppes has extended their 1783 premium mixer range with the addition of Muscovado. Designed to complement darker spirits, Muscovado has been naturally flavoured to deliver hints of vanilla, caramel and butterscotch, making it the perfect partner to whisk(e)y and rum. With CGA research showing that sales of dark and flavoured rums are in strong growth and on trade sales of whisk(e)y also on the up, this is a mixer that has to be stocked! cokecce.co.uk
Cooks & Co ingredients have long been respected by chefs wanting the very best for their dishes, therefore there will be great interest in their latest offering - partially de-alcoholised cooking wine. Available in 3 litre bag-inbox format, both red and white cooking wines have an ABV of under 1.2% making them duty-free. Both are lightly seasoned too. These handy format wine boxes are easy to store, easy to use and offer busy chefs the ability to add red or white wines to any number of dishes, without wastage. They’re environmentally friendly too, holding the equivalent of four bottles of wine in each box.
Duty Free Wine takestockmagazine.com
Nestlé Confectionery has launched YES! - a range of healthy snack bars in a variety of adventurous ingredient combinations including Delicious Beetroot & Apple; Lively Lemon, Quinoa & Chilli; Tempting Dark Chocolate, Sea Salt & Almond; Sumptuous Cranberry & Dark Chocolate and finally, Delightful Coffee, Dark Chocolate & Cherry. Benefiting from distinctive positioning versus the competition, YES! bars are perfect for consumers who are searching for healthier options, without wanting to compromise on taste. The nut bars are a source of protein and contain 5g of sugar while the fruit and vegetable bars have no added sugar and count as one of your five a day. All bars are gluten free and suitable for vegetarians - and the two fruit and vegetable bars are vegan friendly too. The launch of YES! will benefit from £3.5m of consumer and shopper marketing activity over coming months further driving demand. nestle.co.uk
A B S O LU T E S P R E S S O M A R T I N I
A B S O LU T
K A H LÚA
A D D 5 0 M L A B S O LU T, 2 5 M L K A H LÚA , 50ML ESPRESSO AND I C E TO A S H A K E R
S T R A I N I N TO A C O C K TA I L G L A S S AND GARNISH WITH COFFEE BEANS
JA M E S O N , G I N G E R & L I M E FASTEST GROWING WHISKEY
JA M E S O N
IN THE WORLD2
P O U R 5 0 M L JA M E S O N OV E R I C E
FILL WITH GINGER ALE
SQUEEZE AND DROP IN LIME
B E E F E AT E R P I N K & TO N I C B E E F E AT E R P I N K
TO N I C
S T R AW B E R R I E S
P O U R 5 0 M L O F B E E F E AT E R P I N K OV E R I C E
F I L L W I T H TO N I C
GARNISH WITH SLICED S T R AW B E R R I E S
1. AC Nielsen, Total Absolut, Total Coverage premium + vodka value sales. 16.06.18 2. IWSR data ending 2017 3. AC Nielsen, Total Beefeater, Total Coverage latest 12 weeks % change, WE 16.06.18
E N J OY R E S P O N S I B LY
Time to Party A Christmas party is the ultimate night out. And when it comes to hosting one, all guests really want are the classics, done well. Therefore, Premier Foods Christmas Party Guide is on hand to help. Their key message is to keep your menu simple and traditional; preferably serving a buffet or canapés. “Creating a festive buffet and canapés for your customers doesn’t need to be
a time consuming task,” says Premier Foods chef Mark Rigby. “Make dishes that use ingredients you already have as part of your existing Christmas menu. This ensures that you are making the most of the products you are already buying.”
of people don’t like to try new flavours or dishes at a Christmas party
TAKE STOCK THEME NIGHT
What to serve Customers want traditional, British festive dishes - this is not the time to experiment with new flavours or quirky dishes. Roast turkey and pigs in blankets are still firm favourites, along with the traditionally retro - but still ever popular - cheese and pineapple on sticks! Mince pies and Christmas pudding are still the most requested and best loved desserts.
of people like to see traditional, festive desserts such as mince pies or Christmas pudding on the menu
Turkey & Cheese Croquettes Makes 10
Allergens: milk, wheat, eggs, soya, mustard
as per instructions on pack
Preparation time: 15 minutes Cooking time: 5 minutes
INGREDIENTS How to serve The perfect number of dishes on a buffet would be around nine (six savoury and three sweet). If serving canapés, ensure that these are available for guests on arrival. If canapés are not the main source of food, they should be served before the buffet. Customers prefer to be able to sit down to eat their food, therefore ensure you have plenty of seating available, and that your menu includes a variety of hot and cold dishes.
Extra touches Go to town with little, subtle touches to make the customer feel extra special and their evening memorable. Research
of people enjoy a Christmas dinner with all the trimmings at a Christmas party
The filling 200g Bisto Cheese Sauce 200g Comté cheese, grated 150g cooked turkey mince 50g McDougalls Plain Flour Pinch of salt and pepper
1. Make up the cheese sauce (with milk), 2. Fold in the cheese and allow to melt into the sauce, then beat in the flour, adjust the seasoning, then cool
3. Add the mince and chill 4. Mould the mix into 10 equal portions then dip each one in the flour, egg, then breadcrumbs
5. Deep fry at 180ºC until golden brown and above 72ºC, and serve
Hints & Tips: You can also use turkey
2 eggs, whisked 50g McDougalls Plain Flour 100g fresh breadcrumbs
trimmings in this recipe
for Premier’s party guide reveals that customers expect a free drink on arrival, would like more choice on the menu and for outlets to provide simpler formats to make managing their plates easier. It also shows that customers want their food served earlier in the evening, as well as the menu to offer more vegetarian and gluten free, and even healthier dishes so try to steer away from serving just a beige buffet!
Must have dishes • Mince pies • Stuffing • Roast turkey • Cheese & pineapple on sticks • Pigs in blankets • Christmas pudding
Cuisines to serve 1st - Traditional British 2nd - Italian 3rd - American 4th - Mexican
p U k c o t S Today!
TAKE STOCK THEME NIGHT
Mini Pizza Makes 10 Allergens: milk, egg, wheat, soya Preparation time: 15 minutes Cooking time: 8 minutes
INGREDIENTS 100g McDougalls Soft Bap Mix, made up as per instructions 10 vine tomatoes, chopped 50g red onion, finely diced 100g goat’s cheese, crumbled To garnish, basil, chopped
1. Make up the McDougalls Soft Bap mix, as per instructions on pack
2. Roll to approx 3mm thick and cut into small 10 rounds (approx 4cm)
3. Dock each round with a fork and bake at 180ºC for approx 5 minutes
4. Remove from the oven and top with the tomatoes, onion and goat’s cheese, then place back in the oven for a further 3 minutes or until the cheese begins to brown
5. Serve hot with a sprinkling of basil
THE SMOOTH DRINKING WHISKEY LIQUEUR CREATED BY M.W HERON IN 1874 AND BORN IN NEW ORLEANS, ENJOYED BEST WITH LEMONADE AND FRESH LIME.
FOR THOSE WHO WANT THEIR SMOOTH SOUTHERN COMFORT EXTRA BOLD, BEST ENJOYED WITH COLA AND GARNISHED WITH AN ORANGE WEDGE.
A HIGH STRENGTH EXPRESSION CRAFTED FOR COCKTAIL LOVERS WHO WANT A LITTLE EXTRA NEW ORLEANS KICK – ENJOY A 100 PROOF SOUR.
Copyright © 2018 Southern Comfort. All rights reserved. Southern Comfort is a registered trademark.
King of Soho
Five times distilled, this super premium small-batch, handcrafted gin crafted in a small distillery on a pier overlooking San Francisco Harbour.
Brooklyn Gin is super premium small batch gin made in New York. Brooklyn Gin is the only gin made with 100% fresh citrus peels and handcracked juniper.
The King of Soho is a London Dry Gin distilled in the heart of London using traditional methods; a complex spirit crafted with 12 botanicals to our unique ﬂavour proﬁle.
Quadruple-distilled pure grain gin made from English wheat, with the ﬁnest herbs, spices and fruit imported from three continents. Broker’s Gin is specially blended to be dry.
Shetland botanicals are infused with juniper, coriander and lime, before being steeped in natural mineral water to release their gentle ﬂavours to give the gin its unique and complex character.
A perfectly balanced gin of classic taste, Langley’s No.8 is made with a secret blend of 8 botanicals, harvested at their freshest.
A meeting of liquid and people. An artisan dry gin with a New Zealand slant. Combining craft with conviviality. The result is a gin packed full of citrus and juniper with a hint of spice.
Shetland Islands, Scotland
West Midlands, UK
South Island, New Zealand
TAKE STOCK THEME NIGHT
Mini Custard Mince Pies Makes 10 Allergens: wheat, milk (please check the labels on any ingredients you use) Preparation time: 25 minutes Cooking time: 25 minutes
100g McDougalls Short Crust Pastry (made as per instructions) 100g mincemeat 50g Ambrosia Custard 25g McDougalls Crumble Mix
1. Make the pastry mix, as per the instructions on pack, cover and rest for at least 15 minutes
Beetroot Blinis with Smoked Salmon
before using (you can also make this the day before)
2. Preheat the oven to 180ºC
3. Roll out the pastry to approx 2mm thick and
using a cutter, cut to the size suitable for lining
Allergens: milk, wheat, eggs, fish
a non-stick petit four tray. Repeat until all the pastry is used up
4. Dock the base of each pastry case (to prevent it rising)
5. Mix the mincemeat and custard together until fully combined
6. Spoon the mixture into each tartlet and top with the crumble mix
7. Place in the oven and bake for approx 20 minutes or until golden brown
8. Remove from the oven and allow to cool, then serve, dusted with a little icing sugar
Hints & Tips: Add some spices and nuts to
Preparation time: 10 minutes Cooking time: 5 minutes
½ whole cooked beetroot 90g Greek yogurt 50g whole egg 1g sodium bicarbonate 70g McDougalls Self-Raising Flour
1. Place all the ingredients except for the toppings into a food blender and mix to a smooth batter
2. Drop spoonfuls of the batter into a non-stick pan and brown gently on both sides, then place on a wire rack
3. Spread each blini with a seasoned cream cheese and top with the smoked salmon and dill. Serve cold
Hints & Tips: The blinis will keep in an
100g cream cheese 100g smoked salmon trimmings 20 sprigs dill
airtight container for a day and can also be frozen
the crumble mix, for that extra festive touch
Chocolate Meringues with Baileys Custard Cream Makes 10 Allergens: eggs, milk
1. Make up the meringue mix, as per instructions, then fold in the cocoa powder
2. Pipe disks onto a suitable non stick tray and place in a warm place for 24
Preparation time: 15 minutes Cooking/drying time: 6-24 hours
hours until the meringues have dried out
50g McDougalls Meringue Mix (made as per instructions for meringue) 5g cocoa powder 50g double cream 50g Ambrosia RTU Custard 10ml Baileys
3. Whisk together the custard, cream and 4. Pipe onto the meringues and dust with a little cocoa powder
Hints & Tips: You can also dry out the meringues in a very cool oven (50ºC), for approx 6 hours
GET ROAST DINNER READY WITH THE FINEST CONDIMENTS
#1 BRANDED MUSTARD & CONDIMENTS PAC K I N G A P U N C H S I N C E 1 8 1 4
Source: Nielsen Retail Grocery Value Sales MAT 25.03.2018 (excluding brown sauce)
For more information visit: ufs.com
Super sprouts Love or loathe them, sprouts are still the king of sides at Christmas and must have some presence on your table. The most popular way is to steam them, but roasting is now a firm favourite; especially served with bacon and chestnuts. Or why not fry them with red onions in butter and cover with a sweet and tangy sherry vinegar dressing?
Perfect parsnips Served by themselves or with a touch of honey, parsnips continue to be a favourite at Christmas. Mix up your offering by roasting them with maple syrup and thyme leaves for a soft and sticky option. A dollop of marmalade and harissa creates caramelised parsnips with a fruity-sweet taste and a little heat. Save time and serve Aviko’s Mini Gratins with Parsnip & Jerusalem Artichoke to add a real point of difference to your festive menu and justify a higher price point. These can be cooked from frozen and served in a matter of minutes. For something completely different that will appeal to children too, try parsnip croquettes or even curried parsnip mash.
Don’t waste them!
Sides can really help to make your Christmas menu shine - they play an important role in a successful festive meal and it would be curtains without them! Here are some essential festive favourites...
No Christmas dinner is complete without potatoes - especially roast! With the popularity of sweet potato showing no sign of fading, make sure you have a sweet potato offering too. Aviko’s Sweet Potato Diced is a versatile side and will give a real point of difference over the festive period. For children, why not serve sweet potato bites cut into Christmas shapes like snowmen or stars? Appealing, fun, and easy to prepare, either sprinkle with smoked paprika before cooking, or leave plain.
Good old carrots are a staple for the festive table, however, why not jazz them up a bit for the occasion? Serve these humble vegetables with a sweet butter glaze and star anise for some Christmas spice, or a fruity sweet orange and maple glaze. Roasting carrots brings out their sticky sweetness, so try tossing them into a roasting tin with olive oil, honey, red wine or cider vinegar and let them work their magic! A bonus with carrots is that they can be prepped the day before.
Manage portion control and your costs this Christmas by maintaining margins and reducing the amount of food waste. Sides tend to be the dishes that are left, so be vigilant and if a certain vegetable keeps coming back to the kitchen uneaten, then change it, or if it is half eaten reduce the portion size. Train waiting staff to politely ask customers if they want sides. That way, you can find out what they prefer, reduce waste and above all save money!
! y r r u H istmas r Chr
o Stock up f
p a r w n U
OUR TANTALISING RANGE THIS CHRISTMAS FOR A SEASONAL COOKING ADVENTURE
Wishing you a very Happy New Year! www.cooksandco.co.uk
A Brand of
A little twist
Small twists on classic ingredients can work well for operators looking to create a memorable experience that will help them to stand out from the competition. Roast potatoes with sage and zesty orange peel can add real interest to menus, without straying too far away from the familiar options consumers know and love.
Duck & goose fats are healthier than butter or lard to cook in
Prepare right... “As the country’s favourite roast dinner vegetable, get the potatoes right and you’ll have customers coming back for more!” says Darren Chapman, Nestlé Professional business development chef. “Boil off, season with cracked black pepper and salt before roughing up the edges and adding to your pan of hot goose fat or vegetable fat for vegetarians. This will make your potatoes extra fluffy and will add the extra crunchiness and crispness.”
Spice them up…
Roast potatoes can make or
Beef fat all the way...
break your Christmas dinner.
“Preheat the oven to 180C. Peel the potatoes (always use Maris Piper) and cut into quarters,” says Ronald Robson, head chef at Grill Nova, Newcastle upon Tyne. “In a large pan 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.”
So, how best to cook them? Take Stock found out...
The old fashioned way… “We cook them the way they should be cooked - under the meat!” says Andy Gabbitas, chef-proprietor at the Wortley Arms, in Sheffield. “It’s the way they used to be done, and in my opinion is the best way. Pop the potatoes in raw (don’t preboil) and tuck under the meat. Once the meat is cooked take that out and leave the potatoes to carry on roasting in the meat juice for as long as they need.”
By sprinkling Old Bay Seasoning on before you roast them! Or once cooked, mix through a gentle mustard and cumin seed Tarka before serving.
Make them different... By adding a tablespoon of black truffle oil.
Duck & goose fats have a “high smoking point” which makes roast potatoes rich & crispy
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On the Sauce At Christmas, expectations are high. Customers want something new whilst also expecting to taste the homely,
Wild Mushroom Sauce
traditional flavours that they love.
By Carol Jackson, head chef at Glenapp Estate, Ayrshire, Scotland
“Creating a Christmas menu that stands out without straying too far from tradition can therefore sometimes be a daunting task. By using bought-in pastes, seasonings and sauces, chefs can easily add a novel twist to classic dishes, enhancing the flavour profile and elevating the taste," says Andrej Prokes, chef consultant, at Nestlé Professional.
classic British sauce by toasting your bread until golden, then adding double cream (or clotted), nutmeg and cloves use a good-quality loaf and slice thickly rather than a ready-sliced one. You can use gluten-free bread to make it suitable for all customers, or use soya milk or rice milk for those customers following a dairy-free diet.
Enhance the cranberry
Cranberry sauce is an essential for any Christmas roast menu, which means that every chef will be making it and every diner will already have a benchmark. One way chefs can enhance this classic poultry accompaniment is by using a red and port wine reduction paste. This adds depth of flavour, bringing additional sweetness and acidity, and increasing complexity. Another option is to add fresh ingredients for a homemade feel. Fresh orange zest gives it a kick whilst a tiny hint of chilli will lift the sauce to a whole new tastebud-tingling level. Replace port or red wine in recipes with cherry liqueur for a festive wow factor and for a modern twist, try sloe gin.
From a rich turkey and chestnut gravy to a light, clear and delicate jus, whatever your gravy preference this festive season, the quality and amount of gravy is crucial to the enjoyment of a roast dinner. For really savoury gravy, try adding soy sauce and dried mushrooms. A date, red wine and port gravy is the perfect complement to goose, and don’t forget to offer a vegetarian red wine gravy for those not eating meat. Get ahead of the game and make your gravy in advance - freeze if needed.
Bread is best Christmas dinner isn’t complete without creamy bread sauce. Make yours stand out on the table by reinventing this
Preparation time: 10 minutes Cooking time: 15 minutes INGREDIENTS 1 kilo wild mushrooms (fresh, frozen or rehydrated), chopped 8 banana shallots, finely chopped 150ml Marsala wine 200ml double cream Butter METHOD
1. Soften the shallots in melted butter 2. Add the mushrooms, stir and simmer to cook through
3. Pour over the wine, boil and reduce by half
4. Add the cream and bring back to the boil
5. Liquidise, then sieve into a clean pan. Taste for seasoning and let down with milk if necessary
6. Reheat gently before serving, do not
Remember to have gluten-free, vegetarian & dairy-free sauce options available too! 25
boil. Froth with a blitzer for a Cappuccino effect, if desired
7. Once made, it can be kept in the fridge for 4 days
Star Puds For many establishments, dessert will be the grand finale of a festive menu, so make yours so memorable it stands out from the busy Christmas crowd. A twist on tradition According to Premier Foods Christmas Party Guide, 70% (of those asked) like to see traditional, festive desserts such as mince pies or Christmas pudding on the menu. Add some star appeal by giving traditional ingredients a little twist. Try
mince slices instead of the usual pies, or serve a Christmas pudding in a panna cotta mix the way Rory Lovie, head chef at Bridgeview Station in Dundee does. “It’s still a rich dessert, with the same taste, but presented in a different way - and our customers love it!”
“By playing with flavours, shapes and consistencies you can apply your own interpretation to any dessert.” Laura Zilio, head pastry chef, Laura Ashley The Tea Room, Burnham Beeches Hotel in Burnham
Why not try a Christmas pudding panna cotta like Rory Lovie, head chef at Bridgeview Station in Dundee does? It’s still a rich dessert but something a bit different.
Christmas Queen of Puddings
Tasty alternatives To cater for your audience make sure you include a few tasty alternatives to the traditional puds. • A decadent chocolate sauce is perfect for dipping and dunking doughnuts or fresh fruit, and would make a fun sharing dessert this Christmas, suiting most ages. • A prune and Armagnac pudding served with caramel sauce or custard is a great alternative to the traditional Christmas pudding - especially when time is tight. “Buy the ingredients, follow the recipe and serve - no waiting around for it to steep and no major skill levels required,” says Said Hemamou, head chef at The Royal Adelaide Hotel in Windsor. • A super sundae presented in a serving glass creates an eye-catching, delicious dessert - and cleverly uses up any leftovers. Mix cooked Christmas pudding and cranberry sauce with ice cream, whipped cream, after dinner chocolates and a splash of Irish cream or brandy. It looks impressive and can be prepared in advance and kept in the freezer. • Serve up a Christmas version of the British retro Queen of Puddings, by replacing summer fruits with cranberries, the vanilla baked custard with a zesty orange and the traditional bread crumbs with ginger cake, for a real seasonal flavour.
By Andrew Mussett, area support chef at Care UK
until all dissolved. Slowly pour into the egg yolk mix, whisk continually
3. Make a layer of ginger sponge crumbs in
bottom of the dishes and pour the mix over.
Leave to stand and allow the ginger cake to
1 pint full-fat milk 25g butter, plus extra for greasing the dish 2 orange zest, finely grated 50g caster sugar 3 egg yolks, whipped 75g fresh ginger cake crumbs
4. Transfer the dishes to a roasting tray and
Base and Custard
soak it up carefully pour hot water into the tray, until it reaches halfway up the serving dish. Bake the mix in the oven for 20 to 30 minutes (depending on size of serving dish) until it has set. Remove from oven and allow to cool
5. Take the cranberries, add a splash of water
Meringue 175g caster sugar 3 free-range egg whites
and heat until berries soften and the juice can been seen. Add the sugar and cook for 3 to 5 minutes until the mix becomes a thin jammy
Fruit Jam 200g fresh cranberries or 500g frozen 200g caster sugar
Decoration 2 tbsp orange curd 2 tbsp cranberry sauce 3-4 pieces pickled stem ginger, thinly sliced
consistency. Add a shot of orange liqueur if you want!
6. Whisk the egg whites until the mix achieves stiff peaks. Add the sugar a spoonful at a time while whisking until the mixture becomes shiny and stiff. Transfer to a piping bag
7. Split the cranberry jam mixture between the dishes and pipe a lattice design with the
1. Preheat oven to 170°C. Prepare serving
8. Place back in the oven without the Bain
dishes by buttering (use 6 large ramekins or a
Marie and bake for 20 to 30 minutes until the
1.5 litre/2 ½ pint dish for one large pud - these
meringue turns a pale golden colour. To finish,
need to fit into a roasting tray)
spoon the orange curd, cranberry sauce and
2. Gently warm the milk in a small pan, add
diced stem ginger in alternate spaces left in
the butter, orange zest and 50g of caster sugar
s a m t s i Chr GREAT with
Thereâ€™s no time to lose with your festive preparations. Customers are booking seasonal events now, so make sure you stock up with Margetts today! Every festive menu needs brilliant condiments and tempting treats during the seasonal period, and Margettsâ€™ range of great quality fruit fillings, preserves and sauces creates the best mince pies and elevates every turkey celebration feast! Nationwide, youâ€™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
Rich Chocolate Mousse with Popping Candy By Tate & Lyle
1. Put the chocolate in a small heatproof
Preparation time: 20 minutes Cooking time: 5 minutes
simmering water (do not let the bottom of
Make up to two days ahead and store covered in the fridge
150g dark chocolate, 70% cocoa solids, broken into squares 4 large eggs, at room temperature, separated 25g Lyle’s Golden Syrup 25g Tate & Lyle Fairtrade Golden Caster Cane Sugar 2 tbsp brandy 1 level tbsp cocoa 150ml double cream 2 rounded tbsp popping candy
bowl and either place over a small pan of the bowl touch the water) for 5 minutes or microwave briefly for about 1 minute until melted 2. Combine the egg yolks, syrup and caster sugar in a mixing bowl and beat well with an electric hand mixer until thickened, for about 3 minutes. Mix in the brandy and cocoa 3. Lightly whisk the cream until slightly thickened and it just holds its shape. Fold into the chocolate mixture, then stir in the chocolate until smooth 4. Whisk the whites until soft peaks form and lightly fold into the chocolate mixture with a large metal spoon. Divide between glasses or small serving dishes and refrigerate for 1-2 hours or until softly set 5. Scatter with the popping candy and serve straight away
INGREDIENTS Italian Meringue 150g water 450g caster sugar 300g white eggs 150g caster sugar
4. Mix the raspberry puree gently with the Italian meringue and when it is around 30°C add the whipped cream
1. Combine 450g of caster sugar and water and bring to the boil to make a syrup (around 121°C)
2. Once the water reaches 110°C start to whip the white eggs with 150g of caster sugar
3. Pour the syrup into the beaten egg whites while whipping
4. Continue to whip the mixture until it is
by Laura Zilio, head pastry chef, Laura Ashley The Tea Room, Burnham Beeches Hotel in Burnham
2. Melt the gelatine in half of the raspberry purée
3. Add the other half of the raspberry puree
Raspberry & White Chocolate Pops
1. Soften the gelatine in cold water
5. Drop the mousse into sphere moulds and freeze
White Chocolate Glaze 140g white chocolate 60g cocoa butter Lime zest Raspberry powder
cold and set
1. Melt the chocolate with the cocoa butter
mould to make the pops
Raspberry Mousse 6g leaf of gelatine 250g raspberry puree 125g Italian meringue 250g 35% fat whipped cream (or alternatively 75g milk and 175g double cream)
2. Push a lolly pop stick into the mousse in the 3. Dip the pops in the melted chocolate and cocoa butter
4. Immediately dust with lime zest and raspberry powder
5. Decorate as you please. Try decorating with small sugar flowers (as pictured) takestockmagazine.com
CHEE SE &
EW & T S F BEE
THE #1 BRAND IN * SWEET PICKLE DUMPLINGS IZZA P E KL PIC
PLASTIC JARS 2 x 2.55kg
STOCK UP NOW! FOR MORE RECIPE INSPIRATION VISIT WWW.BRINGOUTTHEBRANSTON.CO.UK Branston is a registered trademark of Mizkan Euro Ltd Â®
*Source: AC Nielsen Value Data 52 w/e 12th Aug 2018.
Competition is rife when it comes to the Christmas sandwich. Now a staple of the festive season, make sure your offerings sparkle... Make it unique Stand out from the crowd and help make your sandwich offering extra special and unique, by using local ingredients where possible. This is something customers love, so make sure you highlight this on your menu when describing the sandwich. The famous Bettys Tea Rooms does this with their Christmas Club sandwich of roast free-range chicken breast, smoked streaky bacon and melted Raclette cheese, with pork and chestnut stuffing, caramelised red onion and cranberry sauce. “We serve our Christmas Club sandwich on a toasted Bettys Yorkshire cobble bread which is made with wheat flour milled in Driffield in Yorkshire,” explains Robert Craggs, development chef at Bettys. “The shaping of the loaf takes inspiration from the cobbles on Stonegate in York, where we have one of our café tea rooms.”
Be inventive Snowman or star-shaped sarnies are not only festive and fun, your younger customers will love them - and you’ll be able to charge a premium price for them.
• Turkey & cranberry
• Roast beef - the bread soaked in gravy
• White toastie
• Toasted cheese & sweet chutney
• Avocado & turkey - this shouldn’t work, but it does!
• Seeded bloomer
• Steak & Stilton
• Goat’s cheese, pear & date - vegetarian choice • Ham, cheddar & cranberry melt
• Ciabatta • Seeded bun
• Slow cooked pulled turkey
Heath Ball Heath Ball is the licensee of the UK’s Best Pub, The Red Lion & Sun in Highgate. The northLondon pub scooped the top accolade in the John Smith’s Great British Pub Awards 2018 with judges describing it as ‘a pub that ticked all the right boxes and one many people would wish to have on their doorstep’.
it. I want wine - good wine - to be accessible to everyone; regardless of price or what you are eating. My aim is to open up my customers awareness and knowledge of wine, and to make the experience memorable and fun. I still stock the popular Pinots but I also have a wine presentation machine so customers can buy a guest wine by the glass, to encourage them to try something new. As 60% of my wet sales are wine, they clearly think I’m doing something right!
What wines are you serving during the festive period?
Firstly, congratulations on the award! Were you surprised?
A lot of red! Bubbles always sell well too and now we only sell Prosecco by the bottle. However, we serve two organic Cavas by the glass and that sells well. Customers are dubious at first, but when I explain the story behind how they are made and they taste it; they are suitably impressed and then buy more!
Yes, because there are a lot of great pubs around, so I’m still in shock that we won. I’m thrilled though, as it’s not only great for my staff of 25 who work so hard to produce amazing food and great customer service, but a nice buzz for our regulars who have shown us continued support.
Are you prepared for Christmas?
Tell us about The Red Lion & Sun...
Yes. Our festive menu starts the last week of November and runs until 24 December. Christmas Eve we will do three to four sittings resulting in 250 covers and we will not finish until 1am - hence, why we are closed on Christmas Day! I have found it is far more financially and mentally rewarding to take the day off and then open on Boxing Day, when we are always full. We offer our normal menu and it’s a less stressful, more fun day. And as our takings are more than previous Christmas Days, it’s clearly the right option.
It was a dirty, old man’s boozer which had huge potential to become the kind of pub where I would want to eat and drink - and after a long journey it finally is! When I first took over the licence I rubbed a few of the then regulars up the wrong way, because I was brash and believed in what I was doing. It may not have gone down well with them to rip out the old, sticky carpet, re-decorate and ditch the fruit machines, but it worked. I wanted to keep the character and appeal of a Victorian local pub, but make it simple, clean and accessible for all.
What about New Year’s Eve?
What has made it a success?
Like Christmas Day we decided being open on New Year’s Eve wasn’t worth the stress, so now we close at 5pm and re-open at midday on New Year’s Day - another packed day! Again, it’s a great atmosphere and it means our staff are happy too and don’t feel like they have missed out on the celebrations.
Being hospitable - something I fear the industry is losing and going the extra mile to please. We strive to produce good, quality food that is accessible to everyone - we don’t want to alienate people or think we are too clever - delivered with a personal, excellent customer service. I’m extremely fussy and hands-on, so I oversee everything from the food leaving the kitchen to the pints being pulled. I’m also very lucky to have a team of long-serving, loyal staff who work hard to make the pub what it is.
Which ales do you have on? We run four classics all the time, because our customers tend to prefer the old school ales such as Black Sheep, Timothy Taylor Landlord and Dark Star Hop Head. At Christmas we may mix it up a little with some gimmicky ones, but we won’t stray away too far as the classics are what our customers want.
Tell us about your menu All the dishes are made from scratch and it’s the kind of food you could or would want to eat every day - which is why some of our regulars dine with us up to four times a week! We are consistent, which I think is important. Our roast dinners are a huge hit, and so are our burgers and our fish and chips - we offer this as a takeaway option too as we don’t have a fish and chip shop in Highgate - but fish is only on the menu if we get it fresh that day. The old favourites since day one are jerk chicken and the now trendy flat-iron steaks.
What’s your career history? I grew up in New Zealand where my dad owned his own restaurants, so I always knew I’d end up working in the industry. When I was 18 I moved to London and started working in various pubs as a bartender. After a year in Dallas, Texas, I returned to London and became bar manager of the exclusive and high end clubs Saint’s Bar, Jerusalem and Opium, before opening, with a friend, our first business, the Drunken Monkey in Shoreditch; a cool and trendy dim sum eatery and cocktail bar. However, after three years I’d had enough of the on-trend places and wanted something homely and organic. That’s why I turned my hand to The Red Lion & Sun, 11 years ago.
What’s your passion? Wine! We won the Wine Pub of the Year award before we became overall pub winner. One thing I aim to snub out at The Red Lion & Sun is wine rules and snobbery - I can’t stand
During the festive season, the challenge is on to serve up richly flavourful fare - and plenty of it! How do you make your turkey the talk of the town and your mince pies memorable, in what is undoubtedly the busiest (and most stressful) time of the year? Take Stock spoke to a handful of chefs to get their top tips to help you get through the festive frenzy unscathed… A teaspoon of French mustard dolloped into your cheese sauce before serving will lift the flavour, and impression, of your cauliflower cheese! Steve Love, principal research chef for McCormick UK Ltd
For the fluffiest, tastiest mashed potato add two or three eggs mixed with double cream and nutmeg to the potato, along with fresh butter, salt, and pepper. Alex Wendling, chef at Lennox House, London
Marinade your goose or turkey the day before in salted water, bay leaf, honey, black pepper, calvados, and thyme. Roast it on the day you’re serving it and pan fry before service with honey, garlic, thyme, butter and a hint of nutmeg. Alex Wendling, chef at Lennox House, London
For care homes, getting residents involved in the kitchen’s preparation for Christmas is important. We use activity-based care to engage the residents in activities that benefit their wellbeing and fosters their interests and hobbies - and Christmas is no different. Residents will be helping to stir up the Christmas pudding mix, make and decorate the cakes and biscuits, and help prep some of the vegetables for Christmas day lunch.
Get ahead of the game by preparing sauces way in advance. Vacuum packing or freezing sauces not only means kitchens can be efficient in the way they prepare food, but can also ensure consistency of flavour during the busy period.
Graham Watson, head chef at Lauder Lodge, Edinburgh
Andrej Prokes, chef consultant, at Nestlé Professional
Why not brine your turkey the Eastern European way? The secret ingredient is using kosher salt, rather than table, cover the entire bird and leave to marinade for 36 hours before cooking. Perfect! Damian Wawrzyniak, owner of House of Feasts, Peterborough, Cambridgeshire
Lemon is the perfect partner for when you serve fish this Christmas. However, to create a more intense flavour than normal lemon juice, try a lemon paste. Andrej Prokes, chef consultant at Nestlé Professional
Give your goose a subtle touch of winter spice by using a mulled wine reduction reduced to a syrup with a dash of demerara sugar, brought down to a thick pouring consistency then add sparingly.
Switch the traditional prawn cocktail for an on-trend festive starter, ceviche.
Try to keep everything as simple as possible, don’t try and run too many menus that complicate things and gives you more prep.
Christine Stenner, sous chef at La Vina, Sunderland
Andrej Prokes, chef consultant at Nestlé Professional
Heath Ball, licensee at The Red Lion & Sun in Highgate, London
Recommends with Callum Whitehead
Get your mixer right The key to choosing the correct mixer is firstly knowing the base spirit you’re using. You could have the most delectable spirit in the world and completely ruin the beautiful flavour by choosing an inappropriate pairing. Therefore, taste your spirit alone first, and depending what flavours you are detecting (is it dry, botanical, floral, spicy, or all of them) that will give you an initial clue as to what mixer style to go for. So, for example, with dry gins, I find a lovely premium citrus-based tonic such as 1783 Crisp Tonic pairs wonderfully due to the enhancing notes of candied orange peel enticing the botanicals in the gin - in particular the flavour of juniper. For very floral or botanical spirits like Lanique Rose Petal Liqueur, or Malfy Con Arancia blood orange gin I’d use 1783 Light Tonic as an ideal mixer as the slight bitterness and citrus taste of grapefruit, along with the balancing agave syrup really enhance the drink.
Venues of every type have caught on to the fact that
Following the same rules, with something like tequila you’d go for a Salty Lemon
demand for cocktails has never been higher. Fashionable
Tonic; a light Scottish single malt would
and fun, they’re a great profit opportunity too.
be enhanced by a top quality ginger ale
In every edition of Take Stock we ask a top mixologist for
flavoured vodkas and blanco tequilas. Finally,
and floral tonics enhance juniper-rich gins,
tips of the trade. In this edition we’ve spoken to Callum Whitehead from LiquidChefs to help you shake up your festive cocktail menu…
Schweppes new Muscovado has been specially designed to go brilliantly with dark spirits like rum and whiskies - where sales of both in the on trade are showing real growth.
Key senses to a festive cocktail
Premiumise your cocktails
When creating a Christmas cocktail you want to hit three key
The first rule is to use premium ingredients combined in a
senses - sight, smell, and taste. Think about what flavours,
way to enhance the amazing flavours of the products you’ve
spices, dishes, colours, and beverages are consumed and used
decided on, and then use simple enhancements. For example,
during this period and how these flavours can be translated
stud your lemon and lime wedges with cloves; add a teaspoon
into amazing cocktails. For example, the use of mulled wine,
of honey to a Scotch and Canada Dry; add a splash of olive
cinnamon, oranges, cloves, nutmeg, vanilla, gingerbread,
brine to a vodka and tonic for a more savoury and salty taste;
and cranberries are key, for garnishes as well as flavours to
transform a G&T by adding 3 dashes of bitters and 15ml of
combine in the cocktail. However, don’t go crazy. Simple things
sweet vermouth. Also, fresh is best - think fresh fruit, fresh ice
like freshly grated nutmeg over the top of a foamed cocktail
and unwaxed lemons - using fresh ingredients will result in the
ticks the sensory box, and a garnish of powdered sugar on the
best flavours possible.
glass rim with an orange peel twist screams Christmas.
Here are Callum’s
festive cocktails The Combustion A must-have for New Year’s Eve Get your customers to place the popping candy on their tongues before they take a sip. The explosive reaction will really get the evening’s celebrations started with a kick!
35ml Arbikie Gin Schweppes 1783 Light Tonic 2 dashes cherry bitters Cubed ice Popping candy
1. Add the lemon juice, syrup and gin into a Boston glass over cubed ice
2. Shake hard and single strain into a highball glass over cubed ice and top up
20ml fresh lemon juice 12.5ml sugar syrup
Rum Bruleé Perfect for Christmas Eve The impressive appearance will make this drink a bar show-stopper.
1783 Muscovado 25ml Bacardi 8 Rum 25ml Remy Martin Cognac 12.5ml chestnut liqueur 20ml egg whites 25ml fresh pineapple juice 12.5ml gingerbread syrup
with the tonic
3. Garnish with bitters 4. Serve with a side of candy
10ml lime juice Pinch fresh nutmeg, grated
1. Fill a highball glass with ice, half fill with Muscovado
2. In a Boston glass over cubed ice add the rum, cognac, liqueur, egg whites, juice, syrup and lime juice. Shake and single strain into the highball glass
3. Dust the top of the foam with caster sugar and blow torch to caramelise
4. Top with the nutmeg
More of Callum’s
12 The Revitaliser A necessary drink for New Year’s Day This will be just the tonic for those customers who’ll be feeling delicate! The Revitaliser tantalises the senses, clears the palate and sets the scene for a fun start to the coming year.
5 mint leaves 15ml lime juice 12.5ml sugar syrup 35ml The Botanist Gin
festive cocktails Popaball Emerald Shimmer Schweppes 1783 Cucumber Tonic St Germain Foam Cubed ice Fresh mint sprig
1. Press the mint with the lime juice and syrup in a Boston glass. Add the gin and shake
2. Double strain into a highball glass over cubed ice
3. Add the shimmer and top up with the tonic. Top with the foam and garnish with mint
Muscovado Hot Toddy A simple alternative to the classic hot toddy The beautiful butterscotch, vanilla, and caramel flavours of the muscovado combine perfectly with the rum to make this an outstanding premium winter warmer.
1 Bottle Schweppes 1783 Muscovado 50ml Mount Gay XO Rum 1 cinnamon stick 1-2 fresh orange peels 1-2 fresh orange slices Pinch fresh nutmeg, grated
1. Warm together the Muscovado, rum, cinnamon stick, fresh orange peel, fresh orange slice, and nutmeg
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.
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 2019!
YOUR TAKE STOCK MAGAZINE
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JAN - FEB 2018
Toast the Great Scot! | Make a Meal of Breakfast | Love is in the Air!
Dean Douglass @dean_douglass Head chef, The Briar Dene, Whitley Bay - Seared scallop, boudin noir, roasted goldrush apple purée, wild mushrooms & micro toffee apple
Duncan Scott @chefbbqlou Senior sous chef, No.1 The Grange, Edinburgh - Duck with figs & pomme purée & confit garlic croquette
Gillian Matthews @gillian_ matthews - Senior head chef, Blythswood Square Hotel, Glasgow - Glasgow honey, macadamia nut praline, honeycomb & bee pollen
YOUR TAKE STOCK MAGAZINE
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAR - APR 2018
World of Ale Britain's Best Chippy How to Crack Easter
Robert Rudman @domsdads Head chef, St Cross College, Oxford - Ham hock terrine with pickled carrot, cauliflower & piccalilli gel
Jon Appleby @jono01642 Head chef, The Blue Lion, East Witton, Yorkshire - Yorkshire chicken, Jerusalem artichokes, truffle & mushroom tortellini, hazelnut veloute
Rory Lovie @chefrorylovie Head chef, Bridgeview Station, Dundee - Treacle cake with marmalade ice cream, caramelised satsuma
Christine Stenner @mecheffin Crispy Mediterranean vegetables with goat's cheese & fresh pesto
Callum Leonard Axel Reeve @chef_callum_ Head chef, William & Florence, Norwich - Charred maple & rosemary lamb skewers with courgette, red pepper, feta, mint couscous & tzatziki
Billy Frost @frost_billy1991 Head chef, The Black Lion, Firbeck, Yorkshire - Bakewell tart with raspberry sorbet
Gareth Wharton @chef_gareth_wharton Head chef, Christopher’s at The Peel Hotel, Tamworth, Staffordshire - Ham hock terrine, fresh pea salad, piccalilli purée & toasted sourdough
Philip Mayo @philmayochef94 Sous chef, The Wild Beer, Cheltenham - Goan fish curry with sticky rice & flatbreads
Lauren Ellis @laurennellis Pastry chef, The Ship Inn, South Walsham, Norwich - Orange, chocolate delice with burnt orange & white chocolate ice cream
Rory Lovie @chefrorylovie Head chef, Bridgeview Station, Dundee - Gloagburn oat crusted mackerel, Jersey Royal potato salad & Pittormie gooseberries
Alex Waldron @ChefDeAlex Chef de partie, Ego Mediterranean Restaurant, Lichfield - Cannon of lamb, roasted carrots, carrots purée, fondant potato & lamb jus
Will Poulton @chefwillpoulton Head chef, The Gate Hangs Well, Carlton, Leicestershire - Tiramisu
YOUR TAKE STOCK MAGAZINE
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • MAY - JUNE 2018
Salads with Style World of Gin Make Dad's Day Smoking BBQ Ideas
YOUR TAKE STOCK MAGAZINE
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • JUL - AUG 2018
Bring the Med Home • Cheers to Cider • The Chips are Up!
YOUR TAKE STOCK MAGAZINE
Stock CHAMPIONING INDEPENDENT BRITISH CATERING • SEPT - OCT 2018
Spice up your Nights! • Liquid Assets • Autumn Delights
Bar in Order Christmas and New Year plus of course the run up and aftermath is a critical time for hospitality and catering businesses. Get it right and it’s the icing on your 2018 financial cake. Get it wrong and 2019 will start on a low.
Make it simple
What to do
According to Marshall Kingston, senior brand manager for Tetley Tea - Out of Home, “Over the festive period, customers have a much more relaxed approach to their eating habits, taking the opportunity to socialise and indulge in festive treats.”
• Have you got a simplified drinks menu ready, to speed up selection?
So, make it easier for them - and you - by having cut back menus and drinks listings. This speeds up choice, makes service faster and puts customers who just want to chill, at ease.
• Does this cover children, non-drinking adults and alcoholic suggestions? • Do you have food and drink matches on your drinks lists? • If your licence allows, have you got a ‘take-out’ menu for customers heading off to a party elsewhere? • Have you got carrier bags available too? takestockmagazine.com
Spirits & Cocktails Listings There are more sales of spirits in December than any other month. What’s more, customers are willing to trade up. • Have you got a spirits menu ready? • Does this cover entry level, premium and super premium options? •
Do your staff know these options - as staff recommendation is a major driver of sales?
• Do you have a Christmas cocktails listing ready - and staff trained to make them? • Does this cover both alcoholic cocktails and mocktails? • If your listing has more than 12 choices - cut it down! • See our Mixologist feature on page 36 for ideas.
Tea & Coffee
• Have you got a short list of sherries, liqueurs and ports ready?
Tea and coffee are synonymous with relaxing and socialising - making them essential menu items.
• Does this include liqueur coffees and cocktail suggestions? • Have you trained your staff to present this menu to your customers?
Wine Champagne & Sparkling • Champagne is the ultimate festive drink, but Prosecco, Cava and other sparklers are firm favourites too. • Have you got your stocks ordered and sufficient cooler space organised? •
Have you trained your staff how to open Champagne safely? If not, check out our feature on www.takestockmagazine.com
• Have you got sufficient ice and ice buckets organised?
• Have you simplified your wine list?
Tea drunk out of home is dominated by black tea, making Earl Grey and English Breakfast vital. Then it’s a case of adding festive flavours, with Marshall Kingston of Tetley recommending fruity raspberry and pomegranate, and a zesty, warming lemon ginger too. Garnish both with fresh fruit, star anise or cinnamon to really get the festive flavours running. Use tea in mocktails too. Earl Grey goes brilliantly with orange juice, or for an interesting take on the classic Mojito, pair green tea with mint and lime.
• Does this include food pairing information? • Have you trained your staff about the wines available? • Have you ordered a low cost red that can go into your mulled wine? •
Do your staff know what other wines you have available? Some customers will want to impress by ordering something special!
• Are your goblets and flutes ready?
15 that are much better suited to a white wine that will not overpower the flavour of the cheese. Contrasting flavours can work very well, for example, a sharp blue cheese may be perfectly complemented by a soft sweet wine. Also, consider beer, cider, Champagne and port - all can make excellent cheese partners and are a refreshing change from the norm.
Cheese & drink pairings
Full flavoured, soft ripened cheeses - Gewürztraminer, Chablis or Sauternes white wines, a red pinot noir, an Abbey beer or cider
• Blue cheese - a white Bordeaux, a red Shiraz, dark beers, tawny port or Oloroso sherry •
Cheddar and British territorial aged cheeses - white Burgundy, red Cabernet Sauvignon, strong ale, medium dry cider or port
• Strong cheese - full bodied reds
Customers have high expectations of rich and indulgent choices during the Christmas festivities and a cheeseboard is a firm favourite. Great to finish a meal or as a sharing platter, here’s how to make it exceptional. “For a truly indulgent, festive cheeseboard put aside your everyday dairy choices and try a selection of premium continental cheeses that offer different textures and flavour strengths which will cater for all palates,” says Craig Brayshaw, commercial director at Eurilait Ltd.
How to store Cheese will keep longest when stored in the fridge. To allow the cheese to breathe, wrap in waxed or greaseproof paper - avoid using cling film as this can encourage too much moisture to build up, promoting mould growth on the surface of the cheese. Remove from the fridge a couple of hours before you plan to serve, as this allows the cheese to come to room temperature and helps develop a fuller, more aromatic flavour and creamier texture. Sources: Eurilait, Džiugas
How to serve A 50-60g portion of cheese per person is recommended, and a selection of four cheeses is advised. Crackers or artisan breads, festive chutneys and fruits such as figs, grapes and apple slices should be complimentary additions to your cheeseboard - chocolate and honey both work well too.
To wine or not? Red wine is typically partnered with a cheeseboard, however, it doesn’t always make the perfect match. Cheeses vary hugely in moisture content, fat content, texture and flavour, while wines vary in acidity, sweetness, body and structure. Finding the correct match is not always straightforward. There are many cheeses, such as goat’s cheese and blue cheeses
• Mature cheese - sweet/dessert wines, such as Sauternes and semi-sweet Rieslings, pale brews for the lighter, younger maturities and stronger darker ales for the most mature varieties
Top picks • A creamy, silky-smooth textured Pavé d’Affinois • The hard sheep’s milk Berkswell - Britain’s answer to Manchego • A rich, oozy and full flavoured Brie de Meaux •
An unpasteurised goat’s cheese log, such as Sussex’s own Golden Cross which has a dense creamy core and gooey layer beneath the rind
Christmas Predictions In every issue of Take Stock we ask John Mansfield of The Society of Vintners about whatâ€™s happening in the world of wine. For this festive edition, John has gathered feedback from society members to help you know what to stock and serve this Christmas...
Champagne Champagne’s position as the luxury drink over the
New Zealand’s famous Marlborough wine region. There will be demand for a good Pinot
festive period will remain
Grigio - especially now the new DOC
quality standards have kicked in - with
customers are now more
San Giorgio Pinot Grigio della Venezie
than happy to go for lesser
a particular favourite rose. Demand for
known labels - sure in the
premium white wines will also be strong
knowledge that, in blind
this Christmas and New Year as people
tastings, many of these
try to end what has been a difficult year,
outperform wines from
on a high. Expect to see customers
major Champagne Houses.
asking for French regional wines like
The Society’s Jules Feraud Champagne
Chablis and Sancerre, which are perfect
is a prime example of a quality, award-
accompaniments to pork and turkey.
winning Champagne that offers real
For drinkers looking for something
these customers with a fizz menu
value - and it’s exclusive to us, so not on
different, a Zinfandel, which we’re selling
and feature classics such as:
more and more of, is a good choice and Out of America ‘Zin’ lets you serve a great
tasting wine with a seasonally appropriate
Many drinkers have a problem with overly dry tastes, so cater for
Kir Royale - Champagne over a little Crème de Cassis
side story, as the Butterfly Thyroid Cancer
Bucks Fizz - Sparkling wine
Prosecco remains the drinkers
Trust benefits from the sale of every
and fresh orange juice
number one choice of sparkling
Death in the Afternoon -
tipple this year, so there should always be an entry level offering available by the glass and bottle.
Champagne over a little Absinthe
Black Velvet - Sparkling wine or
Customers are demanding
Champagne with Guinness
However, we predict that
slightly more upmarket reds,
The Flamingo - Vodka, Campari
many customers will
so one good example is Old
and sparkling wine
use Christmas and New
Station Malbec, which is
Year as an opportunity to
being selected by operators at
trade up to better quality
the expense of Pablo Cortez
offerings like Famiglia
Malbec - our top selling red
Pasqua Treviso, so don’t hesitate to offer
last year. The reason? They
customers the chance to go premium.
like the premium taste and are
One upcoming trend of interest is mid to premium Cava’s, where we’re seeing stronger demand than in previous years
prepared to pay for it... and it goes brilliantly with beef and cheese too!
as operators swap out their mediocre
The other reds we’re sure will be best
Prosecco’s in favour of something new.
sellers are good Riojas from Spain, Shiraz and Merlots from South America and Australasia, and for lovers of French red
White/Rose wine Sauvignon Blanc remains the
you should get a St. Emilion on your list.
New Zealand Sauvignon
and Fino, Amontillado and Oloroso, Moscatel and Palo Cortados. This is a fabulous opportunity for operators to offer something different, and our Lustau Pedro Ximénez is a great place to start.
Port - an essential accompaniment to the cheeseboard and a simple end of meal up sell. However, don’t stop there... the on trade is also starting to discuss port and tonic!
top selling still white wine in the UK and increasingly it’s
are teaching themselves about Manzanilla
Port & sherry
If you’d like to get specific advice from a Society of
that is being asked for by
Sherry - for so long
Vintners expert, check
customers - both by the
associated with granny at
glass and bottle. We are
Christmas - is now becoming
co.uk for details of their
seeing huge interest in our
trendy with younger drinkers.
Riversdale Single Estate and
Forget the classic Harveys
Neptune Point Sauvignon
Bristol Cream though, we’re
Blancs - both hailing from
talking about customers who
A Lasting Impression With the festive season upon us, it’s time to start preparing for the flurry of customers walking through your door. Getting your establishment ready for Christmas isn’t just about putting up the tree and hanging the decorations. Customers expect a clean, friendly and welcoming environment. Anything less will create a negative first impression with damaging consequences.
Presentation is key Take the opportunity to dazzle your customers so they return in the new year, and maybe even rebook for next Christmas! Everything from the curtains and carpets to your barware and cutlery should be cleaned and polished. Your table settings and linen should be clean and changed between sittings. Plates, glasses and cutlery should be sparkling and chip free. Bathrooms should be kept clean and tidy - change the hand towel between sittings and check there is plenty of toilet roll too. According to research*, 94% of customers would not return to a restaurant if its bathrooms had poor hygiene levels.
Go crackers! Regardless of whether your decorations are over the top and lavish, or stylish and subtle, one thing customers still love -
and expect - when they are enjoying a festive or Christmas Day menu are Christmas crackers! A British tradition since the 1800s, this novelty (and fun!) decoration is a table necessity. Why not customise them for your party? Children’s crackers come in a whole range of designs, so choose those containing a game inside. For adults, ‘party’ crackers are fun as you can opt to fill them with gifts such as shot glasses, perfume or bottle openers.
Essential training Staff are crucial in creating a positive lasting impression of your business, so make sure they are all fully trained and briefed before every shift. Customers want to be greeted with a warm smile and cheery welcome upon arrival. Smart and clean clothing or uniform is essential. It is important that staff exceed expectations at this very busy time.
Therefore, clean and clear tables quickly, and if any tables which they aren’t serving need clearing too, they should inform the correct person, take them away themselves (if they have time), or reassure the customers that someone will be over soon - don’t just walk past and ignore them. Also, if any customers have a question or request and it’s not your serving table or you don’t know the answer, be polite and tell them someone will help them soon, and go get help.
Extra touches Subtle, extra touches will make for a lasting memory once the turkey has been polished off. Seasonal winter flowers - bunches of ivy for example - make beautiful, tasteful decorations. Putting a small basket of complimentary toiletries in your bathrooms so people can freshen up will earn you extra brownie points - or go the extra mile and put hair straighteners in there too! Vacuum the floors between sittings to tidy up any food spillages before your next set of guests arrive, and why not hand out selection boxes to children who have booked the festive menu, or give them a festive colouring book and crayons? *bighospitality.co.uk/Article/2016/06/29/The-bottom-line-Why-yourbusiness-needs-great-toilets
of food allergic and intolerant consumers value staff as a source of information
Feasting With the festive season almost upon us, and as you prepare to cater for larger numbers of customers than usual, it is vital that you and your staff are vigilant when it comes to allergen information. Christmas is a lucrative period for operators, however, it can be a difficult time for those who live with a food allergy or intolerance. Over 2 million people in the UK have a food allergy, and an estimated 1 in 100 people suffer with coeliac disease*. And with new research coming to light from the Food Standards Agency’s ASK campaign revealing that over half of young people with a food allergy or intolerance have avoided eating out due to their condition, food businesses are being encouraged to be up front about the provision of accurate allergen information to this vulnerable group. “Living with a food allergy or intolerance is not easy and can have fatal consequences,” said Heather Hancock, Food Standards Agency (FSA) chairman. “We’ve seen real progress in how food businesses approach customers with allergies,
however, we are encouraging them to make it easier for everyone to ask the question, speak up and help keep those at risk safe.” Here’s how you can make sure that customer awareness and staff knowledge is faultless during this busy period.
A gentle reminder All staff should be trained and prepared to answer any customer queries regarding allergens and gluten-free dishes. However, a gentle reminder during your daily staff briefing won’t do any harm! This will also give staff the opportunity to ask any questions if they are unsure. The FSA has a variety of posters that make allergy awareness simple to understand and part of the daily service, so print and display around the kitchen or front of house.
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 it • Signposted to show where it can be found or obtained • Signposted to say that information can be obtained orally 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)
of young people have researched the menu online before going to a new or unfamiliar place
What to do • The festive period is a frantic time for everyone. However, taking an extra minute to double check could stop unnecessary stress in the long term. • Before taking orders, offer information regarding 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. • Once a customer has ordered, double 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 to make sure they are aware of this, just in case they have missed it. • If a particular dish has an ingredient that could cause an allergic reaction, the chef should brief waiting staff before service begins and also flag it up to waiting staff when these dishes are ordered.
Be clear Highlight dishes on your menu that contain allergenic ingredients using different warning icons customers can understand and refer to at a glance. Provide a separate menu for gluten-free diners and ensure your drinks and side dish menus are highlighted too. Sources: food.gov.uk, Coeliac UK, FSA in partnership with Allergy UK & Anaphylaxis Campaign, easy to ASK campaign
Him CTP Feb Online Panel 2018 Convenience
Adult socialising soft drinks are well placed to drive value during the festive period where consumers are looking to trade up.
Pepsi, Pepsi Max and the Pepsi Globe are registered trademarks of PepsiCo Inc.
Christmas is the perfect opportunity to increase spend as consumers are more willing to buy premium products at Christmas1.
19 Put the
into Soft Drinks
The festive season is without doubt the busiest time of the year for the industry as customers find themselves out and about enjoying the social season. Watch your drink sales soar, however, be mindful that not all customers will be drinking alcohol.
Research from Britvic revealed that last year almost half of consumers bought more soft drinks at Christmas and a fifth planned to drink less alcohol. Therefore, this festive season make sure you stock your "dry" bar with as much care as you give to your wet oneâ€Ś
*Hot Chocolate PBR report, Nielsen, WE 14/07/18 **Kantar On-the-Go Panel; 52w/e 25th March 2018
Make it special
The festive season is a fun, celebratory time of year when customers want to indulge and splash out. Therefore regardless of whether they are buying a soft drink or non-alcoholic cocktail, make sure their drink is served with the same level of care and attention as alcoholdrinking customers.
in Great Britain claim to be teetotal
Adult appeal Thankfully, soft drink brands are no longer only targeting youngsters. New flavours and styles have been developed strictly to cater for more adult tastes. Alongside familiar favourites, ask your supplier about limited-edition flavours that add sparkle to your drinks menu and maximise seasonal sales opportunities. J2O Glitterberry is one such example. A blend of grape, cherry and winter spice flavours fused with edible gold glitter provides an exciting festive drinking experience, and last year was the third best-seller in the adult soft drinks category over the festive period. “This Christmas we want to help businesses make the most of the sales opportunities this presents, and the return of J2O Glitterberry certainly helps to do this,” said Russell Goldman, commercial director, foodservice & licensed at Britvic. “We are excited to be on track for another fantastic festive season - especially with nearly £2 in every £5 spent within adult soft drinks on J2O in the four weeks leading up to Christmas.”
How to serve Make your non alcoholic drinks more appealing by:
• Make it exciting! - customers demand more and are prepared to pay a premium if they feel they are getting a top notch drinking experience.
• Presentation is key - serves should
be prepared with the same care as any cocktail. Use the correct glassware and serve with sparkling ice, fresh fruit garnishes and swizzle sticks.
options such as: add a shot of syrup for 50 pence
• Paint a picture - well illustrated images of finished drinks create a desire and inspire guests when choosing a drink
• Make their mouths water - use
emotive descriptors to bring the drink to life such as: “an expertly blended, lightly sparkling juice with aromas of fresh watermelon, balanced with crisp apple” is more likely going to inspire them to order it
• Food & drink pairings - have a
• Path to premium - remember not
soft drink suggestion to match dishes on your menu. This will make non- alcohol drinkers feel special and encourage sales.
• Offer a varied choice - develop
a range of offerings that complement simple serves and speak to your supplier about stocking up. There are lots of options, so make your offering really exciting.
Inspirational menus count Menus are the most important document in your venue and are one of the most powerful tools you have to drive awareness and value, inspiring customers to try something different.
• Divide it up - create sections on your soft drinks menu along with glass icons relevant to the type of serve: still, sparkling, low calorie and kids
• Hail your hero - customers are more inclined to order a “special drink” if this is highlighted on the menu
• Love your low calorie - highlight how many calories the drink has in it or if a drink is low calorie
• Frame the way - encourage guests to premiumise by simple trading up
to simply rely on the menu to do the job for you. Recommendations by staff will sell premium options and encourage a second round. Encourage guests to premiumise using pricing principles of GOOD, BETTER, BEST to guide guests to special items.
Don’t forget to ask your supplier for POS material and kit recipe guides to help you.
The same attention should be given to your non-alcoholic drinks as you would your wine, cocktail or food menus.
The trend for grown-up, non-alcoholic drinks means customers require different flavours and better choices.
Sources: The Office for National Statistics, Neilsen Total Coverage & ScanTrack
INCREASE YOUR SALES THIS FESTIVE SEASON Updating your hot beverage range for the seasonal period can help grow your tea sales and create a better customer experience.
STOCK UP ON TETLEY’S PREMIUM ENVELOPE RANGE Serve up festive blends such as Tetley’s intensely fruity Rasberry and Pomegranate and zesty warming Lemon and Ginger.
FANTASTIC OFFERS NOW ON Join the conversation
Passion fruit purĂŠe mixed with orange juice and sugar. Garnish with more passion fruit and serve with a side of soda.
mocktails Shirley Temple
Add a splash of Grenadine to a glass of 7Up. Garnish with a Maraschino cherry and swizzle stick. Let the customer stir the mix together.
A blend of lime juice, sugar, strawberries and ice, served with a strawberry or orange slice garnish.
Free from Fizz Cold white grape juice topped up with chilled ginger ale. Serve in a champagne flute, decorated with a frozen raspberry.
Mojito Muddle 6 mint leaves in the bottom of a glass to extract the juices and flavour. Add apple and lime juice and elderflower cordial. Add crushed ice, stir and top up with soda water. Garnish with a sprig of mint.
The Little 21 Things That Mean a Lot At the busiest time of the year, it's not just things like your impressive decorations and mouth-watering dishes that can affect how happy your customers are this Christmas. You have to give the same amount of attention to the little things.
Take Stock conducted a survey and found from running out of loo roll to not bringing a glass of tap water, it’s the little things which will remain memorable once the tinsel has been taken down. Here are the top 10, straight from the horse’s mouth...
How is your meal? - this question is something customers expect (and want) from waiting staff. However, getting the balance right as to when and how many times you ask is critical! Asking five times can be just as annoying as no one asking at all. Once while eating is sufficient, then again while clearing plates away is enough.
Ignoring empty plates and glasses - one of the biggest bugbears for customers is watching staff walk past their table empty handed and not taking away their finished plates or empty glasses.
Displaying up-to-date information - there is nothing worse than perusing the menu and getting all excited about your chosen dish than to be
told, when ordering, that it is off the menu! Make sure all menus or boards (especially specials) are kept up-to-date, and that staff inform guests what is off the menu before they start looking at it.
Time to order - once a customer has been seated, give them enough time to actually read the menu - don’t dash over two minutes later to take their order. No one wants to feel rushed - even when there is a time limit on a reservation - and this way, the customer is likely to order more if they have longer to peruse the menu.
An untidy bar - used glasses stacked high on a bar are a real turn-off. If needed, be polite and tell customers you need five minutes to clean the bar before you serve anyone else. They won’t mind!
Tap water - most customers who order a jug (or glass) of tap water have said they usually have to ask more than once, and sometimes they don’t even receive it! Just because water is free, it doesn’t mean it should be less important than a paid-for drink.
Lack of cutlery - ensure that cutlery has arrived at the table before a customer’s meal has! There is nothing more annoying than waiting for cutlery with your meal in front of you, plus it’s extra work for the server having to rush back to the table when they probably have a million and one other things to be doing!
Salt and pepper - there is nothing more infuriating than having to ask the next table to ‘borrow their salt’ or wait for one to be brought to your table (again, adding more unnecessary work onto the waiting staff) because yours are empty, blocked or non existent. Ask a member of staff to check all before service to save time.
Sparkling facilities - unkempt toilets are the number one turn-off for customers. From no toilet roll to a damp hand towel, these things make a poor impression on customers, therefore appoint a staff member to check them regularly.
Running out of things - having no sliced lemon for your drink or ice cream for a children’s dessert are just annoying. Plan to make sure you have everything you need over the festive season.
s u o i c i l e d r u Try o s r u o v a l f e v i fest For
Sprout L overs
Which pack will you choose?
THINK BEFORE THEY DRINK!
The festive period is all about having a good time. However, with an increased number of people eating out or going for a drink, the temptation to drink and drive is heightened at this time of year. According to Brake, the road safety charity, drink driving is still one of the biggest killers on UK roads. One way to keep everyone safe - and happy - this Christmas is to help drivers opt for the safe option: zero alcohol for designated drivers. “Even very small amounts of alcohol affect your driving,” said Jack Kushner, spokesperson for Brake. “That’s why the only safe amount to drink if you’re driving is nothing at all - not a drop.”
orders at least four main meals or two main meals with a starter or dessert. • If you have a car park or ample street parking round your establishment then let customers know you are happy for them to leave their car overnight - as long as it doesn’t affect the neighbours. • Have individual breath alcohol detector tests for sale on the bar or at the till 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 users are still over the limit and therefore unfit to drive it will turn aqua (green/blue or blue/
What to do • Stock a variety of alcohol-free beers, wine and G&T’s and make them readily available and easy for customers to see and order. • Have the number of a local taxi firm clearly displayed behind the bar or at the till. Offer to phone customers a taxi. In some cases taxi firms are happy to install a free phone into an establishment. • Go the extra mile and offer a free taxi service for your customers. The Millstone Hare within the grounds of Dallas Polo Club in Southam, Warwickshire offers customers who live in a five mile radius of the pub a free taxi home as long as the group
people are caught drink driving every year If convicted of drink driving you can face
in prison, a driving ban for a year & a hefty fine
green), however if the colour remains yellow or a pale yellow then you are under the limit and fit to drive. • Contact your drink suppliers and drink brands to see if they are launching, or supporting, any anti-drink driving campaigns or zero-alcohol drinks which you can help to promote through POS material, social media and in-house. • Display the THINK! posters around your establishment that are available to order free of charge from https://public.shop.dft.gov.uk
The day after A big problem at Christmas is day after drink driving, which can be just as harmful as drinking the night before. Brakes recommends that people who need to drive the next day should limit themselves to one or two drinks the night before. However, to check if you are fit to drive the next morning take Brake’s morning-after calculator to be safe and sure at brake.org.uk
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 a prison sentence of 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.
TAKE ADVANTAGE OF EVERY OCCASION Beer and cider play a key role at Christmas with a tenth of sales in this category happening over the season – that’s more than £1.25 billion! The secret of understanding how to sell more, is identifying the occasion and suggesting the right drink
Couples are looking for a relaxed setting, service and atmosphere are very important to them. They often opt for wine, but there is the opportunity to engage with them and recommend drinks to go with their food. What to sell: Birra Moretti is an ideal match for a wide range of Mediterranean inspired foods such as Pizza, Risotto, white meat and cheeses
Female bonding occasions are growing – and Christmas is the perfect time for a get-together. Capitalise on this with offering a range of flavoured ciders to suit sweeter taste buds. What to sell: Offer Old Mout – which has a variety of exotic and sweet flavours to suit all taste buds. Serve with fresh fruit to create a premium serve.
Younger and mixed gender groups will be fluid and flexible – often arriving late without making a booking. What to sell: with no fixed plans, they’ll go with the flow. Teach your team to suggest easy drinking packaged beers and sharing food that’s casual and relaxed.
A planned group, whether they are having a family celebration or people from the office, want easy choices so they can carry on enjoying their each other’s company. What to sell: they are looking to make a quick decision. Recommend credible brands, with easy-todrink serves like a refreshing Bulmers.
This occasion is easy to spot, men meeting together could be for a sporting event leading up to Christmas and would be in the week or on Saturday if there’s a big match on. What to sell: it’s likely to be all about beer. They will often all drink the same thing as their mates, so offer bucket or sharing pitchers to this group.
BIG NIGHT OUT
These customers will arrive late and often in passing on their way to somewhere else. You have a short space of time to sell to them and food won’t really be an option. What to sell: speed of serve will drive the right atmosphere. Bottle serves like Desperados will get them ready to party.
PROFIT FROM MODERATION
There are now 5.5million adults in the UK who abstain from alcohol. In the recent Heineken® Greenpaper research, category growth driver of ‘Live Better’, was found to be an opportunity for adding value to your bar. • Avoid duplication – the rate of sale is smaller than alcoholic bottles, so limit your selection to 1-2 recognised brands. • Fridge placement – make sure your low or no-alcohol brands are visible.
New Year Boost With a little inspiration and invention January can be a really profitable month for your business, rather than the month that most of the food service industry dread!
Act now During the December festivities, your customer footfall is at its highest, so this is a great opportunity to help boost January trade by distributing offers to customers for them to return and use. • 2FOR1 meal vouchers • Happy hour on the bar • A free soft drink or pint with every main meal ordered
• • • • •
Focus on diet
Losing weight - or opting for a healthier diet - is probably the number one new year’s resolution for your customers. Therefore, why not help them keep on track by: • Offering a daily healthy option
List the calorie content (where possible) for each dish Experiment with low-fat versions of popular dishes Opt for low or no carb dishes Have skimmed milk and low fat cream as options Why not have some fun and have a ‘saint’ menu? It could be a two or three course deal that has healthier dishes
PUB QUIZ WEDN ESDAY, 8PM
KARAOKE NIGHT FRIDAY, 8PM
Get involved with #Tryanuary. An initiative set up to encourage customers to support the beer industry - cask, keg, bottle and can - during the challenging month of January, you can do your bit by: • Have a beer of the day • Have a 2FOR1 on specific beers during quiet times of the day • Have a daily (or weekly) beer and food pairing deal • Speak to your supplier or brewery about hosting special or local beers for the month • Embrace the hashtag #Tryanuary on social media, spread the word on your website and in-house with POS material
Attract all Some people may want a dry January, however others may not, so provide a variety of events to attract everyone during the month. • 2FOR1 offers on food • Hold a theme night • Free pint of lager or soft drink with every main meal ordered
CHILDRENS DAY SATU RDAY 19T H,FA MILY FUN INC LUDING MAGICIAN, DJ, FAC EPAINTING AN D MO RE! FREE DRINK WITH EVERY MAIN MEAL THROUGHOUT JANUARY!
• • • • •
Weekly pub quiz or karaoke night Children’s day - why not have a fun day at the weekend with a DJ or magician? Or keep costs down and provide face painting and colouring, board games and giveaways Offer toast or a croissant to any customers ordering a hot drink before 10am Have a daily brunch offer to boost your mid-morning trade Get involved with local community groups and offer to host their post event with refreshments. Or organise your own book club or stories night? takestockmagazine.com
24 Burns Night 25 Jan
w Year Chinese Ne 5 Feb
Day Valentine's 14 Feb
Plan Ahead Planning ahead is crucial to maximising the sales opportunities presented by key events on the calendar. Burns Night
Chinese New Year
Many people in Scotland and around the world, celebrate the life of Robert Burns by holding a Burns supper on or around Burns Night, and next year it falls on a Friday.
Chinese is one of the nation’s favourite cuisines. With the celebration falling on a Tuesday in 2019, this offers the opportunity to boost mid-week trade.
A major opportunity for every venue, Valentine’s Day falls on a Thursday next year, so there are several days to capitalise on the event.
What to do
What to do
• Having a Chinese option on your menu will lure customers away from a takeaway - especially if you incorporate an early-bird menu, 2FOR1 or an all you can eat buffet.
• Have a lunchtime offer or early-bird menu on the day itself - mid-week customers may not want a late night. • Create a special Valentine’s menu for the Friday evening or host a Valentine’s party on the Saturday. • Host a singles night. They too want to celebrate with friends, or hopefully find love! • Shake up your cocktail menu with novelty cocktails such as Black Velvet and Don Julio Romance. See takestockmagazine.com/recipes for more ideas. • Stock up on Prosecco and offer pink Champagne - a lovely alternative to the classic. • Offer wine by the glass, bottle and half bottle. Red beer is fun - make your own by adding food dye to your light lagers. • Steak is always a popular choice, however have good vegetarian options available. Sharing platters for mains and desserts are a perfect option for romantic couples. • Raising prices will only sway customers to dine at home, so keep your regular menu alongside a two or three-course deal. Little touches like candles on the table, a welcome drink, or flowers, are vital.
What to do • Offer a three-course meal. Start with a Scotch broth, cock-a-leekie soup (chicken and leek soup) or smoked salmon, followed by haggis served with neeps and tatties. Dessert is the traditional cranachan (whipped cream with whisky, honey, raspberries and oatmeal). • Whisky is the traditional drink - either malts or blends - so stock up! Offer a whisky or wine pairing with each course, accompany dessert with a Laphraoig 10-year-old whisky or shake up your own signature whisky-based cocktail. • Toasts and readings of Robert Burns’ poetry are an essential part of the event. Begin with the Selkirk Grace, then The Address to a Haggis, followed by a Toast to the haggis. • Dress staff in traditional attire for the event, and encourage guests to do the same. Many men wear kilts but a tartan bow tie and cummerbund is equally acceptable. Ladies wear a full length fluted tartan skirt with matching tartan, however, a tartan sash or wrap over a dress is fine. • A piper welcoming guests is the formal procedure for a Burns supper, or you could play traditional music instead. takestockmagazine.com
• Serve simple, popular dishes like sweet and sour chicken, chop suey and chow mein. Dim sum are delicious and more adventurous, stir-fries are quick and easy, and Cantonese-style roast duck is a firm favourite. • Stock up on Tiger Beer, Tsingtao and the not-so-well-known Lucky Beer. For those not drinking alcohol, tea is a must! The traditional options are PuErh (a black tea), Chrysanthemum tea (herbal and caffeine-free tea), green tea and Oolong. • Red is the customary colour of Chinese New Year, along with gold or vibrant colours, so ask your staff to dress accordingly. • Fortune cookies are not an authentic Chinese custom, but a red envelope containing money is. The gift is believed to bring good luck, so just pop a few pennies in. • Firecrackers and fireworks always welcome in the Chinese New Year, so why not hold a fireworks display and make a real night of the event?
Stock up on malts this Christmas!
Malts is one of the fastest growing categories at +8% growth, continuing to recruit new consumers into the category* * Kantar World Panel (52 weeks until 9th September 2018) Neilson Scan Tracker (52 weeks until 8th September 2018)
Edwards Drinks Take Stock Xmas 2018