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CHRISTMAS The festive excitement is already

their delicious dishes. As a thank you, we

bubbling away in the Take Stock office, as

collated all this year’s winners onto page

we all look forward to another Christmas.

60 for everyone to see their winning

We know that you’ve been hard at work already and by now, all your menus will

dishes once more. We look forward to

We also want to thank all the chefs,

put in place.

mixologists and industry experts who

sometimes be overwhelming so it’s our aim to offer a helping hand - and that’s where this jam-packed issue comes in!


your 2020 posts!

have been created and your plans firmly

However, the chaos of Christmas can



have kindly contributed recipes and content throughout 2019 and helped us produce creative, insightful and informative features.

With tips, advice and recipes to give a

Last, but by no means least, on behalf of

little extra sparkle to your festive plans,

the Take Stock team and Unitas, I want

this issue will help you countdown to

to wish you a very merry and prosperous

the big day - and guarantee all your

Christmas and a happy and successful

hard work turns into healthy profits.

new year.

2019 has been a very challenging year

Here’s to 2020!




for the industry but that only seems to inspire you all to be even more creative, according to the talent on show in our FeedYourEyes competition. It gets bigger and better each year thanks to the array of chefs who post pictures of

Tracy x

Published by the fabl. Nesfield House, Broughton Hall Skipton BD23 3AE For advertising contact 3

Editor-in-Chief Mags Walker

Art Director Richard Smith

Editor Tracy Johnson

Designer Mark Longson

News and Features David Jackson Sarah Hardy Fiona Kyle Hollie Pickles

Online Martin Kersey Hollie Pickles Unitas Wholesale Les Mohammed Anita Oakhill

Take Stock's


5 Magical Mocktails

Days of Christmas 1 Calendar


2 What’s New P.8-9

9 P.21

6 A Very Merry Roastie



Spice up your Christmas P.11-15

Show-stopping Sides P.25


8 Christmas Sides






Booze Free Christmas

Festive Sauces


Super Stuffing


14 P.31

11 Winter Warmers

Fast & Festive


A Festive Dram


15 P.32-33

We Grill


Cheese to Please

19 Feed Your Eyes


22 P.60-61



The Christmas P.57 Classics

A Snacking P.63-65 Nation



Get Christmas Ready P.59

Time to Sparkle

New Year Cocktails


23 Waste Free Christmas


24 P.66-67

Plan Ahead


12 P.27

Time to Party!





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2-3 NOV



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2230 DEC


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26 DEC


31 DEC







917 NOV

BWIN GRAND SLAM OF DARTS Wolverhampton Civic Hall

10 NOV


1115 NOV












Christmas 2019

White Light & Perfect Rise



Diageo Reserve’s ultra-premium vodka, CÎROC, has announced the launch of

One in 10 people in the UK are now

limited-edition, CÎROC White Grape,

A Fruity Freeze

avoiding gluten - so Dr. Oetker

ahead of the festive season.

Professional’s new Gluten Free Baking Powder is a must have.

Distilled five times to ensure the highest quality and an opulent silky-

Offering the same performance as Dr.

smooth feel, the luxury French vodka

Oetker’s highly trusted standard baking

is then infused with a distinctive blend

powder, the gluten free variant gives a

of ripe white grapes and other natural

consistent rise to your cakes, scones,

flavours. The result is a rich taste

Chaucer Foods has launched

pastries and puddings, and can be

experience with delicate floral notes

a new range of freeze-dried

added to plain flour as an alternative

and hints of crisp citrus, tropical fruit

fruit for foodservice.

to self-raising.

and honeydew on the palate.

The new freeze-dried strawberry, orange, raspberry, lime, pineapple and banana pieces,

Available in 500g packs, use as a

Presented in a striking ‘total gold look’

slices and granules, and strawberry, raspberry, blueberry, banana, mango, lime and

direct replacement to standard baking

70cl bottle that will deliver exceptional

orange powders are designed to meet current demand for healthy, natural ingredients.

powder as stated in your recipes for

stand-out both on shelves and back

Light to handle, easy to store in ambient conditions and supplied in resealable packs,

perfect results.

bar, CÎROC White Grape is easy to mix

these are naturally long shelf life products that can be used as decoration, toppings,

inclusions or ingredients in a wide range of foods. They’re great in smoothies, shakes,

Demand for healthier snacks grew by approximately 19% in the last year alone*, with consumers looking for lighter, more wholesome options. However, research also shows they won’t opt for the healthier alternative unless it delivers on taste and flavour. That’s why Golden Wonder have launched Light and Loaded, available in both Cheddar Cheese and Smoky Bacon flavours. The new ‘All the Taste - Half the Fat’ range contains 50% less fat than

and lends itself perfectly to individual

comparable snack products but really delivers on that all

cocktails and group serves. The

important fully-flavoured taste. And being VAT-free, it’s also

recommended hero serve, the Kir

teas and infusions, frappes, hot chocolate, cocktails and mocktails too.

pretty healthy for the pocket!

Royale by CÎROC, meets the demand

for premium, sparkling festive

Unitas Exclusives!

drinks too.

Sources: *IRI Market Place + KantarWorldPanel | Total GB | Crisps & Snacks | £ Value | 52 w/e 09-Sep-18. Market size inferred from a combination of Kantar Worldpanel and IRI data IRI, a retail and FMCG market intelligence company

Unitas and JJ Whitley have got together to bring you two fabulous spirits, exclusive to your Unitas supplier.

Tiger Tiger

Strawberry Gin

Vanilla Vodka

Strawberry picking was a favourite past

J.J Whitley Vanilla Vodka is wonderfully

time of the Whitley family and as such,

contemporary addition to the family that

has inspired this luscious J.J Whitley

delivers a delightful twist to a simple

Strawberry Gin.

spirit and mixer or cocktail - such as

Gentle sweet sophisticated notes of

the Espresso Martini.

Chinese New Year isn’t far away, so you need to think about how

summer strawberries tune perfectly

J.J Whitley Vanilla Vodka delivers a

you’ll keep your thirsty customers happy. Fortunately, Heineken’s

with classic notes of piney juniper,

smooth, rich, subtle vanilla flavour with

Blade beer system is at hand.

sweet citrus and earthy liquorice root,

hints of white pepper spice. Perfect for

Taking up minimal space and needing no cooling or piping, this self

topped off with a rich full-bodied

drinking neat or mixing in long drinks

contained unit is easy to set up and maintain. And now you can use

strawberry aroma, reminiscent of

and cocktails.

the system to serve Tiger Beer on draught.

candied strawberries.

Talk to your beer supplier now, or check out:

This is a fantastically versatile gin that

can be used all year round in G&Ts and cocktails as well as in serves that bring back the taste of summer.






Spice up your Christmas Why not think outside the box and offer something a little different on your festive menu this Christmas? Not only will it impress customers and inspire them to return post festivities, it may give you the opportunity to charge a premium price too.

Unwrap our tantalising range this Christmas F O R A S E A S O NAL C O O K I N G ADV E N T U R E

A Brand of




Be adventurous Not all vegetarians and vegans want nut roast, so why not be adventurous and offer an alternative Christmas dish? “Chefs have such an amazing opportunity to be more creative now with the ever increasing vegan and vegetarian population,” said chef Anjula Devi. “One of the amazing main course dishes we offer as an alternative are our cauliflower koftas. We take our original recipe and incorporate cranberries and chestnuts into the recipe, then create a sauce full of Christmas spices like cinnamon, cloves, ginger and nutmeg.”

Be on-trend Caribbean cuisine and street food have taken off in the UK in the last couple of years and are rapidly growing in popularity. Dishes feature bold flavours, fresh ingredients, seasoning and spices like ginger, allspice, jerk mixes, cinnamon, and sage. Classics include jerk chicken, curried goat, fried plantain and rice ‘n’ peas. Rum is a natural accompaniment to Caribbean food and is predicted to be the ‘next big thing’ in spirit sales,

Old Jamaica Jerk Ham

together with Caribbean soft drinks

By Old Jamaica

favourites, Ting and Old Jamaica ginger beer, the leading ginger beer brand. Why not give your festive menu an on-trend Caribbean vibe by jazzing up your ham with Old Jamaica ginger beer (see recipe)?

Turkey twists Everyone loves turkey at Christmas but there is nothing wrong with mixing up how you serve it. Give it an oriental flavour by adding star anise, cinnamon and ginger then baste with Kung Po Sauce for an unusual and different

This is something you can prepare in advance, so will help take the pressure off your busy kitchen. Serves 12

INGREDIENTS 2kg unsmoked gammon joint

For the marinade 3⁄4 tin Del Monte pineapple I jalapeño 2 cans Old Jamaica regular ginger beer ½ onion 1 apple 2 tsp jerk seasoning

Christmas experience. And use glutinous


(sticky) rice or jasmine rice for your

1. Blitz marinade together in a food

stuffing as an alternative to the norm


(see recipe). Alternatively try something completely different and serve turkey

2. Cover the joint in the marinade and allow to marinate in the fridge for 24 hours

kebabs instead of a roast as suggested

3. Put the joint and marinade in a

by chef Anjula Devi.

saucepan and simmer in the marinade for 1 hour 15 mins. Leave to cool in liquid for 1 hour


4. Remove the hard fat - it comes off easily using your fingers. Leave the layer of white fat and mark it with a crisscross pattern with a sharp knife

For the glaze ¼ tin Del Monte pineapple 1 jalapeño 2 tbsp honey 2 dessert spoons hot mango chutney 1 dessert spoon jerk seasoning

METHOD 1. Blitz all the ingredients in a food processor. Heat it gently and then cover the joint with it 2. Cook at 180°C for 40 mins, re-apply the glaze halfway through 3. Leave to cool then serve with other cold meats for a festive buffet or with egg and chips as a twist on the traditional


Cheers to sparkling Christmas sales


Kung Po Turkey with Oriental Stuffing By Wing Yip Serves 6

1. Heat oil in a wok and fry the sausage and mushrooms. Season with light soy, oyster sauce, ginger juice and black vinegar. Remove from the heat

2. Drain rice and mix with cooked ingredients 3. Spread loosely in a dry shallow dish and

INGREDIENTS 1 turkey (adjust spices according to size) 2-3 sticks cinnamon 6-8 star anise 185ml jar Wing Yip Kung Po Sauce 1-2 tsp five-spice powder

All you need for a fabulous festive period with our award-winning own brand


For the stuffing

steam the rice dry (without any water added) over medium heat for 30 minutes or until the grains are translucent and chewy

4. When rice is cooked, cool quickly and stuff neck cavity, pressing rice firmly into place and securing neck flap with a cocktail stick 5. Rub body cavity of turkey with five-spice

228g glutinous rice (soaked for 4 hours) 170ml vegetable stock 85g chorizo or Chinese sausage, finely sliced 28g dried sliced mushrooms, soaked & chopped 1 tsp ginger juice from grated fresh ginger 1 tbsp Wing Yip Shaohsing Style Wine 1 tbsp Wing Yip Oyster or Mushroom Sauce 2 tbsp peanut oil 2 tbsp black rice vinegar 1 tbsp Wing Yip Sesame Oil 1 tbsp Wing Yip Light Soya Sauce

powder and season the skin with a little salt. Place star anise and cinnamon inside the body cavity and cook to instructions on packaging

6. 30 minutes before turkey is ready, using a pastry brush, baste the whole turkey with a thick layer of kung po sauce 7. Continue cooking for 30 minutes on 170°C/180°C 8. Remove from the oven and allow turkey to rest before serving NOTE: Cooked rice needs to be refrigerated so suggest any leftover stuffing be discarded and not re-heated.

INGREDIENTS 1 cauliflower 3 tbsp olive oil 1 tsp Schwartz Medium Curry Powder 1 tsp Schwartz Chilli Flakes 75g dried apricots, roughly chopped 25g flaked almonds, toasted 50g pomegranate seeds 100g tahini


148.487mm repeat

cranberry juice drink

1. Preheat oven to 180°C 2. Remove the larger leaves from the

from concentrate with sugar and sweetener


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

Specially packed in Ireland for


Independent Food Services Ltd,

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

Christmas Roast Cauliflower

Doncaster, DN4 5RA

Nutrition Information per 100ml per 150ml serving

Fat of which saturates Carbohydrate of which sugars Fibre Protein Salt

cranberry juice drink

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

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

This pack contains approximately 6 servings. Storage Instructions Store in a cool dry place. Best served chilled. Shake well before opening. Refrigerate after opening and use within 3 days.

from concentrate with sugar and sweetener

For Best Before End: See top of pack.


cranberry juice drink

cranberry juice drink from concentrate with sugar and sweetener

A vibrant centrepiece that delivers a feast for all the senses, it’s a tempting twist on the traditional roast and a perfect dish for vegans and vegetarians.


from concentrate with sugar and sweetener

By Schwartz

Most of this carton is made from wood – a natural, renewable resource. Please squash and recycle.




Typical values


Approx 6 x 150ml servings in this carton



Approx 6 x 150ml servings in this carton

Serves 4

cauliflower, and then immerse it completely in a large saucepan (or stockpot) filled with boiling water. Cook for 10 minutes. Drain

3. Mix together the oil, curry powder, chillies and salt. Rub the cauliflower all over with the mixture and bake for 20 minutes 4. Scatter the cauliflower with the almonds, pomegranate seeds, apricots, and drizzle with tahini. Serve immediately

Preparation time: 10 minutes Cooking time: 30 minutes Proof Number


Grid Ref:

Tetra 1133 CYAN








Job Description:

Caterers Kitchen Cranberry Juice from Concentrate 1 LITRE carton

Job Number:









Holidays are Coming

Booze Free Christmas Drinking alcohol at Christmas isn’t for everyone. Whether a designated driver or choosing an alcohol-free lifestyle, making sure you have a varied range of soft drinks available to suit both children and adults is essential. What do consumers want

+60% of consumers visited the on-trade during 2018’s festive period*

1 in 5


soft drinks is the of consumers are now tee-total** most consumed beverage increasing the importance in restaurants at Xmas of offering a range of soft time*** and No2 in pubs drinks at Xmas


** Source: ONS, May 2018 *** Source: CGA Christmas Report 2018

©2019 The Coca-Cola Company. All rights reserved. COCA-COLA, DIET COKE, COCA-COLA ZERO, FANTA, SPRITE and THE CONTOUR BOTTLE are registered trade marks of The Coca-Cola Company. © 2019 European Refreshments. All rights reserved. APPLETISER is a registered trade mark of European Refreshments.


At Christmas, consumers buying habits alter; customers are looking for great alcohol-free alternatives to the traditional festive wine and spirits. With this in mind, this Christmas your soft drinks should be:

of consumers like to see seasonal drinks offered

• Perfectly served - both at the bar and

when part of a meal

• Provide sharing opportunities - both

when drinking straight or as a mixer

Source: CGA Christmas Report 2018 and Brand Track July 2018

• Include key brands of choice • Include premium options and

something different







of consumers expect a wider range of drinks to choose from

they look the same as a cocktail so the customer feels they are sharing the same experience, but without the booze.

Serve for success You should give the same amount of care and attention to a non alcoholic drink as an alcoholic one. If your customers are impressed and interested by the look and serve of a drink then they are more likely to order it - and pay

Source: CGA Christmas Report 2018 and Brand Track July 2018

a premium price. It’s important to make


of consumers are more likely to experiment with different drinks Source: CGA Christmas Report 2018 and Brand Track July 2018

sure your serve matches the experience you want your guests to have. Therefore, make sure you use the correct glassware

Think big

so they look the same as alcholic drinks

Promoting and letting consumers know

and garnishes so they taste delicious.

and use the best ingredients, mixers

what ranges of soft drinks you have available is critical to making sales.

to a coke, and allow you to charge a premium price. The Adult Special category is in growth and worth nearly £4m**** at Christmas, as its share doubles in December. Appletiser sales grew 40% in volume last year and at

Number one

Christmas its value share grew by more

According to research, 51% of consumers who tried new drinks last Christmas

Diet Coke is the number one lights drink

than 20%, so make sure you have these

were influenced by promotions or

brand in Great Britain*. Last year Diet

drinks available - and use POS and

advertisements, so make sure you have

Coke NPD flavours contributed £20m

staff to promote them and make the

all the relevant POS material clearly

and were bought by 3.6m households**.

customer aware.

displayed where customers can see it.

Therefore, to respond to what customers want at Christmas, stocking and selling

Booze free

Inspire your drinkers

Diet Coke is a must. This year there’s a Clementine flavour option - with

For those who want the taste of beer

Christmas is a time for indulgence, so

Clementine the sixth most strongly

or cider without the bad head, there

when customers go out and about

associated flavour with Christmas

are plenty of great tasting options.

enjoying the occasion, they want

after turkey, mince pies, cinnamon,

Beers like Heineken 0.0 and Peroni

something special to sup. Customers

cranberries and chocolate*** and a

Libera are 0% and in the low category

want luxury products so the festivities

high purchase intent of 45% of the

there are some cracking brews -

present an opportunity to upsell and

total population**.

Brewdog Nanny State, Erdinger Weizen Alkoholfrei and Low alcohol

give them a better drinking experience

Adult specials

Old Speckled Hen to name but three.

blueberries are popular at Christmas, or

Adult soft drinks such as J2O, Old

Clement's adult soft drinks are inspired

why not add spice flavours to standard

Jamaica Ginger Beer, Appletiser and

by the taste of cider, with Apple & Pear

fruit juices to create a festive flavour?

Shloer offer an alternative for those

and Raspberry & Blackcurrant satisfying

London Essence mixers have a range of

adults who want something different

demand for fruity flavours.

than just the year-round standard ones. Dark fruits such as blackberries and

For cider drinkers, AG Barr’s new St.

flavours perfect to be served solo, while allowing operators to charge a premium price. Its spiced ginger beer and delicate ginger ale both suit festive flavours, while its their rhubarb and cardamom and elderberry and hibiscus-crafted sodas both make a refreshing and inspiring change to a standard fizzy drink. With more adults choosing alcohol-free drinks, mocktails are still as popular as


ever, and need to stand out on your bar

and get free glassware at

do they make for a more exciting serve,

*Available while stocks last. For full terms and conditions visit

this Christmas (see recipes). Not only





Magical Mocktails These mocktails from Britvic Sensational Drinks will impress customers and help make their drinking experience memorable.

Lychee Spice The exotic lychee and spicy ginger beer combine to make the perfect evening drink. Serves 1

INGREDIENTS 20ml Teisseire Lychee Syrup 160ml Britvic Ginger Beer Cubed ice Cucumber slices

METHOD 1. Fill a tumbler glass with cubed ice 2. Add Teisseire Lychee and ginger beer 3. Stir 4. Garnish with cucumber slices

Virgin Strawberry Mojito The Virgin Strawberry Mojito is made all the more refreshing with the addition of a sprig of mint and zesty tang of lime. Serves 1

Purdey's No Sin Fizz A great non-alcoholic take on the Ramos Gin Fizz - both refreshing and exciting in equal measure. Serves 1


INGREDIENTS 20ml Teisseire Mojito Syrup 20ml Teisseire Strawberry Syrup 40ml Britvic Soda Water 1 lime, quartered 4 strawberries 8 mint leaves Ice, crushed

METHOD 1. Add lime, strawberries and syrups to a highball glass and muddle together

2. Add mint and gently press with a spoon 3. Add ice and top with soda water 4. Garnish with a sprig of mint and lime wedge

10 dehydrated strawberries 2 tbsp granulated sugar ½ tbsp citric acid 30ml Teisseire Strawberry Syrup 30ml double cream 1 egg white 30ml lemon juice Purdey’s Edge to top Cubed ice

METHOD 1. Blend the strawberries with the sugar and citric acid. Blend to a fine powder 2. Add the cream, egg white, lemon juice and syrup to a cocktail shaker and shake 3. Separate the shaker and add the ice 4. Shake once more until a heavy foam starts to form

5. Single strain into a tall Collins glass and top with Purdey’s Edge 6. Garnish with a dusting of strawberry sherbet powder

Sources: *Nielsen Scan Track MAT & TY, week ending 18.10.17, **Diet Coke TURF Flavour Assessment UK, *** Kantar Worldpanel July 18, ****Nielsen Total Coverage inc. Discounters, 8 w/e 29/12/18, KWP, Total Stores, 8 w/e 30/12/18,




6 A helping hand Lamb Weston’s Crispy Roast Potatoes ensure operators can always deliver the perfect end product. For an extra luxurious feel - and to keep menus fresh - why not consider giving customers a classy addition and offer a side of Lamb Weston’s Pommes Duchesses? An elegant touch to any special meal, they are made from the finest mash for a taste fit for royalty - a classy potato treat with luxury appeal, and high value for money. Gluten free, easy to portion, uniform sizes, they’re perfect oven baked. Or try Lamb Weston’s Pommes Noisettes - lightly

A Very Merry

Roastie Roasties have to be one of the favourite parts of a Christmas dinner, so the pressure is on for chefs to make them perfect - crispy on the outside and fluffy inside.

seasoned potato balls - as an alternative or addition to your classic roast potatoes.

Rosemary Roasted Potatoes By Schwartz Serves 10 Preparation time: 15 minutes Cooking time: 1 hour

INGREDIENTS 675g baby potatoes, halved 1 tbsp olive oil 2 tsp rosemary

METHOD With the kitchen at its busiest, this is

place onto a tray of hot fat for roasting,”

a challenge for chefs! Therefore, Take

he adds. Good fats to use include beef

Stock is here to help you serve first-class

dripping and goose fat, and for vegans

roasties - every time.

and vegetarians; rapeseed oil does the

Ask the experts Maris Piper or King Edward potatoes are the potato of choice, according to Mark Rigby, executive chef at Premier Foods, which should be peeled and cut into even chunks for cooking. “To achieve the crispy exterior, shake the pan

job well. “As with any dish, seasoning is key to achieving a delicious flavour, simple herbs and spices including thyme, rosemary and salt and pepper are best. Try sprinkling some Oxo cubes over the potatoes too. Roast potatoes are best served in a side dish so as not to soak up the meat juices and avoid getting soggy.”

1. Preheat the oven to 220°C. Place the potatoes in a large roasting tray and drizzle over the oil

2. Sprinkle over the rosemary and toss the potatoes until evenly coated 3. Roast in the oven for 35 minutes, tossing the potatoes in the tray halfway through Top tip: Make your Christmas spuds extra crispy by swapping the olive oil for 100g of duck or goose fat instead

well after part boiling and draining and









FREE GRAVY* Gluten Free accounts for almost half of total ‘Free From’ sales with 13% of the UK population estimated to be avoiding gluten.



Every menu needs good sides - especially at Christmas.

Yorkshire Puddings are always a hit with customers; try McDougalls & Bisto Mini Yorkshire Puddings, filled with turkey & cranberry sauce for a delicious twist on the classic dish.

Top trends this year • Salt baked celeriac

As well as serving the standard sprouts and child-friendly carrots, offering an

• Honey & thyme roasted parsnips

array of sparkling sides is a crucial part of your Christmas offer and a great opportunity for you to increase sales

• Caramelised fennel & orange confit

in your outlet - and make the meal memorable for customers. “Offer a choice of meat and vegetarian mains on your menu with the inclusion of two or three sides, with any additional ones at an extra cost to encourage upsell on your dishes,” says Mark Rigby, executive chef at Premier Foods. “This year we’re seeing a resurgence of fresh, seasonal produce that are traditional at Christmas. Shout about the ingredients you have used in the dishes on your menu,

Weave pickles into cabbage, cranberry & mincemeat for an on-trend feel

describe the cooking method you have used and mention any complementary ingredients you have added.” *This product does not contain allergenic ingredients which require declaration under EU regulation 1169/2011 (Annex II) . Source: Kadence International: Gravy U&A. June 2016 n+305 UK Chefs. Booker’s chosen retail price. Pricing available through November 30 2019.





Mini Yorkshire Puddings METHOD By Mark Rigby, executive chef at Premier Foods

1. Preheat oven to 230ºC 2. In a mixing bowl, beat eggs and flour until

Serves 10

smooth, then whisk in the milk and season

Preparation time: 15 minutes Cooking time: 25 minutes

3. Drizzle a little oil into a non-stick tartlet

INGREDIENTS 70g McDougalls Plain Flour 2 whole eggs 100ml semi skimmed milk Sunflower oil 200g turkey trimmings (cooked) 100g cranberry sauce 150ml Bisto Turkey Gravy (made as per instructions) Salt & pepper to season

or petit four tin and place in the oven to heat through

4. Remove the hot tin from the oven and pour the batter evenly into it. Place back in the oven and bake for 20-25 minutes until the puddings have risen. Remove from the oven

5. Fill puddings with turkey trimmings and cranberry sauce and serve hot with the gravy

Bisto Spicy Braised Red Cabbage By Mark Rigby, executive chef at Premier Foods Serves 10 Preparation time: 15 minutes Cooking time: 1 hour

INGREDIENTS 1kg red cabbage, sliced 250g onion, sliced 250g red apple, cored & diced with the skin on 2 cloves garlic, crushed 200g sultanas 2g mixed spice 12g Bisto Vegetable Bouillon Paste 250ml boiling water 250ml red wine 5 fresh sage leaves, chopped Black pepper for seasoning

Honey & Thyme Roasted Parsnips By Mark Rigby, executive chef at Premier Foods Serves 10 Preparation time: 10 minutes Cooking time: 30 minutes



INGREDIENTS 750g parsnips, peeled, cored & chopped each one into 4 strips 4 tbsp beef dripping (or vegetable oil if preferred) 2 tbsp fresh thyme, chopped 3 tbsp clear honey Salt & pepper



1. Heat a pan with the dripping in a preheated 190°C oven

1. Place cabbage, onions, apples, garlic, sage, mixed spice and sultanas into an ovenproof dish or large pan, with a little pepper

2. Remove the pan and place the parsnips in, stirring well 3. Season with salt and pepper and sprinkle over the thyme

4. Return to the oven and cook for 25 minutes 5. Remove, pour over the honey and coat well 6. Return to the oven and cook for 5 minutes or until golden


2. Make up the bouillon with the boiling water and then pour over the cabbage, with the red wine. Cover with a lid and braise for approximately 45 minutes on the stove top or an hour in the oven at 170°C, stirring occasionally 3. Serve hot with a Christmas dinner or serve cold along with sliced meats, such as turkey and ham




Spiced Apple & Cranberry Chutney By Schwartz A delicious chutney of apples, cranberries, tomatoes, onions and dates, gently spiced with mustard seed and Allspice. Delicious served with ham or turkey. Preparation time: 15 minutes


Festive Sauces

900g Bramley apples, peeled & roughly chopped 900g cranberries 450g tomatoes, chopped 450g onions, chopped 100g stoned dates, finely chopped 450g demerara sugar 2 tsp sea salt ¾ pint distilled malt vinegar 2 tsp yellow mustard seeds 2 tsp ground allspice

METHOD 1. Place all of the ingredients in a large stainless steel saucepan

Sauces at Christmas help add the finishing touch to a festive feast. Expectations are high as customers want something new, while also tasting the traditional homely flavours that they love and expect. “Cooking a sauce from scratch can be a big time and cost pressure but striking a balance and having a ready-to-use base can ensure you don’t compromise on quality in a cost effective and time saving way,” says Mark Rigby, executive chef at Premier Foods. “Also, if you’re struggling with time pressures, stocks and gravies can be made well in advance and freeze well.”

Must-have sauces • Spiced apple & cranberry chutney • Bread sauce • Apple sauce • Cumberland sauce

Glorious gravy From a rich turkey and chestnut gravy to a bold homemade one seasoned with plenty of garlic, pepper and onion salt, no festive feast is complete without it. For a really savoury gravy, try adding soy sauce and dried mushrooms, and for a gravy served with goose, a date, red wine and port gravy is perfect. Depending on the meat you serve it’s best to make a great base gravy first, which you can then tweak by adding meat juices or sauces, such as cranberry or horseradish, to suit your meat. Don’t forget to offer a vegetarian red wine gravy for those not eating meat.

• Cranberry sauce


Make sure you have gluten free, vegetarian & dairy-free sauce options! 29

2. Bring the mixture to the boil and simmer for 2 hours, stirring occasionally until the excess liquid has evaporated and the mixture is very thick 3. Sterilise 6, 450g/1lb jars with vinegar-proof lids. Pour boiling water into the jars and then pour the water away. Place the empty jars in a hot oven for 10 minutes. Carefully remove from the oven 4. Spoon the chutney into the jars, seal and store in a cool dark cupboard. This chutney will keep for up to 3 months. Once opened, store in the fridge

Bisto makes the most of the ingredients you have used along the way. Add meat juices, deglaze your pans & roasting trays & season well (citrus notes, wines & spirits work deliciously well) to achieve the best possible flavour.




Super Stuffing Christmas stuffing should be over the top and explode with flavour.


From traditional to a festive twist, make

• Roll with it - give Yule log a whole

sure your stuffing ticks all the boxes of

new meaning by serving your

your customers’ needs and makes it

seasonal chestnut sausage meat

memorable for them.

stuffing as a pretty cylindrical

centrepiece. Wrap in bacon and

serve in thick slices.

What to serve • Sausage, sage & onion

• Go with the grain - often-overlooked,

• Apricot & hazelnut

polenta is an economical ingredient.

Its soft texture lends itself well to

being cooked with cream. Once

• Chestnut, bacon & cranberry

topped with bacon, herbs and

• Red onion, lentil & sage

Parmesan cheese, it makes an

ideal alternative stuffing choice.

• Hazelnut, pancetta & orange

How to serve

• Make a cake - avoid tedious ball

• That’s a wrap - finish off your stuffing

rolling and flatten your stuffing into

with a criss-crossed bacon wrap and

a cake. It works with most stuffing

secure with cocktail sticks for a side

recipes, but especially stuffing

dish that gives pigs-in-blankets a run

packed with chestnuts. Serve

for its money.

as wedges.

Source: BBC Good Food

Porcini Mushroom Marsala Stuffing By Cooks&Co Serves 4 Preparation time: 45 minutes Cooking time: 55 minutes

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

METHOD 1. Bring wine to a simmer in a saucepan. Pour over the dried porcini in a bowl, cover, and let it stand for 1 hour (please note soaking time is not included in overall preparation time)

2. Meanwhile, heat 2 tablespoons oil in a nonstick frying pan over a medium heat. Add sausages and cook, crumbling with a spoon, until browned, for about 8 minutes. Add the onion, and cook until softened, for about 5 minutes. Using a slotted spoon, transfer the sausage and onion to a bowl

3. Add 4 tablespoons of butter and fresh mushrooms to the frying pan and cook until browned, between 8 and 10 minutes. Drain the dried porcini, reserving the liquid, and squeeze in paper towels to remove any excess liquid; coarsely chop the porcini. Add the dried porcini to the frying pan along with herbs, prunes, salt and pepper. Cook for 3 minutes


4. Add the mushroom mixture to sausages. Strain the reserved marsala through a sieve lined with a paper towel. (The mushroomsausage mixture and Marsala can be refrigerated separately in airtight containers overnight) 5. Preheat oven to 180°C. Place bread on a rimmed baking sheet. Toss with the remaining 2 tablespoons of oil, red-pepper flakes, salt, and pepper. Bake until golden brown, for about 15 minutes 6. Add the toasted bread mixture and reserved marsala to the mushroom-sausage mixture, and toss. Reserve 2 to 3 cups for stuffing the roast meat itself. Transfer the remaining stuffing to an 8-inch baking dish. Pour the stock over the top, and dot with the remaining 2 tablespoons of butter cut into small pieces. Cover with foil, and bake for 20 minutes. Uncover, and bake until top is crisp, for about 25 minutes more



What to serve


• Transform a flat white by adding cinnamon and cardamom. • Why not offer a gingerbread or toffee nut latte? • A nutmeg and orange flavoured coffee works well as an after-dinner drink or a mid-morning pick-me-up.

Top teas With over 165 million cups of tea drunk each day in the UK, it’s clear everyone loves a cuppa and with the spend per cup increasing and the consumption of

playing a massive part. So, alongside your usual popular brews like English Breakfast and Earl Grey have some festive flavours too.

What to serve • Give green tea a festive twist with traditional mulling spices, a bay leaf, cranberry sauce and mixed berries.

Why not put a twist on the traditional eggnog and make a gingerbread one? Non-alcoholic, so suitable for children or those not wanting to drink, it’s made with fresh ginger, cinnamon, cloves and spices.

• Twinings London Chai transforms a black tea stage with spicy cinnamon and fragrant cardamom and a sweet rooibos encore. • Spiced Christmas Tisane and the black

wellness teas on the rise**, tea is back

tea Spiced Christmas Tea are two

at the top. The reality of tea is changing

popular teas served at the famous

with real dynamism and speciality teas

Bettys Café Tea Rooms.

A quick brew

Winter Warmers A steaming hot drink on a cold, frosty day is one of life’s luxuries. It warms the hands, and the soul! However, making your tea terrific, your coffee captivating, and your hot chocolate heaven sent will not only impress customers, but allow you to upsell.

Taylors of Harrogate has launched its award-winning coffee bags

Oreo Hot Chocolate

Popcorn Hot Chocolate

perfect for operators looking for



season. With time at the essence -

4 tsp Instant Cadbury Hot Chocolate 200ml hot water 2-3 tbsp whipped cream 2 standard Oreos (1 to crumble, 1 to garnish) 3 mini Oreos ½ tbsp chocolate sauce

3 tsp Cadbury Hot Chocolate 200ml hot milk 2-3 tbsp whipped cream 1 fun-size Crunchie 1 tbsp caramel/toffee sauce 1 tbsp popcorn 2 Cadbury Chocolate Fingers

convenient, fuss-free quality coffee to serve during the busy festive customers wanting a quick coffee fix and operators serving a high customer turnover - Taylors coffee bags deliver all of the flavour of roast and ground coffee but they work just like a tea bag, brewing in just two minutes. The perfect solution this Christmas!

Take Stock shares some inspiration to help you make your winter drinks menu creative and memorable…

Hot stuff

What to serve

Cosy coffees

Hot chocolate is a customer winner.

• Adding peppermint or salted

There are four times as many coffee

However, alongside the traditional cup

caramel helps give ordinary hot

shops on UK high streets than there were

why not shake up your usual offering?

chocolate an extra kick.

at the turn of the century* so it’s vital that

Drinks to go!

you get your offering right. According to

Make your drinks to go not just

research from Allegra, latte is the most

festive but environmentally

popular order, followed by cappuccino,

friendly too! Vegware’s new

Americano, the flat white and finally filter.

polar bear Christmas jumper

Real negatives for customers are weak

cups are eco-friendly double

taste, lack of choice and coffee served

wall hot cups made from

too cold. Make sure you bear this in

sustainably-sourced board

a nice twist on tradition and it looks

mind when serving a higher turnover

and a plant-based lining. Fun,

so pretty!

of customers this Christmas.

festive and environmentally

• Topping with marshmallows, crushed hazelnuts, hazelnut spread or chocolate chips will help attract more sales and allow you to charge a premium price. • Serving a white hot chocolate is

• Add a sweet treat to the mix - Oreo and popcorn are just two popular sides that will help pull in sales (see recipes)

friendly, they mean everyone And why not spice up your coffee serves

can be merry this Christmas.

with a blend of seasonal treats?

and allow you to charge a premium. Sources: *Parliamentary papers, **






Bringing people and

communities together Join us on our quest to improve community spirit, by hosting a Bisto Together lunch and invite your local community to join in. For more information on how you can get involved and receive free Bisto Gravy Granules to support your event, visit our website @PremierFoods_FS PremierFoods_FS @PremierFoodsFoodservice #BistoTogether

Time to

Party! Christmas is the perfect party food season. CanapĂŠs and finger food are a great way to offer a varied selection of flavours when hosting festive parties. 37



“It’s important that canapés don’t lead you to struggle with other food orders so they must be cost effective, easy to produce and tasty - and memorable.” Mark Rigby, executive chef at Premier Foods

What to do According to Premier Foods Christmas Party Guide, customers want simple, traditional party food dishes - this isn’t the time to try out something new! Easy eating is everything, so make sure the food is designed to be consumed in one bite and make dishes which use ingredients you already have as part of your existing Christmas menu. Tempt partygoers with an attractive food display and be sure to cater for those with

Customers want simpler formats for ease of holding & eating

intolerances and dietary requirements such as vegan and vegetarian.

What to serve • Rosemary, cranberry & brie bruschetta • Cheese & pineapple sticks • Mini Yorkshire puddings with

Get dipping!

Don’t forget desserts!

Potato dippers - ideal for dipping

According to Premier Foods Christmas

into a baked camembert topped with

Party Guide, 70% of those people asked

cranberries and caramelised walnuts for

would like to see traditional, festive

• Mini pizza

a luxurious sharing dish, or an indulgent

desserts on the menu, such as mince

• Blinis with goat’s cheese &

vegetarian starter.

pies or Christmas pudding. You could

roast turkey, gravy & cranberry sauce • Turkey & cheese croquettes

cranberry sauce • Chilli & lime battered prawns • Sausage rolls with chutney

The perfect number of dishes on a buffet would be 6 savoury & 3 sweet Source: Premier Food Christmas Party Guide

Focaccia rosemary - served warm, it provides a wonderful addition to sharing platters, or sliced, sized and toasted as a canapé base for a variety of toppings.

also try: • Mini custard mince pies • Meringues with Baileys custard cream

Ideal for dipping into olive oil or

• Christmas pudding truffles

balsamic oil.

• Trifle shots

French biscotte & toast - a

Sources: Premier Food Christmas Party Guide, Schwartz, Lamb Weston and Pan’Artisan

great alternative to crackers or rolls, it’s perfect for dipping or serving alongside a selection of creamy cheeses or topping with pâté, hummus or smoked salmon and cream cheese.


g n i c u d o Intr





garl ic

, ch


e, h



honey, mustard

lemon, lemon zest, thyme

red grapes

garlic, tarragon, black pepper, dried bell pepper

strawberries, blueberries, blackberries

The new Heinz Salad Dressings are available in six core and innovative flavours. In an easy to squeeze 800ml bottle, Heinz Salad Dressings are packed full of flavour and are a great way to elevate your salads this Summer.

Beetroot Blinis with Smoked Salmon By Premier Foods Makes 20 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 in a food blender and mix to a smooth batter

For the topping

3. Spread each blini with a seasoned cream cheese and top with the salmon and dill. Serve cold

100g cream cheese 100g smoked salmon trimmings 20 dill sprigs

2. Drop spoonfuls of the batter into a non-stick pan and brown gently on both sides, then place on a wire rack

@KraftHeinzFSUK 41



Vegan Gingerbread & Cranberry Doughnut By Schwartz Serves 6 Preparation time: 40 minutes Cooking time: 35 minutes

INGREDIENTS For the doughnut dough 1 small sweet potato, peeled & grated 1 apple, grated 50g brown sugar ¼ pint oil 1 tsp ground ginger 1 tsp cinnamon powder 100g rice flour 50g almond powder 25g coconut flour 50g tapioca starch 1 tsp baking powder ½ tsp bicarbonate soda ½ tsp salt

For the cranberry icing

Turkey & Cheese Croquettes

100g fresh cranberries 4 tbsp water 125g icing sugar 1tbsp coconut butter

By Premier Foods Makes 10

For the topping

Preparation time: 15 minutes Cooking time: 5 minutes

1 tbsp coconut, shredded




For the filling

1. Make up the cheese sauce and fold in

200g Bisto Cheese Sauce, made as per instructions 200g Comté Cheese, grated 150g cooked turkey mince 50g McDougalls Plain Flour Pinch salt & pepper

cheese. Allow to melt into the sauce, then beat in the flour, adjust the seasoning, then cool

1. Preheat the oven to 180°C 2. In a large bowl, combine the sweet potato,

For the coating 2 eggs, whisked 50g McDougalls Plain Flour 100g fresh breadcrumbs

2. Add the cooked mince and chill 3. Mould the mix into 10 equal portions 4. Dip each portion into the flour, egg, then breadcrumbs

5. Deep fry at 180ºC until golden brown, then serve hot

apple, sugar, oil, ginger, cinnamon, rice flour, almond powder, coconut flour, tapioca starch, baking powder, baking soda and salt until you have a soft, smooth and moist dough

3. Make balls of dough and place them onto a baking sheet covered with baking paper. Flatten the balls and make small holes in the centre. Bake for 25 minutes. Leave them to cool 4. Place the cranberries and water in a small saucepan and bring to a simmer over low heat. Stir often, crushing the berries as they begin to soften, until the mixture reaches a jammy consistency, about 8-9 minutes. Set aside to cool 5. Place the cranberries, icing sugar and coconut butter into the blender. Blend until smooth 6. Place a wire rack on top of a sheet of baking paper, and then place doughnuts side by side on top of the wire rack, drizzle the cranberry glaze over then sprinkle with coconut and chopped cranberries





Fast & Festive Christmas is busy enough without having to spend hours prepping and preparing a dessert. Here are some quick and easy desserts that will not only help free time up for you in the kitchen, but impress customers too.

Christmas Pudding Baked Alaska By Macphie


Christmas pudding is as traditional a festive dessert as you can get. This year, why not give it a twist by offering it as a sundae or baked Alaska?

1. Soak the raisins in brandy & leave for 1 hour 2. Mix the raisins into the panna cotta and ripple with the

Serves 4

OTT sauce, pour into individual moulds and freeze for 3 hours


3. Make a round base out of the Christmas pudding and top with a portion of panna cotta ice cream

400g Macphie Panna Cotta 1 small Christmas pudding 100g raisins 40g Salted Caramel OTT dessert sauce 50g brandy 200g Macphie Mallow

4. Pipe the mallow around the ice cream ensuring it is fully covered and then glaze with a torch (this can be done in advance and stored in the freezer until needed)






Weetabix Catering Pack B 48 x 2

Lemon Cheesecake Weetabix Catering Pack A 6 x 48

By Nestlé This refreshing sweet and citrusy no-bake lemon cheesecake recipe only takes 20 minutes to prepare and is made in three easy steps.

Weetabix Catering Pack C 96 x 1



Serves 10

INGREDIENTS 175g light digestive biscuits, crushed 55g unsalted butter, melted 397g can Carnation Condensed Milk 300g cream cheese 2 lemons, juice & zest 6 tbsp lemon curd Extra lemon zest to serve (optional) 20cm loose-bottomed cake tin

Alpen Original Sachets 30 x 50g

METHOD 1. Put the biscuits and butter into a bowl and mix together thoroughly. Press the mixture into the base of your tin. Chill for 10 minutes

Alpen NAS Sachets 30 x 41g

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

Christmas Pudding Sundae Ready Brek Original 6 x 450g

Alpen Original 1.3kg

Alpen Fruit & Nut With Chocolate Bar 24 x 29g

Alpen Light Summer Fruits Bar 24 x 19g

Alpen Light Salted Caramel Bar 24 x 19g *Source: Nielsen 52 w/e 15/06/19 - Total Impulse.

By Macphie Serves 1



½ small Christmas pudding 100g Macphie Brandy Sauce 2 balls vanilla ice cream 150g Macphie Glen Delight

1. Break up the Christmas pudding and place in the bottom of the sundae glass 2. Microwave for 20/30 seconds on high power 3. Top with ice cream balls, then pour over the

3. To serve, take the cheesecake out of the tin and place onto a plate. Warm the lemon curd with 1tbsp water and then drizzle over the cheesecake. Finish with lemon zest and why not top with some raspberries?

brandy sauce

4. Finish with whipped Glen Delight 47




Scotch whisky is once again very fashionable. Ever since blended whisky

A Festive


arrived on the scene in the late 1800s and started to spread like wildfire around the world, scotch has been only heading in one direction, with one or two dips in popularity around American prohibition, WW2 and the arrival of vodka on the scene. However, this magical spirit has always bounced back, thrived and innovated, and today is a true golden era. Growth is rampant in the emerging markets of Asia and South America, the choice for consumers is incredible with so many new brands and distilleries opening. The luxury end of the market is thriving and in many countries scotch is seen

Whisky is synonymous with Christmas. To make sure you maximise your sales this Christmas and

as the ultimate in sophistication, wealth and status. The UK market however is tricky.

encourage your customer engagement, Take Stock

Consumers still have some perception

spoke to Phil Huckle, UK brand ambassador Scotch

single malt whisky while growing fast

problems with blended whisky, and

whisky for Pernod Ricard about what’s happening

is still seen as complicated for many

in the world of whisky, and how you can make this

For an outlet that wants to really take

festive season a memorable one for your outlet.

and grow sales (especially to a younger

advantage of the scotch renaissance under 30 crowd) then here are a few vital steps to follow:




What a superb range for food service



have incredible heritage so including this encourages your customers

This is your chance to shine, as this is the

to purchase.

foundation to impress your customers. Scotch whisky is arguably the most

• Simple things like whisky flights and

diverse of spirits, so you should stock

whisky of the month are all tried and

a number of alternatives. The product

tested, and work.

doesn’t spoil and your gross profit is strong, also having an impressive

• Beer and whisky go well together

backbar is only going to help the

so recommendations of pairings

perception of the venue.

can enhance sales.

What to stock

• Cheese and chocolate make good

Single malts - look for about 10 to

restaurant there is another option for

start with. Have roughly half from

the menu.

Speyside because this is the most popular style - sweet, fruity and floral. Have a mix between the most popular single malts (Glenfiddich, The Glenlivet, Macallan, Balvenie, Aberlour) and several smaller distilleries. Also mix up the age statements from 10 year to the ceiling of

pairings for whisky, so if you have a

• Starting a whisky club and offering tastings will get your customers trying whiskies they may not have tried before.

Staff training

what your customers can afford. Don’t

Use your suppliers to train your staff.

forget to also vary the cask varieties with

Your staff are your frontline sales people

representatives of American, sherry and

and not just the bar team. Floor staff are

double casks.

just as important. Start a sales incentive encouraging your team to upsell.

Smoky Islay - have several of these whiskies together with several interesting varieties from the Highland region. Providing a reasonable variety means you are appealing to more consumers and starting to become the bar to attract whisky lovers. Blended whisky - as 80-90% of the global market, two premium blends

great for portion control resealable for freshness

some tasty tubs you have there Edith

which dominate the global scene are Chivas Regal and Johnnie Walker. Both brands have a wide range, so my advice would be to stock them both. Then, depending on your establishment,

less waste!

you might want to have several entry level blends. For example, if you run a

the difference. This drink is popular again

Many customers don’t realise the

in America and over here the major

mixability of this great spirit. Soda water,

drinks companies are starting to heavily

ginger ale, and ginger beer etc, all work

promote it. I would start thinking of a

well. The great classic cocktails like a

highball menu now with the classic style

whisky sour, blood and sand or a Rob

and a few innovative twists. One of my

Roy are all wonderful drinks. However,

favourites, as an example, is 50ml Chivas

there are an infinite number of modern,

Mizunara, 10ml peach liqueur, soda water

contemporary cocktails which your

and lemon to garnish. Simple, delicious

staff can create or are available in

and refreshing.

cocktail books or online. Mixed drinks and cocktails will bring your younger

Ice or water

customers into the category.

Finally, should you serve with ice or water or neat if drinking straight? It

The highball

depends on your mood and what you

premium bar then Chivas 12 is a good

Soda water is back! It mixes very well

like. All are fine in my opinion, but then

entry point.

with Scotch whisky, because it doesn’t

I’m not a devout purist. I think with a

mask the flavour of the whisky, carrying

good quality single malt or blend, a little

it instead. A really refreshing way of

water is a recommended way of drinking

drinking whisky, soda water also doesn’t

it. The water opens up the whisky and

have any calories and this again appeals

releases more flavour. How much?

to the younger demographic. The scotch

Anything from a tiny drop to 2 parts

and soda highball is seeing rapid growth

whisky to 1 part water works quite well.

• Expand and include the tasting notes,

and a whole new generation of drinkers

Ice will make the whisky smoother to

its provenance and even a little of

are discovering it.

drink but you lose some of the flavour.

Menus These are so important to sell whisky. Most bars just list what they stock, with the price, however I’d suggest you also:

the history, as this makes a big difference. Brands like The Glenlivet

...Prompt precurement advised

Cocktails & mixed drinks

Either way, however you drink your Use bottles rather than the gun and good

whisky this versatile spirit is well

quality ice, glass and whisky will make all

worth exploring.


Dalton Mello and Greg Rush


Twelve is the only organic plant-based restaurant in Bournemouth, Dorset and the UK’s first organic bar to make cocktails with fresh cold-pressed juices. Opened in November 2018 by steak and seafood pros Dalton Mello and Greg Rush, the pair have stepped away from mainstream dining in favour of a niche business which is showing huge growth potential. We spoke to Dalton to find out more...

What is your career history?

Describe your menu...

I was a restaurant supervisor at Gaucho and then private dining manager at Caprice Holdings. Greg worked for Hawksmoor before taking a restaurant manager job at Goodman Group’s Burger & Lobster.

Twelve brings together plenty of classic dishes, all organic and vegan, under one roof. An Italian restaurant may offer a vegan option, as will an American-themed outlet, or a Mexican - here we provide all the classics, brasserie-style, all under one roof. The menu has a variety of dishes, including burgers, pub grub and pasta dishes. So many vegans used to love those flavours and miss them, so we try and recreate them as plant-based dishes, and they absolutely fly out. Fresh, organic and quality are the buzz words for Twelve, and we focus on sourcing

So how did Twelve come about? Part of our culture is that you’re fed while at work, and in our case, that meant eating a lot of red meat! While it was delicious and the best quality, over time we both began to feel tired and lethargic, so we decided to give our bodies a rest from it. It was a month that changed our lives in more ways than one! Those four weeks were a revelation – we felt great with so much energy, and so it inspired us to take it a step further and become vegetarian for a month. The health benefits were enormous and we made the decision to become vegan, and felt incredible! This dietary decision sparked our imaginations. We knew that there was demand for a venue where customers could come and enjoy fantastic food that also made them feel good. And, rather than go to a restaurant and scan the menu for the one or two vegan dishes, we decided to create a restaurant where

British produce.

Tell us about your organic bar... It’s the UK’s first 100% organic bar. We offer a huge choice of organic cold-pressed juices which are a big daytime seller, especially our most popular juice, Energy Rush, which is made of carrot, orange, ginger and Maca, a Peruvian root which offers several health benefits and boosts energy. Our cold-pressed juice bar offers a rainbow of choices with superfood ingredients to give you a health kick.

What about alcohol?

everything is plant based.

We use our organic juices to make cocktails, which are incredibly popular as the day turns into night. We use natural sweeteners, such as maple syrup and agave to ensure the cocktails are a healthy indulgence, especially as we add Maca and cold-pressed CBD products to boost their health credentials. Our cocktails are perfect for those wanting to indulge but without undoing their good work. It’s all about balance. The wines and beers we offer are organic and natural too. Some of our wines even contain no sulphur, which is perfect for avoiding a hangover. We also offer a range of organic spirits, liqueurs and great coffee too!

Tell us about Twelve... We spent a lot of time on market research and wanted to prove that vegan restaurants can be ‘slick’, as many outside London have a ‘homemade vibe’. Therefore, Twelve Eatery is a place where vegans, vegetarians, pescetarians, flexitarians, omnivores and meat eaters meet to try creative dishes in a good atmosphere with stylish interiors. We believe great food and good music should be enjoyed by everyone!

What’s its aim?



missing but by what it is, and that’s genuinely delicious food.

In a way, yes. Running a restaurant that customers rely on for great flavour and a health boost is quite a responsibility. We recognise that people trust us to deliver healthy, nutritious ingredients and flavour-packed dishes. We pride ourselves on knowing our ingredients inside and out as our customers are relying on us to deliver what they need.

Who is your customer base?

What’s your future vision for Twelve?

Somewhat surprisingly, the vast majority are not vegan! Instead, 80% of our customers are women, aged 30-45, looking to eat healthily. People are turning away from junk food and instead are opting for outlets that offer more wholesome, healthy options and we pride ourselves on producing the opposite of fast food. We take our time to create dishes that customers

Ideally, that it will eventually become the UK’s first national vegan chain. Twelve is just a restaurant that happens to be vegan. We want to take plant-based diet to a different level and help people understand that you can still enjoy pretty much everything in your lifestyle without giving anything up.

will love and remember.



Copy credit: Caterer Connections

Do you feel a responsibility for your customer’s health?

While the restaurant is vegan, we are very clear about the messaging around the menu: our approach is all about the customer experience and creating genuinely delicious food that just happens to be plant based. There are no obvious vegan cues and most of our customers don’t even make the connection that the menu is plant based. For us, it's all about organic and sustainability. We pride ourselves on being defined not by what’s




Cheese to Please Consumers are more likely to treat themselves, and others, with luxurious and indulgent food choices during the festive season. For those that lack a sweet tooth, an end of dinner Christmas cheeseboard is a much-anticipated treat! What to serve

Cheese & wine pairings

Cheese remains a yuletide favourite, so this is the time to be a little more adventurous and ditch ‘run of the mill’ Cheddar! The demand for continental and hot eating cheese has soared, so look at having a hot cheese option. Serve in a ceramic baking dish, or for the authentic look, the traditional wooden carton. Eurilait’s baking Camemberts are perfect examples of what's available and their range of topped Camemberts include Orange Blossom Honey and Thyme Glaze or Caramelised Red Onion Relish.

• Full flavoured, soft ripened cheeses - Gewürztraminer, Chablis or Sauternes white wines and red Pinot Noir

Top choices

• Blue cheese - white Bordeaux and red Shiraz • Cheddar and British territorial aged cheeses - white Burgundy and red Cabernet Sauvignon • Strong cheese - full bodied reds • Mature cheese - sweet/dessert wines such as Sauternes and semi-sweet Rieslings

• A rich & oozy classic French Epoisses

And don’t forget the accompaniments!

• A full flavoured Brie de Meaux • A creamy, silky-smooth textured Pavé d'Affinois • Sweet & nutty flavoured Rutland Red • The lighter, palate-cleansing Soignon goat log

Why not wrap a wedge of Camembert in smoked streaky bacon and strips of buttered filo pastry, then bake until crisp?

• Stilton is still the best cheese for Christmas - it takes six months to mature, so is a treat.


• Breadsticks • French baguette • Crunchy crackers • Chutneys & relishes • Figs & grapes



17 The Christmas

Classics The bar is a busy place at Christmas. In between serving impressive cocktails, plenty of pints and enough Prosecco to make Santa tipsy, don’t forget the Christmas classics! *

We’re giving away £5,000! For a chance to win up to £1,000 every week, pick up the NESCAFÉ® Original festive bundle and spread some Christmas coffee cheer! Our fantastic pack includes two 750g tins of NESCAFÉ® Original – the nation’s favourite coffee** and for a sweet treat with every cup, you’ll get a 1kg tin of Quality Street®. Every pack purchased gives you a chance to win, so why not give your coffee break a special seasonal twist? Keep those festive fingers crossed and maybe Christmas will come early for you this year.

To sign up visit *Ts&Cs apply. **Source: IRI MAT 52 w/e May 2019. ®Reg. Trademark of Société des Produits Nestlé S.A.

Hot Toddy - the combination of whisky,

Snowball - have a ball at Christmas with

cocktail, late afternoon and after

honey, lemon, cinnamon and cloves

this fun drink! Everyone loves sipping a

dinner drink.

packs a punch that helps warm up

snowball, so make sure this retro cocktail

your customers.

of advocaat, lemonade, lime juice and

Hot Buttered Rum - a drink whose

plenty of ice takes pride of place on

flavour improves with age, it is made

your bar.

up of spiced rum, boiling water, butter and brown sugar, garnished with

Eggnog - this spiced and spiked egg-

nutmeg and a cinnamon stick. The

yolk-and-milk mixture is believed to have

ultimate winter cocktail.

originated from early medieval Britain “posset” - a hot, milky, ale-like drink, and,

Bucks Fizz - the simple and classic

despite it’s unusual taste, is still a firm

combination of orange juice and

favourite during the festive period.

Champagne make it the perfect party drink, or a Christmas lunch aperitif.

Whisky Mac - this old timers’ cocktail has been around since the 1860s and is made

Sherry - no longer just a treat for Nan at

up of whisky and ginger wine. Built in a

Christmas, sherry has seen a renaissance

rocks glass over a few ice cubes it’s the

with more drinkers (of all ages) showing

perfect winter warmer. Garnish with a

a growing interest in the various styles,

fresh slice of ginger.

so make sure you stock up!

Baileys - the original Irish cream and

Mulled Wine - nothing screams

the festive season go hand in hand.

“Christmas” more than mulled wine!

Traditionally served over ice, with an

The alluring and comforting smell of

ABV of 17%, this indulgent dessert-like

mulled wine will help pull punters in.

drink ticks the box for those customers

Great to serve at a party, or have a pot

at Christmas looking for a lower ABV

simmering on your bar.






Get Christmas Ready

Christmas is the busiest time of year for operators, so it’s important that every aspect of your establishment is ready for the extra customers the festive period brings. To make the most of the busiest time of the year, prepare by spending time

Little extras

briefing staff and getting your premises

Make your establishment stand out

up to standard before the festive

with the little extra touches your guests

revellers arrive.

will remember. Festive flowers warm

First impressions…

the place up and nice toiletries in the bathroom can make all the difference. Hand out selection boxes or activity

Make sure your customers are wowed

books and crayons to children who visit.

from the moment they step through the door - or even before! Your premises should be cleaned inside and out everything from curtains and carpets to barware and cutlery should be spotless.

Looking after your customers Christmas period, there are some things

Once you’ve made a perfect first

your team are looking after customers

up! Make sure each new customer is

in the UK compared with 5 years ago Source: OpenTable

you must get right. Make sure you and at all times. This includes:

and that the floor around where they’ll

• Greeting every customer with a warm welcome.

be sitting or standing is clean and tidy.

• Ask for feedback on your customers'

greeted with a clean fresh table or bar


No matter how busy it gets over the

Keep it going impression on your customer - keep it

Christmas Day restaurant dining rates have increased by

meals - once while they’re eating and

Top toilets

again while clearing away plates.

According to research by YouGov 97% of customers would not return to a restaurant if its bathrooms had poor

• Tidy away empty plates and glasses. • Make sure menus and specials boards are kept up to date.

hygiene levels which shows how critical

• If someone asks for tap water,

it is to keep toilets clean and tidy.

make sure they get it promptly.

It is also worth changing the hand towel

• Make sure customers have cutlery

between sittings, making sure there is

by the time their meal is served.

always plenty of toilet roll and that the

• Check there is salt and pepper on

soap dispenser is topped up.

every table. • Plan to make sure you don’t run out of any staples from fruit juice

Trading over Christmas 2018 was up by


Take the hassle out of making thick, glossy and flavourful gravies To find out more visit

*Serving suggestion

to ice cream.

4.1% on

2017 in pubs

& restaurants Source: CGA

®Reg. Trademark of Société des Produits Nestlé SA


19 pions 2019 Cham


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


Alex Waldron @chefdealex

Ryan Bolt @chefryanbolt

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

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

Tim Stamp @stamp_tim

Jack Witcher @jackanorywitch

Terry Balme @terrybalme_chef

Head chef, Dovecote Inn in Laxton, Nottinghamshire - Haddock mousse, saffron & pepper veil, beetroot pickled shallots

Chef, The Croft at Bourton-on-theWater, Cheltenham - Lamb rack, kale & red wine sauce

Head chef, The Honingham Buck in Norwich, Norfolk - Cheesecake potted sorbet

Kirk Wade @chef_kirk_wade

Mark Fice @m4rkf1ce

Gary Heffer @chefheff88

Head chef, Blacksmiths at Clayworth, Retford - Crab & tomato

Head chef, The Ship Inn in Ugborough, Plymouth - Pea, shallot & basil arancini roasted aubergine, goat's cheese & cider vinegar dressing

Head chef, Black Boys Hotel in Aylsham, Norfolk - Norfolk strawberry Eton mess pavlova with strawberry & mint sorbet

Rory Lovie @chefrorylovie

Kate-Marie Williams @cotswold_cook

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

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 fitting 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 2020!





Sam Taylor @chefsamtaylor

Danial Olive @chefdanolive

Head chef, The Village Maid in Lound, Suffolk - Monkfish scampi, charred baby corn, pak choi & wasabi mayo

Head chef, St Andrews Brewhouse, Norwich - Roasted half pigeon on sourdough toast with port & honey jus & pea shoots


Rebecca Marshman @rebeccamrondeau Head pastry chef, Wimbledon Tennis Club, London - Rum-soaked pineapple with exotic fruit, salsa & coconut lime sorbet

• Curry Nights • Spooky Shots • Barrels of Fun


Jacob James Garwood @chefjakegarwood Head chef/director, Liberty in Wroxham, Norfolk - Scallops, orange, Pak Choi & marigold

Head chef, Bridgeview Station, Dundee - Smoked goosnargh duck breast, beetroot, & Angus Karaka Blackberries


Trainee chef, The Croft Restaurant in Burton on the Water, Cotswolds Classic Eton mess with strawberry yoghurt & honeydew melon




A Snacking

Nation According to research by NPD Group, out of home snacking increased by 11% in the past year, and with over 31%* of all sharing snacks being sold between October to Christmas, now is the time to stock up on snacks.

Why snacks work at Christmas

A new nut

• Increased number of customers

key player in the snacking sector. Gone

coming through your door.

are the days where offering just salted

• A diverse age range of customers with different tastes.

The humble bag of nuts has become a

or roasted nuts was enough as, today, consumers are looking for healthy yet innovative products to snack on. Give

• Flexible and out of hours dining

customers plenty of choice when they


visit and stock up on a range of different nuts and flavour combinations, from

• Food that fits in with customers

simple and salty to hot and spicy. Mr

drinking alcohol for longer periods.

Filbert’s Moroccan Spiced Almonds are a good contender. Californian almonds, roasted to perfection and then tumbled in chipotle chillies, garlic, honey and cool mint, to produce a Moroccan harissa inspired hot snack.

“Nuts enjoy a huge spike in sales at Christmas driven by consumers buying large bags to share with friends & family.” Adam Gibbons, business account manager at KP Snacks




Large sharing



Growing faster than the market


+16.8%* (vs+5.6%)




are one of the most impulsive & incremental food & drink categories

at Christmas

Keep it healthy Christmas may be the season when it’s acceptable to be gluttonous, but not everyone wants to be the same size as Santa come the new year. Therefore, be mindful that some customers will be looking for tasty snacks that have some health benefits; and also take into account your vegan and vegetarian customers, plus, of course, younger customers.



Pork Snacks Brand**

Plant-based snacks such as nuts, seeds and pulses tick the healthy box, as do fruit and nut combinations. Tayto’s Pure

A beer pairing

lagers and ales - which would work very well during the festivities. Some of the

Bite popped rice clusters, nut clusters

According to McCain Foodservice

pairings include: India Pale Ale with IPA

and crunchy coconut clusters are free

Solutions the benefits of operators

fries, jalapeño slices coated in tempura

from dairy, gluten and preservatives

getting their beer and snack matching

batter served with brown ale, mac and

and Golden Wonder’s Light and Loaded

offering right could potentially earn them

cheese wrapped in a crispy IPA beer

deliver all the taste but with half the fat

a collective £8.1m in incremental sales.

batter pairs with Irish stouts and dill

in mainstream flavours. The KP Snacks

Under the name of Brew City, McCain

pickle fries in a mustard coating provide

range now has 29 products that are

has launched ‘Beermunch’ - a series of

a big flavour that works well with most

under 100 calories per pack, including

hot snacks developed to pair with craft

craft and premium beers.

POM-BEAR, Space Raiders and Skips.

A festive twist Offering honey roast peanuts help bring that festive feel to the bar, but

Contact Neil Sturgess to place an order: / 07918 733 220 *Source: IRI Market Place + KantarWorldPanel | Total GB |Total Crisps & Snacks | £ Value | 52 w/e 02-Dec-18 vs. 52 w/e 03-Dec-17 **Source: Kantar WorldPanel | Total GB | Pork and Mr Porky | Spend (£000) | 52 w/e 02-Dec-18

why not also have something different and fun as an alternative bar snack this Christmas? Use cereal to make some

Christmas wouldn’t be the same without Twiglets, Mini Cheddars and Christmas Tree shaped Tortilla chips - so get stocked up!

• Stock up on a variety of flavours for your sharing bags.

tasty treats, such as Snowmen Treats

Offer indulgent snacks like Sensations Streetmix & Sensations Poppadoms and Oriental Crackers. They tick the on-trend box for global flavours & allow you to have a premium option.

and Red-Nosed Reindeers. *Source: Kantar Worldpanel





Time to



Take Stock shows you how to sparkle up your sparkle...

A special drink deserves special treatment. By all means have your

The demand The rise and rise of on-trade sales of Prosecco is well documented. However, according to CGA research, 61% of people who drink Prosecco in pubs and bars also drink Champagne - so the opportunity to upscale is definitely there.

sparkling wines and Champagnes in your wine list, but have a dedicated list

Sparkling wine sales in the on-trade are

up 50%

To give you the greatest chance


of getting your customer to treat

Source: UHY Hacker Young

themselves, it’s important that your Champagne range covers entry level

too - both on and behind the bar and on a prominently sited blackboard. Run a sparkling wine and Champagne offer too. Offer a half bottle within a meal deal. This gives you an opportunity to up sell, and once your customer has started with a sparkler, there’s every probability they’ll want to continue the fun with another. Stock magnums. Offering maximum

Australian sparkling wines at a variety

theatre these contain sufficient to fill 12

of price points that not only look good,

glasses - perfect for larger groups and

but also are exclusive to the on-trade,

guaranteed to get people talking and

for example Conte di Campiano.

feeling good.

And banish any Brexit blues by listing

Use drink glitters and shimmers to create

some of the fabulous - and award-

really festive looking cocktails.

winning - sparkling wines being

Make sure the fizz you sell is properly


produced here in Britain. Look for

chilled and bubbly! If you’re left with

names like Hambledon, Berry Bros

a part finished bottle, either use a

With a wide range of offerings, ranging

& Rudd and Nyetimber, all of whom

professional stopper, or use what’s left

from real entry level up to the Grand

have beaten major French Champagne

in any one of the many cocktails that

Marques - it’s important to get this right.

houses in blind tastings.

have sparkling wine within. That way

Look for a house Champagne that

Finally, make sure you include rosé

everyone gets their drink in the best

has consistent quality. Society of Vintners

derivatives as demand for pink drinks

possible condition.

own brand Jules Feraud NV Brut is

is very much in vogue at the moment.

to premium price points. You should also have the option of higher quality sparkling wines, so that, whatever the customers taste or budget, they can tap into the excitement - something that’s especially important to younger drinkers.

a former award winner and is also available in Rosé and Demi-Sec. Even


more importantly for the hospitality market, it's available in half bottles,

Presentation is an essential part of the

magnums and jeroboams too!

theatre surrounding sparkling wine

Then add names that your customers

and Champagne. Whether you use

recognise - Mumm, Moet, Bollinger,

traditional saucer glasses or modern

Veuve Cliquot, etc - but get around

flutes, it’s essential your glassware is

customers retail market familiarity

polished and dry - thereby maximising

by opting for specials from their

the bubbles within.

Sales of Champagne magnums have risen



over the last 5 years Source: Comité Champagne

respective ranges. Consider having a draught offering, enabling quick and simple by the glass sales. However, for that special occasion, nothing beats the theatre of a popping cork.

Sparkling wines

Special occasions deserve the very best - which is why Champagne and sparkling wine sales reach a peak during Christmas and New Year. This is great news for the on-trade, as it gives you an opportunity to boost your bottom line, and put a smile on your customers' faces.

To maximise eye appeal - and profitability - it’s important to have wines with good presentation and style. Nua and Famiglia Pasqua Treviso from Society Vintners are excellent examples. Then look beyond and stock something a little bit different. There are some excellent French, Italian, Spanish and







Get your new year party going with a range of sparkling wine and Champagne cocktails. Top suggestions are:

French 75: Shake together 1 tbsp lemon

Mimosa: Pour 25ml fresh clementine

Sgroppino: Put 2 tsp lemon sorbet into

juice, 1 tbsp sugar syrup and 50ml gin

juice and 50ml fresh orange juice into

a champagne flute. Pour over 2 tsp

over ice. Pour into a flute and top with

a flute. Top with 100ml Champagne

vodka and top with Champagne.

Champagne. Swirl gently and garnish

and serve.

with lemon zest.

Total Spirits by Quality – This Year

£4,625m +£229m +5%

£1,547m +£96m +7%

£545m +£107m +25%

Most drinkers are willing to trade up

Consumer’s appetite for premium brands remains strong

60% of consumers are likely to pay extra for a better quality cocktail consumers agree they are much more likely to try 76% ofa cocktail if they’ve heard of the spirit brand included

Aperitivo Sparkle: Put 3 cubes of ice

Black Velvet: Half fill a Champagne

Kir Royale: Pour 1tsp Crème de Cassis

into a large wine glass. Add 50ml Aperol

flute with Guinness or Porter. Top

into a flute. Top with Champagne and

or Campari followed by 25ml chilled

with Champagne.

garnish with a frozen blackberry.

sparkling water. Top up with Champagne.

Do you know your Champagne bottles?


Number of bottles




Why is there a growing interest in premium drinks? GROWING DESIRE FOR COCKTAILS • Cocktail bars and cocktails on menu cards in on-trade are growing QUALITY ABOVE QUANTITY • From night time to day time drinking (quality drinks, not quantity) • Increase in premium dining (with premium drinks) WELLBEING • Consumers want to consume less alcohol Source: CGA OPMS P03 Data to 23.03.2019

Number of glasses


Standard bottle

75cl/1 bottle

2 3 6

















Balthazar Nebuchadnezzar











Primat Melchizedek






Free Christmas Once the hustle and bustle of Christmas Day is over, what can you do with the tonne of turkey and mountain of veg you still have left?

With the worry of waste being the hot topic at the moment, make the best out of your leftovers and improve your margins at the same time.

• Pork makes a wonderful hog roast with stuffing, gravy and apple purée.

What to do

Cook safe

• • •

Cooked turkey is fine to be stored in a sealed container in the fridge for up to four days. Remember to date the container. When reheating turkey meat for hot dishes, always ensure the meat

Add dishes as a daily special. Offer them during out of normal eating hours. Include them in a 2FOR1 offer.

What to serve

Source: Jacob Garwood, head chef and owner, The Barsham Arms, East Barsham

is piping hot throughout. If reheating the turkey meat on its own, a safe way to do this is to lay the slices of cooked cold turkey in an oven proof dish and cover with gravy. Then cover the whole dish with a lid or foil and place in a hot oven, making sure the turkey is over 82°C before serving. Alternatively, reheat in a microwave, using manufacturer's instructions. Cooked turkey should only be reheated once. Source:

From sandwiches to soups, curries to casseroles you could serve anything! Have a selection of traditional and quirky offerings to appeal to all tastes. • • • • • • •


Spicy turkey noodles Fruity turkey tagine Turkey, mash & sprout croquettes Creamy turkey risotto Curried parsnip soup Potato skins with brie & truffle Brussel sprouts, bacon & stilton pizza

Sandwich suggestions • Finely sliced gammon, Coleman’s mustard, baron bigod cheese and baby gem. • Beef with horseradish or honey mayonnaise.


Stock up on Tropicana and maximise your juice sales with the No 1 selling juice in the UK



Life in every drop





Copyright © 2019 Southern Comfort. All rights reserved. Southern Comfort is a registered trademark.

24 Burns Night 25 Jan

w Year Ne ese n i Ch 25 Jan

Valentine’s 14 Feb


Plan Ahead Planning ahead for the new year is critical to maximising the sales opportunities presented by key events on the calendar. Burns Night

Chinese New Year

Valentine’s Day

Many people in Scotland and around the world hold a Burns supper to celebrate the life of Robert Burns. Next year, it falls on a Saturday.

Chinese is one of the nation’s favourite cuisines. With the celebrations falling on a Saturday next year, this is the perfect opportunity to make a weekend out of the event.

A major opportunity for every venue. The romantic event falls on a Friday, so why not make a weekend out of it?

What to do

• Create a special two or three course Valentine’s menu for Friday and Saturday evening. • Have a lunchtime menu offer on the day itself and Saturday too. • An early-evening ‘quick dining’ menu will appeal to those couples short on time. • For smaller venues, little touches like heart-shaped cut sandwiches or love hearts on your coffee froth will help spread the love. • Host a singles night. They too want to celebrate with friends, or hopefully find love! • Stock up on Prosecco! • Offer wine by the glass, bottle and half bottle. • Serve special cocktails and mocktails for the occasion - visit categories/cocktails • Complimentary gifts like flowers, chocolate or a glass of bubbly will impress the customer and leave a lasting memory. It will also encourage a future visit. • Keep your regular menu alongside the special one, so customers can choose and don’t feel like they are being charged extra for the event.

What to do • Offer a three-course meal complete with Scotch broth or smoked salmon to start, haggis served with neeps and tatties as the main dish, followed by the traditional dessert cranachan. • Stock up on whisky! Malts or blended will do, and how about offering a whisky or wine pairing with each course? Laphraoig 10-year-old whisky is perfect to accompany dessert. • Toasts and readings such as Selkirk Grace, the Address to a Haggis and Toast to the Haggis are an essential part of the supper. • Dress staff in traditional attire for the evening and encourage guests to do the same. Men tend to wear kilts but a tartan bow tie and Cummerband is acceptable. Ladies wear a full length fluted tartan skirt with matching tartan. A tartan sash or wrap over a dress is fine too. • A piper welcoming guests is the formal procedure for a Burns supper, or you could play traditional music instead. • For those who can’t make the evening, why not have haggis as a special on your Friday evening and Saturday lunchtime menu? You could even have a piper playing to make it extra special.

• Having a Chinese option on your menu will lure customers away from a takeaway. • Offer an early bird menu, 2FOR1 or an all you can eat buffet to attract customers. • Host a Chinese night, complete with food, decorations (red is the customary colour of Chinese New Year, along with gold or vibrant colours) and even a fireworks display to really welcome in the Chinese New Year. • Cater for all tastes by serving a mixture of dishes. Simple dishes like sweet and sour chicken and chow mein are popular choices, dim sum are delicious and more adventurous, stir-fries are quick and easy and a healthier option, and Cantonese-style roast duck is a firm favourite. • Stock up on Tiger and Tsingtao Beer for those who drink alcohol, and for those who don’t, tea is a must! The traditional options are Pu-Erh (black tea), Chrysanthemum tea, green tea and Oolong. • Offer doggie bags. Not only will it help to reduce your waste it will impress your customers.


What to do

@PremierFoods_FS @PremierFoods_FS


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Edwards Drinks Take Stock 2019  

Edwards Drinks Take Stock 2019

Edwards Drinks Take Stock 2019  

Edwards Drinks Take Stock 2019